Vegetable and White Bean Chowder

Are you experiencing Autumn weather yet where you live? I keep reading other blogs talking the about the sudden drop in temperatures they are having, with lovely crisp mornings and cooler evenings. I'm a little jealous. Our highs are still up in the 90's, but I was able run errands today without breaking a serious sweat every time I walked out to my car, so that's something, I guess.

I'm looking so forward to being able to wear jeans, sitting around the outdoor fire with friends on weekend nights, and being able to actually go to the park and playground during the middle of the day for a playdate, without being miserable. It is a little ways off, but that hasn't stopped me from buying an obscene amount of winter squash already or making lots of soups.

I've had my eye on this soup for quite a while now. Based off of a Moosewood recipe, it's a vegetable-laden soup with a broth base with just a hint of creaminess. Simple and easy, I love that it contains ordinary, everyday ingredients. Ones that you quite possibly already have in your refrigerator and pantry. And the beauty of it is, it's totally adaptable recipe to whatever veggies you do have on hand or prefer. The original version didn't have the white beans, but I thought the inclusion of them really helped to make this filling enough for a meal in itself.

Vegetable and White Bean Chowder
adapted from Cate's World Kitchen and Moosewood's Very Creamy Vegetable Chowder (sourced from CDKitchen)
serves 4

1 tbsp butter
2 tsp olive oil
2 crowns broccoli, roughly chopped
1 small red pepper, chopped
1 green pepper (I used a Cubanelle), chopped
2 carrots, sliced
2 celery ribs, sliced
1/2 large yellow onion, chopped
4 cloves garlic
3 cups vegetable stock
1 cup 2% milk
3 tbsp Neufchatel cheese (or regular cream cheese)
sea salt and fresh ground pepper
2 tbsp chopped fresh basil (or 2 tsp dried)
1 15 oz can of cannellini beans, drained and rinsed
1 cup coarsely chopped baby spinach

Heat a Dutch Oven or large soup pot over medium heat. Add broccoli, peppers, carrots, celery and onions and cook for about 5 minutes, stirring frequently. Add the garlic (and dried basil, if using), cooking for another minute.

Add stock and bring to a boil. Cover, reduce heat and simmer for about 5 minutes, or until vegetables are just tender. Add milk and cream cheese, stirring until cream cheese is melted. Season with salt and pepper, to taste.

Stir in fresh basil, beans and spinach and cook until heated through, another minute or two. 

Creamy Pasta Salad with Tofu and Sunflower Seeds

So guess who didn't still expect to be playing around in the kitchen, let alone blogging. That would be me. My due date has come and gone and I'm still playing the waiting game. But that just means I get to share another recipe with you.

I've noticed that while I've gotten a lot more comfortable using tofu, mostly everything I make with it has an Asian influence to it. Which is all well and good, but I wanted to make something different this time. I decided to browse my blog reader for inspiration and discovered a cold pasta salad with tofu on The Pink Apron. I just love pasta salads, and since it's already getting quite warm where I live, it sounded wonderful!

I definitely used that recipe as inspiration rather than following it, but I was very pleased with the outcome. My family and I really enjoyed this, and the addition of tofu was actually a big hit. The pressing, marinating and baking steps keep this from being a quick-to-throw-together type of salad, but it was worth it, since my former tofu haters both loved the tofu in it. Plus the extra time in the kitchen is a good way to keep yourself occupied...like when you are waiting for big things to start happening.

Creamy Pasta Salad with Tofu and Sunflower Seeds
inspired by The Pink Apron's Honey Mustard Cashew & Tofu Pasta Salad (adapted from Penzey's)

1/4 cup dijon mustard, divided
2 tbsp honey
1 tbsp seasoned rice vinegar
2 tbsp canola or olive oil (I used a blend of the two)
kosher salt and fresh ground pepper
1 (16 oz) pkg of extra firm tofu, pressed and cut into small cubes
10 oz pasta of choice (about 4 cups) -I used a multi grain farfalle 
1 good sized broccoli crown, cut into small florets (about 3 cups)
1/4 cup light mayo -I used the kind with olive oil
1/4 cup light sour cream
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
1/4 tsp parsley flakes
1 medium red bell pepper, chopped
2 small carrots, cut into matchsticks or shredded
1/4 cup sunflower seeds

Combine 3 tablespoons of dijon, honey, rice vinegar and oil in a resealable container. Season with pepper. Add tofu and toss to coat. Marinate for at least an hour.

Transfer tofu on a baking sheet sprayed with cooking spray, leaving behind as much marinade as possible. Reserve and refrigerate remaining marinade. Bake tofu in oven preheated to 350 for about 25 minutes, flipping halfway through cooking time. Remove from oven and let cool.

Meanwhile, cook pasta in salted water according to package directions, adding broccoli during the very last minute of cook time. Immediately drain and rinse with cold water.

To reserved marinade, stir in remaining tbsp of dijon, along with the mayo, sour cream, garlic and onion powders, dill and parsley to make dressing. 

In a large bowl, toss cooled pasta and broccoli with red pepper, carrots, tofu and dressing. Adjust salt and pepper if needed. Chill for at least an hour. Prior to serving, add sunflower seeds. (If salad seems a little dry after chilling, you can drizzle with a touch of olive oil.)

Ginger Lime Tofu with Soba Noodles

For the longest time, I thought I hated ginger. Which I'm sure made my ginger-loving husband very sad. Luckily, I realized it was pickled ginger I didn't like (am I the only one who thinks it tastes like a cleaning product?). Since my discovery a while back that I do indeed like it, the fresh stuff frequently finds it's way into my recipes. The other night, we had a store bought ginger-sesame dressing with our salad, and after Sage oohed and aahed over it more than the dinner I'd actually made, it was pretty easy to figure out where I was getting the inspiration for the marinade for the next night's dinner.

I'd say I could measure the success of this meal by how much Sage and Beckett enjoyed this. Especially since neither of them were all that fond of tofu up until recent months. Beckett, who still insisted he doesn't like tofu before beginning to eat, actually ate all of it first. Before the noodles, mushrooms and broccoli- three of his favorite foods. And Sage called dibs on the leftovers for work the next day. To call this meal a hit with my family would be an understatement.

Ginger Lime Tofu with Soba Noodles 
3-4 servings

for the marinade/sauce:
1 1/2 tbsp fresh minced ginger
1 fat clove of garlic, minced
1/3 cup low sodium tamari (or soy sauce)
1 tbsp sesame oil
2 tbsp fresh lime juice
2 tbsp honey
1/4 tsp crushed red pepper

1 (16 oz) pkg firm tofu, pressed and cut into 1 inch cubes
1 (8 oz) box of soba noodles
2 tbsp canola or olive oil
4 cups broccoli florets (2 good sized crowns)
1 medium red bell pepper, sliced
4 oz. sliced button or cremini mushrooms
1 tsp cornstarch
2 tbsp cold water
sliced green onion and chopped cilantro, for serving

Mix marinade ingredients together. Add cubed tofu and toss to coat. Marinate for at least 1 hour.

Transfer tofu to a baking sheet, sprayed with cooking spray, reserving remaining marinade. Bake in oven preheated to 350 for 35 minutes, flipping half way through cook time.

About 15 minutes into baking of tofu, bring a pot of water to boil for the noodles and heat oil in a large skillet over medium. Cook noodles, according to package directions. Drain and set aside.

Once oil in skillet is hot, add broccoli. Cook, stirring occasionally, for 5 minutes. Add bell pepper and cook for 3 minutes, then add mushrooms. Cook until vegetables are tender, about 5 more minutes.

Blend cornstarch with cold water. Pour remaining marinade into skillet with vegetables, and stir to coat. Add cornstarch mixture and bring to a boil. Once slightly thickened (a minute or two) add baked tofu.

Serve vegetables, tofu and sauce over noodles. Garnish with green onion and cilantro as desired.

Coconut Curry Shrimp with Rice Noodles

I absolutely adore Thai food, but when it comes to trying to recreate curries at home, I've never had much luck. Even when I've scouted out some the more authentic ingredients, the results have always just been so-so. But I'm not a quitter, so I keep on trying. I realized the other day I'd had the makings of a Thai-inspired dish, including a can of coconut milk that had been sitting there for over a month waiting for a purpose, so I decided to give it another shot.

Instead of following a recipe this time, I decided to just go with it, and see what I came up with. I did borrow the technique I saw somewhere of using the coconut cream from the top of the can to saute vegetables, which didn't wind up being any amazing step, but I suppose it saved a few calories. I used the vegetables I had on hand- which worked for us as mushrooms, broccoli and carrots are all ones we particularly love- but I do wish I would've had a red bell pepper instead of green. You could switch out the vegetables for the ones you like best.

I was really pleased with the final outcome. It was definitely my favorite attempt of a Thai curry so far and a meal we all enjoyed- even Beckett, a little to my surprise. This certainly isn't authentic, but it was really good nonetheless. I'll still on the search for the perfect at-home curry, but until then, this is will be my go-to recipe.

Coconut Curry Shrimp with Rice Noodles

serves 4

1 (13.5 oz) can of lite coconut milk, opened without shaking first
1 tbsp fresh minced ginger
3 cups small broccoli florets (from 1 large or 2 small crowns)
1 1/2 tbsp red curry paste (or more or less, depending on the brand you use and your personal tolerance for heat)
2 tsp fish sauce
2 tsp brown sugar
2 large carrots, sliced thin
1 small bell pepper, sliced thin and cut into 1 1/2 inch long pieces
4 oz. sliced cremini mushrooms
5 oz. thin rice noodles (vermicelli-style)
11 oz large shrimp, peeled, deveined and tails removed
2 tbsp lime juice
sliced green onions and chopped cilantro, for serving

Heat a large skillet over medium heat. Carefully scoop the cream from the top of the coconut milk and spoon into skillet. Add broccoli and ginger. Cook for 3 minutes.

In a small bowl, whisk together remaining coconut milk with curry paste (use less to start, you can always add more), sugar and fish sauce. Add coconut milk mixture to pan, along with carrots, bell pepper and mushrooms. Cook for 10 minutes, or until broccoli is getting close to being tender crisp.

Meanwhile, bring a large pot of water to boil. Add noodles, cook for 2 minutes. Do not overcook. Drain and set aside. If they began to stick, you can rinse with water.

Once broccoli is nearly cooked to desired tenderness, taste sauce and stir in more curry paste if you'd like. Add shrimp to pan of vegetables, and cook until just cooked through, about 3 minutes. Remove from heat and stir in lime juice.

To serve, divide noodles between four serving bowls, top with shrimp and vegetables, spoon sauce over top and garnish with green onions and chopped cilantro.

Bulgur and Chickpeas with Roasted Broccoli and Sun Dried Tomatoes

Like most people, I indulged a little over the holidays. I never beat myself up over it and just get myself right back on track once Christmas is over (save New Year's Eve, of course). However, despite my best intentions, the week after Christmas I think I actually ate worse than the rest of the month of December put together. In that week alone, I ate out four times- where I did not always make meal choices I'm necessarily proud of- as well as a birthday cookout where I consumed way more Buffalo Chicken Dip than I should've.

My body was practically begging me for wholesome food, and that's where this simple, healthy meal came in. A warm grain-based salad of sorts, it makes up for it's slightly drab color by having plenty of flavor thanks to the sun-dried tomatoes, feta, garlic and lemon. It also contains chickpeas and roasted broccoli, which are big in our house. I really like the bulgur, but you could substitute quinoa or couscous easily by adjusting the cook time and amount of broth, as needed. It might not be company food, for it's an easy, very tasty and good-for-you weeknight meal.

Bulgur and Chickpeas with Roasted Broccoli and Sun-Dried Tomatoes

serves 4

3 1/2 cups broccoli florets (from 2-3 broccoli crowns)

2 tbsp olive oil, divided

kosher salt and fresh ground pepper

1/2 large red onion, chopped

2 large cloves garlic, minced

1 cup red bulgur

2 cups vegetable stock

1 (19 oz.) can of chickpeas, drained and rinsed (or 2 cups cooked chickpeas)

10 sun-dried tomatoes, reconstituted* using boiling water and coarsely chopped

2 tsp dried parsely flakes (2 tbsp chopped fresh)

half of lemon, juiced, plus extra wedges for serving

fat free/reduced fat feta, crumbled, for serving

Preheat oven to 375. Toss broccoli florets with 1 tbsp of the oil, a few pinches of salt and a generous amount of pepper. Spread onto a baking sheet and roast for about 20 minutes or until tender-crisp, shaking pan occasionally. Remove from oven and keep warm by tenting with foil.

Meanwhile, heat remaining tbsp of oil in a large straight sided skillet over medium. Add onion and cook until becoming soft, about 3 minutes. Add garlic and cook for another minute. Add bulgur to pan and toast for a few minutes, stirring often.

Add stock, chickpeas, sun-dried tomatoes, parsley and lemon juice. Season with salt and pepper. Bring to a boil, cover, reduce heat and simmer until liquid is absorbed and bulgur is tender, about 15 minutes. Stir in broccoli and adjust seasoning if needed (keeping in mind some fetas are quite salty).

Serve warm, each serving topped with a couple tablespoons of crumbled feta and a lemon wedge.

*Since the tomatoes go in along with the broth, I'm sure you could probably just skip the step of reconstituting them first. I was making this up as I went along, and reconstituted them before I knew for sure what I was doing with them, but I'm still writing it as I made it.

Four Cheese Garden Vegetable Lasagna

Lasagna is something I rarely make, and for a very good reason. You see, in my husband's eyes, no lasagna will ever compare to his mom's, and I was informed early on that any attempts on my part would be futile. She scoffs at the idea that hers is anything out of the ordinary, but it really is quite wonderful, plus we all know how strongly sentiment can play a part in the foods we love. When I do make lasagna, I go for unconventional recipes- such as the the Very Best Of Fall Lasagna- that bare little resemblance to the one Sage grew up eating.

This weekend, I found myself with an excess of cream cheese in my refrigerator, as well as some broccoli and green onions intended for a recipe that I completely lost interest in. Trying to think of what I could make to use them up, lasagna popped in my head. It sounded like a great idea, since I had the time to make a more involved dish and also because we've been suddenly having some chilly weather (this is after having to resort to running my a/c earlier in the week- typical Florida). I knew the version I was envisioning was different enough from my mother-in-law's that I could get away it.

I wanted to keep this relatively healthy, and with whole wheat noodles, low fat cheeses, such as cottage, and lots of veggies, I think I did a good job of managing that while coming up with a dish every bit as delicious as it's higher fat counterpart. I also opted for a simple red sauce over the bechamel that is most paired with broccoli in lasagna. The end result was a meal we all really, really enjoyed. Even Sage.



Four Cheese Garden Vegetable Lasagna
By starting the sauce first and letting it simmer while you chop all of your veggies and prepare the cheese filling, it really adds very little time your prep. But to simplify, you could always substitute 4 1/2 cups of store-bought, good quality pasta sauce.

1 (8 oz) package of Neufchatel Cheese (or reduced fat cream cheese)
1 (24 oz.) container low-fat cottage cheese
1/2 cup freshly grated parmesan cheese, divided
1 egg
1 large head of broccoli, chopped in small florets
2 large carrots, in small dice
1 medium red pepper, chopped
4 green onions, sliced (white and light green parts only)
3/4 cup 2% mozzarella cheese
kosher salt and pepper
1 (9oz) No-Boil whole wheat lasagna noodles
Simple Chunky Marinara Sauce (recipe follows)

Preheat oven to 400.

Place Neufchtel Cheese and cottage cheese in the bowl of a food processor, and process until smooth. Add egg and 1/4 cup of the parmesan and process until blended. Transfer contents to a large bowl, along with broccoli, carrots, pepper and onion. Season with salt and pepper and mix to combine. Set aside.

Spread 1 cup of marinara sauce on the bottom of a large, deep baking dish (mine is 9 x 13 x 3). Arrange 4-6 noodles, slightly overlapping, breaking any as needed to fit your pan. Layer half of vegetable mixture and about a cup of marinara. Repeat another layer of noodles, remaining vegetables and another cup of sauce. Add a final layer of noodles and top with remaining sauce.

In a small bowl, combine remaining parmesan with mozzarella. Sprinkle evenly over top of lasagna. Cover with foil and bake for 45 minutes. Remove from oven and if desired, uncover and broil for 1-2 minutes.

Let rest for 20 minutes before serving in order to set. (It will seem liquidy when first removed from the oven).

Simple Chunky Marinara (yields 4 1/2 cups)
1 tsp olive oil
3 garlic cloves, minced
1 (14.5 oz) can of diced tomatoes
1 (14.5 oz) can of diced tomatoes, pureed (using an immersion blender or food processor)
1 (8 oz) can of tomato sauce
1 (6 oz) can of tomato paste
2 tsp dried basil
2 tsp dried oregano
1/2 tsp crushed red pepper
1 tsp onion powder
1 tsp sugar
1/4 tsp kosher salt
fresh ground pepper

Heat oil in a large saucepan over medium. Add garlic and cook for a minutes, then add all remaining sauce ingredients. Stir well, reduce heat and simmer for at least a half hour. Stirring occasionally.

Roasted Garlic & Cheddar Orzo with Chicken and Broccoli

The other day, I decided to browse the gazillion and one recipes bookmarked in my Google reader. Why I star all these fantastic recipes only to never look at them again, I'm not sure. It makes me sad to think of all the wonderful things I will never have time to try, so I'm going to make an effort to reduce the list by at least a few. I began jotting down a list of some of the ones I really want to make sure I get around to.

I came across one for Pasta with Roasted Garlic, White Cheddar & White Wine Sauce, which contained broccoli and chicken. I honestly have no recollection of reading it before, let alone starring it, but I assume I thought that it would appeal to my family because a) Beckett loves broccoli b) Sage loves chicken and c) I love pasta, garlic, cheese and wine. Now having made it, this is one recipe I wish hadn't sat in my reader. It was awesome. If you are looking for a super healthy meal, this isn't it. But hey, everything in moderation, right?

I did make some changes, leaving out the wine for one. Being pregnant, I don't have a problem with a small amount of wine being cooked down in a recipe, but I do have a problem with opening a bottle for 1/4 cup and not being able to polish off the remainder of that bottle :) While I had the penne the original recipe called for, I had a suspicion this would be delightful with orzo and it was. I debated leaving out the chicken, but that would've definitely been a mistake- the chicken really complimented the other components. I used some I had on hand from a whole chicken I roasted for Sage's lunches, but you could easily use rotisserie chicken or just cook up a breast.

Now I only have a gazillion recipes waiting for me to try.

Roasted Garlic & Cheddar Orzo with Chicken and Broccoli

adapted from Annie's Eats, originally from Good Things Catered

serves 2

The only part of this meal that takes much time is the roasting of the head of garlic. If you do this step ahead of time, the rest comes together quite quickly.

1 medium sized head of garlic

1 tbsp olive oil, plus extra for drizzling

1 cup uncooked orzo

1 large head of broccoli, cut into small florets (about 5 cups)

kosher salt and fresh ground pepper

1 tbsp margarine or butter

1/2 small red bell pepper, finely chopped (1/3 cup)

1 tbsp flour

1 cup vegetable or chicken stock

1 cup shredded extra sharp cheddar cheese

1 cup chopped cooked chicken (I used white and dark meat)

Remove the outer papery skins from the head of garlic. Trim off a little from the top of the head, so that all of the cloves are partially exposed. Drizzle with a little olive oil, wrap in foil and roast at 375 for 45 minutes. Remove from oven and allow to cool. Squeeze garlic cloves from skins and mash with a fork to make garlic paste. (This step can be done ahead.)

Cook pasta until al dente, according to package directions, taking care not to overcook. Drain and set aside.

Meanwhile, heat oil over medium heat in a large skillet. Saute broccoli for 10-12 minutes, or until tender-crisp, stirring frequently. Using a slotted spoon, remove broccoli and set aside.

Add butter to pan. Once melted, add garlic paste and bell pepper. Cook for 1 minute. Whisk in flour, stirring constantly until flour mixture turns golden brown, 1-2 minutes. Pour in broth and stirring frequently simmer until slightly thickened, another couple minutes. Add cheese, stir until smooth and allow to thicken slightly.

Mix in broccoli and chicken, and cook until just heated through. Add cooked pasta and toss to coat. Taste and adjust seasonings if necessary. Serve warm.

Creamy Broccoli-Cheese Soup

There is nothing like getting very sick (say, something like a horrible stomach virus) to make you really remember and appreciate what a wonderful person you have chosen to share your life with. I just spent 30+ hours in a completely worthless state and another full day trying to recover, and all the while Sage was (not surprisingly) an awesome husband and father. Besides tending to me and taking over all the parenting duties, he did the weekly grocery shopping with a toddler in tow (a task I avoid if at all possible), ran out late night for cupcakes when I wasn't able to bake up the cute ones I'd planned for our son's school party, squeezed in taking Beckett to a fall festival, and even rode his bike to go pick up my car from getting new tires because I couldn't leave the house to drive him there.

I'm aware I've got a pretty fantastic guy, I hope to be able to do some special things in the next few days to show my gratitude. In the meantime, I hope the memory of the soup that I made the day before I got sick will tide him over. He said it was one of the best soups I've ever made, and since I make soup rather frequently, that's quite a claim.

I wanted to give Broccoli-Cheese Soup a try, as I had some broccoli to use up (which never happens in our house), and I thought of the many recipes I've seen for soups that use pureed beans to give a creamy texture. As I was getting my immersion blender out in preperation, it made me think of smoothies, and I decided to sneak some spinach into my soup, figuring like a green monster smoothie it would provide extra nutrients and green color but no overpowering flavor. I was right. If you didn't know, you'd never guess there was beans and spinach "hidden" in this soup. With a handful of crackers, it made for delightful meal that kept us full all night.

Creamy Broccoli-Cheese Soup

serves 2-3 as a meal (maybe 5 as a starter)

1 tbsp olive oil

1 large head of broccoli, cut into small florets (about 4 cups)

1/2 large red onion, copped

3 large cloves garlic, smashed and coarsely chopped

2 celery ribs, chopped

kosher salt and pepper

1 (15.5 oz) can of cannellini beans, drained and rinsed

3 cups torn spinach, stems removed

3 cups vegetable stock

1 cup shredded cheese (I used a blend of cheddar and monterey jack)

Heat oil over medium heat in a large stock pot or Dutch Oven. Reserve 1 cup of broccoli florets, setting aside, and add remaining broccoli to pot, along with celery and onion. Season with salt and pepper. Cook, stirring occasionally for 10 minutes. Add garlic and cook for an additional minute.

Add beans, spinach and stock and continue to cook over medium until broccoli and celery are tender (5-10 minutes). Remove from heat and process until smooth using a immersion blender.

Return to heat and add reserved broccoli, simmering until broccoli is tender. Stir in cheese. Taste and adjust seasoning, if necessary.

Cheesy Broccoli and Mushroom Rice Casserole

Forgive me for my absence lately. It's been a busy past week and a half for me. I worked quite a bit at the flower shop, which isn't normal for me, plus Sage was out of town for 5 days, also not typical. I got a feel of what it would be like to be a single, working mom...who just happens to be pregnant. I give major props to any pregnant, working, single mothers out in the world. (Especially if they have extremely energetic, precocious 2 1/2 year old boys.)

But even in hectic times, you have to eat, so I still spent plenty of time in my kitchen in the past week and a half. There were several recipes I was very excited to make and took the time to write all my steps down and take pictures...and none of them wowed me at all. The funny thing, this one I'm sharing was something I threw together on a whim after coming home very tired from work one night. It's pretty much a simple casserole, nothing fancy, but it wound up being my favorite thing that I made all week, and definitely something my family wants me to make again.

If you have cooked rice on hand already, this would be ideal for a weeknight. I didn't, but by starting the rice first and then prepping the vegetables, the rice was finished right around the time the rest of the recipe was. I think this screams to be served as a side dish with chicken, but we just had ours along with a huge salad and were completely satisfied. However, I think you could mix in some leftover cooked chicken or even white beans to make it more of a complete one dish meal.

Cheesy Broccoli and Mushroom Rice

I personally prefer my vegetables slightly more on the tender side. The broccoli was just a little crisp for my tastes, but when I suggested that next time I would saute the broccoli a little longer, my husband looked at me as if I had two heads and told me I was crazy. So I'm going to write it as I made it and leave that up to you.

1 cup uncooked brown rice

1 tbsp olive oil

3 broccoli crowns, cut into small florets (about 5 cups)

1 celery rib, finely chopped/minced

sea salt and fresh ground pepper

8 oz. button or cremini mushrooms, sliced

2 green onions, white and light green parts only, thinly sliced

2 garlic cloves, minced

1 tbsp unbleached all-purpose flour

3/4 cup vegetable stock

1 cup 2% shredded sharp cheddar cheese

Combine rice with 1 1/4 cups water in a medium saucepan. Bring to a boil, cover and reduce heat. Simmer for 40 minutes or until water is absorbed and rice is just slightly undercooked.

Heat oil in a large skillet over medium. Add broccoli and celery and season with a few pinches of salt and several grinds of pepper. Saute for 5 minutes. (If you prefer your broccoli a little more tender, here is where I would add a few extra minutes of sauteing.) Next add mushrooms, green onions and garlic, and cook for another 5 minutes.

Stir in flour and cook for 1 minute. Add stock, bring to a boil and cook for a few minutes, until sauce thickens.

Add cooked rice and half of the cheese and stir well to combine. Turn into a 2 quart baking dish and sprinkle with remaining cheese. Bake in oven preheated to 350 for 15 minutes.

Potato-Veggie Skillet Bake

This summer, I learned something rather shocking, something that went against everything I had heard up to that point. During our family trip to New England, we spent some time at Sage's aunt's home, where I discovered she uses soap on her cast iron. I know, crazy, right? All I've ever heard is soap + cast iron = ruined pan. But Aunt Roxann has been using her large collection of cast iron cookware daily and washing them with soap for over 25 years with no problems.

Now I'm not a germaphobe, by any means, but there was always something that just skeeved me out about not being able to wash my cast iron skillet with soap, and so I rarely used it. I'm sure cast iron purists would shudder at the thought, but I've actually found many articles/websites that agree a quick wash with a little mild dishsoap and water won't hurt well seasoned cast iron. With this information, I now use my pan all the time.

A few weeks ago, I was at a loss for what to make for dinner. I was thinking something with the ease of a frittata, where I could toss a bunch of veggies in a pan, saute, add some eggs and throw the whole thing in the oven. Only Beckett and Sage had already had eggs for breakfast. And what I was really in the mood for some kind of comfort food like cottage pie or pot pie, minus the meat. This was my compromise. We enjoyed it so much, I've been looking forward to making it again.

The great thing about this is you could use up any vegetables you have on hand. (I'm dreaming up a very Autumn inspired version with sweet potatoes instead of Russets, maybe winter squash, or even brussel sprouts or apple maple chicken sausage.) If you aren't as crazy about thyme as I am, sub out the spice with whatever you prefer, or even go with just salt and pepper as I did the first time I made it. I think this is hearty enough to be a meatless entree, but you could also serve it along side your protein of choice, or easily add chicken or turkey to it.

Potato-Veggie Skillet Bake

2 medium baking potatoes, unpeeled and thinly sliced (roughly 1/4-1/8" thick)

1 tbsp olive oil

2 carrots, sliced

2 celery ribs, diced

1/2 small onion, chopped

4 oz. button mushrooms

3 cups broccoli florets

3 cloves garlic, minced

1/2 cup frozen corn

kosher salt and fresh ground pepper

1 tsp dried thyme

1 tbsp unbleached all-purpose flour

3/4 cup vegetable stock

3/4 cup shredded 2% sharp cheddar

Preheat oven to 375. (Since I keep my cast iron in the oven, I leave it in there to preheat as well.)

Using a steamer insert, steam potatoes over boiling water for 10 minutes. Carefully remove basket from over top water, and set aside, allowing to potatoes to cool slightly.

Meanwhile, heat oil in skillet over medium heat. Add carrots, celery and onion and saute for 3 minutes. Add remaining vegetables, season with salt, pepper and thyme, and continue cooking for 2 minutes.

Sprinkle flour over vegetables and mix well. Pour in broth, stirring, and bring to a boil. Remove from heat. Layer potatoes over vegetables, and top with cheese.

Bake for 20-25 or until potatoes are fully cooked and cheese is melted. (Next time, I think I will bake it a little less and finish it off by broiling for a few minutes just to crisp up the top a bit.)

Lemon-Basil Pesto with Farfalle, Broccoli and Feta

We lost my father-in-law to a heart attack yesterday. Curt was truly a one-of-a kind individual and lived a fascinating life (How many people do you know who survived being struck by lightening on two separate occasions?). He loved being the center of attention and would tell stories of his past that sounded like they were from a movie script. Along with more talents and skills than I could ever count, he was an amazing cook. Having spent time as a chef, he was passionate about food and cooking. I was lucky enough to have cooked beside him on numerous occasions, which was always an experience. He was like a tornado in the kitchen, and every meal prepared, no matter how simple, came with a lengthy lesson or two.

Last night for dinner, I wanted to cook something I thought he would've enjoyed. Lemon, basil, garlic and parmesan were all ingredients commonly found in his kitchen. I intended to use a long slender pasta (which I apparently forgot to buy) and serve this with chicken (which I forgot to defrost) but it worked well with the farfalle and even my chicken-loving husband thought this was just perfect as a vegetarian dish. I think "Papa," as my son called him, would've loved this, and in his honor I completely trashed the kitchen while making this.

Lemon-Basil Pesto with Farfalle, Broccoli and Feta
2 to 3 servings

for the pesto:
2 cups packed basil leaves
1/4 cup walnut pieces, toasted
2 tbsp good quality olive oil
1/4 cup freshly grated parmesan
2 cloves garlic, smashed
juice from half of a large lemon
1 tsp water
pinch or two of kosher salt

for the pasta:
7.25 oz uncooked multi-grain farfalle (about 2 1/2 cups)
1 tbsp olive oil
3 broccoli crowns, cut into small florets
kosher salt and fresh ground pepper
crumbled reduced fat feta, for serving

In a food processor, pulse all pesto ingredients together until smooth, stopping to scrape sides as necessary. Set pesto aside.

Cook pasta until al dente in salted water, according to package directions. Drain, reserving pasta water.

Meanwhile, heat oil in a large skillet that has a lid over medium heat. Add broccoli, season with salt and pepper, and saute for about 5 minutes, stirring frequently. Add a couple tablespoons of pasta water, cover and cook for an additional two minutes, or until broccoli is tender crisp. Toss with cooked pasta and pesto, adding a little of the reserved cooking liquid if dry.

Spoon into serving bowls and top with feta.

Garlicky Broccoli and Sausage Penne

While it's not a site I use very often anymore now that I know my way around the kitchen, I like to think that allrecipes.com helped me learn to cook. Several years back when I began really cooking, I loved using their ingredients search because I could punch in the random things I had on hand and find ways to make them into a delicious dinner. I still get a daily email from them, which I almost always delete without reading, but the other day one caught my eye.

Broccoli and sausage? Not a combo I would've ever thought to use, so decided to check out the recipe. It used a lot of oil, which I won't do, and frozen broccoli, which I don't care for, but I liked the concept. I had broccoli to use up and turkey sausage in the freezer, so I decided to make my own version that night. I didn't follow their recipe at all, just borrowed the the idea, and it really was a great dish. Garlicky, flavorful and easy- besides the pot to cook the pasta in, it's a one pan meal that comes together quickly. Sage loves light non-tomato based sauces, especially in the warmer months, and so do I, so this was a clear winner in our house.

Garlicky Broccoli and Sausage Penne

inspired by allrecipes.com

1 3/4 cup uncooked multi-grain-penne
olive oil mister or cooking spray
3 sweet Italian turkey sausage links
1 tbsp olive oil
2 chopped green onions, white and light green parts only
4 cloves garlic, minced
4 broccoli crowns, trimmed into small florets (a little over 5 cups)
4 oz sliced button mushrooms
1/2 cup chicken stock
1/4 tsp crushed red pepper (or more if you want it spicy)
kosher salt and fresh ground pepper
fresh grated Parmesan, for serving

Cook pasta according to package directions. Set aside.

Heat a large skillet over medium heat. Mist pan with olive oil or cooking spray and add sausage. Brown sausage on all sides, about 6 minutes and remove from pan. Slice into 1/3 inch rounds and set aside. (Sausage will not be cooked through.)

Add the tbsp of oil to the pan, gently scrape up any sausage parts stock to pan. Add green onions and saute for 2 minutes. Add garlic and heat until fragrant, about 1 minute.

Add broccoli florets to pan and cook for 2 minutes. Add mushrooms and saute for another 2 minutes. Add sliced sausage, stock, crushed red pepper, and salt and pepper. Use stock to deglaze pan if needed. Cover, reduce heat and simmer until broccoli is tender crisp and sausage is cooked through, about 5 minutes.

Toss sausage and vegetables with cooked pasta. Serve with parmesan.

Creamy Chicken Broccoli Linguine

Last week I worked 6 days straight, which is 6 more than I'm used to working. It was fun to be back, but I have to admit, I really slacked when it came to cooking. Being home every day allows me to spend time browsing blogs and recipe sites for meal ideas. I'm also able to leisurely make complicated dishes if I feel like it. But last week, I just wasn't up to it. We had really simple meals, leftovers and take out. You'd think I would've been dying to get back into the kitchen this week, but I wasn't feeling inspired. Adding to that, we had friends in town to spend time with. Shortly before dinner time the other night, it occured to me I was going to have to figure out something for for us to eat. I was definitely limited with what I had on hand, as grocery shopping is another duty I've slacked on. I had some broccoli to use up and chicken in the freezer, and this meal just came together when I discovered I didn't have many pasta options.

This is perhaps not the most impressive meal ever , but it was a great way for me to ease back into the kitchen (even if it was the only night this week I did.) I wanted to put it on my blog because it shows how you can make a delicious dinner last minute, just by using what you have on hand, and without using something like jarred alfredo sauce. It also is a very adaptable recipe- you could add extra vegetables (mushrooms would be delicious in this,) change the pasta to whatever you have, or even top it with leftover chicken or turkey or without meat at all. I grilled my chicken, but feel free to cook it however you prefer.

One of my favorite parts of this recipe was something new I tried on a whim. Typically I always steam my broccoli, but I just wasn't feeling up to dirtying up another pot. I decided to chop it up into small pieces and saute it in the same pan I was making my sauce in. This worked wonderfully! I have a bad habit of forgetting about my broccoli when I've got several things going on in the kitchen and I had served it a great many times rather mushy. I'm not opposed to softer veggies, but Sage prefers his on the crisper side and my broccoli mush has become a joke between us. But with this method, it resulted in perfectly tender-crisp broccoli, and with one less pan to wash!

2 breasts chicken
sea salt and fresh ground pepper
2 tbsp lite butter
1/2 small onion, finely chopped
3 cloves, garlic, minced
1/2 of a large head of broccoli (or use an entire one if you have it and love broccoli,) cut into small florets (about 2 cups)
1/2 (13.5) box of linguine or pasta or your choice
3/4 cup chicken broth
3 tbsp lite cream cheese
1/4 cup grated parmesan, plus extra for serving

Pound chicken breasts to an even 1/2 inch thickness. Season with salt and pepper. Set aside until ready to grill or cook as desired. Cook pasta, according box. Drain and set aside.

Heat skillet over medium heat and add butter. When melted, add onion and garlic, cook for 2 minutes, add broccoli and cook for another 3 minutes. Add broth, cream cheese and parmesan to pan, stirring frequently to blend melting cream cheese. Cook for about 7-8 more minutes, or until broccoli is to desired doneness. Season with salt and pepper.

Meanwhile, grill chicken. Slice or chop.

Add drained pasta to pan with broccoli. Toss to coat in sauce. Serve topped with chicken and extra parmesan.

Spaghetti Squash Casserole

I was given a spaghetti squash and wanted to do something different than topping it wth a tomato based sauce. I chose to make it with some of the elements from one of Sage's favorite-ever casseroles (that we rarely have anymore since its not so healthy.)

Despite the fact this side dish is mostly made up of vegetables, I wouldn't consider it that healthy either, due to all of the cheeses. To make matters worse, I had to use Beckett's whole milk, since we were out of ours, and my cheese was not 2% like I would've perferred. I would suggest using reduced fat products to lighten this up.

I decided since the oven would be on for 45 minutes to cook the squash, that I would roast the broccoli at the same time, although you could steam it instead. This just seemed easier and more energy efficent. I thought about including chicken in this, but instead we had it on the side, in the form of oven baked panko ranch tenders, which were pretty unremarkable and not blog-worthy. The casserole was filling and tasty, but I do think it needs some more seasonings. I probably wouldn't go out and buy the ingredients just to make this one, but if I had all the stuff already, I'd make it again.

1 small to medium spaghetti squash

1 head of broccoli, cut into florets

olive oil

sea salt and fresh ground pepper

1 8 oz. pkg of sliced button mushrooms

1 garlic clove, minced

1/2 onion, finely chopped

1/4 cup dry white wine

1/3 cup reduced fat cream cheese, softened

1/3 cup milk

1 tsp dried basil

1/2 cup shredded sharp cheddar

1/4 cup shredded parmesan

2 tbsp seasoned breadcrumbs

1. Preheat oven to 375 degrees.

2. Cut the squash in half, and place the halves cut side down in a glass baking dish with about an inch of water. Cook for about 45 minutes.

3. Meanwhile, spread broccoli in a roasting pan and toss with olive oil and season with salt and pepper. Roast in oven along with squash for 20 minutes.

4. Heat a large skillet over medium heat. Saute mushrooms, onion and garlic in wine, until vegetables are soft. Remove from heat and add creamcheese. Stir until cream cheese is melted into vegetables. Add milk and basil and stir to blend. Add salt and pepper.

5. Using a fork remove the squash from hull and add to skillet. Mix well.

6. Place broccoli in a glass baking dish and top with squash mixture. Stir to combine. Top evenly with cheddar and parmesan. Sprinkle with crumbs.

7. Bake for 20 minutes or until cheese is melted and breadcrumbs are lightly toasted.

Chicken Broccoli Rice Bake

This is my first post. Its not as healthy as the dishes I usually make, but it is so good! Sage had requested chicken and rice. With a side of peas, it is his favorite dinner ever. But I just don't like yellow rice. In the rice aisle at the grocery I spotted Zatarain's Cheddar Broccoli Rice, and even though I knew it was wasn't what he was thinking of, I figured I can make something good with that. The other night I put together this casserole, and it was delicious. I had hoped for some leftovers for lunch, but the four of us eating it ate it all. I don't buy a lot of boxed rice mixes, but I will definitely make this again.

1 box (5.7 oz) of Cheddar Broccoli Rice Mix

2 tbsp oil
½ medium onion, chopped
10 chicken tenders, cut into bite size pieces
1 Head of broccoli, cut into florets only
¼ cup milk
Seasoning blend to taste (I used Nature’s Seasoning)
1 cup shredded cheese (I used a 4 cheese blend)
¼ cup seasoned breadcrumbs

1. Preheat to 350 deg.
2. Prepare rice according to package, set aside.
3. Meanwhile, heat oil in skillet. Add chicken and onion, stirring frequently. Saute until chicken is cooked through.
4. Meanwhile steam broccoli until just before tender. Remove immediately from steaming water.
5. In an 8x11 ½ in. glass casserole, add chicken, onion and broccoli. Top with prepared rice and milk and stir gently to mix. (Could be done in a separate bowl and transferred.)
6. Top with desired amount of seasoning, then cheese, and then sprinkle breadcrumbs evenly over top.
7. Bake for 10-15 minutes or until cheese is melted and crumbs are lightly browned.