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.)

Mediterranean Quinoa and Chickpea Salad

I had no intentions of making this salad until just beforehand. Maybe it was the beautiful weather in the 70s we've been having, but I was suddenly wanting to make something light. Something almost summery feeling. I browsed a few recipes first, not sure what I was looking for, but once I began looking through my fridge and pantry was when I really became inspired. The ingredients I had on hand begged to be made into a salad with Mediterranean flair- full of vegetables, herbs and chickpeas. The quinoa was one of the last elements I decided on, and a very smart addition, if I do say so.

I had plans for a lemony dressing for this, but when I cut open the big, beautiful lemon I had, I found it was...a lemon of a lemon. It had about a half inch thickness of pith and a not even a tablespoon of juice. In it's place, I used a good bit of red wine vinegar. If you'd rather not have the dressing too tangy, you could change the ratio for the dressing, using more oil and less vinegar, but Sage and I thought it was perfect as it was.

In fact, everything about this salad was perfect to us. We couldn't leave it alone and just absolutely loved it. It's as delightful hours later as it is freshly made, making it ideal for entertaining...such as those summer cookouts that aren't too far off in the future.

Mediterranean Quinoa and Chickpea Salad

serves 4-6

Getting the quinoa started first, and then prepping your other ingredients while it cools will help speed along the preparation of this salad.

1/2 cup quinoa, rinsed
1 cup vegetable stock (or water)
3 tbsp olive oil
1/4 cup red wine vinegar
kosher salt and fresh ground pepper
1 cup grape tomatoes, halved
1 (14 oz) can of quartered artichoke hearts in water, drained
1 (19 oz) can chickpeas, drained and rinsed
1 medium cucumber, seeded and diced (I partially peeled mine)
1/2 medium red bell pepper, chopped
1/3 cup crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup chopped parsley

Bring quinoa and stock to boil in a small saucepan. Cover, reduce heat and simmer for 12 minutes, or until liquid is absorbed and grain has opened up. While quinoa is cooking, whisk together oil, vinegar, a few pinches of salt and a generous amount of pepper in a medium bowl. When quinoa is finished cooking, immediately toss with dressing and set aside to cool.

Sprinkle grape tomatoes with a little salt and drain in a collander for about 15 minutes.

Trim artichokes of their tougher ends, leaving only the most tender part of the heart. Discard tough parts, then coarsly chop hearts. (You can chop the entire thing if you wish, but for cold salads, I think it is so much better without the rubbery part.)

Add tomatoes and chopped artichokes to serving bowl, along with the chickpeas, cucumber, bell pepper, feta and herbs. Once quinoa is cool, add to serving bowl and toss gently. Adjust salt and pepper if needed. Serve immediately or refrigerate until ready to serve.

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.

Quinoa, Butternut and Cranberry Salad

A few weeks ago, I was asked- begged, really- to get a butternut squash by my two and a half year old while shopping. I always encourage his love of vegetables, so of course I did. After going all spring and summer without having any butternut, we were reminded how much our family just loves it. Ever since then, we've been back to enjoying it regularly, never minding the fact it isn't quite fall yet.

I wanted to make some kind of warm salad, and kept picturing the squash with quinoa. I set out to find such a recipe, and found one I could make with the somewhat limited ingredients I had on hand. I did make some substitutions (shallots for red onion and dried thyme for fresh rosemary,) omitted the butter and added in some honey, but for the most part I stuck to the recipe. I chose to let this cool to just warmer than room temperature before serving, which I much preferred to hot from the oven.

This makes a lot, so unless you are feeding a crowd or don't mind leftovers, I'd suggest cutting this in half. I think next time, I may leave out the vinegar. To me, it gave a noticeable flavor that seemed slightly out of place, but it didn't bother Sage at all. And because I love thyme, I'd probably add more, but that's just me.

Quinoa, Butternut and Cranberry Salad
adapted from Rice of Life

1 medium butternut squash, peeled and diced (about 6 cups)
2 small shallots, chopped (not quite 1/4 cup) or 1/2 medium red onion
1/2 cup dried cranberries
2 tbsp olive oil
1/2 tsbp dried thyme (or more, if desired)
kosher salt
2 1/2 cups vegetable stock
1 1/4 cup quinoa, rinsed
1 tbsp apple cider vinegar (optional)
1/2 tsbp of honey

Preheat oven to 400. Arrange squash, shallots and cranberries on a baking sheet. Toss with olive oil and season with thyme and several pinches of salt. Make sure the cranberries are not on the outer edges of the pan, as those ones will overcook. Roast for about 20 minutes or until squash is tender.

Meanwhile, bring vegetable stock and quinoa to a boil. Cover, reduce heat and simmer for about 12 minutes, or until liquid is absorbed. Uncover and remove from heat.

Add squash mixture to quinoa, drizzle with vinegar (if using) and honey, and toss gently to combine. Serve warm or room temperature.

Garbanzo Bean Salad with Feta and Dill

I've shared my fondness (obsession?) of chickpeas before. They are one of my very favorite sources of protein, and I love how versatile they are. Since we eat them several times a week, in one form or another, it's a good thing my family enjoys them as much as I do. Some of my favorite ways to have them are in hummus, soups, and both warm and chilled salads.

This was a salad I put together, using what I had on hand, and it came out lovely. Perfect for a night when I needed something light and refreshing. Yet it was filling enough that when served with a side of couscous, no one (meaning Sage) was left wondering where the rest of dinner was. But for those of you who couldn't imagine having just salad for dinner, this would be great side dish to share for a cookout or potluck, or I can imagine it would be perfect nestled into whole wheat pita bread for a tasty lunch. But it really does hit the spot for a simple summer meal.

Garbanzo Bean Salad with Feta and Dill

1 (16 oz.) can of reduced sodium chickpeas, drained and rinsed

1 cup halved grape tomatoes

1/2 cup thinly sliced red onion, soaked for 10 minutes in ice water and drained

1 medium cucumber, diced (I peeled mine, but didn't bother seeding it)

1/2 cup crumbled reduced-fat feta

juice from half a lemon (about 1 1/2 tbsp)

1 tsp red wine vinegar

2 tsp olive oil

1 tsp fresh dill, or more to taste

sea salt and fresh ground pepper, to taste

In a medium bowl, add chickpeas, tomatoes, onion, cucumber and feta. Next add lemon juice, vinegar, olive oil and dill. Season with a pinch of two of salt (depending on how salty your feta is) and a generous amount of pepper. Toss gently and taste to test seasonings. Cover and chill for a couple hours before serving.

Roasted Corn and Barley Salad with Basil Dressing & White Bean Dip

Yesterday was one of those challenging days where I needed some kitchen therapy. Beckett woke up cranky and miserable, and by mid-morning, I was cranky and miserable too. Sage was still out of town, and so it was going to be a very long day, if me and the little guy stayed in our grumpy moods. Playing in the kitchen, with Beckett as my little helper, followed by a long workout during his afternoon nap, was just what I needed. Working with end-of-the-week ingredients I had, I managed to come up with some seriously good stuff. This made a wonderful lunch for us, but either one of these would be perfect to take to whatever cookout, gathering or party you may be going to this holiday weekend.

In addition to operating the food processor, Beckett had some fun of his own washing the dishes. (And in case you're wondering, he picked out what he was wearing. I think he's looking forward to football season.)

I've been seeing a lot a grain based salads on blogs lately, and I was in the mood for one. I came up with this to use up some corn, and it was absolutely delicious! The sweet corn and the basil in the dressing were the standout flavors, while the barley gave heartiness and texture. The tomatoes really were overshadowed by the other flavors, but I think they give necessary color to this dish. I would double this recipe if taking to a get together.

Roasted Corn and Barley Salad with Basil Dressing

for the dressing:
1/4 cup loosely packed basil leaves
juice from half a large lemon (1 1/2 tbsp)
1 tsp seasoned rice vinegar
1 tsp dijon mustard
1/2 tsp honey
1/2 tbsp olive oil
sea salt and fresh ground pepper

for the salad:
1/4 cup pearled barley, well washed
1 cup kernels (from 3 small ears of roasted or grilled corn)
10 grape tomatoes,

In a small sauce pan, simmer the barley with 3/4 water, covered for about 40 minutes or until tender. Drain any excess water and set aside to cool.

While barley is cooking, blend dressing ingredients together in a small food processor. Transfer to serving bowl and refrigerate until ready to use.

Once barley has cooled, toss with corn kernels, tomatoes and dressing. Enjoy room temperature or chilled.

I was all set to whip up some hummus, when I realized the only garbanzos I had on hand were dried, which wasn't going to help me right then. I probably should've come up with something that had black beans since I have a surplus of those, but instead I settled on a white bean dip. This really is a pretty simple version, but I enjoyed it more than a complex flavored one I've made in the past. I used 2 big cloves of garlic, and it was rather garlicky in a pleasant way, so adjust according to your tastes. We ate ours with carrot sticks and multi-grain crackers.

White Bean Dip

1(15.8 oz.) can of white beans, drained and rinsed (I used Great Northern)

2 garlic cloves, quartered

1 tbsp olive oil

juice from half a lemon (about 1 1/2 tbsp)

1 tbsp chopped parsley leaves

sea salt and fresh ground pepper

Add all ingredients to a food processor and pulse until smooth, stopping to scrape sides when needed. If you wish, add a little water to reach desired consistency. (I kept our thick.)

Transfer to serving bowl, and if desired drizzle a little olive oil and sprinkle with parsley. Serve with chopped veggies, crackers or dippers of your choice.

Greek Tortellini Pasta Salad

This past weekend, my mom and I hosted a co-ed barbecue, in lieu of a traditional baby shower, for my brother and his wife, who are expecting their second child in a few weeks. It was a great time, with lots of yummy food and great friends and family. Best of all, the weather was absolutely fabulous and perfect for a backyard BBQ. (I took full advantage of it by wearing a sundress and flip-flops.)

For one of the many sides we had, I made a pasta salad. Not only are they one of my favorite things to eat at get-togethers/barbeque's, they are also one of my favorite things to make for them. I love coming up with new versions. After some consideration, I decided I wanted to use greek salad components but keep it simple. Originally, I was planning on using farfalle, but then chose to make it with tortellini instead. This came out awesome and I received lots of compliments on this one!

for the dressing:
1/4 cup red wine vinegar
1/3 cup good quality olive oil, plus extra, if needed
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 1/2 tsp honey
1 tsp dried basil
1 tsp dried oregano
several grinds of pepper

for the salad:
2 (1 lb.) packages frozen tri-colored tortellini
1/2 cup sliced kalamata olives
1 cup grape tomatoes, sliced
1 large cucumber, peeled, seeded and diced
6 oz. feta, crumbled

In a container with a tight fitting lid, combine all dressing ingredients. Shake well to blend.

Cook the tortellini until tender, according to package directions. Make sure not to overcook. Drain and give a quick rinse under water, but keep tortellini warm.

Place warm tortellini and olives in serving dish. Pour dressing over top and toss gently to coat. Cover and refrigerate for several hours (or over night.)

Before serving add tomatoes, cucumbers and feta. If needed (depending on length of time refrigerated) drizzle with some extra olive oil if dry. Toss gently to combine.

Warm Butternut and Chickpea Salad with Tahini

You know the kind of recipe that you see and can't wait to try- but then it winds up being a while, and you hope it lives up to the hype you've built up in your head. That was this dish for me. I first saw it on A Year in the Kitchen almost 6 months ago. Since then I've seen it on many other blogs, including the one where it was originally adapted from, Orangette.

I finally had all the ingredients at one time for this and was dying to make it. I saved it for a family dinner and hoped everyone would enjoy it. But merely enjoying it is an understatement. I actually feel like I've missed out by not making this all winter squash season long. It is seriously so good that I could eat it day after day- not that there were any leftovers, which is just sad. I wish I had some right now.

I already knew that I loved all of the components of this, but together it's just an amazing combination. My brother in law described it as "exotic." My own thoughts was that while that was true, I loved how you could could also taste the familar flavors, seperately, in this. I would later re-read the post on Orangette and see that Molly states, "It's a little bit exotic but also pleasingly familar, and totally, totally delicious."

I made this following the recipe on Orangette, but have since discovered my adaptation has similarities to Ashlee's take on A Year in the Kitchen. My way actually wound up being quite a mixture of the two. One noteable change I made was omitting the red raw onion. I can't eat raw onion, and Sage doesn't care for cooked red onion, so I roasted some yellow onion with the squash. I also reduced the dressing, which was plenty. This salad is to be eaten room temperature, but I made it a good bit earlier than everything else we were having for dinner,and it had gotten rather cold. I warmed it ever so slightly before serving.

Warm Butternut and Chickpea Salad with Tahini
adapted from Orangette, seen on A Year in the Kitchen

for the salad:
1 medium butternut squash about 2 1/2 lbs (I actually used 2 small ones,) peeled, seeded and cut into 1 inch pieces
1/2 small yellow onion, chopped
1 medium garlic clove, pressed
1/8 tsp nutmeg
kosher salt
2 tbsp olive oil
1 (16 oz.) can chickpeas, drained and rinsed
1/4 cup coarsley chopped cilantro leaves

for the dressing:
1 small clove garlic, minced or pressed
juice of one small lemon (2 tbsps)
2 tbsp tahini
1 tbsp water
1 tbsp olive oil

Preheat oven to 450 degrees.

Combine squash, onion, garlic, nutmeg and salt in a large bowl. Drizzle with the olive oil and toss to coat. Spread onto a baking sheet, and roast for about 20 minutes or until squash is tender. Remove from oven and let cool.

Meanwhile make the dressing. In a small bowl wisk together the garlic and the lemon juice. Add tahini and wisk to blend. Add the water and olive oil, wish to blend.

To assemble, combine the cooled squash mixture, chickpeas and cilantro in a mixing bowl. Add the dressing and carefully toss. Serve room temperature (or slightly warm.)

Roasted Beet & Orange Salad with Feta

I really love having citrus trees in my yard, especially since the grapefruits and oranges they produce are ridiculously delicious. The other day, I was thinking about the beets that I needed to use, but had no ideas on how I wanted to prepare them. As I'm brainstorming, I glance out the window and look right at the orange tree- loaded down with more oranges than we could ever posssibly manage to eat- and I had a lighbulb moment. A salad of earthy roasted beets and juicy, sweet orange slices sounded perfect!

As my beets were roasting, I recalled a pretty way I'd seen orange slices cut a while back. I probably should've read how to do it first. I figured it would be quite easy to figure out, but it took me a bit to get the hang of it. Luckily, when I messed up the first couple ones, I was able to walk in my backyard and pick a few more. If you don't have a tree of your own, you might want to grab an extra orange or two, just in case. (I've also tried to give a fairly detailed explanation, so hopefully it will be easier than my trying to wing it.) I found smaller oranges were easier to work with, and using a large serated knife was important.

The nice thing though, is even if your orange slices aren't perfect or your beets aren't consistant in shape, you can hide this when you layer your salad. And once you top your salad with feta, imperfections are disguised even more. (Speaking of the feta, I used fat free as I most often always do, but I think full fat would really really be better or goat cheese.) When it came to the dressing, I couldn't decide if I wanted to use red wine vinegar or basalmic, and the red wine won just because it was closest when I opened the cabinet. I kept the dressing intentionally simple, so that the flavors of the beets and oranges wouldn't be overwelmed.

This was delightful. I may, or may not have, eaten nearly all of it it myself in a span of 24 hours. If making for guests, assemble just prior to serving since it the beets will bleed and you'll have magenta colored feta. I waited probably 15-20 minutes after making this to take the picture (as Mom duties come first) and you can see it the feta was already becoming a little stained. (But if you're just going to eat it all yourself, like I *might* have, then it doesn't really matter.) Bring any leftovers to room temperature before eating.

Roasted Beet and Orange Salad with Feta

3 medium to large beets

1 tbsp olive oil, plus extra for drizzling

3 small oranges

1 tbsp red wine vinegar

kosher salt and fresh ground pepper

1 oz. crumbled feta, plus extra for serving, if desired

chopped fresh parsley

Preheat oven to 375. Peel beets with a vegetable peeler. (You could also peel after roasting- I find it so much less messy to do before.) Trim root and stem ends, and cut in half. Lay flat side down on a shallow baking dish (I like to use a glass pie pan.) Drizzle with a little of the oil to coat. Cover dish with tightly with foil. Roast for an 1-1 1/2 hours until beets are tender, and can be pierced easily with a knife. Uncover and let cool.

While beets are cooling, prepare oranges. Using a large serated knife, slice top off at stem end and repeat on bottom. Rest orange on cutting board, cut side down. Now following the curve of the orange, slice through the peel and pith. You want to end up with a hexagon, heptagon or octagon shape, that is free of white. (It doesn't matter if all 3 oranges don't have the same amount of sides.) Turn the orange on its side and carefully cut into thin slices. Remove seeds and stem area from the middle. Repeat with the other 2 oranges. Transfer slices to a plate, reserving juice, and set aside until ready to assemble.

Collect 2 tbsps of juice from cutting board and transfer to a small bowl. Add vinegar, a pinch of salt and a grind or two of pepper. Wisk in 1 tbsp of oil. Set aside.

Once beets are cool, cut into 1/4 inch slices.

To assemble salad: On a platter, alternate beet and orange slices until all slices have been used. Drizzle with half of dressing, top with 1 oz. crubled feta and sprinkle with parsley. Serve at room temperature, with remaining dressing and extra feta if desired.

Roasted Butternut Squash with Onion and Blue Cheese

I've had a butternut squash camping out in my fruit bowl for a couple weeks now, waiting for inspiration to hit. The other night, I knew it was going to be part of dinner, as my produce selection was getting sparse, but I wanted to do something fun. That afternoon I found in my mailbox, the latest issue of Everyday Food.

I began to flip through it, and just pages in, found the inspiration I needed. While their recipe was a complete meal with pork tenderloin, I borrowed their concept and made it a side dish, adjusting the cooking temperature so I could cook it along with the rest of our meaI. I swapped the red onion for a yellow one, used dried thyme instead of fresh sage, and added crumbled blue cheese at the end. I absolutely loved this and the combination of flavors. Sage ate his, but said it was a "little much." I believe that's just because he likes stronger cheeses in small doses. Personally, I found the addition of the blue cheese to be what made this dish, but if you're not a huge fan, omit it or use it sparingly.

Adapted from Roasted Pork with Squash and Onions, Everyday Food, March 2010 (2-3 servings, as a side)

1 small butternut squash, peeled, seeded, and cut into 1 inch(ish) cubes

1/2 yellow onion, chopped

1 1/2 tbsp olive oil

kosher salt and fresh ground pepper

3/4 tsp dried thyme

1/2 of an medium orange

1-2 oz. crumbled blue cheese, or as desired

Preheat oven to 375 degrees.

On a rimmed baking sheet, toss together butternut, onion and oil. Season with salt, pepper and thyme. Roast until tender, about 25 minutes.

Squeeze orange half over roasted vegetables. Gently scrap up any browned bits using a wooden spoon. Transfer contents of baking sheet, including juice, to a serving platter. Top with desired amount of blue cheese. Serve warm.

Salmon Poached in Court Boullion and Braised Endive with Citrus

As a floral designer for the past 14 years (wow, that makes me sound really old...) Valentine's Day and the week leading up to it is a very hectic time for me. This year, with the holiday falling on a Sunday, it was a little different. The massive amount of deliveries, which usually are all on one crazy busy day, were stretched over several days.

My longest day of working wasn't even quite 14 hours. That might seem rather long, but as someone who has spent way too many pre Vday nights still poking flowers into arrangements at 1:00 in the morning, I was rather happy to be home before eleven. And the best part...I'm sitting at home in my jammies on Valentine's Day, writing about this dinner we had earlier in the week, instead out cranking of vases of roses and waiting on a long line of customers.

This week for Symon Sundays, Joanne, of Eats Well with Others, selected Salmon Poached in Court Bouillon and Braised Endive with Citrus, a meal that sounds fancy enough to be ordered while out at a really nice restaurant on Valentine's Day. But I'm sure that restaurant would do a much better job at presenting such a plate. Or at least remember to garnish it somehow, instead of just hurridly slapping it on a plate, as I did. (Something more like the lovely presentation done by Natashya, from Living in the Kitchen with Puppies.)

Oh well. At least it tasted good. We both enjoyed this, especially the fish. I've only recently began liking salmon, and I found myself scarfing this one down in a way that's very unlikely to help teach my little one table manners. Sage went so far as calling it phenomenal. The method of poaching in a liquid made of spices and aromatics is simple enough (although I still have to say I favor the ease of the delicious Broiled Salmon with Marmalade-Dijon Glaze we had recently.) This was a basic Court Boullion, and I would like to try some of the other flavor combinations Chef Symon gives.

It was the first time either of us had endives, and the verdict was: they were good. We didn't love them, but we didn't dislike them either. The endives are first browned, then brasied in a combination of fresh orange juice, honey, thyme and stock, which is later reduced to make a sauce. I found the sauce almost candylike in flavor (which must be an indication that I don't eat much candy) and a nice compliment to the natural bitterness of the endives.

Since I won't have another Valentine's Day off until 2016, I am just going to link you to Joanne, who has the recipes posted, so I can go spend this day with my two loves, my hubby and my little boy :)

Moroccan Chickpea Stew & Moroccan-Style Couscous and Chickpeas

I love chickpeas. So much, in fact, that I typically eat them a couple times a week. My favorite way to enjoy them is with couscous, veggies and a Moroccan-inspired flavor. These two dishes, while containing many of the same ingredients, manage to taste quite different from one another. Its hard to say which one I prefer more. I have no idea if they are anything close to authentic (and most likely not) but I don't care, as they are both so good! This absolutely delicious recipe is from Cooking Light (found on myrecipes.) Its super easy and one of those kind of meals where you find yourself excited about the leftovers. (Or at least I did!) The recipe originally called for serving with brown rice, but suggested trying it with couscous, which I definitely think is the better choice. Due to a sensitive little mouth, I seed my jalapeno, and it isn't hot at all.

Moroccan Chickpea Stew
adapted from Cooking Light (they say 6 servings, I say much more like 4)
2 tsp olive oil
1 medium onion, chopped
1 large carrot, diced
2 cloves garlic, minced
1 jalapeno pepper, minced (seeded, if desired)
1 1/2 cups cubed peeled Yukon Golds (Several small or 1 large)
2 tsp ground cumin
1 tsp chili powder
1/2 tsp ground tumeric
2 (15 oz.) can diced tomatoes, undrained (you can also just use one)
1 (15 oz.) can reduced sodium chickpeas, rinsed and drained
1 cup vegetable broth
2 tbsp tomato paste
3 cups hot cooked couscous (or brown rice)
plain yogurt (or sour cream,) for serving
cilantro, for serving

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender.

Stir in potato, spices, tomatoes, chickpeas, broth and tomato paste. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over couscous. Top with yogurt and sprinkle with cilantro.

This equally wonderful dish has already been shared on my blog once before, as the stuffing for acorn squash. It was great that way, but I loved the "stuffing" so much, I've made some changes and now make it without the squash. It would make a great side dish to chicken, but in our house, we're just as happy to eat it as an entree along with a baked sweet potato, for a filling meatless dinner. If you have leftovers the next day, its just as good hot or cold.

Moroccan-inspired Chickpeas and Rice
adapted from allrecipes (about 5 servings as a side, 2-3 as a meal)
2 tbsp olive oil
2 cloves garlic, minced
1 celery rib, finely chopped
1/2 medium onion, chopped
2/3 cup chopped red bell pepper (about 3/4 of a large pepper)
1 large carrot, chopped
sea salt and fresh ground pepper
1/2 an apple, peeled, cored and chopped (I used fuji)
1/3 cup rasins
1 tsp ground cumin
1 tsp ground corriander
1/4 tsp tumeric
1/4 tsp cinnamon
2/3 cup uncooked couscous
1 cup vegetable broth

Heat the olive oil in a skillet over medium heat. Add garlic, celery, onion, pepper and carrots. Season with salt and pepper, and cook 5 minutes.

Mix in the garbanzo beans, apples and raisins. Season with cumin, coriander, tumeric and cinnamon, and continue to cook and stir until vegetables are tender.

Add couscous and broth, mix well. Cover and turn off heat. Allow couscous to absord liquid for 5 minutes. Fluff couscous. Taste and adjust seasonings, if needed.

Warm Potato Salad with Dill and Capers

I don't blog about side dishes very much, but that's because I really don't make a lot of them. When it comes to cookouts, I'm all about the pasta salads, but for everyday meals, I prefer all-in-one dishes and don't do a lot of seperate meat-starch-vegetable type dinners. And then it usually just roasted or steamed veggies. But I found myself with some dill and a bag of potatoes that I needed to use up, and a warm potato salad just seemed like a perfect purpose for them.

I haven't made something like this before, so I just kind of went with it regarding the quanities, and luckily, I think they were just right. This was absolutely delicious and went so well with an otherwise very healthy dinner of steamed green beans and grilled fish. I think the "sauce" would also be fabulous over roasted potatoes. I used yukon golds, but I can imagine it would be just as tasty with red skinned potatoes.

5 cups diced (about 1/2 in. cubes) yukon gold potatoes

2 tbsp light mayo with olive oil

1 tbsp dijon mustard

1 tbsp spicy brown mustard

1/2 tbsp olive oil

kosher salt and fresh ground pepper

1 tbsp chopped parsley

1/2 tbsp chopped dill

1 tbsp capers, drained

Steam potatoes until tender. (I forgot to pay attention to how long this took, but I'd guess around ten minutes or so.)

When potatoes are nearly done, in a small sauce pan, wisk together mayonnaise, mustards and olive oil until blended and heated through.

Transfer potatoes to serving dish. Add contents of saucepan, salt, pepper, parsley, dill and capers, and toss to coat. Cover, and let rest for several minutes before serving.

My 100th Post with a Recap of Favorites

So, I actually wrote this a few days ago, before catching up on several days worth of posts in my reader, only to discover that lots of the blogs I follow do a year end review of favorites. That makes mine seem rather unoriginal, but since it took me a while to write it, I'm going to post it anyhow.

For my 100th post, I thought it would be fun to take a look back at the recipes I've tried out over the past six months or so that I've had this blog. Okay, maybe I'm the only who will have fun with this post, but then the reason I started blogging was for myself- to have a place to record my recipes, as well as to push myself to try new things and to be more creative in the kitchen. However, as a bonus, it's made me really happy to know that others have enjoyed it as well. I've really appreciated having family and friends tell that they've tried and loved recipes from my blog. So, thanks for being a reader of The Brick Kitchen. Here are some of our family's favorites from along the way.

Soups

Lentil Sausage Soup with Leeks and Carrots

Turkey Bean Soup

Slowcooker Chicken and Rice Soup

Split Pea Soup

Sweet Potato Lentil Stew

Salads/Side Dishes

Warm Couscous and Chickpea Salad

Cucumber Pasta Salad with Goat Cheese

Apple-Walnut Salad with Cranberry Vinaigrette

Grilled Dijon Chicken Salad with Parmesan Dressing (especially the dressing!)

Baked Buffalo Chicken Strips Salad

Vegetarian Main Dishes
Moroccan Style Stuffed Accorn Squash
Baked Eggplant Parmesan
Polenta Lasagna with Vegetable Bolognese
Lentil Walnut Burgers
Black Bean Sliders & Sweet Potato Fries

Main Dishes with Meat
Peanut Butter Chicken
Chicken Parmesan
Sausage and Peppers Pasta
Healthier Chicken Pot Pie
Chicken Paprikash


Pizzas
Buffalo Chicken Pizza
Roasted Butternut, Carmelized Onion and Apple Maple Chicken Sausage Pizza
BBQ Chicken Pizza
Black and White Pizza
Sundried Tomato, Goat Cheese and Chicken Sausage Calzone

Warm Couscous and Chickpea Salad

Whew! What a crazy busy month December has been. I had no other choice but to basically abandon my blog, between multiple sets of houseguests, my working quite a bit at the flower shop, holiday get togethers and parties, not to mention the whole shoppping, wrapping, preparing for and baking part of the holidays. (All while in the company of an extremely active and perhaps too-smart-for-his own-good almost 2 year old.) Not that I'm complaining. The past two weeks especially have been a whirlwind of spending time with best friends and family, delicious dinners out, countless bottles of wine consumed, and just all around amazing times. However, I am looking forward to a quieter January of just spending time at home with my son and husband, and returning to eating healthy (or least healthish) homecooked meals.

Last night my sister in law and her boyfriend were heading back to the other coast after spending Christmas with us. For our last dinner with them, I was certainally not in the mood for anything rich, heavy or decadent, nor was I in the mood to go out again (finer dining establishments and a toddler are not my favorite combination.) I really just wanted something simple and vegetarian, that I could eat as a main course and everyone else could eat as a side, so I prepared this delicous coucous, served with grilled chicken breasts and a large garden salad. I came up with it a few months ago, when I needed a quick and easy dinner and also had certain perishable ingredients I wanted to use up, but never got around to posting it.

This yummy dish makes about six side servings or several meal sized servings. Having a made it a couple of times, I can give you this advice: Use any color combination of peppers (other than green, which are too bitter in this. ) I prefer using yellow and orange for visual interest, since the tomatoes bring a lot of red to this already. (I sent Sage to the store this time and he returned with 2 red peppers, reminding me I need to either a little more clear with my expectations or more accepting that he is not a mind reader.) I've have used dried parsley when fresh wasn't looking so great at the store, which when added along with the other seasonings, worked just fine. And lastly, what ever you do, don't skip the feta. It is crutial to this dish. It really brings it alive. I like to top the couscous just before serving, and have extra at the table.

1 1/2 tbsp olive oil
1 1/2 bell peppers, chopped (any color combo, excluding green)
4 cloves garlic, minced
1/2 large onion, chopped
1 (15.5 oz. can) chickpeas, drained and rinsed
1/2 pint of grape tomatoes, halved or quartered depending on size
1 cup vegetable stock
juice of half a lemon
1 tbsp dried oregano
sea salt and pepper
2/3 cup uncooked couscous
1 1/2 tbsp chopped parsley (or 1 1/2 tsp dried)
4-6 oz. crumbled feta (either regular or fat free)

Heat oil in a skillet over medium heat. Add pepper and onion, and saute until soft, about 5 minutes. Add garlic and chickpeas, saute another 3 minutes. Add tomatoes, stock, lemon juice, oregano, and salt and pepper (if using dried parsley, add it as well.) Bring to a boil.

Add couscous, stir to combine, cover and turn off heat. After 5 minutes, fluff with a fork. Stir in parsley. Serve topped with crumbled feta.

Cucumber Pasta Salad with Goat Cheese

This is a salad I came up with when I was in the mood for a cold pasta dish, but didn't have some of the ingredients I traditionally use in pasta salads- such as tomatoes and artichoke hearts. I was actually pleasantly surprised how tasty this was. There wasn't much to it, so I knew there was a chance it could be bland, but it wasn't it. It's not exactly bursting with flavors, yet I think it is the simplicity is what makes it so refreshing.

The crispness of the vegetables pair so nicely with the creaminess of the goat cheese. A strong dressing would overwhelm this salad, so I'm glad I didn't go with a dijon vinaigrette as I was originally contemplating. I actually took the easy way out and used a small amount of bottle dressing instead of making my own, and it worked quite well. In order to keep this more monochromatic, I used tri-colored rotini and picked out the tomato ones (yes, I have some time on my hands.)

I enjoy cooking seasonally, but a summery-feeling dish was a nice change from the fall flavors I've been working with recently. Especially since it was still 90 degrees yesterday. Both of my guys enjoyed this pasta salad, and even though I was just playing around with the limited ingredients I had on hand, I could certainly see myself making this for a summer cookout. For a get-together, I would double or triple it; as written, it would only serve about 4 as a side.

2 cups rotini or other short pasta

1/2 cucumber, peeled, seeded and diced

1/3 green bell pepper, chopped

1 stalk of celery, diced

1 tsp chopped fresh parsley

3 tbsp bottled Italian dressing (I used Newman's Own Organic Tuscan Italian)

1 tbsp light mayo (I use the kind with olive oil)

kosher salt and fresh ground pepper

2 oz goat cheese

Cook pasta according to package directions. Cool under running water.

In a serving bowl, combine pasta with vegtables, parsely, dressing and mayo. Season with salt and pepper, cover and chill for a few hours or overnight.

Before serving, add crumbled goat cheese and toss gently. (If salad seems dry, add more dressing a tablespoon at a time.)

Black Bean and Corn Salad

My cousin was having a Fiesta last night. I love Mexican food, Margaritas and Coronas so I was pretty excited. Sage was making his awesome guacamole, but I wanted to bring something too.

I rummaged around in the fridge and the pantry, and just started putting stuff together and came up with this light and flavorful salad. This could also be served as more of a salsa than a side dish. I saw several party goers putting it in their tacos, but I'm sure it would be delicious eaten with tortilla chips, too.

I didn't measure out my seasonings, because I think its best to determine by taste, especially because salsa can vary in flavor and heat so much. Another nice addition would be red onion, but pregnancy left me unable to eat raw onion. I think it would look pretty in ths already colorful dish though.

1 (14.5 oz. can) diced tomatoes with mild green chiles, drained

1 (15.5 oz. can) black beans, drained and rinsed

2/3 cup frozen corn (or more, that's all I had)

2 gloves garlic, minced

1/2 red bell pepper, finely chopped

1/2 green bell pepper, finely chopped

1/4 cup salsa

Juice of half a lime

2 tbsp chopped cilantro

1/4 tbsp sugar

sea salt and fresh ground pepper

cumin, to taste

red pepper flakes, to taste

Combine tomatoes, beans, corn, garlic, peppers, and salsa. Add lime juice, cilantro, sugar and seasonings to taste. Chill for at least several hours. Taste before serving and adjust seasonings if neccessary.

Artichoke Caprese Pasta Salad

I find it amusing that the dinner we had on the first night of Fall would be something appropriate for a summer cookout- burgers and a cold pasta salad. But then again, it is still 90 degrees here. Actually, this isn't wasn't what I was going to make, but I had a ball of fresh mozzarella in the cheese drawer, just waiting to be used.

For as long we've been together, Sage's favorite salad to order at restaurants is Insalata Caprese. Being the pasta salad lover I am, I decided to put a spin on it and add orzo, which we both really like. I also included artichokes, just because I think (almost) every pasta salad is better with them. This was a lovely, refreshing side dish. I kind of felt it was missing something- Sage disagreed- but I believe it just hadn't chilled long enough for the flavors to intensify to their full potential. But as with most pasta salads, after a night in the fridge, it was wonderful.

We enjoyed this with turkey burgers, and I have to share a delicious addition I discovered. I roasted a head of garlic and added it to the ground turkey with fresh chopped parsley, breadcrumbs and an egg. The burgers were so flavorful, we even skipped topping them with cheese. We tried the Arnold Sandwich Thins for the first time and I highly recommend them. They're a great substitute for a big bun.

2/3 cup uncooked orzo
6-8 oz. fresh mozzarella, cubed (I used 6 but should've used the whole 8 oz.)
1 cup grape tomatoes, halved or quartered, depending on size
10 basil leaves, chopped or torn
1 (14 oz.) can of artichoke hearts in water, drained and chopped*
2 tbsp olive oil
2tbsp balsamic vinegar
kosher salt and fresh ground pepper, to taste

Cook pasta according to box. Drain and rinse with cold water. Once cool, transfer to serving dish. Add remaining ingredients, toss, and chill for at least a few hours or overnight.

*As I often do for pasta salads, I removed the tougher rubbery part of the artichokes, which reduces the amount by half. If you are using the whole thing, you might only want to use about half of the can.

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.

Sweet Potato Risotto

My hubby loves rice, so I wanted to make him risotto. I imagined it would be delicous with sweet potato- another of his fave's- so I did a quick search and found a recipe. I've never attempted risotto before, but I wasn't intimidated by the thought of all the stirring. Sage was impressed when he discovered that's what I was making though.

I'm not sure why, but my potatoes were a little firmer than I would've liked. I even added a little extra water and cooked it longer. Even though it didn't come out perfect, I still wanted to include it on the blog because the flavor was excellent and the consistancy was just right. I think the potatoes should've cooked a little longer before the rice was added, perhaps going in at the beginning with the onions. I will give this another shot in the future, maybe after I've mastered a basic risotto.

I know this is a lousy picture. I couldn't get the risotto to not come out blurry no matter what I did, and I had a hungry family waiting on me. Oh well, I never claimed to be an amazing photographer!

Sweet Potato Risotto, Real Simple

2 tablespoon olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 small sweet potatoes (about 1 pound), peeled and cut into 1/4-inch pieces
2 cloves garlic, chopped
1 cup Arborio rice
1 cup dry white wine
1/2 cup grated Parmesan

2 teaspoons chopped fresh oregano (I used a reduced amount of dried)

1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.

2.Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.

3. Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.

4. Stir in the Parmesan and oregano.