Tag Archives: dinner

Homemade Sloppy Joes

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Who doesn’t love sloppy joes! They’re so yummy, and messy, and awesome. My mom used to make them with the Manwich sauce and they were so good. I had some ground beef on hand and thought I’d give it a shot as I’ve wanted to try making them for a while. Another really easy recipe that I will definitely be making again soon. I got some sweet brioche buns which were a nice alternative to the potato buns that I really wanted, but couldn’t seem to find anywhere. Knowing the sauce would likely make the bread soggy, I toasted the buns with a little butter under the broiler so they’d hold the sloppy joes a little better. All in all a successful dinner! I think next time I’ll add some roasted poblano peppers to the mix as well.

Ingredients:
1 lb 85%  lean ground beef
1/2 medium onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
2 celery stalks, finely chopped
1 large garlic clove, finely chopped
1/4 cup ketchup
1/4 cup barbeque sauce
1 cup water
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Salt and pepper to taste

Add a tablespoon of olive oil to a large skillet or dutch oven over medium heat. Cook the beef until browned. In the meantime, chop all of the vegetables and set aside. In a separate large bowl, whisk together the ketchup, BBQ sauce, water, tomato paste, vinegar, Worcestershire sauce, and brown sugar. When the beef is browned, add the garlic and cook for a minute or so, then add the onion and pepper mixture. I did not drain the liquid from the beef because I bought lean meat so there wasn’t much to drain. If you have fattier beef and there’s a lot of liquid, drain most of it out and just leave a little. Once the onions and peppers have cooked down for 5 minutes or so, add the wet ingredients and mix well, scraping up any bits from the bottom of the pan. Salt and pepper to taste, then cover and simmer on low for 20 minutes. Remove the lid and continue to cook for another 15 minutes to allow it to thicken a little. Lastly, butter each side of the bun and toss under the broiler for a minute or so until toasted. Plate and spoon sloppy joe mixture onto your bun! Enjoy with lots of napkins.

Leek, Mustard Greens, and Corn Pizza

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I could probably eat homemade pizza every night. It might sound sort of intimidating to make, but it seriously could not be easier! Especially if you buy pre-made dough at the supermarket, or at your local pizza place for a buck or two, which is what I love to do because it’s super fresh.

Ingredients:
1 ball of pizza dough
1 large leek
2 ears of corn, cut off the cob
3 cups mustard greens, cut into 1/2 inch ribbons
1 garlic clove, minced
1 small can of tomato sauce
3 ounces St. Andre cheese
All-purpose flour
Olive oil
Salt and pepper

Start by preheating the oven to 425 degrees. To trim the leeks, cut it where the light part meets the dark part, then toss the dark stuff. Cut them lengthwise then run the leeks under the water to remove any dirt. They can be pretty dirty sometimes so really make sure to rinse them well. Cut them crosswise in 1/4 inch slices. Next, remove the stems of the mustard greens and layer the leaves on top one another, roll them up together then slice 1/2 inch ribbons. Lastly, cut the corn off the cob.

Add some olive oil to a pan and saute the garlic for a minute. Add the leeks and cook for about 7 minutes until slightly browned. Next add the mustard greens and cook about 4 minutes until wilted, then toss in the corn, salt and pepper to taste, and cook everything together for another 10 minutes. While that is cooking, roll out your pizza dough. Make sure to flour the surface and rolling pin, and continue to sprinkle the dough with flour as you go. Place on a baking sheet lined with parchment paper.

Add the toppings to the dough starting with the tomato sauce, then the leek mixture, and lastly the cheese. Bake for 25 minutes until everything is golden! Let cool for a few minutes before cutting.

Roasted Romanesco and Potato Soup

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Romanesco broccoli is one of the prettiest vegetables out there. I almost didn’t want to eat it because I loved the way it looked so much! It tastes like broccoli and cauliflower had a baby. Simply roasting it in the oven with some olive oil is really good, but I decided to go one step further and make a soup. This week it finally started getting cooler outside, so a big bowl of soup sounded perfect. For a quick topping, I make some easy Parmesan crisps in the oven!

Ingredients:
1 head romanesco, florets chopped
1 large garlic clove, minced
3 cups chicken stock
2 Yukon potatoes, peeled and cubed
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon onion powder (or 1/2 real onion)
Extra salt and black pepper to finish
Parmesan cheese, grated

Preheat oven to 350 degrees. Place the chopped romanesco on a baking sheet lined with parchment paper and drizzle with olive oil. Roast for 30 minutes. In the meantime, saute the garlic for about a minute or so in a large pot. Add the potato, chicken stock, white pepper, salt, and onion powder. Cook until potatoes are fork tender. When the romanesco is ready, mix that into the soup as well. At this point, you can either put the contents into a blender and blend until smooth, or if you have an immersion blender like I do, you can use that! Once fully blended, add the Greek yogurt (don’t let soup come to a boil again) and salt and pepper to taste.

To make the Parmesan crisps, simply form the cheese into a rectangular shape on a baking sheet lined with parchment paper and broil for 2 minutes or until the edges are crispy and golden. Cut into strips or place the whole crisp into the soup!

**My intention was to add an onion to the soup, but once I got started I realized I didn’t have one! I used the onion powder in its absence which worked out okay. If I had the onion though, I would have cooked it down with the garlic until translucent, then added the potato etc.

Beet Burgers with Pickled Radishes

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I love beets, but roasting them all the time can get boring. I’m constantly looking for new ways to make use of them, so when I saw this beet burger recipe I was excited to give it a shot. Not all veggie burgers are great, but when you come across a good one (like Westville’s!) then they can be pretty awesome. I think the toppings are pretty important in making a veggie burger not taste so plain. I wanted to add something crunchy and has some great radishes this week, so I quickly pickled a few to top the burger with. I think it was the best part! The sweetness of the beet burger with the acidity of the pickles radishes were perfect together. I also added some Greek yogurt with fresh dill tossed in. I win.

Ingredients: (adapted from Food52)

Burger:
1/2 large yellow onion, cut into 1/4 inch slices
1 large garlic clove, crushed and minced
1/2 cup peeled and grated beets
1/2 cup sunflower seeds (though other nuts would work)
1/3 cup golden raisins
1 teaspoon smoked paprika
1/4 cup cooked green lentils, rinsed and drained
1 cup cooked brown rice, at room temperature
1 egg
Sea salt and freshly ground black pepper
1/2 cup low fat Greek yogurt
1 teaspoon lemon juice
2 tablespoons fresh dill, chopped
Mesclun greens, for topping

Pickled Radishes:
2-3 radishes, thinly sliced
1/4 cup red wine vinegar
1/4 cup sugar
1/2 teaspoon salt

Start by pickling the radishes. This is a quick way to pickle them and great when you need them fairly fast! Whisk together the vinegar, sugar, and salt in a bowl. Add the radishes and place in fridge for at least 30 minutes. These will keep up to a day. Next quickly make the yogurt sauce by mixing the Greek yogurt with the fresh dill and lemon juice, then set aside.

To make the burger- sauté the onion in a little oil over medium heat. Once translucent and a little browned, add the garlic, grated beets, sunflower seeds, raisins and paprika. Cook for about 7-10 minutes until everything has a nice brown on it. Place in the food processor and mix until chunky. Place the mixture in a bowl with the lentils and salt and pepper to taste. Next place the brown rice and egg into the food processor and pulse to create a thick puree. Add the rice mixture to the bowl with the onion/lentil mixture. Heat a skillet over medium heat and drizzle a little (high heat) oil. Form 4 burger sized patties with your hands and place in the skillet. Let cook for about 5 minutes then flip. Cook until both sides are nicely browned but not burned. To assemble the burger, place the patty on the bun and top with some dill yogurt, greens, and pickled radishes. Hope you like it!

Spaghetti Squash Crusted Quiche With Sausage & Potato

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Spaghetti squash can be a lot of fun to cook with, you can really do a lot with it. I’ve had it prepared before with sauce and meatballs as if it were real spaghetti, in soups, and simply tossed with brown butter and Parmesan cheese. Tonight I went in a totally different direction and used it as the “crust” for a quiche. As much as I love the buttery crust that usually accompanies a quiche, the squash was a great alternative and added a lot of nice flavor!

Ingredients: (adapted from PaleOMG)
1 spaghetti squash
2 Italian sausages (I used sweet)
1 potato, thinly sliced
6 eggs, whisked
1/4 teaspoon ground nutmeg
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
Small handful freshly grated Parmesan cheese
Coconut oil, to grease pan

Preheat oven to 400 degrees. Cut the squash in half the long way and place face down on a baking sheet lined with parchment paper. Cook for 30 minutes or until a knife easily pierces through. Remove from oven and let cool enough to handle. Scoop out the seeds and discard, then remove the rest by scraping with a fork. It will be stringy like spaghetti! Mix in the nutmeg and set aside in a bowl. Turn oven down to 350.

Slice the potato and add to a pot of boiling water, cook until tender but don’t over cook! Heat a little olive oil in a pan and add the garlic, cook for one minute then add the onions stirring until translucent. Next remove the sausage from the casing and add that to the pan, breaking it up with a wooden spoon. Cook until browned.

Grease a pie pan with a little coconut oil (I have coconut oil spray from Trader Joe’s that I use for everything!) Add the squash and press down firmly on the bottom and sides of the dish. Sprinkle with Parmesan cheese, and layer with potato slices. Mix the dried herbs into the eggs with a little salt and pepper, and pour that over the potatoes. Lastly, add the sausage and onion mixture. Place in oven and cook for 30-35 minutes or until eggs are set. Let cool a little before slicing, serve with a sprinkle of Parmesan cheese on top.

Butternut Squash Tortellini in a Creamy Sage Sauce

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Right when I thought I was getting sick of squash, this tortellini recipe turned me around. It’s so delicious! Forming the tortellini was much easier than I thought it would be, and I used wonton wrappers which made it even less time consuming. Using chicken broth as the base for the sauce gave it a nice, light texture and kept it from being too rich or creamy. Overall, I would have to say this is one of my favorite pasta dishes I have made thus far. Success!

Ingredients: (adapted from Lingonberry Jam)

Tortellini:
1 large butternut squash, peeled and cut into small cubes
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 shallot, minced
1 large garlic clove, crushed and minced
1/8 teaspoon nutmeg
1 tablespoon brown sugar
1/2 cup ricotta cheese
Salt and pepper
1 package wonton wrappers
1 egg, whisked (water works okay too)

Sage Sauce:
1 tablespoon unsalted butter
1 garlic clove, crushed and minced
1 teaspoon all-purpose flour
1 cup chicken broth
4-6 sage leaves, finely chopped
1/2 cup freshly grated Parmesan cheese
Salt and pepper

Preheat oven to 375 degrees. Toss the peeled and chopped butternut squash with olive oil, dried herbs, salt and pepper. Place squash on a baking sheet lined with parchment paper and bake for 25-30 minutes until fork tender. In the meantime, add a little oil to a pan and sauté the garlic and shallot together. When the squash is ready, place it in a food processor with the garlic/shallot mixture, nutmeg, ricotta, and a dash of salt and pepper. Mix until well incorporated. Add the brown sugar and mix that in as well.

Get a pot of salted water going on the stove and add a little olive oil. Have a plate with a damp paper towel near your tortellini station to cover them so they don’t dry out before boiling. Start by laying a few wonton wrappers out and place a little of the squash mixture in the center. Make sure not to over-stuff them, or they will spill out when folding. With your finger, brush the edges with the egg. Fold in half to make a triangle. Fold diagonal side (with filling) over once. Turn pasta and place finger in the middle. Crisscross each side over your finger, then tuck the tails under and up in the middle. Boil all the tortellini together until they all float to the top.

In the meantime, make the sage sauce. Sauté a garlic clove with some olive oil, sprinkle in the flour and whisk well. Slowly whisk in the chicken broth next, making sure all the flour is well incorporated. Next add the fresh sage, followed by the Parmesan cheese. Mix well. When the tortellini are done, simple add them to a bowl and cover in as much sage sauce as you like.

Squash Ravioli with Swiss Chard and Truffle Oil

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I’ve always wanted to try making ravioli, so when I got a few squash this week I thought I would give it a shot! I don’t have a pasta maker at home, so I simply made these ravioli using wonton wrappers, which you can find at most supermarkets. Last minute I decided to drizzle some black truffle oil on top, which was of course a great idea. Truffle on anything is magical.

Ingredients: (adapted from Williams-Sonoma)
1 delicata squash, peeled and cut into 1-inch cubes
4 garlic cloves, crushed
5 fresh thyme springs
1/2 cup ricotta cheese
1/2 cup Parmesan cheese, freshly grated
1 teaspoon nutmeg
wonton wrappers
1 egg, beaten
1 cup Swiss chard, washed and thickly chopped
Olive oil
Salt and pepper

Preheat oven to 375 degrees. Chop the squash into quarters, then peel, remove seeds, and chop into 1-inch cubes. Add to a baking sheet with the crushed garlic and thyme. Drizzle with olive oil and salt and pepper. Cook for 25-30 minute or until tender when pierced with a fork. Remove from the oven and toss the thyme. Add to a medium bowl with ricotta, half of the Parmesan, nutmeg, and salt and pepper. Smash with a big spoon well until well incorporated. You can also pulse in a food processor to smooth it out easier. I added a little olive oil until I thought it had a nice consistency.

Place a few wonton wrappers on a flat surface. Scoop some filling into the center of the wrapper (not too much so that you can close it) and brush the edges with the egg. Take another wrapper and brush the edges as well. Place one wrapper on top of the other and seal edges with a fork. Alternatively, you can just fold the one wrapper in half and make triangle ravioli (also called triangoli) instead. I tried both to see which I liked better- I think the triangle shape makes them look fuller which is nice. Place a damp paper towel on a plate and stack your ravioli until you are ready to start boiling them. In a large pot of boiling water, add a little olive oil (to help them not stick together) and cook about 7 ravioli at a time until they all float to the top, about 2 minutes. Remove with a slotted spoon. While you cook the ravioli, toss the Swiss chard in a frying pan with a little olive oil until it begins to wilt.

Place ravioli on a plate and drizzle with a tiny bit of butter and black truffle oil. add the Swiss chard and some freshly grated Parmesan cheese. Bon appetit!

Creamy Eggplant, Mushrooms, and Leek Pasta

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The fall weather was definitely here today. It was the first day I felt a little chilly walking around- probably because I’m in denial summer is over and still dressing for 80 degree weather. When I got home I decided to make some nice warm pasta for dinner. I made this delicious eggplant and mushroom dish that took no more than 30 minutes max. I will definitely be making this again! I think it might even be good with a little pancetta added next time.

Ingredients: (from Petite Kitchen)
2 tablespoons butter
1 leek, sliced
2 garlic cloves, finely chopped
5 oz baby bella mushrooms, chopped
4 small Japanese eggplants, cubed
Juice and zest from 1/2 lemon
1/2 cup chicken stock
1/2 cup cream
1/2 tablespoon Dijon mustard
Grated Parmesan cheese
Salt and Pepper
Angel hair pasta

(makes about 2-3 servings)

Melt the butter in a large saucepan over medium heat and add the leeks. Let cook for a minute until they break down a little. Add the garlic, mushrooms, eggplant, lemon zest, and a pinch of salt and pepper. Continue cooking vegetables for another 3 minutes or so. Add the chicken stock and Dijon mustard then turn down the heat to low and let simmer for another 5 minutes. In the meantime, boil some water and cook the pasta. Turn off the heat and add the cream and lemon juice to the vegetables, stir well then pour over the pasta. Top with Parmesan cheese and a little fresh cracked pepper.

Summer Squash and Corn Soup

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Apparently fall is on its way, and despite the past two days of 90 degree weather, I thought I would prepare myself for the upcoming season by making some soup. I had some summer squash and corn on hand and found a nice light recipe that sounded perfect for weaning my way into soup season. It could not have been easier to make and was absolutely delicious. I think next time I make it, I will have some nice bread on hand to dunk. I pretty much love any excuse to eat bread.

Ingredients: (adapted from Eating Well)
1 small shallot, chopped
1 tablespoon olive oil
1 tablespoon fresh lemon balm
1 tablespoon fresh thyme
2 yellow squash, diced
1 fresh corn, sliced off the cob
14 oz chicken broth
1 teaspoon salt
1 1/2 tablespoons lemon juice
Pepper to taste
Crumbled feta cheese, for topping

Heat the olive oil in a large pot over medium heat and add the shallots. Let cook a minute or two then add the squash and fresh herbs. Cook for another 5 minutes until the squash softens a bit. Add the chicken broth and salt and let simmer for another 5 minutes. Turn off the heat and tip your soup in the pot so the liquid is deep enough to use your hand blender without having it splat everywhere. If you do not have a hand blender, you can simply pour the mixture into your blender and blend until smooth. Next, add the fresh corn and let simmer for 2-3 minutes. Lastly, add the lemon juice and pepper to taste. Pour into bowls and top with feta cheese and any leftover fresh herbs.

After making this for the first time, I think next time I might try adding half of the corn early and blending it in with the squash, then add the rest at the end per the above. This would make it even creamier which I think would be nice. Oh and the bread, lots of bread!

Roasted Lemon Balm and Sage Chicken

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I was pleasantly surprised this week when I got a huge bag of lemon balm. I had recently read a lot about it in one of my favorite hippie books and was excited to see what I could try. The first thing I did was make myself a cup of tea by ripping about 5 leaves and adding that with some fresh ginger to my tea ball, then letting it steep for 10 minutes. Very subtle and delicious! The next thing I made was this lemon balm and sage chicken. I had a ton of left over sage and saw it paired with the lemon balm in a few recipes, but I am sure it would be great with thyme or rosemary if you don’t have sage on hand. You could eat this chicken plain or over pretty much anything. I had some polenta and used that with a little Parmesan cheese mixed in. YUM.

Ingredients:
4 chicken thighs, bone in and skin on
1 tablespoon fresh lemon balm, finely chopped
1 tablespoon fresh sage, finely chopped
2 small garlic cloves, minced
3 tablespoons butter, softened
1 tablespoon olive oil
Salt and pepper

Preheat your oven to 400 degrees. In a small bowl, mix together the herbs, garlic and softened butter. Lift the skin of the chicken and spread the butter mixture underneath. Place the chicken skin side up on a baking sheet and brush with olive oil until coated well. Sprinkle with salt, pepper, and any loose herbs you may have leftover. Place the chicken in the oven for 30 minutes, or until golden brown. To get a good crisp on the skin, turn off the oven and spoon the chicken drippings from the pan over top of the chicken, then throw on the broiler and broil for a minute or two until skin is crispy!