Hungry Like the Wilf: October 2012

Monday, October 29, 2012

Cream Cheese Frosting

I hosted a Halloween party for my boys and wanted to make a somewhat sneaky healthy treat for the party. I cooked up a batch of my pumpkin muffins and decided they needed a little something special to make them "party-worthy". Enter a quick batch of DELICIOUS cream cheese frosting! Yum! It was perfect. The kids loved them; I loved them; I felt good about what I was feeding the kids.

Cream Cheese Frosting

4 oz cream cheese, softened

4 Tbsp. butter, softened

1 c. powdered sugar

1 tsp. vanilla

Instructions:

Combine all ingredients. Beat for 2-3 minutes until frosting is light and fluffy.

Thursday, October 25, 2012

Caramelized Butternut Squash

Squash is such a delicious Fall food! This is another easy way to bake it up and enjoy as a delicious side dish. I could eat them plain for a snack, they are so tasty fresh from the oven! And, even better warmed up the next day! (If you have any left over, that is...)

1 medium butternut squash
1/8 c. brown sugar
3 Tbsp. unsalted butter, melted
salt/pepper to taste

Instructions:

Preheat oven to 400 degrees.

Cut ends of butternut squash off and discard. Peel the squash, cut it in half the long way, and scoop out the seeds and stringy parts. Cut the squash into 1 inch cubes.

In a small bowl, combine melted butter, sugar, and salt/pepper. Pour over the squash and stir to coat cubes evenly.

Cover a cookie sheet or large baking dish in tin foil (for easier clean up) and spread the squash in a single layer on the foil. Bake in the oven for 45-55 minutes, turning a few times, until the squash is tender and begins to caramelize.

Mom's Delicious Lasagna

I love, love, love lasagna! It's one of those comfort foods that I always can eat large amounts of! My mom's homemade lasagna recipe is the best. I love it! That's all I need to say about that!

Mom's Delicious Lasagna

1 medium onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
1 lb. ground beef, turkey, or Italian sausage (whatever you prefer, I use Italian sausage)
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 10 oz. pk. frozen chopped spinach (optional)
1 c. water
1 1/2 tsp. dried basil
1 1/2 tsp. oregano
2 tsp. Italian seasoning
1 tsp. salt
pepper to taste
1 pkg. oven ready lasagna noodles or 8 oz. lasagna noodles, cooked al dente and drained
2 c. cottage cheese
3/4 c. Parmesan cheese
16 oz. mozzarella cheese, sliced

Instructions:

Saute the onion and garlic in oil over medium high heat until tender. Add the meat and brown. Add tomato sauce, paste, spinach, water, and seasonings. Bring to a boil. Reduce heat and simmer covered for 30 minutes.

In a 9x13 baking dish, place 1/2 of the lasagna noodles across the bottom of the dish. Layer 1/2 of the cottage cheese, 1/4 c. parmesan cheese, and half of the mozzarella cheese. Add half of the meat sauce. Repeat the layers. Use the remaining 1/4 c. Parmesan cheese on top.

Preheat the oven to 350 degrees. Bake the lasagna for 45 minutes and until hot and bubbly. Remove pan from the oven and let sit for 15 minutes before cutting into it. Slice and serve.

Husband Rating:

Food for Thought: This is an easy make-ahead and freeze kind of meal. I usually double or triple it if I am going to go through the work of making it and put a few in the freezer. Simply make the sauce and assemble the lasagna. Prior to baking, cover the lasagna and freeze. When you plan to cook it, set it in the fridge to thaw or plan for additional baking time.

Pumpkin Waffles

My inquisitive 3 year old loves to ask food related questions.

"Mom, what is it when you mix breakfast and dinner?"

"Brinner."

"Mom, what is it when you mix breakfast and lunch?"

"Brunch"

"Mom, what is it when you mix lunch and dinner?"

"Uhhhhh.... linner????"

Anyway, when my sister and I decided to make pumpkin waffles and maple sausage links for "brinner" the other night, my son was over-the-moon excited to be experiencing "brinner" for the first time in a long time! I guess I need to do brinner more often! It was delicious and everyone ate a ton of food! Yay for brinner!

Pumpkin Waffles

Recipe adapted from www.smittenkitchen.com

1 1/4 c. whole wheat flour
1 1/4 c. all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Mix together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 1 1/4 c. for regular waffle iron) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Serve with maple syrup (or if you are feeling a bit naughty, it would be really good with a dollop of whipped cream on top!).

Food for Thought: We doubled the recipe for this because I knew I would want extra waffles for the freezer. The trick to freezing waffles is to let them cool on cooling racks. If you stack the waffles they get really soggy. But, if you spread them out on cooling racks, they cool nicely. Then, simply stack them in freezer bags. When you are ready to reheat, pop them into the toaster for one or two rounds and eat, just like you would any other frozen waffles. Much healthier for your kids than store bought ones and much tastier too!

Wednesday, October 24, 2012

Beef Barley Soup

Homemade soup is not my strength. I would like to get better at it but I am just not that good at it. My mother-in-law however is the queen of making homemade soups. Her's always turn out amazingly delicious without any kind of recipe. You know, where she just kind of dumps whatever she has in her cupboards and fridge in a pot and it turns out delicious! And, my husband always rates my soups against what his mom's are like. No pressure, right?

(And, by the way, I love my mother-in-law dearly! She is wonderful, not your typical
MIL relationship in any way!) :)

So, I don't know what I was thinking when I decided to invite my in-laws over for dinner on a night I decided to make a homemade soup. I mean, really? Soup???? For the queen of homemade soups???

Luckily, Iowagirl's recipes haven't failed me in the past and this one followed suit. This Beef Barley Soup was amazing! Everyone loved it! The soup was delicious, meaty, hearty, and healthy. And, we had plenty left over. I was able to freeze a big batch for another meal for our family in a few weeks. The best kind of leftovers!

Beef Barley Soup

Recipe adapted from www.iowagirleats.com

1lb lean ground beef

1 small onion, processed or chopped

2 cloves garlic, minced

3 large carrots, chopped

3 ribs celery, chopped

3 c. kale, stems removed and chopped

1-14.5oz can petite diced tomatoes

3 c. frozen green beans

1 cup corn, fresh or frozen

4-6 c. beef broth

1/2 teaspoon dried basil

1 bay leaf

3/4 cup barley

salt & pepper

Worcestershire sauce

Instructions

Heat a large soup pot over medium high heat. Add ground beef, onion and garlic, and season with salt & pepper. Cook until beef is no longer pink. Add carrots and celery and continue to cook until carrots are tender, about 3-4 more minutes.

Add in kale, tomatoes, green beans, corn, 4 cups beef broth, basil, bay leaf and barley. Bring the soup to a boil. Place a lid on top, lower the heat, and simmer for 60 minutes, or until the barley is tender.

The longer you cook the soup, the better it tastes. After the initial 60 minutes of simmering, I left it on low on the stove most of the afternoon before we ate it. The flavor just kept getting better. Keep checking to see if the soup needs more broth. I added as much as 2 cups of broth as I was cooking the soup.

Add a couple dashes of Worcestershire sauce and season with more salt & pepper to taste before serving.

Husband Rating: 8 out of 10 (highest soup rating possible - in his mind, soups can never be a 10)

Food for Thought: I had tons of leftover of this soup. I froze it and plan to simply heat it up again for the meal. If you are going to do this, plan to have some extra beef broth on hand. Most likely you will need to add a bit when reheating the soup.

Tuesday, October 23, 2012

I wished I had taken a picture... Brussels Sprouts in Honey Butter

Do you like brussels sprouts? No? Well, this recipe will change your mind. These brussels sprouts were seriously the best brussels sprouts I have ever eaten in my entire life and I am so, so, so sad that I didn't get a picture of them. They were the most delicious, yummy, flavorful, sweet, salty, amazing brussels sprouts I have ever eaten.

My husband had gone out to dinner for work and his co-worker ordered brussls sprouts. When asking the waiter what made them so good, the waiter said they were cooked in honey. Honey? Yes, honey. Man, that is the secret ingredient! Yummmmm! I never was much of a honey girl growing up so it is not something I think of often to use when cooking. This was key in making these little brussels sprouts go from good vegetable side dish to star of the meal! I was almost glad my little boys put up a protest on eating brussels sprouts. More for me!!!

Brussels Sprouts in Honey Butter

Adapted from www.hungrydesi.com

1 lb. brussels sprouts
1 Tbsp. honey
1 Tbsp. butter, soften
sea salt

Cut stems off brussels sprouts and peel off any yellow or brown leaves from the outside. Cut each brussels sprout in half.

In a small bowl, stir together honey and butter.

In a large skillet, melt honey butter over medium high heat until bubbling. Add in brussels sprouts cut side down. Cook without stirring for about 8-10 minutes until sprouts get browned and slightly charred on one side.

Give the pan a good shake allowing most of the sprouts to flip. Sprinkle generously with salt. Add 1-2 Tbsp. water and cover pan. Cook another 3-5 minute so sprouts are soft throughout. Test with a fork.

Serve immediately. *Optional, top with Parmesan cheese.

Thursday, October 18, 2012

Stuffed Acorn Squash

Not a recipe I would normally have cooked, my friend Katie recommended this one and I am glad she did. These stuffed squash were not only lovely to look at but delicious to eat. My boys loved all the ingredients in them and I thought they were rather easy to make. (Especially considering how pretty they looked when they were done!) It was the perfect Fall meal!

Stuffed Acorn Squash

Recipe adapted from www.iowagirleats.com

2 acorn squash

Extra virgin olive oil

salt & pepper

4 sausage links (I used chicken and apple sausage)

2 small apples, peeled and chopped into 1/4″ cubes

2 cups chicken broth, divided

1-6 oz box Stove Top stuffing

Instructions

Preheat oven to 425 degrees. Pierce acorn squash several times with a knife, then place on a microwave-safe plate and cook for 2 minutes. Cut the squash in half lengthwise, scoop out seeds, then microwave for 1 additional minute.

Lay squash halves on a baking sheet, skin side down, then brush with extra virgin olive oil and season with salt and pepper. Bake for 25-30 minutes, or until a knife inserted into the thickest part of the squash goes in easily.

Meanwhile, if the sausage you bought is already cooked, cut into bite-sized pieces. If not, remove from casing and brown in a skillet.

Combine apples and sausage in a skillet and cook until hot and apples cook down a bit. Turn the heat down to medium-low, and continue to cook until apples are soft but not mushy, ~3-4 more minutes. Add up to 1/2 cup chicken broth to keep apples from burning.

In a separate saucepan, bring 1 1/2 cups chicken broth to a boil. Pour in the box of stuffing, stir, then place a lid on top and turn the heat off. Allow the pan to sit for 5 minutes, then fluff stuffing with a fork.

Combine stuffing with sausage & apple mixture then mound onto cooked acorn squash halves. Place under the broiler until stuffing is golden brown on top.

Husband Rating: 6 out of 10

Delicious Vegan Chili

My husband had the guys from his fantasy football league over to watch the Vikings game and have some chili, an owner's event if you will. One of the "owners" is a vegan and when I heard that he was coming, I was excited at the challenge of making a vegan version of my chili for him to eat as well. I think I liked the vegan version as much as, if not more than, my meat chili recipe. It was yummy! And, some of the other "owners" liked it as well! I'd say the recipe was a success! (BTW - my "meat" chili recipe will also soon be posted.)

Delicious Vegan Chili

Recipe adapted from www.ohsheglows.com

1 tbsp oil
3 cloves garlic, minced
2 green peppers, chopped
1 sweet onion, chopped
3 carrots, chopped
1 tbsp cumin
3 tbsp chili powder
pinch sea salt
pinch cayenne
1 can each: black beans, white kidney beans, red kidney beans (rinsed) (I used 1 large mixed can)
1 can diced tomatoes with juice
2 tsp oregano
1 tbsp unsweetened cocoa powder
1-2 c. vegetable broth
2 tbsp chia seeds (see Food for Thought)

Instructions:

In a large pot, heat oil over medium heat. Add garlic, peppers, onion, and carrots. Saute until veggies are soft, approximately 5 minutes. Add the rest of the ingredients, cover, and cook for 30-40 minutes on low to medium heat. Add additional vegetable broth as needed if the chili seems dry. (The chia seeds absorb a lot of the moisture!)

Food for Thought:

For those of you who don't know about Chia Seeds, I highly recommend you look into learning more about this powerful little superfood! Chia seeds (yes, the same ones that grow chia pets) are black or white and are said to have protein, calcium, potassium, antioxidants, iron, and large amounts of omega 3 and omega 6. They are a whole grain, a soluble fiber, keep you hydrated, give you energy, and in my opinion, keep you fuller longer. Because they keep you fuller longer, they also are said to be a dieter's dream, helping helping you consume less calories yet feel full.

I eat a couple of tablespoons of chia seeds every day with my breakfast. I scoop a little on my cereal, into my greek yogurt, or into my oatmeal. They are great in smoothies, tossed into any soup or chili you make, and can be added to many recipes. Becuase they are flavorless and look a bit like a poppy seed, my kids don't seem to notice them at all.

For runners, you can use chia seeds to make your own energy gel as well. They absorb 9 times their weight in water. I combined 1/3 c. seeds with 2 c. water and soaked it for about 10 minutes, stirring occasionally. Once the chia seeds fully hydrate, they create a gel. I drink that about an hour or so before a long run and feel great throughout my run. I have a lot of energy and need less water as I go. When I recently did my 10 mile race (a first for me) I did the chia seed gel before hand and felt great throughout the entire race, needing very little water along the way! It was great!

I have not been paid in Chia Seeds to write this nor have I been reimbursed by any Chia Seed manufacture to endorse them. :) I do not have a doctorate in Chia Seed science and am not a Chia nutritionist. I simply believe in their health value from the research I have found and have seen the positive results of including them in my diet over the last year. I would encourage you to research it yourself if you are curious.

Wednesday, October 17, 2012

Pumpkin Gnocchi with Browned Butter and Sage

I saw a package of pumpkin gnocchi at Target and thought, why not? Let's try it! I love gnocchi, I love food with pumpkin in it. So, let's see what we can make with it. Yea, this was a delicious meal!

Sage is not an herb I use often... if ever. I will now! Yum! We served it with some chicken breasts I cooked up with a little of the same butter and sage flavoring and had some fresh green beans on the side. But, the true star of this meal was the gnocchi!

Pumpkin Gnocchi with Browned Butter and Sage

1 package pre-made pumpkin gnocchi (I got mine at Target)

3 Tbsp. butter

1 small yellow onion, thinly sliced

5-6 sage leaves, coarsely chopped

Instructions:

Bring a small saucepan of water to a boil. Cook gnocchi for 2-3 minutes or until they begin to float. Remove from water and set aside.

In a large saucepan, heat butter until it begins to brown. Add in onions and sage and cook until onions begin to caramelize (about 6-7 minutes).

Place cooked gnocchi to the onions in a single layer and brown about 2-2 1/2 minutes per side until lightly crispy.

Husband Rating: 8 out of 10

Tuesday, October 16, 2012

Best Brownies Ever

Ok, I normally make brownies the cheater way, i. e. grab a box off the shelf at the grocery store, add water, and bake. However, when I saw this recipe, how few ingredients it required, and how easy it was, I knew I could do it! And, I am certainly glad I did! Wow, these blew the box brownies out of the water! I will never (or rarely) make box mix brownies again! (Oh, and I did include a delicious frosting recipe below that I used on them.)

Best Brownies Ever

Recipe from www.http://iowagirleats.com/recipes/?recipe_id=6017970

3/4 cup melted butter

4 squares un-sweetened baking chocolate (see note below)

2 cups sugar

3 large eggs

1 teaspoon vanilla

1 cup flour

Instructions

Preheat oven to 350 degrees (325 if using a glass pan).

Combine melted butter and chocolate squares in a large glass bowl. Microwave for 2 minutes or until chocolate is melted, stirring every 30 seconds.

Add sugar into the bowl and mix well. Add eggs and vanilla then mix well. Add flour and mix until just combined.

Pour batter into a 9x13" buttered baking dish and bake 30-35 minutes until a toothpick inserted into the center comes out clean.

Allow to cool before frosting.

For best results, cut into large squares and eat in large quantities! :)

Easy Chocolate Frosting Recipe

3 Tbsp. butter
3 Tbsp. cocoa
1 1/2 c. powdered sugar
2 Tbsp. milk
1 tsp. vanilla

Melt butter. Add remaining ingredients and mix well. Spread evenly over brownies. Lick bowl and spoon well!

Pesto Chicken Sandwiches with Caramelized Onions

Mmmmm, why go out to eat at a restaurant when we can have delicious meals like this at home? This turned out amazing. I got the recipe from one of my favorite food blogs, www.fortheloveofcooking.net. I highly recommend checking out her blog if you have time. Her recipes always turn out delicious! This meal was amazing and quite easy to do. We will definitely be making this one again. We served it with a caprese salad on the side. Yummy!

Pesto Chicken Sandwiches with Caramelized Onions

6 chicken breasts
1 c. basil pesto
2 small yellow onions, thinly sliced
1 Tbsp. olive oil
pinch salt
tomatoes, sliced
sliced havarti cheese
sesame buns
mayonaise (optional)
extra basil pesto (optional)

Instructions:

Place chicken breasts in a large freezer bag and seal. Pound with a kitchen mallet (or in my case because I don't have one, I use my rolling pin) until thin. Add the pesto to your bag and marinate for 4-6 hours.

In a small skillet, heat olive oil over medium high heat. Add the onions and a little bit of salt and saute for about 15 minutes or until carmelized.

Heat a grill to medium high heat. Remove chicken breasts from the bag and grill for about 4 minutes per side or until cooked through. Add a slice of havarti to each chicken breast and continue cooking an additional 30 seconds until cheese starts to melt.

Toast buns (spread a bit of olive oil or butter on the buns if you are planning on toasting them on the grill to prevent burning). On each bun, place on chicken breast, some onions, and a slice of tomato. If you like, also spread some mayonaise and extra pesto on the bun. We used mayo but not pesto and it was delicious!

Husband Rating: 9 out of 10

Food for Thought: This would be easy to have in the freezer ahead of time. Simply pound the chicken and then add the pesto and freeze. If you wanted to make this meal in the winter when the grill wasn't available, I would use a grilling pan on the stove or try baking the chicken as I am sure it would turn out delicious that way too. It was definitely a delicious meal we plan to make again and often!

Thursday, October 11, 2012

Harvest Quinoa Chicken Soup

Well, my little guys have come down with Fall colds and whenever they get sick, I get motivated to make warm, healthy meals chock full of vitamins to get them back on the healthy track. I found a recipe that I modified based on what I had around the house and came up with a yummy, healthy, warm-you-to-the-middle soup! I could almost see the germs running from our house as we ate this for dinner! :)

Harvest Quinoa Chicken Soup

Recipe adapted from www.iowagirleats.com

1 Tbsp olive oil

2 carrots, peeled and chopped

1 small onion, chopped

salt & pepper

4 cups torn kale

3 cloves garlic, minced

8 cups chicken broth

1 can white kidney beans, drained and rinsed

1 Tbsp. fresh Italian parsley

1/2 tsp. dried thyme

1 bay leaf

1 rotisserie chicken, cleaned of bones and skin and shredded

1 large sweet potato, peeled and chopped into 1/2" cubes (2 cups)

2 medium red potatoes, scrubbed and chopped into 1/2" cubes

2/3 cup quinoa, rinsed and drained

1/4 cup grated Parmesan cheese

Instructions

Heat oil in large soup pot over medium heat. Add carrot, and onion, season with salt and pepper, then saute until tender, about 7-10 minutes. Add kale and garlic, season with more salt and pepper, then saute for 2 more minutes. Add 8 cups chicken broth, white beans, parsley, dried thyme, bay leaf, and then bring to a boil.

Add sweet potato, russet potato, and quinoa to boiling broth. Place a lid on top, lower heat to medium, then cook for 10 minutes or until potatoes are tender and quinoa is cooked.

Add shredded chicken to the soup, remove bay leaf, then add Parmesan cheese and stir to combine. Taste and add more salt & pepper if necessary.

Serve topped with additional Parmesan cheese, if desired.

Tip: Use additional chicken broth when reheating soup, as quinoa will absorb much of the broth as it cools.

Husband Rating: 7 out of 10

Friday, October 5, 2012

Sun-dried Tomato Pesto Chicken Sandwich

Apparently I am on a hot sandwich kick. My little sister, who is living with us right now, made the comment that she hadn't thought of sandwiches for dinner before. But, after the last few meals we've had she has begun to rethink that.

This hot sandwich recipe comes from my friend Katie who is another great cook and does a lot of similar style cooking as mine. I loved the recipe before I even got to cook it. It has all the makings of a great meal - mozzarella, pesto, sun dried tomatoes, basil, roasted red peppers... Yum! Put it all together and you have a delicious, warm sandwich that makes a great meal.

Sun-dried Tomato Pesto Chicken Sandwich

1 loaf ciabatta bread
2 chicken breast
salt/pepper
garlic powder (approx. 1/2 tsp.)
1 Tbsp. olive oil
1 small jar roasted red bell peppers, drained
2-3 Tbsp. sun-dried tomato paste
2-3 Tbsp. basil pesto
fresh mozzarella
handful fresh basil leaves

Instructions:

In a skillet, heat olive oil. Season chicken breast with salt, pepper, and garlic powder to your taste preferences. Cook them over medium high heat until no longer pink in the middle, approximately 4-6 minutes per side. Set aside.

Cut ciabatta loaf in half the long way.

Combine tomato paste and pesto in a bowl. Use more or less of each depending on your taste preferences. Spread it on one side of the bread. On the other side of the bread, lay the roasted red peppers in a single layer. Brush olive oil onto the bread in the spaces between the red peppers so the bread doesn't burn.

Slice the chicken thinly or shred. Lay chicken on top of pesto spread. Add fresh mozzarella to the top of the chicken. Bake sandwich open in the oven at 375 for 10 - 15 minutes or until cheese is melted and bubbly and sandwich is hot.

Remove from oven. Add basil leaves and put the two halves of the sandwich together. Slice, serve, enjoy!

Husband Rating: 7 out of 10 (Which is incredibly high because my husband does not like sun dried tomatoes!)

Food for Thought: I did see in the store a sun dried tomato pesto already mixed up if you want to skip one step. However, by mixing it up yourself, you can favor your flavor preferences. Mine is definitely more heavy on the basil pesto side, especially because my husband doesn't like the sun dried tomatoes. Either one works just fine!

Caprese Lasagna with Spicy Turkey Sausage

Love the recipes I am getting from this blog, www.iowagirleats.com. This one was delicious too! It's a take on lasagna using a white sauce and spicy sausage that was simply delicious! It was lighter than traditional lasagna making it more appetizing during the warm fall weather we've been having. The hot Italian sausage was a bit spicy for the boys so I might use something a little milder next time but I sure loved it! Yum!

Caprese Lasagna with Spicy Turkey Sausage

Recipe adapted from www.iowagirleats.com

1 pkg. oven ready lasagna noodles
extra virgin olive oil
1 pkg. hot turkey Italian sausage (could use sweet - I might next time for the boys' sake)
2 Tablespoons butter
2 garlic cloves, minced
3 Tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups milk
salt & pepper
5-6 Roma tomatoes, thinly sliced
3/4 cup torn fresh basil
1 1/2 cups shredded mozzarella cheese

Instructions:

Preheat oven to 375 degrees.

Heat a large skillet over medium heat. Squeeze sausage out of its casing and cook while breaking up until no longer pink. Remove to a plate and set aside.

In the same skillet, melt butter, then add garlic and cook until fragrant, about 30 seconds. Sprinkle in flour, then whisk to combine and cook for 30 more seconds.

Slowly pour in chicken broth a few tablespoons at a time, whisking to break up any lumps. Continue pouring and whisking until mixture is smooth. Pour in milk and whisk to combine. Season with salt & pepper. Continue stirring until thick and bubbly, about 10 minutes. Set aside.

Spray the bottom and sides of a 9×13″ baking dish with non-stick spray. Pour 1/4 cup sauce into the bottom, then spread evenly with a spatula. Layer 1/3 of the lasagna noodles. Then top with 1/3 of the tomatoes, 1/4 cup torn basil, 1/3 of the cooked turkey sausage, 1/2 cup mozzarella cheese, and 1/3 of the remaining sauce. Repeat 2 more times, for a total of three layers.

Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes, or until cheese is golden brown and sauce is bubbly. Let sit 5 minutes before slicing and serving.

Husband Rating: I don't think we got one for this meal but I will ask him next time because there will definitely be a next time for this meal!

Food for Thought: I think that adding some chopped spinach would be really a nice addition to this dish. I am going to try that as well as turning down the heat on the Italian sausage for next time. Enjoy!

You could also do this for the freezer, cooking it all up and before baking it cover it well and stick it in the freezer. Allow to thaw in the fridge and then cook up according to instructions.

Thursday, October 4, 2012

Julie's Super Sandwich

When I was in high school, I loved eating at my friend Ellen's house. Not that my mom couldn't whip up a mean meatloaf or stir fry, but it seemed like I always got to try these unique gourmet meals at Ellen's house that her mom would come up with. And the Super Sandwich (not sure if that is what she called it, but it's what I call it) is one of her such meals.

And, now, it seems that I inevitably end up texting or emailing Ellen every few months asking her what her mom used to put on that great hot sandwich she used to make so that we can make it for a meal. So, I am finally putting the recipe into print so I can make it for myself. Thank you, Julie, for your great meals and cooking inspiration!

(And, the picture just doesn't capture the truly yummy-ness of this meal. Believe me!!! I will try to get a better one next time!)

Julie's Super Sandwich

1 loaf focaccia bread (I couldn't find any so used a crusty garlic bread this time instead)
provolone cheese
red onion, thinly sliced
roast beef
large slice pepperoni
tomatoes, thinly sliced
Italian dressing
lettuce, optional

Slice focaccia loaf in half. Spread 1-2 Tbsp. Italian dressing on each side of the bread. Layer cheese, beef, pepperoni, onions, and tomatoes on the bread in the order of your choosing.

Bake sandwich open faced in the oven at 375 degrees until hot and cheese is melting.

Remove from the oven and add lettuce if you desire. Put the two halves of the sandwich together. Slice and serve. Yum!

Husband Rating: 6 out of 10

Food for Thought: This is a great one for parties. We have served this for one of our son's birthday parties, making up 2 or 3 of them ahead of time and baking them when the guests arrived and served with fruit, chips, side salad, etc. It's a delicious hot sandwich and a nice easy way to serve a large crowd.

Wednesday, October 3, 2012

Tuscan Kale and White Bean Soup

Even though today ended up being a lovely day and not all that cool, I am still in fall mode and in the mood for Fall-ish foods. It doesn't help that I have family over in Italy right now on vacation. It makes me want to eat all kinds of Italian style food... So, thought I would give this recipe a try! The result, a delicious, healthy soup! I loved it! And so did the rest of the family, even the kids. We served it with some yummy garlic bread on the side.

Tuscan Kale and White Bean Soup
Recipe adapted from www.iowagirleats.com (Love her recipes!)

1 Tbsp. olive oil
5 large carrots, sliced
1 medium onion, chopped
salt/pepper
3 cloves garlic, minced
1 kielbassa, sliced
6 c. chicken broth
1 can great northern beans, drained and rinsed
2x2 parmesan cheese rind
1 bay leaf
6 cups chopped baby kale (see note)
2 Tbsp. shredded parmesan plus more for garnish

*Baby kale is more tender. If using regular kale, be sure to remove tough stems before chopping

Instructions:

In a large soup pot, heat oil over medium heat. Add onions and carrots, season with salt and pepper, and cook until tender, about 5 minutes. Add garlic and cook another 30 seconds before adding kielbassa. Cook for another 3 minutes.

Add chicken broth, beans, cheese rind, and bay leaf. Turn heat up to high and bring to a boil. Add in kale and cover with a lid. Turn heat down to medium-low and simmer for about 15 minutes. Stir in shredded parmesan cheese, taste and adjust seasoning as necessary.

Remove bay leave (parmesan rind can stay in as it will continue to flavor leftovers) and serve with additional parmesan cheese on top if desired. Serve with crusty bread on the side. Enjoy!

Husband Rating: 8 out of 10

Food for Thought: If you want to do this for the freezer, I would suggest cooking it all the way, cooling it, and then freezing. I have not tried it but it seems like it should work.