Corn Chowder with Ham and Tomato Concasser

Corn Chowder with Ham and Tomato Concasser

Pea Soup with Black Forest Ham

Pea Soup with Black Forest Ham

What a great way to enjoy delicious soup - and it is budget-friendly, too!

Good Morning Oatmeal

I can honestly say that the 15 minute I spend every morning preparing my oatmeal are well worth it.

Good Morning Oatmeal

IKEA Salad Spinner TOKIG $2.99

Ok - I admit that I am a slave to certain brand names. I know that the quality is the best and I get my money's worth like a pair of Luck jeans or a Miele vacuum cleaner. But, there are also other things that I would not dare to spend a penny more on than I absolutely have to. Turns out that one of those items is a salad spinner.

IKEA Salad Spinner TOKIG $2.99

I was in need of a few new kitchen utensils and while browsing through IKEA I came across a few things that I have previously considered purchasing from German manufacturer, but reconsidered after taking a closer look at IKEA's products. One of them was the TOKIG salad spinner. I previously owned a Sunbeam spinner that sells for around $10. Not a beauty, but it got the job done, except the bowl had drainage holes on the bottom and water would drip everywhere. You can easily spend $40 for a nice OXO with a stainless steel bowl or $110 for one made by Rosle (Germany). Search Amazon.com for more salad spinners. 

I thought for $2.99 I can't go wrong, and if it turns out to be a dud I can always take it back. But, turns out that I actually love this salad spinner:

• very easy to assemble: simply press the round handle into the top of the lid until it goes 'click'
• made from polypropylene which is a flexible, shatterproof material, so go ahead and toss it across the kitchen - it won't break
• absolutely food and dishwasher safe
• the bowl is somewhat transparent and you can see what's in it
• the bowl also doubles as a serving bowl
• the lid fits snug and makes the container air tight, which is great if you want to store your pre-washed arugula or dandelion greens for tomorrow dinner
• the basked is easy to remove and could be used for straining/rinsing other things.

To remove the excess water simply put the washed lettuce in the basket, put the basket into spinner, put the lid on and turn the handle clockwise. It works really well! You can also use the bowl to wash/soak your lettuce instead of filling the sink with tons of water.

All-in-all I give IKEA's TOKIG salad spinner two thumbs up.

Budapest Goulash Soup

Budapest Goulash Soup

This goulash soup is savory and hearty and perfect for cold autumn and winter days. It tastes best on day 2, 3, or even day 4 ;-)

I originally go this recipe from an old cook book from my hometown in Kaufbeuren, Germany. I made a few subtle changes to make it even better - believe it or not, and I hope you love this hearty soup as much as I do, and I promise you will never eat canned soup again. Ever.

Budapest Goulash Soup

• In a large, heavy bottom pot render the bacon over medium hight heat. Add a little olive oil if your bacon does not have a lot of fat - you don't want the bacon to stick to the bottom of the pot and burn. Cook until the bacon is starting to crisp. 
• 4-5 oz bacon (Pancetta works, too), finely diced. Choose a leaner cut or remove large chunks of fat. 
• Add the onions and garlic, reduce the heat to medium and cook until the onions are staring to turn transparent.
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• Dust the beef with the flour. Turn up the heat to high. Add the beef to the pot and cook together with the onions stirring regularly, about 10 minutes. 
• 2 tbs flour
• 1.5 lb stewing beef. Remove fat, etc, and cut into small pieces.
• Add about 1 cup of broth to the pot and cook the beef over medium low heat for about 20-30 minutes.
• 1 cup beef broth
• Add the peppers, potatoes, paprika, hot paprika, thyme, tomatoes, beef broth, water, and season with a bit of salt and pepper. Bring to a boil and simmer for about 30 minutes over low heat with the lid on.
• 6 tomatoes, skin removed, chopped. Whole canned tomatoes work well.
• 1 large or 2 medium potatoes, peeled and cut into 1/2 inch cubes
• 2 green peppers, chopped
• 1 red pepper, chopped
• 1 tbs paprika
• 1/2 tbs hot paprika
• 1 tsp dried thyme
• 3 cups beef broth
• ~2 cups water
• ~1 tsp sugar
• Season to taste with salt, pepper, sugar, vinegar and Madeira. 
• 1/2 cup Madeira
• 2+ tbs red wine vinegar
• salt and black pepper to season
• If you are adding pasta to the soup heat the soup and pre-cooked pasta in a separate pot. And don't worry if you have leftovers - this soup tastes better on two, three and four ;-)
• whole wheat rotini pasta or any other pasta of your choice, pre-cooked

Enjoy!

Hungarian Goulash with Potatoes

Hungarian Goulash with Potatoes served over Egg Noodles.

I love this Goulash - it is savory and very satisfying on a cold and rainy Sacramento December day or where ever you may be cold ;-)

Vegetable Soup with Fresh Spinach

Vegetable Soup with Fresh Spinach

I love to eat soup, especially when it is cold outside. Today, however, the thermometer measured 95F, but I don't have a choice, because I just finished a 7 day Master Cleanse and all I can eat is a light soup. So I decided on this easy and delicious vegetable soup with squash and a handful of fresh spinach.

Apricot and Arugula Salad

Apricot and Arugula Salad

Basic-8 Dressing

• 2 tbs grape seed oil
• 1 tbs pear infused white balsamic vinegar (Alessi)
• 1/4 tsp honey
• 1/8 tsp real salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp whole grain Dijon mustard
• 1 clove of garlic, minced
• 1 tbs dried fruit mix (raisin, pear, apple, apricot), finely diced

Salad Ingredients

• 1-2 ripe apricots
• 1 handful arugula
• 1 handful mache (lambs lettuce)
• 1/5 red onion, finely sliced (mandolin)
• 1 tbs sliced almonds or walnut pieces
• Optional: a little bit of goat cheese

Combine the salad ingredients with the dressing and gently toss. If the apricots are very soft you may want to add them last to avoid them falling apart and getting mushy.

Enjoy!

Chocolate Shakeology Breakfast

Chocolate Shakeology Breakfast

I'm one of those people that can not leave the house in the morning without breakfast. Not just any kind of breakfast, but I like to eat breakfast like a queen. As a matter of fact I am ravenous when I wake up in the morning.

Summer Squash Salad with Chicken and Sundried Tomato Dressing

Summer Squash Salad with Chicken and Sun-dried Tomato Dressing.

At the farmers market today I could not help but notice how many beautiful varieties of summer squash are available right now. Summer squash (like zucchini) can be eaten rind, seeds, and all. In this recipe I used globe (green) and pattypan squash (yellow). Now, this salad takes a little longer to prepare since all the ingredients are cooked. But I promise you this is the perfect dish for a warm summer night . . .

HEATH Ceramics Salad Bowls - a dream come true

HEATH Ceramics - Sausalito, CA

I first came across HEATH Ceramics at a little store called Placewares in Gualala, CA, a few years ago. I was hooked the second I spotted them on the shelf. The design is simple and timeless and has not changed since the company was first founded by Edith Heath back in 1948.

Heirloom Tomato Salad with Turkey, Egg and Feta Cheese

Heirloom Tomato Salad with Turkey, Egg and Feta Cheese

Do you associate the word 'salad' with 'green' and 'lettuce'? When I hear the word 'salad' I associate every color under the rainbow, including red, yellow, orange, purple, blue, white, pink, and every possible shade of green, including all kinds of different ingredients and not just leafy greens.

Definition for Salad (noun):
A usually cold dish consisting of vegetables, as lettuce, tomatoes,  and  cucumbers,  covered  with  a  dressing  and  sometimes  containing  seafood,  meat,  or  eggs.
Source: Dictionary.com

I made this salad with what I found in the fridge that day which really was not that much, but it turned out to be the most delicious dish: red and yellow heirloom tomatoes, red onion, hard boiled egg, 2 slices of low-sodium turkey breast and fresh basil leafs tossed with my Basic-8 dressing - so delicious!

Heirloom Tomato Salad with Red Onions and Basil

Heirloom Tomato Salad with Red Onions and Basil

For me summer starts with tomato salad - green, yellow and red heirloom tomatoes, all different kinds of shapes and sizes, still warm from the sun, combined with red onion, basil and a bit of feta cheese tossed with just a bit of my Basic-8 dressing. Hmmm . . .

Basic-8 Dressing

• 2 tbs good olive oil
• 1 tbs balsamic vinegar
• 1/2 tsp honey
• 1/8 tsp real salt - you may need a little extra salt for tomato salad, but add that when the salad is all put together
• 1/4 tsp ground black pepper
• 1/2 tsp Dijon mustard
• 1 pinch granulated garlic
• 1 pinch dried basil

Salad Ingredients

• 3-4 smaller heirloom tomatoes, green, yellow, red (if they are really big maybe just use 1/2 of a tomato), room temperature or warmed from the sun
• 1/2 small red onion, sliced
• 5-6 larger fresh basil leafs, chopped
• 1-2 tbs feta cheese (optional)

Cut the tomatoes into bite size wedges, or cubes if you like. Cut the red onion the same way: slice or cube, but try to match the shape to the tomatoes (I think it looks nicer). Add the chopped basil leafs, toss with the dressing and sprinkle with the Feta cheese.

Make sure to serve the salad at room temperature which really brings out the beautiful flavor of sun ripened tomatoes.

Make it a Meal
Since I don't want to take away from the great flavor of the tomatoes I like to serve pan-fried organic chicken breast or fish (tilapia) seasoned with just salt and pepper - that's it.

Enjoy!

Heirloom Tomato Salad with Red Onions and Basil

The Simplest Carrot Salad

Carrots and nothing else are in this delicious salad.

Sometimes I happen to have nothing but a bunch of carrots in my fridge - doesn't happen often, but when it does it is a good idea to have a recipe that uses nothing but carrots - and it is GOOD!

Eat Breakfast like a Queen

Oxygen Magazine 5/2010 p. 83

Finally - someone recognizes that what I eat for breakfast is not just animal feed, but a breakfast fit for a queen. I was just about jumping up and own when I saw the article 'Eat Breakfast like a Queen' on page 83 of Oxygen's May 2010 issue.

During my breakfast I was asked 'What are you eating?!' I could hear the disgust in his voice. I'd agree that to someone that is used to stop at the local 7-11 for breakfast my daily concoctions may be a little strange, but are the ever healthy and delicious.

'I can't believe I'm eating Fennel' Salad

Fennel Salad with Celery, Red Onion, Pepitas and Oranges.

I know many people that don't like to taste of fennel, myself included. But, what to do when your CSA box contains fennel every week for 6 weeks? You come up with salad that makes fennel the most delicious thing you have ever tasted . . .

Three Potato Salad with Persian Cucumber and Red Onion

Three Potato Salad with Persian Cucumber and Red Onion

I call this the three potato salad, because I used three different kinds of potatoes: 5 fingerling and 3 medium potatoes (2 different kinds) I got the last couple of weeks in my CSA box, but feel free to use whatever potatoes you may have. I did not want the potatoes to spoil in the fridge, so what better way to make use of them than make a potato salad.

Warm Asparagus and Chard Salad, Mustard Greens, Roquefort Cheese, Walnuts

Warm Asparagus and Chard Salad, Mustard Greens, Roquefort Cheese, Walnuts

A friend gave me a pasta recipe with asparagus and Roquefort cheese, but I am on a low-carb/fat-shredder diet and I had some greens in the fridge, so I simple reworked the recipe into a salad and it turned out to be absolutely delicious.

Pan-fried Tilapia would go great with this.

Turkey Meatballs with Whole Grain Pasta in a Spicy Marinara Sauce

Turkey Meatballs with Whole Grain Pasta in a Spicy Marinara Sauce

Now, I do like meatballs, but you never really know exactly what's in the pre-ground meat like fat, joints, ears, . . . well you get the idea. So, I decided to make these 'meat' balls with turkey and grind the meat myself, so there is no question about what's in it - just meat or turkey in this case.

Stir-fries with Whatever You Like

Just another Stir-fry with Chicken, Shrimp, Sugar Snap Peas, and Zucchini.

Yes, I admit, I cheated - I did not make the stir-fry sauce myself. I could have, but I make everything else from scratch so I figure it won't kill me if use a pre-made sauce, or three ;-)

Chicken Taco Wrap - and other things I alwasy have on hand

Chicken Taco Wrap.

Last night's dinner was a hit! I made ground chicken with taco seasoning, tomato, avocado, lettuce, jack cheese, 3 salsas, sour cream, and mixed greens all wrapped in a whole wheat tortilla or taco shells (whatever you have).

I made all this - unplanned - from things I had around the kitchen. It took me a little while to figure out what we like to eat and what food items to stock at all times. Just mix and match your ingredients - if you like Chipotle, for instance, you can create your own meal - this is how you should think about your kitchen. Look at what you have with an open mind and go for it. Why not put leeks in your salad instead of onions, or use whole wheat tortillas (for wraps) instead of taco shells if you don't have any at hand. Pretty much everything I cook is by the seat of my pants. Just go for it!

Home-made Yogurt - easy and so much better tasting

Home-made Yogurt - easy and so much better tasting.

I friend of mine used to make her own yogurt a long time ago and I remember it tasting a lot different than store bought yogurt. It turns out it is easy to make, tastes mild (not as sour as store bought), is inexpensive, economical, and you know what it's made of.Now, I do not own a yogurt maker*, but if you purchase one make sure it comes with glass jars, not plastic.

French Lentil Soup with Turkey Kielbasa

French Lentil Soup with Turkey Kielbasa

This soup is savory, nutritious, and great on a cold day. It is inexpensive and so easy to make it may just become one of your favorite soups. I use apple cider vinegar for a little tang.

Yam Chips

Yam Chips, Mixed Greens Salad, Turkey Sandwich.

Kurt (my guy) can't eat a sandwich without 'salt & vinegar' chips, but tonight I had one yam left in the fridge and there is really not much you can do with one . . . except chips. And let me tell you they are yummy! BTW, if you are wondering if have take a bit off that turkey sandwich in the background you are right. I was so hungry I could not help it.

Turkey and Chard Soup with Fingerling Potatoes

Turkey and Chard Soup with Fingerling Potatoes

As you may know I've been getting weekly CSA boxes and there has been a bunch of chard in just about every box. I'm not the biggest fan of chard because I just don't know what to do with it. After a few minutes of searching online I came across this Turkey and Chard Soup recipe, but I think it needs some reworking - so for now I am not posting the recipe. But I have to say the leftovers tasted pretty good, and a few pieces of my sunflower bread made it even better.

Tuna Salad on Fresh Baked Sunflower Bread

Tuna Salad on Freshly Baked Sunflower Bread.

Tuna salads are great for sandwiches. I like mine with just a little bit of dressing and not drowned in mayo.

Coleslaw with Carrots and Greens Onions

Coleslaw with Carrots and Green Onions.

I am not a huge fan of coleslaw. Most of the time restaurants serve it with tons of mayonnaise, and the pre-packed bag mixes offered in stores are such a sad excuse for a coleslaw. So, give this recipe a try. It is crispy and sweet - just what I imagine when I think of coleslaw.

How to Fillet an Orange or any other Citrus Fruit

I have an orange tree in my backyard, yet I never eat any of them until only a few months ago. The way I learned to peel an orange as a child was laborious and messy. And all I got were sticky fingers and tons of pith on what was left of that mutilated orange.

They way I show you how I 'peel' my orange actually works for any citrus fruit, including lemons and grapefruit.

What you Need
Make sure you have a sharp knife - the sharper the knife the less 'juice-loss' you are going to have. If you use a serrated knife you may as well use a hacksaw.

• non-slip cutting board
• sharp paring or chef's knife - not serrated!

Cut downward in a curved motion following the shape of the orange.

How To
Cut the top and bottom off the orange. Set your knife where the pith (white stuff) meets the flesh and start cutting downward in a curved motion following the shape of the orange. Turn the orange a bit counterclockwise and repeat. If you turn it clockwise the blade will cover the pith/flesh and you will not be able to see where to cut. Cut - turn - cut - turn - cut - turn 'till you're done.

A sharp knife is the trick to not loosing a lot if juice.

This is a very juicy orange and look how little juice it has lost - one drop. Now you can simply cut right next to the center to cut out the seeds (sorry, forgot to take a picture, but I'll have one soon).

Don't forget to throw the peels in our compost.

Enjoy your citrus slices!

How to Boil an Egg

I like hard boiled eggs - not green and not slimy, but just so! There are many techniques to get the perfect hard boiled egg, but this one seems to work for me.

How to Boil an Egg
Bring a little pot of water to a boil. On the flat side of the (cold) egg poke a little hole with a fork. Gently lower the eggs onto the boiling water. Make sure the eggs are covered by the water and set your timer to 5 minutes. After 5 minutes turn off the heat and set your timer for another 5 minutes. Immediately rinse the eggs under cold water. Done.

Cobb Salad with Rosemary Ham, Eggs and Avocado

Today I had my heart set on spinach and roasted beet salad with goat cheese and a citrus dressing. I could taste it already, but I still had to head out to the store to get spinach and goat cheese. At the store I grabbed some milk and headed over to the deli cheese case and looked for plain goat cheese, but OMG - the prices for any type of cheese are outrageous! $6 for 1/2 cup of crumbled goat cheese . . . no! Then I remembered that I still have some lettuce, mustard greens, 1/2 tomato, 1/2 avocado, 1/2 red pepper, some red onion, celery, eggs, jack cheese, and rosemary ham - Cobb salad. Bye bye expensive store - that's why I don't shop here.

Cobb Salad with Rosemary Ham, Eggs and Avocado.

Basic-8 Salad Dresing

• 2 tbs good olive oil
• 1 tbs red wine vinegar
• 1/2 tsp honey
• Kosher salt
• 5 turns on the black pepper mill
• 1/2 tsp Dijon mustard
• 1 pinch* granulated garlic 
• 1 pinch* herbs de province

*Use the thumb and index finger.

Salad Ingredients

• 1-2 handfuls of mixed greens
• 2-3 leafs of green or red leaf lettuce, torn into bite-size pieces
• 1 leaf mustard greens, cut into small pieces (optional)
• 1/2 tomato, diced
• 1/2 red pepper, thinly sliced
• 1 celery stalk, sliced
• some red onion, thinly sliced
• 2 hard boiled eggs, cut into eights
• 1/2 avocado, diced
• 2 slices of rosemary ham (or turkey), cut into thin strips
• sprinkle of chives or freshly chopped parsley

Combine the first 6 salad ingredients and toss with most of the dressing. Divide into 2 bowls and arrange the eggs, avocado, ham, and cheese on top of the greens, drizzle with the remaining dressing and sprinkle with chives or parsley.

I served it with a freshly baked whole wheat roll that was still warm and crispy.

Enjoy.

Wikipedia described the creation of the Cobb salad in part as "He browsed the refrigerator for ingredients, and chopped them up finely" which means to me 'whatever you have, as long as there are greens, tomato, avocado, cheese, and eggs - that's close enough to a Cobb salad for me'.

Crepes with Fruit in a Orange Spiced Syrup with Whipped Cream

Crepes with Fruit in a Orange Spiced Syrup with Whipped Cream

I grew up with Crepes. My mom used to make stacks of them 5 inches high and we ate them all. Simply spread with any kind of jam, roll up and sprinkle with a bit powdered sugar. Delectable!

Spicy Turkey Sausage Recipe

I used to buy raw Spicy Turkey Sausage, because I use it quite a bit in the winter in savory soups and sauces. But one day when I was fishing out more skin and tendons then there was meat in the sausage, I decided that raw sausage can't be that difficult to make. I came across this recipe and I think you will like it. It is a bit on the spicy side, so if may want to dial back the cayenne and red pepper flakes to mellow it out a bit. This sausage recipe is also great to make patties, little meatballs, or any kind of soup or sauce (like Lasagna)!

Turkey Lasagna with my Spicy Turkey Seasoning.

Seasoning Ingredients: Spicy Turkey Sausage Recipe

• 3 large garlic cloves, finely diced
• 3 teaspoons chili powder
• 2 tablespoons paprika
• 1 teaspoons cayenne
• 1 teaspoons ground cumin
• 1 teaspoons salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoons onion powder
• 1/4 teaspoon garlic powder

Turkey

• 1 1/2 pounds ground turkey

Combine all ingredients in a large bowl. Done. You can use the mixture immediately or cover and refrigerate for a few hours to let the flavors develop.

Corn and Red Pepper Salad with Cilantro-Lime Dressing

Dinner 4.17.2010: Corn and Red Pepper Salad with Cilantro-Lime Dressing

Corn and Red Pepper Salad with Cilantro-Lime Dressing

This is a great summer salad! Fresh corn, red peppers, radishes and cucumber make this a crunchy salad. I imagine it would go great with grilled anything or in this case - Tilapia.

The Dressing

• 2 tbs good olive oil
• 1 tbs lime juice
• 1/4 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp whole grain Dijon mustard
• 1 garlic clove, minced
• 1 tbs fresh cilantro, finely chopped

Salad Ingredients (2 servings)

• 2 corn on the cob, cleaned, ends trimmed - MAKE 1 HOUR AHEAD
• 1 large or 2 small radishes, sliced (mandolin)
• 1 small red pepper, halved and julienned
• 1-2 scallions, chopped
• 1/4 cucumber, about 15 slices on the mandolin, quartered
• fresh, chopped cilantro

Directions
Clean the corn, trim the ends and steam for about 10 minutes. Remove from steam and rinse under cold water to stop the cooking process. Once the cobs of corn are cooled down cut the kernels off. Hold the cob on one end with the other end on the cutting board. With a paring knife simply cut downward along the core of the cob. Repeat until done. The kernels will stick together so separate them with your fingers.

Combine all the ingredients with the dressing and let sit for about 15 minutes for all the ingredients to combine.

Make it a Meal with Tilapia

• 2 Tilapia fillets
• kosher salt
• fresh ground black pepper 
• seafood seasoning
• vegetable or olive oil for the pan

Wash the fillets, pat dry with a paper towel and lightly season with real salt, pepper, and seasoning. Fry in a non-stick pan with a little bit of oil in a non-stick pan (I like Scanpan) over medium heat.

Corn and Red Pepper Salad with Cilantro-Lime Dressing

Spicy Italian Sausage and White Bean Soup

Spicy Italian Sausage and White Bean Soup

I had this delicious soup at a restaurant in upstate NY while there was a crazy storm outside. Back at home I just put it together from memory and it turned out even better. On a cold day this is the best soup you could wish for.

Citrus Fennel Salad with Mixed Greens

Citrus Fennel Salad with Celery and Walnuts.

To be honest, I am not a huge fennel fan, but this salad is to die for. I added mixed greens to tone down the fennel flavor a bit, and the orange and grapefruit slices are such a great accompaniment. A great side to this light salad would be a simply seasoned chicken breast or salmon fillet. Another easy,  inexpensive, and oh-so-delicious meal.

Basic-8 Dressing

• 2 tbs good oil olive
• 1 tbs Citrus vinegar (TJ's)
• 1/2 tsp honey
• 3 pinches real salt
• 5 turns on the black pepper mill
• 1/2 tsp whole grain Dijon mustard (TJ's) 
• 1 pinch granulated garlic
• 2 pinches ground dried fennel seeds

Salad Ingredients (2 servings)

• 2-3 leafs of red or green leaf lettuce, torn into bit-size pieces
• 2 handfuls mixed greens
• 1 fennel bulb, cleaned, halved and thinly sliced (mandolin)
• 1 large leaf mustard greens, cored and thinly sliced
• a bit of red onion, thinly sliced
• 1 small orange fillets (minola, blood, whatever you like)
• 1/2 grapefruit fillets, cut into bite-sized pieces
• sliced almonds

Make it a Meal with Chicken Breast or Salmon Fillet

• 2 chicken breasts or salmon fillets
• real salt
• fresh ground black pepper 
• ground fennel seed
• vegetable or olive oil for the pan

Wash the chicken/fish, pat dry with a paper towel and lightly season with real salt, pepper, and fennel. Fry in a non-stick pan with a little bit of oil in a non-stick pan (I like Scanpan) over medium heat.

Serve immediately and enjoy.

Citrus Fennel Salad with Mixed Greens, Mustard Greens, and Red Onion.

Citrus Fennel Salad with Celery and Red Onion

Tortilla Soup with Roasted Tomatoes and Corn

I had a bunch of veggies left over from my last Be Wise box, so I headed out, got some chicken parts and made a big pot of chicken stock. Since I did not feel like eating chicken soup I decided to make Tortilla soup which, btw. turned out to be delicious.

Tortilla Soup with Roasted Tomatoes and Corn

Turkey Lasagna with Ricotta Cheese and Zucchini, Mixed Greens Salad

Turkey Lasagna with Ricotta Cheese and Zucchini, Mixed Greens Salad

Turkey Lasagna with Ricotta and Zucchini

• 2 tablespoons olive oil
• 1 small or 1/2 large chopped yellow onion
• 2 garlic cloves, minced (garlic press)
• *1 1/2 pounds ground turkey (FGA) 
• *Seasoned turkey with (or about 1/2 of the original recipe): 
• *1 tsp each: chili powder, paprika
• *1/2 tps each: cayenne, ground cumin, real salt, fresh ground black pepper, onion powder
• *1/4 tps each: crushed red pepper, dried oregano, thyme, garlic powder
• 1 (28-ounce) can low sodium Marinara sauce (TJ's)
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• real salt
• Freshly ground black pepper
• 9 lasagna noodles
• 15 ounces ricotta cheese
• 3 to 4 ounces creamy goat cheese, crumbled
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozzarella, thinly sliced - Jack cheese works too (I know, 'cause I forgot to buy Mozzarella)

* You can also use pre-made turkey sausage (remove casing), but I like to know what's in my food so I go the extra step and make my own.

Put it Together
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the ground turkey and cook over medium-low heat, breaking it up with a fork until no longer pink. Add the marinara sauce, 2 tablespoons of the parsley, the basil, real salt to taste, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened. If the sauce is thick already keep the lid on.

Meanwhile, bring a large pot filled with hot water to a boil and turn the heat off. Add the noodles and allow them to sit in the water for 10-20 minutes. Even no-boil pasta. Stir occasionally so they dont stick together. Drain and use immediately.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Preheat the oven to 400 degrees F.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows:

• 3 pieces of the pasta, half the ricotta, layer half they zucchini slices, sprinkle half the mozzarella/jack, and one third of the sauce. 
• repeat
• Add the rest of the pasta and spread the remaining sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.



Sauce, pasta, ricotta, zucchini, jack.

Fridge Empty? Do what we do and 'Scrap It'!

I pick up my CSA box on Tuesday afternoons. On my way back I stop at the store and get the rest of my groceries, which means that on Monday nights the fridge is just about empty with the exception of a few random vegetables. On those days we 'scrap it'.

A simple salad made with red peppers, cucumber, celery, carrots and Feta.

Even if it looks like there is nothing to eat - there is. It took me a few years to get is all figured out, but I could have defrosted some chicken and made a stir-fry, chicken meatballs (thanks to my FGA) in marinara sauce with whole wheat pasta, or broiled chicken breast with a salad of course. But since it was late already and I did not feel like defrosting and 'cooking' I just made a veggie salad with feta, my Basic-8 dressing and whole wheat crisps with cheese and tomato. Perfect for a non-cooking, meat-free, quick and healthy dinner.

Veggie salad and whole wheat crisps with cheese and tomato.

Question: What's on your plate when you 'scrapt it'?

KitchenAid FGA Food Grinder

Making Ground Beef with my new FGA.

Take charge of your Ground Meats
A few months ago I went to buy some ground sirloin at my regular grocery store Frazier Farms when I noticed that the label on the package read 9%. Now wait a minute - that was 7% just last week. What happened? When I asked the meat guy he did not know what I was talking about. He insisted it was 9% all along. No, I am sorry, but 9% fat in my meat is simply not acceptable.

KitchenAid Mixer Attachment FGA
I grabbed a lean cut of sirloin instead of the ground sirloin, paid, and headed right over to Sur la Table to buy the FGA (food grinder attachment) for my little Meyer lemon KitchenAid Mixer.

The next day I gave my new FGA a try. I cut the excess fat off the meat, sliced it into smaller pieces and stuffed it down the FGA. Out came - who would have thought - ground beef.

Take charge of your Ground Meats.

If you care what you eat I think you should also be able to know what's in your ground meats. The $50 I spent on the FGA are well worth it. I am also a lot more 'flexible' with what I can cook. I can buy a piece of meat or poultry and if I don't feel like steak or chicken (again) that day I can simply make ground beef for a Bolognese sauce or meat balls; or how about chicken burgers; or turkey lasagna. The possibilities are endless.

So, if you have a little KitchenAid mixer like I think you should take advantage of the attachments they offer. They make them for a reason. I know forking over $50 is a lot, but think about it . . .

Question: Do you know and trust whats in your ground meats?

Mixed Greens and Vegetable Salad

I guess I'd call this my 'staple' salad: Basic-8 dressing, mixed greens, a few vegetables and a sprinkle of nuts and seeds. It is such a basic but delicious salad - you can serve it with anything. And whatever veggies you have slice them in the salad. Just don't over do it - a little bit does the trick.

Mixed Greens Salad with Vegetables - this salad goes great with anything!

Avocado and Tomato Salad with Tilapia (Soft Taco)

Avocado and Tomato Salad

I love avocados, tomatoes, guacamole, salsas, and salads, of course. So, I came up with this avocado and tomato salad and to make it even better I added Tilapia fillets and small flour tortillas and voila - delicious fish tacos. Yum! Another easy and inexpensive meal.