Category — Difficulty: Easy

Kathryn’s cooking it up…again.  I haven’t stopped cooking, I’ve just stopped blogging, mostly out of laziness.  I’m trying to shake off the winter blues and dive into summer, immediately! So to anyone who is still following me, let me know what you want to see on my blog this spring!

Summer is knocking on the door, and being the Midwesterners that we are, I’m sure some of you have already sparked up your grills, including myself.  I think I’d like to discuss grilling tips and recipes to follow.  Comments, suggestions, criticism always welcome!

2 tablespoons butter
2 tablespoons olive oil
8-12 ounces sweet Italian sausage cut into bit sized coins
½ cup diced (1/2-inch) eggplant
½ cup diced (1/2-inch) zucchini
½ cup diced (1/2-inch) red bell pepper
¼ cup chopped onion
3 cloves of garlic, minced
1 cans (28 ounces) Italian plum tomatoes, petite dice
2 tablespoons chopped fresh parsley or 1 tablespoon dried
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried
Cayenne or black pepper, if you like heat
½ cup grated mozzarella cheese
¼ cup Parmesan cheese

1. Melt the butter with the oil in a nonstick pan over medium-low heat. Add the sausage meat and warm for 5 minutes, reserve in a separate dish, leaving fat in pan.

2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.

3. Spoon the mixture into an 8×9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella and Parmesan cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.

I came across this classic dish while reading a magazine. It’s so simple, but so delicious. Try it out tonight. The key here is quality ingredients. So please, NO CHEESE OUT OF A GREEN CAN.

3/4 pound linguine
1 cup grated pecorino cheese
2 tablespoons unsalted butter
2 teaspoons coarsely ground smoked or regular peppercorns
Salt

In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.

Recipe is courtesy of Cooking Light Magazine, June 2009.

Try these out this Labor Day. It may be the last time you fire up the grill for the season. Though we haven’t had much heat this summer, this recipe will heat up your senses!

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder Chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

Ingredients:

1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro

Preparation:

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Yield
16 servings (serving size: 2 pepper halves)

Nutritional Information
Calories: 84 Fat: 4.8g (sat 3.1g, mono 1.2g, poly 0.2g) Protein: 7.1g Carbohydrate: 3.5g
Fiber: 0.9g Cholesterol: 11mg Iron: 0.6mg Sodium: 334mg Calcium: 117mg

Jill Hough, Cooking Light, JUNE 2009

This recipe below is courtesy of Cooking Light Magazine June 2009.

The vitamin C from lemon juice aids iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges. Substitute fresh shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.

Ingredients:
1 cup uncooked bulgur
1 cup boiling water
1 cup frozen shelled edamame (green soybeans)
1 pound yellow and red cherry tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
2 tablespoons chopped fresh dill
1 cup chopped green onions
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:
1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

2. Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.

Nutritional Information:
Calories: 208 Fat: 10.5g (sat 1.3g,mono 6.7g,poly 1.2g) Protein: 6.3g Carbohydrate: 25.4g Fiber: 7.1g Cholesterol: 0.0mg Iron: 2.2mg Sodium: 332mg
Calcium: 59mg

Yield
6 servings (serving size: 1 1/4 cups)

2 tablespoons Flour
3 tablespoons Sugar
2 tablespoons Unsweetened Cocoa
1 large egg
2 tablespoons Milk
2 tablespoons Vegetable Oil
2 tablespoons Chocolate Chips
Small splash of Vanilla Extract

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again. Put the mug in the microwave and cook on high for 2 minutes. The cake may rise over the top of the mug, but don’t be alarmed!  Allow to cool a little, and tip out onto a plate if desired.

With the summer coming to an unfortunate close, my taste buds are craving warm, comforting soup.  Who doesn’t enjoying a bowl of soulful goodness?  Soup can be so versatile to your mood or taste buds.  Whether it is a bowl of spicy chili during a football game or a creamy bowl of chicken dumping soup on a rainy day, soup can soothe your mood and your cravings.  My next few posts are going to be a variety of soups of which I’ve made or have been given recipes for.  Some are my favorite soups are those of Giada De Laurentiis and Ina Garten (Food Network).

Wow! I was just watching Tyler Florence and saw this awesome recipe for chicken soup. Sounds amazing. I’m going to try it tonight. You should too and let’s compare notes.

For the soup:
Extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, chopped
1 medium onion, chopped
2 ribs celery, sliced
1 bay leaf
4 fresh thyme sprigs
3 quarts low-sodium chicken broth
5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
4 black peppercorns
Kosher salt
Grated Parmigiano-Reggiano, for garnish

For the meatballs:
1 medium onion, diced
Olive oil
6 links organic chicken-apple sausage meat (or any chicken sausage)
1 egg
1 teaspoon fresh thyme leaves
1 handful fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
2 pounds frozen cheese tortellini, store bought
Kosher salt and freshly ground black pepper

For the soup:
Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

For the meatballs:
Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

I cannot take credit for this following recipe, but I can brag about it.  My parents had us over for a Memorial Day celebration this past Sunday and my Mom made this salad she saw the Barefoot Contessa, Ina Garten make.  It’s called Guacamole Salad.  It was delightful!  Flavors bursting, crunchy and smooth textures, sweet and salty contrasts made this the perfect side dish.  Check it out.  The recipe is bleow…

1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed limejuice (2 limes)
1/4-cup good olive oil
1-teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

1 jar marinated artichoke hearts
1 can artichoke hearts in water
1-cup Hellmann’s mayonnaise
½ cup sour cream
1-cup grated Romano cheese (reserve a handful for the top)
1-cup mozzarella cheese (reserve a handful for the top)
2 jalapenos diced
1 bag fresh spinach (washed thoroughly and dried)
Chop artichokes to desired texture and drain well. Combine the remainder of the ingredients and mix well. Place in a oven safe dish with the remainder of the cheese on top. Bake at 350 degrees for about 20 minutes or until the top is golden brown. 

Serve with crispy crackers, crispy bread, bagel chips or your favorite vegetables for a low carb treat.