MIA: May

So you probably noticed that I have been MIA for quite some time...Last you heard from me, Oatmeal Snack Bars were all the rage. But trust me, I have not solely been eating snack bars for the past 4 months. Quite the opposite, actually. I have had a slew of events to attend this summer (a graduation, bachelorette party, birthdays, reunions, and wedding...to name a few)--all of which consisted of mouth-watering bites and innovative recipes. Sadly this blog was put on the back back burner, as I prepared dozens of recipes in addition to working full-time and preparing for graduate school. Yes, being far too busy with other real-life issues is my excuse for being MIA. But I am back! And I have so much to share from my summer excursions. Let's start with May: 

At the beginning of May, Brendan and I spent a wonderfully relaxing weekend on the Cape, which included doing lots of laundry, cooking some delicious meals, and seeing my cousin perform in her last high school musical: West Side Story. 

Friday night dinner
Sausage, Mushroom, & Basil Pizza

Pizza with roasted asparagus

Saturday morning breakfast
Spinach omelette with roasted sweet potatoes and fresh strawberries

The following weekend, we trekked up to Hamilton, New York for my brother's college graduation. Damn, I felt old (and still do). Saturday evening's celebratory feast was a simple, yet decadent Italian buffet. Everyone from the family contributed to the meal. My contributions included bringing all the cured meats and cheeses, and making Dried Cherry and Ginger Cannoli for dessert. They were frickin' phenomenal and surprisingly easy to make. That said, I did not make the cannoli shell...just the filling.

The final weekend of May--Memorial Day--I hosted my very first bachelorette party for one of my best friends from college. There were no strippers or raunchy dance clubs. It was a simple and relaxing event. We spent the weekend at my parents' house on Cape Cod lounging around, catching up on life stories, eating lots of delicious food, having a late-night dance party, and taking turns shooting a BB gun outside. 

The bride-to-be practicing her sharp-shooting skills
Photo by Ebbe Sweet Photography©

Saturday night's menu

--Guacamole

--Salsa

--Double-Layer Beef Tacos (just the beef mixture, not the double layer part)

--Blackened Shrimp Tacos

--Lentil Taco mixture

--Margaritas

Sunday night's menu 

--Caramelized onion and shallot dip (recall that I also made this for New Year's Eve)

--Sweet and Spicy Pepperonata

--Spring Vegetable Penne

--Salad with feta, spinach, cherry tomatoes, and Marcona almonds

--Lots of wine 

Overall, May was a pretty successful culinary month. More to come on the food and adventures from June, July, and August!

Got Milk?

The milk in my fridge had a sell-by date of December 1. So yesterday--December 2--I decided to take a whiff and make sure the milk was still okay. Thankfully it was fine (there's nothing worse than smelling sour milk), but I knew I needed to use up the milk because you only a get a few days of good milk after the sell-by date. For those of you thinking "ew, but the date said December 1!" a tad bit of info: the sell-by date is just the date that the grocery store must sell the product; it is not the same thing as an expiration date. 

Anyways, I was trying to think of a way to use the 3+ cups of milk I had lingering in my fridge when I had a genius idea...macaroni and cheese! Not the boxed stuff with the bright orange "cheese" (term used loosely). Real homemade mac & cheese (which thankfully uses a couple cups of milk to make). 

I also have a few sugar pumpkins sitting on my counter and so I thought, why not add some pumpkin to my mac and cheese? Pumpkin...good. Cheese...good. It's settled...Pumpkin Mac & Cheese for Sunday night dinner.

I modified Michael Bittman's "Baked Macaroni and Cheese" recipe from his cookbook How to Cook Everything Vegetarian. The result...absolutely phenomenal macaroni and cheese. I am talking prize worthy. Sure, I am biased, but seriously this stuff tastes amazing. The recipe makes about 8 servings, so you can expect to have leftovers for lunch and another dinner or two. And you can always freeze some of it if you've had too much (what a silly statement...too much mac & cheese? HA!).

No, the recipe did not use all of the milk in my fridge. But it used most of it. So, if you are looking for a great way to use up some about-to-go-bad milk (or you are just in the mood for some damn good mac & cheese), then follow the recipe below: 

Pumpkin Macaroni & Cheese
Serves 8

Ingredients:
-1 sugar pumpkin, seeded, peeled and cubed
-2 tablespoons canola oil
-2 1/2 cups low-fat milk (I used 2%)
-2 bay leaves (if you don't have bay leaves, just skip this ingredient)
-4 tablespoons butter
-1 red onion, chopped
-3 tablespoons all-purpose flour
-1 1/2 cups cheddar cheese, shredded
-1/2 pound of pasta...aka half a box (I used gemelli, but you can use elbows, penne, or whatever kind of pasta you like!)
-1 teaspoon ground black pepper
-1/2 cup Parmesan cheese
-1/2 - 1 cup fresh bread crumbs (really it is more like chunks of bread than crumbs. this is an optional ingredient)
-parsley, chopped (as garnish)

Directions:
1. Roast the pumpkin: preheat your oven to 400 degrees fahrenheit. Combine pumpkin cubes and canola oil in a bowl; make sure pumpkin is coated. Spread pumpkin onto baking sheet (may need to use 2 baking sheets) and bake for 25-30 minutes. Check and stir every 10 minutes. 
2. Cook the pasta according to package. I recommend heating the pasta pot while you do step #3. The pot should be boiling by the time you're done with step #4, at which point you can cook the pasta. 
3. Heat the milk: in a medium saucepan, combine the milk and bay leaves. Heat for about 5 minutes, until bubbles start to form on side of saucepan. Keep your eye on the saucepan and be careful not to burn the milk. Once bubbles form, transfer milk to a metal bowl. Remove bay leaves. 
4. Make the sauce: rinse out the saucepan you used to heat the milk. Melt the butter over medium heat, then add the red onion. Sautee for about 5 minutes, until onion begins to soften. Using a whisk, add the flour to the saucepan. Once flour and butter have started to clump, slowly whisk in about 1/3 cup of milk. Continue to whisk, until mixture is creamy, then add more milk. Continue whisking and slowly adding milk until it is all in the saucepan. Stir in the cheddar cheese. 
5. Combine it all together: in a big bowl combine the roasted pumpkin, pasta, and cheesy sauce. Add the parmesan cheese and pepper. 
6. Grease a 9x13 baking dish (or two 8x8 baking dishes) and pour in the pasta mixture. 
7. Top with fresh bread crumbs and bake for 15 minutes (should be bubbling)
8. Serve and garnish with parsley!

**For a spicier version add 1 teaspoon ground cayenne pepper to pumpkin before roasting, then another teaspoon when combining all the ingredients!

Fabulous Fall Flavors

As some of you know, I love summer. That said, I am also an avid fan of fall. Predominantly because the foods are all so enjoyable...pumpkins, apples, and baking...fantastic! Thus far, I have taken full advantage of fall flavors, but last week I went to a whole new level of fall fun. You may recall that I am subscribed to a couple of food magazines (remember: make use of magazines). Over the past two months I giddily accumulated this year's fall-themed editions and slowly made my way through a few recipes. And last week I binged...I went on a cooking spree of recipes from these magazines. SUCH a good use of time...for me, anyways. All the recipes are scrumptious, easy to make, and great for your health. Enjoy these fabulous fall flavors...I sure did!

Creamy Tomato Soup with Grilled Cheese (adapted from Bon Appetit)
I won't bother rewriting the recipe, since I only made one modication: I used low-fat milk instead of heavy cream, otherwise the recipe is super easy and insanely delicious! My grilled cheese was country bread from Iggy's Bread with some sharp cheddar cheese (grated).

Warm Salad of Bulgur and Roasted Brussels Sprouts with Cranberries & Walnuts

(modified from Vegetarian Times)

Serves 4

Ingredients: 

-1 lb. Bussels sprouts, quartered lengthwise

-3 tablespoons canola oil

-1 cup bulgur

-1/4 cup walnuts, chopped

-1/2 cup dried cranberries

-1/4 cup parsley, chopped

-2 tablespoons balsamic vinegar

-1 tablespoon maple syrup

-1/2 lemon, juiced

-lemon zest from 1 lemon

-salt & pepper

Optional:

-1/2 cup pomegranate seeds

-1/4 cup crumbled gorgonzola cheese

Directions: 

1. Preheat oven to 475 degrees fahrenheit. Bring bulgur and 1 3/4 cups of water to a boil in a small saucepan. Reduce to a simmer and cook 15-20 minutes until water is absorbed.

2. Combine 2 tablespoons of oil and Brussels sprouts in a bowl. Arrange in a 9x13 inch baking dish in a single layer. Bake for 20-25 minutes until brown and crispy.

3. To make dressing: whisk together vinegar, maple syrup, lemon juice, zest, and 1 tablespoon of oil. 

4. Combine bulgur, sprouts, walnuts, cranberries, parsley, pomegranate seeds & cheese (if using), in a medium bowl. Add dressing and mix well. Season with salt & pepper.

Pumpkin-Pear Bread (from Vegetarian Times)

Makes 16 servings

Ingredients: 

-3/4 cups sugar

-1 cup all-purpose flour

-1 cup whole-wheat flour

-2 teaspoons baking powder

-2 teaspoons ground cinnamon

-1 teaspoon ground nutmeg

-1 teaspoon baking soda

-1/4 teaspoon salt

-1/2 cup vegetable oil

-1 large egg

-1/2 cup low-fat milk

-3/4 cup canned pumpkin puree

-1 teaspoon

-1 15oz. can pears (canned in 100% juice!), chopped

Directions:

1. Preheat oven to 350 degrees fahrenheit. Coat 8 or 9 inch bread loaf pan with cooking spray.

2. Whisk together sugar, flours, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl. 

3. Whisk together oil and egg in a bowl until smooth. Whisk in milk, pumpkin, and vanilla. 

4. Fold dry ingredients into wet ingredients. Fold in pears. 

5. Spread batter into prepared loaf pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean.

Butternut Squash & Broccoli Rabe Lasagna (modified from Bon Appetit)

This recipe is more of a commitment. But the flavor is SO spectacular, that I highly recommend taking the time to make this recipe. If you follow the ingredient amounts from the original Bon Appetit recipe (but still use low-fat milk instead of cream!), then the lasagna will make 10-12 servings...freeze half of it for another time!

Serves 4

Ingredients:

Filling

-1 butternut squash, cut into 1/4 inch slices

-2 tablespoons olive oil, plus extra

-1 lb. broccoli rabe, tough stems removed

-crushed red pepper flakes

-2 cups shredded mozzarella cheese

-2 cups part-skim ricotta cheese

-1/2 cup grated Parmesan cheese

-2 teaspoons fresh sage, minced

-1 teaspoon fresh rosemary, minced

-salt & pepper

Bechamel Sauce & Assembly

-2 tablespoons unsalted butter

-2 tablespoons all-purpose flour

-2 cups low-fat milk

-pinch of ground nutmeg

-1 bay leaf

-1/2 lb. lasagna noodles

-1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees fahrenheit. Mix squash, olive oil, salt, and pepper in a bowl together; place squash on a baking sheet and bake in oven for about 15 minutes.

2. Quickly blanch broccoli rabe, about 1-2 minutes. Drain, briefly cool under running cold water, and coarsely chop. Transfer to bowl, season with salt & pepper, crushed red pepper flakes, and a drizzle of olive oil. 

3. In a bowl: mix together mozzarella, ricotta, Parmesan cheese, sage, and rosemary. 

4. Bechamel: Melt butter in a saucepan over medium heat. Add flour and stir until slightly thickened (make sure mixture doesn't turn brown), about 2-3 minutes. Increase heat slightly and slowly add milk. Add nutmeg and bay leaf. Simmer and stir constantly until shake-like consistency, about 10 minutes. Season with salt & pepper.

5. Cook lasagna noodles according to package. Preheat oven to 375 degrees fahrenheit.

6. Ladle 2 tablespoons bechamel into an 8x8 pan. To layer: line with single layer of noodles (cut noodles as fit), add 1/3 of butternut squash on top, followed by 1/3 of broccoli rabe, then dollop 1/3 of mozzarella-ricotta mixture randomly on top. Drizzle 1/4 cup of bechamel sauce. Repeat process 2 more times (total of 3 layers). 

7. Finishing layer should be noodles, topped with 1/4 cup parmesan cheese. 

8. Bake lasagna uncovered until bubbly and starting to brown, approximately 45-55 minutes. Let rest for 20 minutes before serving.

Pasta for Papa

Happy Father's Day to all you wonderful dads out there! For those of you trying to figure out what to make for your fathers or husbands, look no further. If there is anything I know that dads like to eat (especially my father), it's pasta. Sure, a fancy steak with lobster mashed potatoes would be nice - and if you attempt to make such a meal, please let me know how you did it and how it turns out. But to me, nothing says "made from the heart" more than a delectable, well-made plate of pasta. I have a few suggestions, from past pasta posts, for you to make tonight. I also have a new recipe for you to try. Below is my take on Vegetarian Times' Spicy Broccoli Raab with Gemelli recipe (this is what I made with my broccoli raab from the farmer's market). This meal is quick, easy, and delicious; and if you or your dad don't like the taste of broccoli raab (one of my favorite bitches comes to mind here...) you can always use another kind of green, such as kale, swiss chard, collard greens, mustard greens, beet greens, spinach, or even good ol' broccoli! I used the type of pasta called for in the recipe - gemelli - but honestly it didn't add anything special to the dish; so feel free to use whatever kind of pasta you like! Put a little love into your dinner plans, make some pasta for your papa, and have a wonderful meal tonight!


Pasta for Papa Suggestions:
1. Pasta and Eggplant with Ricotta Sauce
2. Sicilian Cauliflower Pasta
3. Pumpkin Pie Pasta Bake
4. Bucatini with Shrimp and Pesto
5. Sweet Potato Gnocchi
6. Ricotta Gnocchi 


And remember these important tips about cooking pasta!


Spicy Broccoli Raab (or any other greens) with Pasta
Serves 4
Ingredients:
-1 cup pasta
-1 large bunch of broccoli raab (or other greens), cut into 2-inch pieces
-2 tablespoons olive oil
-1/4 cup golden raisins or dried currants
-4-5 cloves garlic, minced
-1/2 teaspoon red pepper flakes
-1/4 cup shelled pistachios, chopped
-2 tablespoons Marsala wine, optional
Optional: 
-fresh grated parmesan cheese


Directions:
1. Cook pasta according to package, reserve 1/4 cup pasta water
2. Blanch broccoli raab (boil salted water in a saucepan, drop broccoli raab in saucepan for 2 minutes) and drain.
3. Heat large skillet, add olive oil, garlic, red pepper flakes, and golden raisins/currants. Cook for 30 seconds.
4. Add broccoli raab and cook for 4 minutes, until broccoli raab is tender and still a bright green color, add pasta water if pan gets too dry. 
5. Place pasta in a big bowl and add broccoli raab mixture, pistachios, and Marsala wine (if using). 
5. Serve and top with fresh grated cheese, if desired. 


Enjoy! 

Different Yet Delectable

One of my favorite bitches recently told me that she is getting sick of eating the same foods every night. She is too tired to cook something complicated when she gets home. In fact, she's basically too tired to cook. And as funny as my post about cooking a whole fish was, she's not going to be making a whole fish anytime soon, and therefore needs some posts about quick, easy, nutritious, and tasty recipes. No problem. Here are two dishes I made this week, each of which took fewer than 30 minutes to prep and cook, and both of which are insanely yummy. They may look and sound different, but trust me, they're quite delectable: 

Fennel, Orange, & Beet Salad
Serving size: 1 salad
Ingredients:
-two handfuls of spring salad mix (or any other salad greens you like)
-1/4 fennel bulb, thinly sliced
-1/2 orange (any kind you like), thinly sliced
-1/4 avocado, cut into chunks
-1/2 cup canned sliced beets (no salt added), drained, rinsed, and cut into half moons
-1/4 cup hothouse cucumber, thinly sliced
-2 tablespoons roasted pecan halves, chopped
-2 tablespoons crumbled feta or goat cheese
-fresh cracked black pepper
Directions:
Combine all ingredients in a bowl together. Top with homemade balsamic vinaigrette (recipe below). Mix well. Devour and enjoy!


Homemade Honey-Balsamic Vinaigrette 
Serving size: enough for 1 salad
Ingredients:
-2 teaspoons dijon mustard
-1 teaspoon honey
-1/2 tablespoon baslamic vinegar
-1/2 tablespoon olive oil
Directions:
Combine all ingredients in small bowl. Whisk together. Drizzle over salad.


Pasta and Eggplant with Ricotta Sauce 
Serving size: 1
Ingredients:
-1/4 -1/2 cup pasta (any shape you want!)
-1/4 cup part-skim ricotta cheese
-2 tablespoons parsley, minced
-1 tablespoon olive oil
-1/2 onion, chopped
-1 cup eggplant, diced into chunks
-2 garlic cloves, minced
Optional ingredients:
-1/4 cup silken tofu (can't even taste it!)
-1 tablespoon sun-dried tomatoes, chopped
-parmesan cheese, grated
Directions
1. Cook pasta according to package. Reserve 1/8 cup of pasta water.
2. Combine ricotta cheese, parsley, silken tofu (if using), and fresh cracked pepper in a small bowl. Mix until ingredients are well blended. Set aside.
3. Heat skillet on medium, and add olive oil once skillet is hot. Add onions and cook for 5 minutes, until onions are browned.
4. Add eggplant, garlic, and sun-dried tomatoes (if using) to skillet. Cook for another 5-8 minutes (if eggplant is sticking to pan, add about 2 tablespoons of water to the skillet), until eggplant is browned.
5. Add pasta to skillet, cook for about 30 seconds.
6. Add ricotta mixture to pan and combine all ingredients. Cook for about 1 more minute, to make sure sauce is heated through. 
7. Serve and sprinkle with grated parmesan cheese. Eat. Enjoy!

What To Do With a Head of Cauliflower

To some, this post may be incredibly random. Well, it kind of is. I had no intention of dedicating an entire post to cauliflower; but this past week I found myself with an excess of the pearly white vegetable chillin' in my fridge. So, after making four incredibly delectable dishes (five, if you include the soup Brendan made for my birthday), I thought that I would share my newfound appreciation for the overlooked, easily forgotten, wannabe-broccoli, that is cauliflower. For those of you who insist that you hate cauliflower, I have one thing to say to you: come on now, are you 5 years old? Seriously, what mature, intelligent, adult pulls the "mommy, I don't like it" line (said in a whiny voice) anymore? Grow a pair, and start opening your taste buds up to new experiences. Who knows, perhaps trying new foods will inspire you to be more adventurous in other parts of your life...just saying ;)


In order to explain why I had so much cauliflower at my house, I need to quickly tell you one awesome aspect about my job. As you know, I work for a program that coordinates and teaches healthy cooking courses for low-income families. We have a relatively small office, with not nearly enough pantry or refrigerator space for the copious amounts of ingredients we use for and bring back from these classes. So on Fridays we do a clean-out of the office refrigerator, and anything that is going bad or won't be used the next week, we get to take home. Last Friday, I called dibs on the cauliflower - no recipes in mind, no concrete plans of how to use it. I brought my bounty home, but quickly realized I wouldn't be doing any real cooking over the weekend, as it was my birthday - I was either eating out, or others were cooking for me. For the time being, cauliflower had to be put on the back burner.


Then on Sunday, Brendan cooked a wonderful three-course meal for my birthday. The first course was a Cauliflower Soup with White Truffle Oil (snazzy, I know, and DELICIOUS too!). 

But Brendan hadn't seen the large amount of cauliflower already in my fridge, and therefore bought his own head of cauliflower in order to make the soup. The leftover cauliflower, not used in the soup, was added to my stockpile of the crunchy white vegetable. Even more cauliflower with which to experiment...


I doubt that many of you find yourselves with an overflow of cauliflower in your refrigerators. As I referenced above, cauliflower is not a go-to veggie for most people. But take it from me, the recipes I discovered - while trying to use up my cauliflower supply - are mouth-watering and easy to make. For those of you who are intrigued, here's what you can do with a head of cauliflower:

Dinner #1: Cauliflower Steaks with Olive-Relish over Sauteed Kale 

(adapted from Bon Appetit)

It looks complicated because there are so many components, but I promise this is actually a rather quick meal to make!

Serves 1

For Olive Relish:
-5 cured black olives, pitted & minced
-1 garlic clove, minced
-1 tablespoon capers
-handful of parsley, chopped finely
-1 tablespoon balsamic vinegar
-1/2 tablespoon olive oil
...Combine all ingredients together in a small bowl



For Cauliflower:

-1/4 cauliflower head, cut into thick pieces (i.e. "steaks")
...Preheat oven to 400 degrees fahrenheit.
...Sautee cauliflower in pan with a little bit of olive oil, until golden brown on both sides (about 2 minutes each side
...Transfer cauliflower to baking sheet & bake in oven for 20 minutes



For Tomato Sauce:
-1 plum tomato, diced
-2 garlic cloves, minced
...Sautee garlic cloves (use same pan from cauliflower) with a bit of olive oil for about 1 minute
...Add tomatoes and cook until tomatoes become a sauce-like consistency (10-15 minutes)
...Keep warm over low heat 


For Sauteed Kale:
-2 cups kale, chopped
-1 small shallot, minced
-1 teaspoon red pepper flakes
...Sautee shallots in pan over medium heat, until translucent (about 5 minutes)
...Add red pepper flakes, stir for 1 minute
...Add kale, cook until wilted

To Serve:

-Layer 1: sauteed kale

-Layer 2: tomato sauce

-Layer 3: cauliflower steak

-Layer 4: olive relish

Top with fresh grated parmesan or pecorino cheese!

Lunch: Cauliflower Tabouli Salad

(Adapted from Moosewood Cookbook: Cooking for Health)

Serves 1

Mix together: 2 cups cauliflower (chopped), 1/2 plum tomato (chopped), 5 cured black olives (minced), 1 clove of garlic (minced), large handful of parsley (chopped), 1/4 avocado (chopped), 1-2 scallions (chopped), 1 tablespoon balsamic vinegar, 1/2 tablespoon olive oil (or more to taste), pinch of salt & pepper

Eat with pita bread!

Dinner #2: Sicilian Cauliflower Pasta

(adapted from Food Network Magazine)

Serves 2

...Cook penne pasta (or any other kind of your choosing) according to package - reserve 1/4 cup pasta water after pasta is cooked

...Sauté  1 garlic clove (minced) and 1/2 teaspoon red pepper flakes in 1 tablespoon olive oil, over medium heat (about 1 minute)

...Add 1-2 cups cauliflower (chopped - small pieces) and small handful of golden raisins to pan; sauté until cauliflower is cooked through (7-10 minutes) 

...Add 1/4 cup parsley (minced) and 1/4 cup basil (minced) to pan, cook for 1 more minute

...Add cooked pasta and reserved pasta water to pan; combine everything well

...Serve with fresh grated parmesan/pecorino cheese

*try adding toasted walnuts or pecans!

Breakfast: Cauliflower Egg Scramble

Serves 2

...In medium skillet, combine 1/2 tablespoon olive oil and 2 scallions (chopped), cook for 2 minutes

...Add 1 1/2 cups cauliflower (finely chopped), cook for 5 minutes (until cauliflower becomes tender)

...Add 1/2 plum tomato (chopped), cook for additional 2 minutes, then add small handful of parsley (minced)

...Whisk 4 eggs together, then add to skillet and cook until eggs are done

...Add a pinch of salt and pepper, optional garnish of extra parsley and/or fresh grated cheese

*Tastes great when served with cheesy grits or toast & jam!

Clean-Your-Fridge Recipes

My fridge is full. I do not mean it's full of Thanksgiving dinner leftovers - those were readily consumed at a "you snooze, you lose" speed. No...my fridge is full of Thanksgiving ingredient leftovers. That's right, somehow I ended up with the remainder of ingredients used for making the delicious Thanksgiving feast: a half-full half-gallon of milk (have I mentioned that I'm not a big milk-drinker? It hurts my stomach too much...), 10 eggs (I already had a dozen in my fridge), an unopened half-and-half carton, whipping cream, chestnuts, kale, parsley, a bag of fresh cranberries, apples, pears...the list goes on. Last night I felt like I was playing Jenga trying to fit all the leftover food into my fridge (side note: I share a fridge with three other people...think about that). I don't know about the rest of you, but having an overflowing refrigerator quickly gets on my nerves. I hate the hesitant feeling of opening the door and hoping that the balancing act of food doesn't topple out of the fridge. So, how do we get rid of this superfluous supply of food? It's time to introduce the clean-your-fridge recipes! 


The theory of clean-your-fridge recipes (which I also refer to as "dump-it" recipes, however, that didn't seem like a title-appropriate phrase) is quite simple: these recipes  are designed to use the perishable ingredients from your fridge (vegetables, fruits, dairy products with an approaching sell-by date), and therefore clean out some fridge space. Don't get me wrong, I like my fridge to be filled with staple items and whatnot. But I literally just opened my fridge and barely saved a jar of plum jelly (another weekend acquisition) from crashing onto the floor. I want well-stocked food in my fridge, not mini-replicas of the Leaning Tower of Pisa. Hence my love of the clean-your-fridge recipes. 


Just so we're clear, these recipes are more like guidelines. The surplus food in your fridge is probably different than mine; thus these recipes have to be more flexible. You should not go out and buy x, y, and z in order to make any of these recipes...that defeats the purpose of the "clean your fridge" theory. As I said, these recipes are simple and easy - soup, stir-fry, pasta, and mac 'n cheese - not fancy, but definitely delicious. You'll feel satisfied from the food, as well as from purging your fridge!


1. Everything Soup: 
  --chop whatever vegetables you have to the size of your thumb nail
  --add 1 tablespoon oil to a saucepan
  --cook aromatics first (carrots, celery, onions, garlic), along with some ground pepper 
  --add water to saucepan (for every cup of vegetables, add two cups of water...for those of you who are bad at math, 1 cup veg = 2 cup water / 2 cup veg = 4 cup water...etc.)
  --add longer cooking vegetables to water (sweet potatoes, regular potatoes, zucchini, squash, green beans, broccoli) and add any spices you want to use (basil, oregano, thyme)
  --bring pot to boil then reduce to simmer; add quick cooking vegetables (tomatoes, leafy greens, peas), and any left-over cooked meat you have (right now, probably turkey)
  --simmer for 10-15 minutes (depending on how much soup you're making...more soup = longer cooking time)
  --add salt to taste and serve hot (tastes good with a grilled cheese sandwich!)


2. All Of It Stir-Fry
  --Dice vegetables to whatever size you want (just make sure they're all roughly the same size)
  --Heat canola oil in sauté pan over medium-high heat
  --When pan is hot add vegetables (you should hear a satisfying sizzle)
  **If using raw meat or tofu, add to pan before vegetables; cook for 5 minutes and then add veggies
  --Cook vegetables for 5-10 minutes, until color has brightened and vegetables are slightly  softened
  --Add a dash or two of soy sauce; serve hot over rice


3. Pasta with the Works
  --Cook pasta according to package
  --Chop vegetables (1-2 inches in size)
  --Heat olive oil in sauté pan over medium-low heat
  --When pan is hot, add garlic and onions; cook for 5 minutes
  --Add other vegetables; cook until tender (time is dependent on type of veggie)
  --Add pasta to pan and mix thoroughly; serve warm, topped with grated cheese


4. Macaroni 'N Cheese ('N Everything Else In Your Fridge)
  --Preheat oven to 375 degrees Fahrenheit
  --Cook pasta according to package (if you don't have macaroni, use shells, penne, or even bow-tie pasta instead!)
  --Heat 2-3 cups of milk in sauce pan; once heated, cover and set aside
  **Here are two different ways to thicken the milk, to create the sauce:
  a. Heat 3 tablespoons butter in saucepan; add 3 tablespoons flour once butter is hot; slowly whisk milk into butter-flour rue
  b. Heat 1/2 block of cream cheese in saucepan; add warm milk once cream cheese starts to melt
  --Once sauce is thickened, add 1- 1 1/2 cups of cheddar cheese to sauce and mix well until cheese is melted (use other kinds of cheese if you don't have cheddar or if you're trying to get rid of some cheese)
  --Combine pasta and any vegetables you have (diced into 1-inch pieces) in a large mixing bowl
  --Pour cheese sauce over pasta-vegetable mix; stir together and make sure everything is coated well
  --Coat a baking dish with canola oil; pour pasta mixture into dish; sprinkle 1/2 cup shredded cheese (cheddar or mozzarella) on top, along with 1/2 cup of any bread crumbs you may have
  --Bake in oven for approximately 20 minutes, until top is golden brown and bubbling
  --Serve warm


I already made the soup for dinner tonight (and I have leftovers for lunch...yay!). However the dent in the stockpile of food is negligible, so I plan to make the stir-fry on Wednesday and the mac 'n cheese on Thursday. I also plan to bake a LOT of muffins and breads over the next week, to use up some of the 22 eggs I currently own. I'll let you know how it goes (hopefully I'll bring good news). In the meantime, what sort of foods do you have leftover, waiting to be used, in your fridge? 

Pumpkin Is Still Here People!

Despite all the newly posted advertisements and billboards for "Minty Hot Chocolate", I am still in full-fledged FALL mode: butternut squash, apples, cranberries, and most importantly, PUMPKIN! Pumpkin season is not over people. We're still in autumn; it's only November. Thanksgiving hasn't even happened yet! Why is everyone so eager to get rid of pumpkin and move straight to the happy holidays of peppermint, snowflakes, and frosted cookies? 

I want to indulge in as much pumpkin as possible (before the cold winter months of "joy to the world" make it seasonally impossible to get pumpkin spice coffee or buy armfuls of canned pumpkin). So, for all those people who care for pumpkin as much as I do, I have a few recipes for you to use before the glorious days of pumpkin-lovin' expire for 2011. The best part about these recipes is that if you buy one can of pumpkin (I use the Libby's brand), then you'll have enough pumpkin to make all three recipes! And if your pantry is stocked with my recommended 25 staple items, then there are very few other ingredients you'll need to buy in order to make the following:

1. Pumpkin Pie Pasta Bake (your mouth just started to salivate)
2. Pumpkin & Raisin Oatmeal (you're getting verrrrry hungry)
3. Harvest Bread or Muffins (you just wet your pants a bit, because you're so excited to make this)

From the bottom of my heart: enjoy the lingering days of pumpkin-lovin', for pumpkin is one of the most incredibly tasty vegetables that can be used in both savory and sweet dishes. If this post has inspired a newfound interest into the world of pumpkin, my friend Ebbe (fellow Batesie, dancer, and California girl) has a wonderful pumpkin spice granola recipe on her blog Champagne for Ducklings (which you should also check out, as she is an incredibly talented narrator and photographer). And finally, what are YOUR favorite pumpkin dishes? I'd love to know!


Pumpkin Pie Pasta Bake
Serving Size: 1

Ingredients:
-1/4 cup dry penne pasta
-2 tablespoons walnuts, coarsely chopped
-1/2 cup onions, chopped
-1-2 garlic cloves, minced
-1/2 cup canned pumpkin
-1/8 cup part-skim ricotta (1/8 cup = 2 tablespoons)
-1 teaspoon pumpkin pie spice
-2 tablespoons parsley, chopped
-1/4 cup fresh whole wheat bread crumbs
-1 1/2 tablespoons olive oil
-salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Cook pasta according to package
3. Toast walnuts in saute pan (follow directions from Toasted Walnut Pasta recipe); place into separate bowl when toasted

4. Heat 1 tablespoon oil in saute pan; add onions and cook until translucent (about 5 minutes)
5. Remove saute pan from heat and combine onions, pasta, pumpkin, garlic, walnuts, pumpkin pie spice, and ricotta cheese

6. In separate bowl, combine bread crumbs, parsley, and 1/2 tablespoon of oil
7. Evenly spread pasta mixture in a casserole dish; top with bread crumb mixture

8. Bake for 15 minutes, until cheese is melted; transfer to plate and serve (add salt and pepper to taste)

Pumpkin and Raisin Oatmeal

Serving Size: 1

Ingredients:

-1/2 cup dry rolled oats

-1/2 cup canned pumpkin

-1/8 cup (2 tablespoons) raisins

-1 teaspoon pumpkin pie spice (or whatever combination of cinnamon, nutmeg, cloves, and ginger you have in your pantry)

Optional:

-1-2 teaspoons brown sugar (taste the oatmeal first, then add sugar as needed)

Directions:

1. Cook oats in saucepan according to package (boil 1 cup of water, add oats, reduce to simmer for 5 minutes)

2. Add pumpkin, raisins, and spice(s) to saucepan; mix well 

3. Transfer to bowl and enjoy! Add sugar as needed

Harvest Bread/ Muffins

Serving Size: 1 bread loaf + 4 muffins OR 15 muffins OR 29 mini muffins

Ingredients:

1/4 cup butter or butter substitute (I prefer Smart Balance)

1/4 cup applesauce

1/2 cup brown sugar

2 eggs

1 ¾ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt       

½ teaspoon nutmeg    

¼ teaspoon ginger  

¼ teaspoon cloves

¾ cup canned pumpkin

Optional:

-1/2 cup semi-sweet chocolate chips

-1/2 cup raisins

-1/2 cup walnuts, chopped

Directions:

1. Grease and flour loaf pan or muffin tins.  Preheat oven to 350.

2. In medium bowl, cream butter/butter substitute, brown sugar, and eggs.

3. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, salt, nutmeg, ginger, cloves.

4. Alternately add the dry mixture and canned pumpkin to the butter/sugar/egg mixture.   

5. Fill pans and bake in oven, according to these baking times:

   -Bread for 65-75 minutes

   -Muffins for 25-30 minutes 

   -Mini muffins for 15 minutes

6. Cool bread/muffins on wire rack; enjoy!