Born to cook?

I was looking through the pictures on my computer, and stumbled across this particular favorite of mine.  I scanned it a few years ago from the original, and I'm guessing that I am probably 3 or 4 years old.  I've been told multiple times that I was the happiest baby/toddler/child as long as I wasn't hungry!  I'm sure my parents had no idea at the time that their little baby would grow up with such a passion for food, but I like to think it was in my blood.  After all, my first word was 'Eat!'

Sun-dried Tomato and Feta Meatloaf with Smashed Potatoes

This is seriously one of the best meals I've made in a while; meatloaf is really great comfort food for a fall or winter night, and this one is a knockout.  I owe a lot of credit to Giada De Laurentiis, since I adapted it from a recipe of hers in the cookbook "Giada at Home."  I served it with simply seasoned mashed potatoes since the meatloaf itself is so flavorful.  When I originally made this, I divided the recipe in half to make a small loaf, but I included the full recipe here:

For the meatloaf:

• 1 lb ground turkey meat (93/7 works well)
• 1/2 cup sun-dried tomatoes (first re-hydrated in hot water for 10 minutes, then chopped)
• 1/2 cup fresh breadcrumbs (pulse 1 - 2 pieces of toasted bread in a food processor)
• 1/3 cup chopped fresh parsley leaves
• 2 minced garlic cloves
• 2 egg whites
• 2 to 3 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 1 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes

For the smashed potatoes: 

• 1 pound fingerling or small red potatoes
• 2 tsp + 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup milk (warmed in the microwave)
• 1 tbsp butter
• 1/2 tbsp olive oil
• 1 tbsp freshly chopped parsley

Meatloaf:  In a large bowl, stir the bread crumbs, parsley, sun-dried tomatoes, garlic, egg whites, olive oil, feta, salt, black pepper and red pepper flakes.  Add the ground turkey and gently mix to incorporate the bread crumb-herb-cheese mixture.  Try not to handle it too much too keep the meatloaf moist and tender.  Pack the meat into a 9 x 5 loaf pan.  Bake in a 350 degree oven for 40 to 45 minutes (until meatloaf temperature reaches 165).  Remove from the oven and let sit 5 - 10 minutes (if there is excess fat on the top, spoon it away or use a paper towel).  Slice to serve.

Potatoes:  Scrub potatoes in cold water and place into a medium pot; if there are any large ones, cut them in half so that they all cook in the same amount of time.  Cover the potatoes with cold water and add 2 tsp of kosher salt.  Put the lid on the pot and heat over high heat to bring the water to a boil.  After the water boils, turn the heat down to simmer the potatoes for 13-15 minutes.  When they are fork-tender, drain out the water but keep the potatoes in the warm pot.  Add the butter, olive oil, 1 tsp salt and pepper; mash with a potato masher or fork (leaving the skins on).  Slowly add the milk and stir to combine until your potatoes are to  your desired consistency;  finish with the fresh parsley.  

Serve a couple slices of meatloaf with a heap of smashed potatoes and enjoy!

Rotini Pasta with Pumpkin Sauce

I go a little pumpkin-crazy in the fall.  Maybe it's the nostalgia of Halloween and pumpkin patches, but it's probably my favorite thing about fall!  Normally people think of pumpkin as belonging in sweets like pie and muffins--which they definitely do--but I wanted to try making a savory pumpkin dish.  I've heard of pumpkin soup and pumpkin ravioli and thought, why not pumpkin pasta sauce?  I tried to keep it relatively healthy, so I only added one tablespoon of cream cheese; adding another would probably make it even better!


Ingredients (for 2 servings):
-1/3 cup chopped carrots
-1/2 red bell pepper, chopped
-2 tsp olive oil
-2/3 cup chicken stock, divided
-1/2 cup canned pumpkin
-8 dashes hot sauce (or more, to taste)
-1/4 tsp nutmeg
-1/4 tsp salt
-1 tbsp cream cheese
-Cooked rotini pasta


Start by heating the oil in a saucepan over medium heat.  Add the bell pepper and carrots, sprinkle with salt & pepper, and cook until tender.  (Now would be a good time to boil water for pasta)  Transfer the cooked carrots and pepper to a food processor, add 1/3 cup of chicken stock, and puree.  Put the puree back into the saucepan over medium heat and add the pumpkin, remaining chicken stock, hot sauce, nutmeg, salt, and cream cheese.  You want the sauce to simmer, but not boil, so keep an eye on the heat.  If it looks too thick, add a touch more chicken stock.  Whenever you make your own sauces, it's always a good idea to save a bit of the pasta cooking water in case you need to loosen the sauce as you toss the pasta in it.  When the pasta is cooked, drain it and then put it right in with the sauce.  Toss and enjoy!

Things I Love (about food)

No recipe to post, but sometimes you just want to declare what you love about food:


1. That first whiff of lemon or lime zest while grating it for a recipe
2. The smell of fresh herbs, especially basil
3. The salty-sweet combo of chocolate-covered pretzels
4. Bright red bell peppers in a stir-fry
5. The sizzle from dropping vegetables in a hot skillet
6. Tearing off a piece of crusty bread, hot from the oven
7. Blueberries in every way- jam, muffins, bagels, pie, or just fresh
8. Chocolate chip cookies with crispy edges and a soft middle
9. Roasted vegetables of any kind- tomatoes, onions, potatoes, even brussels sprouts
10. The smell of freshly ground coffee

Sun-Dried Tomato Falafel

I love falafel, but the box mixes don't cut it and there's not too many places to get it where I live!  I can't take full credit for this recipe--I picked it out of the Let's Eat section in the STL Post-Dispatch a few years ago, though I changed a few things that I thought would make these better.  These are healthier than some falafel recipes because they are not deep-fried, though if you're absolutely deep-fried crazy, I suppose you could deep-fry yours!

For the falafel:

• 1/4 cup sun-dried tomato pieces (preferably not oil packed)
• 1/3 cup warm water
• 1 cup canned chickpeas, drained and rinsed
• 2 to 3 cloves garlic, minced
• 2 tsp olive oil plus more for pan-frying
• 1 tsp chili powder
• 1/2 tsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1/4 cup wheat germ (could probably sub whole wheat flour)
• 2 tbsp minced onion
• 2 tbsp minced celery
• 1/4 cup fresh cilantro leaves

Start by making a yogurt-tahini sauce for the falafel:  1 cup plain yogurt, 1 tbsp tahini (sesame-seed paste), 1 clove minced garlic, and 1 tbsp fresh lemon juice.  Mix well and refrigerate until using.  In a small bowl, pour the water over the sun-dried tomato pieces to reconstitute them (let sit for 10 minutes).  Drain off any excess water and transfer to a food processor with the chickpeas, garlic, salt and spices.  Process until the mixture is relatively smooth, drizzling the 2 tsp olive oil in as you go.  Next, add the onion, celery, cilantro, and wheat germ, and process until combined (just until the cilantro is chopped up and incorporated).  At this point, I transferred the mixture to a bowl and refrigerated it for a few hours, but you could make it right away too. 

Using a large skillet, put in about 2 tbsp olive oil and heat it on the stove over med-high heat.  Meanwhile, take a rounded tablespoon of the mixture and shape it with your hands into a small patty (not too thin, maybe a 1/2 inch thick).  You should make around 12 patties if they are all the same size.  When the oil is hot, add 6 at a time to your skillet.  Cook for 2-3 minutes on each side; if they're browning too quickly, turn the heat down.  Drain on a paper towel before serving.

To serve:  Pita bread is the best option, but I've also eaten falafel in a whole-grain tortilla too.  Additionally, you could eat these like crab cakes and then have a rice pilaf or couscous salad on the side.  Serve the falafel with the tahini-yogurt sauce, cucumber slices, and lettuce (if desired).  Enjoy!

Zucchini and Cheese Lasagna

Even if you don't have any Italian blood, lasagna is always a favorite.  Recently, I made a classic meat lasagna for some friends that visited, but wanted to make one that my vegetarian friend would be able to eat.  Zucchini seemed like the perfect vegetable to pair with the sauce and ricotta cheese in a lasagna recipe, so I gave it a try.  The result was delicious, and even a non-vegetarian can appreciate it!

Lasagna Ingredients:

• 1 package no-boil lasagna noodles
• 4 to 5 cups tomato sauce (see recipe below or use jarred sauce)
• 3 medium zucchini, sliced
• 15 oz ricotta cheese (low fat or reduced fat is fine)
• 1 egg, beaten
• 1/2 cup grated parmesan plus ¼ cup
• 6 slices provolone cheese
• 1/2 cup shredded mozzarella cheese
• salt and pepper
• 1/4 tsp dried basil
• 1 or 2 tbsp olive oil

Easy Tomato sauce:

• 28 oz can crushed tomatoes
• 14 oz can diced tomatoes
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1/2 tsp dried basil
• 1 tsp Italian seasoning (blend of basil, oregano, thyme, rosemary, marjoram)
• salt and pepper, to taste

For the sauce:

Heat the oil in a large saucepan over medium-high heat.  Add the minced garlic and stir frequently for about 2 minutes.  Add the crushed and diced tomatoes; stir in the herbs and some black pepper.  Bring to a high simmer and then lower the heat, simmering for 15 minutes.  Taste the sauce and adjust seasonings; based on the salt content of the tomatoes, you may need more salt.  Try not to cook the sauce any longer than 20 minutes to keep the tomato flavor at its best.

For the lasagna:

Preheat the oven to 375 degrees.  Slice the zucchini and toss in the olive oil.  Spread onto a baking sheet and sprinkle with salt and pepper.  Bake for 8 to 10 minutes until lightly browned.  Meanwhile, beat an egg in a bowl, add the ricotta, some black pepper, the dried basil, and ½ cup Parmesan cheese.  Spray a large casserole dish with cooking spray and ladle some tomato sauce to cover the bottom.  Lay 4 to 5 (whatever number fits best) un-boiled noodles directly on the sauce, then dollop 1/3 of the ricotta mixture onto the noodles, spreading into a thin layer.  Add a layer of the cooked zucchini slices and then the 6 slices of provolone cheese.  Cover with a few ladles of the tomato sauce and repeat the noodle-ricotta-zucchini layers.  Add another coating of sauce and repeat the noodle-ricotta-zucchini layers.  The final step is to add the remaining sauce, sprinkle the mozzarella cheese, and the ¼ cup Parmesan last.  Bake in the oven, covered with foil, for 50 to 55 minutes.  Then uncover and bake an additional 3 to 5 minutes until the cheese is golden brown.  Let the cooked lasagna stand for 5 to 10 minutes before cutting into it.  Enjoy!

Homemade granola bars

I honestly eat granola bars on a daily basis, so it made perfect sense to try making my own.  After eating that first bite, I knew that I should have done this a LONG time ago.  These bars are made with simple, natural ingredients, and there's something so liberating about that!  From now on I'll walk down the cereal aisle at the grocery store thinking, "Forget it, Quaker! I don't need you."  The possibilities are endless for this recipe--you could add chocolate chips or swap out the dried apricots for other dried fruit.  Be creative! 


Ingredients:

• 1 and 1/2 cups rolled oats
• 1/4 cup wheat germ
• 1/2 cup roasted, unsalted almonds (you can toast your own in a dry skillet if you just have plain almonds)
• 1/2 cup dried apricots, chopped
• 1 tbsp butter
• 2 tbsp brown sugar
• 1/4 cup honey
• 1 egg
• pinch of salt
• cooking spray and parchment paper

First, toast the wheat germ in a dry skillet over medium heat until lightly browned (about 5 minutes).  This really enhances the flavor for the granola bars.  Next, roughly chop the almonds.  Melt the butter using a microwave in a medium-sized bowl (microwave safe), then whisk in the brown sugar.  Next, add the honey; beat the egg into the mixture and add a pinch of salt.  Switch to a spoon and add the dried fruit, almonds, oats, and wheat germ.  Stir until well-combined.  Line an 8 x 8 square baking dish with parchment paper and spray with the cooking spray.  Dump the granola mixture into the dish and press into the pan to level out the mixture.  Bake at 300 degrees for 27-30 minutes until edges are brown.  Let cool and cut into 12 bars.  Enjoy!