Pasta Pesto and Peas

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Herb Baked Eggs

Ingredients

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon freshly grated Parmesan
3 extra-large eggs
1 tablespoons heavy cream
1/2 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes at 425 degrees and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into 1 small bowl or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 1 individual gratin dishe or oven safe ramekin on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Dilled Potato Frittata

Ingredients:
1 lb russet potatoes (sliced)
3 TBS cider vinegar
3 TBS olive oil (divided)
3 TBS dried dill
4 clove garlic minced (divided)
1 TBS dijon mustard
1/2 tsp ground black pepper
1/2 tsp sea salt
1/4 cup chives (chopped)
1 small tomato diced
3 large eggs beaten\
3/4 cup plain yogurt (I used fat free)
2 Tbs Parmesan cheese

Directions
-Whisk vinegar, 2 TBS olive oil, 2 TBS dill, 3 tsp garlic, mustard, pepper, and salt
-boil potatoes in a large pot for about five minutes (or until tender)then toss in with the dill mixture
-Preheat oven to broil and saute tomato and chives for about 4 minutes in an ovenproof skillet then transfer to a bowl and fold in eggs
-Add dill and potato mixture to skillet (the same one you just sauteed all the other stuff in) and spread along the bottom. Cook covered over medium heat about 5 minutes until a crust forms on the bottom of the skillet.
-Pour egg mixture over the top and cook until eggs set (about four minutes)
-Top with the Parmesan cheese and cook in oven about 2-3 minutes.
-Cut in slices and serve with dill yogurt sauce

Dill yogurt sauce
mix 3/4 cup yogurt with remaining garlic and dill.

Veggie Lasagna

Ingredients:
8oz pack no boil lasagna noodles
15 oz low fat ricotta cheese
8oz low fat mozzarella cheese
3 cups(ish) chopped mixed veggies (I used cauliflower, broccoli, and asparagus)
28 oz jar pasta sauce

Directions:
Preheat oven to 350
Lightly steam or blanch the veggies
Combine ricotta cheese with 1/4 cup water and mix well
In a 9x13 baking pan cover the bottom with a thin layer of pasta sauce then noodles. On top of noodles add another layer of sauce, 1/3 ricotta cheese, 1/3 veggies, 1/3 mozzarella cheese. Repeat 2 more times then top off the whole thing with sauce and some more mozzarella cheese. Bake for about 30 minutes (I bake it uncovered because I like a crunchy crust on top).

Spinach Calzones With Blue Cheese

Ingredients
1 Tsp olive oil (to grease the pan)
4 garlic cloves, minced
4 cups spinach leaves
1/2 small sweet onion finely chopped
1 1/3 cups sliced portobella and button mushrooms
3/4 cup (3 ounces) crumbled blue cheese
4 red basil leaves

Directions:
Preheat oven to 425°.

Unroll dough onto a baking sheet coated with olive oil
Cut into 4 quarters.
Pat each quarter into a 6 x 5-inch rectangle.
Sprinkle garlic evenly over rectangles.
Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese.
Add basil leaf to the top of the mixture.
Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal.
Bake at 425° for 12 minutes or until golden.

Pasta With Spinach, Lemon, and Basil

Ingredients

1 pound uncooked orecchiette, or spiral pasta
2 tablespoons extravirgin olive oil
6 garlic cloves, minced
3/4 cup chopped sun-dried tomatoes, packed without oil
1/4 teaspoon crushed red pepper
1 (15-ounce) can cannellini beans, rinsed and drained
3 cups trimmed arugula or baby spinach
1 1/4 cup fresh basil leaves, coarsely chopped (about 1 [1-ounce] package)
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1/4 cup veggie broth
1 teaspoon kosher salt
5 tablespoons pine nuts, toasted
1/4 cup (1 ounce) grated Parmesan cheese

Directions
Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 1 minute or until garlic begins to brown. Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly. Stir in arugula, basil, rind, juice, broth and salt; cook 1 minute or until arugula wilts. Spoon 1 1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2 1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.

Hollandaise Sauce

Ingredients
2 sticks (1 cup) unsalted butter
3 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon white pepper

Directions
-Melt butter in a 1-quart heavy saucepan over moderate heat. Remove pan from heat and let stand for 3 minutes. Skim foam from top of butter.
-Whisk together yolks, lemon juice, and water in another 1-quart heavy saucepan until frothy. Set pan over low heat and whisk constantly and vigorously until yolks are pale yellow and slightly thickened (you should be able to draw whisk through yolks and see bottom of pan before yolks flow back together), 3 to 4 minutes.
-Remove pan from heat and gradually whisk in melted butter: drop by drop for first third of butter, then 1 teaspoon at a time for second third and 1 tablespoon at a time for final third, leaving milky solids in bottom of pan. Whisk in salt and white pepper.

Artichoke Parmigiano Dip

Ingredients:
1 (14oz) can artichoke hearts drained and chopped
3/4 cup reduced-fat mayo
1 cup grated Parmigiano-Reggiano cheese
2 Large cloves garlic finely chopped
2 Tbs fresh chopped basil

Directions:
Combine all ingredients and mix well. Spread the mixture in a 7x7 baking dish (or microwave safe dish) and microwave for 4-5 minutes stirring twice to heat evenly. Serve with pita chips, bagel chips, or crackers

Mushroom Quesadillas

Ingredients:
4 12inch flour tortillas (I like to use whole wheat to get my grains in)
2 1/2 cups grated sharp cheddar cheese
1/4 cup pickled sliced jalapenos (drained and chopped)
2 cups shiitake mushrooms
2 Tbs corn oil (or vegetable, peanut, olive oil)
1 cup sour cream

Directions:
-Heat two medium saute pans over medium heat
-While the pans are heating sprinkle the cheese, jalapenos, and mushrooms evenly over 2 of the tortillas then top the tortillas with the two left over tortillas
-Add 1 Tbs of oil to each pan and cook each tortilla for about two minutes (until golden brown) then flip carefully with tongs and keep cooking until cheese is melted. Lower the heat if necessary to keep the tortillas from scorching.
-Remove from heat, cut each into 8 pieces and serve with sour cream

Lentils and Rice with Curry

Ingredients:

4 cups water
1 vegetable bullion cube
3/4 cup lentils
3/4 cup brown rice
1 small red onion
2 Tbs curry powder

Directions
Finely chop the onion and bring the water to a boil. Dissolve the bullion cube and add the rest of the ingredients. Bring mixture to a slow boil and simmer covered for about 35 minutes or until the water is absorbed.

Broccoli and Cheese Casserole

C-Fresh's mom sent me this recipe from his childhood for a broccoli and cheese casserole. Quick, easy, cheap and yummy!

Ingredients:
Instant Rice = 2 cups dry
frozen broccoli = 2 boxes or more if you want- thawed
stick of butter -melted
1 can -cream of mushroom
1can -cream of celery
milk -use one of the cans full
grated cheddar cheese - I use a whole small chunk

Directions
mix all together --bake 350 - 45 min.

Greens

I am going to try out a new recipe for Collard Greens tonight. I found it in a back issue of a magazine laying around the house (imagine that). Hopefully it'll turn out yummy. That is the hard thing about experimenting with new recipes because you spend all that money buying the ingredients then take the time to make it and you aren't even sure you are going to like it. That is also the joy though, when you com on that one really great, unexpected, surprisingly good recipe.

Winter Greens and Potato Casserole

This weekend when it was cold and blustery out I made a recipe C-Fresh had sent to me for Winter Greens and Potato Casserole. I have been intrigued by the whole greens thing (kale, collards, mustard, turnip greens) but have not yet explore cooking with them much. I was surprised at how good this tasted and how easy it was to make. The full original recipe is here .

Of course I did have to modify it a little bit. The grocery store that I went to did not have mustard greens so I had to buy canned. Two 14oz cans should do you just fine for this (it was also cheaper to buy the canned because each can was only 52 cents but a pound of kale was $1.99). Also you can use whatever cheese you want. If you have leftover mozzarella that would work really well too. I also chopped up three cloves of garlic and threw it in with the onions just to add a bit more spice.