new kale salad

very similar to the typical kale salad I make, but with less work and different enough to be novel to our family (or friends who have had my usual kale salad one too many times). 

kale salad with warm cranberry vinaigrette
makes 6 servings

3 tbsp olive oil, divided
2 tbsp shallot or red onion, minced or thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 Tbsp red wine vinegar
2 tsp honey
juice and zest of half a lemon
salt and pepper, to taste
1 bunch kale
1/4 cup sliced almonds or toasted pine nuts
optional: 1/4 cup crumbled blue or goat cheese

Heat 2 Tbsp oil in a large saute pan over medium high heat. Add onion/shallot and saute for at least 5 mins or until tender. Add garlic and saute for 1 min. Then add cranberries, red wine vinegar, honey, lemon juice and zest. Stir to combine. Season with salt and pepper. 

In a large bowl, toss the kale with olive oil and an extra pinch of salt and mix to combine for 1 minute until tender. Add in the cranberry/shallot mixture and nuts. Toss to combine. Serve topped with crumbled cheese if desired. 

moroccan vegetable tagine

this was wonderful and satisfying, and the perfect dinner of stewed veggies after a heavy lunch.

morroccan vegetable tagine
8 servings

1/4 cup olive oil

8-10 garlic cloves peeled and chopped
2 medium yellow onions, peeled and chopped
4 celery stalks, sliced
6 red potatoes (or 3 russet potatoes), peeled and cubed
salt
1 tsp paprika
1 tsp cumin
2 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/4 tsp garlic powder
1/2 tsp salt
1 can diced tomatoes
1/4 cup dried apricot, raisins or cranberries (I put mine in a strainer and add it for flavor, but remove it since our kids are not fans)
1 quart vegetable or chicken broth
2 cans chickpeas
1 lemon, juiced
handful of fresh parsley or cilantro leaves

In a large heavy pot or Dutch Oven, heat olive oil over medium high heat until just shimmering. Add onions and increase heat to medium high. Saute for 5 mins.

Add the garlic and the chopped veggies. Season with salt and spices. Toss to combine. Cook for another 5-7 mins on medium high heat, stirring occasionally.

Add tomatoes, dried apricot (or raisins/dried cranberries) and broth. Season again with a small dash of salt. Cook for another 10 mins. Then reduce heat, cover and simmer for another 20-25 mins or until veggies are tender.

Stir in chickpeas and cook another 5 mins on low heat.

Stir in lemon juice and fresh parsley or cilantro. Taste and adjust seasoning, adding more salt or spices to your liking.

Serve hot over couscous* or rice.

We ate ours tonight with couscous seasoned with lemon rind, lemon juice, olive oil, salt and pepper. I also threw in some shredded carrots, cilantro leaves and toasted pine nuts - and it was excellent. :)

simple spinach quiche

classic, french.

classic spinach quiche
makes 2 quiches

2 9-inch deep dish frozen pie crusts
2 tbsp butter
1 cup thinly sliced shallots
7 large eggs
2 cups heavy cream
pinch ground nutmeg
1 1/2 tsp salt
1/4 tsp paprika
2 cups finely shredded Gruyere
1 16 oz package frozen chopped spinach, defrosted and wrung free of water

Preheat the oven to 400. Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 mins. Prick the bottom and sides all over with a fork. Bake until fully cooked and lightly golden, 10-15 mins.

Set aside and turn oven down to 350 degrees.

Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 mins. Do not brown. Set aside to cool.

In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and paprika.

Place the cooked pie crusts on a baking sheet. Spread the shallets over the bottom of the crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pout the egg and cream mixture over top.

Bake at 350 degrees for 50-55 mins until the custard is set and top is lightly golden. Serve hot or warm.

light and fluffy quiche

was getting tired of my same old quiche recipe, so this was something new! Noah said it was the best quiche I ever made, and it was also the easiest quiche I ever made, too.

light and fluffy quiche
6 servings (1 pie)

1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
1 tsp garlic powder
1 tsp salt
1 tsp paprika
8 oz shredded cheese (I used a mix of mozzarrella, white cheddar and gruyere)
10 oz chopped or frozen veggies of your choice (I made 1/2 asparagus and 1/2 mushroom-tomato)
1/4  cup chopped onion
1 (9 in) unbaked pie shell

Preheat oven to 400 degrees. Line a cookie sheet with foil.

In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs and spices.

Layer veggies, cheese and onion in the pie shell, making several layers of each. Pour in egg mixture.

Place quiche on prepared baking sheet. Cover with foil.

Bake for 45 mins. Remove cover and bake 10-15 mins more, or until top is golden brown and filling is set.

shakshuka

i love israeli food, and this is one of my fave dishes!

shakshuka
6 servings

1/4 cup olive oil
1 medium onion, finely chopped
1 jalapenos, seeded, finely chopped
1 15 oz can chickpeas, drained
2 tsp smoked paprika
1 tsp ground cumin
1 28 oz can whole peeled tomatoes, crushed by hand, juices reserved
salt and freshly ground black pepper
1 cup coarsely crumbled geta
8 large eggs
1 tbsp chopped flat leaf parsley
1 tbsp chopped fresh cilantro
warm pita bread

1. Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
2. Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

homemade caesar salad

what to do with lots of stale baguettes? make croutons for caesar salad!

homemade caesar salad
makes 4 servings

1 small head of romaine lettuce, washed and chopped
1/2 cup freshly shaved parmesan cheese
1 cup croutons
3 tbsp mayonnaise
2 tbsp dijon mustard
2 tbsp rice vinegar
1 tsp worcestershire sauce
1 garlic clove, minced
juice of 1/2 lime
1 tsp coarse black pepper
1/2 cup olive oil

Add the lettuce and parmesan in a large bowl.

In a large jar, combine all the rest of the ingredients and shake vigorously to emulsify. Drizzle dressing over the salad and serve.

stuffed mushrooms

this was super delicious!

stuffed mushrooms
serves 8

20 whole fresh mushrooms
1 cup finely chopped asparagus
1 tbsp butter
1 tbsp minced garlic
1 tsp dried oregano
8 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 ground paprika

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.

Chop off stems of mushrooms and chop stems extremely fine, discarding tough end of stems.

Heat butter in a large skillet over medium heat. Add garlic, mushrooms, asparagus and oregano to the skillet. Fry until any moisture has disappeared. Add salt to taste and set aside.

When mushroom and asparagus mixture is slightly cooled, transfer mixture to a medium bowl. Stir in cream cheese, parmesan cheese, pepper, and paprika.

Arrange the mushroom caps on a baking rack over a sheet pan. Using a little spoon, fill each mushroom cap with a generous amount of stuffing.

Bake for 20 minutes in the preheated oven, or until mushrooms are piping hot and liquid starts to form under the caps.

Broil on low for 4 mins and serve.

saag paneer

on a vegetarian kick, perhaps forever? 🤷🏻‍♀️

saag paneer
serves 6

2 bunches fresh spinach or 1 lb frozen spinach
2 tbsp canola oil
1 tbsp unsalted butter
1/2 red onion, chopped
1.5 cup tomatoes, chopped or 1 can diced tomatoes
3 garlic cloves, minced
1 tsp ground cumin
1 tbsp curry powder
1 tsp coriander powder
1/2 tsp chili powder
1-2 tbsp heavy cream 
salt

1/2 lbs paneer, cubed 
2 tbsp canola oil

If using frozen spinach, thaw and squeeze out water and set aside. Move to next step. If using fresh spinach, bring a pot of water to boil. Add spinach and boil until just wilted (1-2 mins). Drain water and set aside. 

In a heavy bottom skillet heat 1-2 tbsp canola oil ,add paneer cubes and fry until light brown and crispy from most of the sides. Remove onto paper towel and set aside. 

In same pan, add 1 more tbsp canola oil. Add onion, garlic and cumin and saute until onions are soft. (2-3 mins)

Add tomatoes and all the spices, with 1/2 tsp salt and saute 3-5 mins or until tomatoes are cooked and oil starts to separate. 

Add in spinach and 1/2 cp water and bring to boil. Cover and cook for 5 mins on medium heat. Remove cover and puree the mixture (either with an immersion blender or in batches in a blender/food processor, and then pour it all back into the pot). Add butter, cream, fried paneer and remaining 1 tbsp oil, then cook for 5-10 mins more until very little water remains in the spinach and color of spinach has darkened. 

Taste and adjust salt. Remove from heat. Serve warm with Indian bread or rice. 

roasted spaghetti squash with mushrooms, garlic and sage

another vegetarian meal that us adults enjoyed for lunch while the kids were away at school.

roasted spaghetti squash with mushrooms, garlic and sage
makes 4 servings

1 small spaghetti squash
1 tbsp butter
2 tbsp olive oil
1/2 onion, chopped
12-16 oz sliced mushrooms (cremini, shiittake, buttons)
4-6 garlic cloves, finely chopped
3 tbsp fresh torn sage
salt and pepper, to taste
generous pinch nutmeg
1/4 cup grated Romano or Parmesan cheese
toasted pine nuts

Preheat oven to 400 degrees.

Cut spaghetti squash in half lengthwise and scoop out seeds. Brush with olive oil and sprinkle with salt. Place facedown on a baking sheet and bake for 45 mins. (or microwave for 12 mins)

While squash cooks, heat oil and butter in a large skillet over medium high heat. Saute onions until just tender, 2-3 mins. Add mushrooms turn heat to medium and saute until they begin to release their liquid, about 5-7 mins. Add garlic and sage and continue cooking until mushrooms brown, about 4 mins.

Season generously with salt and pepper and nutmeg.

Check squash by piercing with the tip of a sharp knife to see if done.

When tender, take out of the oven turn over and let cool. When cool enough to handle, scoop out the spaghetti squash into the saute pan with the mushrooms and stir to combine. Taste for salt and add more if necessary. Stir in most of the grated cheese, saving some for garnish.

Place in a serving bowl, top with remaining cheese and sprinkling of pine nuts.

alfredo sauce with a surprise ingredient

I've been wanting to try making more vegetarian meals, and it so happens that husband also has an ailment that basically requires him to now be vegetarian (he is very sad about this!), so we're taking the plunge - and this was one meal that everyone liked!

Originally, I planned to make this after accidentally buying cottage cheese instead of ricotta, but it was a pleasant surprise as it packs more protein into the dish, and I think made it taste better.

cottage cheese alfredo
makes 8 servings

1 cup milk
1/2 cup cottage cheese (I def had more and used closer to 1 cup)
1 tbsp corn starch
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 cup grated Parmesan or Romano cheese
dried basil, to taste
dried oregano, to taste
fresh chopped parsley, optional

Put all ingredients except basil, oregano and parsley into a food processor or blender and blend until smooth.

Pour mixture into a small saucepan and add basil and oregano. Cook over medium-low heat until heated through and smooth. Add more basil, oregano, salt, or pepper to taste.

Let cook on low heat for about 5 minutes, stirring occasionally. Add cooked pasta (we served ours with some spinach mozzarella ravioli) right before serving and let soak in for a couple minutes. Top with meat or veggies as desired; garnish with fresh chopped parsley, optional. Serve immediately.

cole slaw

I like how this recipe was called "quick and easy," yet there's about 20 ingredients. Thanks to the blender/food processor, it actually was quick and easy - and really delicious too! We had this alongside some turkey burgers.

cole slaw
8 servings

1 medium head of cabbage, sliced into thin strips
1/3 cup olive oil
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup onion
1 garlic clove or 1 tsp garlic powder
3 tbsp honey
1/2 tsp dried dill
3/4 tsp sea salt
1 tsp pepper (omitted because of kids)

All all ingredients except cabbage to a blender or food processor. Or, whisk ingredients together in a large bowl before combing with cabbage.

Process until blended.

Toss with cabbage.

*You can refrigerate before serving to let the flavors meld, but not necessary.

minestrone

Not something I would normally think to make or order myself, but whenever I have some, am instantly soothed. The kids could eat this for days - it's actually quite a joy to watch Marcy enjoy this with crusty bread to sop up every last bit.

minestrone soup
makes 12 servings

3 cloves garlic, minced
2 onions, chopped
2 cups celery, chopped
2 cups carrots, chopped
3 cups chicken broth
3 cups water
2 14 oz cans diced tomatoes
1/2 cup red wine (optional)
2 14 oz cans garbanzo, cannelini or kidney beans
1 12 oz package frozen chopped green beans
2 cups baby spinach or chopped kale
2 zucchinis, quartered and sliced
1 1/2 tsp oregano
1 1/2 tsp basil
salt and pepper, to taste
2 cups pasta shapes
2 tbsp grated Parmesan cheese

In a large stock pot, over medium-low heat, heat 3 tbsp olive oil and saute garlic until fragrant. Add onion and saute for 4-5 mins until tender. Add celery and carrots, saute for 1-2 mins.

Add chicken broth, water and tomatoes. Bring to a boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add beans, green beans, spinach/kale leaves, zucchini, oregano, basil, sat and pepper. Simmer for 30-40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add pasta and cook until just before al dente. Drain water and set aside, running cold water over it.

Once pasta is cooked and soup is heated through place 2 tbsp cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

cauliflower gratin

a friend shared this with us last thanksgiving and now it's been added heavily into our rotation.

cauliflower gratin
makes one 9x13 casserole

1 large head cauliflower, cored and cut into florets
1 cup heavy cream
1 tbsp flour
1 cup grated Parmesan (or white cheddar)
salt and pepper
1/2 cup panko (or breadcrumbs)
1 tbsp butter, cut into small pieces

Preheat oven to 400 degrees.

In a large bowl, combine cauliflower, heavy cream flour and 3/4 cup grated cheese. Season with salt and pepper and toss to combine.

Transfer mixture to a baking dish, cover tightly with foil, and bake 30 minutes.

In a small bowl, combine 1/4 cup cheese and panko (or breadcrumbs). Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 minutes.

If still not browned on top, broil for another 5 minutes. Let cool 5 mins before serving.

roasted sweet potatoes

the bottoms were nice and caramelized.

roasted sweet potatoes
serves 8

5 sweet potatoes, sliced into 1 cm thick moons
3 cloves garlic, minced
3 tsp fresh herbs (rosemary or thyme)
olive oil
salt

Preheat oven to 450 degrees.

Toss ingredients together.

Place in 1 layer on a baking sheet.

Bake on top rack for 30 mins.

Broil for another 5-10 mins.

mashed potato fritters

What I do when we have way too much leftover mashed potatoes. Also, a quicker way to basically, make latkes (sorta).

mashed potato fritters
makes 12 small pancakes

Ingredients:
3 cups chilled leftover mashed potatoes
2/3 cups shredded cheddar cheese
2 tbsp chopped scallions
1 egg, lightly beaten
3 tbsp, plus 1/2 cup all purpose flour
vegetable oil, for pan-frying
sour cream, for serving
scallions, chopped, for serving

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Note at bottom) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Original Recipe's Notes:
All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
 

lentil bolognese

another great vegetarian recipe! I think this was better than the meat bolognese I made several years ago. We used this bolognese to make sloppy joe's, but you could also serve it on top of polenta, rice or pasta.

lentil bolognesemakes one very large pot, at least 12 servings if not more!

2 tbsp olive oil
1 onion, finely diced
2 ribs celery, finely chopped
3 large carrots, finely chopped
7 cloves garlic, minced
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
2 (14.5 oz) cans diced Italian tomatoes
2 tbsp dried basil
1 tsp dried oregano
1/4 tsp baking soda
salt and pepper, to taste
2 cups red lentils, rinsed
2 cups water

Heat olive oil in a large skillet. Add onion, celery ad carrot. Cook, stirring as needed, until softened about 5-10 mins.

Add garlic and cook, stirring frequently until fragrant, about 30 secs. Stir in tomato paste, and cook for 1 min. Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda and salt and pepper.

Stir in lentils and water. Simmer, stirring regularly, until lentils have softened, about 20-30 mins.

sesame noodles

We're trying to cook some more vegetarian dishes in our house, but we also want our food to taste yummy - like this meal. :)

sesame noodles
serves 8

1 lb spagheti, soba or Chinese egg noodles
1/4 cup rice vinegar
6 tbsp sesame paste, almond butter or peanut butter
6 tbsp soy sauce
4 tbsp honey
2 tbsp sesame oil
1 tsp or more chili-garlic sauce (optional)
1 1/2 cup shredded carrots
1 1/2 cup celery, thinly sliced on bias
1 1/2 cup bell pepper, thinly sliced
1 pkg frozen shelled edamame (for vegetarian version)
1/2 lb shredded chicken (for non-veg version)
4 scallion, thinly sliced
6 sprigs cilantro, chopped

Bring a large pot of water to boil over high heat. Cook the noodles until tender yet firm. Drain the noodles and run cold water over them until cooled down. Drain again.

In a bowl, whisk together the vinegar, sesame paste or nut butter, honey, sesame oil and chili-garlic sauce until smooth, or combine in a jar and shake until smooth.

Put the noodles in a large bowl along with the chopped vegetables and chicken, if using. Add 3/4 of the sauce on top and toss well to distribute the sauce evenly throughout. Top with scallions and cilantro and mix again. Serve at room temperature or slightly chilled. Add more sauce if needed.

vegetarian pasta + bean soup

we actually had everything on hand and it's made in the slow cooker too!

slow cooker vegetarian pasta + bean soup
makes 6 servings

2 tbsp olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 tbsp minced garlic 
1 tsp italian seasoning
1/2 tsp ground fennel
12 tsp red pepper flakes (optional)
2 cans red or garbanzo beans, rinsed and drained
3 cans broth
1 14 oz. can diced tomatoes
salt and pepper, to taste
several pieces Parmesan rind (optional, but adds wonderful flavor)
1/2 cup orzo pasta
2 tbsp balsamic vinegar
freshly grated parmesan cheese
chopped parsley

Heat olive oil in a pan and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 mins more, then add the garlic, italian herbs, fennel and red pepper and cook about a minute more. Transfer to the slow cooker.

While vegetables cook, put the beans in a colander and rinse with cold water until no more foam appears. When vegetables are done, add the drained beans, broth, tomatoes, salt and pepper to the slow cooker (along with the Parmesan rinds if using) and cook on high 3-4 hours or on low for 6-7 hours.

Add the orzo and cook for about 40 mins more. Remove rinds and stir in balsamic vinegar. Serve soup hot with fresh grated Parmesan and chopped parsley on top.

black bean soup

Super easy, slow cooker recipe. I served this alongside some baked potatoes.

black bean soup

2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots,chopped
1 lb uncooked, dry black beans
1 cup salsa
1 tbsp chili powder
1/2 tbsp cumin
1 tsp oregano
4 cups chicken or vegetable broth
2 cups water

Optional garnishes:
sliced scallions
shredded cheddar cheese
avocado chunks
sour cream

Rinse beans under cool water and pick out any stones or debris.

Combine garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, broth and water i a 5-7 quart slow cooker. Stir well.

Cook on high for 6-8 hours. Once the beans are very soft, blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed.

Garnish with scallions, cheese, avocado or a dollop of sour cream.

garlic green bean stir fry

This was my best attempt so far at recreating Chinese restaurant style green beans.

p.s. cutting the green beans makes it easy for kids to eat, and our kids totally ate these up.

garlic green bean stir fry
makes 8 servings

1 lb fresh green beans, cut into 2 in lengths
2 tbsp peanut oil
2 tbsp chopped garlic (I used ~6 cloves)
1 large yellow onion, cut in half top to bottom, then into slivers
1/4 tsp salt
1 tbsp water (plus more if you check and the pan seems dry)
2 tbsp oyster sauce

Heat the wok or heavy frying pan over high heat for 1-2 mins, until too hot to hold hand over. Add the oil and heat about 30 secs more, then add the garlic and onion and cook for 20-30 secs more, stirring the whole time.

Add beans and salt and cook about 2 mins, stirring several times. Then add water, cover wok, and let beans steam for 5 mins. (I checked once to see if pan seemed dry and added about 1 tsp more)

Uncover the pan and add oyster sauce, then cook 2 mins more, stirring so all the beans are uniformly covered with sauce. Beans should still be slightly crisp when done. Serve hot.