What to do with fresh carrots and zucchini?! Read on...

In an attempt to use up the fresh carrots and zucchini in my refrigerator before I head out-of-town for a few days, I decided to research fun recipes that would incorporate both ingredients into one delicious creation!

Since I had just finished drooling over pictures of decadent cupcakes (my friend was showing me where she purchased some for her boyfriend's birthday), I was in the mood for something sweet.  Knowing that I gave up dessert for Lent, I had to ask myself... "What is sweet, looks like a cupcake, but is not a cupcake?" 

The answer... Carrot-Zucchini Muffins!

I searched for a muffin recipe that would lean toward the healthier side of baking, since I do plan to enjoy them with my morning cup of coffee tomorrow.

Here is what I stumbling upon, and, let me tell you, they smelled so incredibly scrumptious fresh out of the oven, it was difficult to resist devouring one then and there!

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Delightful Carrot-Zucchini Muffins

Ingredients:

¼ c. olive oil
2 eggs
1 t. vanilla
½ c. nonfat Greek yogurt
1 large carrot, shredded
1 zucchini, shredded
¼ c. honey
¼ c. maple syrup

1 c. whole wheat flour
1 c. old fashioned rolled oats
1 t. baking soda
1 t. baking powder
½ t. salt
1 tsp. cinnamon
¼ t. nutmeg

Directions:

Preheat oven to 400 degrees. Line 12 muffins cups with paper liners.

Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl. Mix dry ingredients into wet ingredients and let stand for 15 minutes.

Fill muffin cups ¾ full with batter. Bake in preheated oven for 18 minutes or until toothpick inserted into the center of a muffin comes out clean. Let cool in pan for 15 minutes, then remove muffins to a cooling rack. Enjoy warm or at room temperature.

These turned out incredibly moist, light, fluffy, and not too sweet!  Very morning friendly, if you ask me :-)

Librarian turned Foodie

Birthday Weekend... a Foodie's Dream!

My actual birthday is not until March 30th.  Due to an unexpected conflict, my Fiance, Jeff, had to move all of the fun things we/he had planned to do next weekend to this weekend.  He deserves an award for his stellar ability to reschedule everything on such short notice.  So, without further ado, here is a recap of my unique culinary experiences...

7:30AM

This morning we rolled out of bed at 7:30am and made one of the 4 delicious premium roasted specialty coffees pictured below (the first of many gifts from Jeff).  We had the Fazenda Pantano from Brazil... it was so smooth with flavors of chocolate, roasted hazelnuts, maple, and cedar!  I would call it the 'Pinot Noir of Coffees'.  It went perfectly with our poached eggs on english muffins.

11:30AM

Our next stop was at the Mall of America, where we ate lunch at Crave prior to seeing "The Hunger Games" at the AMC.  (It was a fabulous movie that everyone should see, but I recommend reading the book first!)

Although I am usually one to avoid eating at chain restaurants due to their typically underwhelming "American" menu items, lack of fresh and unique ingredients, and over-priced meal options... I was thoroughly pleased with my first Crave experience.  Our server was incredibly friendly and accommodating to our schedule (we only had about 40 minutes for lunch).  

I ordered the Grilled Salmon Entree Salad, and my Fiance ordered the Flatbread Sandwich, which was one of their lunch specials.  We both finished every last bite of our meals and left the restaurant feeling full and satisfied!

Turkey and prosciutto with avocado, tomato, lettuce and provolone cheese on naan bread.  Served with seasoned fries and a pickle. ($12.95)

Perfectly grilled Salmon on a bed of spring greens, spinach, candied walnuts, apple slices, and blue cheese. ($13.95)

We happened to have a $10 off 2 entrees gift card, compliments of Macy's, which made the experience even more worth it.  Even if we hadn't had the $10.00 off coupon, I still think the prices are reasonable for the amount/quality of food served at Crave.  
  

4:00PM

Our next stop was at The Olive Grove Olive Oil Company in Mendota Heights, MN.  The Olive Grove is a specialty store carrying over 40 different types of olive oils and  vinegars in an abundance of delicious and unique flavors, as well as artisan Italian pasta, sauces, mustards, olives, soaps, and more!  Here is their website: http://www.theolivegroveoliveoil.com/contact.html

Perhaps the idea of tasting a plethora of EVOO and vinegar isn't your idea of a good time, but I was in heaven!  I adore great olive oils for cooking and salad dressing, and to be able to sample so many unique varieties from different countries, as well as those infused with delicious herbs and spices, was a one-of-a-kind experience that no true Foodie should ever pass up!  

Needless to say, we didn't leave the store empty handed.  Here is what we bought:  

Pictured on the left is a Tuscan Herb Extra Virgin Olive Oil (I think I could drink this straight out of the bottle, it's that good!  I have a feeling I will find every opportunity to use this at home. 

The bottle on the right is an 18 Year Aged Balsamic Vinegar.  This will blow your mind!  It is so incredibly thick, rich, sweetly smooth, and unlike any balsamic vinegar I've ever tasted (think liquid candy!).  I can't describe it properly using the English Language... you simply MUST taste this yourself to know what I'm talking about! 

Each bottle was 12.7 ounces and cost $15.00.  This may seem pricey, but trust me, these gems are worth every penny!

8:00PM

Dinner reservations were made at Saffron Restaurant & Lounge (http://saffronmpls.com/) in the warehouse district of downtown Minneapolis.  Saffron features contemporary Mediterranean and Middle Eastern tapas-style cuisine.  We discovered the restaurant on Open Table, where we were able to narrow down the Minneapolis restaurants based on the kind of food we were looking to try.  

The major selling point of this restaurant (aside from serving the cuisine we adore) was the fact that Saffron's Executive Chef Sameh Wadi battled Chef Morimoto on the Food Network show Iron Chef America in 2010!  If you have ever watched this show, you know that Chef Morimoto wins most of these culinary battles, and he did beat Wadi by a 5 point margin, but the fact that Wadi appeared on such a show says a lot about his culinary expertise.  Jeff and I knew we were in for a treat!

When we arrived at Saffron, we were greeted by our amazing server, who was extremely knowledgeable about the mixed drinks, wine, as well as all of the dishes on the menu.  He was able to make a drink that Jeff loved based only on what Jeff told him he was in the mood for.  It was fabulous!  Our server also recommended a white wine to pair with the tapas we chose to share for dinner, and it was the perfect choice.  

Now for the blow-your-mind culinary creations that graced our table and our palates:

Small Plates:

Fried Cauliflower - the best Jeff and I have ever had in our lives!!!  So light and crispy, with sheep’s milk feta fondue and North African Tagine spices.

Fried Beef Kubbeh - bulgur shell stuffed with spiced beef and pine nuts 

served with cucumber yogurt.  Crispy with an amazing Exotic Blend spice mix that I loved!

Giant Beans - dressed in lemon, olive oil and dill.  So unique and so good!

Gold & Red Beet Salad - with yogurt cheese, pistachio and honey.  If there is ever a beet salad on a menu, 9 times out of 10, I will order it!  I am in love with beets, and this didn't disappoint.  It was a refreshing last bite before our main dish.

Large Plate:

Sauteed Parisian Gnocchi - with winter vegetables, soft herbs 

and black truffle-taleggio cheese fondue.  This rendered me speechless, as my eyes closed and I savored every bite!

For me, the sign of a great meal is one that I know I could never replicate at home.  This last dish is exactly that... so intricately prepared with a flavor profile that you have never experienced anywhere before.  Usually I'm pretty good at picking out certain spices used to create a dish, but I was at a loss here.  The Gnocchi is nothing like that of my Italian ancestors, but light pillows or airy goodness.  The root vegetables added an earthy sweetness and the shaved carrots and greens provided a lovely texture and flavor to round out the creaminess of the sauce.  Again, this left Jeff and I speechless and mesmerized by the brilliance Chef Wadi exudes through his food.  

Dessert!

This meal would never have been complete without trying one of their desserts...

Chocolate Ganache Cake - with hazelnut ice cream and orange sauce.  Decadent!

Our server said that each and every dessert on their menu is popular, so, of course, we ended up with the Chocolate Ganache Cake.  Taking yet another recommendation from our server, we also ordered a Muscat Dessert Wine to share.  This little dessert wine took our chocolate experience to the next level... we were in awe and our tastebuds were in heaven! 

10:00PM

Just before leaving, we inquired about the different spice combinations used to make the Fried Cauliflower and the Fried Beef Kubbeh (reproducing them at home would still be next to impossible!).  Little did we know that we could purchase the exact spice mixes that Chef Wadi has created himself!  We ended up going home with the Exotic Blend "Middle Eastern Spice" (used in the Fried Beef Kubbeh), as well as the Tagine "North African Spice" (used in the Fried Cauliflower).  

Each of the spice blends range from $9.00 to $14.00 per 2 oz. tin. So excited to try them out!

The Next Morning...

I am still reminiscing about last night's meal and smiling :-)  If you live in Minneapolis, or happen to be visiting, you must go to Saffron.  You will not be disappointed.  Make a reservation if at all possible.  There was plenty of open seating at the bar until around 9:30pm (on a Saturday).   The food speaks for itself, but the service was impeccable...  I can't wait to go back!

Best Birthday Ever!!!

Librarian turned Foodie

Hearty Tomato Bean Soup

I first came across this recipe while watching "Giada At Home."  Since then, I have made it a few times, each time changing something about the recipe to suit my tastes or to accommodate the ingredients I had at the time.  This soup is so healthy, hearty, and delicious that I don't believe I will ever go back to buying tomato soup in a can or box again!  Did I mention that it is also incredibly simple to make?  Read ahead and you'll see for yourself!
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Hearty Tomato Bean Soup


Ingredients:

1 medium-size onion, chopped
2 carrots, or 1 cup baby carrots, chopped
2 cloves garlic, finely chopped
1 tablespoon Parsley
1/2 teaspoon red pepper flakes
1/2 teaspoon basil
Pinch of salt

1 - 28oz. can Hunt's tomato sauce
1 - 15 oz. can cannellini beans, drained and rinsed
1 chicken bouillon cube, dissolved in 4 cups of water


Directions:

Rinse the cannellini beans in a colander under cold water.  Let drain.

Next, chop the onion, garlic, and carrots.  Heat 1-2 tablespoons of olive oil over medium heat in a large saucepan.  Add the onion, carrots, and a pinch of salt to the pan and saute until tender (about 10 minutes).  Add the garlic to the pan and saute an additional 1-2 minutes.  Remove the pan from the heat and stir in the parsley, red pepper flakes, and basil.

Stir in the drained cannellini beans, the can of tomato sauce, and 4 cups of chicken broth.

Simmer over low heat for 30 minutes.  About 10 minutes before serving, add a 1/2 cup of dry, short-cut pasta to the soup and simmer over medium-high heat until al dente.

I have used a different kind of short pasta each time I've made this soup.  Because I have an open box of rainbow rotini in my pantry, I will be adding a 1/2 cup of this pasta to the soup tonight.

Note:  If you have a low tolerance for spicy food, feel free to cut back on the amount of red pepper flakes you use.  If you have fresh herbs, by all means use them, because there's nothing like fresh herbs and spices to take any meal to the next level of flavor!

Serve this soup with a side of crusty bread and you are good to go!  It is a wonderfully rustic one-pot meal that is sure to leave you full and satisfied at the end of the day.  Any leftovers you may have are wonderful warmed up for lunch or dinner another day.

Enjoy!

Librarian turned Foodie

Nye's Polonaise... Best. Bar. Ever.

When St. Patrick's Day rolls around each year, it is typically accompanied by terrible weather (think lots of snow, wind, and below freezing temperatures).  This year is the first year that I can remember ever looking forward to leaving the comfort of my home to celebrate this holiday.  I am not Irish, nor do I look for excuses to drink too much, but this year, dressed in shorts (yes, shorts!) and my St. Patrick's Day green t-shirt, my Fiance and I ventured downtown to partake in dinner and drinks with friends.

Now, aside from the crappy weather, another thing I never enjoyed about St. Patrick's Day was going to jam-packed Irish pubs just to find myself smashed in the middle of a drunken crowd, unable to move or to hear myself think!

So, instead of celebrating in a way that would undoubtedly leave me feeling irritated and disappointed at the end of the evening, I suggested that we go somewhere different this year.  That place ended up being Nye's Polonaise in Northeast Minneapolis! http://www.nyespolonaise.com/ 

This is a bar that many people told us we MUST visit.  On the outside, it looks like nothing more than a hole-in-the-wall place you would never think twice about.  It wasn't until Nye's was featured on the Food Network show "Diners, Drive-ins, and Dives" that I became convinced that it was much much more than its outer facade conveyed to passersby.  This place was not only featured on the show for its food, which is primarily homemade Polish fare, but also its unique 1950's atmosphere that boasts a live Pianist on one side of the restaurant, and 'The World's Most Dangerous Polka Band' on the other!  The superb entertainment alone makes me want to go back here again... and soon!

World's Most Dangerous Polka Band... click on the video below for a sampling of their talent!

The Polka Band plays on the original side of the bar, which is long and narrow... booths on one side, and stools lining the length of the bar on the other.  There is also a tiny space in front of the band for Polka dancing... and believe me, it doesn't go to waste!  There were couples cutting a rug all night long!

Here's a view of the bar... which was packed!

On the newer side of Nye's is a very large room with booths and tables for guests to enjoy a meal while listening and singing along to classic tunes from the 40's, 50's, 60's, and 70's.  If you like to sing, you will love this place.  Think 'old-school Karaoke bar' with accompaniment by a live pianist instead of a recorded song, and a book of lyrics instead of a tv prompter.  I feel like Nye's should be charging admission just for the quality of entertainment they provide.  During a customer's rendition of "Danny Boy" I became teary-eyed (and no, I was not drunk!).  

Now that you know how great the entertainment is at Nye's, I must now tell you about the food!

I have both positive and negative comments to share:

Positive:  The food, as described by Guy Fieri on DDD, is delicious!  I am not Polish, so I can't compare this to any other homemade Polish food, but I did not end my meal disappointed.  For an appetizer, we tried the Fried Potato Cheese Pierogies, which were featured on the show.  They were a unique twist on the traditional dumpling, although I still prefer mine un-fried.  My Fiance and I decided that we wanted to sample all of the specialties on the menu, so we split their Polonaise Plate, which was huge!  It came with 3 different kinds of Pierogies (Sauerkraut, Potato Cheese, and Prune), Short Ribs, Potato Dumpling, Cabbage Roll, Polish Sausage, Sauerkraut, and a side of soup and a beet salad!

Polonaise Plate

Our favorite items from the plate were the Sauerkraut, Polish Sausage, Cabbage Roll, and the three different Pierogies.  The Short Ribs and the Potato Dumpling were just OK.  (I must point out that I have had a better version of the Pierogi at a Ukranian Deli across the street from Nye's called Kramarczuk's... but that's a topic for another day!)

Negative:  The only negative aspect of this place is the price!  We went into dinner expecting everything to be relatively inexpensive, since, in general, the ingredients used are not very pricy.  We were a bit shocked to see that every specialty entree was over $17.00 (our Polonaise Plate was $29.00), and the steaks and seafood were much more.  Yes, the portions are large and they don't skimp on anything, but it just wasn't what we expected.  

That said, the price was right for the beers we ordered throughout the evening... those not on special, like the Blue Moon I had, cost just over $5.00 a pint! 

Blue Moon!

All in all, I would definitely go back to Nye's for drinks and a night of great entertainment!  As far as the food goes, I doubt we will be going back for dinner.  Although, if I take everything into consideration, the entire cost of the evening did not even come close to what we might have spent at a higher-end restaurant that doesn't provide a Polka Band, live piano music, and the freedom to sing and dance to your heart's content!  

If you live in Minneapolis and haven't been to Nye's, what are you waiting for?! 

Librarian turned Foodie

Wine on the balcony, pasta in the oven!

The best way to enjoy a great glass (or two or three) of delicious wine is to prepare a meal ahead of time that requires nothing but placing it into a preheated oven and setting a timer.

A delicious imported 2007 Fattoria Vignavecchia Chianti Classico
Riserva, the perfect way to relax before dinner is served!

Today's high (in Minnesota, mind you) was 77 degrees, and it is only March 16th!!!  Can you say Record High?!

Typically, I would have avoided using any kind of cooking element that emits gobs of heat into our little apartment, but I was eager to create a baked pasta casserole today (meatless, since it is indeed a Friday during Lent).

So, this afternoon, I went to work chopping and sauteing veggies for my culinary creation.  I must warn you that often times I decide to cook 'off the cuff' without any written recipe in front of me.  And. 9 times out of 10, this 'off the cuff' recipe is something Italian and fabulous :-)

It is here that I will share with you this inventive recipe, and hope that you like it as much as we (my Fiance and I) did.

I shall call it... Lenten Pasta Bake.  It seems rather appropriate, since today, we finally remembered to make something sans meat!

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Lenten Pasta Bake 


Ingredients:


2 1/2 cups uncooked Mostaccioli, Penne, or Rigatoni  (I used Mostaccioli, but would have preferred Penne -- it's all about the ribs, and how the sauce adheres to them perfectly!)
1 - 28oz. can Hunt's Whole Tomatoes
1 medium onion, chopped
3 cloves garlic, chopped
1/2 teaspoon fresh rosemary, chopped fine
1 teaspoon basil
1 teaspoon oregano
1 tablespoon parsley
1/4 teaspoon red pepper flakes
2-3 tablespoons extra virgin olive oil
1 cup non-fat cottage cheese
1 cup grated Parmesan
1/2 cup shredded mozzarella
1 cup fresh broccoli, chopped into small bite-size pieces
1 small package of whole baby bella mushrooms, quartered

Directions:

In a medium saucepan, saute the chopped onion and garlic in olive oil over medium heat until tender.  Add the baby bella mushrooms and saute for about 2-3 minutes longer.  Stir in the rosemary, basil, oregano, parsley, and red pepper flakes and saute for one minute.  Stir in the can of whole tomatoes.  Break up the whole tomatoes with a wooden spoon, or slice with a pair of kitchen scissors into smaller, bite-size chunks.  Simmer the sauce for about 10-15 minutes over low heat to allow flavors to come together.

Meanwhile, in a small bowl, combine cottage cheese, and 1/2 cup of the grated Parmesan cheese.  After the tomato sauce has simmered for 10-15 minutes, add the cheese mixture and stir to combine.  Turn the heat off and add the chopped broccoli.

Fill a large saucepan about two-thirds full with water and place on the stove.  Add a tablespoon of salt to the water and bring to a boil over high heat.   Add in pasta and cook for half of the recommended time for al dente pasta.  Drain the pasta well and add it to the pan with the tomato sauce mixture.  Let the pasta and sauce cook over low heat for another 5 minutes while you preheat the over to 350 degrees.

Spray a medium size baking dish with non-stick cooking spray.  Transfer the pasta mixture to the dish.  Top with the 1/2 cup mozzarella and remaining grated Parmesan cheese.

Cover the pasta and bake for 40 minutes.  Then, remove the cover and bake for an additional 20 minutes until the pasta has a golden, cheesy crust.

Lenten Pasta Bake, fresh out of the oven and cooling ... yum!

Let the pasta set, uncovered, for an additional 10 minutes to cool before serving.

Who needs meat when you have this waiting for your tastebuds?

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Whether you are vegetarian, a Lenten observer, or just enjoy meals that focus on the veggies, you should give this a try.  Using the same basic technique for making pasta-based casseroles, you can throw together whatever you have in your pantry or refrigerator and come up with a pretty tasty meal for you and your family or friends!  Trust your instincts and cook with passion and love.  (Just don't overcook the pasta!)

Enjoy... and stay tuned for culinary highlights from tomorrow's St. Patrick's Day evening festivities, which, of course, will include delicious food!

Librarian turned Foodie

For all you BBQ lovers!

As soon as the weather starts pushing 70 degrees, there is only one thing that comes to mind, and that is BBQ!  Living in Minnesota, one would think that my craving for this delicious category of food wouldn't begin until at least the end of April or early May.  If you haven't been following weather around the nation, aren't from the United States, or live under a rock, you might not realize that in Minnesota, we have been blessed by an unusually mild Winter, and Spring-like temperatures that are making their appearance this week... just the second full week of March!

Therefore, I thought it appropriate to share with you a delicious homemade BBQ Sauce recipe that I made as a marinade for the chicken breasts we ate last night.  It is sweet, tangy, and has just the right amount of heat... of course, you can always add more hot sauce or cayenne pepper for some extra oomph as well! 

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Simple Summertime BBQ Sauce
Makes enough marinade/sauce for 4 boneless skinless chicken breasts.

1 cup ketchup
1/2 cup water
1/4 cup red wine vinegar
5 tablespoons brown sugar
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon spicy mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
Dash of Tabasco Hot Sauce

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I marinated the chicken breasts in the sauce for 4 hours in the refrigerator before baking them at 350 degrees for 25 minutes.  I would have preferred to grill the chicken instead of bake it, but, alas, it is barely mid-March and our gas grill has yet to be cleaned for the Summer grilling season.

So, for all of you who just can't seem to wait until May or June for a taste of barbeque, try this recipe tonight!

Librarian turned Foodie

Famous French Onion Soup

Well, maybe my Famous French Onion Soup it isn't quite 'famous' yet, but my hope is that it will be someday!  I actually used to make a very simple version of this soup before deciding to jazz it up a bit and create something with a bit more style and class.  Again, I morphed several recipes together to create my masterpiece.  I think I made this soup about three times last Winter due to the freezing temps and piles of snow we got in Minneapolis.  This year, I haven't made it once due to the mild weather we have had, and I miss it (the soup, not the crappy Winter weather!)

Anyway, since today happens to be the only chilly, rainy, and rather gloomy day in the forecast for this week, it is the perfect day for soup!

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Famous French Onion Soup

Ingredients:

4 tablespoons unsalted butter
3 large sweet onions, thinly sliced
4 cups low-sodium beef broth
1 cup water
2 cloves garlic, minced
¼ teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
½ teaspoon dried thyme
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
4 pinches paprika 

Directions:

1. Melt butter in a large pot over medium-high heat. Stir in sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

2. Mix beef broth, water, and Worcestershire sauce into pot. Add the garlic, parsley, thyme, red pepper flakes, and bay leaf to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the bay leaf. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.

4. Arrange 4 large oven-safe ramekins on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and sprinkle a little bit of paprika over the top of each one.

5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will ooze over the sides of the crock and form a crusty seal. Serve immediately!

Gooey deliciousness!

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And there you have it! A deliciously cheesy bowl of delectable, yet very rustic, French Onion Soup to warm you up on a chilly day... and I guarantee it will be better than what you can get at your average restaurant. I personally enjoy being able to control the amount of salt and butter that goes into this soup, and playing around with the spices and other seasonings as well.

Enjoy!

Librarian turned Foodie

Turkey-Stuffed Red Peppers

Once you have mastered the recipe for Turkey Meatballs (in yesterday's post), you have the ability to take the same ground turkey mixture and turn it into almost anything that calls for ground beef.

One such recipe that, I believe, is improved with the substitution of ground turkey for the traditional beef is Turkey-Stuffed Peppers.  The traditional stuffed pepper is comprised of a mixture of ground beef and rice.  Although I do love the use of rice in stuffed peppers, which turns them into a complete meal, I often opt to omit the rice and serve the peppers alongside a colorful vegetable.  Since stuffed peppers tend to be quite filling on their own (a quintessential comfort food), I find it refreshing to change it up once in a while.

Feel free to get creative with the ground turkey mixture you use as your pepper stuffing.  Although I normally have green peppers on hand when I make this dish, today I used red peppers, which add a nice sweetness that compliments the turkey very well!  You can also choose to use the yellow or orange peppers to add some unique color to your plate.

Here are the steps I take when preparing the peppers, stuffing them, arranging them for baking, and toping them with sauce and cheese:

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Turkey-Stuffed Red Peppers

Ingredients:
1 lb. lean ground turkey
1 small onion, grated or blended in a food processor until fine
3 cloves garlic, minced
1 egg
1/2 c. breadcrumbs
1 - 8oz. can Hunt’s tomato sauce
1 Tablespoon Oregano
¼ c. Parsley
¼ c. Parmesan cheese, grated
¼ c. Pecorino Romano, grated
1 tsp. salt
¼ tsp. pepper


2 large bell peppers, any color
1/2 cup low-sodium chicken broth
1/4 cup grated parmesan cheese (for topping)
1/2 cup shredded mozzarella cheese (for topping)


Note: I like to search the selection of peppers at the grocery store to find those that are large enough to slice in half and stuff.  The skinnier forms do not work as well.


Directions:
Preheat the oven to 350 degrees.


In a large bowl, combine the first 12 ingredients to make the turkey filling. Set aside.


Slice each pepper lengthwise so that each separate half has a flat side that will act as a stable bottom.  Carefully remove all the ribs and seeds.

Stuff the pepper halves until the meat is a half inch higher than their top edge.  Make sure you have densely packed the meat into every crevice of the peppers.

Place each pepper in the bottom of a deep baking dish so that they fit snug and will not tip over during the baking process.

Top each pepper with a homemade tomato-based sauce, or a flavorful canned tomato sauce if you do not have anything fresh on hand.

Pour about 1/2 cup of low-sodium chicken broth into the bottom of the pan.  This will help steam the peppers until they are perfectly tender.

Sprinkle the top of the peppers with the 1/4 cup of grated parmesan cheese and cover with tin foil.

I have stuffed the peppers, placed them in a loaf pan,  topped them with homemade spaghetti sauce and parmesan cheese, and filled the bottom with 1/2 cup of chicken broth.  I will cover the pan with tin foil and bake!

Place on center oven rack and bake for 45 minutes with the tin foil on.  After 45 minutes, remove the tin foil, top the peppers with shredded mozzarella cheese and a drizzle of extra virgin olive oil, and bake, uncovered,  for another 10 minutes until a golden cheesy crust forms.

Remove from oven and let stand for 10 minutes to cool before plating.
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The nice thing about this Turkey-Stuffed Red Pepper recipe is that it can be easily adapted to serve as few or as many people as you like.  In general, this recipe made with a whole pound of ground turkey is way more than I need most of the time.  I would suggest making extra stuffed peppers and freezing them for a quick meal on another day, or using the excess meat for meatballs to have with spaghetti later in the week.  So versatile!

Enjoy!

Librarian turned Foodie

Turkey Meatballs

Last night's dinner was a success *happy dance*! Our guests even went back for second helpings, which is a big indicator that the meal turned out as good as I hoped it would!

This post will be brief, and the purpose behind it is to share an alternate meatball recipe (Turkey Meatballs) with you that I have come to love and have adapted to several different recipes, such as Stuffed Cabbage Rolls, Stuffed Peppers, and even Meatloaf!  It is a wonderful low-fat option if you are looking for a much lighter, yet still moist and tender meatball.  I have also contemplated making these into sweet and savory meatballs by adding dried cranberries or chopped apple to the mixture!

So, here it is... in all its lean and delicious glory:
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Turkey Meatballs

Ingredients:

1 lb. lean ground turkey
1 small onion, grated or blended in a food processor until fine
3 cloves garlic, minced
1 egg
1/2 c. breadcrumbs
1 - 8oz. can Hunt’s tomato sauce
1 Tablespoon Oregano
¼ c. Parsley
¼ c. Parmesan cheese, grated
¼ c. Pecorino Romano, grated
1 tsp. salt
¼ tsp. pepper

Directions:

Combine all ingredients, except for the ground turkey, in the food processor and blend together.  Add the processed mixture to a large bowl and mix in the ground turkey with your hands.  Form 1 ½ - 2 inch meatballs.  Fry in a few tablespoons of olive oil over medium-high heat in a large pan, turning once to brown other side. When cooked (about 3-5 minutes on each side) remove to a paper towel to drain off excess oil.  Add cooked meatballs to a tomato-based spaghetti/marinara sauce and serve with your choice of pasta.


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Shopping Tip: If you belong to Costco, they sell a 4-pack of ground turkey for a great price!  Freeze it and you'll have it whenever you need it :-)


Tomorrow I plan to make stuffed red peppers using this recipe for the meat filling!  




Librarian turned Foodie

Italian comfort food served up for friends

Tonight, my Fiance and I are having our friends John and Tiffany over for dinner.  At their request, I am making Italian cuisine!  I was thrilled when they said they have been craving it, so I am going to treat them to the best recipe I know... my Nanny's Spaghetti and Meatballs :-)  If I could choose just one recipe that would represent who I am, this would be it, hands down.  Growing up, my Grandmother's house always smelled like homemade spaghetti sauce, and most of the time, there was a full pot of it simmering on the stove.  She loved having all of her grandchildren over for a big spaghetti dinner every few months, and I treasured these moments, where taking seconds of everything was a must!  Her recipe for both the sauce and meatballs is what I make when I'm craving a taste of home... my version of "comfort food." Sometimes I like to add in a different ingredient to experience a different layer of flavor, such as Italian sausage or a sprig of Rosemary, but tonight, this is my Nanny's sauce, just how I remember it.  My first blog post featured her signature sauce recipe, and this post will feature her meatballs.

Southern Italian spaghetti is never served without a bowl of moist and tender meatballs... the kind that have been cooked in olive oil on the stove, and then simmered in homemade sauce all day long!  The meatballs marinate in the sauce to create a perfect marriage of deep rich Italian flavor.  It's a match made in heaven!

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Nanny's Italian Meatballs

Ingredients:

1lb. lean ground beef
1/2 cup Italian-style bread crumbs
1/4 cup grated Parmesan Cheese
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Parsley
1 tablespoon Oregano
1 large egg, slightly beaten
1/2 cup milk
4 cloves minced garlic
1 - 8oz. can Hunt's tomato sauce (if needed)

Directions:
Combine all of the above ingredients into a large bowl with your hands, but be careful to not over-mix or the meat will become tough.  Form 1 1/2 inch balls and place on a piece of wax paper or parchment paper until you are ready to cook.

Heat a few tablespoon of olive oil in the bottom of a non-stick frying pan over medium heat.

Add the meatballs to the oil very carefully and partially cover with a lid to minimize splattering of the hot oil.  Flip the meatballs when browned (after about 4-5 minutes) to cook on the other side.

When fully cooked, remove meatballs to a paper towel to drain off excess oil.

Add meatballs, one at a time, to the simmering pot of spaghetti sauce.

Cover, and simmer on the lowest heat for at least 3 hours.  The longer this sauce simmers, the better it will taste!

When you are ready to eat, choose a good brand of thin spaghetti.  I prefer Barilla Whole Grain Thin Spaghetti.  If you do not like the whole wheat or whole grain pastas, by all means use the regular stuff.  I find that the sauce is what makes the different.  Pair this homemade sauce with any pasta that is cooked perfectly al dente, and you can't go wrong!  Make sure to adequately salt your pasta water (NEVER ADD OIL), and add in the pasta when it comes to a full and rapid boil, stirring a few times to prevent the pasta from sticking to the bottom of the pot.  Since overcooked pasta is the WORST, if you do anything, under-cook your pasta by a minute or two, drain it, and then combine it with your sauce, allowing both to cook together before serving.  The pasta will start to absorb the flavor of the sauce and stick to the noodles.  Top your spaghetti with some freshly grated Parmigiano Reggiano, twirl up a big forkful, and enjoy!


Note: I like to remove the meatballs and big chunks of pork from the sauce and place them in a bowl to serve up family-style on the table.  Doing this makes it easier to combine the sauce with the cooked pasta without breaking up your wonderful meatballs in the process.
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I hope you take the time to make this delicious Spaghetti and Meatballs combination next time you are in the mood for some Italian food.

As Lidia Bastianich says at the end of each of her tv shows... "Tutti a tavola a mangiare!", which means: Everyone to the table to eat!  


Ciao,
Librarian turned Foodie

Baking... delicious AND figure-friendly!

Once in a while, I get the urge to bake!  If you had a chance to peruse my recipe binder, you would not find many recipes in the dessert section.  To be quite honest, my passion does not lie in baking desserts, although I am always game for eating the finished products :-) I definitely am not a "sweet genius," and would fail miserably if I had to partake in any sort of cupcake baking competition.  I do, however, have a knack for baking breakfast treats, specifically delicious muffins and breads.

Today, the itch to bake struck in the early afternoon.  This was mostly likely because I have been contemplating what to do with the many bananas that have been frozen in my freezer for a few weeks now.

One thing I do enjoy is taking a recipe, or several recipes, I find online and tweaking them to suit my personal preferences.  Unlike most baked goods, I tend to make those that are on the healthier side.  I typically make some pretty simple substitutions to achieve the figure-friendly versions of common breakfast items.  For example, I always swap out white flour in favor of whole wheat flour, use brown sugar instead of white sugar, and add unsweetened applesauce in place of oil.  I find that whole wheat flour tends to result in a denser muffin or bread, and therefore should be used in smaller quantities so that the end result is not a dense and chewy brick-like consistency.

So, if you are looking for a delicious Banana Bread recipe that tastes good and is also really good for you, this may be the one for you:

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Figure-Friendly Banana Bread


Ingredients:

1 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1/4 cup packed brown sugar
1 egg, beaten
1 cup mashed ripe banana
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
1/4 - 1/2 cup chocolate chips (optional)

Directions:

Preheat oven to 350 degrees.  Lightly grease a large loaf pan.

In a large bowl: combine flour, baking soda, salt, cinnamon, nutmeg, (and walnuts and/or chocolate chips if using them)

In a food processor: cream together the applesauce and brown sugar.  Add in the egg, mashed banana, and vanilla and mix until smooth.

Stir the banana mixture into the flour mixture just until moist.

Pour the prepared batter into the loaf pan.  Bake in the preheated oven for 30-40 minutes.  Remove when the top of the bread is golden brown and the edges are starting to pull away from the sides of the pan.  A toothpick inserted in the center should come out clean.

Let the bread cool in the pan for at least 10 minutes before removing to a wire rack.

Note:  If you want to bake Banana Bread Muffins, grease the muffin pan and fill each cup almost to the top with batter.  Bake at 350 degrees for 20-25 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.

My Banana Bread without walnuts and chocolate chips. It smells delicious even before removing it from the pan!

Enjoy this for breakfast or try adding the chocolate chips and eating it for dessert!

Marco Island Dinner #2: Verdi's... an American Bistro

If you have been to Marco Island, but haven't yet been to Verdi's... an American Bistro 

<http://www.verdisbistro.com/index.html >, you are missing out!!!  When I go out for dinner, I want to be wowed and feel as though I just tasted something that I could not replicate at home or have prepared in the same way at any other restaurant.  Mission was Accomplished at Verdi's!  Verdi's is tucked away in a strip mall, but don't let this fool you. Although it is a very small restaurant and requires reservations, it has a wonderfully intimate and warm atmosphere.  My Fiance and future in-laws visited Verdi's for the first time on Sunday night, and we were impressed by both the incredible service and the delicious wine and entrees we ordered. 

My Fiance and I are slowly morphing into what most casual wine-drinkers call "wine snobs," and therefore, my Fiance had already researched and chosen a few appealing bottles of wine from Verdi's wine list prior to arriving at the restaurant that evening.  Upon arrival, we decided to try the David Bruce Pinot Noir, and were not disappointed!  After this wine was allowed to breathe, it's fruit began to shine through, making it a nice choice for the seafood we planned to order.

David Bruce, Russian River Valley Pinot Noir

Before we get to the food, I must mention the Herb-Infused Olive Oil that was brought to our table first, with a basket of warm Italian bread.  This dipping oil was something special!  I detected Basil as being the main herb infused into the oil, which I could tell was of the highest quality to begin with.  There may have also been a bit of Rosemary in the oil as well.  It was delicious, and the bread was the perfect texture for soaking up all the flavors.  I am usually one to skip on the bread and oil at restaurants so that I have more room to enjoy my entree, but I could not resist it here... a definite winner at Verdi's!

All of Verdi's entrees come with their house salad, but diners have the option of upgrading to one of their menu salads for $4.00 extra.  Although this seemed to be a steep price for a small change, I did decide to upgrade to their Spinach Salad, which was uniquely prepared with red onions, tomatoes, spiced candied walnuts, dried figs, and dressed with a delicious ginger lemongrass vinaigrette. It was amazing and worth every extra penny!  Unfortunately, I devoured it before I remembered to take a picture, because it was just that good :-)

For my entree, I ordered the Hawaiian Walu Mediterranean.  The rustic Mediterranean flavor combination is everything I love about Greek and Italian cuisine rolled into one.  The texture of the fish was flaky, moist, and light in flavor, which was a great canvas for the olive, tomato, and feta sauce.  The bed of spinach was a nice compliment to the texture of the fish.  Paired with the Pinot Noir we ordered for the table, it was a match made in food heaven! 

Hawaiian Walu Mediterranean: a flaky light fish served over a bed of sauteed spinach with a delicious sauce of olives, tomatoes, and feta cheese!

As you can see, nothing was left of my Hawaiian Walu Mediterranean at the end of the meal!  So Good!

My Fiance ordered the grilled Swordfish, which was served on a bed of jasmine rice with pumpkin seeds, seedless grapes, extra virgin olive oil, red onions, and sauteed spinach.  The unique accompaniments to this rather steak-like fish really created a very fresh and light combination.  Although I can't say this was my favorite among all the entrees our table ordered, it was still very good and something for the Swordfish lover to try.  I, myself, am not a huge fan of the fish, but still thought it worthy of praise here.  

Swordfish grilled with grapes, pumpkin seeds,  red onions, and sauteed spinach on a bed of rice.

After trying my future father-in-law's Nut Crusted Tilapia with brown-butter rum sauce, I understood why this is one of Verdi's signature dishes at the restaurant... the macadamia nut crust is to die for, and something I had never had as a crust on top of anything before!  It was genius!

My future mother-in-law ordered the Chilean Sea Bass that came pan-seared with cannelini beans, oven-dried tomatoes, and artichoke hearts.  This was melt-in-your-mouth delicious!  I would have been very tempted to order this if I hadn't had Chilean Sea Bass the previous night.  Again, the unique way it was prepared made this a stand-out dish.  

We ordered the German Chocolate Cake for dessert, which was so huge that the four of us couldn't even finish the last few bites, despite how delicious it was.  It came with a scoop of vanilla ice cream on top, and was drizzled with a warm coconut caramel sauce.  So moist and delicious!

This is definitely a restaurant worthy of a 5-star rating.  The prices are a perfect match for the quality of food and service you will receive here.  I absolutely loved the fact that the Executive Chef of the restaurant came out into the dining room at the end of the service to ask each table how they enjoyed their meals!  The fact that Verdi's welcomes feedback at every level, including Trip Advisor and Yelp, demonstrates their dedication to running a successful restaurant now and into the future.  

So, if you find yourself on Marco Island for an evening, I suggest making a reservation at Verdi's ASAP.  You will undoubtedly walk away having had a very unique food experience that you will be inclined to share with your family and friends.  The way Verdi's is able to transform a basic filet of fish into something extraordinary with their fresh and creative use of ingredients and flavor combinations is something to be applauded!

Marco Island Dinner #1: Konrad's Seafood & Grille Room

Last night was our first night eating out on Marco Island.  We ate at Konrad's Seafood & Grille Room <http://www.konradsrestaurant.com/>, which used to serve mainly German/Bavarian cuisine (Konrad is the name of the German owner of the place).  They had a very diverse menu with many seafood and pasta options in addition to a few traditional German dishes and your standard Filet Mignon.  The circa 1980's decor might have deterred the unfamiliar customer from dining here, but my future in-laws assured me that the food would be outstanding.  I am pleased to report that they were not wrong... everyone loved what they ordered and vowed to return in the future.  Here is what we enjoyed:

Chilean Sea Bass with a pesto butter sauce, served over rice with a lobster cream sauce.

Knowing that I wanted to try seafood that is not available at many restaurants, I chose the Chilean Sea Bass instead of the Salmon Florentine, per the waiter's recommendation, and couldn't have been more pleased!  The Chilean Sea Bass is an over-fished resource, and therefore a bit pricey ($29.00), but it was perfectly cooked, and the combination of fish, rice, and sauce was melt-in-your-mouth delicious.  I couldn't have been happier with my choice!

Scallops Othello: succulent scallops served over penne pasta in a mushroom cream sauce with sauteed onions.

Both my Fiance and my future Sister-in-law ordered this entree.  After tasting it, I understood why they were raving about their meals.  The pasta was cooked perfectly al dente, the scallops were tender, and the mushrooms and onions in the dish added the perfect amount of richness and flavor to the cream sauce.  I think we will be going back for more of this in the future!

Hall Cabernet Sauvignon 2004 & Merryvale Chardonnay 2009

After my Fiance and I had a 2008 bottle of the Hall Cabernet Sauvignon a week ago, which was possibly the best Cabernet we have ever tried, we decided to order a bottle at the restaurant as well.  We expected to be offered a bottle of the same vintage, but were pleasantly surprised when the server presented us with the 2004 vintage!  It isn't often that we have the opportunity to taste an aged Cabernet of such high quality.  This wine was filled with wonderful aromas and flavors of dark cherry, plum, and blackberry along with a lovely hint of spice and oak... it was deliciously rich and worth the $60.00 price-tag, which was only $12.00 more than the actual retail price for this bottle of wine!  We drank most of this bottle before our meal even arrived.  With all of us ordering seafood, we also wanted to choose a nice Chardonnay to compliment the flavors.  Aromas of citrus, pear, apple, and oak made this wine a winner, and these flavors were enjoyed best when the wine was at its coldest.  

Overall, Konrad's went above and beyond our expectations, most of which were influenced by the out-of- date ambiance featuring peach and mint green table linens and pastel floral upholstered booths and chairs.  I'm sure the older clientele to whom the restaurant caters highly impacts the changes, or lack there of, that take place here.  Having only been to Konrad's this one time, I am unable to assess whether this restaurant is able to provide consistent food and service to its many customers on the busiest of nights.  I hope Konrad's remains in business for years to come, as I believe it is one of Marco Island's many hidden gems that should not be missed!