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Posts Tagged ‘Real Simple Magazine’

Meatless Monday: Tomato & Mozzarella Quesadillas with Basil

July 20 2010 |  Leave a Comment

Here is a super quick and easy Meatless Monday recipe perfect for the summer when tomatoes and basil are in season.  I didn’t make any changes other than drizzling some balsamic vinegar on the basil salad.

Tim and I both enjoyed our “Caprese” quesadillas!  And, I loved getting dinner on the table in 10 minutes and the very limited clean up work!

Tomato & Mozzarella Quesadillas with Basil
Real Simple

  • 8 8-inch flour tortillas
  • 12 ounces grated or sliced mozzarella
  • 2 tomatoes, cut into 1/4-inch-thick slices
  • 1/2 teaspoon plus 1/8 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bunch fresh basil, leaves picked
  • 1/4 cup pine nuts, toasted
  • 4 teaspoons extra-virgin olive oil

Directions

  1. Heat grill to medium. Arrange 4 of the tortillas on a cutting board. Arrange the mozzarella and tomatoes on the tortillas, leaving a 1-inch border empty. Season with ½ teaspoon of the salt and the pepper and top with the remaining tortillas.
  2. In a medium bowl, combine the basil, pine nuts, oil, and the remaining salt; set aside.
  3. Cook the quesadillas around the perimeter of the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side.
  4. Immediately cut the quesadillas into wedges and serve with the basil salad.
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Categories : Vegetarian entree
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Meatless Mondays: Asparagus Pesto

April 14 2010 |  Leave a Comment

We had this tasty springtime vegetarian dinner last night.  I had some asparagus that I wanted to use so I searched for a vegetarian recipe for meatless Monday.  I had never seen asparagus pesto before so I had to give it a shot!

I made a couple of changes to the recipe.  I used Italian parsley instead of basil and added 1/4 cup of parmesan cheese to the asparagus mixture in the food processor.  I also used whole wheat spaghetti rather than spinach pasta because I had some in the pantry.

The dish was tasty — very fresh and light for the spring.  Next time, to save a little time, I might skip the step of sauteing the shallot and adding the broth to the pesto.  I think the recipe would be delicious if you just tossed the hot pasta with the pesto and added a little pasta water to make the sauce.

Spinach Pasta with Asparagus Pesto
Real Simple

  • 1/2 pound green asparagus, peeled and trimmed
  • 1 clove garlic, peeled and smashed
  • 1/4 cup fresh basil leaves
  • 1 ounce pine nuts (2 tablespoons)
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • 1 cup chicken broth
  • 1 pound spinach spaghetti
  • 1 ounce Parmesan, freshly grated (about 1/4 cup)
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup fresh basil leaves, torn into pieces
Place the asparagus in a pot of lightly salted boiling water and cook for 3 to 4 minutes, until tender-crisp. Drain and run under cold water to stop the cooking. Cut the spears in half and roughly chop the stalk bottoms and cut the tops into 1-inch pieces.
In a food processor, combine the chopped bottoms, garlic, basil, pine nuts, and 1/2 teaspoon of the salt. With the motor running, pour in 1 tablespoon of the olive oil and process until finely chopped.
In a large skillet, heat the remaining oil over medium heat. Add the shallot and cook until softened, 4 to 5 minutes. Add the asparagus mixture and cook until fragrant, 1 to 2 minutes. Add the chicken broth and asparagus tops and bring to a boil. Reduce heat and simmer until the liquid is thickened, about 5 minutes.
Meanwhile, cook the spaghetti according to the package directions until al dente. Drain the spaghetti and add it to the skillet. Add the Parmesan, pepper, basil, and remaining salt, and toss well to combine. Serve immediately.
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Categories : Pasta, Weeknight Favorites
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Spring Pasta: Fettuccine with Lima Beans, Peas, Leeks

March 29 2010 |  Leave a Comment

We had this tasty vegetarian pasta dish last week.  It was very quick and easy to prepare, quite delicious, and reminded me of springtime.

The store didn’t have frozen lima beans so I substituted frozen edamame (baby soybeans).  Edamame are packed with protein and quite delicious.

A tip on prepping leeks…Leeks are often filled with sand even after you rinse them.  The trick is to slice and chop them as you want and then put the cut leeks in a bowl of water for a few minutes.  This will help remove the sand trapped in the leeks.

Overall a perfect weeknight pasta dish — little prep time and delicious.

Fettuccine With Lima Beans, Peas, and Leeks
Real Simple

  • 12 ounces fettuccine (3/4 box)
  • 1 10-ounce package frozen lima beans (about 1 1/2 cups)
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 2 leeks (white and light green parts), cut into half-moons
  • kosher salt and black pepper
  • 3/4 cup heavy cream
  • 2 tablespoons chopped fresh tarragon
  • 1/4 cup grated pecorino or Parmesan (1 ounce)

Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.

Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

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Categories : Pasta, Vegetarian entree
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Sesame Chicken & Soba Noodles

March 14 2010 |  Leave a Comment

Here is a super easy and healthy Asian-inspired dinner. Chicken is sauteed in soy sauce and light brown sugar and then tossed with toasted sesame seeds.  The sesame chicken is piled on top of soba noodles and greens that have been drizzled with a simple vinaigrette made with olive oil, rice vinegar, and ginger.

A few tips — I used chicken tenderloins instead of whole breasts so the chicken would cook quickly.  I mixed shredded carrots and sliced red onion into the greens.  Lastly, I used a microplane to quickly grate the ginger.

A nice lighter meal as we edge towards spring!

Sesame Chicken and Soba Noodles
Real Simple

  • 1 8-ounce package soba noodles
  • 1 pound boneless, skinless chicken breasts
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon finely grated ginger
  • 3 tablespoons rice vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 7-ounce package mixed greens
  • 3 carrots, cut into matchstick-size strips or shredded
  • 1/4 sweet onion, thinly sliced

Cook the soba noodles according to the package directions and rinse under cold water.

Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and sauté until cooked through, about 1 1/2 minutes per side. Transfer to a bowl and repeat with the remaining chicken. Sprinkle the sesame seeds over the chicken and toss to coat.

In a small bowl, whisk together the ginger, vinegar, and oil.

Divide the greens, carrots, and onion among individual plates. Top with the soba noodles and chicken. Serve with the vinaigrette.

Serves 4.

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Categories : Poultry, Salads
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Semi-Homemade Dinner: Mediterranean Beef Patties

March 1 2010 |  Leave a Comment

Here is a very quick and easy Mediterranean-flavored dinner.

The actual “cooking” takes only a few minutes to prepare and cook the patties and chop some of the toppings for the pitas.  I seasoned the beef patties with an Italian seasoning blend I had as well as salt and pepper.  The mini patties cooked up quickly on my grill pan.

I warmed the pita in the oven and topped with store-bought hummus, the beef patties, chopped parsley and onion, crumbled feta, and some olive oil and red wine vinegar.

Tim and I both enjoyed this tasty but super easy meal at the end of a long Monday!


Mediterranean Beef Patties
Real Simple

  1. Shape 1 pound ground beef into 16 patties. Season with salt, pepper, and 1½ teaspoons dried oregano. Brown over medium heat, 2 minutes per side for medium.
  2. Top 4 pocketless pitas with hummus, the patties, flat-leaf parsley, and sliced red onion. Drizzle with olive oil and serve with lemon wedges.

Serves 4.

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Categories : Beef, One-pot meal
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10 Ideas for Cheese Ravioli: Ravioli with Spicy Cauliflower

January 13 2010 |  Leave a Comment

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Categories : Pasta, Vegetarian entree
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Slow Cooker Recipes: Red Wine Short Ribs

January 11 2010 |  Leave a Comment

I had one last package of short ribs from our half-steer and decided to cook them yesterday in the slow cooker.  Tim loved this dish!  And, I loved how easy it was to get dinner on the table.  I think I prefer the traditional braising method, but you can’t beat how little work this recipe requires — only 5 to 10 minutes in the morning.   We had the short ribs with some crusty bread.  Mashed potatoes, egg noodles, or pureed cauliflower would be great sides as well.

I need to find some new slow cooker recipes because it is so nice to have dinner ready and waiting for you in the evening!

Slow-Cooker Red Wine Short Ribs
Real Simple

  • 2 medium onions, cut into wedges
  • 4 garlic cloves, peeled and crushed
  • 6 small carrots, peeled and cut in half crosswise
  • 2 small parsnips, peeled and cut in quarters crosswise
  • 1 ounce dried porcini mushrooms, rinsed
  • 1 8.5-ounce jar sun-dried tomatoes, drained and cut in half lengthwise
  • 1 small bunch sage
  • 5 pounds short ribs
  • kosher salt and pepper
  • 1 bottle red wine
  • 1 loaf crusty bread

In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage.

Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine.  Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours.

Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top.

Serve with the crusty bread.

1 Comment
Categories : Beef, One-pot meal, Slow Cooker
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Christmas Cookies: Chocolate Crinkles

December 19 2009 |  Leave a Comment

Here is a delicious chocolaty cookie for the holidays!  They are so chewy and rich!  I had splurged and bought some Scharffen Berger Cocoa Powder which gave these cookies an amazing flavor.

Next time I might try rolling half in regular sugar and the other half in confectioners sugar.

Chocolate Crinkles
Real Simple

  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 3/4 cup unsweetened cocoa powder (preferably Dutch process)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 2 large eggs
  • 1/4 cup confectioners’ sugar

Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart.

Bake until the cookies are firm and the tops crack, 13 to 15 minutes.Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Makes 36 cookies.

4 Comments
Categories : Chocolate, Cookies, Dessert
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Holiday Side Dish: Corn Spoon Bread

November 29 2009 |  Leave a Comment

My mom discovered this recipe in a Real Simple a few years ago and we’ve found it to be a great Thanksgiving side dish.  The flavor accompanies the turkey very well.  Plus it is a yummy leftover!

I recommend preparing the dish in advance but not baking it until just before you’re ready to eat.

Corn Spoon Bread
Real Simple

  • 3 cups whole milk
  • 2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
  • 3/4 cup finely ground cornmeal
  • 2 tablespoons unsalted butter, plus more for the dish
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
Heat oven to 350° F.
In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.
In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.
Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.
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Categories : Side dishes - vegetables
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Disappointing Dinner: Feta Chicken with Zucchini

October 29 2009 |  Leave a Comment

I don’t often say this, but last night’s dinner was disappointing. When the dish came out of the oven, I was excited because it looked quite good.

IMG_3814

Plus, on an individual basis, I really like each ingredient: chicken, feta, lemon, zucchini.  But the flavors did not come together well and really did not complement one another.  On the plus side, the chicken was moist and had a pretty good flavor.

I promised to share the winners and losers when I started this blog so here is a loser.  I won’t be making this recipe again.

Feta Chicken with Zucchini
Real Simple

  • 2 tablespoons olive oil
  • 1 lemon
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1/4 teaspoon kosher salt
  • 2 medium zucchini
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1/8 teaspoon black pepper
  • 1/3 cup (about 2 ounces) crumbled Feta

Heat oven to 400° F. Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside. Thinly slice the lemon. Place half the slices in the pan.

Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt.

Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top.

Roast until the chicken is cooked through, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.

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Categories : One-pot meal, Poultry
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