Sounds like Summer- Summer Lemon-Vegetable Risotto

This time around for the Cooking Light Virtual Supper Club, it was my turn to choose the theme. Since we are smack dab in the middle of summer here in Georgia, I decided on Sounds like Summer. The first thing that I really wanted to make was the Shrimp Cobb Salad that was featured on the cover of the June issue of CL. That was the plan until I saw this recipe in the July issue of Cooking Light. I have a love of risotto that is on-going. There just isn't any possible chance that I could pass up one that is chock full of vegetables. Summer veggies? Even better.

This risotto recipe turned out fabulously. I was going to fix the asparagus and sugar snap peas in a different way, but decided to stick to the recipe. I put my asparagus/sugar snap peas in a ice bath after they were done blanching, so they wouldn't lose their bright green color or crispness.

I just wanted to mention also that you really don't have to continuously stir risotto. Here are some of the things I did inbetween stirs- made a fresh corn & tomato salad, thawed shrimp in the sink, made peanut butter frosting, blanched some of the veggies, sauteed the zucchini & summer squash, put together whoopie pies, roasted shrimp, photographed all of the above mentioned food. And, my risotto turned out perfectly creamy and delicious. I also don't warm my broth and it still works perfectly. This risotto had nice hints of lemon and all the veggies made it fabulous.

Let's take a look a how the menu turned out this month. I brought the

Summer Lemon-Vegetable Risotto,

Val -Poached Salmon with Creamy Herb Sauce,

Roz - Chocolate-Amaretti Peaches,

Sandi - Peach Ice Cream,

Jamie - Summer Peach and Tomato Salad,

Jerry - grilled pizza with prosciutto, arugula, and lemon

Once again, I wish that this was not just a virtual supper club- I would really enjoying trying everything on the menu!

Here is the recipe for Summer Lemon-Vegetable Risotto from Cooking Light
* I used low sodium chicken broth instead of the wine & vegetable broth
* I didn't warm my broth- it was added at room temperature

Light and Creamy Asparagus Soup

Asparagus is a family favorite around here. We love it roasted, blanched, steamed, stir-fried- really, we love it anyway it is prepared.
I saw this soup and thought it would be an interesting way to find out if we like asparagus pureed.

The verdict- we do!

This soup is quick and easy to make and it is very filling. Cannellini beans and a little bit of plain greek yogurt are the secrets to getting that thick and creamy texture without the added fat.

I don't particularly like bacon or cooking it, but I have come to appreciate the crispness and flavor it can add to a dish in small amounts. As the garnish here with the asparagus tips, it is wonderful.

This soup just screams Spring to me. It's beautiful color and light flavor really hit the spot.

Here is the recipe for Light and Creamy Asparagus Soup
* I added the juice of 1 lemon to the soup, since I added some lemon zest
* I didn't add the cayenne to the soup, I sprinkled it on top of the adult portions
* I added a garnish of lemon zest on top

Asparagus Salad

Happy St. Patrick's Day!
We always celebrate this day with as many green foods as possible. Last year we made the best Mint Chocolate Chip Ice Cream ever, these Mint Chocolate Cupcakes are always popular, and every year that I can remember we have had some form of green eggs and ham (last year it was a biscuit sandwich).

This year I am trying to stay away from the green food coloring as much as I can, (although I will use it to make our eggs green this morning), and we are going to enjoy green foods that are really green because they grow that way.

This is the perfect one to start off the green food celebration. This is a simple way to serve asparagus. It is briefly cooked, along with broccolini, for about 2-3 minutes, so it is crisp tender.
Then it is tossed with a lemon juice-olive oil-shallot dressing, and topped with pepitas, thinly sliced radishes and lemon zest. If you can think of anything more delicious or perfect, please feel free to suggest it, because this was pretty amazing. It's interesting how something so quick and easy can truly be so flavorful and delightful to eat.

Here is the recipe for Asparagus Salad from 101 Cookbooks
* I omitted the parmesan cheese
* I used pepitas instead of pine nuts
* I went ahead and cooked the broccolini stems

Chickpea, Spinach, and Squash Gnocchi

I was looking at a recipe on Eating Well and I saw a picture of this recipe- Chickpea, Spinach and Squash Gnocchi. It looked really good, so I decided to give it a shot.

I've only made gnocchi once before and that was with sweet potatoes. I didn't feel like making the gnocchi from scratch this time, even though last time I felt it was fairly simple. Slightly time consuming, but not too difficult.

I kinda just did my own thing as far as making it goes. I feel so comfortable in the kitchen that sometimes I see the ingredients and read the recipe and don't feel like doing what the recipe says exactly.

I prefer to roast my butternut squash in the oven and so I decided to get that part of the recipe ready first. I cubed my squash into small pieces, drizzled it with olive oil and a little salt and pepper and put it in the 425 F degree oven. It was ready in 25 minutes.

While the squash was in the oven, I prepared the others parts of this dish. I used an onion instead of shallots because I didn't have shallots. I sauteed my onion, added garlic, then the gnocchi and vegetable broth. I also added asparagus spears. I wilted my spinach and then stirred in the balsamic vinegar. Right before serving, I added the butternut squash.
It turned out fantastic.
My kids enjoyed it and all those veggies in there added great color.
I sprinkled some chopped Italian parsley on top, just for fun.
Yum!

Recipe for Chickpea, Spinach and Squash Gnocchi
* I omitted the currants
* I didn't follow the recipe exactly, but used the same ingredients and basic idea

Orzo & Shrimp Salad

I went to random.org to find a winner for my fig giveaway and the winner is #6- Rachel, who said "I would love a bunch of fresh figs, I love anything with fig but I've actually never had fresh ones - I love the way they look inside! =)".

I hope she enjoys her fresh figs!

Now onto today's recipe, which is something I threw together a couple of weeks ago.
We eat roasted shrimp at least once a week and this was one of the version's that I made recently. I thought it would taste great with some orzo and roasted vegetables. I also added some fresh corn kernels since summer is winding down a little bit, I thought I would get some fresh corn in while I can.
This was a really delicious dinner. Sorry the instructions are a little crazy, but I just tried to record what I did, since I just made this one up. I make up dinners all the time, but usually don't post them. This one was just too good to pass up.

Orzo & Shrimp Salad by Mary Ann
First, get your water boiling for your orzo (I used half a box). Prepare that according to the package directions. Then roast your vegetables- I used asparagus and red bell pepper this time. Set them aside while you prep the other parts of the salad.
Turn down the oven temperature and roast your shrimp. While the shrimp is roasting, cut your corn off the cob.
By this time the orzo should be ready, drain the orzo and put it in a large bowl. Add the roasted vegetables and corn kernels.
Then add about 1 Tbls olive oil, the lime juice, 1 Tbls red wine vinegar and chopped parsley. Season with salt and pepper. Add more olive oil, vinegar or lime juice, to taste.
Serve in bowls and top with roasted shrimp.

Roasted Veggies
1 pd of asparagus
1 red bell pepper
olive oil
salt & pepper

Preheat oven to 425 degrees F. Chop vegetables into 1-inch pieces and place on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 12-15 minutes or until veggies are crisp- tender.

Roasted Shrimp
juice of 1 lime
olive oil
salt
pepper
1/4 cup chopped Italian parsley
1 pd peeled and deveined shrimp

Preheat the oven to 400 degrees F. Place the thawed shrimp on a large, rimmed baking sheet. Drizzle with olive oil, the lime juice, and season with salt & pepper. Sprinkle chopped parsley on top and toss everything together with your fingers. Roast for 8-10 minutes, until shrimp is pink and firm.

To finish off the salad you need-
2 cobs of fresh corn, kernels cut off
1-3 Tbls olive oil
juice of 1/2 or 1 lime
salt
pepper
1 -3 Tbls red wine vinegar
1/3 cup chopped Italian parsley

Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette

This was a dinner that I saw on myrecipes a couple of weeks ago and when I saw the source, Cooking Light- Fresh Food Fast, I realized it was a cookbook that I had on the shelf.
I don't remember this recipe sticking out to me when I was flipping through the book, but that day when I saw the recipe on the computer screen, it looked really good.

My family loves asparagus and salmon and my husband also recently confessed that he really likes orzo, so I knew this was going to be a successful dinner experience for all of us.

Everyone loved it, especially my husband- he asked for seconds and even had the leftovers in his lunch, so it will be put on the "make again" list.

I left out the red onion, since I don't love raw red onion in these types of dishes and added a 6 oz bag of baby spinach that I wilted.

This was exactly what the cookbook claimed- fresh and fast, not to mention very delicious.

Recipe for Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette
* I added 6 oz of wilted baby spinach

Recipe for Lemon-Dill Vinaigrette

Baked Penne with Roasted Vegetables

I love browsing through cookbooks. A few weeks ago we were at a book store and I was thumbing through one of Giada's cookbooks, I don't remember which one, but I saw this recipe for pasta with roasted veggies.

I love roasted veggies. It is the best way to eat any vegetable, in my opinion.
My parents and brother were still here when I made this pasta dish and it was really good.

I made a couple of changes to the recipe, but they were small ones. I subbed in asparagus for the mushrooms, mostly because asparagus was really cheap and my family loves it and because mushrooms aren't my favorite.
I also used whole wheat pasta because I always do and my family likes it.
I didn't use smoked mozzarella because it was too expensive for me to buy, but I am sure that adds something special to the flavor of this dish. I just used mozzarella.

The leftovers were fabulous. My brother and I were fighting over them to the very last bite.



Recipe for Baked Penne with Roasted Vegetables
* I used 1 lb of asparagus instead of the mushrooms
*I used regular mozzarella instead of smoked
*I used whole wheat penne

Simple Roasted Asparagus

I have mentioned before that any vegetable is delicious when you roast it in the oven. It really is true.
I have roasted asparagus in the oven quite a few times and decided to roast some for our Easter dinner since it is in season right now and very affordable.
Plus my 5-yr old daughter has decided that asparagus is her favorite vegetable and so we have to have it at least once a week.

Preparing asparagus this way couldn't be easier. It does take a few more minutes than steaming or blanching, but you won't end up with limp, soggy asparagus if you leave it in the oven for an extra minute as opposed to the other ways of preparing it.
The texture is better because it still has a little bit of crispness to it, but it is completely tender at the same time.
You could also use other seasonings, like garlic, chili flakes or other herbs if you wanted to.

There were a few people at Easter dinner who hadn't tried asparagus this way who were quite intrigued by the method since it produced such delicious results.


Roasted Asparagus by Mary Ann
1 lb asparagus, rinsed and woody stems removed
1 Tbls olive oil
kosher salt
fresh ground black pepper
1/2 lemon

Heat oven to 450 degrees.
Place asparagus on baking sheet in a single layer. Drizzle with olive oil. Season with salt and pepper. Toss to coat evenly.
Roast in oven for 12-14 minutes, or until asparagus stems are tender when poked with a fork.
Squeeze lemon juice over asparagus and serve.

Family-Style Risotto Dinner for 4

I was so excited when I saw this menu in a recent issue of Bon Appetit. It was in the little section of the magazine where they always include a family friendly menu and fun ways to use the leftovers.
I love risotto and this version seemed really fun with all the vegetables, topped with the fried egg.
I included the recipes because I changed each of them a little bit. I used whole wheat pitas to make the pitas chips, I reduced the amount of oil in the salad dressing and made a few changes to the risotto that made it a bit healthier, mostly by reducing the amount of butter and oil.

Risotto is so delicious and can be made with just a tablespoon of oil or butter- it still turns out creamy. I really wanted to use the leftover risotto and make the risotto cakes recipe that they included, but we ate it as leftovers instead because it was so good!
Any of these dishes would make a great addition to an Easter meal.
The edamame dip was so good! I added some garlic to it, just to up the flavor and wow- that is really a great dip. If you like edamame, I am sure you will love it. The basil is such a great flavor enhancer. It would be great as a spread for a sandwich too.
I was a little bit worried about this salad made with fennel, mainly because I have never had fresh fennel. I knew that it had a anise/licorice type flavor and that is one of my least favorite things. I decided to go ahead with it and give it a try and I am so glad I did.
The celery and the fennel were really yummy. Nice and crunchy. With a little lemon juice and olive oil and the pumpkin seeds- it was amazing. It really surprised me.

The risotto was perfect. I liked the kid-friendly vegetables and it was really fun to top it off with a fried egg. Of course, I had to cooked my yolks all the way, because we don't do runny here. But you can top it off however you want.

This was such a fun menu! It turned out perfectly and was so delicious.

Edamame Dip with Pita Chips adapted from
Bon Appétit | March 2010 by Tamra Davis

Yield: Makes 4 servings 3 whole wheat pita breads, split horizontally, each round cut into 1 1/2-inch wedges 1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed 1/4 cup olive oil 2 garlic cloves 3 teaspoons fresh lemon juice 3 tablespoons minced fresh basil plus sprigs for garnish Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid. Place edamame, oil, garlic, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.

Fennel and Celery Salad with Pumpkin Seeds adapted from
Bon Appétit | March 2010
by Tamra Davis

Yield: Makes 4 servings 3 celery stalks, cut crosswise into paper-thin slices 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin 1/2 cup fresh Italian parsley leaves 1/4 cup toasted salted pumpkin seeds (pepitas) 1 tablespoon olive oil 1 1/2 tablespoon fresh lemon juice 1/3 cup Parmesan cheese shavings (about 1 1/2 ounces) Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese.

Primavera Risotto Nests with Fried Egg adapted from
Bon Appétit | March 2010 by Tamra Davis

Yield: Makes 4 servings plus leftovers 1 tablespoon butter 2 cups chopped button mushrooms (about 5 ounces) 2 tablespoons olive oil, divided 3/4 cup chopped onion 3 garlic cloves, minced 2 cups arborio rice 6 1/2 cups vegetable or chicken broth 3/4 cup 1/3-inch cubes carrots (about 2 carrots) 2 cups diced trimmed asparagus (about 9 ounces) 1/2 cup freshly grated Parmesan cheese plus additional for serving 1/2 cup shelled fresh peas or thawed frozen peas 1/4 cup chopped fresh Italian parsley 4 large eggs Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. set aside. Heat 1 tablespoon oil in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 3 minutes. Add 1/2 cup broth. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total. Stir 1/2 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness. Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg.

Risotto Dinner for 4

Original Recipe for Edamame Dip with Pita Chips

Original Recipe for Fennel and Celery Salad with Pumpkin Seeds

Original Recipe for Primavera Risotto Nests with Fried Eggs

Vegetable Fried Rice

What do you do with leftover rice?
I had some brown rice leftover after I made Caribbean Red Beans and Brown Rice and knew right away that I was going to use it to make some version of fried rice.
I really wanted to make a vegetable version and found a great recipe online. I just wanted to add a couple more vegetables and ended up doing the recipe my way. I adapted the recipe according to what I did and also included a link for the original recipe.

We had this alongside the salmon in the previous post and it was a really great combination and a really delicious dinner.

There was enough leftover from this recipe, that I was able to add some cooked, chopped chicken to it and it provided us with another dinner later in the week. I love it when that happens.

Vegetable Fried Rice adapted from Eating Well

2 cups cooked brown rice

4 eggs, lightly beaten

2 teaspoons canola oil

8 oz sliced mushrooms

1 lb asparagus spears, trimmed and cut into 1-inch pieces

1 medium red bell pepper, chopped

2 cups sugar snap peas

4 scallions, cut into 1-inch pieces

3 clove garlic, minced

1 tablespoon minced fresh ginger

1 tablespoon reduced-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

2 tablespoons toasted sesame seeds

1. Heat canola oil in the pan over medium-high; add mushrooms and cook for two minutes. Add asparagus, bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes.
2. Scoot all the veggies to one side of your pan and add eggs. Cook and scramble for about 1 minute. Mix into vegetables.
   
3. Add the cooked rice, soy sauce, vinegar and sugar snap peas to the pan; cook until the liquid is absorbed, 1-2 minutes. Remove from the heat; stir in sesame oil and sprinkle with the toasted sesame seeds.

Original Recipe for Vegetable Fried Rice

Egg in a Basket with Turkey and Asparagus

We eat a lot of asparagus. It is one of the veggies that my kids always ask me to buy, which I think is a little strange because I can remember hating it when I was a kid. Of course I have never told them that, I just buy it, cook it and we all eat it.

When I saw the picture for these Egg in a Basket's' in Ellie Krieger's new cookbook, So Easy, I couldn't wait to make them. They were in the breakfast section of her book, but we had them for dinner.
My mom always used to make the egg in a basket part when I was growing up, so I thought they would be even more delicious with the addition of turkey and asparagus.
They were so good. We all loved them.
I cooked my eggs longer than the recipe said to, because I don't like runny yolks. I made sure my yolks were completely cooked. That is just my personal preference. Feel free to cook your eggs however you want. I know there must be someone out there who likes having the yellow runny stuff all over their plate. They just don't live here.

The best part is the little round cutout of bread that gets all crispy and delicious. We are going to be having this meal again for sure.

oh, and Happy St. Patrick's Day a couple of hours early. We are going to have our traditional green eggs and ham, but this year we are going to have them on homemade biscuits. Not to mention a lovely spinach/arugula salad.
And we are making homemade Mint Chocolate Chip Ice Cream with fresh mint. I can't wait.
I hope you are wearing green and that you eat at least one green food tomorrow (later today)!
Egg in a Basket with Turkey and Asparagus adapted from So Easy by Ellie Krieger
1 lb asparagus stalks, woody bottoms removed
4 pieces whole-wheat sandwich bread
4 teaspoons butter, melted
6 oz sliced deli turkey, sliced into thin ribbons
4 large eggs
1/2 teaspoon freshly ground black pepper

Steam or blanch the asparagus for a few minutes, until crisp tender.
Slice asparagus into pieces.
Using a 2 or 3-inch cookie cutter, cut a hole in the center of each slice of bread; reserve the cut-outs.
Spray a large nonstick skillet with cooking spray and set over medium-high heat. Cook the turkey slices until they are browned around the edges, about 3 minutes.
Add the asparagus and cook until heated through, about 2 minutes, then season with the pepper.
Transfer the mixture to a plate and cover with foil to keep warm.
Place 2 of the bread slices and cutouts in the same skillet and crack on egg into the hole of each slice.
Cook until the egg whites are set and the bread is toasted on the underside, about 3 minutes. Flip the bread slices and cutouts over and cook an additional minutes. Transfer to a plate.
Repeat with other bread slices, cutouts, and eggs.
Top each bread slice with 1/4 of the turkey/aspargus mixture and a cutout.

CEiMB-Emerald Stir-fry with Beef

This week's CEiMB recipe, Emerald Stir-fry with Beef, was chosen by Alyssa, who blogs over at Alyssa's Two Bites. You can find the recipe on her blog or by following the link at the bottom of this post.

I don't like beef and therefore, I don't cook with it usually, so at first I thought I would switch out the beef in this stir fry with some other protein.
But then I changed my mind.
I decided to make the recipe as is, and bought the beef. Too bad I overcooked the beef.
oh well!
My family still ate it and liked it.

This was a pretty good stir fry, although I felt like it could've used some ginger or something to give it a little bit more flavor.
I didn't use the mirin, or white wine in the sauce, I just used a little bit more water.
I served this over noodles because I like them more than rice.

To see what everyone else thought about this stir fry, check out the CEiMB Blogroll.

Recipe for Emerald Stir-fry with Beef

Crispy Tofu with Green Vegetable Stir-fry

As soon as I saw the photo for this recipe in a recent issue of Family Fun Magazine, I ripped it out.
This looked like it could be the one. The recipe that would get certain members of my family excited about tofu. (I won't mention any names, but one of them is not a child- that pretty much gives it away, doesn't it?)
Ok, maybe excited isn't the right word to use there.
Acceptance is what I was going for.

Here you have small tofu cubes that are marinated, breaded, and deliciously crispy.
This recipe is a bit more time intensive than the one I posted last week, but it is also one that I would make again.
The stir-fry is great, the tofu is delicious and my family really loved it.

The tofu cubes are flavorful and crispy-the panko breading is perfect.
The recipe suggested serving this over rice, but we don't eat alot of rice and I had some whole wheat angel hair pasta, so I served the stir-fry over noodles instead.
The recipe also suggested using any combination of green vegetables that you like, such as: asparagus, fresh green beans, broccoli, sugar snap peas, snow peas, and/or zucchini.
I used all of the above, except for the sugar snap peas and snow peas.

My daughter (the one that loves tofu), even ate some of the leftover cubes as a snack the next day. Cold, out of the refrigerator.

I'm just saying....


Crispy Tofu with Green Veggie Stir-Fry adapted from Family Fun Magazine
Ingredients
For the tofu:
1 14 oz package extra firm tofu
2 Tbls soy sauce
1 tsp fresh lime juice
1 tsp sugar
3/4 cup cornstarch
2 eggs, lightly beaten
1 1/2 cups panko (Japanese bread crumbs found in the ethnic food aisle of supermarkets)
1/3 cup canola oil (I used 2 Tbls and cooking spray)

1- Drain the tofu, then press it with paper towels to remove excess water. Cut into cubes.
2. Combine the soy sauce, lime juice, and sugar in a 8-inch square baking dish. Add the tofu cubes and turn them to coat all sides. Set the cubes aside to marinate for 30 minutes, turning them once halfway through.
3. For dredging, make an assembly line of three small dishes: the first containing the cornstarch; the second, the egg; and the third, the panko. Toss each tofu cube lightly in each dish, in the order listed. Set the cubes aside on a plate until all are coated.
4. Line a baking sheet with paper towels and heat the oven to 200 degrees F. Heat a 10 to 12-inch nonstick skillet over medium heat. Add the oil, then the tofu cubes to the pan. Fry them on one side until golden and crisp, then continue cooking until all sides are golden, using tongs to turn them, about 6 minutes total. Transfer the cubes to the paper towel-lined baking sheet and place it in the oven to keep the tofu warm.

For the stir-fry sauce:
1/2 cup chicken broth
1 1/4 teaspoons cornstarch
2 Tbls oyster sauce
1 Tbls soy sauce
1 teaspoon sugar
3/4 teaspoon toasted sesame oil

1. Whisk together the sauce ingredients in a small bowl. Set aside.

For the stir-fry:
1 Tbls canola oil
1 small bunch scallions
2 teaspoons minced fresh ginger
4 cups cut up vegetables to stir-fry(I used broccoli, asparagus, zucchini and fresh green beans)
2 teaspoons minced fresh garlic
2 teaspoons toasted sesame seeds ( I totally forgot about these)

1. Heat a large skillet or wok over high heat. Add the oil, then the scallions and ginger. Stir-fry until they're just fragrant, about 30 seconds. Add the vegetables and stir-fry until they're crisp tender, about 3 or 4 minutes. Add the garlic and the sauce, stir-frying the mixture until it's bubbling, about 1 to 2 minutes.

Serve stir-fry with rice or noodles and top with 12 cubes of tofu, per serving. Sprinkle with sesame seeds.

One Year Ago-Red Lentil Soup-2 ways and Bundles of Joy with homemade Pear Butter

Barley Risotto with Asparagus and Parmesan

For some reason it just felt wrong to make risotto over the summer.
Too hot + lots of stirring (you don't really have to stir constantly) = too much time inside by the stove.

I found this risotto recipe over the summer when I was flipping through some of my mother-in-law's old magazines.
As soon as we had a cooler day, this risotto found itself on the menu.

The thing I love most about risotto is that you can use almost any grain you want. You don't have to use rice. This makes risotto seem a little bit healthier to me, when you can use a whole grain. And I love risotto because it is delicious, obviously.

I have made risotto with barley before, well actually twice- Barley Risotto with Kale and a Three Grain Risotto- which combines arborio rice, instant barley, and quinoa and coincidentally, has asparagus to go along with it.

This was fabulous. My husband asked me if I had taken a picture of it when he was sitting at the table eating. I asked him why he was so worried about it and he said "this is good!"

So, there you have it. The man who loves McDonalds with a passion, loves barley risotto too.

*notes- whenever a risotto recipe calls for wine, I just sub an equal amount of chicken broth for the wine.
I used instant barley for this risotto.

Recipe for Barley Risotto with Asparagus and Parmesan

One Year Ago-Nectarine and Peach Dimply Cake

Asparagus and Shrimp Stir-Fry on Noodle Pillows

Maybe my kids are a little strange, but they absolutely love shrimp. Any way you prepare it. Hot, cold, battered and fried, naked, spiced, sauced-whatever you want, they love it. (Sorry, I realize I was getting a little Bubba-esque there about the shrimp).

They also are really fond of asparagus. If my 4-yr old sees it when we go to the grocery store, she begs for it. She complains about celery, but not asparagus.
I thought that was kinda strange because I just as an adult learned to love asparagus a few years ago, but I am not complaining.

I saw this cute stir-fry recipe and knew my whole family would love it. No bribing would be involved and that basically sold me on trying it.

You boil your pasta noodles and toss them with a little sesame oil and then form them into little nests and bake them in the oven until the outer edges and brown and crispy. Yum! The original recipe called for Asian wheat noodles, but I just used whole wheat vermicelli instead since I had some in my pantry.

The stir-fry is really basic- ginger, soy sauce, and garlic. I used canola oil to stir-fry my asparagus and shrimp.

My husband loves shrimp too, so this dinner was quickly gobbled down, with everyone asking for more shrimp. I love it when that happens.

p.s. You can still enter my giveaway, if you haven't already- just leave a comment HERE

Recipe for Asparagus and Shrimp Stir-Fry on Noodle Pillows



One Year Ago-Grown Up Mac and Cheese with Turkey Bacon and Broccoli

Chicken Giardino

The Olive Garden used to be one of my favorite places to eat.
I always ordered the same exact dish( which I never do at any restaurant because I like trying new things)- Chicken Giardino. I liked this pasta dish because it was overflowing with vegetables, had a light, lemony sauce, and it was considered a "light" dish on their menu.
Then we went to visit my sister and brother-in-law in Boston. They took us to eat at Maggiano's.
I am sorry to say that there was no comparison. The Olive Garden just didn't do anything for me anymore.
And to make matters worse, they took my favorite dish off the menu!!!
I have tried a couple of other things there and they have all been sub-par.
But that isn't the point.
The point is that I saw the official recipe for Chicken Giardino on The Hungry Housewife.
I had never thought to check The Olive Garden's website for the recipe, but she did. And she made Chicken Giardino and loved it.
I was curious to see if I could recreate this yummy dish at home, so I did.
And it was delicious.
If they brought my beloved Chicken Giardino back to the menu, The Olive Garden might just see me again. But maybe not, because now I know that I can make it myself.

CHICKEN GIARDINO

(Olive Garden)
Ingredients
Sauce: ****I made double batch of this sauce****
1 Tbsp butter
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
¼ cup chicken broth
¼ cup water
¼ cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste
Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¼ cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of ½ lemon
Vegetables:
¼ cup extra-virgin olive oil
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut
1 cup broccoli florets, blanched
½ cup frozen peas
1 cup spinach, cut into ½” pieces
½ cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions

Sauce Preparation:
MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
Chicken & Vegetables Preparation:
COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and sauté until cooked through.
ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley

Coming for the weekend- S'mores!

Asparagus and Zucchini Frittata with Flaky Buttermilk Biscuits

Here are a couple of recipes that I pulled out of magazines and threw together for a quick dinner the other night. The biscuits really were easy and fast and I was surprised at how much height they got. The frittata was also quick and delicious.
I think that dill goes really well with egg dishes and that was the main herb in this frittata. The great thing about a dish like a frittata is, you can use whatever veggies you have on hand and change up the cheese or herbs to make it a totally different dish. I love dinners like this that can be made quickly, are healthy and fill you up.

Asparagus and Zucchini Frittata

12 oz fresh or 1 10-oz pkg frozen asparagus

1 small yellow bell pepper, chopped

1 small zucchini, halved lengthwise and sliced

1/3 cup chopped onion

1/2 cup chopped bottled roasted red peppers

1/3 cup shredded mozzarella cheese

8 eggs

1/2 cup skim milk

1 Tbls fresh dill or 1 tsp dried dill

3/4 tsp salt

1 tsp ground black pepper

2 Tbls all-purpose flour

3-4 Tbls finely shredded fresh Parmesan

1. Heat oven to 350 degrees F. Lightly coat a 2-qt rectangular baking dish with cooking spray; set aside.

2. If using fresh asparagus, trim woody bases. Cut into 1-inch pieces.

3. In a large saucepan, bring 1 inch water to a boil. Add asparagus, yellow pepper, zucchini and onion. Cover and simmer until just tender. Drain well. Stir in roasted peppers. Spread asparagus mixture evenly in baking dish and sprinkle with half of the mozzarella cheese.

4. Whisk together eggs, milk, dill, salt and pepper. Whisk in flour, making sure it is completely combined. Pour over vegetables on baking dish.

5. Bake, uncovered, about 35 minutes or until slightly puffed. Sprinkle with remaining mozzarella and Parmesan. Let stand for 10 minutes before serving.

Flaky Buttermilk Biscuits from Cooking Light

A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or reroll to a 3/4-inch thickness.

9 ounces all-purpose flour (about 2 cups)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled butter, cut into small pieces

3/4 cup fat-free buttermilk

3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.




Up Next- Twd- Tartest Lemon Tart