Gazpacho

Growing up, the best summer days consisted of long days at the pool, a slushie from the snack shack, a glass of Mom's sun tea and a cold bowl of gazpacho for dinner. 

We always knew when gazpacho day was coming as the gigantic glass jar would make an appearance and when Dad got home from work he'd start chopping vegetables.  We always had to wait a day or two for it to "cook" (or marinate) but the wait was always worth it.

The only difference between my gazpacho and my dad's is that mine tends to always be the same where as dad can not make the same recipe twice (which is ok as I've never been disappointed by what he made!) You can also serve this with grilled chicken or a steak to make it a more balanced/heartier meal. 

Gazpacho 

(serves 6)

(based off my Dad's... kinda)

1 bottle (46 oz) V8 juice

1/2 small red onion

1/2 English cucumber

10 baby carrots

1 large bell pepper

4 stalks celery

1 clove garlic 

1 T worcestershire sauce

1 T white vinegar 

1 tsp lemon juice

salt/pepper to taste

Optional balsamic vinegar and croutons 

In a large bowl (with cover) pour in the entire bottle of V8 and add seasonings.  Chop vegetables into small bite size pieces and mince garlic (you could also use pre-minced garlic, 1 tsp) and add to the bowl.  Stir to combine, cover and set in the fridge for at least 8hours.  

When you serve add a drizzle of balsamic vinegar and croutons. 

ENJOY!!!!

Kale Salad

As well all know, I like to eat and bake a lot of cookies.  I do cook a lot but I've yet to give someone a plate of cookies and hear "well, these taste good BUT I'd rather have some eggplant parm" 

The first time I tried kale, it was roasted and I wasn't impressed.  The second time, I held my reservations but wanted to be polite so I took a small helping.  And I'm glad I did!  

This salad is super easy, quick and more importantly delicious!  

Kale Salad

(original recipe shared by Julie and Kate) 

(serves 4)

1 bag pre-washed Kale (easily found at Trader Joe's)

Extra Virgin Olive Oil

1/2 fresh lemon

1 avocado, chopped

1/4 raw red onion, chopped

(optional: chopped raw walnuts)

Directions

Wash kale and seperate the thicker stem pieces from the leaves.  Discard stems.

Put into large serving bowl. Massage olive oil into leaves kale, this is to taste but there shouldn't be any EVOO in the bottom of the bowl; a little oil goes a LONG way.  Add avocado and onion and mix together.  Squeeze lemon juice over salad 

 ENJOY!

(right now, Stella & Dot (/Julie) is offering a huge promotion with rewards cash good towards a July purchase.  Offer ends in June so HURRY and check it out :))

Roasted Chick Peas

Or... my accidental dinner. 

Seriously, I made these on a whim and while watching a movie, accidentally ate the entire pan!  

This recipe may be one of the easiest ones I have ever seen, made and posted.  I did take the extra time to peel all my chickpeas but it's a great small motor activity! 

ROASTED AND SEASONED CHICK PEAS

(makes 2 cups/ from How Sweet Eats)

1 can chick peas (drained/rinsed)

Olive Oil Spray

Seasoning (I eyeballed sweet paprika, pepper and garlic salt)

Directions

Preheat oven to 450. Line baking sheet with aluminum foil.

Drain, rinse and shell chick peas. Dry thoroughly.  In a single layer arrange chick peas.  Spray with olive oil and sprinkle, evenly, with seasoning.

Bake 10 minutes, flip and bake an additional 10 minutes.

ENJOY!

Roasted Green Beans

Confession time, I do not like green beans.  

I'll eat a little bit if they're baked in mushroom soup and topped with fried onions.

But really, nope. Not a fan.

Enter these lovelies.

I first made these a few months back when I made a gourmet dinner for my brother and sister-in-law (they are fans of the "greenie- beanies") and I was shocked when I couldn't keep my hands off of them.

I have since made them three more times and every time I'm shocked by how good they are.

ROASTED GREEN BEANS

1 package "Haricots Verts" /french style green beans

Olive oil

Salt, Pepper and freshly crushed garlic

(other seasonings you prefer work too!)

Directions

Preheat oven to 400*.  Rinse green beans. Spray a large baking sheet with cooking spray.

Toss green beans in olive oil and seasonings and arrange on baking sheet in a single layer.

Bake for 20-30 minutes until crisp.

ENJOY!!!  

**(In my experience I've found 1 package from Trader Joe's feeds 3 people)**

***(You MUST use the thinner French style bean, the other types contain too much water and do not crisp/roast) ***

Roasted Tomatoes

I don't think it's any big secret that I LOVE tomatoes.

I like them in caprese dishes

I like them all sauced up.

And I also love roasting my veggies.

Roasted (grape) tomatoes become sweet, juicy and the perfect compliment to a steak dinner.

Roasted Tomatoes with Feta

(serves 4)

2C grape tomatoes (rinsed and dried)

4 TBS extra virgin olive oil

2 tsp garlic (minced)

salt and pepper

1/4C feta

Directions 

Preheat oven to 400*

In a large baking dish arrange tomatoes in a single layer.  Toss with olive oil to coat and season with garlic, salt and pepper. 

Roast in oven for 30 minutes or until tomatoes start to burst. 

Remove from oven and, using a slotted spoon, transfer tomatoes to serving dish. Top with feta and serve immediately!

(note: why the slotted spoon? the tomatoes will continue to create their own sauce, so I think it's best to drain the tomatoes originally)

ENJOY!!!

Tomato Caprese Salad

I've blogged a few caprese recipes but I realized I haven't posted the original!

In case you've missed the previous posts,

Caprese is a light Italian style appetizer using fresh tomatoes, mozzarella cheese, basil and balsamic vinegar.  

Tomato Caprese Salad

(makes about 12 pieces)

3 roma tomatoes sliced

12 small slices of fresh mozzarella cheese

12 fresh basil leaves

salt, pepper, and balsamic vinegar

Directions

On a platter arrange tomato slices in a single layer. Top each slice with a slice of cheese and basil leaf.  Lightly season with salt, pepper and a drizzle of balsamic vinegar.

ENJOY!

Eggplant Parm

Disclaimer:  this may be a cheater recipe. 

Pretty much, this is my chicken parmesan recipe with eggplant subbed for chicken.

BUT it was 

a) absolutely delicious

and

b) my first time using eggplant!

The eggplant was actually quite easy to prepare.

I really think picking it out was the hardest part!

(I picked one that was a little softer and made a hallow sound when I tapped it)

 Eggplant Parmesan 

(serves 2-3)

1 medium eggplant

3 cloves of garlic, minced

olive oil

salt/pepper

1 jar tomato sauce (I used a chunky tomato basil)

1/2 cup shredded mozzarella cheese

shredded parmesan cheese

fresh basil 

Directions

 (preheat oven to 350)

Peel and slice eggplant (hamburger style) into equal sized slices.

Place (evenly spaced) eggplant slices on baking sheet and sprinkle with miced garlic, olive oil and salt and pepper.

Bake for 30 minutes and then top with tomato sauce and shredded mozzarella cheese

Bake for an additional 5 minutes (until cheese is melted)

Sprinkle with shredded parmesan and top with fresh basil leaves.

ENJOY!!!

Quick and Easy Pasta Salad

      Pasta Salad is a quintessential part of summer. 

Pasta salad goes great at any backyard barbecue, picnic dinner or even at the beach 

(AND it's also an excellent "morning after" meal (for when those summer nights don't seem to end before the next day begins!)

I love this pasta salad because it's quick, fresh, colorful and I tend to have all the ingredients on hand.

Pasta Salad 

1 lb of a curly noodle pasta (I use farfalle) 

10 baby carrots (sliced and cut in to bite size pieces)

1 yellow bell pepper (seeded, sliced, and cut into bite size pieces)

1 small cucumber (sliced and cut into bite size pieces)

1 cup of your favorite Italian dressing (I use Kraft Roasted Red Pepper)

10 grape tomatoes cut in half for garnish

Directions 

Prepare pasta according to label. 

While pasta cooks, cut and slice vegetables.  After pasta cooks rinse in cold water and place in large bowl. Add chopped vegetables (except tomatoes) and Italian Dressing.  Mix thoroughly and add tomatoes.  Place in fridge to chill for at least an hour!

Enjoy! 

(oh! If you haven't heard I'm hosting a Virtual Stella and Dot Trunk Show!  Go show off some new jewelry and pasta salad at your next summer event!) 

Roasted and Mashed Cauliflower

Don't judge me.

I make delicious cookies and treats and I can whip a chicken dish up real quick.

But we need to eat veggies.

 I personally prefer most of my veggies either raw or in V8 form but

I also like my veggies roasted

(in particular: peppers, squash and asparagus and now, cauliflower)

This barely taste like cauliflower.  It's blended down to a mashed potato consistency and has been deemed AMAZING by the people I've served it to.

Roasted and Mashed Cauliflower
(serves 2-3)
1 head of cauliflower, cut into floretes
Extra Virgin Olive Oil (enough to evenly coat the cauliflower)
1/4 tsp Salt and Pepper

Preheat oven to 400* F

Directions
After cutting cauliflower- coat with olive oil and place cauliflower in center of baking sheet.  Sprinkle with salt and pepper.
Place in center of oven and let roast for 20-30 minutes until browned.

Once browned and softened, put in food processor (or blender or immersion blender) and puree until it resembles mashed potatoes.

At this point you could add garlic powder and other seasonings to taste.  If the cauliflower isn't soft enough, add a tablespoon of milk to aid in puree-ing.

 ENJOY!


(please come back on Thursday, I'll have a delicious cookie to make up for the cauliflower :)) 

 

(and next week I'll tell you what's with the cauliflower)

Shredded Carrots with Raisins

This recipe ties back to the carrot cake cookie recipe.  I mentioned in that post that baking is precise and that's one of the reasons I love it.  Now cooking, cooking is completely subjective and, really, anyone can do it! 

 I had leftover shredded carrots and raisins to use (leftovers from the cookies) and I had an idea.

Using shredded carrots, raisins, butter and brown sugar I created a simple side dish in under 15minutes.

Recipe:

2 Tablespoons butter

3 1/2 C shredded carrots (I just used what I had left)

1/4 C raisins

2 Tablespoons brown sugar

In a sautee pan, melt butter and add carrots.  Stir the carrots until they have softened.  Once the carrots are soft, add raisins and brown sugar and keep on heat (stil stirring!) for about 3 minutes. 

I served mine over rice and it was the perfect combination of mild sweetness to go with the spicy chicken breast my roommate made. 

Enjoy!!!