Couscous Stuffed Peppers

Tonight I tried another Giada recipe in order to use some of the basil and garlic scapes from our CSA distribution.

It was delicious. The couscous was yummy and the basil sauce was garlicky and delicious, like a basil chimichurri sauce. I made a few adaptations to the recipe: I left out the currants (too much to ask of Brian to eat both garbanzo beans and currants in the same recipe) and I substituted the creme fresh with sour cream. I also swapped a garlic scape for the clove of garlic, which may explain the fresh garlic taste to the sauce. And the only couscous I could find at the store had pinenuts in it, which I think added a nice crunchy kick.

Brian and I both scraped our plates clean, but Jack turned his nose up at all but the chickpeas. He did, however, devour the locally made chicken-basil-feta bratwurst I bought to go with the meal and he scooped up the sauce with his spoon. I think he would like couscous if it didn't come in a pepper, so we'll have to try scooping his out next time.

Sandwich Experiment #1

Today I decided to attempt to duplicate the Sweetilicious veggie delight sandwich for my lunch.

I used Great Harvest 9 Grain bread (only the best for a sandwich) and spread one slice with reduced fat onion and chive cream cheese. Then I put thinly sliced golden delicious apples on top, followed by spinach leaves and extra sharp cheddar. Then I grilled it in the George Foreman grill.

The result: a very yummy sandwich and a feeling like I was dining somewhere much fancier than my house. Definitely a sandwich I'll make again, maybe even for dinner sometime this week.

Since I have the bread in the house, I'll be trying different sandwich combos most of the week. We'll see what inspires me tomorrow.

Our First CSA Basket

In the spring, Brian and I decided to buy a share in Titus Farms, a local fruit and vegetable farm, in order to receive weekly vegetable allotments throughout the summer and fall (June 30 - November 3). This is called community supported agriculture or CSA.

Yesterday I picked up our first CSA distribution. Because it's still early in the growing season, we didn't receive a huge basket, but it was still plenty for us. I could choose five of any item: swiss chard, beets, collard greens, mixed lettuces, cucumber, garlic scapes, basil, mixed herbs, or strawberries. I chose swiss chard, lettuce, basil, cucumber and strawberries (much to Jack's delight).

Last night, I made a white bean chicken chili, using the swiss chard. I figured for our first try, it'd be better to disguise it from Jack and Brian both. The chili turned out quite yummy and both of my men gobbled it up. Here's the link to the chili: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html

For dessert, I made my grandma's vanilla pudding recipe to serve with the strawberries. This is a rare occasion in our house because the recipe involves stirring the pudding non-stop for about half an hour. Needless to say, my hand felt like it was going to fall off before the pudding was done. But the results were worth the effort -- it is far tastier and far healthier than the Jello variety, and it was a perfect compliment to the tiny, fresh strawberries from the CSA. Jack was begging for more when he finished his bowl.

Here is Grandma's recipe:

1/3 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
2 3/4 c. milk
2 T. butter
1 tsp. vanilla

In a medium saucepan, mix the sugar, cornstarch and salt. Then slowly stir in the milk (I used a combo of our skim milk and Jack's whole milk). Heat over medium heat, CONSTANTLY STIRRING. Let the pudding come to a boil for one minute (still stirring) and then remove it from the heat -- it takes almost 30 minutes to come to a boil. Don't rush it. Once you've moved it off the stove, stir in the butter and vanilla. Pour it into individual bowls and chill in the refrigerator at least an hour or two. Top with berries or cinnamon to serve.

Next week, we'll be using the basil to make Spaghetti with Smoked Almonds and Basil. Yum!

Barefoot Contessa Chocolate Cake

For Father's Day, I decided to make Brian a chocolate cake, since I pooped out on his birthday cake and we ended up getting a key lime pie instead. I noticed that the Barefoot Contessa cake was basically the same recipe as my grandma's cake, except that Ina adds a cup of hot coffee instead of a cup of boiling water. Any cake that involves coffee seems like a winner to me, so I thought I'd give it a try.

The cake turned out delicious -- very moist and yummy, except the middle didn't rise the way I'd like it to. I don't know if it was because I used 8" pans or because I used older baking soda. Either way, I'd try it again and hope for a more rounded center.

The frosting is extremely buttery but very yummy. Jack happily licked the spoon and showed his approval with a chocolate mustache.

We'll be trying the finished product after dinner.

Spinach & Sausage Alfredo Lasagna

I had this lasagna at my neighborhood baby shower and had to get the recipe... even though it is incredibly rich and naughty, it's delicious and worth the splurge.

12 oz. (or 9-10) lasagna noodles
1 lb. pork Italian sausage (I like Bob Evans)
10 oz pkg. frozen spinach, thawed and squeezed dry
1 jar alfredo sauce (preferably with garlic)
1/2 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten
2 c. shredded cheddar
15 oz. carton ricotta cheese
1/2 c. parmesean cheese
1 c. shredded mozzarella

Soak noodles in hot water for 15 minutes. Drain.

Brown sausage and drain. Add spinach, alfredo, salt and pepper.

In a bowl, combine egg, cheddar, ricotta and parm.

In an ungreased 9x13 pan, dish 1/3 sausage mixture, 3 noodles, and 1/3 cheese mixture. Repeat twice. Top with mozzarella.

Cover with foil and bake at 350 degrees for 45 minutes. Let stand 15 minutes before cutting.

Paula Deen's Cheesey, Buttery Macaroni

Tonight I tried a Paula Deen recipe that Brian had been drooling over for a few months (he drools over Paula Deen in general -- I think he has a secret crush). It was for Creamy Macaroni and Cheese but supplemented with a can of cheese soup. I shuddered when I saw the recipe, but it actually turned out pretty good. Of course, the half a stick of butter and the 3+ cups of cheese didn't hurt any.

It was relatively easy to assemble and then cooked in the Crock Pot for three hours while I played with Jack and we met with our financial adviser -- a nice way to fix dinner and then forget about it.

Although I don't love it as much as the more sophisticated flavors of the Barefoot Contessa's Macaroni and Cheese, I do think we'll probably make the recipe again when we're craving some comfort food.

Sous Chef, Part 2

On Saturday, I made a carrot cake with cream cheese frosting for my parents and grandma. Jack, as usual, was on hand (in sling) to assist. Once I finished the frosting, Jack helped lick the beaters (his first time!). He thoroughly approved.