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Ravioli with Roasted Zucchini

August 23, 2011 ·

For the second recipe of ‘Zucchini Week,’ I am very excited to share this Ravioli with Roasted Zucchini recipe. This dish has immediately vaulted its way into our rotation, and frankly we have been trying to find excuses to make it again and again and again. It’s that good and easy too!

We are huge garlic fans, so I thought slices instead of crushed would be a nice change. The garlic pieces become a little crispy, which adds nice texture to the dish and the flavor is incredible. The crushed red pepper gives this dish a little kick as well. All together, this becomes the perfect topping for ravioli, or any pasta really.

Ravioli with Roasted Zucchini
Yields 4 servings

4 small zucchini, sliced into 1/4-inch rounds
2 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper
6 garlic cloves, sliced
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon freshly ground pepper
1 pound fresh cheese or spinach ravioli
3 tablespoons chopped parsley

Preheat oven to 400. Spray baking dish or rimmed baking sheet with cooking spray. Set aside. Bring a large pot of water to a boil
In a small bowl, mix olive oil and crushed red pepper.
Add zucchini, garlic and 3 tablespoons cheese to oil mixture and toss until thorougly coated.
Place zucchini mixture in a single layer on a baking dish or rimmed baking sheet. Bake for 25-30 minutes, tossing halfway through, until tender and golden brown.
Meanwhile, within the last 5-10 minutes of baking time, add ravioli to boiling water and cook per package directions (or 3-5 minutes until they float). Drain and place in large bowl.
Toss ravioli gently with roasted zucchini and garlic, half the parsley, and half of the remaining cheese. Serve immediately, topping with remaining parsley and cheese.

Adapted from Real Simple

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: cheese, dinner, easy, pasta, roasted, zucchini

Magic Burgers

August 19, 2011 ·

We don’t eat a lot of meat in this house, but it’s been a while so why not, right? Mike is a huge burger fan and often gets a stuffed burger of the day from a local restaurant. Even though he loves to get those burgers out, he has been requesting I make Magic Burgers for some time now. I’m not sure where the term Magic Burgers came from…actually I remember years ago I made these and after one bite somebody said they’re like magic. 🙂 So anyway…

I like my burgers plain or with cheese, maybe even potato chips. But absolutely no ketchup, no bacon, no pickles, you get the idea. Since I don’t like relying on toppings to flavor my burgers, I add flavor to the patties.

This is a basic recipe and very easy to put together. I usually just eyeball the ingredients, but have listed below the approximate amounts for what I use. Sometimes I sub green onions for the red onions, which is really good too. Quick and easy to make, these burgers are a perfect last minute dinner just in time for the weekend.

Magic Burgers
Yields 4 burgers

1 pound extra lean ground beef
1/2 red onion, chopped
1/4 cup shredded cheddar cheese
2 garlic cloves, minced
Freshly ground pepper
Salt
Onion buns
Toppings (as desired)

In a large bowl, mix beef, onion, cheese, garlic, salt and pepper until blended (do not over mix).
Divide mixture into 4 patties (a little larger than the size of your buns) and shape them thinner in the center so they don’t puff up.
Put patties onto grill heated to medium high heat. Cook until juices appear on the top of the patties (approximately 4-5 minutes). Flip and cook on other side until done (about 4-5 minutes).
Place on top of bun and serve with desired topping.

Filed Under: main dishes, Recipes Tagged With: beef, dinner, easy, grilled, quick

Lime Tart

August 15, 2011 ·

While I’m a peanut butter and chocolate lover by trade, I would happily eat this Lime Tart for dessert every night. Truth be told, Mike and I may have enjoyed this tart for 4 nights in a row. I am still dreaming about it. It is refreshing, the perfect balance of tangy and sweet, creamy and just plain good!

Bonus – it’s very easy to make! The crust can be quickly mixed together and the filling can be made while the crust bakes. Next pour the filling in the crust (warm or cool), bake again and then chill. The hardest part is the wait!

Another bonus – this Lime Tart is done light! I used fat free sweetened condensed milk, and I used light butter. As a result, fat and calories were reduced by approximately 45% and 12% respectively, when compared to their full far counterparts. Even with these adjustments, this tart definitely tastes like an indulgence!

Since this dessert uses 4 egg yolks, naturally you will have 4 egg whites leftover. Stay tuned later this week, as I have an incredible and healthy veggie-filled use for those egg whites!

Lime Tart
Yields 8 servings

1 1/2 cup graham cracker crumbs

2 tablespoons plus 1/2 cup sugar

4 tablespoons unsalted light butter, melted

1 can (14 ounces) fat free sweetened condensed milk

3/4 cup fresh lime juice (from 3 to 5 limes)

4 large egg yolks

Pinch salt

Grated lime zest, for garnish (optional)

Preheat oven to 350 degrees.
In a medium bowl, mix together graham cracker crumbs and 2 tablespoons of sugar. Add butter and mix until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Pat into bottom and up sides. Place on baking sheet, and bake until crust is fragrant and slightly colored (about 10 minutes).
Meanwhile, in a medium bowl combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar – whisk until smooth.
Pour lime mixture into crust (warm or cool is fine). Return to oven, on baking sheet. Bake until filling is set around edge but slightly loose in center (20 to 25 minutes).
Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Garnish with zest, if desired, and serve.

Nutrition Information per Serving (1/8 of tart)

Calories = 321 ~ Fat = 7.4g ~ Carbohydrates = 58.3g ~ Protein = 6.2g

Adapted from Everyday Food

Filed Under: dessert, healthy, Recipes Tagged With: easy, lime, pie, tart

Pasta with Grape Tomatoes and Mozzarella

August 10, 2011 ·

The first time I made this pasta, I was a little underwhelmed. It was good, but not great. While I love pasta, tomatoes, mozzarella and chickpeas, there was something that just wasn’t doing it for me. However, I was not willing to give up on this recipe so easily. It had all the potential to be something fantastic, just clearly needed a little tweaking.

First, I decided to marinate the tomatoes and mozzarella in the vinaigrette while I cooked the pasta. I also added some garlic for good measure. It then became obvious. While thyme may offer a unique flavor, it was just not right in this dish. What goes best with tomatoes and mozzarella is…basil! Nothing beats classic caprese-inspired flavors.

As I hoped, with just a few changes, this dish became something extraordinary. It was simple, delicious and very easy to make. We enjoyed this pasta warm as an entree, but it would also be excellent served as a pasta salad. This quick and easy pasta has definitely landed a spot in our weeknight dinner rotation!

Pasta with Grape Tomatoes and Mozzarella
Yields 4 to 6 servings

1 tablespoons olive oil
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 tablespoons fresh basil leaves, plus more for garnish

1 pint grape or cherry tomatoes, halved

8 ounces fresh mozzarella, cubed

12 ounces pasta (any shape short pasta, any flavor; I used whole wheat & flax rotini)
1 can (15 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

In a large bowl, whisk together oil, vinegar, garlic and basil. Add tomatoes and mozzarella and toss until combined. Set aside.
Cook pasta in a large pot of boiling water until al dente, according to package instructions. Add chickpeas to pot for the last 2 minutes of cooking. Reserve 1/2 cup pasta water. Drain pasta mixture and return to pot.
Add tomato mixture to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce to coat the pasta (you may not need all of the water).
Season with salt and pepper, as desired and toss to combined. Serve, garnished with basil leaves, if desired.

Adapted from Everyday Food

Filed Under: Recipes, vegetarian Tagged With: beans, cheese, chickpeas, easy, pasta, quick, tomato

Chipotle Black Bean Tacos

August 1, 2011 ·

Chipotle Black Bean Tacos are a delicious meatless taco recipe filled with black beans and vegetables. {gluten free, vegetarian, vegan, depending on toppings}

Chipotle Black Bean Tacos | alidaskitchen.com

Chipotle Black Bean Tacos are my favorite dish for meatless Monday, taco Tuesday or any day. They are fabulous! These tacos are made with mashed black beans, onions, peppers, chipotle peppers, spices, salsa, some broth, and then topped with any of your favorite taco toppings. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

These Chipotle Black Bean Tacos can be vegan and gluten free, depending on the tortillas and/or toppings. I enjoy them as a vegetarian options, since I like to add a bit of cheese. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

Chipotle Black Bean Tacos

Author: Alida Fischbach

Yields: 6 servings

Ingredients

1 tablespoon canola oil
1 onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1-2 teaspoons chipotle chili in adobo sauce, minced
⅓ cup vegetable broth
2 15 ounce cans of black beans, drained and rinsed
½ cup salsa
6 10-inch whole wheat tortillas
Topping ideas for serving: spinach or lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, chopped green onions, salsa

Instructions

Heat oil in large non-stick skillet over medium heat. Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender.
Add garlic, chili powder, cumin and chipotle chilis, and cook until fragrant, about 1 minute.
Add beans and broth, and bring to a boil. Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened.
Remove from heat and stir in salsa. Mash lightly using a potato masher (or fork).
Stack tortillas, wrap in damp paper towel and microwave for 45-60 seconds.
Serve ⅓ cup filling for each tortilla along with desired toppings.

Notes

Adapted from Pink Parsley, originally from Cooking Light

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegan, vegetarian Tagged With: beans, black beans, dinner, easy, Mexican, quick, vegan, vegetable

Grilled Chicken Caprese

July 29, 2011 ·

Happy Friday everyone! I hate to the be the bearer of bad news, but can you believe the end of July is upon us? Summer is whizzing by in the blink of an eye. We are trying to take advantage of all that summer has to offer, though a few activities still remain on our ‘to do’ list. On the other hand, we certainly are taking every opportunity to grill (something we did not do once last summer, back when I was still working, and we were stuck in our pizza/pasta/p’eggs routine).

In any case, we are having a great summer here at Alida’s Kitchen, and I hope you are too!

After making Herbed-Grilled Tomatoes, I developed an appreciation for the delicious flavor of grilled tomatoes. So when I saw a Caprese Chicken recipe that grilled the chicken AND the tomatoes, it went on my ‘must make’ list immediately!

Grilled Chicken Caprese is a simple weeknight (or quick weekend meal) that takes little effort and yields an impressive result. First you make the marinade. Then marinate slices of the fresh mozzarella (yum!). While the cheese is marinating, you grill the tomato slices and chicken cutlets, which takes about 5 minutes. Last, simply put everything together, let it sit a little bit if you can, and then eat!

The result is a delicious Caprese-inspired grilled chicken dish that is quick and easy to make. The original recipe states it takes 30 minutes, which sounds about right…but that includes eating time! 🙂 Enjoy!

Have a great weekend!

Grilled Chicken Caprese
Yields 4 servings

2 tablespoons chopped fresh basil
2 tablespoons red wine or balsamic vingar
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
salt and pepper
4 slices of fresh mozzarella cheese, cut into 1/4-inch slices, halved and patted
4 chicken breast cutlets (or butterflied chicken breast halves)
2 teaspoons extra virgin olive oil
8 tomato slices (2-3 tomatoes), cored and cut into 1/2-inch slices

Make marinade/dressing: whisk together basil, vinegar, garlic and olive oil. Season with salt and pepper to your taste preference.
Take 2 tablespoons of the marinade and pour over mozzarella slices, turning the slices to make sure cheese is coated. Set aside.
Pat chicken dry and then drizzle about a 1/2 teaspoon of olive oil on each side of chicken cutlet and season with pepper.
Preheat grill to medium-high heat and spray grates with cooking spray or rub with oil.
Grill chicken and tomatoes until chicken is thoroughly cooked and browned and tomatoes are slighly charred (about 2 minutes per side).
Transfer chicken to platter and top each cutlet with 2 tomato slices. Drizzle with remaining vinaigrette and top with mozzarella. Cover with an inverted plate or tented foil and let sit for 5 minutes (up to 10 minutes, if you can wait that long). Serve.

Adapted from Cook’s Country, August/September, 2011

Filed Under: gluten free, healthy, Recipes Tagged With: chicken, easy, grilled, quick

Garden Pizza Puffs

July 25, 2011 ·

We eat a lot of muffins in this house. We also eat a lot of pizza. So when I stumbled upon a recipe for pizza made in a mini-muffin tin, it was like two worlds colliding into something brilliant!

Garden Pizza Puffs are cheesy, delicious and very easy to make. With only about 35 calories per puff, they are a fun and healthy option to satisfy your pizza cravings.

The original recipe is made with pepperoni, which would be pretty good. I thought it would be even better with made vegetables and herbs. The recipe written below reflects the vegetables that I used, though you can experiment with the same amounts of whatever meats and/or vegetables you like. I have also used whole wheat and all-purpose flours, and either one works great. The beauty of this recipe is the ability to customize everything to suit your preferences.

Served with a side of pizza sauce for dipping or with a dollop of sauce on each puff, these would make for a super cute appetizer at your next dinner party. Mike and I had 10 puffs each and called it dinner. These puffs would also be a tasty treat for kids.

Given the unlimited possibilities, I look forward to doing lots of experimenting with this recipe. In the meantime, we will just have to continue to test several variations of pizza puffs. Oh the sacrifices we make! 🙂

Garden Pizza Puffs

Yields: Yields 24 puffs (see note)

Ingredients

¾ cup all-purpose flour or whole wheat pastry flour
¾ teaspoon baking powder
¾ cup skim milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
2-3 garlic cloves, minced
½ cup red onion, chopped
½ cup roasted red pepper, chopped
1½ teaspoons Italian seasoning
¼ teaspoon crushed red pepper (optional)
pizza sauce, for serving

Instructions

Preheat oven to 375 degrees. Spray a 24-cup mini-muffin pan with cooking spray and set aside.
In a large bowl, whisk together flour and baking powder. Whisk in the milk and egg. Fold in the cheese, garlic, onion, roasted red pepper, Italian seasoning, and crushed red pepper (if using). Let stand for 10 minutes.
Stir the batter and divide evenly among the mini-muffin cups (fill to about ½ to ⅔ full).
Bake until puffed and golden, 20 to 25 mintutes. Let cool in pan for 5 minutes. Remove from pan serve with pizza sauce.

Notes

Yields 12 puffs in a regular-sized muffin pan - adjust baking time to 25 to 30 minutes.

Adapted from Rachael Ray

Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: baby/toddler, cheese, dinner, easy, pizza, quick, vegetable, whole wheat

Herbed Balsamic Grilled Chicken

July 22, 2011 ·

I love cooking marinated chicken on the grill. It is such a quick and easy way to make a delicious dinner. Mix the marinade, pour it in a Ziploc bag, put chicken in the bag and let is sit. Easy.

So when I saw this recipe for Herbed Balsamic Grilled Chicken, it was calling my name. I made a few changes to the recipe, which are reflected in the recipe written below. I reduced the oil, added garlic and substituted Italian herbs seasoning for the herbes de Provence. Combined with the balsamic vinegar, I dare say the combination resulted in the best grilled chicken ever!

Herbed Balsamic Grilled Chicken is a light, healthy and versatile dish that can easily go with any vegetable, starch or salad.

Herbed Balsamic Grilled Chicken
Yields 4 servings

1 pound chicken breast or breast tenders
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 1/2 teaspoons Italian herb seasoning
2 cloves garlic, minced
Freshly ground pepper, to taste
Pinch of kosher flake salt

In a small bowl, whisk the vinegar, olive oil, garlic, herbs, salt and pepper until combined.
Put chicken in a Ziploc bag. Pour vinegar mixture in bag with chicken, making sure chicken gets coated. Refrigerate for at least two hours, turning the bag occasionally.
Grill chicken over medium-high heat until cooked thoroughly (approximately 4-5 minutes per side).

Adapted from Cooking with Chrissy, originally from Bon Apétit, June 2009

Filed Under: healthy, main dishes, Recipes Tagged With: chicken, dinner, easy, grilling

Whole Wheat Peanut Butter Muffins

July 20, 2011 ·

Whole Wheat Peanut Butter Muffins are a healthy muffin recipe made with buttermilk, brown sugar and topped with chopped peanuts and chocolate chips.

When I boldly declared Whole Wheat Peanut Butter Muffins as my favorite muffin of all time, Mike was not surprised in the least. Not only do they have peanut butter, which I love, but they also have brown sugar and buttermilk, two of my favorite baking ingredients. Chocolate chips and chopped peanuts don’t hurt either. 🙂

Today I am sharing with you a muffin recipe that I thought was lost forever. Many years ago, I bought a bag of whole wheat flour, and featured on the back was a recipe for peanut butter muffins. I decided to give the recipe a try and was blown away. The muffins tasted just like a peanut butter sandwich only in muffin form. They were incredible.

Fast forward years later, after many moves, the recipe sadly got lost in the shuffle. Until now! I googled away and found my beloved recipe at A Tasteful Garden. I had all of the ingredients on hand, so immediately got to work.

I decided to swap canola oil for butter and add chopped peanuts on top. I also used mini chocolate chips. I like that with small chips, it seems as though you get more chocolate per bite. As with most quick breads made with whole wheat flour, these muffins are dense and hearty. I find they are best enjoyed with a big glass of milk.

These muffins are even better than I remembered, and now thankfully will never be lost again!

Whole Wheat Peanut Butter Muffins

Yields: 12 muffins

Ingredients

2¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt (optional)
¼ cup canola oil
½ cup brown sugar
¾ cup peanut butter
2 teaspoon vanilla extract
2 large eggs
¾ cup buttermilk
1 cup semi-sweet mini chocolate chips (optional)
⅓ cup chopped peanuts, for topping (optional)

Instructions

Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or muffin liners. Set aside.
Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl.
Cream together the oil and brown sugar. Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape sides of the bowl often to make sure everything is evenly mixed.
Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Fold in chocolate chips, if using.
Divide batter evenly between prepared muffin pan. Sprinkle with chopped peanuts, if using. Bake until golden brown, 22-24 minutes. Remove from oven and allow to cool in pan for 5 minutes, then move to wire rack to cool completely.

Adapted from King Arthur Whole Wheat Peanut Butter Muffins, found on A Tasteful Garden

Filed Under: breakfast, Recipes Tagged With: brunch, buttermilk, chocolate, easy, muffins, peanut butter, quick, snack, whole wheat

Herbed-Grilled Tomatoes

July 13, 2011 ·

Growing up, I remember summer was filled with an abundance of zucchini, rhubarb and tomatoes. According to me, zucchini was best served as bread, rhubarb was best served as crisp and tomatoes were best served to someone else. I was not a fan of tomatoes.

Actually, I still do not care for plain tomatoes, unless they are in a salad. I like my tomatoes made into something. And I must say, these Herbed-Grilled Tomatoes are definintely something!

Of course you can’t go wrong with balsamic vinegar, fresh basil and garlic. In fact, that makes for a pretty common (and tasty) vinaigrette. The role of the marinade in this dish is perfectly subtle.

What takes these tomatoes from ordinary to extraordinary is in the grilling. The charring from the grill, combined with the marinade, results in tomatoes literally bursting with fresh flavor. Topped with Parmesan cheese, Herbed-Grilled Tomatoes are an easy, healthy, and delicious side dish made on grill.

Herbed-Grilled Tomatoes
Yields 4 servings (2 tomato halves per serving)

1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
3-4 garlic cloves, minced
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 medium tomatoes, halved
1 tablespoon grated fresh Parmesan cheese

In a wide shallow bowl (13 x 9 baking dish works well) mix together the olive oil, vinegar, garlic, basil, salt and pepper.
Add tomatoes, and turn to coat them on all sides.
Prepare grill: brush grates with oil or spray with cooking spray, and preheat to medium high.
Place tomatoes, cut sides down, on the grill rack. Brush once with remaining marinade, and then discard marinade. Grill about 5-7 minutes on each side, or until tomatoes begin to blister, soften and brown. (Note: They can burn easily so keep an eye on them.)
Remove the tomatoes from grill and top with parmesan cheese. Garnish with fresh basil leaves, if desired. Serve immediately.

Adapted from Health, June, 2007