Corn and Poblano Lasagna

December 27, 2012 by Mackenzie

Libby and I came across this recipe in the Food Network magazine and thought we would try it out for a potluck we were going to. Everyone loved it at the potluck so we made it again for ourselves the following week. Then, it’s so good that I had to make it for my family when I went home for Christmas. All that to say, it’s REALLY good!!!
It’s definitely not a traditional lasagna with sausage and tomato sauce… this has a corn cream sauce and is loaded with veggies so it is even on the healthier side!

Corn and Poblano Lasagna
Recipe from Food Network Magazine
Makes one 9×13 – serves 8-10

Ingredients
4 poblano chile peppers
4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups frozen corn kernels (thawed)
2 cups heavy cream
1 teaspoon fresh thyme
Kosher salt and freshly ground pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
12 (7-by-3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca or mozzarella cheese

Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with a plate and set aside 5 minutes. Peel off the skin with your fingers, then cut the peppers into 1-inch strips.

Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add 2 minced garlic cloves and saute 1 minute. Mix in the corn and saute 5 minutes. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth. Add 1/4 teaspoon salt, and pepper to taste.

Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic clove and cook 1 minute. Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper.

Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch baking dish. Cover with 3 lasagna sheets. Layer one-quarter each of the poblano mixture and cheese over the pasta. Repeat the layering 3 more times. Cover with aluminum foil.

Bake until the pasta is tender, about 50 minutes. Turn on the broiler. Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes. Let stand 15 minutes before serving.

Winter Salad with Sweet Potatoes, Pomegranate Seeds, Goat Cheese and more!

December 6, 2012 by Mackenzie

Libby and I made this salad for dinner last night and it was oh so good!! Libby made it up so I’m giving her all the credit 🙂 It’s awesome and will definitely be made again soon!

Winter Salad

Serves 2

1. Peel sweet potatoes and cut into 1 inch chunks. Toss with olive oil and salt and pepper and bake until tender, about 25 minutes.

2. To make the vinaigrette, whisk together: 1/2 tsp dijon mustard, 1 tsp of brown sugar, 1/8 cup of balsamic vinegar, 1/4 cup of olive oil and salt and pepper. We eyeballed these ingredients and did our best just now to think of how much we used… so definitely taste and see if it needs more of anything.

3. In a large bowl, add mixed greens, walnuts, goat cheese, pomegranate seeds, dates, sweet potatoes and vinaigrette! Serve with a piece of toast with honey butter.

photo-16

Quinoa Mac and Cheese

November 5, 2012 by Mackenzie

This was our yummy dinner tonight! Super easy, healthy and satisfied my craving for mac and cheese!

Quinoa Mac and Cheese

Recipe adapted from Iowa Girl Eats

Photo courtesy of Iowa Girl Eats

Servings

Serves 6-8

Ingredients

2 tsp olive oil
1 med. leek white and pale green parts halved and sliced (1 cup)-OR chives are fine too
1/2 cup diced tomato, or red/green pepper
1 1/2 cups quinoa, rinsed and drained (OR you can just use pre-cooked and cut back on the water and cooking time)
good pinch of salt
a few grinds of seasoning salt
2 cloves garlic, minced
3 cups of water (or stock)
2 large eggs
1 cup soy milk, non-fat milk, or milk of choice
1 1/2 cups grated Cheddar cheese, more for sprinkling- NOTE: (You may find you need more cheese, BUT I use this amount to still keep the dish ‘lighter’ yet very flavorful.)
Optional- Crushed Red Pepper, Panko Bread crumbs for topping
Toppings (optional)- salsa, hot sauce, sour cream, scallions (you get the picture)

Directions

Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
Add 3 cups water (or stock) and season with salt and the Seasoning Salt (I like Lawry’s or Everyday Seasoning). Cover and reduce heat to med-low and simmer 15-20 mins or more, (depends and also what kind of quinoa you use) or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
Preheat oven to 350 F. Coat 13×9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese (if you feel you need more cheese, add here.) Stir very well and let some of the cheese melt. (Will seem a little “soupy,” do not worry, it will all mold together.)
Transfer to prepared baking dish and if using Panko crumbs or Bread crumbs, add now. You can also sprinkle a bit more cheese on now if you prefer for topping. Bake 25-35 mins, (or until browned around edges.)
Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread.

NOTE: Many readers wanted to know how many calories this AMAZING meal has. Divided into 6 servings: 339 Calories per serving.

Roasted Acorn Squash with Wild Rice Stuffing

November 4, 2012 by Mackenzie

Libby got some acorn squash a few weeks ago and we’ve been wanting to make something with them. She found this recipe and so we tried it on Friday night and it was so good! It’s a perfect fall meal!

Roasted Acorn Squash with Wild Rice Stuffing
Makes 6 servings
Recipe from chow

The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container.
You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator.

INGREDIENTS

3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

INSTRUCTIONS

Heat the oven to 450°F and arrange a rack in the middle.
Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.
Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

Corn, Zucchini, Green Chilies and Lime Salad

July 25, 2012 by Mackenzie

A couple of weeks ago, Tom made his delicous chicken tacos (recipe to come at a future date!) and put me in charge of a side dish. I found this recipe via pinterest and it looked good so we went for it!

And boy was it a success! The flavors were a fantastic mix – sweet summer corn, citrus from the lime, and intensity from the garlic and cilantro… It definitely has a kick to it though so beware of how much of the jalapeno you put in 🙂

Corn, Zucchini, Green Chili and Lime Salad

Recipe adapted from gluten-free goddess recipes

Serves 6

Ingredients:

2 tablespoons olive oil

4 smallish zucchini squash, sliced into half moons

3 ears of fresh corn, kernels sliced off

3 ripe plum tomatoes, seeded, diced

1/2 cup roasted mild green chile, chopped

4 oz. chopped jalapenos

4-5 cloves fresh peeled garlic, chopped

Sea salt, to taste

Lemon pepper, to taste

2-3 good pinches of ground cumin

A drizzle of raw agave sweetener

Juice from 1 fresh large lime (more juice or water, if needed)

3 tablespoons chopped fresh cilantro

Lime wedges for serving

Directions:

Prepare all ingredients (chop, slice, etc). Do it now, because it all comes together fast and you need to be ready!
Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden. Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.
Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed. To serve, stir in the fresh cilantro. Top with lime wedges.

Rotini with Chicken, Roasted Asparagus and Balsamic Butter

June 14, 2012 by Mackenzie

Pasta sounded really good tonight and spence gave me the go-ahead to try this recipe!

This is similar to the Brown Butter Chicken Penne that I made a month or so ago… but with the asparagus and the balsamic…mmmhhmmm! A delicious new twist!

Rotini with Chicken, Roasted Asparagus and Balsamic Butter

(Adapted from Food and Wine)

Serves 4

1 pound asparagus

2 tablespoons olive oil, divided

2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1 pound boneless, skinless chicken breast, cut into pieces

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

1/2 cup plus 2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 pound rotini pasta

1 stick butter, cut into pieces

1/3 cup grated Parmesan cheese, plus more for serving

1. Heat oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with 1 tablespoon of olive oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

2. Meanwhile, heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Pat chicken dry with a paper towel, then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes. Remove and set aside in a bowl.

3. While the asparagus and chicken are cooking, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. This will take 10 minutes or so and you can start the water boiling for the pasta at this time. When there is about 3 tablespoons of vinegar left, stir in the brown sugar and the remaining 1/4 teaspoon of pepper. Remove from the heat.

4. Cook the rotini in a large pot of boiling, salted water until just done – according to the package. Drain the pasta and toss with the butter, vinegar, Parmesan, asparagus, chicken and the remaining 1 3/4 teaspoon salt. Serve with additional Parmesan.