1. I’m making Calzones for the Boys!

    libbyaavery:

    I have 1-2-3 Guys over playing as per usual a lengthy board game filled with lots of frustration and yelling.

    They already ripped through almost an entire red velvet cake today that I made (savages!)

    So I figured it was time to give them some sustenance. 

    I got the recipe for the crust from Here:http://cafeamy.blogspot.jp/2008/07/basic-calzone-dough.html

    but here’s my way of saving you the click.

    I love calzones. This is a very easy and delicious recipe. The dough comes out crispy and chewy at the same time. We fill ours with all sorts of stuff: BBQ sauce w/ chicken, cilantro, and beans; traditional pepperoni, olives, onions, and tomatoes; or an italian basil, parmesean, and ricotta. They all turn out wonderfully. For those of you unfamiliar with calzones, they’re an enclosed pizza, so maybe that will spark some ideas. 

    1 c lukewarm water
    2 1/4 t active dry yeast
    1 t salt
    1/2 t sugar
    3 c flour, plus extra for dusting
    1 T extra-virgin olive oil

    In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 4 calzones.

    Seal by crimping the edges of the dough with your fingers or the times of a fork. Brush calzone with an egg wash (1 egg beaten with 2 teasponns water). Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes.image

    I’m going with Garlic,spinach,ricotta,mozarella,basil,thyme,rosemary,tomato and chicken ( minus one because he’s a vegetarian) 

    The crust is currently rising, I’m effin’ starving.

     
  2. cheat meal recipe

    plsfit:

    CHORIZO SLIDERS WITH AVOCADO CREAM SAUCE

    Ingredients:

    1/2 lb. Spanish chorizo, casing removed and coarsely chopped
    1 3/4 lb. Ground beef
    1/2 lb Bacon
    1/4 cup Worcestershire sauce
    1 tbsp Smoked sweet paprika
    Kosher salt & freshly ground black pepper
    Extra-virgin olive oil, for drizzling
    1/2 lb Manchego cheese, shredded
    2 Avocados
    1 Lemon, juiced
    1 Large clove garlic, grated
    1/3 cup light cream
    12 Slider rolls
    Bibb lettuce leaves, for topping
    2 Plum tomatoes, sliced, for topping
    1 Small red onion, sliced for topping

    Directions:

    1. Heat a cast iron skillet or griddle over medium-high heat. Cook bacon until crispy and set aside. Place the chopped chorizo and ground beef in a bowl and season with Worcestershire, smoked paprika, salt and pepper. Add a drizzle of extra-virgin olive oil to the meat mixture and combine.

    2.Form 12 patties that are thinner at the center than the edges. Cook the sliders 3 minutes per side. Pile shredded cheese onto the burgers for the last minute of cook time to melt.

    3. Place the avocados in a food processor. Add the lemon juice, garlic and cream, and process until very smooth. Serve the sliders on rolls topped with lettuce, tomato, onion, bacon and avocado cream sauce.

    Recipe and image credit via The MeatHouse Blog.

     
  3. image: Download

    liahannah112:

Ingredients:
1/3 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons capers
1 clove minced garlic
8 ounces fresh mozzarella
2 cups cherry tomatoes halved
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1 box orecchiette (or any other tube pasta you have)
1/4 cup reserved cooking liquid
salt and pepper
1/3 cup roasted pine nuts
Parmesan cheese
Directions:
In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
Add the tomatoes and mozzarella.
Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
Toss in the basil and parsley. I reserve a little for adding at the very end.
Cook the pasta in a pot of salted water.
Make sure to reserve at least 1/4 cup of the cooking liquid.
Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.

    liahannah112:

    Ingredients:

    • 1/3 cup olive oil
    • 3 Tablespoons red wine vinegar
    • 2 Tablespoons capers
    • 1 clove minced garlic
    • 8 ounces fresh mozzarella
    • 2 cups cherry tomatoes halved
    • 1/2 cup chopped fresh basil
    • 1/4 cup chopped fresh flat leaf parsley
    • 1 box orecchiette (or any other tube pasta you have)
    • 1/4 cup reserved cooking liquid
    • salt and pepper
    • 1/3 cup roasted pine nuts
    • Parmesan cheese
    Directions:
    1. In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
    2. Add the tomatoes and mozzarella.
    3. Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
    4. Toss in the basil and parsley. I reserve a little for adding at the very end.
    5. Cook the pasta in a pot of salted water.
    6. Make sure to reserve at least 1/4 cup of the cooking liquid.
    7. Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
    8. Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.
     
  4. image: Download

    paleomushi:

Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 
I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.
Stuffed Eggplants Ingredients
1 large eggplant
1 pound of hot Italian sausage, casing removed
2 tbsp chopped frozen spinach, thawed
3/4 cup shredded mozzarella cheese
2 tsp garlic powder 
2 tsp ground black pepper 
2 tbsp fresh chopped basil 
olive oil
paprika 
Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 
Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 
Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 
Balsamic Watermelon Salad with Feta Cheese
3 cups of chopped watermelon
2 tbsp fresh basil, chopped
1/4 cup feta cheese
3 tbsp balsamic vinegar
3 tbsp olive oil
pinch of salt
Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!
I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

    paleomushi:

    Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 

    I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.

    Stuffed Eggplants Ingredients

    • 1 large eggplant
    • 1 pound of hot Italian sausage, casing removed
    • 2 tbsp chopped frozen spinach, thawed
    • 3/4 cup shredded mozzarella cheese
    • 2 tsp garlic powder 
    • 2 tsp ground black pepper 
    • 2 tbsp fresh chopped basil 
    • olive oil
    • paprika 

    Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 

    Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 

    Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

    They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 

    Balsamic Watermelon Salad with Feta Cheese

    • 3 cups of chopped watermelon
    • 2 tbsp fresh basil, chopped
    • 1/4 cup feta cheese
    • 3 tbsp balsamic vinegar
    • 3 tbsp olive oil
    • pinch of salt

    Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!

    I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

     
  5. parmesan garlic chicken.

    ediblebites:

    this was amazing. i particularly like this one because it’s everything thrown into the crockpot, no making anything separately.

    parmesan garlic chicken

    4 boneless, skinless chicken breasts
    1 tsp. olive oil
    4 T white wine (cooking, or a dry wine preferred)
    1/4 tsp. salt
    4 garlic cloves, minced
    1 tsp. basil
    1/2 tsp. parsley
    1/4 C parmesan cheese
    1 C brown rice, uncooked
    1 1/4 C chicken broth

    lightly spray the bottom and sides of your slow cooker with cooking spray. place the rice along the bottom and pour the chicken broth carefully over the rice. top the rice with chicken breasts.

    in a small bowl, mix together the olive oil, white wine, salt, minced garlic cloves, basil and parsley. pour the marinade over the chicken & rice. cover and cook on low for 6-8 hours. top with parmesan cheese for serving. 

    we’re not big drinkers, so i googled what wine would be best with chicken. we used chardonnay. and since we don’t drink, we practically had the whole bottle of wine leftover. so i made sangria too! juice-heavy, of course.

     
  6. fscottfitzgerald:

    Cauliflower & Sausage Casserole 

    1 medium head cauliflower, about 2 pounds 
    1 teaspoon fine table salt
    1 tablespoon olive oil
    1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
    1 medium onion, about 1/2 pound, diced
    4 cloves of garlic, minced 
    2 stems fresh thyme, leaves only
    One 28-ounce can whole peeled tomatoes, drained and liquid reserved
    2/3 cup bread crumbs
    1/4 cup grated Parmesan cheese
    Kosher salt and freshly ground pepper to taste

    Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.

    Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.

    Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.

    Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.

    Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.

    Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.

    Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.

    ***I made this for dinner today, it was beyond amazing. Very low-fat/low-cal, very flavorful; I was pleasantly surprised.***

     
  7. alexkpace:

    Happy Sunday, guys. I hope you’ve all enjoyed your extra hour today.

    I’m the proud owner of Kathryn Budig’s new book, and this weekend, I decided to try a variation of her raw tomato soup recipe.

    What you’ll need:
    2-3 tomatoes
    1 jalapeño
    1/2 small onion
    1 cup of basil
    Garlic (2-3 cloves)
    1/2 cup water
    1/3 cup olive oil
    Salt and pepper

    What you’ll need to do:
    Using a food processor (or blender), combine all ingredients until it reaches your preferred consistency. Budig’s recipe is raw, but I prefer mine cooked, so I heated it up in a medium saucepan. Serve with crackers and a smile.

     
  8. Lamb Shoulder Chops & Pea Couscous

    mypantry:

    I happened across some amazing looking lamb shoulder chops at the market two days ago that were on sale for a steal of a deal so I brought them home not really knowing what I was going to do with them.  I have grilled tiny lamb chops (they looked like tiny little t-bone steaks) on the grill a few times and we really liked them.  I’ve never made leg of lamb or those little lollipop looking lamb chops…quite honestly I’m kind of intimidated by them.  So the lamb shoulder chops seemed like a safe bet, something I could work with.

    When I got home from work this evening I began raiding my pantry to find something to go with the lamb.  And since I always have couscous in the pantry and peas in the freezer, I was able to put together a pretty simple yet interesting menu.  It turned out great!  I definitely recommend this for a simple and light weeknight Mediterranean fare.

    Ingredients:

    • lamb shoulder chops
    • ground cumin
    • garlic powder
    • salt & pepper (I used freshly ground pepper)
    • 1 c whole wheat couscous
    • 1 c chicken stock or broth
    • 1 c frozen peas
    • olive oil
    • lemon
    • plain greek yogurt (I use fat free)
    • fresh mint, minced

    Preparation:

    1. Preheat gas grill on high heat.
    2. Rub lamb chops with ground cumin, garlic powder, salt, and pepper.  Set aside.
    3. Bring chicken stock to a boil.  Add couscous and 1 teaspoon of salt.  Remove from heat and cover.  Let sit for 5 minutes.  Fluff with a fork.
    4. Bring 1cup of water to a boil and cook peas for approximately 2 minutes.  Drain and rinse with cold water to stop the cooking process.
    5. Combine 1 tablespoon of olive oil and the juice of one lemon in a medium bowl.  Mix well.  Stir in peas and a bit of salt and pepper to taste.  Combine the pea mixture with the couscous.
    6. Drizzle lamb chops with a little bit of olive oil.  Grill the lamb chops until they are mid-rare, making sure you get a nice sear on them before you turn them.  Remove from grill and let rest.
    7. Combine greek yogurt with mint.

    You can serve the yogurt on the plate under the couscous or as a dollop on the side for dipping the lamb….or both.

     
  9. Sick Day Chicken Soup

    vermilionink:

    It finally happened; I finally succumbed to this crappy cold that’s come to NYC with the autumn weather. Hauling myself into work turns out to have been a foolish plan, but at least on the way back I was able to stop off for vital chicken soup ingredients.

    Sick Day Chicken Soup

    2 packets chicken thighs (bone-in)
    1 quart low-sodium chicken stock
    1 box stelline or your favorite soup pasta, whimsical for preference
    4 small leeks or 2 large leeks

    2 large carrots
    8 cloves garlic, as we are sick and not messing around here
    a thumb of fresh ginger
    fresh tarragon
    fresh thyme
    2 bay leaves
    paprika
    cumin
    olive oil
    salt & pepper

    Heat a good dollop of olive oil in your soup pot. Smash garlic, chop leeks, chop carrots into not-too-fat rounds, and sweat in oil over medium heat. Add chicken, season with salt and pepper and a good sprinkling each of cumin and paprika, and allow to sizzle, coated in your veg, for a couple of minutes. Add stock, plus 4 more cups of water. Make thyme, tarragon and bay into a bouquet garni and float in pot. Let simmer for a good couple of hours, while you blow your nose and indulge in sick day TV. If it boils down too much, add additional water or broth, adjusting seasoning accordingly. About 10 minutes before you’re ready to eat, add pasta. (You can do it the proper way and cook the pasta separately, in which case you would just add it immediately before eating, or you can just toss the dry pasta in and let it absorb all that broth as it cooks.)

    And feel better!

     
  10. Scalloped Potatoes with Sun-Dried Tomato Pesto

    nom-enclature:

    • 3 pounds Yukon Gold potatoes
    • 1 cup Sun-Dried Tomato Pesto
    • Salt and freshly ground black pepper
    • 2 cups (8 ounces) shredded sharp cheddar cheese
    • 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
    • 1 cup chicken broth or canned low-sodium broth, heated to boiling
    • 2 tablespoons chopped fresh parsley
    • 2 cups sun-dried tomatoes packed in oil, drained
    • 1 cup freshly grated Parmesan cheese
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup packed fresh basil leaves
    • 1/4 cup packed fresh parsley leaves
    • 2 cloves garlic, crushed under a knife and peeled
    • Freshly ground pepper, to taste
    Steps:
    1. Position a rack in the center of the oven and preheat to 400°F. Lightly oil an 11 1/2 x 8-inch (2-quart) baking dish. Bring a large pot of lightly salted water to a boil over high heat.
    2. Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
    3. Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work). Add to the boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.
    4. Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil
    5. Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes. Serve hot, sprinkled with parsley.
    I love potatoes. I love cheese. I love pesto. I love tomatoes. I love this casserole. It looks like we’ve found a winner! Next time I need to make a dinner for a group of people, this will be there. Next time I need to feed myself, this will be there. These actually sound dangerous, because I’ll justify it as healthy because of the tomatoes, and then I’ll just eat all of it. Also, I love things like this right out of the fridge, so even microwaving this (a common obstacle in me eating, because it’s just so tedious) won’t get in the way. ALSO, it’s only four steps, so. I’m excited for this. Bring it on.