Tasty Tuesday 1January 10, 2017, by Deena @Shoes to Shiraz
Welcome to the first Tuesday link up on the Blended Blog. Feel free to link up any food posts on Tuesdays with us and we'll share the love. The contributors will be taking turns featuring recipe or talking food and I look forward to seeing some of the great recipes.
Because I didn't venture into anything super awesome in our kitchen this week, I decided to dig into the archives back to when my sister used to post on Thursdays for me with a "What We Ate" styled post. My sister is a registered dietician and a very healthy eater. Her daughters will pick chick peas and broccoli over treats and it is really neat to see how Kyla's healthy choices have influenced the little people in her house. I miss Kyla's posts, so maybe this will help me convince her to come back to blogging. One year her yearly professional development goal was to cook recipes from different cultures and blog about it, she called it Simply Foodtastic. So today's feature comes from that.
Bon Appétit, I highly recommend the last recipe, I've made it multiple times.
Originally posted on ShoestoShiraz.com on Feb 6th, 2014.
Simply Foodtastic - back by popular demand! (not really, haha). I thought I would try regular guest food blogs on Deena's site to share with you some of the recipes/foods we have tried during the week. I think that Deena actually put my old blog posts under the Food heading so if you are ever looking for a new recipe, take a look at some I have tried in the past.
What's on the menu: Roasted brussels sprout & apple salad, ham steak & brown rice
1/4 cup apple cider vinegar
Juice of 1 lemon
2 tbsp sugar
Heat oven to 400. Grease a baking sheet with 1 tsp oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tbsp oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 1/4 cup plus 1 tbsp water until smooth; set aside. Heat in a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing amount 4 plates. Season with salt and black pepper.
For lunch on Tuesday, I made us some tomato soup. I made this recipe a few weeks ago and really enjoyed it. Especially when you make grilled cheese croutons to go in it. The recipe was in the February Chatelaine magazine and can be found here. I also included the recipe below.
1 large onion, chopped
1 large garlic clove, minced
2 small carrots, peeled and chopped
2 small celery stalks, chopped
1 small red pepper, chopped
2 tbsp tomato paste
1 tbsp lime juice
1/2 tsp granulated sugar
1/2 tsp salt
1/8 tsp cayenne pepper
3 cups low-sodium chicken broth
796-mL can diced tomatoes
2 tbsp unsalted butter, at room temperature
4 slices white bread
2 square slices cheddar cheese
2 tbsp butter
Melt 2 tbsp butter in a large saucepan over medium. Add onion and garlic. Cook until onion is soft, 4 to 5 min. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne. Season with fresh pepper. Cook until vegetables begin to soften, stirring occasionally, 4 to 5 min. Add broth and diced tomatoes and juices. Bring to a boil, then reduce heat to low. Simmer until vegetables are tender, 20 min.
Puree in 2 batches in a blender until smooth. Return to saucepan set over low to keep warm.
Spread 2 tbsp butter on both sides of each bread slice. Heat a large frying pan over medium and lay 2 slices in pan. Top each with 1 slice of cheese, then remaining bread. Cook, flipping halfway, until cheese is melted and bread is golden, 4 min. Remove from pan and let cool slightly. Cut into 1/2-in. cubes.
Ladle soup into bowls and top with grilled cheese croutons.
Spinach Lasagna with Lentils
2 tbsp olive oil
6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced
6 cloves garlic, chopped
1 1/2 cups low fat chicken or vegetable stock, divided
6 scallions, thinly sliced
1 tbsp dried oregano
2 tsp salt
1 tsp ground black pepper
9 whole-wheat lasagna nodes
2 packages (9 oz) frozen spinach
1 tbsp salted butter
1 tbsp flour
2 cups part-skim ricotta cheese
Grated zest of 1/2 lemon
1 cup grate Parmesan, divided
I originally planned to make the above recipe but when Autumn suggested adding lentils, I pretty much made a totally different recipe. I sautéed 1 onion and a couple of garlic cloves, added the lentils (canned - drained & rinsed), pasta sauce and some spices. I used cottage cheese instead of ricotta, since that is what I had on-hand. I mixed the cottage cheese, egg, parmesan and pepper together. I layered the noodles, sauce, cottage cheese mixture and spinach and topped it all off with mozzarella. Quite tasty! The girls devoured the lasagna, so that was a good sign.
I was so excited to try this pizza for supper. I have been eyeing it up for sometime and tonight was the night to give it a go. The pizza turned out delicious. It was a nice change to what I normally make. My daughter was stealing all of the kale while I made the pizza so I guess I will be adding more kale to our menu.
Sweet Potato & Kale Pizza