Broccoli Cheddar Pockets

I found these on a whim last week while desperately searching for something new and easy to try for dinner. We grabbed ingredients on the way home (thank you, premade bread dough), and within an hour were pulling these out of the oven. A few bites later, Dan the Man declared these broccoli-cheddar pockets had made it to his top ten list of favorite meals.

Of course if you had time you could certainly make your own dough from scratch, but I was pleased with these results. We brainstormed future fillings like pepperoni and mozzarella, ham and cheddar, or spinach and feta.

Based on a recipe from LaurasSweetSpot.com.

Ingredients (makes 8 pockets)

• 3-4 small broccoli crowns, chopped into small pieces (about 4 cups)
• 8 oz grated sharp cheddar cheese
• 4 Tbsp sour cream
• small handful fresh chives, chopped
• Vegetable oil, for brushing (vegetable oil spray works fine too)
• All-purpose flour, for dusting
• 2 (11-ounce) tubes refrigerated French bread dough
• 1 large egg

Directions

1. Bring a saucepan of lightly salted water to a boil. Add the broccoli and cook 1 minute. Drain and rinse under cold water until cool; pat very dry. 
2. Preheat oven to 425 degrees. Brush or spray baking sheet with vegetable oil.
3. Mix broccoli, cheddar, sour cream, and chives in a bowl until combined. Squeeze the mixture together to compact it.
4. Use a little bit of flour to lightly dust your work surface.
5. Cut each tube of dough into four pieces. Roll each piece out and fill with broccoli mixture. Fold and secure each pocket, then place seam-side down on the baking sheet.(Check out these excellent step-by-step photos if you have never made these before!)
6. Beat egg in a small bowl. Add 1 Tbsp water and mix well.
7. Brush each pocket with egg wash. Bake until golden brown, about 15 minutes.

Jalapeño Popper Mac and Cheese

Whenever I used to make macaroni and cheese, the boys in my family would cover it with hot sauce. Once sriracha came into our lives, it became the new mac and cheese topping. It sort of bugged me until I accepted that they just loved spicy food.

So I am sure you can imagine how excited I was to try this recipe when I stumbled upon it. Thank you to Budget Bytes for this lovely recipe to which my family is now addicted!





Ingredients

• 1 lb cut pasta (spirals and penne are both good here)
• 3 Tbsp butter
• 1 cup milk
• 4 oz cream cheese (1/2 brick)
• 1/2 cup Parmesan cheese
• 1/2 cup sour cream
• 4 oz can sliced jalapenos
• 4 oz can diced green chiles
• salt and pepper to taste
• 1 cup pepper jack cheese, shredded

Directions

1. Cook pasta according to package directions.
2. Once pasta is added to boiling water, begin cheese sauce. Heat medium-sized stockpot over medium heat. Add milk, cream cheese, and Parmesan. Whisk until cream cheese has softened and mixture has combined.
3. Turn heat to low. Add sour cream, jalapenos, and chiles, continuing to whisk until combined. Taste and add salt and pepper as needed.
4. Once everything is done cooking, turn heat off. Drain pasta. Return to its own pot. Pour cheese sauce over top of pasta. Stir well. Add shredded pepper jack cheese and stir well until pepper jack has melted. Serve immediately.

Sautéed Swiss Chard with Garlic

This recipe comes to me from my friend Vickie, who is an Italian cooking pro. (Happy birthday Vickie!) We were discussing greens such as Swiss chard, and what to do with them. Her recommendation? A simple, yet flavorful way to get a serving of veggies into your meal when you are sick of salad.

This recipe works with any type of greens, such as spinach or kale but the texture is best with Swiss chard because their large stems provide a good crunch without being too bitter.

Ingredients
• 1 bunch fresh Swiss chard (I used green chard)
• 3 Tbsp olive oil
• 3 cloves garlic, sliced thinly
• sea salt

Directions
1. Wash chard thoroughly and chop up.
2. Heat large frying pan over medium heat.
3. When pan is hot, add olive oil and garlic. Sauté for one minute, just enough for the garlic to flavor the oil.
4. Add half the chard and cook, stirring almost constantly.
5. As there is room, add another handful of chard. Keep stirring to coat new chard with oil.
6. Continue this process until all chard has been added. Stir and keep cooking until all chard has wilted and turned dark green.
7. Pour into serving dish. Season with sea salt and serve hot.

Pretzel Dogs

As I described to the boy working at my local grocery store's checkout line, this week is "epic dinner week" in our household. You are seeing the results of Day 1.

I tried taking a shortcut on the pretzel dough, which was a total disaster. My bread machine came with a recipe for pretzel dough, but it turned out extremely dry and looked like a science experiment gone horribly wrong.

I went back to the drawing board and used a more traditional dough recipe as suggested in the blog What Megan's Making. Thanks to my stand mixer, it was a lot less work than I anticipated and the dough came out perfectly.

I recommend making these the day you are planning on eating them, although the dough could be made ahead of time and kept in the fridge in a Ziploc bag.


Ingredients (this can easily be made vegetarian)

• 1 1/2 cups warm water (110 - 115 degrees Fahrenheit)
• 1 Tbsp sugar
• 1 package (2 1/4 tsp) active dry yeast
• 2 tsp kosher salt
• 1/4 cup (1/2 stick) unsalted butter, melted
• 4 1/2 cups bread flour (all-purpose flour would work if you don't have bread flour)
• package of 10 all-beef franks (regular sized, not the longer bun-length style) (for vegetarian alternative, use vegetarian hot dogs!)

• vegetable oil spray (not needed if you have a Silpat baking mat)
• water
• 2/3 cup baking soda OR 2 Tbsp malt diastatic powder
• 1 egg white, whisked until bubbly/foamy
• more kosher salt, for topping

Directions (if using stand mixer)

1. Set up your stand mixer with the dough hook.
2. In the bowl for your stand mixer, combine water, sugar, and yeast. Let sit for 3-5 minutes until mixture begins to foam.
3. Add salt, melted butter, and 3 cups of the flour. Mix on medium speed, adding the 4th cup of flour slowly and letting the flour incorporate into the mixture. If needed, add the final 1/2 cup of flour. You are looking for the dough to be a little sticky but not wet and gooey. Another indication that you have a good ratio of flour to moisture is that the dough has collected around the dough hook in a cohesive ball. 
4. Place dough in a new, clean, lightly oiled bowl and cover with plastic wrap. Let rise for 1 hour.

Once dough has risen...

1. Place a large stockpot of water, about 2/3 full, on the stove. Add baking soda (or, if using, malt diastatic powder) to water and bring to a boil.
2. Preheat oven to 450 degrees.
3. Prepare cookie sheet by either spraying with vegetable oil OR placing a Silpat baking mat on the cookie sheet.
4. On a lightly floured surface, roll out pretzel dough until it is a large rectangle about 1/2-inch thick. Cut into 10 thin strips. (If you have extra dough, you can use them to make regular pretzels)
5. Wrap each strip around a hot dog, pinching at both beginning and end to seal them. I like them with the ends showing, but you can completely encase the hot dog with dough if you desire.
6. Once water is boiling, turn down to medium heat. Drop 5 of the pretzel dogs in and let them cook for about 30 seconds - they should be floating.
7. Remove pretzel dogs with slotted spoon and place on baking sheet. Repeat with the final 5 pretzel dogs.
8. Brush each one with egg white and sprinkle salt on top.
9. Bake for 15-20 minutes (checking frequently starting at the 12 minute mark) until golden brown. Remove and let cool about 10 minutes.
10. Enjoy with mustard, cheese sauce, or any other desired toppings.

Roasted Red Pepper and Garlic Dressing

I have been doing some creative problem solving in my kitchen recently. I loved this salad dressing that I had at a friend's house but he isn't one to work from recipes. So I did some experimenting to create my own version!

If you have never roasted peppers before, it is simple and brings out a wonderful flavor.

Ingredients

• 2 small red bell peppers, cut in half lengthwise and seeds removed
• 1 bulb garlic (you will use about 5 of the cloves, once they are roasted)
• 2 Tbsp red wine vinegar
• 1 Tbsp spicy brown (or Dijon) mustard
• 3 Tbsp olive oil
• 1 Tbsp plain (or vanilla) yogurt
• salt and freshly ground pepper

Directions

1. Preheat oven to 450 degrees.
2. Roast the garlic. (Click here for garlic roasting directions.)
3. Roast the peppers. (Click here for pepper roasting directions.)
4. Combine peppers, 5 cloves of garlic, and all other ingredients in a small food processor. Blend until smooth.
5. Serve immediately. Dressing will keep in the refrigerator for up to one week.

Sweet Potato & Brown Rice Risotto

 I was intrigued by this beautiful Beet Risotto on ktmade.com, but by the time I got around to making it, my beets had gone bad. Instead of tossing the idea, I totally revamped it using a sweet potato left over from a previous recipe. 

This recipe is perfect for those who have dairy sensitivities or are vegan. This risotto is a lot different than my normal risottos: it is creamier and a little sweeter (because of the coconut milk), and definitely better as a side dish than a main dish, but tastes great as leftovers. I encourage you to give it a try if you are looking for a fun twist on risottos.

Ingredients

• Olive oil
• 2-3 cloves garlic, minced
• 1 white onion, chopped
• 1 large sweet potato, peeled and chopped into small pieces
• 3 cups vegetable broth (split use)
• 1 Tbsp white wine vinegar
• 15 oz. can coconut milk (do not strain)
• 2 cups medium- or long-grain brown rice
• salt and freshly ground pepper

Directions

1. Heat medium size stockpot over medium heat.
2. Add oil, then garlic and onion. Cook until onion has softened, about 5 minutes.
3. Reduce heat slightly if necessary to avoid burning. Add sweet potato and 1 cup of the vegetable broth. Cover and cook until sweet potato has softened (pierce-able with a fork), about 5 minutes.
4. Reduce heat to medium low. Add vinegar, rice and coconut milk. Stir well. Cover and let cook, stirring two to three times, until most liquid has been absorbed.
5. Add the other 2 cups of vegetable broth, stir well, and recover until most of the liquid has been absorbed and rice is cooked.
6. Uncover, turn heat to low, and let rest of liquid cook off – about 2-3 minutes.
7. Remove from heat. Season with salt and pepper.

Sweet Potato Bread

I love dessert breads. They are a little less sugary tasting than cookies but just as satisfying to me. If you’ve tried my Honey Banana Bread, you may recognize this recipe – it is an adaptation.

For a different texture, try frying a slice of this in butter – it gets crispy and warm and delicious. It makes a great breakfast snack

Ingredients

• 6 Tbsp (3/4 stick) salted butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/2 cups grated raw sweet potato (one medium-large potato will do)
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Grease loaf pan well, especially the bottom. Set aside.
3. In a large mixing bowl, cream together butter and sugar.
4. Add eggs, vanilla, and sweet potato. Mix until incorporated.
5. In a separate bowl, mix flour, baking powder, baking soda, and cinnamon.
6. While stirring sweet potato mixture, slowly add flour mixture until all is incorporated.
7. Pour batter into loan pan.
8. Bake at 350 degrees for 55 minutes.
9. Remove immediately from pan and let cool completely before cutting.

Corn and Caramelized Onion Risotto

Normally, risotto is a main dish for our family. I love savory risottos like red pepper, sun dried tomato, or leek and lemon.

A few weeks ago, I decided to create a risotto that was meant to be served as a side dish. For that reason, you will find this dish is a little sweet - the onions caramelize in their own sugars, and the sweet corn adds a little crunch. Try pairing it with a simple but strongly flavored main dish, such as fish or steak, for a nice contrast.

Ingredients

·      2 onions, quartered and sliced

·      1 large clove garlic, minced

·      2 ears corn (or about 1 1/2 cups frozen corn)

·      salt and freshly ground pepper

·      2 cups Arborio rice

·      6 cups vegetable broth

·      1/2 cup grated Parmesan cheese (and more for serving)

Directions 

1.  Heat stockpot over medium-low heat. 
2.  Add onions. Cover and cook until onions are caramelized. Stir every few minutes, adding a splash of water if onions start to stick. 
3.  Uncover pot. Add garlic, corn, salt, and pepper. Stir well.
4. Add rice, stirring constantly. Cook for 1-2 minutes.
5. Pour in 1/2 cup stock and continue stirring. When stock is absorbed, add another 1/2 cup stock. Continue this process (and the constant stirring to avoid sticking on bottom of pot) until all stock is used and rice is cooked. Don't rush this part! It will take about 20-25 minutes.
6. Turn off heat. Add parmesan cheese. Serve immediately.

Texas Caviar

I brought this recipe to a recent 6th grade event where a coworker and I did a workshop on healthy snacks. This is simple for kids to make - most of the ingredients just need to be rinsed. They may need some help chopping the pepper and celery, to get the pieces small enough.

This recipe is versatile because it can be scooped up with tortilla chips, or served as a side dish with your meal.

Thanks to my friend Steph who suggested this recipe! (And yes, this is the Stephanie of Fruit Pizza fame!)

Main Ingredients

·      15 oz can black eyed peas, rinsed

·      15 oz can black beans, rinsed

·      15 oz can corn, rinsed

·      1 green pepper, diced

·      1 stalk celery, diced

Dressing Ingredients

·      3/4 cup apple cider vinegar

·      1/4 cup olive oil

·      1 cup sugar

Directions

1.    Combine main ingredients in a large bowl.

2.    In a separate bowl, combine dressing ingredients. Whisk until sugar has dissolved.

3.    Pour dressing over main ingredients. Cover and refrigerate. Let sit for at least four hours, but hopefully overnight. Drain well.

4.    When ready, serve with tortilla chips or as a side dish.

Greek Style Salad with Simple Dressing

photo by Alison Tyne

Slowly but steadily I have had a new fan every week or so on the Artistic Eatables Facebook page, even during my recent hiatus - thank you to all who have patiently waited for a new recipe!

This weekend, my friend Alison came to photograph my husband's band. After they got home, we decided on a non-traditional salad for dinner and chose to create our version of a dish from Salads by Jane Price.



INGREDIENTS (serves 3-4)
For a vegan meal, be sure to omit the cheese.

• 1 bag baby spinach
• 1 can artichoke hearts, drained, halved or quartered
• 1 lemon, zest and juice
• sundried tomatoes, cut into strips
• kalamata olives, pitted
• 1/2 red pepper, sliced (roasted red peppers would also be nice)
• feta cheese (optional; parmesan is another alternative)
• olive oil
• freshly ground black pepper, optional

DIRECTIONS
To plate each salad:

1. Lay down a bed of baby spinach.
2. Arrange a few artichoke hearts, olives, and red pepper slices around the edge of the plate.
3. Sprinkle sundried tomato strips over greens.
4. Top with some lemon zest and feta cheese (if using).
5. Drizzle a small amount of olive oil, then about 1/4 of the lemon juice over your salad.
6. Top with some freshly ground black pepper, if desired, then serve.

Chocolate Pots de Creme

As soon as I saw these on the Pioneer Woman's blog, I knew I had to try them. Besides being adorable, they are an easy dessert with no cooking involved. I adapted her recipe to make a few things easier, including the types of ingredients you might need.

I made this dish at our Valentine's Day dinner, and it was a hit but please be warned that this is very rich (as you might guess when you read the ingredients)! A little goes a long way, so you won't need much to feel satisfied.



Ingredients

• 12 oz bag semi-sweet chocolate chips 
• 4 eggs, at room temperature 
• dash of salt 
• splash of vanilla extract OR flavored liquer (such as Grand Marnier) 
• 1 cup (8 oz) brewed coffee OR hot cocoa (the liquid must be HOT) 
• powdered sugar or whipped cream (optional, for decoration)

Directions

1. Place chocolate chips and 2 of the eggs in a blender. Pulse until chips are broken up.
2. Add the other 2 eggs, salt, and vanilla / liquer. Blend until smooth.
3. While blender is on, slowly pour a steady stream of hot cocoa / coffee into the chocolate mixture.
4. Pour into ramekins or small Mason jars. Place in fridge and let set, about 2 hours.
5. Before serving, decorate with a sprinkle of powdered sugar or whipped cream.

Breakfast Burrito

My husband introduced me to a great way to use leftover groceries from a Mexican meal. This is an adaptation of his official breakfast burrito. The nice thing about it is that it can include any ingredients you feel like eating in the morning. Stir fried vegetables are one great idea that I'd like to try next.

Ingredients

• 1 egg
• large soft tortilla
• refried beans
• cheddar cheese, shredded
• toppings such as salsa, Sriracha, or sour cream

Directions

1. Heat a frying pan over medium heat. Cook one egg to your liking. (I enjoy frying an egg in a little butter, but scrambling would work fine too.)
2. On one half of a large tortilla, spread the desired amount of refried beans.

 3. Cover the beans with shredded cheese,

 your cooked egg,

 and the desired toppings.

 4. Heat the frying pan over medium heat. Roll up your tortilla, being careful to fold in the sides so your filling does not leak out. Cook over medium heat, rotating every 1-2 minutes, until all sides are crisp.

Stephanie's Fruit Pizza (Dessert)

This recipe comes from one of my students who is an awesome cook. Ever since watching Jamie Oliver's video on superb salads, she has made her own salad dressings for lunch. She has tried out her own oreo truffles. Most recently, she brought this wonderful dessert to a shared meal. It was wonderful because it had a little bit of sugary sweet (from the 'crust') with the rest of the flavor from the fruit.

This dessert would work well with many kinds of fruit, as long as they are firm, like kiwi, apples, or bananas. Watery fruit such as peaches or oranges would not be good.

Ingredients

• 1 package premade cookie dough (usually in the refrigerated section)
• vegetable oil spray
• one 13.5 oz tub of cream cheese fruit dip, such as T. Marzetti brand
• 1 quart fresh strawberries, sliced
• 1 pint fresh blueberries
• 1 pint fresh blackberries
• 1 pint fresh red raspberries

Directions

1. Preheat oven according to temperature on cookie dough package.
2. Very lightly, spray your pizza stone or cookie sheet.
3. Roll out sugar cookie dough into one large pizza size circle.
4. Bake according to package directions.
5. Once cookie 'crust' is completely cool, spread most / all of the fruit dip onto your cookie.
6. Evenly spread your fruit topping over the entire cookie.
7. This pizza can be covered with aluminum foil and placed in the fridge to be served later in the day if needed.

Double Cheese Mini Pizzas

Happy new year, friends! We've finally finished moving into our new home and I'm welcoming the new year with some fun snacks.

These mini pizzas are a good base because they can be jazzed up with a number of toppings. I anticipate us trying some with caramelized onions, finely chopped pepperoni, or even pesto.

You'll find two variations of the recipe: one in the traditional style, and one where the bread is toasted and cold mozzarella cheese is applied afterward. Both are delicious, although the cold variation does preserve the wonderful texture of cold mozzarella.

Ingredients

• fresh Italian bread
• pasta sauce
• fresh mozzarella, sliced (a 4 oz package will make one cookie sheet's worth of snacks)
• Parmesan cheese
• dried parsley

Directions - Hot Variation

1. Preheat oven to 450 degrees.
2. Cut Italian bread in half lengthwise, then slice into medium-thick pieces. Place on cookie sheet.
3. Spoon a small amount of pasta sauce and spread evenly on the bread.
4. Top each piece with a slice of mozzarella and a sprinkle of parmesan cheese. Finish with a pinch of parsley.
5. Bake at 450 degrees until cheese gets nice and gooey, about 5 minutes.

Directions - Cold Variation

1. Preheat oven to 450 degrees.
2. Cut Italian bread in half lengthwise, then slice into medium-thick pieces. Place on cookie sheet.
3. Spoon a small amount of pasta sauce and spread evenly on the bread.
4. Bake at 450 degrees for 3-4 minutes, until sauce begins to dry out.
5. Remove from oven. top with slice of cold mozzarella, sprinkle of parmesan cheese, and a pinch of parsley.

Black Bean Soup

Thanks to all my readers, who have been extremely patient during this busy time for me! We have been working toward buying our first home, and hope to be in by Christmas time. Thankfully, the paperwork has slowed down enough for me to try out some new recipes. Here is the first of what will hopefully be a return to somewhat regular postings for me.

I've had a variety of black bean soups over time, including ones that were entirely pureed. This is one that caught my eye because it was a little bit different. It is somewhat pureed (creating the thickener) but still maintains its body by having small chunks of vegetables and beans. It also has a simple, yet flavorful, seasoning.

This recipe was adapted from Food.com.

Ingredients
for a gluten-free meal, be sure to use a gluten-free bouillon cube, such as Herb Ox brand

• Olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, halved lengthwise and chopped
• pinch of dried cumin (about 1/2 tsp)
• a few shakes each of salt and freshly ground pepper
• 1/2 red bell pepper, chopped
• two 15-19 oz cans black beans, (do not drain) divided use
• 1 1/2 cups water
• 2 bouillon cubes
• 2 tsp cornstarch

Directions

1. Heat olive oil over medium heat.
2. Add onions, garlic, and celery. Cook for 5-10 minutes, until softened. Add a little bit of water if it begins to stick.
3. Add cumin, salt and pepper, red bell pepper, and one can of black beans + their juice. Cook for another 5 minutes.
4. Using an immersion blender, puree soup. Alternatively, you can transfer it in batches to a blender to blend, then return to the large pot.
5. Add water, bouillon cubes, and second can of black beans + their juice. Bring to a boil.
6. Reduce heat to low. Scoop a mug-full of soup out, mix in cornstarch, then add back into pot. Stir well and serve immediately alongside bread or corn chips.

Baked Spaghetti

Why not?

My husband really enjoys baked pasta dishes. Recently he made the comment that, if it can be done with every other type of pasta, why not spaghetti? I couldn't argue.

As of late I have really enjoyed flexible recipes. Some of you may have noticed how less specific my recipes have gotten. It reflects a couple things. One is that my style of cooking is pretty flexible. I rarely do things the same way each time. The other thing it reflects is my hope that you will not be deterred from trying a recipe just because you are missing one ingredient. Likewise, if you'd rather avoid vegetables for some reason, just leave them out. The point: don't let barriers stop you from making good food for yourself and your family! I really hope you try this recipe out, and that you enjoy it.

Ingredients

• 1 lb dried long pasta (spaghetti, fettuccine, or linguine are all good choices)
• olive oil
• your choice of vegetables, chopped into bite size pieces (I recommend onion, bell pepper, and mushroom)
• 1 regular size jar of pasta sauce
• 1-2 cups shredded mozzarella cheese
• pinch of dried oregano

Directions

1. Drizzle a little olive oil into a 13x9 baking dish and spread around to coat. Set aside.
2. Cook pasta according to package directions.
3. While pasta is cooking, heat olive oil in a frying pan over medium heat. 
4. Add your vegetables and saute until they have softened.
5. Add jar of pasta sauce and turn heat down to low.
6. Preheat oven to 350 degrees.
7. Once pasta is cooked, drain and return to pot.
8. Stir in vegetable-sauce mixture to pasta.
9. Pour pasta into oiled baking dish. Cover with shredded mozzarella. Sprinkle the dried oregano over top.
10. Bake pasta at 350 degrees for 20 minutes.
11. After the 20 minutes has passed, turn your oven up to Broil. Broil for 2-3 minutes, watching carefully, until cheese has browned. Remove immediately.
12. Let cool for up to five minutes before serving.

Chickpea, Potato, and Kale Soup

My friend Jonah, of the Jonah's Fish Chowder recipe fame,  came to visit a few weeks ago with a lovely surprise for me from his local farmers' market. It included oyster mushrooms, wedges of different cheeses, and a large bunch of chard. Since then, I've been daydreaming about leafy greens. (I know, that probably puts me in the category of food dork, but I'm okay with that.)

This is a variation on a soup that I used to make a long time ago. I love the combination of chickpeas and potatoes, and also how flexible the recipe is. Feel free to throw in other aromatics like carrots or celery with your onions; replace the kale with swiss chard; or even add some ground sausage to the mix.

Ingredients
(for gluten-free recipe, omit bouillon or use a gluten-free bouillon)
(for dairy-free or vegan recipe, omit parmesan cheese when serving)

• olive oil
• 1 yellow onion, diced
• 1/4 tsp dried whole thyme
• 1/4 - 1/2 tsp smoked paprika
• 2 bay leaves
• salt and freshly ground pepper to taste
• 4-6 red potatoes, cut into bite-sized pieces
• 8 cups water, divided use
• 3 tsp vegetable bouillon (or 3 bouillon cubes)
• two 15 oz cans of beans, drained and rinsed (I used one can of chickpeas and one of pink beans)
• 3/4 bunch fresh kale, rinsed well and chopped
•  parmesan cheese, for serving (optional)

Directions

1. Heat olive oil in large stockpot over medium heat. Add onions, thyme, smoked paprika, and bay leaves. Add salt and pepper. Cook until translucent.
2. Add potatoes and 4 cups of the water. Cover and let sit until water comes to a boil. 
3. Reduce heat to low and stir in bouillon. Add the other 4 cups of water, and place kale on top of other ingredients. Return cover to pot and let the kale start to steam. 
4. After about 5-7 minutes, add beans, stir well, and return cover to pot. Cook for another 10-15 minutes, then turn heat off. Let sit, uncovered, for a couple minutes, then check flavors. Add more salt and pepper as needed.
5. Serve with a side of parmesan cheese, for sprinkling, if desired.

Buffalo Chicken Sandwiches

photo by Alison Tyne

I had a great time recently with my friend, the wonderful artist Alison Tyne. We spent a few days together discussing photography, businesses, and of course, food. Poor Alison had never before had a buffalo chicken sandwich! Luckily I was there to remedy the situation.

This recipe is a nice one if you are feeling lazy or just too tired to create a complex meal. It's easily adaptable for vegetarians through the use of soy chick'n nuggets (pictured).




Ingredients - per sandwich

• 1 breaded chicken patty (or 4 soy chick'n nuggets)
• hot sauce, such as Frank's Red Hot
• 1 fresh sandwich roll
• blue cheese or ranch dressing
• 1/2 stalk celery, sliced
• (see note below)

Directions

1. Cook chicken patty according to package directions.
2. Pour hot sauce into a small bowl. Dredge the patty in hot sauce and place on bun.
3. Top with salad dressing and sprinkle with celery. Serve immediately.

Note: Norm makes a good point in the comments for those who don't like their sandwich full-strength. You can control how hot the sauce is by adding a little melted butter to your hot sauce, which will chill it out but still leave a little pizazz.

Easy Balsamic Vinaigrette

Wow, it's been an interesting few months. In my part of New York State, we've been dealing recently with major flooding - the first day of school was cut short and the rest of the week canceled. It's been kind of unreal, to help people rip apart their houses, haul out furniture that has gone bad from being saturated with flood water, and pump out basements. Please send good thoughts to the Southern Tier as many deal with the effects of the flood.

I am hoping to ease back into blogging with a wonderfully easy salad dressing recipe. The base of it is one I've been using for a few months, but discovered the special ingredient while watching an episode of The Pioneer Woman's show on Food Network.

I love making my own salad dressing, and I hope you will too. Once you see how easy it is to manipulate with different flavors (such as adding in some Dijon mustard, or using a different kind of vinegar), you can have a lot of fun with it.

Ingredients (serves 2-3)

• 1/4 cup olive oil
• 4 Tbsp balsamic vinegar
• a few shakes each of salt and freshly ground pepper
• 2 tsp brown sugar (if gluten-free, make sure to use a GF brown sugar, such as Domino brand)

Directions

1. Combine all ingredients in a resealable container. Shake well before serving.
   
   Note: Store on the shelf, not in the fridge, as olive oil will coagulate.

Roasted Potatoes with Rosemary and Thyme

I've noticed that my cooking interests rotate with the seasons. During summertime when there are so many wonderful fresh fruits and vegetables available, I find my recipes highlighting simplicity. Just like with my last recipe on Fresh Tomato and Red Onion Salad, today's recipe doesn't involve a lot of complex dressings or spices. Instead, it relies on the starchiness of the potato combined with the slight tartness from the apple cider vinegar to create a flavor that, when joined with salad and burger, rounds out a meal perfectly.


Ingredients

• 2 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme leaves
• freshly ground black pepper
• 1 quart new red potatoes, washed and cut into chunks
• 1 shallot, thinly sliced
• 4-5 cloves garlic, smashed and cut in half
• 1/2 red onion, thinly sliced lengthwise

Directions

• Preheat oven to 450 degrees.
•  In separate bowl, combine oil, vinegar, rosemary, thyme, and pepper.
• In 13 x 9 baking dish, combine potatoes, shallot, garlic, and onion.
• Pour oil mixture over potato mixture. Stir well.
• Bake at 450 degrees, uncovered, for about 45 minutes. Stir at least once while baking.