Turkey Meatloaf

A little while back I was craving some yummy comfort food and what is more comfort-y than meatloaf?  I found this recipe for Turkey Meatloaf for Skeptics from Smitten Kitchen's newest cookbook and since it looked simple and delicious I was eager to try it out.  Paired with Christian's delicious mashed potatoes it was the perfect comfort meal for a chilly evening, and I can definitely see us going back to this one again and again when comfort food is feeling like a necessity {how many times can I type comfort in one post?}.  Enjoy!

Turkey Meatloaf 

Ingredients

Meatloaf

1 medium yellow onion, roughly chopped

1 garlic clove, smashed

1 carrot, roughly chopped

Olive Oil

Salt & Pepper

1/2 cup Panko-style breadcrumbs

1/4 cup chicken broth

1 1/2 tsp tomato paste

1 tsp Dijon mustard

1 Tblsp Worcestershire sauce

2 Tblsp parsley

1 large egg

1 lb ground turkey, preferably dark meat or mix of light and dark

Glaze

1 heaped Tblsp ketchup

1 Tblsp molasses {sub brown sugar if needed}

1 Tblsp apple-cider vinegar

1 tsp hot sauce

1 tsp Worcestershire sauce

Salt & Pepper

Instructions

1. Heat oven to 350.

2. Lightly coat baking dish or sheet pan with oil.  Finely dice onion, garlic, and carrot by hand or in food processor.  Heat large skillet over medium heat, add olive oil and add vegetables.  Season with salt & pepper and cook, stirring frequently, until they begin to brown {about 10 minutes}.  Transfer to bowl.

3. Add breadcrumbs, broth, tomato paste, mustard, Worcestershire, parsley, 1 tsp salt & 1/2 tsp pepper to bowl of vegetables and combine.  Add egg by beating directly into bowl.  Add turkey and combine until mixture is dispersed throughout the meat.  Shape to about 4x8 inch loaf in prepared pan

4. Make glaze - combine all ingredients in small bowl and brush over meatloaf.

5. Bake for 30-35 minutes until internal temperature is 160F or when knife inserted into center shows no resistance and blade feels hot.

6. Let cool and serve in slices with favorite sides {salad, potatoes, etc}.

Serves 4

adapted from smitten kitchen

xoxo,

stephanie marie

Skillet Piperade Eggs

In looking through the new Smitten Kitchen Keepers recently I knew I wanted to make something simple and easy but with lots of flavor. I stumbled upon her Skillet Piperade Eggs and filled with veggies and eggs and it seemed like the perfect weeknight dish that would fill us up.  I loved how quickly and easily this came together and definitely will make it again playing around with the spices and herbs to get that simple and flavorful dish.  Yum!

Skillet Piperade Eggs

Ingredients

1/4 cup olive oil

1 medium yellow onion, halved and thinly sliced

4 garlic cloves, minced

1 large green bell pepper, stemmed, seeded, and thinly sliced

1 large red bell pepper, stemmed, seeded, and thinly sliced

1 1/2 tsp salt

1-14.5oz can diced or crushed tomatoes

1/2 tsp sugar

1/2 tsp smoked paprika

4 large eggs

Black pepper

Rice or grilled bread for serving

Instructions

1. In large deep skillet heat oil until it's hot but not smoking.  Add onion, garlic, peppers, and 1 tsp salt and sauce stirring frequently until onion is translucent and peppers have softened, about 10 minutes.  Add tomatoes, sugar, remaining 1/2 tsp salt, and paprika and reduce heat to medium.  Cook 5 minutes, stirring occasionally, until tomatoes look saucy.  Add water if mixture starts to look too dry.

2. Make wells for eggs, and break an egg into each one.  Sprinkle each egg with a pinch of salt and black pepper and cover pan with lid.  Simmer 6-10 minutes until egg whites are set but yokes are still runny.  

3.  Serve immediately with rice or bread as eggs will continue to cook even after you've removed from heat.

Serves 2

adapted from smitten kitchen keepers

xoxo,

stephanie marie

Winter Squash Soup with Red Onion Crisp

Happy March!  It doesn't seem like spring is happening anytime soon and the only good thing about that is soup season is still going strong.  I've made several butternut squash soup recipes in my day but this one from the new Smitten Kitchen Keepers may just be the best one yet.  Maybe it's the red onion, maybe it's the crunchy toppings, but if you're looking for a yummy and easy soup to add to your repertoire, look no further!  Until spring comes, at least we have soup!

Winter Squash Soup with Red Onion Crisp

Ingredients

1 large red onion

Vegetable oil

4 garlic cloves, thinly sliced, divided

1 inch piece ginger, peeled and thinly sliced

1 tsp ground cumin

Red pepper flakes, to taste

Salt

2 lbs peeled, seeded winter squash, cut into 1-inch cubes

1- 13.5oz can full fat coconut milk

2 cups vegetable broth

1/2 cup dried coconut flakes

Lime juice, to taste 

Handful fresh cilantro

Instructions

1. Finely dice 1/4 cup onion and set aside.  Thinly slice the rest.

2. Heat 2 Tbsp oil in large pot over medium heat.  Add thinly sliced onion, 3 of the garlic cloves, all the ginger & cumin, 1/4 tsp red pepper flakes, 1 tsp salt, and saute until tender, about 10 minutes.  Add squash and cook for 1 minute.  Add coconut milk and broth, scrape up anything stuck to the bottom, bring to a boil and reduce to simmer.  Cover and simmer until squash is very tender, about 20 minutes.  Puree using an immersion blender or in batches in a regular blender.

3. Meanwhile, heat 1 Tbsp oil in small skillet over medium high heat.  Add reserved diced onion, coconut flakes, and 2 pinches of red pepper flakes.  Cook, stirring so it doesn't burn, until onion and coconut are slightly darker, about 4-5 minutes.  Add remaining garlic and cook until mixture is golden brown, about 2 minutes more.  Season with salt and put in small bowl.

4. Serve soup with a squeeze of lime juice, a spoonful of red onion crisp, and fresh cilantro.

Serves 6

adapted from smitten kitchen keepers

xoxo,

stephanie marie

Swiss Chard Enchiladas

I know Swiss Chard Enchiladas may not be at the very top of your list, but I promise you these are some of the best enchiladas I've tasted.  When I first got the Smitten Kitchen Keepers cookbook this recipe instantly popped out as something I wanted to try and when we finally did a few weeks back, I knew it was going to become an instant classic in our house.  The flavors are perfect {especially that homemade enchilada sauce} and even though it's vegetarian it is super filling and delicious.  I'd highly recommend whipping these up for a quick weeknight meal - it's one of my faves lately!

Swiss Chard Enchiladas

Ingredients

Filling

1 lb bundle Swiss chard

1 large red onion

Salt & pepper

Olive oil

4 garlic cloves, thinly sliced

1 cup corn kernels {I used 1 can, rinsed and drained}

1- 15oz can black beans, rinsed and drained

1 cup crumbled Cotija cheese

Sauce

1- 14.5oz can crushed fire-roasted tomatoes

Olive oil

1 Tbsp ground chili powder

1/2 tsp sugar

3/4 tsp ground cumin

1 tsp dried oregano

Assembly & Finish

8- 8inch flour tortillas

1 cup grated Monterey Jack or cheddar cheese

Handful fresh cilantro, roughly chopped

1 avocado, sliced

Sour cream

Instructions

1. Heat oven to 400.

2. Strip leaves from chard stems and cut into 1/2 inch ribbons.  Set aside.  Cut steps into 1/4 inch segments.  Cut red onion in half, and one of the halves in half again.  Thinly slice one quarter, season with a pinch of salt, and set aside to use as garnish later.  Finely chop remaining 3/4 of the onion.

3. Heat large frying pan over medium heat.  Add 2 Tbsp olive oil and once hot add chard stems, chopped onion, garlic, and salt & pepper to season.  Cook until stems soften slightly, about 5-7 minutes.  Add greens and more salt and pepper and cook until wilted, another 5-7 minutes.  Add corn and cook 2 minutes.  Transfer to bowl and add black beans and Cotija.  Taste filling and adjust seasonings as needed.  

4. In blender, combine tomatoes, 3 Tblsp olive oil, chili powder, sugar, cumin, and oregano until mixture is smooth.  Season well with salt {1/2 to 1 tsp}.

5. Coat baking dish lightly with oil and spread 1/2 cup enchilada sauce evenly across the bottom.  For each tortilla, spread a spoonful of sauce on the tortilla, fill with filling and roll, placing in dish seam side down.  Repeat until you run out of filling.  Pour remaining enchilada sauce over the tortillas, leaving the very edges without so they can get crispy.  Sprinkle with grated cheese and bake about 20 minutes until cheese is melted and sauce is bubbly.

6. Serve with remaining red onion, cilantro, avocado, and sour cream.

Serves 4

adapted from smitten kitchen keepers

xoxo,

stephanie marie

Smitten Kitchen at Town Hall

My love for Smitten Kitchen recipes is well documented here {her strawberry summer cake, broccoli slaw, cauliflower tacos, and granola are all staples in this house, amongst many others} so you can imagine my delight last fall when I found out that Book Larder would be hosting Deb at Town Hall on her tour for her new cookbook, Smitten Kitchen Keepers.  The event was finally last week and I easily convinced Christian to tag along with me in promise of happy hour before and the conversation being hosted by Kenji Lopez-Alt, a favorite local author, chef, and overall food guru.  We stopped at Cortina for happy hour and had some yummy shared plates and cocktails before the event, then walked the few blocks to Town Hall where I got to pick up my signed copy of the new book.  Neither of us had been to the event space before and were in awe of how open and pretty it was - the perfect place to hold a talk like this.  Deb & Kenji were both delightful to listen to for the hour plus they were on stage talking about food, picky eaters, their recipe development process, and just funny overall stories.  It was so fun getting to listen to two of my faves in conversation and even more exciting to feel like we're finally getting back out in the world doing social things that my pre-pandemic self definitely took for granted.  I can't wait for more events to come - and to dive into this delicious looking cookbook!

xoxo,

stephanie marie

Turkey Pesto Meatballs & Orecchiette

If you find yourself with a lot of leftover zucchini since summer just doesn't seem to quit over here, I'd highly suggest whipping up this recipe for Turkey Pesto Meatballs & Orecchiette from smitten kitchen.  I made this a few weeks ago when we found ourselves with some leftover zucchini and basil for pesto and the fresh flavors of this dish really shined for an end of summer meal.  It's super easy to put together cooking the meatballs and veggies at the same time, and if you use store bought pesto it can come together even faster.  Definitely give this one a try and help make summer last just a little bit longer.

Turkey Pesto Meatballs & Orecchiette

Ingredients

Olive oil

1lb ground turkey

1/2 cup Panko breadcrumbs

1 cup pesto {I used this recipe}

4 garlic cloves,  minced and divided

2 Tbsp grated Parmesan, plus more for serving

1 Tbsp water

Salt & Pepper

1 large egg

1 lb zucchini and/or summer squash, cut in 1/4" half moons

1 lb dried orecchiette 

2 cups veggie or chicken broth

Instructions

1. Heat oven to 450.  Line baking sheet with parchment paper.

2. For meatballs combine turkey, panko, 1/4 cup pesto, half of the garlic, 2 Tbsp Parmesan, water, 1 tsp salt, black pepper, and egg in large bowl, mixing until just combined.  Roll 1 inch meatballs and line on prepared baking sheet.

3. Toss zucchini in big bowl with 1-2 Tbsp olive oil, 1 tsp salt, and lots of black pepper.  Scatter zucchini around meatballs on baking sheet.

4. Roast for 15 to 18 minutes until meatballs are cooked through.

5. Meanwhile, cook orecchiette according to package directions.  Drain, reserving 1 cup pasta water.

6. Heat empty pasta pot over medium high heat with 2 Tbsp olive oil and remaining garlic.  Cook until garlic is just golden, about 1 minute.  Add 2 cups broth and bring to simmer.  Add 1/2 cup remaining pesto and stir until just warmed.  Add zucchini, meatballs, and orecchiette, tossing everything together to coat evenly.  Add reserved pasta water if needed.

7. To serve, distribute zucchini, meatballs, and pasta to bowls ladling over with broth.  Top with extra Parmesan and pesto.

Serves 4

adapted from smitten kitchen

xoxo,

stephanie marie

Grapefruit Olive Oil Poundcake

A few weeks back I had a craving to bake something, so I sat down with one of my faves, The Smitten Kitchen Cookbook, to have a look.  I've always been intrigued by her Grapefruit Olive Oil Poundcake and since she said it's perfect during peak citrus season, I knew I had to give it a go.  It was simple to put together on a lazy Sunday afternoon and when it came time to cut into the perfectly cooked cake, I was pleasantly surprised with just how delicious it was.  The cake isn't too sweet, but is the perfect accompaniment to your afternoon tea or breakfast coffee, and I ate it throughout the week while it just got better over time.  If you have some leftover citrus lying around I highly recommend making this one - I can't wait to try it again next year!

Grapefruit Olive Oil Poundcake

Ingredients

Cake

Butter or oil for pan

2 Tblsp freshly grated grapefruit zest

1/2 cup granulated sugar

1/2 cup raw or turbinado sugar {or granulated if you can't find raw}

1/2 cup olive oil

2 large eggs, room temperature

1 1/2 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 Tblsp grapefruit juice

1/3 cup buttermilk or plain Greek yogurt

Syrup

2 Tblsp granulated sugar

1/3 cup grapefruit juice

Glaze

1 cup confectioner's sugar

2 Tblsp grapefruit juice

Pinch of table salt

Instructions

1. Heat oven to 350.  Butter a 9x5 inch loaf pan.

2. In large bowl, rub grapefruit zest into the sugars with your fingertips to bruise it and release the grapefruit essence.  Whisk in oil until smooth.  Add eggs one at a time, and whisk until combined.  Scrape down bowl.

3. Combine flour, baking powder, baking soda, and salt in second bowl.  In liquid measuring cup, combine 2 Tblsp grapefruit juice and buttermilk or yogurt.  Add flour and buttermilk mixtures, alternating between the two, to the oil & sugar mixture, beginning and ending with flour.

4. Spread batter in the pan, smooth top, and rap pan on counter to ensure no air bubbles.  Bake 45-60 minutes, until cake tester comes out clean {I did 60 minutes and mine was perfectly cooked}.

5. Meanwhile, to make syrup combine 2 Tblsp sugar with 1/3 cup grapefruit juice in small saucepan and cook over low heat until sugar is dissolved.

6. When cake is finished, let cool 10 minutes in pan until inverting onto rack or tray.  Poke holes in cake with toothpick and spoon or brush syrup over cake.  Let cool completely while it absorbs syrup.

7. To make glaze, combine confectioners sugar, grapefruit juice, and salt in bowl, whisking until smooth.  Pour glaze over top of cooled cake.

adapted from smitten kitchen

xoxo,

stephanie marie

Simple Cauliflower Tacos

I found this recipe for Simple Cauliflower Tacos on Smitten Kitchen back in the spring when I was looking for something easy to make us for dinner and have since made it several times because it is that good and that easy.  It requires only a few key ingredients but is so full of flavor {do not skip those pickled red onions!} that I find myself coming back to it time and time again.  It makes excellent leftovers for days and I highly suggest giving this one a chance the next time you're looking for something delicious, hearty, and meat-free!

Simple Cauliflower Tacos

Ingredients

2 Tblsp red wine vinegar

1 1/2 Tblsp cold water

1/4 tsp sugar

Salt

1/2 red onion, thinly sliced

3 Tblsp olive oil

1 large {3 lbs} head cauliflower, trimmed, chopped small {including core}

Red Pepper Flakes

1 heaped tsp cumin

1 lime, halved

1-15oz can black beans, drained & rinsed

12 small corn {or flour} tortillas

Avocado

Crumbled cotija or feta

Chopped fresh cilantro

Hot sauce

Instructions

1. Heat oven to 450 degrees.

2. Pickle onions.  Combine vinegar, water, sugar, and 1/2 tsp salt in a small bowl.  Add onion and toss to coat.  Set aside until needed.

3. Coat large baking sheet with olive oil.  Add cauliflower to pan, sprinkle with 1 1/2 tsp salt, red pepper flakes {to taste}, and cumin and toss to combine, adding more oil if needed.  Roast for 25-30 minutes, tossing pieces at the 15 minute mark so they take on a deep brown crisp on as many sides as possible.

4. Remove from oven and immediately squeeze juice of half a lime over the tray.  Add black beans to pan so they warm a bit before serving.

5. Heat tortillas.  Wrap tightly in foil and place in oven about 5 minutes.

6. To assemble, add cauliflower/bean mixture to tortillas.  Top with avocado, pickled red onion, cheese, cilantro, and hot sauce {to taste}.  Serve with a side of lime wedges for topping.

Serves 4

adapted from smitten kitchen

xoxo,

stephanie marie

Peach Shortbread

Last month I purchased a big box of peaches and instantly started looking on my favorite sites for recipes to use up the delicious fruit.  I found this recipe for Peach Shortbread from Smitten Kitchen and since she never disappoints I knew it would be the perfect.  I whipped this up one evening after work and it was the perfect coffee/afternoon/after dinner treat to snack on all week long.  It's deceptively simple to put together - even Mom & Dad said it tasted like it was from a real bakery!  Give this one a try next time you find yourself with leftover peaches - I even froze some sliced peaches so I can recreate this when I'm craving the flavors of summer in the dead of winter.  Enjoy!

Peach Shortbread

Ingredients

1 cup white sugar

1 tsp baking powder

2 3/4 cups plus 2 Tblsp all purpose flour {or 3 cups minus 2 Tblsp}

1/4 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp salt

1 cup {2 sticks} cold unsalted butter

1 large egg

2 peaches, pitted and thinly sliced

Instructions

1. Brown your butter {not necessary, but totally worth it}.  Melt butter in small/medium saucepan over medium low heat.  It will melt, then foam, then turn clear golden, and finally start to turn brown and smell nutty.  Stir frequently.  It can burn very quickly after it browns, so keep an eye on it so it doesn't get that way {I had to look up several how to videos to make sure I was doing it right}.  Set in freezer until solid, about 30 minutes.

2. Preheat oven to 375.  Butter a 9x13 baking pan.  In medium bowl stir together sugar, baking powder, flour, salt and spices with a whisk.  Using a pastry blender or your fingertips, blend the solidified browned butter and egg into the flour mixture until crumbly.  

3. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly.  Top with peach slices in a single layer over the crumbs.  Scatter remaining crumbs evenly over peaches and bake for 30 minutes, until top is slightly brown and you can see a little color on the edges.  Cool completely before cutting into squares.

3. Store in the refrigerator up to a week or freeze in individual squares.

adapted from smitten kitchen

xoxo,

stephanie marie

Asparagus, Goat Cheese, & Lemon Pasta

While perusing instagram recently this recipe for Asparagus, Goat Cheese, and Lemon Pasta on Smitten Kitchen's site caught my eye and I knew instantly it would be the perfect dish to whip together using fresh spring ingredients.  It was almost too easy to make earlier this week - while the pasta and asparagus are cooking you can prep the "sauce" so that it all comes together so quickly, and the flavors of the fresh asparagus, bright lemon, and creamy goat cheese come together so well that it tastes like a spring explosion.  Definitely making this again while asparagus is in season for quick weeknight meals!

Asparagus, Goat Cheese, & Lemon Pasta

Ingredients

1 lb spiral shaped pasta

1 lb slender asparagus spears, trimmed and cut into 1 inch pieces

1/4 cup olive oil

1 Tblsp finely grated lemon peel

1 tsp chopped fresh tarragon or other herb {I used basil}

1- 5oz log soft fresh goat cheese

Fresh lemon juice to taste

Salt & pepper

Instructions

1. Cook pasta in large pot of well-salted water until almost tender, or about 3 minutes less than package suggests.  Add asparagus and cook until firm-tender, another 2-3 minutes.  Drain both pasta and asparagus, reserving 1 cup pasta water.

2. While pasta is cooking, combine olive oil, lemon peel, herbs, and cheese in large bowl, breaking up goat cheese as you add it in.  Add hot pasta and asparagus to bowl along with a few splashes of pasta water.  Toss until smoothly combined, adding more pasta water if needed.  Season generously with salt & pepper and add lemon juice to taste.

Serves 6

adapted from smitten kitchen

xoxo,

stephanie marie

All Butter, Really Flaky Pie Dough

Confession - I almost exclusively use Trader Joe's frozen pie crust.  It's so easy, tastes delicious, and on more than one occasion I've been asked for my recipe :)  However, when I knew I wanted to make a pie for last weekend's bbq and didn't want to make a special trip to the store, I decided to venture into the art of homemade pie crust with one of my faves, Smitten Kitchen.  I found her recipe for All Butter, Really Flaky Pie Dough in her first cookbook that used just a few key ingredients I always keep on hand, and in no time I had two perfect little cubes of pie dough, one for my Lemon Meringue Pie and one to keep in the freezer for later.  While I'm not saying I'll never buy the Trader Joe's crust again, this one definitely was delicious and easy and it's nice to know that a homemade pie crust is right at my fingertips whenever the need arises!

All Butter, Really Flaky Pie Dough

Ingredients

2 1/2 cups all purpose flour

1 Tblsp sugar

1 tsp salt

16 Tblsp {2 sticks} unsalted butter, very cold

1/2 cup ice cold water

Instructions

1. In a large, wide-ish bowl, stir together flour, sugar, and salt.  Cut butter into medium sized dice and scatter piece over flour mixture.  Using a pastry blender or your fingertips, work the butter into the flour mixture until the largest pieces of butter are the size of tiny peas, working quickly to avoid warming the dough.

2. If butter has warmed up too much, place the bowl in the freezer for 5 minutes to cool it down again quickly {cold dough is key}.  Drizzle water over the flour-butter mixture and using a flexible spatula, stir it together until an uneven mess forms.  Knead the dough and any loose bits together, working quickly to not warm the dough.

3. For traditional 2-crust pie, divide the dough into two and wrap the separate pieces in plastic wrap.  Chill in the fridge at least 1 hour.

4. When ready to make your pie, dust counter generously with flour, place dough on it, sprinkle with additional flour, and begin rolling out into a large round until it is at the desired size.

5. If you need to bake the crust before the rest of the pie {like I did for my lemon meringue}, bake at 400 for 50-60 minutes until desired doneness, covered in foil with pie weights or beans to prevent bubbling.  Let cool.  If baking the crust with the rest of the pie, follow instructions.

***Dough keeps in the fridge for a week and in the freezer for longer.  To slowly defrost, place in fridge the day before you need it.

Makes 2 pie crusts

adapted from smitten kitchen

xoxo,

stephanie marie

Big Cluster Maple Granola

While I love my usual eggs and veggies for breakfast most mornings, I also love a quick and easy granola with yogurt or nut milk when I just don't have a lot of time.  In reading about all the extra sugars and additives in my usual TJ's granola cereal, I decided it was time to make my own so I know exactly what is going into it.  I found this recipe for Big Cluster Maple Granola in the original Smitten Kitchen cookbook and Saturday night after dinner I whipped up a batch for breakfast the next morning.  It was super simple to make and made the whole house smell like fall with the cinnamon and maple {not necessarily a bad thing} and even though my batch did not really cluster much {I think I needed more than the 1 egg white the original recipe calls for to bind the pieces together} it still tasted absolutely delicious paired with some Greek yogurt and warm coffee.  I've been enjoying it all week long {as evidenced by the sparse remains in the last picture} and plan on always having the ingredients on hand to whip up whenever I need it!

Big Cluster Maple Granola

Ingredients

3 cups old-fashioned rolled oats

1 cup unsweetened shredded or flaked coconut

1 cup walnuts, coarsely chopped

1/4 cup toasted wheat germ or flax seed

2 Tblsp olive oil

1/2 tsp coarse salt

1/2 cup maple syrup

1/4 tsp ground cinnamon

1-2 large egg whites

1 1/2 cups dried cherries or other dried fruit {I used cranberries}

Instructions

1. Preheat oven to 300.

2. Combine all ingredients except egg whites and dried fruit in a large bowl.  Toss to coat evenly.  Whisk egg white in separate bowl until frothy.  Stir into granola mixture, distributing throughout.

3. Spread granola in single layer on parchment-lined baking sheet.  Bake 45-55 minutes.  Halfway through, use large spatula to turn over sections of granola carefully, breaking up as little as possible.  Rotate pan if necessary.  Once evenly browned and dry to the touch, transfer pan to cooling rack and cool completely.

4. Once cool, break up granola into desired size clusters.  Sprinkle in dried fruit.  Keep at room temperature in an airtight container for 2 weeks, or longer in freezer.

Makes about 7 cups

adapted from smitten kitchen

xoxo,

stephanie marie

Lentil Soup with Sausage, Chard, and Garlic

I've had this recipe for Lentil Soup with Sausage, Chard, and Garlic from Smitten Kitchen saved for quite awhile and a few weeks back I had all the makings to put it together for dinner.  It really is incredibly easy to whip up if you have all the ingredients, and while I subbed kale for chard and did not include the garlic oil she does in her version {which I'm sure is divine} I would highly recommend this cozy soup to warm you up on these cold winter nights.  Paired with some crusty bread and lots of cheese, it's the perfect warm up for these gray days and makes excellent leftovers for the rest of the week.  Enjoy!

Lentil Soup with Sausage, Chard, and Garlic

Ingredients

1/4 cup olive oil

2 large links {about 8oz} sweet Italian sausage

1 medium onion, diced

2 celery ribs, diced

2 medium carrots, peeled and sliced into half moons

2 cloves garlic, sliced

Salt

Red Pepper flakes

1 cup brown lentils{I used red}, rinsed

2 bay leaves

1-28oz can crushed tomatoes

6 cups water

Black pepper

3-4 cups shredded Swiss chard leaves or kale

Grated Parmesan or Romano cheese to finish

Instructions

1. Heat 1/4 cup olive oil in large pot on medium high heat.  When hot, add sausage, breaking it up with a wooden spoon until it starts to brown, about 5 minutes.  Add onion, celery, carrot, garlic, pinch of salt, and a pinch of red pepper flakes.  Cook with sausage until vegetables soften, about 5 minutes.

2. Add lentils, bay leaves, tomatoes, water, more salt and black pepper to taste.  Bring to a simmer and allow to cook until lentils are tender, about 40 minutes.  If soup gets too thick, add more water.

3. Once lentils are cooked, add chard or kale and cook until leaves are tender, 2-3 minutes.  Discard bay leaves. 

4. Serve, topped with Parmesan.

serves 5-6

adapted from smitten kitchen

xoxo,

stephanie marie

Strawberry Summer Cake

With the weather looking spectacular this past weekend, I decided to use up some of the yummy fresh berries we bought to make a Mother's Day dessert.  I went through a few options, but kept coming back to Smitten Kitchen's Strawberry Summer Cake that looked so simple and delicious {and easy to transport}.  The cake comes together in no time {and you could really use any berry on top} and was the perfect way to celebrate the start of berry season and some really wonderful weather.  I think I'll be making this deceptively simple and delicious dessert all summer long!

Smitten Kitchen Strawberry Summer Cake

Ingredients
6 Tblsp unsalted butter at room temp, plus extra to grease pie plate
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp table salt
1 cup plus 2 Tblsp sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
1 lb strawberries, hulled and halved

Instructions
1. Preheat oven to 350.  Butter a 10 inch pie plate or 9 inch deep dish pie plate.  
2. Whisk together flour, baking powder, and salt in small bowl. In larger bowl, beat butter and 1 cup sugar until pale and fluffy with electric mixer, about 3 minutes.  Mix in egg, milk and vanilla until just combined.  Add dry mixture gradually, mixing until just smooth.
3. Pour into prepared pie plate.  Arrange strawberries, cut side down, on top of batter as closely as possible.  Sprinkle remaining 2 Tblsp sugar over berries.
4. Bake cake for 10 minutes then reduce temperature to 325 and bake until golden brown and tester comes out clean, about 60 minutes.  Cut into wedges and serve with whipped cream, if desired.  Cake can be stored at room temperature for up to 2 days, if you can leave it that long :)

adapted from smitten kitchen

xoxo,
stephanie marie

Mustard Milanese with Arugula Salad

Isn't it interesting how one ingredient can dictate what you have for dinner?  In this case I had a bag of arugula that was going to go bad, so after flipping through several cookbooks I landed on this Mustard Milanese with Arugula Salad from The Smitten Kitchen cookbook.  I had almost everything in my fridge and pantry and the things I didn't have I could easily substitute {read: grainy mustard for smooth and a red onion for the fennel}.  I prepped the chicken early afternoon to sit in the fridge so when dinnertime came it was super quick to pop the chicken in the oil and mix up the salad for a delicious and easy dinner.  I can see this one becoming a staple at home with ingredients I often have in the pantry, and if you're a fan of mustard flavors I'd highly recommend giving this one a go.  Yum!

Mustard Milanese with Arugula Salad

Ingredients

For Chicken
2 boneless, skinless chicken breasts
Salt & Pepper
1/2 cup all purpose flour
1 large egg
2 Tblsp mustard
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp grated lemon zest
1 to 1 1/2 cups coarse breadcrumbs
Oil for frying

For Salad
3 Tblsp freshly squeezed lemon juice
2-3 Tblsp mustard {whole seed or smooth}
1/4 cup olive oil
5 oz arugula
Small fennel bulb or 1/2 red onion, thinly sliced

Instructions
1. Prepare chicken.  With sharp knife, butterfly chicken breasts, cutting them in half sliced all the way through so you end up with 4 thin cutlets.  With meat pounder or fist, soften chicken to 1/4 inch thickness.  Season on both sides with salt and pepper.
2. Get 3 plates/bowls.  Pour flour in the first.  In a small dish, whisk together egg, mustard, garlic, oregano, and lemon zest and pour in the second dish.  In the 3rd, spread out bread crumbs.  With each piece of chicken, dredge lightly first in flour, then heavily in the egg/mustard mixture, and generously in the breadcrumbs.  Repeat with each piece.
3. Arrange on tray or plates, cover in plastic wrap, and chill in fridge for 1 hour or up to 1 day to help the coating set.  
4. Preheat oven to 175.
5. Cook chicken.  Pour 1/2 inch oil {can use a mixture of olive and vegetable} in deep pan and heat over medium-high heat.  Test heat with flick of water - if it sizzles, it's ready.  Cook chicken until golden brown on both sides, about 3-4 minutes on the first side and 2-3 minutes on the second.  Remove chicken from heat, drain oil, then transfer to tray in the warmed oven.  Repeat with each piece.
6. Prepare salad.  In small bowl, whisk lemon juice and mustard together, then whisk in olive oil.  Season with salt and pepper.  Pour 3/4 of this in large bowl.  Add arugula and fennel/onion.  When ready to serve, toss salad.
7. To serve, arrange piece of chicken from warm oven on plate.  Drizzle few drops of reserved salad dressing directly on to chicken and top with salad.

Serves 2 {very hungry} to 4 {less hungry}

adapted from smitten kitchen

xoxo,
stephanie marie

Broccoli Slaw

My favorite thing I made for Easter dinner was Broccoli Slaw from Smitten Kitchen's first cookbook.  There's something so comforting and delicious about a broccoli salad like this that reminds me of summer picnics, and the fresh and simple ingredients made it so simple to put together while everything else was cooking.  If you have the time I'd recommend making it the day before - Christian and I both agreed the leftovers were even better than the first day - but either way, I doubt this will last long in your fridge as I could've eaten the huge bowl of it all myself :)

Broccoli Slaw

Ingredients
2 heads broccoli {about 1 lb}, sliced into florets and small pieces
1/2 cup thinly sliced almonds, toasted {if desired}
1/3 cup dried cranberries
1/2 cup buttermilk
1/2 cup mayonnaise
2 Tblsp cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 small red onion, finely chopped
Freshly ground pepper

Instructions
1. Toss chopped broccoli with almonds and cranberries.  
2. In small bowl, whisk buttermilk, mayo, vinegar, sugar, and salt until smooth.  Stir in onion and let marinate in the dressing for about 10 minutes to mellow the onion flavor.
3. Pour dressing over broccoli mixture and add generous amount of black pepper.  Stir until broccoli is evenly coated with the dressing.
4. Will keep in fridge, covered, for 2-3 days {if it lasts that long}.

Makes about 8 cups slaw

adapted from smitten kitchen

xoxo,
stephanie marie

Meatballs & Spaghetti

A few weeks back I was really craving spaghetti and meatballs - it was probably the cold weather and needing something comforting - so I went to a reliable classic, Smitten Kitchen, and found her Perfect Meatballs and Spaghetti which looked exactly like what I was craving.  The dish is deceptively easy and flavorful and I love how the simple tomato sauce really let's the meatballs shine through in this one.  Next time you need a comforting home cooked meal, look no further!

Perfect Meatballs & Spaghetti

Ingredients
1 lb ground meat {I used beef, but you could use a combo of beef and pork}
1/2 cup breadcrumbs {original calls for panko-style but I just used regular}
1/3 cup milk
2 Tblsp finely chopped parsley, plus more for serving
2 Tblsp finely grated parmesan or pecorino romano cheese
2 tsp coarse salt, divided
Ground black pepper
1/2 tsp onion powder
2 large eggs
3 garlic cloves, minced and divided

Red pepper flakes
2 Tblsp olive oil
1 28oz can of crushed tomatoes
1 lb dried spaghetti

Instructions
1. Bring a large pot of very well salted water to boil and heat oven to 425.  Line baking sheet with foil for easy clean up, and coat lightly with non-stick spray.
2. Combine meat, breadcrumbs, milk, parsley, cheese, 1 tsp salt, pepper, onion powder, eggs, and 1/3 minced garlic in large bowl and mash with potato masher until evenly mixed.  Using wet hands form mixture into 2 inch meatballs and arrange on prepared tray.  Roast for 12-15 minutes or until cooked through.
3. Once water is boiling, cook spaghetti until 1 minute shy of tender.  Set aside 1 cup cooking water before draining pasta.
4. In deep saute pan, heat 2 Tblsp olive oil over medium heat.  Add remaining 2/3 garlic and pinch of red pepper flakes and sizzle until garlic is golden, about 1 minute.  Add tomatoes and season with remaining 1 tsp salt.  Let mixture simmer about 5 minutes, stirring occasionally.
5. When meatballs come out of oven, add them to sauce and stir until coated.  Reduce heat to low simmer, cover with lid, and simmer in sauce for about 10 minutes.  
6. Return spaghetti to original cooking pot.  Push meatballs aside and grab a few ladles of tomato sauce to pour over spaghetti.  Add half reserved pasta water and cook spaghetti and sauce over high heat for one minute, tossing the whole time.  Add additional pasta water if needed to loosen.  Use tongs to transfer spaghetti to large wide serving bowl.  Add meatballs and sauce on top.  Garnish with parsley and additional grated cheese.

Serves 4

adapted from smitten kitchen

xoxo,
stephanie marie