Pasta with Fresh Peas, Arugula, and Goat Cheese

This weeks Recipe comes from author Elizabeth Bard. I just started reading her book Lunch in Paris. A love story with recipes, which is off to a wonderful start and the bonus is all the recipes that she has included within the chapters on her journey through love and Paris. So I decided to try this one and share... mmmm.

INGREDIENTS
1 pound bow tie pasta
2 cups peas
3/4 cup good-quality Italian pesto sauce, or more to taste
2 large handfuls of arugula
8 ounces soft goat cheese, crumbled
Freshly ground black pepper

DIRECTIONS

Bring a large pot of salted water to a boil. Add the pasta. When the pasta has 1 minute left on the clock, add the peas.
Make sure the heat is extra high, so that the peas don't drastically lower the temperature of the water.
Drain the pasta and peas, then return them to the pot. Add the pesto and stir to combine. Add the arugula and toss lightly.
Divide the pasta among 4 shallow bowls. Crumble the goat cheese on top and add a grind of pepper. Serve immediately.

Yield: 4 servings.

Source Lunch in Paris

Lemon Dimples /// Recipe Wednesday

For my love of lemon and spring. Yummy!

INGREDIENTS

1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
1⁄2 cup confectioners’ sugar, plus extra for dusting
1⁄4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd

DIRECTIONS

Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd into a small ziptop food-storage bag; seal bag.

Heat oven to 350°F. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).

Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners’ sugar before serving.

Recipe and photo source via Womans Day

Spinach Cranberry Salad /// Recipe Wednesday

One of my favorite salads and one that I have been making for years. It is definitely on the sweet side so if you are craving such this is something that will do the trick.

Thank you all as well for your sweet comments from my last post. I do feel better today and took the day off to spend with my dearest friend helping her get set up in her new apartment and planning future fun times.. :)

INGREDIENTS

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil ***( I substitute with extra virgin olive oil )


DIRECTIONS

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

** I actually mix the dressing in a dressing container and shake well**

Photo and recipe source All Recipes

Irish Boxie /// Recipe Wednesday

With it being St. Patrick's day and my love for crab cakes, I thought why not try some Irish Boxty Cakes that I discovered from All Recipes. I ate it with a side salad sprinkled with tuna. Lets just say, well I am stuffed!! (you do not have to eat three of them like myself) lol.. All about moderation I say, I cannot always be a good girl with food, what fun would that be in life ;p

*Also a note, I did not have leftover mashed potatoes as the recipe requires, I just made them fresh, still was delicious.

INGREDIENTS

1 1/2 cups grated raw potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1 egg
1 tablespoon skim milk
salt and pepper to taste
1/4 cup olive oil


DIRECTIONS

Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

Recipe via - All Recipes
Photo via- Look and Taste

Chicago- Style Spinach Pizza/// Recipe wednesday

The meal that I will overeat, as I have a love affair with warm spinach dishes. (I think I have already said that ) ;) Enjoy!!

INGREDIENTS

1 can (10 oz.) refrigerated pizza crust
1 pkg. (10 oz.) chopped spinach, thawed, well drained
1 pkg. (16 oz.) part-skim mozzarella cheese, shredded
1/4 c. (1 oz.) Parmesan cheese, shredded, divided
1 can (28 oz.) tomatoes, drained, cut up
2 garlic cloves, minced
2 tsp. dried oregano leaves
1/2 tsp. red pepper flakes, optional

DIRECTIONS

Heat oven to 500 degrees. Press pizza crust onto bottom and sides of well greased 10 inch deep dish pizza pan or 9 x 13 inch baking dish.
Mix spinach, mozzarella cheese and 2 tablespoons Parmesan. Spread evenly over crust. Mix tomatoes, garlic, oregano and pepper flakes. Spread over cheese mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 10 minutes. Reduce heat to 375 degrees and bake for an additional 20 minutes. Serves 6.


Recipe via COOKS.
Photo via Food Loves Writing.

Breakfast for Dinner /// Recipe Wednesday

Scrambled Eggs with Bacon and Avocado: You've probably noticed I love anything that is quick most of the time, and this is pretty much the easiest you can get. Also craving the breakfast at night once in awhile, absolutely..

INGREDIENTS

Serves 1

2 slices bacon
2 large eggs
Coarse salt and ground pepper
1/4 avocado, diced
Toast (if desired)

DIRECTIONS

Brown bacon in a small skillet over medium heat, 3 to 5 minutes per side. Remove bacon; pour off all but 1 teaspoon fat.
In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Pour into pan; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.
Transfer to a plate. Crumble bacon over top; sprinkle with avocado. Serve with toast, if desired.

Recipe and photo source Martha Stewart.

Prosciutto wrapped asparagus /// Recipe Wednesday

Melt in your mouth yummm. Again, something easy and lighter this time around as well spring will be here within a blink of an eye and those extra treats from this winter are pissing me off and hanging around LOL... So I made this with wild rice and sliced cucumbers and a fabulous glass of wine. (My daughter would have nothing to do with this recipe though, so a bowl of mac and cheese and carrots for her. Enjoy!

INGREDIENTS

1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).
Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
Bake 15 minutes in the preheated oven, until asparagus is tender.

Recipe source All Recipies
Photo- Stock

Taco Pie /// Recipe Wednesday

Completely fool proof and comforting food for the cold weather.. Easy easy! I skipped the sour cream though and topped instead with piles of lettuce, a must for moi! ;) Enjoy!

INGREDIENTS

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso taco seasoning mix
1 can (4.5 ounces) Old El Paso chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso salsa (any variety)
Sour cream, if desired

RECIPE

Heat oven to 400F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.

Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Recipe and photo source - Food Network.

Roast Chicken and Mango Salad with Yogurt///Recipe Wednesday

An easy, light dinner. When I am not feeling well and to be honest really tired, The last thing I want to do is stand at the stove, so thankfully picking up a already cooked Rotisserie chicken and gathering these ingredients for this salad was a perfect meal for me tonight. *Note- I substituted the nigella seeds with poppy seeds and on another small side dish I added some extra peanut sesame dressing to dip into as well with the chicken, I love going from sweet to sour. Enjoy!


INGREDIENTS

3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney, large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1 1/2 teaspoons (or more) water
1 5-ounce package arugula
1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
Plain nonfat yogurt
1 teaspoon nigella seeds* or cumin seeds

RECIPE

Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.

Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.

* Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

Recipie and photo source - Epicurious.

Three Vegetable Lasagna///Recipe Wednesday

Having a crazy week? I am! That is an entire other post ;) So a good easy recipe was what I needed and something that will leave me with leftovers for the next day. I found this recipe from here this morning and gave it a go. I added whole grain lasagna noodles and skipped the salad adding seedless grapes and pecans to the dish on the side. **Also makes 12 servings which is way to much, so I adjusted the recipe to about 6 servings. Bon Appétit!!

**Also another fabulous giveaway is coming tomorrow for my art, I will make sure to post them both on the sidebar to find easy. Have a great night and see you tomorrow xo

INGREDIENTS

8 ounces dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-ounce carton ricotta cheese
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 tablespoons all-purpose flour
1/2 to 1 teaspoon black pepper
1-1/4 cups milk
1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained
1 cup shredded carrot
3/4 cup shredded Parmesan cheese (3 ounces)
1 8-ounce package package shredded mozzarella cheese (2 cups)

RECIPE

Cook lasagna noodles according to package directions. Drain; set aside.

In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.

In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once.

Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.

To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture.

Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.

Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Makes 12 servings.

Photo via- Source

Lentil Soup / / / Recipe Wednesday

I tried this homemade Lentil Soup last night that I got from Mireille Guiliano's second book, French women for all seasons. I definitely recommend! The results, surprisingly filling and my daughter who is, (extremely picky) actually loved it. Added with a side salad, cheese and fried red Potatoes, it was a perfect cold weather meal.

INGREDIENTS

2 quarts vegetable stock
½ pound lentils
2 tablespoons olive oil
1 medium yellow onion, peeled and chopped
1 clove garlic, peeled and chopped
2 stalks celery, chopped
1 tablespoon chopped parsley
1 14.5-ounce can diced tomatoes
Salt and freshly ground Pepper

Yield: 4 servings

RECIPE

Bring the vegetable stock to a simmer, and drop in the lentils.

Heat the oil in a skillet, and add the onion, garlic, and celery. Cook until golden, 3 to 5 minutes. Add the parsley and tomatoes, and cook 8 to 10 minutes more.

After the lentils have been cooking for 35 to 40 minutes, add the onion mixture to pot and cover. Let simmer until the lentils are soft, 5 to 10 more minutes. Season with salt and pepper to taste, and serve immediately.

* Photo via- Fat Free Vegan.