Orzo with Roasted Vegetables

So, I've been in kind of a post-holiday cooking slump. I think I just went a little too overboard with all the baking and preparing of dishes in November and December so I took I much needed break. However, when I came across this recipe last week, I felt my inspiration coming back. I made this one night when my husband was not going to be home for dinner, thinking that it was light and not exactly a full meal type of dish. The funny thing was, before he left for the evening, he had eaten 3-4 bites and was loving it! I think it would be a great side for fish or chicken. Hope you enjoy!

Orzo withe Roasted Vegetables
Adapted from Barefoot Contessa

Ingredients

* 1 small eggplant, peeled and 3/4-inch diced
* 1 red bell pepper, 1-inch diced
* 1 yellow bell pepper, 1-inch diced
* 1 red onion, peeled and 1-inch diced
* 2 garlic cloves, minced
* 1/3 cup good olive oil
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2/3 pound orzo or rice-shaped pasta

For the dressing:

* 1/3 cup freshly squeezed lemon juice (2 lemons)
* 1/3 cup good olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

To assemble:

* 1/4 cup pignolis (pine nuts), toasted
* 3/4 pound good feta, 1/2-inch diced (not crumbled)
* 15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 400 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 30-35 minutes (watch that garlic does not burn), until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 6 to 8 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Yummy Lemon Pound Cake!

Here is a recipe my friend Audra recently tried. I love the idea of making something lemony in this cold weather...it makes me think of warm weather! The recipe is from the newspaper, but she added her own lemon glaze. I can't wait to try it myself!

Yummy Lemon Pound Cake
3 sticks butter, room temp
3 cups sugar
8 eggs
3 cups flour
1/2 cup lemon juice

1. Cream butter and sugar, set aside
2. Beat eggs well and add to mixture.
3. Fold in flour and lemon juice.
4. Pour into a well greased and floured bunt pan and bake at 325 for one hour or until toothpick comes out clean
5. Add glaze once cake is cooled (glaze recipe is 1 cup powdered sugar and 5 teaspoons lemon juice)

Quick Fix During the Holidays

I know, it's been awhile. You know how the holidays are. Trying to get a lot done in a little time all while attempting to make it look effortless. Of course, for me, that means spending a LOT of time in the kitchen. Thankfully, after finishing the cooking I did for Thanksgiving, friends, family, and parties, I found this recipe which took minutes to prepare. Even better, I took the leftovers and put them over a baked potato and voila! one less meal to prepare in the midst of this busy season.

Spicy Corn & Chicken Chili
Ingredients

1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 to 2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne powder to taste
1 pound ground chicken breast (I used turkey because it was cheaper)
1 (15-ounce) can tomato puree
1/2 cup mild or medium salsa
1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
1 (15 ounce) can black beans
Salt & pepper to taste
1/3 cup chopped cilantro

Method

In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

Add chicken. Stir to break up and brown for 3 minutes. Add tomato puree, 1 cup water (can substitute chicken broth for added flavor), salsa, corn, and black beans. Season with salt and pepper, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.

What I served it with: a dollop of sour cream and blue corn chips the first night. The second night I served it over a baked potato with a little cheese (and chips with leftover salsa as an appetizer).

My Best Thanksgiving Tips

Thanksgiving is my most favorite holiday (as you might have guessed). In fact, last year, when I was GREAT with child, I still had a hard time giving up the privilege even though I did not have the energy. If this is your first experience cooking a Thanksgiving or even if you have been doing it for awhile, I hope these tips will help you as you prepare for the holiday of eating and thanks!

1) Don't let everyone tell you that the turkey is impossible...it is actually not as hard as you might believe. Check out my next post of how to cook a turkey.

2) Let others bring some of the food (especially whatever you don't like to make). You won't win an award for doing it all yourself.

3) Start a couple weeks early. Most casseroles can be made ahead of time and frozen. Then, thaw in the fridge a few days beforehand.

4) Set your table the night before Thanksgiving. One less thing to worry about.

5) Shop at night or the Friday before Thanksgiving if you can. That way, you avoid the craziness the weekend before (plus, many stores run out of popular items early).

6) Don't make something for the first time for guests. I am kind of a hypocrite with this one, but it is good advice to try it a couple weeks ahead of time.

7) Keep the appetizers light and simple. Buy mixed nuts, crudites, olives. This is not the time to make brie in puff pastry. Besides, you don't want your guests full by the time they come to the table.

8) Assign jobs to people. They love to help and it takes all the pressure off you.

9) Have fun and enjoy it! Remember, the food will be gone before you know it!

10) Check out the Latest Taste in the next few days for more great Thanksgiving tips and recipes.

Ultimate Chocolate Birthday Cake

If you've been reading my blog for awhile now, you've probably read my mention of how I have a hard time repeating recipes. I guess since cooking is my creative outlet, trying something new makes it fun and interesting. However, I also believe that every good cook needs a repertoire of tried and true recipes and a good birthday cake should definitely be one of them. This recipe fits the bill. I actually found this recipe after buying a cookbook for a friend's wedding. My inability to resist thumbing through a fresh, new cookbook lead to me copying this recipe down. I have included some minor modifications and tips. I hope you use it at your next birthday party!

Chocolate Fudge Birthday Cake
1 box Duncan Hines double dark chocolate or devil's food cake mix
1 c. water
3 eggs
1/3 c. vegetable oil
1/3 c. sour cream
2 t. vanilla
1/2 t. salt
1 c. semi sweet chocolate chips

Preheat oven to 350 degrees. Butter three 9-in round cake pans (can also do in a 9x13). Combine mix, water, eggs, oil, sour cream, vanilla, and salt in bowl of mixer. Beat on low speed until well blended. Increase speed to medium for 2 minutes. Stir in chocolate chips. Pour batter into pans and bake just until knife or toothpick comes out clean (22-25 minutes).** Transfer pans to wire racks and cool 10-15 minutes. Then remove from pans and cool completely on racks.

Icing:
2 c. (12 oz.) semi sweet chocolate chips
2 c. sugar
2/3 c. milk
2 sticks unsalted butter cut into pieces
1/4 t. salt
1 t. vanilla

Place chocolate chips in mixer. Meanwhile, combine sugar, milk, butter, and salt over high in a medium saucepan. Bring to a boil, stirring occasionally. Let boil vigorously 1 minute. Pour hot mixture over chocolate chips. Add vanilla. Beat on medium until mixture thickens and is spreadable (this can sometimes take 10-15 mins).

*You may want to refrigerate cake after second layer so that it won't slide.
**If using 9x13, bake cake 28-30 mins.

Rosemary Baked Chicken Thighs with Potatoes

This reminds me of an earthy French meal. Although it is simple enough, the flavor is great and is easy to through together with haricots verts (those are green beans) or a salad. I hope you enjoy!

Rosemary Baked Chicken with Potatoes

Ingredients
2 T. olive oil
1 T. paprika
1 1/2 t. fresh rosemary
1 t. salt
1/2 t. pepper
6 chicken thighs
red potatoes, washed and cut into 1-inch pieces

Preheat oven to 425. Mix the first five ingredients in a large bowl. Arrange mixture on a greased, foil-lined baking sheet. Bake potatoes for 15 mins. Remove from the oven, move potatoes to one side, and add chicken thighs to baking sheet. Return to oven and bake everything for 30-35 mins or until potatoes are tender and chicken is cooked through (potatoes may be a little crispy, but I like them that way!).

Serve with a vegetable or salad.

Roasted Vegetables with Whole Wheat Rotini

Okay, so most of you probably realize the recipes on my blog are not in fact, my recipes. They are typically adapted from other recipes I find online or elsewhere. However, tonight I have something special for you: an original recipe by me. Not just that, but one that was good enough to share, or as I say "bloggable."

It started with these beautiful baby eggplants I found at Fresh Market the other day. $1.69 per pound was what the sign read. Too bad I read the wrong sign and ended up buying 5 eggplants for 8 dollars. Oops. I knew I must eat them soon and not let them go bad. I was in the mood for eggplant, which actually happens often. The dilemma was, however, that the only dish I know how to make with eggplants is eggplant parmigiana. And since I haven't had dairy in awhile I wanted to avoid the overload of cheese. After thinking for awhile, I decided to add my other favorite vegetable to the mix, zucchini, throw in some whole wheat rotini, a can of fire roasted diced tomatoes, a little Parm (just a little) and voila, a delicious original dish by me! It was met with positive reviews by my husband who commented that it tasted meaty even with no meat.

Hope you enjoy. Be sure to serve it with your favorite glass of red table wine and a little Italian bread.

Roasted Vegetables with Whole Wheat Rotini
Serves 2-3 as a main dish

Ingredients:
4-5 baby eggplants, peeled and cut into 3/4 in. chunks
3-4 zucchini, cut into 3/4 in. half moons
1/2 lb. rotini
1/4 c. grated Parmesan
1 can diced tomatoes, drained
reserved pasta water
dried basil and oregano to taste

Directions:
Preheat oven to 400 degrees. Spray cookie sheet with olive oil spray. Add zucchini and eggplant to cookie sheet. Drizzle with olive oil, salt, and pepper. Toss with hands to combine. Roast for 30 mins or until soft, flipping once during roasting.

Meanwhile, cook pasta al dente according to directions on box. Reserve 1/4 c. of leftover pasta water and add back to pasta in same pot. Add roasted vegetables, diced tomatoes, and cheese and stir to combine. If too much water is at the bottom, turn burner on low for a minute or two. Once desired consistency is reached, remove pot from burner and serve. Garnish with additional cheese if desired.