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Stuffed Tomatoes

Dean
This week has been a stressful one...and its only Tuesday. Thursday I close a $9 million deal earning my office quite a percentage. Do I get a bonus? Nope. But I do get the experience, and I guess for an attorney a year into her career that's pretty good. Today I was out sick and spent my morning gagging in my bed and answering e-mails for work. Pretty much the same thing I'd be doing at work at this point...minus the gagging and the PJs. By late afternoon I was feeling better and decided try my new recipe. It was awesome. You've got to try it...minus the gagging.


Stuffed Tomatoes
Adapted from Pinch of Yum



Ingredients:

* 4 large tomatoes beefsteak tomatoes
* 1 cup cooked texmati rice
* 3/4 cup canned, unsalted sweet corn
* 2-4 clove garlic, minced
* 1/2 cup fresh basil, chiffonaded
* 1/4-1/2 teaspoon kosher salt
* 1/8-1/2 teaspoon fresh ground pepper
* 1 cup shredded sharp cheddar
* 1 tsp garlic powder

Directions:

1. Preheat oven to 400 degrees F.

2. Rinse and dry the corn. Place corn in a skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and toss. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.

2. Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon until there are no large chunks.

3. Combine the tomato mixture, rice, basil, corn, garlic powder and garlic. Season with salt and pepper.

4. Add a small handful of the shredded cheese, saving half for topping. Stir it all together until well-mixed.

5. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese.

6. Bake for 10 minutes at 400 degrees F.

7. Broil for 3-5 minutes or until cheese is golden brown.


Nutrition:

Serves 4:

Per Serving: 196 Calories 19g Carbs 10g Fat 11g Protein 186g Sodium 6g sugar

Amish Sweet White Bread

Red Heart
The last year has been a whirlwind of change. I moved 1000 miles away with no job, permanent place to live, or passing the bar. Since then I moved again to a "permanent" place to live, passed the bar exam, got a job, and have practiced law for almost an entire year. Mixed into all of that is taxation. I practice a specialized area of law called like-kind exchanges which is part of the IRC (IRS Tax Code). I also prepare farm tax returns at Amish homes during the tax season. This year I probably will not be doing that again, but the 4 month experience of being welcomed into Amish farmhomes to prepare taxes was enlightening...and fattening. In celebration of getting back on the posting receipe horse I'm sharing my favorite Amish White Bread Recipe.

Amish Sweet White Bread
Adapted from various sources including tips from Amish cooks, allrecipes, and the all important Google


Ingredients:

* 2 cups warm water
* 2/3 cup white granulated sugar
* 2 tablespoons active dry yeast
* 1 1/2 teaspoons kosher salt
* 1/4 cup melted butter or canola oil (or other mild oil)
* 6 cups bread flour

Directions:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof in a warm place until yeast resembles a creamy foam.
2. Mix salt and butter (oil) into the yeast.
3. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.
4. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1.5 hours.
5. Punch dough down. Knead for a few minutes, and divide in half.
6. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
7. Bake at 350 degrees F (175 degrees C) for 30 minutes.
8. Turn out in about 10 minutes from removing from oven. Let cool completely. EAT!

Pasta with Sausage, Tomatoes, and Cheese

Red Heart
Baked Pasta with Sausage, Tomatoes, and Cheese
Adapted from Cooking Light, November 2003


Ingredients:

- 1 (1-pound) package uncooked rigitoni
- 1 roll of regular Jimmy Dean sausage
- 2 tsp sriacha
- 1 small to medium yellow onion, chopped finely
- ½ cup red wine (can omit)
- 4-6 small garlic cloves, finely minced
- 2 tablespoons tomato paste
- ½ cup basil, snipped with kitchen shears
- 2 (14.5 oz) cans petite-diced tomatoes, undrained
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- Cooking spray

Directions:

1. Preheat oven to 350°.
2. Cook pasta 3-4 minutes less than directions, drain and set aside
3. Meanwhile place olive oil in a cooking skillet, bring up to medium heat
4. Add diced onion and cook 5-10 minutes
5. Add garlic and cook 30 seconds
6. Add sausage and break it apart. Cook until sausage is cooked through
7. Add tomatoes, tomato paste, sriacha, half of the basil, salt, and pepper. Bring to a simmer and lower, simmering for 10 minutes.
8. Add a quarter of the parmesan to the sauce, melt.
9. Toss the noodles and sausage mixture in a bowl with remaining basil.
10. Place half of the noodles in a prepared baking dish (sprayed with cooking spray). Top with half on the remaining parmesan and half of the mozzarella
11. Add the rest of the noodles and top with remaining cheeses
12. Baked uncovered for 20-25 minutes.

Strawberry Spinach Salad

Dancing
So I'm back. Sorry about the unintended absence but the bar really kicked my ass + I moved 1000 miles and started a new job. But I'm here, if you were looking, which you aren't since this basically is where I put receipes I remember to write up. :D



Strawberry Spinach Salad
Adapted from Pampered Chef



Ingredients:

* 2 lemons
* 4 tbsp apple cider vinegar
* 1/4 cup white sugar
* 4 tbsp olive oil
* 3 tbsp water
* 1 medium cucumber, peeled, seeded, and quarted
* 1 small red onion, peeled and diced
* 12 oz fresh baby spinach leaves (about 2 bags)
* 16 oz fresh strawberries, hulled and quartered
* 1/2 cup sliced almonds, toasted


Directions:

1. For dressing, zest both lemons being careful to avoid the pith.

2. Juice lemons to measure 6 tbsp.

3. Combine zest, juice, vinegar, sugar, and water in small mixing bowl; whisk until well blended. While whisking quickly slowly add the oil. Set aside.

4. Combine spinach, cucumber, onion and strawberries in a bowl.

3. Place spinach in large serving bowl. Add cucumber, onion, strawberries and almond. Toss to combine. Serve with dressing on the side or with dressing mixed in if serving immediately (this will create soggy salad leftovers so I recommend serving the dressing on the side).

Spring Pasta

Red Heart
Okay, so this is adapted from an Everyday Food magazine recipe partly because I had different ingredients in my fridge and partly for a friend who is looking for good flavor but low cholesterol. Queue veggies. Change the veggies up to anything you prefer or in season. Snap peas and basil would work well here! Enjoy.

Spring Pasta
Adapted from Everyday Cooking May 2012


Ingredients:

* 7 oz small pasta (such as fusilli or bowtie - I used Barilla Plus bowties)
* 1/2 cup skim milk
* 2 oz (1/2 cup) Parmesan cheese, grated
* 10 oz baby spinach
* 10 oz peas, fresh or frozen thawed
* 3-4 green onions chopped
* salt and pepper to taste
* 1 tsp olive oil


Directions:

1. Bring salted water and olive oil to a boil in a large stock pot.

2. Add pasta and cook one minute less than directed on the package.

3. Add peas and cook 30 seconds

4. Wilt in spinach and onions for a few seconds then drain the whole lot in a strainer reserving 1/2 cup of the pasta water.

5. Leave the veggie and pasta mixture in the strainer and put the pot back on medium high heat.

6. Add milk and bring to a low boil.

7. Add veggie and pasta mixture back to pot and cook for 2 minutes. Add the pasta water back in to how thin you like the sauce.

8. Add in Parmesan to the mixture and stir.

9. Serve hot and enjoy. (Or if you are the partner of someone on a Cholesterol diet...with grilled chicken!)

Serves 4 (or three and a dog)

Nutrition: Calories 312.8, Total Fat 6.2 g, Saturated Fat 3.1 g, Cholesterol 12.1 mg, Total Carbohydrate 44.4 g, Dietary Fiber 7.7 g, Protein 20.5 g



Pasta Pork Bolognese

Red Dress
In attempt to diversify my cooking I've subscribed to several new food magazines, "Everyday Food" and "Cooking Light." This recipe is adapted from a Cooking Light magazine.

Pasta Pork Bolognese
Adapted from Cooking Light, April 2012



Ingredients:

* 9 ounces refrigerated fettuccine
* 2 teaspoons olive oil
* 1 pound lean ground pork
* 1/2 cup grated carrot
* 3 garlic cloves, minced
* 1/3 cup Shiraz
* 1 2/3 cups lower-sodium marinara sauce
* 1/2 cup chopped fresh basil, divided
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper

Directions:

1. Cook pasta per directions. Drain.

2. Heat olive oil in a large skillet over medium-high heat. Add pork, carrot, and garlic; sauté 6 minutes or until pork is done.

3. Add wine; cook 1 minute.

4. Add marinara, 1/2 cup basil, salt, and pepper; bring to a simmer. Pour sauce over pasta.

Ham, cheese, and spinach frittata

Dean
This is really a base recipe to mix and match to your own choosing. I like to use whatever leftovers items I have from a week of recipes. Its the best recipe I know of to make the most out of bits and pieces.

Ham, Cheddar, and Spinach Frittata
Adapted and Lightened from Real Simple Magazine


Ingredients:

1 tablespoons extra virgin olive oil
2-3 yukon gold potatoes (about 3/4 pound), peeled and thinly sliced (use the slicing function of your food processor or a hand mandolin to achieve even slices)
1/2 large white onion, thinly sliced
1 small carton of egg beaters (swap amount should be between 6-8 eggs on the package)
2 large eggs
kosher salt and black pepper
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
4 ounces reduced fat Cheddar, grated (1 cup)
4 ounces thinly sliced reduced sodium deli ham, cut into 2-inch pieces

Directions:

1. Heat oven to 400° F.

2. Heat oil in a large ovenproof nonstick skillet over medium heat.

3. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.

4. Meanwhile, in a large bowl, whisk together the eggs, egg beaters, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.

5. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 15-20 minutes.

6. Serve warm with a side salad.

Egg Drop Soup

Red Heart


Hey everyone. I'm not able to post this recipe until it is officially published. Its part of the new steamy kitchen cookbook that I get to test! WHOOT! Stay tuned for the next awesome cookbook by steamy kitchen.

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Baked Dijon Salmon Fillet

Red Dress
Dinner tonight was delicious and cheap. Picked up 4 frozen salmon fillets at Walmart for 4.50. Defrosted them and made this. Try it.


Baked Dijon Salmon Fillets
By: Nichole Baer


Ingredients:

* 4 fillets salmon
* 4 tablespoons prepared Dijon-style mustard
* salt and pepper to taste
* 1/4 cup Panko crimbs
* Pam Olive Oil


Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

2. Place salmon skin-side down on foil.

3. Spread a layer of mustard on the top of each fillet, and season with salt and pepper.

4. Top with Panko, spray each fillet with PAM.

5. Bake the oven for 17 minutes, or until salmon flakes easily with a fork.

Cheesy Potato and Bacon Soup

Sunflower
Here is my most recent addiction!

Cheesy Potato and Bacon Soup
By: Nichole Baer


Ingredients:

2 tablespoon butter
1 cup chopped yellow onion
3 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
2 cups skim milk
1 cup fat-free, lower-sodium chicken broth
1 cup water
1 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/4 teaspoon ground black pepper
6 strips of bacon, cooked and crumbled
salt and pepper, to taste

Directions:

1. Melt butter in a large soup pot over medium-high heat.

2. Add onion to pan; sauté 5 minutes or until onion is tender.

3. Sprinkle with flour; cooking one minute stirring onion mixture constantly.

4. Add potato, milk, broth, and 1 cup water to pan; bring to a boil.

5. Cover, reduce heat, and simmer 10 minutes.

6. Add 1 cup reduced-fat sharp cheddar cheese and black pepper; cook until cheese melts, stirring frequently.

7. Stir in bacon bits and check the seasoning, add salt and pepper to taste. Enjoy!

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