Fresh Pea and Roasted Red Pepper Pasta Salad

adapted from smitten kitchen

I am a little late in posted this recipe. It is no longer summer and it is no longer pea season. Peas became my new favorite vegetable this summer. I don't think I had ever had fresh shell peas. The ones from our CSA were amazing. The recipe calls for blanching the peas, I did, but I think it would have been fine just using them raw. If you do blanch them you can save the blanching water to boil the pasta.

• 1 lb small pasta
• 1/2 cup snow peas
• 1 cup fresh peas (shelled)
• 3/4-1 cup roasted red pepper dressing
• feta cheese

If blanching - boil snow peas for two minute then add to ice bath, boil peas for seven and add the ice bath. Boil pasta. Slice snow peas into slivers. Toss peas, pasta and as much dressing as you want. Sprinkle with feta cheese.

Roasted Red Pepper Dressing

recipe adapted from Smitten Kitchen
I found this recipe as part of a pea pasta salad. I made twice as much as it called for and made a giant pasta salad later with all the extra CSA veggies I had hanging around. This dressing was pretty darn tasty. I slow roasted the peppers in the oven (350 deg for one hour - giving them a quarter turn every 15 minutes or so) as recommended for the original recipe and it was totally worth it.

-2 roasted red peppers (skinned and seeded)
-4 tbsp red wine vinegar
-1/4 cup chopped onion

-up to 1/4 cup olive oil

-salt and pepper to taste

Puree roasted peppers, vinegar, onion until smooth in blender or food processor. Stream in oil with machine on if possible or just add a bit at a time and blend until you have a good consistency. Add salt and pepper to taste. More vinegar can be added for a more tangy dressing. I stored mine for a week in the fridge and had no problem, not sure exactly how long it will last.

Makes about 2 cups of dressing.

Ginger Pear Quick Bread

This was the second recipe I made during my baking Sunday last week. I had gotten 3 bosc pears in my food box - and had all the other ingredients for this recipe at home already. After I made it, I let it sit out on the counter all week - and it started to taste a little funny by Friday. So, either make sure eat it up in the first couple days, or you might want to store it in the fridge. Similar to the zucchini chocolate bread, I think this bread too would taste good with some added nuts.

Adapted from Apartment Dining

Ingredients

• 1 C peeled, grated pear (~2.5-3 pears)
• 1/2 C pear (1/2" cubes) (~3/4-1 pear)
• 1 1/4 tbsp minced ginger (I like this. No high fructose corn syrup, and easier than mincing on your own)
• 1/3 C sugar
• 1/2 C brown sugar
• 2 eggs
• 1/4 C veggie oil (I used 1/8 C of veggie oil, all natural apple sauce each)
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1 1/2 C all purpose flour
• 1 tsp baking soda
• Pinch of salt

Recipe

1. Heat oven to 350 deg F. Grease 1 loaf pan.
2. Combine minced pear, ginger, sugar, brown sugar, eggs, oil, and spices (cinnamon, cloves) in large bowl.
3. In separate medium bowl, combine flour, baking powder, baking soda, salt. Add in three parts to the wet ingredients, mixing thoroughly each time.
4. Add diced pears, carefully folded in.
5. Pour mix into loaf pan. Cook in oven for ~50 mins, checking to ensure the batter in the center of the loaf is done.

Servings 10-12 slices

Chocolate Zucchini Bread

I wanted to bake something last weekend - so I made two bread recipes. This is the better of the two (because of all the delicious chocolate). The bread tasted the best right after it came out of the oven. It was warm, moist, and the chocolate chips were still a little melted. This recipe was originally a cupcake recipe. I didn't change any of the ingredients or ratios. So the bread is very crumbly - like a cupcake would be (but still delicious). I also think this would have tasted good with some added nuts (e.g. walnuts). Enjoy!

Adapted from 101 Cookbooks

Ingredients

• 1 1/2 C brown sugar
• 1/4 C melted butter
• 3/4 C oil*
• 3 eggs
• 1 tsp vanilla
• 1/2 C buttermilk
• 2 C grated zucchini
• 1 C chocolate chips
• 2 C flour
• 1 C cocoa, sifted
• 1/2 tsp salt
• 2 tsp baking soda
• 1 tsp allspice
• 1 1/2 tsp cinnamon

*The recipe called for vegetable oil. 101 cookbooks suggested using unrefined, scented, all natural coconut oil. I bought coconut oil - and found out when I got home that it was refined. So, it had no coconut aroma and I was VERY disappointed (because I love coconut). So, if you're going to the coconut oil route, go for the unrefined. If you're going to vegetable oil route, use half oil, half all-natural apple sauce. It will still be as moist and delicious - and slightly better for you than using all oil.

Recipe

1. Heat oven to 350 deg F. Grease 2 loaf pans (I like to use Pam Baking Spray because its easier than buttering and then flouring a baking surface).
2. In a small to medium bowl, combine the sugar, butter, and oil. Once mixed, add the eggs, one at a time. Then add the zucchini, chocolate chips, and buttermilk. Mix until combined.
3. In a large bowl add the remaining dry ingredients (flour, cocoa, salt, baking soda, allspice, cinnamon). Once mixed, slowly add the wet ingredients (from step 2) until well combined.
4. Pour half of the mixture into each loaf pan.
5. Bake one at a time for approximately 35-45 minutes, until just done (or until no batter comes out on a knife inserted in the center).

Servings 2 loaves - probably 10-12 servings each?

Fresh Corn and Chicken Quesadillas with Avacado Creama

This recipe was phenomenal. The nearby grocery store carries an amazing (local) brand of tortillas (Micaela's). One woman apparently makes these tortillas and drives around to the grocery stores delivering them. They're thick and amazing (and often sold out!). So, being able to make this recipe with those tortillas was definitely the icing on the cake.

Adapted from Hannaford Fresh magazine (July-August 2009)

Ingredients
Quesadillas

• 1 c corn kernals (fresh/frozen)
• 1/2 c (2 oz) cream cheese (reduced fat, softened)
• 2 tsp fresh lime juice
• 1/4 tsp kosher salt
• 1/8 tsp ground cumin
• 1/8 tsp pepper
• 1/4 c. finely chopped scallions
• 1 tbsp cilantro (minced)
• 1 med onion
  
• 1/2 lb chicken (original recipe called for crab meat)
• 4 8-inch tortillas
• 1/2 c (2 oz) shredded monterey jack cheese
• 1 tsp olive oil

Avocado Creama

• 2 tbsp plain Greek-style (thickned) yogurt (nonfat)
• 1 tbsp cilantro (minced)
• 2 tsp fresh lime juice
• 1/8 tsp salt (to taste)
  
• 1 ripe avocado, diced

Recipe

1. Heat a med sized skillet over medium heat.
2. If using fresh corn, blanch for 1 min in 3 c of boiling water.
3. To make the quesadilla filling, combine cream cheese, lime juice, salt, cumin, and pepper in a medium bowl. Mix.
4. Add scallions, cilantro, corn, onion, and chicken.
5. Spray skillet with non-stick spray (if needed). Place a tortilla in the skillet. Put a spoonfull of filling on the tortilla and spread over half of the surface.
6. Sprinkle some cheese over top of the filling and fold over the other half of the tortilla.
7. Cook until golden brown on pan side. Flip and repeat for opposite side.
8. To make the creama, mix together all the ingredients except the avocado. Fold in the avocado last.
9. Top each quesadilla with a tbsp full (or more) of the creama.

Servings 4 (with some left over filling)

Chai Spiced Buttermilk Pancakes

My obsession with chai continues...

Adapted from Joy the Baker

Ingredients

• 2 eggs
• 2 c flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• pinch of ground cloves
• scant 1/8 tsp ground ginger
• 1/8 tsp pepper
• 1 c buttermilk (original recipe calls for 1 1/2 c)
• 1 c brewed chai tea (original recipe calls for 1/2 c)
• 4 tbsp butter, melted & cooled
• 1/2 tsp vanilla
• Lube for the pan (oil or cooking spray)
• Maple syrup
• Powdered sugar (optional)

Recipe

1. Beat eggs in a medium sized bowl.
2. Mix in buttermilk, chai tea, butter, and vanilla.
3. Add remaining ingredients, and mix.
4. Heat a pan over med heat. Lube pan when desired temp is reached.
5. Add a designated amount of batter to the pan, depending on desired size (1 tbsp - 1/4 c)
6. When pancakes start to bubble, check the bottom. If light-med brown, flip and finish cooking on the other side.
7. Remove pancake and place in a warm oven until all are finished and ready to serve.

Servings 9 -10 large pancakes

Five-Spice Chicken and Cashew Stir-Fry

Periodically, my mother will send me the "Hannaford Fresh" magazine she gets from the grocery store. It has a whole bunch of recipes in it and usually has a food themes for a couple sections in each book. The best part about these books is that they have pictures for every single recipe - which I love. This recipe is from the March-April 2009 issue.

I am also taking pride in this recipe because its the first meaty posting of the blog! :)

Ingredients

• 1 tbsp canola oil
• 1 1/2 lbs chicken (cut into stir fry strips either before or after cooking)
• 1/4 tsp salt, to taste
• 1/8 tsp pepper
• 1 med onion, diced
  
• 4 tsp minced garlic
• 1 tbsp minced ginger*
• 1 red bell pepper, diced
• 1 1/2 c snow pea pods
• 6 tbsp soy sauce (low-sodium)
• 3/4+ c chicken broth (low-sodium)
  
• 3 tbsp sherry
• 1 tbsp cornstarch
• 1 1/2 tsp sugar
• 3/4 tsp Chinese five-spice powder (I found in asian section)
  
• 1/8 tsp crushed red pepper
• 1/2 c cashews (roasted)
• Rice (white/brown)**
• 2 scallions, thinly sliced (optional garnish)

* I had mincing fresh ginger, so I've taken to buying the jars of minced ginger. Just make sure there aren't any wacky, unnecessary ingredients (e.g. high fructose corn syrup) that have been added.
**Make as much rice as you deem appropriate for the dinner. Left over rice doesn't taste as good as fresh, in my opinion.

Recipe

1. Start the rice using directions indicated on package. This recipe takes +/- 30 mins to make. So, plan accordingly.
2. Drizzle oil in a skillet (or wok), over med-high heat. Season chicken (salt & pepper) and cook until done. Remove from pan with done and cover to keep warm.
3. Cook onion, garlic, and ginger in same pan until softened (~2-3 mins)
4. Add the bell pepper and snow peas and cook an additional 2-3 mins. You want these veggies to still be slightly crisp (e.g. don't cook them to death)

To make the sauce add soy sauce, broth, sherry, cornstarch, sugar, five-spice powder, and crushed red pepper. Whisk together. Add to veggies and stir until thickened. You can add more than the indicated 3/4 cup of broth, but your sauce likely won't get as thick as with less liquid.
Add chicken back to pan. Mix in cashews.
Serve stir-fry over bed of rice. Add scallions as garnish.

Servings: 6 (The book says 4, but I think it lies. This recipe makes a LOT of food)

Guacamole

There are many ways to make guacamole and this is my favorite. If you want to switch it up you could add sour cream, pine nuts, or substitute half mashed white kidney beans for avocado.

Ingredients:
3 ripe avocados
1 medium tomato
½ cup red onion, finely chopped
1 tbsp lime juice or ½ small lemon or lime
1 can, (4oz) chopped green chilis, drained
1 tsp cayenne pepper
Salt and pepper to taste

Directions:
1. sauté chopped red onion in saucepan until tender
2. mash avocado just until smooth, lumps okay
3. cut tomato in half, remove gooey center and seeds, chop rest of tomato
4. combine all ingredients in small bowl, fold together until blended

Zucchini Carrot Bread

I love zucchini bread, zucchini muffins, etc. For this recipe, I cut down the sugar a little and subbed out some of the zucchini for carrots. I made one loaf with dried cranberries and walnuts and the other one plain. This recipe makes 2 loafs.

recipe adapted from Simply Recipes

Ingredients:
2 eggs, beaten
1 cup sugar
2 teaspoons vanilla
2 cups grated zucchini
1 cup grated carrot
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped walnuts (optional)
1 cup dried cranberries (optional)

Directions:
1. preheat oven to 350°F
2. in a large bowl, combine sugar, eggs, and vanilla.
3. mix in grated zucchini and carrots and then melted butter
4. sprinkle baking soda and salt over mixture and blend
5. add the flour, a third at a time
6. add spices
7. fold in nuts and cranberries if using
8. divide batter between 2 buttered loaf pans
9. bake for 50 minutes or until toothpick is clean
10. cool in pans for 10 minutes and then on wire racks

Pizza Dough

Pizza is so versatile. This time we made a simple cheese pizza with tomato sauce we made from fresh tomatoes but another favorite is bbq fake chicken pizza with fresh pineapple and red onions. I used 1 cup whole wheat flour and white for the rest. This recipe makes about two medium thin crusted pizzas. It freezes well, let it come to room temperature and re-rise a bit before shaping.

recipe adapted by Stephanie from The Good Cook Book by Yves
2 tbsp soy or cow's milk

1 tsp salt

1 tsp brown sugar
1 tbsp EVOO
1 cup warm water
1 tbsp dry active yeast (I used one package (2 1/4 tsp) which is a little less than 1 tbsp and it worked fine)
2 3/4 cups flour (plus more for kneading)

1. Place milk, salt, sugar, oil and warm water in a large stainless steel or glass bowl (I used plastic, I don’t know what’s wrong with that but nothing obvious) and mix thoroughly.
2. Sprinkle yeast on top of the water mixtures and cover bowl tightly with clear kitchen wrap.
3. Fill sink ¼ full with 100 deg F water. Place bowl in water and leave for 10 minutes or until yeast mixture is double in size. (Instead of using my sink I make a sort of double boiler with a big soup pot, although its not boiling, its like a double luke-warmer, and sit my bowl in that. It helps if your bowl has a lip and can sorta hang on the top of the pot with its base in the warm water. This method can be used for bread baking too).
4. Slowly stir 1 cup flour into yeast mixture, making a porridge consistency. Gradually add remaining flour and form ball of dough.
5. Knead dough in bowl for 5 minutes.
6. On floured tabletop, further knead dough for 5 minutes. Form round ball and return to bowl. Cover with clean dish towel.
7. Replace water in sink with fresh warm water (or just heat up the water in pot) and place bowl in sink for 30 minutes while dough rises.
8. Preheat the oven to 425 deg F
9. Roll out pizza dough and spread onto two 12” round baking trays (or whatever you got, or divide dough in half and save it for later in the fridge or freezer)
10. Put on sauce and toppings
11. Bake 15-25 minutes or until the edge and bottoms of crust are golden brown.
12. Enjoy!!!