Posts tagged food network
Thanks to Food Network, this recipe for a Chicken Pot Pie Casserole (with a cheddar biscuit crust no less) is definitely going to be added to my recipe repertoire!
Healthy Eats Brown Bag Challenge (WEEK 4)
It’s the last week of the challenge and I’m proud to say I’ve stuck with it so far. Even the week I was in Vegas for 3 days - I brought Larabars, almonds and banana chips to eat instead of hitting the casino buffet.
Since I always do make-ahead lunches on Sundays for the upcoming week, I made one of my favorite salads. My mom had a strict rule that no matter what we were having for dinner, even if we were having pizza or grabbed some chinese take-out in a pinch, we HAD to have a salad with dinner. A good habit to have as a kid because I find myself now as an adult always ordering a salad with dinner at restaurants (and inevitably eating less of my meal as a result of filling up on something green first).
This salad is what we Greeks call a village salad. A true Greek salad. As you can see - NO LETTUCE. That’s right. It’s the simplest, easiest salad to make and in my opinion, the tastiest.
Here’s what you do: chop up tomatoes, cucumbers, and onion then throw together in a bowl. Toss in some crumbled feta, season with salt, pepper, and oregano, then finish off with some extra virgin olive oil (Greek olive oil preferably). Stir and you’re ready to go! I know, there’s no measurements… but if you were to ask my Yiayia (“grandma” in Greek) she would give you the same “recipe” so I figured I would stick to her style! :)
That’s my lunch for the last week of the challenge. Check out what these fabulous bloggers brought in their brown bags:
Chez Us: Lentil Salad
Essentials of Nutrition: Brown-Bag Challenge, Break Room Not Required
The Undercover Cook: Buffalo Chicken-Stuffed Baked Potatoes
This Imperfect Plot: Week 4 (and a BBC side effect: weight loss)
Confessions of a Curious Cuisiniere: What Does Your Sandwich Say About You?
I Brown Bag: Brown-Bag Challenge, Day-by-Day
Carmen Fitness: Brown-Bag Challenge, Going Strong
Family Fresh Cooking: Top Ten Best Lunch-Packing Tips
Canadian Mother Musings: Caught NOT Brown-Bagging It
BoysNBerry: Sandwiches … and a Not-so-Great Frozen Burrito
Feeding Philosophers: Lovely Legumes
Healthy Plates: Vegetable Beef Soup
Healthy Kitschy Vegan: Peace
Ali Girl Cooks: Brown-Bag Shake-Up
All Things Splendid: Ch-Ch-Ch-Ch-Chili
City Life Eats: Day 16 and a Recap of This Week’s Lunches
Cooking Channel: Monkeying Around Lunch Box
Reve Noir: Brown-Bag Challenge Day 9, Repeat Again
The Garden Ephemerist: Brown Bagged
Adventures in Every Day: Brown-Bag Recap
Eating Omily: My Lunch Story
Nutritious Daily: Easy, Peasy Pasta
Chick Bike: Brown-Bag Challenge Days 15 & 16
Healthy Eats Brown Bag Challenge (WEEK 3)
I made a huge bowl of this roasted chickpea, cucumber and marinated mushroom salad on Sunday night. Then portioned it out into 5 servings so my lunch is made for each day this week! I have to do make-ahead lunches over the weekend otherwise I’ll forget and end up making poor decisions when it comes to food for lunch.
Check out what these bloggers are bringing for lunch!
Ambitious Kitchen: Thai Chicken Lettuce Wraps With Sweet Mango Cilantro Salsa
Feeding Philosophers: Tart Pizza and Tofu Pesto Sandwiches, Oh My
Sweat=Success: Brown Bags and Book Bags
Confessions of a Curious Cuisiniere: Slow Cooker BBQ Pulled Pork
Reve Noir: Brown-Bag Challenge Day 8
The Garden Ephemerist: Brown Bag Tales
I Brown Bag: Healthy Eating Starts at Home
Essentials of Nutrition: Marriage>Bachelorhood
All Things Splendid: Day 12, Wild Rice Soup
Family Fresh Cooking: Project Lunch Box 30 Day Challenge
City Life Eats: Brown-Bag Challenge, Day 11
Netlycka’s Distracting Confusion: Snacks for Lunch
This Imperfect Plot: Brown-Bag Challenge, Week 3
Adventures in Every Day: Brown-Bag Challenge
Boys n’ Berry: Brown-Bag Challenge, (featuring many great sandwiches)
Healthy Plates: Quinoa With Peas and Spinach
Living Omily: Autumnal Brown-Bag
Glory Foods: What in the World is a Bento Box?
Day 1 of the Healthy Eats Brown Bag Challenge: tomato, roasted corn, crab and avocado salad
I don’t feel like this will be a difficult challenge for me because I bring my lunch to work pretty much everyday. I’m personally challenging myself to make a conscious effort to bring only healthy lunches and snacks with me. This salad is from my favorite place to get recipes (especially for lunch): skinnytaste.com - it was SO delicious!
Check out the other bloggers participating in the challenge:
Organic Gardening’s This Imperfect Plot: Day 1 of the Challenge
Between City Limits: Brown Baggin’ It
Virtually Homemade: Mixed Greens and Nectarine Salad
Essentials of Nutrition: What I Bring Everyday
City Life Eats: Brown-Bag Challenge
The Brown Bag Chronicles: Lunch On-the-Go
Cooking Channel: Daily Lunch Box
Diary of a Fat Kid: Refrigerator Salad
Not Your Church Cookbook: Enough With the Urban Chickens
I Brown Bag: Brown-Bag Challenge, Days 1 and 2
Eat, Sweat, Smile: Leftovers No More
Healthy Kitschy Vegan: Cheater’s Curry
Healthy Plates: Pesto Penne Primavera
Boys n’ Berry: A Mad Dash for Leftovers
Adventures in my Kitchen: Brown-Bag Challenge, Day 1
Nutritious Daily: Brown Bag: A Basic Ensemble
Chick Bike: Brown-Bag Challenge, Days 1 and 2
Brown Girl, Brown Bag: Fishing for Compliments
The Adirondack Chick: Brown-Bag Challenge, Week 1
Adventures in Every Day: Brown-Bagging It
The Undercover Cook: Take It Tuesday, Crispy Halloumi Cheese Salad on Flatbread
SWISS CHARD AND RICOTTA CROSTATA
The best part about the summer months is my weekly trips to the Green City Market to pick up seasonal, local produce. The greens have been so beautiful lately, particularly the chard. Each week I go, I end up letting the guy talk me into buying two bunches even though I know it’s more than I can eat. It’s a good deal at 2 huge bunches for $5, instead of 1 for $3. Plus, it gives me an excuse to get creative and experiment in the kitchen… and I’ll take whatever excuse I can get! :)
Food Network’s website is my go-to when I’m searching for a recipe to use a particular ingredient because there is always such a variety of options. I did a search for swiss chard and came across this recipe from Anne Burrell for a crostata. I almost skipped passed it because I was a little intimidated with the whole making the crust process, but the rave reviews had me sold. It didn’t take me that long to prepare and the result is SO deliciously worth it! A slice of this crostata made for the perfect thing to bring to the office for lunch!!
INGREDIENTS
Crust:
2 c. all-purpose flour
1 c. grated Parmesan
½ c. mascarpone
Pinch kosher salt
Pinch cayenne pepper
1 stick cold butter, cut into pea-sized pieces
2 eggs
Filling:
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
2-3 T. water
Kosher salt
2 c. fresh ricotta
1 c. grated Parmesan
2 eggs
Pinch cayenne pepper
Egg wash: 1 egg beaten with 2 tablespoons water
DIRECTIONS
Crust:
Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse until it looks very dry and crumbly.
Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor and refrigerate for at least 30 minutes.
Filling:
Coat a large sauté pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat.
When the garlic has become golden brown and is very aromatic remove it and discard. Add the Swiss chard stems, leeks, and 2 to 3 tablespoons of water and season with salt.
When the water has evaporated and the stems and leeks are soft, add the leaves.
Season the leaves with salt and sauté until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
In a large bowl combine the ricotta, Parmesan, eggs, cayenne, and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning, if needed. Set aside.
Preheat the oven to 375 degrees F.
To assemble:
Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet tray lined with parchment paper. Lay the dough out flat, don’t worry about the overhang on the sides of the sheet tray. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a free-form pie.
Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny (about 45 to 50 minutes).
Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing. Serve hot or at room temperature.
Have you ever dared to eat raw, uncooked kale? I never thought it would be tasty because kale is such a bitter green before it’s cooked down. When I saw an episode of Aarti Party on Food Network where she made a “massaged kale salad” I figured I had better try it first before I could say if I did/didn’t like it.
With heavy doubt in tow, I bought some locally grown kale from the farmer’s market and went for it. Apparently the mixture of olive oil, acidic lemon juice and constant massaging for 2-3 minutes breaks up the fibers in the kale to trick it into thinking it has been cooked! The mixture of the hearty kale with the sweet mango and crunchy pepitas was a great combination of flavor AND texture. It has become my favorite thing to bring to work for lunch.
Here’s the recipe. Try it out and see for yourself how delicious it is!
MASSAGED KALE SALAD
INGREDIENTS:
1 bunch kale (black kale is especially good), stalks removed, leaves thinly sliced
1 lemon, juiced
¼ cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
DIRECTIONS:
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a pinch of salt. Massage until the kale starts to soften and wilt, about 2-3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the ¼ cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve immediately.
SPICY SAUSAGE, KALE AND LENTIL SOUP
It shouldn’t come as a surprise to anyone that my TV is always tuned to Food Network. Typically, if I’m not watching some show I recorded on my DVR - I’m watching anything on Food Network! I caught an episode of Rachael Ray’s ‘Week in a Day’ show and immediately went to the store to make a pot of this soup. The concept of this new show (which actually airs on Cooking Channel) is spending one day cooking to make a week’s worth of meals. How genius is that? Leave it up to RR to simplify cooking for us busy people.
Now this recipe caught my eye because it was the time of year when winter hasn’t quite decided to leave yet and those chilly days would creep up in the midst of a warm spring-like week. The great thing about soup is you get a hearty and comforting meal, but you can sneak in an enormous amount of veggies too. Sounds like a win-win to me! Just last month I posted my experiment with Greek-style lentil soup. Here is another way to incorporate lentils into your diet:
RACHAEL RAY’S SAUSAGE, KALE and LENTIL SOUP
INGREDIENTS:
1 T. extra-virgin olive oil
1 LB. hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
1 Fresno or Holland chile pepper, thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 T. ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 C. tomato paste
1 C. white wine
Freshly grated nutmeg
1 3/4 C. lentils
4 C. chicken stock
2 C. water
DIRECTIONS:
In a soup pot or large Dutch oven, heat the extra-virgin olive oil. Add the sausage, breaking it into pieces and cook until lightly brown.
Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook until soft (about 8-10 minutes).
Wilt in the kale and season the kale leaves with a sprinkle of freshly grated nutmeg.
Stir in the tomato paste for 30 seconds, then add white wine.
Cook to reduce by half, then stir in the lentils, stock and water.
Bring to a boil, then reduce the heat to low and simmer the soup until the lentils are tender (about 35 minutes).
Serve immediately or cool, store, and reheat.
I’m a pasta addict, there is no doubt about that. I love to experiment with such a blank canvas like pasta - especially since it comes in so many different shapes and forms. Egg, semolina, long, short, ribbed, tubed… just thinking about it makes my mouth water. The best part about pasta? The plethora of sauces to pair with it! I personally prefer tomato-based over cream - although I’ve been known to add a splash of cream to my tomato sauces. :)
In my opinion, silky pasta paired with a hearty meat sauce is heaven in a bowl. I’ve been wanting to perfect my own version of two different sauces: bolognese with a variety of ground meats like veal and pork AND a big hunk of pork shoulder simmering in a tomatoey ragu until the moist, tender meat falls apart in the sauce. My approach to attempting my own version of these meaty sauces is to replicate some recipes from chefs I respect and admire in order to decide what I can add or change to make it my own. If I get the basics of each sauce down, I can start to improvise with flavors and ingredients to create my own secret recipe.
For the bolognese, I started with this delicious recipe from Mario Batali that I found on Food Network’s website. Thankfully it makes a TON of sauce so I have a jar of it sitting in my freezer waiting for a rainy day! The only negative thing I could say about this rich, meaty, velvety sauce is that it’s a bit greasy in the end. I think that the total amount of olive oil and butter is too much since the meat renders quite a bit of fat. All you need that oil and butter for is to sautee the veg and lightly coat the meat so it doesn’t stick. Next time I would dial back to 3 T of olive oil and 2 T of butter. I believe that would be PLENTY.
All I have to say is - LOOK AT THAT MEAT!
RAGU BOLOGNESE
INGREDIENTS
5 T. extra-virgin olive oil
3 T. butter
1 carrot, finely diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, minced
1 pound veal, ground
1 pound pork, ground (I had to use ground Italian sausage, no pork that day)
1/4 pound pancetta or slab bacon, ground
1/2 tube tomato paste (I used one small can)
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating
DIRECTIONS
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
Add the veal, pork, and pancetta and stir into the vegetables.
Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours.
Season with salt and pepper, to taste, and remove from the heat.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of sauce and tossed so that the pasta is evenly coated.
I was sick last weekend, so that meant a lot of laying on the couch watching movies, shows on my DVR and Food Network. When I saw this recipe on 5 Ingredient Fix, I mustered up the energy to whip this up in hopes that it would comfort me in my sickly time of need. :) I love how Claire Robinson manages to only use 5 ingredients, but the recipe always turns out so flavorful.
This was super easy because after you roast the squash you pretty much throw everything in a pot and simmer it until it’s finished. It was well worth waiting for the squash to roast for an hour! The added curry powder gives it that extra little something and will make anyone you make this for say “what is that?”
BUTTERNUT SQUASH SOUP
Ingredients:
1 (3-pound) butternut squash
Extra-virgin olive oil, for roasting, plus 2 T.
Kosher salt and freshly cracked black pepper
2 shallots, chopped
1 quart (4 c.) low-sodium chicken stock
2 teaspoons curry powder (mild or spicy)
Directions:
Preheat the oven to 375 degrees F.
Cut the squash in half through the stem and remove the seeds.
Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.
In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes.
Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.
Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.
Nothing says “Happy Holidays” like a pan of bright red brownies! I first saw this recipe on Baked Perfection and knew it was the perfect treat to make my Tumblr Eat Up buddy.
The recipe was adapted from one of my favorite shows on Food Network: ‘Cooking For Real’ with Sunny Anderson.
RED VELVET CREAM CHEESE SWIRL BROWNIES
RED VELVET LAYER:
1 stick unsalted butter, melted
1 c. sugar
1 t. vanilla extract
¼ c. cocoa powder
Pinch salt
1 T. red food coloring
1 t. apple cider vinegar
2 eggs, beaten
¾ c. all-purpose flour
CREAM CHEESE LAYER:
8 oz. cream cheese, softened
¼ c. sugar
1 egg
½ t. vanilla extract
Preheat oven to 350° F. Butter an 8x8-inch baking pan and set aside.
BROWNIE LAYER: Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions.
Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined.
Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
CREAM CHEESE LAYER: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl.
Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern.
Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
In my opinion the cream cheese layer could have used less vanilla since there was already a whole teaspoon in the brownie layer. Also, I would have liked to see a bit more cocoa powder in the brownie mix. It was a very moist and sweet brownie, but it would have been better with a bit more chocolately flavor and if the consistency was a little more dense like a fudge brownie.
However, these brownies are still very delicious and the bright red color adds a nice festive touch. Bake up a batch to spice up the typical holiday sweet treats!
