Thursday Dinner - Artichoke and Sun-Dried Tomato Italian Easter Pie with Herbed Crust(June 10)

This is my version of the classic Italian Easter Pie. 

This is a meal that is typically served on holidays. I can almost understand why: there are a dozen reasons. Because I did not use the DOZEN eggs most recipes I looked at called for, I needed to up the ingredients, and therefore I wound up enhancing the flavor. I put artichokes, sun-dried tomatoes, spinach, sausage and homemade tofu ricotta in there. The crust was a snap to make, using the food processor, and I added a teaspoon each of oregano and basil to it. It came out flaky and crispy and oh, so delicious.

I am not a fan of bland, so I am glad this turned out so wonderful.

Cost Breakdown:

crust: $1

sausage: $1

artichoke and spinach: $3

onion, seasoning, garlic: $1

tofu, lemon, almond: $3

salad: $3

Total to feed a family of 5:

$12.00

5 out of 5 stars

Italian Easter Pie Recipe

Wednesday Lunch - Classic Pesto (Mikel) (June 2)

Mikel cooked lunch today. If I didn't know any better, I'd think he was Italian, having chosen most of last week's Italian dishes. His choice for today is no exception: Pesto.

Pesto is one of those super fabulous sauces that is easy to make, store, and cook with. Not to mention tasty.

The pesto used today was made late last week because I did not want the basil to go bad. In addition to the basil, I also add some dark leafy greens. Covered with some olive oil, it can keep for a long time. Oh, did I mention it is heavenly? Mikel used a brown rice pasta to go with his pesto, and his sister slathered some on a whole grain bread and toasted it.

5 out of 5 stars

Friday Lunch - Minestrone Soup (May 28)

Olive Garden style.

Cat loves Olive Garden's Minestrone soup, but to pay $8 for a simple soup, dry bread sticks, and a salad with no dressing, makes little sense, not to mention what the rest of us would eat. So, we had to make it at home for her, and I think we've made it even better.

An optional pesto swirl adds an extra dimension.

Of course, not everyone likes Minestrone, so this reduces the stars:

4 out of 5 stars

Minestrone Soup Recipe

Tuesday Lunch - Garlic-Lemon, Spinach Pasta (May 25)

Whole Foods had this pasta at one point, waay back when. The kids really liked it, so here it is. It is the simple recipes that tend to be the best; really, there is nothing to this one: garlic, pasta, olive oil, lemon, spinach.

5 out of 5 stars

I know I've come to the rhubarb party a little late, so I didn't want to make a strawberry-rhubarb right off the bat - although I am sure that is on its way, too, seeing as there are three more bunches in the fridge.

I made a rhubarb-PEACH crumble. Saw the peaches for the first time at Whole Foods yesterday, so why not? I think the kids' favorite part of the Rhubarb-Peach Crumble is the 'crumble.' It is wonderfully sweet, tart and the topping is fabulously crunchy.

Friday Dinner - Seitan Scallopini (May 22)

If you are not familiar with Bryanna Clark Grogan, it is time you should be. Tonight's dinner was inspired by her scallopini recipes in

 Nonna's Italian Kitchen.

I made some seitan a few nights ago, and if you are intimidated by making seitan, don't be. (I am in the process of making a video to help you conquer the fear of seitan.) I made a 'light', 'chicken'-flavored seitan, and sliced it 1/4 inch thin. After breading the slices, I pan-fried them until golden, added mushrooms, shallots, and garlic, and about a cup of wine (or Marsala, sherry, or just vegetable broth). I let the sauce reduce and served the cutlets with whipped potatoes and sauteed garlic spinach.

Originally I had the cutlets over pureed baby turnips, but that was a bit much for the rest of the family - too bitter for them - so the picture is of whipped potatoes. If you do use potatoes instead of turnips, consider changing the greens to kale or rapini (broccoli rabe). - it will give a nice flavor contrast. I liked it a lot with the turnips, however, so here is your chance to use up those last turnips in your CSA box. 

4.5 out of 5 stars

Seitan Scallopini Recipe

Tuesday Dinner - Cheeze and Spinach Enchiladas (May 18)

This was an absolute hit! With everyone, except my oldest daughter, who does not care for enchiladas or spinach, which removes this dish from the running for her. The rest of us were okay with that, though; more for us! I used half Daiya Cheddar and half Follow Your Heart Mozzarella, shredded, and melted them on the stove, adding the spinach and grilled onions, and a little chili powder. Not only did it melt well, but it tasted creamy and divine. This is a very high 5 stars, only lowered because Daughter Number One doesn't like anything, it seems.

5.5 stars out of 5

 

Blue Corn Enchiladas Recipe

Thursday Dinner - Spinach-Artichoke, Potato Gratin (May 13)

Thursday night is European/Potato night.

Again, a quick and easy dish to make. The inspiration was a recipe from 1000 Vegan Recipes by Robin Robertson. I saw the recipe and my mind went "Spinach and artichoke dip!" So, I seared the sliced bottled artichokes in garlic olive oil (saute garlic in the oil and remove the slices before they burn), added the spinach to it, and cooked it until the spinach wilted, returning the garlic back to the pan. After thinly slicing about six Yukon gold potatoes, and making a layer, I added half of the spinach mixture, seasoning the layers as I worked. Another layer of potatoes, spinach, and the last layer of potatoes rounded out the dish. I then mixed about a cup of rice milk with 1/2 cup of Better Than Cream Cheese (I blended it to incorporate the cheese well.) and poured it over the gratin. Covering it very tightly, I baked it at 375 for about an hour and a half. The oven did most of the work. Verdict? All but my oldest daughter loved it. (Spinach is on her no-no list, as well as most of the vegetable world.) Sigh.

Letting the gratin sit for about 15 minutes lets the potatoes rest and the gratin comes out very clean. My youngest asked for some 'cheese' on the gratin, so I put about half a bag of Daiya cheddar flavor on the top and broiled it until it melted (not a necessary component, however). This was a huge hit - only one serving remained.

5 out of 5 stars