Broccoli Cheese Lasagna Rolls

Hello Everyone!  I hope all of you are well out there in the blogosphere!  I went shopping for new work clothes today.  I realized that after three years of being a stay at home mom, I pretty much live in sweat pants and unfortunately most of my really nice work clothes either don't fit me anymore, or I got rid of them.  So I had to go shopping.  Oh too bad, right?  Haha.  
Anyway, awhile back I posted a recipe for Ham and Cheese Lasagna rolls.  I had a reader ask me what other kinds of lasagna rolls I make, and specifically asked for a vegetarian option.  As it happens I also make these yummy broccoli cheese rolls.  They are SO good and really easy!  I hope you will give them a try!


Broccoli Cheese Lasagna Rolls

• 1 box lasagna noodles, cooked according to package directions and drained and rinsed with cold water.
• 3 cups milk
• 1/2 cup flour
• 3 tbsp. butter
• 1 tsp. salt (I like to use the Himalayan and Sea Salt mixture from Pampered Chef)
• 1 tbsp. dijon mustard
• 1/2 tsp ground black pepper
• 1/4 tsp. nutmeg
• 2 cups broccoli florets, steamed until very soft
• 1 cup carrots, chopped and steamed until very soft (I steam the broccoli and the carrots together)
• 2 cups shredded sharp white cheddar cheese (I like to use the Kerrygold Irish Cheddar but you could also use mozzarella, jack, or even swiss)
• 1/2 cup parmesan, grated

Preheat oven to 350 degrees and spray a 13X9 inch baking dish generously with cooking spray.  While you are preparing your lasagna noodles according to package directions, make a béchamel sauce.   To make a béchamel, melt the butter in a large saucepan over medium heat.  Add the flour and whisk the two together until they are fully incorporated and become slightly fragrant (this happens quickly so be sure not to burn it).  Slowly add the milk 1/2 cup at a time, whisking constantly adding more milk only when the mixture becomes thick enough to coat the back of a spoon.  Once all the milk is added, add the dijon, the nutmeg, the pepper, and the salt.   Continue to whisk while adding the parmesan cheese.  You should have approximately 3 cups of béchamel.  To assemble the lasagna rolls, add about 1 cup of the béchamel to the carrots and broccoli and stir until well mixed.  Your broccoli should be "mushy."  Spread 1 cup of the béchamel on on the bottom of your 13X9 baking dish and reserve the last cup to spread over the top of the rolls.  Take a lasagna noodle and lay it out on your work surface.  Spread the broccoli carrot mixture in a layer on top of the noodle (a good tablespoonful) and then top with sprinkled cheese (be sure to save enough cheese to top the rolls at the end).  Roll up the lasagna noodle and place seam side down in the baking dish.  Repeat with remaining noodles (this makes about 12 rolls).  Top rolls with remaining béchamel and remaining cheese.  Bake covered 45 minutes then remove cover and bake an additional 5 minutes or until cheese is bubbly and starting to brown.  Enjoy!  YUM!

Until next time, happy and HEALTHY cooking and EATING!

Ratatouille 2

Hello Dear Readers!  I apologize profusely for not having posted in so long!  Things have been very hectic as of late in the Porter household! I went back to work part time and Daniel started preschool!  Lots of big changes!
Anyway, tonight for dinner I am going to make Ratatouille.  Last summer I made a video about Ratatouille.  To watch the video and see the recipe, click here.
Ratatouille is one of my favorite dishes and it is SUPER easy to make.  It comes from the south of France and historically it was a use up of all the vegetables from the harvest.  Ratatouille is a stew made up traditionally of eggplant, tomatoes, green peppers, onions, garlic, and zucchini.  My recipe comes from my French mother Pauline, who taught me to make it.  I hope that you will give it a try and please, let me know what you think!

Tomato Soup with Tortellini Two Ways

Be sure to check out this month's Mother's Day Giveaway and Sale! Going on NOW through April 29th!

Last week my friend Melissa made a whole load of homemade tomato soup with tortellini and she brought some over to share with us.  It was really yummy so I asked her if I could post the recipe!  Last week, I decided to make another batch, but made a few changes, making it Creamy Tomato Soup with Chicken and Tortellini.  Equally yummy, and now make one tomato soup two ways!

Melissa's Tomato Soup with Tortellini

• 2 large onions, diced
• 3 large carrots, diced
• 2 stalks celery, diced
• 2 (28 oz) cans crushed tomatoes
• 2 (6 oz) cans tomato paste
• 8 cups chicken stuck
• 1 tbsp. olive oil
• 2 (1 lb) bags frozen cheese tortellini

In a large stockpot over medium high heat, saute the onions, garlic, and celery in the oil until very soft.  Add the tomatoes, the chicken stock, and the tomato paste.  Stir together and bring to a boil.  Reduce heat to medium low and simmer for approximately 20 minutes. Temporarily remove the soup from the heat and puree with an immersion blender (or you can puree in batches using a food processor).  Add the tortellini and cook an additional 5-10 minutes or until tortellini is cooked through.

Elizabeth's Creamy Tomato Soup with Chicken and Tortellini

Same ingredients as above, and add:

• 2 large or 4 small boneless, skinless chicken breasts, diced into small pieces
• 2 tbsp. italian herbs
• 2 tbsp. granulated garlic
• 1 (8oz) tub chive and onion cream cheese

Prepare as above until the stage where the tortellini is added, adding the italian herbs and the granulated garlic with the tomatoes and the chicken stock.  After pureeing with the immersion blender, add the chicken and simmer for another 20 minutes or until the chicken is cooked through.  Add the tortellini and proceed as indicated above.  In the last 5 minutes of cooking, add the cream cheese and stir until completely incorporated.  Serve with a sprinkling of parmesan cheese if desired.  Yummy!

Until next time, happy and HEALTHY cooking and EATING!!!

Pappa al Pomodoro

It's almost spring and that means that our "Soup Sundays" will soon be coming to an end until next fall.  March is cold in Iowa though, and today was no exception.  I decided to make a nice pot of Pappa al Pomodoro.  Pappa al Pomodoro is a Tuscan bread and tomato soup that has an amazing flavor.  I used to make this soup all the time, but haven't made it since we moved to Iowa so I thought it was time to break out the recipe again.  In the fall you can make it with the abundance of fresh tomatoes, but when those aren't available, canned tomatoes work beautifully.  This soup is not only incredibly flavorful, but also incredibly easy and budget friendly!  I like to serve heaping ladlefuls of this soup in a nice shallow bowl topped with a sprinkling of parmesan cheese.  YUMMY!


Pappa al Pomodoro

• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes (I like to  use the kind with garlic and olive oil)
• 4 cloves garlic, minced
• 1 onion, diced
• 1 stalk celery, very finely chopped
• 3 carrots, very finely chopped
• 1 loaf bakery bread (such as French or Italian), cut into cubes
• 2 (15 oz) cans small white beans (such as Great Northern)
• 4 cups chicken stock (you can use vegetable stock to make it completely vegetarian)
• 1 tsp. Italian herbs
• 1 heaping tablespoon homemade or store bought basil pesto (I usually have some in the freezer from the HUGE amount of basil we get from the CSA every summer)
• 3 tbsp. olive oil
• 1 tbsp. butter
• 1 large parmesan rind plus grated parmesan for serving

In a large soup pot or dutch oven, heat the butter and olive oil over medium high heat until the butter is melted.  Add the onion, garlic, celery, and carrots.  Cook about 10 minutes or until somewhat soft.  Add the tomatoes, chicken stock, parmesan rind, pesto, and Italian herbs.  Turn up heat and bring to a simmer.  Once simmering turn heat down to medium low and allow to simmer for 30 minutes. Add the bread and the beans and continue to simmer until very thick and the bread is completely incorporated.  If the soup is too thick you can add a small amount of extra chicken stock or water at a time until desired consistency.  Serve with a sprinkling of parmesan cheese and extra bread if desired! Sometimes I even top it with a little extra pesto! YUMMY!

Until next time, happy and HEALTHY cooking and EATING!

Easy Peasy Cheesy Enchiladas

AWESOME JANUARY PAMPERED CHEF GIVEAWAY AND SALE!! WIN THE FREE PRODUCT VALUE FROM THE SALE (POSSIBILITY OF $15 TO UP TO $250 IN FREE PRODUCTS!) HEAD OVER TO THE FOODIE MOMMIE STORE FOR MORE DETAILS!

My mom used to make these enchiladas when I was growing up.  I remember my brother and I loving them and asking her to make them.  I think she cut this recipe out of the local paper when I was probably somewhere around 8.  Daniel also LOVES these!  What I like about this recipe is that calls for simple ingredients, and comes together fairly quickly.  I hope you will give it a try!

Cheese Enchiladas

• 1 tbsp. olive or vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (16 oz) jar salsa
• 1/2 tsp. cumin
• 1/8 tsp. cayenne pepper
• 2 cups jack cheese
• 1 (16 oz) tub ricotta cheese
• 1 (4 oz) can diced green chilies
• 8 flour tortillas
• 1 small can sliced olives

Preheat your oven to 400 degrees and grease a 13X9 inch glass baking dish generously with cooking spray.  Saute onions and garlic over medium high heat in the olive oil until onions are translucent.  Add the salsa and cook until heated through.  Remove from heat and spread half of this mixture on the bottom of the baking dish.  Meanwhile, in a medium sized bowl, mix together the ricotta, half of the jack, the chilies, the cayenne and the cumin.  Fill each tortilla with an equal amount of cheese mixture.  To fill the tortillas, place filling in the middle, fold in the sides and roll up as you would a burrito.  Line each filled tortilla in the baking dish.  Top with remaining salsa mixture, remaining cheese, and  olives.  Bake for about 15 minutes or until hot and bubbly!

White Lasagna with Roasted Vegetable Pesto

I LOVE lasagna.  I have a "secret family recipe" for lasagna that is always a hit, but this lasagna is also one for the books!  Whenever I make it, it never lasts very long!  The best part about it (and really most lasagna) is that you can make it ahead of time and even freeze it!  This a great recipe to use up all those late summer and early fall vegetables!  A quick word of advice before making this dish - be sure to season all parts of the lasagna generously, including the pasta.


White Lasagna with Roasted Vegetable Pesto

• 1 pkg. lasagna noodles (or homemade lasagna noodles.  Tonight I used Ronzoni Healthy Harvest Whole Grain pasta but sometimes I make my own)
• 1 large tub ricotta cheese (or about 4 cups of homemade ricotta)
• 2 cups shredded swiss cheese (I like to use a nice swiss like emmenthal or gruyere, but a regular old swiss will work just fine too)
• 1 1/2 - 2 cups grated parmesan cheese (divided)
• 2 small eggplants, peeled and cubed
• 2 small zucchini, peeled and cubed
• 1 large red onion roughly chopped
• 1 large head garlic, peeled and cloves separated
• 1/2 cup pine nuts or walnuts
• 1/4 cup olive oil (divided)
• 1 tbsp. herbes de provence (or a mix of thyme, rosemary, lavender, marjoram, savory, basil, and oregano)
• 3 large eggs
• 2 tbsp. granulated garlic
• salt and pepper to taste

Cook lasagna noodles according to package directions, drain, and set aside. Grease a large casserole dish.  Preheat oven to 375 degrees.  Mix the eggplant, zucchini, onion, and garlic with half of the olive oil, some salt and pepper.  Roast in the casserole dish in the oven for 35-40 minutes or until the vegetables are very soft, soft enough to be mashed.  When vegetables are done roasting, add them to a food processor along with the nuts, the basil, salt and pepper (a generous amount) and the rest of the olive oil.  Process until smooth and set aside.  In a medium sized bowl, mix the ricotta, the parmesan, the eggs, the granulated garlic, the herbs, half of the parmesan, and a generous amount of salt and pepper.  Grease the casserole dish again.  Spread 1/4 of the veggie pesto on the bottom of the dish, then layer with noodles, another layer of pesto, ricotta mixture, 1/4 of the swiss cheese and parmesan cheese.  Repeat two more times.  Make the top layer with a layer of noodles, the remaining sauce and the rest of the swiss and parmesan cheeses.  Cover the dish with aluminum foil bake in the oven at 375 degrees for 45 minutes.  Uncover and bake another 15 minutes or until the cheese on top is starting to turn golden brown.  This is really lovely served with a tossed green salad.  

Until next time, happy and HEALTHY cooking and EATING!

Potato Gnocchi with Garden Tomato Sauce

I LOVE Gnocchi.  It has to be one of my absolute favorite Italian foods.  They are quite yummy served with tomato sauce or I also enjoy them with sage infused melted butter and lots of good parmesan cheese.  This recipe is for potato gnocchi but I also make spinach gnocchi and sweet potato gnocchi.  You can even make them with butternut squash!  I hope you enjoy my recipes!

Elizabeth's Family's Potato Gnocchi

• 2 lbs potatoes (I like to use new potatoes, like yukon gold but you can use jacket potatoes if that is what you have on hand).  
• 1-2 cups semolina flour (or all purpose, although semolina is really better)
• 1 large egg
• 1 tbsp. granulated garlic
• 1 tsp. salt (plus more if needed)
• 1 tsp. fresh ground pepper
• 1 tbsp. dried italian herbs

Pierce the potatoes with a fork several times and microwave on high for 5-7 minutes or until soft.  Allow to cool enough to be handled.  Peel the potatoes.  Squeeze the potatoes through a potato ricer (or grate with a cheese grater) into a bowl.  Add all ingredients except the flour.   Mix together with a fork until the egg is fully incorporated.  Add the flour a little at a time, kneading the dough with your hands until it comes together and is no longer sticky.  Cut the dough into 4 chunks and then roll each chunk into a log about 1/4-1/2 inch thick.  Cut the logs into chunks.  If you want, you can roll the chunks along the tines of a fork or on a gnocchi board to make them have lines, but you don't have to do this.   At this point, you can place them on a kitchen towel to "dry" for about an hour or two, or you can cook them right away.  Bring a large pot of lightly salted water to a rolling boil.  Turn the heat down to medium and add the gnocchi in batches so they do not stick when cooking.  Cook only until the gnocchi float to the top.  When gnocchi float, remove them with a slotted spoon (or just remove your pot insert), drain and set aside.  Do the next batch the same way.  Serve hot with your favorite sauce and cheese.  Yummy!

Garden Tomato Sauce

• 2-3 lbs fresh tomatoes, peeled
• 2 onions, diced
• 2 carrots, peeled and chopped
• 1 green pepper, chopped
• 1 celery stalk, diced
• 1 (6 oz) can tomato paste
• 1 small head garlic, cloves removed and minced
• 1 cup dry red or white wine
• 1 tbsp. olive oil
• 2 tbsp. italian herbs
• 1 tsp. sugar
• salt and pepper to taste

Combine all ingredients in a large pot over medium high heat, except for the tomatoes, tomato paste, and sugar.  Saute for 5 minutes, stirring until the onions are translucent.  Add the wine and cook another 2 minutes or so until it has reduced by half.  Add the tomatoes, crushing them between your fingers as you add each one.  Stir to mix.  Bring to a simmer, turn down to low and simmer for 3-4 hours, stirring occasionally.  Add the rest of the ingredients and remove from heat.  Using an immersion blender, or regular blender (you will have to do this in batches if that is the case), puree the sauce until smooth but thick.  If the sauce is too thin you can add another can of tomato paste, if it is too thick, you can add a little bit of chicken or vegetable stock to thin it out.  Return to the heat and simmer for another 30 minutes on low.  Serve over your favorite pasta.  This can also be easily frozen or canned.  

My best friend Heather also makes an amazing gnocchi recipe.  Her blog is The Casual Girl Cuisine, you should stop by and check it out!

Until next time, happy and HEALTHY cooking and EATING!

The Tomato Soup Tragedy

Have you ever felt like you were more of a maid than a wife and mother?  David is a nuclear engineer.  He works rotating shifts, including several rotations of night shift.  The past four nights he has been working.  I hate it when he works nights because he goes to work at about 5 pm and gets home at 7 am.  Then he sleeps from the time he gets home until about 3:30 pm.  We have very little time together, Daniel barely sees him and I am with Daniel without any support for days on end.  Well, tonight is night 4 of the night shift and I am pretty much at the end of my rope.  So anyway, tonight I made a very easy dinner.  Tomato soup and grilled cheese sandwiches.  Well at least, one would think it was easy, but the tragedy began with my bread for the sandwiches.  First, I was so exhausted during nap time, I sat down to read my book for a bit and fell asleep.  I forgot about my rising bread and it rose so much that it spilled out of the bread pans.  I fixed it, baked it and it was fine, except for a few air bubbles.  So then, I started the soup.  I made a HUGE pot of tomato soup, as I always do when making this type of soup, because I use it in different recipes. 
I finished the soup, and went to make the sandwiches and got distracted by some Daniel shenanigans.  Then I managed to burn the sandwiches.  I quickly threw away the burnt sandwiches and started over.  I finished dinner, we ate, and then I started cleaning up.  Daniel was trying to help me and I kept trying to get him to go play.  Then all of the sudden, the soup pot dumped over.  Hot soup spilled all over the counter and floor, and all over me.  It took everything in me to keep from crying.  I got the mess cleaned up and Daniel and I left and went to the park for awhile because I NEEDED out of the house!  I seriously could not wait for bedtime tonight.  Too bad I am doing total body detox cause I really could use some chocolate!  Anyway, here is my tomato soup recipe.  Despite the fact that it spilled, it was really yummy!

Tomato Soup

• 2-3 lbs fresh tomatoes, peeled and diced (to peel tomatoes, blanche them in boiling water until the skins split, then place them in very cold water for about a minute until cool enough to handle. Peel the skins away) or you can use two 15 oz cans of diced tomatoes
• 2 onions, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 (6 oz) can tomato paste
• 1 tbsp. italian herbs
• 1 tsp. dill
• 4 cloves garlic, minced
• 1/4 cup sour cream
• 5 cups of chicken stock
• 1 tbsp. olive oil
• 1 tbsp. pesto sauce (if desired)

Heat olive oil in a large soup pot over medium high heat.  Add the onions, carrots, celery, garlic, herbs, and dill.   Saute about 5 minutes or until the vegetables begin to sweat.  Add the tomatoes and chicken stock.  Bring to a boil and turn heat down to medium low and allow to simmer for 30-45 minutes, stirring occasionally. 
Remove soup from heat and puree using an immersion blender, regular blender, or food processor.  Return to the heat and stir in the sour cream and pesto (if using).  Turn down to low heat and allow to simmer for another 10 minutes.  Sprinkle with a little cheese, add in your favorite crackers or with grilled cheese sandwiches!  This soup is also great to use in recipes that call for tomato soup!  Yum!

Until next time, happy and HEALTHY cooking and EATING!

Ratatouille

• 2 lbs peeled tomatoes
• 1/2 cup olive oil
• 1/8 cup herbes de provence 
• 1 (6 oz.) can tomato paste

Roughly chop each of the following ingredients:

• 1 medium or large eggplant
• 2 medium zucchini
• 2 medium onions
• 2 large green peppers
• 6 cloves of garlic (minced)

Add the chopped vegetables to a large dutch oven or soup pot.  To this, crush 2 lbs peeled tomatoes with your hands.  Add the olive oil and the herbes de provence.  Saute on medium heat until the vegetables begin to sweat.  Turn heat down to low and allow to simmer 2-3 hours or until the vegetables are reduced and stew like, stirring occasionally.  Add the tomato paste and stir to combine.  Simmer another 30 minutes on medium low heat, stirring occasionally.

Serve over couscous, noodles, or rice!  Yummy!

Spaghetti Caprese

It has been SO hot here and oppressively humid.  I haven't really been cooking because despite the fact that I have air conditioning, it doesn't seem to be doing much to put a dent in the heat.  I swear you go outside and you can't even breathe, it feels like it is about 900 degrees outside.  It's like walking straight into a steam bath.  Anyway, I decided to actually cook tonight cause I was getting pretty tired of salad.  That's what we've been eating, several different varieties of salad. 
Yesterday we got some lovely tomatoes and basil from Abbe Hills and I had some fresh mozzarella (that I made myself I might add) in the fridge.  I mixed those two things with minced garlic, sweet summer onions, and thick spaghetti and came up with a pasta dish that is summer in a bowl.

Spaghetti Caprese

• 1 lb thick spaghetti (or you could use regular if you want)
• 1 medium sweet onion, diced
• 4 cloves garlic, minced
• 6 oz fresh mozzarella, cut into chunks
• 2 medium vine ripened tomatoes, roughly chopped
• 1 stem of fresh basil, leaves removed, and roughly chopped
• 1/2 cup dry white wine
• 1 tbsp. olive oil

Cook pasta and drain according to package directions, reserving 1/2 of the cooking liquid.  In a large, deep sided skillet, saute the onions and garlic in the olive oil until the onions are soft, about 2 minutes.  Add the wine and cook to reduce by half, about 5 minutes.  Add the tomatoes and continue to saute until the tomatoes become saucy, about 5 more minutes.  Add the pasta to the tomato mixture and the cooking liquid and mix well.  Add the mozzarella and basil.  Stir until the mozzarella is just starting to melt.  Serve with sprinkling of parmesan if desired.  Yummm!

On another note, I am going to need a few people to test out some of my baking mixes before I start selling them.  Would anyone be willing to do this?  If so, please e-mail me.  In addition, does anyone out there already sell food products on their blogs?  I was just made aware that there are all sorts of regulations but I cannot seem to find anything specific.  I am not a business, just a mom wanting to make a little extra money, so I am not sure what the rules are.  I fear my entrepreneurial spirit and creativity may be clouding reality.  Does anyone have any advice about all of this?  I really need to get all of this worked out before I open my store. 
Thanks so much!
Until next time, happy and HEALTHY cooking and EATING!

Creamy Green Pasta

I love this recipe in the summertime.  It is a verdant pasta dish filled with bright flavors.  I use any green veggies that I have on hand.  Tonight I used green beans and zucchini, but you could also use peas, spinach, kale, broccoli, the skies the limit! Sometimes I add chicken.  This dish is rounded out with a lovely basil pesto and creamy sour cream.  I LOVE sour cream in pasta dishes!

Creamy Green Pasta

• 1 pkg. farfalle pasta or your favorite shape
• 1 medium onion, chopped
• 2 zucchini, chopped
• 4 cloves garlic, minced
• 1 cup green beans, stemmed and roughly chopped
• 1/2 cup dry white wine
• 1/2 cup sour cream
• 1/4 cup basil pesto (homemade or store bought)
• 1/4 cup parmesan cheese plus more for serving if desired
• 1 tbsp. olive oil

Cook pasta and drain according to package directions.  Set aside.  In a large, deep sided skillet heat olive oil over medium high heat.  Add the zucchini and onions and saute until onions are soft, about 5 minutes.  Add the garlic and the green beans and saute another two minutes or so until the green beans are bright in color.  Add the wine and simmer until reduced by half, about 3 minutes.  Add the pesto and sour cream and cook another 5 minutes on medium low to allow flavors to marry.  Add the pasta and cheese and toss to combine with the sauce.  Serve with a sprinkling of parmesan, if desired.

Until next time happy and HEALTHY cooking and EATING!

Leafy Greens and Leeks Pie

Be sure to enter the Eating for Beginners Giveaway.  Ends at midnight on August 1st!  Also, check out Challenge Post #2 for a chance to win 10 entries in the EFB Giveaway and a featured spot on my blog!

Here is my post #2 for the Fit Family Challenge!  Tonight I prepared a Leafy Greens and Leeks Pie.  We have been getting an abundance of leafy greens from Abbe Hills so I made this pie with Swiss Chard, Spinach, and Curly Kale.  I sauteed these with 3 small leeks, so fresh garlic, and sweet summer onions and rounded it out with some smoky bacon and a nice sharp Swiss Cheese. Oh boy was this yummy!  Use whatever leafy greens you have on hand.  You can easily make this meal meatless by leaving out the bacon!


Leafy Greens and Leeks Pie

• 2 cups chopped leafy greens (you can use one or any combination of the following: spinach, chard, kale, escarole, endive, collards, you name it!  If it's a leafy green you can use it!)
• 2 small leeks, chopped
• 1 small sweet onion, chopped
• 3 cloves garlic, minced
• 5 slices thick bacon or pancetta, cooked and crumbled
• 1/2 cup cottage cheese
• 1/2 cup swiss cheese
• 1/4 cup parmesan cheese
• 1 tsp. dijon mustard
• 1/2 cup flour (I use whole wheat flour but white flour is fine too)
• 1/2 tbsp. baking powder
• 1/2 tbsp. baking soda
• 3 eggs
• 1 tbsp. vegetable oil
• 1 cup milk
• 1/2 tsp. sugar
• 1 tbsp. granulated garlic or garlic powder
• a pinch of salt
• 1 tbsp. butter or olive oil or a combination of the two

Preheat oven to 350 and spray a pie plate generously with cooking spray.  In a large, deep sided skillet heat the butter over medium high heat.  Saute the onions and leeks in the butter until soft.  Add the leafy greens and saute until they are wilted and reduced by at least half of the volume.  Remove from the heat and pour mixture into a medium sized bowl.  Mix the leafy green mixture with the cottage cheese, the mustard, half of the swiss cheese, half of the parmesan cheese and the bacon.  Pour into  greased pie plate.  In another bowl, mix the flour, baking powder, baking soda, eggs, oil, milk, sugar, garlic powder and salt.  Whisk until smooth (may be slightly lumpy).  Pour this over the leafy green mixture in the pie plate and stir gently to allow the mixture to sink to the bottom of the plate.  Top with remaining cheese.  Bake for 35-40 minutes or until a knife inserted near the center comes out clean.  

I served this dish with broccoli, but it would also be quite lovely with a tossed green salad. 

Until next time, happy and HEALTHY cooking and EATING!

This Ad was brought to you from Escalate Network

Visit Escalate Network for Monetizing Opportunities

http://escalatenetwork.net/signup/947

http://enlnks.com/aff_c?offer_id=95&aff_id=947&file_id=1195

Apple Cinnamon French Toast Sticks

Have you signed up for the 30 Day Fit Family Challenge?  If not, head over to the challenge page and linky up!  You can join us even if you don't have a blog!  Let's make our families healthier together!

I am always very happy to take recipe requests from my readers.  I recently received a request from a mom who said that her son LOVES French Toast Sticks and was wondering if I had a recipe for them.  French Toast happens to be one of my favorite breakfast foods, but I never make it because I do not have a griddle.  As I got to thinking about how I could get around this, I thought maybe it would be possible to do French Toast in the oven.  So I set to work, and this is what came out of my brain.  I hate to toot my own horn, but these are INCREDIBLE!  They take a little time to make if you make them the way I did, but it is well worth it.  For those of you who want something a little quicker, I am providing some time saving tips.  They freeze really well too.  To reheat I just pop them in the toaster oven or the microwave straight from the freezer!  Just a warning, these are laden with butter (especially if you make the brioche from scratch) so if you are watching your calorie and fat intake, this is not the recipe for you!  I can guarantee you, however, that there are no "yucky no-no" ingredients in these French Toast Sticks!  Nope, nothing processed about these!

Apple  Cinnamon French Toast

• 1 recipe apple cinnamon brioche (see below) or any thick sliced bread like Texas Toast (or you could use a store bought French loaf, anything that can be sliced fairly thick)
• 1/2 recipe cinnamon applesauce (see below) or 1 1/2 cups store bought applesauce with cinnamon
• 6 large eggs
• 1 cup buttermilk
• 1 tsp. vanilla extract
• 1/4 cup sugar
• 2 sticks butter, melted

Slice the bread about 3/4 inch thick and then cut each slice into thirds.  In a large bowl (and I mean LARGE), whisk together the eggs, the buttermilk, the applesauce, the vanilla, and the sugar.  CAREFULLY place the bread in the egg mixture and turn to coat, being very careful not to tear the bread.  Allow the bread to soak in the mixture for about 20-30 minutes.  Spray 2 large cookie sheets generously with cooking spray and preheat your oven to 350 degrees.  Carefully remove the bread (it will be very fragile) from the egg mixture and place it on the cookie sheets, leaving about 1/4 inch between each bread stick.  Drizzle the sticks with half of the butter.  Bake for 1 hour in the oven.  Halfway through baking, remove the sticks, turn them over, and drizzle the other side with the rest of the butter (see, told you there was a lot of butter, I feel like Paula Deen with this recipe)!   You will know they are ready to be flipped when the underside is golden brown.  Serve with maple syrup or just by themselves they are really good!

To freeze for later - flash freeze on cookie sheet then place them in ziplock bags.  This will prevent them from sticking.  To reheat, simply microwave them for 30 seconds to 1 minute or place them in the toaster oven for 2 minutes.  

Apple Cinnamon Brioche - 

The basic Brioche Recipe comes from The Barefoot Contessa but I have adapted it in many different ways because I make Brioche so often.  

• 3 large eggs
• 1 stick butter at room temperature
• 1/8 cup applesauce from applesauce recipe (or store bought applesauce with cinnamon)
• 2 1/4 cups unbleached flour
• 1 tsp. salt
• 2 tbsp. yeast
• 1 egg mixed with 1 tbsp. milk for egg wash

Place all ingredients (except the egg and milk for egg wash) in the bread machine in the order recommended by the manufacturer and set to dough cycle.  When dough is finished, scrape dough into a buttered bowl and cover with plastic wrap.  Place in the fridge overnight.  The next day, allow the dough to sit at room temperature for one hour.  Place a small amount of flour on your countertop.  Lightly knead the dough and then shape into a 6 X 8 inch rectangle.  Tightly roll up the dough and tuck the sides under and then roll lightly to smooth out.  You should have a cylindrical shape.  Spray a loaf pan generously with cooking spray and place the brioche dough cylinder inside.  Cover with a damp cloth and allow to rise in a warm place about 2 hours, or until doubled in volume.  Preheat oven to 375 degrees.  Brush the top of the brioche dough with the egg wash.  Bake for 30-45 minutes or until the top is golden brown and the bread sounds hollow when you tap the top.  Allow to cool completely before slicing.  

Easy Peasy Applesauce

• 2 apples, peeled, cored and diced (any variety, whatever you have on hand is fine, I used Fuji apples)
• 1/4 cup brown sugar
• juice of 1/2 lemon
• 1 tbsp. honey
• 1 tsp. cinnamon
• 1 tbsp. butter

Place all the ingredients in a small saucepan.  Saute over high heat for 1 minute or until the apples start to sweat, the sugar is dissolved and the butter is melted.  Turn down to low, cover and let simmer, stirring occasionally for about an hour until the apples are very soft.  Puree in a food processor or using an immersion blender.  Allow to cool completely.  This makes about 2 cups of applesauce.  

To cut corners and save time, use store bought bread and applesauce instead of homemade.  I made this after Daniel went to bed, then stuck it in the freezer for him to have for breakfast the next morning...of course, it made my house smell like absolute HEAVEN so David came sniffing up the stairs and said "I want French Toast for my evening snack!"  David is not usually one for sweet foods but he told me this was the best French Toast he had ever eaten, which is a really lovely compliment from him.  Please let me know if you try it, and what you think!

Until next time, happy and HEALTHY cooking and EATING (even if this meal is full of butter!)

My MIL Carolyn's Southern Mac and Cheese (with a little bit of Elizabeth added in)

OH MY GOODNESS I love Macaroni and Cheese!  It is like my favorite food EVER!  Growing up, my mom used to make it every year for me on my birthday because I love it so much!  I like to think of myself as a bit of a Mac and Cheese aficionado, and I actually have created my own very delicious mac and cheese recipe.   I know, now that I have mentioned it, I am sorry, I won't be posting it tonight, you will just have to wait!  You will see many, MANY mac and cheese recipes over the winter, when it is cold and you need something lovely, cheesy and comforting.  I change Mac and Cheese up a dozen different ways, I actually considered writing a Mac and Cheese cookbook, maybe I still will!  Anyway, sorry everyone, I have begun rambling.  Back to the topic at hand. 
This week at Abbe Hills we got some collard greens.  Now, having lived pretty much my entire life in the beautiful Pacific Northwest up until very recently, I had never eaten collard greens.  David is from the South, he grew up in Houston, and his mother is from South Carolina.  I called her up to ask her what I should do with collard greens.  She told me that she had never prepared collards in her life but a lot of people eat them with fried chicken.  Well, I LOVE friend chicken, so I was all over that (I make Paula Deen's The Lady and Sons Fried Chicken Fingers- try it, it is well worth it!)  So back to the mac and cheese.  Whenever my Mother in Law (MIL) makes fried chicken, she also makes what I like to call Southern Mac and Cheese.  See, I never knew it before but Mac and Cheese is made differently in the South.  Anyway, here is my MIL's recipe for Southern Mac and Cheese (which she insists is just "macaroni and cheese).  I made a few little changes, cause you know I can't just leave a recipe alone, which are noted in parentheses as "Elizabeth addition."  Give this a try, you will be glad you did!  It pairs really well with fried chicken!


My MIL Carolyn's Southern Mac and Cheese

• 1 lb package macaroni
• 6 cups chicken stock or broth (Elizabeth addition)
• 2 cups milk
• 3 large eggs
• 2 tbsp. granulated garlic (Elizabeth addition)
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground black pepper
• 2 cups grated Cheddar cheese (I used a Cheddar Jack blend)
• 1/2 cup grated Parmesan cheese (Elizabeth addition)
• 2 tbsp. butter cut into small pieces

Cook and drain macaroni according to package directions except substitute chicken stock for water. Spray a 13X9 baking dish with cooking spray and set your oven to 350 degrees.  In a medium bowl, whisk together the eggs, milk, garlic, nutmeg, and pepper.  Pour half of the noodles into the baking dish, spread  half of the cheese on top.  Pour the rest of the noodles on top of the cheese and top with more cheese.  Pour the egg mixture over the top of the noodles and cheese and stir gently just to combine.   Top with additional cheese and butter.  Bake for 45-60 minutes or until cheese is browned on top and egg mixture has set.  Yum, yum is all I have to say!

Well, that is all for now, until next time happy and HEALTHY cooking and EATING!

Tomato Tart

This is a recipe that I absolutely love to make in the summer because it reminds me of such wonderful summer memories.  I first made this tart a couple of years ago when I was in Paris for the summer.  Pauline had gone to the Dominican Republic for vacation, so I had the house to myself.  On the night before I was to leave and come back home, Pauline returned from her vacation.  I figured she would be hungry and tired after a long flight, so I made her dinner.  I had a lot of things to use up before I left France, so I threw together this tomato tart and boy was it a winner!  It is SO easy and takes very little effort.  I usually serve it up with a tossed green salad for a lovely and light summer meal.  


Tomato Tart

• 1/2 package phyllo dough (I will sometimes use puff pastry, but phyllo dough is a little leaner on the waistline)
• 1 small (15 oz) tub ricotta cheese (or 15 oz of homemade ricotta)
• 2 cups swiss cheese (or emmenthal, or gruyere, or comte), shredded and divided
• 1/2 cup parmesan cheese (of course I recommend Parmiggiano Reggiano), divided
• 1 tbsp. herbes de provence
• 2 large eggs
• 1 tbsp. fresh basil, chopped
• 2 roma tomatoes or vine tomatoes, sliced thinly
• 1/2 stick butter, melted or 1/4 cup olive oil (you probably won't need all of this- I used olive oil tonight)
• salt and pepper

Preheat oven to 350 degrees.  Spray a 13X9 inch baking dish generously with cooking spray.  Take the phyllo dough out of the package and carefully lay it out flat.  Place the first layer in the baking dish.  Carefully brush (using a pastry brush) the layer of phyllo with butter or olive oil, then carefully place the second layer on top.  Repeat until all of the layers have been added and brushed with butter or oil.  Set aside.  It is ok if the phyllo tears a little.  

  In a medium bowl, mix the ricotta, eggs, 1 cup of the swiss, 1/4 cup of the parmesan, herbes de provence, salt and pepper.  Pour the mixture into the baking dish on top of the phyllo and spread evenly.  Place tomatoes on top of the ricotta mixture.  

Sprinkle on the basil and top with the cheese.  
























Add a sprinkling of extra herbes de provence if desired.  Serve warm or cold.  Tastes great cold the next day for lunch!


Bake for 35-40 minutes or until the pastry is and top of tart are golden brown.

Until next time, happy and HEALTHY cooking and EATING!