Breakfast Polenta
For the past few months, we've been enjoying breakfast polenta at the Whole Foods breakfast to-go bar. It's a nice little routine we have. I go to yoga on Sundays, Casey watches Coop and I pick up some polenta & coffee on my way back home. It's thick, creamy and super delicious. We sit at our kitchen table and devour it slowly while Cooper naps. It ties us over until our late afternoon lunch. And it's heaven.
This morning was different. I woke up with the urge to have Breakfast Polenta immediately! Not even coffee first. NOW. And since yoga is tomorrow, what excuse do I have to go out and pick some up? None.
I mentally prepared myself for this polenta adventure to be like risotto-- where I had to coax the grains into thickness by stirring it every second....babysitting it....for a long time. But NO!!! It all came together in a blink of an eye. It thickened up perfectly. I was even able to run away to help change a diaper in the process. Totally glamorous, huh? If it got too thick, I just added a little more milk.
The only challenging thing is cleaning up the pots & bowls...which are still sitting in the sink. It's Saturday, and I'll get to that later.
This recipe comes from Heidi at 101cookbooks. It's a wonderful post! You should read it! I like her idea of having a Breakfast Polenta party...and supplying all of the sides! A big batch, a room full of friends for brunch. What could be better? Playing around with sweet & savory toppings sounds pretty fun too!
It all starts with a cup of polenta.
Italian Fries
This recipe really doesn't need much explanation. It's absolutely amazing and you will not have leftovers. One of my guy friends asked me how I got the potatoes soo crispy without frying them. I looked down and realized that the reason why they are soo crunchy is that the coating of browned Romano cheese on top made them that way. I mean how good is that?
Give me a plate of these and a spatula so I can chisel all the cheese & potato crispness from the baking pan and I'm such a happy camper. Seriously, nothing better.
Vegetable Minestrone
Hubby with cold+
Fridge full of veggies+
Fresh beans from neighbor=
Veggie Minestrone!!
So now that we've figured out that equation, here's what I am eating for lunch today:
Here are the veggies to chop:
Watch it simmer in the pot:
I am enjoying a bowl of it while my baby naps!
The best part about this soup is that it is easy adaptable. You can add whatever veggies you have on hand.
Enjoy with a crusty piece of bread! And know that you knocked down a HUGE chunk of your vegetable requirement for the day!
Summer Vegetable Soup
Print This Recipe
-1 large onion chopped
-1 14.5 oz can diced tomatoes
-32 oz. container chicken stock
-3 zucchini chopped
-1 1/2 cup shredded carrots (that's what I had on hand- you can chop up like 2 carrots or so)
-1 16oz. can cannellini beans
-1 cup chopped green beans
-3 large cloves garlic smashed
-1/2 cup macaroni (short elbows)
-1 tablespoon olive oil
-1 tablespoon curry powder
-1 dash of cayenne pepper
-salt & pepper to taste
-a quick glug of red wine vinegar
TO DO:
Saute onion & garlic in the olive oil in a large soup pot until translucent on medium high heat. Add chicken stock, curry powder & cayenne pepper. Add vegetables and bring to a boil. Add macaroni and continue to simmer for about 10 minutes. Add beans. If the soup looks too thick- with not enough broth, add a bit of water to thin it out. Taste to see if it needs salt & pepper. 5 minutes before you are done, add that glug of the red wine vinegar. It will add a nice little tang to the soup. The whole process should take less than 40 mins.
Enjoy!
Tomato Basil Pasta
I'm a busy bee lately! Soo much to do....Sooo little time.
Which means that I've stepped away from the kitchen for a bit....
But when I've been in there, I've concocted quick little breakfast sandwiches like this one:
(a whole wheat English muffin with egg, cheese & turkey bacon)
It's worth waking up for in the mornings. I'm kinda obsessed with them.
Tonight I roasted some tomatoes (not from my garden-yet)
I picked some fresh basil from my little garden I've been working on-
Boiled some Whole Wheat Spaghetti...Tossed in a HUGE handful that basil.
Added:
-red pepper
-extra virgin olive oil
-those tomatoes
-a splash of red wine vinegar (It brings out the sweetness in the tomatoes and adds a nice kick)
-fresh ground pepper
-topped with a little grated parmesan.....
My hands still smell like basil, and I am totally loving that!
I'm dreaming of getting back in the kitchen (soon).
I could really use a challenge of making something fun/tasty/good.
You should see what I've clipped out to try....
Makeshift Pizza!
Before we had Cooper, I used to have a weekly girl night with two of my friends.
Those days seem sooo far away now....
One of the nights, my friend made us pizzas using this flatbread from Trader Joe's. I fell in love. I couldn't believe how simple it was, and how easily it all came together. I decided that this past Friday would be date-night (at home). So I threw together some pizzas...poured us some wine...and we chowed down and watched a movie. Casey loved them and I was stoked that we didn't have to shell out $20+ for a pizza.
Here's the flatbread- Pick some up at Trader Joe's next time you are there!
I spread some sauce on top. Added some toppings. Threw them all in the oven on a cookie sheet. Temperature was set for 400 degrees. About 20 minutes later- TADA!
Combos included-
Sausage, Basil, Red Onion & Cheese
Pesto, Red Onion, Mushrooms & Cheese
Soooo good. SOOOOOO good.
The flavor combos are endless.
Rose’s Baked Artichokes
sooo good.
nuff said.
if you like baked/stuffed artichokes but hate the hassle- try this recipe.
you will crave it
day and night
like me!
Rose's Baked Artichoke Hearts
(recipe via Martha Stewart.com)
serves 8ish
Ingredients
-1 1/2 cups fresh breadcrumbs
-1/4 cup finely chopped fresh curly leaf parsley
-2 ounces Parmesan cheese, grated (1/4 cup)
-2 ounces Pecorino Romano, grated (1/4 cup)
-1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
- 1 teaspoon coarse salt
- Freshly ground pepper
- 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
- 2/3 cup extra-virgin olive oil, plus more for baking dishes
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 teaspoon finely grated lemon zest
-2 garlic cloves, minced (2 teaspoons)
1. Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
2. Brush oil inside one 9-by-13-inch baking dish. Spread artichokes into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
3. Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
