Artichoke

Growing up in California, I loved artichokes for as long as I can remember... Here is my way of preparing the arti, and the dipping sauce.

Artichoke

1 Artichoke (the bigger, and tighter the leaves - THE BETTER)

2 dashes of salt

2 tbs. of Mayo with Olive Oil

1 tbs. of lemon juice

Turn stove to medium heat. Fill up a small pot with about an inch/inch and a half of water, add salt, and bring to slow boil.

Slice the end off the artichoke, so that there is a little bit of stem left for the artichoke to balance in the boiling water, but make sure it can still sit flat. Cover with lid, and allow to steam for 45-60 minutes. Artichoke will be ready when test leaf is easy to remove (with tongs).

Before serving, mix mayo and lemon juice in small bowl. My bestie, Shelley uses melted butter instead of the mayo dip.

Any sauce suggestions? Please let me know, by leaving a comment below!

Five Bean Chili (vegetarian)

Enjoy this chili with family and friends, as a main dish or as a simple side.

Five Bean Chili (vegetarian)

1 Can of Bush's Chili Beans
1 Can of pinto beans

1 Can of white northern beans

1 Can of black beans

1 Can of dark red kidney beans

1 Can of diced tomatoes with mild chilies (or plain)

Top with:

1 package of sour cream (1 tbs. per)
2 cups of sharp chedder cheese (sprinkle)

Using a large pot, set the stove to low-medium heat. Add the Bush's Chili Beans, pinto beans, white northern beans, black beans, dark red kidney beans, and diced tomatoes. Stir gently to mix ingredients together. Cover, and let simmer for 15-20 minutes on medium heat, stirring occasionally.

Mediterranean Wrap

This recipe is one I enjoy from Jason's Deli! I attempted to make their Mediterranean Wrap at home, it was so delicious and fresh - I know it will become a favorite of yours as well.

Mediterranean Wrap (serving size varies - makes aprox. 6 wraps)

1 Package of Whole Wheat wrap/tortillas
1 Sliced Cucumber (4-5 slices per)

1 Small sliced red onion (6-10 slices per)

1/2 lb. sliced turkey (optional)

1 Container of sliced Kalamata Olives

Hummus (see recipe in blog) (2 tbs. per)

3 Roma Tomatoes (3 slices per)

1 Package of Baby Lettuces

Start with one whole wheat wrap, spread two tablespoons of hummus down the middle of the wrap. Add a few sliced Kalamata olives on top of the hummus, and a handful of the baby lettuces on top of the olives. Place some of the turkey, sliced cucumbers, tomatoes, and red onions in the center of the wrap - fold, slice diagonal and serve! If you have left over tomatoes, slice and serve with salt and pepper as a side.

Vegetarian Burritos

I created this "unoriginal" Vegetarian Burrito recipe, from the ingredients I had on hand. Nothing special, but still very tasty! You'll be sure to have left overs, as this will make about 8 small burritos.

1 package Zatarians black beans and rice
1 package of 8 small "Chi-Chi" flour (or corn) tortillas
1 can vegetarian refried beans
1 plum tomato
1 small yellow onion
1/2 cup of mild (or sharp) cheddar cheese
Fontana mild (or hot) salsa
Sour cream (as desired)

Cook beans and rice, as directed on package

Slice & dice tomato and onion

Heat refried beans (about 2 mins)

Add cheese, onions, tomatoes, salsa, and sour cream to separate bowls.

Serve Family Style, Enjoy!

Hummus (authentic recipe)

I received this authentic Hummus recipe as part of a wedding gift from my friend, Allison. I always enjoy bringing hummus to a party or get together, mainly because it’s super easy to prepare. Plus, it can be paired with most any classic dipper. Instead of bringing the ol’ “wheat thins or pretzels” to the par-tay, try pairing this hummus recipe with fresh carrots, sliced peppers, broccoli, cauliflower, or Triskets.

Hummus (authentic recipe)
1 can chickpeas, drained
2 Tablespoons tahini
2 Tablespoons olive oil
Less than ¼ tsp. cumin
1 clove garlic mashed

1 tsp. lemon juice

¼ cup of water
(Sometimes I throw in a handful of pine nuts, just for fun)

Blend in food processor until smooth –YUM!

Chicken Piccata

My husband, Matt LOVES Chicken Piccata! I attempted to recreate this classic Italian dish from a recipe from Eatingwell.com – with great success, might I add! Just beware, although this recipe is easy and will take aprox. only 40 mins. to prepare, you will use many dishes along the way! Tip: Have your dishwasher emptied, and load as you go, for easy clean up.

Chicken Piccata
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed and tenderized (lightly)
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
1 large zucchini, sliced medium/thin
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh (or dried) parsley
2 tablespoons capers, rinsed (Optional)
1 1/2 teaspoons butter

Cook pasta for 4 to 6 minutes. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish.
Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Add the chicken and cook until browned (and no longer pink in the middle), approx. 2 to 3 minutes per side. Transfer to a plate; keep warm (cover with aluminum foil).

Heat 1 teaspoon oil in the pan over medium-high heat. Add mushrooms, a pinch of garlic and thinly sliced zucchini. Ocassionaly stirring, until veggies release their juices and begin to brown, about 5 minutes. Transfer to a plate.

Add remaining garlic and wine to the pan and cook until reduced by half, 1 minute. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt.

Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers (optional), butter and the reserved mushrooms & zucchini.

Measure out 1/2 cup of the mushroom & zucchini sauce.

Toss the pasta in the pan with the remaining sauce.

Serve the pasta topped with the chicken and the reserved sauce. Enjoy!

Recipe Blog - Box (Intro.)

Hello, and welcome to my "Recipe Blog - Box". I thought I would start this project mainly because all of my best recipes are printed on folded-up, wrinkled pieces of paper, stuffed away in my spice cabinet. Due to this lack of organization and cooking knowlege, my new husband and I have fallen into the "frequent diners club".

After becoming inspired by my "bestie", Shelley, her blog, and discovering the book, "Cook This, Not That", I am re-defining the way I cook and think about food. I will be posting recipes, comments and adding in my own favorites.

"Healthy cooking not only makes you feel better, it tastes BETTER!" - Trust me.
Let's get cooking!