Cake, Batter, and Bowl

Spring Goat Cheese Risotto

May 16, 2012

What’s one to do with leftover goat cheese and asparagus? Why make a goat cheese risotto with spring veggies, of course!

Risotto has been a little controversial on Top Chef lately. Apparently, it’s supposed to spread on the plate and be a certain consistency to be considered a proper risotto. I don’t think the judges would like my version because it’s completely packed with goodies like chicken, asparagus, artichoke hearts, and peas – the rice just barely holds everything all together! I love that it’s a one pot meal though and the goat cheese just makes me smile.

Spring Goat Cheese Risotto
Printable Recipe

Ingredients:
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bit sized pieces
1 pound asparagus, ends trimmed and cut into 2-inch pieces
1 15-ounce can artichoke hearts, drained and chopped
1 cup frozen peas, thawed
1 tablespoon butter
1 cup chopped shallots (2 large)
2 cloves garlic, minced
1 cup Arborio rice
4 cups chicken stock
4 ounces goat cheese
1 teaspoon salt

Directions:
Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet and sauté chicken for 5 to 7 minutes or until cooked through and no longer pink in the center. Place cooked chicken in a large bowl and add asparagus to pan. Cook asparagus until tender, about 8 to 10 minutes, then place in the bowl with the cooked chicken, artichoke hearts, and peas.

Meanwhile, heat 1 remaining tablespoon olive oil and butter over medium-high heat in a large stockpot. Sauté the shallots for 5 to 7 minutes or until tender; add garlic and sauté for an additional minute. Add the rice and stir until well-coated and translucent, about 2 to 3 minutes. Reduce heat to medium and stir in 1 cup of chicken stock. Simmer, stirring occasionally, until the stock has been absorbed; add another cup and continue in this way until all the chicken stock has been absorbed, for about 30 minutes. Stir in the goat cheese and salt and simmer an additional 5 minutes or until desired consistency is reached. Stir in chicken and veggies. Makes 4 servings.

Nutrition: 652 calories, 20.2g fat, 9.3g fiber, 46.3g protein per serving
Cost: $3.08 per serving

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M&M Cookie Dough Tart

May 12, 2012

Speaking of birthday treats, I made a very festive one for our lab technician Juliana this week. I topped a chocolate chip cookie base with a thick layer of eggless mini M&M cookie dough and then decorated the top with more M&Ms!

I always like to add some oats to my chocolate chip bar cookies because it makes them a little more sturdy and chewy, so I went ahead and did that with the base layer, which I baked in a 9-inch springform pan. Then I mixed very cute semisweet mini M&Ms into the eggless cookie dough layer that topped the tart.

Between my messy handwriting and lack of word centering skills, I have no talent at all when it comes to writing on the top of cakes. But, using the M&Ms to write “Happy Bday!” worked really well, even for me, because I could make sure all M&Ms were in exactly the correct position and that the words were centered before pushing the M&Ms down into the cookie dough and finalizing everything. Big and little kids alike would love this, and you can customize it for almost any occasion by using different colored M&Ms!

M&M Cookie Dough Tart
Printable Recipe

Ingredients:

Chocolate Chip Cookie Base Layer:
1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats
1 cup semisweet chocolate chips

Cookie Dough Layer:
1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup plus 3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup semisweet mini M&Ms
1/2 cup plain chocolate M&Ms

Directions:
To prepare the baked cookie base, heat oven to 350F. Mix butter, granulated sugar, and brown sugar in a large bowl until creamed; add egg and vanilla and mix until well blended. Gradually mix in flour, baking soda, and salt; stir in oats and chocolate chips. Spread cookie dough evenly into a greased 9-inch springform pan and bake at 350°F for 20 to 24 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

To prepare the eggless cookie dough, mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended. Gradually mix in flour and salt; stir in mini M&Ms. Spread cookie dough evenly over cooled cookie crust and decorate the tart with plain chocolate M&Ms. Store in the refrigerator until ready to serve, then remove from pan and cut into wedges. Makes 16 servings.

Nutrition: 392 calories, 20.7g fat, 2.7g fiber, 3.8g protein per serving
Cost: $0.52 per serving

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Strawberry Lemon Mini Bundt Cakes

May 7, 2012

Apolinaras always gives me the cutest sad puppy dog face when I’m whipping up treats to bring into lab for birthday celebrations. If I’m making cupcakes, I always save a couple for him to enjoy, but I can’t just cut into a pie or cake and give him a slice before it’s served! Poor guy. I rarely make special desserts just for us, but this week decided we were in need of a sweet spring treat!

I also had a little goal in mind – I wanted to finally use my 12 cup mini bundt pan for the first time. I bought it at the Williams Sonoma outlet store the last time we headed to Wrentham over a year ago but never got around to using it…oops. Since we’re going to the outlets next weekend, I felt like I couldn’t justify anymore specialty pan purchases unless I had actually used what I’ve already bought. Now I can browse guilt-free to my heart’s content!

These little bundt cakes are just the right size. They have a nice dose of lemon zest and are packed with strawberries, which makes them super moist. And most importantly, Apolinaras loved them!

Strawberry Lemon Mini Bundt Cakes
Printable Recipe

Ingredients:
1 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cups granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
Zest of 1 lemon
2 cups chopped strawberries (16 ounces)

Directions:
Heat the oven to 350˚F. Mix together flour, baking soda, and salt and sift the mixture into a large bowl. Beat butter and sugar with a mixer in a large bowl until creamed. Add in eggs and vanilla extract and mix until smooth. Slowly mix in half the flour mixture, followed by half the buttermilk, until smooth. Repeat with remaining flour and buttermilk. Fill 12 1/2-cup cavities of a greased nonstick mini bundt pan 3/4 full (I had a little batter left over and also made 2 cupcakes!). Bake cakes at 350˚F for 16 to 20 minutes or until a toothpick in the center comes out clean. Cool for 5 minutes in the pan, flip over onto a wire rack, and cool cakes completely, about 30 minutes. Makes 12 mini bundt cakes (and 2 cupcakes!).

Nutrition: 170 calories, 7.6g fat, 2.2g fat, 2.9g protein per cake
Cost: $0.52 per cake

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Asparagus, Mushroom, Spinach, and Chicken Lasagna with Goat Cheese Sauce

May 3, 2012

Dinner party time! Shannon, Elina, and I decided to follow up our Spanish tapas party with a spring themed feast. Shannon rocked the appetizer course with a radish and polenta masterpiece and Elina’s scrumptious lemon strawberry shortcakes were the perfect sweet ending to an amazing spring meal!

I was in charge of the main course. Since we were hosting on a weeknight, I wanted to make something I could completely prep the day before and then just heat up prior to serving so I wouldn’t have to leave work too early. So, I decided to make a lasagna! A special spring lasagna, similar to this one, with layers of lemony ricotta, chicken, asparagus, mushrooms, and spinach nestled between whole wheat noodles, goat cheese sauce, and mozzarella cheese. I assembled everything the night before and then just popped it in the oven for 45 minutes while we caught up and enjoyed our appetizers.

p.s. Thanks so much for all your sweet comments on my pregnancy announcement post!!

Asparagus, Mushroom, Spinach, and Chicken Lasagna with Goat Cheese Sauce
Printable Recipe

Ingredients:

Chicken and Veggie Layer:
2 tablespoons olive oil
3 boneless skinless chicken breasts, cut into bite sized pieces
1 pound asparagus, tough ends trimmed and cut into 2-inch pieces
1 large leek, white and light green part only, chopped
16 ounces baby bella mushrooms, sliced
1 pound fresh baby spinach
3 garlic cloves, minced
1 teaspoon salt

Ricotta Layer:
32 ounces part-skim ricotta
1 teaspoon lemon zest
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 teaspoon salt
1 large egg

Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (I used 2%)
1/2 cup freshly grated pecorino romano
10.5 ounces goat cheese (1 log from costco)
1/2 teaspoon salt

Assembly:
1 box whole wheat lasagna noodles
4 cups shredded part-skim mozzarella cheese

Directions:
To make the chicken and veggie layer, heat 1 tablespoon olive oil over medium heat and cook chicken for 5 to 7 minutes, or until cooked through and no longer pink in the center. Place chicken in a large bowl and add asparagus to the same hot pan; sauté 7 to 8 minutes or until crisp tender and place in the bowl with the chicken. Add 1 remaining tablespoon olive oil to the pan, along with the leeks and mushrooms and sauté 5 to 7 minutes or until veggies are tender; add spinach and sauté an additional 2 to 3 minutes or spinach is wilted. Add garlic and sauté one additional minute. Stir mushroom and spinach mixture in with the chicken, asparagus, and salt.

To make the ricotta layer, place ricotta, lemon zest, basil, oregano, salt, and egg in a large bowl and mix until smooth.

To make the sauce, melt butter in a saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown. Whisk in milk and bring to a boil. Reduce heat to low and whisk in pecorino romano, goat cheese, and salt. Heat 5 minutes, stirring frequently, or until cheese is melted and mixture is smooth.

Heat oven to 350˚F. Bring a large pot of water to a boil and cook lasagna noodles according to the directions on the package. To assemble the lasagna, place a layer of 4 noodles in a 13×9-inch pan and top it with half the ricotta mixture, half the chicken and veggie mix, half the sauce, and 1 cup of mozzarella cheese. Repeat this layer. Then place the remaining 4 noodles on top and sprinkle evenly with the 2 remaining cups of mozzarella cheese. Bake at 350˚F for 45 minutes or until cheesy is light brown and bubbly. Let cool for 10 minutes before cutting and serving. Makes 12 servings.

Nutrition: 516 calories, 24.7g fat, 4.9g fiber, 43.4g protein per serving
Cost: $1.95 per serving

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Sushi Spring Rolls

April 29, 2012

You may have noticed I’ve posting less often than usual. I normally try to get about two recipes up per week, but between the exhaustion and nausea of the past several months, I just haven’t spent any time in the kitchen…yep, I’m pregnant!! Apolinaras and I are just so completely thrilled and excited to welcome a little girl to our family in early September!!

I’m 22 weeks along and happy to report that now that I’m in the second trimester, I’m finally starting to feel like myself again. My energy has returned, and although I still find myself heading to bed earlier than usual, I’m working out regularly once more and wanting more than just cereal or bagels for dinner. And, my little belly bump is starting to make an appearance as well – it’s taken awhile because I’m so tall, but here I am 5 months along!

As far as cravings go, one night I sent Apolinaras out to get French fries, and another day at work I couldn’t think of anything but an asiago bagel with cream cheese and had to immediately run across the street to Au Bon Pain to pick one up. We’ll see what the remaining months bring!

I already know what my first post-baby meal with be though – sushi! I miss it so much. I’ve had the cooked stuff several times, and while it’s not quite the same, it has been holding me over. And, one of the first meals I whipped up once I finally felt like cooking again were these delicious sushi-inspired spring rolls. I filled the wrappers with shrimp, cucumber, avocado, edamame, and brown rice, and dipped the rolls in soy sauce with wasabi – so good!

Sushi Spring Rolls
Printable Recipe

Ingredients:
2 1/2 cups cooked brown rice (1 cup uncooked)
1/4 cup seasoned rice vinegar
1 cup chopped cucumber
1 cup chopped avocado
1 cup cooked shrimp, chopped
1 cup frozen edamame, thawed
12 spring roll wrappers
Soy sauce and wasabi to taste

Directions:
Stir brown rice and rice vinegar in a large bowl until well mixed; stir in cucumber, avocado, shrimp, and edamame. Place one spring roll wrapper in warm water for about 10 seconds and lay on a flat surface one pliable. Place about 1/2 cup filling in each wrapper and roll up according to package directions (for tips on filling and rolling spring roll wrappers click here). Mix desired amount of soy sauce and wasabi and serve alongside the sushi spring rolls. Makes 6 servings.

Nutrition: 217 calories, 5.2g fat, 3.5g fiber, 12.6g protein per serving
Cost: $0.98 per serving

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Mediterranean Portobello Mushroom and Eggplant Stacks

April 23, 2012

Although I make vegetarian meals a couple times a week, it’s usually because I’m feeling too lazy to really cook. I often whip up simple meals like pizza, tofu fried rice, or breakfast for dinner when I’m super busy, but I rarely put extra effort into making really special vegetarian entrees when I have extra time in the kitchen. I decided I should work on this a bit more though because it would be nice to have a couple dinner party worthy options up my sleeve when vegetarian guests come over. These Mediterranean Portobello Mushroom and Eggplant Stacks are my latest attempt to give veggies and beans a little extra love!

I started things off with a sturdy roasted Portobello mushroom and then layered slices of eggplant, basil, and a creamy chickpea, sun dried tomato, and goat cheese spread on top – so good! You could add some pine nuts for a little crunch too!

Mediterranean Portobello Mushroom and Eggplant Stacks
Printable Recipe

Ingredients:
4 Portobello mushroom caps
1 large eggplant, cut into 8 1/2-inch thick rounds
5 tablespoons olive oil, divided
1 15.5-ounce can chickpeas, drained and rinsed
4 ounces goat cheese
1/2 cup sun dried tomatoes
1/2 teaspoon salt
3 tablespoons chopped basil

Directions:
Heat oven to 400°F. Brush Portobello mushroom caps and eggplant slices evenly with 3 tablespoons olive oil and place on a large baking sheet in a single layer. Bake at 400°F for 15 to 17 minutes or until veggies are tender.

Meanwhile, place chickpeas, goat cheese, sun dried tomatoes, remaining 2 tablespoons olive oil, and salt in a food processor and pulse for 1 to 2 minutes, or until smooth.

To assemble the stacks, top each Portobello mushroom with a layer of chickpea spread, followed by layers of chopped basil, slice of eggplant, layer of chickpea spread, slice of eggplant, and chopped basil. Makes 4 stacks.

Nutrition: 401 calories, 24.6g fat, 9.1g fiber, 14.3g protein per serving
Cost: $2.43 per serving

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Bacon and Mushroom Stuffed Chicken Breasts over Sweet Potato Hash

April 14, 2012

I’m always on the hunt for new chicken recipes and often times will just write “chicken” on my blog recipe idea list as motivation to dream up something new! Stuffed chicken is one of our favorites, and I especially love using a little mascarpone cheese in the filling because it makes a little built in sauce with each bite. This time I used bacon and mushrooms in the filling and in the sweet potato and Brussels sprouts hash underneath the chicken, which really tied the dish together – yum!

Bacon and Mushroom Stuffed Chicken Breasts over Sweet Potato Hash
Printable Recipe

Ingredients:
2 large sweet potatoes, scrubbed and cut into bite-sized cubes (about 4 cups or 20 ounces)
3 tablespoons olive oil, divided
1 pound Brussels sprouts, trimmed of the brown bottom and cut in half
1 1/4 teaspoons salt, divided
4 strips applewood smoked bacon, chopped
8 ounces baby bella mushrooms, sliced
1/2 yellow onion, chopped
2 garlic cloves, minced
1/4 cup mascarpone cheese
4 boneless, skinless, chicken breasts
1/4 cup flour
1 tablespoon unsalted butter

Directions:
Heat oven to 400°F. Place potato cubes on a large baking sheet and drizzle with 1 tablespoons olive oil. Stir well so all potatoes are coated evenly with the oil and spread on the baking sheet. Bake at 400˚F for 15 minutes. Add Brussels sprouts to the pan and drizzle with one more tablespoon olive oil and 1/2 teaspoon salt. Mix well and roast at 400˚F for 20 minutes or until sweet potatoes and Brussels sprouts are browned and tender.

Meanwhile, place chopped bacon in a large nonstick skillet and sauté for 6 to 8 minutes or until crispy; drain on paper towels. Place mushrooms and onions in the pan with the bacon grease and sauté for 5 to 7 minutes or until softened; add garlic and sauté 1 additional minute. Remove from heat and place in a medium bowl with the drained bacon and 1/4 teaspoon salt. Mix well and allow mixture to cool to room temperature. Mix half the mushroom mixture with the sweet potato hash. Stir mascarpone cheese in with the remaining mushroom mixture.

Reduce oven heat to 350˚F. Cut a lengthwise slit in the fattest side of the chicken breast and form a pocket in the center of each chicken breast. Stuff the chicken breasts evenly with the mascarpone mushroom mixture and secure closed with toothpicks. Place flour and remaining 1/2 teaspoon salt in a shallow dish and mix well. Cut ends of toothpicks as needed and dredge the stuffed chicken breasts in the flour mixture. Heat remaining 1 tablespoon olive oil and butter over medium high heat in a large nonstick pan and place two chicken breasts in the pan. Use large tongs to rotate the chicken and sear it on both sides, about 2 to 3 minutes on each sides. Place seared chicken breasts in a large baking pan and repeat with remaining chicken breasts. Bake at 350˚F for 13 to 17 minutes or until cooked through and no longer pink in the center. Allow to rest 5 minutes, then remove toothpicks. Serve chicken over sweet potato hash. Makes 4 servings.

Nutrition: 556 calories, 25.6g fat, 4.3g fiber, 60.8g protein per serving
Cost: $4.38 per serving

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Tempura Banana Sundaes with Caramel Sauce

April 9, 2012

Man, ice cream is hard to photograph, especially when it’s smothered with warm tempura bananas and caramel sauce – major melt factor! I first swooned over tempura bananas in New Zealand at a Japanese restaurant in Auckland. They were crispy on the outside and gooey on the inside and simply served with a bit of chocolate sauce drizzled on top. I immediately started dreaming of a vanilla ice cream sundae covered with the tempura bananas and caramel sauce and recently put this idea into motion!

Since it was my first time making tempura, I did a little online research and based my batter on this recipe. Yum, I don’t get my fryer out often, but these sundaes were definitely worth the extra effort!

Tempura Banana Sundaes with Caramel Sauce
Printable Recipe

Ingredients:
Canola oil for frying
3/4 cup seltzer water
1/2 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon salt
2 bananas, sliced
8 small scoops vanilla ice cream (about 4 cup)
1/4 cup caramel sauce

Directions:
Heat canola oil in a deep-fryer to 375˚F. Place seltzer water, flour, cornstarch, and salt in a large bowl and whisk until well combined. Place 1/4 the banana slices in the batter and deep fry the battered banana slices until golden brown on both sides, about 3 to 4 minutes. Using a slotted spoon, transfer the bananas to a paper towel-lined pan to drain. Repeat with remaining banana slices, working in batches. To assemble the sundaes, place 2 scoops of ice cream in each dish. Top evenly with tempura bananas and drizzle with caramel sauce. Enjoy immediately! Makes 4 servings.

Nutrition: 427 calories, 18.4g fat, 2.8g fiber, 5.7g protein per serving
Cost: $1.30 per serving

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