Do You Know Naan?

If you haven't ever tried Naan then please put it on the top of your grocery list. Naan is an soft Indian bread you can buy frozen at Trader Joe's or Whole Foods. (Trader Joe's Quattro Formaggio is another great staple)





Lately I have been treating Naan like instant personal pizza dough, but it is a great substitution for any sandwich. Because summer = simple in my kitchen, choose one veggie, one herb and one cheese to top your Naan. Any combo will be great but here are two I know to be awesome...


Squash, Oregano and Quattro Formaggio Blend





Turn on oven to broil setting.
Slice squash fairly thin.
Roughly chop oregano.
Saute squash briefly in a small saucepan with oil to release some water.
Top frozen (or lightly microwaved) Naan with the squash, oregano and cheese.
Sprinkle with kosher salt.
Broil for a few minutes.


Tomato, Basil and Quattro Formaggio Blend




Turn oven to broil setting.
Slice tomatoes and set on a paper towel to soak up excess water.
Core tomatoes if still very watery.
Layer frozen or lightly microwaved Naan with tomatoes, basil and cheese.
Sprinkle with kosher salt.
Broil for a few minutes.


I hope these Naan pizzas bring excitement to your lunch like they did for me.

Weeknight Pasta Supper

I could make and eat pasta every night. Pasta dishes are most always easy, adaptable to the seasons and a great staple to pair with all kinds of veggies. My friends Leigh shared this recipe she discovered on the "Pioneer Woman" blog. The rich tomato sauce and spinach created a perfect pasta meal for a stormy summer night.

Pasta with Tomato-Blue Cheese Sauce

You will need:

1 pound angel hair pasta

2 tablespoons olive oil

3 garlic cloves, minced

1 whole 28-ounce can diced* tomatoes, drained

dash of sugar

salt and fresh pepper to taste

crushed red pepper flakes to taste

3/4 cups blue cheese

1/2-3/4 cup half & half*

4 cups baby spinach

*I used crushed tomatoes and it tasted wonderful

*The original recipe called for 3/4 cup heavy cream and half & half. I used about 1/2 cup of half & half only, and the creaminess was ample.

Cook pasta according to package.

Heat olive oil in a large skillet over medium heat.

Add minced garlic when hot- be careful not to burn.

Pour in tomatoes, sugar, salt, pepper and crushed red pepper.

Simmer for 10-15 minutes, stirring occasionally.

Reduce heat to lowest temp.

Stir in blue cheese.

Add half & half or heavy cream to your liking.

Taste for seasonings.

Turn off heat.

Toss in spinach just before serving.

Fold in drained pasta and serve.

Asian Three Bean Salad

I have whipped up this side salad 100 times in the past few years. The gingery apricot asian flavors are awesome and the beans make it a healthy snack, meal or side.

Asian Three Bean Salad

You Will Need:

1 pound of string beans, trimmed and cut into 1 inch pieces

1 can black beans, rinsed and drained

1 (10-ounce) bag frozen shelled edamame

3 tablespoons of rice wine vinegar

3 tablespoons canola oil

1 teaspoon of freshly grated ginger

1 tablespoon sugar

1/4 cup 100 percent fruit apricot preserves

2 scallions, sliced

salt

Boil water in a pan.

Add frozen edamame and green beans.

Blanch for a few minutes.

Drain immediately and rinse with cold water.

Refrigerate with black beans while you prepare the dressing.

Whisk oil, vinegar, apricot preserves, sugar and ginger in a small bowl.

Add scallions.

Drizzle on beans and toss to coat.

Season with coarse salt.

Rethinking Salad

I love salad but hate that most have to be eaten immediately to avoid sogginess. This salad is a perfect make-ahead dish because the vegetables stand up to the dressing. If you plan to make ahead and want the romaine strips to be extra crispy, add them just before eating.



Lemony Zucchini, Chickpea and Lima Bean Salad

You will need:
1/2 cup fresh or frozen lima beans, blanched*
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into slices
1/2 small red onion, halved and thinley sliced
2-3 romaine leaves cut into thin strips
1 ounce Parmesan cheese, broken into small chunks
1 tablespoon chopped basil
4 1/2 teaspoons fresh lemon juice
3 tablespoons good extra-virgin olive oil
1/8 teaspoon red pepper flakes
3/4 teaspoon kosher salt
pepper to taste

Combine lima beans* chickpeas, zucchini, onion, romaine, Parmesan and chopped basil.
Add lemon juice, oil, red pepper flakes, salt and pepper.
Toss to combine.

* Morgan- to blanch, drop the frozen lima beans in boiling water and drain. Soak in ice water immediately.

Wine Cake

BASICALLY A BLOOD SUGAR SKY ROCKETEER.

-Colleen Williams

But Oh so good and easy!

Mama Trish's Wine Cake

1 box Duncan Hines yellow cake mix

1/4 c brown sugar

1/4 c white sugar

1 box vanilla pudding instant mix

2 teaspoons cinnamon

4 eggs

3/4 c water

3/4 c oil

1/2 c white wine (really any kind)

Preheat oven to 350 degrees.

Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.

Pour into pan.

Bake for one hour.

When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.

Pour over hot cake.

Cool.

Flip out of pan onto plate and serve.

WOW it's good!

Bridal Shower Supper

Wedding season is in full swing! I made this pasta for my friend Emily's shower last week and it was a hit. It is hearty while still being fresh and feminine. The best part is that it can be made a day in advance so it's great for parties. I tripled this recipe and had plenty for 25 girls.

Roasted Shrimp and Orzo
(serves 6)
You will need:
3/4 pound orzo
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium diced
1/2 cup small-diced red onion
3/4 pound good feta, large diced
kosher salt and fresh pepper
olive oil

Preheat oven to 400.
Cook orzo according to package (9 minutes) or
(Boil water, add kosher salt, bring back to a boil, add pasta and cook for 9 minutes)
Drain and pour into a large bowl.
Whisk together lemon juice, 1/2 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper.
Pour over hot pasta and stir well.

Place shrimp on a baking sheet.
Drizzle with olive oil.
Sprinkle with s&p.
Toss to combine.
Roast 6-8 minutes- don't overcook!

Add shrimp, dill, scallions, parsley, cucumber, onion, s&p to marinated orzo.
Toss well.
Add the feta and stir carefully.
Set aside at room temp for an hour or refrigerate overnight*.

*If refrigerated, taste for seasonings again. I some times reserve a little dressing to add fresh before serving.

Thai Food Leigh's Way

This recipe fell into my hands, and I am so excited to add it to my collection. The Thai goodness cooked all day and was ready for us to eat when we came home from a hard days work. So thank you to Leigh for sharing the recipe and thanks to my dad for loaning me his crock pot.

Thai Slow Cooker Chicken

You will need:

1 pound chicken tenders

1 cup salsa*

1/4 cup peanut butter

2 tablespoons fresh lime (one whole lime)

2 tablespoons chopped cilantro

1 tablespoon soy sauce

1 teaspoon ginger

1/2 cup peanuts

2 cups diced carrots

1 whole red pepper, diced

Trader Joe's frozen Jasmine Rice

Cube chicken tenders into 1 inch chunks and throw into slow cooker.

Add all of the other ingredients in any order.

*Make sure the ingredients cover the chicken.

Set slow cooker to low for 8-9 hours or on high for 3-4 hours.

Serve the chicken over the white jasmine rice.

Sprinkle with more cilantro and peanuts....

* I made the mistake of using some chipotle salsa in my pantry. Use plain tomato salsa that isn't too think or doesn't have too many extra flavors.

* Also, I somehow cooked mine too long (which I never thought was possible in a slow cooker). With a little added it water it was still delicious!