My Semi-Homemade Valentine's Dinner

     When the BF and I have a day off together, be it Valentine's Day, the day before, or any other day, we are most likely heading outdoors for some sort of adventure.  Sunday (the day we were celebrating Valentine's) was no different.  After some yummy French toast we packed up all of our backcountry ski gear and headed up to Old Powderhorn (Mesa Creek) for some fun in the sun.  Our reasoning was that the snow wasn't going to be great at the ski resort OR in the backcountry, so we'd just have more fun exploring by ourselves than riding the lift and skiing groomed runs all day.  We're strange like that.
     Because this is what we'd planned to do on Sunday, I decided to find a way to make my extra-special-Valentine's Dinner "semi" homemade.  Let's get one thing straight:  I think Sandra Lee is an abomination.  Still, sometimes you have to make sacrifices and coming up with a fabulous but not all from scratch dinner this year was one of those.  So, after our awesome day of skinning up hill and skiing down through some heavy but still awesome snow, we got home and I got started on dinner.
     I make us a special dinner because I feel like it shows extra thought and love.  We can go out to dinner anytime.  This is our day to spend together and we like being able to eat an awesome meal and drink great wine in our sweats ;)

Up first:  A roasted vegetable and prosciutto antipasto platter.  Here are the veggies getting ready for the oven.

     This post will have very few actual measurements in it...but here's what I can tell you about the Roasted Vegetables:  I used red peppers, asparagus, and artichokes.  Coat with a few tbsp olive oil, sprinkle with salt, and roast at between 450-475 for about 15 minutes or until they are browning.  With the artichokes:  You can use canned ones (not marinated) but make sure to drain them and then gently squeeze them over the sink to get all the water out.  Here's the finished product with a caper viniagrette:

For the viniagrette:  1 tbsp capers, 1/2 tbsp olive oil, 1 tsp red wine or white wine vinegar, sprinkle of red pepper flakes.  Mix and pour over.

Next on the menu was five cheese ravioli (the store-bought frozen kind) with a creamy mushroom sauce.  I will admit that with the sauce I was flying by the seat of my pants.  First I started the mushrooms browning in a small skillet.

 

 

 

Don't crowd the mushrooms!

Then I combined 1 tbsp butter and a clove of garlic in a saucepan and let the butter melt.  I added 2 spoonfuls (like a regular old spoon) of flour and started a roux.  Once the flour and butter had cooked together for a few minutes I added about (I am approximating) 1/4 - 1/2 cup lowfat milk and 1/2 cup chicken broth.  I tossed in some salt and pepper and let this come to a boil, while stirring.  Once it came to a boil and started to thicken slightly, I threw in the mushrooms and 2 spoonfuls of parmesan cheese.  I tossed in a little (maybe a tsp) oregano and just let everything simmer for a few minutes.

Mmm...simmer away mushroom cream sauce...

Finally, I decided that since I did have Five cheese ravioli, this sauce might be a little heavy...so I added in about 1 tbsp tomato sauce, just to add a tiny kick. 

Ta-da!

For dessert I went for the BF's favorite:  caramel.  We had Mexican Caramel sundaes.  I got the idea from Rachel Ray.  Basically, I took these ingredients, plus whipped cream and glazed pecans...

...and created these wonderful sundaes!  Sorry the pic is a little washed out.

I'll say this.  The BF is extremely private and that's why I haven't posted a whole lot of reasons why he's fabulous or anything.  That being said, the last 3+ years have been the absolute best years of my life and I am SO lucky to have him.

Split Pea Soup is good--I don't care what you say!

     I was 30 before I had split pea soup.  I think it must be more of a northern dish than a southern one because my mom never made it.  Not once.  Ever.  It was one of those things I heard about in a book once in a while, but it wasn't something I ever thought I would eat.
     A few years ago, after a yummy Christmas breakfast of ham, eggs, hash browns, etc., the BF said to me, "Now we have the ham hock to make split pea soup!"  I thought to myself, "I"m not sure how good that sounds..."  But being the loving girlfriend that I am, I decided to make it.  Did you know you can buy a bag of dried, split green peas?  Yep.  Right over by the rice and other dried beans.  Did you know that on the back of that bag there is a recipe for split pea soup?  Yep.
    I don't have my recipe right here in front of me, but I did find this one from the Food Network that is pretty close.  What's in split pea soup?  Onions, carrots, celery, peas, ham, and chicken broth or water.  It's that simple.  The peas get soft and creamy and the ham gives off a wonderful smokiness.  Yes the soup is green, but the flavor is so deep and comforting that soon you're longing for Christmas, not for presents, but for the presence of a ham hock.
     I have leftover ham in the freezer.  No hock, but the leftover ham will do.  I'm making split pea soup tonight and will add some photos and my own recipe to this.  I think I'll make some foccaccia bread too!
*Update*
      What I ended up making was Split Pea soup and cornbread muffins.  They seemed easier than getting out the bread maker for the Foccaccia bread.  Here is the recipe from the back of the bag of split peas:
     1/3 cup EACH of: chopped onion, celery, carrot.
     1 ham hock (or about 1 cup of ham, chopped)
     1 bay leaf
     1/2 bag of green split peas
     4 cups of water, chicken broth, or a combination of the two
     salt, pepper

Basically you combine all of those ingredients in a big pot, bring it to a boil, cover it and let it simmer for 1 hour.  Everything should be mostly creamy and soft by then.  You can top your's with a dollop of sour cream if you like.  Hot sauce is good too!

Just getting started with peas, onion, carrots, celery, water and broth.

The addition of ham...you can see a bay leaf peeking out too.

Corn muffins.  You can't tell, but that egg is blue.  From my friend Lauren's chickens.

Cornbread muffins topped with coarse ground black pepper

About half-way through the simmering

YUM O.  I know it doesn't look beautiful with the big dollop of sour cream, but it's awesome!

I took pictures but i haven't added them yet.  I will.  I promise!

Sticky Chicken

The other night I was texting my most awesome of friends, Jay.  She mentioned she was making something called "Sticky Chicken."  "Sticky Chicken you say?  I must know more" I texted back.  Jay was kind enough to take a picture of the recipe and email it to me so that I too could find out about Sticky Chicken.  The above is the original recipe that I received.  I always think a good recipe can be spotted by the amount of stains on it.  If it's stained, it must get used a lot...clearly this one will be a keeper!

Here is what it says:
2 1/2 tbsp brown sugar
3 tbsp honey
1/2 c soy sauce (WATCH this...I did have one person say it was too salty.)
2 tsp chopped fresh ginger (I used 1/2 tsp powdered)
2 tsp chopped garlic
2 tbsp hot sauce
1 tsp cornstarch
2 tbsp water
4 boneless, skinless chicken breast cut into 1" pieces
1-2 tbsp oil
Salt and pepper to taste

2 cups cooked rice

So, in a medium sized bowl, mix the top 6 ingredients together.  In a separate, smaller bowl, mix the water and corn starch.  In a large pan, heat the oil.  Add the chicken and brown on both sides.  You may have to do this in 2 batches depending on the size of your pan.  Once the chicken is browned on both sides, add the sauce to the pan and simmer the chicken in the sauce for about 8-10 minutes or until the chicken is cooked through.  Add the cornstarch/water mixture and let the sauce simmer until it's thickened a little.

You could serve this over noodles, but I served mine over white rice and I think that's what Jay did too.  Add a side of roasted broccoli or stir fried veggies and you're all set!

Yes it really does have cauliflower and yes, it really is that good

Excuse my picture taking skills.  I keep snapping food pics with my phone and I keep snapping them AFTER I've already indulged in whatever I made, so it never looks as pretty as it should!  Still, this recipe from the Food Network is awesome.  It's for a mac and cheese that is a little lighter in calories than regular homemade mac and cheese.  This mac and cheese also contains cauliflower.  It's pureed and you barely taste it, but it adds some creaminess to the sauce and hey, it gives you some extra vitamins.  This was the BEST homemade mac and cheese I've had in a long time. 

Click here for  the recipe. 

Butternut Squash Ravioli

This was truly a trip into the unknown for me. Never before have I attempted to make ravioli or gnocchi, and last night I ended up making both!  A few weeks ago I made shu mai, Japanese steamed dumplings.  Because of that, I had about twenty dumpling wrappers left over.  These are perfect for making ravioli.  I'd also been fortunate enough to receive a butternut squash from my friend S.  So, butternut squash ravioli seemed like the perfect idea!  I started by roasting my butternut squash:

• Cut the squash in half lengthwise.  
• Scoop out any seeds and innards.
• Sprinkle with pepper, salt, nutmeg and cinnamon.  Not much nutmeg!  Just a sprinkle.
• Drizzle the squash with olive oil.
• Place the two halves of the squash cut side (pulp side) down on aluminum foil, on a baking sheet.  Roast for 1 hour at 425.  
• This is the beautiful result:

Next we'll make the filling for our ravioli.  In a bowl mix the pulp from one side of the squash (make sure to remove any stringy bits) with about 1/2 cup of ricotta cheese.  Add a little more salt and pepper and about 2-3 tbsp of freshly grated parmesan cheese.
Mix together. 

Next, crack 1 egg into a bowl and scramble.  This is the egg wash we will use to brush on the dumpling wrappers.  You can find both square and round wonton or dumpling wrappers.  Either is fine to use.  You can also make smaller ravioli by folding 1 dumpling wrapper in half.  I chose to make larger ones because I thought they would look pretty.




Take 1 dumpling wrapper and lightly brush it with egg wash.  Next, put about 1 tbsp filling in the middle of the wrapper.

Place another wrapper on top and press closed.  The important things are to 1. get all the air out.  You don't want any air bubbles in your ravioli or they will come unglued.  2. Make sure to press the wrappers closed from right around the filling all the way out to the edge.  Don't try to flatten the filling.  Leave it plumped up in the center.


This ravioli (left) is almost finished.  I still have some little air pockets to get out.  Continue this way until all of your raviolis are done.  I like to place them in a single layer on parchment paper; you can then stack another piece of parchment, then another layer of raviolis.







I had leftover filling, so I decided to attempt gnocchi.  I think these were a little doughy, but hey, it was a first attempt!  For the gnocchi, just mix in flour (start with 1/2 cup) with your filling until it forms a dough that you can work with without it being too sticky.  Flatten out the dough and cut it into strips.  Then cut each strip into about 1 inch pieces.

  

Next, roll each piece down the back of a fork to form grooves.  Add the gnocchi to the tray with your raviolis.

In a pot of boiling water, add the gnocchi a few at a time.  When they float to the top, they're done.  This will only take a few minutes.  Remove the gnocchi with a slotted spoon and allow to rest on a plate.  Sprinkle with freshly grated parmesan cheese.  Next, swirl the water with your spoon and then carefully slide in about 4 raviolis (if you're making big ones) or 8 little raviolis.  Stir again to make sure they aren't sticking to the bottom, but be very gentle.  When the raviolis start to float to the top, remove them one by one to a lightly greased large pan ( you don't want to stack them on top of each other).  When all of your ravioli are done, you can make a sauce:

Melt 2 tbsp butter in a sauce pan.  Add in about 1 1/2 tbsp flour and whisk, allowing to cook.  You don't want this to be thick.  You want it to be foamy.  If it's thick, add more butter.  Once the flour and butter have cooked a few minutes, add about 2 cups of milk.  Sprinkle in about 1/8 tsp nutmeg, salt, and pepper.  Allow the mixture to start to boil slightly.  Whisk in 1/4 cup parmesan cheese.  This is not supposed to be a thick sauce, so it's fine if it's still thin.  If you want it a little thicker you can add in a little corn starch.  Serve the raviolis and gnocchi on a plate and top with parmesan cream sauce.  I don't have any pictures of the finished product because we ate it all!

Meatless Mondays, Holidays, etc.

I was reading this article today and it got me to thinking about all those wonderful side dishes we have for holidays.  In fact, last year the BF and I seriously debated not having turkey this year at Thanksgiving.  The cornbread dressing, brussels sprouts, mashed sweet potatoes, and other goodies were so wonderful that honestly the turkey was just kind of that-thing-you-have-to-cook.  Then we decided that we definitely wanted the turkey for sandwiches the day after, so we nixed ditching the turkey all together.

However, I think our favorite meatless side dish has to be the roasted brussels sprouts.  I buy them fresh and halve the medium-sized ones (walnut sized) and then quarter any bigger than that.  I toss them in olive oil and sea salt and then roast them on a pan for about 20 minutes at 425.  It could take longer than 20 minutes...but I keep them in there until they start to get crispy.  Even if you hated brussels sprouts when you were younger, I encourage you to try this, or some variation perhaps with broccoli or cauliflower.

While our Thanksgiving will not be meatless, we do have meatless meals quite often.  Some of our favorites are various veggie pizzas--mushroom and artichoke, pesto and roasted tomato, and one with goat cheese, walnut pesto, and artichokes made by our favorite pizza place.  Pizza is SO easy to make great and vegetarian at the same time!  You never even miss the meat!

Risottos are also a great way to skip the meat.  They are so hearty and warm and cozy on their own!  Yes, risotto takes a little effort, but it's not particularly hard--it's just time consuming.  Still, since all you really have to do for the most part is stir and add broth, stir and add broth, repeat...it's pretty mindless.  Here is a great butternut squash risotto recipe courtesy of the Food Network.  Butternut squash is slightly sweet and while fresh is best, using the frozen butternut squash does make this much simpler.  But this recipe, a salad, and some french bread will fill you up in no time!

Of course, a last way to have a meatless meal is just to make a fabulous pot of potato soup.  What are your favorite "meatless" meals or side dishes?

Mac-N-Cheese perfection

For years I have been trying to perfect my homemade macaroni and cheese.  Often it was much easier to just stick with the old standby:  Kraft.  But since I am trying to stay away from more processed foods, I really wanted to work on homemade mac and cheese with sharp cheddar cheese sauce.   About a month ago I followed Alton Brown's recipe and that was pretty good; it seemed a little dry, but I liked the mix of ingredients.  Tonight I followed my instincts and came up with something like this:

I boiled about half a box of rigatoni pasta (it captures the sauce really well).  While that was working I melted 2 tbsp of butter in a sauce pan and added 2 tbsp of flour.  I cooked that for a few minutes and then added a full tbsp of dijon mustard (if using yellow mustard maybe use 1/2 a tbsp).  After whisking that around I poured in probably 2.5 cups of 2% milk.  (I say probably because I am honestly not sure.  I know it was at least 2 cups.  I added some crushed red pepper (just a sprinkle) and some cracked black pepper.  I let it barely barely come to a boil--as soon as I saw movement I took it off the heat--and added 1 cup of grated sharp cheddar cheese and about 1/4 cup of swiss cheese.  I whisked it in and then added about 1 tsp salt (to taste).  This sat until the pasta was ready.  I drained the pasta, mixed the two together and then in a separate bowl beat 1 egg.  I mixed a little of the cheese sauce in with the egg and then poured it back in with the pasta and cheese mix. 

I poured all of this into a greased 9" cast iron skillet.  I topped this with a mixture of 1 tbsp oil with 1/4 cup breadcrumbs and 1/4 cup parmesan cheese (or enough crumbs and cheese to still be moist, but not wet when mixed with the oil). 

FINALLY I baked the mac and cheese for about 20 minutes at 425--until everything was brown and bubbly.  This was the best mac and cheese I've ever made!  So good in fact that I went back for seconds...