Envious Edibles

Hummus (sort of)

nobody@vox.com(Jessy) — Wed, 25 Jun 2008 14:48:36 -0700

Hummus...sort of.

My recipe for hummus comes from Ina Garten ( the Barefoot Contessa). It really is quite delicious. However, I was missing a few key ingredients for the original recipe so I winged it. I replaced the tahini paste with olive oil and substituted one of the cans of chick peas for cannellini beans.

It was amazing with my tabbouleh and Florentine lamb meatballs.

Hummus

adapted from Ina Garten

4 garlic cloves
1 can of cannellini beans, drained and rinsed

1 can of chick peas, drained and rinsed
1 1/2 teaspoons kosher salt
1/4 cup of olive oil
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water
8 dashes hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

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Hummus...sort of

nobody@vox.com(Jessy) — Wed, 25 Jun 2008 14:47:20 -0700

Hummus...sort of.

It was amazing with my tabbouleh and Florentine lamb meatballs.

Hummus

adapted from Ina Garten

4 garlic cloves
1 can of cannellini beans, drained and rinsed

can of chick peas, drained and rinsed
1 1/2 teaspoons kosher salt
1/4 cup of olive oil
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water
8 dashes hot sauce

Hummus

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Hummus...sort of.

nobody@vox.com(Jessy) — Wed, 25 Jun 2008 14:43:26 -0700

It was amazing with my tabbouleh and Florentine lamb meatballs.

Hummus

adapted from Ina Garten

4 garlic cloves
1 can of cannellini beans, drained and rinsed

1 can of chick peas, drained and rinsed
1 1/2 teaspoons kosher salt
1/4 cup of olive oil
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water
8 dashes hot sauce

Hummus

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Huevos Rancheros OLE`!

nobody@vox.com(Jessy) — Tue, 21 Aug 2007 04:45:20 -0700

Now technically I should have already posted my recipe for Turkey Chili ( before posting a recipe with the leftovers). However, I am writing the recipe today so that will be posted next.

I made this chili on Friday and I made a triple batch so we have been eating chili for days. It just so happens to be Kevin's favorite meal.

In an effort to avoid the mundane we made our version of Huevos Rancheros last night. It was incredibly simple. I just made an omelet with cheese, topped with my warmed turkey chili, hot sauce and reduced fat sour cream.

If I had scallions they would have been delicious!

Easy, simple and different... oh and lets not forget- CHEAP!

Huevos Rancheros 003

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"The best red sauce dish I have ever made"- My husband

nobody@vox.com(Jessy) — Tue, 14 Aug 2007 05:48:02 -0700

This dish was so incredibly tasty, but I just couldn't take a good picture. My husband said it was the best red sauce dish I had ever made! It was so good!

Pics 008

Ingredients

1 package of whole wheat tortellini ( I used fresh)

3 links of Italian hot sausage

1 jar of tomato sauce ( I used my own- which was a little spicy)

2 thick slices of mozzarella

4 slices of provolone

1/2 cup of heavy cream

1/4 cup of vodka ( optional if you don't use it)

3 basil leaves

3 cloves of garlic diced

1 tablespoon of garlic herb seasoning mix ( I use Mrs. Dash) anything salt free will do

1 tablespoon of pesto

1 medium zucchini ( I used half of a large one) diced.

Directions

In a pan brown sausage ( break up throughly with spatula I took mine out of the casing) and drain excess grease from pan. Add garlic and cook on low heat until softened, add the seasoning. Add Zuchinni, cook until slightly softened but not mushy. To the pan add 3/4 of the tomato sauce to the sausage mix, along with the basil leaves ( chopped) and vodka. In a separate pan add remaining marinara sauce and heat until simmering. Whisk in heavy whipping cream off heat. Add this mixture to the sausage sauce, at this point add the pesto. Simmer on low.

Meanwhile, Boil your tortellini. My package only took 6 minutes but I undercooked it by about 2 minutes to allow for the extra baking time.

Preheat oven to 375

Add the cooked and drained tortellini to the sausage sauce. Mix to combine and then pour into a small baking dish. ( I used my round corning-ware dish). I tore my mozzarella into smaller pieces and scattered that along the top of the dish, then topped with existing provolone until dish was covered with cheese.

Bake at 375 for 30 minutes or until cheese is melted and bubbly.

I URGE you to try this dish! You will love it!

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Nutella- Where have you been all of my life?

nobody@vox.com(Jessy) — Tue, 14 Aug 2007 05:18:53 -0700

To be honest with you, I didn't make this cake from scratch. I was missing ingredients and time. But WOW was it good.

Ingredients

Devils Food Cake Mix

( If you feel like making a cake homemade I highly recommend this one. )

Deep Dark Chocolate Cake

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)

Two pints of sliced strawberries

1 jar of Nutella ( one and a half jars if you are feeling frisky, which I was)

Bake cake to box specifications. Allow to cool. Spread thin layer of nutella on first cake, top with sliced strawberries. Top with second cake, Frost completly- decorate with the rest of the strawberries.

I would top this with whipped cream.

Pics 001

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Laura, my friend. You are a genius.

nobody@vox.com(Jessy) — Thu, 02 Aug 2007 04:56:35 -0700

Hands down, one of the best grilled chicken recipes I have ever made. It was perfect! This meal for me gets a 10. Healthy and uses ingredients we have on hand all the time. Most certainly a keeper!

I served this dish with steamed garlic green beans and whole wheat pasta tossed with sun-dried tomatoes, tomatoes and garlic.

The best chicken in the whole wide world ( and a pepper) 002

Grilled Lemon-Parsley Chicken Breasts on a Gas Grill
Cooks Illustrated - 7/2007

This chicken can be served with a simply prepared vegetable for a light dinner. It can also be used in a sandwich or tossed with greens for a salad. The chicken should be marinated no less than 30 minutes and no more than 1 hour.

Serves 4

1	teaspoon Dijon mustard
2	tablespoons fresh lemon juice
6	tablespoons olive oil
1	tablespoon minced fresh parsley leaves
1 1/4	teaspoons sugar
	Table salt and ground black pepper
3	medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
2	tablespoons water
4	boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
	Vegetable oil for grill rack

1. Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.

2. Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.

3. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high and turn off other burner(s).

4. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler part of grill, smooth-side down, with thicker side facing lit burner. Cover and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes. Using tongs, flip chicken and rotate so that thinner side faces lit burner. Cover and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.

5. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 3 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 2 to 3 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

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A beautiful quesadilla and this is all I have to show for it...

nobody@vox.com(Jessy) — Thu, 02 Aug 2007 04:51:53 -0700

Food! 012

These made a perfect saturday lunch! But I accidently deleted the picture of the quesadillas. But these were wonderful!

The fontina cheese is a must! Gooey and creamy... Hubby even gave them a two thumbs up!

Italian Quesadillas

Recipe courtesy Giada De Laurentiis
Show:	Everyday Italian
Episode:	Meet and Mingle

4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Preheat the oven to 250 degrees F.

Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.

Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate

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A perfect date night!

nobody@vox.com(Jessy) — Sat, 28 Jul 2007 18:11:37 -0700

Food! 004

Friday night I was surprised by Harry Connick Jr. ( in the CD player) beautiful daisies, chocolate truffles and a bottle of wonderful red wine! WOW! I have such a wonderful husband. I think he knew what I was making for our special night in. Steaks with goat cheese and balsamic syrup. Our favorite meal!

This recipe was originally done by Giada on the Food Network. The woman is a GENIUS! This recipe is perfect for Filet, but last night we used Sirloin and it was still delicious!

Food! 006

Filet Mignon with Balsamic Syrup and Goat Cheese

Recipe courtesy Giada De Laurentiis
Show:	Everyday Italian
Episode:	Gooey Good Food

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

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Clean out your fridge ...err I mean Vegetable Bean Soup

nobody@vox.com(Jessy) — Sat, 28 Jul 2007 17:29:19 -0700

Last weekend I noticed I had several odds and ends in my fridge. 1/2 pack of frozen green beans, 1/2 onion, frozen broccoli, you get the picture. I started watching my calorie intake this last week and I didn't want my lunch time to suffer. So I thought Why not make a big bowl of soup? The ingredients will not be exact-- use what you have!

It was great! Super easy and very healthy!

Vegetable bean soup 001

Ingrediants

1 quart of chicken stock

1 cup of water

3 cans of diced tomatoes

2 cans of cannellini beans

1 onion diced

4 carrots peeled and chopped

2 stalks of celery chopped

4 cloves of garlic diced

1 cup of green beans, I used frozen

1 cup of broccoli, I used frozen

1/2 of a medium sized butternut squash peeled and diced

1/2 package of frozen spinach defrosted and drained

3 tablespoons of all purpose seasoning such as Mrs. Dash

1 1/2 tablespoons of salt

1 tablespoon of cracked pepper

1 teaspoon of lemon pepper

1 teaspoon of dried dill

crushed red pepper to taste

Directions

Start by browning the aromatics- ( onions, celery, carrots and garlic) with about a tablespoon of olive oil. Once the onions begin to become opaque. Add the diced butternut squash, cook for an additional 5-10 minutes, stirring every few minutes. Add all of the liquid ingredients ( stock, tomatoes, water). Add seasoning and spinach at this point, also add your broccoli and green beans ( vegetables that don't take long to cook) Bring soup to a low boil and add the drained beans. Season to taste and let simmer for atleast 30 minutes covered.Perfect for a workday lunch or a low key dinner.

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