Category Archives: Quick Recipe

Mushroom Carpaccio With Gremolata and Shaved Parmigiano

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December is right around the corner and we’ve had our first taste of snow.  Mornings are covered in frost crystals and I know Jack Frost will make a visit to us soon.  My little herb garden has seen better days so today I decided to harvest all of the parsley and put it to good use.  This salad was the perfect way to use it up.  Cooking Light aptly calls this salad “the perfect antidote to the winter blues.”  And served with Cooking Light’s Ribollita, it was a perfect meal on a cold wintry night.

Now, I’ve never been a fan of raw mushrooms.  I normally encounter raw mushrooms as afterthoughts in lackluster side salads with cheddar cheese, croutons, and a cherry tomato or two.  They just don’t do anything for me.  But the image of this salad was so pretty that my eyes convinced me to try it out.  I love when food surprises me and this salad did just that.

Mushroom Salad

I used my mandoline slicer to make the very thin cuts of white button and cremini (baby bella) mushrooms.  You can use a knife if you don’t have a mandoline slicer but have a sharp knife and good knife skills.  Use a vegetable peeler, cheese shaver, or mandoline slicer to make the wispy thin parmesan cheese shavings.

Cozy up, and enjoy!

Mushroom Carpaccio With Gremolata and Shaved Parmigiano; A Cooking Light Recipe

Ingredients

  • 3 large button mushrooms, about 2 1/2 to 3 inches in diameter (sometimes called "stuffers")
  • 3 cremini mushrooms, about 2 1/2 to 3 inches in diameter
  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon grated lemon rind
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground white pepper, plus more for garnish
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons shaved Parmigiano-Reggiano cheese

Instructions

  1. Gently wash and dry mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact. Cut mushrooms vertically into very thin slices; arrange on a platter so they overlap slightly.
  2. Combine parsley, rind, and garlic in a bowl.
  3. Combine juice, salt, and pepper in a bowl.
  4. Gradually add oil to juice mixture, stirring constantly with a whisk.
  5. Drizzle juice mixture evenly over mushrooms; sprinkle with parsley mixture and cheese.
  6. Let stand at room temperature for at least 15 minutes before serving.
http://dinnerwithaura.com/mushroom-carpaccio-with-gremolata-and-shaved-parmigiano/

Pumpkinseed, Date, and Tahini Bars

DSC_0807 It’s been quite a while so this is going to be a looooong post….about pumpkinseed, date, and tahini bars.  About Transitions lenses.  About motherhood.  Let’s start with transitions.

Transitions…I’ve had a few.

Three years ago I lived by myself in a historic home in downtown Grand Rapids.  I worked from home and spackled, sanded, and painted my house in the evenings.  I took my dog for a walk nearly every night and would stop to watch live music downtown.  I did yoga four to five times per week – once I even did thirty classes in thirty days for a challenge.  I posted on this blog every week.  Yup.  Every week.

That feels like a lifetime ago.  In what feels like the blink of an eye, my whole world has forever changed.  I recently did five yoga classes…in seven weeks.  It was a small victory. Parenting, nursing, and working full time doing research for a footwear company has changed the every moment and the every day.  For one, I’ve had a real reality check in the kitchen.  Like packing my breakfasts, lunches, and snacks for the entire work week on Sundays so I can eat well throughout the week.  Like steaming, baking, and pureeing everything I can think of so my little one can enjoy healthy and diverse solid foods and learn to love food like I do (puh-lease do not turn out to be a picky eater…I will crumble).  Like burning the rice syrup while making these granola bars because he crawled out of the room (how did he get so fast???).  Like nearly burning the granola bars because I left them in for two extra minutes.

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Now put away your tiny violin.  I’m not telling you a sob story.  Most of everything has been so positive.  My son brings more happiness to me than I could have ever imagined.  I get to see the world from his perspective and finally have someone else in the house who completely gets my humor (he giggles when I pretend to smell his feet and say peeeeeuw!).  And like everything else, this stage is a transition, a phase that won’t last forever.  So I’ll just do my best, and keep on trucking.

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But I digress.  I wanted to talk about Transitions for another reason.  The good folks at Transition Lenses asked me to try out a pair of glasses.  Don’t mind if I do, I said, I’ll try anything once.  I have to admit that the first image that crossed my mind was Cindy Knoebel.  Seventh grade.  Small glasses not much larger than swim goggles.  Looking like she wore her sunglasses inside for ten minutes after first hour started.  It didn’t really seem like my thing.  Now, keep in mind that I was not exactly hip.  I wore ugly-with-a-capital-U non-Transition lenses.  Non-shading and non-transitioning from ugly.  And keep in mind that Cindy Knoebel turned out to be prom queen and married the prom king.  Maybe she was onto something.  Anyhow, I gave them a shot and I have to say…I was pleasantly surprised.  The tinting changes much more quickly than in the past.  I was asked to choose from several shading options.  And was able to add all the fancy stuff like anti-glare and a blue-screen filter to protect my eyes from the many hours in front of the computer screens at work.  I also ran into two very cool people at an outdoor music festival this weekend wearing Transition lenses.  Seems like it may be the cool people wearing them after all.

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Well finally, let’s get back to what this blog is all about.  Food.  These granola bars from Cooking Light are my snacks for the week.  On principle, I don’t buy snack bars because I know I can make them myself (but never do).  They were so easy to make (they require about 10 minutes of dedicated attention), very easily adaptable, and very healthy to boot.  I made this version, adding almonds, chia seeds, and some dried cherries to it.  Let me know if you try these…and especially let me know if you come up with fun adaptations for the recipe!

For this and many other DIY healthy snack bar ideas, head to Cooking Light’s DIY Snack Bar slideshow.

Pumpkinseed, Date, and Tahini Bars

Ingredients

  • 1/3 cup tahini
  • 1/3 cup brown rice syrup
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 cups puffed barley cereal (I couldn't find any so used puffed millet)
  • 1 cup old-fashioned rolled oats
  • 2/3 cup prechopped dates
  • 1/3 cup toasted pumpkinseed kernels
  • Cooking spray
  • 3 tablespoons toasted uncooked quinoa (optional)

Instructions

  1. Preheat oven to 350°. Combine tahini, syrup, olive oil, vanilla, and salt in a microwave-safe bowl. Microwave at HIGH 1 minute or until bubbly. Alternatively, you can heat this on the stove but you must stir constantly and watch carefully so as not to burn the brown rice syrup mixture.
  2. Combine cereal, oats, dates, and pumpkinseed kernels in a medium bowl.
  3. Pour tahini mixture over barley mixture; toss well to coat.
  4. Press into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with quinoa (if using), pressing to adhere.
  5. Bake at 350° for 10 minutes or until set. Cool completely in dish.
http://dinnerwithaura.com/pumpkinseed-date-and-tahini-bars/

 

Roasted Beet Hummus With Walnuts and Goat Cheese

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An old Ukranian proverb forewarns, “A tale that begins with a beet will end with the devil.”  As a big beet fan, I’d like to think that a tale that begins with a beet will end with deliciousness.

My cooking style has changed considerably since my baby boy arrived in November.  Meals are simple, quick, freezable, and lunch-packable.  Sundays are filled with food prep to make the work-and-baby-filled weeks a little easier.  This Sunday I prepped muesli for breakfasts, grains, tofu, and greens for lunches, and snacks for the whole week.  As a nursing mom, I need to make sure I’m eating small, healthy snacks in the mid-morning and mid-afternoon and hummus is a clear winner.  Hummus is packed with protein and fiber, easy to make, and endlessly versatile (spread on crackers or in a sandwich, use as a dip with carrot sticks or sugar snap peas or put a dollop on a grain salad).  Sometimes I get stuck in a rut with a basic hummus recipe but last month’s Cooking Light magazine inspired me to get a little crazy with my hummus and the results were great. Continue reading

Winter Salad With Roasted Citrus and Avocado

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Happy New Year!  I just got done filing almost a year’s worth of paperwork (ahem…I sheepishly admit that last year’s resolution to stay on top of my filing didn’t stick for more than a couple of months….sigh…what do you do?).  I feel accomplished and proud for the moment.  That feeling will last only briefly, until the baby cries, , my hair stays wet, the laundry that needs folding piles up at the end of the bed, and I realize that I haven’t eaten in six hours.  As I stand over the counter scraping avocado out of the shell with a cracker while bouncing just so to quiet the little one, I’m sure the elation of my paperwork success will feel like a distant memory.  But hey, I’ll take it while I can get it. Continue reading

Turkey Posole With Toasted Guajillo Pepper Salsa

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Ummm….hi.  It’s been a while.  A looong while.  In August I thought I was going to get back in the swing of blogging and it just never happened.  It’s not that I haven’t been cooking…but while I was pregnant my priorities shifted.  First, the focus shifted to just getting food in my mouth, not pausing to take a photo and write a recipe.  As I neared the end of my pregnancy, my focus shifted to making large batches of soups, stews, and easy-to-freeze dishes like manicotti to get me through the early weeks of motherhood.  We were also in the midst of frantically working on a major home project…the baby’s room.  What started with a simple home improvement project (putting down new flooring and painting the walls) ended up turning into a major project, replacing windows, tearing the room down to the studs, and working on the roof.

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My work life became very busy as I worked toward having a couple of months off of leave.  And when it came down to it, my blog fell by the wayside.  After all, the most important thing I had to cook was this little guy.  River Wilder Nelson was born four weeks ago and my life has become consumed with feeding, diapering, and staring at my sweet baby.  Can you blame me?

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I’m just now getting my bearings enough to consider blogging again.  Let’s hope this time it sticks…

As a way to cope with all of the busyness and life changes, I have become a very practical cook in recent months.  This recipe I’m about to share is about as practical as it gets.  It is my take on one of Cooking Light’s most popular dishes, Toasted Guajillo and Pork Posole.  It’s a great way to use up Thanksgiving turkey leftovers and can easily be adapted if you have leftover pork or chicken.  It’s a refreshing change after eating turkey, stuffing, and mashed potatoes until they come out of your ears.  Not to mention, it’s very budget friendly and healthy to boot.

I flavor my posole with toasted guajillo salsa, which has been a staple in my house for the last several months.  It is SO good.  We use it as a flavor booster in soups, as a salsa with chips, on top of tacos and enchiladas, and with my baked eggs with kale and mushroom skillet on weekend mornings.  It freezes well so I make a double batch.  I’m even thinking about giving it away at Christmas with a jar of tomatillo salsa (red and green for Christmas!).  So I highly recommend you make a batch and use some of it in this posole.  If you aren’t into making some of this salsa, see my note at the bottom of the recipe for another way to use chiles in this recipe.

Treat this like chili when thinking choosing your toppings.  I like radishes, cilantro, sour cream, and avocado on mine.  Crumbled tortilla chips are also a nice addition.  Whatever you like!  I hope you enjoy.  It’s good to be back!

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Turkey Posole With Guajillo Peppers; adapted from Cooking Light Magazine

Ingredients

  • 1 tablespoon oil
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 3 cups fat-free, lower-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups water
  • 1 pound leftover turkey, chicken, or pork, cut or torn in 1/2 inch pieces
  • 3 tbsp toasted guajillo chili salsa (recipe here) or see note below
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1 (29-ounce) can hominy, rinsed and drained

Instructions

  1. Add oil to dutch oven/large soup pot and heat over medium-high heat. Add garlic and onion to pot and stir frequently for five minutes, until onions and garlic are softened and lightly browned.
  2. Add half of the broth, cumin, cloves, salt, and pepper.
  3. Using an immersion blender, blend until smooth. If you don't have an immersion blender, pour contents into a blender and blend until smooth, then pour back into the pot.
  4. Add remaining chicken stock and water.
  5. Add guajillo chili salsa and 1 tablespoon adobo sauce; reserve the chipotle chiles from can and remaining sauce for another use (I freeze mine in small quantities).
  6. Stir in hominy and turkey, chicken, or pork.
  7. Bring to a boil; cover, reduce heat, and simmer for 10 minutes.
  8. *Note: If you don't feel up for making a batch of guajillo chili salsa, you can use the following method:  put 3 chiles on a baking sheet, bake at 400° for 4 minutes or until dark. Cool; remove stems and seeds.  Place in a blender with 1 cup of liquid from soup pot and puree.  Add to soup.
http://dinnerwithaura.com/turkey-posole-with-guajillo-peppers/

Watermelon and Cucumber Salad With Feta and Arugula

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Happy Labor Day Weekend!  It’s been a while, folks.  And I’m sorry for that.  But let me explain.  In the last three months we have bought a house, sold a house, become a married couple, gone to Alaska on a honeymoon, and started to tackle a lifetime of projects on the 1870 farmhouse we moved to.  And through it all, my belly has grown bigger and bigger (and along with it my emotions) as we prepare for the arrival of our first little one at the beginning of November.  If I tried to take on anything else, I think you could just assume I’ve gone clinically insane.

And through it all, meals must be made and eaten, day in and day out.  In fact, I’ve eaten a lot more and a lot more frequently as the months of pregnancy pass.  But have I been stopping to snap photos, write recipes, and post about it?  Not so much.  When you have to eat every couple of hours, planning for, preparing, and packing food can start to feel like a chore rather than a passion.

Every once in a while though, I come across a dish that just hits all the cravings just right.  This dish is one of them.  Juicy watermelon, tangy feta, cooling cucumber, and peppery arugula drizzled with lime, honey, and vinegar.  Sounds weird, right?  Trust me on this one, take hold of the last bits of summer, and enjoy this salad.

If you are looking for last minute inspiration for salads to add to your Labor Day picnics, check out Cooking Light Magazine’s List of Great Summer Salads.  In addition to their own version of watermelon and cucumber salad, you’ll find 35 other beautiful, simple salads to fill your picnic table and lighten your barbecue.

Ahhhh…it’s good to be back.

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Watermelon and Cucumber Salad With Feta and Arugula

Ingredients

  • 1/3 small seedless watermelon (about 6-8 cups), cut into ½ to 1 inch cubes
  • 2 small Kirby, English, or other small cucumber with tender skin
  • A few handfuls of arugula
  • ¼ cup of basil, rolled up and sliced into skinny shreds
  • A few pinches of coarse sea salt
  • Juice of one lime
  • 8 ounces of feta cheese, divided
  • 2 Tbsp white balsamic vinegar (optional)
  • 1 tsp honey (optional)

Instructions

  1. Add cubed watermelon to a large bowl and gently mix in all ingredients through lime juice. Gently toss with half of the feta and crumble the rest on top.
  2. If adding white balsamic vinegar and honey, mix the two together with a fork or tiny whisk before drizzling on salad.
  3. Serve immediately! This salad, like many salads, do not hold up well overnight in the fridge.
http://dinnerwithaura.com/watermelon-and-cucumber-salad-with-feta-and-arugula/

 

Fresh Strawberry Shortcakes With Whipped Yogurt Cream

Strawberry Shortcakes

Happy Mother’s Day!  This year has special meaning to me, as it is the first year that I am a mother!  So yes, there you have it.  Just one of the many reasons I’ve been a little quiet on my blog lately.  We have a LOT of amazing stuff going on. 2014 is THE year, I tell you. In the next month and a half we are buying a farm house on two and a half acres, selling our beautiful old city house, getting married, and going on a honeymoon to Alaska.  The cream on top of it all was finding out I was pregnant!  So yes, we are going to have a little shortcake come November.

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Collard Green Wrap With Carrot-Ginger Hummus and Rainbow Veggies

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I’ve been making collard burritos for some time now.  They have never made it to my blog.  Maybe it’s because I think of them as my go-to quick meal that I eat when I don’t have time to play around with making things pretty.  They are usually filled with a hodgepodge of quinoa, beans, and some random veggies.  Nothing fancy.  Maybe it’s because if I’m eating a collard burrito it means it is late and I don’t have daylight to photograph my creation for the blog.  Winters are hard for food bloggers.  There are nights that I prep my dish the night before, then race home, fly into the kitchen, and make a mess of everything, just so I can get the last ten minutes of daylight to capture my creation.

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Asian Lettuce Cups With Spicy Dipping Sauce

Asian Lettuce Wraps

I really grappled with what I should title this post.  Why, you ask?  Well….this dish is based on tofu.  Now, I know a good number of people.  And if there is one thing I know, it’s that they probably don’t all agree on the topic of tofu.  Some eat tofu, some eat it if they have to, some would never let it pass their lips, and some tried it and don’t like it.  It’s a pretty polarizing ingredient to be sure so I hesitate to call it out from the get-go, afraid it will turn off the fussy eaters among us.

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Huevos Rancheros With Tomatillo Sauce

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Order up! Many years ago, when I was in college, I worked at a vegetarian restaurant called Gaia Cafe. The restaurant is still open after almost 30 years, and the menu has changed very little over the years. When you have a good thing, why change it? It’s one of my favorite places for breakfast or lunch, with a cozy, eccentric vibe and self serve, fair trade, and strongly brewed coffee so you never have to wait for your server to deliver your morning buzz. If I didn’t cook all the time at home, I’d be a regular at Gaia–I sure do miss my almost daily meals there from my four years of serving. Continue reading