Pecan + Cherry Brussels Sprouts with Gorgonzola

Quarter 1 parent teacher conferences are officially over! At KIPP we conference as a full teaching team, so the fifth grade team has spent fifteen hours together over the past three days... and it was fun! We met with lots of happy parents (a testament to the strength of the team), shared some good laughs and ate lots of food! Last year we started the tradition of having a conference week potluck. As a result, we've eaten very well, enjoying Karen's apple crumble and pasta salad, Julie's black bean enchiladas and salted caramel cupcakes, Arlena's chili and sweet cornbread, Alaina's fluffy fruit dip and decadent chocolate pie, and Ashley's baked pasta and famous crumble. Tuesday I tried a pinterest cheesy tomato quinoa bake. Meh, it's not worth blogging. Today I decided to make my new favorite Brussels sprouts dish. I've made it three times in the past two weeks! I love roasting Brussels sprouts because of the way they get soft on the inside and are crunchy on the outside. The dried cherries and pecans add sweetness and texture. The gorgonzola topped at the end is the icing on the cake, and really brings the entire dish together. I'll be making this dish for school thanksgiving and LA friendsgiving. It's become a quick hit! 

Ingredients:
1 pound brussels sprouts, halved
2/3 cup dried cherries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecan halves
1 tablespoon balsamic vinegar
1-2 tablespoons extra virgin olive oil
Salt + Pepper to taste

Instructions:
Heat oven to 400° F. On a baking sheet, toss the Brussels sprouts, pecans, cherries, oil, balsamic, salt and pepper. Turn the Brussels sprouts cut-side down (this will give them a nice crunch). Roast until golden and tender, about 25 minutes. Top with gorgonzola and serve.

Picadillo Potato Stew

Brent is in London for the next week for work. I wish I was there with him, but it makes me happy to know he is spending time with Jackie, Alex and Lindsey. While Brent is away I have spent a lot of time with run club and school friends. Friday night Archana and I hosted a new to KAO happy hour at AFrame. Saturday morning Kathy and I had a great run through Brentwood and Santa Monica. That afternoon Ma'ayan and I were in the mood to explore so we went to Mochica in Downtown LA for a late lunch. Ma'ayan has spent a lot of time in Peru, so she was able to help with dish recommendations. We had the Papa a la Huancaina, Ceviche Carretillero, and the Lomo Saltado. Check out the photos from our meal below! Today after run club I was craving picadillo. I had most of the ingredients in my fridge but was missing the meat and tortillas. I had a bunch of potatoes from my farm box this past week, so I chopped up some onions, garlic, potatoes, carrots and peppers and made a stew spiced with my taco seasoning, the seasoning I use for my picadillo. I topped the stew with avocado, plopped myself on the couch and started watching episodes of New Girl (Alaina suggested catching up while Brent is away). I am enjoying my lazy Sunday afternoon, but it would be better with Brent!

Ingredients:

1 small yellow onion, chopped

2 cloves garlic, minced

2 large russet potatoes, rustically chopped (that means not perfect!)

1 large carrot, rustically chopped

1 large green pepper, chopped

1 avocado, sliced

2 tablespoons taco seasoning

Hot Sauce!

Extra Virgin Olive Oil

1 cup water

Directions:

In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic and onion until onions are transparent. Add the chopped potatoes, carrot, taco seasoning, and water to the pot. Give the stew a good stir, then allow to simmer for 15 minutes. Last, add the green peppers and simmer for 5 more minutes. Serve the stew in bowls topped with hot sauce and avocado slices.

Mochica Downtown Los Angeles

Heirloom Tomato and Smoked Mozzarella Salad

The Balsamic Glaze is my new favorite product at Trader Joe's. It's both sweet and vinegary, and adds great flavor to salads, meats, and fruits. I have yet to try balsamic glaze on ice-cream, but apparently it is quite tasty. After a busy week with school starting at KIPP and Brent adjusting to his new job at Focusrite, we decided to spend Friday night at home. I prepared grilled chicken and made this salad with our farm box ingredients. The salad was so simple to build, highlighted the fresh produce, and looked so elegant. To prepare the salad, slice a few fresh heirloom tomatoes, the top them with smoked mozzarella and avocado. Next, sprinkle the salad with julienned basil leave, drizzle white truffle oil and balsamic glaze and last add a pinch of salt and pepper.

Ingredients:
2 Heirloom Tomatoes, sliced
6-8 ounces Smoked Mozzarella, sliced
1 avocado, sliced
A few leaves of basil, julienned
Balsamic Glaze
White Truffle or Extra Virgin Olive Oil
A pinch of salt and pepper

Quinoa Caprese Salad

Quinoa Caprese Salad is a simple and fresh dish with bright, beautiful colors. I used a combination of red and white quinoa, cooked it in my rice cooker (the only way to cook quinoa), fluffed the quinoa with quality fresh mozzarella (none of that gross rubbery stuff), evoo, salt and pepper, tomatoes and basil. Do not skimp on the basil! Basil is the power ingredient in this dish. Without it the salad will not have the same crisp, clean and refreshing taste. To chop your basil, roll a couple leaves like a cigar and give the roll a few quick clean chops. This will help prevent bruising. Nobody likes brown basil. This is a great salad to make in a big batch and portion out for weekday lunches. Your co-workers will be jealous!

Ingredients:
1 cup dry quinoa
8-10 oz fresh mozzarella
1 carton grape tomatoes, halved
A few tablespoons of fresh chopped basil
2 tablespoons extra virgin olive oil
Salt and pepper

Method
1. Using a rice cooker, cook the quinoa. It comes out perfect every time! Rinse the quinoa before putting it in the rice cooker, add two cups of water, hit start and wait. You'll never cook quinoa on the stove again.
2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad. IMPORTANT!
3. To prepare the salad, slice grape tomatoes in half and cut the mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the evoo and season with a little salt and pepper. Give your salad a final toss and serve cool or at room temperature.

Butternut Squash Soup with Truffle Grilled Cheese Croutons

Farm Fresh To You is a home delivery service for local organic produce. As a customer you select how often you'd like delivery service, choose your produce box size, and indicate what types of fruit and vegetables you are interested in getting delivered. I subscribe to Farm Fresh To You bi-weekly, and it has taught me to be more creative and to plan my meals around what in season. I have also learned to work with new ingredients, such as purple cauliflower, bok choy, rainbow chard, and beets. This past week for $25 I received a delivery of apples, oranges, grapefruit, kale, carrots, kumquats, and two beautiful butternut squash. I roasted the first butternut squash, and ate it with a spoon. It was so smooth and creamy! I decided to get a little more creative for the second. I sauteed some vegetables, added chicken stock and the roasted squash, seasoned it and blended it up. To take my soup up a notch, I made grilled cheese sandwiches, cut them into crouton cubes, and sprinkled them with white truffle oil and salt. You can't get this fresh taste from a can of soup, and you definitely can't get truffle grilled cheese croutons from a box. 

 

Ingredients:
3-4 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 large butternut squash, peeled
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
Salt & Pepper
4 slices crusty wheat bread
Your favorite cheese
White Truffle Oil and/or salt for sprinkling

Directions:
Preheat the oven to 425 degrees F. Cut the butternut squash in 1-inch cubes. Place on a sheet pan and toss with the olive oil, about a 1 teaspoon salt and 1/2 teaspoon pepper. Spread it in a single layer. Roast for 40 until tender.

Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften, about 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer for about 10 minutes. Let the soup cool for a few minutes and carefully purée in batches in a blender.

For the truffled grilled cheese croutons, heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with olive oil. Turn the slices over and add cheese to two slices of bread. Place the remaining two slices of bread on top of the cheese, oiled sides up.

Grill the sandwiches on the panini grill for about 4-5 minutes, until melty and brown. Place back on the cutting board, allow to cool for a few minutes and cut into 1-inch cubes. Sprinkle with white truffle salt and oil. 

Berry Salad with Champagne Vinaigrette

I don't usually crave salad, but when my cousin Lucille posted her strawberry salad on facebook, I couldn't resist recreating her refreshing and summery lunch. I tweaked her original recipe based on what I had in my pantry, and experimented with making my own vinaigrette. This Berry Salad with Champagne Vinaigrette was perfect to enjoy while watching Wimbledon. Wimbledon and strawberries. They go hand-in-hand. Thanks Lucille for inspiring this post!

Berry Salad
Ingredients:
3-4 cups mixed greens
1/2 cup strawberries, quartered
1/4 cup blackberries
1-2 tablespoons toasted pecans
1-2 tablespoons dried cranberries
1-2 tablespoons feta cheese

Directions:
I really hope you don't need directions. Start with the mixed greens, and sprinkle everything on top. Drizzle with vinaigrette.

Champagne Vinaigrette
Ingredients:
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup extra virgin olive oil

Directions:
Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt, and pepper in a bowl. Slowly whisk in the olive oil.

Chipotle Mango Quinoa

If you suffer from cilantrophobia and are disgusted by the “bug-infested bedclothes" smelling herb topped on this dish, take a deep breath. The cilantro is optional. I am blessed with Mexican genes that embrace this fresh garnish. Unfortunately, not all foodies feel the same way. Julia Child told Larry King that if she detected cilantro in a dish, she would pick it out and throw it on the floor. Celebrity chefs Ina Garten and Fabio Viviani agree, having publicly declared their hatred for the herb they claim tastes likes soap. The I Hate Cilantro facebook group has more than 10,000 passionate followers sharing cilantro horror stories, and providing tips to help haters enjoy cilantro-free Asian and Latin food. If you're a hater, keep reading. Chipotle Mango Quinoa has a beautiful balance with the spicy chipotle and sweet mango, is packed with nutrients, and has the option of being topped with the controversial green herb. I love everything about this dish. Cheap. Healthy. Quick. Filling. It also happens to pass the three-day cleanse test, and I was not even trying!

Ingredients:
1 red onion, chopped
2 cloves garlic, minced
3 chipotle chiles, minced with some of their sauce
1 tsp dried oregano
¾ cup dry quinoa

15 oz can black beans, rinsed and drained
½ cup frozen corn
1 ½ cup low sodium vegetable broth
salt and pepper
mango- diced
a handful of cilantro, optional
a few lime wedges

Directions:
Coat large skillet with cooking spray and place over medium heat. Add onion and garlic. Cook, stirring until the onion is soft, about five minutes. Add chipotles and oregano and continue to stir for about one minute.
Crank up the heat to medium-high, add the quinoa, and sprinkle with a pinch of salt and pepper. Continue to cook, stirring frequently for 3ish minutes.
Add beans, corn, stock and bring to a boil. Stir, cover and reduce heat to low. Cook, undisturbed for 15 minutes.
Uncover and check quinoa. If the kernels are still crunchy, add a little more liquid and cook for another few minutes. Top with mango, cilantro and lime.

Pumpkin Farro Risotto

This funny looking fall experiment turned out to be a tasty twist on classic risotto. The pumpkin, parmesan and goat cheese resulted in creamy comfort. Risotto often gets a bad rep for taking a long time to cook, and requiring a lot of patience. I found the experience quite pleasant. I got on the phone with Mama and just chatted and stirred, and by the end of the conversation dinner was ready. Also, farro works beautifully as a replacement for arborio rice in risotto recipes. It feels a bit more exotic, and has more health benefits. If, however, you are attached to arborio rice, or can't find farro, go ahead and use arborio instead. My only complaint about this dish is that the original recipe said this would make six servings. Maybe six small children? Brent, Marta and I were scrapping the pot for more.

Ingredients:
4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
1 cup canned pure pumpkin
2 tablespoons butter
1 leek (white and pale green part), thinly sliced
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 1/2 cups farro
2/3 cup dry white wine
1/2 cup freshly grated Parmesan
1/3 cup chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon (generous) freshly grated nutmeg
1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

Directions:

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.

Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the farro and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the farro, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the farro is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.

Divide the risotto among shallow bowls. Sprinkle each with goat cheese and remaining parsley and serve.

Adapted from Giada Laurentiis

Sweet Potato Orzo Stuffed Acorn Squash

This is the longest name ever for a recipe. It doesn't even include goat's cheese, a crucial ingredient to this dish that the Lowry clan just finished enjoying. Here's the story of how this recipe ended up on my blog. I plan my meals for the week on Sunday. I go to the store, and buy all the ingredients so that I'm good to go for the week. I try to reduce any errands that need to be run during the week because after a long day of teaching I just need to get home, go on a run and cook. Today, however, things were a little different. KIPP treated us to an afternoon off of meetings, meaning I was done at 1:15. Alaina and I decided to take advantage of the afternoon and have lunch and shop at the LA Farmer's Market. We enjoyed sweet and savory crepes, then hit the stands. I fell in love with Pappardelle Pasta. They have such a unique variety of pastas including tomato basil penne, dark chocolate linguine, roasted red pepper lasagna and so much more. I was drawn to the sweet potato orzo and dark chocolate linguine, and when I went to pay it was suggested that I serve it with acorn squash and goat's cheese. I froze. I just stood there listening, and thought, "Yes. That is seasonal, sounds incredible. I must make this tonight." Poor Alaina had to run around the market with me finding ingredients for my must make meal, but it was well worth it. Alaina, I'm cooking this for you next weekend. You will love it, and so will anyone else who enjoys sweet, savory creamy deliciousness. Brent, Marta and I scraped the heck out of those acorn squash.

Ingredients:

3 Acorn squash
Olive Oil
Brown Sugar
Maple Syrup
Dash of Salt
4-6 oz. Goat's Cheese

8 oz. Sweet Potato Orzo (I'm sure regular is good too)

Directions:
1. Preheat oven to 400°F.
2. Using a strong chef's knife carefully cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3. Coat the inside of each half with a drizzle of olive oil. Add a dash of salt if you are using unsalted butter. Add about a teaspoon brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half. Use a brush to spread olive oil, maple syrup and brown sugar. 

4. Bake in the oven for 45 minutes, until the squash is very soft and the tops are browned. 

5. Meanwhile, cook orzo in a pot of rapidly boiling salted water until al dente (about 8 minutes). Drain well and rinse with warm water. Mix in half of the goat's cheese.
6. Remove from oven, and stuff each acorn half with a orzo. Place back in over for an additional 10 minutes. 

7. Remove from oven again. Cool for 5 minutes, then top with remaining goat's cheese, salt and pepper. 

Serves 3-4

Wild Rice Salad

I post very few side dishes. They are too boring to post. Roasted vegetables, starches and salads although delicious, do not make for a very interesting food blog entry. This dish, however, is far from boring. The nutty fruity combination is easy to prepare, and has a fresh flavor. Bring this Ina Garten side dish to your next pot luck, and you are sure to impress. 

Ingredients
1 cup long-grain wild rice
2 1/2 tsp kosher salt
2 navel oranges
2 tbsp olive oil
2 tbsp raspberry vinegar
1/2 cup green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
1 scallion, white and green parts chopped
1/2 tsp ground black pepper

Directions
1. In a medium saucepan over high heat combine rice, 4 cups water, and 2 tsp salt and bring to a boil. Simmer, uncovered, until rice is tender, 50 to 60 minutes. Drain and return rice to the pan. Cover and allow to rest for 10 minutes.
2. While rice is still warm, place it in a mixing bowl. Peel oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 tsp salt, and pepper. Allow to sit for 30 minutes for the flavors to blend. Serve at room temperature. Serves 4 to 6.

From the book Barefoot Contessa: How Easy is That?

Sun-Dried Tomato Pasta Salad

Our boxes have been unpacked, everything has been organized and put in its place, and we are finally feeling settled in California. With every move, something always seems to go missing. This time it's my camera. Brent's iphone camera has been taking photos of the dishes I have been preparing during my time off. This disappearance might be a sign I need a new camera. I've been frustrated at the quality of the photographs of my meals. I promise they look tastier live! Just like this pasta salad. It looked so bright and colorful in the bowl, but this picture looks so blah. I prepared this dish for the Winkler family 4th of July celebration in Dallas. It was light and refreshing, and perfect for a 100 degree day. One note: the recipe calls for a food processor for the dressing, but simply whisking the ingredients works too. 

Ingredients:
1/2 pound whole wheat fusilli pasta
Salt
Extra virgin olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup kalamata, pitted and diced
1/2 pound reduced fat feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1/2 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Salt and pepper to taste

Directions:
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Dried Fig Jam

Brent was not impressed with my Dried Fig Jam. He is such a weirdo. Then again, he refuses to eat PB&J sandwiches unless they are smothered with grape jelly. Dried Fig Jam is unique, and tasty with toast, biscuits, and even swirled into oatmeal. My next experiment, however, is using this jam as a sauce base for Fig-Proscuitto Pizza. Assuming this turns out well, recipe will be coming soon!

Ingredients:
1/2 pound dried figs stems removed and chopped
1/2 cup sugar
Juice of a lemon
2 cups of water

Directions:
Add the chopped figs and water in a saucepan and bring to a boil, simmer and let it cook covered for 25 minutes until the figs are soft. Remove from heat and cool.
In a blender container, pour the figs and water, then blend it till pureed.
Pour this back into the saucepan and add the sugar and lemon juice, then let it cook for about 15 more minutes on medium heat or until it reaches a jam consistency.
Pour this into a mason jar with a tight lid and let it cool completely. Refrigerate to store. Consume within 1 month.

Pesto Pea Orzo

I thought about calling this dish Pesto, Pea, Pancetta, and Parmesan Pasta, but I figured that was probably going overboard with the alliteration. This dish makes for a great weekend lunch. The sweetness of the peas, along with the saltiness of the pancetta and Parmesan makes for a simple, yet satisfying meal.

Ingredients:
1 cup uncooked orzo pasta
1 1/2 cups frozen peas
1/4 cup pesto
4 ounces diced pancetta
2 tablespoons grated Parmesan
Salt and Pepper to taste

Directions:
1. Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon.
2. In a large saucepan, cook orzo as directed on the package, adding the peas during the last 4 to 6 minutes of cooking time, cook until tender.
3. Drain excess liquid. Add pancetta, pesto and Parmesan and toss gently to coat. Sprinkle with salt and pepper. Serve. Makes 5 servings.

Black Rice Risotto

Black Rice, not to be confused with wild rice, was called forbidden rice in ancient China because legend had it only emperors were allowed to eat it. This makes me wonder if the Chinese emperors were selfishly trying to hide the health benefits of this grain. Black rice, often labeled as a superfood, is a whole grain and contains an antioxidant called anthocyanin. This antioxidant, also found in purple and reddish fruits such as blueberries and grapes, has been linked to the development of a stronger memory, decreased risk of cancer and heart disease. When cooked black rice is chewy in texture, has a nutty flavor and develops a beautiful purple color. Although this Ellie Krieger (registered dietitian and Food Network chef) dish is time consuming to prepare, it is delicious, nutritious and unique. Black rice can also be difficult to find, but it is worth the search. In Washington DC I've found it at Harris Teeter and Whole Foods.

Ingredients:
6 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 medium onion, finely diced
1 1/2 cups black rice
1/2 cup dry white wine
Kosher salt and freshly ground pepper
3/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced

Directions:
Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes. Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, about 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes. Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup Parmesan. Divide among bowls. Top with the remaining 1/4 cup Parmesan and the basil.

Spinach Walnut Pesto

February's issue of the Food Network magazine came with an insert entitled, "50 Things to Make with Pesto." As a huge fan, I am always looking for new ways to use pesto. This week I have experimented with pesto, making a pesto roasted chicken, pesto roasted tomatoes, and more pesto paninis. Despite green things getting stuck in my teeth, it has been pesto-licious! One thing, however, that annoys me about making pesto at home is the expense. Pine nuts are $8 for a tiny container, and getting enough basil, olive oil and Parmesan makes the cost add up. It's cheaper to just buy ready-made pesto, but something about buying pesto in a jar bothers me. In search of a less expensive pesto, I was pleasantly surprised by this spinach walnut version. Using spinach and walnuts helped me justify making homemade pesto. It was perfect topped over grilled chicken breasts and roasted vegetables, but for more ideas check out this link.

Ingredients:
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup walnuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Directions:
Combine the spinach, walnuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Transfer the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Sweet Barbecue Sauce

Teaching a tested subject has turned me into a crazy teacher. With the DC CAS drawing closer, hours at school are becoming longer. Remediation and pull out groups are taking the place of planning periods, meaning math lessons are being created after-school on the couch. With the work load increasing, labor intensive meals have to be saved for the weekend. Grilled chicken and roasted vegetables will likely be making a regular appearance on my weeknight menu. Making my own barbecue sauce over the weekend acts not only as my flavor enhancer, but as my compromise to simple meals during the week. This sauce adds delicious flavor to roasted or grilled chicken, can take the place of tomato sauce on a pizza, and livens up a sandwich. I've adapted this sauce from the Neely family recipe, and what I am most looking forward to is making their barbecue spaghetti featuring this sauce.

Ingredients:

2 cups ketchup

1 cup water

4 tablespoons light brown sugar

4 tablespoons white sugar

1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Directions:

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for at least 1 hour. 

nocoupons

Roasted Pear Salad

I'm not a big salad person. I prefer heartier ways of consuming my leafy greens, but every once in a while I crave a refreshing salad. This combination of dried fruit, toasted walnuts, creamy blue cheese with the soft roasted pear is delicious. It has such an elegant feel, yet it doesn't require many ingredients and is so easy to prepare. Liven up salad nights with this easy concept.

Ingredients

3 pears

3 lemons, juiced

3 oz blue cheese

1/4 c dried cranberries

1/4 c toasted walnuts then chopped

Olive oil for drizzling

Mixed greens 

Salt and pepper to taste

Directions

1. Heat oven to 375.

2. Cut pears in half lengthwise, core center at seeds. 

3. Rub pears with a cut lemon to prevent browning.

4. Mix together cheese, cranberries and walnuts

5. Fill pear core with mixture.

6. Place in a baking dish.

7. Bake for 30 minutes.

8. Top the greens with your favorite dressing and a roasted pear half.

Guacamole Salad

The beautiful colors in this dish brightened up my mood on a gloomy fall day. The taste is fresh and light, making it the perfect complement to a heavy Mexican entree. Try turning this salad into an appetizer by dicing everything even smaller, and serving with tortilla chips. Guacamole Salad is easy to prepare. Make sure you have a good knife, and are ready to chop, chop, chop!   

Ingredients
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and diced
1 can reduced sodium black beans, rinsed and drained
1/2 cup finely diced red onion
2 minced jalapeno peppers, seeded
1/2 teaspoon freshly grated lime zest
Lime juice from 2 limes
1/4 cup good extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe avocados, seeded, peeled, and diced

Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. In a separate bowl, whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, carefully mix the avocados into the salad. Check for taste, and add more salt if necessary. Serves six.

Filipino Garlic Rice

Charlene Coyukiat impacted the way Georgetown MBA students cook rice the night she prepared Filipino Garlic Rice at the S Street house. Rice had always seemed so boring to us, but this dish was bursting with flavor. We were so surprised at the simplicity of this dish that it became a staple so many of our kitchens. Enjoy this easy way of spicing up a meal.

Ingredients:
Salt
3-5 garlic cloves, depending on how much you love garlic.
3 cups cooked rice
1 tbsp canola oil

Directions:
Heat 3 tbsp. canola oil in a wok on medium-high heat.
Add garlic and sauté for 30 seconds or till golden brown.
Add the rice and toss frequently for 1 minute.
Sprinkle a pinch of salt.
Cook rice on low heat for about 5 to 10 minutes, and toss rice occasionally.