Stinky Grilled Cheese

Last weekend Mama, Papa and Marta were visiting Los Angeles. We ate very well. Tripel for dinner on Friday, dessert at the Culver City Hotel, Marmalade Cafe for coffee on Saturday, lunch at the Kogi, happy hour at MB Post and dinner at Pinguini. By Sunday, when Mama and Papa were back in Michigan, Marta and I were ready to cook.  We found inspiration at the Santa Monica Farmer's Market, buying mold-ripened goats cheese from Drake Family Farms and crusty whole wheat bread. We sautéed some mushrooms with butter, buttered our bread, and added two slices of mozzarella to act as a glue for our mushrooms and goats cheese. The result, a deliciously stinky grilled cheese sandwich. We also made prosciutto wrapped asparagus and homemade kale chips. If you are looking for a way to switch up your regular menu, visit the farmer's market with no plan, and be inspired by the ingredients.

Ingredients:

4 Slices of Mozzarella

A chunk of Mt. Baldy Mold-Ripened Goats Cheese

4 slices of crusty yummy bread

Butter Sautéed Mushrooms 

Butter for the bread

Facetime with Colby at MB Post

Kogi Truck on Abbott Kinney

Directions:
Pretty self explanatory. Butter the bread, add two slices of mozzarella top with a chunk of goats cheese and mushrooms. Use a panini press and cook until golden brown.

Lemon Orzo with Roasted Vegetables

Today was a lazy day. I did manage to get outside for a quick run, but otherwise my day consisted of sleeping in until nine (which is crazy late considering I am up at five for work), watching the Today Show, playing on Pinterest, doing some laundry, and watching NBC's "What We Wasted Our Year On." For dinner I roasted a bunch of vegetables and tossed them with Lemon Garlic Orzo and a simple lemon dressing. This dish made my day feel accomplished. It was fresh and satisfying. I suggest a colorful combination of vegetables below, substitute with whatever vegetables you have at home. Artichokes or sun-dried tomatoes would be yummy too! Tomorrow I am going to play in the kitchen some more. I'll be making stuffed mushrooms and experimenting with Jalapeño Cheddar Scones. 

Ingredients:

Pasta-

1 pound orzo (I used Pappardelle's Lemon Garlic Orzo)

1 bunch of asparagus, trimmed and cut into thirds

2 yellow squash, halved and sliced

1 yellow pepper, chopped

1 orange pepper, chopped

1 red pepper, chopped

Extra Virgin Olive Oil

Salt & Pepper

Feta Cheese and Red Pepper Flakes for topping

Dressing-

1/3 cup quality extra virgin olive oil

Juice of two large lemons

1 teaspoon salt

1/2 teaspoon pepper

Directions: 

Preheat oven to 400 degrees. Spread the vegetables on a baking sheet. Drizzle with extra virgin olive oil, salt and pepper. Roast the vegetables for 25 minutes. As the vegetables are roasting, bring a pot of water to boil. Cook pasta according to package directions. Drain and return to pot. To prepare the dressing, combine the olive oil, lemon juice, salt and pepper. Whisk. When the vegetables are ready, toss them with the pasta, and mix in the dressing. Top with red pepper flakes and feta cheese. 

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

Pesto Stuffed Shells

I've been wanting to post this meal for a few weeks, but felt like I needed a break from pasta posts. Over the past few weeks I have branched out with soups, salads, quinoa, and even smoothies recipes. I, however, keep coming back to the good stuff. I can't help it. I absolutely love pasta! I always have. As a little kid I always requested "skabeti" for dinner. I could never handle a low carb diet, or go paleo.  I made these pesto stuffed shells on a Sunday evening, and they looked so cute on the plate. The pesto mixed into the ricotta filling took the flavor up a notch. Ricotta stuffed shells topped with a simple tomato sauce and a little cheese created a blogable dish. 

                          

Ingredients:
Sauce:
1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
3/4 teaspoon salt
3-4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container low fat ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup grated mozzarella
5 tablespoons store bought pesto

25-30 jumbo dried pasta shells

Directions:
Get a big pot of water boiling, and preheat your oven to 350F.

To make the sauce, combine the olive oil, red pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.

To make the filling, combine the ricotta, pesto egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.

Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Serve hot.

Serves 4 - 6.

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. 

Truffled Pappardelle with Heirloom Tomatoes and Spinach

I love carbo-loading. It is one of the many benefits of being a runner. This pre-Los Angeles 13.1 meal was made almost entirely from Christmas gifts. I love experimenting with my foodie gifts! Tom, the pappardelle travelled well, and was the perfect canvas for sautéed heirloom tomatoes and spinach. Carmen and Jim, I felt really cool drizzling the pasta with white truffle oil. It made my pasta taste like an expensive entrée straight out of Beverly Hills. I have been using truffle on everything lately: eggs, grilled cheese sandwiches, popcorn. If you do not have truffle oil in your pantry, go buy some. It makes everything taste gourmet. Expect to see more recipes featuring truffle in the upcoming weeks!

 

Ingredients:
8 ounces pappardelle pasta
2 tablespoons olive oil
3 garlic cloves, minced
1 pint heirloom cherry tomatoes
4 ounces baby spinach (1/2 a bag)
1 teaspoon red pepper flakes
Salt & Pepper
Pecorino Romano sprinkling
A few drops of white truffle oil

Directions:

Cook pasta according to package directions. Drain, reserving some pasta water, and return pasta to pot.

Meanwhile, in a large skillet, heat olive oil over medium-high. Add garlic and cook, stirring often, about 2 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 4 minutes.

Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes.

Toss tomatoes, spinach and pasta, and sprinkle with Pecorino Romano and red pepper flakes. Serve in bowls, and top with a few drops of white truffle oil.

Fat Tacos

A few weeks ago Brent and I had a little too much fun sampling menu items at The Tripel. Although our bellies were satisfied, our food budget was not very happy. We challenged ourselves to make pantry items meals for the next few days. While digging around our kitchen cabinets we came across a huge bag of maseca and a can refried beans. That day the fat taco was born. This is less of a recipe, and more of a concept. We loaded them up with refried beans, guacamole, pico de gallo and cheese. Fat tacos were not a one-hit wonder. They're quick, easy, budget friendly, and tasty too! We've also topped them with chorizo, carnitas, and shredded chicken. The options are endless. 

                 

Ingredients:
2 cups maseca
1 1/4 cups water
Refried beans
Guacamole
Pico de Gallo
Shredded Mozzarella

Directions:
Combine Maseca, water, and salt and knead for five minutes or until masa is no longer sticky. Divide into 10 small balls. Flatten into thick tortillas approximately three inches in diameter. On a hot skillet or griddle, cook each taco for three minutes and then turn. Cook the fat tacos until golden. Repeat with remaining masa balls. Top with warm refried beans, guacamole, pico de gallo and a little bit of cheese.

Portobello Penne with Caramelized Onion and Goat's Cheese

Portobello Penne with Caramelized Onion and Goat's Cheese is an onion lovers dream, calling for three large caramelized onions. I am also a mushroom fanatic, so I like to double batch this recipe, and have extra in the refrigerator for busy weeknights and lunches. If I am feeling extra fancy, I use Ritrovo corn penne pasta and throw in a mixture of wild mushrooms. Portobello Penne is not the most attractive meal in the world, but it tastes pretty good to Brent and I :)

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
3 onions, chopped
1 teaspoon salt
1/2 teaspoon sugar
3 portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices

10 ounces cremini mushrooms, sliced
3 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
3/4 pound penne
3 ounces soft goat cheese, crumbled
3 tablespoons grated Parmesan cheese

Directions:
In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the pasta and 1/2 cup of the reserved pasta water with the mushroom mixture, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with extra Parmesan.

Vegan Taco Bar

Cleansing and nourishing meals don't have to be boring and anti-social. Invite your friends over for a nutritiously delicious taco party. Who doesn't love tacos? These vegan, gluten free tacos are fresh, colorful, and natural. Choose your favorite taco bar toppings from the list below, prepare and present them in colorful bowls, and warm up corn tortillas in the oven. Despite how long this collection of recipes may seem, this meal is easy to prepare, and can be done in advance. Toppings can be prepared in larger quantities to compliment meals throughout the week. Also, most grocery stores sell fresh, all natural guacamole or pico de gallo if you're really pressed for time. This nutrient packed taco party will leave nobody feeling deprived. 

TACO BAR TOPPINGS:

Corn Tortillas
Sautéed Mushrooms and Kale
Sautéed Bell Peppers
Mexican Brown Rice
Black Beans
Pico de Gallo
Guacamole (Regular or Pomegranate Mango)
Cilantro Sprigs

Sautéed Mushrooms and Kale
Ingredients:
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces mushrooms, sliced
1 bunch kale, trimmed, stems removed and chopped
1 tablespoon Salt-Free Taco Seasoning Mix
Salt to taste

Directions:
Heat a medium skillet with extra-virgin olive oil over medium to medium-high heat. When oil is hot, add garlic. Once the garlic starts to heat up and sizzle, add the mushrooms. Cook on medium heat until they begin to soften, approximately 3 minutes. Add the chopped kale, a pinch of salt and a tablespoon of taco seasoning mix. Be sure to coat the kale with the oil in the pan. Cook for an additional 3 minutes, or until the kale has become soft.

Sautéed Bell Peppers

Ingredients:

2-3 bell peppers, any color (I like to pick a color that I don't already have in my meal to add more color)

1 yellow onion

1 tablespoon extra virgin olive iil

Directions:
In large skillet, heat oil. Add peppers and onions. Sauté for 15 to 20 minutes, or until browned, stirring occasionally.

Salt-Free Taco Seasoning Mix
2 tablespoons chili powder
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon cumin

2 teaspoons black pepper

Pico de Gallo
Ingredients:
2 cups ripe tomatoes seeded and diced (about 4 medium tomatoes)
1 clove of garlic, minced
1/4 cup diced white onion
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
1 lime, juiced
1/2 tablespoon olive oil
A pinch of salt

Directions:
1. Dice and mix all ingredients.
2. Stir, let sit for thirty minutes, and enjoy!

Mexican Brown Rice
Ingredients:
1 tablespoons extra virgin olive oil
2 cups brown rice, uncooked
3 cups low sodium vegetable broth
1 1/2 cups finely chopped white or yellow onions
2 teaspoons minced garlic
1 can (14 1/2 ounces) low sodium diced tomatoes
1 red, yellow or orange bell pepper, finely chopped

Preparation:
1. Heat oil in a medium nonstick saucepan over medium heat and saute the rice just until golden (about 5 minutes).
2. Add 1/2 cup of broth. Add the onions and garlic and saute for a couple of minutes.
3. Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat to low. Simmer, covered, for 20 to 25 minutes or until the broth is absorbed.

Pomegranate Mango Guacamole
Ingredients:
4 ripe avocados
1 cup finely chopped onion
1-2 fresh jalapenos, finely chopped (depending on how much spice you like)
1/4 cup fresh lime juice (add more if you wish)
1 cup pomegranate seeds (plus some more to add on top of the guacamole)
1 cup diced peeled mango (plus some more to add on top of the guacamole)
1/2 cup chopped cilantro
1 1/4 teaspoon salt
Pepper to taste

Directions:
Halve, pit, and peel avocados. Mash in a bowl. Stir in onion, chiles, lime juice, and salt. Gently stir in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice if you wish.

Sesame Peanut Soba Noodles

I love Runner's World magazine for keeping me up to date with running news and trends, but they don't usually wow me with their recipes. No hard feelings. It's not like I read the magazine expecting food blog inspiration. Their April issue recipe, however, caught my attention. Recently I've been thinking I need to experiment with more Asian flavors. I spent four years of my life in Japan, and have not blogged a single Japanese inspired recipe! My poor wok had been hiding in a dark corner of my kitchen, waiting to be used. Luckily Runner's World provided me with this "you probably have most of the ingredients in your pantry" sesame peanut sauce recipe. This sauce, along with soba noodles and stir-fried mixed vegetables has become a staple in the Lowry household. Depending on our mood we add chicken, or keep it vegetarian. Besides the versatility, what I love most about this dish is it takes twenty minutes tops to prepare. My personal record is fifteen minutes. Sesame Peanut Soba Noodles definitely do not look, or taste like they were thrown together in fifteen minutes. 

Directions:
Sesame Peanut Sauce-
6 tablespoons reduced sodium soy sauce
2 tablespoons sesame oil
1-2 tablespoon unsweetened peanut butter
4 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 garlic cloves, minced

Everything Else-
10 ounces soba noodles
2-3 cups fresh mixed vegetables (I use the Trader Joe's Asian stir-fry mix of bok choy, snap peas, peppers, broccoli, water chestnuts)
1/4 cup toasted sesame seeds
1/4 cup chopped unsalted peanuts, optional
1/4 cup fresh cilantro leaves, optional
1-2 cooked chicken breasts, chopped, optional

Directions:

Boil three quarts of water in a large pot.

In a large, shallow bowl, whisk the tamari, sesame oil, peanut butter, vinegar, 2 tablespoons water, ginger, and garlic. Set aside.

Then, using a wok, heat a tablespoon of oil. Add vegetables and cook until tender, yet still firm. About 5 minutes.

Add noodles to the boiling water and stir. Cook until tender (5 minutes). Drain in a colander; run warm water over the noodles until the water runs clear. (If the noodles aren't washed, they'll be starchy and sticky.) Drain thoroughly again. Add sauce to the vegetables in the wok and toss to coat evenly. Add chicken and noodles; toss again. Garnish with sesame seeds, peanuts, and/or cilantro.

Macaroni & Cheese

Alaina would be disgusted by this deliciously cheesy Barefoot Contessa grown-up version of baked macaroni and cheese. It is insanely cheesy. I don't understand. How can you be Italian and hate cheese!?  I happen to be in love with this dish. Over the years baked macaroni and cheese has become my ultimate indulgence meal. Brent and I always bake macaroni and cheese for his birthday. I've experimented with several blends of cheese, and toppings, and this one tops them all. I love the creamy blend of gruyere, with the bite of blue and cheddar cheese, topped with crusty bread crumb topping. I'm drooling as I type. Too bad we never have leftovers. 

Ingredients:
Kosher salt
2 cups whole wheat elbow macaroni
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Directions:
Preheat the oven to 400 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a baking dish.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Gorgonzola Mushroom Risotto

This was a rummage meal that I never intended on posting. Last weekend we were running low on groceries, and had no desire to go out in the rain (LA shuts down when it's raining). Giada's commercial advertising her cooking line caught my attention. Her Gorgonzola Mushroom Risotto sounded unique and elegant, and we already had most of the ingredients at home! I braved the rain for some gorgonzola and mushrooms, and was pleasantly surprised when Brent responded with an "Ohhhh yeah!" after his first bite. How can I not blog this dish with that kind of comment?

Ingredients:
4 cups low-sodium chicken stock
12 ounces mushrooms
3 tablespoons butter
1 medium onion, diced

1/3 cup of frozen corn, thawed (optional-adds some color and texture)
1 1/2 cups Arborio rice or farro
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
In a medium saucepan, heat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and cook until the onions are tender but not brown, about 3 minutes. Add the mushrooms. Cook for 5-6 minutes, until all liquid has evaporated. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add a ladle of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding a ladle-ful (is that a word?) at a time, and allowing each spoonful to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, corn, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately. Makes 4 servings.

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.

Quinoa Burrito Bowl

A few years ago my sister completed Shannon Sodano's 21 day cleanse. I was impressed by her dedication. During the cleanse, you gradually remove foods from your diet, like meat, sugar, dairy, caffeine and alcohol.  Nutrient dense foods, such as leafy greens and beans, are incorporated into your diet. (No chocolate for 21 days?? Crazy...) Early in December during Shannon's visit to Los Angeles I expressed an interest in the 21 day cleanse, but was not yet ready to commit. I consider myself a healthy eater, but a gluten-free vegan diet is intimidating. Shannon's new 3-day program seemed like the perfect option for me. I've found it to be a great way to explore exclusively eating clean foods, make time for meditation and a fun challenge for creating deliciously flavorful cleanse meals. This dinner recipe does not taste like something you should be eating during a cleanse. All your favorite fresh Mexican flavors in a bowl. Tonight, we're making cleanse tacos!

Ingredients:
1 cup uncooked quinoa
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro or parsley
1 small red or purple onion, diced fine
2 small yellow bell pepper, cored, seeded, diced fine
1 cup corn kernels
Tortilla chips
1 large avocado, pitted, peeled, diced

A few teaspoons homemade taco seasoning (or a little cumin, chili powder and red pepper flakes)
Fresh salsa

Directions:
Prepare quinoa according to package directions. I cook quinoa in a rice cooker. 1 cup rinsed quinoa, 2 cups water, turn the rice cooker on and 15 minutes later, perfect quinoa!

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.

Heat extra virgin olive oil in a pan, and saute diced red onion for 3-4 minutes. Add diced yellow pepper, and roasted corn kernels. Cook for 3-4 more minutes. Add drained black beans. Sprinkle with homemade taco seasoning.

Spoon the quinoa in a bowl. Next, add the with vegetable mixture. Sprinkle with diced avocado. Top with salsa and cilantro.

Serve with an extra lime wedge.

Serves 4.

Spinach Portobello Lasagna

Shannon and I had fun rolling Spinach Portobello Lasagna during her recent visit to Los Angeles. We were pleasantly surprised by how cute they were! Ellie Krieger's lasagna is not as heavy as my Turkey Sausage Lasagna, and is heart healthy. Probably a smart meal choice when cooking with my high school cross country teammate who is now a nutritionist, yoga instructor and wellness guru. One quick tip, don't skimp on the marinara. We didn't quite have four cups, and it definitely would have tasted better with the extra sauce.

Ingredients:

12 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1 yellow onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
4 cups marinara sauce
15-ounces part-skim ricotta cheese
10-ounces frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

 

Directions:
Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Makes 6 servings

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

Toasted Ravioli

My KIPP carpool buddy Alaina Pariano and I celebrated the end of our first week of school with a Friday night wine and cooking party. We embraced Alaina's Italian roots with her family recipes. The menu consisted of salad with homemade dressing and croutons, toasted ravioli, moscato wine and pear crisp. I'm not sure how Italian pear crisp is, but we had an entire crate left over at school and hated the thought of them going to waste. Alaina is such a talented cook, so I forced her to create her own blog. I'll be posting her link soon! She was kind enough to allow me to post this recipe. I feel like I am plagiarizing by posting it, so I want to make it perfectly clear that this is her recipe and it is OH so good. The cooking time might need to be adjusted based on your oven. Just make sure the ravioli get puffy and crunchy. We're not looking for soggy ravioli, rather a crisp texture. These can be served as a main dish or as an appetizer. Next cooking party will be Mexican themed with margaritas!

Ingredients:
1 can evaporated milk
1 cup Italian-style bread crumbs
24 fresh bite-size ravioli, thawed if frozen
Extra Virgin Olive Oil for drizzling
Freshly grated Parmesan
1 1/2 cups of your favorite marinara sauce

Directions:
Preheat oven to 350°. Pour the evaporated milk in a bowl. Put bread crumbs in another bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. You really have to push the breadcrumbs down onto the ravioli so they stick. Drizzle with olive oil, and bake at 350° for 12-15 minutes or until golden brown. Use tongs to flip, and bake for another 12-15 minutes. While the ravioli are toasting, in a small saucepan heat sauce over moderate heat until hot and keep warm, covered. Transfer hot ravioli to a platter and sprinkle with Parmesan.
Serve ravioli with warm marinara sauce for dipping.

Sweet Corn and Mascarpone Lasagna

Americans are fascinated by the Royal Couple. Even Hollywood biggest celebrities were star struck by the newlyweds on their recent visit to Los Angeles.  Southern California was proud to host Kate on her first visit to the United States. Their itinerary included the BAFTA Brits to Watch gala in Beverly Hills, a visit to an enrichment program called Inner-City Arts near my old middle school in Skid Row, and a charity polo match in Santa Barbara with a meal prepared by Giada De Laurentiis. I love Giada's dishes, and when she revealed the mini lasagna recipe she prepared for the Duke and Duchess of Cambridge I knew it would be a dish worth making. These lasagnas are rich and creamy, making the mini portion perfect. The sweet corn and mascarpone add delicious sweetness to this savory dish. I scraped every last bit of lasagna out of my ramekin. It was just that good. 

Ingredients:
Butter, for ramekins
12 lasagna sheets
3 cups frozen sweet corn kernels, thawed
1/2 cup whipping cream, at room temperature
3 cloves garlic, minced
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup
1/2 large lemon, zested
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup packed chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded sharp Provolone
Extra-virgin olive oil, for drizzling
6 ramekins

Directions:

1. Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.
3. In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling. Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.
4. Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup Pecorino Romano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

Not adapted at all :) Giada De Laurentiis

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.