Ina's Italian Wedding Soup

I did it!  I made it through the week without eating a cheeseburger!  Or a bagel every morning!  There was some cookie dough last night... but remember how we talked about balance?  Also, you guys, I have had this blog for a very long time.  That was a weird transition, but just hear me out.  Carson and I were watching the Food Network the other night - "Diners, Drive-ins and Dives" if you must know (cause it's either that or HGTV in this house) - and he saw some soup and said, you should make that.  And I was all, I have made that, don't you remember?  And he's like, nope.  And I was like, ugh, what is WRONG with you (we're in the honeymoon phase).  Then I searched my blog and realized I made it SIX YEARS AGO.  Check it out here, along with my teeny, tiny photos.

So I made it again!  The dish is Italian Wedding Soup, and it's delicious.  A healthy blend of veggies, greens (I used escarole) and turkey meatballs (I skipped the sausage as well as the pasta in Ina's recipe).  We ate it along with grilled cheeses (balance) and it was a wonderful dinner!        

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Baked Halibut and Spinach in Foil

I'm not big on cleanses or detoxes or dieting in general, however I do believe a balanced lifestyle is best, and after a particularly indulgent holiday we are trying to eat a little healthier around here.  When we make fish, Carson usually takes control and grills it, but last night I tried a new method (for us) and baked it in tin foil.  It was so easy and the fish was cooked perfectly.  Foil packet cooking is so versatile - you can really use any combination of fish and veggie.  Last night I placed halibut on a bed of arugula and spinach and topped it with sliced shallots, olive oil and salt and pepper (loosely following this recipe).  It was delicious, even if we did joke about ordering pizza after.

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Caramelized Brussels Sprouts Grilled Cheese

Guess what?!  I cloned myself!  (See previous post if you're confused.)  Yeah, I cloned myself, and my second self just made me lunch!  The best lunch EVER!  Well, okay, that didn't really happen, but I was able to time naps perfectly today, which left me with a few hours to make a REAL lunch and hopefully shower (I have a holiday party tonight so if I don't fit the shower in now it will have to be later with ALL of my kids hanging in the bathroom around an iPad).

Anyway, about the sandwich.  You know those bags of pre-shredded Brussels Sprouts?  I think they're genius, and almost always have one in my fridge (especially this time of year).  So for the sandwich... heat a tablespoon of butter or olive oil in a small skillet over medium heat and sauté two tablespoons of chopped onion and three tablespoons of shredded sprouts.  Season with salt and pepper, and cook until they're all brown and caramelized.  Remove, and place a piece of your favorite bread in the skillet (I of course put more butter on the bread).  Add a piece of white cheddar, then the sprouts and onions, then another piece of cheddar and top with bread (more butter).  Grill like you would a grilled cheese!  Voila!  It's really, really good.     

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Spiced Squash Pancakes

Does anyone else feel like they need to clone themselves right about now?  I need at least two more of me to get stuff done in these next two weeks.  Three would probably be best.  One to watch the kids, one to get the gift shopping done and one to bake all of the things I want to bake.  As for the real me?  I would just sleep for two entire weeks and wake up Christmas morning feeling all magical and refreshed.  I'm going to write this screenplay.  It's going to be called "Psycho Holiday Mom" and it's going to win an Oscar.  And this person will play me (for reals, click on that link and watch that video if you haven't already seen it... "we can't let people know WE SIT!").

Alas, there is just one of me and I'm trying my best to pop the stress when it starts to bubble, to keep things in perspective, to maintain the magic of the holidays (wine helps).  Lately, I've been looking up festive recipes online and while these aren't latkes, they are a fun variation of the crispy, veggie pancake.  I found this recipe and it's spaghetti squash mixed with all sorts of yummy spices, formed into a fritter of sorts.  Topped with greek yogurt and chives... I ate four for dinner.  

So tell me... how are you handling all of this hustle and bustle?  TIPS?!  

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Crockpot Italian Chicken and Broccoli Rabe Chili

It's hard to write about how delicious this chili was when I've been dealing with my son's stomach virus all night/day.  So just trust me, this was delicious.  One of those easy crock pot recipes that are comforting, healthy and can feed an army.  I used boneless, skinless chicken thighs and when it came time to shred them, they just fell apart.  This isn't your ordinary, same old chili... it's uniquely different with loads of broccoli rabe, sliced red peppers, cannellini beans and parmesan cheese.  

You can find the recipe here.  Now if you'll excuse me, back to Lysol'ing my entire house.

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Butternut Squash Meatloaf

I've made many a meatloaf in my day, but I had never thought of putting squash in it before.  However I swear, you can google any two ingredients and a recipe will pop up, which is exactly what I did last night.  By adding butternut squash (cooked in bacon, onion and sage) to this meatloaf, the flavors are off the chart.  And now I talk like Guy Fieri from Diners, Drive-ins and Dives.  

I used this recipe and made some minor changes.  Instead of pork, I used ground turkey, I skipped the red pepper flakes (in case my kids wanted to try it, hahahaha, they did not), I didn't use an egg because I didn't have one (it turned out just fine), and before cooking it I topped it with a balsamic/ketchup combo (which I highly recommend doing).  By the way, I like to use my hands to form the loaf and cook it on a baking sheet vs. a bread pan.  I think it makes the exterior nice and crispy, which I love.  I plan on turning it into a sandwich for lunch.  Is it lunchtime yet??  

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Rosemary Rutabaga Fries

Rutabaga might be the coolest word.  Say it a few times (if you know how to pronounce it).  Rutabaga.  Rutabaga.  Now say it with an Elvis accent, I don't know why, just trust me.  Don't you feel cool?  Or are you starting to feel extremely foolish?  Ok, we'll move on.

It is a root vegetable, and when I went to that cooking class I talked about a few weeks ago, the chef prepared Rutabaga Fries.  They were so good - not crispy like traditional fries, but that caramelized, roasted texture makes up for it.  Rutabaga's taste similar to a turnip, and have a little of that horseradish flavor that I happen to love.  Combined with the earthy rosemary, salt, pepper and good olive oil, these were a perfect side dish for this time of year.

Rosemary Rutabaga Fries

(Serves 4)

Printable Recipe

1 rutabaga

2 T chopped rosemary

Olive oil

Salt and pepper

Preheat oven to 400 degrees.  Peel and chop the rutabaga into 1/4-inch sticks.  Place in a bowl, and drizzle with olive oil, rosemary and salt and pepper.  Use your hands to toss, making sure everything is well coated.  Place on a baking sheet, and roast for 15-20 minutes, shaking the pan a few times to ensure even cooking.

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Thanksgiving Sides on TODAY

Did you know Thanksgiving is 3 weeks from tomorrow?  NOBODY PANIC.  I say that as I panic, of course.  However, if you tune into the Today Show everyday this month, you'll become inspired with a new Turkey Day idea.  Today Carson and I made two side dishes: his mom's "Drunken Mashed Potatoes" and my version of the Midwest classic, Green Bean Casserole.

If you missed the segment or want to view the recipes, click here.

Photos by the lovely Samantha Okazaki.

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Baked Spaghetti Squash w/ Blue Cheese Sauce

First things first, the winner of the Happiest Little Baker Giveaway is Valerie!  However, HLB is also  going to give the first 50 readers that sign up 10% off using the coupon code SIRIOUSLY10.  Go, go and join (they even have allergy-friendly kits).  My kids are already talking about next month's box :)

Now, on to this wonderfully delicious baked spaghetti squash recipe.  I was at a cooking class last week with my mom and some friends, and it was centered around root vegetables.  One thing the chef prepared was this baked spaghetti squash with a blue cheese sauce.  Any vegetable that disguises as a pasta is my kind of vegetable, especially smothered in a creamy, salty, tangy sauce.  This tastes sinfully good, but is much better for you than a bowl of fettuccine alfredo... right?  A perfect Thanksgiving side dish, this would be... signed, Yoda.    

Baked Spaghetti Squash w/ Blue Cheese Sauce

(Serves 4-6)

Printable Recipe

1 large spaghetti squash

Salt and pepper

2 Tbsp chopped fresh sage

1 Tbsp olive oil

1 tsp butter

1 small shallot, chopped

2 cloves garlic, minced

1 Tbsp flour

1 cup chicken stock

1/2 cup heavy cream

1/3 cup blue cheese crumbles

1 Tbsp chopped parsley

1/3 cup bread crumbs

Pinch of cayenne 

Preheat oven to 400 degrees.  Carefully slice the spaghetti squash in half and scoop out the seeds with a spoon, discard.  Place both halves on a baking sheet, flesh side up, and drizzle with olive oil and sprinkle with salt and pepper.  Roast for about 30 minutes, until the skin begins to wrinkle and golden.  Remove, let cool slightly, and then scrape out the spaghetti squash "noodles" with a fork.  Place in a casserole dish, drizzle with some olive oil, add the sage and toss.  Season to taste with salt and pepper.  Set aside.

Over the stove in a medium-sized skillet, heat the tablespoon of olive oil and butter over medium heat.  Add the shallots and garlic, and sauté until fragrant, a few minutes.  Add the flour and whisk continuously until there are no lumps.  Whisk in the chicken stock and cream, stirring frequently until sauce begins to thicken.  Lastly, add the blue cheese and parsley, continuing to whisk.  Season to taste with salt and pepper.  Pour sauce over spaghetti squash and toss to combine.  Sprinkle the top with bread crumbs and place back in the 400 degree oven, just until the bread crumbs turn golden and the sauce starts to bubble.     

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Spinach Balls

I was recently on a "booze cruise" with a bunch of moms (and excuse me while I cry for not being there this very second).  We sailed along on a water ferry, drinking wine, eating appetizers and talking about how our kids and husbands drive us crazy!  Juuuuuust kiddddddding.  Anyways.  Someone made these Spinach Balls and they were FANTASTIC.  I asked her if I could share the recipe and she said yes, so here it is!  Funny story though, I made them over the weekend and forgot one giant ingredient: the 3/4 cup of butter.  I realized this after my first bite and wondered why they didn't taste as addictive as they had on the boat.  Butter... butter makes everything better.  However, they were still pretty good without the butter so if you're in the mood to make them SUPER healthy, you can go ahead and omit it.  (But I wouldn't recommend it cause I don't recommend those kind of things.) 

Spinach Balls

(Makes approx. 45)

Printable Recipe

2 packages 10oz. frozen chopped spinach, thawed

3/4 cup butter, melted

1 small yellow onion, diced

4 eggs

1/2 cup grated Parmesan cheese

2 cups seasoned bread crumbs

1/4 tsp pepper

Pinch of salt (I was generous here)

Combine all ingredients, roll into small bowls, place on a baking sheet (I greased mine) and bake for about 20 minutes at 350 degrees, until the edges are golden.  Enjoy!

The next morning I sautéed the leftovers in BUTTER and added a fried egg.  Yum.

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Fall Pasta

When Carson isn't around for dinner, I typically eat what the kids eat.  Mac & cheese with a side of peas?  Sounds delicious, I'll take it.  I usually feel way too lazy for any type of real effort.  However, the other night my son requested ravioli with a side of crispy broccoli and cauliflower.  (In case you're wondering, my daughter requested chewing gum and peanut butter on a spoon.)  I realized this was something I could work with, and by adding some shaved brussel sprouts that I sautéed in browned butter, it became a very adult and very delicious meal...  

Fall Pasta

(Serves 2)

Printable Recipe

1 pkg. cheese ravioli

2 cups broccoli florets

2 cups cauliflower florets

2 T olive oil

1 cup shaved brussel sprouts

2 T unsalted butter

1/4 cup pine nuts, toasted

Parmesan cheese

Salt and pepper

Preheat oven to 450.  On a baking sheet, add broccoli and cauliflower florets.  Toss with olive oil and season with salt and pepper.  Roast in oven for 20 minutes, shaking pan halfway to make sure everything is cooking evenly.  In the meantime, prepare ravioli as directed on package (until al dente).  While pasta is boiling, heat butter over medium heat in a medium skillet until it begins to brown.  Add brussel sprouts and sauté for about 10 minutes, until golden, seasoning with salt and pepper.  Once pasta is cooked and drained, place back in pot.  Add brussel sprouts, roasted broccoli and cauliflower, and toss with pine nuts and Parmesan cheese.

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Spaghetti Squash Veggie Bowl

I was away last weekend in Wisconsin, indulging in amazing food and drink with even more amazing friends.  After eating whatever I pleased for 3 days straight, I felt the need to make something light and comforting last night.  A "Meatless Monday" meal, if you will.  (Wait.  Was yesterday Monday?  I don't even know these things anymore.)  I was perusing the squash, gourd and pumpkin display at Trader Joe's, and I got the idea to make a bowl with spaghetti squash as the base (instead of rice or noodles).  It was delicious, and I will make it again and again...

I halved the squash, scooped out the seeds and roasted it on a baking sheet for 45 minutes in a 350 degree oven.  Then, I scraped out the "noodles" with a fork, drizzled them with olive oil and seasoned with salt and pepper.  I topped my bowl with sautéed brussel sprouts (chopped) and shiitake mushrooms (always weirds me out that word has two 'i's'), boiled sweet corn, avocado and sriracha.   

By the way, this also would have been perfect with a soft-boiled egg on top, but for whatever reason I've lost my ability to properly execute that culinary technique.  And that is a fancy way of me saying, WTF... why can't I soft boil an egg anymore??!??  I keep trying, and trying, but it won't peel, and it's like EXTREMELY raw inside.  What am I doing wrong, people, what, what??  

Are you there, God?  It's me, Margaret.    

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Veggie Pizza Balls

By now, if you're a parent, your children are probably back to school (if not, I offer you my deepest condolences).  You're probably also in major "fall schedule" mode.  Back-to-school shopping and haircuts and soccer and dance (and figure out those carpools!) and school open houses (with so many forms to fill out) and easing back into homework.  It's a lot!  It's so much!  And on top of it all, you probably keep forgetting you need to feed your children breakfast and pack their snacks and lunches and figure out something (what!?) to make for dinner.  Which is why I love finding things you can make the night before, or in the 20 spare minutes you find during the day, and can pop in the oven that night.  Weelicious to the rescue!  If you're not familiar with her site, check it out.  She offers a slew of easy, healthy, kid-friendly recipes.  Like these Pizza Balls you can stuff with anything!  Cheese, marinara and then, if you think your kids will eat it... veggies.  I added some finely chopped cooked cauliflower to mine.  My kids loved them (oh, and I ate 10).  Check out the recipe here.

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Black Kale Salad from L&S

On one of our recent trips to Los Angeles, we went to the restaurant Love & Salt and fell in love (as seen in this post).  They have the type of menu that makes you want to go back every day to try something new.  Nothing disappoints, and I mean NOTHING.  Like their salad that's made up of black kale, soppressata, olives, pickled peppers, breadcrumbs and ricotta salata.  Everything about this salad is perfect, especially the way they julienne the ingredients so they are perfectly uniform.  When everything is the same size it's just easier to eat!  That's my jam.  And then let's talk about the breadcrumbs which, if I had to guess, are toasted in olive oil or butter until they reach a crisp, golden perfection.  The crunch they offer the salad is beyond... and such a nice change from biting into a big crouton.  The pickled peppers and olives give off the perfect, salty bite.  I can't imagine a better protein than the soppressata or a lovelier, creamier cheese than the ricotta salata and the black kale is the perfect vessel for this salad... a sturdy, earthy green that holds everything together.

My son would say, why don't you marry this salad??        

Maybe I will, son, maybe I will.   

As you can see, I tried to recreate it at home using a red-wine vinaigrette and it was pretty damn close to the restaurant version.  Excuse me while I pat myself on the back.  If you decide to try this combination... make sure to julienne your ingredients and do NOT forget to toast your bread crumbs.  In fact, I took leftover focaccia bread from our pizza delivery, put it in the food processor and THEN toasted it in the best olive oil I had!  I made a ton and now I put it on every salad.  The End.  

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Jen's Crispy Smashed Potatoes

Have you ever gone to someone's house, eaten something they've prepared, gone home, went to bed, dreamt of what you ate, woke up, drove to the market and bought all of the ingredients so you could make it yourself at home?  I do that all the time, but then again, thinking and dreaming about food is pretty much my entire existence.  These smashed potatoes my neighbor made the other day were no exception... they are red potatoes, flattened with a masher, drizzled with olive oil and sprinkled with fresh garlic, grated parmesan, herbs and salt and pepper... and they turn perfectly crunchy in the oven.    Go away french fries, these are perfect for the upcoming football season.  

Because that's what time it is, my friends.  Football and school lunches and seasonal Starbuck's drinks and Halloween stuff already in stores (with Christmas decorations no doubt 5 minutes away).  You can't fool us, 90-degree-weather, fall is gonna get you.  (Sorry, I talk to toddlers all day long.)     

Jen's Crispy Smashed Potatoes

(Serves 6-8)

Printable Recipe

2 lbs. baby red potatoes (about 24), washed

Extra virgin olive oil

5-6 cloves of garlic

Salt and pepper

Italian seasoning

Grated Parmesan

Preheat oven to 450 degrees.  Place potatoes in a large pot of salted water.  Bring to a boil, and simmer for about 10 minutes, until potatoes are fork tender.  Brush a large baking sheet with olive oil.  Place the potatoes about an inch apart on sheet.  Using a potato masher (or a large fork), gently smash potatoes.  Drizzle the tops with olive oil.  Crush garlic with a press, and sprinkle a little on each potato.  Sprinkle the tops with Italian herbs, salt and pepper and Parmesan.  Bake for 20 minutes, until potatoes are golden and crispy.    

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Grilled Veggie Pasta on TODAY

Friendly friends!  I am back from vacation.  I am officially home, being an official, productive mom.  I am putting my kids to bed before 8pm (after lots and LOTS of nighttime reading), we are eating only the healthiest of foods, and I've stopped drinking wine!  Except for all of this is a lie.

Ok not all of it.  I AM home.  Vacation IS over.  I am ATTEMPTING to be productive.

I even cooked up a Today Original pasta dish this morning, and if you missed it you can check out the segment and view the recipe here.  Baby steps to waking up early.

But GUESS WHAT?!  I am going to post a recipe every, single, day this week.  So take THAT you lazy, indulgent, carefree, delicious summer.  Take that.  

Photos by Samantha Okazaki

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Fresh Corn & Egg Scramble

One of my go-to "I have no idea what to cook tonight" meals is breakfast for dinner.  It's different for the kids, it's easy, and you can get rid of all your leftovers.  Just scramble eggs, and throw everything in it!  I had never really thought about putting corn in my eggs until I had breakfast at Martha's 22nd Street Grill in Hermosa Beach, California.  They make a white corn scramble that's to die for.  During the summer, I almost always have leftover corn in the fridge, and I love slicing off the kernels into salads, pastas and now... scrambles!  This was delicious, probably due to the cream and Boursin cheese I added (no judging) but also because of the delicious, fresh, summer corn.

Fresh Corn & Egg Scramble

(Serves 4)

Printable Recipe

2 T unsalted butter

6 large eggs

1/4 cup milk or cream

4 ears of cooked corn, kernels sliced off

1/4 cup Garlic & Herb Boursin cheese (or garden veggie flavored cream cheese), crumbled

1 T chopped fresh cilantro (or parsley)

Salt and pepper 

In a large skillet, heat butter over medium heat.  While heating, whisk the rest of the ingredients in a large bowl.  Add to skillet, and cook until fluffy using a rubber spatula to stir eggs.  Season to taste with salt and pepper.  

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Roasted Cauliflower & Corn Salad

When I'm on vacation and in an unfamiliar kitchen without my own arsenal of kitchen ingredients, I love to make up recipes.  Oh, when you're on vacation you love to relax, shop, get facials?  You sound normal.  I sound not normal.  However, I gotta be, gotta be, gotta gotta be me (all I listen to is the Teen Beach 2 soundtrack).  I made up this salad the other day, and while it may not look very appetizing (I think it could use some chopped chives on top?), it really, really was.  Roasted vegetables, fluffy quinoa and crunchy garlic croutons... a perfect side dish for just about anything!     

Roasted Cauliflower & Corn Salad

(Serves 6-8)

Printable Recipe

1 head cauliflower

1/3 cup olive oil, plus more to make croutons with

1 tsp cumin

Zest of one lime, plus juice for salad

Salt and pepper

4 ears corn

1 box quinoa, cooked

4 pieces bread, chopped into small pieces 

1 clove garlic, minced

1/2 cup crumbled cotija cheese

Preheat oven to 425 degrees.  Break up cauliflower into florets and place on a baking sheet.  In a small bowl, whisk together olive oil, cumin and lime zest.  Pour over florets and toss with hands.  Season with salt and pepper.  Wrap each ear of corn in foil.  Roast corn and cauliflower in oven for 30 minutes.  I use this time to make my croutons.  In a large skillet, heat a couple tablespoons of olive oil over medium heat.  Add bread and garlic, and cook for 10-15 minutes, stirring often, until bread is golden and crispy.  Once veggies are roasted, place cauliflower in large bowl.  Let corn cool enough to handle, and then slice kernels off and add to bowl.  Add cooked quinoa and croutons to bowl, and toss.  Finally, add cotija cheese and squeeze some lime into bowl.  Season to taste with salt and pepper!   

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Healthy Burger Toppings

We eat a lot of burgers in our house, especially in the summer.  Turkey burgers (here & here), chicken burgers (here & here & here), veggie burgers (here & here), fish burgers (here) or your classic and DELICIOUS beef burger.  And while I see nothing wrong with topping these burgers with cheese, bacon or onions and mushrooms (sautéed in butter, obviously), I thought I'd change it up a bit and search for healthier and more unique alternatives.

Instead of lettuce, try chopped bok choy sautéed in garlic.  Instead of pickles, try lightly sautéed yellow squash or zucchini.  It's almost impossible for me to eat a burger without tomatoes and avocado, so I had to include those.  But other ideas: roasted red peppers, pickled carrots or crispy kale.  And instead of basic ketchup and mustard, I tried out two different greek yogurt toppings: one with a dash of sriracha and the other with lime juice and lime zest.  Also, the vessel?  One half of a toasted English muffin instead of a bun.  Not exactly easy to eat, but delicious nonetheless.   

Doesn't that look pretty?  All assembled and ready to eat, yes?!  Well SECONDS after this photo was shot, this happened...

The glamorous life of a food blogger... always in a rush to photograph your food and then EAT it.  Oh, and don't worry, I put it all back on my plate and did just that.  Judge away!

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Root Vegetables: 2 Ways

Do you have a purpose when you go to the Farmer's Market?  I usually wander around aimlessly, wanting everything but afraid to commit.  It would probably benefit me to treat it like any food shopping experience, with some sort of recipe or meal plan in mind.  But sadly, I'm not that organized of a person.  Especially when it comes to food.  The old, Dutch, fat man that lives inside of my appetite usually takes over, and I want to buy everything... but I always chicken out and leave with next to nothing.  It's very frustrating!  I need help from you people that instragram your Farmer's Market purchases every Sunday, because I know you're better at it than me.

Last week, I left with radishes and golden beets.  That's it!  No one in my house even likes them, besides me!  (Oh, and I also bought a log of mozzarella cheese because... fat man.)  I was determined to not let my purchases sit there mockingly, until they shriveled up with mold.  So I prepared them both in the easiest ways possible, roasting one and quickly sautéing the other.  And guess what?  My family loved them!  (My family = Carson, my kids eat nothing.)  See below for my techniques...   

Beets...

Preheat oven to 375 degrees.  Wash beets and trim the leafy stems (reserving if you wish, they're edible).  Place beets on a baking sheet lined with foil.  Sprinkle with olive oil, salt and pepper.  Place another piece of foil on top of beets.  Roast in oven for 45 minutes to an hour.  Once cooled slightly, peel the skin off of the beets.  Slice, sprinkle with more olive oil, salt and pepper and serve!

Radishes...

Wash radishes and thinly slice them.  In a sauce pan, heat a tablespoon of unsalted butter and a tablespoon of olive oil.  Saute over medium heat for 15-20 minutes, until they caramelize (sometimes I add sliced shallots as well).  Season to taste with salt and pepper.

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