Food Archives - Page 28 of 30 - A Blonde's Moment

Vegetable Quesadillas with Avocado Dip

March 22, 2014 by Rachel McCarthy

Vegetable Quesadillas with Avocado Dip

1 yellow onion, finely sliced

1 package fresh mushrooms

1 red pepper, sliced

1 bag fresh spinach

12 ounce can black beans, drained and rinsed

4 ounces goat cheese

8 wheat tortillas

3 tablespoons extra virgin olive oil

Salt and pepper to taste

Avocado Dip:

2 avocados

1-2 garlic cloves

3-5 tablespoons lime juice

½ cup plain Greek yogurt

¼ cup cilantro

Salt and pepper to taste

Heat extra virgin olive oil in skillet over medium heat. Sauté onions, peppers and mushrooms until tender, about 8 minutes. Season with salt and pepper. Stir in black beans; cook for another 2-3 minutes. Add the spinach and season with salt and pepper. Cook until spinach is just wilted. To assemble quesadillas: spread goat cheese to completely cover one tortilla. Spread vegetable mixture over tortilla evenly. Take another tortilla and spread goat cheese to cover the second tortilla. Place this tortilla on top of the tortilla with the vegetables and press down gently (the goat cheese acts like glue for the quesadilla). Spray a clean skillet with cooking spray and turn heat to medium. Once the pan is warm, place the quesadilla in the pan and cook for about 2-3 minutes on each side, until brown. Once quesadilla is brown on both sides, transfer to cutting board and cut into fourths. To keep them warm while making more, keep the finished quesadillas in a 300 degree oven.

Avocado Dip: In a food processor, add avocados, garlic clove(s), Greek yogurt, cilantro, lime juice and salt and pepper to taste. Blend until smooth. Check the flavor to determine if you need to add more lime juice; add accordingly. Serve dip with quesadillas!

Sun-dried Tomato Pasta with Spinach

March 5, 2014 by Rachel McCarthy

Achieving a pink sauce without heavy cream is always a success! I think roasted red peppers would add a great flavor to this pasta. You could add mushrooms or replace the spinach with arugula to change things up! There are so many possibilities…have fun experimenting! 🙂

Sun-dried Tomato Pasta with Spinach

1 pound pasta (penne, fettuccine, spaghetti, etc.)

1 small yellow onion, chopped

4 cloves garlic, minced

½ cup sun-dried tomatoes, chopped

14.5 ounce can diced tomatoes, drained

3 tablespoons tomato paste

½ tablespoon sugar

½ plain Greek yogurt

1/3 cup sour cream (I used light)

2 cups spinach

1-2 tablespoons red pepper flakes (depending on how spicy you like it!)

½ cup reserved pasta water

4-5 tablespoons extra virgin olive oil

Salt and pepper to taste

Cook pasta according to package directions (reserve ½ cup pasta water in case you need to thin the sauce at the end). Meanwhile, sauté onion, garlic and sun-dried tomatoes in extra virgin olive oil on medium heat for about 4 minutes, or until fragrant. Season with salt and pepper. Turn the heat down to low and add diced tomatoes, tomato paste, sugar and red pepper flakes. Combine Greek yogurt and sour cream in a separate bowl. Add the yogurt and sour cream mixture to the tomato mixture and stir until combined. Increase the heat to medium to allow sauce to thicken, about 5 minutes. Add spinach, season with a little more salt and pepper. Once spinach has started wilting, add cooked pasta and mix to combine. If the sauce is too thick, add a little of the pasta water at a time to achieve desired consistency.

Chicken Fried Quinoa

March 3, 2014 by Rachel McCarthy

A healthy spin on a Chinese takeout favorite, I replaced the rice in Chicken Fried Rice with quinoa. The addition of the quinoa made the dish filling and made this the perfect weeknight meal.

Chicken Fried Quinoa

2 cups quinoa, cooked

1 bag frozen peas and carrot mixture, thawed

1 small onion, chopped

2 cloves garlic, minced

2 eggs, beaten

1/4 cup soy sauce (I used reduced sodium)

2-3 chicken breasts

5 tablespoons extra virgin olive oil

2 tablespoons butter

Salt and pepper to taste

Begin by heating 2 tablespoons butter and 2 tablespoons butter in skillet. Season chicken with salt and pepper. Place chicken seasoned-side down and season the other side with salt and pepper. Cook about 4-5 minutes on each side (depending on thickness) until golden brown and done. Once cooked, set chicken aside and slice into bite-sized pieces. Meanwhile, cook quinoa according to package directions. [See how I cook quinoa here: Quinoa the Superfood.]

On medium heat, heat the remaining tablespoons of extra virgin olive oil. Add onion, garlic and peas and carrot mixture and cook until tender, about 5 minutes. Push mixture to one side and pour eggs on the other side and cook until scrambled. Once eggs are done, stir the eggs and vegetable mixture together. Add cooked quinoa, diced chicken and soy sauce. Blend together until heated through.

Quinoa the Superfood

March 3, 2014 by Rachel McCarthy

One of my favorite foods: quinoa. I’ve been obsessed with quinoa for quite some time now (so I don’t know if I can technically consider this “trending”) but quinoa is something I absolutely love. Originating in South America thousands of years ago, it has only recently become popular in the United States. Know for it’s “superfood” qualities such as high protein and gluten free, it makes for the perfect addition to any meal. I like to use quinoa as a replacement for traditional carbohydrates such as pasta and rice. The possibilities are endless with quinoa!

In my opinion, quinoa is best served fluffy. The best (and only) way to achieve this is a specific cooking method. First, my favorite brand of quinoa comes in a little blue box. I was at the grocery store this past weekend, in preparation for another winter storm, and I almost had a “freak out moment” when I couldn’t find my go-to quinoa. How would we ever survive without Ancient Harvest Traditional Quinoa?? Thankfully, I did find one box hidden behind the quinoa pasta, so crisis averted. One of my favorite things about this quinoa is it comes pre-washed.

Here’s how I cook my quinoa: I use the ratio of 1 cup quinoa to 2 cups water. Pour the quinoa and water into a saucepan, uncovered, and bring to boil. Once quinoa is boiling, reduce heat and cover. Cook for about 10 minutes (the quinoa should absorb all the water) and you have perfect quinoa! It’s so easy!

The possibilities are endless with quinoa, and it is so fun to experiment with all the options! Keep watching for quinoa recipes, I’m in a very quinoa-inspired mood!!

Quinoa Stuffed Sweet Potatoes

March 2, 2014 by Rachel McCarthy

A super-quick (and healthy!) weeknight meal that is delicious and surprisingly filling. I guess you could call it my take on a much healthier version of a loaded baked potato. And by super-quick, I mean crazy quick! I had a 5-mile run that I had to complete before I could cook dinner — I was able to run my 5 miles, cook dinner and have the kitchen all cleaned by 8:15pm! And I started my run at 6:45 🙂

Quinoa Stuffed Sweet Potatoes

2 sweet potatoes

1 cup quinoa, cooked

1 yellow onion, chopped

2 cloves garlic, minced

1 bag fresh spinach

12 ounce can cannellini beans, drained and rinsed

1 tablespoon red pepper flakes

Salt and pepper to taste

3 tablespoons extra virgin olive oil

Begin by cooking quinoa (I buy the pre-washed quinoa) and cook according to package directions (This is how I cook my quinoa: place 1 cup quinoa and 2 cups water in saucepan. Bring to boil, uncovered. Reduce to low and cover. After 10 minutes, quinoa will be perfectly fluffy!)

Meanwhile, rinse sweet potatoes and towel dry. Poke sweet potatoes all over with fork. Microwave for 8 minutes, flipping sweet potatoes half way through.

Sauté chopped onion and garlic in olive oil on medium heat, until fragrant, but not burnt. Add the red pepper flakes (for some heat!). Stir in the cannellini beans and sauté for about 2 minutes. Add the fresh spinach and cook until spinach has started to wilt, about 3-4 minutes. Add cooked quinoa to spinach mixture.

To assemble, split the sweet potato in half and spoon quinoa and spinach mixture over potato. Enjoy!

Rigatoni with Prosciutto, Peas and Vodka Sauce

January 26, 2014 by Rachel McCarthy

This is one of my favorite combinations ever. There is something about the combination of crispy proscuitto and peas that makes an absolutely delicious meal. And there is nothing like a good pink vodka sauce! The very best pasta with proscuitto and peas is at a little restaurant, Nanni Restaurant, in New York City. This is my best attempt at recreating it!

Rigatoni with Prosciutto, Peas and Vodka Sauce

1 pound rigatoni pasta

3 tablespoons extra virgin olive oil
1 tablespoon butter
2 shallots, diced
1 clove garlic
1 tablespoon red pepper flakes
3 ounces prosciutto, chopped into bite-sized pieces
1 bag frozen peas, brought to room temperature
1 28 ounce can whole, peeled tomatoes, crushed with hands
½ cup good vodka
2/3 cup heavy cream
Basil and freshly grated Parmesan cheese to garnish
Salt to taste

Start by cooking rigatoni according to package directions. Reserve about ½ cup pasta water. Heat extra virgin olive oil over medium heat. Add the chopped proscuitto. Cook until crispy, about 3 minutes. Remove proscuitto from skillet and place on paper towel to drain. With remaining olive oil in the skillet, add about 1 tablespoon butter to skillet. Add shallot and cook for about 2 minutes. Add garlic and red pepper flakes and cook for another minute. Remove skillet from heat and add crushed tomatoes, vodka and salt to taste. Stir to combine and place back on heat. Cook for about 8-9 minutes to allow the vodka to burn off. Add the heavy cream and stir to combine. Cook for another 3-4 minutes until the sauce becomes thick. Turn the heat down to low and add the peas. Cook for about 1-2 minutes and remove from the heat. Add crispy proscuitto. Stir in pasta. If the sauce is too thick, you can add some of the reserve pasta water. Serve with Parmesan cheese and basil.

Chipotle at Home: Chicken Burrito Bowls

January 19, 2014 by Rachel McCarthy

Let’s be honest. Everyone loves Chipotle. You can customize exactly what you want from burrito vs. bowl to virtually any topping you desire. We are such huge fans that I decided to have a “Chipotle at Home” dinner, with all the usual Chipotle toppings and some other favorites!

Chicken Burrito Bowls

3 boneless, skinless chicken breasts

1 red pepper, sliced
1 green pepper, sliced
1 yellow onion, sliced
8 ounces fresh mushrooms
4 cups brown rice
¼ cup cilantro, chopped
Juice of 1 lime
6 tablespoons extra virgin olive oil
1 tablespoon butter
Salt, pepper and cayenne pepper to taste
Garnish with guacamole, salsa or any other Chipotle topping you desire!

Begin by season chicken with salt, pepper and a little cayenne pepper. Heat 3 tablespoons extra virgin olive oil and butter over medium heat in skillet (I used my heavy-duty, cast iron skillet). Place chicken seasoned-side down in skillet and season the other side. Cook about 5 minutes on each side until there is a nice brown crust (Mine took more like 6-7 minutes because my chicken breasts were so thick!). Meanwhile, sauté peppers and onion over medium heat. Add mushrooms. Cook until most of the liquid from the mushrooms is gone, roughly 8 minutes. Cook the brown rice according to package instructions. Once rice is cooked, add chopped cilantro and lime juice; stir to combine. Once chicken is finished cooking, cut into bite-sized pieces. To assemble, place rice in bottom of bowl, add sautéed vegetables and chicken. Top with guacamole or any other favorite topping! Serve with tortilla chips, if desired 🙂

We loved the convenience of having Chipotle in our own home. No waiting in lines and I suspect that it was a little healthier since we knew exactly what was going into that bowl! A great (and slightly healthier!) alternative to your favorite burrito joint.

Spicy Sweet Potato Soup

January 17, 2014 by Rachel McCarthy

I’ve been in a real “soup” mood the last month. They are typically easy meals to throw together and there are always (well, sometimes!) leftovers. And after making the Baked Potato Soup recently, I was thinking about different kinds of potatoes that I could use in soups. Then it hit me: sweet potatoes.

I recently have been inspired by some more spicy, “south of the border” flavors. While perusing Wegmans last weekend, I found myself in the International aisle, looking through spices. I thought some of the spices I found would give the sweet potato a great kick, so I decided to give it a try.

Normally, I like to make soups in the crockpot, but decided to go with the stove-top method this time. And, much to my surprise, it was a super quick meal to prepare!

Spicy Sweet Potato Soup

4 sweet potatoes, peeled and cut into bite sized pieces
1/2 medium-sized red onion, chopped
3 garlic cloves, diced
3 chipotle peppers in adobo sauce (using a little of the sauce), chopped
32 ounces vegetable stock
Salt and pepper to taste
Cilantro, avocado, sour cream to garnish
Extra virgin olive oil

Sauté the red onion and garlic in olive oil on medium heat until the mixture becomes fragrant and the onion is beginning to be soft, about 3-4 minutes. Add the bite-sized sweet potatoes and chipotle peppers (with about 1/2 tablespoon of the adobo sauce) to the onion and garlic mixture. Stir to combine. Add the vegetable stock and salt and pepper to taste. Stir and cover on low heat for 20-30 minutes (it will be ready to go when the sweet potatoes are fork-tender). In batches, ladle the soup into the blender and pulse until smooth consistency is reached. Once all the soup has been pureed, add the soup back into the pot and keep on low heat, stirring occasionally, until you are ready to serve. Garnish soup with chopped fresh cilantro, chopped avocado and sour cream.

WARNING: this soup definitely has a kick to it. You don’t taste it at first but then it hits you! If you want to turn down the heat, only add 2 chipotle peppers and no additional sauce.

Quinoa, Sausage and Peppers

January 12, 2014 by Rachel McCarthy

I love sausage and peppers. Whether it is on a sandwich or paired with pasta, it is one of my favorite meals. In an effort to make the quintessential Northeast Ohio dish a little healthier, I opted for quinoa to replace the bread or pasta. It was delicious! Perfect for a weekend dinner, but quick enough for a weeknight. A must try!

Quinoa, Sausage and Peppers

1 cup cooked quinoa

1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow onion, cut in half and thinly sliced
6 turkey sausage links, brown and cut into bite-sized pieces
1 can pasta sauce

7-8 basil leaves, julienned

Salt and pepper to taste

Extra virgin olive oil

Begin by cooking quinoa to package instructions (I typically like to buy the pre-washed quinoa. I use the proportions of 1 cup quinoa to 2 cups water. Place water and quinoa in saucepan and cook on high until it begins to boil. Turn down the heat to low and cover saucepan. Wait about 10 minutes, or until the water is gone and fluff the quinoa with a fork.) While the quinoa is cooking, brown the sausage in olive oil until brown on each side. Remove sausage a drain on paper towel. Add about 1-2 tablespoons extra virgin olive oil to the pan the sausage was cooked in and add the red pepper, green pepper and yellow onion and cook on medium heat. Season with salt and pepper. Cook until the peppers and onion are soft, about 10 minutes. Meanwhile, slice sausage in bite-size pieces. Add sausage and pasta sauce to pepper and onion mixture. Cook on low heat until warm, about 10 minutes. Remove from heat and add quinoa. Mix to combine. Finish with fresh basil.

Arugula Pizza

January 8, 2014 by Rachel McCarthy

I made this for New Year’s Eve and it was so delicious! This pizza is so refreshing with the simple lemon juice dressing. It is the perfect combination with the flavorful herbs and olive oil acting as the “sauce” of the pizza. You could use different types of cheese, but mozzarella is such a simple flavor and I thought it would compliment the rest of the ingredients well. Experiment! It’s such a simple yet tasty pizza, it would be hard to go wrong!

Arugula Pizza

1 store bought whole wheat pizza crust

1 pound mozzarella (BelGioioso Pre-sliced mozzarella)

1/3 – 1/4 cup extra virgin olive oil

3-4 garlic cloves (depending on how much you like garlic!)

1 tablespoon rosemary

1 tablespoon thyme

½ tablespoon oregano

2 cups arugula

Juice of 1 lemon

Salt and pepper to taste

Preheat oven to 375 degrees (or store bought pizza dough directions). Mold pizza dough onto baking sheet, pizza pan or pizza stone. Heat olive oil, garlic, rosemary, thyme and oregano for only about 2 minutes (you don’t want the garlic to burn.) Brush olive oil mixture over pizza dough. Place mozzarella slices on the pizza dough. Lightly brush a little of the olive oil mixture over the mozzarella. Bake for about 15-20 minutes until crust is golden brown. Meanwhile, mix arugula with the juice of 1 lemon, salt and pepper. Top each slice of pizza with arugula.