Food In Many Forms

There is a lot to be said for a recipe that cooks up quick and requires minimal prep time. Even more so if it is also healthy, cheap, and uses nonperishable ingredients. So even though this is not my favorite Giada recipe, it is definitely worth keeping the ingredients around in case I ever need to cook up  a good amount of food in a short amount of time. I promise you, it will grow on you as you eat, especially if you are generous with red pepper flakes and the parmesan ;) Ingredients: 1 pound farfalle pasta - I had gemelli so that's what I used 2 heads broccoli, trimmed to florets (about 4 cups) - I used frozen 1/4 cup extra-virgin olive oil 3 garlic cloves, chopped 5 anchovy fillets, diced 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Parmesan - I used Romano cheese Directions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. Cook the broccoli

Look Familiar? I last posted about this recipe in March 2010. This Spinach Artichoke Dip recipe from Juan Carlos Cruz has served me well over the past few years, so it is too bad that they took down the recipe from the Food Network website. Luckily, one of my fellow bloggers shared her version of the recipe, and I tend to agree with most of her revisions. Thanks, "Tiny Kitchen Cooking" .  Spinach Artichoke Dip Recipe courtesy Juan-Carlos Cruz & the Food Network Ingredients: 1 box frozen chopped spinach, thawed 1 cup light sour cream 1/2 cup grated Parmesan 1 cup shredded part-skim mozzarella 8 ounces reduced fat cream cheese, softened 4 cloves garlic, crushed 1/2 teaspoon freshly ground black pepper, plus more as needed 1 teaspoon hot pepper sauce, plus more as needed 1 (14-ounce) can artichoke hearts, drained Carrot sticks, celery sticks or baked tortilla strips, for serving Directions: Preheat oven to 350 degrees F. Squeeze all excess liquid

 This week was my turn to work the weekend, which meant I had Thursday off, so I spent the day grocery shopping, prepping veggies, making dip and baking lasagna. With the thermometer stuck below 20 degrees, it was too cold to do much else.  I was inspired by a roasted root vegetable lasagna that I had at Kramerbooks in Dupont Circle a few years ago. You wouldn't think that radishes, squash and leeks would make for delicious lasagna, but it did. So I had high hopes for this recipe from "The view from great island" blog. Ingredients: 1/2 butternut squash, peeled and sliced (I used the pre-cut squash) 1 leek, sliced 1 fennel bulb, sliced a couple of handfuls of Brussels sprouts, quartered about a cup and a half of thickly sliced mushrooms 3 garlic cloves,whole with skin on olive oil 1 package of no cook lasagna noodles (I used a little more than half the box) 1 large jar of your favorite tomato sauce, or tomato puree 1 1/2 lb of whole milk ricotta cheese

" Waking up too early Maybe we can sleep in I'll make you banana pancakes Pretend like it's the weekend now And we could pretend it all the time "  - Jack Johnson This recipe makes me think of Jack Johnson playing in the background on a quiet Sunday morning, the early morning light poring into the still dark kitchen, as I meditatively combine ingredients and wait for my macadamia sauce to thicken. It is a nice thought, but very far from the reality.  In reality, it was 12:45 in the afternoon, and the football game was going to start soon We were starving hungry and popping turkey sausage links, waiting anxiously for the macadamia nut sauce to thicken. Pretty soon, he was splitting his time between watching the pancakes and watching the game for the most part, but once the sauce started to thicken up and fill the air with delicious smells, neither of us could stay away from the stove, and we stood arms around each other, proud of our success.

I'm a fan of just about every thing Giada makes, and I had my eye on this recipe for quite some time. A perfect healthy date night meal. Ingredients 4 skinless chicken breast halves, with ribs 2 skinless chicken thighs, with bones 1/2 teaspoon salt, plus 1 teaspoon 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon 1/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 ounces prosciutto, chopped 2 cloves garlic, chopped 1 (15-ounce) can diced tomatoes 1/2 cup white wine 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1/2 cup chicken stock 2 tablespoons capers 1/4 cup chopped fresh flat-leaf parsley leaves Directions Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan over medium heat, add the peppers and pros

I took a bit of a break from blogging while looking for a job, but I am excited to jump back into it now that I am gainfully employed. When I don't have time to cook every day, or every week, cooking is a special treat to share with those I care about - and can be a lot of fun. Plus, it's healthier and cheaper than going out.  This simple combination of pasta, sauteed onions, grape tomatoes, basil, feta, olive oil, garlic and Italian herbs was a great success when my old college roommate and I wanted a quick lunch to share on the patio on one of the last warm days in September.   Giada's Roman Chicken recipe made for a delicious date night with the new boyfriend. After a long, busy week full of not the best food choices, it feels good to sit down and enjoy a homemade meal for a change. Just remember to leave plenty of time to prepare the meal, so you're not stressed out or tempted to snack while you wait. I don't how I got it into my head th