Summer Cravings: Bruschetta

I've been seeing a lot of luscious tomatoes at the store lately. Tomatoes equal warmth. summer. Italy. We took a trip to Naples and the Amalfi Coast a few years ago - hands down, one of the most beautiful places in the world. I know we'll be back some day to enjoy some more dolce far niente. 

 Join me for a little mental vacation if you will....

Positano, 2011

Luscious lemons

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On a somewhat related note, a lot of friendly people I work with at the hospital have taken note of my  new last name. It's Italian. And long. Responses range from "Sorry, but I'm just not going to learn your new last name" to "Hey! You're Italian now! Are you making a big pasta dinner for Easter??" 

I'm still working on the Italian wife thing. 

In the name of all things Italian, and to celebrate the warmer weather, I made some bruschetta. It's beautiful, easy, and so delicious - what more could one ask for? As for being Italian, at least I'm getting the colors right with this bruschetta. One step at a time :).

Our basil plant, in need of a hair cut

Bruschetta

makes approximately 8 rounds

Ingredients:

5 small vine-ripened tomatoes 

1/2 small red onion, chopped

5 basil leaves

2 tsp balsamic vinaigrette

1/2 whole grain baguette

mozzarella (preferably buffalo mozzarella, but shredded can work too) 

garlic

olive oil

salt and pepper to taste

Directions:

1. Preheat broiler on low

2. Slice baguette into 1/4 - 1/2 inch slices. Brush with garlic and olive oil, and top with mozzarella cheese

2. Roughly chop tomatoes. Discard tomato juice to keep things from getting soggy

3. Chop 1/2 small red onion

4. Slice basil leaves into slivers

5. Combine tomatoes, onion, balsamic vinaigrette in a small bowl. Toss to combine. Add salt and pepper to taste

6. Spread tomato mixture evenly over baguette slices

7. Broil for 3-4 minutes (watch carefully to avoid burning)

8. Remove bruschetta from oven and top with basil leaves

That's it my friends - Ciao! 

Butternut Squash & Ricotta Pasta

I'm writing this as I wait for a late surgery to finish - can you tell I'm hungry? Just wanted to share this recipe with you - it's an ultra simple recipe that is essentially a healthier version of mac and cheese (special thanks to my friend J for the inspiration behind this recipe!) Really, it's harder to pare this down more - all you need is 1 large pot and a large mixing bowl.

If you want this to be really easy, use pre-cut, cubed butternut squash (usually available pre-packaged at most grocery stores). 

Butternut Squash & Ricotta Pasta

Ingredients

20 oz pre-cut butternut squash

1 cup ricotta cheese (I used part skim ricotta, but if you want this to be more indulgent, feel free to substitute full fat ricotta)

 

Salt and pepper to taste

Thyme

 

2 cups whole wheat penne pasta

Directions

1. Bring a large salted pot of water to a rolling boil. Cook squash until tender (pierce with a fork). Remove squash from pot with a slotted spoon

2. Add pasta to still-boiling water (major laziness points here). Cook until al dente. Add more water if necessary to cook the pasta

3. While pasta cooks, mash the squash and add in ricotta, salt, and pepper to taste

4. Once pasta is cooked, top with the ricotta-squash mixture and sprinkle with thyme - then dig in! 

Yes, I was really so lazy that I cooked my pasta in the same water I used for the squash - but you know what? It actually gave the pasta an ever-so-slightly sweet flavor which was delicious! Speaking of which, since butternut squash plays equally well in sweet vs. savory recipes, you could take this pasta dish in a couple of different directions. I went more savory with the thyme, but I could see the addition of some cinnamon, honey, and a light dusting of parmesan being equally delicious. Let me know if you try this out, especially if you experiment a little bit! 

I'm still waiting....my stomach is grumbling...better close this window before I lick the computer screen.

-R

Pork & Leek Wontons

Happy Friday everyone! I must confess, I made these delicious wontons weeks ago, but haven't had a chance to share them with you since I've been so busy at work! I'm beginning to wish we could just fast forward to July, when I'll have taken (and if all goes well -  passed) my board exams. I dislike having major things hanging over my head. Oddly enough, this whole board prep experience reminds me of wedding planning. They're both big, important events in life and generally good things. Yet, in the last months leading up to our wedding, I was so sick of people asking me about it! It occupied so much of my time and thoughts that I didn't really feel like talking about it at length with anyone. It's the same with boards...as if the nagging feeling of I should be studying" weren't annoying enough! Two more months....

Anyway, let's talk about something more pleasant. I was inspired to make these wontons after stumbling across this pork and shrimp wonton recipe in the NYT. It was the dead of February, and of course very cold, and I wanted something warm and comforting. These wontons fit the bill entirely. Now, I'm not the biggest fan of shrimp, so I chose to keep my wontons purely pork - but if you love shrimp, you can certainly substitute half of the pork for shrimp as described in the NYT recipe. I made a few small modifications to the recipe, adding finely chopped leek. I also modified the directions slightly, cooking the wontons in water first, before adding them to the chicken broth. 

The fillings for these wontons is quite easy to put together, but you'll want to set aside some time to wrap them. I would recommend setting aside an afternoon with some friends & family to do this. Why? Because filling dumplings and wontons is inherently such a social activity. It's hard to imagine a better way to  spend a leisurely afternoon, wrapping wontons and chatting with your loved ones. I (unwisely) filled mine on my own and realized quickly that:

 1) 1 pound of pork goes a very long way when you can only fill each wrapper with 1 tsp of meat, and

 2) I really missed my family (husband was at work)....to the point where I teared up! 

Don't be intimidated if you've never wrapped wontons before. This was actually my first time, but with  this great guide from steamykitchen, I picked it up in a second! 

These wontons are delicious, simple, and a wonderful comfort food. Since it's still freezing here on the east coast (hello weather, it's March!), there's still time to enjoy these. 

Pork & Leek Wontons

adapted from the NYTimes

Ingredients

1 lb ground pork 

Salt and pepper

1 tbsp rice wine

1 tbsp soy sauce

1 tbsp sugar

1 tbsp grated ginger 

2 cloves garlic, minced

1 tbsp chili garlic sauce 

1/2 cup chopped scallions

1/2 cup finely chopped leek

36 wonton skins (you can get these at Asian grocery foods - or Whole Foods!)

1 small egg, beaten

8 oz baby spinach leaves

8 cups chicken broth

Sesame and hot chili oil (for drizzling)

Directions

1. Mix first 9 ingredients in a large mixing bowl. Chill for at least 30 minutes (up to overnight) until ready to wrap wontons

2. Wrap wontons. A word of warning - the wonton skins will dry out very quickly, so be sure to leave a damp paper towel over them as you are working. Otherwise you'll end up with cracked wrappers - no good! 

3. Boil a pot of water; gently drop wontons in and cook for 5-10 minutes until cooked through (wontons will rise to the surface when cooked)

4. In the mean time, heat chicken broth and add spinach; cook until spinach is wilted

5. Portion broth and spinach into bowls. Remove cooked wontons from hot water with a slotted spoon. Add however many you like to each bowl of chicken broth

6. Drizzle each bowl with some chili oil and sesame oil, and you're done! 

I hope you won't find these intimidating - you'll love them if you give them a try. If you're on the east coast, I hope they'll keep you warm through this last winter chill too! 

Thanks for reading! 

-R

I'd love to connect with you! Join me on facebook. 

Broccoli & Sausage Salad

Can you believe it's mid-March already? Between being on the frozen section service (where we provide intraoperative consultations to surgeons), studying for boards, and my husband's busy schedule in the ICU, entire weeks have just disappeared. I guess that's not such a bad thing, seeing that the tail end of winter is kind of a drag anyway! In the last week, we've sprung forward and suddenly there are so many birds chirping in the morning - so lovely! Spring is almost here....and very welcome, after such a long, cold winter! I was also lucky enough to escape to San Diego for a work-related meeting - and even better, my mom flew out to join me. We spent some quality time together at the beautiful Inn at Sunset Cliffs where we were lulled to sleep by the waves each night. Oh - we had the best fish tacos. Ever. 

Santorini-inspired inn

Kruz - the Inn's mascot and mini pinscher patrol dog! 

 I digress! Back to the meat of this post - in honor of New Haven's Broccoli vs. Kale campaign (a very cheeky, fun campaign aimed at boosting broccoli over the ubiquitous, uber-trendy kale), I created this simple broccoli & sausage salad. It's meant to be enjoyed warm and is a creamy mix of sweet, plump raisins, juicy sausage, and of course, lightly crunchy broccoli. As always, this is a very simple recipe to put together and makes several servings. This salad makes a great side dish, but also has enough power to stand on its own as substantive main dish. The protein from the yogurt & sausage and the fiber-rich broccoli will definitely fill you up. Watch out kale - broccoli is back!

Broccoli & Sausage Salad

Ingredients

Olive oil

3 links sweet Italian sausage (or spicy if you like)

1 medium red onion, chopped

4 cups broccoli florets, chopped

1/2 cup plain greek yogurt 

1/4 cup raisins

1 tbsp apple cider vinegar

Directions

1. Heat olive oil in a small saucepan over medium heat until hot. Add chopped onion and sausage and cook until sausage is completely cooked through (approximately 15 minutes)

2. Remove sausage and onion from pan. Slice sausage into bite sized pieces

3. While sausage cooks, lightly steam chopped broccoli florets for 3-4 minutes, until bright green and crisp

3. Combine broccoli, sausage & onion, yogurt, apple cider vinegar, and raisins. Mix until thoroughly combined. 

4. Dig in! 

Do you have any favorite broccoli recipes?

Thanks for reading! 

~R

I'd love to connect with you! Join me on facebook. 

10-Minute Fig Pecan & Coconut Bars

It has been a crazy week at work! Now that it's finally the weekend, I have some time to fill you in on what I created the week before!  I was rushing around in the hospital a few weeks ago and hurriedly bought a KIND bar for a snack. Have you tried them? They're great - portable, delicious, and made with just a few simple ingredients....the only catch is that you have to shell out two dollars a bar. My eyebrows definitely went up when I saw the receipt! As I was enjoying my pricey snack, a light bulb went off in my head: I have to make my own version of these at home! 

After looking over some other attempts at homemade KIND bars, I came up with my own plan: figs, pecan, and coconut to make a sticky base, followed by a sprinkling of coconut, cranberries, and chopped almonds, and a drizzle of chocolate (just to take it to the next level!) What I love about this recipe is that nearly all of the sweetness comes from the fruit.  Of course, the cranberries and chocolate have some added sugar, but you'll use them sparingly. Even though we generally eat healthily, there's always room for improvement. With just a few simple ingredients, these bars are a great place to start.

I had to play around with this recipe twice; the first time, I didn't blend my figs well enough and forgot to line my pan with wax paper - let's just say that ended with a sticky (but still delicious) mess. The second time, I managed to figure everything out. Before we start - wax paper is a must - do not skip it, or you will really be kicking yourself in about 10 minutes.

Figs, coconut, and pecans - the stars of the show. They're excellent sources of fiber, healthy fats, and minerals. 

Fig Pecan & Coconut Bars

Makes 5 bars, in a 7 x 5 inch pan

Ingredients

1 cup dried mission figs

1 tbsp water

1/3 cup pecans

1/3 cup unsweetened, shredded coconut (+additional 1-2 tbsp for sprinkling)

1/6 cup dried cranberries

1/6 cup semi-sweet or dark chocolate chips

1/6 cup chopped almonds

Directions

1. Add figs, pecans, 1 tbsp water, and shredded coconut to your food processor. Chop and/or grind until a very sticky, thick paste forms. You will probably have to pause and scrape down the sides every minute or so

2. Line pan with a sheet of wax paper. Press fig base firmly into the pan

3. Top with cranberries, remaining coconut, and chopped almonds. Press firmly into the pan again

4. Heat 1/6 cup chocolate chips in a small bowl at 30 second intervals, stirring in between, until completely melted. Drizzle lightly over the pan

5. Cover and refrigerate for 1/2 hour minimum

6. Remove from pan, cut into bars, and enjoy! 

These will hold up well for about a week in the refrigerator. They're solid little guys, and you can easily wrap them and bring them to work for a healthy snack.

If you try these, let me know how they turn out for you! 

-R

I'd love to connect with you! Follow me on facebook or bloglovin.

Sausage & Quinoa Stuffed Roasted Peppers

I've been on a bit of a red pepper kick lately. Maybe it's because their beautiful, vibrant color drags me out of the depths of winter? I'm not sure. But whatever the reason is, red peppers are so great for you - a source of vitamin A, vitamin C, and fiber. Not to mention that they're easy on the eyes! 

For a moment today, I reflected on how nature really tells us what to eat. It's hard not to be drawn to beautiful reds, blues, yellows, and oranges (considerably harder when cookies are in the background, but we have to try!) One of the things I've enjoyed most since I've been cooking more is cooking with simple, beautiful ingredients. I'm in no way an advocate for expensive, exotic ingredients and overly complex, ostentatious recipes. I believe that the simple things in life are truly the best (health, meaningful work, good food, friends, family, and plenty of love). Really, what more could you need? As a doctor, you are quickly reminded each day that you are so lucky simply to be walking and breathing. 

With that said, I decided to have a go at stuffed red peppers. The stuffing is quinoa, onions, pineapple, and sausage. This recipe is very easy to put together - essentially 5 ingredients in total. Mix everything up, stuff the peppers, and bake for 30 minutes. When this comes out of the oven, the sausage will be perfectly browned and the top layer of quinoa slightly crispy - it's absolutely wonderful to dig into! 

Here we go: 

Sausage & Quinoa Stuffed Roasted Peppers

makes 4 stuffed pepper halves

Ingredients

2 large bell peppers, halved and seeded

1 small white onion, chopped

1 tbsp minced garlic

3 links Italian sausage, medium sized

1/2 cup diced pineapple 

2 cups quinoa, cooked ahead of time

1 tsp olive oil

Directions

1. Preheat oven to 350F. Heat a large saucepan to medium heat; add 1 tsp olive oil

2. Add sausage links and brown. Turn heat down slightly and cook sausages until nearly cooked through (approximately 5 minutes)

3. Remove sausage from pan and cut into bite sized pieces

4. Add garlic to the saucepan (be careful not to burn the garlic - make sure your heat isn't too high). Cook until fragrant. Add quinoa, onion, pineapple, and sausage

5. Mix to combine and cook for a few minutes to heat through. While waiting, halve and seed  2 large red bell peppers

6. Place red bell peppers on a baking sheet. Divide filling evenly among the peppers

7. Bake at 350F for 30 minutes until sausage and quinoa are toasty and browned

8. Enjoy! 

Thanks for reading. I hope you are having a wonderful weekend!

-R

I'd love to connect with you! Join me on facebook or bloglovin.

Green Spinach Smoothie

I finally did it - I made a green smoothie. I've been avoiding these for so long, mostly because it was inconceivable to me how strong, green winter vegetables like kale could possibly blend well with fruit. When I think of kale, I often of other members of the cruciferous family like brussels sprouts, which can often have a slightly bitter taste and a sulfurous (gag) odor if cooked too long. Don't get me wrong, I'm all for brussels sprouts, kale, and broccoli - their slightly bitter taste is due to an abundance of sulfur containing compounds called glucosinates, which have anti-carcinogenic properties.  I think cruciferous vegetables are delicious -- just on their own as a side dish or as a salad (I had the most delightful kale salad with toasted breadcrumbs, hazelnuts, cherries, and breaded chicken at one of my favorite restaurants downtown). 

So, when I came across a green smoothie that used spinach, I gave myself the go-ahead to see what the green smoothie craze was all about. Spinach is decidedly the boring cousin of its cruciferous counterparts - it just has a much milder personality and plays well with other foods. I was delighted by this smoothie, which was creamy, mildly sweet, fruity, and not spinach-y at all. The addition of oats gives this smoothie a little more heft and staying power in your stomach, and as an added bonus, makes you feel like you are actually eating something instead of drinking juice. This recipes makes 4 small servings; if you're having this smoothie as a meal, it makes two servings (I happily guzzled half of mine immediately after I made it!)

Okay, let's do this...

Green Spinach Smoothie

(from the FoodNetwork)

Ingredients

2 cups soy milk (or any milk of your choosing!)

1/2 cup rolled oats

1 1/4 cups fresh or frozen peaches, mangos, or a combination

1 cup ice cubes

1 cup baby spinach, loosely packed

1 tablespoon honey

1 teaspoon vanilla extract

2 bananas

Directions

Add all of the above ingredients to your blender.

Blend until smooth.

Sip.

Enjoy.

I hope you'll enjoy this as much as I did! If you have any favorite green smoothie recipes that you swear by, please share! I'd love to try them -- even if they include kale. Hey, I'll try anything at least once! ;)

Thanks for reading!

-R

I'd love to connect with you! Follow me on facebook or bloglovin