Smashed Caprese

I made this up on the fly!! I wanted a quick side to go with my veggie and tofu stack and I thought a cold salad would offset the hot veggies nicely. I chose to smash the mozzarella so it was more distributed and easier to eat on bread. This was awesome.

Smashed Caprese Salad
Source: ME!
Yield: 2 servings

1/2 pint cherry or grape tomatoes, halved
1/2 ball of fresh mozzarella
8 basil leaves, sliced into strips
Olive Oil
S&P

Combine the tomatoes and basil, smash the mozzarella in your fingers and sprinkle over the tomatoes. Drizzle with olive oil and season with S&P. Serve as a side salad or on grilled bread.

Strawberries and Cream Tart

Here is another recipe that I flubbed. I have one tart pan. I just assumed that my tart pan and the tart pan the recipe calls for were the same size. No. Of course not. And when did I realize they weren't the same size? When I was serving the tart and the layer of cream was about a quarter of an inch. Whoops.

Taste wise this was awesome. The cream is terrific, the crust is great, and fresh strawberries are always good. My 4 year old niece even asked if I would save her a piece to have the next day. That is a way to melt any baker's heart!!

Strawberries and Cream Tart
Source: Food Network Magazine
Yield: 8-10 servings

2 tablespoons vegetable oil
1 large egg plus 1 egg yolk
2 tablespoons cold whole milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1/8 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes

For the Filling:
1 teaspoon unflavored gelatin
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
1 1/4 cups cold light cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
Confectioners' sugar, for dusting

Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.

Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.

Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.

Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.

Before serving, top the tart with the strawberries and confectioners' sugar.

Veggie and Tofu Stack

The other night I asked Seth what he wanted for supper when he came home from work. He said, "Something light that I can eat a lot of." Erm. OK.

I get it. He wants to be able to get full and be satisfied but not be overloaded with heavy foods or fat (weekly cooking at 179 doesn't contain much fat...because of him.)

I decided on grilled veggies because you can eat a ton of them and not feel bad. Then tofu for protein. I found the recipe for this stack in my binder. Perfect. I made couscous for a carb. And then I made a little smashed caprese salad to put on a slice of sourdough bread. This was a fantastic meal!

Grilled Veggie and Tofu Stack
Source: Bon Appetit
Yield: 4 servings

1/3 cup balsamic vinegar
2 garlic cloves, minced
2/3 cup olive oil
1/3 cup thinly sliced fresh mint leaves
1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels
1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
4 3-inch-diameter portobello or shiitake mushrooms, stems removed
1 small head of radicchio, quartered through root end

Prepare barbecue (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.

Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat.

Place zucchini, pepper, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.

Stack tofu and vegetables on plates. Garnish with mint sprigs and serve.

Barley and Bean Salad

This is an awesome versatile salad. You can use any kind of canned beans that you have on hand. I used black beans and cannelini beans. The original recipe called for kidney beans but I didn't have any. Chickpeas and pinto beans would be nice as well. I love beans.

I brought this salad to a BBQ at my father's house so that Seth would have a salad to eat that he liked. He doesn't like mayo based salads and my family does. I didn't anticipate my family liking this since it is barley and beans. They loved it!! My father went in for seconds!! I was so happy!

Barley and Bean Salad
Source: Erin's Food Files
Yield: 6 servings

1 cup pearl barley
2 cups water
2 cups of canned mixed beans
1 cup fresh corn cut off the cob, or canned corn kernels
1/2 cup red onions, diced
1 red bell pepper, diced

Dressing:
1/3 cup red wine vinegar
2-3 cloves garlic, minced
1 tsp chili powder
1 tsp dried parsley
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
1/4 tsp ground black pepper
2/3 cup olive oil

In a large saucepan, bring 2 cups water to boil. Stir in barley and reduce heat to medium-low. Cover and simmer 30-40 minutes or until tender. If using a rice cooker, increase water to 2 1/2 cups. Allow barley to cool.

In a large bowl, combine the cooled barley, beans, corn, red onion and bell pepper. Mix well.

Combine remaining ingredients, whisking in olive oil. Pour over salad and toss well.

Serve at room temperature or chill in fridge for several hours.

If serving chilled, reserve some of the dressing to pour over salad just before serving.

Pesto Pasta Salad

I love summery salads. This is one that I make somewhat often. It is very versatile so I add whatever veggies I have on hand at the time. Tomatoes, peppers, olives, onions, cukes, zukes, carrots, etc. The measurements for everything but the oil, water and pesto mix is a guess. I just cook up a bunch of pasta. I especially like to use bow ties for this one. It makes me feel fancy.


Pesto Pasta Salad
Source: ME!
Yield: 4-6 servings

1/2 cup olive oil
1/4 cup water
1 envelope Knorr pesto mix
2 garlic cloves, minced
dash crushed red pepper
1/2 box bow tie pasta
Mixture of veggies

Cook and drain the pasta. Whisk together the oil, water and pesto mix with the garlic and crushed red pepper. Add the pasta and veggies. Toss to coat. Chill.

Basil Mocktini

This is the mocktini that go this all started. The lovely MM raved about this drink and it caught my attention even before I was pregnant! I don't know why I didn't try this one first! I used basil straight from the garden. Delicious. Who would have thought that basil would make such a great drink??

Basil Mocktini
Source: Margarita Mamas: Mocktails for the Mom-to-be
Yield: One awesome drink

6 basil leaves
1 oz lime juice
3 t sugar
5 oz club soda

Muddle the basil and lime juice in a shaker. Add the sugar and club soda, stir, and serve in martini glass. Yummy.

Glazed Lemon Cookies

Isn't it nice to eat lemony things in the summertime? Things taste so fresh with some lemon juice and zest.

I nearly lapped the cooling pan that this lemon glaze had dripped on. OK. Maybe I did. Don't judge me, alright? I mean, I AM pregnant! (Like I wouldn't have done it anyway.)

I brought these cookies into to work and they were gone before 10:00. I think people liked them! I think you will too!

Glazed Lemon Cookies
Source: Martha Stewart
Yield 2 dozen

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze (recipe below)

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Lemon Glaze
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice

In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Rocking Horse

I was going to say that this is my favorite mocktail but I think I already said that about the Little Squirt. This one is ONE of my favorites. One can have many favorite things...right? Like favorite cookie. Favorite cupcake. Favorite restaurant. You can't choose only one!

I have a bounty of fresh mint so I was able to just walk out back and pick a sprig to use for this mocktail. The lemon in this is very light but you can still taste it. This one is very refreshing.

Rocking Horse
Source: Margarita Mamas: Mocktails for the Mom-to-be
Yield: One drink

8-10 fresh mint leaves
1 t lemon juice
1 t sugar
6 oz ginger ale

Muddle the mint and lemon juice in the bottom of a glass. Add ice, sugar, and ginger ale and stir. Enjoy!

S'mores Bars

You must make these. If you are a man and you can't bake...tell you wife, your girlfriend, your mother, your aunt. If you are a woman and you can't bake...you can bake these. They are super easy to do and are oh so wonderfully sticky and delicious. Bring them to a party or a picnic and people will fall all over you.

Yeah, they are THAT good.

Of course I have no willpower and I sunk a spoon into them after cooling about ten minutes. They are so wonderful warm but they are really good cooled too. Wait for them to cool so you can cut them without making an absolute mess.

S'mores Bars
Source: Real Mom Kitchen
Yield: 16ish

1 stick of butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
2 king-sized Hershey’s milk chocolate bars
1 large egg
1 jar marshmallow fluff (the small glass jar...I think it is 7.5oz)
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (6ish full-sized graham cracker sheets, processed til fine)
1 tsp baking powder
1/4 tsp salt

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan (I line my pan with foil for easy removal and cutting). Use an electric mixer to cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside.

Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. (I had to flour my hands to keep them from sticking to the dough.)

Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side. (I had to trim a little off one bar to get mine to fit.)

Spread chocolate with marshmallow fluff. Place blobs of it on the chocolate and then spread it around.

Place remaining dough in a single layer on top of the fluff. You could roll it out if you chose but I just pressed it lightly with my fingers.

Bake for 30 to 35 minutes, until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares.

Spinach and Barley Salad

This is my favorite salad so far this summer. I want to come up with a new name for it. Something in reference to the green of the salad. I'm not sure what to call it yet.

This came together quite quickly (aside from cooking the barley). The best part was that it was still good the next day, I just served it up on a fresh bed of spinach. Or maybe the best part was the unanticipated crunch of walnuts. No, no, the smooth avocado.

Eh. It was all awesome.

Spinach and Barley Salad

Source: Cate's World Kitchen
Yield: 6 servings

4 cups water
1 1/2 cups pearled barley

1 medium zucchini, diced
4 cups (or more) spinach leaves, torn into bite-sized pieces
1/4 cup chopped walnuts
1 avocado, cubed
1/4 red onion, thinly sliced
1/4 cup thinly sliced green onions

2 cloves garlic
1 tsp salt
juice of 2 lemons
1/4 cup olive oil
1/4 cup chopped cilantro
salt and pepper

Bring the water to a boil and add the barley. Simmer until tender, 30-40 minutes, then drain the excess water. Let cool.

Combine the diced zucchini, spinach, walnuts, avocado, red onion, and green onion in a large bowl. Add the barley and mix well.

To make the dressing, mash the garlic and salt with a mortar and pestle to make a smooth paste. Transfer to a blender and add the lemon juice, cilantro, olive oil, and a pinch or two of salt and pepper. Blend until smooth, then add as much as desired to the salad, tossing to mix.