Erica's Blog

Bruschetta

Last time I was in Malone, Claire and I decided to try some bruschetta recipes from Cook's Illustrated.  We made two types of bruschetta: (1) bruschetta with sauteed sweet peppers and (2) bruschetta with arugula, red onions & rosemary-white bean spread.  Both turned out pretty good, but the bruschetta with the bean spread was definitely my favorite (recipe below).  I would highly recommend it.

Bruschetta with Arugula, Red Onions & Rosemary-White Bean Spread

Ingredients

1 loaf country bread, about 12 by 5", cut crosswise into 1" think pieces

3 tbsp extra-virgin olive oil

1 large clove garlic, peeled

1 can (15 oz) cannellini beans, rinsed and drained

3 tbsp extra-virgin olive oil

1 tbsp lemon juice

1 small clove garlic, crushed

3/4 tsp salt

1/4 tsp ground black pepper

1/4 tsp chopped fresh rosemary

1 tbsp balsamic vingegar

1/4 medium red onion, thinly sliced (approx. 1/4 cup)

2 oz arugula (1 small bunch), wash, dried, and cut into 1/2 strips (approx. 4 cups)

Instructions

1. Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.

2. In food processor, process 2/3 of beans, 2 tablespoons oil, 2 tablespoons water, lemon juice, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about 10 seconds. Add remaining beans and rosemary; pulse until incorporated but not smooth, about five 1-second pulses.

3. Whisk remaining 1 tablespoon oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in medium bowl; add onion and toss.

4. Divide bean spread evenly among bread slices. Toss arugula with onions until coated, then top bread slices with portion of onions and arugula; serve immediately.

 

Vanilla Pudding & Berries

If you're craving something sweet after dinner, but still want to watch your calorie intake, try vanilla pudding topped with berries such as strawberries and blueberries.  It's such a simple but delicious treat!

Homemade Pizza

So, even though Brock isn't a big football fan, he insisted that I make "Superbowl food" tonight so I decided to make a homemade supreme pizza.  It turned out awesome!  I've provided links to the recipes used below for those that are interested.

Basic Pizza Dough (Food Network, Emeril Lagasse)

New York-Style Pizza Sauce (Cooking Light)

 

Black Bean Soup with Chipotle Chiles

Today I made some great black bean soup in my new crock pot that I got for Christmas.  It was very flavorful.  The recipe is from www.epicurious.com.  I've provided the link below for anyone that is interested in trying it out. 

Black Bean Soup with Chipotle Chiles

Recommendations: To save some time, chop the peppers and onions a day ahead so that you can throw everything together in 10 minutes the next morning before you leave for work.

January Make-A-Dish

Last night we had our first Make-A-Dish of 2010 and enjoyed some delicious and healthy food while we watched the Golden Globes.  Check out the recipes below, which all came from Cooking Light.  I highly recommend all of them.

Basil Parmesan Dip with Pita Chips

• Note: Do not be alarmed by the very bright green color of this dip - it is delicious!

Grilled Vegetable and Mozzarella Sandwiches

• Note: If it's too cold to grill outside, use a George Foreman to grill the vegetables and then place the entire sandwich in it to melt the cheese.  Also, if you like mushrooms, they are a great addition to this sandwich.

New Potatoes with Roasted Garlic Vinaigrette

• Note: Although the roasting time is kind of lengthy, trust me, it is well worth it. 

Carrot Cake with Toasted Coconut Cream Cheese Frosting

• Note: Two of my favorite things - carrot cake and coconut.  This is an awesome recipe if your looking for a lighter dessert.  Just make sure you don't eat more than 1 serving in a sitting, which can be tough.

Italian Meatloaf

This is a recipe that we made at one of our Make-A-Dish events and it is awesome!  I substitute ground turkey for the beef to make it a little healthier.  Check it out on the FoodNetwork or click on the direct link below.

• Italian Meatloaf Recipe

Delicious Banana Crumb Muffins

I brought these muffins to Tracy's place for brunch today and they were delicious!  I found the recipe on www.allrecipes.com.  I highly recommend them.

• Banana Crumb Muffins

Note: If you want to make this recipe a little healthier, you can substitute the 1/3 cup butter with 1/3 cup applesauce.  I made this alteration and they turned out great.  I also added a splash of vanilla extract which isn't called for in the recipe.

September Make-A-Dish

Just thought I would share the healthy and delicious recipes that we prepared at our last Make-A-Dish.  They all came from Cooking Lite (www.cookinglite.com)

Sprinach & Artichoke Dip

• Tip: This dip goes great with baked tortilla chips, pita bread and vegetables

Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette 

• Tip: To save time, just use thin pizza dough instead of making your own flatbread

Warm Tortellini & Cherry Tomato Salad

• Tip: You can also use spinach instead of arugula in this salad depending on what you prefer.  We did half and half.

Roasted Asparagus with Balsamic Browned Butter

Recipe of the Week

Roasted Tomato Soup

Recipe Courtesy: Tyler Florence

2.5 lbs. fresh tomatoes (mix of fresh herloom, cherry, vine and plum tomatoes)

6 cloves garlic, peeled

2 small yellow onions, sliced

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

1 quart chicken stock

2 bay leaves

4 tbsp butter

1/2 cup chopped fresh basil leaves (optional)

3/4 cup heavy cream (optional)

Instructions

Preheat oven to 450 degrees F.

Wash, core and cute the tomatoes into halves.  Spread the tomatoes, garlic cloves and onions onto a baking tray.  Drizzle with 1/2 cup of olive oil and season with salt and pepper.  Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic, and onion from the oven and transfer to a large stock pot.  Add 3/4 of the chicken stock, bay leaves, and butter.  Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot.  Use an immersion blender to puree the soup until smooth.  Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary.  Season to taste with salt and freshly ground black pepper.