Whip it up Wednesday: Poached Eggs in Pasta Sauce

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cooking, easy, easy meals, eggs, food, pasta, quick meals, recipe, recipes, skillet meals, vegetables, whip it up wednesday

This is my new favorite way to eat eggs.

I love poached eggs, but I always fail miserably at making them…or at least making them pretty.

However. If you poach them in pasta sauce, you will instantly become a master egg poacher, no matter your expertise with poaching eggs in water.

Don’t believe me? Give it a try.

Plus, if you like runny eggs (if you don’t, we can’t be friends), but if you do, the runny egg acts like an extra, silky sauce that leaves you wondering why pasta sauce isn’t always made with egg yolks…

And, this meal is fast, easy, painless, and all the ingredients are fridge and pantry staples.

aka.

You must make this!

Poached Eggs in Pasta Sauce (Adapted from Cooking Light)
Total Time: 30 minutes
Serves 4
>> Click here for printable recipe

Ingredients:

• 1 tbsp olive oil
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium onion, cut in half, then sliced into strips
• 1 (24 oz) jar of your favorite pasta sauce
• 1/2 tsp oregano
• 4 large eggs
• 1 box orzo
• Parmesan cheese for serving
• parsley for serving (optional)

Directions:

1.  Heat oil in a large skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until the onions start to get soft and the peppers are crisp-tender.
2. Meanwhile, cook the orzo according to the package directions.
3. Add the pasta sauce and oregano to the pan and stir. Let cook for 3 minutes.
4. Make 4 little wells in the pasta sauce/veggie mix. Crack the eggs and slip them into each well. Cover the pan and let the eggs cook for 6-8 minutes until they have set to your desired consistency.
5. Serve the egg and pasta sauce over the orzo. Sprinkle with pepper, Parmesan cheese, and parsley. Enjoy!

My Two Cents: Can someone explain to me why so many people are afraid of eggs? One week they’re horrible for you, the next, eat ‘em every day, twice a day. I say, eat them in moderation, and don’t worry about it. In fact, eat everything in moderation, and don’t worry about it.

This meal is so balanced. It’s chock full of veggies, the egg gives you your protein, and the pasta gives you your carbs. Add in some cheese, you have the dairy. All of your food groups in one bite? I couldn’t ask for anything more.

Roasted Veggie Pizza

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cooking, cooking light, food, pizza, recipe, recipes, roasted vegetables, vegetables, vegetarian

Big fan of homemade pizza over here.

1. You know exactly what you’re putting into the pizza (whole wheat dough, fresh veggies, no oil), so it’s 10x healthier already.
2. Since it’s healthier, you can eat 4 slices of it and not feel guilty or bloated.
3. You get to play with the dough.
4. You get to use your new pizza stone that you got for Christmas.

So let’s get to it.

Roasted Veggie Pizza (Adapted from Cooking Light)

Ingredients:

• 1 package refrigerated whole wheat pizza dough
• 2 cups sliced cremini mushrooms
• 1 cup sliced zucchini (1 small)
• 1/4 tsp black pepper
• 1 medium yellow bell pepper, chopped
• 1 medium red onion, cut into thin slices
• 1 1/2 tbsp olive oil
• 1 tbsp yellow cornmeal
• 1/3 cup pizza or tomato sauce
• 1 cup cheddar or mozzarella cheese
• 1/3 cup light ricotta cheese

Directions:

1. Preheat oven to 475 degrees F.
2. Remove dough from refrigerator and let stand for 30 minutes. (Go do a workout in the meantime.)
3. Combine mushrooms, zucchini, black pepper, yellow pepper, and onion in a large bowl. Drizzle with 1 1/2 tbsp of olive oil. Arrange on a pan lined with foil and bake in the preheated oven for 15 minutes.
4. Meanwhile, spray the pizza stone (or a baking sheet if you don’t have a pizza stone) with a light layer of cooking spray. Then sprinkle it with the cornmeal. (You can also add some extra cornmeal into the dough, which I like to do as well). Shape the dough to the size of the pizza stone. You may need to use a rolling pin to get it even.
5. Spread the pizza/tomato sauce onto the dough, leaving a 1/2 inch border at the edges for the crust. Sprinkle 1/2 cup of mozzarella/cheddar cheese on top of the sauce. Top with roasted veggies. Top with the remaining cheese and then dollop the ricotta evenly spaced out on top.
6. Bake for 11-12 minutes or until the crust is golden.

My Two Cents: Pizza is pretty versatile, so you pretty much can’t go wrong with it.

Roasting the veggies before putting them on the pizza made a huge difference in this recipe. I used to make up pizza recipes on my own and just throw raw onions and mushrooms onto the pizza, and they would….come out raw in the end. Roasting mellows them out and brings out their flavors. It’s worth it.

As for a variation, um, goat cheese would be fine and dandy instead of ricotta.

Enjoy! This is the perfect Friday night meal to enjoy with a nice cold beer

Creamy Spinach and Goat Cheese Soup

Tags

food, goat cheese, recipes, secret recipe club, soup, spinach, vegetables, vegetarian

Today is the day after Christmas. You probably don’t want any more sweets. You were probably sick of eating cookies and candy well before Christmas Day even rolled around (especially, if like myself, you went to several cookie swaps before Christmas!)

So when I was assigned Laura’s blog, A Healthy Jalapeno, for this month’s Secret Recipe Club, I wanted to find something light and healthy for the day after Christmas. I had a hard time deciding which recipe to go with, (she does have healthy in her blog title after all.

But then.

Then.

I saw the word “goat cheese” in the title of her Spinach and Goat Cheese Bisque.

My heart stopped.

Well maybe it just skipped a beat.

And if hearts could drool, it most certainly did.

Goat cheese and I have a long (quite happy) history: i.e. Artichoke Pizza with Goat Cheese and Olives, Artichoke and Goat Cheese Strata, Goat Cheese and Couscous Stuffed Eggplant, Roasted Onions stuffed with Goat Cheese and Sun-dried Tomatoes, Tomatoes Stuffed with Couscous, Goat Cheese, and Zucchini.

Clearly, this list needs a soup on it.

And this recipe is loaded with spinach, which is an amazing leafy green—packing in antioxidants (which can help eyesight—great pro for the near blind like me), and it’s a great source of vitamins C and E (keep that immune system strong!) Plus, great source of fiber—all while having almost zero calories.

Plus, did I mention there was goat cheese?

Creamy Spinach and Goat Cheese Soup (Adapted from A Healthy Jalapeno)

Ingredients:

• 1 tbsp plus 1 tsp olive oil
• 2 large yellow onions, chopped (about 4 cups)
• 1/2 tsp salt, divided
• 2 tbsp plus 2 cups water, divided
• 1 tsp dried thyme
• 1 large russet potato, peeled and diced
• 2 tbsp Marsala
• 1 (32 oz) package low-sodium vegetable broth (4 cups)
• 2 (11 oz) packages of baby spinach (24 cups, or 1 1/4 lbs)
• Pinch of cayenne pepper
• 1/4 tsp ground nutmeg
• 4 oz crumbled goat cheese
• 1 tbsp fresh lemon juice

Directions:

1. Heat oil in a large skillet over high heat. Add onions and 1/4 tsp salt; cook, stirring constantly until the onions are soft and slightly brown, about 5 minutes. (Stir constantly to prevent burning.)
2. Reduce the heat to low; add 2 tbsp of water and the thyme. Cook, stirring frequently until the pan cools down a bit, then cover the pan and let onions cook, stirring occasionally, until they have a deep caramel color, about 25 minutes.
3. Meanwhile, combine the remaining 2 cups of water and 1/4 tsp of salt in a large Dutch oven. Add the potato and bring the water to a boil. Reduce the heat to medium, maintaining a simmer, and cook the potatoes until they are fork-tender, about 15 minutes.
4. When the onions are done cooking, stir in the Marsala. Then add them and the vegetable broth to the Dutch oven. Return mixture to a boil. Reduce to a simmer and stir in the spinach (this will have to be done in two batches. Wilt the first batch, then add the second.) Cook the spinach for just a few minutes (3-5)–just enough so it wilts, but not too long so that it keeps its vibrant green color. Add in the nutmeg and cayenne pepper.
5. Turn off the heat and stir in the goat cheese until it melts. Stir in the lemon juice.
6. Blend the soup in 3 batches (or use an immersion blender). Return to pot, heat on low, and adjust seasonings to your taste. Serve immediately with a nice dollop of goat cheese and extra lemon juice if desired.

My Two Cents: Ah, love.

There were so many wonderful things about this soup. First, I almost never make soup with cream of half and half in them. So when I find a soup that’s packed with flavor and the feeling like it is filled with rich cream, but it’s not, is so rewarding.

The caramelized onions bumped this soup up from just “good” to “outstanding”. It added an extra depth of flavor that actually intensified the next day. I believe Laura said the soup was a little nutty, and she’s right. The goat cheese combined with the nutmeg and onions gave it a tiny hint of nutty.

Let’s not forget about the color. I’ve never eaten something such a vibrant shade of green. In fact, I’m a little sorry the reveal day for this SRC is the day after Christmas. Imagine serving this as your first course for Christmas dinner!

I have no doubts in my mind you will truly love this soup. And check out A Healthy Jalapeno—she’s got some stellar stuff on there!

Click the link below to see ALL the recipes from today’s Secret Recipe Club Swap.

Baked Spaghetti Squash with Garlic and Spinach

Tags

food, garlic, recipes, spaghetti squash, spinach, tomatoes, vegetables

When I was in high school, my parents went on the South Beach Diet, and the quantity of vegetables we ate in our house skyrocketed. One vegetable that became a staple was the spaghetti squash. The diet doesn’t allow any carbs for the first few weeks, and since spaghetti was a once a week thing at the dinner table in the house, spaghetti squash was a clever (and delicious) sub for the carb-load you’d otherwise get from pasta.

But the spaghetti squash eventually got phased out, and I hadn’t had it in years. But last week while I was at the grocery store, I saw a pile of beautiful yellow spaghetti squashes, and I remembered my fondness for them. So I tossed one in my cart.

My mom used to dress up spaghetti squash the same way she’d dress up pasta–with some spaghetti sauce and cheese. I decided to mimic that approach with a  few extra add-ins.

Baked Spaghetti Squash with Garlic and Spinach

Serves 4

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp butter
• 2 large garlic cloves, minced
• 3-4 oz baby spinach
• 1 (15 oz) can diced tomatoes, drained
• 3 turkey sausage links, sliced
• Parmesan cheese for serving

Directions:

1. Preheat oven to 375 degrees F. Place spaghetti squash on baking sheet lined with foil. Pierce squash with a knife in several places to allow steam to escape. Bake for 1 hour, or until tender (fork should easily pierce it) Let cool for 5-10 minutes for easier handling.
2. While the squash cools, cook the turkey sausage in a medium skillet.
3. Cut the squash in half lengthwise. Scoop out the seeds. Then shred the inside with a fork. The squash should easily come out in large spaghetti-like strands. If it is tough and not easy to shred, put back in the oven for 10 minutes.
4. Melt the butter over medium heat in a large skillet. Add the garlic and cook for 1-2 minutes until fragrant. Toss in the spaghetti squash, diced tomatoes, and sausage. Gradually add the spinach until it wilts.
5. Season to taste. Serve with Parmesan cheese.

My Two Cents: I LOVED this dish. It was a great light meal to serve to me and Chris after all the holiday eating that’s been happening (and it’s not even Christmas yet!)

I said that this serves four, and that might be an exaggeration. Chris and I ate the entire skillet of spaghetti squash in one sitting. It was just too good to leave there in the pan.

Any add-ins you want to put in here will work. Or you can simply just sautee the squash in garlic and butter—’saaall good. To make it completely vegetarian, omit the turkey sausage, or replace with tofu/soy sausage.

Yum

Carrot and Cauliflower Soup

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appetizers, carrot soup, carrots, cauliflower, cooking, food, recipes, sides, soup, vegetables, vegetarian

Have you ever gotten soup all over your kitchen counters, floor, food processor, and yourself?

I decided to make a huge batch of soup the other night so I could bring some to work for the week. And I didn’t want to blend it in 5 batches, so thinking I was the biggest genius in town, decided to whip out my 15 cup food processor, Glinda, to get the job done. Two batches, I thought. This will be done faster than you can say “pie”.

The first batch of blending went well. Poured that into my big Crate and Barrel bowl with no problem. Then as I was filling up the processor for one more batch, I noticed it was getting pretty full, but there was only just a few more ladles left in the soup pot. So I filled it. High. I turned on the processor. Didn’t explode. Phewf. Just a few little drips coming out of the side…so I kept it on low. No big deal.

But then I took the base off the processor. It being filled to the brim, started leaking profusely out of the bottom. My Crate and Barrel bowl was only a few inches away, but alas, the soup made a fast dash escape and spewed all of me, the counter, and the floor.

I couldn’t do much else but laugh and clean up the orange mess before it stained. Lesson learned my friends. Lesson learned.

In the midst of my orange splattered kitchen, I poured a ladle full of soup into a mug and sipped on it–happy and satisfied that the soup at least tasted great in the end

Carrot and Cauliflower Soup (Adapted from Bon Apetit)

Serves 8

Ingredients:

• 2 tbsp butter (I used salted)
• 1 tbsp olive oil
• 2 medium onions, chopped (about 3 1/2 – 4 cups)
• 2 pounds carrots, cut into 1 inch pieces (about 5 cups–I used baby carrots)
• 1 large cauliflower head, cut into florets
• 7 1/2 cups low-sodium chicken broth
• 1/2 tsp cayenne pepper
• salt and pepper
• sour cream for serving

Directions:

1. Melt butter with oil in heavy large pot (or Dutch oven) over medium heat. Add onions; saute until soft and translucent, about 10 minutes. Add carrots and cauliflower; saute 5 minutes. Add 7 1/2 cups broth; bring to a boil. Reduce heat, cover, and simmer until vegetables are very tender, about 45 minutes. Cool slightly. Stir in cayenne pepper.

2. Puree the soup in batches in a blender or food processor (but please do not overfill…) Transfer to another large bowl. Season with salt and pepper. Serve with a dollop of sour cream and chopped green onions if desired.

My Two Cents: This is a simple and very basic soup that you can spice up however you like. The original recipe had this elaborate garnish with red onions, green onions, lemon, mint, and sour cream. It also had the addition of buttermilk to make it creamier. But I wanted to keep it to the basics. I like having courser soup–I like that texture. But if you want it smooth and creamier, add 3/4 – 1 cup of buttermilk after the soup is pureed. I personally don’t think it’s necessary.

Original recipe also called for this soup to be chilled, but I prefer it hot. It makes the cayenne stand out more. And I didn’t add additional salt at the end. I’m almost afraid to know how much sodium this soup has in it, even with the low-sodium broth!

To make this a vegetarian soup, simply replace the chicken broth with vegetable broth.

Also, as a fun fact, those are going to be the wedding colors. A deep blue for the dresses paired with blue hydrangeas and orange flowers—maybe tiger lilies? You like?

Those colors make me happy

Tomatoes Stuffed with Couscous, Goat Cheese, and Zucchini

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cooking, couscous, food, goat cheese, recipe, recipes, tomatoes, vegetables, vegetarian

Have you ever seen anything more beautiful in your entire life?

I have. It was this stuffed tomato. About 5 seconds after I took this photo I inhaled it. It was good.

It was real good.

It was good because I followed this recipe to the T from the America’s Test Kitchen Healthy Family Cookbook.

If you follow their recipes, things turn out good.

So come, make this (it’s pretty simple), marvel at its beauty, then put it in your belly.

Tomatoes Stuffed with Couscous, Goat Cheese, and Zucchini aka Pure Goodness (From The America’s Test Kitchen Healthy Family Cookbook)

Serves 4

Ingredients:

• 6-8 large tomatoes (I used 6, but generously stuffed them. The recipe calls for 8 )
• 4 1/2 tsp olive oil
• 1 fennel bulb (12 ounces) tops discarded, halved, cored, and minced
• 2 shallots, minced
• 1 large zucchini, cut into 1/4-inch pieces
• 4 garlic cloves, minced
• 2/3 cup whole-wheat couscous
• 3/4 cup vegetable broth
• 1 cup grated Parmesan cheese
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped fresh basil

Directions:

1. Slice the top of each tomato off (about 1/8 inch) and carefully remove the core and seeds. You can do this with a pairing knife or your hands. Sprinkle the inside of each tomato with 1/8 tsp of salt. Place upside-down on several layers of paper towels and let drain for 30 minutes.

2. Meanwhile, preheat the oven to 375 degrees F. Heat 1 tbsp of the oil in a large saucepan over medium heat until shimmering. Add the fennel and shallots and cook until softened and lightly browned, about 10-12 minutes.

3. Stir in the zucchini and cook until tender, about 5-6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the couscous and cook until lightly toasted, 1-2 minutes.

4. Stir in the broth and bring to a brief simmer. Remove the pan from the heat, cover, and let sit for 5 minutes. Using a fork, gently fluff the couscous and stir in the Parmesan cheese, goat cheese, and basil. Season with salt and pepper.

5. Pat the inside of each tomato dry with paper towels. arrange the tomatoes, cut-side up, in a 13×9 inch baking dish lined with aluminum foil. Brush the cut edges of the tomatoes with the remaining 1 1/2 tsp olive oil. Mound the couscous filling into the tomatoes (about 1/2 cup per tomato).

6. Bake for 15 minutes until the tomatoes are tender and the tops are slightly browned.

My Two Cents: I’ve made stuffed vegetables before, including zucchinis, onions, and peppers. They were good. But I’m afraid this one outshines them all. Can you guess why?

Got it?

Yep!

Goat cheese Essentially, if I put goat cheese in anything, I think it tastes good But in all seriousness, this was good for other reasons! First, the tomatoes held their shape, which is always a rare thing for a tomato. They hold so much water, and they get soggy, etc. But since they were emptied of their bellies (and stuffed with something infinitely better) and salted, they stood strong in the oven.

Other flavors that really enhanced the stuffing was the basil, fennel, and garlic. There wasn’t too much basil so that it was overpowering–I liked the subtle hint of it. And the fennel? Amazing. Interestingly enough, this was the very first time I ever prepared fennel. And I have to admit I was skeptical. “What the hell is that licorice-smelling piece of white junk?” I thought. But my doubts subsided immediately once I sunk my teeth into this.

I cheated and used 6 tomatoes in the recipe. I only had 6. So I just overstuffed them…and maybe just ate spoonfuls of the bits of leftover stuffing I had after I was done stuffing the tomatoes… So use 8. That’s ideal…for the correct serving size

Here’s one thing that could throw people off, though, especially if they don’t own a kitchen scale (like this chick over here). How can you tell if you have 8 ounces of zucchini? Or 12 ounces of fennel? Without a scale, you really can’t. You can measure at the grocery store. But I never have the patience to do that…or write down the exact ounces of produce on my list. In this particular case, I used equal amounts of fennel and shallots in the dish. I think I picked up a rather large fennel bulb, so I ended up tossing about 1/4 of it. As for the zucchini, I used a big one for the dish. And it was absolutely perfect.

Also, I  really recommend cutting fennel with a sharp knife. It will make your life easier.