Crepe Night!

Dinner tonight was another recipe from Eating Well Magazine slightly changed because I hate chives. I have no logical explanation for this aversion because I like scallions, I like onions, I like green onions. I just *hate* chives. So I asked my friend Carolyn (who incidentally works for Eating Well Magazine) what a reasonable substitute would be. Dill was one of things she listed and I went with it because, well, I love dill. The other thing I changed is that they call for part skim ricotta & reduced fat sour cream. I used full fat because I think it just tastes better and i'm not on a diet.....yet.

And for dessert we had Crepes with Banana and Nutella because I had some for breakfast way back in November at a fancy buffet and i've wanted another one ever since.




Ok so first here is a basic crepe recipe:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

DIRECTIONS

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Next here is the modified Summer Vegetable Crepe recipe (the original can be found here http://www.eatingwell.com/recipes/summer_vegetable_crepes.html)

1/3 cup sour cream
1/2 cup chopped fresh dill, divided, plus more for garnish
3 tablespoons milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch crêpes

1. Stir sour cream, 1/4 cup dill, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup dill, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package if you use ready made). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.


And dessert (my favorite part)

2 Crepes
2 Bananas
Nutella

All you do is take a crepe, spread some nutella on the inside. Fill the middle with banana slices. Roll them up. Then I melted some Nutella to drizzle over it. That's it!

Lemon Cheese Pie with Blueberry Compote

Ok so it's not dinner, but it can certainly be for after dinner! Right?

Scott and I went out to dinner a few nights ago and the dessert was Lemon Cheese Pie with Blueberry Compote. When I took the first bite it reminded me of a pie my Grandmother used to make. I saw her today and asked her about it. It's the most remarkably easy dessert I think i've ever made.


Grammy's Lemon Cheese Pie (with Tara's blueberry compote)

1 Package Cream Cheese
1 Can Eagle Brand Condensed Milk
1/3 cup Lemon Juice
1 Graham Cracker Crust

Compote
2 1/2 cups blueberries
1/3 cup sugar
1/3 cup water

Mix Cream Cheese & Condensed Milk together with a hand mixer until almost smooth. Add lemon juice and continue mixing until all of the lumps are out.
Pour into Crust
Let set in fridge for a few hours

Compote
Heat Blueberries, sugar and water in a sauce pan over medium heat. Bring to a boil and then simmer until blueberries start to pop. Remove from stove.

I spoon the compote over each piece as it's served. Grammy uses that pie filling in the can and she puts it all over the top and it seems to hold up fine.

Enjoy!

Spaghetti with Zucchini, Summer Squash and Cherry Tomatoes in a Creamy Goat Cheese Sauce

Everything I make this week seems to contain cherry tomatoes, and this recipe is no different. I went and threw this together on my own, and both Scott and I were pleased with the results. Although when I was chopping everything up I was wishing I had some asparagus. I think next time I will add some.

1/2 Box of Spaghetti
1 Tbl Olive Oil
3 Cloves of Garlic minced
1/2 a big onion chopped (i used yellow)
1 Small Zucchini Chopped
1 Small Summer Squash Chopped
1 Pint Cherry tomatoes halved
1 Cup Fresh Chopped Basil
5 oz Goat Cheese
1 Cup reserved pasta water
1 tsp salt
Fresh Cracked pepper to taste

While pasta is boiling in a salted pot saute Garlic & onion in oil for a minute, then add Zucchini and Summer Squash. Saute until soft.
Drain Pasta reserving one cup of water.
Return Pasta to the pot and add the sauteed veggies, tomatoes and basil & some fresh cracked pepper
In a separate bowl whisk together Goat Cheese, pasta water and salt until smooth
Pour sauce on pasta and toss to mix
Let sit for a few minutes to thicken.

We added some grated parmesan cheese to ours once it was plated.

Pan Fried Polenta with Fresh Tomato Bean Salsa

This was even better than I expected. I actually cannot wait until lunch time tomorrow so that I can eat more. It's the perfect summer time meal, and it's simple and quick to prepare which is nice when you have spent all day getting sunburned on the beach.


Ingredients
2 ½ cups chopped ripe tomatoes
1 cup canned cannellini beans, rinsed and drained
½ cup chopped fresh basil
½ teaspoon each salt & black pepper
2 tablespoons olive oil
1 (16 ounce) package prepared Polenta, sliced into ¼-inch-thick rounds (I used Tomato & Garlic Polenta)
¼ cup grated cheese (I used a blend of mozzarella, fontina, provolone & Parmesan)

Instructions
1. Stir together tomatoes, beans, basil, salt and pepper. Let stand at room temperature 15 minutes to blend flavors. (I added a bit of olive oil)

2. Heat 1 Tablespoon olive oil in a medium nonstick skillet over medium high heat. Add half the polenta slices to skillet; cook until golden brown on both sides, about 4 minutes, turning once. Remove polenta from skillet. Repeat with remaining oil and polenta slices.

3. Arrange polenta on a serving plate. Spoon tomato-bean mixture on top. Sprinkle with cheese and garnish with basil.

Recipe changed a bit from "How Stuff Works"

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

This is an "Eating Well" recipe that I just made a few changes too. It came out very well and was quick and easy. You can make your own Gnocchi or buy the shelf staple kind that is located in the "Italian" section of the grocery store. Sorry about the weird gaps in the recipe when I added in the things I changed it made me double space. I'm too lazy to figure out how to change that at the moment.


1 pound gnocchi

2 tablespoons butter
2 medium shallots, chopped

3 Cloves Garlic chopped

1 pound zucchini (about 3 small), very thinly sliced lengthwise (I used a vegetable peeler and just made strips)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots, Garlic and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan, Basil and parsley. Add the gnocchi and toss to coat. Serve immediately.

Tomato & Cucumber Salad

Tonight's dinner was Bacon Cheddar Cheeseburgers on the grill with potato chips and this simple but tasty salad. This make about enough for 4 people to have a small side serving.

• 2 pints cherry tomatoes
  
• 1 large cucumber peeled and chopped
• 1/2 sweet onion, thinly sliced
• 1 teaspoon fresh minced dill
• 1 teaspoon fresh minced mint leaves
• 1/8 cup white wine vinegar
• Kosher salt and freshly ground pepper to taste

Place all ingredients in a large bowl and toss. Serve room temperature or refrigerate until ready to serve.

What's the meaning of this?

I love to cook.
I love to take pictures.
I love to post my pictures and talk about my food.
Sometimes this leads to people asking for recipes.
So I figured i'd put them here, all in one place for anyone who wants them.

ta-dah!