Cheesy Spinach Coils

Next time I try these, I might try puff pastry instead of the pizza dough, which got a bit rough and hard to eat in my opinion. Also would be good dipped in tomato sauce, mmm.

Ingredients:
1 tablespoon olive oil

1/2 cup finely chopped onion

1 (10-ounce) package frozen chopped spinach, thawed

1/2 cup part-skim ricotta cheese

1 tablespoon fresh lemon juice

1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne

1 (10-ounce) package refrigerated pizza dough

Directions:

1. Heat the oil in a small nonstick skillet over medium-high heat, add the onion, and saute until soft, about 5 minutes. Scrape into a medium bowl and add the spinach, cheese, lemon juice, nutmeg, and cayenne and mix well.

2. Press the dough into a 12-by 14-inch rectangle. Cut in half crosswise and spread each half with half the spinach mixture. Roll up, starting from the long side, and press the edge of the dough to the roll to seal. Pinch each end of rolled dough. Cover and refridgerate for 30 minutes.

3. Preheat the oven to 425 degrees. Cut each roll crosswise into 12 slices, and place the coils cut side down on a baking sheet.

4. Bake until the dough is cooked, 15-18 minutes.

Potato Latkes with Horseradish Sour Cream

Courtesy of Cooking Light


My own picture to come

Ingredients

4 cups shredded peeled baking potato (about 1 1/2 pounds)
1 cup grated fresh onion (about 2 medium)
1/4 cup all-purpose flour
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 large egg white
3 tablespoons olive oil, divided

Preparation

Combine potato and onion; squeeze moisture from potato mixture over a sieve. Lightly spoon the flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg white) in a large bowl. Divide mixture into 12 equal portions; squeeze out any remaining liquid. Shape each into a 1/4-inch-thick patty.

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.

Yield 12 servings (serving size: 1 patty)

Nutritional Information CALORIES 81(31% from fat); FAT 2.8g (sat 0.4g,mono 1.8g,poly 0.3g); PROTEIN 2.6g; CHOLESTEROL 17.6mg; CALCIUM 10mg; SODIUM 210mg; FIBER 1.3g; IRON 0.6mg; CARBOHYDRATE 11.2g

Horseradish Sour Cream

Ingredients:
1/2 cup sour cream
2 tsp horseradish
1/8 tsp black pepper
Splash lemon juice

Directions:
Mix all ingredients together.

Caryn's Chili

A big hit on Monday night, here is my recipe by special request! Since this recipe is from my own head, its not as precise as the recipes I find online :)

Picture to come

Beef Chili
Serves 3-4 (This is what I'll make for Justin and I, with leftovers)

Ingredients:
1 tbsp olive oil
1 lbs ground beef
1 large or 2 medium onions, diced
1-2 bell peppers, diced (I will usually by the tri-color pre-cut peppers from the store)
2-3 stalks celery, sliced
1 potato, diced
Garlic, minced
Seasonings: Garlic powder, black pepper, salt, oregano
1 jar tomato sauce
1 package McCormick's Chili Seasoning Mix (comes in Mild, Regular, and Hot)
1 can black beans
1 can red kidney beans
1 package frozen corn
Cheddar cheese to top

Directions:
In a large pot, brown meat in about 1 tbsp of olive oil for about 5 minutes, until most pink is gone. Add onions, peppers, celery and potato. Add the following to your liking: minced garlic , garlic powder, black pepper, salt, oregano. Simmer over medium heat until vegetables are tender. Add tomato sauce, seasoning mix, black beans, kidney beans and frozen corn. Mix thoroughly. Simmer for 10 minutes.

Top with cheddar cheese. Enjoy!

Silky Cauliflower Soup with Parmesan Crisps

Recipe courtesy Dave Lieberman

Soup:
1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan Salt and freshly ground black pepper

Crisps:
1 cup shredded Parmesan

Chopped chives, for garnish


Preheat the oven to 350 degrees F.

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

Meanwhile, make the Parmesan crisps: Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.

Chimichurri

Ingredients:

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onions
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt


Directions:

Pulse parsley in processor to chop. Add remaining ingredients and blend.

UPDATE:
I made Chimichurri again with a new recipe, and it was vastly improved, in my opinion.


Ingredients:
6-8 cloves garlic, minced
2 tightly packed cups parsley (preferably Italian)
3 teaspoons best quality dried oregano
2 teaspoons best quality dried thyme
2 teaspoons chopped fresh rosemary
2 bay leaves
1 teaspoon whole black peppercorns
1/2-1 teaspoon dried crushed red pepper
3/4 cup red wine vinegar plus 1 tablespoon water
3/4 cup olive oil
1/2 teaspoon salt

Directions:
1) In a food processor or blender, grind the garlic and the herbs.
2) Grind the bay and the peppercorns in a spice grinder, and add to the herb mixture with the crushed red pepper and vinegar.
3) Add the olive oil and gently mix to blend; DO NOT OVERPROCESS. Sauce should be slightly thickened.
4) Let stand several hours or refrigerate and serve at room temperature.

Yield 2 cups.

Justin's Dinner

Justin was feeling left out. So while I was eating the Lemon Rosemary Salmon, this was his dinner:

Salad


Ingredients:
1 bag of lettuce
1 bag of croutons
1 bottle of balsamic vinagrette dressing

Directions:
Toss all ingredients together.

Frozen Pizza

Ingredients:
Frozen Pizza

Directions:
Preheat oven to 400 degrees. Place frozen pizza in oven for 20-25 minutes.

Lemon Rosemary Salmon

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS & SCALING Original recipe yield: 2 servings

Ingredients:
1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C).
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.