Lately, most of the dinners chez nous are a fairly consistent staple of Dairy meets Starch, they have Love Child. This is because it’s easy, because it’s filling, and because I’d like my pre-ice cream meal to be complementary to the main event. Obvi.
Even when the husband might be thinking we could incorporate some more meat or veggies, he’s smart enough to know not to comment. Ever. There are some definite perks to pregnancy.
However. Every once in a while, you do crave the green stuff. Ina here, to the rescue.
Roasted Pears with Blue Cheese & Cranberries
(adapted from Ina Garten)
- 2 ripe pears
- juice from 2 lemons
- crumbled blue cheese
- big handful dried cranberries
- big handful nuts – walnuts, pecans, or almonds
- 1/3 cup apple cider or 1/4 apple cider vinegar
- if using apple cider and not apple cider vinegar, splash balsamic
- big dollop of honey or 3 big tablespoons brown sugar
- 1/4 cup olive oil
- arugula (we used Bibb lettuce, but this would definitely be better with the bite from arugula)
- salt, pepper (optional)
- Preheat oven to 375 degrees F.
- Peel the pears and slice in half lengthwise; remove the core. Cut just a small slice off the back – this will keep it steady on the baking pan. Toss with about half the lemon juice and place in a small baking dish, core side up.
- Mix together the blue cheese, nuts, and cranberries in a small bowl and top the pears with the mixture. Mix together the cider, balsamic, honey/sugar and pour over the pears, reserving a bit of the liquid.
- Bake pears for 25-30 minutes & pull from the oven. Make a dressing by whisking together the rest of the lemon juice, the olive oil, and the reserved basting liquid. Serve the pears on top of the arugula with the dressing.
This is delicious. Eat it. Feel healthy. And then, to the ice cream.
I recently realized I am THAT lady. The one I’ve certainly felt badly for, but banned from my brain because I never thought I would be her.
This was the moment of realization: I was walking home from work, and I dropped my hair elastic. To retrieve or not retrieve?
- I’d really like to tie my hair up.
- I’m grossed out by other people’s hair ties on the ground. Like, seriously, you don’t notice when all of a sudden your hair springs loose?
- I don’t want to be a litterbug.
- I’d really like to tie my hair up.
- The ground is really far away.
- Really far away.
I did not retrieve my hair elastic. I am a litterbug.
As you can imagine, I’ve also been a bit of a disaster in the kitchen. However, I was very proud of myself when I looked in the fridge about a week ago and realized I could basically recreate Deb Perelman’s shaved asparagus pizza (which I attempted here before) from things already in my fridge. Even better: all ingredients were within easy reach & didn’t require bending down. Some liberties, of course, were taken.
Smitten Kitchen Shaved Asparagus Pizza
- 1 bunch asparagus
- 1/2 onion, thinly sliced
- olive oil
- salt, pepper, crushed reds
- about 2 tablespoons Balsamic vinegar
- juice from 1/2 lemon
- 1/2 (prepared) pizza dough (Trader Joe’s) – we used Trader Joe’s – plus a little bit of flour for rolling the dough
- 1 cup ricotta cheese
- sprinkle of Parmesan
- 2 eggs – you’re going to poach these, & it will be awesome. I find Alton’s instructions turn out the most consistently well-cooked eggs.
- Preheat the oven to 500 degrees.
- “Shave” the asparagus by holding by their (untrimmed) ends against a flat cutting board and running a sharp vegetable peeler across the spear. I found that using a cheese slicer works best. Repeat until you have a big pile of asparagus shavings, and then toss them in a small bowl with the onions, olive oil, Balsamic, lemon juice, and a pinch each salt, pepper, and crushed red pepper.
- Roll out the pizza dough on a lightly floured surface; sprinkle a bit of the flour on the bottom of your baking sheet and then transfer the dough to the sheet. Spread the ricotta lightly over the dough, top with asparagus and onion mixture. Drizzle with a little olive oil if you like, a sprinkle of Parmesan cheese, and then pop the pizza in the oven for 10-15 minutes, or until edges are browned and the cheese is bubbly.
- Top with a poached egg and serve immediately.
Yup, we’ll be having more of this in the future.
This month’s issue of Cooking Light is killing it. Granted, it could be the preggo hormones talking, but I dog-eared almost every single page in the magazine when I got it.
Not that you asked, but here are my general thoughts on Cooking Light:
CL to me = what I imagine Pinterest is to other people. (Pinterest is far too complicated for me to ever figure out.) Take the recipe and then add your imagination (and more butter). Also, I will never use anything but full fat ricotta. So, of course this “lightened” vegetarian lasagna is really just vegetarian lasagna. Still, way to go, CL.
Butternut Squash & Chard Lasagna
- 3- 4 cups cubed + peeled butternut squash
- approx 1 cup veggie broth
- 1 cup milk
- 5 garlic cloves
- salt, pepper
- dash nutmeg (really, small dash – I find nutmeg overwhelming)
- 1 cup shredded Gruyere/Swiss
- 1 cup shredded mozzarella
- 1 onion, chopped
- 2 boxes mushrooms, sliced
- 1 big bunch Swiss chard or other leafy green
- half box no boil lasagna noodles
- a little less than a cup ricotta cheese
- Preheat oven to 375 degrees F.
- Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium and then simmer until squash is tender (about 20 minutes). Remove from heat.
- Place squash mixture in a blender OR – use your immersion blender!! Add salt, pepper, and nutmeg and blend until smooth. Add the Gruyere and about half the mozzarella to the mixture; stir until it melts all the way in.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook about 5-7 minutes or until browned and liquid evaporates. Add chard and a splash of broth. Cover and cook until chard wilts. Drain the mixture – you want all that excess moisture out of there.
- Spread about a cup of the squash sauce in bottom of a glass/baking dish, arrange noodles over the sauce, and top with half of the the chard/mushrooms. Dollop and spread a bit of ricotta all across. Then, repeat the process – squash sauce, noodles, chard mixture. Then, more squash, and finally, mozzarella cheese (and parm, if you feel like it).
- Cover with aluminum foil and bake at 375 for 35 minutes. Uncover and bake another 10 minutes – and then turn the heat up and broil the whole thing for the last 3 minutes. Serve topped with parsley..and a side salad to cut all that cheese!
This is a cheese-fest. Which obviously means it’s an A+ in my book. Bonus: it makes servings for dayyyyyyys.
Every so often, you need to get fancy. As in: fancy = your highest heels + your reddest lipstick + the expensive bottle of wine you’ve been saving.
Or, when you’re gestating a human, and you want to put on your best lined slippers and your size-up yoga pants…the good news is you can still cook with really fancy ingredients, to make up for the wine you’re missing. I’m talking those things you bought when you went to the specialty kitchen store or spice bazaar and your husband was like, seriously? Do we even have room in the cabinets? When are we going to use these things? And you give him a look that says: this is already done. You know what I’m talking about.
Saffron, fennel seeds, calasparra rice, all in one dish. You can even wear red lipstick.
Artichoke + Fennel Seed Paella
- olive oil
- two white or yellow onions, chopped
- 2 bell peppers (I used an orange and a green)
- 5 garlic cloves, minced
- small handful fennel seeds
- small handful saffron threads
- 4 cups vegetable stock
- 1 and 1/4 cup calasparra rice (super hard to find – you can substitute another short grain rice like bomba or calrose)
- 1 cup dry sherry or white wine
- bunch parsley, washed and roughly chopped
- small handful smoked paprika
- 1 jar or can artichoke hearts, drained and quartered
- other vegetables as you please: grape tomatoes, scallions, spinach, etc.
- 1 lemon
- Heat a large saute pan over medium heat. Add a bit of olive oil and then onions + peppers and cook until softened, about 8 minutes. While these cook, pour the veggie stock into a bowl with the saffron and allow that tasty goodness to infuse the broth.
- Add garlic and fennel seeds to the pan, saute for another few minutes, or until onions begin to brown. Turn the heat up and then add a bit more olive oil, add the rice and cook for a few minutes. Pour in the sherry or wine and cook until the liquid mostly evaporates.
- Add salt, pepper, parsley, and smoked paprika – stir and cook for a minute or two. Pour in the stock, turn down the heat to medium again and leave your paella alone. No really. No stirring. Let the rice cook in that beautiful stock until there is just a tiny bit of liquid bubbling on top – about 10-15 minutes.
- Add the artichokes and/or other vegetables into the top of the rice and push them down (again, taking care not to stir the rice). Cook another 5-10 minutes, then turn off the heat and cover the whole thing, in order to let all the liquid absorb.
- Just before serving, squeeze the juice from the lemon all over the paella and scatter with parsley.
This paella gets even better on days 2 + 3 (which is a good news because this is a LOT for two people, even one person who counts as 1.5). Depending on your level of love for artichokes (mine is quite high) I might even suggest doubling up on those. Get really fancy.
I’m sad to report that the last couple of meals chez nous have not been worthy of a post. There was a failed curry. There was a frozen pizza…and then pizza delivery. And then for the last couple of days, there has been Lipton’s soup, as I struggle to fend off a cold.
But this meal redeems me to me. And to my husband. And based on the punches I received to my uterus, baby as well. I guess butter + pasta will do that.
Brown Butter Sage Ravioli with Roasted Vegetables
- olive oil
- 1 package pre-cut butternut squash
- 1 package cremini mushrooms, sliced in half
- 8 leaves fresh sage
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 package ravioli (I used root vegetable ravioli from TJ’s)
- splash dry white wine
- juice from 1/2 lemon
- pepper, salt
- Preheat the oven to 400 degrees F. Spread the butternut squash evenly in a jelly roll pan, drizzle olive oil, salt and pepper and give the whole thing a toss. Stick in the oven for 20 minutes – use this time to slice up your mushrooms and prep your garlic.
- At the 20 minute mark, add the mushrooms to the pan with the squash, give the mixture a toss, and then stick it back in the oven for another 20 minutes. (This is actually the perfect amount of time to do the rest of the steps below!)
- Start boiling water for the ravioli – add a bit of salt for flavor. Cook the ravioli according to directions; drain and reserve just a splash of the starchy water.
- While water boils, heat a small skillet over medium heat – when hot, add the butter. When the butter starts to turn lightly brown at the top, add the garlic, cook for 30 seconds, and then add the sage. Cook for 1-2 minutes, and then remove from heat. Add a splash of wine, the lemon juice and just a touch of pepper.
- Take your veggies out of the oven. Serve raviolio topped with veggies, and then drizzle the sauce over the top. Don’t forget to garnish with the sage – this is delicious.
HOLY DELICIOUS. How have I never been taken aside before for an explanation of the glories of brown butter sage sauce? Mom, where were you on this one?!