Buttermilk Blue Cheese Wedge

I am a huge blue cheese fan and this is my favorite salad as it combines the great taste of blue cheese with crisp iceberg lettuce, diced tomatoes, bacon pieces, sliced red onion, all in a homemade buttermilk blue dressing. My kids don't like blue cheese but devour this salad every time. Maybe I should tell them what those chunks are. The recipe below yields 6 servings. Enjoy!

HELPFUL HINTS
1. The dressing can be made a few days in advance. When refrigerating, cover with plastic wrap and push down onto the surface of the dressing in the bowl to prevent it from crusting.
2. The buttermilk adds a great texture and flavor to this dressing but is not required. Add it in small amounts until the desired taste and consistency is reached.
3. You can use any kind of blue cheese. The most commonly found varieties in the store are Blue cheese (French, usually used in desserts, mild), Gorgonzola (Italian, used in cooking, sandwiches or desserts, sweet), and Roquefort (used in desserts, sharp).

INGREDIENTS
1 1/2 cups mayonnaise
2 Tbs fresh lemon juice
1 Tbs coarsely ground black pepper
1 tsp hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk, to taste
1/2 pound thick-cut bacon, cooked and crumbled
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced (optional)
4 Roma tomatoes, diced

DIRECTIONS
1. Mix first 4 ingredients in medium bowl.
















2. Add blue cheese and stir until well blended.
3. Add buttermilk until desired consistency is reached.


















4. Arrange lettuce on plates.
5. Spoon dressing over lettuce.
6. Add crumbled bacon.
7. Garnish with tomatoes and red onion if desired.

Tomato and Asparagus Risotto

This is one of our family's favorite risotto dishes, combining the tastes of fresh asparagus and tomato with some wonderful herbs and Parmesan cheese. I think making risotto scares too many people away, but the process really is quite simple and it's so versatile in it's different applications. Last summer I planted oregano, basil and parsley in our garden and they work great in this dish. The recipe below yields 5-6 servings. Enjoy!

HELPFUL HINTS
1. Give yourself about 30 minutes to make this.
2. The process goes much better when you've prepped and measured out your ingredients before hand.
3. Don't overcook the risotto or it will become too starchy. You'll want it soft but firm enough to keep it's shape.
4. When serving it, use a metal ring as pictured for a great presentation.

INGREDIENTS
¼ cup olive oil
4 cloves of fresh garlic, minced
1 1/2 cups Arborio rice
1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
1 cup tomatoes
8 cups chicken broth
8 oz butter
1/4 cup Parmesan cheese, shredded
1 Tbsp chopped parsley
1 Tbsp chopped oregano
1 Tbsp chopped basil

DIRECTIONS
1. Hold the broth warm in a saucepan.

















2. Heat oil in a large nonstick pan over medium heat.
3. Add garlic and cook 3 minutes or until soft, almost translucent.
4. Stir in rice and cook for 2 minutes.

















5. Add ½ cup of broth and stir until completely absorbed.

















6. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.

















7. Add asparagus to the remaining broth and let it blanch for about 2 minutes.

















8. Remove asparagus from broth and add to the risotto mixture.

















9. Add remaining broth 1/2 cup at a time until desired creaminess is reached.
10. Remove from heat and add butter, parmesan cheese and herbs.































11. Right before serving, add tomatoes.
















12. Transfer to large bowl and garnish with parsley. Serve immediately.

Cinnamon Spice Chili

This recipe is a combination of several that I found, putting them together to form a wonderfully unique chili. The first flavor notes are the warmth of cinnamon and then unexpectedly that warmth turns into just the right amount of spice. This chili is perfect for the fall season and will leave you craving more. Super easy to make with the use of a crockpot, this recipe yields about a dozen servings. Enjoy!

INGREDIENTS
1 lb ground beef
15 oz canned kidney beans
15 oz canned black beans
15 oz canned diced tomatoes
16 oz canned tomato sauce
1 package taco seasoning
1 tsp tabasco
2 tsp garlic salt
1 cup diced onion
1 Tbs onion powder
1 Tbs Worcestershire sauce
4 tsp chili powder
½ tsp dry mustard
1 tsp cinnamon
2 cups milk

DIRECTIONS
1. Brown ground beef, then discard grease.
2. In crockpot, combine all ingredients.




















































3. Cook on low for 8 hours, stirring occasionally.
4. Garnish with shredded cheese and sour cream if desired.

Ratatouille

Anyone that loves a good Disney show knows about Ratatouille. It is my all-time favorite movie and it might have just become my all-time favorite healthy meal.

Ratatouille is a popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs - all simmered in olive oil. It can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers. In this recipe, from Cook's Illustrated, we ate it as our main meal and included all the core ingredients except the bell peppers, and the tomatoes and fresh herbs came from our garden!

As wonderful as the finished product tasted, I think the most enjoyable part of cooking this were the aromas permeating the kitchen for the hour and a half it took to make. All the different ingredients and herbs combined to make the kitchen a place I did not want to leave. I will definitely make this again, especially because Jeni's been asking me to add some healthier recipes to my repertoire. So here you go! The recipe below yields 6 good size portions. Enjoy!

INGREDIENTS
2 large eggplants (about 2.5 lbs total) cut into 1 inch cubes
Salt
2 large zucchini (about 1.5 lbs total), scrubbed and cut into 1 inch cubes
¼ cup olive oil
1 large onion, chopped
2 medium garlic cloves, minced
3 medium ripe tomatoes (about 1 lb), peeled and cut into 2 inch cubes
2 Tbs chopped fresh parsley
2 Tbs chopped fresh basil
1 Tbs minced fresh thyme
Ground black pepper

DIRECTIONS
1. Place eggplant in large colander set over bowl.
















2. Sprinkle with 2 Tbs salt and toss to distribute evenly.
3. Let eggplant stand at least 1 hour, up to 3 hours.
4. Rinse eggplant well under running water to remove salt and spread in even layer of paper towels.































5. Cover with another triple layer of paper towels.
6. Press firmly on eggplant until eggplant is dry and feels firm and compressed.
7. Adjust 1 over rack to upper-middle position and second rack to lower-middle position.
8. Heat oven to 500.
9. Line 2 rimmed baking sheets with foil.
10. Toss eggplant, zucchini and 2 Tbs oil in large bowl.
















11. Divide evenly between baking sheets, spreading in single layer on each.
















12. Sprinkle with salt and roast stirring every 10 minutes until well browned and tender, 30 to 40 minutes, rotating baking sheets from top to bottom halfway through roasting time. Set aside.
13. Heat remaining 2 tbs oil in heavy bottomed dutch oven over medium heat until simmering.
14. Add onion, reduce heat to medium low and cook, stirring frequently, until softened and golden brown, 15-20 minutes.
15. Stir in garlic and cook until fragrant, about 30 seconds.
















16. Add tomatoes and cook until they release liquid and begin to break down, about 5 minutes.
















17. Add roasted eggplant and zucchini, stirring gently but thoroughly to combine, and cook until just heated through, about 5 minutes.
















18. Stir in parsley, basil and thyme.

19. Season with salt and pepper to taste.
20. Serve warm or at room temperature.

Ricotta Calzones with Simple Tomato Sauce

This Cook's Illustrated.com recipe takes some time but is well worth the effort. Never having made a calzone before, I was a bit apprehensive but the recipe was simple enough to follow. The simple tomato sauce was a perfect accompaniment and took only a few steps. This one is definitely a keeper. The recipe below yields 6 hearty portions. Enjoy!

HELPS
1. I substituted ground red pepper instead of red pepper flakes which was not a wise decision as it provided too much heat. If you only have ground red pepper, I'd suggest using about half as much.
2. If you really love tomato sauce, you may want to consider doubling the recipe as the amount this recipe yields was a lighter portion size.
3. Avoid the temptation to eat the filling before assembling the calzones. It's that good!


INGREDIENTS
Dough
4 cups bread flour plus additional for dusting work surface
2 ¼ tsp instant yeast
1 ½ Tbs table salt
2 Tbs extra-virgin olive oil
1 ½ cups water plus
1 Tbs, 105 degrees


Filling
3 medium cloves garlic, minced
2 Tbs olive oil ¼ tsp red pepper flakes
15 oz whole-milk ricotta
2 cups shredded fresh mozzarella
¾ cup grated Parmesan cheese
1 large egg yolk
1 Tbs minced fresh oregano leaves or 1 tsp dried oregano
¼ tsp table salt
1/8 tsp ground black pepper Extra-virgin olive oil for brushing shaped calzones
Kosher salt for sprinkling

Tomato Sauce
28 oz diced tomatoes, not packed in puree or sauce
2 medium cloves garlic, peeled and chopped coarse
3 Tbs extra-virgin olive oil
2 Tbs coarsely chopped fresh basil leaves, or 2 tsps dried
¼ tsp granulated sugar
1 ½ tsp table salt

DIRECTIONS
Dough
1. In bowl of standing mixer, whisk flour, yeast, and salt to combine.

 














2. Attach bowl and dough hook to mixer; with mixer running at medium-low speed, add olive oil, then gradually add water.
3. Continue to mix until mixture comes together and smooth, elastic dough forms, about 10 minutes.

 














4. Lightly spray large bowl with nonstick cooking spray.
5. Form dough into ball, transfer it to bowl, cover bowl with plastic wrap lightly sprayed with nonstick cooking spray, and let rise in warm spot until doubled in size, 1 1/2 to 2 hours.

Filling
1. While dough rises, stir together garlic, olive oil, and red pepper flakes in 8-inch skillet over medium heat until garlic is fragrant and sizzling, about 1 1/2 to 2 minutes.
 















2. Transfer to small bowl and cool until warm, stirring occasionally, about 10 minutes.
3. In medium bowl, stir together cheeses, egg yolk, oregano, salt, black pepper, and cooled -garlic-pepper oil until combined; cover with plastic wrap and refrigerate until needed.

 





























4. Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees.
5. Line baking sheet with parchment paper and spray parchment lightly with nonstick cooking spray.
6. Turn risen dough out onto unfloured work surface.
7. Divide dough in half, then cut each half into thirds.
8. Gently reshape each piece of dough into ball.
















9. Transfer to baking sheet and cover with plastic wrap lightly sprayed with nonstick cooking spray.
10. Let dough rest at least 15 minutes but no more than 30 minutes.

Tomato Sauce
1. Place garlic in small bowl and stir in 1 tsp water.
2. Heat oil and garlic in 10-inch sauté pan over medium heat until fragrant but not brown, about 2 minutes.
3. Stir in tomatoes; simmer until thickened slightly, about 10 minutes.
4. Stir in basil, sugar, and salt, and cook, stirring constantly, for 1 minute.

















Assembly 
1. Cut eight 9-inch squares of parchment paper.
2. Working with one piece of dough at a time and keeping other pieces covered, with fingertips, press dough ball into 5-inch circle.
3. With floured rolling pin, roll outward from center in all directions until dough forms 9-inch circle. If dough sticks, dust flour under it.
















4. Set round onto parchment square and cover with another parchment square; roll out another dough ball, set dough round on top of first, and cover with parchment square. Repeat to form stack of 3 rounds, covering top round with parchment square. Form second stack of 3 with remaining dough balls and parchment squares.

 














5. Remove top parchment square from first stack of dough rounds and place rounds with parchment beneath on work surface; if dough rounds have shrunk, gently and evenly roll out again to 9-inch rounds.
6. Place scant 1/2 cup cheese filling in center of bottom half of dough round.
7. Using small spatula, spread/press filling in even layer across bottom half of dough round, leaving 1-inch border uncovered.

 














8. Fold top half of dough over cheese-covered bottom half, leaving 1/2-inch border of bottom layer uncovered.

 














9. With fingertips, lightly press around silhouette of cheese filling and out to edge to lightly seal dough.
10. Begining at one end of seam, place index finger diagonally across edge and gently pull bottom layer of dough over tip of index finger; press into dough to seal. Repeat until calzone is fully sealed.

 





























11. With very sharp paring knife or razor blade, cut 5 slits, about 11/2 inches long, diagonally across top of calzone, making sure to cut through only top layer of dough and not completely through calzone.

 














12. With pastry brush, brush tops and sides of calzones with olive oil and lightly sprinkle with salt.
13. Trim excess parchment paper; slide calzones with parchment onto hot pizza stone, evenly spacing them apart.
14. Bake until golden brown, about 11 minutes then remove with parchment to wire rack.
15. Remove parchment, cool 5 minutes.
16. While first batch bakes, form second batch and bake after removing first batch.
17. Serve with generous portion of tomato sauce placed on top of calzone.