crispy black bean tacos with southwest cabbage slaw

have you ever been to perry's plate?  if you're a veggie-lover like i am you owe it to yourself to click on over there.  she has some really great recipes with some amazing flavor.  she's the one that got me hooked on roasting veggies.
here's another perry's plate recipe that we love.  this cabbage slaw is fantastic (and fantastically simple, which makes it even better) and goes great on pretty much any taco you can think of - chicken, fish, steak... or these black bean ones.  you know me - i love a good vegetarian meal.  and this was a great one.

i loved how the crispiness gave them that taco stand feel without sticking the whole thing in a bit vat of oil.  and don't doubt the feta.  it totally makes them. 

crispy black bean tacos with southwest cabbage slaw

from perry's plate (originally from bon appetite magazine)

makes about 6 tacos (so i double or triple the beans and tortillas and feta - there's plenty of slaw)

1 15-ounce can black beans, drained

1/2 tsp ground cumin

5 tsp olive oil, divided

1 T fresh lime juice

2 c coleslaw mix or thinly sliced cabbage

2 green onions, chopped

1/3 c chopped fresh cilantro

6 white or yellow corn tortillas

1/3 c crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce

1.  partially mash beans and cumin together in a small bowl. in a medium bowl combine 2 tsp olive oil and lime juice; add coleslaw, green onions, and cilantro and toss to coat. season to taste with some salt and pepper.

2.  heat remaining 3 teaspoons of olive oil in a large nonstick skillet over medium-high heat. add tortillas in a single layer (doing batches if necessary). spoon 2 or 3 heaping tablespoons of bean mixture onto half of each tortilla. cook for one minute, then fold the tacos in half. cook until golden brown and tortilla begins to stiffen, about 1-2 minutes per side. fill tacos with feta and slaw. add hot sauce or pico de gallo if desired.  

chipotle roasted vegetable layered salad

here's another delicious way to eat some roasted veggies. i love cafe rio-style salads more than almost any food on this earth (except cheeseburgers, i've made that confession before). mexi-style salads with beans, rice, lettuce, salsa, guacamole, cilantro lime ranch dressing.... and now chipotle roasted veggies - all over a warm, toasted, cheesy tortilla.

i may even like this better than the meat in these salads. and when you roll up the tortilla at the end with the leftovers still in the tortilla after the lettuce is gone, the flavors are just perfect.

chipotle roasted vegetable layered salad

cilantro lime rice
ala a friend of the skinny bovine

3 cups cooked white rice (1 1/2 cups uncooked)
1 cup loosely packed cilantro
1/2 cup chopped white onion
1/4 cup chopped green onion
1 1/2 tablespoons lime juice
3/4 teaspoon salt
1 teaspoon olive oil

pulse cilantro, onions, lime juice, salt and oil in blender, scrapping down the sides as needed, until well combined. fold mixture into warm rice.

chipotle roasted veggies
from perry's plate

1 red bell pepper, cut into matchsticks
1 poblano pepper, cut into matchsticks (i used green here once and it was great!)
1 medium zucchini, cut into matchsticks
1 medium onion, halved and sliced very thinly
1 cup fresh or frozen corn
3 T olive oil
1-2 tsp minced or pureed chipotles in adobo sauce (see note here)
1 tsp ground cumin
salt and pepper, to taste

place all sliced vegetables on a large rimmed baking sheet. in a small bowl whisk together the oil, chipotles, and cumin. pour over the vegetables and sprinkle a pinch or two of salt and pepper, to taste. using your hands, toss the vegetables in the oil mixture and ensure that everything is coated well. spread evenly in the pan and roast for 35-40 minutes, stirring every 10 minutes or so and shaking the pan to redistribute the vegetables evenly.

black beans
from perry's plate

1 15-ounce can of black beans, drained and rinsed
1/2 tsp ground cumin
pinch of salt
1/2 cup salsa or pico de gallo

to prepare the beans, place the drained and rinsed beans in a small saucepan with about 2-3 tablespoons of water. stir in cumin, salsa, and season to taste. let them simmer over medium heat until they're heated through.


i posted this dressing below a few years ago, but i've since refined it a bit by thinning it with salsa verde and milk. i've tried a few of the tomatillo-based cafe rio-style dressings and still like this one better!

cilantro lime ranch dressing
ala skinny bovine

1 1/3 cup fat free sour cream
3/4 cup low fat mayo
1 bunch cilantro
1 package ranch dressing mix
4 tablespoons salsa verde (green salsa)
1 clove garlic
1/8 teaspoon tabasco sauce (or more to taste if you want it spicier)
juice of 1 lime

blend all ingredients in blender until smooth. thin to your liking with milk and more salsa verde and blend again.

putting it all together...
toast a tortilla on your stove top in a pan. flip the tortilla and spread cheese to melt on the other side. when cheese is melted remove from heat.

on the tortilla, place a spoonful of rice, beans and roasted veggies. top with lettuce to your liking. add cilantro lime ranch dressing and any other toppings you desire - sour cream, guacamole, tortilla strips, etc.

don't be afraid to create!

do you ever have a million random ingredients in your fridge/cabinets and don't know what to make for dinner? i know that happens to me pretty frequently.

these are the instances you should never be afraid to get creative! there are some ingredients that, when combined, you really can't go wrong. here are a few things i like to get creative with when i'm in a bind for dinner or i have random leftovers coming out my ears. i can't tell you how many leftovers have been saved from going bad with this simple dinners. no recipe needed - just get creative!

"kitchen sink" enchiladas - because i throw everything in them but the kitchen sink. possible ingredients (as many or as few as you'd like):

• leftover or frozen shredded chicken, ground meat of various varieties
• flour/corn tortillas
• red/green/white/yellow onions
• garlic
• beans - black, pinto, whatever you have laying around
• rice - leftover white/brown (am i the only one that is always making too much), mexican rice (this makes a huge amount so i always have leftovers)
• sauce - homemade red enchilada sauce, leftover canned green enchilada sauce, the last of your salsa, sour cream, cream cheese, cafe rio-style cilantro lime ranch dressing (this is soooo good just thrown into the filling - yum!), plain ranch dressing, the sky is the limit!
• fresh/frozen spinach
• leftover canned tomatoes (do you ever make something that calls for 1/2 a can! argh!) or fresh tomatoes that need to be used
• peppers that need to get used - bell, jalapeno, serrano
• cheese - whatever you've got
• spices - if you're mixture is feeling a little bland toss in some garlic salt, cumin and chili powder
  

combine all ingredients. roll up in tortillas. top with sauce and cheese. bake at 350 for 30 minutes.

goulash - basically meat and beans and tomatoes with pasta

• pasta - any variety
• tomatoes - canned or fresh, or tomato sauce
  
• onions - any kind, and garlic
  
• meat of some sort (ground is best)
• beans - kidney or pinto are my favorite here
• bell peppers
• spinach - fresh or frozen
  
• hot sauce
• cheese
• sour cream
  
• spices - season with garlic, chili powder and salt and pepper

saute veggies/onions/garlic dash of olive oil. add meat and brown. stir in "sauce" (tomato sauce/canned tomatoes/fresh tomatoes) and simmer for 10 minutes. stir in cooked pasta. top with cheese/sour cream/hot sauce to serve.

veggie pasta skillet/bake - use whatever you have!

• pasta of any variety
• jar of cheap pasta sauce
• garlic, black pepper and crushed red pepper
• whatever veggies you need to use up! i.e....
• broccoli
• eggplant
• peppers
• onions
  
• zucchini
• yellow squash
• mushrooms
• carrots
• cheese

saute some garlic and a dash of crushed red pepper in a dash of olive oil. add pasta sauce - heat through and add some black pepper (makes it taste more like homemade pasta sauce!). in a separate skillet, saute veggies in a dash of olive oil til tender. season with salt and pepper. combine sauce, cooked pasta and sauteed veggies in large bowl and serve as is or put in 13x9 inch baking dish, top with cheese and bake at 350 for 30 minutes.

do you have any meals like this? please share!! we all need quick fixes like these in our dinner arsenals. :)

sour cream chicken enchiladas

last night i tried a different white enchilada recipe - just for fun. i got it from another food blog i really like. sometimes it's fun to make a different version of a classic meal, right?

well, we were disappointed. they just weren't as good as my normal recipe. i guess i'm happy to say, then, that mine are lots better than the alternative we tried! :) i posted this deliciousness over 2 years ago. it's so good it's time for a repost. attribution to my bff who basically taught me to cook, with a few modifications by me, of course.

sour cream chicken enchiladas
6-8 servings

3 chicken breasts, cooked and sliced/cubed (i pan fry it in a tiny bit of oil, lime juice and sprinkled with garlic, pepper and cumin)
1 cup fat-free or reduced fat sour cream
1/4 cup green enchilada sauce
1 can green chilis
1 cup grated cheese
8-10 flour tortillas (depends on how packed you like your enchiladas, whole wheat are good with these)

1/2 can 98% fat free cream of chicken soup
1/4-1/2 cup enchilada sauce
milk (for thinning the sauce for the top)
more cheese!!

1. combine cooked chicken, sour cream, 1/4 cup enchilada sauce, green chilis and 1 cup cheese in a large bowl. spoon mixture into tortillas and pack into 13"x9" pan.
2. make sauce for top by combining 1/2 can of cream of chicken soup, 1/4-1/2 cup enchilada sauce (add until it tastes right to you!) and milk if you'd like your sauce thinner.
3. spread sauce over the enchiladas and top with desired amount of cheese.
4. bake in oven at 350 F for 30-35 min.

breakfast for dinner: baked breakfast taquitos

we almost always each exclusively hot cereal for breakfast so sometimes real breakfast foods sound really good - for dinner. like scrambled eggs or cheesy waffles. so a few weeks ago i made these baked breakfast taquitos with lime chipotle dip for dinner. they were to die for! and besides, any meal that bakes something that is supposed to be fried is a winner in my book. :) these would be great for a breakfast or brunch with friends or family. very impressive, yet easy (and the main ingredient is eggs - cheap!!)!

baked breakfast taquitos with lime chipotle dip
recipe by our best bites
with a few very minor, healthy changes by yours truly

cooking spray
12 large eggs
1/2 cup reduced fat sour cream
1/2 teaspoon kosher/sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 cup grated pepperjack cheese
1/4 cup chopped roasted red bell peppers
1/4 cup sliced green onions
1/4 cup chopped cilantro
1-2 teaspoon hot sauce

16 6" flour tortillas
cooking spray or olive oil

dipping sauce:
1 1/2 cup reduced fat sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chili powder
1/2 teaspoon kosher salt

preheat oven to 425 degrees. line a rimmed baking sheet with foil for easy clean-up. spray with cooking spray and set aside.

heat a large non-stick skillet over medium heat. crack eggs into large mixing bowl. whisk in 1/2 cup sour cream, salt, pepper, and garlic powder. when skillet is hot, spray with cooking spray and add egg mixture to pan. using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. remove from heat when slightly undercooked. add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. gently fold to combine.

warm tortillas in microwave to ease rolling process. working with a few tortillas at a time, place a scant 1/4 cup egg mixture into the center of each one and roll up into a cylinder. place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. when all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. bake for 15 minutes or until edges are golden brown and crisp.

while taquitos are baking, coming 1 1/2 cup sour cream, lime juice, chipotle chili powder and kosher salt. stir to combine and store in fridge. remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.

five ingredient fridays: creamy avocado pasta salad

i whipped this up the other night for a church function and it was a hit! just thought i'd share it since pasta salad is such a great warm weather food!

i know it's a few over 5 ingredients, but it's super simple. promise.

creamy avocado pasta salad
8 servings (main course, lots more as a side dish)

1 lb pasta of choice, i used macaroni
1 chicken breast, butterflied and heavily covered on both sides in taco seasoning, then pan-grilled and chopped
1 can black beans, rinsed and drained.
1 green peppers, chopped
2 roma tomatoes, chopped
1/4 of a red onion, minced

kroger brand (from smith's) lite creamy avocado ranch with lime dressing, to taste
chopped fresh cilantro to taste
salt and pepper to taste

next time i'd also add sliced black olives. yum.

1. cook pasta according to directions and cook chicken.
2. combine pasta, chicken, beans, peppers, tomatoes and onion. start with 1/2 cup of salad dressing and stir to combine. continue to add 1/4 cup at a time until you are happy with the taste/consistency. stir in cilantro and salt and pepper to taste. chill in fridge until ready to eat.

enjoy!

sweet and sour pineapple chicken

remember my not-so-fried orange chicken? this is a sweet and sour version of that. i really like asian food, but i really don't like how greasy it is. this version is delicious with almost no oil... it doesn't just taste good, but it will make you feel good too.

sweet and sour pineapple chicken
4+ large servings

2 large boneless, skinless chicken breasts, cut into chunks
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper

stir fry in:
2 teaspoons olive oil
1 tablespoon soy sauce
2 tablespoons pineapple juice (from the can of pineapple)
1/2 teaspoon sugar

sauce:
1/4 cup ketchup
1/4 soy sauce
1/4 cup brown sugar
2 tablespoons cider vinegar
1 teaspoon ginger
rest of the juice from the can of pineapple (minus the above 2 tablespoons)

1 20 oz can chunk pineapple
2 cloves garlic, minced
1 green pepper, sliced thin
2 carrots, julienned
1-2 green onions, thinly sliced
1 medium yellow squashed, thinly sliced

cornstarch

1. combine flour, salt and pepper in a bag. add chicken pieces and mix them around to coat.

2. combine 2 teaspoons olive oil, 1 tablespoon soy sauce, 2 tablespoons pineapple juice (from the can of pineapple) and 1/2 teaspoon sugar in large skillet or wok. heat for a minute.

3. add flour-coated chicken to skillet/wok. stir to coat with sauce. let chicken brown on one side, then stir and let brown again. repeat until chicken is almost done inside. add the pineapple, garlic, green pepper, carrots, onions and squash. stir to coat then cover and let steam for 2-3 minutes.

4. combine all sauce ingredients (ketchup, soy sauce, brown sugar, vinegar, ginger, pineapple juice) and pour over contents of skillet/wok. let sauce get hot and help finish cooking the veggies until they are crisp-tender.

5. add cornstarch a little at a time to thicken sauce.

6. serve with steamed white rice.

flashback to lentils: curried coconut lentil bisque

i love lentils. so does my husband. so does my daughter. remember when i 1st started this blog and wrote about why lentils are amazing? remember when i made taco meat out of lentils? yum. remember when i posted lentil meatloaf? it's still fabulous. it sounds scary - it's not. i promise. (and yes, i have a label for lentils - i realize that is scary.)

i recently fell in love with lentils all over again when i made this fabulous meal last week.

i like ANYTHING made with coconut milk... coconut meets lentil and curry? has to be even better. this is one of those ultra-complete meals - it was dirt cheap, pretty, it felt good on its way down, it is super healthy and balanced and it tasted fabulous. and don't let the peas scare you - the sweetness of the peas is the perfect balance to the curry.

curried coconut lentil bisque
mildly inspired by recipe here
6 servings

a dash of olive oil
1/2 an onion, chopped
1 clove garlic, chopped
2 cups carrots, chopped
2 teaspoons curry powder (another teaspoon if you want it hotter)
1 1/2 cups dry lentils, rinsed
6 cups chicken broth
1 can light coconut milk (always 99c at trader joe's!)
1 pinch cinnamon
1 pinch cumin
1 pinch ginger
salt and pepper to taste

1 cup white rice, cooked in 2 cups water for 2 minutes
1 12 oz bag green peas, cooked according to directions

1. heat oil in large pot. add onions and carrots. cook 5-6 minutes. add garlic and curry. cook 1-2 more minutes or until curry is fragrant.
2. add chicken broth, lentils and coconut milk. bring to a boil. reduce heat and simmer 35-40 minutes or until lentils are soft.
3. add other spices. use immersion blender to blend soup into a bisque (a thick soup). salt and pepper to taste.
4. put rice and peas in a bowl. pour bisque over the top. enjoy!

rainy day vegetable soup

happy national soup month (my only excuse for so many soup posts, i guess)! the skinny bovine's kitchen is a part of a new website/parenting forum called babble. i'm honored to be a part of it such a great group of bloggers (food and otherwise) and it really is a great resource for parents.

the folks at babble reminded me today that it's national soup month which fit perfectly with this soup i made last night for dinner. it's been so rainy all week here and i think i'm in good company with the rest of your westerners who are experiencing similar conditions. make this simple soup with a great loaf of homemade bread (i'll post the one i made soon) and you'll feel warm, toasty and satisfied in no time - for a ridiculously low-cal and low-budget dinner.

babble posted an article on soups for kids. here was my commenter's input on getting kids to like soup:
"a trick i used to get my 2 year old to like soup was to strain out the soupy part. then all that's left is the beans, noodles, mushy veggies, etc - all kid friendly and coated in a delicious broth that sooner or later they'll want to try too. i think soup can be intimidating for kids because it's hard to eat - so make it easy!"

and forgive me for no pictures - they turned out terrible for some reason!

rainy day vegetable soup
6 large servings

a dash of olive oil
1/3 of a medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and chopped
8 cups chicken broth
1 15 oz can petite diced tomatoes
1 15 oz can french style sliced green beans
1 large or 2 small russet potatoes, peeled and diced
1 zucchini, chopped
1 teaspoon dried parsley
1/2 teaspoon dried basil
1 large pinch rosemary
1 large pinch thyme
a dash of black pepper
salt to taste

1. heat olive oil in large pot. add onions, garlic and carrots. cook until onions are soft - about 5 minutes.
2. add remaining ingredients, except zucchini. bring to a boil. reduce heat and cover, simmer 20 minutes or until potatoes are soft. add zucchini 5 minutes before serving.

i'm back -- dairy-free and fabulous

it's been a slightly busy 2 months around our house. want to know what we've been up to? visit our family blog - here. thanksgiving, beach vacation, moving to las vegas, sick, three weeks in orem, utah for christmas, hubby's 1st real job... it's been crazy, but wonderful and we're thrilled to be back and be getting settled.

right before all of the excitement began, i realized that my cranky baby boy was only cranky because he is dairy intolerant. so this nursing mommy is officially off cheese, butter, milk, etc, etc, etc. considering i spend just over 10% of our yearly food budget on cheese (and it's my favorite food) this has been quite a challenge, but let me tell you - WAY worth it to have my little boy so happy! he's like a different kid. a really cute one. look at this face. do you love him? i do.

i'm starting to overcome the challenges of cooking dairy-free and have made some pretty delicious dairy-free dishes lately. stay tuned.

we'll start with this one. it was delicious!

quick and easy black bean soup
modified from allrecipes.com
4 servings

• 1/2 to 3/4 tablespoon olive oil
  
• 1/2 medium onion, chopped
• 1 green bell pepper, chopped
• 1-2 carrots, peeled and thinly sliced
• 3 cloves garlic, minced
• 2 (15 ounce) cans black beans
• 2 1/2 cups chicken broth (the right way - remember?)
  
• 1 chicken breast, cooked and shredded
  
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• ground black pepper to taste

1. heat the oil in a large pot over medium heat. stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. mix in 1 can black beans and chicken broth.
2. in a blender, puree remaining can of beans until smooth. mix into the pot. bring soup to a boil. reduce heat to low. mix in chicken, cumin, salt, and pepper. simmer at least 30 minutes.
   

top with nothing at all (dairy-free style) or with cheese and sour cream!

stay tuned for more dairy-free deliciousness,including some more fun with avocados. my wal-mart has them for 25c a piece a lot right now so i'm basically inhaling them.

recipe of the week: steph's asian beef and broccoli

this dinner was awesome. my friend steph passed along her super easy and delicious recipe and i made some very minor adjustments... and viola! soooooo good and soooo simple. and i love it because it is adjustable to however much you want to make!

steph's asian beef and broccoli

about equal portions:
broccoli florets, steamed to crisp tender
very thinly sliced beef (i used london broil - it's the leanest!)

equal amounts of:
soy sauce
sugar
water

cornstarch

optional:
green onions
red pepper flakes

combine enough soy sauce, sugar and water (equal amounts of each) to just cover the meat in a bowl. marinate at least 1/2 an hour (i marinated mine for a few hours). mix in a few large spoonfuls of cornstarch to thicken the sauce a bit.

heat your wok or large frying pan on low and add the meat in the sauce with a dash of red pepper flakes if you'd like. when the meat looks 70% cooked and the sauce is gelling to the meat, toss in the already steamed (crisp tender, not soggy) broccoli (with a bit of water if you feel like your sauce is getting too thick) and a few chopped green onions (optional) and mix around so the broccoli absorbs the sauce too. cover with the lid and let it simmer until meat is completely done.

serve over white rice.

recipe of the week: cuban black beans and rice with balsamic avocado dressing

my 1/2 brother is 1/2 cuban - and happens to make delicious cuban food. he made a yummy combination like this one for our family about a year ago and i've been craving it ever since. so here's my version - might just be my favorite food right now. too good for words. and it may be one of the prettiest things i've ever put in my mouth - look at those colors!

cuban black beans and yellow rice with balsamic avocado dressing
4-6 servings

black beans:
1/3 medium onion
1 green bell pepper
2 cloves garlic, minced or crushed
dash of crushed red pepper (optional - my husband said it needed a tiny kick)
3 cans black beans, one drained
2 teaspoons cumin
1/4 teaspoon garlic salt
1/2 teaspoon salt
a few dashes of black pepper

run onion, bell pepper and garlic through a small food chopper. heat a splash of olive oil in a medium/large pot. add onion, bell pepper, garlic and crushed red pepper (optional) and let cook over medium heat for about 5 minutes until it has had time to soften. add black beans, cumin, garlic salt, salt and pepper. stir. let simmer on medium low until beans are heated through - 15-30 minutes.

yellow rice (adapted from emeril lagasse's from here - or make your own or buy some!):
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
pinch cinnamon
3 cups water
1 1/2 teaspoons chicken bullion
1 tablespoon butter
1/2 teaspoon salt
1 1/2 cups long grain rice

in a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. add the water, salt, and butter and bring to a boil. add the rice and stir well. cover and reduce heat to a bare simmer. cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.

remove from the heat and let sit, covered, without stirring, for 10 minutes. fluff with a fork.

balsamic avocado dressing:

approximately equal amounts of chopped tomatoes, chopped red onion and sliced avocado. (not the best the next day, but if you're going to eat it all without leftovers i'd use about 4 medium/large tomatoes, 2/3 of a red onion and 2 avocados - cut that in half if you're going for leftovers the next day and make a fresh batch of dressing to go with.) cover in a drizzle of olive oil and drench in balsamic vinegar. stir well and let marinate for a few minutes before serving.

put beans on rice and top with dressing. add additional balsamic vinegar to taste if you'd like.

reposting a favorite

i made this for my parents a few weeks ago and then for our little family again last night with a bunch of fresh veggies from my in-laws' garden. mmm.... it reminded me just how yummy it is and that i never posted a picture last time. hope you enjoy this one as much as we do!

and thanks to my husband for working some magic on the pics - they look pretty good, eh? maybe he has a future as a food photographer! :)

no-cream pasta primavera
4 servings

1 (12 ounce) package penne pasta (sometimes i use the whole 16 oz and just add a bit more sauce)
1 yellow squash, chopped
1 zucchini, chopped
1/2 red bell pepper, julienned (pricey! use green pepper or leave out! - or splurge)
1-2 tomatoes, chopped
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon lemon juice
1 tablespoon Italian seasoning
1 tablespoon butter
1/4 large yellow onion, thinly sliced
2 cloves garlic, chopped
2 teaspoons lemon zest (i like it better with a little less, but use your judgement!)
1-1 1/2 tablespoons dried basil (originally called for 1/3 cup fresh, but dried is cheap!)
1-1 1/2 tablespoons dried parsley (same as above - use fresh if you want to splurge!)
3 tablespoons balsamic vinegar
1/2 cup grated parmesan cheese

directions

1. preheat oven to 450 degrees F (230 degrees C). line a baking sheet with aluminum foil.

2. bring a large pot of lightly salted water to a boil. add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

3. in a bowl, toss squash, zucchini, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

4. heat butter in a large skillet. stir in the onion and garlic, and cook until tender. mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. gently toss and cook until heated through. remove from heat and transfer to a large bowl. toss with roasted vegetables and sprinkle with cheese to serve.

recipe of the week: cornbread taco bake

i suddenly remembered this delicious dinner my friend emily brought us after i had my daughter. i just had to call her and get the recipe. it is such a yummy, kid-friendly dinner and we loved it! hope you do too.

cornbread taco bake
4 servings

filling:
1 1/2 lbs lean ground beef
1 can corn, drained (15 oz)
1 8 oz can tomato sauce
1/2 cup water
1/2 heaping cup chopped green bell pepper
1/4 of an onion, chopped
1 envelope taco seasoning

brown beef with onions, peppers and taco seasoning. add everything else and simmer until thickened. put in a greased 9X9 baking dish.

topping:
1 8.5 oz package of cornbread mix (i used 52 cent jiffy)
french fried onions
cheddar cheese

make cornbread mix according to package directions. add a few teaspoons of french fried onions to the batter. spoon over the top of the filling. bake in oven according to cornbread package directions, removing a few minutes before it is finished to add a few more french fried onions and shredded cheddar cheese to taste. return to oven and cook until cornbread is cooked through.

recipes of the week: kristi's famous burritos

my friend kristi came up with this delicious recipe that her husband loves and we decided we just had to try it! it was yummy and a great vegetarian option!! mmm....

kristi's famous burritos
8 servings

1 package instant spanish rice, cooked (any kind will work - you should be able to get it for about $0.60. homemade spanish rice would be delicious too - you choose!)
1 green bell pepper, chopped
1/2 an onion, chopped
1 jalapeno (my addition), chopped
dash of olive oil
1 can black beans, rinse and drained
cumin, garlic salt and pepper, to taste
8 flour tortillas
green enchilada sauce
shredded cheese

1. cook spanish rice according to directions. while spanish rice is cooking, add a dash of olive oil to large skillet and heat oil. add green pepper, onion and jalapeno to skillet and cook until tender, abuot 5 minutes.
2. add black beans to skillet and season the mixture to taste with cumin, garlic salt and pepper. add spanish rice when done. mix well.
3. fill flour tortillas with a generous helping of filling and place in a 13x9" glass baking dish. spoon enchilada sauce over the top then top with desired amount of cheese. bake at 350 for 30 minutes.

top with any topping that sounds good to you. we ate ours with a little bit of sour cream and hot sauce for a little extra kick. enjoy!

the rating system

fairly early in our marriage, we instituted a rating system for my cooking at my request. now, this may sound masochistic to some of you who aren't confident in your cooking yet, but i wasn't confident in my cooking at that point either. consider the following benefits of instituting your own rating system:

• it can help your cooking confidence - it will help you realize your strengths and your weaknesses in cooking so you can magnify the 1st and work on the latter.
  
• you'll never make anything (twice) your husband doesn't like - i would hate to love something and find out after years of making it once a month that my husband only thought it was a 5 out of 10. bummer.
  
• it gives you a goal - it's no fun to just cook day after day and never have any feedback or anywhere to improve or anywhere to go. i had a week of all 9's once. it was amazing!! what a cooking rush. i felt totally motivated to keep creating.
  

in addition to the benefits above, here are a few tips for creating a rating system:

• have tough skin - just because your husband didn't love something you cooked doesn't mean he doesn't love you. he just didn't like that dish. it's okay - just make something different tomorrow!
  
• make your system consistent - my husbands 1 to 10 system is based not just on taste, but on how often he'd like to eat it. sushi is a 10 for him and he'd eat it every day (and no, i've never gotten a ten - he's totally obsessed with sushi), but i've gotten lots of 9's that i think hold their own against sushi. :)
• ask for the rating, and then for feedback - it helps you learn to take constructive criticism. i love to ask my husband what i could do to make an 8 into a 9.

i've been really craving asian food for some reason (making my hubby thrilled to say the least), but i've never really cooked anything authentically asian until this. it was so worth the extra ingredients i bought (and will definitely keep using - i'm hooked!). this one got a 9!!

chicken lo mein
mostly based on recipes here and here
4-6 servings

marinate 1 boneless, skinless chicken breast sliced into small pieces in the following for at least 1 hour:
3/4 tablespoon rice vinegar
1/8 cup soy sauce
1 1/2 teaspoons white sugar
1 tablespoon chicken broth

sauce:
1/4 cup soy sauce
1 teaspoon sugar
1 1/2 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon pepper
1 teaspoon ground ginger
1 1/4 cup chicken broth
1/2 cup water
1 1/2 tablespoons cornstarch

3/4 lb linguini pasta, cooked
2 tablespoons fresh minced garlic
crushed red pepper (optional)
1 tablespoon olive oil
1 1/2 cups broccoli florets
1 red/orange bell pepper, chopped
4 green onions, sliced into 1/2 inch pieces
(change up the veggies according to what you have - you can use anything that sounds good. mushrooms and snow peas are two others i'd suggest)
1 1/2 tablespoons oyster sauce
cornstarch
1 teaspoon sesame oil


1. after marinating chicken as instructed above, combine all sauce ingredients in a medium bowl. in a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. set aside.
2. heat 1 tablespoon olive oil with a dash of crushed red pepper (optional - may leave out or adjust depending on how spicy you want it) in a wok or large saucepan over high heat until it starts to smoke. add the marinated chicken and leftover marinade from chicken and stir-fry for 4 to 5 minutes, or until browned. add your garlic and veggies (the ones above or your choice) to wok. mix well and then stir fry veggies for a few minutes.
3. add the reserved sauce mixture and oyster sauce. simmer until the sauce begins to thicken and veggies are steamed to your liking (i like them crisp tender, about 3+ minutes). when veggies are done, you may add a few teaspoonfuls of cornstarch to thicken sauce.
4. add the cooked pasta and 1 teaspoon of sesame seed oil over the top of the pasta. toss gently, coating everything well with the sauce.

recipe of the week: white chicken chili

just whipped this one up tonight! it tasted great with a jack and corn tortilla quesadilla on the side. husband loved it and even emery ate it! i posted a thicker, all bean great northern white chili in the past, but you know, i think i like this thinner version even better.

and can i just say it's great to be wanting soup again. i really didn't want soup with the 1st trimester nausea for some reason and its great to be back. i love soup.

white chicken chili
6 servings

1 chicken breast, cup into small pieces
salt and pepper to taste
1 very small onion, chopped
2 cloves garlic, minced
a splash of olive oil
8 cups chicken broth
6 teaspoons cumin (+ or - depending on what tastes good to you!)
1 teaspoon oregano
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (+ more if you want it a little spicier)
3 tablespoons white vinegar
1 can pinto beans, rinsed and drained
1 can corn, rinsed and drained
1 4 oz can green chilis
a few handfuls baby spinach
monterrey jack cheese and fat free sour cream for topping

1. combine chicken, onion, garlic, olive oil, salt and pepper in a large pot. saute until chicken is done and onions are soft.
2. add broth, cumin, oregano, garlic powder, cayenne pepper, vinegar, beans, corn and green chilis. simmer 30 minutes. add spinach and simmer until spinach is soft.
3. top with monterrey jack cheese and a dollop of fat free sour cream. mmm.....

recipe of the week: pasta e fagioli

i totally love this soup. i never loved olive garden's version so i thought i didn't like it at all. i was oh so wrong. yummm..... and i do it meatless too, so it's crazy cheap!! :)

pasta e fagioli
modified from here
8+ servings

1/2 an onion, chopped

2 carrots, chopped
1 zucchini, cut into small pieces
2 large cloves garlic, minced
a dash of olive oil
6 cups chicken broth (or veggie broth if you're vegetarian)
1 28 oz can crushed tomatoes
1 can kidney beans, rinsed and drained
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
2 tablespoons balsamic vinegar
2 teaspoons white sugar
salt and pepper to taste
1 16 oz package ditalini or small shell pasta
parmesan cheese for topping

1. in a large pot, saute onions, carrots and garlic in a splash of olive oil.
2. add broth, tomatoes, beans, parsley, basil, cayenne pepper, vinegar, sugar and salt and pepper. simmer for 1 hour.
3. cook pasta in a separate pot according to package directions. serve soup and add desired amount of pasta to each bowl. top with parmesan cheese.

serve with a crusty bread and yummy green salad! mmm.....

your price points

i recently got into couponing. it is great and i save lots of money and get lots of fun free stuff!

the reason i bring it up is because the couponing guru in my area has a term i love - the price point. the price point is the most you are willing to pay for any given food item. it is important to set price points on things you buy because if you have no limits, suddenly your budget means nothing. here are a few of my price points - so this is the absolute most i will pay for these items:

boneless, skinless chicken breast - $1.67
green bell peppers - $0.33 each
100% whole wheat bread - $1.88
butter - $1.67/lb
whole milk - $1.67 (gallon)
avocado - $0.33/each
yogurt - $0.33/8 oz or $0.25/6 oz

those are just a few. i have a price point for nearly everthing i buy on a regular basis. even for things i really love and really can't afford. for example, one of my favorite foods is chicken pesto pizza, but i never make it unless my mother-in-law kindly donates a few tablespoons of her pesto or my mom is buying the ingredients when i'm in town over christmas. no longer is that the case - i found classico brand pesto at wal-mart for $2.08. i have made pizza once and the recipe below and still have plently left. i can work with $2.08 if i still use it sparingly.

so push yourself and see how cheap you can go. find price points for your regulars... and some of your favorites too. and enjoy the new pesto recipe below.

parmesan pesto stuffed chicken
4 servings

2 large boneless, skinless chicken breasts
1 1/2 tablespoons pesto sauce
1/2 cup grated parmesan cheese (i buy a ginormous bag from costco and it lasts me 6 months!)
1 egg
1 cup bread crumbs (i ran a piece of bread through the blender and used fresh)
spices of your choice (i used garlic salt, coriander, black pepper, etc.)

1. combine pesto and parmesan. slice the chicken almost through, creating a pocket in the middle. stuff 1/2 of the mixture into each chicken breast.
2. beat egg in shallow bowl. mix bread crumbs with spices in shallow bowl. pull stuffed chicken through the egg and then through the bread crumb mixture, coating chicken completely.
3. bake at 350 in greased baking pan until juices in chicken run clear. half a chicken breast is 1 serving.

recipe of the week: black bean tortilla casserole

mmm... this is always a yummy meatless option in our house! adapted from the better homes and gardens red checker cookbook, your baby should like this one too. mine loved it. she even licked her plate (see below)!

black bean tortilla casserole

8 servings

1/2 a large onion, chopped

1 1/2 cups green pepper, chopped (remember the cheap way to do these? read here.)

1 15 oz can crushed tomatoes

3/4 cup green enchilada sauce

2 teaspoons ground cumin

2 cloves garlic, minced

2 15 oz cans black beans, rinsed and drained

tortillas of your choice - i used whole wheat (you may need to cut flour ones in half)

grated cheese

toppings of your choice (lettuce, tomatoes, sour cream, etc.)

1. in a large skillet, combine onions, peppers, tomatoes, enchilada sauce, cumin and garlic. bring to a boil, reduce heat. simmer, uncovered for 10 minutes. stir in beans.

2. in a 13x9 inch baking dish, layer bean mixture, cheese and and a layer of tortillas (in that order) until bean mixture all gone. end with bean mixture and cheese.

3. bake at 350 for 30 minutes or until heated through.