Skillet Gnocchi

Wowza.  This recipe is amazing.  Some of you may already know this, but I am a huge gnocchi fan.  Maggiano's, a chain Italian restaurant here in town, makes some pretty tasty gnocchi.  However, I think this skillet gnocchi is my all-time favorite.

Not only is this dish bursting with flavor, but it's really easy to make and doesn't take more than 30 minutes!  What more could you want?  Makes four servings, but I'd be surprised if you managed to save any leftovers.

Ingredients:

• 1 Tbsp. and 1 Tsp. Olive Oil
• (1) 16 oz. Package Dry Gnocchi (Found in Pasta Aisle)
• 1 Medium Yellow Onion, Thinly Sliced
• 4 Cloves Garlic, Minced
• 1/2 Cup Water
• 6 oz. Spinach or Chard
• (1) 15 oz. Can Fire Roasted Tomatoes
• (1) 15 oz. Can White Beans
• Italian Seasoning and Black Pepper to Taste
• 1/4 Cup Crumbled Goat Cheese
• 1/4 Cup Shredded Parmesan Cheese

Directions:

• Heat 1 tbsp. oil in large skillet over medium heat.
• Add gnocchi and cook for 5 - 7 minutes or until gnocchi is puffed up and slightly brown.
• Put gnocchi into bowl and set aside.
• Add remaining 1 tsp. oil to pan along with onion.
• Cook for two minutes or until onion starts to brown.
• Add water and garlic, cover skillet, and cook for 4 - 6 minutes or until onion is soft.
• Add spinach or chard to skillet and cook, stirring, for 1 - 2 minutes or until spinach has wilted.
• Stir in tomatoes, beans, pepper, and Italian seasoning and stir to combine.
• Allow mixture to heat, stirring occasionally, until it starts simmering.
• Fold in gnocchi and level mixture in skillet.
• Sprinkle cheeses over the top of the mixture and cover.
• Cook for 3 - 5 minutes or until sauce is bubbling and cheese has melted.

Southern-Style Sweet Potato Pie

Yesterday I became a real Texas - I made my first sweet potato pie.  Sweet potato pie tastes very similar to pumpkin pie, but the flavor and texture are slightly different.  The pie was DELICIOUS and is something I plan on making again in the future.  The recipe below is a combination of a few recipes I found online.  If you've never tried it before, I encourage you to make one!  It does take some time, but the process is relatively easy.  Share pictures if you attempt your own!  Makes 8 - 12 servings depending on how large you like your pie slices.  I didn't bother with nutrition facts on this one.  Enjoy!

Ingredients:

• (1) 1 Lb. Sweet Potato
• (1) 9" Unbaked Pie Crust (You Can Make Your Own if You're Ambitious)
• 2 Tbsp. Unsalted Butter, Softened
• 2 Medium Eggs, Slightly Beaten
• 1 Cup White Sugar
• 1 Tbsp. Unbleached White Flour
• 1/2 Tsp. Salt
• 1/2 Cup 1% Fat Buttermilk
• 1/4 Tsp. Baking Soda
• 1 Tsp. Vanilla Extract
• 1/2 Tsp. Each: Cinnamon, Ginger, and Nutmeg
• Tinfoil or a Pie Crust Shield (Like This One)

Directions:

• Fill large stock pot with water and boil whole sweet potato, skin and all for 45 - 50 minutes or until soft.
• Run cold water over the potato until cool, then remove the skin (it should rub off easily).
• Preheat oven to 350°.
• Mash sweet potato well.
• Put sweet potato mash into stand mixer and add eggs and butter; turn mixer to medium-high level.
• In separate bowl, sift together sugar, salt, flour, and spices.
• Add sugar mix to stand mixer and continue to mix on medium-high.
• Add buttermilk, baking soda, and vanilla to stand mixer.
• Allow filling to mix on medium-high until very smooth; will be somewhat runny.
• Pour filling into pie crust
• Cover rim of crust with a homemade tinfoil circle or a pie crust shield; make sure it's not touching the filling.
• Bake for 45 minutes and then turn off oven; leave pie in oven.
• Allow pie to cool slowly in oven.  This will keep the pie from cracking in the center.  Pie can come out after 25 - 30 minutes.
• Serve pie with whipped cream or ice cream with a little pumpkin pie spice sprinkled over it.

Goat Cheese and Artichoke Strata

Hot damn.  This week's cooking is off to a fantastic start.  If you like goat cheese and artichokes as much as I do, you will love this dish.  You could make this strata for a fancy brunch or a quiet dinner at home; it will be just as tasty at either event.  This is one of my new favorites and I will absolutely be making it again and again and again and...you get the idea.  Recipe from Cooking Light magazine (a good buy if you're looking for a food mag).  Makes six servings.

Ingredients:

• 1 Tsp. Light Olive Oil
• 1/2 Cup Chopped Green Onion
• 10 Oz. Canned Artichoke Hearts, Halved
• 2 Cloves Garlic, Minced
• 1/2 Tsp. Herbs de Provenance
• 4 Medium Eggs
• 1 3/4 Cup Non-Fat Milk
• 1/2 Cup Low-Fat, Shredded Parmesan
• 1 Tsp. Pepper
• 1/2 Tsp. Salt
• 1/2 Loaf of French Bread, Cut into 1" Cubes (About 5 Cups)
• 3 Oz. Goat Cheese
• Cooking Spray

Directions:

• Preheat oven to 375°.
• Heat large skillet over medium heat.
• Add olive oil and swirl to coat pan.
• Add green onion and cook for two minutes.
• Add garlic and artichoke hearts and cook for eight minutes or until artichokes start to brown.
• Stir in herbs de provenance and set aside; allow to cool for 10 minutes.
• Meanwhile, in large bowl whisk together milk, eggs, salt, and pepper.
• Fold in Parmesan and bread.
• Fold in cooled artichoke mixture and allow to sit for 20 minutes.
• Grease 9" baking dish.
• Spread 1/2 of mixture to bottom of dish.
• Crumble 1/2 of goat cheese over layer.
• Spoon remaining mixture over cheese.
• Top with remaining 1/2 of the goat cheese.
• Bake for 50 minutes or until browned and bubbly.

BBQ Pulled "Pork" Sandwiches

When you don't eat beef or pork, you miss out on a Texas staple: BBQ.  Thankfully there are recipes like this one that allow people like me to enjoy delicious, southern-style BBQ without hurting any cows or pigs.  These sandwiches are similar to the Carolina-Style BBQ Sandwiches I made a while back, but the sauce is sweeter and less tangy.  I served mine with Baked Lays and topped with the same coleslaw I made for the other BBQ sandwiches.  Makes six servings.

Ingredients:

• 2 Tbsp. Light Olive Oil
• 1 Medium Onion, Chopped
• 12 Garlic Cloves, Minced
• 1 Can Tomato Sauce (15 oz.)
• 1 Tbsp. Horseradish
• 2 Tsp. Molasses
• 2 Tsp. Cider Vinegar
• 2 Tsp. Light Brown Sugar
• 1 Tsp. Lemon Zest
• 1/2 Cup Water
• 16 Oz. Seitan, Sliced Thin or Shredded
• 6 Whole Wheat Hamburger Buns

Directions:

• Heat oil in skillet over medium heat.
• Add onion and cook for seven minutes or until tender.
• Add garlic and cook for one minute or until fragrant.
• Add tomato sauce and stir to combine; cook for three minutes.
• Add horseradish, molasses, vinegar, brown sugar, lemon zest, and water; stir to combine.
• Simmer over low heat for 30 minutes, stirring occasionally; sauce will thicken.
• Fold in seitan and cook for two minutes to heat thoroughly.
• Serve on bun; top with coleslaw and hot sauce if desired.

Authentic Spicy Pad Thai

Wowza.  This is the most authentic pad thai recipe I've ever made.  It was spicy, slightly sweet, and oh so delicious.  Most of that has to do with the recipe itself, but I'm sure a little bit has to do with the fancy pants wok I was gifted by Ms. Cavazos (thanks again!).  I am going to be making this again next week because 1. it was amazing and 2. I want to try and cook it perfectly next time.  Makes four servings.  Veganize by omitting egg whites.

Ingredients:

• 1/2 Lb. Dried Stick Rice Noodles
• 1/4 Cup Lime Juice
• 2 Tbsp. Low-Sodium Soy Sauce
• 2 Tbsp. Brown Sugar
• 1 - 2 Tbsp. Sriracha
• 2 Tbsp. Peanut Oil
• 3 Cloves Garlic, Minced
• 1 Tbsp. Fresh Ginger, Grated
• 1 Medium Carrot Cut into Thin Strips
• 8 - 10 Scallions Halved and Sliced into 2" Strips
• 2 Egg Whites, Heavily Whisked
• 1 Cup Mung Bean Sprouts
• 2 Tbsp. Chopped Peanuts

Directions:

• Cook noodles according to directions on package and set aside.
• In small bowl, whisk together lime juice, brown sugar, soy sauce, and Sriracha and set aside.
• Heat oil in wok over high heat.
• Add garlic and ginger and cook for 30 seconds.
• Add carrots and scallions and cook for one minute.
• Push mixture to side of wok and add egg whites; scramble.
• Pour lime sauce into wok and toss gently to combine.
• Add noodles to pan and toss to coat.
• Cook for 2 - 3 minutes or until noodles start to curl.
• Add in bean sprouts and toss to combine.
• Cook for one additional minute and remove from heat.
• Serve with 1/2 tbsp. of peanuts on top.
• Optional garnish: lime wedge or chopped cilantro.

Southwestern Vegetable Bake

Today was a long day.  I was gone from 7AM to 5PM and drove over 400 miles.  I came home and did an hour long boot camp DVD.  I was TIRED by the time I needed to make dinner, so I went with something easy.  This recipe is almost TOO easy.  I felt like I was cheating and not really cooking.  However, the results were AMAZING and I will definitely be making this again.  Along with being delicious, this dish is low-calorie, low-fat, low in cholesterol, and high in protein and fiber.  Makes six servings as a main dish and 12 as a side.  Can be vegan-ized by using soy cheese and soy sour cream.

Ingredients:

• 1 Can White Hominy, Drained
• 1 Can Black Beans, Rinsed and Drained
• 1 Can Chili Tomatoes, Undrained
• 2 Cans Sweet Corn with Peppers (Smaller Cans)
• 1 Tsp. Cajun Seasoning
• 1/2 Tsp. Black Pepper
• 1/2 Cup Low-Fat Mexican Cheese
• 6 Tbsp. Non-Fat Sour Cream (For Garnish)

Directions:

• Preheat oven to 350°
• In large bowl, mix together hominy, beans, tomatoes, corn, seasoning, and pepper until well combined.
• Pour into large casserole dish.
• Bake, covered, for 25 minutes or until bubbling.
• Cover top of bake with cheese and return to oven for five more minutes.
• Remove from oven and allow to cool for 5 - 10 minutes.
• Serve in a bowl and top with a pinch of shredded cheese and a tablespoon of sour cream.

Whole Wheat Pumpkin Muffins

These taste twice as amazing as they smell, and that's saying a lot!  They are a little higher in calories than my usual muffins, but have 3 gm of fiber and nearly 4 gm of protein.  These are so tasty, you could heat one up and serve it with a scoop of non-fat frozen yogurt for dessert!  Recipe makes 12 muffins.

Ingredients:

• 1/2 Cup Seedless Raisins
• 1 1/2 Cups Whole Wheat Flour
• 1/2 Cup Light Brown Sugar, Packed
• 3/4 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1 Tsp. Pumpkin Pie Spice
• 2 Medium Eggs
• 3/4 Cup Canned Pumpkin Puree
• 1/2 Cup Canola Oil
• 1/2 Cup Honey
• 1/2 Cup Chopped Pecans (or Walnuts)

Directions:

• Preheat oven to 350°
• Line a 12-Muffin Pan with Papers
• Place the raisins in a cup and cover with hot water; let sit for a few minutes until plump.
• In a large bowl, stir together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
• Make a well in the center and add eggs, oil, honey, and pumpkin.
• Mix until the dry ingredients are absorbed.
• Drain excess water from raisins and fold into batter along with nuts.
• Fill paper cups 3/4 full with batter
• Bake for 18 - 20 minutes or until the tops spring back when lightly touched.
• Let muffins cool on wire rack for 10 minutes before eating.

Vegetarian Tamale Pie

I apologize there isn't a photo of this dish plated, but we ate it all before I could take a proper picture!  We had a dinner guest last night, and as soon as this was cool enough to eat we all dug in and before I knew it the whole thing was gone.  I will absolutely be making this again - it was amazing!  We topped ours with non-fat sour cream and shredded Mexican cheese.  Makes eight servings.

Ingredients:

• 1 Package MorningStar Farms Crumbles
• 1/2 Cup Chopped Onion
• 1 Tsp. Minced Garlic
• 1 Cup Black Bean & Corn Salsa (Or Any Salsa)
• 14.5 Oz. Can Pinto Beans, Drained & Washed
• 1 1/4 Cups Water
• 2 Tbsp. Low-Sodium Taco Seasoning
• 1 Cup Flour
• 2/3 Cup Yellow Corn Meal
• 2 Tbsp. Baking Powder
• 1 Tbsp. Sugar
• 1/2 Tsp. Salt
• 2/3 Cup Non-Fat Milk
• 1 Large Egg
• 1 1/2 Tbsp. Butter, Melted

Directions:

• Preheat oven to 400°
• In large skillet, cook crumbles, onion, and garlic until tender.
• Add salsa, beans, and water and bring to a boil.
• Reduce heat and simmer for five minutes, or until mixture begins to thicken.
• In separate bowl, combine flour, corn meal, sugar, salt, and baking powder.
• Mix in egg, milk, and butter.
• Once mixture has thickened, pour into greased 13 x 9 baking dish.
• Cover mixture with batter.
• Bake for 24 minutes or until toothpick comes out clean.
• Allow to cool for 10 - 15 minutes before serving.

Chili sin Carne al Mole

This delightfully spicy and sinfully rich chili is perfect on a chilly winter night.  It is really easy to make, but it does take some time as you have to let it simmer for 30 minutes.  I baked some old-fashioned cornbread to go with it, but I'm sure any kind of bread will do.  This chili tastes even more amazing the next day if you can manage not to eat it all!  Makes 6 - 8* servings.

Ingredients:

• 1/3 Cup Light Olive Oil
• 1 Jalapeno, Chopped
• 1 Medium Red Bell Pepper, Chopped
• 1 Large Yellow Onion, Chopped
• 3 Cloves Garlic, Minced
• 1 Bag MorningStar Farms Crumbles (for Vegan Recipe, Add 1" Cubes of Seitan)
• 2 Tbsp. Chili Powder
• 1 Tsp. Cinnamon
• 1/2 Tsp. Cumin
• 28 Oz. Can Whole, Peeled Tomatoes
• 3 Tbsp. Cocoa Powder
• 3 Tbsp. Molasses
• 2 14 Oz. Cans Pinto Beans, Washed
• 2 1/2 Cups Vegetable Broth

Directions:

• Heat large pot over medium-high heat.
• Add oil and heat.
• Add onion and peppers and cook for two minutes.
• Add crumbles and garlic and cook for eight minutes until onions are tender.
• Add chili powder, cinnamon, and cumin and stir for one minute.
• Add tomatoes, cocoa powder, and molasses and stir.
• Use the back of a wooden spoon to crush the tomatoes.
• Add beans and vegetable broth, stir to combine.
• Cover and bring to a gentle boil.
• Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
• Remove from heat and let cool for 20 minutes before serving.

*Nutrition facts are for six servings.

Healthy Baked Fish & Chips

While this recipe is a more high-calorie dinner that what I've been posting, with only 3.2 grams of saturated fat per serving, it is a very healthy alternative to the pub version.  On top of that, it tastes *so* much like the real thing that Mr. Kitchin didn't believe me when I told him it was all baked!  He said, "It's simply too delicious."  Makes four servings.  Recipe from FoodNetwork.com.

Ingredients for the Chips:

• Three Medium Russet Potatoes
• 1/4 Cup Light Olive Oil
• Cayenne Pepper to Taste
• Kosher Salt

Ingredients for the Fish:

• Canola Oil Cooking Spray
• 2 3/4 Cups Krispy Rice Cereal
• Kosher Salt and Ground Black Pepper to Taste
• 3 Large Egg Whites
• 1 1/2 Lbs. Skinless, Boneless Cod (or Other Firm White Fish) Cut into 2" x 4" Pieces

Directions:

• Position baking racks in the upper and lower thirds of the oven.
• Preheat oven to 450°
• Place a baking sheet on one of the racks to reheat.
• Prepare the chips: Cut the potatoes into 1/4" thick strips.
• Toss in mixing bowl with 1/4 cup olive oil and cayenne pepper.
• Lay flat on preheated baking sheet, covering with oil that remains in mixing bowl.
• Bake for 25 - 30 minutes on the top rack, turning once halfway through.
• Prepare the fish: Set a wire rack on a baking sheet and coat with cooking spray.
• Lightly crush the cereal in a bowl with your fingers.
• Add salt and pepper to the cereal and mix to distribute.
• In a separate bowl, whisk egg whites and pinch of salt until frothy.
• Dip fish strips in egg whites, then roll in cereal until well coated.
• Place strips on rack and spray with cooking spray (see picture below).
• Bake on lower rack for 12 minutes.
• When fish and chips have finished baking, season with salt and pepper and serve with malt vinegar, tartar sauce, or ketchup.

Portobello Lasagna Rollups

So, these take a while to prepare and bake, but it is totally worth the wait.  AND, this recipe makes quite a few rolls, and the serving size is two rolls, so if you have a small household like me you will have leftovers (and everyone knows lasagna always tastes better the next day).  Recipe from FoodNetwork.com.

Ingredients:

• 12 Whole Wheat Lasagna Noodles
• 2 Tsp. Olive Oil
• 12 Ounces Chopped Portobello Mushrooms
• 1/2 Tsp. Salt
• 4 Cups Marinara Sauce
• 15 Ounces Fat Free Ricotta Cheese
• 10 Ounces Frozen Spinach, Thawed and Drained
• 1 Large Egg, Slightly Beaten
• Freshly Ground Black Pepper
• Pinch Ground Nutmeg
• 1/4 Cup Grated Parmesan
• 2/3 Cup Part-Skim Shredded Mozzarella Cheese

Directions:

• Preheat oven to 375°
• Cook the noodles al dente per the instructions on the box; lay out on aluminum foil when cooked to prevent them from sticking together.
• Heat the oil in a large pan over medium-high heat.
• Add the mushrooms and cook until brown and all the liquid has evaporated from the pan (approximately five minutes).
• Add 1 1/2 cups marinara sauce and 1/4 tsp. salt and stir; simmer for two minutes.
• Remove sauce from stove and set aside.
• In separate bowl, combine ricotta, spinach, and egg.
• Spread 1 cup marinara sauce in the bottom of a 9 x 12 glass baking dish.
• Spread ricotta mixture on noodle, then layer 1 tbsp. sauce mixture on top, leaving some uncovered noodle at the end.
• Roll toward the clean end of the noodle and place in baking dish; repeat for remaining noodles.
• Once the pan is filled with rolls, cover with the remaining 1 1/2 cups marinara sauce and Parmesan and mozzarella cheeses (I used less cheese to save on calories*).
• Cover loosely with aluminum foil and bake for 45 minutes.
• Remove foil and bake an additional 15 minutes
• Remove from oven and allow to cool for five minutes; serve!

*Nutrition facts include the full amount of cheese.

Grandma Carol's Favorite Coffee Cake

Mr. Kitchin LOVES to go to Starbucks and get a slice of coffee cake and a latte.  This coffee cake recipe is easy to make and just as delicious as the retail version.  Makes eight servings, so I'll slice it up and put it in an airtight container so he can take a slice to work all week!

Ingredients:

• 1 1/2 Cups Flour
• 3/4 Cup Sugar
• 3/4 Tsp. Salt
• 2 1/2 Tsp. Baking Powder
• 1/4 Cup Vegetable Oil
• 3/4 Cup Milk
• 1 Large Egg

Topping:

• 1/3 Cup Light Brown Sugar
• 1/2 Tsp. Cinnamon
• 1/4 Cup Flour
• 3 Tbsp. Firm Butter

Directions:

1. Preheat oven to 375°
2. In large bowl, mix together all the coffee cake ingredients until well combined.
3. Pour batter into greased, round cake pan.
4. In separate bowl, mix together topping ingredients until well combined - should be crumbly.
5. Sprinkle topping over batter and put in oven on center rack.
6. Bake for 25 - 30 minutes - toothpick should come out clean.
7. Remove from oven and place on cooling rack for 10 minutes.
8. Slice and serve!