Fresh Food

When summer time comes I get in the mood for food with fresh ingredients. The other night we had home made strawberry lemonade and Italian Bruchetta. They were both so good!

Strawberry lemonade - the lemonade recipe is from pampered chef, but I added some fresh strawberry juice (you would have to have a juicer)

1/2 cup fresh lemon juice
6 cups water
3/4 cups sugar

Just mix and enjoy!

Italian Bruchetta - this recipe comes from Laurie Story, a caterer, who I knew when Joe and I lived in the Kaysville.


3 large tomatoes chopped
1 small finely chopped onion
4 cloves minced garlic
2 tsp chopped oregano
2 tsp chopped basil
2 tsp balsamic vinegar
Salt and Pepper to taste

1 or 2 baguettes (depending on how much topping you like, I buy the take and bake ones from Smith's)

Mix all veggies and spices and adjust seasonings taste. Slice bread on a diagonal and lay on cookie sheet. Spray very lightly with vegetable or olive oil cooking spray (I didn't have cooking spray so I just brushed on olive oil) and toast under the broiler to lightly golden. Turn and toast the other side. Serve topped with the tomato mixture Use up immediately as the juices will start to separate.

Now I also added some soft mozzarella cubed up. It was SO good. I highly recommend adding it, you can buy it at Costco.


Fresh Salsa - This is another recipe I've been loving lately. I got this recipe from my Mom (I'm not sure where she got it) Sorry, I don't have a picture but I'm sure I'll make it again soon and will add it later.

8 Roma tomatoes diced
1 medium white onion chopped
1 jalapeño pepper seeds removed, diced
1/2 cup finely chopped cilantro
2 cloves garlic minced
juice of 1 lime
2 tsp sugar
1tsp cumin
1 TBSP vinegar (I use balsamic)
1 1/2 tsp salt

Mix all ingredients together and enjoy!

This makes a lot, but if you are going to eat right away try adding some other things too. I've added corn, black beans and diced avocado.

What's For Dinner?

I meant for this to be a weekly Column but I've been slacking. So to make up for that, I'm including two recipes in this post.

Spinach Lasagna Rolls

This is a recipe that my Mom got from a low fat pasta cook book. We changed it to be easier and meat free.

Ingredients:
8 lasagna noodles
2 tsp olive oil
1 medium onion finely chopped
3 cloves garlic minced
10 oz package frozen chopped spinach, thawed and squeezed dry
3/4 cup part-skim ricotta cheese
1/4 cup Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 egg white lightly beaten
1 jar spaghetti sauce
1 cup mozzarella cheese

Directions:
1. Heat a large pot of water to boiling, and cook the noodles until just tender. Drain. Transfer to a bowl of cold water to prevent sticking. Meanwhile, preheat the over to 400 degrees. Spray an 11 x 7-inch baking dish with nonstick cooking spray.
2. In a large nonstick skillet, heat the oil until hot but not smoking over low heat. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 7 min. Stir in the spinach and cook until the spinach is heated through, about 4 min. Transfer to a large bowl and cool slightly. Stir in the ricotta, Parmesan, salt, pepper, and egg white until well combined.
3. Lay the noodles flat and spread 3 tablespoons of the spinach mixture on top of each and tightly roll up each noodle. Place the rolls, seam-sides down, in the prepared baking dish.
4. Spoon the spaghetti sauce over and around the lasagna rolls, cover with foil and bake for 15 minutes. Uncover and spread the mozzarella cheese on top. Bake for 5 to 10 minutes longer, or until the sauce is bubbly and the cheese is melted.

Bean and Corn Chimichangas

This is adapted from a recipe I found on all recipes called Beef and Bean Chimichangas. I adapted it to again be easier and not have meat. It has quickly become a family favorite.

Ingredients:
1 small onion chopped
1 can corn
1 8 oz can tomato sauce
1 packet taco seasoning
1 can refried beans
8 flour tortillas
2 cups grated cheddar cheese
2 TBS butter melted

Directions:
1. Preheat the oven to 350 degrees and brush the baking sheet with the melted butter.
2. This step is optional, but I highly recommend buying the uncooked flour tortillas (you can find them at Smith's or Costco) they are so much fresher! (thanks Deann for the tip) So if you decide to do this you would need to cook the tortillas on the skillet first.

3. Saute onion over medium heat. Add corn. Cook for about 5 min. Stir in tomato sauce, add taco seasoning and stir until well blended. Cook until heated through and set aside.
4. Open the can of beans and spread a thin layer of beans onto each of the tortillas. Spoon the corn mixture down the center and then top with as much grated cheese as you like. Roll up the tortillas and place them seam-side down onto the prepared baking sheet. Brush the tortillas with melted butter.
5. Bake for 30 to 35 mins in the preheated oven, or until crispy.

I like to serve this with a side of Mexican rice. We prefer the Lipton brand pictured below.

I also cut up an avocado and tomato for a garnish, along with a dollop of sour cream.

What's For Dinner?

Green Bean and Mushroom Medley

As a vegetarian, I often get asked, What do you cook for dinner? So I've decided to start posting some of the favorite recipes we had for dinner during the week.

Last night I tried a new vegetable side dish. I liked it, but I love vegetables. However, Joe really liked it too, which says a lot since he isn't a huge vegetable lover. Kennedy didn't like it as much because it was a medley, and she likes her vegetables separately. If you would like the recipe you can find it here.

I did vary from the recipe slightly. Instead of fresh green beans, I just used canned. Instead of garlic salt I used minced garlic. I only used the amount of seasoned salt (Bon Appetit) called for and omitted the salt. And I used black pepper instead of white.

I was really surprised with the amount of flavor with just these simple ingredients. And I'm sure it would taste great using whatever vegetables are your favorites.