"Spicy" Spaghetti

A favorite in our house.
But it doesn't photograph well . . . ;)
So here it is, picture-less.


Spaghetti All'Arrabiata
Jamie Oliver-Style
Serves 4

(Lucky for all you Non-American readers, there were European measurements with this recipe! ;)

7 tablespoons / 100 ml olive oil, plus more for drizzling
2 dried red chilies
4 cloves garlic, finely sliced
1 red onion, finely chopped
3 14-ounce / 400-gram cans of plum tomatoes, sieved, or 3 1/2 cups / 800 ml passata
Sea salt and freshly ground black pepper
18 ounce / 500 grams spaghetti
1 teaspoon / 5 ml red wine vinegar

Pangrattato
3 tablespoons / 45 grams stale bread crumbs
1 tablespoon fresh thyme, chopped (optional)
Fried sage leaves (optional)

Heat about 5 tablespoons / 75 ml of the oil in a large sauté pan over low heat. Add the chilies, garlic. and onion, and cook gently for around 3 minutes. Add the tomatoes and let them cook until the sauce is quite thick, about 20 minutes. Meanwhile, bring a large pan of salted water to a boil. Cook the spaghetti in the salted boiling water according to the packet instructions. Drain the pasta, reserving about 1/4 cup / 60 ml of the cooking water. Once the sauce has thickened, add the red vinegar and season to taste with salt and pepper.
To make the pangrattato, heat the remaining oil in a pan over medium heat. Add the bread crumbs and thyme, if desired, and fry until the bread crumbs are crispy, about 3 minutes. Add the drained pasta and the reserved pasta water to the sauce, and toss to coat. Drizzle with extra-virgin olive oil and serve with the pangrattato over the top. if you like, you can garnish with fried sage leaves.

// My Menu // Khrista - October 31st- November 6th, 2011

Halloween Costume creation consumed most of my time last week, so I am late to planning a menu for this week.
As a result we ate out last night... Chick-fil-A... on Halloween night...there was NOBODY there!
It was really nice! We all ate and then the kids had the playscape all to themselves.
My Love and I actually got to sit in peace and "talk!" We might do that again very soon! :)
It was kind of like a date! ha! ha!

Here's a few links to recipes for this week:
Broiled Salmon with Herb Mustard Glaze
Sweet Potato Enchiladas 
Taco Pizza
Toasted Pita Salad

// My Menu // Khrista - October 24-30, 2011

Can I fast forward to Sunday?! I am SO excited about our traditional annual pumpkin carving and pumpkin soup! I can't wait!!! 

menu plan monday // Khrista 10.10.11

I've been doing a rotating menu/grocery list system for about a month now with great results.
I created four separate weekly menus and compiled a master grocery list for each week.
Usually on the weekend I will print out the next week's grocery list, mark off items I have on-hand, add items from my running list in the kitchen, and then go shopping.
It's been great not having to sit down once a week and produce a new menu, and compile a grocery list.
The above menu was added to the rotation this weekend. Some of our favorites.
(I will post the "Spicy" Spaghetti recipe this week! ;)

Asparagus Artichoke Salad *EDITED

When the weather turns a bit warmer and the stores start displaying green lovely asparagus I HAVE to make this salad.
The recipe is incredibly simple and was inspired whilst shopping at Whole Foods for a dish to contribute to a family Easter dinner.
While perusing the deli case for something pre-made I glimpsed this delicious looking salad!
I scrutinized it and at $5.99/lb. I knew I could re-create it for far less. So I went about the store collecting all the items I thought might be in the dish. It turned out splendidly and was well received at our family gathering.

Without further adieu...
My Favorite Spring Salad
1 bunch fresh asparagus*
1 pint cherry tomatoes
1-15 oz. can artichoke hearts (packed in water)
1-2 tablespoons olive oil
2 cloves garlic chopped or minced
Salt & Pepper

Wash asparagus and trim ends, then cut to desired size.
Place in large bowl.
Wash and halve cherry tomatoes.
Add to asparagus.
Cut artichoke hearts into desired size and add to bowl.
Heat olive oil in pan and warm the garlic until fragrant and soft.
Drizzle over vegetables and gently toss.
Season with salt & pepper.

*When choosing asparagus, select firm, green spears with tight, crisp tips. I prefer thin asparagus as the thicker ones tend to come from older plants and can be tough.


Printable recipe:
Asparagus Artichoke Salad

Chocolate Croissants

A most simple, yet decedent treat...

-1 can refrigerator croissants
-a few chocolate chips per croissant

Roll chocolate chips into each croissant.
Place on baking sheet.
Bake as directed on package.
Let cool a bit, then bite into a little bit of heaven!
A truly naughty treat!

Bell Peppers Stuffed with Salsa, Rice & Beans (Crockpot)

4 large bell peppers
2 ½ cups cooked brown rice
15 oz. can black beans, drained and rinsed
1 cup tomato salsa
3 scallions, chopped
salt and freshly ground black pepper
15 oz. can crushed tomatoes
½ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon sugar

Cut the tops off the bell peppers, save for later use, and remove and discard the seeds and membranes. Arrange the peppers upright in a 5 ½ - 6 quart slow cooker.
(My Crock Pot is only 4 quarts and they turned out fine.)
In a medium sized mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. Mix well.
Fill the prepared peppers evenly with rice mixture, packing it lightly. Replace the pepper tops. In the same mixing bowl, combine the tomatoes, cumin, oregano and sugar and season with salt and pepper to taste.
Pour over and around the peppers in the slow cooker.
Cover and cook on Low for 4 hours, until peppers are fork-tender but still hold their shape.
Serve hot.

Note: Adapted from a recipe from the book titled: Fresh from the Vegetarian Slow Cooker

menu plan monday // Khrista 08.15.11

MONDAY 

Bell Peppers Stuffed with Salsa, Rice & Beans

(I said I would post this recipe a while back, I'll try to share this week!)

TUESDAY 

“Pasta” with Sweet Potatoes, Tomatoes & Garlicky Kale - So delicious!

WEDNESDAY 

Salad Bar

We pull out TONS of veg and all make a big salad! Perfect for hot Summer nights! 

Here's a list of things we normally have available: 

Lettuce Spinach Kale Carrots Celery Beets Mushrooms Cherry Tomatoes Broccoli Radishes Sprouts

Snap Peas Cucumbers Bok Choy Onion Avocado Red Cabbage Chickpeas Butter Beans Kidney Beans Sunflower Seeds Pumpkin Seeds

We dress it with Extra-Virgin Olive Oil or Flaxseed oil & vinegar or lemon juice.

THURSDAY 

We make a new recipe every Thursday this week we will try Sprouted Kitchen's 

Summer Tomato Lentils

FRIDAY 

Pizza Night

we'll have either Funky Lime or Taco Pizza (the Taco Pizza is my current fave!)

SATURDAY 

Chipotle

(it's a tradition!)

SUNDAY 

Toasted Pita Salad 

(this is new to us, it will be tested to see if it remains permanent. ;)

menu plan monday // Khrista 06.27.11

This week's menu is brought to you almost entirely by the Martha Stewart Everyday Food App for iPhone! I love this app! I have many favorite MS recipes and now they are all in one place! yay! I highly recommend it! I also have another app that has been incredibly useful to me that I love and hope to do a post about soon!

..::MONDAY::..

Spinach Lentil Soup with Hillbilly Bread

..::TUESDAY::..

Penne alla Norma (Martha Stewart Everyday Food App Rocks! :)

..::WEDNESDAY::..

Mexican-Style Lasagna

..::THURSDAY::..

Eggplant Mozzarella Melt

..::FRIDAY::..

Homemade Pizza Night - We may have guests so I might make both Funky Lime (I make this a little differently than Bonnie. I should post my tweaks.)  AND Taco Pizza! (My new FAVORITE pizza!)

..::SATURDAY::..

Early 4th of July feast - undetermined as of yet...

..::SUNDAY::..

Eat Out


Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie

menu plan monday // Khrista 06.13.11

Has it really been since APRIL since I posted a weekly menu?! Whoa! I have been planning, just not posting! Here's our plan for this week:

..::MONDAY::..

Baked Ziti with Zucchini, Chickpeas, & Olives

(this is a new one for us and is delicious! I made so much of it the first time I made it that we were able to put away a pan in the freezer. We took it out tonight and it was just as good! Will share soon!)

..::TUESDAY::..

Okra & Tomatoes (our Okra in the garden is ready to harvest!)

..::WEDNESDAY::..

Caponata Linguine (a new recipe for us, using some of the BEAUTIFUL eggplant from our garden!)

..::THURSDAY::..

Crock Pot Baked Potatoes, Fresh Green Beans & Salad

..::FRIDAY::..

Homemade Pizza - Funky Lime

..::SATURDAY::..

Eat Out

..::SUNDAY::..

Father's Day - Eating Out & I'm making DR PEPPER CAKE

Hillbilly Bread

This recipe was shared with me by a dear friend in Alaska. I can still smell it's aroma in her warm, and inviting kitchen on a cold winter day.
This is my go-to bread recipe. It's no-fuss and delicious!
Smeared with a dab of butter on each slice and it's heavenly! :)

2 cups warm water
1 1/2 Tablespoons yeast
2 cups whole wheat flour
1 Tablespoon salt

Mix above ingredients together and let stand for 30 minutes.
Add the following ingredients to the first mixture:

1/2 cup warm water
1/2 cup brown sugar
1/2 cup olive oil
2 1/2 cups All-Purpose flour
2 1/2 cups wheat flour

Mix well. Let rise until double in size. Punch down and make into 3 loafs. Place into greased pan and let raise to desired size.
Bake 30 minutes at 350 degrees. Remove from pans and let cool on rack.

* I usually halve this recipe for my little family, but have, at least once, made the entire recipe and froze a loaf. I like to form a "bowl" bread on my Pampered Chef stone. 

Printable Recipe:
Hillbilly Bread

Pecan Pie Bars - Veganized :)

There was such a buzz among The Beans Blog fans today about these Pecan Pie Bars!
As soon as Bonnie posted a link to them I printed the recipe out and made them within an hour.
It's time for me to grocery shop again and the pickins are kinda slim around here.
But, I DID have pecans thank goodness! All the items I had on-hand happened to be vegan as well.
I will add my substitutes where applicable. I have to admit, I was a bit skeptical because I LOVE butter and almost always have it on-hand. But I can testify that these are AMAZING!

Go make them NOW! :)

Pecan Pie Bars

Makes 1- 9x13-inch pan
About 24 bars
Recipe found HERE

1 1/2 sticks* unsalted butter (I used Earth Balance sticks)
2 cups AP (plain) flour
1/2 cup light brown sugar
1/2 tsp salt
8 oz pecans (about 2 cups) (Organic TEXAS pecans! Mmm!)
1 stick* unsalted butter (I used Earth Balance Natural Buttery Spread, because I ran out of the sticks...slim pickins remember? ;)
1 cup packed light brown sugar
1/3 cup honey (I used Organic Raw Blue Agave)
2 tbsp half and half I (I used almond milk) **

1. Preheat oven to 350. Cut butter into 1/2-inch pieces. In a food processor, process the first four ingredients (butter through salt) until mixture begins to form small lumps. Sprinkle into a 19x13x2-inch pan and with a metal spatula, press evenly onto bottom. Bake shortbread in the middle of the oven until golden, about 20 minutes. While shortbread is baking, prepare filling.

2. In a food processor, coarsely chop the pecans. In a heavy saucepan, melt butter and stir in brown sugar, honey and cream. Simmer, stirring occasionally, for 1 minute.

3. Stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in the middle of the oven until bubbling, about 20 minutes.

4. Cool completely in pan and cut into 24 bars. Will keep, covered, for 5 days at room temperature.

* for the Aussies ... 1 stick of butter = 113g. (and 1.5 sticks of butter = 170g)
** note from Bonnie ... I used evaporated milk.

menu plan monday // Khrista 04.18.11

..::MONDAY::..

Eat Out - Choir Concert

..::TUESDAY::..

Black Bean & Sweet Potato Chili with Cornbread Bites

..::WEDNESDAY::..

Bell Peppers Stuffed with Salsa, Rice & Beans (Crockpot) (Recipe Coming Soon!)

..::THURSDAY::..

"Spicy" Spaghetti (Recipe Coming Soon!) with French Bread

..::FRIDAY::..

Homemade Pizza

..::SATURDAY::..

Eat Out

..::SUNDAY::..

Split Pea & Brown Rice Soup with Hillbilly Bread (Recipe Coming Soon!)

Homemade Wheat Buns

These can be made in a bread machine, or with a mixer or even by hand!
(I made them in my bread machine until I received a Kitchenaid from my husband for my birthday recently!)
If making with a breach machine add all ingredients except yeast. Add the yeast last, in a well made in the flour. Select 'Dough Cycle.'

1 1/3 cup warm water
¼ cup Sugar (scant)
2 ¼ teaspoon bread machine yeast
1/3 cup extra virgin olive oil
1 1/2 tsp salt
2 1/4 cups Whole Wheat Flour
1 1/4 cups All-Purpose Flour

Preheat oven to warm and then turn off.
Place water yeast and sugar in mixing bowl.
Allow to sit about 5 minutes, until foamy.
Add oil, salt, and flour and allow mixer to knead for 10 minutes.
Remove dough onto floured surface and knead into a tidy ball.
Put ball of dough back into mixing bowl, cover with plastic wrap or tea towel, and place in warm oven with bowl of warm water placed on bottom rack.
Allow to rise until doubled in size.
(When dough cycle on the bread machine is complete continue as follows.)
Roll on floured surface, into long log, and cut into 9 pieces.
Place on parchment lined baking sheet and flatten dough pieces until they are the thickness of a pancake and sides are almost touching.
Cover sheet with cloth and put in warm oven for 45 to 60 minutes or until doubled in size.
Remove from oven.
Preheat Oven to 375 degrees.
Bake for 17 minutes.

Printable Recipe:

Homemade Wheat Buns

Sloppy Lentils (Crockpot)

Most Americans have eaten them... Camp food... Busy weeknight meal... Birthday party meal...

..::Sloppy Joes::..

Here is a much healthier version that tastes JUST like sloppy joes.

My 10 year old daughter, who has a selective palette, LOVES these. 

When I made them recently, she ate them as leftovers two days in a row! :) 

HERE is a little write up on lentils...many reasons why we love them around here! 

I serve these with homemade wheat buns.

1 3/4 cups water
1 cup puy lentils, rinsed

1 cup chopped onion
28 oz can diced tomatoes
2 cloves garlic, minced
1/2 cup ketchup
1 teaspoon mustard powder
1 tablespoon (heaping) chili powder
3 tablespoons agave nectar
1 Tbsp white vinegar
salt and ground black pepper to taste

Combine all your ingredients in the crockpot. Turn on low and cook for approximately 5 hours, until lentils are tender and the mixture has thickened and absorbed most of the liquids.

Printable Recipe:

Sloppy Lentils

Note: Adapted from:
http://www.passionatehomemaking.com/2009/10/sloppy-lentils-in-the-crockpot.html

Shared HERE

Banana Bread

The kind my Mom used to make. A recipe my whole family uses.
This is my go-to banana bread recipe!


¾ cup of sugar
1 ½ cups of mashed bananas (4 large)
¾ cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon of salt
½ cup chopped nuts, if you like
(I love banana walnut anything!)


Heat oven to 325°.
Grease a loaf pan, either 9x5x3 or 8 ½ x4 ½ x2 ½ inches.
Mix sugar, bananas, oil, eggs, and vanilla in a large bowl. In a medium bowl, combine flour, baking soda, baking powder, salt and nuts, if you are adding them. Combine dry ingredients with wet ingredients until well mixed.
Pour into pan.
Bake until a toothpick inserted in center of the bread comes out clean, 60-70 minutes.
Let cool 10 minutes, then loosen sides of loaf from pan and remove from pan.
Let cool completely before slicing with a serrated knife.

Printable Recipe:
Banana Bread

menu plan monday // Khrista 04.11.11

Click images for recipes

..::MONDAY::..

 Crockpot Sloppy Lentils with Bread Machine Whole Wheat Hamburger Buns

(Will post this recipe this week!)

..::TUESDAY::..

 Homemade Mac & Cheese with Quinoa Pasta & Broccolini

..::WEDNESDAY::..

 

Black Bean Chili with Sweet Potato

..::THURSDAY::..

 

Mexican-Style Lasagna (moved from last week)

..::FRIDAY::..

 

Pizza   

..::SATURDAY::..

 

Chipotle

..::SUNDAY::..

Garlic Soba Noodles

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Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie

Pizza Dough

The long awaited pizza dough recipe!
After recieving my Kitchenaid mixer for my birthday, I had to rework the recipe a bit.
I've included both a mixer method and hand mixing method in this recipe.

This dough makes enough for two pizzas.

You can freeze the dough for another day.

If you freeze it, thaw it in the refrigerator overnight, or on the counter for 1 ½ hours.

Dough is easier to roll out at room temperature.

1 ½ cups warm water (105-115°F)

1 teaspoon sugar

2 ¼ teaspoons active dry yeast

1 tablespoon olive oil

1 ½ cups all-purpose flour

1 ½ cups bread flour

2 teaspoons salt

*½  - 1 cup of all-purpose flour

·   Combine warm water and sugar in mixing bowl. Sprinkle yeast and let stand until foamy, about 5 minutes. Stir in olive oil

·   In a medium bowl, mix together the 1 ½ cups all-purpose flour and 1 ½ cups bread flour with the salt.

·   Turn mixer, attached with dough hook, on to lowest setting and slowly add flour and salt mixture. Raise speed after most of the flour is combined. Mix until dough forms into a ball *adding the remaining ½ cup – 1 cup of flour if necessary so that dough no longer appears sticky, and is easily handled.

·   Turn dough onto floured surface and knead briefly until smooth and elastic, sprinkling with flour until no longer sticky.

·   Spray a large bowl with nonstick spray; place dough in bowl. Cover lightly with plastic wrap or a tea towel. Let rise in a warm spot until double in size. About 1 hour.

    (Tip: Turn oven on, set to ‘warm,’ for about 5 minutes and then shut it off. On the lower rack place a large bowl filled with the hottest water you can get out of the tap. Place the bowl of covered dough on the upper rack, close oven and allow the dough to rise in this warm moist spot.)

·   Punch down dough and cut in half. Roll out and place on pizza pans/stones lined with baking paper. You can also refrigerate or freeze in floured Ziploc freezer bags.

If Mixing by Hand: Combine water, sugar and yeast in a large bowl. Set aside until foamy. Stir in oil, flour and salt until the dough starts to gather around the spoon. (You may find that you will use less flour with this method.) Turn dough onto a lightly floured surface; knead until dough is smooth and elastic, about 10 minutes. Spread onto pizza pans lined with baking paper.

Click image for printable recipe:

menu plan monday // Khrista 04.04.11

Getting back on track...this last week we ate out WAY to much because I didn't have a 'plan'!
Time to get back to planning!
This time I am doing TWO WEEKS at a time.
Being recently inspired by Bonnie planning a MONTH at a time! Maybe I will get there one day! ;)
Here's our plan for the next week.
(Even though I planned two weeks, I will still post weekly.)

Click images for recipes

MONDAY

Sweet Corn & Potato Chowder

TUESDAY

Lemon Spaghetti

WEDNESDAY

Asparagus Hash

THURSDAY

Mexican-Style Lasagna

FRIDAY 

Homemade Pizza - making my fave Funky Lime

SATURDAY

 Chipotle (it's now become a family tradition to eat here every Saturday. We've become "regulars" and the employees even know what we're going to order! It's a nice "treat.")

SUNDAY

Sister Blue Wrap Sandwiches

::::::::

Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie

menu plan monday // Khrista 03.14.11

It's still Monday here for about 30 more minutes. Always the procrastinator. Please excuse any typos,  and I'll try to get back with some links!
Goodnight! :)

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Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie