The Lazy-ish Cook: Warm Mushroom Salad with Goat Cheese, Shallots and Almonds

I love smittenkitchen.com . I have gotten untold recipes and recipe inspirations from that blog since I first started reading it almost 2 years ago. It was smittenkitchen that told me I could make a cake using whole clementines (yes, rind and all). It was smittenkitchen that gave me the recipe for the PERFECT crust (which she used in a savory galette but which I have used for pretty much everything that required a crust since I discovered it).

Today, smittenkitchen provided the inspiration for this salad, which has immediately secured a place in my frequently performed repertoire. Absurdly delicious AND healthy? The bite of arugula, the hearty goodness of mushrooms AND the creamy, melty decadence of goat cheese? All in under 10 minutes? I'm a goner.

I'm sure that the original recipe is delicious. The only reason I didn't follow it exactly is that I was missing some of the ingredients. So I made some adjustments to the dressing recipe (sorry for my lack of precise measurements... I was hungry!), and also to, well, almost everything. So check out the original if you're interested. Here is my interpretation:

Makes 2 main course servings

3 Tbsp white wine

extra virgin olive oil

a splash of balsamic vinegar (1 Tbsp?)

2 tsp sugar

two small shallots

gourmet mushroom blend (I think my package was 4 oz)

1.5 Tbsp butter

herbs de provence

black pepper

salad greens (I used baby spinach and arugula)

thinly sliced almonds

goat cheese

1. Toast the almonds. Keep an eye on them!

2. Mince one shallot and put in a bowl. Add the wine, balsamic vinegar and sugar. Mix it all together and let it sit.

3. Roughly chop the remaining shallot and rinse the mushrooms. Melt the butter in a skillet and add the chopped shallot and mushrooms. Season to taste with herbs de provence and black pepper. Saute until the mushrooms and shallots are done (tender but not mushy).

4. Add olive oil to the shallot/wine/balsamic/sugar mixture (probably an equal part of olive oil to the rest of it). Stir until well blended.

5. In a salad bowl, toss the greens with the dressing until evenly coated. Divide onto dinner plates and top with the mushrooms and shallots, followed by the toasted almonds. Finally, crumble goat cheese over the top.

Enjoy!

2/3 the joie

My friend Mary and I went to Urban Flats recently, which I enjoyed very much. It got me thinking about flatbreads and all the potential deliciousness I could create. See, I enjoy restaurants not only just for what happens right there and then, but the establishment receives bonus points from me (redeemable for absolutely nothing) if I am inspired to create. Urban Flats definitely won on that point and was the impetus for tonight's dinner.

One thing I am unbelievably thankful for here in Jacksonville is the acquisition of girlfriends. Mary, Sarah and I make up Le Joie de Vivre, which mostly involves eating good food and drinking good wine. I also am so so so so indescribably thankful to have good friends that encourage and pray for me, and who also tell me when I'm being ridiculous (Sarah) or unreasonable (Mary). I need that. So we were totally sad that Sarah was too sick to come for dinner at my place tonight, so Mary and I took this picture:

Before I share the recipes, I also should give a shout out to good St. Paschal. This statue of St.

Paschal came to live at my house last Sunday and was a gift from one of the kindest, most considerate and most thoughtful people I have the pleasure to know. Anyway, Paschal is the patron saint of chefs and cooks, and he now watches over my kitchen. So far, everything I've made under his watchful eye has been a success!

For starters, we had a mixed citrus salad with mint and feta in a dijon dressing. My salad was not as beautiful as the one on the original website, so I will just link you here and let you enjoy her pictures. I followed the recipe exactly except that I substituted shallot for the red onion, since I'm not a huge fan of raw red onion. To be honest, I thought I wouldn't like this. Even as I made it, I was unconvinced. But my awesome foodie friend Audrey told me I should make it, and one bite convinced me. You should try it, too. (smittenkitchen is one of my favorite food blogs, btw.)

The flatbreads were fantastic. I got the recipe for the dough here, and it was a tremendous success. I will be using it over and over and over again. Word to the wise: DEFINITELY pre-heat the pan you will cook it on. I did it with one of the flatbreads and not with the other, and the difference was marked. Also, I sprayed the pan with pam, which I highly recommend.

Flatbread with pear and gorgonzola cheese

I followed the recipe from the website exactly, so I'll just link you here. Totally delicious.

Flatbread with roasted vegetables, spinach, prosciutto and goat cheese

disclaimer: this is a lauren recipe, which means I didn't really measure anything and added things haphazardly as they occurred to me.

1 lb fresh flatbread dough

Roasted tomatoes (whatever kind you want. I used 4 medium tomatoes- the kind on the vine)

6 cloves garlic

2 bell peppers (I used one green, one yellow)

1/2 yellow onion

5 oz fresh baby spinach

2 slices prosciutto

as much goat cheese as you want (I didn't have very much and would have used more)

olive oil

balsamic vinegar

Salt and pepper

Preheat oven to 325. Slice tomatoes and peel and slice garlic. Put tomatoes and garlic on a foil-lined baking sheet and drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste. Pierce bell peppers and rub with olive oil. Put vegetables in oven to roast for about an hour to 90 mins. When the vegetables are done, peel and seed peppers and slice them into thin strips. The tomatoes should be pretty mushy and almost sauce-y.

Slice onion into thin strips and saute in olive oil over medium heat until translucent and starting to brown. Remove onions from the pan and put them on a plate. Add the baby spinach to the oil and cook until just wilted.

Increase oven heat to 500 and put in your baking sheet. Roll the flatbread dough out per the recipe instructions on the website and put it on the preheated inverted baking sheet. Quickly spread the tomatoes and garlic on the bottom, followed by a layer of onions and peppers. Then spread spinach across the top. Tear prosciutto into smallish pieces and add that. Finally, dot the top with goat cheese. Bake for about 10 minutes. You want the crust to be brown, but be careful that it doesn't burn.

*unfortunately, I didn't get a good picture of the pear gorgonzola flatbread after I added the arugula and shaved parmesan that the recipe calls for. It is definitely an integral part of the recipe and shouldn't be skipped!

For dessert, I served greek yogurt with honey, fresh blueberries and spiced nuts.

To make the spiced nuts, toss them (today I used a blend of almonds, pecans and walnuts) with one egg white, a little bit of water, white sugar, brown sugar, cinnamon, vanilla extract, allspice and nutmeg. When the nuts are totally coated, turn them out onto a baking sheet and bake at 300 for about an hour. (Sorry, another lauren recipe, so no measurements... I just eyeball it. If that makes you nervous, google "spiced nuts" and get approximations from that).

To serve, I spooned a little yogurt into a bowl, drizzled generously with honey, and sprinkled the nuts and blueberries around the side. Healthy and tasty! It would make a good breakfast, too.

Happy cooking!

Chicken and Roasted Vegetable Lasagna

I have neglected this blog for so long. I've just been so impossibly busy. And I'm so tired of all the stuff and deadlines that I've been dealing with that I'm not going to explain it. I would like to defend myself and say that I have, however, been doing some cooking. It is with great pleasure that I begin filling you in on my culinary adventures here today! (at 4 am. sleep eludes me.)

Tonight's dinner was a tremendous success (if I do say so myself!): my very own lasagna recipe! Well, there may be another one like it out there somewhere. But I haven't seen it, and swear this was something I came up with on my own. It is very, very easy, but somewhat time-consuming. It's also pretty healthy, as lasagnas go. And so very, very tasty. The roasted vegetables and fresh herbs give this such a fresh and complex taste. I hope you'll try it! The one suggestion I got from my tasters this evening was that it could use more garlic. I'm printing the recipe below as I used it, but you might want to up the garlic quantity. I think I will next time (and oh yes, there will be a next time).

Chicken and Roasted Vegetable Lasagna

makes a 9x13 roasting pan

INGREDIENTS

Roasted Vegetables

2 medium zucchini

1 italian eggplant

1 summer squash

2 bell peppers (I used yellow, but any color would work)

1-2 Tbsp olive oil

Chicken Mixture

1 lb ground chicken breast

3 cups crushed tomatoes, drained (I actually strained mine to remove as much liquid as possible)

4 cloves garlic, chopped

one medium onion, chopped

1/2 cup white wine

2 tsp oregano

Black pepper to taste

Ricotta mixture

15 oz lowfat ricotta cheese

16 oz part-skim shredded italian cheese blend

2 eggs

1 cup fresh chopped parsley

Tomato Sauce

3 cups crushed tomatoes

1 small can tomato paste

1/2 cup white wine

2 tsp oregano

1 Tbsp sugar

Additional

1 bunch fresh basil

16 oz part-skim shredded mozzerella

1 box no-boil lasagna noodles (I like barilla)

Cooking spray (I like Pam)

METHOD

Roasted Vegetable Layer

slice zucchini, eggplant and yellow squash into 1/4 inch rounds. Spray a large baking sheet with cooking spray. Pierce bell peppers with a fork or knife and rub with olive oil. Lay the vegetables out on the sheet and toss with 1-2 tbsb of olive oil. Put in the oven to roast at 400 F until very soft (about 40 minutes). After removing them from the oven, put the sliced veggies in a bowl. Let the peppers cool a bit, then peel, de-seed and de-rib them. Chop them up and add to the rest of the veggies.

Chicken Layer

In a large, deep skillet, saute chopped onion in olive oil over medium heat until it begins to soften. Then add the chicken, taking care to break up any large chunks. Add the garlic and tomatoes. After a minute or two, pour in the wine and as it starts to cook down, add the oregano and black pepper if desired. When the meat is just done, remove from heat and pour contents of skillet into bowl.

Tomato Sauce

In a skillet or saucepan over medium heat, mix together crushed tomatoes, tomato paste, white wine, sugar and oregano. Let it cook down just a tad and remove from heat.

Cheese Layer

In a mixing bowl, beat eggs. Add ricotta and italian cheese blend and mix until well-blended. Finally, add the parley and stir just until blended.

Wash and tear basil leaves from stem

Assembly:

Spray a 9x13 roasting pan with cooking spray. Cover the bottom of the pan with a thin layer of tomato sauce. Then begin layering:

1. lasagna noodles (directions should be on box)

tomato sauce

1/2 of the chicken mixture

1/2 of the fresh basil

1/2 of the roasted vegetables

1/3 of the ricotta mixture

2. lasagna noodles

1/3 of the ricotta mixture

2/3 cup shredded mozzerella

3. lasagna noodles

tomato sauce

Remaining chicken mixture

Remaining basil

Remaining roasted vegetables

Remaining ricotta mixture

4. lasagna noodles

Remaining tomato sauce

Remaining shredded mozzerella (should be 1 1/3 cups)

I like to let it sit in the fridge for a few hours before baking in order to let the flavors blend. From the refrigerator, it should be baked in a 375 degree oven for about 40 minutes covered in foil, and about 10 minutes without in order to let the cheese brown. Let stand for 10 minutes before cutting. Enjoy!

banana yogurt bread

I feel so fabulously Susie Homemaker-ish when I bake. I love the way it smells and it makes me want to put on pearls and vacuum. Today as the banana bread baked, I scoured the kitchen from top to bottom and cleaned one of the bathrooms. Baking is also an EXCELLENT way to procrastinate when I need to practice.

Because the last recipe I posted involved a cream sauce (well worth trying, though!), I felt the need to redeem myself by posting this much healthier recipe. This is based on a great banana bread recipe I found some time ago on the Food Network website. As a general rule, I am not a fan of Emeril Lagasse, but this banana bread recipe of his is really fantastic (original recipe here). I made it several months ago and loved it, so today when I found myself with a few overripe bananas, I decided to make it again. This time I changed a few things in an attempt to be somewhat healthier and in the name of creativity. Most significantly, I omitted all the butter! You can check out the original if you want, and I'm writing my adapted version below.

RECIPE

Slightly more than 1/2 cup lowfat yogurt (I love Activia)

3 overripe bananas

1/2 cup lowfat sour cream

2 large eggs

1 tablespoon vanilla extract

1 teaspoon almond extract

2 cups cake flour

3/4 cup sugar

1 teaspoon baking soda

3/4 teaspoon baking powder

~1 teaspoon salt

1 cup chopped walnuts

Preheat oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2- inch loaf pan (I like Baker's Joy)

In a mixing bowl, beat yogurt, bananas, sour cream, eggs, vanilla, and almond extract until well blended. Add the sugar and beat thoroughly, followed by the baking powder, baking soda and salt. When the batter is well-beaten and thoroughly blended, add the flour and mix just until the flour is smoothly incorporated (over-beating flour makes it tough). Fold in nuts.

Pour batter into loaf pan. Bake until lightly browned a knife stuck in the middle comes out clean, or about an hour. Turn out onto a wire rack to cool completely.

Thoughts/Questions:

• I felt like my bread got too brown on the edges and top before it cooked through. Suggestions?
• Also, do you think this would work with whole wheat flour?
• If you make this, please give me feedback about the texture. It was tasty, but I am wondering if it's a little chewy.
• I liked this a lot, but I'm wondering how it could be improved (other than using butter!) Please let me know if you have any suggestions!

Chicken, Spinach and Mushrooms in Spiced Cream Sauce

Today is my mother's birthday (Happy Birthday, Mom!). Last night I had a little dinner for her, and my father and two close family friends came over as well. I made a bean and potato soup to start and dessert crepes to finish, both of which were a hit. But the star of the evening was this chicken dish.

I made this one up as I went along. And normally I run from cream sauce because I just feel so guilty if I put cream on anything. But this was so easy and so tasty that I'm glad I was willing to experiment with it. (Truth be told, I was planning to only have the chicken and veggies but when I put it in the pan, they just seemed so boring and un-birthdayish that I decided to try a cream sauce.) I won't make it frequently, but it will definitely have encore appearances. I'm thankful that I made mental notes as I cooked, because otherwise I probably wouldn't remember how I did this. Though, as always, I didn't really measure anything so the quantities listed below are lose approximations. So, without further ado, here is my new recipe, of which I am very proud.

This is not such an appetizing picture-- sorry! I forgot to take a picture before we served our plates. But in the casserole dish with the golden cheese on top, it is actually aesthetically pleasing as well.

Ingredients (serves 5-6)

12 chicken tenderloins (I used the frozen packaged Tyson tenderloins)

1 pint sliced baby bella mushrooms

1 lb fresh baby spinach

5 cloves garlic, roughly chopped

1 1/2 cups white wine

1 cup heavy cream

2 Tbsp butter

2 tsp (?) cornstarch

2 tsp (?) nutmeg

~1 cup grated parmigiano-reggiano (enough to top the dish)

salt and black pepper to taste

Instructions

Preheat oven to 350 degrees F.

In a large skillet, bring wine to a simmer and add the chicken tenderloins and a little salt. Cook until the wine reduces slightly and the chicken is almost done (still a little pink in the middle). Remove chicken from pan and set aside. Add the garlic and mushrooms to the pan and cook until mushrooms have softened and darkened slightly. Then begin cooking the spinach in batches, adding more as the previous handful wilts and cooks down. When all the spinach is cooked in the pan, remove from heat and drain most of the liquid. In a casserole dish, spread out the spinach and mushroom mixture with the chicken tenderloins.

In a small saucepan over medium heat, melt the butter and add the cream. When the mixture is just scalding, add a heaping tsp (or 2 tsp) of cornstarch and beat well with a whisk until it dissolves. Stir gently until mixture thickens. Add nutmeg to taste (I think I used about 2 tsp). Pour cream sauce over the chicken and vegetables in the casserole dish and top with grated parmigiano-reggiano.

Bake at 350 degrees F until chicken is cooked through and cheese is golden, about 25 minutes. Let stand for about 5 minutes and serve.

this conversation actually happened

Me (talking to my mother about someone I think very highly of): ...and he's just SO KIND.  And thoughtful and wise... and he's just SO KIND.  So kind.

Mom: Hmmm... you know, I really don't see you with someone who's VERY kind. (pauses to reflect for a moment.)  No, I don't see it.

uhhhh..... I'm still working that one out.

I'm back!

What a wonderful summer I had. In the (hopefully) near future I should have lots of recipes to share because, as is my custom, I made sure to get recipes and tips for the new foods I tried on my travels. I was awed and blessed by the outpouring of hospitality I received everywhere I went, inspired and encouraged artistically and spiritually, and refreshed and recharged by relaxing times with friends in beautiful places. I am perhaps most thankful for the intensity with which I felt God's presence with me and love for me as I went about my work and play. I was constantly reminded of His sovereignty and power which is so beautifully partnered with His perfect love and mercy. But the element of God's character that struck me most during the past months was generosity. God is GENEROUS, friends. So generous. Indescribably, unfathomably generous.

Shortly before embarking on my travels I repurchased the Book of Common Prayer (having given my old copy to a friend last year). I love liturgy, and find the prayers and readings that go along with the assigned daily Scripture passages incredibly rich and illuminating. I also find the structure of the morning and evening prayer times helpful as, to be honest, I often have trouble staying focussed and/or moving beyond my immediate felt needs. I took the BCP with me on my trip, and loved using it for morning and evening devotions (though I usually didn't have enough time in the morning to go through everything and almost always passed out at night before I could finish!). Now that I'm settling back in to life here in Jville, I love sitting with my coffee at the breakfast table and going through the BCP readings and Scripture.

That said, I want to share two prayers with you right now. Many of you will already have heard them (especially the first prayer, which is a prayer of confession). As I pray these prayers and meditate on God's goodness, I am so convicted and encouraged. Even if you already know them, I encourage you to go through them with fresh eyes and see if God uses them to speak to you.


Most merciful God,
we confess that we have sinned against you
in thought, word, and deed,
by what we have done,
and by what we have left undone.
We have not loved you with our whole heart;
we have not loved our neighbors as ourselves.
We are truly sorry and we humbly repent.
For the sake of your Son Jesus Christ,
have mercy on us and forgive us;
that we may delight in your will,
and walk in your ways,
to the glory of your Name. Amen.



Almighty God, Father of all mercies,
we your unworthy servants give you humble thanks
for all your goodness and loving-kindness
to us and to all whom you have made.
We bless you for our creation, preservation,
and all the blessings of this life;
but above all for your immeasurable love
in the redemption of the world by our Lord Jesus Christ;
for the means of grace, and for the hope of glory.
And, we pray, give us such an awareness of your mercies,
that with truly thankful hearts we may show forth your praise,
not only with our lips, but in our lives,
by giving up our selves to your service,
and by walking before you
in holiness and righteousness all our days;
through Jesus Christ our Lord,
to whom, with you and the Holy Spirit,
be honor and glory throughout all ages. Amen.

Me enjoying the Black Sea in Sozopol, just south of Burgas in Bulgaria