Happy Halloween

 Happy Halloween Everyone! Here is a sssccccarrrryyy pesto spaghetti recipe. 
Serves 8

Ingredients:
Fresh spaghetti (enough for 8 servings)
1 cup of colorful cherry tomatoes
1 tbsp extra virgin olive oil
1/2 cup mozzarella cheese, chopped
1/2 cup pesto*
3 tbsp parmesan cheese, grated

*Pesto
20 basil leaves (or 1/2 cup leaves packed)
1 clove garlic
2 tbsp extra virgin olive oil
-Combine first two ingredients in a mixer
-Add in oil slowly

Preheat oven to 350 F.
Boil a pot of water and cook spaghetti as directed (usually about 4 minutes for fresh pasta)
Make pesto
Place tomatoes in a pan and sprinkle with oil
Cook in the oven for 10 minutes
Pour on top of pasta, cover with pesto and mozzarella
Stir until combined
Top with Parmesan

Gluten Free Friday....a few days late!!!

Sorry for the delay, I went to Charlottesville on Friday morning and didn't have my computer!! Here is a belated Gluten Free Friday treat! 
Coconut Macaroons... makes about a three dozen

Ingredients:

2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups sweetened flaked coconut


Preheat the oven to 325 F
Line two cookie sheets with parchment paper (seriously do this, I didn't and mine stuck to the pan)
In a large bowl, stir milk, egg white, vanilla and salt until combined.
Then stir in the coconut until well blended.
Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets

Bake until golden brown, about 16 minutes

Hearty Cumin Spiced White Bean and Turkey Soup

It's starting to get cold outside, so keep your insides warm with this flavorful soup!
This is the second salsa-infused recipe of the week :)
These are all cheap and healthy ingredients-- no added sodium. Slurp away!  Serves 8

Ingredients:
12 oz of lean ground turkey (or chicken)
1 medium yellow onion, chopped
1 tbsp extra virgin olive oil
1 15 oz can of cannellini beans, drained and rinsed
1 16 oz jar of green salsa (or red if the green is too spicy!) Here I used red -->
 2 cups vegetable broth
1 tbsp cumin

In a large pot, cook turkey and onion in oil (about 5 minutes)
Add all other ingredients
Simmer for 15 minutes

Enjoy!

Refreshing Tzatziki Dip

This past week I hosted a Mediterranean themed food night. My friend Sarah and I made this dip which became the hit of dinner! It's crisp, refreshing and guilt-free! Serves 6

Ingredients:
2 large cucumbers, peeled and chopped
8 oz greek yogurt
8 oz light sour cream
1 bunch of fresh dill, chopped
1 tbsp extra virgin olive oil
2 tsp rice vinegar
1 clove garlic, diced *
salt and pepper to taste

In a medium sized bowl, combine sour cream, yogurt, vinegar and oil
Whisk together until completely mixed
Add in salt and pepper, garlic, and cucumbers
Fold and stir with a spoon
Finally, add in dill and whisk all ingredients together

Enjoy with warm pita bread or carrots

Gluten Free Friday--Chicken Marsala

Happy Gluten Free Friday everyone!

This version of Chicken Marsala is one of my dad's most popular dishes! It uses soy flour which has a much richer flavor than wheat flour so no salt and pepper is needed! Serves 6

This particular Marsala was made with olives

3 boneless chicken breasts, halved

3/4 cup soy flour

6 basil leaves, chopped

3 tbsp extra virgin olive oil

1.5 tbsp butter

1/2 cup  Marsala wine

3/4 cup portobello or crimini mushroom, chopped (OR pitted kalamata olives, chopped)

1/3 cup onion, finely chopped

1 handful of parsley as garnish

Heat olive oil and 1 tablespoons of butter in large pan over medium heat

On a plate, combine flour and basil.

Wash chicken in water and dip into flour mixture

Add chicken to the pan

Cover with foil

Cook for 4 minutes over medium high heat until well browned 

Lower heat to medium, flip chicken over and add wine, mushrooms and onions.

Simmer for 5 minutes covered in foil until wine has reduced by a third, but remains liquid

Remove from heat, and let cool for 5 minutes

Top with a little butter to fully enhance the flavor.

Serve alone or over a small amount of basmati or regular long grain white rice

Midterm Break...Pumpkin Whoopie Pies!

Need a recipe for left over pumpkin puree? I did! I walked by a store today that had a red velvet version and I decided to tweek a recipe to make the cakes with pumpkin. I was pleasantly surprised by the amazing taste. A perfect respite from a ten page midterm paper--they only took about 20 minutes to make!  Serves 8

Ingredients:
1 cup pumpkin puree
1 and 2/3 cup all-purpose flour
4 ounces of cream cheese
1 cup brown sugar
1 cup confectioners sugar
1 stick of melted butter (4 ounces)
1/2 stick softned butter (2 ounces)
+ a little butter to line pans
2 eggs
1 tbsp cinnamon
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp salt and 2 pinches

Preheat oven to 350F

Butter 2 baking sheets
In a large bowl, whisk brown sugar and melted butter
Add in eggs, pumpkin, vanilla, 1 tsp salt, cinnamon, baking soda and baking powder
Once these are all mixed together, fold in flour slowly

Taking a tablespoon, plop dough onto baking sheets (16 in all)
Cook for about 10 minutes, doing the knife check
Leave on a rack to cool for 5 minutes before adding fluff

While these are cooking, make the fluff
In a mixing bowl, combine cream cheese and softened butter
*I use an emersion blender and put the whisk as the setting because I don't have a large mixer
Add in 2 pinches of salt and confection sugar
Stir with a spatula or spoon until fluffy (about two minutes)

When the cake halves are cool, and the fluff is ready, sandwich fluff between two cake pieces (smooth side touching the fluff)

Enjoy for up to three days! Good luck keeping them around that long...


Copyright © 2012 Rachel Pollard

Sweet Potato Fries

These fries pack a salty, sweet and spicy punch! No ketchup needed and a great way to transition into Fall! Serves 4

Happy Monday!

Fries fresh out of the oven, the smell was amazing!

Ingredients:

 2 medium sweet potatoes, rinsed and dried (skin on)

2 tbsp extra virgin olive oil

2 tsp smoked paprika

1 tsp garlic

1 tsp cumin

salt and pepper to taste (about a tsp each)

*for an optional added kick… ½ tsp cayenne pepper

Preheat oven to 450F

Cut potaoes into ¼ inch strips (any size is fine, just make sure they are evenly cut so they cook at the same rate) 

Place in a large bowl and toss with spices and oil

On a baking sheet (lined with foil), spread evenly

Bake for 20-25 minutes, stirring fries one time during baking

Remove once edges begin to brown
Allow the fries to cool for about 5 minutes, though this may be harder than you think :)

Enjoy!

Chicken "Pot Pie"

Sunday Supper! 
A healthy twist on the traditional pot pie recipe! This recipe takes less time and less butter. Don't feel badly about scraping every last bit off your plate. Serves 8

Ingredients:
1 can reduced-fat crescent roll
1/2 tbsp butter
3/4 can reduced fat cream of mushroom soup
1/2 can reduced fat cream of celery soup
1 can chicken or vegetable stock (reduced sodium)
1/2 cup frozen peas thawed
4 baby zucchini, cooked and sliced
1/2 cup mushrooms, chopped
4 baby carrots, cooked and sliced
1 cup cooked pearl onions (I buy these frozen, it is a huge pain to peal raw ones)
1 clove garlic minced
2 chicken breasts, cubed

Pre-heat oven to 400F
In a large sauce pan, melt butter on medium heat
Add mushrooms and garlic, cook mushrooms until wilted and browned (about 4 minutes)
Add chicken and cook, add more butter to the pan if needed
Once chicken is cooked, add remaining vegetables, soups, broth and salt and pepper
Stir for 5 minutes
Place into a baking dish and top with laid out crescent rolls
Cook for 15 minutes, or until top is golden
Leave out to cool for at least 10 minutes before serving, this will be hot!

Gluten Free Friday

Sun-dried Tomato and Feta Frittata
This and every Friday I will be featuring a gluten-free recipe. Having a brother with Celiacs Disease, I have made it a goal to concoct scrumptious/filling meals that have no gluten. 

Today's recipe will leave you stuffed and satisfied. Serves 6 

Ingredients:

8 egg whites (1.5 cups)

1/4 cup heavy cream or milk

6 sun-dried tomatoes, chopped

3 green onions, chopped

1/4 cup feta cheese, crumbled

4 basil leaves chopped

1/4 cup Parmesan cheese, grated

1 tbsp butter

Preheat broiler

In a pan, melt butter on medium heat

While butter is melting, mix eggs, feta, basil, green onions, tomatoes, and cream in a large bowl

Add egg mixture, DO NOT STIR

Let the eggs cook, pushing the sides with a spatula (allowing the egg on top to cook by flowing underneath)

When the eggs are cooked, sprinkle Parmesan on top

Wrap the handle of your pan with foil

Carefully put the whole pan on the top rack of your oven

Broil for 2 minutes

PUT AN OVEN MITT ON and remove pan

Leave oven mitt on pan handle (I know way to many people who have burned their hand on the handle, forgetting it was hot)

Shimmy the frittata onto a plate

Cut and enjoy!

*can be stored in the refrigerator and served hot or cold for up to 3 days

Cinnamon Maple Oat Scones

If you've ever had brunch with me, you've probably tasted these scones. This recipe was inspired by a few others, modified and taste tested. Whenever I buy a new container of maple syrup (Vermont maple is the best), I find an excuse to make these scones.  This recipe is easy and the ingredients are mixed by hand!  Serves 8


Ingredients:
3 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup quick cooking rolled oats
2 tbsp baking powder, heaped
2 tbsp granulated sugar, heaped
1 tsp salt
1 1/2 cups butter, softened and cut into small pieces
1/2 cup maple syrup
1/2 cup milk (2%) or buttermilk
Cinnamon and sugar (for the top of the scones)
1 tsp vanilla extract


Preheat oven to 400°F
In a large bowl, mix dry ingredients
Pour syrup, milk and vanilla into a measuring cup
Add butter to dry ingredients with hands, mix until there is a breadcrumb-like texture
Add wet mixture slowly, until a soft dough
(more milk can be added if dough appears dry)
Form hockey puck sized balls
Top with cinnamon and sugar
Place on a buttered baking pan
Bake for 20-25 minutes (until scones start turning light brown)



The scones last for about 3 days, but are best eaten right away! The recipe only takes about 40 minutes so they can be easily made the morning of!

Confetti Orzo Salad

 Sorry for the carb overload today, but these are two of my favorite pasta recipes! Orzo is great because you can use a very small amount and pack the dish with veggies. I used leftover roasted peppers and spinach that I found at a farmers market. Feel free to add corn or other vegetables from your fridge! Serves 6
Ingredients:

1/2 cup orzo pasta

2 cups fresh spinach, chopped and stems removed

4 Roma tomatoes chopped

1 clove garlic, minced

1 large red pepper and 1/4 large white onion, grilled (I tend to stick veggies in aluminum foil with a little oil on the grill for 8 minutes) and thick chopped 
1/4 cup feta cheese, crumbled
2 tbsp extra virgin olive oil
salt and pepper to taste

Boil water and cook orzo according to the box directions

In a large bowl, combine spinach, feta, tomatoes, oil, garlic, and grilled veggies

Pour drained, but not rinsed orzo into the bowl. This will make the spinach wilt and the tomatoes warm up

Add salt and pepper

Toss and serve

Vegetable Lasagna

Need more vegetables in your diet? This veggie-packed lasagna should do the trick!  Sometimes I add mushrooms or cooked ground turkey for extra hungry stomachs. 
Serves 8

Ingredients:
2 medium sized zucchinis, thinly sliced
2/3 cup ricotta cheese (part skim)
1/2 cup shredded carrots (can find at a salad bar)
1 already cooked box of lasagna noodles
10oz. package of frozen spinach, thawed
14 oz. jar of tomato sauce (my favorite is Rao's Tomato Basil)
1 egg white
1 cup shredded mozzarella cheese
4 basil leaves torn
1 tbs garlic
salt and pepper to taste


Preheat oven to 400°F
In a large bowl mix ricotta cheese, spinach and garlic.
(if too thick, add more ricotta)
Add salt and pepper
Mix in the egg white and 1/2 cup cheese (the rest will top the lasagna)
In a glass dish pour a layer of sauce then noodles.
On noodles, cover with some of the ricotta mixture and sprinkle carrots.
Top with slices of zucchini then pour on some sauce
Add another layer of noodles and repeat steps above
Add one final layer of noodles, top with sauce and sprinkle remaining cheese.
Put in the oven for 30 minutes covered with foil
Remove foil, place basil on top of lasagna
Cook for another 15 minutes

Can be reheated for up to a week, can be frozen for months!

Grilled Cheese Sticks and Roasted Tomato Soup

I love grilled cheese, I love tomato soup, and I really love dipping my grilled cheese into tomato soup. This recipe was inspired by an awesome wedding appetizer that I had on Gibson Island this past weekend. I just had to recreate it to be a whole meal. serves 6

Ingredients:
-For the soup
1.5 pounds (about 7) plum tomatoes, sliced in half
2 tbsp extra virgin olive oil
1 3/4 cups vegetable broth
2 cloves garlic
1 tsp Herbs de Provence, or just thyme
salt and pepper to taste
-For the grilled cheese
2 slices of whole wheat bread
As much cheddar cheese as desired
1/2 tbsp butter


Preheat oven to 400F
On a baking tray lined with foil, place tomatoes (cut side up)
Drizzle with olive oil and sprinkle with salt+pepper
Put garlic on the tray covered with a little foil
Place tray into the oven and cook for 1 hour
Put tomatoes and peeled garlic into a blender, mix until pureed

In a pot, heat broth and herbs until slightly boiling
Add puree and simmer for 25 minutes

In a pan, heat butter and add bread with cheese between the slices
Cook for 3 minutes per side on medium heat
Remove grilled cheese and cut into strips

Enjoy!

*Tomato soup can be stored in the refrigerator for up to 4 days

Copyright © 2012 Rachel Pollard

Short Cut Pumpkin Cake

October is here! Time for pumpkin infused baked goods!!!

This recipe is a short cut way of making delicious pumpkin cake that tastes like it's from scratch!  Serves 8 

Ingredients:

1 box yellow cake mix, preferably organic

 + it's needed ingredients:

usually: 3 eggs and 1/2 cup vegetable oil (I have used olive oil before as well)

1 cup pumpkin puree

2 tbsp chocolate chips

1 tsp cinnamon 

1 cup cream cheese icing (I buy this pre-made).

1 tbsp butter (to line cake pan)

Preheat the oven to 375 F

Butter a baking dish or 8 inch cake pan

In a large bowl, combine cake mix ingredients according to box, omitting water

Add pumpkin puree, cinnamon and chocolate chips

Whisk together until there are no lumps (except the chocolate chips)

Pour mixture into cake pan or baking dish

Bake 45 minutes or until a knife comes out clean from the center of the cake (some pans take up to an hour)

When cooked, remove from oven and top with icing (so that it melts and forms a thin glaze) 

Eat right away!

Arugula Chicken Salad

Vamp up your generic chicken salad with an arugula pesto sauce!  

This dish is yummy by itself or scooped into a warm pita pocket.

Serves 4

Ingredients:

2 chicken breasts*, roasted and cut into cubes (whatever chunk size you prefer)

2 tbsp low fat mayonnaise or plain Greek yogurt

2 cups of arugula, packed

1 clove garlic

3 tbsp extra virgin olive oil

¼ cup Parmesan cheese, grated

Salt and pepper to taste

*If you’re in a hurry, buy a roasted chicken and use the chicken breasts for this dish

For pita pockets:

2 pitas, halved and toasted
16 cherry tomatoes halved

In a blender or hand mixer, combine arugula and garlic

Slowly add in oil

In a bowl, combine chicken with mayonnaise or Greek yogurt

Scoop out and mix in a bowl with cheese, salt and pepper

Add arugula pesto to chicken mixture

Open pitas and place ¼ of the chicken salad to each

Top with 8 cherry tomato halves

Enjoy!

Can be refrigerated for up to 5 days