Gnocchi with Summer Vegetables

The original recipe is from Everyday Food, June 2009 issue. I made a few changes. Loved it! We'd never had gnocchi before and I think it was delicious. My husband was a little iffy about the gnocchi being potato but not looking like potato, but he's a super picky eater anyway ;)

INGREDIENTS

1 tbsp olive oil
2 zucchini, quartered and sliced
1/2 tbsp garlic powder
salt and pepper to taste
1 pint grape tomatoes, halved (I used grape tomatoes from the garden and supplemented with one large tomato)
1 package gnocchi (I used dry but frozen would work too)
1/4 cup fresh basil, chopped
2 tbsp shredded mozzarella cheese
2 tbsp butter

DIRECTIONS

In a large skillet, head oil on medium-high heat.
Add squash and garlic, salt and pepper.
Cook, stirring occasionally, until squash is tender. About 5-6 minutes.
Add tomatoes and cook, stirring occasionally, until juicy. About 2 minutes.
Turn heat to low and cover.

Meanwhile, boil water in a large pot and cook gnocchi according to the package instructions.
Reserve 1/2 cup cooking liquid for sauce (I found I didn't need any, but just in case..)
Drain gnocchi and transfer to skillet.
Toss gnocchi, adding butter and enough cooking liquid to create a sauce.
Stir in basil and cheese.
Enjoy!

Steamed Potato and Veggie (lunch)

I tend to make the same thing for lunch, over and over again until I get tired of it. My new lunch-kick is steamed potatoes with veggies (usually either green beans or peas).

INGREDIENTS

2 potatoes, diced
about 1/2 cup of green beans, peas, or whatever frozen veggie you'd like
Mrs. Dash, to taste
1/2 tbsp butter

DIRECTIONS

Place above ingredients in a Zip Lock steam bag and cook in the microwave for 7 minutes.

Homemade Burgers and Steak Fries

I quickly browsed our library $2 book sale on Saturday and was surprised to find a like-new copy of Rachel Ray's 30 Minute Meals 2. I would never buy her cookbook full price.. not that I don't like Rachel Ray, I think she has some great recipes... but it seems like whenever I follow her recipes, they don't turn out too great. But when I get ideas from her and turn the recipe into my own, only using her recipe to get an idea, read over it quickly, then proceed on my own.. that's when they turn out the best for me (this steak fry recipe, however, is all Rachel Ray). But for $2, and something that looked like it was loaded with some great ideas, why not?! I'm glad I bought it.

So this week... since I'm starting to feel much better and plan on actually cooking again (sorry Ry, no more take-out! ;) I think I'll try to stick with Rachel Ray ideas and adapt them into my own.

Tonight, steak fries from the Rachel Ray book. I'm also making burgers.INGREDIENTS

3 russet potatoes
vegetable oil for cooking
sea salt

1 lb ground beef
1 egg
8 Town House butter crackers
To taste: pepper,
garlic,
oregano
dash of paprika

DIRECTIONS

On medium heat, heat about 1.5 inches of oil in a pan.
After washing/scrubbing potatoes, Slice into about shoestring thickness.
Place on paper towels to dry.

Use hands to mix ground beer, egg, crackers, pepper, garlic, oregano and paprika in a large bowl.
When well combined, form into 2 large burger patties.
Grill for about 5 minutes each side, for 10 minutes total.

Place about half of the potatoes at a time into hot oil and cook partially, about 3 minutes.
Transfer to a paper towel-lined plate.
Raise heat to medium-high and allow 2-3 minutes for oil to heat more.
Return potatoes to oil in 2 batches to crisp them to a golden brown, about another 2-3 minutes.
Place potatoes on clean paper towels to drain.
Season with sea salt.

(this would have been the perfect amount for 3 adults.. or 2 adults and 2 kids.. It was a bit much for just my husband and I.. though Ryan did finish his entire burger! wow!)

Vegetable Lo Mein

What better to make when you have a bunch of veggies to use up and want something different?!

INGREDIENTS
(you can add in any vegetable you happen to have. Chicken, beef, or pork would also go well with this.)

2 handfuls of baby carrots, sliced
1/2 cup of diced frozen onions
4 medium sized celery stalks, sliced
2 cups snow peas (pods)
3 garlic cloves, crushed
1/4 cup sliced almonds
1 tsp ground ginger
1/2 cup soy sauce
2 tbsp olive oil

2 quarter sized portion of Spaghetti noodles (I like to use Pasta Barilla Plus)

DIRECTIONS

Wash and slice celery and carrots. Wash snow peas
Heat oil in large skillet over medium high heat.
Add onions, celery, carrots, snow peas, and crushed garlic.
Saute for about 7-10 minutes.

Meanwhile, heat water to a boil in a pot and cook pasta according to package directions.

Add ginger to vegetable mixture.
Stir in almond slices and soy sauce.
Mix in cooked pasta.
Enjoy!

Citrus Apple Chicken Coleslaw

I have never in my life made coleslaw.. in fact, I don't think I'd ever eaten it either! It's always brought up images of way too much mayo, upset stomach, and really unhealthy.. But for some reason, I had a package of lettuce/coleslaw in the fridge that I had planned on using for taco toppings. I didn't, and it needed to be used. So I decided to try something new and I went in search of a healthier coleslaw recipe that sounded good. I found a few on allrecipes.com and ended up mix and matching and adding my own ideas to make what turned out to be delicious! Even my husband loved it and went back for seconds, and thirds ;)

I know coleslaw is usually a side dish, but with the chicken in there, this was great for a light dinner.INGREDIENTS

1/2 package of coleslaw with shredded carrots (I probably used closer to 3/4)
2 small apples, chopped
1 can of white meat chicken, drained

Dressing:
1 tsp MrsDash seasoning
1 1/2 tbsp lemon juice
5 tbsp mayo
2 tbs brown sugar
4 tsp white vinegar
2 tbsp orange juice or pineapple juice (I used orange because that's what we had)
1 tsp garlic powder
2 tsp paprika

DIRECTIONS

Wash, core and chop up the apples.
Mix the Dressing ingredients together in a large bowl.
Add the coleslaw and mix until well covered.
Add the chicken and chopped apples. Mix well.
Enjoy!