- Preheat oven to 400.
- Pour tomatoes into large bowl and add zucchini, basil, cheese, olive oil, garlic, Italian seasoning, salt, and pepper. Stir to combine.
- Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook 4 minutes. The orzo should only be partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm veggie broth to a 3 quart baking dish.
- Slice the tops of the peppers and remove all ribs and seeds.
- Place peppers in the baking dish with the warm veggie broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake 45 minutes. Remove the foil, sprinkle top with feta and continue baking until the cheese is golden, about 15 minutes. Enjoy!
Sunday, August 15, 2010
Posted by cookingkatie at 4:29 PM
Sunday, July 4, 2010
Wow this took me a while to update:) Sorry! We moved to Traverse City which hosts the national Cherry Festival every year and I have been extremely busy introducing the world of cherries to my son. The fourth was great. We celebrate every year on Torch Lake, which is the 3rd most beautiful lake in the world! Every year we do a cookout at a good friends home. Her son is a chef and makes all kinds of goodies. I made a few easy desserts this year that I could throw together quickly after being on the lake all day. I made a red, white and blue trifle, which was super easy.
- Slice the french bread into 1/2 inch slices
- Brush on olive oil and season
- Bake at 350 until lightly browned
- Sprinkle with goat cheese
- Add a cherry
- throw in oven for a couple more minutes
Posted by cookingkatie at 6:16 AM
Saturday, June 26, 2010
Whoo hoo I'm back!!! Finally!!! We moved into your new house this week and although we have no furniture, I have my kitchen!! And thanks to my mom it was the first thing we set up. The hubby is traveling for work and the baby's finally letting me cook, so here I go. I saw this recipe on facebook, of all places, and really wanted to try it. It was a Rachael Ray recipe, but I totally changed it based on what I had in the fridge. It turned out great and was a great summer meal.
- Bring a large pot of water to a boil fro pasta. Cook Pasta according to package.
- Slice asparagus in 1 inch pieces on an angle. Cut beans into thirds, also on an angle.
- Midway through cooking the pasta, add asparagus and beans to water so they cook3 minutes in boiling water with the pasta.
- Add peas to the pot 1 minute before draining.
- Reserve about 1/4 cup of starchy cooking liquid before you drain the pasta.
- Meanwhile, heat EVOO in pan and melt butter into it over low to medium low heat. Add chives and garlic and stir a minute or two. Then add wine and gently reduce a couple minutes more.
- Stir in Dijon and lemon juice and turn off heat.
- Add pasta and remaining starchy cooking liquid and toss to coat evenly.
- Add some cheese and pepper to taste.
- Fold in spinach and serve with extra cheese on top.
Posted by cookingkatie at 5:28 PM
Thursday, May 13, 2010
Who would have known this baby thing would be so time consuming LOL. I think I am finally figuring this out. We are closing on a new house this week (whoo hoo) so I will be able to unpack my kitchen and start cooking (and blogging again). Now I just need to find my camera. Hope everyone will keep following this blog. I plan to resume normal blogging in July. Until then I will throw in a couple of posts ( hopefully with pictures).
Here is a quickie week night meal that I made last night and it turned out very well and in only 20 minutes flat. I got the recipe from Cooking Light and it was scrumptious. I served these Greek Steak Pitas with some garlic hummus and homemade pita chips. Hope you enjoy!
Greek Steak Pitas
1/2 cup red wine vinegar
1 tsp. Greek seasoning (McCormicks)
1/8 tsp. black pepper
1 (1lb.) flank steak, trimmed
1/2 tsp. kosher salt, divided
1 tsp. butter
1 tsp. olive oil
2 T. lemon juice
1 6 oz. pkg. baby spinach
4 pitas, cut in half
1/2 cup thinly sliced red onion
24 slices english cucumber
1/2 cup feta cheese
- Combine first 3 ingredients in a large zip-top bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. sprinkle steak with 1/4 tsp. salt. Heat a large skillet over medium high heat. Add butter and olive oil. Add steak; cook 5 minutes per side or until desired doneness. Let stand 2 minutes. Cut steak across the grain into thin slices.
- Return pan to heat. Add juice, garlic and spinach; saute 1 minute. Remove from heat and add remaining salt.
- Spoon 2 T. spinach mixture into each pita half. Place 1 T. onion, 3 cucumber slices and 1 1/2 oz. steak in each pita half, sprinkle 1 T. cheese in each pita half. Yield 4 servings. Serving size is 2 pita halves at 427 calories!
The Verdict: Loved it! Super easy to make. I have had to cut dairy completely out of my diet due to nursing, so finding recipes has been a task. These pitas are just as great without the feta!
Posted by cookingkatie at 12:00 PM
Friday, March 5, 2010
Posted by cookingkatie at 7:54 AM
Tuesday, February 2, 2010
So being 1 day overdue, I feel like I should maybe start stocking up some freezer meals for when the baby's here. This will get my mind off of the anticipation. I probably should have started this a long time ago, but being in between homes has made things a little difficult. I kinda just threw this chili together, and it turned out really tasty. I made enough for 2 gallon size freezer bags, and we ate the rest for dinner for 2 nights. My point, it makes quite a bit.
- Saute onion, celery, garlic, jalapenos, and squash until soft, about 2 minutes.
- Add rest of ingredients and simmer 10 minutes or so.
Posted by cookingkatie at 9:33 AM
Friday, January 29, 2010
- Preheat oven to 350. Line wells of muffin tins with paper liners and set aside.
Posted by cookingkatie at 10:21 AM
Monday, January 25, 2010
This soup is AMAZING!!! It is great comfort food on a cold winter night, and super nutritious with all the veggies incorporated. I found this recipe on eatingwell.com, which I like to check out every once in a while. They have great ideas, when I feel I need a little extra nutrtion in my day. I did substitute the recipe a little bit, by adding fresh onion and peppers, rather than using frozen. This only took about 30 minutes to whip up, so it was a great weeknight meal.
- Heat oil in large sauce pan over medium heat. Add onions, peppers, and crushed red pepper and cook, stirring, for 1 minute. Add tomatoes, broth, water, and basil; bring to a rolling boil over high heat. Add tortellini and cook for 3 minutes less than package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with fresh pepper.
Posted by cookingkatie at 11:41 AM
Tuesday, January 19, 2010
Like I said.....just cooking my way through this issue of cooking light. What more can you ask for comfort food with less calories. This dish was really quick and very tasty. I love that it has a short ingredient list. and I already had most of it on hand. I served this with peas, yes I know this is boring, but I might even mix the peas in next time I make this. The peas made the pasta a little bulkier, and more of a carbonara style.
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
- While pasta cooks, cook bacon in a large non-stick skillet over medium-high heat 4 minutes, or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper. Yield: 4 Servings
Posted by cookingkatie at 4:36 PM
Friday, January 15, 2010
I am so happy I re-subscribed to Cooking Light Magazine. I think I dog eared every page in the Jan. issue. They have recently reformatted the magazine, and I love what they did with it. First recipe I made was the 20 minute chicken noodle soup. Being 37 weeks pregnant, this is the new type of recipe I like, EASY! This soup tasted great, and it was even better the second day. The recipe calls for a rotisserie chicken, which is a double bonus, because now I have a freezer full of homemade broth.
- Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at high for 5 minutes.
- While broth mixture heats, heat a large sauce pan over medium high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot.; saute 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley. Yield 6 serving.
Posted by cookingkatie at 7:59 AM