Dump It On Me

So, I married a guy who doesn't like pie. Can you believe it? How can you not like pie? My bestest friend Traci doesn't like pie either. Strange people. My husband does however redeem himself for liking cake and cookies. (Traci redeems herself in that she's a fabulous friend) He likes them a lot, in fact. So, much to my disappointment I shared my pie making tools to people who would truly enjoy them, and have embraced the cookie and cake world. My husband would tell you I don't make enough cake. In fact, I'm not sure I've ever actually made a real cake. My mom never really made cakes either, but she was known for her dump cakes. What's a dump cake? Well, quite simply it's exactly what it says it is. You dump the stuff in a baking dish and call it a cake. So simple it's embarrassing to need a recipe. This is my favorite dump cake EVER! After all, since my dear sweet husband has made pumpkin pie in this house extinct I had to find a suitable substitute. This dump cake has a nice sweet pumpkin pie texture, and the cake mix/pecan sprinkle over the top is just, well, the icing on the cake. We learned that this dump cake is better after it's totally cooled off. If you eat it straight out of the oven (after it cools enough to touch the pan, of course) it will be a little runny, but that didn't stop me so why should it stop you too?

Pumpkin Dump Cake

1 29 ounce can pure pumpkin
1 12 ounce can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine (I used Smart Balance)

Preheat oven to 350 degrees. Mix first six ingredients until well blended, and pour batter into a 9 x 13 inch greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted margarine over top. Bake 30 minutes.

Delicious with whipped cream on top.

A Well Stocked Pantry is Good

Last week we all had sinus issues. Not one of us could hear or even think clearly, because we were so clogged up. My favorite way of loosening up the passages is with hot stuff, temperature wise. I also think garlic does a body good during these times as well. So, I was desperately thinking of something to make when I came across this soup. One of our new friends had been tempting me with all kinds of Indian recipes, and that's what I had on the brain during my search. I grabbed a cookbook that's been collecting dust on our shelf and found this. We slurped it up in no time, and my husband even scrounged around and made it again a few days later! Check out my substitutions/additions after the recipe.

Garlic, Chickpea and Spinach Soup

2 Tablespoons olive oil
4 garlic cloves, crushed
1 onion, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
12 ounces potatoes, peeled and finely chopped
15-ounce can chickpeas, drained
1 tablespoon cornstarch
2/3 cup heavy cream
2 tablespoons light tahini (sesame seed past)
7 ounces spinach, shredded
cayenne pepper
salt and freshly ground black pepper

1. Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden brown.
2. Sir in the cumin and coriander and cook for another minute.
3. Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender.
4. Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring, and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately, sprinkled with cayenne pepper.

Here's what I did a little differently. Instead of spinach I used frozen broccoli cuts. I think I'll always do that since spinach tends to break down after sitting in a soup. The broccoli also added a nice texture. We had red potatoes on hand. They added a little more creaminess to the soup. Also, instead of heavy cream I used about 1/2 cup of skim milk and a few tablespoons of Earth Balance butter/margarine. OH! And the biggie.....how could I forget? I thought it needed about a teaspoon of curry.

I *heart* Mediterranean Food

I do! I really love it! Those surveys that ask all kinds of silly questions so you can get to know me, my answer for favorite food is always Mediterranean. I love the tang of a black olive, the sharpness of feta cheese, warm pita bread fresh out of the oven, and the freshness of mint. There's a restaurant in the Chicago suburbs of LaGrange called The Grapevine, and I have dreams of eating every meal there for a week. When we lived in Pensacola, FL there was a Mediterranean deli that had the BEST sandwiches. I'm not really into all the meats, but they had a great meatless sandwich that I wish I'd eaten more frequently. We may have to make a trip to Pensacola just for the deli experience. And, I have to say that Pita's here in my hometown of Peoria, IL is pretty darn good! Their hummus is YUM-O, and they have the best pita bread. (of course, thus the name)
This recipe reminds me of what I think was the very beginning of my love affair with Mediterranean food. Whole Foods deli has something like it, so when I saw this in Cooking Light's dinner tonight section I HAD to make it. Dinner Tonight gives you a menu for one fabulous dinner. It also gives you a game plan, so that you can time everything to come out together and perfectly. Someday, I'm going to have the fresh pita bread from Pita's with my meal.

Here's their menu suggestion:
Mediterranean Orzo Salad
Pita Wedges
Mint Iced Tea

Mediterranean Orzo Salad

1 Cup uncooked orzo (rice-shaped pasta, about 8 ounces)
2 Cups bagged prewashed baby spinach, chopped
1/2 Cup chopped drained oil-packed sun-dried tomato halves (if I could get the jar open, I would use the roasted red peppers I have instead)
3 Tablespoons chopped red onion
3 Tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6-ounce)jar marinated artichoke hearts, undrained
3/4 Cup (3 ounces) feta cheese, crumbled and divided

1. Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
2. Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese. Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 Tablespoon cheese.)

It's Good to Be Gracious

I feel bad. Originally, my plan was to post something I had made for my family at least once a week for you. And, well, that just doesn't happen as much as I'd like. For somone who really enjoys cooking for her family, I never in a million years thought I'd go weeks without cooking a meal. Yes, of course we eat. I just rarely cook for my family. Sad, isn't it? My mom busted her hump most nights and made many memorable meals. I'd really like that for my family too.

So, to fill in the gaps, I've decided to give gratitude for good things I eat. I'll still post fabulous recipes when I come across them, but I feel the need to tell you all about other good stuff too.

Today, OK actually it was last night, I was very thankful for watermelon. Sweet, delicious, full of that healthy lycopene that's in red fruits and veggies...watermelon. So good for a mama who is certain that hydration is they key for a healthy preganancy!

Mmmmm, Baby that's Good!

I'm right in the middle of my "favorite" part of pregnancy. For me, I'm starving AND nauseous all at the same. It's OK if you don't understand, my husband has been scratching his head about this too. For the last few days I've been craving a dinner I'd made a few weeks ago. Certain the craving would pass, since it involved a vegetable, I dismissed it for a tenderloin the size of my abdomen. Twice. With french fries.....many times. ~sigh~ I'm sorry second child, apparently mama is not quite as devoted to your health as I was with your older brother.

So, anywho, this is another recipe from Cooking Light. I've loved that magazine for years, and I really wish they'd do more vegetarian friendly "Dinner Tonight" menus. This section is great, because they give recipes and suggestions for a whole meal. Nice, for a mama in her 12th week of pregnancy.

Gnocchi with Broccoli Rabe, Caramelized Garlic, and Parmesan

3/4 pound broccoli rabe (rapini), trimmed (whatever that is...I grabbed this stuff that's called baby broccoli, and is a combination broccoli/asparagus- YUM!)
1 (16-ounce) box vacuum-packed gnocchi
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) shredded Parmesan cheese

1. Cook broccoli rabe in boiling water 4 minutes. Remove broccoli rabe with a slotted spoon, and place in a colander; drain. Add gnocchi to pan; cook 3 minutes or until done. Drain gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 3 minutes or until lightly browned, stirring frequently. Add broccoli rabe, gnocchi, and reserved cooking liquid to pan; cook 2 minutes. Stir in salt and pepper. Place 1 1/4 cups gnocchi mixture in each of 4 shallow bowls; top each serving with 1 tablespoon cheese. Yield: 4 servings (yeah, right)

I also made the orange salad they recommend with it. I must say Cooking Light does a great job coming up with interesting sides, because I had NO clue what to make with this. We just happened to have the oranges and vidalia onions, so I went with it.

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Combine 1 tablespoon white wine vinegar, 1 tablespoon extra virgin olive oil, 2 teaspoons chopped fresh rosemary (no, I didn't have that on hand), 2 teaspoons honey, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl; stir with a whisk.

Peel and slice 4 large navel oranges. Peel and thinly slice 1 small red onion. Arrange orange slices evenly on 4 salad plates; top evenly with onion. Drizzle with white wine vinegar mixture.

In case you're wondering, Angel food cake with raspberries was the suggested dessert. How divine!

Be Good To Your Parents

My parents have done so much for us that I often ask God why I'm so blessed. I mean, why me? Why did I get the parents that I have? How did he choose the family for me that everyone actually likes each other, and, when we're not around each other we truly truly miss them. It's sometimes overwhelming. Jakob and my dad are like peanut butter and jelly. Jakob adores my dad, and my dad thinks Jakob is the best thing since sliced bread. (no offense to my niece Madeline, who my dad obviously has a soft spot for) Jakob will drop everything when "Opa" is around. Want Jakob to do a chore? Ask Opa, and Jakob will do it for him. "Oma" is my mom. She's best for a snuggle on the couch and yet another round of Toy Story. Talk about patience. Oma will softly brush his cheek until he falls asleep. This could take days, and my mom never gives up. So, what does this have to do with a food blog, you ask? Well, the way to my families heart is thru their stomach. So, today I made them dinner. OK, OK so I will admit my good deed may have been a little self serving. I am 10 weeks pregnant, and baby (yeah, right) needs some omega-3 laden salmon. Grilled, thank you very much. I see an opportunity when it's presented to me. Opa wants to play, and, I'm hungry. They have a grill. They like meat. My husband is a vegetarian. He worked tonight. See where I'm going with this?

Be good to your parents.

Gingery Grilled Salmon (found on FoodNetwork.com)

1/4 cup nonfat plain yogurt
2 tablespoons fnely chopped fresh ginger
2 cloves garlic, finely chopped
2 tablespoons lime juice
1 tablespoon freshly grated lime zest
1 tablespoon honey
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/4 pounds salmon fillet (about 1 inch thick), cut into 4 pieces, skin on, pin bones removed

Whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt, and pepper in a a small bowl. Place salmon in a shallow glass dish and pour the marinade over it, turning the salmon to coat on all sides. Cover and marinate in the refrigerator for 20 to 30 minutes, turning once or twice.

Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not use a grill pan-salmon will stick.)

Oil the grill rack (see tip). Place the salmon, skin-side up, on the grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 4 to 6 minutes longer. Remove the salmon from the grill. Slip off the skin.

Warm Goodness

I've been meaning to get this recipe up for months. I'm so sorry that you've missed a whole season to make this. Good thing today was gray, with lots of rain and thunder looming. What a perfect day to make soup! I think this was our favorite soup EVER! You could also add chicken to this, but why add the extra expense and trouble when this soup has all the components of a tasty meal already?

White Bean Chilli

1 lb white beans (like Great Northerns)
2 large onions, diced
2 Tbs ground cumin
1 Tbs chili powder
1 tsp poultry seasoning
2 4 ounce cans diced green chilies
1 8 ounce can salsa verde (optional)
7 cups "chicken like" or vegetable stock
2 bay leaves
1/2 pound tomattllos, cleaned and quartered
1 cup fresh cilantro, coarsely chopped
salt and pepper to taste
2 Tbs fresh lime juice
1 cup chopped green onions (for garnish)
Sour cream (optional)

Soak beans overnight or use quick soak method (bring beans and water to cover by 1" to a boil for 5 minutes. Turn off heat and cover. Let sit 1 hour, then proceed) ***I cheated, and bought 3 cans of white beans. Save yourself the trouble and do the same!***
Pour off soaking water and cover beans with fresh water and bring to full boil. Lower heat and simmer. While beans simmer,***if you bought the canned beans START HERE*** in a large soup kettle or Dutch oven, saute onions any way that gets the job done, when translucent, add cumin, chili powder, poultry seasoning, green chilies and salsa verde. Saute for 5 minutes, adding a little stock if it begins to stick. Then add the rest of the stock, bay leaves, and tomatillos and 3/4 cup cilantro. If you're using canned beans, this is another part to skip- yeah! Bring to a boil and simmer uncovered while beans continue to cook. When beans are just tender (1-2 hours) add them to the soup pot and simmer everything together for another 1/2 hour. Add the beans to the other mixture, season with salt and peper to taste. Just before serving, add the rest of the cilantro and the lime juice (lime juice is a nice touch, and SO worth it), stir to blend. Ladle into big bowls and top with green onions and an optional dollop of fat free sour cream.