Prosciutto Tart

Last week I bought a puff pastry to make an apple strudel, but then Ben ate all of the apples and I was left wondering what to do with the dough. So for dinner I made this savory tart with what I had in the fridge and it was delicious. A gone-within-the-hour kind of delicious. (And it was so easy to make, it's hard to resist!)

enough puff pastry sheets to line the bottom of a baking sheet

2 Tbsp pesto

prosciutto

1 zucchini, cut into thin slices

2 tomatoes, cut into thin slices

1/2 cup parmesan cheese, grated

olive oil

salt and pepper to taste

Roll out the puff pastry onto a baking sheet lined with baking paper. Spread pesto in a thin layer on the pastry. Then add a layer of prosciutto, a layer of zucchini and a layer of tomato. Then top with cheese, drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 minutes (or as directed for the puff pastry) or until the pastry is golden brown. Serve warm.

Pesto Omelette

Adding pesto to your omelette adds a huge boost of flavor and a little variety to an easy breakfast (or dinner).

Serves 2

1 tsp butter or oil

3 eggs

1/4 cup milk

1 Tbsp pesto

1 handful spinach leaves

1/4 tsp garlic powder

1/4 cup gouda or other cheese, grated

1/4 tsp salt and pepper

Heat a small (about 7 inches or 18 cm) frying pan on the stove on medium, melt butter. Beat the eggs in a small bowl. Mix in milk, pesto and salt and pepper. Once the frying pan is hot, pour the egg mixture, sprinkle on the spinach leaves and cheese and let it cook. Once the center of the omelette is starting to set, lift the corner of the omelette and gently fold it in half. Let it rest for about 30 seconds or so and then slip it off the pan and onto a plate. Serve immediately.

Ground Pork Curry

Adapted from Chow Times

I am always nervous about curries. I don't have much of a background in Indian food, and I often question if I am doing things correctly. This was perfect for a beginner like myself, and Ben liked it so much that he ate the whole pot. It was spicy and so easy to make. I would be interested in trying it with chicken, and varying the heat levels, but it was great as is.

1 lb lean ground pork

2 onions, finely chopped

4 medium potatoes, cubed

3 cloves garlic

1 Tbsp minced ginger

1 tsp ground turmeric

1 tsp cinnamon

1 tsp cumin seeds, roughly crushed

1 tsp coriander

1/2 tsp dried chili flakes

1 can crushed tomatoes

1 1/4 cup vegetable stock

1 large bunch spinach

salt and pepper to taste

Saute onions, garlic, pork, and spices together in a pot. Cook until onions are soft and meat is browned. Then add potatoes and tomatoes, once warm add stock and season with salt and pepper. Bring to a boil, cover, reduce heat and simmer for 20 minutes, stirring occasionally. Once 20 minutes have passed, add spinach and allow to heat through for a couple of minutes, just enough to wilt it.

Serve immediately with rice.

Tuna Casserole

Adapted from Imperrfections

This is one of those cheap and easy dinners that everyone should know how to throw together. I am usually not a huge fan, but this recipe was great and even better the next day. You could easily substitute the tuna with chicken or have no meat at all and it would still be good.

8 oz (225 grams) pasta

5 Tbsp butter

3 cloves garlic

1 medium onion

3-4 stalks celery

3-4 carrots

2 cups cream of mushroom soup

(or)

1 cup diced mushrooms

1/4 cup flour

2 1/2 cup milk

1 tsp salt

1/2 tsp pepper

2 cans tuna

1 cup peas

1/2 cup bread crumbs

3/4 cup parmesan

Boil water, cook the noodles, drain and set aside.

Preheat oven to 350

In a large pan saute onion, garlic, carrots, celery in butter until soft. Then add mushroom soup (or saute mushrooms and butter, whisk in flour then slowly add the milk) and add salt, pepper, tuna, and peas. Add in the noodles and pour into a large casserole dish. Sprinkle with bread crumbs and cheese and bake 15-20 minutes

Greek Nachos

from Not Without Salt

This fabulous idea was seen on Tastespotting and it combined my love of finger foods, easy prep meals and the wonderful Greek flavors that burst in your mouth. It turned out great, and Ben wanted to make it again the next night. Success!

4-5 pitas, cut into triangles and lightly toasted (pita chips would also work)

1 lb ground lamb (I used beef... it was fine)

1 medium onion

2 cloves garlic

1 tsp mint

1/2 tsp paprika

1 tsp lemon pepper

4-5 tomatoes, seeded and diced

1 cucumber, diced

8 oz Feta (about 225 grams)

1 jar olives

Pepperoncinis, diced

Tzatziki Sauce (Greek yogurt sauce)

parsley to garnish

Preheat the oven to 350 (176 C). Put the pita chips on a large baking sheet (baking paper underneath for easy cleanup) and bake in the oven with a little oil and salt drizzled on top. You just want to make them a bit crispy so only a few minutes should do the trick.

In a large skillet combine lamb, onion, garlic and spices and cook until meat is cooked through. Drain grease and pour on top of toasted pita triangles. Add tomatoes, cucumber, feta, olives and pepperoncinis on top and bake for 10 minutes until warmed through.

Garnish with parsley and serve immediately with Tzatziki sauce or hummus on the side.

Panzanella Salad

adapted from Stacey Snacks

My family has always been of the "waste not, want not" philosophy, and I had a loaf of stale bread that I felt bad throwing out. So I made a panzanella salad instead. Panzanella is an Italian salad made from bread and tomatoes, tossed in a light vinaigrette. The bread soaks up the juices from the tomatoes and dressing, resulting in a delicious flavorful dish.

Dressing:

1/3 cup balsamic vinegar

1/2 cup olive oil

1-2 cloves of garlic, minced

2 tsp dried basil

1/2 tsp dried oregano

salt and pepper to taste

Salad:

1 stale baguette (or other bread) torn into bite sized chunks

4-5 tomatoes

1/2 red onion, sliced thin

1/2 cup kalamata olives, chopped

1/2 cup crumbled Feta cheese

Mix your salad ingredients and place them in a large bowl. Whisk your dressing and pour over the bread and tomato mixture until the bread cubes absorb the dressing. You don't have to use all of the dressing, just use as much as you deem appropriate. Let it sit in the bowl for about an hour to let the flavors mingle together and allow the bread to absorb the juices.

Black Bean and Feta Quesadillas

adapted from What's for Lunch Honey

Quesadillas were a staple at my house growing up. They are so quick and easy to make, plus the variations are endless so you can really just make do with whatever you have on hand. I loved this unique combination of the spicy beans and creamy goat cheese.

1 medium onion

2 cloves garlic

2 Tbsp olive oil

1 can (about 1 1/2 cups) black beans

1 cup corn

1 large tomato, diced

1 tsp chili powder

2 tsp ground cumin

1/2 tsp cinnamon

12 oz goat cheese (about 300 grams) I used Feta

1 bunch of fresh cilantro

salt and pepper to taste

8-10 tortillas

guacamole

sour cream

lettuce

Heat the oil and saute garlic and onions until soft - about 5 minutes. Then add beans along with spices and stir. Then add corn and tomatoes and cook mixture for 6-8 minutes. (Add water if necessary) Remove from heat, stir in the cilantro and set aside.

In a frying pan on medium heat, place one tortilla at the bottom, add a thin layer of beans and sprinkle the top with the goat cheese, leaving about 1/2 inch from the edge clear. Then sandwich it between another tortillas. Brown each side for about 2 minutes. Cut the quesadillas into wedges and serve with guacamole or sour cream and a side of lettuce.

Hawaiian Haystacks

This is one of those dinners that goes by many names (Chinese sundays, chicken sundays) and is made differently in every house. I love it because it is so versatile and you can add or subtract ingredients according to your tastes. I have eaten this meal with green onions, diced peppers, diced celery, water chestnuts, different cheeses, chow mein noodles, slivered almonds, shredded carrots and soy sauce. So experiment to find the best combination for your family. This is our favorite:

Usually there is lettuce in there too, but I forgot to buy it at the store...

Serves 3-4

3-4 baked white fish filets (or 3 cups of cubed cooked chicken, or in a pinch two cans of drained tuna)

4 cups cooked rice

2 large onions

1 Tbsp olive oil

1 Tbsp sugar

1 tsp salt

shredded coconut (I lightly toasted ours with salt and sugar)

3 large tomatoes, diced and seeds removed

2 cups pineapple, cut into chunks

1 head lettuce, torn into small pieces

1 can (about 2 cups) of cream of chicken soup

Cook rice, set aside.

Chop onions into rings and place them in a hot frying pan with 1 Tbsp olive oil, 1 Tbsp sugar and 1 tsp salt. Turn the heat down to medium and saute, stirring frequently until the onions are soft, and caramelized (about 10 minutes). Remove from heat and set aside.

Prepare tomatoes, chop lettuce and those and the coconut, pineapple, and onions in separate small serving bowls. Heat 1 can of cream of chicken soup in a pot and once it is warm, begin to serve.

Use rice as the base, and add heaping spoonful of each of the ingredients, topping with the fish or chicken. Pour a few tablespoons of soup on top, and serve.

Kaaliruoka (Cabbage Meal)

from my Finnish Mother in Law, Ulla

This is a dinner that Ben remembers from his childhood. It is so filling and simple, I can see her whipping this up for her 8 hungry kids after a long day teaching ballet. Thanks for the idea Ulla!

1 lb ground beef

1/2 white cabbage, chopped into bite sized pieces

1 medium onion, minced

2-3 cloves garlic, minced

1 Tbsp brown sugar

2-3 cups rice

1 beef bullion cube

1 Tbsp dried parsley

salt and pepper to taste

Cook rice (enough for about 3-4 cups... this isn't an exact science) with beef broth or a beef bullion cube. Brown hamburger along with the onion and garlic in a large pot. Drain grease and return to pot along with the chopped cabbage, and parsley. Cook for a couple of minutes until the cabbage starts to soften. Stir in cooked rice along with salt, pepper and brown sugar. Serve (it was great with tomatoes!)

Divine Tuna Sandwiches

Ben and I love tuna fish sandwiches. They are so filling and light and can be made in a snap.


Bread
2 cans tuna
1 Tbsp mayonnaise
1/2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 cup pickles, chopped
Swiss cheese
lettuce
spicy mustard
tomatoes, sliced
avocado, sliced

Mix the tuna, mayonnaise, lemon juice, salt, pepper and pickles. Spread mustard on one side of the bread and cover with a little cheese. Toast the bread until the cheese melts. Put together the sandwiches and serve.

Spicy Sloppy Joes

This is one of those childhood classics that I remember as a child. They are cheap, easy and liked by kids everywhere. As an adult I prefer my Joe a little spicier, but feel free to ease up on the heat according to the tastes of your guests.

1 lb ground beef
1 small onion, minced
2 cloves garlic
1-2 Tbsp spicy mustard
1 stalk celery, sliced
1/2 green bell pepper, diced
1 Tbsp Worcestershire sauce
1-2 Tbsp brown sugar
3/4 cup ketchup (or tomato sauce)
dash of chili (adjust to your tastes)
salt and pepper to taste
1 Tbsp olive oil
sandwich buns

Heat oil in a skillet and saute onion, garlic, bell pepper and celery, seasoned with salt and pepper. Cook for 5-7 minutes, then add beef and cook until no longer pink. Drain off fat. Add ketchup, Worcestershire sauce, mustard, and sugar to beef mixture and bring to a boil. Reduce heat and simmer for 20-30 minutes, then scoop into sandwiches and serve.

Rachel Sandwiches

Ben is a real sauerkraut man, so this is one of his favorite sandwiches.
Pickles on the side are a must!

Rye Bread (we used whole wheat this time, but Rye is proper.)
Pastrami
Swiss Cheese
Sauerkraut
Thousand Island Dressing
Mustard
Pickles

Lay the bread open faced on a cookie sheet. On one half of the sandwich, place meat and cheese, on the other put sauerkraut and mustard. Toast in the oven until crunchy, then put a layer of Thousand Island in the middle and enjoy.

BBQ Meatballs

Adapted from Pioneer Woman

I was craving something hearty without much effort on my part, and when I saw these meatballs I knew it was meant to be. Pioneer Woman has never let me down. Good BBQ sauce is a rare find in this part of the world, so it was fun to try to make my own (and I did tweak the recipe a bit) although I think I would double it next time so as to have extra.

Meatballs:

1 1/2 lb ground beef

3/4 cup oats

1 egg

3 Tbsp finely minced onion

1 1/2 tsp salt

ground black pepper

BBQ Sauce:

1 cup ketchup

1/2 cup water

1/4 cup vinegar

1/4 cup brown sugar

3 Tbsp olive oil

2 Tbsp paprika

1 Tbsp chili powder

2 cloves of garlic, minced

1 tsp cayenne

Preheat oven to 350. Combine all meatball ingredients. Roll into medium/small sized balls and brown in a frying pan over medium heat and place in a baking dish. Combine all sauce ingredients in a sauce pan and simmer for 10-15 minutes until thickened. Pour BBQ sauce over meatballs and bake for 45 minutes.

Chickpeas with Sausage and Peppers

adapted from Perfect Pantry

This dish is a type of tapas, or appetizer, from Spain. It has tons of flavor and was totally easy.


4-5 links of sausage

1 Tbsp olive oil

1 medium onion, chopped

1 clove of garlic, minced

1 15-oz can of chickpeas, drained and rinsed

1-2 red bell peppers, chopped

1 head of greens

1 tbsp lemon juice

salt and pepper to taste

Cut the sausage into small pieces. Saute sausage, onions, garlic until the onion is softened but not browned. Add chickpeas, peppers and cook for an additional 2-3 minutes (until heated through), then add the greens and stir them in until just wilted. Season with lemon juice, salt and pepper and serve.

Taco Soup

from a Relief Society program

This soup is so easy and you can add or substitute many of the ingredients depending on your preferences and what you have on hand.  It's a perfect meal when you don't have much time, plus it's a great way to use food storage.  

2 garlic cloves

1 medium onion

1 Tbsp olive oil

1 lb ground beef 

1 can black beans

1 can kidney beans

1 cup corn, drained

1 packet of taco seasoning

1 14 oz  can Mexican style tomatoes

1 14 oz can of diced tomatoes

1 14 oz can tomato juice

1/2 cup vegetable broth

1 packet ranch dressing mix (optional)

1-2 chili peppers (optional, if you want some heat)

corn chips

sour cream

In the bottom of your soup pot, brown the ground beef, garlic and onion.  Drain excess fat, and add tomato juice, canned tomatoes, beans, corn, seasonings and simmer on low heat for about an hour.  Serve with a side of corn tortilla chips and a dollop of sour cream.