White Bean, Zucchini, and Heirloom Tomato Gratin

My left hand is on fire from making the sriracha. And now it’s worse after making this gratin. I have no idea why.

In other news, I have been looking for healthy and inspiring things to pack for lunch. Something that inspires me to actually pack it in the morning instead of getting a burrito from down the street. This is pretty and healthy. I was so proud that I brought it into the living room to show Henry, who was playing Minecraft.

But seriously. I feel like I am dying. A slow, fire is creeping up my left hand kind of death.

Ingredients:

• two heirloom tomatoes, large, sliced
• one large zucchini
• one can of cannellini beans, rinsed and drained
• 1/2 cup chicken stock
• 1 twig of rosemary
• 1 small onion, sliced
• 2 cloves garlic, minced
• salt and pepper
• red pepper flakes
• 1/2 cup Parmesan cheese
• olive oil

Method:

Saute onions until golden. Salt and pepper. Add minced garlic, rosemary, minced, and beans. Saute briefly, then add stock. Reduce for a few minutes.

Start by placing your beans into a deep casserole dish.

Add one layer of tomatoes, salt and pepper them, and drizzle with olive oil. Add another layer of tomatoes, this time, adding the cheese on top. Add one more layer of tomatoes, salt and pepper, then add the zucchini in a nice layer. You can do whatever permutation of layers of vegetables as you have the vegetables, creativity, and patience for.

Bake in the oven at 350 until bubbling and slightly brown on top.

Rosemary Mustard Beef Kabobs and Vegetable Tian

School starts tomorrow. PowerPuff Girls is on. Meat is in the fridge, marinating, and the oven is preheating. I still have homework to do for my Master’s before the night is over. But laundry is done, the five year old starts kindergarten tomorrow, and it’s so muggy in this apartment. Ugh. I’m all over the place. But dinner will be good.

This recipe is adapted from a grilled chicken recipe. I just slathered the marinade on some beef and I’ll grill that instead. 

Ingredients:

• some sort of protein
• 1/4 cup Dijon mustard
• 1/4 cup olive oil
• juice from one large lemon
• two cloves garlic, minced
• 1 tsp salt and 1 tsp pepper
• 1 1/2 tablespoons minced, fresh rosemary

Grill the marinated meat. The end

Tian:

Ingredients:

• Some combination of veggies. I chose sweet potatoes, red potatoes, onion, summer squash, and zucchini.
• 2 T butter
• 1 T rosemary
• 2 cloves garlic, minced

Method: I caramelized the onion first. Then I sliced all of my veggies about a 1/4 inch thick. Then I layered them in a casserole dish. Then I dotted them with butter, salted and peppered them. Then layered the onions on top, with the rosemary and garlic sprinkled on top of that. Then, cover tightly with foil and bake in the oven for 35 minutes. Take the foil off, add some Parmesan cheese to the top, and bake another 30 minutes, uncovered.

 

 

Lemon Chicken Kabobs and Lemon Parsley Pasta

I am forever trying to find interesting, healthy, and kid-friendly recipes to cook. Having kids to feed has really tested my cooking abilities. I’ve been used to, in my adult life, to cook food for adventurous eaters. Then when I got with this little family, the biggest one would rather eat Spaghettios than mostly anything else. The little ones aren’t always the best eaters. Some days, they are adventurous. Some days, they just want scrambled eggs and nothing else. So, to adjust, we have Spaghettios in the cupboard and dozens of eggs in the fridge. I’ve got the usual recipes in my repertoire: meatloaf, scalloped potatoes, chili, spaghetti, pancakes and other breakfast things, pork chops, grilled fish,  tacos, etc.

Last night for dinner, we had lemon chicken kabobs and lemon parsley pasta. The chicken was my own recipe and the pasta came from Martha Stewart. The chicken was simple. I cut it up into kabob-sized pieces and marinated it in a fresh and bright marinade.

Kabob Recipe:

• four boneless, skinless chicken breast halves
• five crushed cloves of garlic
• lots of olive oil
• several sprigs of fresh thyme, stripped from the stems
• one sprig of rosemary, stripped from stem and chopped
• salt and pepper
• crushed pepper flakes
• juice of a lemon

The pasta was simple parsley, Parmesan, salt and pepper, lemon zest, garlic, and a bit of lemon juice. Easy and delicious. Here’s the recipe. I followed it exactly, except I halved it.

The great thing about these dishes together is that the marinade would go well with any protein or vegetable, and I used angel hair pasta–but you could use orzo, cous cous, or even rice.

In other news, we went to Turtles for brunch yesterday and it was amazing. I got chicken fried steak and it was absolutely perfect. Crisp and juicy with a well-seasoned gravy–and Henry had smoked salmon hash and he nearly licked the plate clean. I have to go out and find some good smoked salmon so I can recreate this dish at home. I think we could eat it every day.

Lazy Sunday Morning: Interesting Recipes from the Web

• Chicago Style Spicy Cheese-Caramel Popcorn. Oh, my. During the holidays, when everyone else groans and rolls their eyes when they receive a tin of popcorn (you know, the one with the Santa or puppy with a Santa hat on the front), I am gleeful. Cheese, butter, and caramel popcorn all mixed together?! Well, there is a cardboard divider that keeps them separated, but as soon as I can, I take the divider out and mix the hell out of the popcorn. I can devour a can of that popcorn in an embarrassingly short time span. Anyway, this recipe looks absolutely ridiculous. Tabasco, caramel, and cheese. Yes, please. 
• Stir fried Clams with Thai Chili Jam and Basil: One of the things that is so appealing about this recipe to me is the fact that it comes together quickly with just a handful of ingredients. The major players of this dish are fresh, briny clams and Nam Prik Pao, which I have never worked with before. I think this would be a good recipe for someone who was interested in making Thai food, but a bit intimidated by unfamiliar ingredients or processes. If you weren’t interested in using clams, I’m sure you could substitute any protein–tofu, chicken, beef, pork–any of these would work well. 
• Boozy Watermelon Rosemary Lemonade: This recipe won a contest for Best Poolside Drinks. Doesn’t it make you wish summer would hurry up and get here? 
• Okonomiyaki: I have forever been intrigued by this dish. Has anyone had it before? I’d like to have it in a restaurant or prepared by someone who knew what they were doing before I try it for myself.
• Chocolate Thai Green Curry Cake: Please! Someone who bakes! Make this and blog about it…or better yet, send me a slice!