Gnocchi with Summer Squash, Basil and Feta

Gnocchi with Summer Squash, Basil and Feta (from Real Simple, Total Time: 20 minutes, Servings: 4)

Ingredients

·         1 pound gnocchi, fresh or frozen

·         ¼ cup olive oil

·         3 yellow squash (about 1 1/2 pounds), cut into 3/4-inch pieces

·         3 cloves garlic, chopped

·         kosher salt and black pepper

·         4 oz. Feta, crumbled (about 1 cup)

·         1/3 cup torn fresh basil leaves

Directions

1.       Cook the gnocchi according to the package directions; drain and return it to the pot.

2.       Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until crisp-tender, 6 to 8 minutes.

3.       Add the squash to the gnocchi and toss to combine. Serve sprinkled with the Feta and basil. Season with pepper.

Another simple recipe that was pretty tasty.  My only complaint is that it was a little too salty for me, so when I make it again I’ll omit the added salt.  Overall, though, it was good.  The gnocchi was light, soft and chewy.  When paired with the crisp yellow squash, it was fantastic.  My husband also really enjoyed this dish, which is always a plus in my book.  I may add a little more garlic next time, but other than that, no changes (except less salt!).

Spicy Eggplant with Cauliflower and Basil

Spicy Eggplant with Cauliflower and Basil (from Real Simple, Total Time: 45 minutes, Servings: 5-6)

Ingredients

·         1 ½ cups rice

·         kosher salt

·         2 large garlic cloves, finely chopped

·         1 tsp. dried ginger

·         1/3 cup olive oil

·         2 tsp. Thai red curry paste

·         3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges

·         ½ head cauliflower (about 1 pound), broken into florets

·         1 15-oz. can chickpeas, drained and rinsed

·         2 cups bean sprouts

·         ½ cup fresh basil leaves, torn

Directions

1.       Heat oven to 450º F.

2.       In a large saucepan, make rice according to bag or box.

3.       Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.

4.       Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.

5.       Remove the vegetables from oven and toss with the bean sprouts and basil. Place 1 cup of rice on each of 4 plates and top with some of the vegetables.

I have two main issues with this recipe.  First, it is not spicy the way it is – not even my husband thought it was.  Second, the eggplant gets really mushy and it is kind of a gross texture.  That said, adding a bit of Sriracha definitely helped spice up the dish.  The overall taste is OK – I cannot really pinpoint a specific taste, but the different spices work well with the curry paste so that there is no overwhelming flavor.  I like the addition of the bean sprouts – adding a vegetable that I am not used to eating is always nice.  The chickpeas and cauliflower remain crisp and crunchy, which is a nice change from the mushy eggplant and soft rice.  I do not think that I will be making this recipe again.

Fresh Tomato and Basil Pasta with Feta

Fresh Tomato and Basil Pasta with Feta (slightly adapted from Kraft Recipes, Total Time: 30 minutes, Servings: 6)

Ingredients

·         3 cups chopped, ripe tomatoes

·         ½ cup  thinly sliced fresh basil

·         2 Tbsp.  olive oil

·         1 clove  garlic, minced

·         ¼ tsp.  salt

·         ¼ tsp.  ground black pepper

·         8 oz.  radiatore pasta (radiator-shaped pasta), uncooked

·         1 pkg. (4 oz.) crumbled Feta Cheese

Directions

1.)    Mix tomatoes, basil, oil, garlic, salt and pepper.

2.)    Cook pasta as directed on package; drain.

3.)    Toss hot pasta with tomato mixture and feta cheese. Serve immediately.

Another easy summer recipe!  We had a ton of cherry tomatoes from our own garden, so I decided to make a pasta dish with fresh tomatoes as the sauce.  I used 3 cups of the tomatoes, but then added even more to leftovers because it didn’t seem like enough (and I still had a lot left over).  This dish is easy to make and the taste is light and fresh – good for a hot day.  I really enjoy the combination of tomatoes, basil and olive oil, so the flavor was very pleasing.  The garlic and feta just helped enhance that flavor – nothing was overpowering.

I actually used penne instead of radiator because that is what we had in the pantry.  The only change I recommend is adding more tomatoes! 

Tequila Sunrise Sorbet

Tequila Sunrise Sorbet (from Vegetarian Times, Total Time: 3-4 hours, Yield: 1 Quart)

Ingredients:

·         1 banana, broken into pieces

·         ½ cup sugar

·         2 ½ cups freshly squeezed orange juice

·         ¼ cup tequila

·         1 ½ cups pomegranate seeds

Directions

1.       Purée banana and sugar in food processor until smooth. Add orange juice and tequila, and purée until combined.

2.       Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. When sorbet is thick and creamy, add pomegranate seeds, and churn until incorporated. Transfer to 1-quart container, and freeze.

This recipe was kind of time-consuming because I used whole pomegranates and extracted the seeds.  There are also refrigeration and freezing times to account for.  Honestly, it wasn’t worth it.  This was not as good as my husband and I were hoping it would be.  It definitely had a Tequila Sunrise taste, but the pomegranate seeds kind of ruined it.  When you bite into one of them, the crunch detracts from the tasty flavor of the sorbet.  If I make this again, I may try crushing the seeds first to extract the juice, or just add some grenadine or Pom Syrup.

Without the distraction of the seeds, the sorbet is actually pretty good.  You can definitely taste the OJ and Tequila in each bite, but not in a bad way.  If you let thaw slightly before eating, the texture is really smooth.

Roasted Tomato Soup

Roasted Tomato Soup (from Woman’s Day, Servings: 4-5, Total Time: 45 minutes)

Ingredients

·         2 ½ pound(s) plum tomatoes, halved

·         3 Tbsp. olive oil

·         Kosher salt

·         Pepper

·         1 large red onion, chopped

·         4 cloves (large) garlic, chopped

·         2 jalapeños, seeded (if desired) and chopped

·         4 cups vegetable broth

Directions

1.       Heat oven to 400 degrees F. On a rimmed baking sheet, toss tomatoes with 1 Tbsp. oil and ¼ tsp. each salt and pepper. Roast until very tender and lightly browned, 20 to 25 minutes.

2.       Meanwhile, heat remaining 2 Tbsp. oil in a large Dutch oven or pot over medium heat. Add onion, season with ½ tsp. each salt and pepper, and cook, covered, stirring occasionally until very tender, 10 to 12 minutes. Stir in garlic and jalapeños and cook for 2 minutes.

3.       Transfer tomatoes and any pan juices to the pot. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes. Using an immersion blender (or a standard blender, working in batches), purée soup.

This recipe is pretty simple to make.  I decided to make it when some of my generous neighbors dropped off a ton of their homegrown tomatoes.  Overall, the taste was pretty good, very tomatoey (as expected), but not spicy at all, even with jalapeños that were not seeded!  I added some red pepper flakes to kick up the spiciness to my level.  My husband enjoyed it as is.  A very creamy soup without the added fat from actually using cream – perfect!

Sweet BBQ Chik’n Kabobs

Sweet BBQ Chik’n Kabobs (slightly adapted from Kraft Recipes, Servings: 4, Total Time: 25 minutes)

Ingredients

·         1 package Trader Joe’s Chickenless Chicken Strips

·         2 cups pineapple chunks (I used canned)

·         1 each red and green pepper, cut into 1-1/2 inch pieces

·         ½ cup BBQ sauce

·         3 Tbsp. frozen orange juice concentrate, thawed

Directions

1.)    Heat grill to medium-high heat

2.)    Thread chickenless chicken strips alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.

3.)    Mix BBQ sauce and juice concentrate; brush half evenly onto kabobs.

4.)    Grill 8-10 minutes, turning and brushing occasionally with remaining sauce.

This recipe is easy to make, low on calories and fat – and pretty tasty too.  I find it very sweet (from the OJ concentrate and pineapples), but also a little savory from the BBQ sauce.  The peppers remain crisp and add a nice component to the soft chikn and pineapple chunks.  I actually just warmed mine up in a pan instead of using skewers because I was really low on time, but I think grilling would be great, too.  I also like that this dish is so colorful – red, yellow, green!  It makes for a nice plate.  I recommend serving with rice, or wrapped in a tortilla or pita bread.

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake (slightly adapted from AllRecipes, Servings: 24, Total Time: 1 hour)

Ingredients

·         24 vanilla ice cream sandwiches, unwrapped

·         2 (8 oz.) containers fat-free whipped topping

·         1 (12 oz.) jar hot fudge ice cream topping, warmed

·         ¼ cup chopped candy (I used Reese’s Cups, a friend of mine used Heath bars)

Directions

1.)    Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and chopped candy. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and candy.

2.)    Cover dish with aluminum foil and freeze until set, at least 30 minutes.

This is probably the most delicious dessert that is this easy to make!  Ice cream, chocolate, fudge, and candy?  Delicious!!  As would be expected, this is super chocolatey, but I am more than OK with that.  I love the hard crunch of the candy against the softness of the other ingredients.  I also want to try Kit-Kats as a topping.  If you like chocolate at all – I definitely recommend this dish.  I also love that it is so easy to make – and, you can make a mini size if it’s just for one (or two).

Baked Squash and Pesto Gratin

Baked Squash and Pesto Gratin (adapted from Avocado Pesto, Servings: 4, Total Time: 1 hour)

Ingredients

·         2 large yellow summer squash

·         2 medium tomatoes

·         ⅓ cup basil pesto

·         1 cup shredded Italian cheese

·         salt and pepper

Instructions

1.)    Preheat oven to 375 degrees F.

2.)    Grease the bottom and sides of a baking dish with pesto.

3.)    Slice the squash and tomatoes into ¼ inch rounds.

4.)    Layer squash and tomatoes in a baking dish, brushing tops of each layer with pesto and sprinkling some salt and pepper.

5.)    Top with shredded cheese.

6.)    Bake for 45 minutes or until the juices are bubbling and the cheese has started to brown.

I had an open jar of pesto that I wanted to use and this recipe seemed like a perfect “excuse”.  I love summer squash – and if you pair it with cheese, it’s kind of difficult to go wrong.  I used the same ingredients as the original recipe, except that I used shredded Italian cheese because that’s what we had in our refrigerator.  I also made this into a casserole, whereas the original recipe says to use one baking sheet.

The taste was very Italian-ish, with the pesto and cheese.  The squash stayed a bit crunchy, which was a nice consistency against the soft tomato.  Overall, not a bad dish and pairs well with Trader Joe’s Italian Sausage-less sausage.