Tomato Tarts with Herbed Goat Cheese & Basil

These tomato tarts were absolutely delicious! My kids were fighting over them! They really were quite simple to put together - they seem much fancier than they actually are (which is always a plus!). I served them with my Fire Roasted Tomato Soup - that made a great duo. You could also make them bite-sized and serve them as appetizers.

This makes four 5-inch square tarts.  If you would like to make more, simply double the recipe.

1 sheet of puff pastry*, thawed

4 oz soft herb goat cheese (I cut the 8oz log of cheese in half), room temperature
1 tsp extra virgin olive oil
splash of milk or half and half

1 10oz container of cherry tomatoes, halved
~ 20 fresh basil leaves, julienned & divided
1 tsp extra virgin olive oil
salt & pepper, to taste

*A box of 17oz puff pastry comes with two sheets - I only used one of these sheets to make four tarts.

Preheat the oven to 400F

Place halved cherry tomatoes on a lined baking sheet. Drizzle with 1 tsp olive oil and sprinkle with salt and pepper. Add half of the julienned basil. Gently use your hands to toss. Roast in the oven for 15 minutes.  Set aside.





After the goat cheese has come to room temperature (it's easier to work with it when it isn't cold), place it in a small bowl. Add 1 tsp olive oil and a splash of milk; mix these three things together using a fork until creamy (add more milk if you need to). Set aside.

Cut the sheet of puff pastry into four equal squares and place them on a cookie sheet, leaving space between them. Divide the goat cheese mixture up equally between the four tarts and spread, leaving a little rim around the outside like a pizza crust. I had to use my fingers to do this because that goat cheese is a bit tricky to spread. Add the roasted tomatoes. Sprinkle with the rest of the fresh basil.

Bake for 17 to 20 minutes or until puffed pastry is golden brown.

Eat immediately. Enjoy!

Christmas Pumpkin Bread

I found this recipe in the 2017 Omaha Home for Boys annual calendar.  The ingredients are simple and I made it all in one bowl without any fuss.  I baked it on a Sunday evening and my children enjoyed a slice for breakfast three mornings in a row.

If you are looking for a yummy, easy to bake, pumpkin bread to share over the holidays, you have found it here! Enjoy!

1/2 cup vegetable oil <I used one stick of melted butter instead> 
2 eggs
1 cup canned pumpkin
1/3 cup water
1 1/4 cup sugar
1 2/3 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup raisins <I used mini chocolate chips instead of raisins>
1/2 cup pecans or walnuts, chopped, optional

Preheat oven to 340F

Beat together oil, eggs, pumpkin and water. Sift flour and sugar together and add to pumpkin mix; add spices and salt. Mix together. Add raisins and nuts; pour into a 9X5X3 greased and floured loaf pan. Bake for 1 hour. Let cool completely before turning out on a cutting board and slicing. 

Vegetable Lasagna with Butternut Bechamel Sauce

 

I have been meaning to blog this incredible Cooking Light Magazine lasagna for a long time, but every time I make it, I forget to take a picture!  My amateur photograph cannot convey how delicious this lasagna truly is! It is rich and creamy; full of flavor and depth. The butternut squash bechamel sauce is really unique and is a fun deviation from your standard tomato based lasagna sauce.  Give yourself a bit of time to prepare this - there are quite a few steps. However, I promise the end results are worth it and your family will thank you for the effort. Definitely a cold weather, cozy, comfort-food type of dinner. Enjoy! 

Oh and P.S. - I used gluten-free lasagna noodles - super delicious! Jovial is a great brand!

 

Here is the recipe straight from Cooking Lights' website:

This serves 6 people with one piece each

Ingredients:

• 3 cups cubed peeled butternut squash
• 1 cup plus 1 tablespoon organic vegetable broth, divided
• 1 cup fat-free milk
• 4 garlic cloves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Dash of ground nutmeg
• 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
• 1 tablespoon olive oil
• 1 small onion, chopped (about 3/4 cup)
• 1 pound sliced cremini mushrooms
• 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups) <I used kale, stems removed. I think fresh spinach would work nicely, too>
• 3 tablespoons pine nuts, toasted and chopped
• Cooking spray
• Package of lasagna noodles, cooked <I have never ever cooked my lasagna noodles, they get cooked in the oven by the sauce.....do what you want to do, but I put mine on dry>
• 3/4 cup part-skim ricotta cheese
• 1 ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)

Directions:

1. Preheat oven to 375°.

2. Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.

3. Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 1.5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.

4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.

5. Spread 1/2 cup squash sauce in bottom of a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top. Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 1.5 ounces mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.

6. Preheat broiler to high. (Keep lasagna in oven.)

7. Broil lasagna 3 minutes or until cheese is golden brown. Remove from oven; let stand 10 minutes.

Kale Salad with Roasted Chickpeas & Quinoa

I have been beyond obsessed with kale salads lately.....I literally crave them! My friend, Elle, and I came up with this fun salad together by basically tossing a bunch of yummy stuff in with the kale. The results were so good I had to recreate it again for my husband tonight. He said, "this is blog-able" - which is his way of giving me a big THUMBS UP!

**This salad makes enough for two as a meal. Add chicken sausage, shredded chicken or crumbled bacon if you want to incorporate some extra protein.

Salad:
1 bunch of curly kale, stems removed, rinsed, dried and chopped
1 cup of COOKED white or red quinoa
1 can of chickpeas, drained and rinsed
8 dates, pitted & chopped
1/3 cup slivered almonds OR chopped walnuts, toasted
1/2 cup blue cheese OR feta cheese (I like blue!)
Olive oil for roasting chickpeas and massaging kale

**See not above for suggestions on adding meat

Dressing:
1/3 cup olive oil
3 Tbl balsamic vinegar
1 heaping Tbl honey
Salt & pepper, to taste

Directions:
Preheat oven to 400F

Spread the chickpeas on a parchment lined baking sheet and drizzle with 2 tsp olive oil. Sprinkle with salt and pepper and toss to coat. Cook for 15 minutes; check on chickpeas and shake the cookie sheet or toss with a spatula. Return to oven and cook for another 8-10 minutes. Just keep checking on the chickpeas until they are roasted to your liking. I like mine crispy on the outside and a bit soft in the middle.

You can toast the nuts for about 5-8 minutes in a 400F oven. Check on the nuts after 5 minutes to make sure they aren't burning. Almonds toast more quickly than walnuts - just keep an eye on them!

When the kale is cut and cleaned, place it in a large salad bowl. Drizzle with a teaspoon or so of olive oil and sprinkle liberally with salt. Now it is time to massage the kale. Get your hands in that bowl of kale and rub it gently in between your fingers.....massaging the kale will break down the bitterness of the leaf and make it delicious! You can let it sit for awhile before you actually make the salad and dress it; or you can eat it right away!

To make the dressing, put all the ingredients in a small bowl and whisk together.

Once the chickpeas are roasted, the nuts are toasted and the kale has been massaged, you are ready to put it all together. Divide the kale between two large salad bowls and add the quinoa. Stir the quinoa into the kale so it is evenly distributed. Then add the chickpeas, dates, nuts and cheese.  Drizzle with dressing and enjoy!

Harvest Grain Salad with Roasted Veggies & Pears

This salad is straight up delicious. Full of fall harvest veggies and fruits. The perfect salad to eat on a chilly autumn day. I think it would make a wonderful Thanksgiving side dish, too! Enjoy!

*This salad serves 2 people as a meal or 6 as a side dish.

Salad:
2 cups cooked grain such as brown/white rice or quinoa (I used rice)
1 cup butternut squash, peeled and cubed
1/2 large red OR yellow onion, diced
1 whole pear OR apple, cubed (I used an apple)
~ Tbl olive oil
Salt & pepper to taste
1/3 cup dried cherries OR craisins (I used dried cherries)
1/2 cup walnuts, toasted (optional)
1 cup fresh greens such as spinach or arugula, chopped (I used spinach)

Dressing:
1/3 cup olive oil
1/4 cup FRESH squeezed orange juice
1 Tbl pure maple syrup
2 tsp apple cider OR red/white wine vinegar
Salt & pepper to taste

Pre-heat oven to 400F

Cook rice or quinoa according to directions; when finished cooking set aside.

Place butternut squash and onion on a parchment-lined, rimmed cookie sheet. Drizzle with one tablespoon olive oil and sprinkle with salt and pepper - toss to coat - use your hand to spread everything out evenly on sheet. Roast for 10 minutes. Remove from oven and add chopped apple or pear to the cookie sheet and spread out evenly. Continue roasting for another 10 minutes or until all the veggies and fruit taste done to your liking. Cool them slightly.

While the veggies/fruit are roasting, make the dressing. Place all the ingredients in a small bowl and whisk to combine. Set aside.

In a large bowl add cooked rice, slightly cooled roasted veggies, cherries, walnuts (if using) and dressing. Mix well to combine.  Add chopped greens and stir to combine. Taste salad and add salt and pepper to your liking.  Serve right away or chill; this salad is good warm or cold. Enjoy!!

The BEST Kale Salad I've Ever Made

I know what you're thinking? The Best kale salad you've ever made? Really? YES! Yes, it is.....this salad was so delicious....I'm quite proud of myself! HA!! Even my husband said it was incredible multiple times during dinner. I also added some sliced, marinated, grilled chicken to his salad. He loved the addition.

Kale always needs to be "massaged" with olive oil when you are eating it raw.  Massaging kale with your fingers breaks down the toughness and releases its sweetness. Please take the time to do this before eating - it will change the way you feel about eating raw kale forever !! It also needs to be lightly salted. 

I hope you love this salad as much as we did! This is going to be my new "go-to".  YUM!!

Salad:
1 bunch of curly kale, hard stems removed, kale chopped
1 sweet potato, peeled and cut into thin half moons
1/2 to 1 pound Brussels sprouts, trimmed and chopped
1 16oz can of chickpeas, rinsed and drained
1/3 cup sunflower seeds
1/3 cup dried cranberries, chopped
3 Tbl hemp seeds, optional
Extra virgin olive oil
Salt

Sliced chicken breast, if desired

Dressing:
1 tsp pure maple syrup
1 Tbl freshly squeezed orange juice
1 tsp apple cider vinegar
2 Tbl extra virgin olive oil

Preheat oven to 400F

Peel the sweet potato. Slice the sweet potato into 1/4" thick rounds and then cut again into half moons. Place on foiled lined baking sheet and drizzle with 1 tsp of olive oil. Lightly salt. Toss to combine and then arrange them slide by side so there is no overlapping. Roast for 20 to 30 minutes or until sweet potato is cooked to your likeness.

Trim the Brussels sprouts and chop each sprout into thirds. Drizzle with 1 tsp of olive oil, lightly salt and toss to coat. Place on another foil lined baking sheet and spread the sprouts out. Roast for 15 to 18 minutes. If you like (and I do!) drizzle the roasted sprouts with 1/2 teaspoon to 1 teaspoon of pure maple syrup (just a little extra special touch to add a bit of sweetness to the sprouts- totally optional!).

While the veggies are roasting, prepare the kale. Remove all the hard middle stems from the kale leaves and discard.  Wash the curly leaves, pat dry and chop into bite sized pieces. Place kale into a large bowl and drizzle a teaspoon or two of extra virgin olive oil and massage the kale with your fingers for a couple of minutes. Sprinkle lightly with salt and toss (read my intro to learn about massaging kale). Put the kale into the fridge while you are roasting the other veggies.

This next step is optional, but I always like to plump up my dried fruits - it makes them easier to chew. Put 1/2 cup of water into a microwave safe dish and heat for two minutes, making the water very hot, but not boiling. Put the chopped dried cranberries into the hot water and let them sit for 5 minutes and then drain well. The water will plump them up and make them juicy instead of hard and sticky. If you don't have time for this step, no worries, just use the dried cranberries as is.

While the veggies are roasting, make the dressing. Add all the ingredients into a dish and whisk together; set aside.

Once the vegetables have roasted and slightly cooled, it is time to assemble the salad.

Remove the kale from the fridge and add the sunflower seeds, chickpeas, dried cranberries and hemp seeds (if using).  Evenly distribute the salad onto plates. Top each salad with the sweet potato slices and roasted Brussels sprouts.  If using, add sliced chicken breast to the top of each salad. Drizzle with dressing. Serve immediately and ENJOY!!!!! YUM!!!

"Peachy Keen" Smoothie

This smoothie is pure deliciousness! Enjoy!

3 ripe peaches, pitted and sliced
1 cup fresh or frozen cherries
1 ripe banana
3 dates (pitted) or giant squeeze of honey
Juice of one lime
1/4 cup canned coconut milk, full fat or light
1/2 cup almond milk or dairy milk
Ice cubes, if desired
1 large handful of spinach, optional

Put all ingredients into a high power blender and blend until smooth. Drink immediately. Makes two smoothies.