The Hungry Wife

Savory Cheddar Thyme Biscotti are great to have around for eating with soup, pasta, and even all by themselves.  I love nibbling on biscotti when drinking tea or coffee, and this Cheddar Thyme Biscotti is perfect when your not in the mood for something sweet, but for something savory.
Savory Cheddar Thyme Biscotti, continued…

Mushroom caps can be filled with all sorts of ingredients, like crab meat, breadcrumbs, bacon, and cheese, and often times a combination of these ingredients.  These Cheese Stuffed Mushrooms are simple in their construction, but rich in flavor.  This recipe makes enough to feed a crowd, and there are never any leftovers.
Cheese Stuffed Mushrooms, continued…

Roasted vegetables served on a bed of pasta puts a new spin on classic comfort food.  Try them topped with a spinkling of Parmesan or feta cheese.

To ensure even cooking and a pleasing appearance, cut all of the vegetables into approximately 1-inch cubes or pieces.  Seed the zucchini if it has a very seedy center.  Roasted vegetables are best served soon after baking.  If you’re not serving them right away, leave them on the baking sheet; when hot roasted vegetables sit in a serving bowl for too long, they steam and lose some of their special roasted texture.
Roasted Vegetables for Pasta, continued…

Oven Roasted Potatoes are a great addition to any meal.  They are one of the more healthy variations of potatoes yet they taste crunchy and full of flavor.  One bite of these and you won’t want to stop eating them.

Oven Roasted Potatoes, continued…

French toast is called Pain Perdu, or “lost bread,” because it is made from stale bread.  What makes this Pain Perdu Breakfast different from regular French toast, is that it is a way to reclaim stale bread; hard bread is softened by dipping in a mixture of milk and eggs, then deep fried.  The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon, and vanilla. The slices are pan-fried in butter and traditionally served dusted with powdered sugar and with jam on the side. Alternatively it may be served with syrup.
Pain Perdu Breakfast, continued…

Recently, one of The Hungry Wife fans asked about recipe for Sausage Bread.  I instantly thought of this recipe that I have seen in one of my cookbooks.  Now, I have not personally tried this one out, but it sounds great and is on my list of things to make.

I have seen Sausage Bread made a couples ways before: As a loaf, where you roll out pizza dough and place the sausage mixture all down the middle, roll up the sides of the dough and seal it, then bake it; the other way I have seen Sausage Bread is to make it more like individual rolls, which is what I am about to show you.
Cajun Sausage Bread, continued…

This Creamy Squash Casserole recipe was made in an effort to use up all of my yellow squash supply.  Just like all the zucchini we have been getting from our CSA and our own garden, we have and overabundance of yellow squash.  In an effort to do something different with it, I have been searching through all my cookbooks.  The researching paid off with the Creamy Squash Casserole.

Even though it is called creamy, this dish is not heavy.  All the ingredients work perfectly together, Creamy Squash Casserole has an amazing aroma that will have your mouth watering.
Creamy Squash Casserole, continued…

Rhubarb, I can’t think of anything that brings me back to my childhood more.  It may sound a little strange, but I have extremely fond memories of our cabin in the Adirondacks and my Great Aunt Joe whenever I eat it.  It always seemed that when we visited my Aunt Joe, she had a fresh, homemade rhubarb pie ready for us, and I loved it.  This Sour Cream Rhubarb Dessert is an awesome way to use, eat, and enjoy this unique vegetable.

Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. It is often commonly mistaken to be a fruit but is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is also rich in vitamin C and dietary fiber.  It is a cool season, perennial plant that is very winter hardy and resistant to drought.

Be sure to serve Sour Cream Rhubarb Dessert warm and topped with whipped cream.
Sour Cream Rhubarb Dessert, continued…

You know it’s summertime when zucchini and summer squash are everywhere.  Between our home garden and the CSA farm, The Hungry Wife is overflowing with zucchini.  We have been working overtime trying to find recipes and unique ways to use up all our zucchini surplus.  This Sausage and Zucchini with Cheeses recipe, is an excellent way to put a dent in all the squash.  It is nice and versatile, you can serve it at brunch or as a light supper (The Hungry Wife’s favorite way to eat it).

Sausage and Zucchini with Cheeses is easy to make, and can be made ahead of time.  Just keep it in the fridge and pop it in the oven when your ready to cook.  If your not a big zucchini fan, I encourage you to try out this recipe.  With the help of sausage and cheese, the zucchini is nicely hidden within the casserole and can be enjoyed by all, even the kids.  The Hungry Wife likes to use hot Italian sausage in this recipe, but some breakfast sausage would be excellent too, especially if your making it for a brunch.  Get your helping of veggies and embrace all the joys that summer crops have to offer.
Sausage and Zucchini with Cheeses, continued…

Irish oats, sometimes called thick oats or steel-cut oats, take close to half an hour to cook on the stovetop, so baking them takes no longer and leaves your hands free from stirring over the stove.  And besides the convenience, there’s no need to worry about burning the oatmeal at the end.

The result for Oven Apple Oats is a very creamy and fluffy oatmeal that is lighter than bread pudding, but somewhat reminiscent of it.  Made with milk (a longstanding Celtic tradition), this sweet combination of apples, maple syrup, and currants is one of The Hungry Wife’s favorite oatmeals.
Oven Apple Oats, continued…

Carne Asada Recipe:  Carne Asada is a roasted beef dish, that literally means “roasted meat”.  Carne Asada is typically made with thin slices of marinated meat, that is grilled and used in tacos and burritos.  This recipe is slightly different.  By using a beef round roast and cooking it in the oven for 3 hours, you get a super flavorful, moist beef that pulls apart easily for perfect taco sized portions.

Although this Carne Asada takes 3 hours to cook, it is extremely easy to prepare.  The green salsa complements the Carne Asada very well, and it adds a nice color to the dish.  Our family loves the crunchy cabbage in our tacos, but, if your not too sure about using cabbage then substitute with lettuce.  Also, you can use just soft tacos or pre-made hard tacos if you like.  Next time taco night rolls around at your house, try this recipe instead of the typical seasoned ground beef tacos.
Carne Asada Recipe with Green Salsa, continued…

Beets – If root vegetables are underrated, they are probably considered the worst of the lot.  So much so, in fact, that many people have never cooked fresh ones (since boiling them can sometimes make a bit of a mess in the kitchen).

Once solution to this dilema, try baking beets whole, wrapped in foil (bake at 400 degrees, on a baking sheet, about 1 hour or until tender).  Not only will you discover a whole new flavor, but cleanup is a snap.  And when you try them, make a few extra.  They are a delicious and colorful addition to many dishes: You can dice or slice them and add to a salad; cut in julienne, toss in butter and serve as a side dish or garnish or marinate them and serve as part of an antipasto plate (with a slice of salami, some good olives, a bit of cheese, etc.).  Or puree the baked beets smooth or coarse, season with a touch of nutmeg and work in a piece of sweet butter, and discover a whole new vegetable dish.

One nice part of buying these at farmers’ markets is that you can often find them with their green tops attached.  To prepare the greens, cut them from the roots, wash well, trim off thick stems, and steam or saute in butter.  And a new development, found at some farmers’ markets, is golden beets, which taste like red beets but lack their pigment, betanin.
Orange Glazed Beets, continued…

Chicken Parmesan – no good recipe collection is complete without it.  Recently a The Hungry Wife fan asked about a good Chicken Parmesan recipe, and this is what popped into my head.  Although we have not made it recently enough to have pictures, it is unforgettable.  Chicken Parmesan does not need to be complicated, and there are a lot of recipes out there that can make it harder than it seems.

This Chicken Parmesan recipe is perfectly portioned for two people, but can easily be made for extra servings.  All you have to do is increase ingredients to reach the desired serving size and instead of using an ovenproof skillet to bake the chicken, place chicken that has already been cooked in skillet into a 9 x 13-inch pan and cover with sauce and cheese and cook as directed in the recipe.  This also works if you do not have an ovenproof skillet.  No need to go buy one, simply use a casserole dish to finish that baking portion.

For many people, Chicken Parmesan is a comfort food.  To make it all the more special, be sure to cook up your own sauce with the recipe provided.  If you are short on time, you can use jarred pasta sauce.
Chicken Parmesan For Two, continued…

Delightfully delicate these Sweet Potato Pancakes are permeating with the enticing aroma of lemon, these deep golden-brown, thin pancakes are moist inside with crisp edges.

For breakfast, serve them plain or with butter or maple syrup.  For lunch or supper, top the Sweet Potato Pancakes with sour cream  and put a chunky salsa on the side.  For dessert, serve at room temperature drizzled with equal parts of lemon juice and honey stirred together and top with freshly whipped cream.  For another simple lemon syrup, stir together 2 tablespoons of fresh lemon juice and 1/2 cup of pure maple syrup.

For ease of cooking, combine the wet ingredients in a 1-quart measuring cup with a pouring lip, stir in the dry ingredients, and then pour the batter directly onto the hot skillet.
Sweet Potato Pancakes, continued…

Huge turnips came in this weeks CSA delivery.  I was pretty excited about this root vegetable, but also a little apprehensive about what to do with them.  I had to dig deep into my recipe collection, but I found some nice ways to prepare turnips and gave one of them a try.

Growing up in upstate New York, where there is a relatively short growing season, many of the local organic farmers grow root vegetables that sweeten in the ground as the air turns frosty.  This typically winter produce, is best featured by roasting the parsnips, carrots, beets, turnips, and rutabagas to draw out their natural sweetness and flavor.

If you would like to make this a more substantial vegetable side dish, try cooking up some greens and serving the roasted turnips on top of them.  The Hungry Wife suggests using hardy greens that last late into the growing season, such as Swiss or ruby chard, collards, kale, turnip greens, or mustard greens.  To prepare them, you can sauté some minced garlic in olive oil, and add some crushed red pepper as desired, and your choice of greens.  Cook, stirring them often, for about 15 minutes, until they are tender.
Oven Roasted Turnips, continued…

Strawberry shortcake is a simple, delicious dessert that everyone loves.  Being a summer baby, every year when my birthday came around, mom would ask me what kind of cake I wanted for my birthday.  I always picked strawberry shortcake, and mom would make up a batch at home for family and friends.  I love how the strawberry shortcake is assembled in layers.  Making your own shortcake does not take long, and you will be thrilled with the results.  Next time you are at the grocery store, pick up the yummy strawberries, but forego the pre-made individual round pound cakes.  If you are looking for some variety in your life, substitute sliced peaches for the berries.
Strawberry Shortcake, continued…

Artichoke Lasagna Rolls are a perfect way to use up left over lasagna noodles.  I always seem to have a few left in the box – not enough for a whole pan of lasagna.  You may assemble the rolls ahead and refrigerate them until you’re ready to bake them.  Any leftover Artichoke Lasagna Rolls reheat nicely – just microwave them for 1 to 2 minutes.  When I made this recipe, I only had no-boil lasagna noodles in the pantry.  So, instead of making rolls I simply made lasagna the classic way (by layering sauce, noodle, ricotta mixture, mozzarella ect.), just on a smaller scale using the 8×8 dish.

Sometimes you need scaled-down recipes.  Maybe you live alone or with just one other person.  Maybe the rest of the family is out doing something else, and you don’t really feel like preparing a lot of food.  No matter why you’re on your own, this is a recipe to turn to.  Artichoke lasagna rolls are also awesome if you are looking for low-fat recipes.  Coming in with 545 calories, 12.7 grams of fat, 8.4 grams dietary fiber, 10 mg cholesterol, and 547 mg sodium per serving, Artichoke Lasagna Rolls and good for you too.  You don’t have to be a non-meat-eater to appreciate the deliciousness of the low-fat recipe.
Artichoke Lasagna Rolls, continued…

There is few things I enjoy more than baking.  Making this Pumpkin Date Nut Bread recipe isn’t any different.  Some people dislike baking because you have to be very careful to measure and use the correct amounts, truth be told, that is one of my favorite parts of baking.  That, and baked goods are just super delicious.  This Pumpkin Date Nut Bread is awesome!

If you like any type of spice bread, zucchini or banana bread, then you must try this Pumpkin Date Nut Bread.  The bread is totally moist, and has just the right amount of sweetness and spices to not be overpowering.  Next time you find yourself wanting to bake, keep this Pumpkin Date Nut Bread in mind.  Also, if you find that you have no ground cloves (like it did), you can substitute with ground allspice from the pantry.

Pumpkin Date Nut Bread, continued…

A packet of fresh fish and vegetables steamed in savory or spicy flavors is like a gift.  This Gingered Fish in a Packet is a wonderful dish.  Each individually wrapped “present” releases a burst of aromatic steam when opened.  The flavors mingle sweet with spicy, hot with salty, briny with piquant.  Nothing escapes until the final moment of opening the foil.  Inside, the fish is tender and succulent, the vegetables are perfectly cooked, and the sauce has bathed every ingredient.

When cooking fish in a packet, potatoes take too long and asparagus and snow peas lose their bright color.  Carrots, onions, zucchini, yellow squash, and bell peppers are better choices.  Once you prepare all of the ingredients, each packet can be assembled and folded easily and quickly.  In general, I don’t recommend that you prepare the packets ahead of time because some ingredients may react with the aluminum foil.  Serve immediately to avoid overcooking.
Gingered Fish in a Packet, continued…

We love this Savory Chicken Squares recipe and think you will as well.  I love finding different ways to cook up chicken, and there are many.

At first glance this Savory Chicken Squares recipe might seem a little strange and even intimidating if you don’t normally wrap you food up in toasty dough.  Let me put your fears to rest, this is a simple dish that has a traditional comfort food taste.  It cooks up quick if you have the chicken pre-cooked.

You can also add a little variety to this recipe by maybe adding some Swiss cheese to chicken mixture, using turkey or ham, or some additional veggies like celery or carrots.  I’ve have also seen similar recipes that use phyllo dough, so have some fun with it.

If your a busy person/family that does not normally have a lot of time to mess with making dinners, it is a good idea to keep some cooked chicken breasts in your freezer in order to whip up quick meals.  I simply boil chicken breasts in a pot of water and then cube them, and place them well protected in the freezer.  They will keep for a little bit, and this way when you don’t have the time bake or grill your chicken, you can take the cooked chicken out and use it in a recipe like this.

Savory Chicken Squares, continued…