The Hungry Wife

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…

There is nothing better than some good shrimp.  Whether it is an appetizer, or for the main dish, shrimp are a big hit.  One of the really nice qualities of shrimp, is that they are incredibly versatile, and taste great grilled, sauteed, fried, baked, boiled, or served as a cocktail, with a squeeze of lemon.  Even if your not a big shrimp fan, I think this Bang Bang Shrimp recipe might just change your mind.  It is awesome and needs to be shared with all.

The first time I had Bang Bang Shrimp was at Bonefish Grill, and it was delicious.  A mix of crunchy, crispy fried shrimp coated in a slightly sweet, spicy, creamy sauce, served on top of a bed of lettuce.  It is awesome, and clearly lots of people think so.  Since first tasting the yummy bits of Bang Bang Shrimp at Bonefish, The Hungry Wife has noticed similar items popping up on menues in restaurants like Applebee’s and TGI Fridays.  Now you can make Bang Bang Shrimp at home, and enjoy it whenever you want.  This recipe is straight forward and easy to make, so next time you are looking for a way to cook up some shrimp, give this a try.
Bang Bang Shrimp, continued…

Ah, Macaroni and Cheese, the ultimate comfort food. There is no food that more people love, than a hot, creamy, cheesy bowl of Classic Macaroni and Cheese. No recipe collection is complete without a Macaroni and Cheese recipe. Buying the blue box with the powdered cheese does not compare to making it yourself, and it doesn’t take much longer.

This Classic Macaroni and Cheese recipe is a blank slate, which you can add ingredients to, try out different types of cheeses, and even bake it in the oven to make a nice crispy, cheesy top.  Here, comfort food finds its definition in the traditional cheesy macaroni.  For a little extra zip, add a shake of hot sauce.  For some other ideas, you can add chopped onions, caramelize the onions, or use onion salt.  Chopped ham can be mixed in with the dish, so can veggies, like broccoli, zucchini, or bell peppers.  Doen’t be afraid to use your imagination when making Mac and Cheese, or eat it just as it is, classic.
Classic Macaroni and Cheese, 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…

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…

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…

I found this recipe for Italian Chicken in a cookbook my husband bought me at his work. It is a collection of recipes from various people he works with, and I must say, these Information Systems people know how to cook. I’m going to share with you a recipe for Italian Chicken that is extremely easy to prepare (it only has 4 ingredients), and tastes pretty darn good.

It was about almost 7pm and I hadn’t started dinner or really even thought about what we could eat yet.  The household was getting hungry. I needed to come up with something quick, and this is exactly what I was looking for. When you want something to eat that doesn’t require a lot of effort, this Italian Chicken is it. The recipe calls for feta cheese, but honestly, I think you could use whatever you have available. Of course, mozzarella would be the most “Italian”, but the feta does bring a really nice taste to the chicken. An extra flavor to kick it up a bit.

Italian Chicken, 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…

This Folly Beach Garlic Shrimp is designed to be made for a crowd who enjoys seafood, and its great as an appetizer or as the main dish.  You could even make some angel hair pasta or linguine and toss the Folly Beach Garlic Shrimp with it for a nice pasta dish.  Personally, I feel you don’t even really need to measure the ingredients.  I just add as much or as little as I want of each ingredient, so don’t be afraid to play around until you find that perfect combination for your palette.  Also, I do not use very many bread crumbs, instead, just more of a dusting as compared to what is in the actual recipe.

Folly beach is located on the historic Folly Island in Charleston SC.  This low-country location is famous for its shrimp and its surfing.

Folly Beach Garlic Shrimp, continued…

Just by adding fruit, nuts, and/or chocolate chips, humble muffins can be transformed into a mutisensory treat, like this Mango Banana Chocolate Chip Muffin.  This is actually a pretty basic muffin recipe that leaves plenty of room for creative inspiration; there is endless possibilities to these muffins.  I’ve listed some additional delicious variations in case mangos and bananas are not your favorite combination.

The streusel topping adds a special touch.  It can be stored in an airtight container in the refrigerator for a couple of weeks, so if you anticipate baking Mango Banana Chocolate Chip Muffins regularly, make extra topping and you’ll save time later.

For a vegan variation, omit the egg and use soy margarine and soy milk in place of the butter and milk.

Mango Banana Chocolate Chip Muffins, continued…

Pizza has become a quintessential American comfort food, and this Zucchini & Fresh Tomatoes with Fontina Pizza fits right in.  Ever since Italian immigrants started making pizzas in their neighborhoods, it’s been a hit.  Now you can find it topped with all sorts of vegetables, cheeses, seafood, meats, and even eggs and fruits.  There are pita pizzas, French bread pizzas, English muffin pizzas, taco pizzas, and Hawaiian pizzas.

Pizza goes great with soup and salad.  It’s often eaten for breakfast and is probably one of the healthiest fast foods you can buy.  Unless of course your like me, and prefer your pie with extra-cheese.  I love eating this pizza, mainly because I don’t feel bad after eating that extra piece.  This nice thing about this pizza is that if you buy pre-made dough, you can make it in a hurry.  Want it a little more organic, then try your hand at making your own dough.
Zucchini & Fresh Tomatoes with Fontina Pizza, continued…

Until recently, farmers and plant breeders saved the seeds of the most desirable plants from each year’s harvest for the next year’s crop.  Gardeners gave their  surplus to friends and relatives, and especially noteworthy varieties found their way to seed companies for wider distribution.  Today with larger mechanized farms, fewer gardeners harvesting seeds, and more hybrids and sterile seeds, many heirloom varieties have become rare or extinct.

This amounts to more than just the old being pushed out by the new. Heirlooms are not the first choice for agribusiness where concerns of perishability, yield, shipping endurance, pest resistance, and appearance are more important than flavor. As more old varieties are lost, we also lose a broad genetic base. This creates a less diverse source of food crops that may not be as adaptable or hardy.

What can the consumer do?  If you enjoy gardening, grow heirloom vegetables yourself.  Patronize farmers’ markets and produce stands where farmers label and promote  heirlooms.  Buy locally grown fresh produce to support growers who can produce a wider range of varieties than what is offered at typical supermarkets.  Another option is to join Community Supported Agriculture (CSA) to encourage regional small-scale farms.  CSA members buy shares in the produce they will eventually receive.  Most CSAs encourage participation, including input on what to grow.  For more information, visit www.reeusda.gov/csa.

Here is a list of a few favorite heirloom varieties that can be found if you look hard enough.

BEANS:  Cherokee trail of tears – Carried by the Cherokees on their forced march west to Oklahoma.  These are very tasty purple podded beans.

Kentucky wonder – A classic green bean, excellent flavor, great fresh, frozen, or canned.

Jacob’s cattle – White beans attractively spotted with maroon.  Good for all bean dishes, especially soups or baked beans.

BEETS:  Chioggia – Strong-growing beautiful Italian variety.  Horizontal slices show alternating rings of rose pink and white.  Nice in salads.

Golden beet – Brilliantly colored roots that are also particularly sweet.

BROCCOLI:  Romanesco – Spiraling florets form psychedelic patterns on this nutty-flavored Italian heirloom.

CABBAGE:  Early jersey wakefield – A very tender and sweet English variety from the eighteenth century.

CARROTS:  Scarlet nantes – Non-fibrous texture and sweet flavor for all uses, particularly jucies.

CORN:  Golden bantam – Introduced in 1902, this is still a popular sweet corn for home gardeners.

EGGPLANT:  Rosa bianca – Delicate flavor, smooth texture, and unusual  lavender stripes on a white fruit make this Italian heirloom worth trying.

KALE:  Russian red (ragged jack) – Brought to North America by Russian traders, this is a favorite variety of a very nutritious cooking green.  The flat, violet-veined leaves are milder and more tender than other kales.

LEEKS:  Black seeded simpson – A crisp, tasty, classic looseleaf with bright yellow leaves.

Forellen schluss (speckled trout) – An Austrian heirloom with very tender, light green leaves speckled with maroon.

MUSTARD GREENS:  Mizuna – A Japanese type that is versatile; baby greens are good in salad, mature leaves cook quickly for soups or stir-frys.  Plant has a lovely feathery, fern-like habit.

Tatsoi – A Chinese heirloom with deep green leaves on white stalks, similar to pak choi, but smaller.  Use like mizuna.

PEAS:  Golden sweet – Unusual chartreuse snow pea, new to this continent but grown for centuries in India.  Eat the pods before peas develop.

SWISS CHARD:  Five color silverbeet – The flavor of this Swiss chard is not different from the green variety, but the gorgeous color range of red, pink, yellow, orange, and cream range stops people in their tracks.  Good in both flower and vegetable gardens as an edible ornamental.

SQUASH:  Delicata – A nineteenth-century introduction valued today for its dry, sweet flesh.  Sized just right for individual servings of stuffed squash.

TOMATOES:  Amana orange – Huge slicing tomatoes with rich flavor.  Combine with other colored slices for festive platters.

Black krim – Russian heirloom with full flavor and purplish-red fruits that turn almost black in hot weather.

Brandywine – Large pink beefsteak, good for slicing, intense tomato-ey flavor.  An Amish family heirloom that has become very popular.

Cherokee purple – Tennessee variety reputed to be one of the sweetest.  Unusually colored rose, green, and brown.

Costoluto genovese – Italian variety good for sauce, juice, fresh eating.  Somewhat tart, bright red.

Green zebra – An introduction from the eighties that is grouped with heirlooms because of its appearance and non-hybrid status.  Zesty tart-and-sweet flesh that is, not surprisingly, striped yellow to yellow-green.

Joya de oaxaca – Mexican variety that is god both fresh and dried.  Yellow flesh streaked with pink, orange, and red.  Highly flavorful.

Mortgage lifter (radiator charlie’s mortgage lifter) – Huge beefsteaks that enabled the breeder to pay off his mortgage by selling the plants and seeds of this exceptional tomato.

Yellow Pear – Prolific producer of sweet, juicy small tomatoes that are low in acid and very flavorful.

Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers.

This  Chocolate Espresso Cheesecake is super delicious, and I was thrilled that it turned out so well.  If your a cheesecake lover, make sure to give this one a try.  I was a little nervous because I made a couple mistakes during the cooking process.  First of all, I forgot to melt the chocolate chips until I had poured half of them into the mixing bowl with the eggs and sugar.  I proceeded to melt the remaining chocolate and added it to the rest of ingredients.  Then, the cream cheese probably could have been softened a little more than it was.  I have only made a couple cheesecakes before in my life, so when the filling came out a bit soupy I was really nervous, because I thought the last time I made a cheesecake it was thicker.  I almost scrapped the entire project, but luckily I pushed through.  It is really yummy, and I suggest using espresso to really give it a nice coffee flavor.
Chocolate Espresso Cheesecake, continued…

So, tonights dinner did not live up to expectations.  Its not that it was awful, we had a perfectly enjoyable dinner, it just wasn’t delicious and special enough to be posted on the blog.  Luckily, The Hungry Wife has a surplus of recipes that do deserve to be posted.  This Spaghetti Squash with Chunky Tomato and Beef Sauce recipe is one that tastes great and is good for you.  The antioxidant lycopene is the disease-fighting agent in this tomato-rich dish.  Cooking the tomatoes helps release the lycopene so the benefit to your body is maximized.

I love cooking up spaghetti squash, and eating it with some delicious spaghetti sauce.  This recipe can easily be made vegetarian by simply omitting the ground beef.

Spaghetti Squash with Chunky Tomato and Beef Sauce, continued…

As a child you may have been told to eat your vegetables because they’re good for you.  Research shows that eating certain fruits, vegetables, lean meats, and fish can reduce your risk for various diseases, such as cancer, and can promote good health.  Being healthy allows you to have more time to do things you enjoy and to live a longer and healthier life.

The Whole Grain Gain

Whole grains are rich in fiber, vitamins, minerals, and hundreds of disease-fighting phytochemicals.  They contain many substances that have been linked to a lower cancer risk.  These include soluble and insoluble fiber, antioxidants, phenols, lignans, phytoestrogens, and saponins.

According to the USDA Food Guide, eat at least three servings of whole grain cereals, breads, crackers, rice, or pasta every day.  Other whole grain foods include oatmeal, plain popcorn, wild rice, kasha, and tabbouleh (bulgur wheat).  Get adventurous and try different grains such as quinoa and millet too.  Beans, legumes, and seeds such as flax seed are also great sources of fiber and phytochemicals.

Cut Back on the Fat

Choosing foods rich in poly- and monounsaturated fats, or “good” fats, (olive oil, nuts, salmon) and avoiding those high in saturated and trans fats (processed baked goods, fast food, high-fat meats) may help lower your risk of cancer and may help to decrease your risk of heart disease and stroke.

Vary Your Veggies and Focus on Fruits

Fruits and vegetables not only fill you up, they are full of substances that help prevent and fight disease.  In particular, tomatoes, garlic, dark green leafy vegetables (spinach, romaine; and leaf lettuces; mustard and collard greens; chicory; and Swiss chard); cruciferous vegetables (broccoli, cauliflower, cabbage, Brussels sprouts, and kale), and berries may reduce your cancer risk.

Eating five to nine servings a day of a variety of fruits and vegetables is the best way to obtain all of the potential disease-fighting benefits.  You’ll also get a boost of fiber and important vitamins and minerals.

Drink the Best Beverages

While no single beverage or food can prevent or cure diseases, research has shown that some have effective properties.  Both green tea and purple grape juice contain compounds that may lower the risk.  Green tea is an excellent source of catechins, a potent antioxidant that is thought to protect against cell damage.  Grape juice is a rich source of resveratrol, a type of natural plant chemical called a polyphenol that has antioxidant and anti-inflammatory properties.

Choose low-fat or fat-free milk, low-fat yogurt, and low-fat cheese.  If you don’t eat milk products, be sure to include other calcium-fortified foods and beverages in your diet.