Donna Cooks

I’m moving this Saturday to my house!  This means I have to change my claim of “anyone can make my recipes in your average apartment kitchen with mediocre quality utensils from Target and IKEA” to “anyone can make my recipes in your average starter home kitchen,” same utensils

This menu is from the last supper I hosted (and will ever host) in my apartment.  I’ll miss the fantastic view of the pool from my balcony, but definitely not the small, cramped kitchen.  I’m also looking forward to the gas burning range at the house along with my new fridge that will hopefully have a vegetable crisper bin that actually keeps vegetables crisp.

Appetizer: French Bread with Zucchini Au Gratin

The zucchini au gratin (recipe based off of Rachael Ray’s original) is like a creamy artichoke dip, but fresh zucchinis are a lot easier to slice and process than fresh artichoke!  The nutmeg gives it a nice, earthy flavor.  The dish is extra-cheesey, so think of it as a calcium source rather than a fat source (and keep your portions moderate).  I put mine under the broiler a little longer because I like the taste and texture of semi-burnt cheese, but obviously you don’t have to do that

2 tbsp extra virgin olive oil
2 medium zucchinis, sliced into thin rounds
1 medium white onion, sliced into rings
2 tbsp margarine
2 tbsp flour
1 cup milk
1 tsp ground nutmeg
1/2 cup fresh grated Parmesan cheese
1 cup shredded sharp cheddar cheese
Salt and pepper to taste

Preheat broiler. 

Heat olive oil in a large skillet over medium-high heat.  Add zucchini and onions, season with preferred amount of salt and pepper and saute for 10 to 15 minutes, stirring frequently, until zucchini rounds are tender and onion are caramelized at the edges.

In the mean time, heat butter in a small saucepan over medium heat.  When butter is completely melted, whisk in flour and and milk.  Whisk over heat until milk mixture thickens and has a mostly even consistency throughout.  Season with nutmeg and preferred amounts of salt and pepper.  Stir in grated Parmesan cheese.

Transfer sauteed zucchini and onions to a casserole dish.  Pour milk/Parmesan sauce over the veggies and cover with shredded sharp cheddar.  Broil for 3-4 minutes until cheese is bubbly (or until desired cheese burntness, hehe)

Serves 6

Entree: Chicken with Black Bean & Mango Salsa

The black bean salsa recipe comes from the May 2007 issue of Shape magazine.  The chicken marinade is just something I quickly made up with existing kitchen ingredients that worked out pretty well (according to my dinner guests)!

For the Black Bean Salsa:

1/2 cup finely chopped red onion
4 cups boiling water
1 ripe mango, peeled and diced
1-10.5 oz can black beans, drained
a small handful of fresh cilantro, diced
2 tbsp fresh lime juice
1 tbsp minced garlic
1 tsp salt
black pepper
crushed red pepper (optional, only if you want the heat)

Place finely chopped red onion in a colander or strainer and douse with boiling water to soften.  Immediately pour cold water over onions and drain (we’re blanching the onions to make them soft but still colorful).  Transfer onion to a medium bowl and add in remaining ingredients.  Chill in fridge for at least an hour (prefer overnight to really seal in the flavors).

For the Chicken:

4 boneless, skinless chicken breasts
1 tsp crushed cumin
2 tbsp lime juice
garlic powder
salt and black pepper
cooking spray

Pound chicken with a mallet between two sheets of wax paper or plastic wrap on both sides to tenderize.  Place chicken breasts in ziplock bag with all remaining ingredients (except cooking spray) and marinate in fridge for at least 1 hour (prefer overnight). 

Spray a grill pan with cooking spray and heat over medium-high heat.  Add in marinated chicken breasts and cook approximately 4-5 minutes on each side or until chicken is no longer pink in the middle.  Top with prepared black bean salsa and serve.

Serves 4

Dessert: Orange Custard with Strawberry Sauce

I got the idea for this recipe from the May 2007 issue of Shape.  However, I didn’t have any triple sec around so I had to change up the recipe and the presentation to suit a non-alcoholic version of this dessert.

For the Custard: 

2 cups low fat vanilla yogurt
2 tbsp water, divided
1 tbsp honey
1 tbsp sugar, divided
1/3 cup orange juice
1 envelope unflavored gelatin (about 1 tbsp)

In a medium bowl, whisk together yogurt, water, honey, and sugar until well combined.  Set aside.

Pour orange juice into a small saucepan.  Sprinkle gelatin over orange juice until the powder is blended in and no longer visible.  Heat gelatin/juice mixture over low heat and stir until gelatin is fully dissolved, about 30 seconds to 1 minute.  Remove from heat and whisk warm gelatin mixture into yogurt mixture until well combined.

Pour custard into individual ramekins and referigerate at least 3 hours (or until set).

For the Strawberry Sauce:

1 cup strawberries, de-stemmed
2 tbsp sugar

Place ingredients in food processor and puree until mixture is chunk-less.

To Assemble:

4 ramekins of custard
1 cup strawberry sauce
strawberry halves
freshly grated orange zest

Top ramekins of custard with strawberry sauce, then sprinkle with orange zest.  Serve with additional strawberry halves.

Serves 4

This bean “soup” is thick and reminds me of a white vegetarian chili.  It’s very simple and healthy!

Tuscan Bean and Pasta Stew (recipe from May 2007 issue of Shape magazine)

12 oz uncooked pasta that holds sauce well (such as macaroni, shells, or penne)
2 tbsp olive oil
2 cups minced onion (I used red onion for extra color)
2 tbsp minced garlic
1 tsp thyme
1 tsp sage
1 tsp salt
10 oz fresh baby spinach
2-14.5 oz cans diced tomatoes
handful of fresh basil leaves, minced
3 cups cannellini beans (comes in canned variety)
freshly ground black pepper

Cook pasta according to package directions until al dente, set aside.

Meanwhile, heat olive oil in a large saucepan over medium-high heat.  Add onion and half the garlic, saute for 5 minutes over medium heat, stirring occasionally, until onion is translucent and soft.  Add in thyme and sage and half the salt, and saute for 5 more minutes, until the onions start to brown.

Add in spinach, tomatoes, and remaining garlic and salt to the onion mixture.  Cook covered over medium het for about 10 minutes, stirring once or twice, until the spinach has wilted.  Add the basil, cannellini beans, and cooked pasta.  Heat on low for 5 minutes or until pasta is heated throughout.

Sprinkle with freshly ground black pepper and serve.

Serves 4

My vacation diet while in the UK for 9 days was full of buttery, creamy, battered, mushy, meaty, potatoey, fatty foods where the only greens I encountered were in the form of mushy peas or a few slices of cucumber in a sandwich (I promise I will write about these experiences soon!)  Though fish and chips and pot pies were satisfying after the first few long, cold days of walking around London, by the end of trip, I was ready for some veggies.  Hence the following two meals.

Orzo with Asparagus and Proscuitto
Recipe from the April 2007 issue of Shape magazine, served with a glass of Rosso Grande from The Winery in Grand Prairie.

I’m one of those people who hate buying the whole bunch of asparagus at the grocery store.  When you use asparagus as a side dish, it’s almost impossible to finish the whole bunch before they start getting dried out and woody.  This recipe calls for 3/4 pound of asparagus, good news for a greens-enthusiast missing her veggies.  Pair the tasty asparagus with tiny orzo pasta, and I’m back to Donna’s normal diet.

3 cups chicken broth
8 oz orzo pasta
1 tbsp olive oil
1/2 cup finely chopped onion
3/4 lb asparagus, woody ends trimmed and cut into 1-inch pieces
1/2 cup reduced fat sour cream
1 oz proscuitto, julienned (or smoked ham, though the prosciutto flavor is fantastic when contrasted to the earthy, slightly bitter flavor of the asparagus)
1 tbsp chopped Italian parsley
1/4 cup grated Parmesan cheese
freshly ground black pepper

Bring chicken broth and 1 cup of water to a boil in a medium saucepan.  Add in orzo.  When water boils again, reduce heat and simmer uncovered until al dente (about 10 minutes).  Drain pasta, and set aside cooking liquid.

Meanwhile, heat olive oil in a large skillet over medium-high heat.  Toss in onion and asparagus and saute for 4 to 5 minutes or until onion is translucent.  Remove from heat.

Add orzo, 1 cup of the reserved cooking liquid, sour cream, and proscuitto to skillet with onion and asparagus.  Top with parsley and freshly ground black pepper.  Mix until well combined.

Top with Parmesan cheese and serve.

Serves 4

Creamy Pea Soup
Served with croissants with butter and jelly.

One soup, three green veggies, enough said.

1 1/2 tbsp olive oil
3 oz pancetta or deli ham, julienned or diced
1/2 yellow onion, finely chopped
1 cup chopped celery
1/2 lb frozen baby peas
2 cups roughly shredded hearts of romain leaves
2 cups chicken or vegetable broth
2 tbsp heavy whipping cream
Salt and freshly ground pepper

Heat olive oil in a large saucepan over medium heat.  Add pancetta, onion, and celery, and saute until onions are translucent (about 5 minutes).  Stir in peas and lettuce, followed by the broth and cream.  Season with salt and pepper.  Bring to a boil, reduce heat to low, and simmer until the peas are tender, about another 5 minutes.

Serves 4

Now that you have a real job, you want to bring something a little fancier than trail mix to a potluck.  Next time you want a quick appetizer that will impress, try these super easy bacon-wrapped artichoke hearts.

Bacon-Wrapped Artichoke Hearts

12 oz jar marinated artichoke heart quarters
8 slices of bacon, cut in half
16 toothpicks

Pre-heat oven to 425.  Line a baking sheet with foil.  Drain artichoke heart quarters.  Wrap each artichoke heart quarter with a half-slice of bacon.  Secure with a toothpick and place on baking sheet.  Bake 12 to 15 minutes or until bacon is cooked through.  If you prefer crunchier bacon, I recommend changing your oven setting to broil for the last 30 seconds to 1 minute.

Makes 16 pieces

It’s officially Lent.  Hopefully this salmon recipe can come in handy for your next quick Friday dinner.  The jalapeno pesto sauce for the angel hair pasta is refreshingly different from regular pesto.  With the heat from the jalapenos and a splash of lime, it’s almost like a Thai pesto sauce.  I served this meal with a spinach cucumber feta salad and glass of Big Fire Pinot Gris.

Angel Hair Pasta with Jalapeno-Lime Pesto
 
4 fresh jalapenos, seeded and deveined
2 tbsp minced garlic
1/2 cup pecans
3/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, packed
1/4 cup fresh parsley, packed
1/3 cup fresh lime juice
1 tsp salt
1 lb angel hair pasta, prepared to package directions
1 1/2 cups vegetable broth

Place first 9 ingredients in a food processor and puree until mostly smooth (small chunks of pecan and herbs are fine).  Heat jalapeno-lime pesto in a saute pan over medium-low heat.  Add in vegetable broth and bring to a boil.  Reduce heat and let simmer 5 to 10 minutes.  Toss sauce with cooked angel hair pasta.

Serves 4 to 6

Broiled Salmon

4-6oz fillets of salmon, skinned
1/2 cup of your favorite marinade glaze (I used raspberry chipotle this time, you can also do a combination of Dijon mustard and honey, or soy sauce and ginger and brown sugar, as long as it has a semi-viscous consistency)

Preheat broiler. Spray broiler pan with nonstick cooking spray.

Brush both sides of salmon fillets with prepared glaze. Broil (6” from heat) 8 to 10 minutes or until fish is lightly browned and opaque.

Serves 4

The homemade ice cream sandwiches are just a scoop of ice cream between two homemade cookies.  I tried this quick cookie recipe made from cake mix and really loved it!

Easiest Ever Chocolate Chip Pecan Cookies

1/2 package (9 oz) package yellow cake mix
1/4 cup vegetable oil
1 large egg
1/2 cup semisweet chocolate chips
1/4 cup chopped pecans

Preheat oven to 350.  Beat first three ingredients at medium speed in a medium bowl with an electric mixer until batter is smooth.

Stir in chocolate chips and pecans.  Drop cookie dough by spoonfuls onto ungreased cookie sheet.

Bake for 8 to 10 minutes. 

Makes 1 dozen cookies

This recipe is so easy I will definitely be making other variations of it!