Cheesy Quinoa Cups

Inspiration:
Dunkley, originally from IowaGirlEats

Ingredients:

• 2 cups cooked quinoa (about 3/4 cup uncooked)
• 2 eggs
• 2 egg whites
• 1 cup shredded or diced vegetables (I've used steamed broccoli and sauteed spinach)
• 1 cup shredded cheese (I used sharp cheddar)
• 1/2 cup diced meat or additional vegetables (I used ham)
• 1/4 cup parsley, chopped (omitted)
• 2 Tablespoons parmesan cheese
• 2 green onions, sliced
• salt & pepper

Instructions:

1. Preheat oven to 350 degrees. 
2. Combine all ingredients in a large bowl and mix to combine. 
3. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. 
4. Bake for 15-20 minutes, or until the edges of the cups are golden brown. 
5. Let cool for at least 5 minutes before removing from the mini muffin tin.

Notes:
I had some quinoa left over after making a few batches of Quinoa with Black Beans and Cilantro for a neighborhood party. Luckily, my friend Sarah had just posted Cheesy Quinoa Cups on her blog. I dug through my refrigerator and had all the ingredients except parsley on hand. Voila! A delicious, portable snack.

Next time I make these, I may try using shredded Swiss (I love ham, spinach, and Swiss cheese together), or add some spices or herbs. Really any flavor combination should work!

Liz's Rating: 8.5/10
Tim's Rating: 8/10
Henry's Rating: ate three


(Yes, we have a new little guy in our life. He's 11 months old, and we'll blame the blog hiatus on him. Luckily, he loves to eat-- anything and everything. I'll include him as a rater from now on.)

Warm Lentil Salad with Roasted Beets and Goat Cheese

Inspiration:
Bobby Flay and beets from our CSA


Ingredients:

• 1 medium Spanish onion, peeled and quartered
• 1 carrot, quartered
• 1 stalk celery, quartered
• 1 fresh or dried bay leaf
• 4 sprigs fresh thyme
• 4 cups chicken stock
• 1 1/4 cups dried French green lentils
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1/4 pound slab bacon, diced
• 2 cloves garlic, finely chopped
• 1 small carrot, peeled and finely diced
• 2 teaspoons finely chopped fresh thyme leaves
• 1 tablespoon sherry vinegar
• 4 cups frisee or mixed greens
• Sherry Vinaigrette, recipe follows
• 4 slices goat cheese
• French bread, for serving

Instructions:

Begin by roasting the beets.

Lentils:

Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.

Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.

To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

Roasted Beets:

3 medium beets (red or gold), scrubbed, leaves trimmed

Olive oil

Preheat oven to 375 degrees F.

Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Sherry Vinaigrette:

• 1/4 cup sherry vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup olive oil

Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

Liz's Rating: 8/10

The Amazing Race: Boston Baked Beans

Inspiration:
The Amazing Race 17! Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook


Ingredients:

• 1 pound dried navy or Great Northern beans
  
• 8 ounces slab or thick-cut bacon, cut into 1/4" pieces
  
• 1 cup chopped onion
  
• 2 cloves garlic, chopped
  
• 1 1/2 cups packed dark brown sugar
  
• 2 cups ketchup
  
• 6 tablespoons maple syrup
  
• 6 tablespoons dark molasses
  
• 1/4 cup Worcestershire sauce
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Rinse and pick through the beans. Soak them overnight in a large pot of water.
   Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
   
2. Preheat the oven to 300 degrees F.
   
3. Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.
   
4. Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.
   
5. Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.
   
6. Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.
   
7. Serve hot.

Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.

Tim loves baked beans, but I'd never attempted them from scratch. It's quite the process, both taking longer and being more expensive than buying canned. However, it isn't a lot of work, as you can just throw the pot in the oven and go watch some football. :)

Tim's Rating: 9/10
Liz's Rating: 8.5/10

Next week on The Amazing Race 17: London, England.

Sicilian Shepherd's Tomato Pasta with Fresh Ricotta

Inspiration:
Lynne Rossetto Kasper of The Splendid Table on NPR


Ingredients:

• 1 15-ounce container creamy whole-milk ricotta cheese
• 2 tablespoons extra-virgin olive oil
• 1/4 to 1/3 cup coarsely chopped salami (such as soppressata or Genoa)
• 2 stalks celery with leaves, chopped
• 1/2 cup chopped carrot
• 10 large fresh sage leaves, snipped
• 1 tablespoon fresh Italian parsley leaves, snipped
• 2 medium onions (about 1 cup), chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 large cloves, garlic
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup dry red wine
• 1 tablespoon tomato paste
• 1 28-ounce can and 1 14-ounce can whole tomatoes, drained and cut up
• 1 pound penne rigate or bucatini pasta
• 6 quarts boiling salted water

Instructions:

1. Let ricotta come to room temperature. In a 12-inch skillet heat the oil over medium-high heat. Add the salami; cook to release a little of its fat. Stir in the celery, carrot, sage, parsley, onions, black pepper, and salt. Reduce heat to medium; cook and stir until golden brown, about 5 minutes.
2. Stir in the garlic and crushed red pepper flakes; cook 1 minute. Add the wine and simmer until most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute. Add the tomatoes. Cook, uncovered, about 10 minutes or until thick.
3. Meanwhile, cook the pasta in boiling salted water according to package directions. Drain in a colander.
4. Add the pasta to the sauce and toss together over medium heat 2 to 3 minutes or until heated through. Spread about one-third of the pasta in a warm serving bowl. Top with one-third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta; finish with a few spoonfuls of ricotta. Serve hot.

Recipe Notes:

Soffritto is literally a "sautéed base" and is the building block for tomato sauce. This pasta dish features the best of pasta, cheese and tomatoes all in one place. Lynne Rossetto Kasper, author and radio show host of "The Splendid Table®," is fond of this dish. Use the sweetest, creamiest ricotta cheese you can find. Soppressata or Genoa salami add a pleasant amount of spice to this pasta dish; you can find these varieties at a gourmet food store.

Notes:
This was a new twist on pasta sauce- I really enjoyed it. It's amazing how much better homemade sauce tastes. This was a fairly easy recipe as long as you don't mind chopping some vegetables. You could surely make the sauce ahead of time. Before eating, boil the pasta, warm up the sauce, and toss together.

I am not the world's biggest fan of ricotta cheese, but this was good. I think the sauce would be just fine without the ricotta. I did attempt to find sheep's milk ricotta without success- when I can find some, I'll try this again!

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Sesame Chicken Pasta Salad

Inspiration:
Modified from a recipe found on allrecipes.com

Last year, my New Year's Resolution was to improve my yeast breads. I did pretty well with that and am enjoying homemade pizza and bread rather often.

This year's New Year's Resolution: take lunch to work more often. This will not be difficult to do, as I rarely brought lunch last year. It is too tempting to go out for pho with friends or swing by one of the sandwich places near my office. Now, I have a refrigerator in my office, and I am going to try to bring some sort of pasta/rice/couscous salad every week with some greens for a good midday meal 3-4 days a week. The remainder of the days-- I'll likely be having pho :)


Ingredients:

• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie or similar-shaped pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
  
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion
• 1 can baby corn, sliced
• 1/4 diced red bell pepper
  
• 1/2 cup julienned carrot
• 1 cup blanched and sliced snow peas
  

Instructions:

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and other vegetables.

Notes:

• I made the chicken mixture and kept the pasta separate. The chicken tasted even better after the flavors melded overnight. Each morning, I prepared a to-go pyrex dish with the chicken mixture on the bottom, with pasta and baby spinach leaves sitting on top. This way the pasta didn't soak up all the dressing. I then mixed it right before lunch.
  
• Change up the type and amount of vegetables to your liking. Water chestnuts may be an option if you care for them. I blanched the snow peas in the pot of boiling water, removed them, then boiled the pasta.
  
• For the shredded chicken, I poached two bone-in chicken breasts using The Kitchn's method.
  
• After I took the photo I realized I forgot the sesame seeds and had to re-mix--whoops. It looks even better with all the toasted sesame seeds!

Liz's Rating: 10/10
Tim's Rating: 9.5/10

Deviled Eggs, Two Ways

Inspiration:
A holiday gathering with friends and recipes from allrecipes.com.


Ingredients and Instructions:

Bacon-Balsamic Deviled Eggs

Savory Deviled Eggs


Notes:
These were a HUGE hit! I was of course expecting the bacon recipe to be the favorite, but surprisingly the dill eggs were even more popular. I made 24 deviled egg halves for 8 people, and I should have made more. These will be something I'll make often.

Shout Out:
Thanks to my friend Lindsay for lending me her pretty antique dish. :)


Liz and Tim's Ratings:
Bacon-Balsamic: 9.5/10
Savory Deviled Eggs: 10/10

Sausage and Lentils with Spinach

Inspiration:
Bon Appétit


Ingredients:

• 3 tablespoons olive oil
• 1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices
• 1 large onion, chopped
• 2 6-ounce packages sliced crimini (baby bella) mushrooms
• 3 garlic cloves, pressed
• 2 teaspoons dried thyme
• 1 pound dried brown lentils, rinsed
• 2 bay leaves
• 6 cups (or more) low-salt chicken or vegetable broth
• 10 oz fresh baby spinach leaves

Instructions:

1. Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate.
   
2. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil.
   
3. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Recipe Notes: A complete, one-pot meal. Total time: 50 minutes

Nutritional Information--One serving (1/8th of the recipe) contains the following:
Calories (kcal) 466.8
%Calories from Fat 42.0
Fat (g) 21.8
Saturated Fat (g) 6.4
Cholesterol (mg) 41.2
Carbohydrates (g) 43.0
Dietary Fiber (g) 15.2
Total Sugars (g) 6.1
Net Carbs (g) 27.8
Protein (g) 26.9


My Notes:

• Local Twin Citians must try the Hardwood Smoked Country-Style Sausage from Prairie Pride Farm (available at the Saint Paul Farmers Market). I am obsessed with it and look for any excuse to use it! I don't see it for sale on their website, but they always have it at the market.

• Vegetarians/Vegans can try to substitute veggie sausage.

• Chicken sausage could be substituted for those who do not eat pork. Trader Joe's makes a great smoked chicken apple sausage that would be delicious in this.

Tim's Rating: 8.5/10
Liz's Rating: 8/10 (9/10 with bites that included sausage!)

Chard Salad with Bacon, Beets, and Maple Mustard Vinaigrette

Inspiration:
Beets and chard from our garden
as well as
a recipe shared by Beth Jones, Executive Chef of the University of Minnesota Campus Club


Ingredients:

• 8 small, or 4 large beets, boiled or roasted, peeled, and cut into 1-inch dice
• 1 large bunch rainbow chard, well washed, leaves torn and stems finely chopped
• 1 clove garlic, minced
• 1 T Dijon mustard
• 2 T good-quality maple syrup
• 2 T cider vinegar
• 1/4 cup olive oil
• salt and freshly ground pepper to taste
• 6 slices bacon, chopped and cooked until crispy

Instructions:

1. Toss the chard leaves, stems, and diced beets in a large bowl.
2. In a small bowl, mix the garlic, Dijon, maple syrup, vinegar and olive oil. Season to taste with salt and freshly ground black pepper.
   
3. Drizzle over the salad and sprinkle with the bacon. Serve immediately.

Recipe Notes:
By mid July you are sure to find the bacon, beets, chard and garlic for this salad at a local famers market. When you buy chard and beets, look for a variety of colors. If you buy beets with the tops still attached, wash the leaves and stems and add them to the salad.


My Notes:
This was the perfect recipe to bring to my Community Garden's pot luck. Both the beets and the chard were grown in my garden! I served bacon on the side as many of my friends either are vegetarian, vegan, or avoid pork. You could also add blue cheese, which would really complement the flavors.


Liz's Rating: 9/10
Tim's Rating: 8/10

Low-Country Seafood Boil

Inspiration:
A fall get-together with friends, including our co-host and friend Eric
and
Captain Jim Lemke and Patrick Nolan's recipe, promoted by Bobby Flay


Ingredients:

• 4 to 6 ounces crab boil spices
• 1 lemon, quartered
• 3 to 4 whole garlic cloves
• 1 red pepper, sliced
• 1 green pepper, sliced
• 3 pounds mushrooms, cleaned
• 3 to 4 scallions
• 2 to 3 peeled whole onions
• 9 ounces hot sauce
• 10 pounds smoked hot sausage
• 5 pounds tiny whole potatoes
• 25 to 30 ears corn
• 2 to 3 tablespoons chopped garlic
• 7 to 10 pounds mussels
• 15 to 25 pounds medium or large shrimp

Instructions:

1. Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Squeeze juice from 2 of the lemon quarters into the water, and drop in the rinds. Add the garlic cloves, red and green pepper slices, mushrooms, scallions, whole onions, and hot sauce into the water. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 5 to 10 minutes, or until potatoes start to get soft. Add the corn, chopped garlic, and start a count of 5 minutes. Do not wait until water boils. At 5 minutes, add mussels. 3 minutes later, add shrimp. Boil for 2 1/2 to 3 minutes. Drain immediately.

2. Serve with plenty of napkins.

Recipe Notes:
Serves 25-30. For different variations, any seafood could be added to the pot.


My Notes:

• I don't think it could be much easier for a party planner than choosing a menu that involves only one pot!
• We had 10 guests and scaled down the recipe to include 2.5lbs sausage, 3lbs potatoes, 10 ears corn, 3lbs mussels, 3lbs shrimp, and 2.5oz Old Bay. We probably had enough to serve 12-15 people.
• We had a smaller pot for our vegetarian friends, with all ingredients except sausage and seafood. Our friend brought veggie sausage, which was a nice addition.
  
• Luckily our friend Eric has a big (16 gallon) pot, and a spoon with a really long handle. Plan on borrowing some large pots if you aren't so lucky!
  
• This was a fun event that will likely become an annual experience.

Menu:
Seafood Boil
Cornbread and Collard Greens, brought by a guest
Peach and Pear Custard Pies, brought by a guest
Beer!

Peppery Monterey Jack Pasta Salad

Inspiration:
Cooking Light

Notes: A great recipe for lunches, summer barbecues, tailgating...

Tim's Rating: 9/10
Liz's Rating: 9/10

Sausage Risotto with Mustard Greens

Inspiration:
Bon Appétit

Ingredients:

• 1 bunch dandelion greens, Swiss chard, or mustard greens (12 ounces), tough bottom stems removed, leaves cut into 3/4-inch pieces
• 4 tablespoons (1/2 stick) butter, divided
• 1 small onion, chopped
• 1 large garlic clove, finely chopped
• 6 ounces mild Italian sausage (about 1 1/2 links), casings removed
• 2 cups arborio rice (13 to 14 ounces)
• 1 cup dry white wine
• 5 cups low-salt chicken broth
• 3/4 cup (packed) freshly grated Parmesan cheese plus additional for serving

Instructions:

1. Cook greens in boiling salted water just until wilted, about 1 minute. Drain; cool.

2. Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic. Sauté until onion is translucent, about 5 minutes. Add sausage; sauté until brown, breaking up with spoon, about 3 minutes.
   

3. Add rice; stir 1 minute. Add wine; reduce heat to medium-low. Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed. Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more. Mix in greens after 10 minutes. Cook until rice is tender and mixture is creamy, 25 minutes total. Mix in cheese and remaining 3 tablespoons butter. Season with salt and pepper.

4. Serve risotto, passing additional cheese.

Notes: Tim stirred. He says stirring is his best kitchen task, and as we all know, risotto needs some good stirring!

Vegetarian Option: Replace sausage with additional greens or mushrooms and use vegetable broth.

Tim's Rating: 9.5/10
Liz's Rating: 9.5/10

Pad Thai

Inspiration:
The Amazing Race's second pit stop in Thailand
adapted from a recipe found on allrecipes.com


Ingredients:

• 1 (8 ounce) package dried flat rice noodles
• 6 tablespoons fish sauce
• 1/2 cup fresh lime juice
• 2 tablespoons white sugar
• 4 tablespoons oyster sauce
• 1-2 tablespoons Asian chile pepper sauce (Sriracha, depending on spice tolerance)
  
• 1/2 cup chicken stock
• 1 tablespoon peanut butter
  
• 2 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 eggs, beaten
• 3 cups bean sprouts
• 6 green onions, chopped into 1 inch pieces
• 2 tablespoons chopped unsalted dry-roasted peanuts
  
  
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• 2 cups bean sprouts

Instructions:

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, chile sauce, chicken stock and peanut butter. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Notes: When I lived in Madison, I ate a ton of Pad Thai. I would order it from the Sukho Thai cart on Library Mall for lunch... at least once a week. Tim and I ate at the restaurant many, many times when we were first dating. (Googling it shows they closed in 2007--so sad.) I didn't think it would be this easy to make! Pad Thai traditionalists will note the lack of tamarind paste, but I think the flavor is pretty close to most Pad Thai I have had. These leftovers will make a great lunch.


Vegetarian/Vegan Option: replace the fish sauce with soy sauce, the oyster sauce with vegetarian "oyster" sauce, and the chicken and shrimp with tofu or additional veggies.


Tim's Rating: 10/10 (loved it)
Liz's Rating: 9.5/10

Ham and Egg Fried Rice

Inspiration:
Cooking Light


Ingredients:

• 4 cups cold cooked long-grain rice
• 1 1/2 tablespoons canola oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 cup thinly horizontally sliced green beans
• 3/4 cup diced ham (about 4 ounces)
• 1/4 cup low-sodium soy sauce
• 2 1/2 teaspoons dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/4 cup (1-inch) slices green onions

Instructions:

1. Break up rice with hands to remove large clumps, if necessary.

2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.

3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

Notes: I made this for us to take to work; it made four portions.

Vegetarian option: Replace ham with broccoli and/or mushrooms

Nutritional Information

Calories: 397 (29% from fat)

Fat: 12.8g (sat 2.3g,mono 5.4g,poly 3.2g)

Protein: 14.5g

Carbohydrate: 54.5g

Fiber: 2.8g

Cholesterol: 121mg

Iron: 3.3mg

Sodium: 868mg

Calcium: 57mg

Tim's Rating: 8/10
Liz's Rating: 8/10

Romanian Bean Soup with Bacon and Chard (Ciorba de Fasole)

Inspiration:
The Amazing Race's third pit stop: Romania
and this recipe for Ciorba de Fasole.


Ingredients:

• 1/2 pound dry haricot, pinto or butter beans
  
• 6 pieces of bacon, sliced into 1-inch widths
  
• 2 litres water
  
• 1 bunch Swiss chard
  
• 2 egg yolks
  
• 1/2 cup sour cream
  
• 1 T vinegar
  
• salt and pepper
  
• small bunch dill
• crusty bread, for serving
  

Instructions:

1. Soak the beans in cold water for 3-4 hours.

2. At the end of the soaking time, cube the bacon. Drain the beans and put them in the saucepan with the bacon. (Make sure there will be plenty of room for the beans to expand.) Pour the water over. Bring to the boil, skim, and turn the heat down. Simmer the beans for 1 1/2 - 2 hours, until soft. More time may be needed...keep checking the beans.

3. Shred the lettuce or other greenery and stir into the soup when the beans are soft. Cook for another 10-15 minutes.

4. Mash the beans a little to thicken the soup. Mix egg yolks, cream and vinegar together, and stir into the hot soup. Season. Chop the dill finely and scatter it over the soup.

5. Serve with bread.
   

Notes: When I started to make this, I thought, oh it's just another bean and bacon soup. But I knew I was wrong as soon as I stirred in the sour cream, egg yolk, and vinegar. I really enjoyed the chard with the other flavors. It's an interesting recipe, and I am glad I tried it.


Vegetarian Option: Omit the bacon.


Liz's Rating: 8/10
Tim's Rating: TBD

Umbrian Lentil Stew with Olive-Oil Fried Eggs

Inspiration:
Food & Wine


Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for frying
• 2 ounces thinly sliced prosciutto, finely chopped
• 1 small carrot, coarsely chopped
• 1 small celery rib, coarsely chopped
• 1/2 small onion, finely diced
• 1 large garlic clove, minced
• 1 1/2 teaspoons tomato paste
• 1/2 pound Umbrian lentils or green lentils (1 1/4 cups)
• 1 quart low-sodium chicken broth
• Salt and freshly ground pepper
• 4 large eggs
• 12 arugula leaves
• Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

Instructions:

1. In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.
2. In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.
3. In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.

My notes: I substituted spinach for the arugula since I already had some. Don't forget the balsamic or the parmesan-- they add a lot of flavor. I didn't think that the lentils tasted any creamier than the usual preparation, but I did really enjoy this dish.


Vegetarian Option: Omit the prosciutto and sauté vegetables in olive oil instead.


Tim's Rating: 8.5/10 "Weird. I like the egg. I love the egg. The egg makes this."
Liz's Rating: 8.5/10

Split-Pea Supper with Rye Bread Croutons

Inspiration:
A Cuisine at Home recipe I ripped out of my Mom's magazine


Ingredients:

• 2 strips thick-sliced bacon, chopped
• 1 cup diced onion (about 1 half of a medium onion)
• 1/2 cup diced carrot (about 1 medium)
• 1/2 cup diced celery (1 large stalk)
• 1/2 tsp caraway seeds
• 2 1/2 cups water
• 2 1/2 cups low-sodium chicken broth
• 1 cup dried split peas, rinsed and picked through
  
• 1 cup frozen peas
• 2 teaspoons Worcestershire or Pickapeppa Sauce
• salt and pepper to taste
• 2 slices rye bread, cubed
• 1 T unsalted butter
• 1 T minced fresh parsley

Instructions:

1. Sauté bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove it to drain on paper-towel lined plate. Reserve 1 Tbsp drippings in pan.
2. Add onion, carrot, celery, and caraway seeds; sauté until onion is softened, about 3 minutes.
3. Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Worcestershire or Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
4. Toast bread cubes in a nonstick pan over medium-low head, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley, and croutons.

Nutritional Information for one-half of the recipe:
687 calories; 21g total fat (7g saturated); 26mg cholesterol; 89g carbohydrates; 656mg sodium; 33g fiber; 41g protein

Recipe Notes:
Split peas continue to absorb moisture after cooking. If this soup has to sit awhile or be reheated, stir in a bit more water or broth to thin it out again.


My Notes:
Very good-- possibly the best split pea soup I've had. I loved the addition of the caraway seeds, the frozen peas, and the rye croutons. I ate half of the recipe and saved the remaining bacon and croutons in an airtight container. When Tim reheats the soup, he can add the reserved toppings along with a little broth or water.


Vegetarian Option: Omit bacon. Sauté vegetables in olive oil instead of bacon drippings, and use vegetarian or vegan broth and Worcestershire sauce.


Tim's Rating: 8.5/10
Liz's Rating: 9/10

Rösti

Inspiration:
The Amazing Race 14's first pit stop: Switzerland!

When looking for a Swiss recipe, I considered fondue, Älplermagronen, and Rösti. Since we recently had a fondue party (using this recipe), I decided to skip fondue. When my mother decided to grill steaks for dinner, I decided to go with the Rösti as it would be a good side dish.

My recipe was adapted from one found on The Food Network's website. My friend Lindsay, who lived in Switzerland last summer, told me that my ingredient list seemed authentic.


Ingredients:

• 6 large baking potatoes
• 1 tablespoon salt
• 3 1/2 ounces smoked bacon, thinly sliced vertically
• 3 1/2 ounces onion, diced
• 1 sprig thyme
• 3 1/2 ounces mushrooms, diced
• 2 tablespoons oil
• 2 ounces butter
• 6 slices Gruyere

Instructions:

1. Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.

2. In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.

3. Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.

4. Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

Recipe Note: We find that it's better to cook the Rosti individually. 3 or 4 spoonfuls will serve 1 person.

My Notes: I would first like to note that I am not happy with this photo. However I realize this is a food blog, not a photography blog, and while I would prefer to give you appetizing photos, the point is to share recipes. :)

As I am on vacation visiting family, I didn't want to boil and shred potatoes. I skipped the first step by substituting a package of Simply Potatoes. I purchased sliced smoked Gruyere as that is what was available at the local grocery. I had some problems frying the potatoes as my mother has a flat top stove, and I am used to gas. I think they would have turned out a little better if I prepared them in my own kitchen. However, they were still good. (Of course they were, there is bacon involved!)

Vegetarian Option: These would be almost as tasty without the bacon.

Liz's Rating: 8.5/10
Tim's Rating: 8.5/10

Next week on The Amazing Race: I don't want to spoil the locations for those who would like to be surprised, but if you want to see the season 14 map, click here.