What's in the Box? Couscous with Spinach and Fresh Mozzarella

More lunch ideas for you! I decided I wanted a salad, but not a lettuce-y one.

Notes: My grocery store carries tiny little mozzarella balls, so I used those. If yours doesn't, just grab a regular ball of mozzarella and dice it.

I used a garlic and herb flavored couscous. You could use the plain kind and season it any way you want.

Ingredients:
1 box of couscous
2 cups of baby spinach
1 cup small mozzarella balls or diced fresh mozzarella

Directions:

Chop the baby spinach. Cook the couscous according to the directions. When it's finished, add the spinach to the pot. Stir everything together until the spinach starts to wilt. Once it's cool, add the mozzarella.

Store in the fridge. Scoop some out into your favorite small lunch container and pack it up. Enjoy!

What's in the Box? Baked Mini Spinach and Cheese Quesadilla

It's that time of the semester when I fall behind on the recipes. I promise I've been cooking; I just haven't been posting!

Time for another edition of What's in the Box? If you're tired of plain old sandwiches, why not try a veggie quesadilla instead?

Notes: These come out pretty thin, so I don't know how well they will work for lunch all by themselves. I brought some other stuff along with me and had plenty to eat.

I prepped these on Sunday so I had one for each day of the week. Worked perfectly--so much easier than trying to fix them during the week.

Cutting these with a pizza cutter was super easy.

Once these were cooled and cut, I stored each one in a sandwich bag in the fridge. That way all I had to do is throw one in my lunchbox before school.

I ate mine cold (I don't mind cold quesadillas), but you could nuke yours in the microwave at work if you like them warm.

Ingredients:
10 taco-sized flour tortillas
2 cups fresh baby spinach leaves
1-1 1/2 cups grated colby jack cheese (or other melting cheese)

Directions: Heat oven to 350.

Line a baking sheet with foil. Put 5 tortillas on the baking sheet. Tear the spinach leaves into smaller pieces. Put a thin layer of cheese on each tortilla. Add a layer of torn spinach leaves. Add another layer of cheese on top (if you like more cheese). Top with a second tortilla.

Bake for approximately 10 minutes until the quesadillas start to brown and crisp. Allow the quesadillas to cool.

Cut into four triangles and store in the fridge. Enjoy warm or cold!

What's in the Box? Spinach Salad with Mustard Brown Sugar Roasted Broccoli

Time for another edition of What's in the Box? I was inspired by my buffalo roasted broccoli to try another version. I thought it would make a nice addition to a lunch time salad.

Notes: This salad is delicious. This one has goat cheese again (can you tell I'm a fan?), but you could sub out some bleu cheese or feta if you prefer.

Ingredients:
Baby spinach
Mustard Brown Sugar Roasted Broccoli (recipe follows)
Dried cranberries
Herb goat cheese

In a plastic container or mason jar, place about  2 cups of greens. Add the desired amount of broccoli, cranberries, and goat cheese.

When you're ready to eat, mix everything together and enjoy!

Mustard Brown Sugar Roasted Broccoli
2 broccoli crowns
2 tablespoons butter
1 tablespoon whole grain mustard
2 rounded teaspoons brown sugar

Directions: Heat oven to 400.

Cut the broccoli into small florets. Melt the butter in the microwave and then whisk in brown sugar and mustard.

Pour the mixture over the broccoli and toss to coat well. Arrange the broccoli in a single layer on a baking sheet. Roast for 20 minutes until fork tender and starting to brown.

Greens and Goat Cheese Scramble

Boy do we have a snow day today. We've got a foot on the ground already and more is coming down as we speak!

Sassy is not impressed with the snow.

What better way to keep your snow day occupied than cooking?

Notes: I made this for lunch, but it could be a nice weekend breakfast.

It actually happens that I end up with small amounts of greens that I need to use up and this is a great way of doing that. I also happened to have some fresh herbs because I was making some spaghetti sauce.

The key to a nice scramble is to keep the heat low. Not really low, but low enough so that the eggs cook slowly.

Ingredients:
2 large eggs or 3 medium eggs
1/2 cup of fresh arugula leaves
1/2 cup of fresh spinach leaves
1 tablespoon fresh herbs (oregano, chives, or basil would all work well)
Goat cheese (to taste)
Salt
Pepper
Butter

Directions:

Give your greens a rough chop and mince the herbs. Crumble your goat cheese into small pieces.

Put the herbs in a bowl big enough for your eggs. Crack the eggs into the bowl and beat together with the herbs until well combined. Season with salt and pepper.

Heat a small amount of butter in a skillet on medium heat. Once the butter is melted, add the greens and cook until just tender. Turn the heat down. Pour the eggs over the greens. Start to stir the eggs around in the pan. When the eggs still look wet, but are mostly cooked, add the goat cheese. Gently fold the goat cheese into the eggs.

Serve hot and enjoy!

Baked Spinach and Chicken Taquitos (Slow Cooker Option)

Happy New Year, everyone! As often happens, the blog took a back seat to school last term. No matter! It's a new year and a new day, so time to get back to cooking.

For you, I have a fun and delicious finger food: taquitos! Taquitos are often fried, but these are baked. If you're trying to eat healthy for the new year, you've got a good recipe to start with.

Notes: I modified this recipe for my taquitos. You'll notice that these are freezer friendly, which is great. I made enough filling to make two batches, so I might try freezing some. So far I've just made one round.

I made my filling in the crockpot. If you wanted to cut down on your prep time, you could use a rotisserie chicken from the grocery store. As long as you have about three cups of shredded chicken, you're good.

Make sure your tortillas are warm or at least room temperature. If they're too cold, they'll crack when you try to roll them.

Ingredients:
2 lbs chicken tenderloins (see notes)
1 15 oz can diced tomatoes
1 onion
2 heaping tablespoons chili powder
2 heaping tablespoons cumin
2 teaspoons smoked paprika
Hot sauce to taste
1 package of 12 taco-sized tortillas (corn or flour will work)
2 cups baby spinach leaves
1 to 1.5 cups shredded cheese (I used colby jack)
Cooking spray
Salt
Pepper

Directions:
If using a crockpot to make the chicken, slice the onion and lay the slices in the bottom of the slow cooker. Lay the chicken on top and the season the chicken with salt, pepper, cumin, chili powder, paprika, and hot sauce. Pour the diced tomatoes on top. Set the slow cooker on 8 hours on low.

When the filling is ready, heat the oven to 425. Roughly chop the spinach. Shred the chicken with two forks. Mix the spinach, chicken, and cheese (I mixed it right in the slow cooker) until combined.

To assemble the taquitos, place a small amount of the filling (about 2 tablespoons) toward the bottom of the tortilla in the center. Roll it up and put the taquito seam-side down on a baking sheet (the baking sheet needs to be lined with non-stick foil or parchment paper). When you've rolled all the taquitos, spray them lightly with cooking spray and sprinkle with salt.

Bake for 15 minutes. Serve and enjoy!

Spinach Stuffed Shells

I make lasagna often, but stuffed pasta less so. I had planned to make a spinach lasagna this weekend, but I was reading something online and someone mentioned stuffed shells. I thought, have I ever even made stuffed shells? I think this is actually the first time. It definitely won't be the last.

Notes: I might leave the mozzarella cheese off next time. I think it might over power the spinach/ricotta a bit.

I would use a thicker sauce for this. I used one that was a bit thin and most of it sank to the bottom of the baking dish.

You can mix the spinach and ricotta ahead of time and leave in the fridge until you're ready to assemble everything.

Be careful not to boil the shells too long. They'll finish cooking in the oven. You don't want them to fall apart on you while you're trying to fill them.

Ingredients:
1 box of jumbo shells pasta
1 15 oz. container of ricotta cheese.
1 ball fresh mozzarella
1/2 a bunch of fresh parsley
3-4 cups baby spinach
2-3 garlic cloves
1 egg
1 jar of your favorite marinara sauce
Salt
Pepper

Directions: Heat the oven to 400.

Bring a large pot of water to a boil and cook the shells to al dente according to the directions.

While the oven is heating and the water is boiling, chop the spinach and parsley. Mince the garlic. Beat the egg in a medium bowl. Add in the spinach, parsley, garlic, and ricotta. Season with salt and pepper. Stir until well combined.

When the shells are done, remove them from the water using a slotted spoon or something that helps you drain the water off. Put them on a baking oiled sheet to cool slightly.

Pour some of your marinara sauce into a 9x13 baking dish. Fill each shell with the ricotta mixture (they hold about a large teaspoon of filling). Place them opening-side up in the baking dish. Slice the fresh mozzarella and lay the slices on top of the pasta.

Cover the dish tightly with foil and bake for 30 minutes. Serve and enjoy!

Bacon and Spinach Baked Ziti

This is a thing of beauty, my friends. Baked ziti is good all by itself, but add in some bacon and spinach? You get baked pasta magic!

Notes: This is just plain delicious. You should make it ASAP.

I added a little less cheese than baked ziti usually has. I just used one ball of mozzarella instead of it plus ricotta cheese. I thought it was just the right amount of cheese and it made the dish not so heavy.

If you wanted to do a lot of this ahead, you could. Assemble the whole thing (minus the bacon on top) and put it in the fridge. Store the crumbled bacon in the fridge separately. All you have to do is take the ziti out of the fridge about 30 minutes before you want to bake it. Take the crumbled bacon out at the same time.

Ingredients:
1 box penne or ziti pasta
1 26 oz jar of your favorite sauce (I used arrabbiata)
6 slices of bacon
10-12 oz. of spinach (I used 2 bags of the pre-washed kind)
2 shallots or 1 small onion
6-7 cloves of garlic
1 tablespoon of dried Italian herb mix
1 ball fresh mozzarella
Salt
Pepper

Directions: Heat the oven to 375.

Heat a large skillet on medium-high and add the bacon. While the bacon is cooking, mince the garlic and dice the shallots. Fill a stock pot with water and heat on high. When the bacon is crisp, remove and drain on a paper towel.

Add in the onions and garlic to the bacon fat. Season with salt, pepper, and herb mix, and cook until tender. Add in the spinach and toss until wilted. Crumble two of the strips of bacon and add them to the pan. Pour in the sauce, stir to combine, and turn the heat back to medium-low.

When the water boils, add a small handful of salt. Add the pasta and cook to al dente (follow the directions on the box).

While the pasta is cooking, cut the mozzarella ball in half. Dice half of it and thinly slice the other half.

When the pasta is cooked, drain it. Pour the sauce over the pasta and stir. Add in the diced mozzarella and stir again.

Pour the pasta into a 9x13 baking dish. Top with the sliced mozzarella and baked uncovered for 25 minutes.

Crumble the rest of the bacon and sprinkle it on top of pasta. Put back in the oven for just a minute to warm up the bacon. Serve and enjoy!

Spinach and Mushroom Enchiladas

I used to think that my favorite food was pasta. I do love it and always will, but Mexican food has emerged as my #2 favorite. We've eaten so many tacos this summer. But you can't have tacos all the time. Sometimes you've got to throw some enchiladas in the mix---you know, for variety!

Notes: There are very few meals I could make twice in a row, but this is definitely one of them. I could eat another pan of these no problem.

Minute rice normally only takes 5 minutes, but it absorbs the tomato sauce more slowly than water, so it will likely take more time. If you have cooked rice left in the fridge, you can easily just stir it into the tomato sauce and heat it up.

If you're tortillas are not so pliable, cover them with a damp paper towel and zap them for a few seconds in the microwave.

Feel free to adjust the heat levels to your liking.

Ingredients:
8 large flour tortillas
1 pint button or cremini mushrooms
10-12 oz. of baby spinach (1 large bag or 2 smaller bags)
1 15 oz. can tomato sauce
3-4 cloves garlic
2 tablespoons butter
2 cups uncooked minute rice
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons ketchup
10-12 dashes hot sauce
1 small bunch of cilantro
6 oz. of colby jack cheese
8 oz. of our favorite enchilada sauce
Salt
Pepper

Directions:

Heat the oven to 375. If your tortillas have been in the fridge, take them out and let them come to room temperature.

Clean and slice mushrooms.and mince the garlic. Chop cilantro.

Add butter to a large skillet with a lid and turn on medium-high. When the butter melts add mushrooms. Let them cook about 2-3 minutes before adding the garlic (you don't want it to burn). Cook 2-3 more minutes. Add in the baby spinach. Using tongs, turn the spinach in the skillet until it wilts. Season with salt, pepper. Add in cumin, chili powder, and ketchup. Stir.

Pour in tomato sauce and bring the mixture to a boil. Stir in rice. Turn the heat back to low and cover. Let stand for 8-10 minutes until rice is tender.

Grate cheese. Pour a small amount of enchilada sauce on the bottom of a 9x13 baking dish. Spoon 3-4 tablespoons of filling on to a tortilla. Roll up, folding in the sides so that the filling is secure. Place seam-side down in the baking dish. Repeat for all 8 tortillas.

Pour enchilada sauce over the enchiladas. Top with grated cheese. Bake uncovered for 30 minutes. Serve and enjoy!

Orzo Stuffed Tomatoes

It's summer time and that means tomatoes are in season. And that means you need a recipe that features tomatoes prominently!

Notes: Truthfully, the tomatoes I used were not quite ripe. But that's better. You need some that are a little sturdier to stand up to baking. Since you bake them, the oven develops their flavor, so you don't have to worry about how they taste.

On the subject, I wouldn't use fancy tomatoes for this dish unless you're making it for company. Heirloom tomatoes would be impressive and delicious, but they're also a bit pricy. It's a little more economical to use your run-of-the-mill tomatoes. Again, the baking makes them taste more tomato-y.

The goat cheese makes this dish! You can see from the photo I baked some without (for Scott, who is a philistine and doesn't like goat cheese), but they are really much better with it than without it. Don't skimp on it!

Ingredients:
8 medium-large tomatoes
1 box orzo pasta
1 bag (about 2 cups) baby spinach
1 batch homemade pesto
4 oz. of goat cheese
Salt
Pepper

Directions: Heat oven to 400.

Boil the pasta according to the directions. While you're waiting for the water to boil and pasta to cook, scoop the innards out of the tomato. Use a small knife to cut the membranes away from the inside of the tomato and then use a spoon to scoop them out. Season the insides with salt and pepper and place in an oiled baking dish. Roughly chop the spinach.

When the pasta is finished, drain it and return it to the pot. Add pesto and baby spinach and stir until the orzo is coated with the pesto and the spinach is wilted. Season with salt and pepper. Spoon the orzo into the tomatoes and top with goat cheese.

Bake uncovered for 25 minutes until the tomatoes are soft and the goat cheese just begins to brown.

Enjoy!

Deconstructed Boudin Risotto with Spinach

I've mentioned before that we miss Cajun food. One of the things we miss most is boudin (pronounced boo-dan) balls. Take boudin sausage, roll it in bread crumbs, and deep fry it. Simply amazing. They are a staple at many Cajun restaurants and Louisiana cocktail parties.

I wouldn't dare disrespect the myriad Cajun cooks out there by attempting to make my own, but I thought a risotto dish that was at least reminiscent of them would be acceptable.

Notes: The Cajun version of boudin includes rice mixed with the pork, hence the risotto. I used brown rice, which is not traditional, but I couldn't find Arborio rice in the store that day. I liked the brown rice; it has a chewier texture.

Normal boudin balls would never contain spinach, but--come on--you need SOMEthing healthy in this dish. I figured chopping it up would hide it a little better.

If I had thought about it, I would have toasted up some bread crumbs and sprinkled them on top.

Risotto isn't hard, but it does take patience and observation. Just be sure to keep and eye on it.

Cajun food is, of course, on the hotter side, but you can adjust the hot sauce to your taste.

Ingredients:
1 pound ground sweet/mild Italian sausage
1 1/2 cup short grained rice (Arborio, white, or brown)
1 small bunch parsley
2-3 cups of baby spinach
4-5 cloves garlic
4-6 cups of stock or water
Hot sauce
Salt
Pepper

Directions: Heat a large skillet on medium-high. Pour the stock in a sauce pan and heat on medium-low. Mince the garlic.

When the skillet is hot, add the sausage and brown until just done. Transfer to a plate lined with a paper towel and set aside.

Add the garlic to the skillet cook for just a minute. Add the rice and toast with the garlic for another minute. Add four ladles of stock. Stir occasionally. When the rice starts to look dry and the stock is almost fully absorbed, add two more ladles of stock. Continue this process until the rice is almost cooked (approximately 45 minutes). Season with salt and pepper once the first round of stock is absorbed.

While the rice is cooking, chop the spinach and parsley. When the rice is nearly done, add the spinach, parsley, and sausage to the skillet. Douse it with as much hot sauce as you like. Heat everything together. Enjoy!

Baked Mushroom and Spinach Polenta

I tried regular polenta a few weeks back and promised you a baked polenta recipe. So here goes!

Notes: One excellent thing to do is make this with leftovers. You can make the regular polenta and then put the leftovers into a baking dish. You can store it right in the fridge in the baking dish. Just pull it out on the night you want to bake it and let it come to room temperature before you put it in the oven. Brilliant!

Take note that the polenta won't brown or get crispy when you bake it. It will just look a little dry and it will be firm.

Polenta requires whisking. It needs your full attention. Be sure to whisk while your pour the polenta into the liquid.

This time I mixed everything in the polenta instead of just putting it on top of the polenta. I liked it both ways.

Ingredients:
1 cup cornmeal
4 cups of stock or water
1 pint fresh mushrooms, sliced
1 bag or bunch of spinach
3-4 cloves garlic
1 small bunch fresh rosemary
Butter or olive oil
Salt
Pepper

Directions: Heat oven to 350.

In a stock pot, heat the water or stock to a boil.

In a large skillet, heat olive oil or butter on high. Put in the mushrooms and let them brown. While you're waiting, mince the garlic and rosemary and chop the spinach.

When the mushrooms have started brown, add in the garlic and half of the rosemary and cook until tender. Add in the spinach and wilt. Season with salt and pepper. Turn the heat down to low.

When the stock boils, whisk in the cornmeal. Whisk frequently until it's thickened, about 10-15 minutes. Add in the rest of the rosemary and two tablespoons of butter (optional). Stir.

Add the mushroom and spinach mixture to the polenta and stir to combine. Pour into a buttered or oiled 9 x 13 baking dish or casserole dish. Bake for 30 minutes. Cut into squares (or whatever shape you like) and enjoy!

Baked Ziti with Spinach

It's January and that means baked pasta dishes!

On a cold winter's night, you need some baked cheesy goodness to warm you from the inside out. And if for some reason you think that cheese and pasta aren't what you might call a "balanced diet," throw some spinach in there and forgive yourself.

Notes: The only downside to this dish is that it's not Q.E.D., but that's pretty much it. The leftovers are amazing. You could also assemble the whole dish and then put it in the fridge until you're ready to bake it. You might even be able to leave it in the fridge overnight.

Ingredients:
1 pound box of ziti
15 oz. of ricotta cheese
1 large or two small fresh mozzarella balls
1 26 oz. jar of your favorite marinara sauce
3-4 garlic cloves
1 bunch of baby spinach leaves
1 small bunch of fresh basil
Dash red pepper flakes
Salt
Pepper

Directions: Heat the oven to 375.

Cook the pasta according to the box directions. While the water is boiling, mince your garlic, and chop the basil and spinach. Pull the cheeses out of the fridge while the pasta cooks so that they come to room temperature.

Once the pasta is finished, drain it and add it back to the hot pot. Add in the ricotta, sauce, spinach, basil, garlic, and season the whole thing liberally with salt and pepper. Add the red pepper flakes and stir everything together until all the ingredients are evenly distributed.

Pour the whole thing into a 9x13 baking dish. Slice or dice your fresh mozzarella and cover the top. Cover the dish with foil and bake for 30 minutes. Take the foil off and bake for an extra 7-10 minutes until the cheese is melted and slightly browned.

Now who wouldn't want to eat that on a chilly winter night? Enjoy!

Manchego Orzo with Spinach and Corn

The cooking gods were telling me I needed to make orzo, so I did it.

Two of my regular cooking blog reads had recipes for orzo. Both of them looked delicious, so I decided to create my own.

Notes: Cheeses like manchego are Scott-approved. Perhaps you cook for someone who is suspicious of cheese? Trust me, if Scott likes it, your picky cheese eater will like it too.

Ingredients:
1 box orzo pasta
Approx. 4 cups baby spinach
2 tablespoons prepared pesto sauce
1.5-2 cups shredded manchego or similarly-flavored cheese
2 ears of corn
Salt
Pepper
Butter for sauteing

Directions: Fill a stock pot with water and bring it to a boil. Add a small handful of salt to the water. Cook pasta according to directions (mine was 10 minutes).

Strip the kernels off the corn and collect them in a bowl. Heat a large skilled on medium and melt the butter in the skillet. Add the corn and saute. Season with salt and pepper.

Roughly chop the spinach and add it to the skillet with the corn. Saute until just wilted. If the pasta isn't done, go ahead and turn the heat off.

Once the pasta is done, drain it and add it to the skillet. Stir in manchego and pesto sauce until everything is well-combined.

Enjoy!