Mollie's Quite Surprising Mashed Parsnips

I have mentioned how much I love The Vegetable Dishes I Can't Live Without by Mollie Katzen.
It is just a never ending supply of great ways to try vegetables.
I had some parsnips and I was flipping through this book to find a new way to eat them.
I decided on the recipe for Mashed Parsnips because it completely transforms the parsnips into a smooth puree which is a way that I have never experienced them.

Parsnips have a sweetness to them but also an interesting little bite. I can't really describe it.
The balsamic vinegar in this recipe really plays well with the sweetness of the parsnips. It cuts it and also just really makes them taste delicious.
This kind of reminded me of sweet potatoes, but not completely. It just is really hard to describe for some reason!

Here is what Mollie has to say about them- " Parsnips are out there, just waiting for you to discover them. Here's a good way to do that. I guarantee that you will be Quite Surprised by their subtle sweetness."

This is a side dish that can be made in less than 30 minutes and really just has a few steps, so it is quick and easy.


Recipe for Mollie's Quite Surprising Mashed Parsnips

Salmon & Noodle Bowl

This is the last day of my 1-sentence posts, so come back tomorrow for something a little more verbose (maybe); I like to cook fish because my family adores it and this recipe was so fast I couldn't believe it- you just cook up some noodles, and add a few things, top it off with some salmon and everyone wins!

Salmon & Noodle Bowl from Better Homes and Gardens Magazine: Market Fresh Suppers

1 9-oz pkg. refrigerated fettucine
2 Tbls olive oil
1 lb skinless, boneless 1-inch-thick salmon, cut into 8 pieces
salt and pepper
6 cups packaged fresh baby spinach
3/4 cup bottled roasted red bell peppers
1/2 cup reduced- calorie balsamic vinaigrette salad dressing (I used Newman's Own Light Balsamic Vinaigrette)

1. Prepare pasta according to package directions.
2. Meanwhile, brush 1 Tbls olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8 to 12 minutes or until salmon flakes, turning once.
Remove salmon; cover and keep warm.
Add spinach, peppers, and remaining oil to skillet. Cook and stir 1 to 2 minutes, until spinach is wilted. Drain pasta; add to skillet.
3. Add dressing; toss to coat. Season with salt and pepper. Divide spinach-pasta mixture among four bowls. Top with salmon.

One Year Ago-Root Beer Freeze and Perfect Party Cake

Edamame Bread Salad

I love tomatoes. I saw these pretty heirloom tomatoes and knew they would be perfect for this recipe.
Unfortunately, my husband hates tomatoes more than anything in the whole entire world.

How could you hate these beauties?

I had to make this recipe and I knew my hubby wouldn't be eating the tomatoes, so I made it when there were a bunch of us all together. The tomato lovers way outnumbered the tomato haters.
This is a really delicious salad.
The greek yogurt/feta cheese spread is fabulous on its own and so is the edamame/green bean/tomato salad part with the balsamic dressing. The kids were eating the vegetable mixture like crazy.
Then when you add a nice slice of whole grain bread, it really turns into something fantastic.

I thought it was a really great take on bread salad. The cheese spread and vegetable mixture can be made ahead, so when you are ready to serve, it really only takes a couple of minutes to put this delicious meal together. Plus, eating something this colorful and light just makes you feel good.

Yum.

Edamame Bread Salad from Better Homes and Gardens Magazine

• 3/4 cup feta cheese
• 1/2 cup Greek yogurt or plain low-fat yogurt
• 2 Tbsp. snipped fresh basil
• 1 small clove garlic, minced
• 2 12-oz. pkgs. frozen soybeans (edamame)
• 1-1/2 lbs. fresh green beans, trimmed
• 1 recipe Balsamic Dressing, below
• 2 cups yellow cherry tomatoes, halved
• 12 slices crusty country bread, toasted
• Fresh basil leaves

Directions

1. In bowl combine feta cheese and yogurt. Using fork mash into paste. Add basil and garlic, mash to blend. Season with salt and pepper. Refrigerate, covered, up to 8 hours.

2. In saucepan bring 8 cups lightly salted water to boiling. Add soybeans and green beans; return to boiling. Reduce heat and cook, covered, 6 to 8 minutes or until tender. Drain; cool. Prepare Balsamic Dressing.

3. Add tomatoes to bean mixture. Drizzle 1/2 of dressing; toss to coat. Refrigerate, covered, up to 8 hours. Toss before serving.

4. Spread feta mixture on bread slices; place slice on serving plate; mound bean mixture on top. Drizzle remaining dressing; sprinkle basil. Makes 6 servings.

5. Balsamic Dressing: In blender combine 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves; blend until smooth. Add 2 tablespoons whipping cream and blend to mix. Season to taste with salt and pepper.

CEiMB-Balsamic Chicken with Baby Spinach and Whole Wheat Pasta

If you are here looking for Barefoot Bloggers, sorry. I had to quit a couple of groups because I was in a little over my head and I am trying to organize my family for an across the country move in a little over a month. I have loved being a part of BB, but I had to let it go.
If you are here for Craving Ellie in my Belly- then keep on reading. I am going to keep it short. This week's recipe- Balsamic Chicken with Baby Spinach and Couscous was chosen by Marthe of Culinary Delights. I threw this meal together on a weekend when we needed dinner fast and I mean, it was fast. I served it with whole wheat pasta instead of couscous because that is what I had in my pantry and it worked. There wasn't anything super or amazing about this meal, but it was good and everyone ate it. It was quick and easy, so that was a plus.
To see what the other Ellies thought check out the Blogroll!


Balsamic Chicken with Baby Spinach Recipe courtesy Ellie Krieger
Ingredients
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

Directions
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute.
Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside.
To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside.
Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Up Next- Hidden Rainbow Albondigas

Rosemary Pork Chops with Swiss Chard and Balsamic Syrup

Welcome to 2009! Here is a great, healthy dinner to kick off the new year. I am excited to see what 2009 will bring. Lots of good food, that is for sure!
My sister recommended this dinner to me and since she has wonderful cooking abilities and likes the same kind of food as me, I decided to make it. She also raved about it because her 4 and 2-year old sons gobbled it down. She substituted chicken for the lamb chops and I substituted pork chops, so really any meat you have on hand will do. The balsamic syrup really makes this dinner a winner!

Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup

Gourmet September 2005

For balsamic syrup:

3/4 cup balsamic vinegar

1/4 teaspoon minced fresh rosemary

1/8 teaspoon black peppercorns

For chard:

1 bunch Swiss chard (1 lb)

1/4 cup chopped red onion

1 teaspoon finely chopped garlic

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon water

For lamb chops:

8 rib lamb chops (1 1/4 lb total), trimmed of all fat

1 teaspoon finely chopped garlic

1/2 teaspoon salt

1/2 teaspoon finely chopped fresh rosemary

1/4 teaspoon black pepper

Make syrup:
Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.

Sauté chard:
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.

Broil chops while chard cooks:
Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.

Cooks' note:Stainless steel and enameled cast iron are nonreactive, but avoid pure aluminum and uncoated iron.

Up Next- Lentil-Edamame Stew