Meghachef

Caprese Salad

This is so simple and all of the ingredients complement each other well.

• Fresh basil
• tomatoes
• mozzarella 
• balsamic vinegar to taste

Squash Soup in Pumpkin Bowls

This was on the cover of the October Food Network magazine and Steve and I made it last Friday :)

Ingredients

For the Bowls:

• 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
• 2 teaspoons sugar
• Kosher salt

For the Soup:

• 3 tablespoons unsalted butter
• 1/2 small onion, chopped
• salt
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
• 1 teaspoon sugar
• 3 tablespoons
• heavy cream (optional)
• Freshly ground pepper

For the Toppings:

• Papitas (hulled green pumpkin seeds)
• Sourdough and/or pumpkernickel croutons
• Paprika or chili powder
• Crisp prosciutto or bacon
• Fried onions
• Fried sage or parsley leaves

Directions

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.

Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

Recipe: _Food Network

I made this last night for myself. Amazing!

Hummus, black beans with jalapeno and flat bread.

I made the flat bread dough with flour (about 1 cup), chives, milk (3-4 tablespoons), olive oil and vegetable oil (a bit), and water. Sorry, I never  really measure, I just stir it until it is the right consistency (not sticky) and then I form it into a ball.

I sectioned the dough into about 4 pieces, flattened it out and cooked them out on a skillet over medium heat.

I have a recipe for the hummus on a previous post from May :)

I got my 1st Food Network magazine in the mail today! I am so excited :) Thanks Katie!!!

My dinnerlicious!

Black beans fried and squished, jasmine rice, cheddar cheese, 1 egg over easy and peppers, green onions and tomatoes chopped up. Simple, yet amazing.

This is how much my beans have grown in 2 days! Look at the before picture, it’s incredible. They were itty bitty sprouts then.

My jalapeno pepper & cayenne pepper plants in the front, basil on the left and cilantro, parsley and thyme in the back. I will be cooking with all of my plants soon :)

My tomato plants!

My beans are sprouting!

Angel Hair Pasta with Shrimp and White Wine

Angel Hair Pasta
Frozen or fresh shrimp (substitute for other seafood, chicken, tofu, etc.)
1 14.5 ounce can of tomatoes
1 white onion
1 cup of white wine
2 cloves of garlic (thanks mom for the garlic press :)
olive oil
parsley & basil
Parmesan cheese

Cook!

Bruschetta 

A loaf of french bread, cut into slices
Tomatoes, chopped
green onions
Jalapeno peppers (if you want some extra spice)
parmesan cheese, grated

Preheat oven to 450. Layer the tomatoes, onions, and peppers on the slices of french bread. Cook for about 10 minutes or longer. Add the parmesan and this is a perfect little appetizer for an Italian meal :)

Creamy Mushroom Soup

I know.. it’s about time I posted some recipes again!

Creamy Mushroom Soup… mmmmmm

• 1.5 cups of Vit D milk
• 2 onions, chopped
• 1 jalapeno, seeded
• 2 tbsp of all purpose flour
• 1 chopped portabello mushroom + shitake, button, or whatever you prefer 
• 14.5 ounce can of chicken broth
• S&P

Melt butter in a large skillet and add the jalapeno pepper, onions and mushrooms. Cook for about 5 minutes and then add the all purpose flour. Stir until the mixture is smooth. Add the chicken broth and cook for 5-10 minutes, until bubbly. Add the milk and S&P and heat until warmed through. Serve!! This soup is so comforting and delicious :)

Pumpernickel cajun turkey sandwich and banana parfait

sandwich

• Pumpernickel sub rolls
• Boars head cajun turkey
• slice of velveeta cheese, melted on turkey and pumpernickel
• lettuce/spinach
• low fat mayo and sriracha
• sprig of dill

parfait

• Dannon light and fit vanilla yogurt
• Kashi go lean crisp! multigrain cluster cereal with cranberries and wild blueberries
• banana slices

Paella - A Valencian rice dish.

Very difficult to make ;)
It is a mixture of yellow rice, clams, squid, oysters, scallops, and mussels. We put Goya cilantro and tomato sauces in it and some other spices. We topped the paella with green peas and pimentos. Make it as beautiful and elaborate as you wish!

We also had some black beans mixed with tomatoes and onions. Muy delicioso.

Fried plantains were also on the side.

This is a dish I had never tried and was introduced to me by Dr. Barnes. There are many combinations you can make. Use lobster, pork, etc.