Baked Oatmeal ~ Irish Style Oats, Cherries, Coconut, Pecans & Brown Sugar

Cherry, Coconut & Pecan Baked Oatmeal

Have you tried baked oatmeal yet? If the answer is "yes" then you know how delicious it is. If the answer is "no" then you might want to give this recipe a try, and soon. Baked oatmeal reminds me of childhood fables of hobbits in their cozy, candlelit homes or Goldilocks eating the bears' porridge.

Fragrant with cinnamon and brown sugar, it's like a warm and welcome hug in the morning. The aroma of oatmeal cookies wafts through my kitchen as it bakes. A cross between an oatmeal cookie and a soft fruit crisp, it's a good thing to serve hungry friends and family on Christmas morning or as a filling breakfast before everyone goes off sledding or ice skating. A Sunday breakfast in bed of baked oatmeal, a glass of orange juice, a cup of coffee and a good book is not a bad idea either. It reheats well. You can store it in the fridge and warm it up in the microwave for workweek breakfasts. It's adaptable to many different mix-ins.

Secret Ingredient Creamy Tomato Soup ~ Lightened Up with Less Sodium. Fresh Tomato Flavor!

During the long drive home from visiting my sister and her husband in Pennsylvania, we stopped at Panera Bread Company for a quick bite to eat. I ordered their classic grilled cheese with a bowl of creamy tomato soup. It hit the spot. I declared, to my husband, that I must create a version of their tomato soup, only lighter and with less sodium. On Sunday I set out on my culinary mission. The result is this beautiful bowl of pure comfort. Creamy and satisfying with a bright fresh tomato flavor, accented by herbs and good olive oil.  

Yes, you can have your delicious bowl of creamy-tomato-soup-with less-saturated-fat-and-sodium and eat it too. There's a secret ingredient that makes it smooth and thick without adding extra fat. Trust me, it works like a charm in this soup and practically all soups, stews and gravies. I was so eager to share this recipe with you. I think you're going to love it!

If you've traveled a far distance by planes, trains and automobiles and you're tired of eating out and in need of some home cooking, then make this soup and pair it with a grilled cheese sandwich. Better yet, throw a few grilled cheese croutons on top and be happily satisfied (recipe below). It'll calm your jet-lagged nerves.    

Quinoa Veggie Saute ~ Lemon, Dill, Sun Dried Tomatoes

This dish is loaded with protein-rich quinoa and collagen-producing zucchini. The lightness of the tender-crisp vegetables pairs nicely with the earthiness of the quinoa. Reminiscent of springtime with sunny-yellow squash, green peas, fresh dill and tangy lemon, it's just what I needed after indulging in too much pumpkin pie over Thanksgiving. Sun dried tomatoes lend a pleasant sweetness to this dish. But you can leave them out with good results. 

This simple vegetarian meal can be taken in many directions by adding some diced scallions, slivered almonds, crumbled feta, shredded Swiss or Parmesan cheese. I imagine it would be good paired with salmon or chicken too. Use your imagination and enjoy!   

Quinoa Vegetable Saute Recipe

Some Notes:

Remember to rinse the quinoa in cold water before cooking it. I like using a good olive oil in this recipe. 

It's important not to overcook the veggies and turn them into a mushy mess. The zucchini and yellow squash should be tender-crisp. The peas should be bright green and fresh tasting. Even if you overcook the peas and veggies, it'll still taste good. I won't tell. ;)  Enjoy!

You'll Need:

• 2 small to medium zucchini, chopped into bite size pieces
• 2 small to medium yellow squash, chopped into bite size pieces
• 4-5 tablespoons of good quality extra virgin olive oil. I used a delicious Spanish olive oil (see notes).
• 1 cup of frozen peas
• 10-12 sundried tomatoes, diced. I used the kind you need to soak first. Use whatever kind you like.
• A handful of chopped fresh dill
• A handful of chopped fresh flat leaf parsley 
• 1 lemon, zest the whole lemon and set the zest aside. 
• Drizzle of honey 
• 2 cups cooked quinoa
• Kosher or sea salt to taste
• Freshly cracked pepper to taste
• Serving Suggestions: shredded cheese, scallions and/or toasted slivered almonds 

  

The Rundown: 

1. Cook the peas which ever way you fancy. I sometimes just blanch them in boiling water or put them in the microwave to defrost them and cook them just a little. Cook the quinoa according to the package directions.  
2. Saute the zucchini and yellow squash in a bit of olive oil with salt and pepper over medium high heat until tender-crisp. I use my favorite nonstick eco-friendly Scanpan for this. It helps to occasionally cover the pan. Stir frequently.  
3. Put about 4 tablespoons of olive oil into a large bowl, add a drizzle of honey and a couple of squirts of lemon juice. Add salt and pepper and whisk to combine. Taste. Whisk in more lemon or olive oil if necessary. The dressing should be pleasantly tangy and lemony. Add all the other ingredients to the bowl except for the quinoa and toss to combine. Taste. Adjust salt and pepper. Serve over cooked quinoa. Garnish with the add-ins if using.

Kentucky Bourbon Cranberry Sauce

Hello Everyone!

There are a few recipes I'm sharing on my other blog.

 This is one of them!

Please click on the link to view this recipe:

Kentucky Bourbon Cranberry Sauce

Bon Appetit!

xo ~ Jilly

Venetian Hot Chocolate ~ Dark, Rich, Pure Bliss

Hello Everyone!

There's just a few recipes that I'll be sharing on my new blog. This is one of them. 

Please click on the link to view this recipe: Venetian Hot Chocolate

 xo ~ Jilly

Mushroom Ragu over Creamy Polenta ~ Lots of Mushrooms, Marsala Wine & Fresh Herbs Over Soft Polenta

What's so appealing about plain old mushrooms? Oh boy, I can go on until the cows-come-home about them and most other food related subjects.  But, I'll spare you of my mushroom ramblings and just stick to the basics. They're easy to prepare. They're always fresh and available. Mushrooms are a good, economical substitute for meat. Most importantly, they're delicious.

Mushroom ragu over polenta is one example of just how good they can be. I saw this recipe in December's Fine Cooking magazine. Shiitake and cremini mushrooms are sauteed in a little olive oil until they release their glorious juices. A generous splash of dry Marsala wine, creates another layer of smoky flavor. Finally, the mushrooms are anointed with a touch of half and half. Oh yeah, we're heading in the right direction now! The half and half  helps thicken the sauce and give it some richness.

But, it gets even better... creamy Mascarpone cheese is stirred into instant polenta The ragu is poured over the soft polenta and the whole meal is garnished with a flurry of fresh thyme. Thyme adds a welcome herbal hit to this  savory dish. This is my idea of Italian comfort food. Dear reader, this is goooood eating! Please try it if you love mushrooms.

Lightened Up Leek and Potato Soup

It seems like kitchen-magic to take a few leeks, some potatoes, a little cream and vegetable broth and turn it into an incredibly flavorful soup. This soup is gooooood! A real keeper! It's one of my favorites. It was my mother's favorite too. In the months before she passed away, she'd ask me to make it for her, along with minestrone and pasta fagioli. All she wanted was soup. It felt good to soothe her with my simple soups. Isn't that what soups are all about? Pure comfort.

Crisp and Crunchy Middle Eastern Chopped Salad ~ Lots of Vibrant Veggies, Chickpeas, Lemon and Herbs

Another relaxing Sunday, another roasted chicken dinner paired with a bright, fresh chopped salad. What makes these kinds of Middle Eastern inspired salads so appealing is the ease of preparation. I pop a chicken in the oven to roast. I place some warm pita bread with olives on the table. Sometimes, instead of the pita, my hubby brings home a crusty baguette to go along with this dinner. 

When the chicken is almost done, I make this easy, chopped salad. It's a no-fuss, cozy, Sunday dinner that's both healthy and satisfying. No wonder we eat it so often. The chicken is savory, the salad is vibrant and citrusy. It's a good combination.    

A few cans of chickpeas, a bit of chopping, a drizzle of  fruity olive oil and couple of squeezes of lemon juice and it's done. No salad spinner, no dealing with mounds of unruly lettuce. If it's a crunchy,  refreshing salad you crave, give this one a try. The chickpeas add a bit of creaminess and substance. They also provide a good dose of  protein.   

This chopped salad would pair nicely with a piece of fish or even a petite steak. Stuffed into a pita with some salty feta and/or olives, it would make a tasty, light lunch. It stores well in the fridge for a day or two. Take the leftovers, if there are any, to work with you along with some pita, olives and feta or baba ganoush. Toss it into quinoa or rice and you've got a satisfying, protein-packed vegan/vegetarian meal.  

Fresh Pasta with Mushrooms and Cherry Tomatoes

I've Moved! Please click on the link to view this recipe and many more!

Fresh Pasta with Mushrooms and Tomatoes  

Easy Double Chocolate Brownies with Sea Salt

Hello Everyone!

There's just a few recipes that I'm sharing on my other blog. This is one of them. 

Please click on the link to view this recipe: Double Chocolate Brownies with Sea Salt

xo ~ Jilly    

Restaurant Style Hummus With Smoked Paprika Drizzle

Hello Everyone!

There are a few recipes I'm sharing on my other blog. This is one of them!

Please click on the link to view this recipe: Restaurant Style Hummus Recipe

Bon Appetit!

xo ~ Jilly

Honey-Sesame Chicken For Two ~ Roasted Chicken with a Light, Lemon-Honey-Sesame Glaze

That old saying, "A way to a man's heart is through his stomach," definitely applies to my husband. He's tall and thin with a voracious appetite. Lucky him, right? One of his favorite Sunday night suppers is simple, roasted chicken. What is it about a humble, chicken dinner that makes us feel so good? Juicy, golden-brown chicken with a fluffy baked potato and a crisp salad is just the thing we need after a long stressful week. When the days turn shorter and brisker here in New England, we slip on our warm PJs and eat our Sunday supper by flickering candlelight. Whether you're married, single or somewhere in between, I highly recommend it. It's relaxing and soul-satisfying.

Sometimes, I roast a whole chicken, other times just parts. We eat a lot of chicken around here. We live just outside of Boston, where the winters are long. When cabin-fever strikes, there's nothing like sitting down to a comfy, Sunday dinner to lifts our spirits. The savory aroma coming from the kitchen is enough to bring smiles to our faces.  

I'm always looking for different ways to prepare chicken. This past Sunday, two large chicken breasts were roasted and glazed with a light, honey-sesame sauce. A squeeze or two of fresh lemon juice added a bright, citrus tang. The slightly-sweet, mildly-tart glaze helped to crisp and brown the chicken. Sesame seeds and honey are a classic Middle Eastern combo. They'll be best friends forever. They worked well together on this chicken dish.    

Light and Fresh Farmers' Market Pasta Toss ~ Fresh Fettuccine, Lots of Veggies, Olives and Lemon

A trip to my local farmer's market always ends up with my inability to resist all the fresh produce. These gorgeous multicolored cherry tomatoes seem to call my name. I end up buying a few pints of them. Could you resist?

The small, piquant black and green olives sold by the Lebanese lady are also hard to pass by. She sells pita bread, baked fresh every morning. The pita is soft with a pleasant chewy texture. I always grab two bags. One to eat and one to freeze for later. I haven't tasted pita that good since I was a kid, spending summers with my grandmother, in Bay Ridge, Brooklyn. Everyday, we'd walk to get it warm from the bakery. My grandmother always had pita on her dinner table, even with spaghetti and meatballs. Weird, I know. But she couldn't help herself. It's part of her culture. The Lebanese lady has come to expect me at her market stand every Thursday. She sees me coming and says, "You can never go wrong with fresh baked pita and olives."

The market has an Italian vendor who makes tender, light fresh pasta and all kinds of stuffed pastas. On this visit, I scored some fettuccine. There are crusty baguettes, Vermont maple syrup, local honey, artisan cheeses, grass-fed beef, organic eggs, flowers, spices and more. Fishermen sell live lobsters and their catch of the day. No wonder my head spins with recipe ideas. These talented and hardworking, farmers, fishermen and bakers make it possible to create magical meals. It's so easy to cook well when you start with good ingredients.

The colorful produce and locally made products constantly inspire me. Ideas for new dishes pop in my head so fast, I can barely contain them. It's nice when people ask me what to do with Swiss Chard, pea tendrils or beets. I'm always happy to give them my suggestions.

Moroccan Chickpea Tagine

I've moved! Please visit my new blog to get this recipe and many more!

Sew French

Persian Salad ~ An Easy, Refreshing Chopped Salad with a Twist of Lime

Hello Everyone!

There's just a few old recipes that I'll be sharing on my other blog. This is one of them.  

Please click on the link to view this recipe:  Chopped Salad With A Honey Lime Dressing

      xo ~ Jilly    

Mediterranean Skillet Supper ~ A Healthy, Flavorful Meat Sauce Served over Fluffy Rice

I have a serious sweet tooth! I indulge my sweet tooth a little too often. To combat my often failing will power, I make this tasty, healthy Mediterranean skillet supper.

    

This skillet supper is made with ground chicken, tomatoes, oregano and marjoram. Have you used marjoram in your cooking yet? It's similar to oregano and works well in tomato sauce. The people of the Mediterranean have been using it for centuries to season everything from kebabs to vegetable dishes. Give it a try, you'll be glad you did. If you don't like oregano and marjoram, this would be great with basil too. My only suggestion would be to use good quality tomato products. Pomi or Muir Glen brands are my go-to choices. 

The other day, I bought a bunch of fire-engine-red chili peppers at the farmers' market, falling in love with their feisty color. They're sitting on my kitchen counter like a bouquet of fresh flowers. One of them is added to this dish, but you could leave  it out if you don't like spicy food. 

I make this dish after indulging in too many cream puffs, lobster tails(a pastry) and cannolis in Boston's North End. If you're ever in Boston, go to Modern Pastry for the best cannoli in the city. They fill their cannoli pastry shells to order with pillow-soft cream. Expect a huge line. It moves quickly. They're worth the wait.

Mediterranean Mushrooms ~ Fresh Lemon and Za'atar

I've moved! To get this recipe and many more please click on the link:
Mediterranean Mushroom Recipe

Hope to see you there! xo ~ Jilly  

Greek Chopped Salad

Do you love chopped salads as much as I do? Eastern Mediterranean cuisine is full of different variations of them. Crisp and refreshing, they pair nicely with grilled fish, chicken or even stuffed into a pita with some creamy hummus. I find making chopped vegetable salads like this one easier than dealing with a bunch of lettuce. Just rinse the veggies, pat them dry, chop and toss with a light olive oil and lemon dressing.

Last night, the hubs and I indulged in oh-so-delicious cannolis and cream puffs at Boston's Modern Pastry Bakery. A girl's gotta live, right? If you come to Boston, remember to stand in the long line at this bakery and treat yourself to some.Today, I'm cooking light.

Honey Whipped Sweet Potatoes

Sweet potatoes make an appearance on most holiday tables. Many Americans seem to love them covered with sweet and fluffy marshmallows, a total carb overload. But you can eat them much more often with less refined sugar and calories, especially if you use my easy recipe. The potatoes are roasted slow and low in the oven to bring out their natural sweetness. Honey-kissed with a hint of cinnamon and a touch of velvety Spanish paprika, they have a wonderful light smoky taste. Mild Aleppo pepper adds just a little heat. But, these additions are totally optional. They're just as good without them. 

Fragrant and strong Vietnamese cinnamon is used sparingly here, to add some warm spice without masking the natural flavor of the sweet potatoes. I also like using fine grain sea salt in this recipe. But again, you're free to use whatever salt you like, I promise I won't tell. 

This recipe comes together without much fuss or stress. Roast the sweet potatoes(easy) and then whip them with the spices, butter and honey. A yummy side dish awaits your roasted turkey, chicken or pork. Great with sauteed pork chops and chicken too. They're healthy, packed with fiber and nutrients too.  Estimate one sweet potato per person. You'll have lots.          

Sauteed Corn ~ Sweet Butter and Aleppo Pepper

Early Fall Skillet Corn 

Here in New England, as in many parts of the country, corn is in season and it's bursting with natural sweetness. It almost tastes like candy. All that's needed is a little butter and some sea salt to enhance its flavor.

I use French gray sea salt in this recipe. According to certain celebrity chefs, salt is the ingredient to pay attention to most. Changing from regular salt to sea salt can increase the flavor of your cooking. 

Aleppo pepper gives this dish a pleasant amount of spiciness and an Eastern Mediterranean twist. Aleppo pepper comes from Syria which is considered one of the culinary hubs of the Mediterranean. It has a medium-hot heat level and mild, cumin-like flavors.   

For the best flavor and maximum sweetness, eat the corn the same day you buy it or the next day. Don't leave it hanging around your fridge for too long or the sugars will turn to starch.