Oh my goodness. Everything I made last week was AMAZING. I highly recommend you go get a copy of Giada’s Kitchen and try out whatever looks good to you. It was all delicious! Here is what I made from her cookbook last week:
- Olive Oil Muffins
- Tomato Soup with Rosemary – this recipe made enough for me to freeze two bags for future weeks. So simple – just heat 2 cans of diced tomatoes with sautéed onion, carrot, and garlic, some chicken stock and a can of cannellini beans ( I had navy beans on hand that I used.) Puree in a blender and then return to simmer with some rosemary and basil to meld all the flavors.
- Amaretto-Raspberry Smoothie
- Spiced Americano – steep allspice and cinnamon in simple syrup made with stevia and add it to the espresso and water. This paired well with the coffee cake below for Saturday’s breakfast.
- Cantaloupe, Red Onion, and Walnut Salad – since strawberries are in season, I substituted them for the cantaloupe and added some celery. I’m still eating this for lunch this week, it was that good!
- Turkey Osso Bucco with Broiled Zucchini and Potatoes with Parmesan Crust – these were two separate recipes that I made together. The side that is supposed to go with the osso bucco is a parsley salad that I knew the husband would not enjoy, and since potatoes are his favorite food, I figured I could get him to eat zucchini as well. I don’t plan on making these two dishes together in the future but they were both delicious on their own.
- Asparagus Lasagna – since traditional lasagna is kind of heavy when it’s warm outside, this is the perfect alternative. There is no red sauce, just a simple sun-dried tomato pesto layered with the asparagus and ricotta. I’m trying to cook with seasonal foods and this is the month for asparagus, so we’re trying to enjoy it while we can.
- Baked Orzo with Fontina and Peas – I didn’t follow this recipe too literally. I dumped in random veggies I needed to use up and substituted the fontina for monterey jack and the rest of the ricotta from the lasagna. I wasn’t sure how it would turn out, but it worked!
- Herbed Chicken with Spring Vegetables – BEST DINNER YET! And so simple! Season chicken with thyme, parsley, garlic, and a little red pepper. Sear in a skillet to brown and then bake in the oven until cooked. Saute carrots, snap peas, onion, and mushrooms in a little bit of unsalted butter until tender but still slightly crisp. Serve over chicken. This dish smelled heavenly when I was making it, and thankfully it came out tasting just as good as it smelled. I just might have to make it again this week.
- Almond, Apricot, and Pine Nut Coffee Cake – I made this for breakfast on Saturday but had to substitute the all-purpose flour for spelt flour and the sugar for sucanat. The molasses in the sucanat turned it a beautiful shade of golden brown. This was the first time I used spelt flour in something and it came out tasting great, so I was excited!
There are definitely plenty more recipes in this book that need to be made, so I will be revisiting it sometime this summer. Thankfully, most recipes are either pretty healthy or are easy to substitute, so it wasn’t too challenging to eat well this week.
For those of you wondering about my weekly bake-fest, you’re in luck. On top of making three loaves of bread for the next few weeks, and the coffee cake for breakfast, I made THE BEST COOKIES EVER. At least the best clean-eating cookies. You can substitute the almond butter if you would like. I made a batch with the almond butter and then a second batch with peanut butter that were just as good, but I definitely would try to stick to the original recipe, at least the first time you try them.
Almond-Butter Chocolate Chip Cookies
From Clean Eating, March-April 2010
- 1 c pure almond butter
- 3/4 c sucanat
- 1 egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup dark chocolate chips
- Preheat oven to 350. Line a baking sheet with parchment paper. (Don’t skip this step! I learned from experience – the molasses in sucanat is very sticky when it is baked.)
- Mix all ingredients together in a bowl.
- Spoon on to parchment-lined baking sheet, giving plenty of room in between each cookie. They will spread out quite a bit when they bake.
- Bake for 10-12 minutes. Cookies will still be soft but they are done. Let cool on the sheet for a few minutes so they can firm up before transferring to cooling rack or plate. This recipe should make between 20-24 cookies.