Test Drive Creations

Ellie, Ina, Mollie, oh my! What will I do without your helpful instructions? Okay, I decided to abandon my beloved cookbooks (at least temporarily) and strike out on my own. It started two days ago when I had four different cheeses leftover from my squash mac & cheese recipe, as well as a bag of red peppers, organic carrots, zucchinis and onions. I knew the clock was ticking and I had to do something before they went to the dark side. Then it hit me...veggie lasagna! However, I didn't have my favorite jar of marinara sauce (Rao's) in the house. For me, lasagna is all about the sauce. So, I peeked in the pantry and saw a nice big 28 oz can of whole tomatoes and decided to just go for it. I wasn't quite brave enough to start winging it without checking with my Cooking Light friends (community.cookinglight.com). I had a few great suggestions, including roasting the veggies first.

Before I post the recipe and results, I have to give a lot of credit to my husband. Not only is he Test Drive Kitchen's chief taster, but he does ALL the dishes. I do the meal planning, grocery shopping and cooking and he deals with my mess. He recently suggested that I rate the pileup I create per recipe. Without further ado, here is the star of the Dirty Dish rating system:

After each recipe, I'll give it a rating - 5 pictures of this guy in a row = colossal mess or 1 picture = nothing to complain about)

Here we go:

Karen's Roasted Vegetable Lasagna

Sauce:
28 oz can of whole tomatoes or crushed tomatoes
1 small onion, diced

2 T extra virgin olive oil
1 heaping T of Sicilian Seasonings (Victoria Taylor is the brand)
Kosher salt

Vegetables:
2 Zucchini, sliced into 1/4 inch round slices
4 carrots, sliced into 1/4 inch round slices
3 red peppers, roughly chopped
1 large onion, roughly chopped

Cheeses:
4 oz grated Monterrey Jack cheese
3 oz grated Sharp Cheddar cheese
2 oz grated Mozzarella Cheese
¾ cup skim Ricotta cheese

Preheat oven to 425 F and place vegetables in a single layer in 9 X 13 casserole dish. Add 1 T of olive oil and generous pinch of kosher salt and few grinds of the pepper I used two casserole dishes and put them on different shelves. Set timer to 30 minutes. If vegetables are tender and slightly brown on edges, it’s done.

While veggies are roasting, prepare lasagna noodles according to package directions. Next, add 1 T of olive oil to medium sized pot and add onion when it is heated. Saute the onion for 5 minutes until soft and translucent. Add can of crushed tomatoes (I only had canned whole tomatoes, so I spent some time mashing them in the pot as they heated up.) Then, add 1 T of olive oil and heaping T of spices. Mix well. Let simmer for 15 minutes. Taste and add salt to your liking.

Add cheeses along with one egg and mix well. Set aside.

When veggies are done, let them cool briefly, then add to the cheese mixture. Take a 9X13 casserole dish and spray with Pam. Start building the lasagna: Sauce, Noodles, Cheese mixture, Sauce, Noodles, Cheese mixture, Sauce, then finally the top layer of Noodles. You’ll want to add a bit more sauce – just a thin layer- to the top. If you’ve run out, use just a plain canned tomato sauce. You don’t need much.

Bake lasagna at 400 F (turn the oven down after the veggies are roasted) for 45 minutes. Cool for ten minutes and serve.

• Big thumbs up from my hubby. I really enjoyed it, too. I think this is my "go to" lasagna recipe from now on.


• It was pretty darn cheesy and wasn't as "light" as my usual fare. I may experiment in the future with this part of the dish.


• My blogger buddies Josie and Joe suggested shredding the zucchini for texture. I'll definitely try this next time.


• My Dirty Dish rating:
  

Medium size mess. 2 pots, three bowls, two casserole dishes, cutting board and knives!


For a much smaller mess and a quick and easy lunch, try my Moroccan inspired Orzo.


Karen's Orzo, Sweet, Orzo

1 cup of cooked orzo (made with chicken broth)


1/2 cup of chickpeas (slightly heated)


3 t of powdered sugar


1/2 T of cinnamon


1 T of sliced almonds


1 T golden raisins

Mix it all in a bowl and enjoy!

Teeny Tiny Dirty Dish rating:

1 small pot for orzo. Voila!

See if you can eat just one

I'm trying something new and I'm eager to hear what you think. I thought it might be fun to create a recipe card for you to click, print and put right into your recipe box. The size is 4 X 6 and can print right onto an index card.

I don't know about you, but potato chips are my biggest weakness. Hidden deep in the Ellie Krieger cookbook is this fantastic, healthier alternative. Not only is it tasty, but it's so easy and fun to make. And when zucchinis are growing in your garden, it's nice to have a lot of options.

• Next time I make these, I'm going to cut thicker zucchini slices. Because these shrink a bit while baking (they looked just like Shrinky Dinks for you thirty-somethings out there!), some of them became too thin and fell apart.
• I know it's hard to eat just one, but remember to share with family and friends. But hey, if they're not quick enough, what are you going to do? Enjoy!

Barbara Kingsolver writes about "zucchini wars" in her book - Animal, Vegetable, Miracle. I laughed out loud many times while reading about how she dealt with a zucchini surplus. I just found the chapter about her zucchini wars online at this site:

http://www.yesmagazine.org/article.asp?ID=1822

Read it for a great laugh. Just don't drink milk while doing it. You know, too much laughter plus milk equals an embarrassing moment. C'mon, it's happened to all of us at some time.

Right? No? Oh well. Just me.

A Fresh Coat of Paint

Do you like my new look?

As my Grandmother Sara (who was always very fashionable and was never without a beautiful silk scarf, sparkly earrings and pint of hairspray) might say, "You look stunning! Wear it in the best of health."

Many, many thanks to the very talented Becky from Lady in Waiting Blog Designs (www.ladyinwaitingblogdesign.blogspot.com.) She did a fantastic job giving me more than just a fresh coat of paint, but brought her creative spirit to the job. I'm really blown away. I recommend her services highly!

I have a new list of recipes to try, including something quick and delicious with zucchini this afternoon.

Stay tuned...

Tag. I'm it!

Last night, after a rousing game of Monopoly with my hubby and his sister that went late into the night (the three of us are so competitive!), I checked my blog and found that I'm part of a new game. This is my first game of "virtual" tag, basically a getting to know you game between like-minded bloggers. I haven't share much here except my passion for healthy cooking, so this is a good opportunity to highlight some others happening outside of Test Drive Kitchen.

Thank you to Josie from 1 Kitchen, 2 Dogs and a Girl (http://2dogsandagirl.blogspot.com/) for tagging me and getting me involved!

Here are my instructions via Josie:

1. Link to your tagger and post these rules.
2. Share 5 facts about yourself.
3. Tag 5 people at the end of your post and list their names, linking to them.
4. Let them know they've been tagged by leaving a comment at their blogs.

Here we go.....

• I grew up in the Southern region of New Jersey, close to the city of Philadelphia. At age 22, I moved to Washington, DC and I'm still trying to lose my accent. I grew up on diner food, spent summers at the Jersey shore, listened to Jon Bon Jovi, and teased my bangs to new heights. I'm a Jersey girl at heart even though I left over a decade ago.
• There are certain movie scenes that no matter how many times I've seen them, I cry. Same spot in the movie, every time. Field of Dreams: "Dad, wanna have a catch?" and Rudy getting into Notre Dame on his last attempt to transfer schools and play football are just two examples.
• I've been taking classes in improvisational comedy for almost a year. Last weekend, I performed at the DC Improv with my classmates in front of our family and friends. It was a total rush!
• I never knew that I would love a dog as much as I do our 1 1/2 year old golden retriever. I didn't grow up around animals, but always wanted a pet. I didn't realize how much of a family member she would become. I can't believe how much fur I kiss a day. If you don't kiss fur, you don't know what you're missing.
• And for something very personal (I discussed with my hubby before posting), we are in the process of building our family through adoption. We're under a heap of paperwork right now, so that's why I'm blogging less frequently right now. We can't wait to be parents and I'm excited to one day make healthy meals for my children.

I've tagged the following people:

1. Vicci at The Days are Just Packed (http://victoriasdays.blogspot.com/). She's always posting great comments on my blog and I love the way she writes about her life!
2. Ricki at Diet, Dessert and Dogs (http://dietdessertndogs.wordpress.com/). We share the same cooking philosphy.
3. Kathy at Panini Happy (http://www.paninihappy.blogspot.com/). She's the beautiful wife (and new mother!) of my husband's best buddy. She's cooking up a storm and creating fantastic panini recipes.
4. Ana at Kitchen Space (http://kitchenspace.blogspot.com/), she's exploring the world of Ellie Krieger. We're both Ellie's superfans. I'm so envious that Ana just met her in person!
5. Finally, Jessie at Cakespy (http://www.cakespy.com/) Her blog is so amazing. GREAT artwork and just a really fun blog to read. It makes me smile everytime I check it out.

Okay, who's turn is it? Pass me the dice.

Like a kid in a candy store

Dear Williams-Sonoma,

I love you. Very very much. Your bright and shiny kitchen tools beckon me to enter through your hallowed doorway. You seem to have something new for me everytime. It's like you knew I'd be coming and wanted me to feel welcome.

On this Valentine's Day, I ask you just one thing in return for all the marvelous things you gave (sold) me. For the love of all things holy, please let me go. Please. I simply can't afford you. One day soon when I walk past you in the mall, just look away. Like we never meant anything to each other.

Oh, I love you. And how I'll miss you. But if you ever think of me (by slashing your prices), I'm just an email away.

Warmly (350 F),

Karen

Williams-Sonoma: Essentials of Healthful Cooking:
I can't believe I haven't mentioned this book before! It's absolutely one of my favorites. I go back to it time and time again. If you've tried "my favorite side dish of all time" - sweet potatoes and cranberry hash, then you know that this book contains some real gems.

The recipes, stunning pictures and helpful techinques within this book is just the tip of the iceberg. When I first started out cooking with health in mind, this was my playbook. The first few pages offer an ingredient list for a healthy kitchen. Then later it illustrates which kitchen equipment and tools are essential for maintaining a healthy lifestyle. I sincerely believe this is a "must-have."

One last thought, that many of you will appreciate: the pages don't stick! This is a well made book and takes a beating well. Even my puppy has chewed on the hard cover edges and it kept on ticking.

Goat Cheese and Potato Gratin
from Williams-Sonoma Essentials of Healthful Cooking

2 t extra virgin olive oil
1 1/2 lb small round white potatoes
2 T finely chopped Italian parsley
1 t fresh thyme
1 T all purpose plain flour
Kosher salt and freshly ground pepper
3 oz crumbled very cold fresh goat cheese (about 3/4 cup)
1 1/4 cups 1 percent fat milk
1 T grated Parmigiano-Reggiano cheese

Preheat the oven to 350 F. Brush an 8 in. square or other shallow 1 1/2 quart baking dish with olive oil.

Using a mandoline or a large sharp knife, slice the potatoes paper thin.

In a small bowl, stir together the parsley and 1 t thyme. In another small bowl, stir together the flour, 1/4 t s and a grind of pepper. Place the goat cheese in a third bowl.

Arrange 1/3 of the potato slices, slightly overlapping them, in the baking dish. Sprinkle evenly with half of the herb mix, half of the flour mix and one third of the goat cheese. Arrange 1/2 of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mix, flour mix, and half the remaining cheese. Arrange the remaining potato slices in a layer on top and sprinkle with the remaining goat cheese. Pour the milk evenly on top.

Cover the dish tightly with foil. Bake until the potatoes are tender with pierced with a knife. About 1 hour. Uncover, sprinkle with Parmigiano-Reggiano, and continue to bake until golden. About 15 minutes longer. Remove from oven and let stand 15 min. before serving. This will allow it time to thicken.

Garnish with thyme leaves and serve.

• Can anything with potatoes and cheese ever be bad? Even if you're not a goat cheese fan, this dish might win you over. Thank you to my hubby for introducing me to goat cheese several years ago. I've loved it - and you- ever since.

Happy Valentine's Day everyone.

A Dish Served Best Cold. (Nope, not revenge.)

Hi folks. Sorry for then lengthy pause between postings. Over the last week, I've made a medley of old favorites - turkey meatloaf, baked turbot with lemon, cauliflower with scallions and orange zest, sauteed broccoli with roasted garlic, poached salmon with wine and dill, roasted root vegetables, mixed greens with hazelnuts and nutty dressing, etc. I even went out to eat (gasp!!) twice. I've posted most, if not all, of those recipes before. However, if you would like to try any and need the link, just leave me a message in the comments section.

I finally cracked a cookbook this weekend and tried a new recipe or two. Basically I surveyed what I had on hand - which was not much. I'm down to just a few bags of fresh produce - swiss chard, kale, italian parsley, scallions, shallots, sweet pototoes plus a garden of fresh herbs growing on my dining room window sill (apple mint, basil, thyme). We were totally out of chicken, ground turkey and fish in our freezer. I'm amazed. I never thought I would be able to clean out our freezer on a monthly basis. Oh, and I used up all of my eggs when I made scrambled eggs with Gruyere and Parmesan for breakfast on Saturday. As you can see, I've been busy. But I was still hungry last night. There was meatloaf left, but one can only have so much in a weekend. Oh, and the last thing I wanted to see on a Sunday night was a sink full of dishes.

So, the challenge was this: easy, fast, vegetarian and limited mess potential. Here we go:

Soba Noodle-Vegetable Salad by Ellie Krieger

4 ounces soba noodles, or whole-wheat spaghetti
1 large shallot, very thinly sliced
1 1/2 cups shredded carrot
1 red pepper, julienne
1/3 cup shredded fresh basil leaves
1/3 cup shredded fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Dressing:
1/4 cup rice vinegar
1 teaspoon sugar
1 tablespoon walnut oil (or canola oil)
1/2 teaspoon sesame oil
1 teaspoon finely minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon fish sauce, or 1 teaspoon low-sodium soy sauce
Salt
6 large Bibb lettuce leaves

Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.

Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.

• Having just purchased my herb garden last week and hoping my inner green thumb would surface, I was delighted to see my herbs growing with vigor. It was really gratifying to have enough healthy looking herbs to take a pair of kitchen shears to and cut the amount of mint and basil I needed for this recipe. Our house gets a lot of great light, but the best southern exposure is in our dining room. Here's hoping everything is still thriving next week!
• Please don't get angry with me, but I have a confession to make. I really dislike cilantro. I know many cooks out there love it and include it in everything, but the flavor is too strong for me. I usually substitute it with italian parsley. They are in the same family, but the parsley has a more subtle taste.
• Do you have a Bloom supermarket near you? If so, I highly recommend you check this chain out. The layout is different than any grocery store I've ever been to (I'm positive the planners were drinking a lot good wine one night and drew up a sketch on a napkin placing the packaged sweet rolls in the middle of the produce aisle and hid the milk to encourage shoppers to take part in a scavenger hunt. But I digress.) There must be some genius to their madness, because the store is doing well. The reason I mention it is because I hit paydirt the other day while looking for some speciality items. They seem to carry everything in this store. This is where I picked up hazelnut and walnut oil. My point...oh, right. This recipe calls for walnut oil!
• I used whole wheat linguine instead of soba noodles and I used soy sauce instead of fish sauce here. Did I have fish sauce? Yes. Did I screw up my attempts to open the bottle and was left cursing at the fish sauce even though it was not the bottle's fault? Yes.
• Where is my microplane grater?? It wasn't in the dishwasher or any of the drawers. Sadly, my attempts at zesting a lime with a box grater were unsuccesful.
• Even with all of these mishaps, this was a nice, light, fresh dish. I mistakenly heated up a bowl for lunch today and found that this salad was meant to be enjoyed cold -hence my post title.
• By the way, what a cute idea to scoop it up with Bibb lettuce. Since I was on my own, I nixed this idea, but when company's over this will be fun to try.

Sweet and Savory Snack

Ellie Krieger has a recipe for Spiced Mixed Nuts that is crazy good. Someone please take these away from me. Lock them up somewhere safe. I'm serious. You should only make the following recipe when you're expecting a lot of people over. Otherwise, I can't be held liable for what might happen in your house.

1/2 cup raw pecans
1/2 cup raw almonds
1/3 cup shelled raw pistachios
1/3 cup raw cashews
1/3 cup shelled raw pumpkin seeds
1 T pure maple syrup
1/2 t curry powder
1/8 t cayenne pepper
1/2 t dried rosemary
1/4 t salt
Cooking spray

Preheat the oven to 325 F. Combine the nuts and seeds in a medium bowl. Add the maple syrup, spices, rosemary, and salt and toss to combine.

Coat a baking sheet with cooking spray, then transfer the coated nuts to the sheet and spread evenly in a single layer. Bake, stirring once, until the nuts are fragrant and lightly toasted. Approx. 15-20 min. Remove from the oven and let cool.

• After the mixture cooled, I added dried cherries, cranberries and thin pretzels called "pretzel crisps" to the batch. Last night I ran out to my class (yes, I'm quite the scholar. check out my class at http://www.dcimprov.com/college/learnimprov.htm), with a bag of this for dinner. I normally would never skip a meal, but I lost track of time. I opened my ziploc bag of these during our break and many heads whipped around to see where the aroma was coming from....