at home with ann

This was such an easy dinner, perfect for weeknights.  I turned on the oven at 4 and we were ready to eat at 5.  The early bird special works for the kids, otherwise they are demolishing snacks and getting sleepy at the table later.  Last weekend Jon and I went out to dinner for the first time in, oh, 8 months. We put the kids to bed first so we didn't eat until 9.  I was demolishing snacks and getting sleepy at the table, because apparently I'm 4.  Or 94. I made my own pesto, because bunches of basil were half the price of tiny containers of pesto, but either works here. Pesto Baked Chicken Ingredients: 4 boneless skinless chicken breasts (depending on the thickness you may want to slice them horizontally or pound them) Pesto 1 14 oz. can diced tomatoes (or use fresh) 1/2 cup mozzarella cheese Directions: Preheat oven to 350 degrees. Pour diced tomatoes into the bottom of a baking dish. Arrange chicken breasts on top. Spread with pesto. Sprin...

You've heard me go on and on about how much I love our CSA from Tangerini's Farm .  This is our third year participating.  The first year I was pregnant and got bigger and bigger by the week until it got to the point in late October when I couldn't comfortably bend over to pick vegetables in the fields.  Last year Colin was 5-9 months old.  I'd carry him in the ergo or wheel his stroller out to the ends of the rows in the fields and wave every so often.  This year he runs all over the place, pointing out all the fans, of course, and visiting the animals.  When we pull in the driveway he starts saying, baby goat, baby goat, baby goat, mehhhh, mehhhh.  He has mustered the courage to pat them now, as long as they don't look at him. This CSA summer season started up a few weeks ago, and among our first batch of vegetables were kale and garlic scapes.  Jon made kale chips from half the bunch.  I said I wasn't hungry, didn't want any, and pro...

This was so easy I won't call it a recipe.  I didn't even make my own pesto, so the whole thing was ready for the table in 20 minutes.  I used tilapia, because I like it and it was on sale at the market.  Use whatever fish you like. I'm also happy to report that my little guy liked it, especially the pieces with pesto breadcrumbs, so if I have any readers who cook for little people, I'd recommend giving it a try.  Also, sorry about using the word moist later on.    One more thing!  If you read via Google reader, word on the street is that it's going away.  I've switched my blog reader to Bloglovin, and it's working out well. Baked Lemon and Pesto Tilapia 1 lb. tilapia fillets 1/2-1 lemon, sliced 1/4-1/2 cup panko breadcrumbs 2-4 Tablespoons pesto Olive oil Preheat oven to 400 degrees. Arrange tilapia in a single layer in a baking dish. Drizzle with olive oil and turn to coat all sides. In a small bowl, mix together breadcrumbs an...

This is a ridiculously easy dish to make, and works well as an hors d'oeuvres to bring to parties.  I double check the spelling of hors d'oeuvres every time I write it lest you think I'm a moron.  I can also tell you from experience that it is a good addition to appetizers-for-dinner night.  I hope we're not the only people who do that, because it's amazing.  It's the perfect way to justify chowing down on cheese and crackers and the like because it's a meal.  Anyway, I've wandered off topic again. I made my own pesto for this, but you can certainly use store bought as well, making it even easier.  I've also done a variation where I subbed goat cheese for some of the cream cheese. Pesto Bruschetta 1 french baguette, cut into 1/2 inch slices (you can toast, or not ) 8 oz. package cream cheese, room temperature (light cream cheese works well here because it's a little easier to spread) 1/4 cup pesto (start with a couple tablespoons and adju...

One of the things I love about our CSA is that in addition to the designated vegetables for pickup, there's always a list of crops available for pick-your-own, including a large selection of herbs.  Their basil plants are huge, waist high, so it took no time at all to fill a big bag.  I had plans to make pesto, and if the basil is still good next week, I'll probably make more.  It freezes very well, and reminds you of August in February. I confess I don't really measure for my pesto, so sometimes it's extra garlicky, or extra parmesany. In a food processor, drop in roughly chopped garlic.  I used one large clove.  Run until finely minced. Add in parmesan cheese.  I used about 3 ounces.  I rough chop to about 1/2 inch cubes first.  Run until shredded. If you are using nuts, add at this step.  I've been out of pine nuts for about a year, so I did not. Add basil leaves to food processor and run until mixture is finely chopped. With the m...

You've seen variations on both caprese and panzanella here before.  They are favorites around our house.  Today's salad included pesto coated chickpeas for a little variation, and a little protein to make it a meal.  Panzanella is one of my favorite ways to use up stale bread, right up there with french toast. Caprese Panzanella with Chickpea s Ingredients: 1/2 loaf french baguette (or really any bakery bread), cut into bite size cubes 1 15 oz. can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas) 1 pint grape tomatoes, sliced in half 8 oz. fresh mozzarella, cut into cubes 1/4 cup pesto olive oil vinegar (I used red wine, balsamic works, too) Lightly toss bread cubes in olive oil.  Toast in a 400 degree oven for 5 minutes. In a large bowl, mix together chickpeas and pesto. Add in tomatoes and mozzarella. Mix in bread cubes.  Drizzle with a little vinegar.  I really like vinegar, so I'm usually pretty liberal with my pour here,...

While posting this recipe, I realized that I had already shared Caprese Couscous with you a month ago.  This one is slightly different, so I'll share again.   As you can tell, I love Caprese salad.  Juicy tomatoes, creamy mozzarella, and fragrant basil are the perfect combination in my book.  While on our honeymoon in Italy, in addition to the best pizza in the world, we ate Caprese salad nearly every day.  Even on Capri, itself. Caprese Couscous - Version 2 Ingredients: 1 cup whole wheat couscous, uncooked 1 pint grape tomatoes, halved 4 ounces mozzarella, cut into cubes (or use bocconcini cut in half) 1 15 oz. can chickpeas, rinsed and drained 3-4 Tablespoons pesto olive oil kosher salt balsamic vinegar                                   Bring 1 cup of water to a boil in a saucepan with a lid.  Add a little kosher salt and olive oil. Stir in the couscous, cover, ...

We are home from Florida!  It was a fantastic week of hot sun, golfing, swimming, cocktailing, and nightly golf cart trips out to look for the gator (sadly, we never saw him).  On our second night, we had a small cocktail party out on the lawn to continue the celebration of my Dad's 60th birthday. The hors d'oeuvres were simple, tasty, and a big hit!  They included: Bruschetta Two Ways : small toasted bread rounds.  Half topped with a thin layer of goat cheese and a dollop of fig preserves.  The other half topped with a mixture of cream cheese and pesto (store bought in this case). Cucumber Tea Sandwiches : Thin bread slices topped with either mayo or cream cheese, thinly sliced cucumber, a few chopped tomatoes and a sprinkle of fresh dill. Spinach and Artichoke Dip : One can of artichoke hearts, chopped.  One package of chopped frozen spinach, defrosted.  Something creamy like mayo, cream cheese, sour cream, or greek yogurt.  Mix everything ...