A Pantry to Table Meal

Pasta with Greens and Cannellini Beans

In an effort to eat out less and save money, I make sure I keep a well stocked pantry with staples I can easily throw together in a pinch to make a great, hearty meal.  All you dish needs to be comprised of is a starch (pasta), a green (spinach, kale) and a protein (beans), and you and your fellow diners will be satisfied.
Open your pantry door and look for the following items
Pasta (I really like whole grain pasta for this but any old pasta you have will do)
Oil (preferably olive, extra virgin is even better)
Anchovy paste (okay you might not have that, but it is a pantry MUST, so get some, after you open it, store it in the fridge)
Pepper
Red Pepper flakes
Chicken Broth (or white wine)
1 can of cannellini beans (white kidney beans)
2-3 Garlic cloves chopped

Got it?  You are thisclose to having an amazing meal on your table in roughly 30 mins

Now open your fridge/freezer and see what you have in there. Do you see....
Some kind of green (spinach, kale, chard, etc)
Parmesan Cheese?
Got it? Now, take out a large skillet, a pasta pot, colinder  and wooden spoon
You now have all the components you need to make a healthy, delicious meal.
Take it out and get to cooking!

Sockeye Salmon & Cedar Planks

Gotta love sockeye salmon season! This wild-caught, full-flavored, rosy- pink salmon is one of my favorite summer time treats.  You can find this sustainable fish frozen all year long, but the price is much better when it is fresh, and seasonal. I got mine for $9.99 a pound at Publix this week. There are a zillion ways to prepare sockeye salmon, but on a cedar plank on the grill is my personal favorite. You can season it what ever way you prefer, but this fish has a lot of flavor doesn't need a lot of seasoning. Plus, you get lots of flavor from the cedar plank. This is an easy fish to cook, but because sockeye isn't the fattiest salmon,  one of the biggest mistakes you can make is over cooking it. Don't be scared though, it is delicious and the cedar plank helps a lot. Here is a recipe for my lemon-dill cedar plank salmon.

The most important thing you need to know is to make sure you soak the cedar plank(s) in water for a few hours (2 hours at the least) prior to putting it on the grill. Otherwise, your cedar plank will catch fire and burn up on the grill.

Quinoa: The Sacred Food

What is quiona you ask? Umm, the greatest food ever! Quinoa looks like a grain but comes from a plant that is closely related to spinach. The Incas referred to it as "the sacred food". It is also has very high protein content and a balanced set of amino acids which makes it a complete protein source, this is not that common among plants.  Quinoa is also gluten-free and easy to digest... I could go on and on about the wonders and history of quinoa, but if you want to know more the Internet has a plethora of information you can read.
http://en.wikipedia.org/wiki/Quinoa

So how do you cook it? Pretty much the same way your would cook cous cous or rice.
2 parts liquid to 1 part quinoa and bring to a boil.  Reduce heat, simmer, cover and stir until all the liquid has been absorbed and the quinoa is fluffy. It will have a slightly nutty taste and bit of a crunch too it.
You can serve it hot or cold and season it however you like.  Here is something I did with it recently. Follow the jump for my Mediterranean Quinoa Salad recipe.

Pasta With Eggplant Sauce

Eggplant is one of my favorite vegetables...errr, fruits, rather (yes, it is technically a fruit).  I like it roasted, grilled, fried, anyway really.  I  don't get the opportunity to cook with it that often anymore because my husband isn't a big fan (he hates it, sadly). However,  he is in a weekly bowling league and once a week and not home for dinner, so on those nights  I've started making this to get my eggplant fix.

Lemon Garlic Grilled Shrimp

This is a super easy way to prepare shrimp. This marinade also works well for scallops, but they don't grill as easily.
Marinade
1 tsp grated lemon zest
2-4 cloves of garlic, finely minced or grated
½ cup extra virgin olive oil
¼ cup canola or vegetable oil
½ tsp salt
½ pepper
½ dried oregano
½ red pepper flakes
1 tsp fresh lemon juice

Combine ingredients in a bowl and whisk to combine.

Grilling Out

The temperatures are finally starting to warm up in Atlanta. Time to break out the grill.  I don't eat red meat, but my husband loves a good burger. To try and satisfy both our tastes I try to get creative with the turkey burgers. Going pretty traditional tonight though.

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushrooms

Ingredients:

Portobello Caps

2-4 Portobello mushroom caps (medium to large size)
Extra virgin olive oil

Salt & Pepper

Balsamic Vinegar

Spinach Stuffing

1  to 1 1/2 cup chopped frozen spinach (thawed w/ the liquid squeezed out* will only be about 1/2 cup)

2 plum tomatoes, seeded and diced
1 cup mozzarella cheese, grated ( or some smoked mozzerella if you want to try something new)
1/4 cup parmesan cheese, grated

1/2 cup bread crumbs

1 teaspoon oregano

Pinch of red pepper flakes
Salt & Pepper to taste
2 tablespoons balsamic vinegar
2-3 scallions, chopped (optional)
¼ cup turkey pepperoni, chopped (optional, leave out to go veggie)