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baked feta covered in kale pesto

mysimplegoodlife — Tue, 10 Dec 2013 18:58:39 +0000

baked feta covered in kale pesto

A little of this flavorful combo goes a long way, making it a true crowd-pleaser.

Author: the simple good life

Ingredients

1 (8-ounce piece) Feta Cheese, drained and patted dry
2 tablespoons extra-virgin olive oil, plus more for the baking dish
1½ teaspoons dried Rosemary
1 bunch kale, thick stems removed, leaves roughly chopped
⅓ cup Unsalted Pine Nuts, toasted
1 clove garlic, roughly chopped
2 tablespoons lemon juice
1 whole wheat or traditional baguette, sliced

Instructions

Preheat oven to 400°F. Place feta in a small oiled casserole dish with rosemary scattered on top. Bake until warm throughout, about 20 minutes. Meanwhile, pulse kale, pine nuts and garlic in a food processor until finely chopped. With motor running, drizzle in oil and lemon juice to make a pesto. Spoon pesto around feta and bake 5 minutes more. Serve with baguette slices. Truly a simple, delicious, unique and healthy dish. Enjoy and bon appetit.

dilled shrimp pasta salad

mysimplegoodlife — Tue, 10 Dec 2013 18:53:32 +0000

dilled shrimp pasta salad

Here’s a simple to make but deliciously unique pasta salad that combines fresh dill with shrimp in a flavorful dressing. Add your favorite chopped raw vegetables for extra color and crunch. As always, enjoy!

Author: the simple good life

Ingredients

½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape (I used the vegetable radiatore at Trader Joes)
1 pound USA wild large shrimp (26 to 30 count), peeled and deveined
1¼ cups frozen shelled edamame or frozen peas
2 tablespoon extra-virgin olive oil
2 tablespoons light mayonnaise
Zest of 1 lemon
2½ tablespoons lemon juice
1 clove finely chopped garlic
¾ teaspoon fine sea salt
Pinch cayenne pepper
3 cups baby spinach leaves
⅔ cup chopped fresh dill

Instructions

Bring a large pot of salted water to a boil and cook pasta until tender, about 13 minutes, adding shrimp and edamame in the last 3 minutes of cooking. Drain and cool under cold running water, then drain thoroughly.
In a large bowl, whisk together oil, mayonnaise, lemon zest and juice, garlic, salt and cayenne. Add pasta, shrimp, edamame, spinach and dill and toss to combine. Serve immediately or refrigerate up to 1 day.

onion and sun-dried tomato focaccia

mysimplegoodlife — Tue, 10 Dec 2013 04:49:25 +0000

onion and sun-dried tomato focaccia

Perfect on a rainy night with a nice soup or pasta. The smell is great throughout the kitchen and the taste is even better. Bon appetit and Enjoy!

Author: the simple good life

Ingredients

3 ¼ to 3 ¾ cups bread flour or all-purpose flour
1 package active dry yeast
1 ¼ cups warm water (120-130 degrees)
1 tablespoon olive oil
1 ½ cups chopped onion (2 medium)
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons dried rosemary
3 tablespoons chopped green onions
¼ cup marinated sun-dried tomatoes
2 tablespoons snipped fresh rosemary
1 teaspoon oregano
1 teaspoon cyan pepper

Instructions

In a large mixing bowl combine 1 ¼ cups of the flour and the yeast. Add the warm water, the 1 tablespoon oil, and 1 tablespoon salt to the dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn over once. Cover and let rise in a warm place till double in size (about 1 hour). Punch dough down. Turn onto a floured surface adding in the 2 tablespoons of dried rosemary. Divide in half. Shape each portion into a ball. Place on 2 lightly greased baking sheet. Cover; let rest 10 minutes.
For toppings, in a medium skillet cook onion, garlic, oregano, and cyan pepper in the 2 tablespoons olive oil, covered, over low heat for 3-5 minutes or till onion is translucent, stirring occasionally. Uncover; cook and stir just till onion begins to brown. Remove from heat and set aside.
Using your hands, flatten each ball to about 12 inches in diameter. Make ½ inch deep indentations every 2 inches. Spoon onion mixture onto the dough. Sprinkle with fresh rosemary. Cover and let rise in a warm place till nearly double in size (about 20 minutes).
Bake at 375 degrees for 25 minutes or until golden brown. Sprinkle the sun-dried tomatoes onto the dough and cook for the last 8 minutes. Remove from sheet and cool on a wire rack. Makes 2 rounds (24 servings)

the perfect spring pasta salad with basil vinaigrette

mysimplegoodlife — Tue, 10 Dec 2013 04:30:31 +0000

the perfect spring pasta salad with basil vinaigrette

The perfect simple salad for a spring or summer day!

Author: the simple good life

Ingredients

8 oz dried fusilli
kosher salt and pepper
heirloom tomatoes (depending on the size, I used about 10 small ones sliced in half)
kalamata olives
1 oz sun-dried tomatoes
2 tbsp pine nuts
2 tbsp freshly grated Parmesan cheese
fresh basil leaves, to garnish
vinaigrette
½ oz/15 g basil leaves
1 garlic clove, crushed
2 tbsp freshly grated Parmesan cheese
4 tbsp extra-virgin olive oil
2 tbsp lemon juice

Instructions

Cook pasta in a large pan of lightly salted boiling water for 10-12 minutes, or until just tender but still firm to the bite. Drain the pasta, rinse under cold running water, then drain again thoroughly. Place the pasta in a large dish and preheat the broiler to medium if you need to toast the pine nuts (I bought ones that were already toasted so I could skip this step and just toss them in).
To make the vinaigrette, place the basil leaves, garlic, cheese, olive oil, and lemon juice in a food processor. Season to taste with salt and pepper, and process until the leaves are well chopped and the ingredients are combined. Alternatively, if you don’t have a processor, finely chop the basil by hand and combine with the other ingredients. Pour the vinaigrette over the pasta and toss to coat.
Cut the tomatoes into wedges (unless they are small ones, then just halves). Halve the olives. Toast the pine nuts (if you need to) on a cookie sheet under the hot broiler until golden. Add tomatoes (fresh and sundried) and the olives to the pasta and mix until combined.
Transfer the pasta to a serving dish, sprinkle with Parmesan and toasted pine nuts and serve. Garnish with a few fresh basil leaves. Bon appetite and enjoy!
** I also added our leftover chicken that I had cooked from the night before to make it a more substantial salad.

Notes

supplies
processor – highly recommend the Magic Bullet Blender. Works great for smoothly, margaritas, and as a processor as well.

parmesan breaded scallops with lemon garnish

mysimplegoodlife — Tue, 10 Dec 2013 04:27:29 +0000

parmesan breaded scallops with lemon garnish

The perfect easy summer treat.

Author: the simple good life

Ingredients

½ cup fine dry plain bread crumbs
¼ cup freshly grated parmigiano-reggiano cheese
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
20 large sea scallops (about 1 ¼ pounds)
2 tablespoons olive oil
for the garnish:
½ cup loosely packed fresh italian parsley leaves
2 tablespoons lemon zest
1 tablespoon olive oil
1 teaspoon lemon juice

Instructions

to make the coating: combine the coating ingredients on a plate and mix with you fingers. Wash the scallops and remove the small, tough side of the muscles. Pat the scallops dry with a paper towel and place in a small bowl. Add the olive oil and mix to coat. Dip the scallops in the coating, turning over to coat evenly. Gently press the crumbs onto the scallops. Place the scallops in a single layer on a clean plate. Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
to make the garnish: finely chop the garnish ingredients and mix together. Brush or spray the scallops with olive oil. Place on the grate about 1-2 inches apart and grill over direct high heat until just opaque in the center, 4-6 minutes, turning once halfway through grilling time. Remove from the grill, sprinkle with garnish, and serve warm. As always, bon appetit, and enjoy!

garlic and parmesan dinner rolls

mysimplegoodlife — Tue, 10 Dec 2013 04:23:06 +0000

garlic and parmesan dinner rolls

Author: the simple good life

Ingredients

1 (.25 ounce) package active dry yeast
½ cup all-purpose flour
½ teaspoon white sugar
1 cup warm water – 100 to 110 degrees F (40 to 45 degrees C)
1 teaspoon fine salt
1 tablespoon olive oil
1 egg
1¾ cups all-purpose flour
1½ tablespoons melted butter
2 cloves garlic, crushed
½ cup freshly grated Parmigiano-Reggiano cheese
½ teaspoons ground black pepper, or to taste
¼ teaspoon cayenne pepper, or more to taste
2 tablespoons freshly chopped Italian parsley
olive oil for brushing
¼ cup freshly grated Parmigiano-Reggiano cheese

Instructions

Mix yeast, ½ cup of flour, sugar, and warm water in a bowl. Cover and let rest in a warm place until bubbling, about 15 to 20 minutes. Stir in salt, olive oil, and egg. Mix thoroughly and stir in remaining 1¾ cup flour to form a loose, sticky dough that pulls away from the sides of the bowl. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1½ hours. Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured surface. Sprinkle with more flour and shape into a rectangle. Roll out to an approximately 10×12-inch rectangle, about ½-inch thick. Brush with melted butter; sprinkle with garlic, Parmagiano-Reggiano cheese, black pepper, cayenne, and parsley. Press flat one long edge of the rectangle and brush with water. From the opposite end, roll evenly into a log. Press the seam together to seal. Cut into 8 rolls. Transfer to a baking sheet, cut side up. If necessary, cut an ‘X’ in the top of each roll to expose filling. Preheat an oven to 400 degrees F (200 degrees C). Brush each roll with olive oil. Sprinkle with more cheese. Cover and let rise until slightly puffed, about 20 to 30 minutes. Bake in preheated oven until the tops are golden brown, about 20 minutes. Enjoy with the chicken with parmesan, garlic, and herb crust. Bon appetit and enjoy!

smoked salmon crostinis

mysimplegoodlife — Tue, 10 Dec 2013 04:12:52 +0000

smoked salmon crostinis

Serving these appetizers with a few lemon wedges on the side is the perfect garnish. Encourage your guests to squeeze them over the top of the salmon as a tart complement to the cream cheese underneath. You can also sprinkle with parmesan and smoked sea salt to add an extra touch. I had originally bought a baguette to make these crostinis from scratch but then, being a little short on time, found some already made ones at the Healdsburg Farmers’ Market that I just couldn’t pass up.If you’re making them from scratch follow all steps below, otherwise skip everything bread related. Enjoy!

Author: the simple good life

Ingredients

24 thin rounds of bread, cut on the diagonal from a baguette
Extra virgin olive oil
8 ounces cream cheese, softened
1½ tablespoon finely chopped dill
2 tablespoons very finely chopped red onion
1 teaspoon fresh ground black pepper
8 ounces pre-sliced smoked salmon (Shop local. I got mine at the St. Helena Farmers’ Market, where it was smoked the night before, and was just absolutely delicious.)
2 to 3 tablespoons capers
Fresh dill sprigs for garnish
Lemon wedges to garnish platter

Instructions

Preheat oven to 350°F.
Brush bread on one side with olive oil and place oil side up, on a baking sheet. Bake 8 to 10 minutes until just crisp and slightly golden. Do not over toast. Set aside to cool.
In a small bowl, blend together cream cheese, dill, onion and black pepper. Place in a pastry bag with a large tip or use a small spoon to place a dollop on the center of each toast. Cut salmon slices in half or thirds and fold a bite-sized slice over each toast. Garnish with capers and fresh dill sprigs. Place on a large platter with lemon wedges.

shells with basil, tomatoes, corn and garlic

mysimplegoodlife — Tue, 10 Dec 2013 04:10:11 +0000

shells with basil, tomatoes, corn and garlic

The raw tomatoes get juicy as they stand, helping to create the sauce. This recipe is served great both warm and chilled. Have fun and cheers!

Author: the simple good life

Ingredients

⅓ cup olive oil
2 large garlic cloves, finely chopped
¾ teaspoon kosher salt
1¼ lbs. heirloom or small tomatoes
¾ lb. medium shell pasta
½ cup shaved parmesan cheese
½ cup finely sliced fresh basil leaves
2 husk of corn

Instructions

Combine oil, garlic, and ¾ tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to the bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.
Meanwhile, cook pasta as package directs in a large pot of salted boiling water. Also, cook corn accordingly.
Drain pasta, saving 1 cup of water. Toss pasta with the tomato mixture; add corn, and then toss with cheese and all but 1 tablespoon basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt and parmesan. Bon appetit and as always, enjoy!

the perfect autumn pumpkin bread

mysimplegoodlife — Tue, 10 Dec 2013 03:55:44 +0000

the perfect autumn pumpkin bread

This recipe will not only appease your taste buds, it will fill your home with the fallish aroma of nutmeg, cinnamon, and cloves. After making this I felt like I was ready cozy up by a nice fire, light my rosyring apple cinnamon candle, pour a nice glass of wine, and enjoy a brisk fall evening. The weather may not be quite there yet but the good thing is, it’s coming…

Author: the simple good life

Ingredients

1 cup all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup canned pumpkin
½ cup milk
2 eggs
⅓ cup shortening
1 cup all-purpose flour
½ cup sliced almonds (optional)
½ cup raisins (optional)

Instructions

Grease the bottom and ½” up the sides of a 9x5x3-inch loaf pan; set aside.
In a large bowl combine I cup of flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, eggs, and shortening. Beat with an electric mixer on low speed until blended. Beat on medium to high speed for 2 minutes. Add the 1-cup flour and beat until blended. Fold in the almonds and raisins.
Spoon batter into prepared pan. Bake in a 350 degree oven 60-65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on a wire rack. Wrap and store overnight. Make one loaf. This is a great recipe to get you into the autumn spirit. The kids and I made it and the aroma of nutmeg, cinnamon and cloves overtook the house while it was baking. I loved it! Bon appetit and enjoy.

marinated herb goat cheese

mysimplegoodlife — Fri, 06 Dec 2013 20:39:48 +0000

marinated herb goat cheese

Here’s a recipe that I adopted from Aaron Barnett, St. Jack, Portland, OR. It gives you a little taste of the elegant simplicity of French country cooking. Not only could you enjoy this as a treat for your family, it would also make a great unique housewarming, holiday, or host gift. Whatever you use it for, enjoy.

Author: the simple good life

Ingredients

One 8-ounce log fresh goat cheese
1 cups extra virgin olive oil
2 garlic cloves, crushed
2 sprigs thyme
1 sage leaf
1 tablespoon black peppercorns
8-16 oz wide mouth glass mason jar (if you’re using the 16 oz, add 2-cups of olive oil)

Instructions

Carefully cut the goat-cheese log into 2 –inch tall rounds. Place the rounds in a 8-12 oz wide-mouth glass mason jar (If you use a 16 oz jar then use 2-cups of olive oil). Cover the goat cheese with the olive oil. Add the garlic, rosemary, thyme, sage, and peppercorns. Cover the jar and refrigerate for at lease 2 days or up to 1 week. To serve, bring the goat cheese to room temperature. Transfer the cheese to a serving plate and serve immediately with slices of warm bread. Simple and tasty.