The Daring Cooks go En Croute!

Our lovely Monkey Queen of Don’t Make Me Call My Flying Monkeys, was our May Daring Cooks’ hostess and she challenged us to dive into the world of en Croute! We were encouraged to make Beef Wellington, Stuffed Mushroom en Croute and to bring our kids into the challenge by encouraging them to create their own en Croute recipes!

So this is what happens when I realize it's 3:30pm on the 13th and not only have I not completed this month's Daring Cook's assignment, but I don't even know what it is! Welcome to the world of Jenni's brain - pregnant edition! As luck would have it, I just happened to have a package of puff pastry in my freezer (phew!!), and I decided to totally wing this one. I even borrowed some potatoes and spinach from my neighbor's to add to my meal (they asked me to let their dogs out for them, the items were on the counter, and I asked. Haha Yes, I am not above raiding my neighbor's pantry. Thanks Grace and Allison!)

I don't have a recipe to share because I literally just threw stuff together - but I can explain to you what I did! While my puff pastry (both sheets) was thawing out, I gently poached some chicken breasts in a 50/50 blend of white wine and chicken broth. When they were done I removed them and roughly chopped them. In a large skillet pan I sautéed about 1/2 a yellow onion and maybe a cup or so or chopped button mushrooms in some butter. I also threw in a bit of pepper and thyme and a splash of white wine. I also added some frozen peas and a big handful of fresh spinach. When the spinach was wilted I removed it from the heat. When the puff pastry was thawed I divided it into four equal pieces and split the chicken and spinach mixture evenly. Some swiss cheese slices went on top and then all the corners and edges were tucked in. I turned the puff pastry pockets over to place on the baking sheet (so all the corners were tucked under) and brushed the tops with an egg white wash. Baked at 400 F for about 15 minutes, until the tops were golden brown and then I served them alongside mashed potatoes and a simple salad. Viola!

I actually really liked how this turned out! It was simple yet almost elegant, and Joel and I spent the whole meal talking about what else would go great wrapped in puff pastry (my favorite suggestion was eggs, cheese and bacon!). Also someday, definitely doing brie cheese (which is my ultimate favorite cheese ever!)

Turkey Quinoa Stuffed Peppers

A while ago my husband came home from work talking about stuffed peppers. I didn't know he even liked them, but apparently that day at work the cafeteria was serving them and they smelled fantastic. Joel went to grab one, but up close they were greasy and shriveled and pretty nasty looking. So of course, being the amazingly awesome wife I am (right, honey?) I set about to find a recipe that was not only appetizing but healthy, too. And these did not disappoint us! The filling is utterly delicious, and the peppers were cooked perfectly. Even Ladybug liked these, although she liked hers "deconstructed". 

Turkey Quinoa Stuffed Peppers (A Food Centric Life)

3/4 cup uncooked quinoa
4 large bell peppers, red or orange
1 TBSP olive oil
1 cup chopped onion
2 large garlic cloves, minced
12 ounces lean ground turkey
2 tsp ground cumin
1 tsp freshly grated ginger
a few pinches of kosher salt
1 small pinch of pepper
14 ounces petite diced tomatoes (not drained)
2 TBSP dried currants (or dried cranberries)
4 ounces feta cheese, crumbled
1/4 cup finely chopped parsley

Preheat oven the 350.
In a medium saucepan, combine 1 1/2 cups of water and the quinoa and bring to boil.
Cover, turn the heat down to low, and cook about 18 minutes.
Remove from heat, keeping lid on, and allow to "steam" for 5-10 minutes.
While the quinoa is cooking, prepare your peppers by cutting off the top to open up the pepper.
With a sharp paring knife, trim out the ribs and seeds until the pepper is clean inside.
In a medium skillet, heat the oil over medium heat.
Add the onion and cook, stirring, until soft.
Turn the heat down to low and add the garlic, stirring for 1 minute.
Add the turkey, cumin, ginger, salt, and pepper.
Cook, stirring to break up the turkey, until cooked through.
Stir in the tomatoes and their juice, the currants (or cranberries), feta, and quinoa.
Fill the peppers firmly with the mixture, mounding it a little on top.
Place the peppers in a shallow casserole dish, cover with foil, and bake 35-40 minutes.
Serve and Enjoy!

Creamy Spring Pasta

Guys, I have a problem. Its a combination of Etsy, Pinterest, and trying to combine a toddler bedroom into a toddler/infant shared nursery without actually buying much of anything. Add to the fact that I'm still drop-dead tired and barely making it from breakfast to nap and from nap to bedtime, and I'm doing a loooooot of online window shopping. And making a big "to-do" list for someone to do! And having a lot of fun doing it! :) 

This pasta is perfect for this time of year. It's quick to bring together, has all the great things about spring (meaning asparagus) and it is so creamy and delicious, no one will ever believe it came from Cooking Light! My husband actually asked me five times during dinner, and then I even had to show him. I loved the garlicy breadcrumbs on top, and the veggies! Yum! Ok, I loved everything about this dish. Just the whole thing. And I ate my fair share (and then some). I'm pregnant, I can do that. :) 

Creamy Spring Pasta (Cooking Light, April 2012)

2 ounces French Baguette, torn into pieces (or other thick crusty bread)

1 TBSP butter

3 garlic cloves, minced (divided)

1 1/2 cups diagonally cut asparagus

1 cup frozen green peas (I only had a bag of mixed peas, corn and carrots, so I used that)

6 ounces fettuccine

2 tsp olive oil

1/3 cup finely chopped sweet onion

1 TBSP flour

1/4 cup chicken broth

1 cup milk

3 ounces 1/3-less-fat- cream cheese

1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup packed)

1/2 tsp kosher salt

1/4 tsp pepper

In a large saucepan bring 3 quarts of water to boil.

Place the bread pieces in a food processor and process until coarse crumbs form.

In a large skillet over medium heat melt the butter.

Add 1 garlic clove to the pan and saute for 1 minute.

Add the breadcrumbs and saute for 3 minutes, or until golden brown and toasted.

Remove the breadcrumbs from the skillet and set aside - wipe out the skillet with a paper towel.

When the water is boiling, add the asparagus and peas and cook for 3 minutes, or until crisp-tender.

Remove the veggies from the water with a slotted spoon (keep the water in the pan!) and rise under cold water. Drain and set aside.

Add the pasta to the boiling water (yes, the same water as before) and cook 10 minutes, or until al dente.

Drain and keep warm.

In the same skillet as you cooked the breadcrumbs, heat the olive oil over medium heat.

Add the onion and remaining 2 cloves of garlic - cook 3 minutes or until tender, stirring frequently.

In a mug or small bowl, add the flour and gradually whisk in the chicken broth.

Add the broth mixture to the pan, and then the milk, and whisk constantly until it comes together.

Bring to a boil, reduce the heat and cook 1 minute, or until thickened, whisking constantly.

Remove from heat, add the cheeses, salt, and pepper, and stir until the cheese melts.

Add the pasta, asparagus, and peas, and toss well to coat.

Portion out the pasta onto the plates and sprinkle the tops with the breadcrumbs.

Enjoy!