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5 Recipes for $38

5 Apr

I have no idea how I managed to get my total to $38 this week! I love saving money while not skimping on flavor. This week is full of delicious vegetable combinations, one skillet meals and a bit of a gourmet edge. You may want to slip some of these ones into your pocket for your next dinner party.

Vegetarian Zucchini Frittata
Vegetarian Sweet Potato Ravioli in Garlic Cream Sauce
Vegetarian Pesto Pasta with Green Beans
Vegetarian Vegetable Hashbrowns
Chicken in Leek Lime Sauce with Carrot Quinoa </a
***This weeks favorite***


Click HERE for a pdf version of this week’s shopping list.

Have a great week!
Happy eating, cooking, and saving!

Sweet Potato Ravioli in Garlic Cream Sauce

5 Apr

Make this recipe when you are throwing a dinner party or want to feel like you are eating at a gourmet restaurant. I tend to avoid ravioli because it is time consuming, but I LOVE the taste so this week I gave it a shot. You can always make your ravioli the night before and store it in your fridge over night. Then you cut your dinner cooking time to only 20 minutes or so!

Sweet Potato Ravioli in Garlic Cream Sauce

Prep. Time: 30 minutes
Cooking Time: 60 minutes
Serves 4

1 lb orange sweet potato, peeled and chopped
1/4 cup olive oil
5 oz. ricotta cheese
4 cloves garlic, minced
2 TB Parmesan cheese
1 9 oz. package won ton wrappers
2 oz. butter
1 bunch green onions, chopped
8 oz. heavy cream

1. Preheat oven to 225 degrees F. Place sweet potatoes on baking sheet. Drizzle with olive oil. Bake for 40 minutes.
2. Transfer sweet potato to a mixing bowl. Add ricotta, garlic, and Parmesan cheese. Mix and mash until smooth.
3. To make the ravioli: Place one TB of sweet potato mash in the center of one won ton wrapper. Brush edges of wrapper with water. Place another won ton wrapper on top and press all four edges together. Place on baking sheet with wax paper, cover with damp towel. Repeat this until your filling is gone.
4. Melt butter in skillet. Add green onion and garlic. Cover and cook 1 minute. Add cream and bring to boil, reduce heat and simmer 5 minutes until cream sauce is thickened.
5. Bring a large sauce pan of water to a boil. Cook ravioli in batches 3 minutes each. Drain and place on serving plates. Cover ravioli with hot cream sauce and serve.

Lemon Chicken

28 Mar

I was craving some lemon chicken, but could not find a recipe in any of my books so I went to my trusty Internet friends and found the perfect recipe.  yum yum yum.

Thank you Simply Recipes for providing such a delicious recipe.  Now, this isn’t the quickest recipe, but the deliciousness in the end makes up for it.

Lemon Chicken

Serves 4

Prep Time: 5 minutes PLUS 2 hours marinating

Cooking Time: 1 hour 10 minutes


3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish


1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425 degrees F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.

Couscous with Zucchini and a side of Toasted Garlic Pita

5 Oct

Couscous with Zucchini and a side of Toasted Garlic Pita
Vegetarian Recipe

Total Time: 25 minutes
Serves 4


1 cup chicken broth OR veggie broth for vegetarian version
3/4 cup plain couscous
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice

Ingredients for Garlic Pita:

4 small round pitas
1/2 cup melted butter
1 clove garlic, minced

Directions for Couscous:

1. Bring broth to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
2. Heat oil in a heavy skillet over moderately high heat until hot, sauté onion, stirring occasionally, until golden, about 6 minutes.
3. Add garlic and sauté, stirring, until fragrant, about 30 seconds.
4. Add zucchini and remaining and sauté, stirring occasionally, until just tender, about 5 minutes.
5. Reduce heat to moderately low, stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes.
6. Gently stir zucchini mixture into couscous. Just before serving, stir lemon juice.

Directions for Toasted Garlic Pita:

Preheat oven to 450 degrees F
1. Melt butter.
2. Add minced garlic to melted butter.
3. Brush garlic butter onto both sides of pita bread.
4. Place on baking sheet, bake in oven for approximately 7 minutes.
5. Serve hot with couscous!

Potato-Bacon Torte

15 Sep

Potato Bacon Torte

Found this recipe on Liesl’s Confection Dissection


6 strips of thick cut bacon
2 cloves garlic, minced
6 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts (Use recipe below or by pre-made ones)
3-4 medium potatoes, peeled
Salt and freshly cracked black pepper
1/4 cup grated Swiss cheese
1 egg yolk, whisked with a splash of water

Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
(Yields 2 (9-inch) pie crusts)

Directions for Torte:

1. Preheat the oven to 375 degrees F.
2. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Add garlic to bacon pan and cook for 1 minute.
3. Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
4. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, garlic and about 1/4 of the crumbled bacon.
5. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices.
6. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet.
7. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil.
8. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Roasted Tomatoes and Eggplant with Red Lentil Puree

5 Aug

Roasted Tomatoes and Eggplant with Red Lentil Puree

Vegan/Vegetarian Recipe

Preparation Time: 20 minutes
Total Cooking Time: 1 hour, 10 minutes
Serves 6


1/4 cup extra virgin olive oil
1 TB balsamic vinegar
1 1/2 pounds roma tomatoes, halved lengthways
1 pound eggplant, 1/2 inch slices
5 oz arugula
1/4 cup pine nuts, toasted

Red Lentil Puree
2 1/2 cups veggie stock
7 oz. red lentils
1 ts paprika
1 clove garlic, crushed

1. Preheat oven to 350 degrees F. Line large baking tray with foil and grease with oil. Make Balsamic Vinaigrette: Whisk together the oil, vinegar, 1/4 ts salt, and 1/4 ts pepper.
2. Place tomatoes cut side up and eggplant on baking sheet. Brush with vinaigrette. Bake for 40 minutes. Transfer eggplant to a plate and keep warm. Return tomatoes to oven and bake 30 minutes. Transfer to plate.
3. Meanwhile, make lentil puree. Place stock in saucepan and bring to boil. Add lentils and paprika, return to boil. Reduce heat and simmer for 10 minutes, until lentils are tender. Add 1 TB of balsamic vinaigrette, then the garlic and continue stirring for 5 minutes. Season.
4. To serve, divide red lentil puree among 6 serving plates. Top with arugula, then eggplant, then tomato. Drizzle with remaining balsamic vinaigrette and sprinkle with pine nuts.

Skillet Baked Ziti

22 Jul

Skillet Baked Ziti

Prep. Time: 15 minutes
Cooking Time: 30 minutes
Serves 4

Found in:


1 TB olive oil
6 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
3 cups water
4 cups ziti
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
1/4 cup basil, minced
1 cup mozzarella cheese, shredded


1. Place oven rack in the middle of the oven. Preheat oven to 475 degrees F.
2. Combine oil, garlic, pepper flakes, and 1/2 ts salt in large ovensafe nonstick skillet. Saute over medium heat for 1 minute. Add crushed tomatoes, water, ziti, and 1/2 ts salt.
3. Cover and cook, stirring often and adjusting the heat as needed to maintain a simmer, 18 minutes.
4. Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle the mozzarella evenly over the ziti. Transfer the skillet to the oven and bake until cheese has melted and browned (about 10 minutes).

Individual Vegetable Terrines with a Spicy Tomato Sauce

14 Jul

Individual Vegetable Terrines with a Spicy Tomato Sauce

Prep Time: 40 minutes
Cooking Time: 50 minutes
Serves 4


1/2 cup oil
2 zucchini, sliced
1 pound eggplant, sliced
1 small fennel bulb, sliced
1 red onion, sliced
10 oz ricotta
1/2 cup grated parmesan
1 TB chopped fresh parsley
1 TB chopped fresh chives
1 red and 1 yellow bell pepper, grilled, peeled cut into large pieces

Spicy Tomato Sauce
1 TB oil
2 cloves garlic, crushed
1 red chili, seeded and chopped
15 oz can chopped tomatoes
2 TB tomato paste


1. Heat 1 TB oil in large frying pan. Cook veggies in batches over high heat for 5 minutes (until golden). Add oil as needed.
2. Preheat oven to 400 degrees F. Mox cheeses and herbs together. Season.
3. Grease 4 ramekins
4. Using half the eggplant, layer the base of each dish. Continue laying with zucchini, capsicum, cheese mixture, fennel and onion. Cover with the remaining eggplant and press down firmly. Bake for 10-15 minutes. Leave for 5 minutes before turning over to remove.
5. To make the sauce: Heat the oil in a saucepan and cook the onion and garlic for 3 minutes. Add the chili, tomato and paste. Simmer for 5 minutes until thick and pulpy. Puree in food processor. Spoon over the terrines.


10 Jul


Prep Time: 30 minutes
Waiting Time: 2 hours (refrigeration)
6-8 servings


11 slices day old bread, crusts removed
2 TB sherry vinegar
3 pounds ripe tomatoes, peeled and seeded
1/2 yellow onion, cut into chunks
1 cucumber, peeled, halved, seeded, and cut into chunks
1 red bell pepper, seeded and cut into chunks
1 cup olive oil
handful of ice cubes

1 small cucumber, diced
1 red bell pepper, diced
2 hard boiled eggs, chopped

1. Place 9 slices of bread in a food processor and spoon vinegar over it. Add tomatoes, onion, cucumber, bell pepper, 2/3 cup olive oil, 1 cup water; pulse until smooth. Add more water if desired. Season with salt and more vinegar if desired.
2. Cover and refrigerate for at least 2 hours.
3. Meanwhile, cut the remaining 2 bread slices into 1/2 inch thick cubes. In a frying pan, warm remaining 1/3 cup olive oil over medium heat. Add the bread and fry for 3 minutes, stirring often.
4. Just before serving, transfer the gazpacho to a serving bowl and add the ice cubes.
5. Place diced cucumber, diced bell pepper, hard boiled eggs and bread cubes in small bowls for guests to use as they desire.

Lentil and Cauliflower Stacks

3 Jul

Lentil and Cauliflower Stacks

Prep Time: 15 minutes
Cooking Time: 50 minutes

Serves 6

1 3/4 oz ghee or butter
2 onions, thinly sliced
2 TB curry paste
2 cloves garlic, crushed
6 oz mushrooms, sliced
4 cups veggie stock
10 oz brown or green lentils
14 oz can chopped tomatoes
2 cinnamon sticks
10 oz cauliflower, cut into small pieces
oil, for deep frying
18 won ton squares
plain yogurt


1. Heat the ghee in a saucepan over medium heat. Cook the onion for 3 minutes. Add the curry paste, garlic and mushrooms; cook for 2 minutes.
2. Add stock, lentils, tomato and cinnamon. Mix well. Bring to a boil and cook for 40 minutes, until lentils are tender. Add the cauliflower in the last 10 minutes and cover. If the curry is too wet continue to cook without lid. Remove cinnamon sticks.
3. While lentils and such are cooking, fill a deep heavy based saucepan one third full of oil and heat until a cube of bread dropped in turns brown in 15 seconds. Cook the won ton squares in batches for 10 seconds or until golden brown. Drain on paper towels. Season with salt.
4. To assemble, place won ton on each serving plate. Spoon 4 TB of the curry on to the won ton. Place second won ton square on top of curry and then add more curry on top of that won ton. Cover with third won ton and top with a spoonful of yogurt.

Note: This must be served immediately so that won tons don’t get soggy.