Emily’s Food and Recipe Blog

Recipes, menus, cooking, restaurant reviews – All about food!

Smoky Red Pepper and White Bean Dip

Posted by moderndaygourmet on March 7, 2009

This is a great high protein snack with no fat.

2 cans white beans, rinsed and drained
2 cloves garlic, minced
1 jar roasted red peppers, drained
3 tablespoons red wine vinegar
1 tablespoon chipotle puree
1 tablespoon honey
Salt and pepper

Combine peppers, vinegar, and chipotle puree in a food processor and process till smooth. Add the beans and garlic and process until smooth. Add the honey and season to taste with salt and pepper. Serve with tortilla chips.

* Can use 1 pound dried beans, soaked and cooked, in place of canned beans.
* Can used fresh red peppers that you have roasted. I find that to be a huge pain and jarred peppers cost pretty much the same, so I’ve sworn off roasting my own red peppers.
* For chipotle puree, take 1 can chipotles in adobo sauce and process till smooth. It keeps quite a while in the refrigerator. You can adjust the amount of puree if you want more or less heat.
* Would also be good with pita chips or grilled pitas (if you’re grilling meat or veggies, just throw the pitas on there too).


Posted in Appetizers | 1 Comment »

Butternut squash/goat cheese gratin

Posted by moderndaygourmet on December 29, 2008

2 tablespoons unsalted butter
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 12-oz can fat-free evaporated milk
1/2 cup lowfat milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 medium butternut squash, cut into 1 inch square by 1/4 inch thick pieces
1 1/2 cups pecans, toasted and coarsely chopped
4 ounces fresh goat cheese, crumbled

Preheat the oven to 350 degrees F. Generously butter a 3-quart gratin dish.

In a large saute pan, melt the butter over medium high heat. Add the onion and cook until lightly browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the milks, salt, and pepper and bring to a boil. Add the squash and half of the pecans and return to a boil. Lower the heat and simmer gently for 5 minutes.

Transfer half of the squash mixture to the prepared gratin dish. Dot with half of the goat cheese. Cover with the remaining squash mixture and sprinkle the remaining goat cheese over the top.

Bake until the squash is very tender, the liquid is mostly absorbed, and the top is golden, about 45 minutes. Remove from the oven and sprinkle with the remaining pecans. Let rest for 10 minutes before serving.

Posted in Vegetables | Leave a Comment »

Turkey tostadas

Posted by moderndaygourmet on November 30, 2008

A great way to use up leftovers from Thanksgiving…This will serve 2 people.


4 corn tortillas
cooking spray
1 cup cooked turkey, shredded (Could also use chicken)
1 teaspoon taco seasoning
1 can mashed black or refried beans
1/4 cup sour cream
Shredded cheese (Cheddar or Monterey Jack)

Spray tortillas with cooking spray and put in oven at 400 until crisp, turning once (about 10 minutes). Meanwhile, stir the taco seasoning into the turkey, and make the guacamole (if you’ve chosen to make it instead of buy premade).

When tortillas are crisp, place on plates and spread each with 2 tablespoons of beans. Top with some guacamole, 1 tablespoon sour cream, 1/4 of the turkey, and a little cheese.

You could also add shredded lettuce and/or tomato.

Posted in Entrees - poultry | Leave a Comment »

Coca-Cola cake

Posted by moderndaygourmet on November 28, 2008

This is Faith Hill’s recipe from what I understand. What I would like to know is how she stays so thin and gorgeous if she ever eats this cake!

2 cups all-purpose flour
2 cups sugar
2 sticks butter
2 tablespoons cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 tablespoon vanilla
1 1/2 cups miniature marshmallows

For the icing:
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
2 cups confectioner’s sugar

Preheat oven to 350°F and lightly grease and flour a 9- by 13-inch sheet cake pan. Sift flour and sugar into a large mixing bowl. Set aside. In a small saucepan, bring butter, cocoa, and cola to a boil over medium heat. Pour over flour mixture and stir. Add buttermilk, baking soda, eggs, vanilla, and marshmallows, and stir. (Batter will be thin and marshmallows will float to the top). Bake cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. About 5 minutes before the cake is done, make the icing by bringing all the ingredients to a boil in a large saucepan. Cook until it reaches the consistency of a thin glaze. Poke holes in the cake with a toothpick or wooden skewer (to let the icing sink into the cake), then spread the icing over the cake while both are hot.

Posted in Desserts - cake | Leave a Comment »

Turkey stock

Posted by moderndaygourmet on November 28, 2008

What better way to use up those Thanksgiving leftovers and not waste the turkey bones?


Bones from a cooked 12-pound turkey

1  peeled carrot, cut in half crosswise

1  celery stalk, cut in half crosswise

1/2  medium onion, peeled and quartered

4  quarts cold water

1/8  teaspoon  black peppercorns

4  thyme sprigs

4  parsley sprigs

1  bay leaf


Preheat oven to 425°.

Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425° for 35 minutes, stirring once.

Place bones, trimmings, vegetable mixture, 4 quarts water, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours; skim surface occasionally, discarding solids.

Strain stock through a sieve over a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard.

Posted in Entrees - poultry, Soups | Leave a Comment »

Swedish Meatballs

Posted by moderndaygourmet on November 8, 2008

This recipe is weight watchers and South Beach Diet friendly.  Who would have thought it could be so easy, too?  You could substitute ground turkey for the beef.

  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound lean ground beef
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup chicken broth
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

  1. Mix together salt, allspice, and pepper in a medium mixing bowl. Add ground beef and gently mix with hands to combine; shape into 24 (1-inch) balls.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan. Using a slotted spoon, transfer meatballs to a plate.
  3. Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.
  4. Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.

Posted in Entrees - beef, Entrees - poultry, WW Friendly | Leave a Comment »

Smoked gouda and white cheddar mac and cheese

Posted by moderndaygourmet on August 10, 2008

Finally I post a new recipe! I’ve been traveling a ton and, sadly, haven’t cooked nearly as much as usual thanks to living out of hotels. However, this weekend I redeemed myself. This is so decadent, I can’t believe it.

1 ( 3 or 4-oz.) package thinly sliced prosciutto
1 (16-oz.) package penne pasta
3 tablespoons butter
1 shallot, minced
1/4 cup dry white wine
1/4 cup all-purpose flour
2 cups reduced fat milk
1 can fat free evaporated milk
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground red pepper
16 oz sharp white Cheddar cheese, shredded
1 cup (4 oz.) shredded smoked Gouda
1/2 cup (2 oz.) shredded Parmesan cheese

Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble. Meanwhile, prepare pasta according to package directions.

Melt butter in a large skillet over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of pam, and cook 1 minute.

Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.

Gradually add cheeses (gouda, cheddar and Parmesan) to sauce, whisking until cheeses are melted and sauce is smooth. Stir in pasta and prosciutto until blended.

Posted in Vegetables | Leave a Comment »

Mediterranean tilapia

Posted by moderndaygourmet on June 15, 2008

I adapted this from my friend Sally’s favorite tilapia recipe:

4 tilapia filets
1 tomato, chopped
6 leaves basil
3.5 ounce package feta cheese crumbles
Lemon juice

Roll basil leaves and slice into thin ribbons (chiffonade). Combine with feta and tomatoes.

Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Salt and pepper tilapia filets and cook about 4 minutes per side or till fish flakes with a fork. Add a splash of lemon juice halfway through.

Put fish on serving plates and top with feta/tomato/basil mixture.

Posted in Entrees - fish | Leave a Comment »

Fudgy brownies

Posted by moderndaygourmet on June 7, 2008

This is another recipe I got from Laura that she adapted from elsewhere. Maybe I should give her a whole category in this blog, as many great recipes that she has shared! These brownies are incredibly good, fudgy and rich. I have had trouble finding good brownie recipes and readily admit that I often make use of Duncan Hines, but this one is definitely a keeper – maybe my days of boxed brownies are finally over!

1 1/8 cups cocoa powder
18 tablespoons unsalted butter
5 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/3 cups flour

Melt butter in saucepan over low heat; combine with cocoa powder.

In mixing bowl: beat eggs, vanilla, salt and sugar & corn syrup together until light and fluffy (this will take a few minutes).

Preheat oven to 375F and grease 9×13 pan.

Stir flour into chocolate mixture. Fold chocolate batter into the egg mixture, stirring to combine. You can add nuts if you like at this point; I don’t like them so I omit. You could also add chocolate chips or marshmallows, or other additions.

Spread batter in pan. For an extra glossy top brush with 1TB milk. Bake for 35 minutes. The top should be crisp but a toothpick inserted will come out coated with chocolate. Remove & let cool for several hours before cutting into squares.

Posted in Desserts - other | 1 Comment »

Quinoa and black bean salad

Posted by moderndaygourmet on May 25, 2008

My friend Laura adapted this from something on epicurious. I had never eaten quinoa before, so I was skeptical, but it was very tasty. This makes a ton and I had it for lunch for an entire week.

1 1/2 cups Quinoa
1 1/2 cups cooked black beans
1 1/2 tablespoons red-wine vinegar
1 can corn, or kernels cut from 2 ears
1 red pepper, chopped
1-3 fresh jalepenos, depending on your heat taste
1/4 cup finely chopped fresh cilantro
1 diced avocado
crumbled feta cheese

For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about
10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, cilantro & feta.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste.

Posted in Entrees - vegetarian, Salads | Leave a Comment »