Thursday, January 27, 2011

Cauliflower and Caramelized Onion Au Gratin

I have tried cauliflower gratin before but I could never quite get it right. I think part of the reason gratin with potatoes is so good is because of how the cream combines with the starches in the potatoes. I knew I wanted this to be creamier, so I had the idea to blend half of the cauliflower to a smooth consistency and keep the other half of the cauliflower in florets. This was perfect! It tasted creamy, decadent and a little sweet from the caramelized onions. I will make this again and again. In fact, I have a head of cauliflower in the fridge to make another batch!

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Thursday, January 20, 2011

Spaghetti Squash Lasagna

Spaghetti squash is a staple in our home, it is so health and easy to make that I hope it becomes a staple in your household as well. This is a lasagna version where I replace regular noodles with layers of the squash. If you are low carb, watching your grain consumption or are gluten/grain free I think this dish will give you your pasta fix! This is very similar to my signature Scratch.Love Lasagna, and I think just as good!

Grain Free, Gluten Free, Low Carb Meatballs

This is my other version of Scratch.Love Meatballs. Often times I omit the breadcrumbs in my meatball if I am avoiding grains, or hosting people who are grain/gluten free. This is very close to my other recipe, and I think tastes just as great. In fact, no one ever notices (or at least no one mentions!) the difference here at my home.

Monday, January 17, 2011

Roasted Pork Sandwich with Broccoli Rabe, Roasted Red Peppers and Sharp Provolone Cheese

This post is for my little brother, David. He emailed me saying he had a great idea for my blog and suggested this sandwich. It just so happened that the day before I had picked up the Broccoli Rabe, which is not usually at the Whole Foods. It was meant to me! This one is for you, Davie Boy.

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Roasted Pork Loin

Roasted pork is kind of difficult to get right, if you cook it too long it has a tendency to become dry. To get it right I recommend searing the pork first and then cooking at a lower temperature.  This pork loin was tender and juicy - just the way pork should be. If you do not have a meat thermometer, I recommend that you get one. They are inexpensive and make it so easy to know when your meat is just the right temperature.

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Friday, January 14, 2011

Roasted Red Peppers

My Father loves Roasted Red Peppers. I remember him buying tons of red peppers whenever they were on sale to roast them. Once you know how to do these you will see how easy it is to make them! You can serve them alone, with crusty bread, on sandwiches, pasta - the list is endless! After making you can eat these right away or you can place them in the refrigerator for use later.  I think they always taste better the next day (if they last that long).

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Thursday, January 13, 2011

Broccoli Rabe (Rapini)

Have you ever had Broccoli Rabe? This is a very bitter green, which may be a little bit of an acquired taste. If you are from the North East there is probably a good chance you have had it before. It is usually not something I see at Whole Foods here in Central Virginia, so when I saw these I grabbed two.

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Tuesday, January 11, 2011

Simple Pleasures : Love Edition

Simple Pleasures : Love Edition

My mother surprised my with these little goodies. 2 oven mitts, 2 potholders and 5 lovely dish towels. All with my favorite theme - love! I think these are just the sweetest little addition to the Scratch.Love Kitchen! Thanks, Mom!

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Thursday, January 6, 2011

Roasted Asparagus with Meyer Lemon Vinaigrette

This is a simple, yet delightful side dish. Simply roast the asparagus in the oven and when it comes out dress it up! This dish is delicious served hot, lukewarm or even cold.

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Meyer Lemon Vinaigrette

I made this vinaigrette to go on top of some asparagus, but I feel it is so good that it deserves its own post. Have you ever tried a Meyer lemon before? They are so interesting tasting. A Meyer is a citrus fruit which is actually a cross between a lemon and an orange. It makes a tasty and tangy vinaigrette. This dressing would be great on any type of salad or just drizzled on top of vegetables.

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Wednesday, January 5, 2011

Arancini Con Ragu

This is not an Italian dish that I grew up eating or making. In fact, I had never heard of it until I met my husband, his Grandmother used to make them for him. A few years ago I asked him what he wanted to eat on his birthday. After a few moments of silence he blurts out - Arancini! I had never even had this before, let alone made it. Did I mention that this conversation happened on my cell while I was driving to Whole Foods? Anyway, at the time I had a handy dandy iPhone so when I pulled into my parking space I looked it up. The first recipe I came across was this one from epicurious. Sounded good, so I went with it. My husband could not have been more pleased as he ate these. I have made them several times since, usually around the holidays. I made several changes (as usual!) to this recipe. I have since found out there there are several different ways to make this. Some arancini are plain, some have just mozerella inside, some are with peas and mozzarella (which is how his Grandmother made them) and some (like the ones I made)  have ragu inside.

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Happy New Year 2011!

Wow! 2011. How time flies, right?!? I am hoping that you all are having a wonderful start to your new year. I wonder what 2011 will bring and I just can not wait to find out! Love to you all.

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