All Good Things Organic

Orzo Stuffed Peppers

2011-01-06T18:33:00.000-08:00

Happy New Year's my friends! Welcome back - - - I have a delicious stuffed pepper recipe to share with you today. They will bring much comfort to your home, I hope your family and/or friends enjoy.

. . . . .

Orzo Stuffed Peppers by Giada De Laurentiis

Ingredients:

1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Directions:

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan oven high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

. . . . .

Relatively simple, right?! This recipe will serve 4 to 6 individuals and take about 1 hour to prepare. These stuffed peppers will be utterly mouthwatering - consider pairing with a light tossed salad for extra flavor. I hope this recipe brings smiles to your dinner table - please enjoy!

Buon Appetito

Quick & Easy Holiday Menu

2010-12-23T18:59:00.000-08:00

The time has come for me to post the all important Holiday menu! This menu will be easy to assemble and delicious to eat. You will spend more time mixing and mingling and less time in the kitchen. Come along with me and enjoy this feast, provided by foodnetwork!

. . . . .

Cherry, Almond, and Herb Salad

by Aida Mollenkamp

Ingredients: (Appetizer)

1/4 cup sliced almonds, toasted
1/4 cup roughly chopped fresh mint leaves
2 tablespoons roughly chopped fresh cilantro leaves
5 ounces washed and dried lamb's lettuce, stemmed (aka corn salad or mache)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup dried tart cherries

Directions:

In a small skillet, toast the sliced almonds until just browned; set aside.

Combine the herbs and lettuce in a bowl and toss to combine; set aside.

In a separate bowl, whisk together oil and vinegar and season well with salt and pepper. Drizzle dressing over salad and toss to coat. Taste, adjust seasoning as needed. Top with the cherries and almonds and serve immediately.

Soft Cheese Board by Rachael Ray

Ingredients: (Appetizer)

2 (10-ounce) tins smoked almonds
1/2 pound wedge Brie with herbs
1/2 pound wedge Saga blue
1 (6-ounce) log goat cheese, any variety
1 baguette, sliced at bakery counter
1 pound grapes (black, red, or green), separated into small bunches

Directions:

Pour nuts into large snifter and set on cheese board. Arrange cheeses with baguette slices and clusters of grapes. Place a few spreaders near cheeses and set out where guests will gather.

French Onion Tart by Claire Robinson

Ingredients: (Appetizer)

1 sheet frozen puff pastry, thawed in refrigerator
2 tablespoons extra-virgin olive oil
3 large Vidalia onions or other sweet variety, thinly sliced
4 thyme sprigs, plus more for garnish
Kosher salt and freshly cracked black pepper
1/3 cup good quality beef stock

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.

Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom of the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).

When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

Balsamic Roast Pork Tenderloins

by Rachael Ray

Ingredients: (Main Dish)

4 1/2 pounds pork tenderloin, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Directions:

Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Braised Carrots and Fennel by Rachael Ray

Ingredients: (Side Dish)

6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
Salt
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives

Directions:

Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

Broccoli and Cheese Smashed Potatoes

by Rachael Ray

Ingredients: (Side Dish)

1 1/2 pounds small potatoes (recommended: Yukon gold)
1 small head broccoli
1 cup whole milk
2 tablespoons butter
1 1/2 cups shredded sharp cheddar
Salt and freshly ground black pepper

Directions:

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to serving bowl, to serve.

Cheaters Hazelnut Sandwich Cookies

by Robin Miller

Ingredients: (Dessert)

1 cup toasted, skinned hazelnuts
1 (18-ounce) roll refrigerated sugar cookie dough
1/2 cup apricot preserves
1 (11-ounce) bag semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F.

Pulse hazelnuts in a food processor until nuts are finely ground. Be careful not to process them into a paste.

Unwrap cookie dough and transfer to a flat surface. Knead in hazelnuts. Roll cookie dough back into a log (about the same size as the original). Slice log crosswise into 1/4-inch thick slices and transfer slices to a large baking sheet. Bake 7 to 11 minutes, until cookies are golden around the edges. Cool cookies on wire racks.

While cookies are baking, melt chocolate chips in a double boiler over low heat.

When cookies are cooled, spread apricot preserves on 1 cookie and top with second cookie, making a sandwich. Repeat with the remaining cookies.

Dip half the sandwiched cookies in the melted chocolate and place on waxed or parchment paper to dry.

Raspberry Trifle with Rum Sauce by Sandra Lee

Ingredients: (Dessert)

3 tablespoons butter
3/4 cup confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam
1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes
3 containers (4 ounces each) refrigerated prepared vanilla pudding
Fresh raspberries, for garnish

Directions:

Heat butter in a large glass bowl in microwave or stove top on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave or stove top on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.

. . . . .

Sounds amazing, right?! I hope these combinations of tastes and flavors brings many families happiness and joy this holiday season. May all my friends have a happy and healthy holiday! I can't wait to try the broccoli and cheese smashed potatoes ........... Enjoy all the yummy cookies as well! Tis the season of lots of amazing food and christmas cookies!!!

Buon Appetito

Steak, Sushi and Asparagus

2010-12-10T14:02:00.000-08:00

So, who is looking for a delicious steak or sushi dinner for the whole family?? Well, I am here to share with you an easy and delightful meal for everyone. Get your market list ready - the recipe will follow below.

. . . . .

Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

from Pat and Gina Neely

Ingredients: (All Organic)

1 tablespoon salted butter, plus 1 stick slightly softened
1 shallot, minced
1 cup heavy cream
1/4 pound gorgonzola cheese, crumbled
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
2 tablespoons olive oil
1 tablespoon sugar
1/4 cup paprika
1/4 teaspoon onion powder
2 pounds large asparagus, trimmed

Directions:

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.

Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoons olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.

Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 tablespoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.

Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.

Reserve a quarter of the steak for the sushi; cut the rest into-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 for sushi, and serve with the asparagus and some barbecue butter.

Southern-Style Sushi from Pat and Gina Neely

Ingredients: (All Organic)

1 1/4 cups cooked long-grain rice, at room temperature
1/4 cup leftover gorgonzola cream sauce, plus more for dipping
2 tablespoons crumbled gorgonzola
2 tablespoons leftover barbecue butter, softened
4 leftover stalks grilled asparagus, cut into thirds
6 ounces leftover grilled flank steak, cut into 12 1/2 inch wide slices
Kosher salt and freshly ground pepper

Directions:

Combine the rice, cream sauce and gorgonzola in a large bowl until the rice is coated and creamy. Form 1 heaping tablespoon of rice into a small sushi-like cylinder. Repeat to make 12 pieces. Place a small dollop of the butter on each cylinder and top with a piece of asparagus, pressing gently into the rice. Refrigerate the rice cylinders until set, about 10 minutes.

Wrap a slice of steak around each rice piece and season with salt and pepper. Serve with additional sauce for dipping.

. . . . .

Being able to create two meals at the same time with the same ingredients is amazing! I hope everyone enjoys these two selections - they are healthy organic recipes filled with a bundle of taste! Come back and visit for holiday cookie recipes! Yum yum yum .....

Have a wonderful day in your kitchen

Buon Appetito

Panini - Food, Color, Fun

2010-11-28T18:27:00.001-08:00

Welcome back my friends! I can't believe the holiday weekend is almost over already - we do however, have Cyber Monday to look forward to! I know many will be taking advantage of the incredible discounts that can be found on millions of shopping websites, so I am going to share with you a quick and easy dinner idea.

Before I share my delightful recipe, I'd like to share with you some beautiful jewelry that is discounted at 50% off for Cyber Monday. A good friend of mine creates these amazing creations of color, each piece is carefully put together with love and joy. The colors are so brilliant in these works, each bracelet reminds me of food!! If you are still looking for that something "special" for someone - look no further than Cosmic Colors.

www.cosmiccolors.net

. . . . .

Taleggio Panini by All Good Things Organic

Ingredients: (All Organic)

1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese or Brie, sliced
1/2 cup organic Seeds of Change Arrabiatta di Roma sause or your favorite spaghetti sauce
Pinch of dry basil
Pinch of sea salt
Pinch freshly ground black pepper
3 ounces arugula or spinach

Directions:

Preheat the panini machine or buttered skillet. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine or skillet in a single layer. Heat until golden brown, about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the panini machine or skillet, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with the Arrabiatta di Roma sauce or your favorite spaghetti sauce. Sprinkle dry basil, sea salt, and pepper over the cheese and sauce. Top with a handful of arugula. Place the warm top half of the bread over the arugula and return the complete sandwich to the panini machine or skillet for 1 to 2 minutes more to finish melting the cheese. Remove from machine or skillet and cut sandwiches in half. Serve immediately.

*Serve with a small toss salad or bowl of soup.

. . . . .

So, what do you think? I feel this is the perfect dinner meal for after a long day of working and FUN online shopping! I hope you all enjoy this easy and simple creation along with the beautiful creations from Cosmic Colors. Have a wonderful beginning of the week everyone - shop well, eat well!

I will be back later this week with more holiday favorite recipes!! Come back and visit!

Buon Appetito

Panini

Holiday Favorites

2010-11-26T17:49:00.000-08:00

I am going to share with you some delicious holiday favorites that will bring many taste buds to life! Are you ready? I would turn on your printer or get out your recipe book because these are sure to be talked about recipes. Some of these can be used for appetizers, side dishes, and/or desserts - be creative. Come join with me!

. . . . .

Sweet Roasted Grapes by Food Network Magazine

Ingredients: (All Organic)

2 tablespoons butter
Olive oil spray
1 pound organic seedless grapes
3/4 walnuts
2 tablespoons sugar
1 tablespoon honey
1 lemon, juiced
Pinch pepper

Directions:

Preheat oven to 500 degrees F.

Serve the syrupy grapes with cheeses for dessert: Grease an ovenproof skillet with butter. Add the pound of seedless grapes and 3/4 cup walnuts; sprinkle with 2 tablespoons sugar. Roast about 25 minutes in a preheated oven. Transfer to a bowl using a slotted spoon. Simmer the juices with 1 tablespoon honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add the squeezed lemon juice and a pinch of pepper. Pour the syrup over the grapes.

Hot Artichoke-Spinach Dip

by Food Network Magazine

Ingredients: (All Organic)

Kosher salt
1 10-ounce bag baby spinach
1 cup packed fresh basil
3/4 cup canned cannellini beans, drained and rinsed
6 ounces Neufchatel cream cheese
1 clove garlic, smashed
1/2 cup low-sodium chicken broth
1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
1/4 cup grated parmesan cheese
3/4 cup shredded low-fat mozzarella cheese
Pinch of cayenne pepper
2 or 3 dashed Worcestershire sauce
Freshly ground black pepper
Cooking spray
Baked chips, for serving

Directions:

Preheat the oven to 450 degrees. Bring a pot of water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately pluge in the ice water. Drain and squeeze dry, then roughly chop.

Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worchestershire sauce, 1/2 teaspoon salt, and black pepper to taste.

Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

Crostini with Thyme-Roasted Tomatoes

by Ted Allen

Ingredients: (All Organic)

4 plum tomatoes, halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher or sea salt and freshly ground pepper
1 to 2 teaspoons dried thyme
8 1/2-inch thick slices baguette, cut on the bias
1 clove garlic

Directions:

Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.

Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

Onion-Herb Focaccia by Food Network Magazine

Ingredients: (All Organic)

1 pound pizza dough
1/4 extra-virgin olive oil
2 tablespoons rosemary, chopped
2 tablespoons oregano, chopped
1/2 teaspoon red pepper flakes
Pinch sea salt
1/2 yellow onion, sliced
Shaved Parmesan

Directions:

Preheat oven to 400 degrees F.

On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle. Press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt.

Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved Parmesan. Bake at 400 degrees until golden brown, about 20 minutes. Brush with the remaining herb oil.

. . . . .

Scrumptious, right!!! I hope you learned of some new, exciting recipes!! Please enjoy these simple and delicious tasty treats!

Have a wonderful weekend my "all organic" friends!

Buon Appetito

Stuffed Mushrooms

2010-11-26T16:30:00.000-08:00

I think it is safe to say we all can start our Christmas planning! There are probably holiday parties coming up so why not bring a simple and tasty appetizer that everyone will love.

. . . . .

Artichoke and Cheese Stuffed Mushrooms by Rachael Ray

Ingredients: (All Organic)

24 large (2 1/2 to 3 inches wide) white mushrooms
1/4 cup extra-virgin olive oil, for drizzling
Salt and pepper
2 cans sliced or quartered artichoke hearts
2 cloves minced garlic
1/4 teaspoon freshly grated nutmeg, eyeball it
Pinch dried thyme
Handful grated Parmesan
Handful parsley leaves, finely chopped
1 tub shredded Asiago cheese, 8 ounces

Directions:

Preheat oven to 400 degrees F.

Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin to coat - about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.

. . . . .

I can think of so many main dishes or other appetizers these stuffed mushrooms would go with! I hope these bundles of taste will bring delight and joy to all your holiday gatherings.

Buon Appetito

Winter Fruit Compote with Selection of Cheese

2010-11-24T19:34:00.000-08:00

Considering a cheese and fruit tray for your Thanksgiving meal, well here is the perfect combination! This will bring a lot of conversation and family gathering - I hope you all enjoy this easy addition!

. . . . .

Winter Fruit Compote with Selection of Cheese by Michael Chiarello

Ingredients: (All Organic)

1 cup dry white wine
1/4 cup sweet Marsala wine
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cinnamon stick
1/2 cup dried apricots, quartered
1/2 cup golden raisins
1/2 cup dried cherries
Dash gray sea salt
1 cup Granny Smith apples, diced 1/4-inch thick cubes
1 cup pears, 1/4-inch slices
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 wedge sharp cheddar
1 wedge Gorgonzola

Directions:

In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Sit slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.

Serve the compote at room temperature with the cheese.

. . . . .

Isn't this a great little conversation piece for a family gathering or a holiday party that might be coming up??? I hope everyone enjoys this delicious array of flavors!

Have a great Thanksgiving!!

Buon Appetito