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Tuesday, 09 April 2013 18:09

Quinoa Salad with Cucumbers, Tomatoes, and Mint

Happy hump day! Spring is finally showing her lovely face and I could not be happier about it.

bk bridgephoto-7


As the weather gets warmer, Colleen and I both crave lighter, zestier meals. For me this usually means leaner meat and rosé instead of Pinot Noir, but this year I thought I would finally dive into the world of quinoa. This is a great salad for lunch and can be made to be a little bit heavier with mini turkey meatballs mixed in.




Quinoa Salad with Cucumbers, Tomato, and Mint
by Stephania Stanley (adapted from Bon Appetit)

quinoa tabbouleh 646

What you need:             

  • 1 cup quinoa, cooked
  • 1/4 cup olive oil
  • 1 1/2 tbsp lemon juice
  • 1 English cucumber, peeled, chopped into 1/4" pieces
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 cup mint, roughly chopped
  • 2/3 cup parsley, roughly chopped
  • 2 scallions, sliced thinly
  • 1 garlic clove, minced

What you do:

Combine olive oil, garlic, and lemon juice. Whisk together. Stir in quinoa. Add remaining ingredients and stir to mix. 

Jeanette's Healthy Living: Chinese Shrimp Fried Rice
Devour: Farro Salad With Greek Yogurt
Dishin & Dishes: Kale, Quinoa and Black Bean Salad
The Cultural Dish: Lemon Risotto
The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables
Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette
Made By Michelle: Really Good Granola
Cooking With Elise: Mediterranean Orzo Salad
Weelicious: Mushroom Barley
Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint
FN Dish: Good Grains Make for Balanced Meals

Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes

Published in THURSDAYS Blog
Thursday, 04 April 2013 16:56

TND: Officially 30 and Plantain Adventures

Aaaaand we're back! Colleen and I have safely returned from our 30th birthday vacations. We are both officially the big 3-0 and it feels fantastic (although it felt way more fantastic on a beach in Miami). 
(Our running path for the week in Miami.)
After the girls departed Miami, I hopped on a plane to meet Dave in Culebra, Puerto Rico. We spent the week snorkeling, hiking to remote beaches, and eating lots and lots of plantains. We spent my actual birthday in a rain forest and capped the evening off with wine and guava and brie stuffed croissants (yes, they were as heavenly as they sound).
We got back to Brooklyn late Sunday night and I must admit that it's been a bit tougher than I imagined coming back to NYC. Rather than feeling rejuvenated, Colleen and I are both feeling a little bummed and uninspired since our return. I decided that it feels like the day after Christmas, except times 10. You know what I mean? You have all of that excitement and build up and then the actual event is absolutely perfect and then afterwards all you can think is...ok so what's next? It's also always difficult to part from my Thursdays crew. They have all become like sisters to me. I am truly grateful to have the privilege of having such intelligent, witty, beautiful women in my life. Who knew that when I moved into Collins at IU at 18 years old, that I would be living directly across the hall from women who would become lifelong friends?
While I'm still missing my time away, I thought that I would bring a little bit of Culebra here and make plantain chips. These are incredibly easy to make and are fantastic on the side of black beans and rice.

Plantain Chips
adapted from Gourmet; November 2008

Photo: Ditte Isager

What you need: 

  • 4 cups vegetale oil
  • 2 lbs green plantains
  • salt and pepper to taste

What to do:

Peel plantains and cut off the ends. Using a sharp knife cut very thin, vertical slices. In a large non-stick skillet, heat about 1/2 the oil (depending on the size of your skillet) over medium-high heat. You want to get the oil hot enough so that the plantain slices will fizzle as soon as you place them in the pan. Working in batches, place about 12 slices of plantains into the heated oil. Turn frequently and fry until they are golden brown. Place on a sheet of paper towl and quickly sprinkle salt and pepper. Repeat until all plantain chips are cooked.


Published in THURSDAYS Blog
Tuesday, 05 March 2013 17:19

Ultimate Comfort Food: Grilled Cheese and Tomato Soup

At first I was hesitating about posting one of winter's all-time comfort foods because it is March, after all. But, since it's dreary and kind of snowy here today, this is actually the perfect meal for today! I can't wait to get home to make this for myself tonight. There is nothing more comforting than the ultimate kid food-- grilled cheese and tomato soup-- just tailored a little to suit our grown up tastes.

Enjoy! xoxo.


 Grownup Grilled Cheesegrilled_cheeseIMG_1219
by Colleen Reilly and Stephania Stanley

What you need: 

  • Fresh sour dough bread, cut into eight slices
  • 4 thin slices of cheddar cheese
  • 4 thin slices of Pawlett cheese (or another raw cow’s milk cheese)
  • ½ cup goat cheese
  • 4 tbsp butter

What to do:

Spread ½ tablespoon of butter onto one side of each slice of bread.  Divvy up each type of cheese onto the unbuttered sides of four different slices of bread.  Complete each sandwich with the top slice of bread making sure the buttered side is on the outside.  In a large skillet cook each sandwich over medium low heat.  Flip after five minutes, or until golden brown.  If the bread is browning before the cheese has begun to melt, lower the heat some more so that the outsides cook a bit slower.  Remove from heat when both sides of the sandwich are golden brown and the cheese is melted.  Repeat for all four sandwiches.


Soothing Tomato and Basil Soup
by Colleen Reilly


What you need:

  • 1 tbsp olive oil
  • 2-3 garlic cloves, minced
  • 3 cups low-sodium veggie broth
  • dash of salt
  • 1 tsp red pepper flakes (more or less to taste)
  • 3 14.5 oz cans diced tomatoes, undrained (or a combo of canned tomatoes and fresh ones, chopped)
  • 2 cups fresh basil leaves, sliced thin

What to do:

Heat oil in a large sacepan over medium heat. Add garlic and cook for about 45 seconds, stirring continuously. Add broth, salt, red pepper flakes and tomatoes. Stir and bring to a boil.  Simmer over low heat about 20 minutes. Stir in half the basil. 

Using a measuring cup or a ladle, place half the soup in a blender and process until smooth. Pour blended soup into a large bowl and repeat blending with the other half of the soup, and add to the bowl.  Serve soup into individual bowls and garnish with remaining basil leaves.  Serves 4.


Jeanette's Healthy Living: Grilled Cheese With Kale Artichoke Pumpkin Seed Pesto
Cooking With Elise: Inside-Out Grilled Cheese With Bacon
Red or Green?: Grilled Cheese Sandwiches Red or Green-Style
Napa Farmhouse 1885: Grilled Ham and Cheese Sandwiches
Weelicious: Kentucky Hot Brown Panini
Virtually Homemade: Grilled Cheddar, Apple and Arugula Sandwich
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Devour: Caramelized Onion Grilled Cheese
Thursday Night Dinner: Grilled Cheese and Tomato Soup
The Heritage Cook: Open Faced Grilled Halloumi Sandwiches
Big Girls, Small Kitchen: Muhammara Grilled Cheese
Daily*Dishin: Grilled Jarlsberg and Black Forest Ham With a Surprise
FN Dish: Grilled Cheese Goes Beyond Cheese

Published in THURSDAYS Blog
Wednesday, 27 February 2013 20:14

TND: Favorite Things

Happy Thursday, friends! This week has actually flown by for me, and I am so excited for TND (Thursday Night Dinner) with the girls tonight. Since it's "Favorite Things" here at Thursdays this week, we're making one of our favorites: Quiche. Below we have a recipe for one of our favorite versions of quiche, but feel free to use whatever veggies you have on hand. And, if you are of the meat-eating persuasion, by all means, add some bacon or ham or whatever floats your boat. Also, I've been really into making simple little jewelry sets lately and there's a photo of an example below.

Enjoy. xoxo.


 favorite thing: quiche
by Colleen Reilly, Emily Ross, and Stephania Stanley

What you need:QuicheIMG_6100-Edit

  • 3 large eggs
  • 6 large egg whites
  • 3 tbsp skim milk
  • 3-4 oz brie cheese, sliced into 1/8” pieces
  • 2 cups spinach
  • 1 cup baby bella mushrooms, chopped
  • ½ cup medium sized onion, diced
  • 1 ½ tbsp olive oil
  • 1/2 tsp Italian seasoning
  • 1/8 tsp tarragon
  • 1 frozen piecrust

What to do:

Preheat your oven to 350˚ F and remove the piecrust from the freezer.  In a medium sized frying pan, heat ½ tbsp of olive oil over medium high heat.  Add the onions to the pan and sauté for three minutes.  Next add the mushrooms and sauté for another five minutes.  Remove from heat.  Now take out a large frying pan and heat the remaining olive oil over medium high heat.  Toss the spinach into the pan and sprinkle water with your fingers a couple of times over the spinach.  Mix the spinach around with a wooden spoon and cover with lid.  Mix the spinach every couple minutes.  It should be good to go in about ten minutes.

Now take out a large mixing bowl and lightly beat the eggs and egg whites together.  Add the milk and stir together.  Next toss the spinach and mushroom/onion mixture into the mixing bowl and stir.  Now its time for the spices! Add the Italian seasoning and tarragon and whisk all the ingredients together.  Pour the egg mixture into the piecrust.  Next lay the slices of Brie over the egg mixture.  You want to form an asterisk shape with the cheese.

Place the quiche into the oven and bake for 30 minutes.  Cover with foil and then bake the quiche for another 20 minutes or until the egg is cooked.

Serves 4-6 depending on hunger level and side dishes.


 favorite thing: simple drop jewelry


pink set

      I've been making lots of very simple little drop earring and necklace sets like this one. I don't really know much about making jewelry at all, and I learned by poking around the internet-- there are tons of tutorials on youtube and blogs, etc. Just google "jewelry making" and you'll be set! Get makin'.
      Published in THURSDAYS Blog
      Thursday, 21 February 2013 19:58

      TND: Yia Yia's Baklava

      Happy Thursday! Last Sunday, I helped Dave host soup night at his house - a dinner tradition he started with his friends in college where they all get together, make soup, and catch up. Sounds a little familiar, huh?  Dave chose a Greek lentil soup recipe and I decided to stick with the theme and make my Yia Yia's baklava from our Greek family cookbook that she titled Greek Cooking for Americans (I like to pronounce this with a Greek American accent in my head, but you don't have to). The book is a collection of all of my great grandmothers cooking, translated into English, and then handed down to each woman in our family. I love this book. I like picturing my papou with his brothers and sisters all sitting around together at the dinner table in their small hometown of Sydney, Ohio eating their special treat. Or sometime I like to picture my Papou going to his father's ice cream shop, Purity, after school to help out. I wonder if they ever served this recipe to their customers along with a big scoop of American vanilla bean ice cream.  My favorite memories of eating my Yia Yia's baklava are always sitting at the little island in my Yia Yia and Papou's kitchen with my feet dangling from the tall stool and a big scoop of ice cream on the side served in the original Purity sundae dishes. I felt like the luckiest girl in the world sitting at the counter and still do.
      I hope that this recipe brings a little joy to you too! 

      Yia Yia's BaklavabaklavaIMG 2049
      by Penelope Kookootsedes

      What you need:           

      For the syrup (needs to be made at least one hour ahead of time):

      • 4 cups sugar
      • 1/2 cup honey
      • 2 cups water
      • 1 stick cinnamon
      • 2 tbsp lemon juice

      For the pastry: 

      • 4 cups walnuts, ground
      • 1/2 cup sugar
      • 1 tbsp cinnamon
      • 3/4 lb butter
      • whole cloves
      • 1 lb filo

      What you do:

        For the syrup:

        Bring all ingredients to a boil.  Let it cook for 10 minutes. Let it cool to room temperature (I used the refrigerator to speed this up). 

        Mix walnuts, cinnamon and sugar and set aside.

        Place a sheet of filo in the pan.  Brush it with melted butter. Continue until there are 6 layers of filo.  Then sprinkle nut mixture over filo. Add a sheet of filo, butter it and sprinkle walnut mixture over it.  Continue until the walnuts are used up.  Top with 6 layers of filo. 

        Cut in diamond shape, about 1 1/4". Put a whole clove in the center of each piece. Bake at 400°F for 15 minutes and then lower heat to 350°F and bake for one hour. 

        Pour cooled syrup mixture over baklava and let it sit for at least one hour (preferably overnight). Serve room temperature or warmed. 

            Published in THURSDAYS Blog
            Wednesday, 30 January 2013 19:46

            TND: Beet-liscious Pasta and Cozy Fleece Scarf and Hat Sets

            Happy Thursday! Ok, yes I am officially obsessed with beets. I can't stop eating them and adding them to pretty much everything. So this week I've got another yummy beet recipe for you. I'm so glad it's Thursday and I'm definitely excited about my Thursday night dinner and craft choices-- a yummy beet pasta that uses the beets and the greens and some warm and cozy scarf and hat sets.




            Beet-liscious Pastabeet_pasta
            by colleen

            What you need:           

            • 1 lb spaghetti or angel hair pasta, cooked according to box directions
            • 2 beets roasted and cubed
            • Beet greens, cut into ribbon-like strands
            • Herb goat cheese
            • Toasted pine nuts
            • Olive oil
            • 1/2 medium red onion, diced
            • Lemon juice
            • Pepper
            • Salt
            • Cumin
            • Red pepper flakes

              What you do:

                Roast beets following these directions. This will take about an hour, so plan accordingly. In the warm oven from cooking the beets, toast pine nuts for 2-3 minutes. Watch them carefully so they don't burn. Cook pasta according to package directions.

                In a large skillet, heat 2 tbsp olive oil. Add onions and sautee for 3-5 minutes, until they begin to turn clear. Add beet greens to the oil and sautee. They will shrink down quite a bit, so use all that you have. After about 5 minutes, sprinkle with pepper and salt to taste and add a couple of dashes of cumin. Mix to incorporate and add a squirt of lemon juice.

                Divide pasta into four bowls and add a scoop of beet green and onion mixture to each. Top with beets, pine nuts and goat cheese. Sprinkle with red pepper flakes and dig in!

                Serves 4.

                Fleece Hats and Scarves scarf_and_hat

                My sister-in-law, Freda, was in town over winter break and she taught me how to make these fleece hats and scarves. They are so, so easy to make and they really can be made with as little or as much sewing as you want. You can even use fabric glue if you don't want to sew at all. I've been having so much fun making these guys. We decided to kick off our Glue Gun Mafia Louisville get-togethers for the new year with this cozy winter craft. Freda is the Art Designer at Sophie's Stress Free Soirees, a premier event planning company in San Francisco, and they have some excellent tutorials up at their website, so, in the interest of not reinventing the wheel, I'm going to send you there. Here is the hat tutorial. And here is the scarf tutorial. Have fun!

                    Published in THURSDAYS Blog
                    Tuesday, 29 January 2013 18:38

                    Our 3 Most Favorite Chili Recipes

                    It's freezing cold outside and the Superbowl is only days away...baby it's chili time! Colleen and I have never been big football fans, but we are most definitely fans of the food and craft beer that often comes along with game day.  We'll take any excuse to eat comfort food and drink in the middle of a Sunday afternoon and the Superbowl always seems to amplify our hunger for bar food, artisinal bar food, but bar food nonetheless. This year I'm even more excited, because I've gotten myself hooked on Friday Night Lights and am therefore convinced that I'll understand what's going on in the game without having to ask one of my very patient friends. Somehow, each year after fully understanding the game by the end of the previous season, I completely forget the following year. Perhaps I'm always just distracted by the food?

                    In honor of all things football, here are our three very favorite chili recipes! 



                    $100 Deer Chili

                    by Ruth and Michael Pryor

                    What you need:

                    • 2 lbs ground sirloin
                    • 1 lbs ground venison
                    • 1/2 pound pepper crusted salami chopped in small pieces
                    • 3 links of columbian or mexican chorizo
                    • 1 onion, chopped
                    • 2 habaneros, deseeded and minced
                    • 1/4 cup chili powder
                    • 2 tsp cumin
                    • 1 tbsp corn meal
                    • 1 tbsp garlic salt
                    • 28oz beef broth
                    • 28oz whole tomatoes (blend quickly)
                    • 1 cinnamon stick
                    • 4 bay leaves

                    What to do:

                    In a large soup pot, heat olive oil over medium-high heat.  Add onions and sauté for three minutes.  Add the sirloin, venison, chorizo and samali.  Mix often to ensure meat is cooked thoroughly and sauté for about ten minutes or until meat is cooked through.  Carefully pour fat out of pot (making sure to leave onions, garlic, and turkey in the pot).  Return pot to heat.  Add one beef broth,  tomatoes, habaneros, chili powder, cumin, corn meal, and garlic salt to meat mixture. Then place the  cinnamon stick and bay leaves to mixture.  Stir to mix and let it simmer for about 3 hours. Before serving remove the bay leaves and cinnamon stick. Serve in big bowls and garnish with grated Parmesan.

                    Serves 8-10.


                    Beer and Honey Chili

                    by Stephania Stanley 


                    What you need:

                    • 1 ½ lbs ground turkey meat
                    • 1 ½ bottles of beer (ambers are great)
                    • ¼ cup honey
                    • 2 28 oz cans of crushed tomatoes
                    • 2 6 oz cans of tomato paste
                    • 1 16 oz black beans, rinsed and drained
                    • 1 green bell pepper, chopped
                    • 1 onion, chopped
                    • 2 cloves garlic, minced
                    • 2 tbs chili powder
                    • 1 ½ tsp cumin
                    • 1 tsp cayenne
                    • 1 Tbsp olive oil
                    • Grated Parmesan (optional)


                    In a large soup pot, heat olive oil over medium-high heat.  Add onions and sauté for three minutes.  Add garlic and green bell pepper and sauté for an additional three minutes.  Next add the turkey meat.  Mix often to ensure meat is cooked thoroughly and sauté for about ten minutes or until meat is cooked through.  Carefully pour fat out of pot (making sure to leave onions, garlic, and turkey in the pot).  Return pot to heat.  Add one bottle of beer, honey, crushed tomatoes, tomato paste, chili powder, cumin, and cayenne to turkey mixture.  Stir to mix and let it simmer for about 30 minutes.  Now it’s time to add the remaining beer, but add to taste.  Simmer for an additional 30 minutes and then add black beans.  Stir to mix and simmer for a final 30 minutes.  Serve in big bowls and garnish with grated Parmesan.
                    Serves 8-10.


                    Sweet ‘n Spicy Veggie Chili
                    by Colleen Reilly and Derek Ingersoll
                    What you need:
                    1 small yellow onion, diced
                    4 cloves of garlic, minced
                    1 30 oz can of dark red kidney beans
                    1 8 oz can diced tomatoes (with green chilies)
                    1 8 oz can tomato sauce
                    4 oz tomato paste
                    1 lb veggie meat crumblers
                    24 oz low-sodium vegetable or chicken broth
                    Nickel-size diameter uncooked spaghetti
                    1 pack chili seasoning
                    1/4 tsp dried oregano
                    1/4 tsp dried basil
                    1/4 tsp honey
                    What to do:
                    Sauté onion and garlic in a large, deep pot for 8-10 minutes or until onions are
                    clear. Add remaining ingredients (except spaghetti and meat crumbles) and let
                    simmer for at least 1 1/2-2hrs (feel free to let it simmer for up to 5 hours), adding
                    small amounts of water as needed and stirring occasionally. Finally add the
                    spaghetti and the meat crumbles and let cook until the noodles are tender adding
                    water if necessary (about 20 minutes), don’t cook too long as noodles will get
                    mushy. Salt, pepper and add hot sauce to taste. Serve it up in bowls and enjoy!
                    This will make about 6 servings.

                    Sweet 'n Spicy Veggie Chili

                    by Colleen Reilly and Derek Ingersoll

                    What you need:

                    • 1 small yellow onion, diced
                    • 4 cloves of garlic, minced
                    • 1 30 oz can of dark red kidney beans
                    • 1 8 oz can diced tomatoes (with green chilies)
                    • 1 8 oz can tomato sauce
                    • 4 oz tomato paste
                    • 1 lb veggie meat crumblers
                    • 24 oz low-sodium vegetable or chicken broth
                    • Nickel-size diameter uncooked spaghetti
                    • 1 pack chili seasoning
                    • 1/4 tsp dried oregano
                    • 1/4 tsp dried basil
                    • 1/4 tsp honey

                    What to do:

                    Sauté onion and garlic in a large, deep pot for 8-10 minutes or until onions are clear. Add remaining ingredients (except spaghetti and meat crumbles) and let simmer for at least 1 1/2-2hrs (feel free to let it simmer for up to 5 hours), adding small amounts of water as needed and stirring occasionally. Finally add the spaghetti and the meat crumbles and let cook until the noodles are tender adding water if necessary (about 20 minutes), don’t cook too long as noodles will get mushy. Salt, pepper and add hot sauce to taste. Serve it up in bowls and enjoy!

                    This will make about 6 servings.



                    Published in THURSDAYS Blog
                    Thursday, 24 January 2013 10:49

                    TND: Brisket Tacos from Jezebel

                    Happy Thursday! Well after many hours of research, dozens of emails, and twice as many text messages we finally have our 30th birthday trip planned! Colleen and I are heading to Miami with the original Thursdays girls, Emily and Kate. Since none of us are really Miami kind if girls, we've decided to fully embrace the trip and really get down with the city. It will be kind of like when my friends from home dress up for the Indy 500 and wear cut off jean shorts, fake mullets, and drink exclusively Coors Light. After all, if you can't beat them, then join them, right? In all seriousness, I am pretty excited to lounge by the pool, perhaps strap on a pair of gold heels and go dancing, and explore the enticing world of Cuban food that I've heard so much about.  Then half way through the week, I'm off to Puerto Rico to meet Dave for our very first vacation. Ever since we clicked "confirm" on Orbitz, all I can think about is sunshine, a new bikini, cocktails, and feeling the sand between my toes. Heaven.
                    Until then, I'm going to do my best to embrace the bitter cold and continue to plug away at my New Years resolutions.  This week I'm trying out this recipe that I shot for an article at DailyCandy featuring one of the best Kosher restaurants in town, Jezebel.  Let me just say that I am indeed not Jewish, have no interest in keeping Kosher (or any other regulation on my diet), but would go to this resaurant any day of the week. So in honor of my New Years resolution to try at least one new recipe per week, I'm going for these brisket tacos.

                    Brisket Tacos with Apple Jicama Slawjezebel-IMG 1699
                    by Chef Chris Mitchell of Jezebel 

                    (makes 24)

                    What you need:           

                    For the brisket: 

                    • 3 tbsp. brown sugar
                    • 1 tbsp. kosher salt
                    • ½ tsp. ground cumin 
                    • ½ tsp. ground fennel seed 
                    • 1 tbsp. ground black pepper
                    • 2 lb. first-cut brisket
                    • 2 cup tomato juice
                    • 1 orange peel
                    • 1 cup rice wine vinegar
                    • 1 cup beer

                    For the slaw: 

                    • 2 granny smith apples with skin, juliened 
                    • 1 large jicama, peeled and juliened
                    • 1 medium red onion, sliced thin
                    • 3 limes, zested and juiced
                    • 3 tbsp olive oil

                    For the salsa: 

                    • 1 cups cherry tomatoes, rinced
                    • 1 jalapeno with seeds
                    • 1 medium red onion, chopped
                    • ½ bunch cilantro, roughly chopped
                    • ½ bunch basil, roughly chopped
                    • Zest and juice of 3 limes
                    • 2 tbsp. olive oil

                    What you do:

                      For the brisket: 

                      In a small mixing bowl, combine first five ingredients. Stir to mix.  Coat brisket with marinade and refrigerate for at least two hours or up to 24 hours. 

                      Preheat oven to 400° F.  Roast brisket uncovered for 30 minutes.  Reduce heat to 225°F and add tomato juice, orange peel, vinegar, and beer to pan. Cover and continue to cook for about 90 minutes or until meat begins to fall of the bone.

                      For the slaw: 

                      Combine all ingredients in a small mixing bowl. Stir to mix. Add salt to taste.

                      For the salsa:

                      Add ingredients to a food processor.  Pulse together, but leave mixture chunky.  Add salt to taste.

                      To assemble tacos: 

                      Lightly toast tortillas.  Add salsa first, then brisket, and top with apple-jicima slaw to each taco. Garnish with cilantro and lime juice. 


                          Published in THURSDAYS Blog
                          Tuesday, 22 January 2013 21:35

                          Beet and Goat Cheese Pizza

                          I am definitely not a huge fan of winter, but I will say my favorite thing about it is that beets are in season. I'm so obsessed with beets right now, I'm loving experimenting adding them to pretty much everything. Here is a great weekday meal that's cheap, easy and healthy. What more could you want?




                          Beet and Goat Cheese Pizzabeet pizza
                          by colleen

                          What you need:           

                          • 4 whole wheat flat pitas (you can use pizza crust, too, if you want)
                          • 2 small, sliced roasted beets
                          • Beet greens, washed
                          • 1 small red onion, sliced
                          • 1 15 oz package ricotta cheese
                          • 1 small package herb goat cheese
                          • Black ground pepper
                          • Olive oil

                            What you do:

                              Preheat oven to 450 degrees F. In a small skillet, heat 1 tbsp olive oil and saute onions about 5 minutes, until they begin to turn clear. Spread a mixture of ricotta and goat cheese onto each pita. Depending on how much cheese you want, you may have cheese left over. Add sliced beets and onions to each pita and spread evenly. Sprinkle each pizza with black pepper. Cook in the oven on cookie sheets for 10 minutes. Remove and top with beet greens, allowing them to wilt from the heat of the pizza. Add red pepper flakes to taste and enjoy!

                                  Serves 4.
                                  (image from chow.com)
                                  Published in THURSDAYS Blog
                                  Wednesday, 19 December 2012 20:30

                                  TND: A New Fave Food and Sweet Lil' Stocking Stuffers

                                  Happy happy Thursday! I can't believe that it's the week before Christmas. I know everyone says this every year, but this year I mean it. Seriously, where did the year go?! It's been very busy and very fun. And I am soo looking forward to relishing in the last week of the year on vacation next week :) But first, I want to introduce you to a pasta dish that the Louisville Thursday girls came up with a couple of weeks ago-- it's the perfect mix of salty and sweet. And I want to show you one of my favorite little crafts lately that makes a great stocking stuffer.




                                  Pasta with Kale, Feta, Chickpeas and Things

                                  by kate moore, emily ross, and colleen reilly


                                  What you need:veggie_pasta

                                  • 1 lb gemeli pasta, cooked to directions
                                  • 3 tbsp olive oil
                                  • 2 cloves garlic, minced
                                  • 1/2 medium red onion, diced
                                  • 1/2 bunch kale, washed and cut into ribbons
                                  • 1/2 lb fresh green beans
                                  • 1 handful dried cranberries
                                  • 1 can drained and rinsed chickpeas
                                  • Feta cheese
                                  • Pine nuts, toasted
                                  • Salt
                                  • Fresh ground black pepper
                                  • Crushed red pepper, to taste

                                  What to do:

                                  Cook pasta according to directions on package. Place cranberries in a cup with warm water and soak while you're cooking. In a deep skillet, heat 2 tbsp olive oil over medium heat. Add onions and saute for about 5 minutes, until they begin to turn clear. Add garlic and saute for another 2 minutes. Add kale and stir to incorporate. It will look like a lot of kale, but it will cook down quickly. After a couple of minutes add green beans and chickpeas. Continue to stir and add more olive oil as needed. When kale has wilted and green beans and chickpeas are the desired tenderness-- we kept ours a little bit crunchy, add spices and incorporate. Next add cranberries and pasta to skillet and stir. Remove and top with feta and toasted pine nuts (put pine nuts on a cookie sheet in the oven at 350 degrees F for about 3 minutes).  Serve with a side of toasted bread.

                                  Serves 4.


                                  Button Magnetsbutton_magnets

                                  What you need:

                                  • Buttons of varying sizes
                                  • Craft magnets
                                  • Super glue

                                  What to do:

                                  Super easy! Place a dab of super glue on the back of each button. Place a magnet into the dab of glue and hold for 30 seconds. Leave alone to dry. Keep the magnets away from each other until they have dried because they will attach to each other and you'll get super glue all over yourself trying to take them apart. Hint: sandpaper works to remove superglue from your hands. 
                                  Published in THURSDAYS Blog
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