Cooking Hussy


Arugula and Mozzarella Pita Pizza April 14, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 8:34 am

Pizza variety number 2 was another simple pizza with fresh mozzarella and topped with in season arugula.

3 mini pita
Pizza sauce – I used organic Muir Glen
Fresh mozzarella – sliced

Spread sauce on each piece of pita bread. Top with mozzarella and bake for 5-10 minutes at 350 degrees, or until the cheese is nice and melted. Top with arugula and serve immediately.

Notes: Tasty!


Prosciutto and Manchego Pita Pizza April 13, 2008

Filed under: Main Dish — cookinghussy @ 8:39 pm

Friday night we had friends over for dinner. I knew that I wanted to make something simple because I would only have a short time to prepare dinner before people came over. Easy appetizer of tasty crackers and olives before dinner of a variety of pita pizzas and a big salad. Easiest dinner ever.

3 mini pitas (not the pre-sliced variety)
10 slices prosciutto
Manchego cheese – sliced
olive oil

Spray each pita with olive oil and top with 3 slices of prosciutto. Top with manchego cheese and bake at 350 degrees for about 7 minutes. Top with sliced basil and serve immediately.

Notes: I’ll post the pictures and “recipes” for the other pizzas later this week. They all tasted great. Clearly, anything with prosciutto tastes great.

Servings: I made 9 mini pita pizzas for 6 people and I had about 1 pita left over.


Broccoli Soup April 10, 2008

Filed under: Main Dish,Soup/Stew,Vegetarian — cookinghussy @ 8:01 am

It’s still not quite warm enough for me outside. We are still in soup mode. This recipe, from Je Mange la Ville, was much better than I had hoped. I thought it would be a simple tasting soup, but something different than most of the soups I make with beans and a variety of vegetables. This soup was creamy, flavorful and very very filling.

2 tbsp olive oil
1 medium yellow onion – diced
1 pound broccoli florets
4 C. low-sodium chicken broth (substitute with vegetable broth to make it vegetarian)
1/2 cup white wine
8 oz mascarpone cheese (Italian cream cheese)
2 tbsp toasted walnuts
1 bunch fresh basil leaves
Salt & pepper

In a soup pot, heat the oil and add the onion. Saute for a few minutes before adding the broccoli, cut up into pieces. Mix around for a minute before adding the wine. Smell the lovely smell and then add the broth. Heat to a boil and then turn down to simmer for 10 minutes.

While the soup is simmering, toast walnuts in a non-stick skillet. Clean the basil as well.  After 10 minutes, add the soup in TWO BATCHES to a food processor. Seriously, don’t try to do it all in one batch or you will have broth all over because CLEARLY liquid can get out of the food processor. I will not make this mistake again. Ahem. Anyway, process the broccoli and onion and add the cheese, basil and pine nuts to the second batch. Return to the pot and keep on low heat before serving. Season with salt and pepper to taste.

Notes: We had this soup and some garlic bread and were stuffed. I also have half a container of marscapone cheese left. I can’t wait to find something to do with that.

Servings: 6 bowls


Lemon Chicken and Spinach Salad April 9, 2008

Filed under: Main Dish — cookinghussy @ 7:14 am

I’m not sure how I found this recipe, but it turned out I had everything I needed in my fridge or freezer. The chicken turned out great and would be tasty with a lot of other things. My salad had a bit too much lemon juice and not enough oil, because I don’t measure things. Oops. It was still a good and fairly healthy dinner.

2 chicken breasts, boneless, skinless – Cut into two pieces
2 T. flour
1 T. brown sugar
1 T. paprika
1 T. olive oil
1/2 C. white wine
2 T. fresh lemon juice

1 bag spinach – cleaned thouroughly
4 green onion – sliced
2 T. fresh lemon juice (I probably ended up using more like 3-4 T.)
1 T. olive oil (I probably only used 1/2 T. oil)

Mix flour, paprika and brown sugar. Heat oil in a non-stick skillet. Dredge the chicken pieces in the flour mix and brown on each side in the pan. Turn the heat down and add the juice and wine. Cover and simmer for 10 minutes.

Heat 1 T. oil in a separate pan. Saute the green onions and then add in the lemon juice. When chicken is done, pour left over juice into this smaller pan and heat through. Pour over spinach to wilt slightly. Serve chicken with spinach salad.

Notes: Next time I may cut the chicken into smaller slices. I may also change up the dressing for the spinach as it was a bit too lemony for me.

Servings: 2 big salads


Favorites: Lemon Juicer April 4, 2008

Filed under: Favorites — cookinghussy @ 7:11 am


This shiny yellow lemon juicer is one of my favorite kitchen utensils. It’s just so efficient at what it does, juice lemons. There are many other juicers to choose from, but they are all inferior. Let me explain why.

Exhibit A: Hand held juicer


This juicer is cheap, so cheap! But say you are in your kitchen, whipping up some dressing and you need the juice of two lemons. By the time you are done with this piece of crap, you are going to be covered in juice and the lemons will only be half juiced.

Exhibit B: Electric juicer


If the hand held wooden juicer was cheap and inefficient, this is the exact opposite. Over $400, this electric juicer can juice about a billion lemons, or oranges, in mere minutes. But really, who wants to spend that much money? Not me. And I also never need a billion lemons juiced. Just one or two.

Exhibit C: Table top juicer


This is probably the most common juicer, besides my favorite one above. It’s cheap, can come in plastic or metal, has some sort of juice capturing device and can come in many colors. It’s not too difficult to use, as you can use gravity to help you, but it may splatter a bit. It won’t get as much juice out of the lemon as, say, the electric juicer, but it’s better than that crap hand held device. It’s just an average juicer.

So why is my beautiful yellow juicer the best? Because it’s cheap, very effective at getting out all the juice, does not splatter all over as there are only a few holes in the bottom, cleans up fast, will last forever (cast iron) and is easy to use (leverage!). You can buy it here, if you’re so inclined. I’m sure it’s at lots of kitchen supply stores.


Leek and Asparagus Frittata April 2, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 8:21 pm


This recipe came from my April Bon Appetite magazine.  I used this recipe, cut back on the cheese and cooked it in the oven instead of mostly on the stove. It was fast and so flavorful and delicious. Especially with the pumpernickel bread I picked up from Cafe Selmarie on my way home.

1 C.  leeks – sliced (white and pale green parts only)
1 bunch thin asparagus – trimmed and cut into one inch pieces
1 C. small portobello mushrooms – sliced
8 large eggs (four whole eggs, four egg whites)
3/4 C.  Fontina cheese – diced into small pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 C. Parmesan cheese – grated

Heat a non-stick skillet with a little oil and toss in the cleaned and rinsed leeks. Make sure to clean them well as sometimes dirt hides in there. Saute for about 5 minutes before adding the asparagus and mushrooms. Season with a little salt and pepper. While they cook, mix four whole eggs and four egg whites with salt and pepper. Whip together and then stir in the fontina cheese.  Pour vegetables into a square baking pan and top with eggs and cheese. Bake at 350 degrees for 25 minutes. Top with the parmesan cheese and broil until nice and brown on top.

Notes: This was so very good. The leeks and asparagus pair well together and the cheese. The cheese! So good. Very fast dinner to prepare and bake.

Servings: 4-5 big servings


Spicy Tofu Tacos with Corn Salsa April 1, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 7:40 am



I’ve made this recipe before based on this All Recipes version.  I used some sort of white fish, I can’t remember what exactly, and it worked really well. I made it again last night but used tofu instead, as the fish at Harvestime stinks and I did not have time to stop by another grocery store.

1 cup corn – I used frozen corn and let it thaw
1/2 cup red onion – diced
1 cup jicama – pealed and diced
1/2 cup red bell pepper – diced
1 cup fresh cilantro leaves – finely chopped
2 limes – zested and juiced
Salt and Pepper

1 package firm or extra firm tofu
Cayenne pepper & oil
10-12 corn tortillas

Start by draining the tofu and slicing into about 8-9 slices. Lay flat on a stack of paper towels, top with more paper towels and set something heavy on top, like a heavy skillet, to press out excess water. After about 10 minutes, spray each side with a little olive oil, sprinkle, depending on your taste, with cayenne pepper and bake at 400 degrees for about 15 minutes. This helped to dry out the tofu and get it ready for the grill pan.

Once done in the oven, spray a grill pan with oil and grill each side of the tofu, giving it grill marks and making it a little crispy. Slice into strips.

To make the salsa, combine the corn, jicama, red pepper, onion, cilantro, zest and juice in a large bowl. Season with salt and pepper to taste.

Warm the tortillas, either in the oven or the microwave. Top each tortilla with the salsa and then the tofu and enjoy.

Notes: I really enjoyed how the tofu came out and I think it would be good on something else, maybe salad or a sandwich. In this recipe it was just too dry. I highly recommend using fish instead, as the moisture is needed with the chunky, crunchy and dry salsa. Prepare the fish with oil and cayenne and grill until finished.

Servings: 10-12 tacos