Tomato Artichoke Polenta

Happy Monday! I have a full week of school...whhhhaatt? It seems like my district never has 5 day weeks! We always have full day professional development sessions or it is a holiday. The next two weeks I have both Mondays off!  I don't have too much food left in the apartment and need to do a major grocery run soon to stock up the pantry. I like going to Trader Joe's to stock up on dry/frozen goods because they are cheaper than Whole Foods. I decided to make polenta tonight with a homemade tomato artichoke sauce served on top of baby kale. I also served the meal with roasted asparagus and a green squash and tomato salad.

Tomato Sauce

Pour one can of whole tomatoes in a pot

Add half a jar of marinated artichokes

Add about 2 teaspoons fresh rosemary

1 clove of garlic

Use an immersion blender to create a sauce-like consistency 

*when ready, you can heat on low before serving on top of the polenta*

Green Squash and Tomato Salad

Slice two green squashes (is this the correct plural?)

Cut up two Roma Tomatoes

Drizzle with balsamic vinegar and olive oil

Add your desired amount of pepper

Add basil/pasta sprinkles

*I crumbled in some Trader Joe's soy cheese before serving*

Roasted Asparagus

1 bundle of washed and cut asparagus

Drizzle with olive oil

Add seasoned salt, thyme, pepper

Bake at 425 for 35 minutes or until tender

Sauteed Baby Kale

Add about 3 tablespoons olive oil to a skillet

Add one container baby kale

Add garlic powder-as much as you desire

Saute on low eat

It is easy to over heat the kale-it will become crispy if you do this

*I don't start cooking the kale until the polenta is almost ready*

Polenta

I used store bought! I wasn't feel ambitious enough to make my own

Slice the polenta to about 1 1/2 thick slices

Drizzle olive oil in a skillet

Add polenta and cook for about 5 minutes on each side on medium hat

*Drain on a paper towel*

Transfer to a baking sheet and put in the oven with the asparagus for a few minutes (I added Daiya cheeze at this point)

Assembly

Put sauteed baby kale on one side of your plate

Drizzle tomato sauce over the kale

Top kale with three slices on polenta

Drizzle with more tomato sauce

Serve the salad and asparagus on the side

This was a seemingly easy meal to put together. I love making my own tomato sauces with my immersion blender. I can really play around and invent some great flavors. The artichokes in the sauce added a nice flavor. I had plenty of leftovers for lunch. This is a good first meal if you have never had polenta before. John enjoyed dinner and ate every, last bite!

Happy Cooking!

Super Bowl Potato Soup

This is the first Super Bowl John and I have ever watched together. We are usually apart, but not anymore! I loved that Indy used local talent in the National anthem and the Halftime Show. I am proud to say I was a part of the Indianapolis Children's Choir, Butler Chorale, and Indianapolis Symphonic Choir. John and I didn't want to do anything special because we had a lot of work to do still for the week. I decided to make potato soup.

Roasted Garlic (added to the soup at the end of cooking)

Take one bulb of garlic and cut off the top exposing the individual cloves

Put in foil and drizzle with olive oil

Wrap in foil

Roast at 425 for 40 minutes

When finished, let cool

Squeeze from the bottom and the individual bulbs should slide out

Potato Soup

Saute 1/2 a large yellow onion in 3 tablespoons olive oil

Dice one bag of celery and add to onion

Add 1 tablespoon fresh rosemary

Add salt and pepper to taste

Add 1 tablespoon smoked paprika 

Add 1 carton of vegetable stock

Add the equivalent of water

Add 5 potatoes of your choice, diced

Bring to a boil and lower to medium heat

When garlic is done, add to the soup

Use an immersion blender to blend the soup. Don't over blend. You will still want chunks of potatoes. My blending the soup, the broth will become thicker

Add baby kale when you are about ready to serve

John enjoyed this soup and is taking leftovers to work for lunch. I used a combination of yellow and red potatoes. I liked the combination of colors. This is a simple recipe that will fill you up on a cold night.

Happy Cooking!