A couple sitting across the table from each other, make their way down the same piece of pasta until their lips meet in the middle. Children sit expectantly as mom and dad fill the table with a warm, hearty, and delicious homemade dinner. The extended family and friends hover around the grill while that one uncle barbeques burgers and brats for everyone. These are the scenes known by everyone that all lead back to what cooking is truly about – food is made with love.

            Here at Kitchen Ink, we think that there is a scene missing from the classics, and we want to share it with you this Valentine’s Day. While cooking a meal for and eating it with others is great, cooking a meal for yourself can be even better. As Valentine’s Day approaches, we are encouraging you to love yourself as much as you would anybody else by cooking a delicious meal for you and you only.

            For those of you finding yourself alone this Valentine’s Day, this one’s for you. Stop by the store on your way home and pick up the following ingredients: dried penne pasta (1 pound), bell peppers (1 cup), zucchini (1 cup), cherry tomatoes (1 cup), scallions (⅓ cup), mixed olives (1 cup), grated parmesan (1 cup), chopped mozzarella balls (1 cup), and basil (1 cup). Tonight, you are going to make a delicious, fresh pasta salad for yourself… but don’t forget the dressing. Grab some red wine vinegar (⅓ cup), some sea salt (½ tsp), black pepper (½ tsp), dried oregano (½ tsp), and some extra-virgin olive oil (½ cup).

            Get home, get comfortable, and get in the kitchen. Connect to your speaker and put your favorite record on. Boil a large pot of salted water. Throw the pasta in for 6 to 10 minutes. In a large bowl mix the dressing and add in all ingredients. Finally, refrigerate until it has cooled. In the meantime, go find a show or movie to watch. Dim the lights, light some candles, and get comfortable. Tonight, is a night for you and you only. You deserve it. Self-love should be a priority, and this Valentine’s Day, you don’t need anybody but yourself. Do something for you.

The post Date Yourself this Valentine’s Day appeared first on kitchen Ink Publishing.

Growing up in Puerto Rico in the early 2000s, I have such fond memories of cooking Bistec Encebollado (steak with onions) with Rice and Beans with my Dad. As ‘70s rock music plays in the background, my Dad and I prepare the ingredients. We always divide the cooking tasks, I take chopping the onions, peppers, pumpkin, and potatoes for the beans while he takes cutting the tenderloin filet for the bistec. As we talk, chop, and sing, the sweet aroma of the boiling beans fills the kitchen air. This is the smell I think of when I miss home when I miss Puerto Rican food, when I miss cooking with my Dad. This smell isn’t possible without a key ingredient – tomato sauce. Tomato sauce is a major ingredient in most Puerto Rican foods, but along with “sofrito” (onions, garlic, cilantro, olive oil, green pepper), it gives the most flavor to beans. This flavor fills you up; it gives a sweet feeling, like you are being hugged and told everything will be okay. This was the first Puerto Rican dish I learned to make, and now it has become my favorite flavor and aroma of home.

Every time I return from college, my Dad and I take a daddy-daughter day to buy the ingredients and cook the dish that reminds me so much of where I come from. Making Bistec Encebollado (steak with onions) with Rice and Beans with my Dad is one of my favorite things to do. It brings us closer. The song Father and Son always comes up at one point while cooking; my Dad is a huge Cat Stevens fan. It is mainly about Cat Stevens advising his son, which is exactly what happens while we cook this dish. Unknowingly, we pour out our feelings and life goals. We talk about our lives in detail while cooking. Don’t get me wrong, we share a lot with each other, but when we cook, we open up the most and share emotions. The food is almost like a buffer; we concentrate so much on cutting the ingredients correctly that we don’t think about what we are talking about. We revisit his childhood, the good and the bad memories; talk about my deceased grandfather, who also loved cooking; and my life at college: my friends, and even boys, which I would otherwise be too embarrassed to talk about with him. Cooking has acted as a medium of communication for years, and I owe much of what I know about my Dad to spending time with him in the kitchen.

The post More Than a Recipe appeared first on kitchen Ink Publishing.

1/2 medium butternut squash, peeled, deseeded and diced

1 Zucchini cut into cubes

2 medium red onions, peeled and cut into wedges

2 red, yellow or green bell peppers, chopped into bite-sized pieces

2 Tbsp. olive oil

1 Tbsp. smoked paprika

Sea salt and fresh ground black pepper, to taste

1 1/2 cups water

1 cup couscous

1/2 cup roasted peanuts, chopped

1 small bunch fresh parsley, chopped

4 spring onions, sliced

Peanut Butter Dressing:

3 Tbsp. creamy peanut butter

2 Tbsp. apple cider vinegar

2 Tbsp. light sodium soy sauce (or coconut aminos for gluten-free)

1 lime, juiced, about 2 Tbsp.

1 Tbsp. maple syrup

1/2 tsp. garlic powder

1/2 tsp. ginger powder

1/4 tsp. cayenne pepper

2-4 Tbsp. warm water (to thin dressing, if needed)

Directions:

1. Preheat the oven at 350°F.
2. In a baking tray, place the butternut squash, onion and bell pepper.
3. Add olive oil, paprika, salt and ground pepper, then toss to combine.
4. Roast in oven for about 17-20 minutes, or until the veggies are golden brown on the sides and fork tender.
5. In a saucepan, add water and bring it to the boil. Once boiling, add the couscous, 1 teaspoon of salt, and give it a good stir. Put the lid on and remove from heat.
6. Let it sit for about 5 minutes to absorb all the liquid, then fluff it with a fork.
7. Meanwhile, prepare the peanut butter dressing. Place all sauce ingredients into a jar with tight lid. Shake vigorously until all perfectly blended and smooth.
8. In a large bowl, add couscous, roasted veggies, green onions, peanuts, and parsley.
9. Drizzle with peanut butter dressing and gently toss to combine.
10. Taste and adjust the seasoning if needed. Enjoy!

The post Couscous Salad With Roasted Veggies appeared first on kitchen Ink Publishing.

Ingredients

3 tablespoons extra-virgin olive oil

1 medium onion

2 garlic cloves

28 ounces tomato puree

Kosher Salt

Freshly ground pepper

½ cup plain whole-milk Greek Yogurt

Crushed red pepper, pinch for taste

1 pound pasta

Basil leaves, torn for garnish

Instructions

1. Sauce – finely chop the onion and mince the garlic. In a large saucepan over medium-low heat, add the onion cooking and stirring until soft and translucent, approx. nine minutes. Add the garlic and cook for 30 seconds, pour in the tomato puree and season generously with salt and pepper. Bring to a bubble, then reduce the heat and maintain a low simmer so that the flavors can fully develop, 30 to 40 minutes, giving a stir halfway through. Remove from the heat and let cool for about 10 minutes.
2. In a small bowl, whisk the remaining 1 tablespoon oil into the yogurt. Whisk in ½ cup of the warm sauce to temper the yogurt. Scrape the yogurt mixture back into the saucepan whisking to incorporate fully. Taste, adding more salt and pepper, and the crushed red pepper as needed.
3. In a medium pot, boil the pasta in plenty of salted water according to the package instructions. At the end of cooking, set aside ½ cup of the pasta water. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Drizzle in a tablespoon or two of the reserved pasta water, or more if desired, to loosen. Serve hot, garnished with the basil.

Enjoy!

The post Creamy Saucy Marinara Pasta appeared first on kitchen Ink Publishing.

Ingredients

4 cups vegetable oil for frying

¾ cup yellow cornmeal

¾ cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

2 teaspoons sugar

½ teaspoon salt

1∕8 teaspoon nutmeg

1 cup buttermilk

2 eggs

4 hot dogs

4 wooden skewers

All-purpose flour for coating

TOPPINGS – Ketchup & Mustard

Directions

1. With assistance of an adult, pour oil into a large heavy saucepan and heat to 375 degrees.
2. To make batter, combine cornmeal, flour, baking powder, baking soda, sugar, salt, and nutmeg in a medium bowl.
3. In a small bowl, whisk together buttermilk and eggs. Mix wet ingredients into dry ingredients until no streaks of flour remain, but leave lumps in batter. Transfer batter to a tall glass.
4. Roll each hot dog in flour to coat, shaking off excess flour, and insert skewer lengthwise into middle of hot dog.
5. Dip hot dog into tall glass of batter to cover whole hot dog. With assistance of an adult, put battered hot dog straight into hot oil for about 3 minutes on each side. Depending on size of pot, cook up to three at a time. Corn dogs are ready when batter is cooked to a golden brown.
6. Serve corn dogs with ketchup and mustard.
   ENJOY!

The post Corn Dogs appeared first on kitchen Ink Publishing.

1-pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions (5 to 6)

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

HOMEMADE DRESSING

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

1/2 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. Dressing – in a large bowl whisk the red wine vinegar, salt, pepper, oregano, and the olive oil until blended.
3. Add the drained and rinsed pasta to the dressing and mix well.
4. Stir in the bell pepper, zucchini, tomatoes, scallions, olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Cover and refrigerate 30 minutes prior to serving.

The post Pasta Salad appeared first on kitchen Ink Publishing.

Ingredients

2 large eggplants, cut into ¼-inch thick rounds

2 eggs, beaten

¼ cup a milk

1½ cups panko breadcrumbs

1¼ cup grated Parmesan cheese, divided

2 teaspoons oregano

2 tablespoons fresh thyme

½ teaspoon red pepper flakes

½ teaspoon sea salt, more for sprinkling

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

28 ounces Marinara Sauce

2 large balls fresh mozzarella, thinly sliced or shredded mozzarella cheese

⅓ cup fresh basil leaves

Instructions

1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
2. In a medium-sized shallow dish, whisk the eggs and milk.
3. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
4. Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil and bake for 18 minutes or until tender and golden brown.
5. In an 8×12 or 9×13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle a pinch of sea salt. Bake for 20 minutes or until cheese is melted. Remove from the oven and top with fresh basil. Allow to cool five minutes prior to serving.

ENJOY!

The post Eggplant Parmesan appeared first on kitchen Ink Publishing.

MAKES 8 TACOS

1 medium sweet potato, peeled and diced

1 tablespoon olive oil

1 cup refried black beans

8 medium corn tortillas

1 cup cheddar cheese, grated

TOPPINGS

Guacamole (see recipe below) Shredded cheese Sour cream Salsa

1. In a steamer basket over 1 inch of simmering water, steam sweet potato until it is tender when stuck with a fork, approximately 15 to 20 minutes. Mash thoroughly with a fork.
2. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and brush with olive oil.
3. Spread 1 tablespoon refried beans on half of a tortilla; top with 1 tablespoon sweet potato and a tablespoon of cheese.
4. Fold tortilla in half, brush top with olive oil, and place on baking sheet. Repeat with other tortillas and rest of ingredients. Bake for 10 minutes, flipping once.
5. Let tacos cool for a few minutes and top with Guacamole.

Guacamole

3 avocados, peeled, pitted, and mashed

1 lime, juiced

½ cup onion, diced

3 tablespoons fresh cilantro, chopped

3 tomatoes, diced

1 teaspoon garlic, minced Salt to taste

In a medium bowl, mash together avocados and lime juice. Add onion, cilantro, tomatoes, garlic, and salt and mix well.

Enjoy!

The post Crispy Baked Black Bean and Sweet Potato Tacos with bonus Guacamole Recipe appeared first on kitchen Ink Publishing.

Ingredients

3 cups strawberries, cut in half

3 tablespoons white wine vinegar

2 teaspoons sugar

1 teaspoon Dijon mustard

1 teaspoon poppy seeds

4 ½-inch slices pineapple, peeled and cored

16oz fresh baby spinach

1 cup edamame, cooked and cooled

¼ cup fresh chives, cut into ½-inch pieces

¼ cup Sesame Seeds

 Directions

1. Make the salad dressing: in a blender combine 1 cup of the strawberries, the vinegar, the sugar, and the mustard. Cover and blend until smooth. Stir in the poppy seeds
2. Grill the pineapple, covered, over medium-high 6 to 8 minutes or until grill marks appear, turning once; cool. Cut into bite-size pieces.
3. In an extra-large bowl combine the remaining strawberries, pineapple, spinach, edamame, and the chives. Drizzle with dressing; toss. Top with sesame seeds and garnish with lemons (optional).

Enjoy!

The post Spinach, Pineapple, and Strawberry Salad appeared first on kitchen Ink Publishing.

2 Tablespoons Olive Oil

1 cup mixed vegetables of your choice

15 ounces ricotta cheese

8 ounces mozzarella cheese, grated

1/4 cup parmesan cheese

8 ounces no boil lasagna noodles

1 28oz jar of pasta sauce

Directions

1. Preheat oven to 375°.
2. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, five minutes or until tender.
3. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.
4. Spread one cup Pasta Sauce in 13- x 9-inch baking dish. Layer 4 uncooked noodles, then one cup Sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat.
5. Top with remaining uncooked noodles and two cups Sauce. Reserve remaining Sauce.
6. Cover tightly with aluminum foil and bake one hour. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.
7. Bake uncovered an additional 10 minutes.
8. Let stand 10 minutes before serving. Serve with warmed reserved Pasta Sauce. Enjoy!

The post Vegetable Lasagna appeared first on kitchen Ink Publishing.