Gnocchi with White Bean and Chard

INGREDIENTS:

• 1 Tablespoon Plus 1 Teaspoon Olive Oil, Divided
• 1 16-Ounce Package Shelf-Stable Gnocchi
• 1 Medium Yellow Onion, Thinly Sliced
• 4 Cloves Garlic, Minced
• 1/2 Cup Water
• 6 Cups Chard Leaves (1 Small Bunch), Chopped
• 1 15-Ounce Can Diced Tomatoes with Italian Seasonings
• 1 15-Ounce Can White Beans, Rinsed
• 1/4 Teaspoon Freshly Ground Pepper
• 1/2 Cup Mozzarella Cheese, Shredded
• 1/4 Cup Parmesan Cheese, Finely Shredded
  

DIRECTIONS:

• Heat 1 tablespoon oil in a skillet over medium heat, add gnocchi and cook, stirring often, starting to brown, 5 to 7 minutes, then transfer to a bowl.
• Add the remaining 1 teaspoon oil and onion and cook, stirring, over medium heat, for 2 minutes.
• Stir in garlic and water, cover and cook until the onion is soft, 4 to 6 minutes.
• Add chard and cook, stirring, until starting to wilt, 1 to 2 minutes.
• Stir in tomatoes, beans and pepper and bring to a simmer.
• Stir in the gnocchi and sprinkle with mozzarella and Parmesan.
• Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

This single skillet recipe is real quick and easy to prepare and delicious to boot! Only 325 calories per serving. The Beans have been long time fans of gnocchi, but always a bit intimidated by home-made pasta and had simply figured gnocchi needed to be freshly made. Thank goodness for shelf-stable gnocchi! Be prepared to see many more gnocchi dishes soon!
Enjoy!

This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up v The Bomb Squad

Coming off the big sweep last week, BUFDFU came into week 8 against The Bomb Squad with heads held high, ready to make the playoff push into the Final Four. In near even match-up, BUFDFU took game one easily 775- 739 behind a big 188 by Josh. Dean Bean faltered in game two, only accounting for 88 pins as the Bombers evened things with the 712 - 738 win. BUFDFU closed the door in game three with a comanding win, 771 - 741, taking the pin total and 3 of the 4 points on the night.

• Nina- 87, 117, 120
  
• Dean- 131, 88, 135
  
• Kelley- 125, 145, 158
  
• Josh- 188, 118, 114

BUFDFU is now in a three-way tie for the fourth postion at 16-16.

Braised Beef and Mushrooms

INGREDIENTS:

• 8 Ounces Extra Wide Egg Noodles
  
• 2 Tablespoons Canola Oil
• 1 Tablespoon Butter
• 4 Cups Onions, Finely Diced
• 2 Large Garlic Cloves, Crushed and Peeled
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Sweet Paprika
• 1 Teaspoon Dried Marjoram
• 4 Pounds Beef Chuck, Cut into 1-1/2-Inch Pieces
• 1 Teaspoon Salt, Divided
  
• Fresh Ground Pepper, To Taste
• 2 Pounds Cremini Mushrooms, Cut into 1/2-Inch Pieces
• 1 Cup Beef Broth
• 6 Large Portobello Mushroom Caps, Cut into 1/2-Inch Pieces
• 3 Teaspoons Fresh Dill, Minced

DIRECTIONS:

• Preheat oven to 350 degrees.
• Heat oil and butter in a dutch oven over medium heat, add onions and garlic, and cook, stirring until soft and beginning to brown, about 10 minutes.
• Meanwhile, season the beef with 1/2 teaspoon of salt and lots of pepper.
  
• Stir in tomato paste, paprika, seasoned beef, cremini mushrooms, beef broth, and cover.
• Transfer the dutch oven to the oven and bake until tender, about 2 hours.
• Bring a large pot to a boil, add egg noodles, cook until al dente, and set aside.
  
• Stir in the portobello mushrooms, and continue baking, covered for another 15 minutes.
• Remove from oven and let sit, undisturbed for an additional 15 minutes.
• Remove and visible fat, then transfer beef and mushrooms to a bowl with a slotted a spoon.
• Return the dutch oven to the stove, bring to simmer, and cook until slightly thickened.
• Stir in the beef, mushrooms, remaining 1/2 teaspoon of salt, and cook for 1 minute.
• Serve over egg noodles and garnish with dill.

This hearty winter meal has left-overs written all over it! One serving is 3/4 cup of meat and mushroom mixture and is under 225 calories! Usually braises are browned first in order to seal in all the lovely meat juice, but this dish allows the beef to soak in the taste of the mushrooms instead. Your favorite mushroom can easily be used in place of the portobella.
Enjoy!

This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up v Split Happens

With Josh and Nina out for the week and somehow 'post-bowling', The Beans faced off against the #1 team, Split Happens on their lonesome. Maybe the Splitters had an off night or maybe it was just the fast paced bowling, but the Beans played to the #1 team's level pulling off the big upset with a 4-0 sweep.

• Dean- 162,116,121
  
• Kelley-116,162,159

BUFDFU is now in sixth place at 13-15 at the halfway point of the season.

Turkey & Squash Soup

INGREDIENTS:

• 2 Teaspoons Canola Oil
• 2 Leeks, Rinsed and Chopped
• 1 Red Bell Pepper, Chopped
• 3 Cloves Garlic, Minced
• 4 Cups Chicken Broth
• 1 Small to Medium Butternut Squash, about 1-1/2 Pounds, Peeled, Seeded and Cut into 1-Inch Cubes
• 2 Teaspoons Dried Thyme
  
• 1-1/2 Teaspoons Ground Cumin
• 1 Pound Turkey Cutlets, Cut into 1/2-By-2-Inch Strips
• 2 cups Frozen Corn
• 2 Tablespoons Lime Juice
• 1/2 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Salt
  
• Fresh Ground Pepper to Taste
• Cilantro to Garnish
  

DIRECTIONS:

• Heat oil in a Dutch oven over medium-high heat, add leeks and bell pepper,and cook, stirring often, until the vegetables begin to soften, about 3 to 4 minutes.
• Add garlic and cook, stirring, for 1 minute more.
• Stir in broth, squash, thyme and cumin, cover and bring to a boil.
• Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
• Add turkey and corn, return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
• Add lime juice, crushed red pepper, season with salt and pepper, and garnish with cilantro.
  
• Serve with sweet corn bread.

This is a very quick soup to prepare and is perfect for a week-night meal. This soup gains flavor as it sits, which is great because you'll have plenty of left-overs. One serving of this bad boy is 1-1/2 cups and under 240 calories!
Enjoy!

This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up v Co's Ho's

On Dean Bean's 29th birthday, BUFDFU faced off against the frienemy Co's Ho's squad on the dreaded lanes 33-34. Birthday bowling leaned towards BUFDFU's favor early, squeaking out game one behind Josh's 9-10 frame turkey after surviving a Hambone attack by Michelle in the first four. Although bowling fairly well the next two games, BUFDFU was no match for the consistent Co's Ho's in the end...

• Nina- 134, 77, 83
  
• Dean- 138, 119, 135
  
• Kelley- 108, 162, 131
  
• Josh- 154, 151, 157

Bowled Up Frum Da Flo' Up now sits in 7th (second to last) place at 9 - 15.

Spinach & Red Pepper Fusilli

INGREDIENTS:

• 1 Garlic Clove, Minced
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Worcestershire Sauce
• 1/2 Teaspoon Hot Sauce
• 1/2 Olive Oil
• Fresh Ground Pepper to Taste
  
• 1 Tablespoon Morton® Coarse Kosher Salt, Divided plus extra to Taste
  
• 1 Cup Red Onion, Chopped
• 1 Red Bell Pepper, Cut into 1-Inch Strips
• 1 Pound Fusilli
• 10 Ounces Fresh Baby Spinach, Rinsed and Coarsely Chopped
• 1/2 Cup Parmesan Cheese, Grated

DIRECTIONS:

• Mash the garlic to a paste, transfer it to a small bowl, whisk in the lemon juice, Worcestershire, hot sauce, olive oil and season with Morton® Coarse Kosher Salt and pepper to taste, and set aside.
• Sauté onion and red peppers in 1 tablespoon garlic vinaigrette until crisp tender, about 6 minutes.
• Season with 2 teaspoons Morton® Kosher Salt and keep warm.
• Cook fusilli according to package directions with remaining 1 teaspoon Morton® Kosher Salt.
  
• Toss hot pasta with spinach, pepper, onion, remaining vinaigrette and Parmesan cheese.

This recipe is quick and easy to prepare. The original recipe calls for store purchased vinaigrette, but you could substitute your favorite flavored vinaigrette to suit your tastes.
Enjoy!

This recipe was found on the side of a Morton® Coarse Kosher Salt box.

Sasshole Sports Empire v Slugs on Ice

In the last game of the 2009 season the Sassholes took the ice against Slugs on Ice. The Sassholes came out strong and quick, scoring very early on "tappa-tappa" push in from m'Lady when the Slugs goalie got caught on the wrong side of a deflection. Later in the first half, Apples knocked in a beauty from deep in zone off the left wing putting the Empire up 2-0. Unfortunately, the second half did not go as well. Lacking the energy needed to secure the win the Sassholes still got a few shots on goal that probably should have made the back off the net, but Mr. Red Helmet of Slugs was determined to not lose to the lowly pink Sassholes, single-handedly scoring two goals and forcing a tie. The Empire finished the 2009 season 2-2-3, at the .500 mark and securing another year in class D broomball...
'Til next year!

Marsala-Braised Pork Meatballs with Roasted Winter Vegetables and Mustard Mashed Potatoes

INGREDIENTS:

• 1 Pound Ground Pork
• 1 Cup Grated Parmesan Cheese
• 1 Teaspoon Dried Oregano
• 2 Teaspoons Sage, Chopped
• 2 Onions, Sliced
• 1-1/4 Cups Marsala
• 2 Tablespoons Honey
• 4 Carrots, Peeled and Sliced
• 4 Parsnips, Scrubbed and Sliced
• 2 Sweet Potatoes, Peeled and Cut into Chunks
• 3 Leeks, Chopped
• 4 Tablespoons Olive Oil, Divided
  
• 1 Bunch Thyme
• 4 Red Potatoes
• 1/4 Cup Milk
• 1 Tablespoon Butter
• 2 Tablespoons Dijon Mustard
• Salt and Pepper to Taste
  

DIRECTIONS

• Preheat oven to 375 degrees.
• Toss carrots, parsnips, sweet potatoes, and leeks with 3 tablespoons of olive oil and thyme in a roasting pan.
• Roast vegetables, spread out in pan in an even layer until soft and caramelized, about 45 minutes.
• Meanwhile, combine pork, Parmesan, oregano, sage, salt and pepper to taste in a large bowl and mix well.
• Form pork mixture into 2-inch round balls.
• Bring a large pot of salted water to boil and cook potatoes until tender, about 25 minutes and drain well.
• While potatoes are cooking, heat remaining tablespoon of olive oil in a skillet over medium heat, cook meatballs until golden, about 4 minutes and remove from skillet with a slotted spoon and place in a oven proof dish.
• Add onions to the skillet cook, stirring often until translucent, about 5 minutes.
• Add the marsala and honey and cook until syrupy and glistening, about 5 minutes.
• Pour over meatballs, transfer to oven and cook for 20 minutes.
• Meanwhile, return cooked potatoes to the pot and mash with the butter.
• Mix in milk and dijon, and season with salt and pepper to taste.
• Serve meatballs right out of the oven with roasted vegetables and mashed potatoes.
  

This seasonal dish is sure to cure your winter blues. Mustard mashed potatoes are a new favorite side!
Enjoy!

Most of this recipe is from The Organic Seasonal Cookbook by Liz Franklin

Bowled Up Frum Da Flor Up v Bowling Stones

BUFDFU couldn't make this week's match-up against the Bowling Stones, so we headed to Ngon on Monday night for some dinner before pre-bowling. Maybe it was the bellies full of Phở or perhaps the rate at which bowled, but I thought we all had pretty good games. Not good enough apparently, as the Bowling Stones quintupled their wins on the year with a 4-0 sweep.

• Nina- 99, 91, 108
  
• Dean- 146, 115, 123
  
• Kelley- 158, 127, 140
  
• Josh- 108, 151, 132

BUFDFU is now in sixth place at 8-12.

Pan-Seared Salmon with Fennel and Dill Salsa

INGREDIENTS:

• 1 Large Tomato, Chopped
• 1/2 Bulb Fennel, Finely Chopped
• 2 Tablespoons Red Onion, Minced
• 2 Tablespoons Dill, Minced
• 1 Tablespoon Red Wine Vinegar
• 1/2 Teaspoon Salt, Divided
• 1 Pound Salmon Fillet, Skinned
• Fresh Ground Pepper to Taste
• 2 Tablespoons Olive Oil

DIRECTIONS:

• Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl.
  
• Cut salmon into 4 equal portions, sprinkle with the remaining 1/4 teaspoon salt and pepper.
• Heat oil in a large nonstick pan over high heat and cook the salmon, skinned-side up, until golden brown, about 3 to 5 minutes.
• Turn the salmon over and remove the pan from the heat.
• Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more.
• Serve immediately with the salsa.

The almost sour taste of the salsa balances the natural sweetness of the seared salmon. Eat this when hungry. Under 290 calories per serving!
Enjoy!

This recipe is from Eating Well magazine.

Winter 2009 Indoor Kickball Championship

In a rematch of the 2008 Championship game, Go Fun Yourself once again faced off with Playground Bullies for the Indoor Crown. Determined to not allow another championship game let down, GFY stormed out of the gates, shoving 12 runs down the Bullies throats in the top of the first inning, ending the match before it even started.

Go Fun Yourself- 25
Playground Bullies- 13

2009 Go Fun Yourself broke two indoor records this year (both held by 2008 Go Fun Yourself) for most runs scored (195) and least runs against (78).

Winning tastes good...