The Scramblog

Rigatoni with Tomato-Artichoke Sauce

This basic recipe for a flavorful tomato sauce is a great recipe to play with based on your taste or refrigerator’s contents. Try adding chopped mushrooms, zucchini, walnuts, or whatever ingredients you have on hand.

Watch Jessica make it on Facebook Live!

Rigatoni with Tomato-Artichoke Sauce

Prep + Cook: 30 minutes, Makes 8 servings

16 oz. rigatoni noodles (use wheat/gluten-free, if needed)

2 Tbsp. extra virgin olive oil

1 yellow onion, chopped

1 Tbsp. minced garlic, (4 - 6 cloves)

6 oz. quartered and marinated artichoke hearts, with their liquid

28 oz. diced tomatoes, drained, or 7 - 8 fresh tomatoes, diced

1/2 cup fresh basil leaves, chopped, or 2 tsp. dried

10 - 12 pitted Greek or Spanish olives, chopped (optional)

1/3 cup red wine, or use tomato juice or sauce mixed with 1 tsp. balsamic vinegar

1/2 cup grated Parmesan cheese, for serving, or to taste

Cook the rigatoni...

Tuscan White Bean Soup with Sourdough Croutons

This is a mild, healthy, and satisfying soup. It’s great on its own, but is even better topped with fresh sourdough croutons and a little Parmesan cheese. For a meatier version, crumble cooked bacon or sausage into the soup. Watch Jessica make it on Facebook Live!Tuscan White Bean Soup with Sourdough CroutonsPrep + Cook: 30 Minutes, Makes 4 servings 3 - 4 Tbsp. extra virgin olive oil 1 sweet yellow onion such as Vidalia or Walla Walla, chopped2 tsp. minced garlic, (about 4 cloves)29 - 30 oz. cannellini or white kidney beans, drained and rinsed2 cups reduced-sodium chicken or vegetable broth 1 loaf loaf sourdough bread (use wheat/gluten-free, if needed), (use 2 large slices for the croutons, cut into 1/2-inch cubes, and serve the rest of the bread on the side)1/4 tsp. kosher salt, sea salt, or other coarse salt 2 Tbsp. sherry, or 1 Tbsp. balsamic vinegar10 fresh basil leaves, finely chopped, or use 1/2 tsp. dried1/4 cup grated Parmesan cheese, for serving...

Costa Rican Black Beans and Rice

Costa Ricans eat a version of this dish, called Gallo Pinto (which translates as spotted rooster) with nearly every meal, but it’s especially typical to eat it for breakfast! It’s great comfort food for any season - the curry and lime give it a Caribbean flare (Costa Rica borders the Caribbean sea). For even more Caribbean flavor, cook the rice in half water and half coconut milk. Watch Jessica make it on Facebook Live!Costa Rican Black Beans and RicePrep + Cook Time: 25 minutes 1 cup white rice, or use quick-cooking brown rice2 Tbsp. extra virgin olive oil 1 green bell pepper, finely diced1 yellow onion, finely diced1 1/2 tsp. minced garlic, (about 3 cloves)1 tsp. ground cumin 1/2 tsp. curry powder 15 oz. reduced-sodium canned black beans, with their liquid2 Tbsp. Worcestershire sauce ( for a vegetarian and gluten-free alternative, use 6 drops hot sauce and 1/4 tsp. sugar per each Tbsp. Worcestershire sauce), or use Salsa Lizano, if...

Peanut Butter Surprise Cookies

The challenge from The Recipe Redux this month was to create a recipe with a “new” or new-to-you ingredient. I decided to push that definition a bit (yes, I cheated) and come up with a recipe that is composed of familiar ingredients but in an unexpected way. I can imagine you thinking, “how on earth are peanut butter cookies new or different?” Because these cookies include an ingredient you will not be expecting… chickpeas. These cookies are so good, people. So. Good. They are chewy and soft and super flavorful. Plus they are PACKED with protein from the chickpeas and peanut butter, so I would feel good about offering them for snacks or even breakfast, and who doesn’t want cookies for breakfast?!

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Peanut Butter Surprise CookiesPrep + Cook Time: 30 minutes, Makes 9 Servings, Serving Size: 2 cookies15 oz. canned chickpeas (garbanzo beans), drained and...

The Night the Meat Went Bad

The other night I had a plan for dinner. It was a good plan and I knew all the guys in my house would be excited about it since it involved red meat, which we don’t eat very often. And then I unwrapped the meat. I had bought just it a few days before and it was still within its “sell by” date, but it was bad. Really bad. The color was off, the smell was terrible, and my dinner plan was ruined. What made the situation worse: the plan had been a stir fry, which meant I had allotted just 20 minutes to get dinner on the table. What to do?The Night the Meat Went BadA normal, sane person probably would have opted for takeout, but I have a stubborn (and cheap) streak and the plan had been for me to make dinner, so I was determined to make that happen. So it became improvisation time. I quickly looked through what I had in the fridge that was not already set aside for a different dinner and came up with: 2 packages of ravioli (not quite enough anymore with the two growing boys...

Spanish Oven Omelet with Diced Potatoes

Spanish tortillas - or oven omelets - make a delicious breakfast, brunch or dinner. They can be served warm, cold or in between (in Spain they cut them into small wedges and eat them cold!). Though the recipe calls for goat or feta cheese, you can use any hard or soft cheese that you like. Watch Jessica make it on Facebook Live.Spanish Oven Omelet with Diced PotatoesPrep + Cook Time: 30 Minutes, Makes 4 servings 3/4 lb. Yukon Gold or russet potato, peeled and diced2 - 3 Tbsp. extra virgin olive oil 1 yellow onion, finely chopped1/2 cup chopped ham or smoked turkey, sundried tomatoes, or sliced mushrooms(optional)1/2 - 1 tsp. fresh or dried rosemary 1/2 tsp. salt 1/4 tsp. black pepper 5 eggs 1/4 cup nonfat milk (or use any variety) 3 Tbsp. goat or feta cheese, crumbled
In a medium-sized, microwave-safe bowl, sprinkle the potatoes with about 1 Tbsp. water, cover them lightly, and microwave them on high heat for 3 - 5 minutes until they are...

Healthy Snacks for Any Craving

You have gotten the homecooked dinner thing down (hopefully The Scramble is helping you in that department. If not, check out our two-week free trial to see how much easier getting dinner on the table can be), but what about snacks? For me, finding healthy snack foods that will satisfy my family and don’t require a lot of prep on my part, has been one of the biggest challenges. Because, let’s be honest, all those beautiful snack platters on Instagram and Pinterest are inspiring, but who has time to put one of those together every day? Not me! Over the years I have figured out some tricks that have helped me to avoid potato chips, cheese curls, yogurt tubes, and Kind Bars (although we still do enjoy those from time to time!), while still satisfying everyone’s cravings for salty, sweet, creamy, and/or crunchy without spending too much time in the kitchen. Here are some ideas for you, organized by craving type.Healthy Snacks for Any CravingCrunchyApples Rice...

Beef and Broccoli Teriyaki

Scramble recipe tester Debbie Firestone said this dish got “rave reviews” from her whole family, and her 9-year-old daughter asked if they could have it again soon. This doesn’t even need a side dish because it’s a complete meal with protein, veggies, and grains. Another perk? This dish is easy to make vegetarian by using tofu or mushrooms (see below). Watch Jessica make this on Facebook Live!Beef and Broccoli TeriyakiPrep + Cook Time: 20 minutes, Makes 4 servings 1 1/2 cups white or quick-cooking brown rice 1 Tbsp. sesame oil 1 lb. boneless beef steak such as top round or top sirloin, sliced into thin strips, or use extra-firm tofu, drained and sliced, or 8 oz. portobello mushrooms, sliced1 lb. broccoli, trimmed and cut into spears2 carrots, (about 1 cup)3/4 cup reduced-sodium teriyaki sauce (use wheat/gluten-free, if needed), (store-bought or make your own – see directions below)4 scallions, sliced (about 1/4 cup)
Prepare the...

Spinach Burritos

Burritos make such a simple and satisfying meal, and there are endless variations you can create, depending on your family’s palate. These are reminiscent of some fantastic burritos from Burrito Brothers in Washington, DC. Watch Jessica make then on Facebook Live!Spinach BurritosPrep + Cook Time= 20 minutes, Makes 6 servings 1 Tbsp. extra virgin olive oil 30 oz. canned pinto beans, drained and rinsed1/2 cup salsa (look for brands with no sugar added), plus extra for serving9 oz. baby spinach 1/2 cup shredded Cheddar or Monterey jack cheese 6 large (burrito size) whole wheat or flour tortillas (use wheat/gluten-free, if needed)
In a large skillet, heat the oil over medium heat. Add the beans and salsa and cook them for 3 – 5 minutes, stirring occasionally, until heated through. Meanwhile, in a loosely covered, microwave-safe bowl, wilt the spinach in the microwave, about 2 minutes. Add the spinach to the beans and salsa and stir it...

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