It seems like everyone has "their" roll recipe. I'll add this one to the mix . . . Directions are for crescent-type rolls, but consider the dough a canvas. It easily turns into cinnamon rolls. Orange rolls. Whatever fits your fancy.
1 TB active dry yeast
1 1/2 C warm water
1/3 C plus 1 tsp sugar
1/2 C butter, melted
2 eggs
1/4 C instant nonfat dry milk
1 1/4 tsp salt
5 1/2-6 C all-purpose flour
Dissolve yest in water and sprinkle with 1 tsp sugar.
Add butter, eggs, dry milk, salt & 3 cups of flour.
Beat on medium speed for about 3 minutes or until dough is smooth. Stir in enough remaining flour to form a soft dough. Knead for about 5 minutes until smooth. Place in greased bowl & cover. Let rise until doubled in size; about 1.5 hours.
Punch down dough. Divide into 3 balls. Roll each ball into a 12" circle. Cut into 12 slices (pizza cutter works great!). Roll from the wide end of the dough section to the point (again, think crescent rolls). Place on a lightly greased cookie sheet and let rise until doubled; about 45 minutes.
Bake @ 375 for 11-14 minutes, or until golden brown. Rub tops of rolls with melted butter when you take them out of the oven.
Yield: 36 rolls
12.07.2010
11.26.2010
Cranberry Upside Down Cake
This recipe is delicious! It was a strong competitor last night in the midst of about 8 pies. Rather than posting the entire recipe here, let me direct you to the page on Smitten Kitchen. I'll just leave you with a picture to get your mouth watering. Yum! (And I don't even like cooked fruit usually.)
**Note - You will see in the recipe that it makes a few suggestions for add-ins, etc. I used honey instead of molasses (mostly because I thought others might enjoy the lighter flavor better). I also added a couple dashes of cinnamon and about a teaspoon of vanilla extract to the cake batter before baking. She also makes a note of how her cake cooked really quickly (like 30 minutes instead of 45). Well, mine took about 50 minutes and was overflowing the pan. I think you could use a large cake pan. Finally, no parchment was necessary. The cake will come right out of the pan. Enjoy!
**Note - You will see in the recipe that it makes a few suggestions for add-ins, etc. I used honey instead of molasses (mostly because I thought others might enjoy the lighter flavor better). I also added a couple dashes of cinnamon and about a teaspoon of vanilla extract to the cake batter before baking. She also makes a note of how her cake cooked really quickly (like 30 minutes instead of 45). Well, mine took about 50 minutes and was overflowing the pan. I think you could use a large cake pan. Finally, no parchment was necessary. The cake will come right out of the pan. Enjoy!
Christmas Salad
(Also delicious for Thanksgiving or any other day!)
1 head red leaf lettuce
1 head green leaf lettuce
baby spinach
2 grapefruits
2 oranges
1 large avocado
seeds from 1 pomegranate
(could also add pears, canned pineapple, apples, mandarin oranges, etc.)
Toss all together or arrange on individual plates
(You can do all the fruit or we like it with just pears and pomegranates)
Dressing:
1 c. sugar
2 teaspoons dry mustard
1 1/2 teaspoon salt
2/3 c. apple cider vinegar (or white)
2 c. vegetable oil (I probably use a little less than this)
1 Tablespoon celery seeds
Combine in food processor, refrigerate until ready to use. Mix into salad if you don't plan to have leftovers, otherwise serve on the side so your salad will keep into the next day.
11.12.2010
Fantastic -and fast- Fish Taco's
So this was a last minute situation that turned out magnificently!!! I'm a big fan of cheating when I cook so dressing up Bisquick and Ranch is a time saver that I love.
Fish and Batter:
3 Pollock (or any firm fish) Fillet: thawed and cubed
2 Tbs. Olive Oil
Mix together in shallow dish:
1/2 c. Bisquick
1 1/2 tsp. Lemon pepper
1/2 tsp. Chili Powder
1/4 tsp. Salt
Toppings:
Diced Radishes
Shredded Red Cabbage
Shredded Lettuce
Diced Tomato
Lime Wedges
Small Flour or Corn Tortillas
Avocado Dressing:
1 Avocado Diced
2 Tbs Fresh Cilantro chopped
1/3 c. Ranch Dressing
Instructions: Make the dressing first to let the flavors blend. While fish thaws, prepare toppings. Cut up fish and cover in seasoned Bisquick. Fry in heated oil for 3-5 minutes until browned. Serve it up hot and don't forget to squeeze lime on top...Delicious!
Fish and Batter:
3 Pollock (or any firm fish) Fillet: thawed and cubed
2 Tbs. Olive Oil
Mix together in shallow dish:
1/2 c. Bisquick
1 1/2 tsp. Lemon pepper
1/2 tsp. Chili Powder
1/4 tsp. Salt
Toppings:
Diced Radishes
Shredded Red Cabbage
Shredded Lettuce
Diced Tomato
Lime Wedges
Small Flour or Corn Tortillas
Avocado Dressing:
1 Avocado Diced
2 Tbs Fresh Cilantro chopped
1/3 c. Ranch Dressing
Instructions: Make the dressing first to let the flavors blend. While fish thaws, prepare toppings. Cut up fish and cover in seasoned Bisquick. Fry in heated oil for 3-5 minutes until browned. Serve it up hot and don't forget to squeeze lime on top...Delicious!
I have Conquered Tofu!
So I'll have you know that I've had a long and at times painful relationship with tofu. We should be a match made in heaven, it's got everything I love in a food product. Tofu is nutritious and versatile and CHEAP! The trouble has been that in the past it's not been a great substitute for Chicken or Ground beef because of the texture and taste. WELL, I THINK I'VE GOT SOME GOOD TIPS I'VE FINALLY FIGURED OUT!
Tofu Tip #1: Don't cut the block of tofu! It will never feel like meat in your mouth if it's in perfect cubes. This has been my mistake from the beginning. Instead, either break it apart with your hands which makes it crumble or put it into a food processor and chop it up into bits. I'm a food processor fan.
Tofu Tip #2: Fry it with Onions. I've experienced fried tofu from others that tastes great, but I've never been able to achieve it. Throwing it in with minced onions insures it tastes like something!
Tofu Tip #3: Don't fry it too long! Tofu turns into hard plastic when it's left on the stove frying. Also the oil can't be too hot. This is all trial and error.
Tofu Tip #4: I like to use it in recipies that already have lots of flavor, specifically mexican dishes. Works great as a filler in Taco Soup, replace the chicken in Enchiladas, and last night we devoured it with taco salad. :) Hurray! You could also easily do the same with a teriaki sauce or curry and coconut milk.
Here's the Taco Salad Recipe:
I block of Tofu: Crumble or food processor
1/2 onion: chopped or food processor
1 Tbs Olive Oil
1 package Taco seasoning
1/3 cup Salsa
Saute the onion and tofu together in the oil. When onions are cooked add the taco seasoning and let it combine for a couple minutes. Turn the stove off and mix in the salsa. Use it for the chicken or beef substitute in enchiladas, burritos, or salad.
Tofu Tip #1: Don't cut the block of tofu! It will never feel like meat in your mouth if it's in perfect cubes. This has been my mistake from the beginning. Instead, either break it apart with your hands which makes it crumble or put it into a food processor and chop it up into bits. I'm a food processor fan.
Tofu Tip #2: Fry it with Onions. I've experienced fried tofu from others that tastes great, but I've never been able to achieve it. Throwing it in with minced onions insures it tastes like something!
Tofu Tip #3: Don't fry it too long! Tofu turns into hard plastic when it's left on the stove frying. Also the oil can't be too hot. This is all trial and error.
Tofu Tip #4: I like to use it in recipies that already have lots of flavor, specifically mexican dishes. Works great as a filler in Taco Soup, replace the chicken in Enchiladas, and last night we devoured it with taco salad. :) Hurray! You could also easily do the same with a teriaki sauce or curry and coconut milk.
Here's the Taco Salad Recipe:
I block of Tofu: Crumble or food processor
1/2 onion: chopped or food processor
1 Tbs Olive Oil
1 package Taco seasoning
1/3 cup Salsa
Saute the onion and tofu together in the oil. When onions are cooked add the taco seasoning and let it combine for a couple minutes. Turn the stove off and mix in the salsa. Use it for the chicken or beef substitute in enchiladas, burritos, or salad.
8.24.2010
Raspberry Cream... a spin on cottage cheese and yogurt
Seriously tasty ladies... it's a good change from the run of the mill cottage cheese, though probably slightly less healthy due to the added sugar.
By MARTHA ROSE SHULMAN of the New York Times
This simple dessert is a perfect destination for frozen raspberries, which throw off a lot of juice when they thaw. Serve it as a dessert, a breakfast, a topping for toast or a snack.
1 12-ounce package frozen raspberries
1 to 2 tablespoons sugar (to taste)
1 tablespoon fresh lemon juice
1 teaspoon finely chopped lemon zest
1 1/2 cups low-fat or nonfat cottage cheese (I used nonfat)
1/3 cup plain low-fat or nonfat yogurt (I used nonfat greek yogurt)
1. Empty the frozen berries into a bowl. Toss with the sugar, and place in the refrigerator for several hours to thaw. Add the lemon juice and lemon zest, and stir together.
2. In a food processor fitted with the steel blade, blend the cottage cheese until smooth. Add the yogurt, and continue to blend until there is no graininess. Stir into the berries. Serve at once, or chill in a covered bowl in the refrigerator.
Yield: Makes 3 cups, about eight servings.
Advance preparation: This dish will keep for two or three days in the refrigerator.
Nutritional information per serving (using 2 percent low-fat cottage cheese): 77 calories; 1 gram fat; 1 gram saturated fat; 5 milligrams cholesterol; 11 grams carbohydrates; 2 grams dietary fiber; 147 milligrams sodium (does not include salt added during preparation); 6 grams protein
Nutritional information per serving (using fat-free cottage cheese): 71 calories; 0 grams fat; 0 grams saturated fat; 2 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 169 milligrams sodium (does not include salt added during preparation); 6 grams protein
By MARTHA ROSE SHULMAN of the New York Times
This simple dessert is a perfect destination for frozen raspberries, which throw off a lot of juice when they thaw. Serve it as a dessert, a breakfast, a topping for toast or a snack.
1 12-ounce package frozen raspberries
1 to 2 tablespoons sugar (to taste)
1 tablespoon fresh lemon juice
1 teaspoon finely chopped lemon zest
1 1/2 cups low-fat or nonfat cottage cheese (I used nonfat)
1/3 cup plain low-fat or nonfat yogurt (I used nonfat greek yogurt)
1. Empty the frozen berries into a bowl. Toss with the sugar, and place in the refrigerator for several hours to thaw. Add the lemon juice and lemon zest, and stir together.
2. In a food processor fitted with the steel blade, blend the cottage cheese until smooth. Add the yogurt, and continue to blend until there is no graininess. Stir into the berries. Serve at once, or chill in a covered bowl in the refrigerator.
Yield: Makes 3 cups, about eight servings.
Advance preparation: This dish will keep for two or three days in the refrigerator.
Nutritional information per serving (using 2 percent low-fat cottage cheese): 77 calories; 1 gram fat; 1 gram saturated fat; 5 milligrams cholesterol; 11 grams carbohydrates; 2 grams dietary fiber; 147 milligrams sodium (does not include salt added during preparation); 6 grams protein
Nutritional information per serving (using fat-free cottage cheese): 71 calories; 0 grams fat; 0 grams saturated fat; 2 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 169 milligrams sodium (does not include salt added during preparation); 6 grams protein
8.05.2010
Citrus Rice Salad
In case you haven't realized it yet, I'm a huge fan of Giada, of the Food Network. Here's another winner. The only thing I would change next time, is maybe reducing the olive oil to 1/3 cup instead... but that's really a minor thing. :) It's got a nice citrus kick (maybe serve it up with some orange glazed chicken, fish, or pork) and doesn't have too strong a cumin flavor for those who aren't as big of cumin fans as I.
Rice Salad:
- 1/2 cup sliced almonds
- 4 cups low-sodium chicken stock
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 cups brown basmati rice, rinsed
- 3/4 cup chopped fresh flat-leaf parsley
- 1 medium orange, zested
- 1 lemon, zested
- 1 cup thinly sliced green onions
Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
Directions
For the Rice Salad:
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
For the Vinaigrette:
In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.
7.30.2010
watermelon smoothie
Deceptively delicious! Adapted from Vegetable Carnival.
As for the ingredient list ... hold on to your hats!
~1 C frozen, cubed watermelon
~ 1/2 C almond milk
Cut a watermelon into small cubes and freeze, oh, maybe 2 cups worth (if you freeze on a cookie sheet they won't stick together.) When frozen blend, oh, maybe 1 cup of watermelon. Add almond milk to desired texture. I probably end up with 1/2 cup.
It's truly delightful!
The almond milk will be by the soy milk @ the store. I used the vanilla almond milk, but you could probably use the original flavor with just as tasty results. This is my new favorite smoothie!
As for the ingredient list ... hold on to your hats!
~1 C frozen, cubed watermelon
~ 1/2 C almond milk
Cut a watermelon into small cubes and freeze, oh, maybe 2 cups worth (if you freeze on a cookie sheet they won't stick together.) When frozen blend, oh, maybe 1 cup of watermelon. Add almond milk to desired texture. I probably end up with 1/2 cup.
It's truly delightful!
The almond milk will be by the soy milk @ the store. I used the vanilla almond milk, but you could probably use the original flavor with just as tasty results. This is my new favorite smoothie!
7.28.2010
cinnamon-sugar muffins
AKA: "Muffins that Taste Like Donuts." For reals.
from Tasty Kitchen
1 3/4 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 C oil
3/4 C white sugar
1 egg
3/4 C milk
Topping:
1/4 C melted butter
1/3 C white sugar
1 TB cinnamon
Combine flour, baking powder, salt, nutmeg & cinnamon.
In a separate bowl, combine oil, sugar, egg & milk. Add wet to dry ingredients; stir only to combine.
Bake @ 350 for 15-20 minutes (until golden).
Melt butter in a bowl. Combine sugar & cinnamon in another bowl.
Shake hot muffins out of pan & while hot/warm roll in butter then cinnamon-sugar.
Devour 3 and pretend like you only made 9 instead of 12.**
**Please don't forget this last step. It's vital to the success of this recipe. More importantly, it's vital to the success of our friendship because I need someone to join in my gluttony. Much obliged.
from Tasty Kitchen
1 3/4 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 C oil
3/4 C white sugar
1 egg
3/4 C milk
Topping:
1/4 C melted butter
1/3 C white sugar
1 TB cinnamon
Combine flour, baking powder, salt, nutmeg & cinnamon.
In a separate bowl, combine oil, sugar, egg & milk. Add wet to dry ingredients; stir only to combine.
Bake @ 350 for 15-20 minutes (until golden).
Melt butter in a bowl. Combine sugar & cinnamon in another bowl.
Shake hot muffins out of pan & while hot/warm roll in butter then cinnamon-sugar.
Devour 3 and pretend like you only made 9 instead of 12.**
**Please don't forget this last step. It's vital to the success of this recipe. More importantly, it's vital to the success of our friendship because I need someone to join in my gluttony. Much obliged.
7.21.2010
bowtie lasagna
For those of you who are savvier in the kitchen than I, I'm sure you could dink around for a few minutes and come up with this tasty number. For those of you who are more like me, you need a recipe for inspiration and dink-around capabilities.
Adapted from Tasty Kitchen.
1 lb. ground turkey
~5 C bowtie pasta
3 C (24 oz bottle) your favorite spaghetti sauce
~1 TB olive oil
1 tsp salt
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tsp Italian seasoning (or basil, oregano, etc.)
3/4 C shredded mozzarella cheese
1/3 C sour cream
fresh parmesan (opt.)
Cook pasta to al dente.
Meanwhile, brown meat in a large skillet.
Drain & rinse pasta. Add to skillet with meet. Drizzle olive oil on top of noodles & lightly toss, but don't stir with meat yet. Add spaghetti sauce and all seasonings. Stir to combine with noodles & meat.
Stir in cheese & sour cream. Allow everything to melt together and warm, about 5 minutes.
**Notes**
Red pepper flakes are totally a matter of preference. I think it gives it a nice little something every now & again, but little ones might not appreciate it. I added more mozzarella and less sour cream than the original recipe, as well. I shredded fresh parmesan on top which was delightful. This reheats really well, too.
7.12.2010
Another Muffin Recipe
These muffins are real winners. Probably my favorite muffin recipe to date (though I LOVE the lime/lemon flavor of the last muffins I posted). These are pretty sweet, but definitely muffiny, not cakey, just the way they ought to be. :)
Blueberry Apricot Muffins
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
3/4 cup buttermilk
1 large egg
3 tbsp butter, melted and cooled
1 1/2 tsp vanilla extract
1 cup blueberries, fresh or frozen
1 cup fresh apricots, thinly sliced (about 4 medium)
-Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
-In a large bowl, whisk together flour, baking powder, salt and sugar.
-In a medium bowl, whisk together buttermilk, egg, melted butter and vanilla extract. Pour into dry ingredients and stir until mixture is almost fully combined, then add in the blueberries and apricots – reserving 12 small, thin slices of apricot – and give the batter a few more stirs, just until no streaks of flour remain visible.
-Divide batter evenly into muffin cups (cups will be very full) and garnish each one with one of the small reserved slices of apricot.
-Bake for 18-22 minutes, until a toothpick inserted into the center of each muffin comes out clean.
-Turn muffins out of the pan onto wire rack to cool.
-Store leftovers in an airtight container when muffins have cooled completely.
Makes 12
frozen cookie dough balls
QUITE easily the most shameless thing I've made to date. Seriously. These are impossible to justify using any semblance of rational thinking.
However, completely worth it for that cookie dough fix, and no raw egg guilt.
I used peanut butter, but want to try with the Greek yogurt next time. Obviously the PB isn't a problem, just curious about the yogurt. I didn't make the larger balls like the recipe suggests, just normal cookie-size dough balls (yield ~ 20). I figure they'll last longer this way.
Or, at least that's what I'm telling myself.
However, completely worth it for that cookie dough fix, and no raw egg guilt.
I used peanut butter, but want to try with the Greek yogurt next time. Obviously the PB isn't a problem, just curious about the yogurt. I didn't make the larger balls like the recipe suggests, just normal cookie-size dough balls (yield ~ 20). I figure they'll last longer this way.
Or, at least that's what I'm telling myself.
7.08.2010
chocolate chip cookie dough balls
I'm going to make them.
This weekend.
Frozen cookie dough* dipped in chocolate?
Yes, please.
I'll let you know how it goes ...
[Recipe from Joy the Baker]
*for those of you concerned, the recipe doesn't have raw eggs.
This weekend.
Frozen cookie dough* dipped in chocolate?
Yes, please.
I'll let you know how it goes ...
[Recipe from Joy the Baker]
*for those of you concerned, the recipe doesn't have raw eggs.
6.27.2010
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Yes, the name is a mouthful, but so is the taste! I recently made this cake for a friends birthday and it was a HIT!!! The ganache glaze really adds something special, so don't skip it. As for the cake, it is probably the moistest chocolate cake recipe I've ever eaten. And the best part is, it only takes one bowl and a spoon/whisk to make it. Easy clean up.
A few tips... I made the cakes a day in advance and then wrapped them in plastic wrap and put them in the freezer. It made them MUCH easier to work with the next day (this is a pretty soft cake). Also, if you grease your cake pans, then line the bottom with parchment paper, the cakes will come right out of the pan (you might have to take a knife around the edges is all).
Next time you need a "special" cake... give this one a try. (Just a note... I made this chocolate cake recipe again the other day, but instead layered it with cream and strawberries and it was amazing as well.)
(Sorry the picture is sub-par.)
A few tips... I made the cakes a day in advance and then wrapped them in plastic wrap and put them in the freezer. It made them MUCH easier to work with the next day (this is a pretty soft cake). Also, if you grease your cake pans, then line the bottom with parchment paper, the cakes will come right out of the pan (you might have to take a knife around the edges is all).
Next time you need a "special" cake... give this one a try. (Just a note... I made this chocolate cake recipe again the other day, but instead layered it with cream and strawberries and it was amazing as well.)
(Sorry the picture is sub-par.)
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes (I got it from Smitten Kitchen)
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting - Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze - Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting - Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze - Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Blackberry Lime Muffins
These are quite possibly my new favorite muffins... you MUST MAKE!!! (Recipe courtesy of Two Peas and Their Pod)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
Zest of 2 limes
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1 cup blackberries
Turbinado sugar-for sprinkling on muffins before baking (I used regular granulated sugar and it was great)
1. Preheat oven to 400 degrees. Line a muffin pan with 9 paper liners or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, salt, and baking powder.
3. In a small bowl, add the sugar and lime zest. Rub sugar and zest together until fragrant. Add sugar and zest to the flour mixture. Whisk ingredients together.
4. In a glass measuring cup or small bowl, mix canola oil, egg, buttermilk, lime juice, and vanilla extract together.
5. Pour the wet ingredients over the flour mixture. Slowly stir together, the batter will be thick. Don’t over mix. Gently fold in the blackberries.
6. Fill 9 muffin cups with the batter. Sprinkle each muffin with turbinado sugar.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.
*Note-you can use frozen berries, but try to use fresh blackberries. They make these muffins extra special. This recipe only makes 9 muffins, feel free to double it.
Makes 9 regular size muffins
6.21.2010
Katie's Mac N Cheese
Tried it.
LOVED it!!
Plus, it was super easy!
I used all sweet potato, which was delicious, but I might try a half & half concoction next time. There seems to be plenty of room to play around with this one. And if you're skeptical about whether your kids will detect the veggies, they won't. Just leave out the mushrooms if they don't eat mushrooms & puree the veggies really smooth (we loved the mushrooms, btw). Brandon couldn't tell, until he saw the leftover sweet potato on the counter and clued in. The cheese sauce (at least mine was) was pretty thick, so I thinned it with a little pasta water, but you could use some more milk, too, if that's your thing. I also think you could do 2.5 maybe even 3 C of pasta if you add the pasta to the cheese sauce gradually and stop when your heart desires.
I am definitely making this one again!
LOVED it!!
Plus, it was super easy!
I used all sweet potato, which was delicious, but I might try a half & half concoction next time. There seems to be plenty of room to play around with this one. And if you're skeptical about whether your kids will detect the veggies, they won't. Just leave out the mushrooms if they don't eat mushrooms & puree the veggies really smooth (we loved the mushrooms, btw). Brandon couldn't tell, until he saw the leftover sweet potato on the counter and clued in. The cheese sauce (at least mine was) was pretty thick, so I thinned it with a little pasta water, but you could use some more milk, too, if that's your thing. I also think you could do 2.5 maybe even 3 C of pasta if you add the pasta to the cheese sauce gradually and stop when your heart desires.
I am definitely making this one again!
6.16.2010
Asian Lettuce Rolls
Ingredients:*2 packages (3 oz. each) chicken-flavored ramen noodles
*2 cups coarsely chopped cooked chicken
*1 each: red and yellow bell peppers
*1/2 cup thinly sliced green onions with tops
*2 tablespoons reduced -sodium soy sauce
* 2 teaspoons Asian Seasoning Mix (by pc, but they suggest using oriental flavored ramen to substitute)
*2 teaspoons vegetable oil
*2 teaspoons vegetable oil
*1 garlic clove, pressed (or me...1/8 tsp. garlic powder)
*1 1/2-inch piece peeled fresh ginger root, pressed (or me again...1/4 tsp ground ginger)
*1 medium cucumber, scored, seeded and thinly sliced
*2 medium carrots, peeled and cut into julienne strips
*1/4 cup chopped peanuts (optional)
*24 Boston lettuce leaves (couldn't find in store, substituted with green leaf lettuce)
*1 jar (11.5 oz.) sweet and sour sauce
Directions:
1. Cook the ramen noodles as directed ( break each block of noodles into quarters). Drain noodles and rinse under cold water.
2. Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of bell peppers. Set center portions of bell peppers aside. Place noodles, chicken, chopped bell peppers and green onions in bowl.
3. In small bowl, combine soy sauce, seasoning mix, and oil. Add garlic and ginger. Pour over noodle mixture in large bowl; toss to coat. Cover and refrigerate.
4. Slice reserved bell peppers into thin strips. Thinly slice cucumber. Cut carrots into julienne strips. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desires. Place bell peppers, cucumber, carrots and sweet and sour sauce into small bowls. To serve, top each lettuce leaf with noodle salad and vegetables. Drizzle with sweet and sour sauce and roll-up.
Yields 8 servings.
6.09.2010
Hidden Veggie Mac and Cheese
This is for you mac and cheese peeps, both with children and without. We could all use a few more vegetables in our diet, right? And what better way than smothered in cheese and pasta? With that, I give you a recipe that I have modified from Jessica Seinfeld's Creamy Macaroni and Cheese recipe. (You should know... I rarely measure anything these days unless I'm baking. So the amount below should be close to what I used, but really I just sort of threw general quantities in the pan, and certainly didn't measure the seasonings.)
Ingredients:
2ish cups macaroni (or if you’re me... whole wheat or barilla PLUS penne or something like that)
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat skim milk
1+ cups butternut squash, sweet potato, or cauliflower puree (I used 1/2 cup-ish each of sweet potato and cauliflower)
2 cups shredded reduced-fat Cheddar cheese (about 8 ounces) (USE MILD OR MEDIUM CHEDDAR, NOT SHARP)
4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
sauteed mushrooms with garlic salt and pepper (one 8 oz container sliced)... (you could certainly leave these out if your young ones, etc. won't enjoy them, personally I LOVED this addition, either way, a little garlic salt is a good idea... it added something special to the mac 'n cheese flavor)
1/2 teaspoon salt
1/8 teaspoon paprika (I forgot to add this and it was still good.)
1/8 teaspoon pepper
Directions:
Bring a large pot of water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
While the macaroni is cooking, heat a pan and add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm WITH BROCCOLI!!!
Ingredients:
2ish cups macaroni (or if you’re me... whole wheat or barilla PLUS penne or something like that)
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/2 cup nonfat skim milk
1+ cups butternut squash, sweet potato, or cauliflower puree (I used 1/2 cup-ish each of sweet potato and cauliflower)
2 cups shredded reduced-fat Cheddar cheese (about 8 ounces) (USE MILD OR MEDIUM CHEDDAR, NOT SHARP)
4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
sauteed mushrooms with garlic salt and pepper (one 8 oz container sliced)... (you could certainly leave these out if your young ones, etc. won't enjoy them, personally I LOVED this addition, either way, a little garlic salt is a good idea... it added something special to the mac 'n cheese flavor)
1/2 teaspoon salt
1/8 teaspoon paprika (I forgot to add this and it was still good.)
1/8 teaspoon pepper
Directions:
Bring a large pot of water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.
While the macaroni is cooking, heat a pan and add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm WITH BROCCOLI!!!
5.24.2010
Chicken and Black Bean Sandwich
Chicken Sandwich With Black Beans and Avocado
Modified recipe from MARTHA ROSE SHULMAN (of the New York Times)
1/4 cup cooked black beans (you can use canned but homemade will taste better)
1 whole wheat sandwich thin
1/4 ripe medium avocado, sliced thin
Salt to taste
Lime or lemon juice to taste
A generous handful of dark lettuce, arugula, or spinach
1 teaspoon vinegar (sherry, white wine or red wine)
1 ounce shredded cooked chicken breas
1 small tomato, sliced
1. Mash the black beans, and make sure they’re well seasoned. Spread over the top and bottom halves of the sandwich thin. Layer the avocado over the beans on the bottom half, and sprinkle with salt and lime juice to taste. Top the avocado slices with the chicken. Toss the salad greens with the vinegar and additional lime/lemon juice until thoroughly coated, and pile on top of the chicken. Top with a layer of sliced tomatoes (a few leaves of lettuce on top of the tomato will keep the top of sandwich from getting soggy. Press down and wrap the sandwich tightly in plastic wrap. If possible, allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.
Advance preparation: This will keep for a day in the refrigerator.
Modified recipe from MARTHA ROSE SHULMAN (of the New York Times)
1/4 cup cooked black beans (you can use canned but homemade will taste better)
1 whole wheat sandwich thin
1/4 ripe medium avocado, sliced thin
Salt to taste
Lime or lemon juice to taste
A generous handful of dark lettuce, arugula, or spinach
1 teaspoon vinegar (sherry, white wine or red wine)
1 ounce shredded cooked chicken breas
1 small tomato, sliced
1. Mash the black beans, and make sure they’re well seasoned. Spread over the top and bottom halves of the sandwich thin. Layer the avocado over the beans on the bottom half, and sprinkle with salt and lime juice to taste. Top the avocado slices with the chicken. Toss the salad greens with the vinegar and additional lime/lemon juice until thoroughly coated, and pile on top of the chicken. Top with a layer of sliced tomatoes (a few leaves of lettuce on top of the tomato will keep the top of sandwich from getting soggy. Press down and wrap the sandwich tightly in plastic wrap. If possible, allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.
Advance preparation: This will keep for a day in the refrigerator.
Better Than Banana Cream Pie Cupcakes
You're welcome! :) (Btw, these cupcakes definitely have more of a banana bread consistency, but are still absolutely marvelous cupcakes... especially if you LOVE banana.)
Ingredients
Ingredients
Cupcakes
• 2 1/2 cups flour
• 1 Tbsp. baking soda
• 1 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed lightbrown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 4 very ripe bananas, mashed
• 2/3 cup plain yogurt
Filling
• 1 package instant banana pudding
• 2 cups milk
• 1 tsp. vanilla extract
Frosting
• 1 package instant vanilla pudding
• 1 cup milk
• 1 tsp. vanilla extract
• 8-oz. container extra-creamy whipped topping
• 1/4 cup confectioners’ sugar
Garnish
• Crushed cinnamon graham crackers (or Teddy Grahams or the like)
• banana slices (optional)
Directions
1. Preheat oven to 375ºF. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.
2. Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.
3. Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.
4. Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon filling mixture into a zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 Tbsp. filling into the hole in the top of each cupcake. Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.
5.16.2010
Roasted Vegetables
I know this is kinda basic, but it's a good reminder of an easy and delicious side dish/main dish. :)
I generally roast sweet potato, yellow squash, asparagus, bell pepper, mushrooms, or cauliflower (usually some combo of the above), but you really could use any veggies you like. Keep in mind that some cook faster than others (mushrooms, bell pepper, etc.), and I find it helpful to give the sweet potato a head start with a couple minutes in the microwave before I chop it up.
Cut the veggies into larger than bite sized bits, keeping in mind that the smaller you cut them the faster they'll cook. Toss with olive or canola oil, chopped garlic, thyme, salt, garlic salt, season salt, lemon pepper, pepper, cumin, rosemary, or some combination of these (or others).
Spread out on cookie sheet and roast at 400-450 degrees until tender, tossing the vegetables around on the cookie sheet occasionally so they don't burn. Generally 20-ish minutes.
That's it. Something about roasting brings out the best in the flavors of the vegetables. Plus, you can mix it up so it's different every time. :)
I generally roast sweet potato, yellow squash, asparagus, bell pepper, mushrooms, or cauliflower (usually some combo of the above), but you really could use any veggies you like. Keep in mind that some cook faster than others (mushrooms, bell pepper, etc.), and I find it helpful to give the sweet potato a head start with a couple minutes in the microwave before I chop it up.
Cut the veggies into larger than bite sized bits, keeping in mind that the smaller you cut them the faster they'll cook. Toss with olive or canola oil, chopped garlic, thyme, salt, garlic salt, season salt, lemon pepper, pepper, cumin, rosemary, or some combination of these (or others).
Spread out on cookie sheet and roast at 400-450 degrees until tender, tossing the vegetables around on the cookie sheet occasionally so they don't burn. Generally 20-ish minutes.
That's it. Something about roasting brings out the best in the flavors of the vegetables. Plus, you can mix it up so it's different every time. :)
4.26.2010
Stracciatella Semifreddo (don't ask me how to say this)
This is another winner from Giada de Laurentiis (of the Food Network). If you've got a liking for Nutella, then this is one you should definitely try. It's a custard, so it takes a bit of time and patience. And I warn you... it's VERY rich!
Ingredients
Crust:
• Vegetable oil cooking spray
• 3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
• 1/4 cup toasted hazelnuts, see Cook's Note
• 1/2 stick (4 tablespoons) unsalted butter, melted
Filling:
• 8 egg yolks, at room temperature
• 1/2 cup sugar, plus 1/4 cup
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 1 cup heavy cream
• 3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
Directions
Special equipment: a 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper
For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.
In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.
For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.
In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days (3 days? Umm... I don't think so. Too delicious.).
Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.
Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
Ingredients
Crust:
• Vegetable oil cooking spray
• 3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
• 1/4 cup toasted hazelnuts, see Cook's Note
• 1/2 stick (4 tablespoons) unsalted butter, melted
Filling:
• 8 egg yolks, at room temperature
• 1/2 cup sugar, plus 1/4 cup
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 1 cup heavy cream
• 3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
Directions
Special equipment: a 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper
For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.
In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.
For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.
In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days (3 days? Umm... I don't think so. Too delicious.).
Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.
Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
4.13.2010
Spinach Salad with Dijon Dressing
This just may be my new favorite salad... and the dressing is amazingly easy and doesn't have any oil. Woot!
baby spinach
grilled chicken (mine was just seasoned with a little season salt and garlic powder, but you could get fancy with a marinade of some sort)
chopped green onion
sliced almonds (thought about toasting but got too lazy)
sliced avocado (the best part of any salad in my opinion)
chopped apples or grapes
dressing: (okay, so I don't really measure any of this... I just sort of add to taste)
1 Tbl dijon mustard
2 Tbl white wine vinegar
1 Tbl honey
dash salt/pepper
Whisk it up and pour over salad. You could chill the flavor out a bit by adding some olive or canola oil to it, but what's the point. The dressing is delicious without the oil, and you don't need to use as much of it. :)
baby spinach
grilled chicken (mine was just seasoned with a little season salt and garlic powder, but you could get fancy with a marinade of some sort)
chopped green onion
sliced almonds (thought about toasting but got too lazy)
sliced avocado (the best part of any salad in my opinion)
chopped apples or grapes
dressing: (okay, so I don't really measure any of this... I just sort of add to taste)
1 Tbl dijon mustard
2 Tbl white wine vinegar
1 Tbl honey
dash salt/pepper
Whisk it up and pour over salad. You could chill the flavor out a bit by adding some olive or canola oil to it, but what's the point. The dressing is delicious without the oil, and you don't need to use as much of it. :)
Tri-tip sandwiches
Another man-pleasin' meal. Although this is about the only shredded beef (or any beef) sandwich I truly think is delicious! Sooo simple.
tri-tip roast (triangle roast, sirloin roast)*
Lawry's auj jus seasoning packet
water
For every ~2 lbs of roast add 1 packet of auj jus and 2 cups water to crock pot.
Cook on high for ~6 hours or low ~8-10 hours.
Take beef out, shred. Meat should fall apart easily with a fork.
Ladle off extra fat from liquid (or use gravy separator). Use liquid for dipping.
Eat with kaiser rolls, avocado slices, tomato, lettuce, provolone cheese (or any combination).
*I have no idea what kind of roast I've purchased in the past. Sometimes I find sirloin, sometimes I don't. You want to make sure the meat is well-marbled (fatty) to keep it moist & tasty. If there's a thick layer of fat on one side, just remove that before shredding. I spoon some juice onto the meat/bread as well as dip.
tri-tip roast (triangle roast, sirloin roast)*
Lawry's auj jus seasoning packet
water
For every ~2 lbs of roast add 1 packet of auj jus and 2 cups water to crock pot.
Cook on high for ~6 hours or low ~8-10 hours.
Take beef out, shred. Meat should fall apart easily with a fork.
Ladle off extra fat from liquid (or use gravy separator). Use liquid for dipping.
Eat with kaiser rolls, avocado slices, tomato, lettuce, provolone cheese (or any combination).
*I have no idea what kind of roast I've purchased in the past. Sometimes I find sirloin, sometimes I don't. You want to make sure the meat is well-marbled (fatty) to keep it moist & tasty. If there's a thick layer of fat on one side, just remove that before shredding. I spoon some juice onto the meat/bread as well as dip.
4.06.2010
baked creamy chicken taquitos
I made this recipe from Our Best Bites for dinner tonight ...
Delicious! B-boy and I both thoroughly enjoyed. I'm putting this one in the repeat-offenders rotation, for sure.
We just ate them with fresh salsa and sour cream. I used neufchatel cheese (1/3 less fat cream cheese) and it worked fantastically. I'm also quite sure you could play around with the ingredients to your taste. Ours were a little spicy because we're spicy people. :)
To make the chicken, I just browned & poached a few (2?) breasts for shredding.
I used fajita-sized flour tortillas (because I think corn tortillas are nasty).
It made 12 taquitos, although you could certainly get away with adding less stuffing to create more than 12 (but I doubt more than 15-16).
Get to work on this one.
Delicious! B-boy and I both thoroughly enjoyed. I'm putting this one in the repeat-offenders rotation, for sure.
We just ate them with fresh salsa and sour cream. I used neufchatel cheese (1/3 less fat cream cheese) and it worked fantastically. I'm also quite sure you could play around with the ingredients to your taste. Ours were a little spicy because we're spicy people. :)
To make the chicken, I just browned & poached a few (2?) breasts for shredding.
I used fajita-sized flour tortillas (because I think corn tortillas are nasty).
It made 12 taquitos, although you could certainly get away with adding less stuffing to create more than 12 (but I doubt more than 15-16).
Get to work on this one.
3.07.2010
Cilantro Lime Vinaigrette
Ingredients:
• 1/4 cup fresh lime juice
• 1/8 cup white wine vinegar
• 1/2 cup cilantro leaves, no stems
• 2 Tablespoons honey
• 1/4 teaspoon kosher salt
• 1 teaspoon fresh chopped garlic
• 2-1/2 teaspoons Dijon mustard
• 1/4 -1/2 cup canola or olive oil (it originally called for more... but I don't think it needs it)
Preparation:
Place lime juice, white wine vinegar, cilantro, honey, brown sugar, salt, garlic, and Dijon mustard into a blender. Process until smooth. While blender is running, add olive oil in a slow, steady stream and process until thickened. Do not over-blend.
Refrigerate any leftovers and use within 3 days.
I put this in a salad with spring greens and spinach, tomato, and avocado and it was amazing... but I'm sure it'd be good with many things.
• 1/4 cup fresh lime juice
• 1/8 cup white wine vinegar
• 1/2 cup cilantro leaves, no stems
• 2 Tablespoons honey
• 1/4 teaspoon kosher salt
• 1 teaspoon fresh chopped garlic
• 2-1/2 teaspoons Dijon mustard
• 1/4 -1/2 cup canola or olive oil (it originally called for more... but I don't think it needs it)
Preparation:
Place lime juice, white wine vinegar, cilantro, honey, brown sugar, salt, garlic, and Dijon mustard into a blender. Process until smooth. While blender is running, add olive oil in a slow, steady stream and process until thickened. Do not over-blend.
Refrigerate any leftovers and use within 3 days.
I put this in a salad with spring greens and spinach, tomato, and avocado and it was amazing... but I'm sure it'd be good with many things.
3.04.2010
Quinoa and Black Beans
For those of you who don't know... (courtesy of Wikipedia)
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Quinoa (pronounced /ˈkiːnoʊ.ə/ or /kwɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass.
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[4] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[4]
There you go folks... plus, it's delicious. You generally have to look for it near the "specialty" grains in a regular grocery store, but is much easier to come by in a health food store such as Whole Foods or Sunflower Market. It's my new thing. Since this recipe mixes well known foods (beans and corn) with the new food (quinoa), it's a good place to start in giving it a try. Really, it's like any other grain, in that it takes the flavor of whatever you've cooked it in. If you don't like cumin or cilantro... you won't like this recipe.
1 onion chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa (rinsed)
I can low-sodium chicken broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels (optional)
2 cans (15 oz.) black beans, rinsed and drained
1/2 cup fresh chopped cilantro (or more)
Rinse quinoa with cold water for a few minutes. (Use a fine sieve).
Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt and pepper.
Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn into saucepan, and continue to simmer about 5 minutes. Mix in the black beans and cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user BUN3KIN.
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Quinoa (pronounced /ˈkiːnoʊ.ə/ or /kwɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass.
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[4] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[4]
There you go folks... plus, it's delicious. You generally have to look for it near the "specialty" grains in a regular grocery store, but is much easier to come by in a health food store such as Whole Foods or Sunflower Market. It's my new thing. Since this recipe mixes well known foods (beans and corn) with the new food (quinoa), it's a good place to start in giving it a try. Really, it's like any other grain, in that it takes the flavor of whatever you've cooked it in. If you don't like cumin or cilantro... you won't like this recipe.
Ingredients
1 tsp. canola oil1 onion chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa (rinsed)
I can low-sodium chicken broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels (optional)
2 cans (15 oz.) black beans, rinsed and drained
1/2 cup fresh chopped cilantro (or more)
Directions
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté about five minutes.Rinse quinoa with cold water for a few minutes. (Use a fine sieve).
Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt and pepper.
Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn into saucepan, and continue to simmer about 5 minutes. Mix in the black beans and cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user BUN3KIN.
2.19.2010
Sugar Cookies and Royal Icing
Here you all go... at Mary's request. :)
Sugar Cookies
(Btw, since your going to the trouble, it's worth it to make a double batch, since a single batch doesn't make a huge amount of cookies.)
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ teaspoons almond extract
1 teaspoon vanilla
1 teaspoon salt
2 ½ cups sifted flour
Directions: Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm.
Roll to ¼ inch thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.
Bake at 375 for 8-10 min. Cookies should not brown. Frost and decorate when cool.
Royal Icing
(Btw, you can find meringue powder and gel icing color at craft stores, like Roberts or Michaels.)
4 cups powdered sugar, sifted
2 tbsp. meringue powder
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
5 tbsp. water
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container.
This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping (thick enough that it will stay in a line when piped, but not so thick that you have to muscle it out of the tip). If you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.
Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner, or a pastry bag with a slightly larger tip), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.
Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.
***I did all of my color decorating while the first color was still wet. So I'd flood in one color a few cookies at a time, and then quickly pick up the other color ready to go in a second icing bag and lay the second color so that it would lay down and look flush with the base color. For the crazy strips, I just put on regular stripes and then ran a toothpick up and down through the stripes. Tricky.
2.18.2010
Herb Garlic Hummus
(Modified from Food Network)
Ingredients
* 1 (15-ounce) can chickpeas, drained and rinsed
* 1 clove garlic
* 1/4 cup fresh parsley leaves
* 6 fresh basil leaves
* 1/4 cup fresh cilantro
* 1 teaspoon honey
* juice from 1 lemon
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon kosher salt
* 1/8 teaspoon black pepper
* 1/3 cup extra-virgin olive oil
* Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips
(Bake your own pita chips by pizza slicing whole-wheat pitas, and pulling apart the halves if you are using the kind with a pocket, spray with canola oil, lightly salt, and bake for about 7 minutes at 400 degrees, or until they start to brown. Easy-peasy.)
Directions
Place ingredients in a food processor fitted with a steel blade and pulse until smooth.
Serve with dippers.
Ingredients
* 1 (15-ounce) can chickpeas, drained and rinsed
* 1 clove garlic
* 1/4 cup fresh parsley leaves
* 6 fresh basil leaves
* 1/4 cup fresh cilantro
* 1 teaspoon honey
* juice from 1 lemon
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon kosher salt
* 1/8 teaspoon black pepper
* 1/3 cup extra-virgin olive oil
* Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips
(Bake your own pita chips by pizza slicing whole-wheat pitas, and pulling apart the halves if you are using the kind with a pocket, spray with canola oil, lightly salt, and bake for about 7 minutes at 400 degrees, or until they start to brown. Easy-peasy.)
Directions
Place ingredients in a food processor fitted with a steel blade and pulse until smooth.
Serve with dippers.
2.12.2010
Lemon Cupcakes with Lemon Cream and Berries
I'm not really a lemon dessert person, but I made these for someone who is. They ended up tasting really light and fluffy and delicious.
For the cupcakes:
1 Yellow cake mix
1 small package lemon instant pudding mix
1 cup sour cream
Zest of 1 lemon
Juice of 1 lemon
Water
4 eggs
1/2 cup vegetable oil
Preheat oven to 350.
Juice lemon into a 1/2 cup measuring cup. Once lemon juice is in, add enough water to make 1/2 cup of liquid. Combine all ingredients in a mixing bowl and beat on medium speed for 3 minutes.
Spray two 12 cup cupcake pans or use liners. Fill each cupcake cup 2/3 full.
Bake at 350 for 15-18 minutes until cupcakes barely spring back in the center when lightly touched. Do not let the edges get brown. Remove from oven and allow to cook a couple of minutes and remove from pan to cool.
For the lemon cream:
1 1/2 cups heavy whipping cream
1/3 cup confectioners sugar
8 oz (about a cup) lemon curd
2 small packages of fresh berries (raspberries, blackberries, blueberries or strawberries)
Beat heavy cream until starting to thicken and add confectioners sugar and beat until nice and thick but not separating.
In a small mixing bowl, whisk lemon curd until pale yellow and no longer heavy and stiff. Gently add lemon curd to whipped cream and fold together until well incorporated and no big pockets of curd remain. Add to piping bag and pipe on top cooled cupcakes. Decorate with berries and serve.
Warm Chocolate Cake
Fabulous!!!
This cake is fast and easy. The cake has a warm gooey inside that tastes like hot fudge. I like it with vanilla ice cream and fresh berries.
1/2 cup unsalted butter
6 oz (1/2 pkg) semisweet chocolate chips
1 oz unsweetened chocolate (1 square)
4 large eggs
3/4 cup sugar
1 tsp vanilla
1/2 cup flour
1/4 tsp baking powder
Preheat oven to 375. Spray bundt pan. Melt butter and all chocolates together in microwave for 30 seconds, then stir. Repeat until all are melted. In another bowl, beat sugar and eggs 2 minutes until lightened in color. Stir in vanilla and chocolate mixture. Sprinkle flour and baking powder over. Stir until just combined. Pour into pan and bake for 15 minutes. (It will totally look NOT done). Take out and let sit for 15 minutes. Serve warm.
This cake is fast and easy. The cake has a warm gooey inside that tastes like hot fudge. I like it with vanilla ice cream and fresh berries.
1/2 cup unsalted butter
6 oz (1/2 pkg) semisweet chocolate chips
1 oz unsweetened chocolate (1 square)
4 large eggs
3/4 cup sugar
1 tsp vanilla
1/2 cup flour
1/4 tsp baking powder
Preheat oven to 375. Spray bundt pan. Melt butter and all chocolates together in microwave for 30 seconds, then stir. Repeat until all are melted. In another bowl, beat sugar and eggs 2 minutes until lightened in color. Stir in vanilla and chocolate mixture. Sprinkle flour and baking powder over. Stir until just combined. Pour into pan and bake for 15 minutes. (It will totally look NOT done). Take out and let sit for 15 minutes. Serve warm.
2.11.2010
Laughing Cow
So ladies, I finally went and tried the Laughing Cow cheese. For some reason I always thought it was going to taste cream cheesy... until I wisened up and looked at the ingredients. Cheddar. Swiss. I like cheddar and swiss. :) So I purchased the light garlic/herb Laughing Cow cheese and have since eaten it on toast. Yum! I also spread it on toast, added a fried egg (no butter used in the frying of said egg), and tomato and it was simply delightful. Give it a try. It's quick and delicious. The. End.
Alyson's Chocolate Chip Cookies
These are the softest, most delicious chocolate chip cookies around. They're kinda cakey... probably not the best "dunk in a glass of milk" chocolate chip cookie. Em, here you go. :)
2 1/2 c flour + 1 tsp baking soda
1 c butter
1/4 c white sugar
3/4 c brown sugar
1 small pkg vanilla instant pudding (I use butterscotch now which I think is better)
1 tsp vanilla
2 eggs
chocolate chips
Combine butter, sugars, pudding, eggs, and vanilla. (Maybe you could cream the butter and sugar before adding the other ingredients.) Add flour + soda. Then add chocolate chips. Bake at 375 degrees. I've got it down to 7 1/2 minutes perfectly in my oven. You'll have to figure out what works for your oven, but I recommend taking them out just before they look done (like, before they start to brown on top). This way they stay soft for several days. Yum!
I usually do 1 1/2 times the recipe using a large pudding mix. Also, I've received grand reviews when I've switched it up and used chocolate pudding and white chips (I bet peanut butter chips would be awesome as well). Decrease the flour by 2 Tbl and add 2 Tbl of cocoa.
2 1/2 c flour + 1 tsp baking soda
1 c butter
1/4 c white sugar
3/4 c brown sugar
1 small pkg vanilla instant pudding (I use butterscotch now which I think is better)
1 tsp vanilla
2 eggs
chocolate chips
Combine butter, sugars, pudding, eggs, and vanilla. (Maybe you could cream the butter and sugar before adding the other ingredients.) Add flour + soda. Then add chocolate chips. Bake at 375 degrees. I've got it down to 7 1/2 minutes perfectly in my oven. You'll have to figure out what works for your oven, but I recommend taking them out just before they look done (like, before they start to brown on top). This way they stay soft for several days. Yum!
I usually do 1 1/2 times the recipe using a large pudding mix. Also, I've received grand reviews when I've switched it up and used chocolate pudding and white chips (I bet peanut butter chips would be awesome as well). Decrease the flour by 2 Tbl and add 2 Tbl of cocoa.
Spaghetti with Roasted Cauliflower and Olives
By MARTHA ROSE SHULMAN (from The New York Times)
Umm... olives are gross, so I didn't use them. Also, I bought sun-dried tomato feta and it was AWESOME! Oh, and I used whole wheat linguini... love the whole wheat. :)
1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt and freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)
1. Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you’ll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
2. Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
3. Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Yield: Serves 4
Umm... olives are gross, so I didn't use them. Also, I bought sun-dried tomato feta and it was AWESOME! Oh, and I used whole wheat linguini... love the whole wheat. :)
1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt and freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)
1. Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you’ll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
2. Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
3. Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Yield: Serves 4
2.04.2010
breakfast burritos
i just have to add this one; we've made this twice in two weeks. it's not your plain-jane breakfast burrito but it's still incredibly, ridiculously easy. of course it's from the cook's country fools because they manage to refine simple and delicious cooking. hallelujah! my notes of what we've played around with are at the end.
8 large eggs
1/4 C half & half (or milk)
1/2 tsp table salt
1/8 tsp pepper
2 tsp veg oil **
6 oz chorizo sausage, chopped medium **
1 red onion, finely diced
1 red bell pepper, finely diced
1 jalapeno, seeded & finely minced
1 TB unsalted butter **
1 1/2 C shredded cheddar cheese
3 scallions, sliced thin **
flour tortillas (8"-9")
whisk the eggs, half & half, salt & pepper together; set aside. heat oil in a large skillet and brown the sausage. add onion, bell pepper & jalapeno, cooking until softened. transfer sausage mixture to a bowl & keep warm. wipe out the skillet, melt the butter, add the eggs. fold/scramble the eggs. when almost cooked, add cheese and incorporate into eggs. fold sausage mixture back into skillet with the eggs. heat tortillas in microwave (~20 seconds). and get our burrito on!
** we used ground hot italian sausage (it came in a 12 oz pkg and we froze the other half). we just cooked it like you might ground beef or turkey. we did not use the oil in the skillet to brown the sausage (seems unnecessary to me, but we have non-stick pans). i chopped the veggies while brandon cooked the sausage & whisked the eggs. we did not add butter to the skillet before the eggs, but i'm sure that would be tasty (we didn't miss it). lastly, we did not incorporate the scallions (mostly because i forgot) and again, didn't miss anything. normally we'd use salsa and sour cream with breakfast burritos, but these are incredibly tasty on their own. in fact, i tried a bite with salsa and it took away from the burrito deliciousness.
whip these babies up using whatever type of sausage your family likes. the jalapenos (if they're seeded) are not spicy; they just add more flavor. seriously, ladies, these are delicious and you all know how i feel about sausage.
8 large eggs
1/4 C half & half (or milk)
1/2 tsp table salt
1/8 tsp pepper
2 tsp veg oil **
6 oz chorizo sausage, chopped medium **
1 red onion, finely diced
1 red bell pepper, finely diced
1 jalapeno, seeded & finely minced
1 TB unsalted butter **
1 1/2 C shredded cheddar cheese
3 scallions, sliced thin **
flour tortillas (8"-9")
whisk the eggs, half & half, salt & pepper together; set aside. heat oil in a large skillet and brown the sausage. add onion, bell pepper & jalapeno, cooking until softened. transfer sausage mixture to a bowl & keep warm. wipe out the skillet, melt the butter, add the eggs. fold/scramble the eggs. when almost cooked, add cheese and incorporate into eggs. fold sausage mixture back into skillet with the eggs. heat tortillas in microwave (~20 seconds). and get our burrito on!
** we used ground hot italian sausage (it came in a 12 oz pkg and we froze the other half). we just cooked it like you might ground beef or turkey. we did not use the oil in the skillet to brown the sausage (seems unnecessary to me, but we have non-stick pans). i chopped the veggies while brandon cooked the sausage & whisked the eggs. we did not add butter to the skillet before the eggs, but i'm sure that would be tasty (we didn't miss it). lastly, we did not incorporate the scallions (mostly because i forgot) and again, didn't miss anything. normally we'd use salsa and sour cream with breakfast burritos, but these are incredibly tasty on their own. in fact, i tried a bite with salsa and it took away from the burrito deliciousness.
whip these babies up using whatever type of sausage your family likes. the jalapenos (if they're seeded) are not spicy; they just add more flavor. seriously, ladies, these are delicious and you all know how i feel about sausage.
1.30.2010
Sweet Potato and Butternut Squash Soup
Okay, so you should pretty much make this today. Seriously, it's one of the best new recipes I've tried in a long time (and I got it from The New York Times of all places).
1 tablespoon canola oil (I used olive oil)
1 small onion, chopped
1 tablespoon minced fresh ginger (I probably used a little more, and also added a couple cloves of garlic)
1 pound butternut squash, peeled and diced (I used 1 whole small squash)
1 pound sweet potatoes, peeled and diced (I used 2 medium sweet potatoes, one white, one orange)
1 medium-size Yukon gold or russet potato, peeled and diced (I used a large red potato with the skin on)
6 cups water, chicken stock, or vegetable stock (I used low-sodium chicken broth)
Salt and pepper to taste
**Note** I also added a pinch of nutmeg, which I think gave it a little extra something delightful!
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)
1 tablespoon canola oil (I used olive oil)
1 small onion, chopped
1 tablespoon minced fresh ginger (I probably used a little more, and also added a couple cloves of garlic)
1 pound butternut squash, peeled and diced (I used 1 whole small squash)
1 pound sweet potatoes, peeled and diced (I used 2 medium sweet potatoes, one white, one orange)
1 medium-size Yukon gold or russet potato, peeled and diced (I used a large red potato with the skin on)
6 cups water, chicken stock, or vegetable stock (I used low-sodium chicken broth)
Salt and pepper to taste
**Note** I also added a pinch of nutmeg, which I think gave it a little extra something delightful!
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)
1.28.2010
BBQ chicken sandwich + buttermilk slaw
easy. messy. tasty. man-pleasin'. and woman pleasin', too. brandon told me he loved me several times while eating this sandwich. he may have even yelped. (from cook's country)
4 chicken breasts (1.5 lbs)
salt & pepper
3 TB unsalted butter
3/4 C BBQ sauce
1/2 C plus 1 TB cider vinegar
1 TB hot sauce
1/2 C mayonnaise
1/2 C buttermilk
1 (16 oz) bag coleslaw mix
hamburger buns
melt butter in large skillet over med-high. salt & pepper chicken breasts and add to skillet. cook until lightly browned. stir in BBQ sauce, 1/2 C vinegar, and hot sauce. bring to boil. reduce heat to med-low and simmer, covered, until chicken is cooked through (flip halfway through). transfer chicken to a plate, tent with foil to keep warm simmer sauce until thickened.
whisk mayo, buttermilk, 1 TB vinegar in bowl. add coleslaw and mix to combine. season with s & p.
shred chicken and add back to skillet, toss with the sauce. serve on buns topped with coleslaw.
4 chicken breasts (1.5 lbs)
salt & pepper
3 TB unsalted butter
3/4 C BBQ sauce
1/2 C plus 1 TB cider vinegar
1 TB hot sauce
1/2 C mayonnaise
1/2 C buttermilk
1 (16 oz) bag coleslaw mix
hamburger buns
melt butter in large skillet over med-high. salt & pepper chicken breasts and add to skillet. cook until lightly browned. stir in BBQ sauce, 1/2 C vinegar, and hot sauce. bring to boil. reduce heat to med-low and simmer, covered, until chicken is cooked through (flip halfway through). transfer chicken to a plate, tent with foil to keep warm simmer sauce until thickened.
whisk mayo, buttermilk, 1 TB vinegar in bowl. add coleslaw and mix to combine. season with s & p.
shred chicken and add back to skillet, toss with the sauce. serve on buns topped with coleslaw.
1.20.2010
tomato sauce with butter & onion
i got this recipe from smitten kitchen and she got it from someone else. the only way this sauce could be easier is if you just opened a jar. the only way it could be tastier is .... ?
just to prepare you, this is a simple and delicious tomato sauce. it's NOT the typical sweet, garlic-y and basil-y tomato sauce you might be used to, but give it a chance. the beauty is in the unadulterated simplicity. and if you don't like it, the ingredients are cheap so you won't feel too bad. ☺
28 oz can whole tomatoes (use the best quality/brand you can)
1 medium yellow onion, peeled & halved
5 TB butter
put tomatoes, onion halves and butter in a 3 qt. sauce pan. bring to a simmer (med heat), then reduce to low heat and simmer continuously for 45 minutes – or until the fat separates to the top of the sauce. stir occasionally, crushing tomatoes against the side of the pot with a wooden spoon.
serve over spaghetti or whatever pasta suits your fancy! grated parmesan totally optional – i liked it with and without.
just to prepare you, this is a simple and delicious tomato sauce. it's NOT the typical sweet, garlic-y and basil-y tomato sauce you might be used to, but give it a chance. the beauty is in the unadulterated simplicity. and if you don't like it, the ingredients are cheap so you won't feel too bad. ☺
28 oz can whole tomatoes (use the best quality/brand you can)
1 medium yellow onion, peeled & halved
5 TB butter
put tomatoes, onion halves and butter in a 3 qt. sauce pan. bring to a simmer (med heat), then reduce to low heat and simmer continuously for 45 minutes – or until the fat separates to the top of the sauce. stir occasionally, crushing tomatoes against the side of the pot with a wooden spoon.
serve over spaghetti or whatever pasta suits your fancy! grated parmesan totally optional – i liked it with and without.
1.15.2010
Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes
Alright kids... get ready. This is a real winner. For. Real. Check out Food Network for the recipe.
Here's my two cents:
1) the sweet potatoes and chicken are delicious together, but would also be delicious apart (mashed sweet potatoes = YUM!), and for those of you who are unaware, sweet potato is pretty much top of the food chain when it comes to veggies... very, very good for you
2) the cilantro/garlic chimichurri sauce is VERY garlicy (and I love garlic), I would cut the garlic in half and use the food processor to finely chop the cilantro and garlic so it's more of a paste... but really, it's all good without this part of the recipe as well (one way to save a few steps)
Enjoy!
Here's my two cents:
1) the sweet potatoes and chicken are delicious together, but would also be delicious apart (mashed sweet potatoes = YUM!), and for those of you who are unaware, sweet potato is pretty much top of the food chain when it comes to veggies... very, very good for you
2) the cilantro/garlic chimichurri sauce is VERY garlicy (and I love garlic), I would cut the garlic in half and use the food processor to finely chop the cilantro and garlic so it's more of a paste... but really, it's all good without this part of the recipe as well (one way to save a few steps)
Enjoy!
1.07.2010
simplified pad thai
here's another good'n from america's test kitchen. what would i do without them for my easy recipes? if you like pad thai, you'll like this. if you don't like pad thai, you'll probably like this (my mom does and she doesn't normally eat pad thai). this one comes together in a jiff, despite what it may seem!
8 oz thick rice stick noodles *
1/4 C fresh lime juice
1/3 C water
3 TB fish sauce **
1 TB rice vinegar
3 TB brown sugar
4 TB vegetable oil
3/4 lb. medium (40/50) shrimp, peeled & deveined (& thawed) ***
3 garlic cloves, minced
2 larg eggs, beaten lightly
salt
6 TB chopped unsalted roasted peanuts
3 C bean sprouts, well rinsed
5 scallions, sliced thin
1 lime (for serving)
soak noodles: cover noodles with hot tap water in large bowl. soak until pliable but not fully tender ~20 minutes. drain and set aside.
make sauce: while noodles soak stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 TB oil together. set aside.
cook shrimp: pat shrimp dry. heat 1 TB oil in large skillet on high. add shrimp (in single layer) cook without stirring for 1 minute. stir shrimp until spotty brown and just pink around the edges, about 30 seconds. transfer to a clean plate, cover, set aside.
cook eggs: add 1 TB oil to skillet and saute garlic until fragrant. add eggs and 1/4 tsp salt. stir vigorously until eggs are scrambled (~30 seconds).
cook noodles & sauce: stir noodles into eggs, add fish sauce mixture, increase to high heat. cook, toss constantly until noodles are coated. add 1/4 C of peanutes, bean sprouts, all but 1/4 C of scallions and cooked shrimp. continue to cook, tossing constantly until noodles are tender, about 2 minutes.
garnish with remaining peanuts and scallions. serve with lime wedges. squeezing lime over it before you eat is a must!
* noodles should be wide like fettuccine. i've used skinnier and they just don't work. any/all asian markets have a myriad of noodle options if your grocery store doesn't.
** fish sauce is a good investment if you make asian food. it stores in the fridge practically forever. same goes for rice vinegar, but you don't have to store that in the fridge.
*** i probably use a full pound of shrimp, mostly because i'm too lazy and don't know what to do with the remaining 1/4 lb. in the bag. also, i buy the cooked, deveined shrimp because i'm also too lazy to devein them myself (disgusting). if you buy cooked, just throw them in the skillet to warm them up a bit. they'll get fully warmed through in the last step.
8 oz thick rice stick noodles *
1/4 C fresh lime juice
1/3 C water
3 TB fish sauce **
1 TB rice vinegar
3 TB brown sugar
4 TB vegetable oil
3/4 lb. medium (40/50) shrimp, peeled & deveined (& thawed) ***
3 garlic cloves, minced
2 larg eggs, beaten lightly
salt
6 TB chopped unsalted roasted peanuts
3 C bean sprouts, well rinsed
5 scallions, sliced thin
1 lime (for serving)
soak noodles: cover noodles with hot tap water in large bowl. soak until pliable but not fully tender ~20 minutes. drain and set aside.
make sauce: while noodles soak stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 TB oil together. set aside.
cook shrimp: pat shrimp dry. heat 1 TB oil in large skillet on high. add shrimp (in single layer) cook without stirring for 1 minute. stir shrimp until spotty brown and just pink around the edges, about 30 seconds. transfer to a clean plate, cover, set aside.
cook eggs: add 1 TB oil to skillet and saute garlic until fragrant. add eggs and 1/4 tsp salt. stir vigorously until eggs are scrambled (~30 seconds).
cook noodles & sauce: stir noodles into eggs, add fish sauce mixture, increase to high heat. cook, toss constantly until noodles are coated. add 1/4 C of peanutes, bean sprouts, all but 1/4 C of scallions and cooked shrimp. continue to cook, tossing constantly until noodles are tender, about 2 minutes.
garnish with remaining peanuts and scallions. serve with lime wedges. squeezing lime over it before you eat is a must!
* noodles should be wide like fettuccine. i've used skinnier and they just don't work. any/all asian markets have a myriad of noodle options if your grocery store doesn't.
** fish sauce is a good investment if you make asian food. it stores in the fridge practically forever. same goes for rice vinegar, but you don't have to store that in the fridge.
*** i probably use a full pound of shrimp, mostly because i'm too lazy and don't know what to do with the remaining 1/4 lb. in the bag. also, i buy the cooked, deveined shrimp because i'm also too lazy to devein them myself (disgusting). if you buy cooked, just throw them in the skillet to warm them up a bit. they'll get fully warmed through in the last step.
1.02.2010
Potato and Roasted Veggie Salad
Alright ladies... I stumbled upon this today in looking online for a new salad to try. It is delicious! I assume you could use bottled roasted veggies, but I opted to take the 30 minutes and roast my own. The red onion ends up so sweet and delicious, and I'm not even an onion lover. I did make a few changes, summarized below:
1. I left the olives out of the salad and the dressing, because they are gross. Yuck!
2. I don't know what purple peruvian potatoes are and I had red potatoes on hand, so that's what I used.
3. In the dressing, I'm not sure what that special kind of mustard is, so I just used dijon mustard and it tasted great.
4. I heart cilantro! So I probably added closer to 1/8-1/4 cup instead of the teaspoon it called for.
5. I used olive oil instead of canola.
6. To increase the shelf life I didn't combine the potato veggie mix with the lettuce. I just reserved some of the dressing so that I could add a bit more when I served it with the lettuce over several days. But I'm sure it'd be good to mix it all together if you knew you'd be eating it all in one meal.
7. Lastly, I baked some salmon to serve in the salad as well. Yum!
Enjoy! Thank you Food Network!
1. I left the olives out of the salad and the dressing, because they are gross. Yuck!
2. I don't know what purple peruvian potatoes are and I had red potatoes on hand, so that's what I used.
3. In the dressing, I'm not sure what that special kind of mustard is, so I just used dijon mustard and it tasted great.
4. I heart cilantro! So I probably added closer to 1/8-1/4 cup instead of the teaspoon it called for.
5. I used olive oil instead of canola.
6. To increase the shelf life I didn't combine the potato veggie mix with the lettuce. I just reserved some of the dressing so that I could add a bit more when I served it with the lettuce over several days. But I'm sure it'd be good to mix it all together if you knew you'd be eating it all in one meal.
7. Lastly, I baked some salmon to serve in the salad as well. Yum!
Enjoy! Thank you Food Network!
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