Makes one 9-inch pie; Serves 8
FOR THE GINGERSNAP CRUST
• 1 1/2 cups ground gingersnaps (from about 25-30 cookies)
• 2 tablespoons sugar
• Salt
• 4 tablespoons unsalted butter, melted and slightly cooled
1. Preheat oven to 350 degrees.
2. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter.
3. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
4. Increase oven temp to 425 degrees F.
FOR THE PIE (from the Libby’s can)
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can Evaporated Milk
1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. *whip fervently for a fluffier pie* Pour into pie shell.
3. Bake for 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
FOR THE WHIPPED CREAM
• 2 cups heavy cream
• 2 tbsp - 1/4 cup of sugar, to taste
• 1 tablespoon vanilla extract
• other spices – I like to add chai tea or hot cocoa mix
1. Add the cream, and whip quickly with a wire whisk or in a mixing bowl until the cream is slightly thickened. Add the sugar and any flavorings. Continue to whip until cream forms soft peaks.
Tuesday, December 14, 2010
Wednesday, December 8, 2010
Christmas Cookies
Ritz Christmas Cookies
--Ritz Crackers (I used reduced fat because obvi this is going to be a big difference in total calories consumed when you look at the other ingredients used.)
--Peanut Butter (if you use the organic runny kind be prepared to lick a lot of peanut butter off of your fingers once you are done making these cookies)
Bag of milk chocolate (preferably a good brand)
1. Spread peanut butter between two ritz crackers and make a sandwich. Repeat with about 2 sleeves of ritz crackers.
2. Prepare a few plates with waxed paper or parchment paper.
3. Melt chocolate in a double boiler (filled with boiling water).
4. Dip one end of the sandwich in the chocolate.
5. Place cookies on the parchment or waxed paper and cool in the refrigerator.
This recipe was given to me by my mother who got the recipe from the mother-in-law of one of my other best friends from high school. These cookies are pretty simple and smell like Christmas in all its glory. Oh and if you are anemic (ahem, my pregnant friends... molasses has iron in it so gobble these up).. enjoy!
Nanny's Spice Cookies
3/4 cup shortening (I substitutes butter because I try to avoid using crisco unless I am making a decorative icing).
1 c. sugar
1/4 c. molasses
1 egg or 1/4 cup applesauce
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp ground ginger
1. Melt butter in microwave until soft.
2. Inlarge bowl combine butter and sugar. Add egg until blended. Add molasses and blend again.
3. In separate bowl, combine flour, soda, salt, cinnamon, cloves and ginger. Stir into the sugar mixture until well blended.
4. At this point you can place the dough in the refrigerator and chill for at least an hour.
5. Preheat oven to 375 degrees. Roll cookies into balls and place on cookie sheets. Bake for 9-10 minutes depending on whether you want them to be soft or crunchy.
PS. These cookies freeze well.
Tuesday, December 7, 2010
Baby It's Cold Outside - Beef Fajitas with Mango Salsa
I was a bit in denial regarding our first big snow in Oberlin and decided to cook something nice and summery to see if Mother Nature might change her mind. No luck with the weather, but the meal and leftovers have been delightful. Also, this was WAY more fun to make with my newly sharpened knives. I am a chopping, dicing, slicing maniac. :)
Modified from - Weight Watchers Make it in Minutes
Makes 4 Servings
INGREDIENTS
1 mango, chopped (I used pre-cut store bought mango, way easier)
1 tomato, chopped
1 tomato, thinly sliced w/juicy seeds removed
1 tbsp finely chopped red onion
1 cup thinly sliced red onion
2 tbsp chopped cilantro
1/2 tsp salt
2 tbsp fresh lime juice
1 lb flank steak, cut into thin strips (I hate touching meat, so I bought pre-sliced fajita beef, again, way easier...)
2 tsp chili powder
1 tsp ground coriander
1/2 tsp dried oregano
2 tsp canola oil
2 tsp Worcestershire sauce
4 tortilla
- the recipe also calls for a bell pepper (thinly sliced) and a jalapeno (seeded and thinly sliced) but I forgot to thaw some out so we went pepper-less.
INSTRUCTIONS
1 - Combine mango, chopped tomato, chopped onion, cilantro, 1/4 tsp salt, and lime juice in a non-reactive bowl. Ta-da - salsa is done. If you do this a little early that's okay, it will taste even better after sitting a bit.
2 - Combine steak, chili powder, coriander, and oregano in a bowl - coat the meat in the tasty spices.
3 - Heat the oil in a large nonstick skillet over med-high heat. Add the steak, sliced onion, Worcestershire sauce, and remaining salt (and peppers if you're using them). Cook, stirring occassionally, for about 6 minutes.
4 - Add sliced tomato and cook until steak is done, about one minute more.
5 - Assemble your tasty "take that winter" fajitas on the tortillas. We put the salsa directly on the meat but the recipe called for it on the side. We also had red beans and rice to make it a more substantial meal.
Modified from - Weight Watchers Make it in Minutes
Makes 4 Servings
INGREDIENTS
1 mango, chopped (I used pre-cut store bought mango, way easier)
1 tomato, chopped
1 tomato, thinly sliced w/juicy seeds removed
1 tbsp finely chopped red onion
1 cup thinly sliced red onion
2 tbsp chopped cilantro
1/2 tsp salt
2 tbsp fresh lime juice
1 lb flank steak, cut into thin strips (I hate touching meat, so I bought pre-sliced fajita beef, again, way easier...)
2 tsp chili powder
1 tsp ground coriander
1/2 tsp dried oregano
2 tsp canola oil
2 tsp Worcestershire sauce
4 tortilla
- the recipe also calls for a bell pepper (thinly sliced) and a jalapeno (seeded and thinly sliced) but I forgot to thaw some out so we went pepper-less.
INSTRUCTIONS
1 - Combine mango, chopped tomato, chopped onion, cilantro, 1/4 tsp salt, and lime juice in a non-reactive bowl. Ta-da - salsa is done. If you do this a little early that's okay, it will taste even better after sitting a bit.
2 - Combine steak, chili powder, coriander, and oregano in a bowl - coat the meat in the tasty spices.
3 - Heat the oil in a large nonstick skillet over med-high heat. Add the steak, sliced onion, Worcestershire sauce, and remaining salt (and peppers if you're using them). Cook, stirring occassionally, for about 6 minutes.
4 - Add sliced tomato and cook until steak is done, about one minute more.
5 - Assemble your tasty "take that winter" fajitas on the tortillas. We put the salsa directly on the meat but the recipe called for it on the side. We also had red beans and rice to make it a more substantial meal.
Monday, November 15, 2010
Portuguese Kale Soup
This recipe is from Emeril. I changed a couple of minor things (mostly due to what I had in my kitchen at the time!). I needed to use up some kale and I didn't think I would like this at all. I wound up pleasantly surprised!
2 tablespoons olive oil
3 bay leaves
1 teaspoon crushed red pepper flakes
1 cup sliced onions
2 tablespoons minced garlic
1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices (I couldn't find chorizo, so I just used spicy smoked sausage and it worked out alright)
3 quarts chicken stock
4 cups kale, rinsed, stemmed, and cut into 1-inch strips
Salt
Freshly ground black pepper
1 pound diced new potatoes
In a large stock pot, heat the olive oil. When the oil is hot, add the bay leaves, crushed red pepper flakes, and onions. Saute the mixture for 2 minutes. Add the garlic and cook for 2 minutes, stirring occasionally. Add chorizo, stock and kale and bring the liquid up to a boil. Stir in the Essence and season with salt and pepper, to taste. Reduce the heat to a simmer, add the potatoes and cook until the potatoes are fork tender, about 30 minutes.
Sunday, November 14, 2010
Apple, Butternut Squash, Sweet Curry Soup
Here's the recipe for those who have been asking... I prepared this delicious soup for C's baby shower on Saturday. I think it was a big hit!
Apple, Butternut Squash, Sweet Curry Soup
Recipe snagged from my college friend via Facebook.
1 roasted butternut squash
4 small-medium apples (de-skin, core, and slice)
1 large onion
3 large garlic cloves
1/2 cup heavy cream
4 cups chicken stock
2 Tbs salted butter
1 1/2 Tbs sweet curry powder (any curry will do, but I like the sweet)
fresh ground black pepper & salt to taste
Roast butternut squash in oven at 375 degrees until soft when speared with a knife. In butter, cook onion and garlic in a large stock pot until translucent/just starting to brown. Add apples and cook until they start to soften. Add de-skinned roasted butternut squash, cream, stock, curry powder, salt & black pepper. Stir just to combine. Remove from heat and transfer to blender. Blend until smooth (or you can leave it more chunky if you prefer). Return to pot to warm before serving. Makes just over a half gallon of soup.
Suggestion: Recipe easily doubled. I doubled all items of the recipe, with the exception of more onion and curry. Also, an immersion blender is the best option, otherwise transferring the contents of the stock pot to the blender is a pain.
Apple, Butternut Squash, Sweet Curry Soup
Recipe snagged from my college friend via Facebook.
1 roasted butternut squash
4 small-medium apples (de-skin, core, and slice)
1 large onion
3 large garlic cloves
1/2 cup heavy cream
4 cups chicken stock
2 Tbs salted butter
1 1/2 Tbs sweet curry powder (any curry will do, but I like the sweet)
fresh ground black pepper & salt to taste
Roast butternut squash in oven at 375 degrees until soft when speared with a knife. In butter, cook onion and garlic in a large stock pot until translucent/just starting to brown. Add apples and cook until they start to soften. Add de-skinned roasted butternut squash, cream, stock, curry powder, salt & black pepper. Stir just to combine. Remove from heat and transfer to blender. Blend until smooth (or you can leave it more chunky if you prefer). Return to pot to warm before serving. Makes just over a half gallon of soup.
Suggestion: Recipe easily doubled. I doubled all items of the recipe, with the exception of more onion and curry. Also, an immersion blender is the best option, otherwise transferring the contents of the stock pot to the blender is a pain.
Thursday, November 4, 2010
Chicken Asparagus Casserole
"Chicken Asparagus" is what my family calls comfort food. My brother and I would ask my mom to make this for special occasions when we were growing up, though it's easy enough for a week-night meal. It's something I crave fairly often and Zach enjoys it, too!
Ingredients
4 boneless skinless chicken breasts, cut into chunky pieces
1/4 tsp. pepper
1/4 cup vegetable oil
2 bunches fresh aparagus, steamed
1 can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup grated sharp cheddar cheese
Directions
Ingredients
4 boneless skinless chicken breasts, cut into chunky pieces
1/4 tsp. pepper
1/4 cup vegetable oil
2 bunches fresh aparagus, steamed
1 can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup grated sharp cheddar cheese
Directions
- Sprinkle salt and pepper over raw chicken. Saute in oil over medium heat for 6 minutes.
- Place cooked asparagus in greased 9-inch square pan.
- Place cooked chicken on top of asparagus
- Mix together soup, mayonnaise, lemon juice, and curry powder. Pour over chicken and asparagus
- Sprinkle cheese on top. Bake at 375 for 30 minutes.
Tuesday, November 2, 2010
Potato & Leek Soup
This soup can be prepared in 45 minutes or less.
Makes 6-8 servings
Ingredients:
- the white and pale green part of 4 large leeks, split lengthwise, washed well, and chopped
- 1 - 2 tablespoons unsalted butter
- 2 cups water
- 4 cups chicken broth
- 1 - 1.5 pound(s) boiling, potatoes
- 2 tablespoons minced fresh parsley leaves
Preparation:
In a large saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch cubes. Simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée the soup, return to pot and stir in the parsley, and season the soup with salt and pepper. (Don't bother with the blender, just use a potato masher to mash the softened potatoes!)
Makes 6-8 servings
Ingredients:
- the white and pale green part of 4 large leeks, split lengthwise, washed well, and chopped
- 1 - 2 tablespoons unsalted butter
- 2 cups water
- 4 cups chicken broth
- 1 - 1.5 pound(s) boiling, potatoes
- 2 tablespoons minced fresh parsley leaves
Preparation:
In a large saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch cubes. Simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée the soup, return to pot and stir in the parsley, and season the soup with salt and pepper. (Don't bother with the blender, just use a potato masher to mash the softened potatoes!)
Thursday, October 21, 2010
Lobster Ravioli with Tomato Vodka Sauce
Is your mouth watering yet? This is on our menu for this week. More to come...
I purchased the lobster ravioli from Gallucci's during our big Girl's Day Out. It was delicious! Word of wisdom - the original recipe serving size was 8. I should have cut it in half before I started cooking last night. I halved the recipe below for you, use caution as my calculations may not be precise! Also, I used paste and had to dilute with water, consider tomato sauce or pureed plum tomatoes as stated below.
Ingredients:
- one dozen lobster ravioli
- butter or EVOO to coat skillet or sauce pan
- 5 medium garlic clove(s), minced
- 2 Tbsp parsley, fresh, minced
- 1/2 tsp sea salt, or other coarse salt
- 1/4 tsp black pepper, freshly ground
- hot red pepper flakes, to taste
- 1 can (12oz) canned tomato paste OR 1 can of Italian plum tomatoes with water, pureed in food processor
- 1/8 cup of vodka
- 1/2 cup(s) heavy whipping cream
- 10 leaves basil, fresh, cut into ribbons (chiffonade)
Instructions:
- Heat a large skillet/sauce pan over a medium-low heat. Add butter/EVOO and garlic; sauté until garlic turns brown, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste/sauce and mix to form a sauce. Cook for about 5 minutes, moving sauce around pan occasionally; add vodka. Stir and cook for about 5 minutes more.
- Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
- Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. If you use tomato paste and prefer a looser sauce, add some pasta-cooking water to the sauce.
I purchased the lobster ravioli from Gallucci's during our big Girl's Day Out. It was delicious! Word of wisdom - the original recipe serving size was 8. I should have cut it in half before I started cooking last night. I halved the recipe below for you, use caution as my calculations may not be precise! Also, I used paste and had to dilute with water, consider tomato sauce or pureed plum tomatoes as stated below.
Ingredients:
- one dozen lobster ravioli
- butter or EVOO to coat skillet or sauce pan
- 5 medium garlic clove(s), minced
- 2 Tbsp parsley, fresh, minced
- 1/2 tsp sea salt, or other coarse salt
- 1/4 tsp black pepper, freshly ground
- hot red pepper flakes, to taste
- 1 can (12oz) canned tomato paste OR 1 can of Italian plum tomatoes with water, pureed in food processor
- 1/8 cup of vodka
- 1/2 cup(s) heavy whipping cream
- 10 leaves basil, fresh, cut into ribbons (chiffonade)
Instructions:
- Heat a large skillet/sauce pan over a medium-low heat. Add butter/EVOO and garlic; sauté until garlic turns brown, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste/sauce and mix to form a sauce. Cook for about 5 minutes, moving sauce around pan occasionally; add vodka. Stir and cook for about 5 minutes more.
- Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
- Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. If you use tomato paste and prefer a looser sauce, add some pasta-cooking water to the sauce.
Saturday, October 9, 2010
Girls Day / Fearless Foodie Tour of Cleveland
On Friday, S, C and I all took the day off and headed east to Cleveland! Because nearly every place we stopped had something to do with food, I thought it would be appropriate to share details of our adventure here. We had a wonderful time. The weather even cooperated and we had a perfectly sunny fall day. The only thing that could have made the day better, would have been the addition of two (or possibly four, including the little ones!) amazing women who were not able to join us...
After all of that education we needed snacks! We drove down the hill into Little Italy, where we visited Presti's Bakery.
We started our day on the east side at Penzeys Spices, a spice and herb store that C has been raving about forever. We now understand why she did - it's a fantastic place! We loaded up on all the necessary (and some just-for-fun) spices and herbs. To see their complete collection, which includes everything from your basic dried basil to their own concoctions of spice/herb blends, check out their site: http://www.penzeys.com. You can order online as well!
From there we also checked out Sur la Table which was right next door. C found a food mill (!!) and S and I got ideas for the no-longer-so-far-off holidays.
After a quick pit stop at Trader Joes for some much needed treats for the mommy-to-be, we were on our way once again!
These are $2 and delicious. C bought them at TJ's and the three of us nibbled on them all day long. Super light and cheesy. Mmm!
Our next stop was at Lakeview Cemetery in Cleveland, where lots of famous people are buried including John D. Rockefeller! Here we visited the Wade Chapel, designed by Louis Comfort Tiffany. We stayed for a presentation given by the docent, and we were able to learn quite a bit about the significance of the chapel. (Side note, this is where CJ wanted to get married, but didn't...now maybe S is considering the space!!!)
After all of that education we needed snacks! We drove down the hill into Little Italy, where we visited Presti's Bakery.
We all ordered cannolli, which are amazing in Little Italy. Additionally we tried various other delights including a Peanut Butter Fudge Brownie, Pignoli Cookies and... cole slaw.
We continued headed back westward along Euclid Ave and made our next halt at Gallucci's Italian Market (http://www.gustgallucci.com/). This place doesn't look like much from the outside, but the inside is filled with European goodies from floor to ceiling. They have a deli counter with meats and cheeses from Italy, an enormous wine collection, shelves filled with various pastas and canned goods, and a lot more. We had fun looking around. We came away with items like fresh pizza dough, imported pasta, and canned chestnuts!
Next stop, West Side Market!! We started with the produce aisles and then headed into the inside market. We wandered through aisles of fresh meat and seafood, fresh breads and cheeses, and specialty items like pierogi and flavored pastas. S and C took home some of the last two items, which looked quite tasty as they were going into their bags.
We also checked out the Hansa Import Haus, which is a store filled with German imported goodies from candy to cheese to beer and wine. I took home some necessities from here! (http://hansaimporthaus.com/store/). Photo taken from car so it shows the side of the building (I forgot to take one of the front while we were there!).
Across the street is Farkas Hungarian Bakery, where we oooed and aaahed over the fresh pastries. (http://www.farkaspastries.com/). This picture was taken as the car was moving, so it isn't as clear as it could be!
We bought Pumpoleans, which are Napoleons with pumpkin custard instead of vanilla. We filled a box with treats and then continued onward!
We stopped at Phnom Phen, where C order spring rolls to take home for her and B. We will have to schedule a trip back here to check out their full menu.
Our last stop of the day was at Bier Markt where we sat and relaxed with drinks and some warmed olives. It was Friday Happy Hour, but we were there before the after work crowds showed up. It was nice to sit outside in the sun and watch the people go by.
The day was AMAZING and I wish that we could do this every Friday (with the additional four girls, of course!). It was a lot of fun to explore the city, find many of the best culinary delights that Cleveland has to offer, and just to spend time together. We will have to schedule another day very soon and continue our exploration of the foodie treasures that Cleveland has to offer!
Thursday, October 7, 2010
Neely's Spicy Corn Chowder
Ingredients
* 4 pieces thick-sliced bacon, chopped
* 1 medium Vidalia onion, finely chopped
* 1 medium red bell pepper, chopped
* Salt and freshly ground black pepper
* 1 small jalapeno, chopped seeds and ribs removed
* 3 cloves garlic, finely chopped
* 1/4 cup all-purpose flour
* 4 cups chicken stock
* 2 large red potatoes, well scrubbed and small diced
* 1 cup heavy cream
* 16 ounces frozen corn
* 1/4 teaspoon cayenne pepper
* 1 bay leaf
Directions
In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
Saturday, August 14, 2010
Sauteed Chard
I am loving all of the Foodies action!!!!
We have been getting chard in the farm share almost all season and this is my favorite recipe. I went a little heavy on the lemon the first time around (I think I may have double or tripled the amount) and thought it was awesome. Brett didn't like the lemon as much, so on subsequent rounds I have laid off of it a bit. I can't remember which website I found this on, oops.
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine (I used cooking sherry)
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
We have been getting chard in the farm share almost all season and this is my favorite recipe. I went a little heavy on the lemon the first time around (I think I may have double or tripled the amount) and thought it was awesome. Brett didn't like the lemon as much, so on subsequent rounds I have laid off of it a bit. I can't remember which website I found this on, oops.
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine (I used cooking sherry)
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Monday, June 28, 2010
Raspberry Buckle
Ingredients
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
2 cups raspberries
Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon
Method
Preheat the oven to 375°F. Grease an 8x8x2-inch pan (or 9x9). Set aside.
Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
Bake for one hour, then test by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
Best served warm with whipped cream or ice cream.
Sunday, June 6, 2010
Midtown Memphis Cuisine
So, I haven't really been cooking at all. Between not really having my kitchen set up to my standards (until this weekend) and not feeling like being on my feet, I've been relying on my mom's great cooking and all the fantastic restaurants within a mile or two of our new house. Here are three of the restaurants you'll have to try when you come to visit us!
Huey's
Huey's is our local burger joint. In my opinion, it's better than the Feve. They also have great potato soup, salads, and other sandwiches. You have to shoot your toothpick frills into the ceiling using your straw while you're there. And don't forget to graffiti the walls so everyone knows you were there!
Central BBQ
Central BBQ is classic Memphis barbecue. We're famous for "dry rub" ribs, but you can also get wet ribs or slather on sauce afterwards. They have delicious homemade barbecue chips and a great big porch for outdoor sitting.
Soul Fish
Mississippi Delta catfish, anyone? Soul Fish has the best hush puppies ever! They also have fabulous Southern veggies and amazing desserts.
Huey's
Huey's is our local burger joint. In my opinion, it's better than the Feve. They also have great potato soup, salads, and other sandwiches. You have to shoot your toothpick frills into the ceiling using your straw while you're there. And don't forget to graffiti the walls so everyone knows you were there!
Central BBQ
Central BBQ is classic Memphis barbecue. We're famous for "dry rub" ribs, but you can also get wet ribs or slather on sauce afterwards. They have delicious homemade barbecue chips and a great big porch for outdoor sitting.
Soul Fish
Mississippi Delta catfish, anyone? Soul Fish has the best hush puppies ever! They also have fabulous Southern veggies and amazing desserts.
Saturday, June 5, 2010
Nathan's Hummus
A few weeks ago when Christina and I had lunch, she had a container or hummus from the grocery store and I had just finished making hummus for my lunch. After tasting the homemade stuff and realizing how simple it was to make, I think I sold her on Nathan's recipe. Enjoy!
Ingredients:
1 can chickpeas
1/3 cup sesame butter (tahini)
1/2 cup lemon juice
1 garlic clove, crushed
1/2 tsp. salt
1 T olive oil
Optional additions--zatar spice, or cumin or hot sauce.
Blend in the food processor until smooth. Serve with pita and crudite!
Ingredients:
1 can chickpeas
1/3 cup sesame butter (tahini)
1/2 cup lemon juice
1 garlic clove, crushed
1/2 tsp. salt
1 T olive oil
Optional additions--zatar spice, or cumin or hot sauce.
Blend in the food processor until smooth. Serve with pita and crudite!
Mama Dee's Saurkraut
Well, ladies, the saurkraut is cooking away in my crockpot as I type this - and it smells like heaven! This recipe is not for the fermentation of the cabbage; it is a "doctoring up" of purchased saurkraut. My mom has worked for years to make it just right for our family, so I hope you like it (otherwise, feel free to modify it to suit your taste).
Ingredients
2 bags of refridgerated saurkraut
2 pork chops - bone in
1 baking potato
2 tbsp brown sugar
2 bay leaves
1 cup water (use the saurkraut bags)
Directions
1 - Roast the pork chops in the oven at 325 degrees for an hour or until they are cooked through.
2 - While the pork is roasting, pull out your trusty crockpot.
3 - Add both bags of saurkraut, the brown sugar, and the bay leaves to the crockpot and start cooking it on low. Also add one cup of water to keep things juicy (I used this as an opportunity to get every last shred of tasty kraut out of the bags).
4 - Thoroughly scrub the potato (this will remove some but not all of the skin) and then shred it (I used my food processor). Add the shredded potato to the crockpot.
5 - When the pork is cooked; remove it from the oven and allow to cool enough to be handled. Remove fatty portions and bone. Shred the meat and add it to the crockpot. Stir thoroughly
6 - Cook on high for two hours and stir occassionally to make sure that it is not browning on the bottom.
7 - Remove bay leaves before serving.
Ingredients
2 bags of refridgerated saurkraut
2 pork chops - bone in
1 baking potato
2 tbsp brown sugar
2 bay leaves
1 cup water (use the saurkraut bags)
Directions
1 - Roast the pork chops in the oven at 325 degrees for an hour or until they are cooked through.
2 - While the pork is roasting, pull out your trusty crockpot.
3 - Add both bags of saurkraut, the brown sugar, and the bay leaves to the crockpot and start cooking it on low. Also add one cup of water to keep things juicy (I used this as an opportunity to get every last shred of tasty kraut out of the bags).
4 - Thoroughly scrub the potato (this will remove some but not all of the skin) and then shred it (I used my food processor). Add the shredded potato to the crockpot.
5 - When the pork is cooked; remove it from the oven and allow to cool enough to be handled. Remove fatty portions and bone. Shred the meat and add it to the crockpot. Stir thoroughly
6 - Cook on high for two hours and stir occassionally to make sure that it is not browning on the bottom.
7 - Remove bay leaves before serving.
Monday, May 17, 2010
Pasta Sauce
Ladies, I don't know about you, but this chilly, rainy weather has driven me to the kitchen to try to create tasty creations that warm from the inside. One thing that we have been enjoying a lot of lately is simple homemade spaghetti sauce. It's flavor is as uncomplicated as the recipe, but it is so fresh and tasty. Plus, because it all goes through the food processor there is no need to really chop things up too much.
Ingredients
4-5 fresh tomatoes (I cut the "meat" off and toss away the seeds and liquid)
1 large can fire-roasted diced tomatoes
6 cloves garlic
1 onion
1 tbsp olive oil
1 tbsp balsamic
Fresh basil
Fresh thyme
Fresh sage
The following to taste:
Chipotle powder
Cumin powder
Cayenne pepper
Ground cinnamon
Salt
Pepper
Sugar
Directions
Combine all ingredients except olive oil and balsamic in food processor. Process until still a bit chunky, drizzle oil and balsamic through processor feed tube and continue processing until almost smooth (or whatever consistency you enjoy). Serve over pasta with grated cheese.
PS - Mr. "I Love Prego" has actually been requesting this - maybe I've converted him from a processed food. Could it be true?
Ingredients
4-5 fresh tomatoes (I cut the "meat" off and toss away the seeds and liquid)
1 large can fire-roasted diced tomatoes
6 cloves garlic
1 onion
1 tbsp olive oil
1 tbsp balsamic
Fresh basil
Fresh thyme
Fresh sage
The following to taste:
Chipotle powder
Cumin powder
Cayenne pepper
Ground cinnamon
Salt
Pepper
Sugar
Directions
Combine all ingredients except olive oil and balsamic in food processor. Process until still a bit chunky, drizzle oil and balsamic through processor feed tube and continue processing until almost smooth (or whatever consistency you enjoy). Serve over pasta with grated cheese.
PS - Mr. "I Love Prego" has actually been requesting this - maybe I've converted him from a processed food. Could it be true?
Sunday, May 9, 2010
Tres Leches Cake
For Ann's baby shower today I brought along this easy but delicious cake to share with the ladies. Courtney did a great job with all of the wonderful foods she prepared! Enjoy!
Ingredients
1 pkg. yellow cake mix
1 12 oz. evaporated milk
5 oz. whipping cream
[Variation--Bananas Tres Leches Cake--additional ingredients 3 oz. banana liquor & 3 ripe bananas)
1. Bake and prepare cake according to package directions. When done, set aside.
2. Combine milks, cream (and liquor). Using a wooden toothpick poke holes all over the cake--the more the better.
3. While cake is still warm, pour the liquid mixture over the cake and allow it to set at room temperature for no more than an hour. Cover pan with plastic wrap and chill overnight or for at least 2 hours until liquid is absorbed and cake is soft and soggy.
4. Serve in footed goblets spooning some of the sauce from the bottom of the pan on top of the cake. Optional--top with sliced bananas and fresh whipped cream.
Ingredients
1 pkg. yellow cake mix
1 12 oz. evaporated milk
5 oz. whipping cream
[Variation--Bananas Tres Leches Cake--additional ingredients 3 oz. banana liquor & 3 ripe bananas)
1. Bake and prepare cake according to package directions. When done, set aside.
2. Combine milks, cream (and liquor). Using a wooden toothpick poke holes all over the cake--the more the better.
3. While cake is still warm, pour the liquid mixture over the cake and allow it to set at room temperature for no more than an hour. Cover pan with plastic wrap and chill overnight or for at least 2 hours until liquid is absorbed and cake is soft and soggy.
4. Serve in footed goblets spooning some of the sauce from the bottom of the pan on top of the cake. Optional--top with sliced bananas and fresh whipped cream.
Shower for Little Baby P
Courtney hosted a beautiful baby shower tea today for Ann and little baby P. It was beautiful and I am sure she'll post a few of her delicious recipes here (esp. the ginger lemon tea - delish!). Here are some pictures I took. I love the first one of Courtney and Ann - they both look great (and so does the food).
Mama-to-Be and the Hostess with the Mostess
The last (?) Fearless Foodies pic? (IN OBERLIN!)
Monday, April 26, 2010
Meatloaf & Garlic Mashed Potatoes
Meat Loaf
1 chopped white onion
2lb Betty's ground beef
1 can (8 oz) tomato sauce (or ketchup)
1 cup uncooked old-fashioned oatmeal
1/2 cup grated Parmesan
1 tbsp dried oregano
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
2 large egg whites
4 cloves garlic, peeled and minced
Vegetable-oil cooking spray
Mashed Potatoes
8 large Idaho baking potatoes, unpeeled, scrubbed and cut into small pieces
1/2 cup cream
3 tbsp margarine
salt & black pepper to taste
4 cloves garlic, peeled and minced
For meat loaf:
Mashed Potatoes
1 chopped white onion
2lb Betty's ground beef
1 can (8 oz) tomato sauce (or ketchup)
1 cup uncooked old-fashioned oatmeal
1/2 cup grated Parmesan
1 tbsp dried oregano
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
2 large egg whites
4 cloves garlic, peeled and minced
Vegetable-oil cooking spray
Mashed Potatoes
8 large Idaho baking potatoes, unpeeled, scrubbed and cut into small pieces
1/2 cup cream
3 tbsp margarine
salt & black pepper to taste
4 cloves garlic, peeled and minced
Preheat oven to 375°F. Combine ingredients and mix thoroughly, using hands. Shape mixture into a loaf. Coat a 9" x 13" baking pan (or bread-loaf pan) with cooking spray, then fill with mixture. Bake 1-1.5 hour(s); let stand for 5 minutes before slicing. Optional: Top each slice with 1/4 cup warmed pasta sauce and basil leaf.
Mashed Potatoes
Bring a large pot of water to a boil. Add potatoes and simmer 15 minutes or until they yield to soft pressure. Drain, then transfer to a serving bowl. Using a potato masher or hand mixer, combine remaining ingredients. Serve warm with meat loaf.
Saturday, April 24, 2010
Tortilla Soup
It is grey, rainy, and chilly outside - definitely a week to have something warm and comforting! After reading the blog Meal Planning Mommies, I was inspired to make Tortilla Soup. Although the recipe they had on their site looked good, I was looking for something a bit more complex so I googled and found this recipe on AllRecipes (great because I could scale the recipe for 12 - yes, I know there are only 10 of us).
Ingredients
1-1/2 onion, chopped
4-1/2 cloves garlic, minced
1 tablespoon and 1-1/2 teaspoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon chipotle powder
1-1/2 (28 ounce) cans crushed tomatoes
1-1/2 (10.5 ounce) cans condensed chicken broth
1-3/4 cups and 2 tablespoons water
1-1/2 cups whole corn kernels, cooked
1-1/2 cups white corn kernals (the original called for hominy)
1-1/2 (4 ounce) cans chopped green chile peppers
1-1/2 (15 ounce) cans black beans, rinsed and drained
1/4 cup and 2 tablespoons chopped fresh cilantro
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Directions
1 - In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2 - Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3 - Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Ingredients
1-1/2 onion, chopped
4-1/2 cloves garlic, minced
1 tablespoon and 1-1/2 teaspoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon chipotle powder
1-1/2 (28 ounce) cans crushed tomatoes
1-1/2 (10.5 ounce) cans condensed chicken broth
1-3/4 cups and 2 tablespoons water
1-1/2 cups whole corn kernels, cooked
1-1/2 cups white corn kernals (the original called for hominy)
1-1/2 (4 ounce) cans chopped green chile peppers
1-1/2 (15 ounce) cans black beans, rinsed and drained
1/4 cup and 2 tablespoons chopped fresh cilantro
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Directions
1 - In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2 - Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3 - Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Taco Salad - MN Style
We recently bid adieu to the husband of a Fearless Foodie. It is both sad and exciting at the same time - and it also provided an opportunity to cook (of course)! I made a Taco Salad that my mother and aunts make for summertime parties back home in MN. I say it's MN style, but maybe it's not as regional as I think. Regardless, I hope you enjoy it!
The portions used make enough for Brett and I to enjoy this for lunch plus a snack for him. Granted, this is one of his all-time favorites, so he eats A LOT of it. Everything really is "to taste", so feel free to experiment. It seems to change everytime I make it.
Basic Ingredients
Lettuce - I like romaine for this
1 lb ground turkey
1/2 bottle of low-fat french/catalina-style dressing
1 1/2 packages low-sodium taco seasoning
Shredded cheddar cheese
Tortilla chips
Fancy Ingredients - not required, just nice to add
Sliced black olives
Corn
Black beans
Tomatoes - chopped
Chopped onions
Directions
1 - Place ground turkey in a skillet, add 1/2 package of taco seasoning, fully cook the turkey while breaking it up into smaller pieces. When cooked through, drain and rinse with cold water.
2 - Wash and chop lettuce, place in large bowl.
3 - Add cheese to bowl and mix with lettuce.
4 - Gently crush tortilla chips in the bag (we actually save the last bits of our tortilla chip bags for this purpose - stale chips are not a problem for the salad), remove the chips from the bag (don't pour it directly on the salad because you'll get a ton of unneccessary salt) and place them in the bowl with the lettuce and cheese. Mix.
5 - Add the remaining taco seasoning to the bowl and mix.
6 - Add the cooled ground turkey to the bowl... and mix.
7 - Pour about 1/2 of the bottle of salad dressing into the bowl and... you guessed it, mix thoroughly. I often resort to using my hands at this point because it becomes a bit unruly/messy.
8 - Taste and adjust ingredients as necessary. I often find that I may need to adjust the basic ingredients, but it is not often that I adjust the fancy ingredients.
Note: This is not really good left over because the lettuce and tortilla chips will wilt and become soggy. Brett is a freak of nature and is happy to eat it the next day although sometimes he adds fresh chips.
The portions used make enough for Brett and I to enjoy this for lunch plus a snack for him. Granted, this is one of his all-time favorites, so he eats A LOT of it. Everything really is "to taste", so feel free to experiment. It seems to change everytime I make it.
Basic Ingredients
Lettuce - I like romaine for this
1 lb ground turkey
1/2 bottle of low-fat french/catalina-style dressing
1 1/2 packages low-sodium taco seasoning
Shredded cheddar cheese
Tortilla chips
Fancy Ingredients - not required, just nice to add
Sliced black olives
Corn
Black beans
Tomatoes - chopped
Chopped onions
Directions
1 - Place ground turkey in a skillet, add 1/2 package of taco seasoning, fully cook the turkey while breaking it up into smaller pieces. When cooked through, drain and rinse with cold water.
2 - Wash and chop lettuce, place in large bowl.
3 - Add cheese to bowl and mix with lettuce.
4 - Gently crush tortilla chips in the bag (we actually save the last bits of our tortilla chip bags for this purpose - stale chips are not a problem for the salad), remove the chips from the bag (don't pour it directly on the salad because you'll get a ton of unneccessary salt) and place them in the bowl with the lettuce and cheese. Mix.
5 - Add the remaining taco seasoning to the bowl and mix.
6 - Add the cooled ground turkey to the bowl... and mix.
7 - Pour about 1/2 of the bottle of salad dressing into the bowl and... you guessed it, mix thoroughly. I often resort to using my hands at this point because it becomes a bit unruly/messy.
8 - Taste and adjust ingredients as necessary. I often find that I may need to adjust the basic ingredients, but it is not often that I adjust the fancy ingredients.
Note: This is not really good left over because the lettuce and tortilla chips will wilt and become soggy. Brett is a freak of nature and is happy to eat it the next day although sometimes he adds fresh chips.
Tuesday, April 20, 2010
Sausage Casserole
This is a dish that my mom made all the time when I was growing up. It's really easy and good comfort food.
1 package Bob Evans sausage
6-8 potatoes (whatever kind you like)
1/2-1 bag frozen peas
3/4 c. milk
6 Tbsp butter
1/2 c. flour
salt and pepper
Brown meat. While this is cooking, peel (if desired) and slice potatoes. When meat is ready, begin layering in a dutch oven: one layer of potatoes, sprinkle with flour, salt and pepper, then one layer of sausage. Repeat until ingredients are used completely. Leave enough room on top for peas later on. Top entire composition with butter cut into individual tablespoons and pour milk over entire pot. Put into a 375 degree oven, covered, for about 35 minutes. Lift top and pour peas into pot. Recover. Cook until peas are warmed through and potatoes are soft. Mix up and serve!
I hope you all enjoy this recipe! It's good served with a simple green salad. :)
Saturday, April 17, 2010
Spinach Dip with Feta, Lemon and Oregano
I made this dip last night for "Zach's Last Hurrah" as he is heading to Memphis tomorrow afternoon to begin a new and exciting adventure at the University of Tennessee! Zach--you will be missed!
I think the Dip was gone in about 5 minutes so I think people enjoyed it... here is the recipe!
Ingredients:
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1/2 cup lite sour cream
1/2 cup lite mayonnaise
1/4 cup dried parsley or 1/2 cup fresh parsley
2 T fresh oregano or 1 T dried oregano
1/2 cup feta cheese
1 T fresh squeezed lemon juice
1 tsp grated lemon zest
3 medium scallions
1 garlic clove, minced
1/2 tsp salt
1/2 tsp Tabasco
1/4 tsp pepper
Process all ingredients in the food processor until smooth. Season to taste with salt and pepper. Place in refrigerator for at least one hour to allow flavors to marinate. Serve with chips!
I think the Dip was gone in about 5 minutes so I think people enjoyed it... here is the recipe!
Ingredients:
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1/2 cup lite sour cream
1/2 cup lite mayonnaise
1/4 cup dried parsley or 1/2 cup fresh parsley
2 T fresh oregano or 1 T dried oregano
1/2 cup feta cheese
1 T fresh squeezed lemon juice
1 tsp grated lemon zest
3 medium scallions
1 garlic clove, minced
1/2 tsp salt
1/2 tsp Tabasco
1/4 tsp pepper
Process all ingredients in the food processor until smooth. Season to taste with salt and pepper. Place in refrigerator for at least one hour to allow flavors to marinate. Serve with chips!
Sunday, April 11, 2010
Tobagoan Corn Soup - Added Chef's Note
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While Brett and I were in Tobago our housekeeper made dinner for us and it was amazing. One of the best parts was the corn soup. Corn soup is a traditional Trinidad & Tobago food but when searching for a recipe online I didn't find any with the ingredients she had used. So, I took a few recipes online and mixed them up with the ingredients I knew she had used. I hope you enjoy it as much as we did. For those able to imbibe, I encourage you to enjoy it with a very chilly beer. I didn't take a picture of the food, but here's a beach picture in case that helps to enjoy the food more!Chef's Note: This ended up being considerably more spicy the day after, so maybe a few less "flavor" peppers would do the trick. It's a good thing I didn't add the serrano that many recipes called for! Oh, and that means this should be enjoyed with not one, but two icy cold beers.
Ingredients
- 1 1/2 tbsp butter
- 3 onions, chopped
- 4 bell peppers, chopped
- 1 poblano pepper, chopped
- 1 mild chili, chopped
- 5 cloves of garlic, minced
- 4 cans no-salt added cream style corn
- 2 cans sweet corn
- 2 cans light coconut milk
- 16 oz vegetable broth
- 1 can water (I rinsed the bottom of the cream corn cans out)
- 1 tbsp turmeric
- 1/2 tsp chipotle seasoning
- 3 sprigs thyme - no need to remove the leaves they will cook off
- 4 bay leaves
- salt
- pepper
- seasoning (I used some purchased in Tobago, but a jerk seasoning would work)
Directions
1) Melt the butter in the bottom of a large stock pot (thanks, Molly!)
2) Add the onions and saute until almost translucent
3) Add the garlic and peppers and saute until soft
4) Add the remainder of the ingredients to the pot, bring to a boil, and then reduce to a simmer
5) Simmer for at least a half hour
6) Remove the bay leaves and thyme sprigs
7) Scoop out about 3 cups of the soup mixture and place aside
8) Using an immersion blender, blend the remaining soup until smooth. Just a side note, I do not recommend blending hot foods in a normal blender... it explodes. :)
9) Return the soup that was set aside to the pot and stir thoroughly
10) Ladle into bowls and serve with corn muffins (slathered in butter)
Makes about 16 1-cup servings. This freezes well, too.
Wednesday, April 7, 2010
Banana Cupcakes with Peanut Butter Frosting
For Christina's birthday we went to a local Hibachi restaurant not only for the food, but also for the show! We had a great time and Brett took home the longest Saki shot award with 42 seconds! We concluded the evening with these yummy cupcakes--very Hibachi right?
Ingredients
cupcakes
* 1 1/4 cups all purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 very ripe large bananas, peeled
* 1/2 cup sour cream
* 1 1/2 teaspoons vanilla extract
* 3/4 cup sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 large egg
* 1 large egg yolk
frosting
* 1 1/2 cups powdered sugar
* 1 8-ounce package cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
* Chopped lightly salted roasted peanuts (optional)
Preparation
CUPCAKES
* Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
* Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
* Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
FROSTING
*Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
www.bonappetit.com
Sunday, April 4, 2010
Farfalle with Caramelized Onions, Sugar Snap Peas and Ricotta Cheese
My parents came to visit this weekend and this seemed like the perfect recipe to bridge the cold winter months into the warm summer months ahead of us. After making it for them, I knew it would be a good dish to share!
Bon Appetit, June 2009
Ingredients
* 2 tablespoons extra-virgin olive oil
* 4 cups (packed) chopped onions
* 1 8-ounce package trimmed sugar snap peas, cut into 1/2-inch pieces
* 1 8-ounce package orecchiette (little ear-shaped pasta) or Farfalle pasta
* 1 cup whole-milk ricotta cheese
* 1/4 cup torn fresh basil leaves
* 1 1/2 teaspoons finely grated lemon peel
Preparation
*Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Add 1/8 cup sugar to enhance the caramelization process and cook for 1-2 minutes more.Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
*Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
* Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.
Monday, March 29, 2010
Chicken Enchiladas
Chicken Enchiladas - adapted from http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=50467
Servings: 4 (2 enchiladas each)
Preparation Time: 25 min
Cooking Time: 35 min
Ingredients:
16 oz Beans, black, canned (x2)
10 oz Corn, frozen, kernels cut off cob, unprepared (x2)
½ cup(s) Cream, sour, fat free (x2)
1½ tsp Chili powder (x2)
1 can of mild green chilies (x2)
one bag Shredded Mexican/taco cheese (x2)
¼ cup(s) Cilantro, raw (x2)
1 package of medium Tortilla, corn (I made 20 whole wheat)
1 medium Tomatoes, fresh (I used a jar of salsa, cause our tomatoes were bad) (x2)
3-4 Organic chicken breasts, cooked, cubed/shredded (x2)
3-4 green onions (x2)
1½ tsp Cumin (x2)
1 can of enchilada sauce (x2)
Instructions:
-Preheat oven to 400°F (200°C). Spray a 7x11-inch baking dish with nonstick cooking spray.
-Prepare chicken.
-In a colander, rinse and drain beans and corn. Combine with tomatoes/salsa in large bowl. Add chilies, some of the cilantro and green onions. (Refrigerate, covered, up to 1 day)
-Prepare Enchiladas: Soften tortilla according to package directions. Spoon chicken, beans/corn mixture, and cheese down center of each and roll. Place in greased baking dish. Reserve at least 2 cups of cheese to sprinkle over dish.
-Bake enchiladas, covered, until heated through, about 30 minutes.
-In a medium bowl, mix sour cream, chili, cumin and oregano, and enchilada sauce (use mixer). Set aside.
-After 30 minutes, remove from oven and drizzle/pour sour cream mixture over, sprinkle with reserved cheese and bake uncovered for about 5 minutes longer.
-Serve, sprinkled with tomato, remaining scallions and green onion.
-If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.
Servings: 4 (2 enchiladas each)
Preparation Time: 25 min
Cooking Time: 35 min
Ingredients:
16 oz Beans, black, canned (x2)
10 oz Corn, frozen, kernels cut off cob, unprepared (x2)
½ cup(s) Cream, sour, fat free (x2)
1½ tsp Chili powder (x2)
1 can of mild green chilies (x2)
one bag Shredded Mexican/taco cheese (x2)
¼ cup(s) Cilantro, raw (x2)
1 package of medium Tortilla, corn (I made 20 whole wheat)
1 medium Tomatoes, fresh (I used a jar of salsa, cause our tomatoes were bad) (x2)
3-4 Organic chicken breasts, cooked, cubed/shredded (x2)
3-4 green onions (x2)
1½ tsp Cumin (x2)
1 can of enchilada sauce (x2)
Instructions:
-Preheat oven to 400°F (200°C). Spray a 7x11-inch baking dish with nonstick cooking spray.
-Prepare chicken.
-In a colander, rinse and drain beans and corn. Combine with tomatoes/salsa in large bowl. Add chilies, some of the cilantro and green onions. (Refrigerate, covered, up to 1 day)
-Prepare Enchiladas: Soften tortilla according to package directions. Spoon chicken, beans/corn mixture, and cheese down center of each and roll. Place in greased baking dish. Reserve at least 2 cups of cheese to sprinkle over dish.
-Bake enchiladas, covered, until heated through, about 30 minutes.
-In a medium bowl, mix sour cream, chili, cumin and oregano, and enchilada sauce (use mixer). Set aside.
-After 30 minutes, remove from oven and drizzle/pour sour cream mixture over, sprinkle with reserved cheese and bake uncovered for about 5 minutes longer.
-Serve, sprinkled with tomato, remaining scallions and green onion.
-If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.
Indian Butter Chicken
Prep Time: 12 hours
Cook Time: 40 minutes
Ingredients
6 pieces boneless skinless chicken, cut into bitesize pieces
8 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1/2 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. cardamom
2 limes, juiced
2 onions, sliced
1/2 cup butter
2 cans tomato sauce
2 cans diced tomatoes
1 pint whipping cream
basmati rice
Preparation
Combine first 9 ingredients and marinate overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream just before serving over Basmati rice.
Notes:
1. The onions, butter, and chicken looked (and tasted) really delicious on their own. You could leave out the tomato step if you wanted.
2. For a more Thai flavor, this would be good with coconut milk instead of whipping cream. You could also use half and half for a lighter fare.
3. I added some frozen stir-fry veggies in the last 10 minutes of simmering just to make this a more complete meal. The original recipe didn't call for them, and the picture was beautiful! I think I found this meal on foodgawker, and the recipe is from Tasty Kitchen.
4. You can serve with cilantro, which for the second time I've wanted to use it, was unavailable at the grocery store I was shopping at.
Monday, March 22, 2010
Swiss Chard Lasagna
Swiss Chard Lasagna
Serves: 12
12 lasagna noodles
6 tbsp EVOO
2 bunches Swiss chard, finely chopped, leaves & stems separated
8 cloves garlic, sliced
3 cup ricotta cheese
3/4 cup heavy cream
3 large eggs
6 tbsp grated parmesan cheese
6 tbsp chopped fresh basil
Kosher salt & freshly ground pepper
1 lb asiago cheese
8 oz. shredded mozzarella cheese
*sauteed sliced mushrooms (not in recipe, and not in Brett's portion!)
1. Preheat oven to 350. Prepare lasagna noodles as directed. Meanwhile, heat olive oil in large skillet over medium heat. Add chard stems and garlic and cook until golden, about 4 minutes. Add chard leaves and cook until wilted, about 3 more minutes.
2. Mix ricotta, cream, egg, parmesan, basil, 1 tsp salt, and pepper to taste in small bowl.
3. Spray olive oil in 2 baking dishes and add 3 noodles each in a single layer. Top with half of the ricotta mixture, chard, and asiago. Repeat with remaining noodles, ricotta mixture, chard, mushrooms, and asiago. Cover with foil and bake until cheese melts, about 20 minutes. Remove foil, sprinkle with mozzarella, and bake until bubbly and golden, about 5 more minutes.
This recipe comes from the March 2010 edition of the Food Network Magazine (as does the picture). I added mushrooms because it seemed like a good idea. This recipe calls for Swiss chard, but it would be a good way to use up George Jones kale or other greens! It's a pretty basic recipe that lends itself to adaptations.
Sunday, March 21, 2010
Chicken-Bacon-Ranch Wraps
I am subbing for Sara after realizing that we are out of town for the next two weekends. Also, because I am out of town for this work week, Brett requested something that he will "really like." This recipe is from a new cookbook (Pillsbury Fast and Healthy) that I received from a dear friend last week.
Makes 8 Wraps
2 1/2 c coarsely shredded deli rotisserie chicken (2 to 2.5 lb chicken)
1 c cheese (I used cheddar, the recipe calls for monterey jack)
4 slices bacon, chopped (used Bettie's bacon... tasty!)
1/4 c chopped green onions
1 c low fat ranch dressing (the recipe called for fat-free, I couldn't go there)
1 package flour tortillas (the whole wheat tortillas are an attempt to offset the lite vs fat free dressing)
4 c shredded lettuce (I used red leaf)
1 - In a large bowl, gently mix all ingredients except tortillas and lettuce. Cover and refrigerate up to three days.
2 - To make one wrap, in a small microwavable bow, microwave about 1/3 cup of the chicken mixture for 30-45 seconds. Spread chicken mixture on tortilla and top with 1/2 cup of lettuce. Roll up and enjoy!
* These can also be served cold, but after experimenting we both agree that they are tastiest when they are heated up. Nice and gooey!
Makes 8 Wraps
2 1/2 c coarsely shredded deli rotisserie chicken (2 to 2.5 lb chicken)
1 c cheese (I used cheddar, the recipe calls for monterey jack)
4 slices bacon, chopped (used Bettie's bacon... tasty!)
1/4 c chopped green onions
1 c low fat ranch dressing (the recipe called for fat-free, I couldn't go there)
1 package flour tortillas (the whole wheat tortillas are an attempt to offset the lite vs fat free dressing)
4 c shredded lettuce (I used red leaf)
1 - In a large bowl, gently mix all ingredients except tortillas and lettuce. Cover and refrigerate up to three days.
2 - To make one wrap, in a small microwavable bow, microwave about 1/3 cup of the chicken mixture for 30-45 seconds. Spread chicken mixture on tortilla and top with 1/2 cup of lettuce. Roll up and enjoy!
* These can also be served cold, but after experimenting we both agree that they are tastiest when they are heated up. Nice and gooey!
Recipes from the Shower
Here are the recipes for the Angr.y Deviled Eggs and Roasted Red Pepper Spread from the Elton's Shower. Both recipes come from Coo.k's I.llustrated.An.gry Deviled Eggs
Makes 2 dozen filled egg halves
12 large eggs
1/4 c mayonnaise
1-2 tbsp refridgerated horseradish
2 tsp yellow mustard
1 tsp white vinegar
1/4 tsp dry mustard
1/4 tsp pepper
1/2 tsp salt
Dash of red hot sauce (not in original recipe)
Paprika for garnish
1 - Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 qt water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool 5 minutes.
2- Peel the eggs and slice them in half lengthwise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl. Add the remaining ingredients (except the paprika), and mash the mixture against the sides of the bowl until smooth.
3- Arrange the whites on a serving platter and fill with yolk mixture. Sprinkle with paprika and serve.
Roasted Red Pepper Spread
Makes about 2 cups
1/4 c walnuts
1 2/3 c drained jarred roasted red peppers, rinsed and thoroughly patted dry
2 slices good quality sandwich bread torn into quarters
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tbsp mild molasses
3/4 tsp table salt
1/4 tsp ground cumin
1/8 tsp cayenne pepper
1 - Toast the walnuts in a dry skillet over medium heat, shaking the pan occassionally, until they are fragrant, about 5 minutes. Transfer the nuts to a plate to cool.
2 - Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about 10 pulses. Transfer the mixture to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 1 hour. Serve either cold or at room temperature.
* The dip, covered, can be refrigerated for up to 2 days. Season with additional lemon juice, salt, and cayenne as needed before serving.
Sunday, March 14, 2010
Baked Potato Soup w/ Homemade Bacon Bits
This was Alton Brown's recipe, to which I made some very minor amendments (increasing some quantities, adding some additional toppings, and adding the cubed potatoes...just so it looks more like potato soup!). I doubled these quantities to make enough for all of us. I was pleased with how this turned out, and I hope you all enjoy it this week!
2 cups chopped leeks
2 tablespoons minced garlic
6 cups chicken stock
3-4 redskin potatoes, skin on, cubed
4 large leftover baked potatoes, halved. pulp scooped out and put through a food mill
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
2 teaspoons freshly ground pepper
2 tablespoons Sherry
Minced chives, bacon bits* and cheddar cheese for toppings
In a dutch oven, over medium heat melt the butter and add the leeks and garlic. Cook until they are translucent. Add the stock and whisk to combine.
In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly (I had to use the whisk again). Season with salt and pepper. Remove from the heat and add the Sherry. Serve and top with chives, bacon bits and cheddar cheese.
*I made the bacon in the oven. Lay slices out on a broiler pan, set the oven to 400 degrees and bake for about a half hour, until crispy. When cool, break into small pieces and serve.
Cuban Black Beans & Rice
This recipe comes from The White Dog Cafe cookbook by Judy Wicks & Kevin Von Klause. The White Dog Cafe is located near the campus of the University of Pennsylvania and is the most "Obie" like restaurant in the West Philly neighborhood in that Judy tries to get all of the food on the menu from local, organic and humanely treated ingredients. When she started the restaurant she was ahead of her time!
Cuban Black Beans & Rice (Moros y Cristianos--translated as Moors & Christians--a Cuban staple).
Ingredients
1/4 cup olive oil
1 large onion, minced
1/4 cup minced garlic
1 green bell pepper, finely diced
2 celery ribs, finely diced
2 T dried oregano
1 T ground cumin
1/2 tsp coriander seeds, crushed
1/2 ground allspice
1 pound dried black beans, picked over for stones and rinsed well
2 bay leaves
1 smoked ham hock (optional)--I don't know where I would get a ham hock in Oberlin so I used 1/4 lb of Betty's bacon instead.
8 cups water
1/2 cup chopped fresh cilantro leaves and stems
2 T fresh lime juice
Salt and freshly ground pepper
1. In a large pot set over medium heat, heat the oil until it ripples. Add the onion and cook until soft, about 5 minutes. Add the garlic, bell pepper, and celery and cook until soft, about 5 minutes. Stir in the oregano, cumin, coriander and allspice and cook for one minute more.
2. Add the beans, bay leaves, bacon or ham hock and water. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer until the beans are very tender, about 1 hour. If necessary, add a little water during the cooking to keep the beans from scorching.
3. Remove and discard the bay leaves (I often leave mine in the dish and whoever gets the bay leaf in their serving knows that good luck is coming their way!). Remove the ham hock and reserve. Ladle 1 cup of beans into a small bowl and mash them with the back of a fork. Return the mashed beans to the pot along with the cilantro, lime juice, and salt and pepper to taste. Remove the meat from the ham hock and finely dice. Add back to the beans. Keep the sop warm until ready to serve or let cool to room temperature, cover, and refrigerate for up to 3 days.
4. Serve with brown or white rice. When serving top with any of the following--grated cheese, sour cream, scallions, tomato salsa or cooked egg.
Monday, March 8, 2010
Beef, Potato, Onion Soup
I call it being resourceful, you might call it being lazy...
I challenged myself to make a meal for 10 people with only the food I had in the house. I should mention that we hadn't been to the grocery store for at least a week. After taking stock of what we had it seemed we had the largest portions of pasta, potatoes, and beef. Since we have had a good bit of pasta in the last couple of weeks, I thought potatoes and beef sounded like good choices. I didn't have enough ingredients to make a thick stew, so soup it was!
Ingredients:
12-16 cups of water
2 cubes of vegetable bullion
beef stock
one packet of french onion soup
onion
rib roast, cooked and cubed
5 large potatoes
Chop, throw together, simmer. Ta da! Unfortunately, the soup simmered a little longer than perhaps it should have, and the potatoes started to mush. It's tasty anyway!
I challenged myself to make a meal for 10 people with only the food I had in the house. I should mention that we hadn't been to the grocery store for at least a week. After taking stock of what we had it seemed we had the largest portions of pasta, potatoes, and beef. Since we have had a good bit of pasta in the last couple of weeks, I thought potatoes and beef sounded like good choices. I didn't have enough ingredients to make a thick stew, so soup it was!
Ingredients:
12-16 cups of water
2 cubes of vegetable bullion
beef stock
one packet of french onion soup
onion
rib roast, cooked and cubed
5 large potatoes
Chop, throw together, simmer. Ta da! Unfortunately, the soup simmered a little longer than perhaps it should have, and the potatoes started to mush. It's tasty anyway!
Sunday, February 28, 2010
Pasta with Sun-Dried Tomatoes
I adapted this from an Ina Garten recipe (Barefoot Contessa Family Style). And I will admit that I had a major cooking FAIL tonight. I made way too much pasta in one pot and I thought it was all cooked and then I mixed together the pasta, dressing, olives, and tomatoes and realized that the pasta was not just al dente, but it was chewy and nasty. So, I actually went through and picked out all the good stuff and started over! So a really quick and easy recipe became a nightmare!!!
1 pound pasta (I ended up using little shells. The rotini got tossed, sadly.)
kosher salt
olive oil
5 carrots, sliced (not in Ina's recipe)
2 red bell peppers, chopped (not in Ina's recipe)
1.5 cups kalamata olives, pitted & diced
1 container feta cheeses (Ina calls for 1 lb. fresh mozzarella but I was feeling like Feta)
12 sun-dried tomatoes in oil, drained & chopped
for the dressing:
10 sun-dried tomatoes in oil, drained
4 tablespoons red wine vinegar
12 tablespoons good olive oil
1 garlic clove, diced
kosher salt, to taste
freshly ground pepper, to taste
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together according to directions on box. Drain well & allow to cool. Place pasta in a bowl and add olives, veggies, tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta. You can garnish with parmesan cheese or fresh basil if you like! She also calls for fresh tomatoes in the recipe but I left those out. Oh, and she calls for 1 teaspoon of capers in the dressing but I didn't have any on hand (and I don't really like them!) Serve cold. This is kind of a summery recipe in hopes that all this snow will soon melt.
1 pound pasta (I ended up using little shells. The rotini got tossed, sadly.)
kosher salt
olive oil
5 carrots, sliced (not in Ina's recipe)
2 red bell peppers, chopped (not in Ina's recipe)
1.5 cups kalamata olives, pitted & diced
1 container feta cheeses (Ina calls for 1 lb. fresh mozzarella but I was feeling like Feta)
12 sun-dried tomatoes in oil, drained & chopped
for the dressing:
10 sun-dried tomatoes in oil, drained
4 tablespoons red wine vinegar
12 tablespoons good olive oil
1 garlic clove, diced
kosher salt, to taste
freshly ground pepper, to taste
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together according to directions on box. Drain well & allow to cool. Place pasta in a bowl and add olives, veggies, tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta. You can garnish with parmesan cheese or fresh basil if you like! She also calls for fresh tomatoes in the recipe but I left those out. Oh, and she calls for 1 teaspoon of capers in the dressing but I didn't have any on hand (and I don't really like them!) Serve cold. This is kind of a summery recipe in hopes that all this snow will soon melt.
Friday, February 26, 2010
Darlene's Gateway Cafeteria Mac 'n Cheese
This is my mom (Darlene's) recipe and I have never had a batch that didn't call for seconds...
Ingredients:
2 lbs macaroni pasta
1 T oil
1 cup flour
2 T worcestershire sauce
2 lbs cheddar cheese
1 T. salt
1.5 sticks butter
1/2 tsp dry mustard
1/2 gallon skim milk
Topping:
8 oz. dry bread crumbs
3 oz. butter
1/4 lb shredded cheddar
To do:
1. Cook macaroni in boiling water with salt and oil according to the directions on the box. Drain and set aside.
2. In large stockpot, melt butter, stir in flour and seasonings eliminating lumps.
3. Cook 5-10 minutes stirring frequently.
4. Gradually add milk, whisking constantly and cook until thickened (about 10-15 minutes)
5. Add cheese to sauce and stir until cheese melts.
6. Put cooked macaroni in one or two large buttered casserole dishes. Pour cheese sauce over macaroni.
7.Mix breadcrumbs with melted butter Sprinkle evenly over casserole. Sprinkle with shredded cheddar and bake at 350 degrees for 35-45 minutes.
Makes 12 servings
Ingredients:
2 lbs macaroni pasta
1 T oil
1 cup flour
2 T worcestershire sauce
2 lbs cheddar cheese
1 T. salt
1.5 sticks butter
1/2 tsp dry mustard
1/2 gallon skim milk
Topping:
8 oz. dry bread crumbs
3 oz. butter
1/4 lb shredded cheddar
To do:
1. Cook macaroni in boiling water with salt and oil according to the directions on the box. Drain and set aside.
2. In large stockpot, melt butter, stir in flour and seasonings eliminating lumps.
3. Cook 5-10 minutes stirring frequently.
4. Gradually add milk, whisking constantly and cook until thickened (about 10-15 minutes)
5. Add cheese to sauce and stir until cheese melts.
6. Put cooked macaroni in one or two large buttered casserole dishes. Pour cheese sauce over macaroni.
7.Mix breadcrumbs with melted butter Sprinkle evenly over casserole. Sprinkle with shredded cheddar and bake at 350 degrees for 35-45 minutes.
Makes 12 servings
Thursday, February 25, 2010
Mexican Lasagna
Ingredients
6 whole wheat tortillas
1 lb chicken breast - sliced or diced
1 4-oz can green chilies
1/2 can fat-free refried beans
1 can black beans (drained & rinsed)
1 can no salt added corn (drained & rinsed)
4 cups reduced-fat mexican cheese
2 cups salsa
1 small green onion
Herbs & spices to taste: cumin, chili powder, oregano, garlic powder, salt, pepper
Directions
- Preheat oven to 375 degrees
- In a skillet, cook the chicken with the herbs and spices. Once the juices run clean, add the green chilies. Set aside.
- In a large glass baking dish, lay two tortillas flat to cover the bottom and spread the refried beans over them. Spread half of the chicken over the bottom and cover with one-third of the cheese. Lay down two more tortillas and cover with the black beans and corn. Add remaining chicken and another one-third of the cheese. Cover with the remaining two tortillas. Spread salsa over the tortillas and then cover with the rest of the cheese. Sprinkle green onions on top.
- Place in oven and bake until cheese browns and it is warmed throughout (about 35 minutes).
Monday, February 22, 2010
Asian-inspired Vermicelli
I got this recipe from my Godmother, who makes this dish often for her family. I had it the first time and fell in love with it. It's a nice meal because the turkey is lean and there are so many flavors in the sauce. This is the basic recipe (with my tweakings), but I've also made it and added in vegetables which is tasty too. Enjoy!
Ingredients
2 Tbsp olive oil 1 onion, diced
3 cloves garlic, diced
1 tsp ground ginger
1 lb ground turkey
1/4 c white wine
1/3 c Hoisin sauce
1/4 c soy sauce, reduced sodium if possible
1/2 c chicken broth
3 Tbsp cornstarch
1/2 c green onions, chopped
1 lb vermicelli, cooked and drained
Process
Medium hot pan (I used a dutch oven, but you could also use a wok or a large saute pan). Add olive oil, onions, garlic and ginger. Saute until translucent. Add meat and cook thoroughly. At this point I remove the excess grease and dispose of it. In a bowl, mix all liquid ingredients (not cornstarch) and add into pan/d.oven. Cover and let cook about 20 minutes. Uncover and remove some of the sauce to a small bowl and mix it with the cornstarch. Pour back into meat mixture and stir. When sauce has thickened to your liking, it is done. Add chopped green onions and vermicelli into mixture, stir until combined and serve.
This recipe serves between 2-4, depending on how hungry you are. ;-) Generally you'll have enough for 4 servings, and maybe even leftovers!
Sandra's Barbecue Brisket & Hashbrown Casserole
This is another recipe from my family's yearly beach vacation. My aunt Sandra makes this and I look forward to it every year! It's great for a crowd and it's not too expensive. She usually serves it with cooked broccoli and/or a salad.
Oven Barbecued Brisket
Hash Brown Potato Casserole
Oven Barbecued Brisket
5-6 lb brisket (first cut - has the fat cut off but you may need to trim it some more)
3 oz. liquid smoke
Celery salt
Onion salt
Garlic salt
Salt and pepper
Worchestershire sauce
6 oz. barbeque sauce
2 T. flour
1/2 c. water
1. Remove fat before cooking. (Bettie's brisket comes in 2 lb. and 4 lb. packages. The 4 pounder was really lean. I had to trim the 2 pounder for what seemed like forever and still couldn't get it all!)
2. Pour liquid smoke over brisket placed in baking dish. Sprinkle meat on both sides with celery salt, onion salt, and garlic salt to tenderize. Salt generously, but not too generously! Place in fridge overnight.
3. Next morning allow 5 hrs. for cooking, 1 hr. to bake with barbeque sauce, and a final cooling period of 1 hr. When ready to bake in a 275 degree oven, sprinkle both sides of meat with salt and pepper and a little Worchestershire. Cover pan tightly with aluminum foil.
4. After 5 hrs. uncover the meat and pour on barbeque sauce. Continue baking 1 more hour.
5. Remove meat to a platter and let sauce cool. Remove fat. (Since I remove fat before cooking, I don't worry about fat in sauce.) Pour sauce into small pot, add the flour and water and cook til thickens a little. Add more barbeque sauce to taste. Serve sauce hot. Serves 10.
2. Pour liquid smoke over brisket placed in baking dish. Sprinkle meat on both sides with celery salt, onion salt, and garlic salt to tenderize. Salt generously, but not too generously! Place in fridge overnight.
3. Next morning allow 5 hrs. for cooking, 1 hr. to bake with barbeque sauce, and a final cooling period of 1 hr. When ready to bake in a 275 degree oven, sprinkle both sides of meat with salt and pepper and a little Worchestershire. Cover pan tightly with aluminum foil.
4. After 5 hrs. uncover the meat and pour on barbeque sauce. Continue baking 1 more hour.
5. Remove meat to a platter and let sauce cool. Remove fat. (Since I remove fat before cooking, I don't worry about fat in sauce.) Pour sauce into small pot, add the flour and water and cook til thickens a little. Add more barbeque sauce to taste. Serve sauce hot. Serves 10.
Hash Brown Potato Casserole
2 lb. bag frozen has brown potatoes
Melt 1 stick butter or margarine in 9 X 13 dish and place potatoes over the butter. Mix and spread on top of potatoes:
2 c. shredded sharp cheddar cheese
8 oz. carton sour cream
1 can cream of chicken soup
1/4 c. chopped onions
1 t. salt
1/4 t. pepper
Melt 1/2 stick butter and mix with 2 c. crushed corn flakes. Spread over top and bake at 325 to 350 for 45 min. Remove from oven 15 min. before serving.
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