Torta Pasqualina

From derStandard.at

Some Notes...
This was a very cool and tasty recipe and would be great for gatherings. Two things were issues, but I think they could be easily resolved next time: 1) the original cooking time (1 hour) was too short to hard boil the eggs, which is how they were supposed to turn out (per the picture). I would leave this in at least 1 hour 20 minutes, and likely a bit more than that. It's basically impossible to test how done the eggs are before cutting into the torta, so if you are not OK with less-cooked eggs (which were also delicious, actually, because then the yolks ran a bit into the spinach mixture), then I'd err on the side of too long rather than too short;  2) the rolled dough that forms the ring around the torta seemed very thick. It might be better to trim a bit more of this so that it wouldn't be as thick and would cook through. Finally, I'd consider adding garlic next time for additional flavor. The addition of the red pepper flakes below is mine (the original didn't have these), and I think I would add more next time.
The link above is the original recipe, in German, but because it contains step-by-step instructions with images, I recommend visiting the site so that you can see exactly how to roll the crust at the end.

Ingredients
Crust
500 g all purpose flour
3 Tbsp olive oil
salt (to taste)
ca. 250-270 ml water
oil for 'painting' the layers
Filling

1 kg fresh spinach leaves, washed and end of stems removed
100 g Parmesan
500 g Ricotta
2-3 sprigs of fresh marjoram (I used fresh oregano and dried marjoram as a substitute)
2 large shallots (I used just over 1/2 of a large onion), diced
pinch of nutmeg
2-3 Tbs Butter
8 eggs (we used 6) 

salt and pepper and red pepper flakes

Instructions
1. Mix oil, flour, salt, and water and then knead for 10 minutes until you have a smooth, elastic dough. I used the Kitchenaid and its dough hook for about 8 minutes after the initial mixing was complete. Divide into 8 rounds (and one very small 9th round) and let sit, under a damp towel, for 1 hour.
2. Saute the onion in oil, adding salt, pepper, and red pepper flakes. When onions are translucent (about 5-7 minutes), add spinach on top. Add salt and pepper to taste. Mix and allow to steam until spinach is completely wilted. Drain and let cool slightly in a colander.
3. Chop spinach mixture finely and put into bowl with ricotta and Parmesan cheeses. Mix thoroughly. Add in nutmeg and oregano/marjoram. Mix to combine.
4. Roll out 4 of the dough balls and then stretch until incredibly thin (like Strudel dough). I rolled them first to about 8-inch rounds and then took the round and ever-so-slightly pulled them apart by putting the edge of the dough over the tops of my hands and pulling them apart slightly. Do this until the dough is approximately double the width you started with. Lay one layer into springform pan, allowing excess dough to hang over the sides. Brush gently (!) with oil and then lay a 2nd layer on top. Do this two more times (not oiling the 4th layer).
5. Add in filling to springform pan. Make little indents for the number of eggs you wish to add and drop a 1/3 Tbsp of butter into each one. Crack eggs and gently pour eggs into indents.
6. Repeat process with rolling out and stretching remaining 4 balls of dough and create the top layers, being sure to brush oil between each one. Oil the top layer. Use 9th mini ball to roll out and cut out shapes to decorate the top of the torta. Oil these as well.
7. Trim and then roll the overhanging dough into the torta. Poke a few holes in the top and put into a 375 degree oven for 1 hour and 20 minutes.

Mommy's Energy Bars

Hi!  A friend made these and emailed the recipe to me (I modified slightly).  They were great and easy to grab when I needed a quick snack between feedings/diaper changes/etc.  I wanted to be able to put it on my pinterest board so I thought I'd add it here. These are simple and yummy!  You'll have to ask M for her "Crack Cookies" which are also blog worthy... but I don't want to steal her thunder.

Ingredients
1/4 c brown rice syrup
1/4 c pure maple syrup
1/2 c peanut butter
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
2 1/2 c old-fashioned oatmeal
3/4 c ground flaxseed

Directions
1 - Heat the peanut butter, brown rice syrup, and maple syrup over low heat and stir until combined.  The purpose of this step is to combine the ingredients, not cook them/bring to a boil.
2 - Remove from heat and let cool until warm (not hot).
3 - Add vanilla and stir.
4 - Add oats, flaxseed, salt, and cinnamon; stir.
5 - Put into a 8x8 pan lined with parchment paper.  Wet hands or back of spoon and press firmly into pan.
6 - Bake at 350 degrees for 15-20 minutes (until edges are slightly browned)
7 - Remove from oven, cool slightly, cut into squares or whatever shape suits your mood.
8 - YUM!

NOTE: I tripled this and it worked great in a jelly-roll pan (see pic).

Chili

Hi!  I know that we already have a few chili recipes but I needed a place to store this recipe which I am unofficially dubbing the best chili.  It is the combination of two of my favorite recipes.  I am of the belief that you can't really ruin chili, so modify as you see fit.  Want it to be juicier?  Add more tomatoes and broth/beer.  Like it chunkier?  Add more veggies/meat and cut back on the liquids.  You gals get my drift and know how to cook... no lesson needed from me. 

Ingredients

• 2-3 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 2-3 cloves garlic , chopped
• 2 1/2 pounds extra lean ground meat (turkey or beef) – be sure it is lean
• 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
• 4 tablespoons chili powder
• 2 tablespoons grill seasoning blend
• 1 tablespoon cumin
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
• 1 teaspoon ground mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoons hot sauce, medium to extra-spicy
• 1 1/2 cups pinto beans (cooked or canned)
• 1 1/2 cups black beans (cooked or canned)
• 3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes , undrained
• 1 cup fat free chicken broth or  1/2 bottle beer (the alcohol cooks out)
• 1/2 cup smoky barbecue sauce
• 2 cups corn kernels, optional

Directions

1. Heat large stockpot over medium-high heat.
2. Add olive oil, then onion.  Cook until onion is fragrant.
3. Add garlic and ground meat.  Cook for about 5 minutes until it starts to brown.
4. Add the bell peppers, chili powder, grill seasoning, cumin, oregano, ground mustard, Worcestershire, and hot sauce.
5. Add the chicken broth or beer, tomatoes, pinto beans, black beans, barbeque sauce, and corn.
6. Simmer for at least 10 minutes and up to one hour. 

BBQ Country Style Ribs (Crock Pot)

We are busily cleaning up broken branches and bushes from our 12+ inch snowstorm, so I decided to do something easy for dinner today.  Yesterday was the last day of our farmers market (*sigh*) so I stocked up on meat and winter squash (they were less than $1 each which I thought was a great deal).  Here's what's in the crock pot:

1 package Pork Country Style Ribs (it was about 1.5 lbs)
1 small bottle of BBQ sauce
Water - 1/2 of BBQ bottle (super scientific)
1/2 of one onion
1 tbsp Worcestershire sauce
Salt & pepper

I placed 1/2 of the BBQ sauce and onion on the bottom, added the ribs, and then added everything else.  I put it on high for 2 hours and then low for the remainder (total of about 6 hours).  Also, the pork was still pretty frozen but I don't think that makes much of a difference.

We are having sweet potato fries on the side.  Yum!

New England Pot Roast (Crock Pot)

Thank you for suggesting the crock pot challenge! This is my favorite pot roast recipe, from my trusty Betty Crocker. Secret ingredient? Horseradish.

4 pound beef arm, blade or cross rib pot roast
1 to 2 tsp salt
1 tsp pepper
1 jar (8 oz) prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths (I usually just use a bag of baby carrots)
8 small onions

1. Cook beef in 12 inch skillet over medium heat until brown on all sides.
2. Place potatoes, carrots, and onions in 4- to 6-quart slow cooker. Place beef on vegetables.
3. Mix horseradish, salt, and pepper, and spread evenly over beef.
4. Pour water into slow cooker, cover and cook over low heat for 8 to 10 hours.

Mujadrah

Ann--great idea about the lentils challenge. This was the first dish that really made me love lentils (even though I can't pronounce the name). It's not a very pretty dish, but it's delicious and simple and it makes for a very comforting meal. You can find recipes online that add various spices, but I like it with just salt and pepper.

2 tablespoons olive oil

2 medium onions, finely chopped

1 teaspoon salt

4 garlic cloves, minced

4 cups water

1 cup lentils, rinsed and picked through

1 cup brown rice

Heat oil in dutch oven or in sauce pan with lid. Add onions and cook until they are deeply caramelized, about 20-25 minutes. They should be a rich amber color, but be sure not to burn them. When the onions are ready, add the garlic and stir until fragrant, about 30 seconds. Add water and deglaze pan, scraping up brown bits. Add lentils and bring to a boil. Cover pan and cook for 15 minutes. Add rice and stir to combine, then recover and cook for an additional 30 minutes, or until rice is done (some brown rice, as you well know, takes forever to cook, so the time might be much longer than 30 minutes). Mix thoroughly, cover and turn heat off. Let sit until thickened and slightly cooled. There should be no liquid left in pan. Add salt and pepper to taste and serve in bowls. Yummy!

Creamy Tomato Blue Cheese Soup

There is a wonderful bookstore in Memphis called Davis Kidd that I love to visit. They have a great children's section, author signings, and a really comprehensive selection of books. There's a little cafe attached called Bronte Bistro. They have a yummy everyday menu, and their gimmick is to use recipes from cookbooks they sell as their daily specials. There are a few other locations if anyone else is lucky enough to be near one!

Anyway, they have the most delicious tomato blue cheese soup and I had been trying in vain to recreate it at home. I probably tried 3 or 4 iterations using a hodgepodge of online recipes, going back for tastings, and always coming up with something that wasn't creamy enough, or tasted to blue cheesy, or was too chunky. Recently I stumbled upon an old friend's blog and discovered that she was attempting to do the exact same thing and was also having only modest success! But smart cookie that she is, she and her husband ASKED the restaurant for their recipe! Genius. As it turns out, I was on the right track, but I was missing ONE key ingredient. Want to guess what it was? (Answer at the bottom!)

2 T butter
1 yellow onion
1 T minced garlic
1 c flour
1.5 quarts water
2 (32oz) cans diced tomatoes
1/2 lb bleu cheese

2 T salt
1 t white pepper
1 c heavy cream

Melt butter, dice onions and saute until translucent along with garlic. Add flour to make roux. (Careful not to burn) Whisk water into roux until smooth. Add diced tomatoes, bleu cheese, salt and pepper. Bring to boil and turn off heat. Add cream. Puree with hand blender or food processor. Serves 10-12.

Note: This is a fun use for the immersion blenders that everyone got for Christmas this year! (Thank you, Robin, for mine!)

(Answer: I was missing the flour! I never thought to make a roux first, and none of the other recipes I found online did this!)

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

• 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.

*Adapted by me and my mom from Well Seasoned Cookbook

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.

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?

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:

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.

"Funeral Casserole"

Growing up we regularly attended church and anytime someone in the congregation or a friend/family member died we would gather for a potluck meal. Inevitably someone (or multiple people) would bring this dish, which is why it is now known in our family as the "Funeral Casserole".

1 casserole serves 4-6 (I made two)!

2 whole chicken breasts (or 4 boneless breasts) Cooked and cubed

2 cans chicken noodle soup

1 can cream mushroom soup

2 beaten eggs

1 cup chopped celery

1/2 cup grated cheese (mild cheddar)

6 slices bread - cubed

1/2 cup margarine

Arrange cubed chicken on bottom of 9 x 13 dish. In saucepan, melt margarine. Turn down/off heat and stir in bread cubes, add soup (undiluted), celery, cheese, 2 eggs. Stir and pour on top of chicken.

Melt 1/2 stick margarine in the microwave. Mix in 2 cup of crushed corn flakes. Add to top of chicken mix. Bake 40 - 50 minutes @ 350 degrees.

Pierogi

I love starch, especially potatoes and pasta. Pierogi combine both of these things, which makes them one of my favorite foods on the planet. I used a recipe from Gourmet this time, and they turned out pretty tasty (well...the butter and onions didn't hurt the flavor either...) Here is the recipe. I used a pasta maker to roll out the dough uniformly (as opposed to rolling out the dough, which always seems to be too elastic and doesn't hold its shape). To make for ten people, double the following portions.

For dough

• 3 cups all-purpose flour plus additional for kneading
• 1 cup water
• 1 large egg
• 2 teaspoons vegetable oil
• 1 teaspoon salt

For potato filling

• 1 1/2 pound russet (baking) potatoes
• 2 c. grated cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 stick butter
• 1/2 c. milk

For onion topping

• 1 1/2 medium onions, halved lengthwise and thinly sliced crosswise
• 1/2 stick butter

• Special equipment: a 2 1/2-inch round cookie cutter
• Accompaniment: sour cream

preparation

Make dough:
Put flour into Kitchenaid mixer bowl. Add water, egg, oil, and salt to well and carefully combine with a fork without incorporating flour. Turn on mixer, using the dough hook, and let knead for about five minutes. Transfer dough to a lightly floured surface. Invert a bowl over dough and let stand at room temperature 1 hour.

Make filling while dough stands:
Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, butter and milk and mash with a potato masher.

When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).

Make onion topping:
Cook onion in butter in a 4- to 5-quart heavy saucepan over medium-low heat, stirring occasionally (stir more frequently toward end of cooking), until slightly brown around the edges, about 10 minutes. Remove from heat and season with salt and pepper.

Form and cook pierogi:
Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter (this is where I used the pasta maker, rolling out the dough with the #2 setting). Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (Brush half of the edge with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogi in same manner.

Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over medium-low heat, gently tossing to coat.

Serve with sour cream, onions and maybe a little bit of cheese on top! Mmm!

Shepherd's Pie

Mmmm... I have never made Shepherd's pie before and this recipe had the largest number of positive reviews... Enjoy!

Ingredients

* 1 small onion
* 1 1/2 pounds ground beef
* 2 (8-ounce) cans tomato sauce
* 1 1/2 cups mixed vegetables or niblet corn, prepared
* Salt and freshly ground black pepper
* 8 to 10 medium red new potatoes
* 1 1/2 cups skim milk
* 6 tablespoons butter
* 1/2 cup lite sour cream
* 2 cups instant biscuit mix

Directions

Beef Layer: Saute onions in 1 tablespoon butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.

Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/4 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 3 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown. I doubled the recipe in order to feed 10 adults!

Recipe courtesy of Paula Deen and altered by Molly Elton (aka healthier).

Arroz con Crema

4 c. water

2 c. converted rice

1 Tbsp. butter

1 tsp. salt

1 1/2 c. sour cream

1 c. chopped onion

1/4 c. chopped cilantro

1 Tbsp. olive oil

2 poblano chiles, peeled and deveined

4 garlic cloves

1 bag frozen corn (use fresh if in season!)

8 oz. grated cheddar cheese (I mix mild and sharp)

Pepper to taste

*I doubled this recipe to serve ten.

Bring water to a boil in pot and add butter and salt. When the butter is melted, add the rice and bring back to a boil. Lower the heat to very low, cover the rice with a tight-fitting lid and cook for 25 to 30 minutes.

Meanwhile, combine the sour cream with the chopped cilantro. Heat the oil in a dutch oven and add the chopped onion and garlic cloves. Add poblanos to dutch oven when the onion is wilted. Saute for 8 minutes. Combine with the rice. Add corn, the sour cream mixture and grated cheese. Sprinkle preferred amount of pepper and mix.

Bake for 30 minutes (keeping everything in the dutch oven) or until heated through in a 350 degree oven. This dish is better the longer it sits, so eating it on the 2nd or 3rd day is probably ideal!