Tuesday, December 1, 2009
Monday, November 23, 2009
Thursday, October 22, 2009
Tuesday, October 6, 2009
- 1 cup(s) all-purpose flour
- 1/2 cup(s) whole-wheat flour
- 1 teaspoon(s) coarse salt
- 1/2 teaspoon(s) baking soda
- 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
- 1/2 cup(s) granulated sugar
- 1/2 cup(s) packed light-brown sugar
- 1 large egg
- 1 1/2 teaspoon(s) pure vanilla extract
- 1/2 cup(s) (about 1 large) mashed ripe banana
- 1 cup(s) old-fashioned rolled oats
- 8 ounce(s) semisweet chocolate, coarsely chopped into 1/4-inch chunks
- 1/2 cup(s) (about 2 ounces) coarsely chopped walnuts, toasted
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
Sunday, September 20, 2009
Friday, August 21, 2009
Sunday, August 2, 2009
My kitchen partner and I made this a few weeks ago, and it was absolutely delicious! Make sure you allow 45 minutes to an hour to prepare the veggies and make the filling. (absolutely worth every minute) If you find yourself pressed for time and can't make the crust (or perhaps, you are crust challenged), the veggie filling would also taste great served with noodles or rice.
Chef's Note: We did not have mini tart pans so we substituted with one pan instead.
2 cups all-purpose flour, plus more for dusting
1/2 cup stone-ground yellow cornmeal
1 teaspoon sugar
1 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup ice water
3 tablespoons extra-virgin olive oil
2 red bell peppers, stems and seeds removed, cut into 1/4-inch strips
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 Italian eggplant, thinly sliced
1 small red onion, quartered
1 cup dry white wine
1/4 teaspoon coarse salt
Freshly ground pepper
2 cups coarsely chopped kale (8 ounces)
2 cups cherry tomatoes (about 1 pint)
1/3 cup fresh basil, coarsely chopped
Pinch of red-pepper flakes
6 tablespoons nonfat ricotta cheese
Make the crust: Pulse flour, cornmeal, sugar, and salt in a food processor. Add butter; process until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream; process just until dough holds together. Divide dough in half, wrap in plastic, and refrigerate 1 hour (or up to 3 days).
Spoon 1 1/4 cups vegetable mixture into each tart shell. Bake until crust is golden brown, 40 to 50 minutes. Top each tart with 1 tablespoon ricotta, and serve.
Recipe from Martha Stewart.
Wednesday, July 22, 2009
Hello blog world! It's been a while! My life has been turned upside down by graduating from my masters and going on an extended "vacation" on the other side of the country while negotiating trying to get back to the right side of the country. Or something like that. Thus I have not had much chance to try new recipes much less make up any of my own. But that ends now! Tonight, after a frustrating, long search on google for a recipe that didn't exist (except in my mind), I decided to try my hand at creating my very own baked good. I specify baked good since I've never had a problem making up dinner entrees. But baking has always had that mysterious aura to it that scared me away from ever making something up. Substitutions? Yes. Additions or alterations? All the time! But no recipe at all? AH!
Surprisingly, I think I was actually successful. In fact, I think it was pretty darn good. I have to say I'm proud of myself, and hope you enjoy this recipe while the summer fruit season lasts.
Cherry Blueberry Almond Crumble
2 cups pitted cherries
2 cups blueberries
Juice of half a lemon
almond extract to taste (actually, I just used what was left in the bottle!)
1 tbl cornstarch
1/4 sugar (more if fruit is not very sweet)
1 stick butter (4oz), cut into small pieces and kept cold
2 oz white sugar
2 oz brown sugar (can do more white sugar if desired)
handful toasted, ground almonds
1. Preheat oven to 350 degrees. Mix together the berries, lemon juice, almond extract, a sprinkling of cinnamon, cornstarch, and sugar in a 8x8" pan (I used pyrex).
2. In a medium bowl, combine butter, flour, sugars, and almonds with fingers until butter is evenly distributed throughout. Alternatively, you can use a pastry blender, but honestly, fingers work just fine. :)
3. Spread crumble topping over the berry mixture evenly. Bake for 35 minutes, or until fruit is bubbling and the topping is a lightly golden.
Yield: 6-8 servings
Friday, May 22, 2009
This recipe has been passed down from my great grandmother. She used to make it for my mom when she was little. Yes, it does use raw egg, but if you're the type to sneak a little cookie dough before baking, then you should be fine. :)
Note: start ahead (must be refrigerated at least 3 hours)
1/2 cup butter, softened
3/4 cup sugar
1 egg, beaten
3 tbl cream (can substitute milk)
1/2 nuts, chopped (I think almonds are probably best)
1 tsp vanilla
1 box strawberries, sliced
8 oz cool whip
8 oz vanilla wafers, crushed fine
1. Cream sugar and butter until light and creamy. Add egg, cream, nuts, and vanilla. Gently stir in berries. Fold in cool whip.
2. Place half the crumbs in an 8" or 9" square pan. Pour berry mixture over. Sprinkle remaining crumbs on top.
3. Refrigerate for at least 3 hours. Cut into squares and serve!
Yield: 8 servings.
Sunday, April 19, 2009
Last Saturday, I experienced my first weekend without school stress! In order to celebrate this momentous occasion, I decided to have some fun in the kitchen. After seeing a post on another blog and knowing I had some ground beef in the freezer, I thought shepherd's pie was worth a try. But I couldn't just do the normal, standard recipe, now could I? Besides, I really just don't like celery and carrots. And thus my solution: create my very own shepherd's pie remix based on root vegetables!
Here they are being caramelized (except the mushrooms)...ah so fragrant!
Now I added the mushrooms and some herbs
Peter helped with the beef...I'm not a big fan of touching or getting near raw meat. What a silly face. :)
Top it with mashed, seasoned potatoes, bake, and:
So what was the result of my experiment? Good, but not amazing. But I think the lack of amazingness is easily remedied. First, cut the amount of parsnip in half, second, use more mushrooms, and third, season more heavily. I've adjusted the recipe accordingly. I am proud to say, however, that the potato topping came out quite nicely. :) One can also add more flavor by topping it with shredded cheese. And I suppose if you do like celery but want to stick with the root theme, you could try some celery root.
Let me know if you try it!
1 parsnip, cleaned and diced (no need to peel if scrubbed well)
1 turnip, peeled and diced
1 medium onion, diced
5 tbl butter
dried thyme, rosemary, nutmeg, salt, and pepper to taste (I sprinkle and smell)
1 lb ground beef
3-4 splashes Worcestershire sauce
3 tbl flour
1 3/4 cup beef broth (or less for a thicker gravy)
1 cup frozen peas
1. Preheat oven to 375 degrees.
2. In a large skillet over medium heat, cook and caramelize parsnip, turnip, and onion in butter (about 10 min). Add mushrooms and seasonings, stir together for about 30 seconds, then turn off heat.
3. In another skillet, cook the beef; if there is a lot of fat leftover, partially drain. Do not drain completely. Add Worcestershire sauce and season with salt and pepper. While at medium heat, add the flour, stirring contantly, and cook a couple of minutes. Add peas and slowly pour in broth and bring to a simmer, stirring occaisionally. Simmer until thickened.
4. Combine veggie and meat mixture in a 2 quart casserole dish. Add mashed potato mixture (recipe below). Place on a baking sheet in case of spills and bake for 25-30 minutes, or until mashed potatoes nice and puffy with golden tips.
For the mashed potatoes:
Boil in salted water until fork tender 5-6 red potatoes, peeled and chopped. Drain, then transfer to a stand mixer. Beat with the paddle until smooth. Add 2 tbl cream, 2 tbl milk, 2 tbl butter, 1 egg, and salt and pepper. Cream together. Adjust liquid if necessary.
Yield: 6 servings
Friday, April 17, 2009
- 18 jumbo pasta shells (you can also substitute manicotti shells)
- 1 container (15 ounces) part skim Ricotta
- 1 package (10 ounces) frozen spinach chopped, thawed, and drained and squeezed dry
- 2 cups shredded Italian cheese blend
- 3/4 cup half and half (divided)
- 1 garlic clove pressed
- 1/2 tsp. dried basil
- 1/4 cup Parmesan cheese
- 1/2 tsp. dried oregano
- 1/8 tsp. salt
- 28 oz. jar of spaghetti sauce
Preheat oven to 350, cook pasta according to directions, drain, then drizzle with Olive oil so the shells don't stick.
Mix ricotta, spinach, 1&1/2 cups of Italian cheese, 1/4 cup of Parmesan, and 1/4 cup of half and half. Press in garlic and seasonings. Mix well. In another bowl whisk the rest of spaghetti sauce with remaining half and half. Pour some of sauce mix on bottom of cooking pan. Fill each shell with ricotta mixture (one scoop) I usually use my cookie dropper. Arrange filled shells in baking pan. Top with remaining spaghetti sauce. Cover with foil, bake for 40 minutes. Remove foil, top dish with remaining 1/2 cup of Italian cheese. Bake uncovered an additional 5 min. Let cool for 10 min. before serving.
I'm sorry to say I forgot to take pictures so you'll have to make do with a photoless post.
Monday, April 6, 2009
Here is part 3 of the amazing pickled red onion! Again, forgive my lack of precise ingredients. See this less as a recipe and more as a guide or an inspiration. Let me know if you try the pickled onion and what you do with it!
Escarole tuna wraps with pickled red onion and almonds
Make a filling with 1 can of tuna (preferably in oil), finely ground almonds, mayo, some pickling juice, and finely chopped pickled red onion. Scoop filling onto a large escarole leaf. Wrap it all together and there you have it!
Thursday, March 26, 2009
8 oz. lasagna noodles
12 oz. part-skim mozzarella cheese
2 medium zucchini, diced
1/2 red bell pepper, diced
1 1/2 cups cottage cheese
1/4 cup grated parmesan cheese (fresh if possible)
1 egg, lightly beaten
1 tbl parsley
1 tsp salt
1 tsp pepper
3 cups spaghetti sauce (I used Wegmans portabella mushroom)
1. Stir-fry zucchini and bell pepper in a bit of olive oil under crisp-tender. Season generously (I used Italian seasoning, salt, and red pepper. I wanted to imitate the kick of Italian sausage).
2. Mix together everything but lasagna noodles and mozzarella.
3. In a greased 9x13" dish, layer half the lasagna noodles, sauce mixture, and mozzarella. Repeat. No, you do not need to pre-cook the noodles, hurray!
4. Cook, uncovered, in a 350 degree oven for 45-55 minutes.
Yield: 6-8 servings
Tuesday, March 17, 2009
1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, well drained
Maraschino cherries, drained and halved
1 package DUNCAN HINES® Moist Deluxe® Pineapple Supreme Cake Mix
1 package (4-serving size) vanilla-flavor instant pudding and pie filling mix
1 cup water (*you can also substitute pineapple juice for a moister cake)
1/2 cup oil
1. Preheat oven to 350°F.
2. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with ovenproof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, maraschino cherries and walnut halves in skillet. Set aside.
3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350°F for 1 hour or until toothpick inserted into center comes out clean. Invert onto serving plate.
Tip Cake can be made in a 13×9×2-inch pan. Bake at 350°F for 45 to 55 minutes or until toothpick inserted into center comes out clean. Cake is also delicious using Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix.
Monday, March 9, 2009
Red wine tuna sandwich with onion and spinach
1 5-6oz can tuna (they're so tricky these days with the tuna can sizes)
1 Tbl mayonnaise
paprika (to taste)
Red wine vinegar, tsp or so
salt and pepper to taste
Pickled onion slices
a handful of fresh spinach leaves
4 slices Italian bread (or bread of your choice)
Mix together tuna, mayonnaise, paprika, red wine vinegar, salt and pepper. Layer on one slice of bread, top with onions and spinach, and close with second slice. Repeat. Serve with fruit (I shared a grapefruit with Peter).
Yield: 2 servings
Friday, March 6, 2009
I have many reasons for either not wanting or not caring to make interesting salads. First, taste and texture: I don't want lettuce and fruit together, I don't like strong cheeses, I don't like raw vegetables enough, and though I'm over it now I use to hate nuts in salads! Second, I don't like spending a lot of time on something that I eat only because "it's good for you." Just get it over and done with and spend my creative energies on the main dish (and dessert!). But on this historic day, all that changed!
I subscribe to a variety of food blogs with my hand-dandy google reader, where I found this amazing recipe from Smitten Kitchen. Here is my adapted version. The key is the pickled red onion. You will not be disappointed!
To make the pickled onion:
1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 shots hot sauce (I used Tapatio)
1 red onion, sliced into very thin rings (Pampered Chef mandolin came in handy here!)
Mix all ingredients together and store in fridge at least 1 hour. I made this the day before, storing it in the fridge overnight. Then I took some escarole (washed and torn into bite-sized pieces), pickled onion, a bit of the pickling juice, a couple splashes of extra-virgin olive oil, and freshly grated Parmesan cheese and tossed it all together. Walla, amazing salad!
Yield: as much (or little) as you like! :)
Monday, February 16, 2009
1 lb ground beef
3 cloves garlic
1 tbl parsley
1 tsp thyme
½ tsp cumin
3 cups chicken broth
4 1/2 cups vegetable broth
2/3 cup lentils
Half of a red bell pepper
1/4 cup frozen pees
½ cup brown rice
1. Cook onions and ground beef in stockpot. Add garlic at the end (only saute it a minute).
2. Add herbs, broth, lentils, and bell pepper and simmer for 1 hour or until lentils are soft.
3. Add brown rice and peas; simmer 40 more minutes, or until rice is done.
Yield: 4-6 servings
2 medium sized potatos (I used a red-skinned Yukon)
1/2 onion, sliced into thing rings
1 garlic clove
freshly grated parmesan cheese
Prick the potatoes with a fork and then microwave for 3 minutes. Turn over and cook another 3-5 minutes. Check periodically for done-ness with a fork (should be quite soft and the skin should be bubbly). When they are done, wrap in foil and let sit for a couple of minutes.
Meanwhile, caramelize onions in a bit of olive oil. Add garlic and salt at the end and saute for just a minute.
Open potato and top with onions and cheese. Yum!
Yield: 2 servings
Friday, January 9, 2009
This is an easy and delicious recipe to make!
Silky Chocolate Fondue
6 ounces fine-quality bittersweet chocolate, chopped
1/2 cup caramel ice cream topping
1/2 cup heavy whipping cream
Assorted dippers such as strawberries, marshmallows, pound cake cubes or graham crackers
In small (2-qt.) saucepan, bring 1 inch of water to a simmer over low heat. In double boiler, combine chocolate, ice cream topping and cream; mix well. Set double boiler over simmering water in saucepan. Heat chocolate mixture 7-10 minutes or until chocolate is melted and mixture is smooth, stirring occasionally. **It time is of the essence, you may microwave the chocolate, caramel, and whipping cream.**
Pour chocolate mixture into Simple Additions™ Small Bowl. Serve fondue immediately with assorted dippers. Yield: 1 1/3 cups (10 servings)
For additional flavor and variety, stir 1/4-1/2 teaspoon of any one of the following into fondue: almond, mint or vanilla extract, ground cinnamon or finely snipped orange zest. Pampered Chef
Olive & Roasted Pepper Bruschetta
1/2 cup grated Romano cheese
1/2 cup chopped pitted green olives
1/2 cup chopped rosted sweet red peppers
2 tsp. olive oil
1/2 tsp. dried basil
16 slives French bread baguette (1/2 in. thick) toasted
In a small bowl, combine the first five ingredients. Top each bread olive with 1 tbsp. olive mixture.