These took 1st place at a cookie bake-off hosted by friends earlier this year. Well, they tied for first place, but the blue ribbon still hangs proudly on our kitchen bulletin board. It's not my fault that one of the judges fell for something with peanut butter. Rich, buttery, sweet and addictive. (from allrecipes.com)
bag of Kraft caramels, unwrapped (about 64 total)
10 tablespoons heavy cream
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups butter, melted (yes, this is 3 sticks)
1 cup semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. In a medium saucepan, melt together the caramels and heavy cream over low heat, stirring until smooth. Set aside.
In a large bowl, stir together the flour, oats, brown sugar, baking soda and salt. Add melted butter and stir until well blended. Press half the mixture into the bottom of a 9x13 baking pan, reserving the rest. Bake for 8 minutes, then remove from the oven. Sprinkle evenly with chocolate chips and walnuts, then pour the caramel sauce over. Crumble the remaining oat mixture over the top.
Return to the oven and bake for another 12-13 minutes, or until the top is toasted and a light golden brown. Cut into squares while still slightly warm.
*I'm always tempted to add more chocolate chips, but I've tried it and it upsets the caramel/cookie balance. Sometimes I use bittersweet chocolate chips to cut the sweetness.
Friday, December 7, 2012
Sunday, December 2, 2012
Cheesy Turkey Meatloaf
Meatloaf is always popular in our house, so I rotate between a few different recipes that have all earned the thumbs up. I love that I can get it in the oven quickly, then reach in the freezer for fries and veggies to go on the side. We eat half one night and have sandwiches another night.
1 cup milk
1 cup Italian breadcrumbs
2 lbs ground turkey
2 eggs
half of an onion, diced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire
3/4 lb colby or cheddar cheese, in small cubes or shredded
1/2 cup ketchup or barbeque sauce
Preheat oven to 400 degrees. Soak breadcrumbs in milk, then add the turkey, eggs, onion, salt, pepper and Worcestershire and mix together well with clean hands. Fold in cheese and put into a loaf pan on top of a baking sheet. Top with sauce and bake for an hour or until cooked through.
*Adapt with what you have in the house—shallot can stand in for onion, plain breadcrumbs can be seasoned, other cheeses would work fine. Meatloaf freezes well, so it's a good one to double!
1 cup milk
1 cup Italian breadcrumbs
2 lbs ground turkey
2 eggs
half of an onion, diced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire
3/4 lb colby or cheddar cheese, in small cubes or shredded
1/2 cup ketchup or barbeque sauce
Preheat oven to 400 degrees. Soak breadcrumbs in milk, then add the turkey, eggs, onion, salt, pepper and Worcestershire and mix together well with clean hands. Fold in cheese and put into a loaf pan on top of a baking sheet. Top with sauce and bake for an hour or until cooked through.
*Adapt with what you have in the house—shallot can stand in for onion, plain breadcrumbs can be seasoned, other cheeses would work fine. Meatloaf freezes well, so it's a good one to double!
Friday, November 16, 2012
Baked Oatmeal
Instant oatmeal is a weekday staple in our house, but I like to make better breakfasts over the weekend when I have more time. A nice, hearty recipe for the colder months. (from babble)
2 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 tablespoons butter, melted
2 cups milk
1 egg
1/4 cup honey
1 banana, thinly sliced
2 apples, diced
cinnamon or cinnamon sugar for the top
Preheat oven to 375 degrees. Grease an 8x8 baking dish and set aside.
In a large bowl, mix together the oats, baking powder, salt, allspice and cinnamon. In another bowl, whisk the butter, milk, egg and honey until combined. Spread banana slices on bottom of dish. Cover with half of the oat mixture, then half of the chopped apples. Repeat. Pour milk mixture over the top and sprinkle with cinnamon sugar. Bake for 35-45 minutes or until golden brown around the edges. Serve with maple syrup on the side for drizzling.
*Occasionally I also get inspired to drag the blender out of the pantry and make smoothies (or milkshakes). A new one I like: zap 1/2 cup milk, a handful of ice, squeeze of honey, sprinkle of nutmeg and frozen banana chunks, then add 1 cup Greek yogurt and blend until just combined.
2 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 tablespoons butter, melted
2 cups milk
1 egg
1/4 cup honey
1 banana, thinly sliced
2 apples, diced
cinnamon or cinnamon sugar for the top
Preheat oven to 375 degrees. Grease an 8x8 baking dish and set aside.
In a large bowl, mix together the oats, baking powder, salt, allspice and cinnamon. In another bowl, whisk the butter, milk, egg and honey until combined. Spread banana slices on bottom of dish. Cover with half of the oat mixture, then half of the chopped apples. Repeat. Pour milk mixture over the top and sprinkle with cinnamon sugar. Bake for 35-45 minutes or until golden brown around the edges. Serve with maple syrup on the side for drizzling.
*Occasionally I also get inspired to drag the blender out of the pantry and make smoothies (or milkshakes). A new one I like: zap 1/2 cup milk, a handful of ice, squeeze of honey, sprinkle of nutmeg and frozen banana chunks, then add 1 cup Greek yogurt and blend until just combined.
Tuesday, November 6, 2012
Ham and Swiss Sliders
My daughter loves ham and cheese. While she never seems to tire of it, the rest of us do - so I was happy to find this savory twist on the classic combo. Serve with chips! (from foodgawker)
package of soft white dinner rolls or hawaiian rolls
sliced ham
sliced swiss cheese
mayonnaise
3 tablespoons dijon mustard
4 tablespoons butter, melted
1 teaspoon onion powder
1/2 teaspoon Worcestershire
1 tablespoon poppy seeds or caraway seeds
3 tablespoons brown sugar
Preheat oven to 400 degrees. Split rolls and place bottom halves in a baking dish. Top with a folded slice of ham and a slice of cheese. Spread top half of roll with a little mayo and place on top. Rolls should fit together snugly in the dish.
In a small bowl, combine the mustard, melted butter, onion powder, Worcestershire, seeds and brown sugar. Pour evenly over the rolls. Cover dish with foil and bake for 10 minutes, then remove foil and bake for another 10 minutes or until tops are browned and cheese is melted.
(You can tinker with the sauce and adjust it to taste. The original recipe called for twice as much butter, more sugar and less mustard, but we found it too sweet and rich the first time around.)
*A new obsession for the adults in our house - spicy pickles called Wickles. See if your grocery store carries them. They're great on the side here. If you can find Gulden's Zesty Honey Mustard, get that too. It's my favorite and a good replacement for the dijon in this recipe!
package of soft white dinner rolls or hawaiian rolls
sliced ham
sliced swiss cheese
mayonnaise
3 tablespoons dijon mustard
4 tablespoons butter, melted
1 teaspoon onion powder
1/2 teaspoon Worcestershire
1 tablespoon poppy seeds or caraway seeds
3 tablespoons brown sugar
Preheat oven to 400 degrees. Split rolls and place bottom halves in a baking dish. Top with a folded slice of ham and a slice of cheese. Spread top half of roll with a little mayo and place on top. Rolls should fit together snugly in the dish.
In a small bowl, combine the mustard, melted butter, onion powder, Worcestershire, seeds and brown sugar. Pour evenly over the rolls. Cover dish with foil and bake for 10 minutes, then remove foil and bake for another 10 minutes or until tops are browned and cheese is melted.
(You can tinker with the sauce and adjust it to taste. The original recipe called for twice as much butter, more sugar and less mustard, but we found it too sweet and rich the first time around.)
*A new obsession for the adults in our house - spicy pickles called Wickles. See if your grocery store carries them. They're great on the side here. If you can find Gulden's Zesty Honey Mustard, get that too. It's my favorite and a good replacement for the dijon in this recipe!
Friday, October 19, 2012
Baked Penne with Sausage
Cold nights are coming! This easy 5-ingredient casserole will warm everyone up in no time. I love the way the pasta cooks in the sauce here - it adds great flavor. (from my friend Tracy)
1 lb penne pasta
3/4 cup extra-virgin olive oil
1 lb Italian sausage, casings removed
two 28 oz. cans crushed tomatoes - I like Muir Glen, with basil or fire-roasted
parmesan cheese to taste
Preheat oven to 400 degrees. Combine uncooked penne and olive oil in a large, deep baking dish. Let stand for 5 minutes. Meanwhile, cook the sausage until no longer pink, breaking up into small pieces with the back of a wooden spoon. Stir cooked sausage and crushed tomatoes into the pasta mixture.
Cover dish tightly with aluminum foil. Bake for 40 minutes and then check pasta for doneness. It should be tender to the bite, but not too soft. Mine took more like 45-50 minutes. Remove from oven, stir well and sprinkle liberally with grated parmesan.
*My spouse requires bread with pasta. I make garlic toast with whatever bread I have on hand. Brush it with olive oil, sprinkle with garlic salt and bake for the last five minutes with the pasta.
Sunday, October 14, 2012
Peanut M&M Bars
One of those "why didn't I think of that?" recipes. I had to make them almost immediately, and sure enough, Peanut M&Ms and peanut butter bars turned out to be an unbeatable combination. I also love the festive look created by the rainbow-colored candies on top. (from Tasty Kitchen)
1/2 cup butter
2 cups light brown sugar
1/2 cup creamy peanut butter
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
large bag of Peanut M&Ms
Preheat oven to 350 degrees. Spritz a 9x13 pan with cooking spray. Melt butter and brown sugar in a heavy saucepan, stirring until smooth. Remove from heat and stir in peanut butter. Let cool slightly. Meanwhile, combine flour, baking powder, baking soda and salt in a small bowl.
Add eggs to PB mixture one at a time, then stir in vanilla. Add flour mixture and stir until just combined. Pour into baking dish and sprinkle M&Ms on top, pressing down on them slightly with the palm of your hands. Bake for 18-20 minutes or until just done; they should be chewy.
*The original recipe used Peanut Butter M&Ms, and would work with regular M&Ms, of course.
Friday, October 5, 2012
Big-Batch Bean Burritos
I like to have these in the house for weekend lunches, but they also make a great vegetarian dinner. This makes a big batch so you can freeze some for a later date. (from Martha Stewart)
3/4 cup brown or white rice, cooked
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, seeded and finely chopped (optional)
1/2 teaspoon ground cumin
kosher salt and black pepper
3 tablespoons tomato paste
3 15 oz cans pinto beans, rinsed and drained
10 oz frozen corn kernels
8-12 flour tortillas, depending on how much you fill them
2 cups shredded Monterey Jack cheese
salsa and sour cream, for serving
Heat oil in a large skillet over medium heat. Add onions, garlic, jalapeno, cumin and salt and pepper to taste. Cook, stirring occasionally, for about 10 minutes. Add tomato paste and cook one more minute. Add beans and 1 1/2 cups water and bring to a boil, then reduce and simmer over low heat for 10-12 minutes or until thickened. Stir in corn and cook for a few more minutes.
Heat tortillas according to package. Take one tortilla and place a scoop of rice and a spoonful of bean mixture on top, then sprinkle with cheese. Fold in sides and roll tightly. Place seam-side down on a platter and repeat with remaining ingredients. Serve right away, or reheat when ready.
*To freeze, wrap each individually in plastic and place in large ziploc bags. When ready to eat, remove wrap and microwave for 3 minutes, then bake at 450 degrees for about 10 minutes.
3/4 cup brown or white rice, cooked
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, seeded and finely chopped (optional)
1/2 teaspoon ground cumin
kosher salt and black pepper
3 tablespoons tomato paste
3 15 oz cans pinto beans, rinsed and drained
10 oz frozen corn kernels
8-12 flour tortillas, depending on how much you fill them
2 cups shredded Monterey Jack cheese
salsa and sour cream, for serving
Heat oil in a large skillet over medium heat. Add onions, garlic, jalapeno, cumin and salt and pepper to taste. Cook, stirring occasionally, for about 10 minutes. Add tomato paste and cook one more minute. Add beans and 1 1/2 cups water and bring to a boil, then reduce and simmer over low heat for 10-12 minutes or until thickened. Stir in corn and cook for a few more minutes.
Heat tortillas according to package. Take one tortilla and place a scoop of rice and a spoonful of bean mixture on top, then sprinkle with cheese. Fold in sides and roll tightly. Place seam-side down on a platter and repeat with remaining ingredients. Serve right away, or reheat when ready.
*To freeze, wrap each individually in plastic and place in large ziploc bags. When ready to eat, remove wrap and microwave for 3 minutes, then bake at 450 degrees for about 10 minutes.
Friday, September 14, 2012
Walnut-Crusted Tilapia
My husband's favorite birthday dinner - luckily the rest of us like it, too. Good with roasted fingerling potatoes and buttered green beans on the side. (from Ladies' Home Journal)
1/2 cup milk
3/4 cup walnuts
3/4 cup plain dry breadcrumbs
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
4 tilapia filets, about 2 lbs total
2 tablespoons butter
2 tablespoons vegetable or olive oil
Pour milk into a shallow dish. Process walnuts in a food processor until finely ground. Add breadcrumbs, thyme, salt and pepper and pulse to combine. Pour crumb mixture into another shallow dish. Dip fish filets in milk, then dredge in the breadcrumb mixture until well-coated.
Heat one tablespoon of butter and one tablespoon of oil in a large skillet over medium-high heat. Fry two of the filets until just cooked through, about 1-2 minutes per side. Repeat with remaining butter, oil and filets.
*This fish is great with a browned-butter lemon sauce. Melt butter over medium-low heat in a large, heavy saucepan. It will melt, then foam a bit, turn clear and finally start to brown after several minutes. Keep a close eye on it and make sure to stir frequently, because it can burn easily. Once it starts to smell nutty and look fairly golden brown, remove from heat. Carefully squeeze in some fresh lemon juice (it will sizzle) and stir.
1/2 cup milk
3/4 cup walnuts
3/4 cup plain dry breadcrumbs
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
4 tilapia filets, about 2 lbs total
2 tablespoons butter
2 tablespoons vegetable or olive oil
Pour milk into a shallow dish. Process walnuts in a food processor until finely ground. Add breadcrumbs, thyme, salt and pepper and pulse to combine. Pour crumb mixture into another shallow dish. Dip fish filets in milk, then dredge in the breadcrumb mixture until well-coated.
Heat one tablespoon of butter and one tablespoon of oil in a large skillet over medium-high heat. Fry two of the filets until just cooked through, about 1-2 minutes per side. Repeat with remaining butter, oil and filets.
*This fish is great with a browned-butter lemon sauce. Melt butter over medium-low heat in a large, heavy saucepan. It will melt, then foam a bit, turn clear and finally start to brown after several minutes. Keep a close eye on it and make sure to stir frequently, because it can burn easily. Once it starts to smell nutty and look fairly golden brown, remove from heat. Carefully squeeze in some fresh lemon juice (it will sizzle) and stir.
Friday, September 7, 2012
Broccoli Cheddar Soup
Some broccoli-cheese soups can turn out thick and heavy. Not this one—it has a ton of flavor without milk or cream, and the croutons make all the difference. (from 101Cookbooks.com)
3 cups small bread chunks; use rustic artisan-type bread
2 tablespoons melted butter and 2 tablespoons olive oil, combined
1 1/2 tablespoons whole-grain mustard
1/4 teaspoon sea salt or kosher salt
2 tablespoons butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into small cubes
2 cloves garlic, finely chopped
3 1/2 cups good vegetable broth
1 large head broccoli (3/4 lb), cut into small florets
1/2 cup grated sharp cheddar, plus more for serving
1-3 teaspoons whole-grain mustard, to taste
Preheat oven to 350 degrees. Whisk butter/oil, mustard and salt together in a large bowl. Add bread cubes and toss until well coated, then place on a baking sheet. Bake for 10-15 minutes, stirring once or twice, until nice and crunchy.
Meanwhile, add butter or oil to a large saucepan set over medium-high heat. Add shallots, onion and a pinch of salt, then saute for a few minutes. Add potatoes, then cover and cook for 4-5 more minutes. Stir in garlic and broth and bring to a boil, simmering until potatoes are tender. Add broccoli and simmer for another 3-4 minutes. Remove from heat and puree soup with a stick blender. Slowly stir in cheddar cheese and mustard until combined. Serve with a drizzle of olive oil, a sprinkling of cheese and a generous handful of croutons on top.
*These croutons are so good, I usually make extra and serve them with other soups or salads.
3 cups small bread chunks; use rustic artisan-type bread
2 tablespoons melted butter and 2 tablespoons olive oil, combined
1 1/2 tablespoons whole-grain mustard
1/4 teaspoon sea salt or kosher salt
2 tablespoons butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into small cubes
2 cloves garlic, finely chopped
3 1/2 cups good vegetable broth
1 large head broccoli (3/4 lb), cut into small florets
1/2 cup grated sharp cheddar, plus more for serving
1-3 teaspoons whole-grain mustard, to taste
Preheat oven to 350 degrees. Whisk butter/oil, mustard and salt together in a large bowl. Add bread cubes and toss until well coated, then place on a baking sheet. Bake for 10-15 minutes, stirring once or twice, until nice and crunchy.
Meanwhile, add butter or oil to a large saucepan set over medium-high heat. Add shallots, onion and a pinch of salt, then saute for a few minutes. Add potatoes, then cover and cook for 4-5 more minutes. Stir in garlic and broth and bring to a boil, simmering until potatoes are tender. Add broccoli and simmer for another 3-4 minutes. Remove from heat and puree soup with a stick blender. Slowly stir in cheddar cheese and mustard until combined. Serve with a drizzle of olive oil, a sprinkling of cheese and a generous handful of croutons on top.
*These croutons are so good, I usually make extra and serve them with other soups or salads.
Sunday, August 5, 2012
Little Zucchini Bites
Single servings of squash-filled goodness, great for appetizers or small appetites. Simple, tasty! (recipe from thenaptimechef)
2 cups grated zucchini; squeeze out the excess moisture
2 eggs, lightly beaten
1/2 yellow onion, finely chopped
1/2 cup sharp cheddar cheese, grated
1/2 cup breadcrumbs—I used panko
1/4 cup fresh parsley, minced
Preheat oven to 400 degrees. Butter or spray mini-muffin tins and set aside (makes about 24). Combine zucchini, eggs, onion, cheese, breadcrumbs and parsley in a large bowl. Fill each muffin cup to the top, then bake for 15-18 minutes or until light golden brown.
*Try with a mix of zucchini and summer squash for extra color. Next time, I'm going to try making the mixture a few hours ahead—I think it will work fine with a little extra cooking time.
2 cups grated zucchini; squeeze out the excess moisture
2 eggs, lightly beaten
1/2 yellow onion, finely chopped
1/2 cup sharp cheddar cheese, grated
1/2 cup breadcrumbs—I used panko
1/4 cup fresh parsley, minced
Preheat oven to 400 degrees. Butter or spray mini-muffin tins and set aside (makes about 24). Combine zucchini, eggs, onion, cheese, breadcrumbs and parsley in a large bowl. Fill each muffin cup to the top, then bake for 15-18 minutes or until light golden brown.
*Try with a mix of zucchini and summer squash for extra color. Next time, I'm going to try making the mixture a few hours ahead—I think it will work fine with a little extra cooking time.
Wednesday, July 25, 2012
Summer Pasta with Tomatoes and Brie
It's been a hot summer here and I find myself avoiding the oven! I love this because you just have to chop up the ingredients, let them sit awhile and then boil some pasta. (from my mom)
4 large ripe tomatoes, cubed
1 lb Brie cheese; remove the rind and then cut into cubes
1 cup fresh basil, shredded
3 cloves minced garlic
3/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 lbs linguini or other pasta
Parmesan cheese for serving
Combine all ingredients except pasta in a large serving bowl. Let sit out on the counter for 1-2 hours, stirring occasionally. Cook pasta until al dente, then toss with mixture until very well combined.
*Nice enough for company! My favorite kind of recipe—do all the prep ahead of time, and then you can sit out on the porch with a drink. Serve crusty bread and good butter on the side.
Wednesday, July 18, 2012
Weeknight Tacos
Put your kids to work—mine love to sprinkle the tacos with the toppings before serving. My spouse prefers burritos to tacos, so he gets his in a flour tortilla instead. (from Real Simple)
1 1/2 lbs ground beef or ground turkey
1 teaspoon ground cumin
1 cup jarred salsa; I'm a big fan of Green Mountain Gringo
kosher salt or Lawry's seasoned salt
8 taco shells
diced avocado
chopped cilantro
shredded cheese
sour cream
extra salsa
chopped cherry tomatoes
sliced olives
shredded lettuce
Heat a large skillet over medium-high heat. Add meat and cook until browned, about 6-8 minutes, then drain if necessary. Stir in cumin, salsa, and 3/4 teaspoon salt and simmer for a few more minutes. Fill taco shells with mixture and your preferred toppings. Fast!
*I like to add lots of shredded lettuce to mine which kind of makes it like taco salad. I also create "pink sauce" by mixing sour cream and salsa and drizzle it over the top. Sometimes I use a can of black beans in place of half the ground beef to make it healthier. Adapt as you will...
1 1/2 lbs ground beef or ground turkey
1 teaspoon ground cumin
1 cup jarred salsa; I'm a big fan of Green Mountain Gringo
kosher salt or Lawry's seasoned salt
8 taco shells
diced avocado
chopped cilantro
shredded cheese
sour cream
extra salsa
chopped cherry tomatoes
sliced olives
shredded lettuce
Heat a large skillet over medium-high heat. Add meat and cook until browned, about 6-8 minutes, then drain if necessary. Stir in cumin, salsa, and 3/4 teaspoon salt and simmer for a few more minutes. Fill taco shells with mixture and your preferred toppings. Fast!
*I like to add lots of shredded lettuce to mine which kind of makes it like taco salad. I also create "pink sauce" by mixing sour cream and salsa and drizzle it over the top. Sometimes I use a can of black beans in place of half the ground beef to make it healthier. Adapt as you will...
Tuesday, July 17, 2012
Pudding Pops
Fun to make and easy, too! Use a popsicle mold or small paper cups with wooden sticks. We sometimes like to add rainbow or chocolate sprinkles to the mix. (from Family Fun)
1 package of instant pudding—chocolate, vanilla or whatever sound good
2 cups milk
1/2 cup cream
1/2 cup sugar
Whisk together ingredients in a large bowl until well combined—kids love to do this part. Pour into popsicle molds or paper cups (cover tops with foil), then insert sticks. Freeze until set.
*You can add other mix-ins like cut-up fruit, crushed cookies, mini-marshmallows etc. Go wild!
1 package of instant pudding—chocolate, vanilla or whatever sound good
2 cups milk
1/2 cup cream
1/2 cup sugar
Whisk together ingredients in a large bowl until well combined—kids love to do this part. Pour into popsicle molds or paper cups (cover tops with foil), then insert sticks. Freeze until set.
*You can add other mix-ins like cut-up fruit, crushed cookies, mini-marshmallows etc. Go wild!
Monday, July 9, 2012
Pecan-Maple Green Bean Salad
It's potluck season again! This recipe comes together quickly and will go well with pretty much anything at the barbeque. (from Real Simple)
3/4 cup pecans
kosher salt and black pepper
2 lbs fresh green beans, trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon real maple syrup
Preheat oven to 400 degrees. Spread the pecans on a rimmed baking sheet and bake for about 6-8 minutes, tossing halfway through. Let cool, then roughly chop.
While the nuts are toasting, bring a large pot of salted water to a boil. Cook green beans until just tender, about 4-5 minutes, then drain and rinse with cool water. Whisk together the oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the green beans and pecans with the dressing and serve.
*You can make this one ahead of time. Toast the pecans and set aside, cook the beans and make the dressing (these should go in fridge) and toss together when ready to serve.
3/4 cup pecans
kosher salt and black pepper
2 lbs fresh green beans, trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon real maple syrup
Preheat oven to 400 degrees. Spread the pecans on a rimmed baking sheet and bake for about 6-8 minutes, tossing halfway through. Let cool, then roughly chop.
While the nuts are toasting, bring a large pot of salted water to a boil. Cook green beans until just tender, about 4-5 minutes, then drain and rinse with cool water. Whisk together the oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the green beans and pecans with the dressing and serve.
*You can make this one ahead of time. Toast the pecans and set aside, cook the beans and make the dressing (these should go in fridge) and toss together when ready to serve.
Friday, June 29, 2012
Pesto Pizza Hearts
This is a favorite lunch at our house—my kids love that the pizzas are shaped like hearts. Buy good pesto or make your own (recipe here); it keeps well in the freezer. From Parents magazine.
2 cups shredded mozzarella cheese
4 tablespoons grated parmesan
8 naan breads (the smaller, rectangular ones)
about 1/2 cup pesto, or more as needed
Preheat oven to 450 degrees. Combine cheese in a small bowl and set aside. Slice each naan bread in half at an angle. Flip one half over and put next to the other half to make a heart shape, and place on baking sheet. Repeat with other pieces, then spread the naan with pesto and sprinkle with cheese mixture. Bake for about 10 minutes.
*Naan makes super quick personal pizzas, so I always try to keep some in the freezer. This would also work well for cheese pizza hearts or whatever kind of pizza is popular in your house.
2 cups shredded mozzarella cheese
4 tablespoons grated parmesan
8 naan breads (the smaller, rectangular ones)
about 1/2 cup pesto, or more as needed
Preheat oven to 450 degrees. Combine cheese in a small bowl and set aside. Slice each naan bread in half at an angle. Flip one half over and put next to the other half to make a heart shape, and place on baking sheet. Repeat with other pieces, then spread the naan with pesto and sprinkle with cheese mixture. Bake for about 10 minutes.
*Naan makes super quick personal pizzas, so I always try to keep some in the freezer. This would also work well for cheese pizza hearts or whatever kind of pizza is popular in your house.
Friday, June 15, 2012
Ratatouille
Roasted vegetable ratatouille is hearty and satisfying, making it a great dinner for vegetarians and meat-eaters alike. You can make it a few days ahead; reheat before tossing with pasta. (recipe from my sister Liz)
2 eggplants, cut into 1/2 inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt, to taste
2 yellow squash, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
2 red bell peppers, cut into 1/2 inch cubes
large can diced tomatoes (I use Muir Glen fire-roasted)
7-8 garlic cloves, minced
1 teaspoon fresh thyme
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1 lb penne pasta
parmesan cheese, for serving
Preheat oven to 450 degrees. Stir together eggplant, onion, 1/4 cup oil and kosher salt in a large roasting pan. Roast 15 minutes, stirring occasionally. Add squash, zucchini, peppers, two tablespoons oil and a little more salt, and roast for another 25-30 minutes, stirring occasionally.
While veggies are roasting, simmer tomatoes, garlic, thyme, remaining oil and a bit of salt in a large pan, stirring occasionally, for 15 minutes. Cook penne until al dente; drain and set aside.
Add roasted vegetables to tomato mixture, then stir in parsley and basil and season to taste. Toss pasta with 1/3 of the ratatouille, then top each serving with a few more spoonfuls. Serve with parmesan on the side.
*I used some of the leftover ratatouille to make homemade pizza. Just spread it over the dough and top with plenty of fresh mozzarella. Would also be good on french bread with melted cheese.
2 eggplants, cut into 1/2 inch cubes
4 onions, chopped
1/2 cup olive oil
coarse salt, to taste
2 yellow squash, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
2 red bell peppers, cut into 1/2 inch cubes
large can diced tomatoes (I use Muir Glen fire-roasted)
7-8 garlic cloves, minced
1 teaspoon fresh thyme
1/2 cup finely chopped parsley
1/4 cup finely chopped basil
1 lb penne pasta
parmesan cheese, for serving
Preheat oven to 450 degrees. Stir together eggplant, onion, 1/4 cup oil and kosher salt in a large roasting pan. Roast 15 minutes, stirring occasionally. Add squash, zucchini, peppers, two tablespoons oil and a little more salt, and roast for another 25-30 minutes, stirring occasionally.
While veggies are roasting, simmer tomatoes, garlic, thyme, remaining oil and a bit of salt in a large pan, stirring occasionally, for 15 minutes. Cook penne until al dente; drain and set aside.
Add roasted vegetables to tomato mixture, then stir in parsley and basil and season to taste. Toss pasta with 1/3 of the ratatouille, then top each serving with a few more spoonfuls. Serve with parmesan on the side.
*I used some of the leftover ratatouille to make homemade pizza. Just spread it over the dough and top with plenty of fresh mozzarella. Would also be good on french bread with melted cheese.
Friday, May 18, 2012
Quick Nutella Brownie Bites
For fellow Nutella lovers, a quick-fix recipe for those times when you simply must have something chocolatey. This one-bowl wonder comes together in a flash. (Tasty Kitchen)
1 cup Nutella
2 eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup chocolate chips
Preheat oven to 350 degrees. Fill a 12-cup muffin tin with paper liners. Warm the Nutella for 10-15 seconds in a microwaveable bowl. Stir in eggs and mix until smooth. Add flour and stir until just combined. Spoon into muffin cups (will only fill the cups about 1/4 of the way. Sprinkle with chocolate chips. Bake for 12 minutes and serve warm, if possible. Great with vanilla ice cream.
*I used a handful of leftover mini chocolate bars, chopped up, for the topping. You really could use anything that you happen to have on hand.
Friday, April 27, 2012
Cherry Tomato Pasta
Tomato season is still a few months away here, but this recipe helps fill the gap. Ripe cherry tomatoes from the grocery store are baked with garlicky breadcrumbs, then tossed with basil and cheese for a taste of summer before it actually gets here. (from epicurious)
1/3 cup extra-virgin olive oil
1 lb very ripe cherry tomatoes, halved
1/3 cup plain dry breadcrumbs
1/2 cup freshly grated parmesan cheese, plus more for serving
2 garlic cloves, finely chopped
salt and ground black pepper to taste
1 lb fusilli or farfalle pasta
1/4 cup fresh basil leaves, torn
Preheat oven to 400 degrees. Grease a 9x13 baking dish with a little of the oil, then place tomatoes cut side up in the dish. Mix breadcrumbs, cheese and garlic in a bowl, then sprinkle mixture over the tomatoes, making sure each one is covered. Season top with salt and pepper. Bake for about 20 minutes.
Meanwhile, cook the pasta in a large pot of salted water until just al dente, saving a little cooking water before draining. Toss cooked pasta with the tomato mixture, basil and olive oil. Stir in a little more oil or cooking water if necessary and season with salt and pepper if needed. Serve with extra parmesan cheese.
*Make your own breadsticks - I start with a thin prebaked pizza crust from the bakery section (look for the rectangular ones, not the bobolis), then brush with olive oil. Shake a little garlic salt on top, sprinkle with fresh parmesan. Bake at 400 degrees for several minutes or until toasty.
1/3 cup extra-virgin olive oil
1 lb very ripe cherry tomatoes, halved
1/3 cup plain dry breadcrumbs
1/2 cup freshly grated parmesan cheese, plus more for serving
2 garlic cloves, finely chopped
salt and ground black pepper to taste
1 lb fusilli or farfalle pasta
1/4 cup fresh basil leaves, torn
Preheat oven to 400 degrees. Grease a 9x13 baking dish with a little of the oil, then place tomatoes cut side up in the dish. Mix breadcrumbs, cheese and garlic in a bowl, then sprinkle mixture over the tomatoes, making sure each one is covered. Season top with salt and pepper. Bake for about 20 minutes.
Meanwhile, cook the pasta in a large pot of salted water until just al dente, saving a little cooking water before draining. Toss cooked pasta with the tomato mixture, basil and olive oil. Stir in a little more oil or cooking water if necessary and season with salt and pepper if needed. Serve with extra parmesan cheese.
*Make your own breadsticks - I start with a thin prebaked pizza crust from the bakery section (look for the rectangular ones, not the bobolis), then brush with olive oil. Shake a little garlic salt on top, sprinkle with fresh parmesan. Bake at 400 degrees for several minutes or until toasty.
Wednesday, April 11, 2012
Chicken L'Indienne
A good one for dinner parties, since everyone can customize as they wish. My lovely friend Kirsten made this for our bookclub a few years ago and was kind enough to share the recipe.
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon curry
1 teaspoon oregano
3-4 boneless chicken breasts, cut into chunks
2 tablespoons butter
3/4 cup cream
1/2 cup sour cream
for serving: shredded coconut, salted peanuts or cashews, golden raisins, chopped scallions, diced banana/banana chips, chopped cucumbers, diced apple/green apple, diced tomatoes etc.
Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika, celery salt, curry and oregano in a large ziploc bag. Add chicken pieces and shake to coat. Melt butter in a large skillet and saute chicken pieces until lightly browned. Transfer to a casserole dish and add the cream. Cover with foil and bake for 35 minutes. Remove from oven and stir in sour cream, then cover again and bake for 10 more minutes.
*I serve over basmati rice with lots and lots of warm naan. This serves about 4 people, so double it if you want leftovers. You can prep the chicken ahead of time.
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon curry
1 teaspoon oregano
3-4 boneless chicken breasts, cut into chunks
2 tablespoons butter
3/4 cup cream
1/2 cup sour cream
for serving: shredded coconut, salted peanuts or cashews, golden raisins, chopped scallions, diced banana/banana chips, chopped cucumbers, diced apple/green apple, diced tomatoes etc.
Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika, celery salt, curry and oregano in a large ziploc bag. Add chicken pieces and shake to coat. Melt butter in a large skillet and saute chicken pieces until lightly browned. Transfer to a casserole dish and add the cream. Cover with foil and bake for 35 minutes. Remove from oven and stir in sour cream, then cover again and bake for 10 more minutes.
*I serve over basmati rice with lots and lots of warm naan. This serves about 4 people, so double it if you want leftovers. You can prep the chicken ahead of time.
Saturday, April 7, 2012
Sausage-Stuffed Eggplant
We went in on a local pig share this fall and are now enjoying great sausage and bacon as a result. This recipe gives the classic tomato-mozzarella combo a new twist. (allrecipes.com)
one eggplant (1 1/2 lb), halved lengthwise
1 tablespoon olive oil
1/2 lb bulk Italian sausage
1/4 teaspoon garlic powder, or use some minced garlic
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs or panko
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1 egg, beaten
Preheat oven to 400 degrees. Brush or drizzle cut sides of eggplant with the olive oil and place cut-side up on a baking sheet. Roast for 30 minutes, then allow to cool slightly.
Meanwhile, brown sausage in a skillet over medium-high heat, then drain if necessary. Mix in garlic powder, Italian seasoning and pepper. Stir in bread crumbs, 1/2 cup marinara sauce, 1/2 cup cheese and beaten egg and mix until well combined.
Scoop the inside out of the eggplant halves to create two shells. Stir the eggplant meat into the sausage mixture, then use to fill the eggplant shells. Sprinkle with remaining cheese. Bake about 30 minutes. Warm the remaining sauce and serve on the side.
*I often assemble these over the weekend and then serve on a weeknight; just leave yourself a little extra baking time. I think they'd freeze fine too if you wanted to make a big batch; I usually double this. Vegetarians could try it with spinach and mushrooms in place of the sausage...
one eggplant (1 1/2 lb), halved lengthwise
1 tablespoon olive oil
1/2 lb bulk Italian sausage
1/4 teaspoon garlic powder, or use some minced garlic
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs or panko
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1 egg, beaten
Preheat oven to 400 degrees. Brush or drizzle cut sides of eggplant with the olive oil and place cut-side up on a baking sheet. Roast for 30 minutes, then allow to cool slightly.
Meanwhile, brown sausage in a skillet over medium-high heat, then drain if necessary. Mix in garlic powder, Italian seasoning and pepper. Stir in bread crumbs, 1/2 cup marinara sauce, 1/2 cup cheese and beaten egg and mix until well combined.
Scoop the inside out of the eggplant halves to create two shells. Stir the eggplant meat into the sausage mixture, then use to fill the eggplant shells. Sprinkle with remaining cheese. Bake about 30 minutes. Warm the remaining sauce and serve on the side.
*I often assemble these over the weekend and then serve on a weeknight; just leave yourself a little extra baking time. I think they'd freeze fine too if you wanted to make a big batch; I usually double this. Vegetarians could try it with spinach and mushrooms in place of the sausage...
Friday, March 23, 2012
Chocolate Cupcakes & Strawberry Buttercream Frosting
I made this frosting for my daughter's birthday party last year, and liked it so much that I made it again this year. The quick cupcake recipe starts with cake mix, but you'd never guess it.
For the strawberry buttercream frosting (recipe from Tasty Kitchen):
1/2 cup frozen strawberries, slightly thawed
2 sticks unsalted butter—leave it out a little while but should still be firm
pinch of coarse salt
3 cups sifted powdered sugar, or more to taste
1/2 teaspoon vanilla
Puree strawberries in a food processor. Beat the butter and salt until very fluffy. Add powdered sugar gradually to taste, then mix in vanilla and three tablespoons of the strawberry puree.
For the secret-ingredient cupcakes (trust me here—recipe from Real Simple):
3 large eggs
1 cup mayonnaise
1 box devil's food cake mix
1 cup water
2 teaspoons vanilla
Preheat oven to 350 degrees. Place cupcake liners in muffin-tin cups. Beat eggs in a large bowl, then stir in mayo. Add cake mix, water and vanilla and stir until combined. Divide batter between cups and bake 20 minutes or so. Cool before frosting.
*Finish with sprinkles if you like, though the natural pale-pink frosting is pretty on its own. These would be festive for an Easter luncheon or a spring baby shower, wedding shower etc...
For the strawberry buttercream frosting (recipe from Tasty Kitchen):
1/2 cup frozen strawberries, slightly thawed
2 sticks unsalted butter—leave it out a little while but should still be firm
pinch of coarse salt
3 cups sifted powdered sugar, or more to taste
1/2 teaspoon vanilla
Puree strawberries in a food processor. Beat the butter and salt until very fluffy. Add powdered sugar gradually to taste, then mix in vanilla and three tablespoons of the strawberry puree.
For the secret-ingredient cupcakes (trust me here—recipe from Real Simple):
3 large eggs
1 cup mayonnaise
1 box devil's food cake mix
1 cup water
2 teaspoons vanilla
Preheat oven to 350 degrees. Place cupcake liners in muffin-tin cups. Beat eggs in a large bowl, then stir in mayo. Add cake mix, water and vanilla and stir until combined. Divide batter between cups and bake 20 minutes or so. Cool before frosting.
*Finish with sprinkles if you like, though the natural pale-pink frosting is pretty on its own. These would be festive for an Easter luncheon or a spring baby shower, wedding shower etc...
Friday, March 16, 2012
Sunday Beef Stew
A good recipe for St. Patrick's Day or a lazy Sunday afternoon. It takes a few hours, but the hands-on time is much shorter. Freeze the leftovers for another time. (from Real Simple)
3 tablespoons flour
kosher salt and black pepper
5 lbs beef chuck, cut into 16 large pieces
2 tablespoons olive oil
6 oz can tomato paste
2 stalks celery, cut into 3" pieces
one medium onion, peeled and quartered
one bottle of red wine, such as Pinot Noir or Syrah
2 bay leaves
2 lbs medium carrots, cut into 3" pieces
1 lb parsnips, cut into 3" pieces (or peeled turnips)
two 12 oz. packages egg noodles, if serving all the stew—otherwise use one
2 tablespoons butter
1/2 cup chopped fresh parsley
Preheat oven to 325 degrees. Mix the flour, 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl. Add beef pieces and toss them until well-coated. Heat the olive oil over medium-high heat in a large oven-safe pot. Working in batches, brown the pieces of meat for 6-8 minutes, then transfer to a plate or platter. Add tomato paste, celery, onion, wine, bay leaves, 1/4 of the carrots, 2 cups water and browned meat to the pot. Bring to a boil, then cover pot, place in oven, and bake for 2 hours.
Remove cooked vegetables from the pot and discard, and skim any fat from the top. Add the rest of the carrots and the parsnips. Cover the pot, return to oven, and cook for another 45-60 minutes or until the meat and vegetables are both tender. (If it seems thin, simmer uncovered on the stove a bit until it thickens.) Before stew is finished, cook egg noodles and toss with butter. Spoon stew over and sprinkle with parsley before serving.
*Chuck roast, top round, bottom round, brisket and short ribs would all work here. We've split a cow share with friends the last few years and this has been a good recipe for the cheaper cuts.
Friday, March 9, 2012
Family-Friendly Cheese Fondue
No wine here, just a mild pot of cheesy goodness that your kids are sure to gobble up. Serve with chunks of bread, steamed veggies, cooked tortellini, fruit or whatever strikes your mood. (from Wondertime)
1 cup milk
1 clove garlic, smashed
1 lb Monterey Jack cheese, coarsely grated
2 tablespoons flour
Heat the milk and garlic in a saucepan over medium heat until simmering, 2-3 minutes. Toss cheese and flour together in a bowl or large Ziploc bag until cheese is nicely coated. Whisk cheese into milk one handful at a time, stirring, until all the cheese is melted and mixture is smooth. Remove the garlic clove and serve. Fondue pots work best, but in a pinch, you can serve a bit at a time in a warm bowl while keeping fondue on the lowest setting on the stove.
*Spread any leftovers on bread and then broil for fast open-faced grilled cheese sandwiches.
1 cup milk
1 clove garlic, smashed
1 lb Monterey Jack cheese, coarsely grated
2 tablespoons flour
Heat the milk and garlic in a saucepan over medium heat until simmering, 2-3 minutes. Toss cheese and flour together in a bowl or large Ziploc bag until cheese is nicely coated. Whisk cheese into milk one handful at a time, stirring, until all the cheese is melted and mixture is smooth. Remove the garlic clove and serve. Fondue pots work best, but in a pinch, you can serve a bit at a time in a warm bowl while keeping fondue on the lowest setting on the stove.
*Spread any leftovers on bread and then broil for fast open-faced grilled cheese sandwiches.
Friday, February 24, 2012
Spicy Szechwan Noodles
I can't believe I haven't posted this one yet—my husband loves these noodles, though they're a little spicy for most kids. It seems that there's no good Chinese takeout to be found anywhere in our state, so this dish helps satisfy that craving. (from my mother-in-law, a good recipe sharer)
1 lb ground beef; use organic if you can
1 1/2 cups chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons crushed red peppers
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
1 lb vermicelli or thin spaghetti
1/2 cup sliced scallions, for serving
Start salted water and then cook pasta until al dente. Meanwhile, brown ground beef in a large skillet, then transfer to a small bowl and set aside. Drain pan if needed.
Heat sesame oil in same skillet, then saute onion, garlic, ginger and crushed red peppers until light golden. Whisk cornstarch and beef broth together in a small bowl. Add to onion mixture. Stir in hoisin and soy sauce and bring to a boil, stirring constantly. Let bubble for one minute, then add the cooked ground beef. Serve over pasta with scallions on top.
*I always serve this, and many other things, with naan bread. It goes well with lots of dishes and our supermarket bakery stocks a pretty good brand. Keep it in the freezer and defrost in the microwave for a few minutes before serving (warm, with a little olive oil drizzled on top).
1 lb ground beef; use organic if you can
1 1/2 cups chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons crushed red peppers
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
1 lb vermicelli or thin spaghetti
1/2 cup sliced scallions, for serving
Start salted water and then cook pasta until al dente. Meanwhile, brown ground beef in a large skillet, then transfer to a small bowl and set aside. Drain pan if needed.
Heat sesame oil in same skillet, then saute onion, garlic, ginger and crushed red peppers until light golden. Whisk cornstarch and beef broth together in a small bowl. Add to onion mixture. Stir in hoisin and soy sauce and bring to a boil, stirring constantly. Let bubble for one minute, then add the cooked ground beef. Serve over pasta with scallions on top.
*I always serve this, and many other things, with naan bread. It goes well with lots of dishes and our supermarket bakery stocks a pretty good brand. Keep it in the freezer and defrost in the microwave for a few minutes before serving (warm, with a little olive oil drizzled on top).
Friday, February 10, 2012
Hot Chocolate Mix
Perfect for your valentine sweeties, young and old. We just made a batch for my son's preschool teacher and friends, packaged in small mason jars with instructions on top. (from Babble)
2 cups powdered sugar
1 cup unsweetened cocoa (I used Ghirardelli)
2 teaspoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
pinch of cayenne pepper
Sift together all ingredients, then store in airtight container(s). Great for giving, but make sure to keep some for yourself!
*To serve, scoop 1/4 cup mix into the bottom of a mug. Add 1 cup of very hot milk and stir well. (I use the microwave to heat the milk for about 1 1/2 minutes.)
2 cups powdered sugar
1 cup unsweetened cocoa (I used Ghirardelli)
2 teaspoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
pinch of cayenne pepper
Sift together all ingredients, then store in airtight container(s). Great for giving, but make sure to keep some for yourself!
*To serve, scoop 1/4 cup mix into the bottom of a mug. Add 1 cup of very hot milk and stir well. (I use the microwave to heat the milk for about 1 1/2 minutes.)
Friday, February 3, 2012
Wonderful Spinach-Artichoke Dip
Just in time for the big game this weekend. This is a crowd-pleaser! Three types of cheese take it over the top. I've made this many times and it always gets rave reviews. (from my sister Liz)
2 boxes frozen chopped spinach
1/2 stick butter
1/2 yellow onion, chopped
8 oz cream cheese, softened
8 oz sour cream
5 oz grated parmesan
1 can plain artichoke hearts, chopped
grated sharp cheddar
Preheat oven to 400 degrees. Cook the spinach and drain well. Melt butter in a large skillet and saute onions until golden. Mix together spinach, onions, cream cheese, sour cream, parmesan and artichokes. Spread in a baking dish and cover with shredded cheese. Bake for 30 minutes or until browned and bubbly. Serve with tortilla chips, pita chips and/or crackers.
*You can make this ahead; just stick in the fridge before baking and allow for more cooking time.
2 boxes frozen chopped spinach
1/2 stick butter
1/2 yellow onion, chopped
8 oz cream cheese, softened
8 oz sour cream
5 oz grated parmesan
1 can plain artichoke hearts, chopped
grated sharp cheddar
Preheat oven to 400 degrees. Cook the spinach and drain well. Melt butter in a large skillet and saute onions until golden. Mix together spinach, onions, cream cheese, sour cream, parmesan and artichokes. Spread in a baking dish and cover with shredded cheese. Bake for 30 minutes or until browned and bubbly. Serve with tortilla chips, pita chips and/or crackers.
*You can make this ahead; just stick in the fridge before baking and allow for more cooking time.
Monday, January 23, 2012
Fish Pot Pie
Comfort food is key for surviving the long winter months. This recipe is a nice change of pace from chicken pot pie, but equally warm and satisfying. (from my work friend Liz)
2 tablespoons butter
large fennel bulb, trimmed and thinly sliced
2 medium shallots, chopped
2 tablespoons flour
salt and pepper to taste
1 cup vegetable broth
1 1/2 lbs halibut, cut into bite-sized pieces
6 oz package baby spinach
3 1/2 cups mashed potatoes*
Melt butter in a large, deep saucepan over medium heat, then add fennel and shallots. Cover and cook until tender, about 6-8 minutes, stirring a few times. Sprinkle with flour, salt and pepper, and cook for 2 more minutes. Add broth and bring mixture to a boil, stirring often. Add fish and spinach, cover again, and simmer for 3-4 minutes or until fish is almost cooked through.
Preheat the oven broiler. Transfer mixture to a large baking dish, then spoon warm mashed potatoes over the top to cover. Broil for 3-4 minutes or until the filling is bubbling and the potatoes are starting to brown in spots.
*I don't usually buy premade mashed potatoes, but I do for this recipe—it makes it very easy. If you have a good grocery store or deli, save yourself a little time and effort and pick some up.
2 tablespoons butter
large fennel bulb, trimmed and thinly sliced
2 medium shallots, chopped
2 tablespoons flour
salt and pepper to taste
1 cup vegetable broth
1 1/2 lbs halibut, cut into bite-sized pieces
6 oz package baby spinach
3 1/2 cups mashed potatoes*
Melt butter in a large, deep saucepan over medium heat, then add fennel and shallots. Cover and cook until tender, about 6-8 minutes, stirring a few times. Sprinkle with flour, salt and pepper, and cook for 2 more minutes. Add broth and bring mixture to a boil, stirring often. Add fish and spinach, cover again, and simmer for 3-4 minutes or until fish is almost cooked through.
Preheat the oven broiler. Transfer mixture to a large baking dish, then spoon warm mashed potatoes over the top to cover. Broil for 3-4 minutes or until the filling is bubbling and the potatoes are starting to brown in spots.
*I don't usually buy premade mashed potatoes, but I do for this recipe—it makes it very easy. If you have a good grocery store or deli, save yourself a little time and effort and pick some up.
Monday, January 16, 2012
Roasted Broccoli and Walnut Pasta
I love how easy it is to throw a pan of veggies in the oven while you're waiting for pasta water to boil. This recipe toasts walnuts as well for a deliciously nutty combination. (from Real Simple)
12-16 oz orecchiette or other pasta
large bunch broccoli, cut into small florets (1 1/2 to 2 lbs)
3/4 cup walnuts, coarsely chopped
1/3 cup olive oil
2 cloves garlic, chopped
kosher salt and black pepper
2 tablespoons butter
1/2 cup grated parmesan, or more (we're a cheese-loving family)
Preheat oven to 400 degrees. Start the pasta water boiling. Toss broccoli, walnuts, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a rimmed baking sheet. Roast for 10 minutes, stir, and bake for another 8 minutes or until broccoli is tender.
Cook the pasta until just al dente, then reserve 3/4 cup of the cooking water before draining. Return pasta to the pot and toss with the broccoli/walnut mixture, butter and 1/2 cup of the reserved pasta water. Add a little more if it seems dry. Sprinkle with parmesan before serving.
*The broccoli would make a nice dish on its own, and you could also try this with cauliflower.
12-16 oz orecchiette or other pasta
large bunch broccoli, cut into small florets (1 1/2 to 2 lbs)
3/4 cup walnuts, coarsely chopped
1/3 cup olive oil
2 cloves garlic, chopped
kosher salt and black pepper
2 tablespoons butter
1/2 cup grated parmesan, or more (we're a cheese-loving family)
Preheat oven to 400 degrees. Start the pasta water boiling. Toss broccoli, walnuts, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a rimmed baking sheet. Roast for 10 minutes, stir, and bake for another 8 minutes or until broccoli is tender.
Cook the pasta until just al dente, then reserve 3/4 cup of the cooking water before draining. Return pasta to the pot and toss with the broccoli/walnut mixture, butter and 1/2 cup of the reserved pasta water. Add a little more if it seems dry. Sprinkle with parmesan before serving.
*The broccoli would make a nice dish on its own, and you could also try this with cauliflower.
Tuesday, January 10, 2012
Curried Cauliflower Soup
A healthy recipe that's good for New Year's resolutions and post-holiday detox. The pureed cauliflower gives it a creamy texture, while the curry adds plenty of flavor. (from Martha Stewart)
one large head of cauliflower, cut into florets (about 6 cups or 2+ lbs)
2 tablespoons vegetable or olive oil
kosher salt
1 tablespoon butter
3 onions, sliced 1" thick
1 1/2 teaspoons curry powder
4 cups water
2 cups chicken or vegetable broth
2 tablespoons chopped fresh parsley
Preheat oven to 450 degrees. Toss cauliflower with oil and 1 teaspoon salt on a large rimmed baking sheet. Roast in a single layer for 25 minutes, stirring once during cooking.
Melt butter in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes. Stir in roasted cauliflower, curry powder, water and broth. Cover and bring to a boil, then uncover and simmer over low heat for 5 more minutes. Transfer half the cauliflower to a bowl using a slotted spoon and set it aside. Puree the remaining ingredients with a stick blender or food processor until smooth. Stir in the reserved cauliflower and parsley and serve.
*This would be good with naan or toasted pitas on the side, or a big green salad with nuts.
one large head of cauliflower, cut into florets (about 6 cups or 2+ lbs)
2 tablespoons vegetable or olive oil
kosher salt
1 tablespoon butter
3 onions, sliced 1" thick
1 1/2 teaspoons curry powder
4 cups water
2 cups chicken or vegetable broth
2 tablespoons chopped fresh parsley
Preheat oven to 450 degrees. Toss cauliflower with oil and 1 teaspoon salt on a large rimmed baking sheet. Roast in a single layer for 25 minutes, stirring once during cooking.
Melt butter in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes. Stir in roasted cauliflower, curry powder, water and broth. Cover and bring to a boil, then uncover and simmer over low heat for 5 more minutes. Transfer half the cauliflower to a bowl using a slotted spoon and set it aside. Puree the remaining ingredients with a stick blender or food processor until smooth. Stir in the reserved cauliflower and parsley and serve.
*This would be good with naan or toasted pitas on the side, or a big green salad with nuts.
Thursday, January 5, 2012
Sour Cream Cheese Bread
Since I make a lot of soups and stews in the colder months, I'm always on the lookout for good bread. This one freezes well, so I usually double the recipe. I like it with cheddar/parmesan or a mix of swiss and gruyere, but you could try it with other kinds of cheese. (from Family Kitchen)
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grated sharp cheddar, plus more for top
1/2 cup grated parmesan
1 1/4 cups milk
3/4 cup sour cream
3 tablespoons butter, melted
1 large egg
Preheat oven to 350 degrees. Spritz loaf pan with non-stick cooking spray. Stir the flour, baking powder, salt and cayenne pepper together in a large bowl, then add cheddar and parmesan. In another bowl, combine the milk, sour cream, melted butter and egg, then add to dry ingredients. Stir until just combined (be careful not to overmix).
Pour batter into pan and sprinkle with cheddar cheese. Bake for 40-45 minutes or until light golden, then cool in pan on a wire rack.
*You can also make these into muffins; bake for 20-25 minutes. The original recipe suggested adding mix-ins such as chopped broccoli or crumbled bacon before baking—I'll try this next time.
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grated sharp cheddar, plus more for top
1/2 cup grated parmesan
1 1/4 cups milk
3/4 cup sour cream
3 tablespoons butter, melted
1 large egg
Preheat oven to 350 degrees. Spritz loaf pan with non-stick cooking spray. Stir the flour, baking powder, salt and cayenne pepper together in a large bowl, then add cheddar and parmesan. In another bowl, combine the milk, sour cream, melted butter and egg, then add to dry ingredients. Stir until just combined (be careful not to overmix).
Pour batter into pan and sprinkle with cheddar cheese. Bake for 40-45 minutes or until light golden, then cool in pan on a wire rack.
*You can also make these into muffins; bake for 20-25 minutes. The original recipe suggested adding mix-ins such as chopped broccoli or crumbled bacon before baking—I'll try this next time.
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