Another Giada De Laurentis recipe, selected, of course, by A. She'll eat anything that woman makes. We replaced our regular red sauce and meatballs Sunday with this recipe, which makes enough for our small family for two meals this week! And it's so very, very good....
Serves 4-6
You need:
For the shells -
1 12oz. package of jumbo shells pasta
2 tbsp. olive oil
4 oz. diced pancetta
1 # frozen spinach, thawed and drained
1 15oz. container of whole milk ricotta
1 c. grated asiago cheese
1/2 tsp. pepper
1/4 tsp. nutmeg
For the sauce -
1 tbsp. butter
1 garlic clove, minced
1 c. cream
1 c. asiago cheese
1/4 c. chopped fresh parsley
1/4 tsp. pepper
Preheat oven to 375 degrees. Bring a large pot of salted water to boil. Add the pasta and cook for 8 min. Drain and set aside. Warm the olive oil in a heavy skillet over medium head. Add the pancetta and cook until golden, about 5 minutes. Remove with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta, asiago, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tbsp. of the mixture. Place in a large, buttered baking dish. In another medium saucepan, melt the butter. Add the garlic and cook for one minute. Add the cream and bring to a simmer. Turn the heat to very low and add the asiago, parsely, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with, if you have it, some sprinkled, grated parmesan cheese. Bake until golden, about 25 minutes.
Sunday, January 31, 2010
Sweet Blueberry Muffins
These are the best muffins in the world. I will make them for the rest of my life, and pass them on to my children for the rest of theirs. The recipe comes from M's Grandmother (Grandma H). The won first prize at county fair once, although I'm not really sure which one. Not only is the recipe unbelievably easy, but you can substitute, as I do, just about anything in them (cranberries, peach and raspberry, nuts and figs, etc.). Because I dream of these muffins often, I get a little carried away all summer long, harvesting and freezing various berries and fruits from all over the area in hopes of using them in this recipe.
We're skipping church this morning, because I'm still pretty sore, A's nose is running, and it's 5 below outside. What better way to spend a Sunday morning than with warm muffins, Jack Johnson, a fire and family.
p.s. A special shout-out to G, who is running another Marathon this morning in Miami. Good luck!
Makes 12 muffins
You need:
1 egg
1/2 c. milk
1/4 c. vegetable oil
1.5 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen blueberries
Preheat the oven to 400 degrees. Grease muffins tins or use liners. Beat eggs slightly. Stir in milk and oil. Sift together flour, sugar, baking powder, and salt. Add flour mixture to liquids, stirring just until moistened. Carefully blend in blueberries and spoon into muffin times until about 2/3 full. Bake 20-25 minutes or until toasty brown.
We're skipping church this morning, because I'm still pretty sore, A's nose is running, and it's 5 below outside. What better way to spend a Sunday morning than with warm muffins, Jack Johnson, a fire and family.
p.s. A special shout-out to G, who is running another Marathon this morning in Miami. Good luck!
Makes 12 muffins
You need:
1 egg
1/2 c. milk
1/4 c. vegetable oil
1.5 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen blueberries
Preheat the oven to 400 degrees. Grease muffins tins or use liners. Beat eggs slightly. Stir in milk and oil. Sift together flour, sugar, baking powder, and salt. Add flour mixture to liquids, stirring just until moistened. Carefully blend in blueberries and spoon into muffin times until about 2/3 full. Bake 20-25 minutes or until toasty brown.
Friday, January 29, 2010
Gorgonzola and Porcini Mushroom Risotto with Sausage
This recipe is worth the wait, but definitely for a time when you aren't in a rush.
Serves 4-6
You need:
4 c. chicken stock
1.5 oz. porcini mushrooms, dried
3 tbsp. butter
1 medium onion, diced
1.5 c. Arborio rice
1/2 c. dry white wine
1/2 c. grated parmesan
3/4 c. crumbled gorgonzola
1/4 c. fresh chives, chopped
1/2 tsp. salt
1/4 tsp. pepper
12 oz. cooked chicken sausage
In a medium saucepan, bring the stock to a boil over medium high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes, until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer.
In a large, heavy saucepan, heat the butter over medium heat. Add the onion and mushrooms and cook until the onions are tender but not browned, about 3 minutes. Add the rice and stir to coat. Slice the sausage into rounds and add to the rice. Add the wine and simmer until it has almost evaporated, about 3 minutes. Continue with remaining stock, adding 1/2 cup at a time until absorbed, until the rice is tender to the bite and creamy, about 20-25 minutes. Remove the pan from the heat. Add the cheeses, chives, and salt and pepper. Serve immediately.
Serves 4-6
You need:
4 c. chicken stock
1.5 oz. porcini mushrooms, dried
3 tbsp. butter
1 medium onion, diced
1.5 c. Arborio rice
1/2 c. dry white wine
1/2 c. grated parmesan
3/4 c. crumbled gorgonzola
1/4 c. fresh chives, chopped
1/2 tsp. salt
1/4 tsp. pepper
12 oz. cooked chicken sausage
In a medium saucepan, bring the stock to a boil over medium high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes, until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer.
In a large, heavy saucepan, heat the butter over medium heat. Add the onion and mushrooms and cook until the onions are tender but not browned, about 3 minutes. Add the rice and stir to coat. Slice the sausage into rounds and add to the rice. Add the wine and simmer until it has almost evaporated, about 3 minutes. Continue with remaining stock, adding 1/2 cup at a time until absorbed, until the rice is tender to the bite and creamy, about 20-25 minutes. Remove the pan from the heat. Add the cheeses, chives, and salt and pepper. Serve immediately.
Thursday, January 28, 2010
Fettuccine with Bolognese Sauce
Remarkably, this is really fast to prepare. If you start cooking when you get home, the simmer time allows you to do all of the other housekeeping things you need to do before dinner. A loves it!!
Serves 4-6
You need:
1 tbsp. olive oil
1 onion, diced
3 stalks celery, diced
1 carrot, peeled and diced
4 cloves of garlic, minced
1/4 # pancetta, chopped
1 .5 # ground beef or turkey
1 c. white wine
1 c. whole milk
1 6-oz can tomato paste
1 14.5 can diced tomatoes, undrained
1/4 tsp. crushed red pepper
2 tbsp. chopped fresh oregano or 1tbsp. dried
1/3 c. fresh flat leaf parsely, chopped
2.5 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 c. grated parmesan
In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 2 min. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the meat and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccini. Sprinkle with Parmesan.
Serves 4-6
You need:
1 tbsp. olive oil
1 onion, diced
3 stalks celery, diced
1 carrot, peeled and diced
4 cloves of garlic, minced
1/4 # pancetta, chopped
1 .5 # ground beef or turkey
1 c. white wine
1 c. whole milk
1 6-oz can tomato paste
1 14.5 can diced tomatoes, undrained
1/4 tsp. crushed red pepper
2 tbsp. chopped fresh oregano or 1tbsp. dried
1/3 c. fresh flat leaf parsely, chopped
2.5 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 c. grated parmesan
In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 2 min. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the meat and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccini. Sprinkle with Parmesan.
Tuesday, January 19, 2010
Creamy Ravioli and Pesto Gratin
When I buy frozen ravioli, I buy the club pack. Ravioli can be used in so many recipes, frozen easily into smaller portions, and is super quick. Tonight, I had a late meeting, so I needed something that could be made in less than 30 minutes.
Serves 4
1 # ravioli, cooked
1 c. heavy cream
1/4 pesto
1/4 c. grated parmesan
In a large bowl, whisk heavy cream and pesto. Mix in cooked ravioli. Transfer to a shallow baking dish, top with parmesan cheese, and bake for 15 minutes at 375 degrees.
Serves 4
1 # ravioli, cooked
1 c. heavy cream
1/4 pesto
1/4 c. grated parmesan
In a large bowl, whisk heavy cream and pesto. Mix in cooked ravioli. Transfer to a shallow baking dish, top with parmesan cheese, and bake for 15 minutes at 375 degrees.
Monday, January 18, 2010
Spanish Fish Cakes
This is a great recipe to use if you have extra fish in the freezer. I often buy frozen tilapia in bulk, and when I have just a couple of extra pieces left over, I'll use them for fish cakes.
Serves 6
2 small red potatoes, cooked and mashed
2 slices on pancetta, chopped fine
4 scallions, chopped (white part only)
1 # cooked tilapia
1 egg, beaten
salt and pepper to taste
2 c. crushed wheat Chex
2 tbsp. vegetable oil
Remoulade or Mustard Sauce for dipping
Mash the potato in a large bowl. In a small skillet, saute the scallions and pancetta until the meat is crisp and the scallions are wilted. Add the scallions and pancetta to the potatoes. Mix in the fish, egg, salt and pepper. Cover and chill for 30 minutes. Form the fish mixture into 6 round patties. Heat the oil in a skillet over medium high heat. Fry for 2-3 min per side. Serve with remoulade or mustard sauce.
Serves 6
2 small red potatoes, cooked and mashed
2 slices on pancetta, chopped fine
4 scallions, chopped (white part only)
1 # cooked tilapia
1 egg, beaten
salt and pepper to taste
2 c. crushed wheat Chex
2 tbsp. vegetable oil
Remoulade or Mustard Sauce for dipping
Mash the potato in a large bowl. In a small skillet, saute the scallions and pancetta until the meat is crisp and the scallions are wilted. Add the scallions and pancetta to the potatoes. Mix in the fish, egg, salt and pepper. Cover and chill for 30 minutes. Form the fish mixture into 6 round patties. Heat the oil in a skillet over medium high heat. Fry for 2-3 min per side. Serve with remoulade or mustard sauce.
Sunday, January 17, 2010
Meatballs and Raviolis - A Sunday Tradition
Every Sunday, we have a variation on meatballs and sauce. The only thing that changes is the kind of macaroni we serve. Today, because that was always our favorite, my dad and I are making raviolis.
Serves a lot of hungry Italians
For the meatballs:
2 # meatball mix (pork, beef, and veal)
a small bunch of fresh basil, enough to fit in the palm of your hand, chopped
a small bunch of fresh parsley (see above), chopped
3-4 cloves of garlic, chopped
1/2 c parmesan cheese
salt and pepper to taste (and my mother actually tastes it. raw. I DO NOT advise this)
2 slices of Italian bread, soaked in water, squeezed out, and then crumbled
1 egg
drizzle of olive oil
Mix. Let sit, overnight if you can, or at least a couple of hours. According to my parents, the meatballs have to "make love."
For the sauce:
olive oil
breadcrumbs
4-5 cloves of garlic, chopped
another bunch of fresh basil, chopped
2 cans crushed tomatoes
2 cans plum tomatoes, crushed in your hands on their way into the pot
red wine
Saute the parsley, basil, and garlic in the olive oil. DO NOT BROWN. When the garlic is just soft, you'll notice that there is a lot of olive oil in the bottom of the pan. You don't want an oil topped sauce. Sprinkle just a little bit of breadcrumbs on top of the garlic mixture to make a light paste. It should absorb the oil. Add the cans of tomatoes. Stir together and lower the heat to low. Pour yourself a glass of wine. Now pour a little off the top of the glass into the sauce. Stir often. You don't want to burn the sauce, which is very easy to do. Cook for at least 2 hours.
Serves a lot of hungry Italians
For the meatballs:
2 # meatball mix (pork, beef, and veal)
a small bunch of fresh basil, enough to fit in the palm of your hand, chopped
a small bunch of fresh parsley (see above), chopped
3-4 cloves of garlic, chopped
1/2 c parmesan cheese
salt and pepper to taste (and my mother actually tastes it. raw. I DO NOT advise this)
2 slices of Italian bread, soaked in water, squeezed out, and then crumbled
1 egg
drizzle of olive oil
Mix. Let sit, overnight if you can, or at least a couple of hours. According to my parents, the meatballs have to "make love."
For the sauce:
olive oil
breadcrumbs
4-5 cloves of garlic, chopped
another bunch of fresh basil, chopped
2 cans crushed tomatoes
2 cans plum tomatoes, crushed in your hands on their way into the pot
red wine
Saute the parsley, basil, and garlic in the olive oil. DO NOT BROWN. When the garlic is just soft, you'll notice that there is a lot of olive oil in the bottom of the pan. You don't want an oil topped sauce. Sprinkle just a little bit of breadcrumbs on top of the garlic mixture to make a light paste. It should absorb the oil. Add the cans of tomatoes. Stir together and lower the heat to low. Pour yourself a glass of wine. Now pour a little off the top of the glass into the sauce. Stir often. You don't want to burn the sauce, which is very easy to do. Cook for at least 2 hours.
Banana Sour Cream Pancakes
My dad is visiting this weekend, so we're having a special Sunday, filled with delicious (and mildly decadent) meals. This morning, I made a Barefoot Contessa recipe for pancakes. We even turned on Jack Johnson to set the mood!
Makes 12-18 pancakes
1 1/2c. flour
3 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. sour cream
3/4 c. + 1 tbsp. milk
2 eggs
1 tsp. vanilla extract
1 tsp. lemon zest
unsalted butter OR non-stick spray
2 ripe bananas, diced
maple syrup
Combine dry ingredients in a medium bowl. In a separate small bowl, whisk sour cream, milk, eggs, vanilla, and lemon zest. Butter or spray a griddle and place on medium heat. Combine wet and dry ingredients. Ladle batter onto griddle. Top with a teaspoon of the bananas. Flip when sides begin to bubble. Top with maple syrup and enjoy!
Makes 12-18 pancakes
1 1/2c. flour
3 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. sour cream
3/4 c. + 1 tbsp. milk
2 eggs
1 tsp. vanilla extract
1 tsp. lemon zest
unsalted butter OR non-stick spray
2 ripe bananas, diced
maple syrup
Combine dry ingredients in a medium bowl. In a separate small bowl, whisk sour cream, milk, eggs, vanilla, and lemon zest. Butter or spray a griddle and place on medium heat. Combine wet and dry ingredients. Ladle batter onto griddle. Top with a teaspoon of the bananas. Flip when sides begin to bubble. Top with maple syrup and enjoy!
Saturday, January 16, 2010
Summer Squash Sloppy Joes
This recipe is very tasty, and it allows you to sneak lots of veggies into an otherwise traditionally unhealthy meal.
Serves 6
1 # ground turkey
1/2 onion, finely chopped
1 carrot, finely chopped
3/4 c. summer squash, finely chopped
3/4 c. zucchini, finely chopped
1 6 oz. can of tomato pasted
1 1/2 c. water
3 garlic cloves, minced
1 tbsp. mild chili powder
1 tsp. paprika
1 tsp. dried oregano
salt and pepper to taste
shredded cheddar cheese
sour cream (optional)
6 hamburger buns
In a large skillet over medium high heat, saute the ground turkey until browned. Add the onion and saute for 2 minutes. Add the carrot and saute another 2 minutes. Add the squash and zucchini and saute 1 minute more. Stir in the tomato paste and 1 1/2 cups of water, stirring until the paste has dissolved. Add the garlic and spiced. Reduce heat to medium and continue to cook until the mixture has thickened, about 8 - 10 minutes. Meanwhile, preheat the broiler on low. Transfer both halves of the buns to the broiler, open faces, and toast lightly. Remove the buns from the oven and fill each sandwich with the mixture. Top with cheese (and sour cream, if you have it).
Serves 6
1 # ground turkey
1/2 onion, finely chopped
1 carrot, finely chopped
3/4 c. summer squash, finely chopped
3/4 c. zucchini, finely chopped
1 6 oz. can of tomato pasted
1 1/2 c. water
3 garlic cloves, minced
1 tbsp. mild chili powder
1 tsp. paprika
1 tsp. dried oregano
salt and pepper to taste
shredded cheddar cheese
sour cream (optional)
6 hamburger buns
In a large skillet over medium high heat, saute the ground turkey until browned. Add the onion and saute for 2 minutes. Add the carrot and saute another 2 minutes. Add the squash and zucchini and saute 1 minute more. Stir in the tomato paste and 1 1/2 cups of water, stirring until the paste has dissolved. Add the garlic and spiced. Reduce heat to medium and continue to cook until the mixture has thickened, about 8 - 10 minutes. Meanwhile, preheat the broiler on low. Transfer both halves of the buns to the broiler, open faces, and toast lightly. Remove the buns from the oven and fill each sandwich with the mixture. Top with cheese (and sour cream, if you have it).
Friday, January 15, 2010
Chicken Vegetable Alfredo Soup
Mmm, Mmm, good!
Serves 4
2 packages of Green Giant Immunity Blend boxed veggies
1 tsp. chopped garlic
2 c. chicken broth
2 c. chopped chicken breast, cooked
1 jar Alfredo Sauce (15 oz.)
Cook veggies according to package. In a medium saucepan, add cooked veggies, garlic, and broth. Bring to a boil. Add chicken and alfredo sauce and simmer for 5 min. Serve in these EASY bread bowls. Preheat oven to 400. Remove dough from two packages of refrigerated pizza dough. Cut in half to form four equal portions. Place the dough cut side down and press to form 4 inch rounds. Brush dough with olive oil and sprinkle with a little parmesan cheese. Bake for 23 min. Cut the tops off, remove centers to form bowls, and fill with soup!
Serves 4
2 packages of Green Giant Immunity Blend boxed veggies
1 tsp. chopped garlic
2 c. chicken broth
2 c. chopped chicken breast, cooked
1 jar Alfredo Sauce (15 oz.)
Cook veggies according to package. In a medium saucepan, add cooked veggies, garlic, and broth. Bring to a boil. Add chicken and alfredo sauce and simmer for 5 min. Serve in these EASY bread bowls. Preheat oven to 400. Remove dough from two packages of refrigerated pizza dough. Cut in half to form four equal portions. Place the dough cut side down and press to form 4 inch rounds. Brush dough with olive oil and sprinkle with a little parmesan cheese. Bake for 23 min. Cut the tops off, remove centers to form bowls, and fill with soup!
Tuesday, January 12, 2010
Biscuit-Topped Chicken and Root Vegetable Stew
This recipe is very rich and warming soup, and yet the ingredients are light. Comfort food without the guilt!
Serves 6-8
2 tbsp. olive oil
2 carrots, sliced
2 ribs celery, sliced
1 clove garlic, peeled and minced
1 yellow onion, chopped
1 turnip, peeled and cut into cubes
1 sweet potato, peeled and cut into cubes
3/4 # boneless, skinless chicken breast, cut into cubes
salt and pepper
3/4 c. white wine (dry)
1 qt. chicken broth
2 sprigs thyme
2 bay leaf
1 tbsp. cornstarch
Now, here's where the recipe adds the ingredients for the biscuits. If you want it, let me know. However, save yourself the time like I do. Buy a package of Bisquick's Biscuit Complete (just add water) Mix. Mx according to package directions.
Preheat oven to 450 degrees (the temp for the Bisquick biscuits). Heat olive oil in large dutch oven or any ovenproof pot. Add carrots, celery, onions, and garlic. Saute for 10 min, or until soft. Increase heat to medium high and add chicken, salt, and pepper. Cook for 6 min. or until no longer pink. Add wine and cook until absorbed, about 2 min. Stir in broth, thyme, bay leaf, sweet potatoes, and turnips. Bring to a boil. Reduce heat to medium low and simmer until vegetables are tender. Spoon 1/2 c. of the broth from the stew into a small bowl. Add cornstarch and whisk well. Stir into the simmering stew. Cook, until thickened, about 5 min.
Drop the biscuit batter on top of the stew, transfer the pot to the oven, and cook 8-10 min, according to biscuit directions.
Serves 6-8
2 tbsp. olive oil
2 carrots, sliced
2 ribs celery, sliced
1 clove garlic, peeled and minced
1 yellow onion, chopped
1 turnip, peeled and cut into cubes
1 sweet potato, peeled and cut into cubes
3/4 # boneless, skinless chicken breast, cut into cubes
salt and pepper
3/4 c. white wine (dry)
1 qt. chicken broth
2 sprigs thyme
2 bay leaf
1 tbsp. cornstarch
Now, here's where the recipe adds the ingredients for the biscuits. If you want it, let me know. However, save yourself the time like I do. Buy a package of Bisquick's Biscuit Complete (just add water) Mix. Mx according to package directions.
Preheat oven to 450 degrees (the temp for the Bisquick biscuits). Heat olive oil in large dutch oven or any ovenproof pot. Add carrots, celery, onions, and garlic. Saute for 10 min, or until soft. Increase heat to medium high and add chicken, salt, and pepper. Cook for 6 min. or until no longer pink. Add wine and cook until absorbed, about 2 min. Stir in broth, thyme, bay leaf, sweet potatoes, and turnips. Bring to a boil. Reduce heat to medium low and simmer until vegetables are tender. Spoon 1/2 c. of the broth from the stew into a small bowl. Add cornstarch and whisk well. Stir into the simmering stew. Cook, until thickened, about 5 min.
Drop the biscuit batter on top of the stew, transfer the pot to the oven, and cook 8-10 min, according to biscuit directions.
Thursday, January 7, 2010
Shepherd's Pie
So fast and easy!!
Shepherd's Pie
Serves 6
1 1/2 # ground lamb
1 c. minced onion
1 bag mixed vegetables (carrots, peas, beans, corn), thawed
1 1/2 c. tomato sauce
3 tbsp. tomato paste
1/2 c. dry red wine
salt and pepper
3 c. mashed potatoes
Saute lamb over medium heat until no longer pink, crumbling along the way. Add vegetables. Cook until warmed through, about 8 min. Add sauce, paste, and wine. Season to taste. Simmer for 10 min. Top with mashed potatoes. Cook for 30 min. @ 350 degrees.
Shepherd's Pie
Serves 6
1 1/2 # ground lamb
1 c. minced onion
1 bag mixed vegetables (carrots, peas, beans, corn), thawed
1 1/2 c. tomato sauce
3 tbsp. tomato paste
1/2 c. dry red wine
salt and pepper
3 c. mashed potatoes
Saute lamb over medium heat until no longer pink, crumbling along the way. Add vegetables. Cook until warmed through, about 8 min. Add sauce, paste, and wine. Season to taste. Simmer for 10 min. Top with mashed potatoes. Cook for 30 min. @ 350 degrees.
Wednesday, January 6, 2010
Fresh Bruschetta
One of the easiest meals to put together, especially when trotting home from a visit with V and the boys, is an easy bruschetta. It takes less than 15 minutes to put together and be ready to eat!
Fresh Bruschetta
3 small tomatoes, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 cloves of garlic, chopped
fresh basil, chopped
salt and pepper to taste
1 baguette, sliced diagonally
Olive oil
Crumbled goat cheese
Preheat oven to 425. Combine all vegetables and spices in a small bowl. Set aside. Drizzle baguette slices with olive oil. Toast in oven on a cookie sheet for 5 minutes. Remove from oven and top with vegetable mixture. Top with crumbled goat cheese. Bake for 10 minutes or until cheese is bubbly and starting to turn golden brown.
Fresh Bruschetta
3 small tomatoes, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 cloves of garlic, chopped
fresh basil, chopped
salt and pepper to taste
1 baguette, sliced diagonally
Olive oil
Crumbled goat cheese
Preheat oven to 425. Combine all vegetables and spices in a small bowl. Set aside. Drizzle baguette slices with olive oil. Toast in oven on a cookie sheet for 5 minutes. Remove from oven and top with vegetable mixture. Top with crumbled goat cheese. Bake for 10 minutes or until cheese is bubbly and starting to turn golden brown.
Monday, January 4, 2010
Winter's Night Beef Soup
This is a crock pot recipe from Fix It and Forget It. I had a meeting after school, so I needed dinner to be ready when I got home. To make my morning easier, I put everything together Sunday night in a Crock Pot bag and put it in the fridge. This morning, I dropped it all in the crock pot and was ready to go. This is a really simple soup - not too thick and very hearty on a cold Buffalo evening.
Winter's Night Beef Soup
Serves 8-12
1# stew beef
1-2 tbsp. oil
28-oz. can diced tomatoes
2 tsp. garlic powder
2 carrots, sliced
2 ribs celery, sliced
4 cups beef broth
1/2 cup red wine
1 small onion, chopped
1 tsp. pepper
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1/2 c. couscous
Brown beef in a skillet. Combine all ingredient EXCEPT COUSCOUS in crock pot. Cover. Cook on Low for 6 hours. Stir in couscous. Cover and cook for 30 minutes.
Winter's Night Beef Soup
Serves 8-12
1# stew beef
1-2 tbsp. oil
28-oz. can diced tomatoes
2 tsp. garlic powder
2 carrots, sliced
2 ribs celery, sliced
4 cups beef broth
1/2 cup red wine
1 small onion, chopped
1 tsp. pepper
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1/2 c. couscous
Brown beef in a skillet. Combine all ingredient EXCEPT COUSCOUS in crock pot. Cover. Cook on Low for 6 hours. Stir in couscous. Cover and cook for 30 minutes.
Sunday, January 3, 2010
Chili for a Crowd
Easy week this week. We spent most of the week at my parents' house, but we did have the L, S, and the boys over for New Year's Day. We celebrated with chili and corn bread (thank you, Leah). I experimented with this recipe a little. It originally comes from Real Simple magazine (game night recipes), but I added a few things to make it my own. It's very good, with just enough kick for even the kids to enjoy.
Chili for a Crowd
Serves 8
1 tbsp. olive oil
2 onions, chopped (use Mayan or Spanish)
2 bell peppers, chopped
4 cloves of garlic, chopped
1# ground turkey
1 6-oz can tomato paste
1 pkg. Simply Organics vegetarian chili mix (seasoning packet)
2 12-oz. bottles of lager beer (I used Saranac Black Lager)
1 15-oz. kidney beans
1 15-oz. lentils
1 15-oz. garbanzo beans
1 15-oz. great northern beans
1 28-oz. can diced tomatoes
salt and pepper
Heat the oil in a large pot over medium heat. Add the onions, peppers, and garlic and cook, stirring occasionally, until soft (6-8 min). Add the ground turkey and cool, breaking it up with a spoon, until no longer pink, 5-7 min. Add the tomato paste and seasoning packet and cook, stirring, for 2 minutes. Add the beer, beans, tomatoes, salt and pepper, and simmer over medium heat, stirring occasionally, until thickened, for 1.5 hours.
Chili for a Crowd
Serves 8
1 tbsp. olive oil
2 onions, chopped (use Mayan or Spanish)
2 bell peppers, chopped
4 cloves of garlic, chopped
1# ground turkey
1 6-oz can tomato paste
1 pkg. Simply Organics vegetarian chili mix (seasoning packet)
2 12-oz. bottles of lager beer (I used Saranac Black Lager)
1 15-oz. kidney beans
1 15-oz. lentils
1 15-oz. garbanzo beans
1 15-oz. great northern beans
1 28-oz. can diced tomatoes
salt and pepper
Heat the oil in a large pot over medium heat. Add the onions, peppers, and garlic and cook, stirring occasionally, until soft (6-8 min). Add the ground turkey and cool, breaking it up with a spoon, until no longer pink, 5-7 min. Add the tomato paste and seasoning packet and cook, stirring, for 2 minutes. Add the beer, beans, tomatoes, salt and pepper, and simmer over medium heat, stirring occasionally, until thickened, for 1.5 hours.
The start of a new year....and lots of new food!
During the holiday recess, watched Julie and Julia with my father. We loved the movie, and I loved the recipes. However, what I loved the most was that Julie Powell spent quality time with food - trying new recipes, enjoying new flavors - and yet culinary adventure was limited to one cookbook and one style of cooking.
I love to cook, but my recipes can vary from gastronomic wonders to an updated version of macaroni and cheese. Often, friends ask how I manage to still cook daily and run my hectic schedule. So I thought, hey, this J could start a blog of her own. But this time, the blog doesn't set out to attempt a great culinary feat (nor grab the attention of publishers and screenwriters). Instead, I want to share with my friends and family the recipes that I've tried, both quick and easy and downright splendid and impressive. I'll try, in 2010, to publish a post every Sunday, documenting these recipes and giving readers a chance to plan meals that work for their schedules. As always, A will be cooking at my side. However, when she's in the kitchen, be sure to refer to her as Remi. That's the only way she'll have it!
Buon appetito!
- j
I love to cook, but my recipes can vary from gastronomic wonders to an updated version of macaroni and cheese. Often, friends ask how I manage to still cook daily and run my hectic schedule. So I thought, hey, this J could start a blog of her own. But this time, the blog doesn't set out to attempt a great culinary feat (nor grab the attention of publishers and screenwriters). Instead, I want to share with my friends and family the recipes that I've tried, both quick and easy and downright splendid and impressive. I'll try, in 2010, to publish a post every Sunday, documenting these recipes and giving readers a chance to plan meals that work for their schedules. As always, A will be cooking at my side. However, when she's in the kitchen, be sure to refer to her as Remi. That's the only way she'll have it!
Buon appetito!
- j
Friday, January 1, 2010
My Mission
As a nation, we've become convinced that there are two types of eating patterns. On one end, there are those who casually and proudly declare that they "don't care about what they eat" because they will only live once (albeit not for a very long time). The others, the obsessive label-readers, believe that the key to health is grazing on low-fat, low-calorie, low-excitement food so that they, too, can proudly declare that they "are very, very careful about what they eat and they would NEVER eat meat, or cheese, or whole milk" and so on.
What about real food? If you haven't heard of Nina Planck, check her out. She's originally from Buffalo, NY, and has traveled far and wide examining how and why we eat what we do. Here's my advice, much of it coming from Nina's philosophy, the recipes of Jamie Oliver and Giada de Laurentis, and what you would find in the open-air markets of any third world country:
Eat well. If it's low in one thing, it's high in something else. If you like to drink milk, drink it, but drink whole milk from grass-fed cows. If you like red meat, enjoy it every once in a while, but eat grass-fed beef. Eat lots of fish, but those low on the food chain, and make sure the fish was caught in the wild, rather than farmed. Fill your cabinets with lots of grains, nuts, and spices. Fill your refrigerator with lots of fruits, vegetables, and local cheeses. Join a food share. Every week, I pick up my milk and eggs from a local farm. Grass fed cows, free range, well-fed chickens. And yes, you absolutely can taste the difference.
You will be healthy. You will sleep well. You will have more energy, more happiness, and your taste buds will love you. You will teach your children to love food, not just use it. That's what these recipes serve to do. Enjoy.
What about real food? If you haven't heard of Nina Planck, check her out. She's originally from Buffalo, NY, and has traveled far and wide examining how and why we eat what we do. Here's my advice, much of it coming from Nina's philosophy, the recipes of Jamie Oliver and Giada de Laurentis, and what you would find in the open-air markets of any third world country:
Eat well. If it's low in one thing, it's high in something else. If you like to drink milk, drink it, but drink whole milk from grass-fed cows. If you like red meat, enjoy it every once in a while, but eat grass-fed beef. Eat lots of fish, but those low on the food chain, and make sure the fish was caught in the wild, rather than farmed. Fill your cabinets with lots of grains, nuts, and spices. Fill your refrigerator with lots of fruits, vegetables, and local cheeses. Join a food share. Every week, I pick up my milk and eggs from a local farm. Grass fed cows, free range, well-fed chickens. And yes, you absolutely can taste the difference.
You will be healthy. You will sleep well. You will have more energy, more happiness, and your taste buds will love you. You will teach your children to love food, not just use it. That's what these recipes serve to do. Enjoy.
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