For the last 12 years, I've made this recipe for Halloween night. It's very easy to make and is surprisingly healthy if you are sure to use fresh ingredients. This year, thanks to Disney Family Fun magazine, I've added "bread bones" to the menu. For the bones, simply snip the ends of refrigerated breadsticks and round the ends. Then, bake according to package directions.
You need:
1/2 pound elbow macaroni
Salt
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 package, 1 1/3 pounds average weight, ground lean white turkey
2 to 3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
Black pepper
1 cup chicken stock
1 cup sour cream
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped dill
Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes.
While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.
Monday, October 31, 2011
Sunday, October 30, 2011
Slow Cooker Baked Potato Soup
The original recipe comes from Family Circle magazine, but I've made a series of changes to allow for healthier ingredients and a creamier soup. It's delicious even days later, and it's quite filling. Better yet, the ingredients are so inexpensive!!
You need:
3 1/2 pounds potatoes, peeled and cut into 3/4-inch pieces
1 small sweet red pepper, seeded and chopped
1 head of broccoli, cleaned, cut, and blanched*
4 cups low-sodium chicken broth
2/3 cup half-and-half
1/3 cup sour cream, plus additional for garnish
1 tablespoon cornstarch
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese, plus additional for garnish
Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.
In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-and-half mixture and cheese. Spoon soup into bowls.Dollop each with sour cream and sprinkle with cheddar cheese, if desired.
*the original recipe calls for a 10 oz. bag of frozen broccoli, which you can use if you are short on time or if broccoli isn't in season.
You need:
3 1/2 pounds potatoes, peeled and cut into 3/4-inch pieces
1 small sweet red pepper, seeded and chopped
1 head of broccoli, cleaned, cut, and blanched*
4 cups low-sodium chicken broth
2/3 cup half-and-half
1/3 cup sour cream, plus additional for garnish
1 tablespoon cornstarch
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese, plus additional for garnish
Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.
In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-and-half mixture and cheese. Spoon soup into bowls.Dollop each with sour cream and sprinkle with cheddar cheese, if desired.
*the original recipe calls for a 10 oz. bag of frozen broccoli, which you can use if you are short on time or if broccoli isn't in season.
Thursday, October 27, 2011
Diner-Style Meatloaf
I am really tired. On one end, I am blessed. My little man is a gloriously calm baby. When he nurses right before he goes to bed, he's always awake before I put him in his crib. I turn on his little ladybug nightlight (which projects the stars on the ceiling), turn on his soft Celtic rock tunes (this kid is addicted to The Dubliners), and say good night. He looks up, smiles, and is asleep in five minutes. And, at this point, most days, he only gets up once during the night to nurse and goes right back to sleep.
However, you are probably asking why I'm complaining about being tired. During the day, he nurses CONSTANTLY. Granted, that would explain why he's 13 pounds at 2 months old, which is great. But I am lucky if I get a chance to shower and down a bowl of cereal. I just don't get a chance to eat enough during the day. By the time M gets home, I am starving. I've been trying to make dinners that are not only healthy and satisfying, but provide enough leftovers to heat up quickly and keep me full during the brief naptimes that may or may not occur.
Thank goodness for this recipe. I haven't looked at this cookbook in ages (which I had forgotten is filled with even more great recipes that I'll be bringing back to my kitchen soon). When V wanted my recipe for fish cakes, I pulled it out to make sure that what I had recalled from memory was correct. And here it was. It takes a little work, but it's so good, so tasty, and so filling. Enjoy!
You need:
1/2 c. chicken broth
1 tbsp. vegetable oil
3 shallots, finely chopped
1/2 c. finely chopped shallots
10 oz. white mushrooms, finely chopped
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 lb. ground turkey
1 1/4 c. fresh bread crumbs
1 granny smith apple, peeled and grated
1/4 c. chopped fresh parsley
1 tbsp. finely chopped fresh sage (leave this out if you are nursing!)
1 large egg, lightly beaten
Preheat the oven to 350 and lightly oil a loaf pan. In a large nonstick skillet, bring the broth and oil to a simmer over medium-high heat. Add the shallots and carrot and cook, stirring, for about four minutes or until the shallots have softened. Add the mushrooms, garlic, salt and pepper and cook, for five minutes, or until most of the liquid has evaporated. Add all additional ingredients to the shallot mixture and mix well. Add to loaf pan. Bake for 45 minutes or until cooked through. Let the meatloaf rest for 5 minutes before serving.
However, you are probably asking why I'm complaining about being tired. During the day, he nurses CONSTANTLY. Granted, that would explain why he's 13 pounds at 2 months old, which is great. But I am lucky if I get a chance to shower and down a bowl of cereal. I just don't get a chance to eat enough during the day. By the time M gets home, I am starving. I've been trying to make dinners that are not only healthy and satisfying, but provide enough leftovers to heat up quickly and keep me full during the brief naptimes that may or may not occur.
Thank goodness for this recipe. I haven't looked at this cookbook in ages (which I had forgotten is filled with even more great recipes that I'll be bringing back to my kitchen soon). When V wanted my recipe for fish cakes, I pulled it out to make sure that what I had recalled from memory was correct. And here it was. It takes a little work, but it's so good, so tasty, and so filling. Enjoy!
You need:
1/2 c. chicken broth
1 tbsp. vegetable oil
3 shallots, finely chopped
1/2 c. finely chopped shallots
10 oz. white mushrooms, finely chopped
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 lb. ground turkey
1 1/4 c. fresh bread crumbs
1 granny smith apple, peeled and grated
1/4 c. chopped fresh parsley
1 tbsp. finely chopped fresh sage (leave this out if you are nursing!)
1 large egg, lightly beaten
Preheat the oven to 350 and lightly oil a loaf pan. In a large nonstick skillet, bring the broth and oil to a simmer over medium-high heat. Add the shallots and carrot and cook, stirring, for about four minutes or until the shallots have softened. Add the mushrooms, garlic, salt and pepper and cook, for five minutes, or until most of the liquid has evaporated. Add all additional ingredients to the shallot mixture and mix well. Add to loaf pan. Bake for 45 minutes or until cooked through. Let the meatloaf rest for 5 minutes before serving.
Wednesday, October 12, 2011
Swiss Chard and Sweet Pea Manicotti
This recipe is fantastic. It was featured on Giada at Home as a way to make pasta dishes for all seasons - this time, using swiss chard (a delicious and nutritious late fall/early winter vegetable) inside the filling for manicotti. It isn't all that simple to prepare, mostly because the filling takes a little work. But, if you've got a day that you can devote an extra 20 minutes or so to cooking, it's definitely worth it. One note - skip the "pastry bag" nonsense. Fill a ziploc bag with the filling and cut one of the bottom corners off to fill the shells.
You need:
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells
Filling
1 head (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella (4 ounces)
3/4 cup grated Parmesan (2 ounces)
1/4 cup chopped fresh basil leaves
3/4 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper
Fontina Fonduta Sauce
3/4 cup whole milk
1/2 cup heavy whipping cream
3 cups (6 ounces) fontina cheese, grated
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil leaves
1 1/2 cups (6 ounces) mozzarella, shredded
Special Equipment: a pastry bag fitted with a large plain tip
Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.
For the Filling:
Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.
For the Fontina Fonduta Sauce:
In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.
You need:
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells
Filling
1 head (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella (4 ounces)
3/4 cup grated Parmesan (2 ounces)
1/4 cup chopped fresh basil leaves
3/4 teaspoon kosher salt
1/4 teaspoons freshly ground black pepper
Fontina Fonduta Sauce
3/4 cup whole milk
1/2 cup heavy whipping cream
3 cups (6 ounces) fontina cheese, grated
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil leaves
1 1/2 cups (6 ounces) mozzarella, shredded
Special Equipment: a pastry bag fitted with a large plain tip
Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.
For the Filling:
Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.
For the Fontina Fonduta Sauce:
In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.
Sunday, October 9, 2011
Paul Bunyan Cookies
These cookies were the first cookies that I made in our tiny apartment on Lake St. when we were first married over twelve years ago. I still continue to make them every year when the weather turns cold. Today, even though the weather was over 70 degrees, it just seemed like the right cookie to make. Maybe it's because it's the first weekend in over twenty years that we didn't head to Fly Creek with my dad. And that makes me both sad and nostalgic.
Over the years, I've tweaked the recipe a bit - changing or omitting the nuts (V, they are just as good without walnuts!), replacing the raisins with dried cranberries, using a smaller scoop for smaller cookies, etc. - but here's the original, from Martha Stewart Living.
You need:
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
1 bag (12 ounces) semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup raisins
1 cup (5 ounces) chopped walnuts
Heat oven to 350 degrees. Line baking sheet with a Silpat. Sift together flour, cinnamon, baking soda, baking powder, ginger, and salt in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, raisins, and walnuts.
Using a 2-inch ice cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.
Over the years, I've tweaked the recipe a bit - changing or omitting the nuts (V, they are just as good without walnuts!), replacing the raisins with dried cranberries, using a smaller scoop for smaller cookies, etc. - but here's the original, from Martha Stewart Living.
You need:
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
1 bag (12 ounces) semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup raisins
1 cup (5 ounces) chopped walnuts
Heat oven to 350 degrees. Line baking sheet with a Silpat. Sift together flour, cinnamon, baking soda, baking powder, ginger, and salt in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, raisins, and walnuts.
Using a 2-inch ice cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.
Sunday, October 2, 2011
White Bean and Chicken Chili
Spinach seems to be the UGG boots of leafy greens. Once unfashionable, it's now the ingredient of choice in most recipes. Now, I don't have anything against spinach. I really like it. I always have. But there are so many wonderful, earthy greens out there, and not many make the cookbook cut. I have to give Giada De Laurentis credit. She always presents recipes that include a variety of interesting greens. Here, her chili recipe includes swiss chard to add a little color and lots of nutrients to an otherwise tailgating kind of dish. Thank goodness it tasted better than the Bills game that accompanied it today.
You need:
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
You need:
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Saturday, October 1, 2011
Harvest Soup
Last night, we caved and ordered a pizza - V's specialty from Bocce with mushrooms and pepperoni. Oh, and we also ordered wings. And then, I got heartburn. And our little man did NOT like what was passed on to him. We were up for quite a while last night, so today's dinner must be a return to wholesome AND simply - nothing to set his little tummy off again. This recipe comes from Parents magazine. The most complicated part is having to blend it for the final creamy outcome, but it's a wonderful way to take advantage of fall's bounty of carrots, apples, and butternut squash!
You need:
1 tablespoon olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
2 medium Golden Delicious apples, cored and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
Ground black pepper to taste
Whole grain croutons
In a large pot heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add the squash, apple, and broth. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly. Puree the soup, in batches if necessary, in a blender or food processor, or with an immersion blender. Season to taste with pepper and serve topped with whole grain croutons
You need:
1 tablespoon olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
2 medium Golden Delicious apples, cored and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
Ground black pepper to taste
Whole grain croutons
In a large pot heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add the squash, apple, and broth. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly. Puree the soup, in batches if necessary, in a blender or food processor, or with an immersion blender. Season to taste with pepper and serve topped with whole grain croutons
Classic Oatmeal Raisin Cookies
I first found this recipe in The Joy of Cooking when I was newly married, over 12 years ago. It is the only oatmeal raisin cookie I make. These cookies are easy to make, come out soft and spicy, and warm you up when it's cold. And today, it's cold outside!
You need:
1 3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 sticks butter, softened
1 1/2 c. brown sugar
1/4 c. granulated sugar
2 eggs
2 1/2 tsp. vanilla
1 c. raisins
3 1/2 c. oats
Beat sugars and butter. Add eggs slowly, one at a time. Add vanilla. Sift together dry ingredients and slowly add to the wet mixture. Fold in raisins and oats. Bake 6-9 min. at 350 degrees.
You need:
1 3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 sticks butter, softened
1 1/2 c. brown sugar
1/4 c. granulated sugar
2 eggs
2 1/2 tsp. vanilla
1 c. raisins
3 1/2 c. oats
Beat sugars and butter. Add eggs slowly, one at a time. Add vanilla. Sift together dry ingredients and slowly add to the wet mixture. Fold in raisins and oats. Bake 6-9 min. at 350 degrees.
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