Every once and a while, I like to clean out the freezer and vegetable drawer and create a soup. This is a really easy recipe, wicked fast, and only requires pantry items that most people have around the house already. Although any stock will do, I love how beef stock magnifies the flavor of the pasta, so it's my personal choice.
You need:
1 lb. mini ravioli or tortellini
32 oz. beef stock
4 c. water
3 carrots, peeled and sliced into rounds
1 red pepper, diced
1 clove of garlic, minced
1/2 sweet onion, diced
1 bag frozen (organic) spinach
1 c. grape tomatoes
1 can cannellini beans, drained and rinsed
salt
pepper
1/2 tsp. herbes de provence
In a large stock pot or dutch over, saute the carrots, peppers, onion, and garlic over medium heat until soft (about 10 minutes). Add the spinach and seasonings. Stir. Add stock, water, beans, and tomatoes. Bring to a boil. Add the pasta and cook according to package directions.
Serve with a sprinkle of Parmesan cheese and fresh bread or biscuits.
Monday, February 27, 2012
Carrot Puree
C visited the doc today for his 6-mo well visit, and with that visit came the "clearance" to try the full array of fruits and veggies I can offer (except for strawberries and raspberries, of course). I was already making soup for dinner tonight, so I had loads of carrots in the fridge. It seemed a no-brainer to go ahead and try carrots tonight!
Just a reminder - carrots are not technically one of the dirty dozen (12 fruits and vegetables with the highest levels of pesticides when grown conventionally and/or internationally), but I still make sure to always buy organic. Unlike many other conventional v. organic choices, organic carrots are, on average, only 20 cents more a bag than conventional carrots. Unless the carrots are locally grown, go with organic.
You need:
10 medium carrots, peeled and cut into 1 inch chunks
Bring a pot of water to boil over a steamer basket. Add the carrots to the basket. Steam for 15 minutes. Let cool for a minute or two and then add to a food processor. Process until smooth. If a smoother, more liquified consistency is desired, add a little cooking water, breast milk, or formula (if using).
This recipe makes five 2oz. containers of carrot puree. Use within 24 hours if refrigerated or within 4 weeks if frozen.
Just a reminder - carrots are not technically one of the dirty dozen (12 fruits and vegetables with the highest levels of pesticides when grown conventionally and/or internationally), but I still make sure to always buy organic. Unlike many other conventional v. organic choices, organic carrots are, on average, only 20 cents more a bag than conventional carrots. Unless the carrots are locally grown, go with organic.
You need:
10 medium carrots, peeled and cut into 1 inch chunks
Bring a pot of water to boil over a steamer basket. Add the carrots to the basket. Steam for 15 minutes. Let cool for a minute or two and then add to a food processor. Process until smooth. If a smoother, more liquified consistency is desired, add a little cooking water, breast milk, or formula (if using).
This recipe makes five 2oz. containers of carrot puree. Use within 24 hours if refrigerated or within 4 weeks if frozen.
Wednesday, February 22, 2012
King Cake
We decided to go big or go home in terms of dessert for Mardi Gras this year. Last year we picked up a couple of decorated cookies from Wegmans, but I was working, pregnant, and nauseous. This year, with a holiday the day before and daddy home with the fam, A and I decided to tackle the King Cake. Don't be frightened by the number of steps. It's actually really easy. The most difficult part is really the timing, because it needs to rise twice, so you want to make sure you time it in such a way that you can accomplish the entire task without feeling overwhelmed or finding a giant mass of dough in your house because you forgot to check it!
Needless to say, it turned out great. Our table was decorated with hats, masks, gold coins, beads, and a wicked delicious dessert. Note to moms - if you are interested in reading about Mardi Gras with your kids to prepare them for the event (if you choose to celebrate it), try Timothy Hubble and the King Cake Party or Mimi's First Mardi Gras. And be sure to remember where you put the plastic toy baby and "just happen" to serve that slice to the kids!
For the cake:
4 tbsp. butter
1/2 c. milk
1 1/2 tsp. vanilla extract
1 packet active dry yeast
1/2 c. warm water
5 1/4 c. flour
1/2 c. plus 2 tbsp. sugar
3 large eggs, lightly beaten
small plastic toy baby
For the filling:
6 tbsp. unsalted butter, softened
3/4 c. dark brown sugar, packed
1 tbsp. ground cinnamon
For the topping:
1 c. confectioners' sugar
1 to 2 tbsp. milk
gold, green, and purple colored sugar
For the cake, microwave the butter and milk until the bitter is almost melted, about 1 min. Stire the mixture and then microwave until completely melted, about another 30 seconds. Stir in the vanilla extract and allow the mixture to cool to room temperature. Meanwhile, in another small bowl, sprinkle the yeast over the warm water, stir once and then let it rest for 5 minutes.
In a large bowl, use a whisk to combine the flour and sugar. Make a well in the middle and add the yeast mixture. Use a spatula to gently fold into the dry ingredients. Add the butter mixture, fold again, and then slowly add the eggs, folding to combine them as well. If you have a stand mixer, attach the dough hook, add the dough, and knead for 3 minutes. If not, transfer the dough to a clean, lightly floured surface. Knead until smooth and stretchy, about 8 minutes. Place the dough in a large, clean, lightly oiled bowl and let rise in a warm place for about 2 hours, or until doubled in size.
When the dough has risen, begin the filling. Combine all of the filling ingredients together with a fork until well blended. Transfer the dough to a clean, lightly floured surface and roll into a 10 in by 16 in rectangle. Spread the filling over the dough. Roll, jelly roll style, up the dough and punch the seam closed with your fingers. Place the roll on a prepared (with parchment paper or butter) baking sheet (seam down) and shape it to form a circle. Place a ramekin in the middle to prevent it from closing during baking. It gets HUGE. Lightly wet the edges of the ring's ends and pinch them to seal them together. Cover the ring with plastic wrap and let rise for 45 minutes.
When the dough has risen, preheat the oven to 350 degrees. Bake about 30 minutes. Place on a wire rack to cool. After about 5 minutes, insert the toy baby into the top of the cake. Cool for another 30 minutes. Meanwhile, make the icing by whisking together the confectioners' sugar and milk. Ice the cake while it is still slightly warm and sprinkle with alternating green, gold, and purple sugars.
Inspired by Disney Family Fun Magazine
Needless to say, it turned out great. Our table was decorated with hats, masks, gold coins, beads, and a wicked delicious dessert. Note to moms - if you are interested in reading about Mardi Gras with your kids to prepare them for the event (if you choose to celebrate it), try Timothy Hubble and the King Cake Party or Mimi's First Mardi Gras. And be sure to remember where you put the plastic toy baby and "just happen" to serve that slice to the kids!
For the cake:
4 tbsp. butter
1/2 c. milk
1 1/2 tsp. vanilla extract
1 packet active dry yeast
1/2 c. warm water
5 1/4 c. flour
1/2 c. plus 2 tbsp. sugar
3 large eggs, lightly beaten
small plastic toy baby
For the filling:
6 tbsp. unsalted butter, softened
3/4 c. dark brown sugar, packed
1 tbsp. ground cinnamon
For the topping:
1 c. confectioners' sugar
1 to 2 tbsp. milk
gold, green, and purple colored sugar
For the cake, microwave the butter and milk until the bitter is almost melted, about 1 min. Stire the mixture and then microwave until completely melted, about another 30 seconds. Stir in the vanilla extract and allow the mixture to cool to room temperature. Meanwhile, in another small bowl, sprinkle the yeast over the warm water, stir once and then let it rest for 5 minutes.
In a large bowl, use a whisk to combine the flour and sugar. Make a well in the middle and add the yeast mixture. Use a spatula to gently fold into the dry ingredients. Add the butter mixture, fold again, and then slowly add the eggs, folding to combine them as well. If you have a stand mixer, attach the dough hook, add the dough, and knead for 3 minutes. If not, transfer the dough to a clean, lightly floured surface. Knead until smooth and stretchy, about 8 minutes. Place the dough in a large, clean, lightly oiled bowl and let rise in a warm place for about 2 hours, or until doubled in size.
When the dough has risen, begin the filling. Combine all of the filling ingredients together with a fork until well blended. Transfer the dough to a clean, lightly floured surface and roll into a 10 in by 16 in rectangle. Spread the filling over the dough. Roll, jelly roll style, up the dough and punch the seam closed with your fingers. Place the roll on a prepared (with parchment paper or butter) baking sheet (seam down) and shape it to form a circle. Place a ramekin in the middle to prevent it from closing during baking. It gets HUGE. Lightly wet the edges of the ring's ends and pinch them to seal them together. Cover the ring with plastic wrap and let rise for 45 minutes.
When the dough has risen, preheat the oven to 350 degrees. Bake about 30 minutes. Place on a wire rack to cool. After about 5 minutes, insert the toy baby into the top of the cake. Cool for another 30 minutes. Meanwhile, make the icing by whisking together the confectioners' sugar and milk. Ice the cake while it is still slightly warm and sprinkle with alternating green, gold, and purple sugars.
Inspired by Disney Family Fun Magazine
Jambalaya
This year, we made Jambalaya for our Mardi Gras dinner, a perfectly fattening dish to prepare us for the day of fasting ahead of us. I wish I could say I enjoyed it, but (and I apologize for just how much information I'm sharing with you) my miserable case of mastitis kept me in bed and shivering for most of the day, other than the time it took to put dinner together for the fam. Amen to M for tackling this project with me. And A LOVED it. The andouille was a little spicy for her, so if you are making it for anyone with a particularly mild palate, replace it with a simpler firm sausage, such as kielbasa or a pre-cooked chicken sausage. Oh, and warning - this makes enough for TEN people. Invite friends or be prepared to share with the neighbors.
You need:
2 tbsp. olive oil
3 large onions, diced
2 green bell peppers, diced
4 celery stalks, diced
4 cloves of garlic, minced
1 16 oz. can of crushed tomatoes
2 14.5 oz. cans of chicken broth (organic, if possible, and low sodium)
1 bay leaf
1/2 tsp. ground cumin
1/2 tsp. dried thyme
1/2 tsp. ground cayenne
1/2 tsp. hot sauce
2 c. long grain rice
1 1/2 lbs. boneless chicken breasts, cut into bite-sized pieces
3/4 lb. andouille sausage, cut into half moons
Warm the oil in a large stockpot over medium-high heat (I use a dutch oven). Add teh onions, peppers, and celery and cook for 10 minutes, until soft. Stir in the garlic and cook for five minutes more.
Stir in the tomatoes, broth, bay leaf, spices, and hot sauce. Bring to a boil. Add the rice, chicken, and sausage. Cover and reduce heat to medium low. Cook until almost all of the liquid is absorbed, stirring occasionally to prevent the rice from sticking to the bottom of the pan, for about 30 min.
Remove from the heat and let it sit for ten minutes to absorb remaining liquid. Remove the bay leaf and serve.
Inspired by Disney Family Fun Magazine
You need:
2 tbsp. olive oil
3 large onions, diced
2 green bell peppers, diced
4 celery stalks, diced
4 cloves of garlic, minced
1 16 oz. can of crushed tomatoes
2 14.5 oz. cans of chicken broth (organic, if possible, and low sodium)
1 bay leaf
1/2 tsp. ground cumin
1/2 tsp. dried thyme
1/2 tsp. ground cayenne
1/2 tsp. hot sauce
2 c. long grain rice
1 1/2 lbs. boneless chicken breasts, cut into bite-sized pieces
3/4 lb. andouille sausage, cut into half moons
Warm the oil in a large stockpot over medium-high heat (I use a dutch oven). Add teh onions, peppers, and celery and cook for 10 minutes, until soft. Stir in the garlic and cook for five minutes more.
Stir in the tomatoes, broth, bay leaf, spices, and hot sauce. Bring to a boil. Add the rice, chicken, and sausage. Cover and reduce heat to medium low. Cook until almost all of the liquid is absorbed, stirring occasionally to prevent the rice from sticking to the bottom of the pan, for about 30 min.
Remove from the heat and let it sit for ten minutes to absorb remaining liquid. Remove the bay leaf and serve.
Inspired by Disney Family Fun Magazine
Thursday, February 2, 2012
Groundhog Stew
Almost thirteen years ago, I married a wonderful man. After we said "I do," I packed up all of my things and headed west. To Buffalo. Not Charlotte. Not Atlanta. Not San Francisco or San Diego or Phoenix or Houston.
Buffalo. Where winter begins in October and ends in May. Where 3/4 of the beer produced locally has a seasonal ale called "Lake Effect" (including my husband's latest homemade batch). Where even the local baseball team's merchandise comes in mostly long sleeve.
This morning, we all climbed into bed, turned on the news, anxiously awaiting that ridiculous little rodent who would predict our fate. Who would give us a chance to pack up the giant boots and puffer coats and woolen hats and mittens early. Who could bring along a little warm sun on our chapped faces and lips.
And then we heard the prognosticator's decree:
"these shadows do I see, six more weeks of winter it must be!"
The people of Punxsutawney booed. My response is a little more personal. Here it is, Phil. You had best get yourself down your little groundhog hole, and fast.
You need:
1 groundhog, preferably the kind who sees his shadow
2 tbsp. ice melt (environmentally friendly) or basic rock salt
1 c. seasonal affective disorder
1 1/2 c. polyester-down mix
2 c. lake effect snow
2 tsp. rust from overused shovel
3 fire starter logs
6 bristles from snow brush in car
4 wet, mismatched kids gloves
3 salty, brown car mats
Mix, bring to a boil, and simmer for SIX MORE WEEKS.
Buffalo. Where winter begins in October and ends in May. Where 3/4 of the beer produced locally has a seasonal ale called "Lake Effect" (including my husband's latest homemade batch). Where even the local baseball team's merchandise comes in mostly long sleeve.
This morning, we all climbed into bed, turned on the news, anxiously awaiting that ridiculous little rodent who would predict our fate. Who would give us a chance to pack up the giant boots and puffer coats and woolen hats and mittens early. Who could bring along a little warm sun on our chapped faces and lips.
And then we heard the prognosticator's decree:
"these shadows do I see, six more weeks of winter it must be!"
The people of Punxsutawney booed. My response is a little more personal. Here it is, Phil. You had best get yourself down your little groundhog hole, and fast.
You need:
1 groundhog, preferably the kind who sees his shadow
2 tbsp. ice melt (environmentally friendly) or basic rock salt
1 c. seasonal affective disorder
1 1/2 c. polyester-down mix
2 c. lake effect snow
2 tsp. rust from overused shovel
3 fire starter logs
6 bristles from snow brush in car
4 wet, mismatched kids gloves
3 salty, brown car mats
Mix, bring to a boil, and simmer for SIX MORE WEEKS.
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