We have really taken to The Family Dinner cookbook, and I've already posted a number of recipes from the book. This one we made today, and it is amazing. It takes some extra work, so it makes a better weekend meal than a weekday one. I followed the recipe exactly, so I'm linking to the recipe online. SO good!
http://thefamilydinnerbook.com/recipes/2013/01/04/sweet-corn-and-vegetable-lasagna/
Sunday, September 14, 2014
Berry Granola
A and C love granola, and I know I've posted already how difficult it is to get nut-free products. Here's another recipe that takes advantage of some extra cereal flakes you might have hanging out in the pantry, too smushed to eat but a sin to throw out!
You need:
7 c. oats
4 c. bran flakes
1 tsp. salt
1/2 tsp. nutmeg
1/3 c. coconut oil
1/3 c. honey
1/2 c. molasses
1/2 c. water
1 c. unsweetened coconut
1 c. dried fruit of choice
Heat the oven to 325 degrees. In a very very large bowl, combine the oats, flakes, salt, and nutmeg. In a saucepan, combine the oil, honey, molasses and water. Warm over medium heat, until hot. Pour the heated liquid over the dry mixture and mix well. Divide evenly over two sheet pans in a single layer, bake for 15 minutes. Turn with a spatula and bake for 45 minutes, turning every fifteen minutes. Leave to cool. Granola will crisp while cooling. Once completely cool, stir in coconut and fruit.
You need:
7 c. oats
4 c. bran flakes
1 tsp. salt
1/2 tsp. nutmeg
1/3 c. coconut oil
1/3 c. honey
1/2 c. molasses
1/2 c. water
1 c. unsweetened coconut
1 c. dried fruit of choice
Heat the oven to 325 degrees. In a very very large bowl, combine the oats, flakes, salt, and nutmeg. In a saucepan, combine the oil, honey, molasses and water. Warm over medium heat, until hot. Pour the heated liquid over the dry mixture and mix well. Divide evenly over two sheet pans in a single layer, bake for 15 minutes. Turn with a spatula and bake for 45 minutes, turning every fifteen minutes. Leave to cool. Granola will crisp while cooling. Once completely cool, stir in coconut and fruit.
Family Game Night - Stromboli
Every Saturday night, as long as we are all home and free, we have a family game night. Last night, A and I decided to make a version of Jenny Rosenstrach's stromboli. We needed a dinner that screamed fun night but could be eaten with one hand to leave the other free for rolling dice.
So with Beat the Parents set up in the living room, we set out to make this stromboli. Very easy. And so good.
You need:
1 ball of pizza dough (or make your own, like we do, using the recipe on the back of the Fleischmann's Pizza Dough packet)
3/4 c. pizza sauce
1/4 c. chopped basil leaves
1/2 red onion, sliced
1 red or yellow pepper, sliced
1/2 bunch of kale, chopped
8 oz. fresh mozzarella, sliced
1/2 c. ricotta cheese
1/2 c. Parmesan cheese
1/8 tsp. red pepper flakes
salt and pepper
Preheat the oven to 450 degrees. In a saute pan, heat a little olive oil. Then, saute the peppers, onions, and kale until just softened. Let cool. Roll out your dough on a sheet pan that has been lightly oiled. Spoon the sauce on the dough, leaving about an inch on each side. Sprinkle the basil over the sauce. Lay the vegetables in one layer over the sauce. Place slices of mozzarella evenly across the vegetables, leaving about an inch or two in between each slice. Spoon dollops of the ricotta in between the mozzarella. Sprinkle Parmesan and red pepper over the top. Season with salt and pepper. Starting at one end, roll up the dough carefully like a jelly roll. Pinch the ends together and tuck under so that the seam is on the bottom. Pinch down the sides and tuck under. Bake 55 minutes until golden brown.
So with Beat the Parents set up in the living room, we set out to make this stromboli. Very easy. And so good.
You need:
1 ball of pizza dough (or make your own, like we do, using the recipe on the back of the Fleischmann's Pizza Dough packet)
3/4 c. pizza sauce
1/4 c. chopped basil leaves
1/2 red onion, sliced
1 red or yellow pepper, sliced
1/2 bunch of kale, chopped
8 oz. fresh mozzarella, sliced
1/2 c. ricotta cheese
1/2 c. Parmesan cheese
1/8 tsp. red pepper flakes
salt and pepper
Preheat the oven to 450 degrees. In a saute pan, heat a little olive oil. Then, saute the peppers, onions, and kale until just softened. Let cool. Roll out your dough on a sheet pan that has been lightly oiled. Spoon the sauce on the dough, leaving about an inch on each side. Sprinkle the basil over the sauce. Lay the vegetables in one layer over the sauce. Place slices of mozzarella evenly across the vegetables, leaving about an inch or two in between each slice. Spoon dollops of the ricotta in between the mozzarella. Sprinkle Parmesan and red pepper over the top. Season with salt and pepper. Starting at one end, roll up the dough carefully like a jelly roll. Pinch the ends together and tuck under so that the seam is on the bottom. Pinch down the sides and tuck under. Bake 55 minutes until golden brown.
Pumpkin Ice Cream
We had a really nice family shopping trip to Trader Joe's yesterday, and the cooler weather made it even more bearable to see all of the pumpkin products returning to the shelves. M's eyes went straight to the pumpkin ice cream, but one glance at the ingredient list brought out a disappointed sigh.
Why? Why caramel color? Why thirteen ingredients I can't pronounce? Or identify outside of a lab?
No, I said. I'll make it myself.
This recipe is so easy. It starts with my usual ice cream base, with a few seasonal additions for flavor and spice. Enjoy.
(p.s. If you don't have an ice cream maker...well, why don't you have an ice cream maker?!?!)
1 1/2 c. milk
2 1/2 c. heavy cream
1 c. brown sugar or coconut sugar
2 tbsp. molasses
1 1/2 c. pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1 tsp. vanilla extract
In a bowl, combine all ingredients and whisk until smooth and sugar is dissolved. Pour into the ice cream maker for 25 minutes. Freeze at least four hours before serving.
Why? Why caramel color? Why thirteen ingredients I can't pronounce? Or identify outside of a lab?
No, I said. I'll make it myself.
This recipe is so easy. It starts with my usual ice cream base, with a few seasonal additions for flavor and spice. Enjoy.
(p.s. If you don't have an ice cream maker...well, why don't you have an ice cream maker?!?!)
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
You need:1 1/2 c. milk
2 1/2 c. heavy cream
1 c. brown sugar or coconut sugar
2 tbsp. molasses
1 1/2 c. pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1 tsp. vanilla extract
In a bowl, combine all ingredients and whisk until smooth and sugar is dissolved. Pour into the ice cream maker for 25 minutes. Freeze at least four hours before serving.
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
Alton Brown's Ginger Snaps
We have become addicted to the television show Cutthroat Kitchen, which airs on the Food Network. The kids and I have a bunch of favorites (namely Good Eats, Guy's Grocery Games, The Pioneer Woman, Giada at Home, and Rachel v. Guy Kid's Cookoff) but we have, as a family, begun setting aside family time on the weekends to watch episodes. We love this show.
I'm not surprised. I've loved Alton Brown since I started watching the Food Network years ago. Good Eats was the first show I ever watched. But there is something so engaging about Cutthroat Kitchen, and so utterly foolish, that it's comedy and cooking wrapped into one. Comedy and cooking wrapped into one. Kind of like me.
On one episode, the contestants were forced to make their best ginger snap cookie. We watched the glory and the sabotages with glee. And then A and I looked at one another.
"Let's make ginger snaps."
So we turned to Alton. I'm going to simply include the link here. You need a kitchen scale, because baking is truly better when converted to weight units.
But they are so worth it that I had to share. Even if the idea of the scale chased half of you away.
http://www.foodnetwork.com/recipes/alton-brown/ginger-snaps-recipe.html
I'm not surprised. I've loved Alton Brown since I started watching the Food Network years ago. Good Eats was the first show I ever watched. But there is something so engaging about Cutthroat Kitchen, and so utterly foolish, that it's comedy and cooking wrapped into one. Comedy and cooking wrapped into one. Kind of like me.
On one episode, the contestants were forced to make their best ginger snap cookie. We watched the glory and the sabotages with glee. And then A and I looked at one another.
"Let's make ginger snaps."
So we turned to Alton. I'm going to simply include the link here. You need a kitchen scale, because baking is truly better when converted to weight units.
But they are so worth it that I had to share. Even if the idea of the scale chased half of you away.
http://www.foodnetwork.com/recipes/alton-brown/ginger-snaps-recipe.html
Saturday, September 6, 2014
End of Summer Pork Ragu
Our Thursdays now promise to be steeped in commute and chaos. After a long day of work, a 45-minute commute to the other end of the county, a quick jaunt to piano lessons, and a return trip home, the last thing I want to think about is cooking a meal, despite my love of the kitchen.
A and I decided that Thursdays would have to be crock pot days, which are normally greeted with enthusiasm. Crock pot days mean rich stews, deep braises, and hearty soups.
But Thursday's high was going to register near 90 degrees.
A summer ragu? Summer? As in easy in my crock pot and yet light?
Can you hear the angels singing?! Thank you, Woman's Day.
This was very easy and absolutely delicious. Here's my weekday friendly version. Enjoy.
You need:
1/2 c. dry white wine
1/4 c. tomato paste
Salt and pepper
1 1/2 lbs tomatoes, seeded and cut into 1" pieces (or one 28-oz can of diced tomatoes)
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4" pieces
2 medium onion, chopped
1/4 c. Parmesan cheese
2 lb. pork tenderloin
4 sprigs basil, torn
12 oz. fettucine
The night before, mix the wine, tomato paste, tomatoes, garlic, carrots, onion, and Parmesan cheese in a bowl. Season with salt and pepper. Place in the refrigerator. The next morning, place the pork tenderloin in the crock pot. Top with the mixture you made the night before. Cook 8 hours on low. Right before serving, cook the pasta according to directions and shred the pork in the pot. Top the pasta with the ragu. Sprinkle with basil and extra Parmesan cheese, if desired.
A and I decided that Thursdays would have to be crock pot days, which are normally greeted with enthusiasm. Crock pot days mean rich stews, deep braises, and hearty soups.
But Thursday's high was going to register near 90 degrees.
A summer ragu? Summer? As in easy in my crock pot and yet light?
Can you hear the angels singing?! Thank you, Woman's Day.
This was very easy and absolutely delicious. Here's my weekday friendly version. Enjoy.
You need:
1/2 c. dry white wine
1/4 c. tomato paste
Salt and pepper
1 1/2 lbs tomatoes, seeded and cut into 1" pieces (or one 28-oz can of diced tomatoes)
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4" pieces
2 medium onion, chopped
1/4 c. Parmesan cheese
2 lb. pork tenderloin
4 sprigs basil, torn
12 oz. fettucine
The night before, mix the wine, tomato paste, tomatoes, garlic, carrots, onion, and Parmesan cheese in a bowl. Season with salt and pepper. Place in the refrigerator. The next morning, place the pork tenderloin in the crock pot. Top with the mixture you made the night before. Cook 8 hours on low. Right before serving, cook the pasta according to directions and shred the pork in the pot. Top the pasta with the ragu. Sprinkle with basil and extra Parmesan cheese, if desired.
Monday, September 1, 2014
Plum Crostata
We were invited to a last minute Labor Day cookout, and I was asked to make a dessert. When I opened my refrigerator, I knew I had to take advantage of the overflowing summer harvests taking up my bins and shelves. You see, the best part of having a fruit and vegetable share is the abundance of amazing local produce. The downside of having a fruit and vegetable share can also be the abundance of amazing local produce. It's sharp and fresh and delicious on day one. It starts to get a little wonky by day five.
I remembered ripping out a few pages from Kiwi magazine at the start of summer - recipes to take advantage of summer's bounty. When those sad little week old plums stared out at me from their bowl, I knew exactly what to make.
The best part about a crostata is that there are no crimping or fancy tricks required. The pastry dough is light and easy and can be whipped up in seconds in your food processor. The filling uses some fresh fruit and sugar. The result is a light and delicious recipe that looks impressive but couldn't be simpler.
I altered the recipe only slightly to suit my tastes and my pantry, but you can always substitute what you love and what you have. No coconut sugar? Use granulated. No plums? Try peaches or nectarines. No nut allergies plaguing your house? Add slivered almonds in the last ten minutes for some crunch. Saving this recipe for fall? Substitute the fruit here with sliced apples or pears and add some cinnamon and nutmeg to your sugar.
You need:
1 1/2 c. AP flour
1/4 c. coconut sugar
2 tbsp. granulated sugar
1/4 tsp. salt
1 1/2 sticks cold, unsalted butter cut into chunks and kept chilled (until ready)
1/3 c. ice water
1.5 # lg. plums, sliced thinly
1 c. blueberries
1 tbsp. lemon juice
1 tsp. lemon zest
1 tbsp. cornstarch
In the bowl of the food processor, combine the flour, 1 tbsp. granulated sugar, and salt. Pulse a few times. Add the chilled butter and pulse until the butter is evenly distributed and resembles coarse crumbs. Turn the food processor "on" and run the machine will pouring in the ice water through the feed tube just until the dough is pliable and sticks when you press it together. Do not over mix. Dump the dough onto a cutting board, shape into a disk, cover with plastic wrap, and refrigerate for an hour.
When the hour is up, preheat the oven to 400 degrees. In a medium bowl, combine the plums, blueberries, coconut sugar, lemon juice, lemon zest, and cornstarch. Mix well. On a lightly floured surface, roll out the dough into a large circle, about 14 in in diameter. Transfer to a parchment-lined or well-greased baking sheet. Using the slotted spoon, arrange the fruit mixture into the center, leaving a 1 1/2 " border. Fold up and pinch the ends of the dough. Sprinkle fruit and dough with remaining tbsp. of sugar. Bake 45-50 minutes. Let cool to room temperature before serving.
I remembered ripping out a few pages from Kiwi magazine at the start of summer - recipes to take advantage of summer's bounty. When those sad little week old plums stared out at me from their bowl, I knew exactly what to make.
The best part about a crostata is that there are no crimping or fancy tricks required. The pastry dough is light and easy and can be whipped up in seconds in your food processor. The filling uses some fresh fruit and sugar. The result is a light and delicious recipe that looks impressive but couldn't be simpler.
I altered the recipe only slightly to suit my tastes and my pantry, but you can always substitute what you love and what you have. No coconut sugar? Use granulated. No plums? Try peaches or nectarines. No nut allergies plaguing your house? Add slivered almonds in the last ten minutes for some crunch. Saving this recipe for fall? Substitute the fruit here with sliced apples or pears and add some cinnamon and nutmeg to your sugar.
You need:
1 1/2 c. AP flour
1/4 c. coconut sugar
2 tbsp. granulated sugar
1/4 tsp. salt
1 1/2 sticks cold, unsalted butter cut into chunks and kept chilled (until ready)
1/3 c. ice water
1.5 # lg. plums, sliced thinly
1 c. blueberries
1 tbsp. lemon juice
1 tsp. lemon zest
1 tbsp. cornstarch
In the bowl of the food processor, combine the flour, 1 tbsp. granulated sugar, and salt. Pulse a few times. Add the chilled butter and pulse until the butter is evenly distributed and resembles coarse crumbs. Turn the food processor "on" and run the machine will pouring in the ice water through the feed tube just until the dough is pliable and sticks when you press it together. Do not over mix. Dump the dough onto a cutting board, shape into a disk, cover with plastic wrap, and refrigerate for an hour.
When the hour is up, preheat the oven to 400 degrees. In a medium bowl, combine the plums, blueberries, coconut sugar, lemon juice, lemon zest, and cornstarch. Mix well. On a lightly floured surface, roll out the dough into a large circle, about 14 in in diameter. Transfer to a parchment-lined or well-greased baking sheet. Using the slotted spoon, arrange the fruit mixture into the center, leaving a 1 1/2 " border. Fold up and pinch the ends of the dough. Sprinkle fruit and dough with remaining tbsp. of sugar. Bake 45-50 minutes. Let cool to room temperature before serving.
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