On Sunday night, the four of us sat down at the table to review and share our resolutions for the upcoming year. M listed some great ideas to keep things growing and positive a work, A listed THIRTEEN things to head into a spectacular year of being six years old, and C munched on a frozen banana to help his teeth, pondering the major accomplishments he, too, would undertake in 2012, such as crawling, eating solid foods, walking (oh dear), and talking.
My list was small but did include a promise to cook at least four new meals (interesting, local, and flavorful) a month. I'm pleased to say that, with the addition of the one you're about to read, I'll have already completed two new recipes, and it's only January 3rd!!
I don't often do roasts, mainly because, since we only buy organically or locally grown meats, they can be absurdly expensive. However, I found a sale on a beautiful chicken and decided to try out this recipe. It's another variation on one of Jamie Oliver's recipes, and he had yet to steer me wrong. This bird and his veggie friends made for a delicious dinner with plenty of meat left over for soup later in the week.
For the chicken, you need:
1 3.5lb chicken
1 med. onion, washed and cut in quarters
2 carrots, washed and roughly chopped
2 stalks celery, washed and roughly chopped
1/2 bulb of garlic, washed and broken apart
olive oil
salt and pepper
1 lemon, washed
1 small bunch of fresh herbs (such as thyme, rosemary, bay leaves or sage*)
[*if you are nursing, do not use the sage]
For the roasted veg, you need:
2.5 lbs potatoes, peeled and quartered
4 parsnips, peeled and quartered
4 carrots, peeled and quartered
1/2 bulb of garlic, peeled and halved
2 springs fresh rosemary
salt and pepper
olive oil
Take your chicken out of the refrigerator 30 minutes before it goes into the oven. Preheat the oven to 475 degrees. Place the veg (for the roast chicken) in the center of a roasting pan, piled up, and drizzle with olive oil. Drizzle the chicken with olive oil, sprinkle with salt and pepper, and rub into the bird. Prick the lemon a few times with a fork, microwave for 40 seconds (to bring out the flavor) and then stick it into the cavity of the bird along with the bunch of herbs. Place the chicken on top of the vegetables and put into the oven. Right away, reduce the temp to 400 degrees and cook for 1 hour and 20 minutes. Start preparing your veggies for roasting so that you can get them into the oven 45 minutes before the bird is done.
Speaking of those veggies, put a large pot of salted water on to boil. Once boiling, add the carrots and potatoes and boil for 5 minutes. Then, add the parsnips and boil for 4 minutes more. Drain and fluff up in the colander. Place in a single layer on a baking dish. Add garlic and rosemary. Drizzle with olive oil, salt, and pepper and toss to coat. When there are 45 minutes left on the chicken, put the veggies in the oven to roast. When time is up, take the bird out and let it sit for 15 minutes, cooking the veg in the oven for an additional 45 minutes.
Slice your chicken, plate up your roasted veg, and enjoy!
**You can also make a wonderful gravy out of the veggies and drippings that the chicken was resting on, or save and freeze them for stock later on**
Tuesday, January 3, 2012
Sunday, January 1, 2012
Lentil and Spinach Soup
For as long as I can remember, I've been eating lentil soup on New Year's Day. It brings good luck and health in the coming year, and I've tried everything from my Aunt Clem's soup (which I had each year until I moved away from home) to a variety of recipes once I had my own kitchen. This year, I tried a variation on a Jamie Oliver recipe. It was absolutely delicious, very quick to make, and we each ate two bowls!
You need:
2 carrots, peeled and sliced
2 celery stalks, sliced
2 onions, chopped
2 cloves of garlic, minced
2 qts. chicken or vegetable broth
1 thumb-sized piece of ginger, sliced thin
10 grape tomatoes, sliced in half
2 c. red lentils
1 large bag washed spinach leaves
salt and pepper to taste
olive oil
plain yogurt, for topping
Saute carrots, celery, onion, and garlic in olive oil for ten minutes, or until carrots are softened and onion is translucent. Add broth, tomatoes, lentils, and ginger. Bring to a boil. Reduce heat and simmer for ten minutes with the lid on. Add the spinach and cook for an additional minute. Season with salt and pepper and serve with a dollop of yogurt.
You need:
2 carrots, peeled and sliced
2 celery stalks, sliced
2 onions, chopped
2 cloves of garlic, minced
2 qts. chicken or vegetable broth
1 thumb-sized piece of ginger, sliced thin
10 grape tomatoes, sliced in half
2 c. red lentils
1 large bag washed spinach leaves
salt and pepper to taste
olive oil
plain yogurt, for topping
Saute carrots, celery, onion, and garlic in olive oil for ten minutes, or until carrots are softened and onion is translucent. Add broth, tomatoes, lentils, and ginger. Bring to a boil. Reduce heat and simmer for ten minutes with the lid on. Add the spinach and cook for an additional minute. Season with salt and pepper and serve with a dollop of yogurt.
Sunday, December 18, 2011
Cucidati: Italian Fig Cookies
When I was younger, I would spend the weekend at my Aunt Clem's house. On Saturday, she, my grandmother, and I would make fillings and various dough recipes. We'd eat something amazing for dinner (braciole, eggplant parmesan, etc.) and then go to bed early. On Sunday, we'd make cookies for hours. I'd watch these women move so quickly though each recipe, chatting and sharing family stories. Eight years ago, I lost these two ladies within days of one another, and I never quite had the same excitement for making cookies since then. However, those days gave me such wonderful memories that I decided that I needed to make new memories over those same recipes for my little girl.
Yesterday, we started a new tradition. Over laughter, coffee, microbrews, pizza and wings, popcorn and countless Christmas specials on the DVR, we spent the day with our dear, dear friends and their children making cookies and creating memories. The kids helped with every step - mixing ingredients, adding the filling, and grabbing cookies to much as soon as they came out of the oven.
Below is the recipe my aunt and grandmother used every year. If the recipe seems like it was scribbled down by two ladies that didn't need directions because it was part of who they were to simply make them from memory, it is.
You need:
For the dough -
2 c. melted Crisco
2 c. sugar
8 eggs
2 tsp. lemon flavor
2 tsp. vanilla flavor
12 tsp. baking powder
1 c. milk
12 cups flour
Mix wet ingredients, carefully adding the melted Crisco to the mix without scrambling the eggs. Add to dry ingredients. Mix until just incorporated. Don't over mix! Chill for 1 hour in the refrigerator.
For the filling -
3 lbs. Mission or Calmyrna figs, chopped and cooked
1 box golden raisins, cooked
1 lb walnuts, chopped finely
2 tsp chopped orange peel
1 tbsp. orange flavor
1 tbsp. cinnamon
1/2 tbsp. black pepper
12 ounces chocolate chips
1/3 c. dark molasses
Mix all ingredients.
Once the filling is cooled and the dough is chilled, roll out and cut the dough into rectangles, about 3-4 inches in width and 12 inches in length. Place the filling in the center of the dough, shaping the filling into a log that runs lengthwise in the center of the dough. Fold the dough lengthwise over the filling, pressing the dough closed at the seam. Cut into 1 inch cookies. Place on cookie sheet and bake for 20-25 minutes at 350 degrees.
Yesterday, we started a new tradition. Over laughter, coffee, microbrews, pizza and wings, popcorn and countless Christmas specials on the DVR, we spent the day with our dear, dear friends and their children making cookies and creating memories. The kids helped with every step - mixing ingredients, adding the filling, and grabbing cookies to much as soon as they came out of the oven.
Below is the recipe my aunt and grandmother used every year. If the recipe seems like it was scribbled down by two ladies that didn't need directions because it was part of who they were to simply make them from memory, it is.
You need:
For the dough -
2 c. melted Crisco
2 c. sugar
8 eggs
2 tsp. lemon flavor
2 tsp. vanilla flavor
12 tsp. baking powder
1 c. milk
12 cups flour
Mix wet ingredients, carefully adding the melted Crisco to the mix without scrambling the eggs. Add to dry ingredients. Mix until just incorporated. Don't over mix! Chill for 1 hour in the refrigerator.
For the filling -
3 lbs. Mission or Calmyrna figs, chopped and cooked
1 box golden raisins, cooked
1 lb walnuts, chopped finely
2 tsp chopped orange peel
1 tbsp. orange flavor
1 tbsp. cinnamon
1/2 tbsp. black pepper
12 ounces chocolate chips
1/3 c. dark molasses
Mix all ingredients.
Once the filling is cooled and the dough is chilled, roll out and cut the dough into rectangles, about 3-4 inches in width and 12 inches in length. Place the filling in the center of the dough, shaping the filling into a log that runs lengthwise in the center of the dough. Fold the dough lengthwise over the filling, pressing the dough closed at the seam. Cut into 1 inch cookies. Place on cookie sheet and bake for 20-25 minutes at 350 degrees.
Slow Cooker Vegetarian Chili with Sweet Potatoes
I was looking for something to have ready at home when we got back from cookie day with our dear friends. This recipe requires very little prep and is very tasty. It's the perfect dish for cold winter nights!
You need:
1 red onion, chopped
1 bell pepper, chopped
4 garlic cloves, chopped
1 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. black pepper
1 28-oz. can fire-roasted diced tomatoes
1 15.5-oz can black beans
1 15.5-oz can kidney beans
1 medium sweet potato, peeled and cut into 1/2 inch pieces
1 c. water
Combine all ingredients in slow cooker. Cook for 7-8 hours on low or 4-5 hours on high. Top with sour cream, scallions, radishes, or tortilla chips, if desired.
You need:
1 red onion, chopped
1 bell pepper, chopped
4 garlic cloves, chopped
1 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. black pepper
1 28-oz. can fire-roasted diced tomatoes
1 15.5-oz can black beans
1 15.5-oz can kidney beans
1 medium sweet potato, peeled and cut into 1/2 inch pieces
1 c. water
Combine all ingredients in slow cooker. Cook for 7-8 hours on low or 4-5 hours on high. Top with sour cream, scallions, radishes, or tortilla chips, if desired.
Saturday, December 17, 2011
Peppermint Fudge
This recipe comes from Nestle Toll House. I found it last year, and it has saved me tons of time during the holidays. Rather than trying to make countless cookie gifts for friends and neighbors (in my absurdly small kitchen), I can give everyone fudge and it takes SO LITTLE TIME! One batch makes about 60 pieces of fudge, if you cut them in reasonably small pieces. I make five batches!
You need:
1 2/3 c. sugar
2/3 c. evaporated milk
2 tbsp. butter
1/4 tsp. salt
2 c. mini marshmallows
1 1/2 c. chocolate chips
1/2 tsp. vanilla extract
1/4 tsp. peppermint extract
1/4 c. crushed peppermint candies
Line a rectangular baking pan with foil, or stop by the dollar store and pick up the 2-packs of 13 x 9 foil pans (not very environmental, but the fudge pops right out and makes it so much easier to cut later!) In a large dutch oven, combine sugar, evaporated milk, butter, and salt. Bring to a full rolling boil, then cook for 4-5 minutes STIRRING CONSTANTLY. Remove from heat and add marshmallows, chocolate chips, and extracts. Stir until marshmallows are melted. Pour into pan and cool for one minutes. Sprinkle with candies and press gently into fudge. Refrigerate for 2 hours and then pop out of pan and cut into squares.
You need:
1 2/3 c. sugar
2/3 c. evaporated milk
2 tbsp. butter
1/4 tsp. salt
2 c. mini marshmallows
1 1/2 c. chocolate chips
1/2 tsp. vanilla extract
1/4 tsp. peppermint extract
1/4 c. crushed peppermint candies
Line a rectangular baking pan with foil, or stop by the dollar store and pick up the 2-packs of 13 x 9 foil pans (not very environmental, but the fudge pops right out and makes it so much easier to cut later!) In a large dutch oven, combine sugar, evaporated milk, butter, and salt. Bring to a full rolling boil, then cook for 4-5 minutes STIRRING CONSTANTLY. Remove from heat and add marshmallows, chocolate chips, and extracts. Stir until marshmallows are melted. Pour into pan and cool for one minutes. Sprinkle with candies and press gently into fudge. Refrigerate for 2 hours and then pop out of pan and cut into squares.
Tuesday, December 6, 2011
Pear Puree
Traditionally, baby pear puree is made with a softer pear, such as a bartlett pear. However, I was at Farmers and Artisans the other day and they had just gotten in some of the most beautiful bosc pears from Blackman Farms. I love bosc pears. The problem is that boscs are a sharper pear and can be grainy. I solved the problem by leaving them for an entire week on the counter in a paper bag. They ripened so well, almost turning the color of a bartlett pear! The result was delicious. I actually ate a little of the puree when I was done. It was SO GOOD!!
You need:
12 pears, ripened, quartered, and cored
Bring 1 inch water to boil in a pot. Put pears in a steamer basket, set in pot, and steam until tender when pierced with the tip of a knife, 7-10 minutes. Let cool and scrape flesh from skins. Puree pears in a food processor until smooth. As baby gets older, add baby's cereal to thicken this liquidy puree, if desired. Refrigerate for up to three days or freeze for up to three months.
You need:
12 pears, ripened, quartered, and cored
Bring 1 inch water to boil in a pot. Put pears in a steamer basket, set in pot, and steam until tender when pierced with the tip of a knife, 7-10 minutes. Let cool and scrape flesh from skins. Puree pears in a food processor until smooth. As baby gets older, add baby's cereal to thicken this liquidy puree, if desired. Refrigerate for up to three days or freeze for up to three months.
Winter Squash Puree
I had to take advantage of the bounty of winter squash during the last days of the farmers' market. Although you can use this recipe for any number of winter squashes, including pumpkin, I used butternut squash.
You need:
Winter squash, about 1 1/2 lbs.
Preheat oven to 350 degrees F. Wash the outside of the squash very well with light dish soap (a biodegradable, all natural soap works best). With a heavy, sharp knife, cut squash in half. Scrape out seeds and fibrous strings. Put squash, cut side down, in a baking pan. Pour water into pan to come 1/4 inch up the sides of the squash. Roast until tender when pierced by a fork, 45 minutes to an hour, depending on size. Let cool. Scoop out flesh and puree in a food processor until smooth. Add water, breast milk (or formula) to thin squash to a consistency your baby can handle. Store in refrigerator for up to 3 days or freeze for up to three months.
You need:
Winter squash, about 1 1/2 lbs.
Preheat oven to 350 degrees F. Wash the outside of the squash very well with light dish soap (a biodegradable, all natural soap works best). With a heavy, sharp knife, cut squash in half. Scrape out seeds and fibrous strings. Put squash, cut side down, in a baking pan. Pour water into pan to come 1/4 inch up the sides of the squash. Roast until tender when pierced by a fork, 45 minutes to an hour, depending on size. Let cool. Scoop out flesh and puree in a food processor until smooth. Add water, breast milk (or formula) to thin squash to a consistency your baby can handle. Store in refrigerator for up to 3 days or freeze for up to three months.
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