Girl and Her Spoon

Baby Break

2010-08-18T14:28:00.000-07:00

I should just call this blog the blog of testing recipes from the Gourmet cookbook. Really, that is all I seem to do these days. I try to branch out to new recipes, but the ones in that cookbook are simple enough for this working mom and have always proven to be pretty tasty. I'll just have to make more effort to do a more daring recipe from another cookbook, magazine, or blog.

Life has been busy, as you can only imagine. My little girl is growing up so fast and requires a lot of my time. I can't wait until she is old enough for us to cook together and enjoy what we cook. I'm already day dreaming of making cupcakes with her and teaching her all my favorite recipes.

The cookies below were a special treat I made to enjoy during the small moments I have to myself. It was the perfect match to my cup of coffee and quiet time when Miss R is napping. I like having the small mini cookies instead of bigger ones because I can eat more than one and not feel guilty about it!

Tiny Chocolate Chip Cookies
from The Gourmet Cookbook

1 1/4 sticks unsalted and softened butter
2/3 cup packed brown sugar
3/4 tsp salt
1/2 tsp baking soda
1 large egg
1/2 tsp vanilla extract
1 cup all-purpose flour
1 1/4 cups semisweet chocolate chip

Preheat oven to 400 degrees.

Beat butter, sugar, salt and baking soda together in a bowl until fluffy. Beat in egg and vanilla. Add flour and mix at a low speed until just combined. Fold in chocolate chips.

Drop a barely rounded 1/2 teaspoon of dough on to an ungreased baking sheet about 1 1/2 in. apart. Bake until golden brown, about 6-7 minutes. (NOTE: I only cooked it 5 minutes.)

Place on rack to cool.

Every Day Pasta

2010-06-22T06:08:00.000-07:00

Can it be? Another cooking post so soon?

It is! I said I was going to try and be better about this whole thing and I am really attempting to be better. I always think that I should only post things that I made some sort of effort to make. However, who cares, right? Cooking ideas are cooking ideas, and since this blog is a record for me than I should put down easy ideas too.

The other night I made the pasta below. I am happy to note that it wasn't entirely jar sauce pasta. I did cheat and use a store bought pesto. I would feel slightly bad about it, but I know I can make pesto from scratch and the store bought was so much easier with baby around. This pasta took me about 15 minutes to make and it was yummy and nutritious (packed with veggies!). It will be a keeper and most likely added to our dinner routine.

Every Day Pesto Pasta

1/2 box of your favorite pasta (we love rigatoni in this house)

1/2 cup store bought pesto (or homemade if you have it)

1 zucchini, chopped into bite-size pieces

1 cup cherry tomatoes

1 1/2 cup fresh spinach

1 orange bell pepper, cut into bite-size pieces

3 oz mozzarella, cut into bite-size pieces

Cook noodles according to box directions. While noodles are cooking, saute zucchini, bell pepper, and cherry tomatoes with about a tbsp of olive oil until cooked through (but still a bit crisp and tomatoes are slightly blistered). Shut off heat, then add in pesto and spinach. Toss until coated. Once noodles are finished, add and toss in with veggie mix. If the pesto is too thick, you can always add a touch of pasta water to thin out the sauce. Add in moz pieces at the very end and serve.

Whoa baby!

2010-06-15T07:28:00.000-07:00

So, I'm back (again). Yes, I know, I know...I've been a TERRIBLE blogger. There really hasn't been much food stuff to blog honestly. We've been eating boring stuff over and over again in this house. However, with our new little one, we're lucky to shovel down any food at all. Excuses aside, I'm going to try and start this cooking "business" all over again. No more tacos! No more frozen pizza! No more jar spaghetti sauce and noodles! HA! Just kidding! Those things will most likely stick around until this kid is in college, BUT I still want to be the mom who has some of the best food at her house. That means, I really need to get cooking again.

What did I make to welcome myself back to the world of cooking and food? Blueberry coffee cake! After looking at my last post, it seems that blueberries have been a thing for me. I actually happened to have a ton of blueberries in the fridge this past week and needed a good way to eat through them. Also, ever since the pregnancy, I've somehow gained a sweet tooth that never existed before. The coffee cake came out sooooo goooood! It was a perfect treat in the afternoon while Miss Ruby was taking her nap. The recipe is based from one in my wonderful Gourmet cookbook. I cut the white sugar used and added blueberries to the regular coffee cake recipe. I think other additions would be great too! Instead of blueberries, you can also add bananas, apples, pears, chocolate chips...all would be very tasty!

Also, the pics are from my iPhone. I do have a better camera now, but taking and uploading from the phone is just too easy to pass up now.

Blueberry Coffee Cake
adapted from The Gourmet Cookbook

2 1/2 cups all purpose flour
1 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 tsp salt
2 sticks butter (cold, unsalted), cut into cubes
1 tsp cinnamon
1 1/2 pecans, toasted and chopped
1 cup sour cream
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp baking soda

Preheat oven to 350 degrees.

Mix together flour, 3/4 cup brown sugar, granulated sugar, and salt in a bowl. Blend in 1 1/2 sticks of butter with your fingers or with a pastry blender until the mixture looks like a course meal with small pieces of butter mixed through.

Transfer 3/4 of the mixture to another bowl and add cinnamon, remaining 1/2 stick of butter and remaining 1/4 cup brown sugar until crumbly. Add pecans and then refrigerate for 15 minutes. This is the topping.

In another bowl whisk together the wet ingredients- sour cream, egg, yolk, vanilla, baking soda. Add the remaining flour mixture until combined. Don't over stir! Batter will be sticky and stiff.

You can bake in a pan or in a muffin tin. Sprinkle the topping before baking. Bake until golden brown and center comes out clean. If doing muffins, bake about 20-30 minutes. If baking in a pan, it can take from 40-60 minutes depending on pan and your oven.

Cool for about 20 minutes before devouring!

Preggers Blueberry Muffins

2010-01-26T13:29:00.000-08:00

I'm back...sort of!

Sorry I've been away. I've got a bucket of excuses, including the baby I'm growing and just being busy from work, but I'll just say that I will try my best to update this more often. I had good intentions when I posted last, but trying to keep up with two blogs is getting more difficult. I can only imagine how hard it will be when our little one comes in May!

Well, I really haven't been cooking much so there hasn't been much to post. Thus, when I got myself into the kitchen to make these muffins, I thought I should post it. I had a HUGE craving for blueberry muffins, and by luck I had a carton of blueberries in the refrigerator. This recipe was so easy and quick to make, and the muffins were VERY good!

I have a few more recipes from the last few months that I will try and post soon.

Blueberry Muffins

from The Gourmet Cookbook

Makes 12 muffins

3/4 stick (6 tbsp) of unsalted butter

1/3 cup milk

1 large egg

1 large egg yolk

3/4 tsp vanilla extract

1 1/2 cups of all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

3/4 tsp salt

2 cups (12 oz.) blueberries

For Topping:

3 tbsp cold unsalted butter, cut into 1/2 in cubes

1/2 cup all purpose flour

3 1/3 tbsp sugar

To make batter:

Preheat oven 375 degrees.

Melt butter in a small sauce pan over low heat. Then remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.

In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add milk mixture and stir just until combined. Gently fold in blueberries.

Divide batter into 12 muffin cups.

Topping:

Prior to baking, combine all topping ingredients in a bowl and rub together with fingertips until crumbly. Sprinkle evenly over batter in cups.

Bake until golden and crisp and wooden pick inserted into center of muffin comes out clean- 18 to 20 minutes. Cool in pan on a rack for 15 minutes.

Changes are a-comin'!

2009-11-23T14:51:00.001-08:00

So, it's been SOOOOOOO long since I've posted. It's been what...more than four months? I'm sorry dear internet for not posting (not that I have a long list of following fans) but there have been some changes in our little household. I'm about four months pregnant! Yes! Thus the lack of posting. With the first trimester blues, there hasn't been much cooking going on here. I was not only feeling sick most of the time, but extreme fatigue doesn't lend itself to much. We've been eating a lot of homemade pizza, jar sauce spaghetti (Newman's marinara is pretty good), and tacos. Very, very dull.

While I was going through some old photos, I did find one recipe I never posted! My brother and his lovely girlfriend gave me a vegetarian cookbook last Christmas. It has an absolutely delicious recipe for a very versatile peanut sauce. It is perfect for summer rolls or a quick dinner, which is what I used it for. At the time, I bought these beautiful Chinese eggplants from the farmers market. What better way to use them but in peanut noodles!

Hopefully this post will be start (again) of more to come!

Chinese Peanut Sauce
directly from The New Moosewood Cookbook

1/2 cup good peanut butter
1/2 cup hot water
2 tbs soy sauce
2 tbs sugar
3 medium cloves of garlic, minced
1 tsp cider vinegar
1 to 2 tbs minced fresh cilantro
cayenne to taste
salt to taste (if needed)

1) Place peanut butter in a small bowl. Add the hot water, and stir patiently with a spoon or a small whisk until uniformly mixed.

2) Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let it come to room temperature before serving.

for Peanut Noodles:

Toss peanut sauce with buckwheat (soba) noodles and your favorite veggies. I used sauteed Chinese eggplant, edamame, and roasted corn. It was very, very tasty!

Easy and Light for a Summer Evening

2009-07-20T05:58:00.001-07:00

Lately, the hubby and I have been really trying to get life in order. We've been continuing to fix up the house, organize our "office" materials, exercise on a regular basis, and just get on a better routine. I think we've been pretty successful so far, but we still have a large amount to do. Unfortunately, there are just not enough weekends. I know you probably feel the same way.

However, there is always time for a peach crisp! After the scone-baking, I decided to make something a tad easier. This is a great dessert for a summer evening. It was quick, simple, and delicious (especially with a scoop of brown sugar ice cream)! You can probably use the same recipe with any fruit. Also, who doesn't love a peach crisp in an apple dish?

Summer Peach Crisp

1 bag of organic frozen peaches (or fresh if you have them)...you need enough to put a layer and a half at the bottom of your medim-sized baking dish
4 tbs of cold butter, diced, some to butter the dish
1/4 cup whole wheat flour
1/4 cup old fashion oats
1/4 cup brown sugar
1 tbs cinnamon
pinch of salt
sprinkle of ginger and curry powder

Butter a medium-sized baking dish. Add about a layer and a half of frozen peaches, enough to not really see the bottom of the pan. In a separate dish, mix flour, oats, brown sugar, cinnamon, ginger, curry powder, and salt. Sprinkle all over the top of the peaches. Lastly, add and evenly distribute the butter pieces to the top. Bake at 375 degrees for about 30-40 minutes, or until browned and bubbly. Serve warm with a dollop of ice cream.

Mishaps in Baking

2009-06-29T14:22:00.000-07:00

So, just when I thought I was on a roll with my baking skills I end up with a small baking mishap. It wasn't TERRIBLE...I mean it was still edible. It just wasn't what it was supposed to be. I know enough about cooking that I can usually fix what I think went wrong. However, when it comes to baking I'm seriously at a loss. I am purely at the mercy of the recipe I'm following.

For instance, I've made scones before. I actually made them a lot in Boston and they came out perfect and delicious. The last two batches I've made were barely tolerable. (Well, that's harsh...they were just not SCONES). The first batch I made a few months ago I threw out in frustration since the dough was completely useless. This most recent batch was better but they did not come out crumbly. They came out a little like spongy biscuits. Maybe it was the use of whole wheat flour? Maybe Florida humidity is no match for the scone? I haven't given up quite yet, though. I'll be trying again soon. First, I have to finish this batch.

Basic Scones
from Domino Magazine

1 lb all-purpose flour (I used whole wheat flour.)
1/2 tsp salt
1/4 to 1/2 cup unsalted butter
4-6 level tsp baking powder
1 1/4 cups of whole milk

Preheat the oven to 425 degrees. Sift the flour and salt into a bowl. Cut the butter into little pieces, and rub into the flour with the tips of your fingers as quickly as you can. Sift in baking powder; combine. Add milk and mix lightly into a spongy dough. Knead very lightly to make the dough smooth and roll out 1/2" to 3/4"thick. Cut scones and let it stand for 10 minutes. Brush with egg or milk before placing on to a greased baking sheet. Bake in the middle of the oven for about 10 minutes, then let cool.

Comfort Food- Pho

2009-06-07T13:10:00.000-07:00

One of my favorite comfort food dishes is pho- Vietnamese noodle soup. One of my best college friends is half Vietnamese and she introduced this soup to me. I crave this soup when I'm unhappy; I crave it when I'm sick; I crave it when I don't want to eat at all. It is amazing how this one dish can make me feel better inside and out. It is also perfect after you've eaten poorly for a weekend and just need something light and satisfying. I usually force A to go out for pho, and he is kind enough always to indulge me. You see, he does not like brothy soup. I know! Who doesn't like soup? But, that is probably a whole other entry in itself.

After our anniversary trip to Amelia Island where we had AMAZING food (really, really amazing food like shrimp and grits and pulled pork pizza) my body just needed a moment to breathe. Instead of going to my favorite little Vietnamese restaurant, I decided to tackle this myself. I've been wanting to make pho on my own, but it always seemed so difficult. However, if you do my cheat way, it actually was really easy. I used store bought veggie broth and used all the pho spices to give it that little something. Add a little veggie and poached chicken, and voila! Yummy, comforting pho.

Deb's Pho in a Pinch

For the broth:

1 large box of organic veggie broth (no MSG!)
1 medium cinnamon stick
3 whole cloves
2 star anise
1/4 tsp coriander
1/4 tsp Chinese five spice
sprinkle of salt
1-1/2 inch chunk of ginger

Bring broth to boil. Place cinnamon stick, cloves, and anise in a tea bag or tea ball and add to broth. (Or, you can do as I did and fish it all out later.) Add ginger, coriander, and five spice. Let broth simmer on medium-low heat, covered, for about 30 minutes. Add salt to taste.

For the soup:

1 bag of medium-width rice noodles (cooked according to package directions)
2 poached chicken breast, pulled (I poached the chicken in chicken broth with ginger and garlic. I also added the broth from the chicken to the broth above to not waste it.)
Variety of veggies (shredded carrots, snow peas, mushrooms...anything is good)
Fresh shredded basil and cilantro to top it all off
Lime wedges

Arrange the soup as follows: noodles, broth, chicken and veggies, basil and cilantro, and lime splashed on top.

I like my pho with some sriracha and hoisin at the end to taste.

A Little Bit of the South

2009-05-26T06:02:00.000-07:00

Our little household is still suffering from some boring eats. Don't get me wrong, we are still eating the stuff we love- tacos, pizza, veggie burgers- but not many new and exciting dishes. I will fully admit that now that I have time to cook, I have been a little lazy. Well, lazy is harsh. I've been rejuvenating.

A recently went on a work trip to New Orleans and came back raving about the wonderful food he had. I am a bit jealous since I've always wanted to visit just for the food alone. One of my favorite things about the South is the food. From the deep south to the low country, the food is delicious. A and I had a chance to visit Charleston last year and just fell in love with the area. Since our vacation has now been cut down to a workcation (where we will stay home and fix our house), we have been playing with the idea of returning to Charleston for a weekend trip.

This recipe started with the idea of making gumbo and developed into a mish mash. Think gumbo meets shrimp and grits (one of my all-time favorite southern dishes) meets Italy!We ended up with polenta since we didn't have rice or grits, but it was perfect for the gumbo.

New Orleans Style Gumbo with Polenta

For gumbo:

3 link andouille sausage, cut into bit size pieces

1-1 1/2 cup of shrimp, peeled and deveined

1 rib celery, diced

1/2 medium size onion, diced

1 small green bell pepper, diced

2 cloves garlic

1 15 oz can diced tomatoes

1 tbsp tomato paste

1 1/2 tbsp flour

1-1 1/2 cup chicken broth

1/4 tsp thyme or herbs de Provence

1 1/2 tsp paprika

1/4 tsp red pepper

1 tbsp worcestershire sauce

2 tbsp olive oil

1 1/2 tbsp butter

salt and pepper to taste

In a large, deep sauce pan, heat olive oil and butter over medium-high heat. Once butter is melted and a little bubbly add onion, bell pepper, and celery. Add a bit of salt and pepper since it's always better to salt and pepper as you go. Cook until softened. Put in a bowl and set aside.

Add andouille sausage to the pan and cook through. The sausages I used were precooked, so I it didn't take very long. Once cooked through, add in the cooked veggies (that were set aside), garlic, and sprinkle in flour. Cook until garlic and flour are browned. Add in chicken broth and deglaze the pan, scraping up all the bits from the bottom. Add can of tomatoes, tomato paste, thyme, paprika, red pepper, worcestershire sauce, and a bit more salt and pepper.

Let it cook all together for about 20-30 minutes to let the flavors stew. Add the shrimp about 5-8 minutes before serving so shrimp isn't over cooked. Shrimp are ready once they are pink and curled.

For the polenta:

Follow the instructions on the packaging. However, I make it like oatmeal by just adding a little at a time while stirring it continuously. For more flavor, use broth instead of water, and toward the end add heavy cream and a pad or two of butter. Rice and grits can always be substituted.

Serve gumbo over polenta and enjoy!

Monday Night Pasta

2009-04-25T15:07:00.000-07:00

Okay, I have not kept up my end of the bargain and have not posted as much as I would like. I PROMISE to be better! Really!

So, now that I've apologized, let me tell you about the make-shift pasta I made. It was so good! The pasta was inspired by trying to use up some leftover stuff in my fridge (how most pastas are inspired in my kitchen). I don't really have exact measurements but I took my best guess at what I thought it could be. However, there really is no way to mess this up and you can add whatever leftovers in the kitchen. The key ingredient was really the organic veggie broth.

Monday Night Pasta

2/3 box of rigatoni pasta
2 cloves chopped garlic
8-10 medium crimini mushrooms, chopped
1/4 cup sliced sun dried tomatoes
1/3 of an onion, chopped
1 cup of organic vegetable broth
olive oil
salt and pepper
small hand full of chopped basil
shredded Asiago cheese for the top

Cook pasta according to box directions

Saute onion in olive oil (enough to lightly coat pan). Once onion is softened, add mushrooms and garlic. Saute until onion is slightly caramelized, and garlic and mushrooms are browned. Deglaze the pan with vegetable broth, scrapping the bottom to get all the brown bits. Cook for about 5 minutes, until broth has become more condensed. Add sun dried tomatoes. Cook for another 2-3 minutes. Add in cooked pasta. Serve with a good helping of Asiago cheese and basil.

Banana Bread Muffins

2009-03-21T08:22:00.000-07:00

Lately, I've been baking more than I've been cooking. I'm not sure why that is the case, but perhaps it is easier to make the effort to make treats instead of a meal. Either way, it has been wonderful making time to do the things I love. In the next few months we'll be making some changes around the house. A and I will finally be making the effort to do the renovations we've been putting off for so long. Once those renovations start happening, especially in the kitchen, A and I may have to use his little boy scout camping stove in order to make dinner. That will be interesting! We've done it before when the hurricanes knocked out our power. So we can survive!

Until then, we'll see what I can do in the kitchen. These muffins were based off a banana bread recipe I found in one of my cookbooks. I made some alterations, which is reflected in the recipe below. They came out moist and delicious! They are really good with a swipe of whipped cream cheese too.

Banana Bread Muffins with Dark Chocolate Chunks

Adapted from Gifts from the Kitchen , Parragon Books

Makes 12 muffins.

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 eggs

1/2 cup sugar

1/2 cup vegetable oil

1 tsp vanilla

3 bananas, mashed

1/4 cup vanilla yogurt mixed with 1/4 cup light sour cream

few shakes of cinnamon

couple handfuls of dark chocolate chunks

Preheat oven to 35o degrees.

Sift together flour, baking powder, baking soda, and salt. Put aside

Cream eggs and sugar together with an electric mixer. Add oil and vanilla, and mix well by hand. Mix in mashed bananas and cinnamon.

Add flour to wet ingredients, but alternate with adding the yogurt mixture. Finally, mix in the chocolate chunks.

Fill baking cups about 2/3 of the way. Bake for approximately 30 minutes until a toothpick comes out clean.

Better than Starbucks

2009-03-10T05:51:00.000-07:00

When I worked at Starbucks in graduate school, they sold these amazing molasses cookies. They were soft and chewy with a slightly spicy bite. They were such a treat! I've been craving these cookies and discovered that there isn't one Starbucks in our area that sells them. Did that stop the cravings? Of course not! Instead, I put on my baker's hat and decided to make some of my own molasses cookies. To my surprise (since baking is not one of the skills I have perfected yet) they came out delicious! They tasted just like the ones I love at Starbucks, but even better since I made them. These will definitely go in my cookie files!

Molasses Cookies
recipe directly from kattitudes.com

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup sugar
1/2 cup unsalted butter, softened
1/2 cup molasses
1 large egg, lightly beaten
1 tablespoon grated fresh ginger root

Sift flour, baking soda, salt, cinnamon, and ground ginger together on a sheet of waxed paper and set aside.

In a large mixing bowl, cream together 1/2 cup of the sugar and the butter until light and fluffy. Add molasses, egg and ginger root and beat until light. Gradually add the flour, stirring until well blended. Cover dough and chill for at least one hour or overnight.

Preheat over to 350 degrees F.

Form dough into one inch balls, rolling them between the palms until smooth and round. Spread remaining 1/4 cup sugar on waxed paper and roll each ball of dough in sugar. Place dough balls two inches apart on greased baking sheets.

Bake in the center of hot oven until tops are rounded and crinkled and the cookies are just beginning to color, about 12 to 14 minutes.
Remove from oven and transfer to wire racks to cool. Store in tightly covered container.

Veggies and a Whole New Year

2009-02-23T17:29:00.000-08:00

That's right...I'm FINALLY back! I took a hiatus from cooking real food for awhile and how I've missed it. My life has been so busy that most of the food at our house revolves around frozen pizza, black bean tacos, and soup. It's been boring and definitely not worthy of blogging.

Well, now I'm back and it's a whole new year with a whole new food outlook. One of my New Year's resolutions is to be a pesco-vegetarian again. So far, I have had to break it twice. Otherwise, I've been very good at sticking to it. In all reality, it hasn't been too hard to keep because we don't eat much meat in this house. A gets a steak every so often when he's out at a restaurant, but for the most part he has been a good sport about the whole thing.

Anyway, back to the blog. Yes, I am going to try and cook at least one interesting thing each week to post every Monday (at least). I'm going to start with this recipe I found at 101cookbooks.com. The curry ended up coming out pretty good. There are a few things I would change. I would add some Thai chilies to give it some heat. I would also change the whole coconut milk to a lighter version since the curry was a little rich. Add a touch more salt, and I think it's a tasty meal!

Cashew Curry

from 101cookbooks.com

1 cup whole coconut milk

1-2 tbsp curry powder

1/2 tsp fine grain sea salt

1/2 large red onion, chopped

1 medium garlic clove, chopped

1/3 cup water

4 ounces of tofu, in small cubes

1 cup green beans, in 1 in. segments

1 1/2 cup cauliflower, in tiny florets

1/3 cup roasted, salted cashews

handful of cilantro

1) Bring half of coconut milk to simmer in a large pot over medium-high heat.

2) Whisk curry powder and salt, working out all clumps.

3) Stir in onion and garlic, cook for a minute.

4) Stir in remaining coconut milk and water, then add tofu.

5)Cool down liquid a little before adding green beans and cauliflower. Cover and simmer until veggies are tender with a slight bite.

6) Remove pot from heat and stir in cashews.

7) Serve with a garnish of cilantro.

Be Back Soon!

2008-12-14T06:21:00.000-08:00

I'm trying to get life a bit more organized. I'll be back in January 2009!

Happy Holidays and cheers to a bright and exciting new year!

Hello November

2008-11-09T06:50:00.000-08:00

It's November! Turkey month!

I'm slowly starting to plan our Thanksgiving meal. It's my favorite meal to plan since I am proud to say that A and I do one of the best turkeys around. The past two years we've done a turkey with citrus and herbes de provence. This year I want to do something different, but I haven't found the perfect recipe yet.

It's also pumpkin time! I'm learning to really like pumpkin. For awhile, it was not high on my list nor would I go out of my way to make anything with pumpkin. However, lately I've actually craved those pumpkin pie flavors of cinnamon, clove, nutmeg. I found this recipe in my October edition of Gourmet magazine. It was a good bread...quite tasty and crumbly. It was excellent for a snack with a swipe of real butter and a drizzle of honey. I kept to the recipe for the most part, except I added a lot less sugar. I didn't want a really sweet bread, but I'm sure it would be just as delicious with all the sugar. Also, I know the recipe said PUMPKIN bread, but there wasn't pumpkin puree at Whole Foods. So, instead I used sweet potato puree, which was very yummy. It wasn't a loaf cake and really was more like a bread, so don't expect a moist Starbucks-like pumpkin pound cake. However, that sounds good too and I may look for that recipe next!

Pumpkin Walnut Bread (or Sweet Potato Walnut Bread for me)

From Gourmet Magazine, taken from The Art and Soul of Baking by Cindy Mushet

2 cups unbleached all-purpose flour

3/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp allspice

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp salt

2 large eggs, at room temperature

1/3 cup water

1 1/2 cups sugar (I used only 1/2 cup)

1 cup canned pumpkin puree (I substituted sweet potato puree since there was not pumpkin at my store)

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup chopped and toasted walnuts

1. Preheat oven to 350 degrees and position oven rack in the center. Lightly coat a 9 by 5 inch loaf pan with melted butter and line the bottom with parchment paper.

2. In a large bowl, whisk together flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until blended. In a separate medium bowl, whisk together eggs and water. Add sugar and blend well. Add pumpkin puree, vegetable oil, and vanilla extract. Blend well.

3. Add pumpkin mixture to dry mixture and whisk until blended smooth. Add the walnuts and stir until they are evenly distributed. Use a spatula to scrape the batter into the prepared loaf pan and level the top.

4. Bake for 55 to 65 minutes, until bread is firm to the touch and the toothpick inserted comes out clean. Transfer to a rack and cool completely.

Can be stored up to 2 days at room temp or up to 4 days in the refrigerator.

An Old Favorite- Reinvented

2008-10-19T06:38:00.000-07:00

To keep food life interesting (and easy), I take dishes I usually make and see how I can throw in new ingredients to change them up a bit. I think everyone who likes to cook does this, especially when trying to clean out the pantry or refrigerator. It's also great when you are in a cooking rut, which I've been in for a few months.

We love turkey burgers! Our usual accompaniment to burgers are baked sweet potato fries. This time, I decided to change it up and make a potato salad. I've made a creamy potato salad before, but the past few times I've actually made one with a mustard vinaigrette. It's not only lighter, but more flavorful as well. It's good cold, but I think it's better slightly warm.

Tri-colored Mustard Potato Salad

1 small bag of tri-colored baby potatoes (I didn't get the weight off the bag, unfortunately, but it's a small bag that looks like it serves 4)

1 small onion, diced

2 tbsp stone ground Dijon mustard

4 tbsp of extra virgin olive oil (more if you need)

1 tsp honey

juice from half a lemon (more if you like it lemony)

couple pinches of salt and pepper

small handful of basil, chopped.

Cut potatoes in half and boil (starting them in cold water) until fork tender. Drain and set aside. For the vinaigrette, whisk together mustard, olive oil, lemon juice, honey, salt, and pepper until blended. Mix potatoes (while still slightly warm), onion, vinaigrette, and basil together and serve.

Bringing Fall to Florida

2008-10-07T06:38:00.000-07:00

It's officially October and the start of fall. Since we live in Florida, you would never know since the weather is still warm...maybe a touch cooler in the evening. I long for an actual fall where the leaves change and the weather starts to turn into sweater weather. Its one of my favorite times of year!

Another great thing about fall is the fall food...like Thanksgiving. Yum! But, I also like big and hearty bowls of comfort food in the form of soups and chili. Lately, the hubby and I have such busy schedules that these dishes are great time savers! I can make a big batch that will last us for days!

I found this chili recipe on an ad for Kerrygold cheddar (a really tasty Irish cheddar). I made a few additions to it, but as a whole it was a great recipe! I loved the diced green chiles in it, which made it just spicy enough.

White Chicken Chili

from Kerrygold Cheddar advertisement, with minor additions from me

1 tsp olive oil

1 medium onion, chopped

1 medium yellow or red bell pepper, chopped

1 small jalapeno, minced

1 1/2 tsp cumin

1 tsp chili powder

1 pinch poultry seasoning

1 (15 oz) can cream-style corn

1 (7 oz) can mild green chiles, diced and not drained

2 cups whole milk

1 (15 oz) can white beans (navy or cannellini), drained

2 cups shredded chicken

salt and pepper to taste
shredded cheddar and sour cream to top

In a large skillet or pot over high heat, add olive oil, onion, pepper, and jalapeno. Cook until softened. Add cumin, chili powder, poultry seasoning, corn, green chiles, milk, and beans. Bring to a boil then reduce heat, cover, and simmer for about 10-15 minutes. Add chicken, salt and pepper to taste. Serve with shredded cheddar and sour cream.

First Homemade Pickles

2008-09-08T16:50:00.000-07:00

My first attempt at homemade refrigerator dill pickles was fantastic. They were INCREDIBLY easy! They even tasted better than the ones I buy at the store. I love pickles on burgers, on sandwiches, or just for snacking. That vinegar and salty bite is just perfect for any meal. I used the recipe below. However, I added some sugar just to balance out the vinegar. Next time, I think I will actually use less vinegar, add a little more spice (peppercorns), and a tad bit more sugar.

I can't remember where I got the recipe...but it's not mine and, if I find it again, I'll definitely post the source.

Refrigerator Dill Pickles

1 1/2 lb pickling cucumbers
3 tbsp coarse salt, divided

1 1/4 cups white vinegar

3/4 cup water

1 package fresh baby dill (2/3 ounce or so)

6 cloves garlic, minced

1. Wash cucumbers and cut off ends. Cut lengthwise or into halves. Put cucumbers in a colander and sprinkle them with 1 1/2 tbsp of salt. Toss well Let it in sink or bowl for about 2 hours. Rinse cucumbers well and set aside.

2. In a small pot, combine water and vinegar. Bring to a boil over medium heat. Stir in remaining salt (and sugar). Remove from heat and let it cool about five minutes.

3. In a 1-qt jar with a tight fitting lid, put dill and garlic. Add cucumbers. Pour vinegar mixture over top. Add more water, if necessary to fill jar. Cover with lid. Allow to pickle in refrigerator for at least 3 days before eating. Pickles will keep for about 3 weeks.

And It Continues...

2008-09-02T05:40:00.000-07:00

The lack of creativity and motivation is still hovering over my kitchen, drinking tea and eating biscuits. This weekend- a long three-day weekend, in fact- I did find a wee bit of energy to look through some cookbooks and old recipes hoping that I could find something tasty to make. After searching through magazines, books, papers, I decided that I can't force myself to find something motivating. It really has to find me. I feel like I'm getting there. I did pull myself off the couch to make some homemade refrigerator dill pickles, which were very delicious. That post will come in the next few days.

For now, I give you another household favorite since it's quick and flavorful.

Orzo with Roasted Asparagus and Tomatoes

1 small box of orzo

1 bunch of asparagus

2 cups grape tomatoes

1 lemon

olive oil

handful of chopped basil and Italian parsley

salt and pepper

Place asparagus and tomatoes on a roasting pan. Drizzle them with a good amount of olive oil and some hearty pinches of salt and cracked pepper. Roast in a 400 degree oven for about 15-20 minutes (until the asparagus are soft and the tomatoes are blistered). While the asparagus and tomatoes are roasting, cook orzo according to package directions. Once the asparagus are done, let them cool for about 5 minutes and then cut into bite size pieces. Toss orzo, asparagus bits, tomatoes, and leftover olive oil from the pan with the juice and zest of one lemon, chopped basil and parsley. Add another drizzle of olive oil if it's too dry. Season with salt and pepper to taste, as well as some Parmesan cheese. This works great the next day for a pasta salad!

Snack of Choice...for the Semi-Lazy

2008-08-28T06:32:00.000-07:00

Lazy, lazy, lazy days for me. I've been going through a cycle of kitchen burn-out...or stressed-out. Not really sure which one at the moment. I have not cooked anything decent in awhile. Lately, when I get home, my first thought is "what do we have in the house that I can just heat up in five minutes." So, my kitchen has seen it's share of frozen pizzas, canned soup, and black beans and rice. Really...nothing interesting at all.

In the spirit of all that is lazy in the kitchen, I give you a recipe (as if it was really needed) for quick pita chips to dip into your store bought hummus. LOL!

Pita Chips (semi-homemade)

Leftover pita bread, cut into triangles

sea salt and pepper

olive oil

Pre-heat your oven to 400 degrees. Place the pita triangles on a cookie sheet. Spray or drizzle on olive oil to both sides. Sprinkle with sea salt and pepper (or any other seasoning you'd like to add...paprika, cumin, adobo). Place in the oven for about 10-15 minutes so it gets toasty (but not burned!). Eat after it's cooled a bit with your favorite dip. Easy!

Hurricane Day Cupcakes

2008-08-20T05:01:00.000-07:00

I did get my half of a hurricane day, so that means I did get to make cupcakes. Hooray for hurricane day cupcakes! Fortunately, good old tropical storm Fay barely made an entrance for us. We just had some wind and rain. Our trees are still intact and we did not have to camp out with candles or a boy scout camping stove.

I saw this recipe for cupcakes on Nigella's show this weekend. I have failed several times at making cupcakes from scratch. They always came out too dry and hard. This, on the other hand, is one of the best cake recipes I've used! The cupcakes were AMAZING! They were moist and slightly fluffy, but still dense enough that you could tell they weren't from a box. It yielded exactly twelve cupcakes, which is perfect because I didn't want to be eating cupcakes all week. It is just such a great and easy recipe to have.

For the frosting, I didn't make her royal icing since I still get a little weird about using raw eggs. I'm sure eventually I'll get over it. Instead, I made a lemon white chocolate ganache frosting. It was such a good match for the cupcakes!

Nigella Lawson's Cupcakes

from foodnetwork.com

You can find the recipe here.

A few changes I made: I added one tbsp of almond extract instead of one of the tbsp of vanilla. I also added another tbsp (or two) of milk to thin the batter out a bit more.

Lemon White Chocolate Ganache Frosting

1 1/2 cup good quality white-chocolate chips or shavings

zest from one medium lemon

juice from 1/2 the lemon

2-3 tbsp milk

Melt the chocolate chips using a double broiler (or a double broiler method). Once melted, whisk in the rest of the ingredients until smooth. You can add more or less milk depending on the consistency you want. Let it stand for about 10-15 minutes to thicken and cool before frosting cupcakes.

I've done this method with dark chocolate chips and oranges too, and I've added lime instead of lemon to the above recipe. Both are great versions of the above frosting!

Back for Now

2008-08-18T05:05:00.000-07:00

I actually did a bit of cooking this weekend...just a bit. My motivation is starting to come back and my mind is beginning to think about what new recipe I can try next. I have a Nigella cupcake recipe sitting on my kitchen counter hoping for a hurricane day. We are possibly getting one tomorrow- an itty, bitty one that is small enough to be of no concern but big enough to hopefully close work. A and I have survived several larger category three storms since we've been here and lucked out. So, a category one hurricane is really just a holiday for us. Hey, we tend to be optimistic.

On Friday, I finally had the urge to get myself into the kitchen. I decided to do something similar to this pasta recipe. I changed it up a bit, but it's still similar. It was very, very good. I wasn't sure how the canned clams would turn out, but it was really a great buy. If you don't like clams, this recipe would be tasty with shrimp too, or skip the seafood and just use an additional sausage.

Sausage and Clam Linguine
adapted from Foodandwine.com

1 package linguine
1 small can of clams (in salt and water only, no preservatives or additives), drained but saving 2 tbsp
2 tbsp of the clam water from can
2 small spicy turkey sausages (spicy Italian, chorizo, or similar), uncased
1 small onion, diced
3-4 cloves of garlic, minced
1-1 1/2 cup good white wine
2 tbsp butter
1/2- 1 cup reserved cooked pasta water
juice from half a lemon
olive oil
dried basil
fresh parsley
salt and pepper
lemon wedges for serving

Cook pasta according to package directions.

In a large pan or skillet, uncase the turkey sausage and brown until cooked thoroughly. You may need to had a drizzle of olive oil since turkey sausage tends to be very lean. Once cooked, remove the sausage from the pan. Add another drizzle of olive oil to brown onion and garlic (add the garlic once the onion is partly cooked to avoid burning). After onion and garlic are browned and soft, add in the white wine, reserved clam water, some salt and pepper, and dried basil. Make sure you pick up the bits from the bottom of the pan. After cooking down the liquid for about 5-1o minutes , add in clams and butter. Simmer on low for another 5 minutes. Slowly add in reserved pasta water until you have a sauce-like consistency.Toss cooked pasta together with sauce, fresh lemon juice, and parsley. Drizzle a bit more olive oil if needed. Serve with a generous sprinkling of shredded Parmesan or Romano and a lemon wedge.

Busy as a Bee

2008-08-12T05:14:00.000-07:00

I've been so busy lately. Busy with what? I'm not exactly sure but I know there has been a lot of "stuff" going on, which means hardly any cooking to document. I did make some disastrous ice cream cookie sandwiches that melted all over my freezer, along with a spicy eggplant stew that didn't have any flavor. I haven't quite figured out went wrong, but I have a list of suspects.

Hopefully this week I'll get to cooking SOMETHING good!

Garbanzo Love

2008-08-01T05:12:00.000-07:00

I have fallen hard in love...with the wonderful and glorious chickpea! Beyond the relationship I have with hummus, I have now introduced the garbanzo to all sorts of new dishes. It's been great in salads, pastas, couscous- the possibilities are endless. I am a casual vegetarian (meaning I do eat white meat and seafood on occasion, when the mood strikes), so garbanzo beans are a nice addition to "beef" up a dish.

This recipe is absolutely a keeper! I love tapas and I have seen this stew on a few Spanish menus. It is easy to make and really could be eaten as a side dish, or as a main course with some crusty bread and cheese.

Chickpea and Spinach Stew

from Foodandwine.com

You can find the recipe here.

Lazy with Asian Flair

2008-07-23T05:20:00.000-07:00

A and I have been more busy than lazy, really. I think we have had one weekend at home together in a few months. Between small trips and A's grad school, it's been non-stop moving around! I can't complain too much since I like having somewhere to go. However, it has made me that much more tired during the week, which means less cooking. I have been making a lot of quick and simple dinners that are also light for the summer heat. Since I don't indulge my Asian side too much, I try to experiment with the most basic of Asian ingredients. The recipe calls for toasted sesame seed oil and kimchi- both staples in the Korean household. Kimchi can be an acquired taste if you're not used to it, but I've been eating it since I was a child. I love it! The tangy and spicy cabbage just adds a nice kick to an Asian dish, especially this very simple one.

This one has been a recent favorite go-to of mine since it takes no more than a handful of ingredients and ten minutes to prepare. It is my favorite form of comfort food- noodles, veggies, and kimchi. As usual, I pieced together several recipes so I can't take full credit for the dish. The picture is a bit sloppy due to hunger and my old clunker of a camera.

Sesame Noodles

The measurements will vary on how much you make. I am going to base it on 1 serving, since I usually just make a small bowl for me.

1 serving of udon noodles (dried or fresh), the amount would be about 1 1/2 in. in diameter if dried

2 cups frozen Asian stir fry veggies (I like the one with edamame.)

1 tbsp sesame seed oil

1 tbsp good soy sauce

1/2 cup chopped kimchi

Cook udon noodles until chewy all the way through. At the same time, stir fry veggies with just a little olive oil and water to be sure they heat and cook. You don't want mushy, watery, or oily veggies. Once both are done, mix noodles, veggies, sesame seed oil, soy sauce, and kimchi all together in a bowl. You can add as much soy sauce and sesame seed oil as you want if you need a stronger flavor. I usually like it pretty light. See! Easy and so very good!

Simply Tomatoes

2008-07-09T05:56:00.000-07:00

Just a quick post today. I had leftover grape tomatoes and wanted to do something a little different with them. I normally just throw them raw into a salad since they're sweet all alone. However, this time I sauteed them in a pan with some extra virgin olive oil and a couple pinches of dried oregano and sea salt. What a great combination! Add them to salads, pastas, or just have them as a side dish.

Grape Tomatoes with Oregano

a cup or two of grape tomatoes
couple turns of extra virgin olive oil

pinch or two of sea salt

a few pinches of dried oregano

Saute grape tomatoes in a pan with the rest of the ingredients over medium heat for about 10-15 minutes. You know they're done when the tomatoes just start to soften and blister.

First Attempt

2008-07-01T05:29:00.000-07:00

I've been having weird cravings lately- crunchwraps from Taco Bell, turkey burger with extra pickles, gummy bears, and Indian food. No, I'm not pregnant, but you'd think it by the strange combination of things I've wanted to eat. I did eat a crunchwrap over the weekend (check!), which I know doesn't follow my buy real and organic food diet. Whatever, life is too short anyway. The Indian food I attempted to fix on my own. I've been wanting to dabble in making more Asian and Indian dishes since that is an area of cooking I have not really explored. A and I love Indian food and sadly we can't get very good Indian food in Florida like we could in Boston. (We had our very first date at an Indian restaurant!) So to remedy this and not spend money going out all the time, I attempted to make Chicken Tikka Masala. I say "attempted" because it was a mish mash of four different recipes and it didn't taste like restaurant quality. The picture isn't a good representation since it tasted much better than the way it looks in the picture. I wanted to take a picture of it "plated" but forgot in my hunger. Enjoy! It's worth trying with shrimp, tofu, or veggies too!

Tikka Masala- style Chicken

For the marinade:

4 large skinless, boneless chicken breasts or thighs

1 cup yogurt (low fat or Greek-style work best)

1 1/2 tsp garam masala

1 tsp cumin

1 tsp cayenne

1 tsp ginger (freshly grated or powder)

1 tsp turmeric

a few good pinches of salt and pepper

Mix all the spices into the yogurt. In a large ziplock bag, mix the chicken and the yogurt marinade. Let it marinade in the fridge for at least 4-6 hours (overnight if possible). When ready to cook the chicken. place in a baking dish (discarding any left over marinade) and bake at 400 degrees for about 20-30 minutes until chicken is cooked through. You can also cook it out on the grill too!

For the sauce:

1 8 oz can tomato sauce

2/3 small can (4 oz) of tomato paste

1 small onion, diced

2 cloves finely minced garlic

1 1/2 tbsp fresh lemon juice

1 1/2 tbsp garam masala

1 tsp ginger

1 tsp cayenne

1 pinch cumin

1 tbsp butter

1 tbsp olive oil

1/2 cup of whipping cream

2-3 tbsp fresh chopped cilantro

Over medium heat, brown the onion using butter and olive oil. Add in the minced garlic toward the end to brown, making sure it doesn't burn. Add tomato sauce and tomato paste. Once it is thoroughly mixed and starting to heat through, add lemon juice, garam masala, ginger, cayenne, and cumin. Cook at medium low heat for 15-20 minutes. Add in the whipping cream and chicken. Cook for another 15-20 minutes. Sprinkle fresh cilantro right before serving. Goes great with brown or basmati rice.

Two-fer

2008-06-27T05:17:00.000-07:00

Or is it two-for? Either way, since I've been a bit absent I'm providing several tasty recipes in one post. That's right! A two-fer (two-for, whatever you prefer)! The hubby and I just came back from a wonderful trip to Key West where we ate and drank and soaked up the sunshine. It was very relaxing and much needed! I thought I'd be so tired from the whirlwind Keys mini vacation to actually cook something, but I wasn't.

Wait! Before I go into that recipe, let me show you the beautiful red chile-infused tequila that I made for our friend's birthday margaritas. These were one of the best margaritas I've had in a long time. I make guava margaritas at home, but using the red chile-infused tequila just gave it that special touch. You can find the very easy recipe here.

The next recipe for you are these tasty Greek flat bread "things" I put together. Instead of grilled chicken (which I've done before) I used chicken meatballs just for a change. They were VERY good and made even better by the accompaniment of homemade tzatzki sauce and feta.

Greek-Style Chicken Meatballs

1 lb ground chicken

2 tbsp chopped fresh dill

1 1/2 tsp dry oregano

1 tsp poultry seasoning

1 tsp turmeric

2 cloves or minced garlic (I usually mince it with a microplane so it's really fine)

1 tsp lemon zest

a couple pinches of salt and pepper

1 small onion cut in wedges

Preheat oven to 400 degrees. Mix all the ingredients with the ground chicken. On a tin foil lined baking dish, place meat balls about 1 in apart. Place onion wedges between the meatballs. Drizzle it all with olive oil and bake for about 30-40 minutes until meatballs are cooked through and onion wedges are browned.

Homemade Tzatzki Sauce

I make mine with a lot of garlic since I like the bite and heat of the garlic. Use less garlic or even roasted garlic for milder flavor.

1 7 oz tub of Greek yogurt (whole, low fat, or nonfat all work)

2 large cloves of minced garlic

1 1/2 tbsp of lemon juice

2-3 tbsp of fresh chopped dill

salt to taste

Mix it all up and serve! It works great on sandwiches and for a veggie dip too!

Another Dessert...

2008-06-16T05:44:00.000-07:00

I know I said no more dessert, but this recipe came out so well I just had to share. For the exception of what seems like an endless amount of dessert posts, I do not claim to be a dessert maker. I have only recently been "practicing" my baking and dessert making skills, and thankfully I've been having some mild success. I can't take any of the credit since the recipes that have really turned out best are thanks to my little Gourmet mini paper cookbook. This upside down berry cake was delicious and probably one of the easiest things to make! It would be perfect for a Fourth of July picnic, and you can substitute just about any fruit for the berries.

I used a mixture of blackberries and raspberries.

Blackberry Upside-Down Cake

Gourmet

Just click the link for the recipe. Why retype it when someone has already done the work, right?

A Little of This and a Little of That

2008-06-11T05:23:00.001-07:00

I'm starting to see a pattern. It's a good pattern. With food costs going up more and more each day (I will not grumble about this here), I've learned to really cut back. My "cut backs" though are not in the way I buy my food. I've always been pretty thrifty and a big label reader- one skill I can say I have out of many I don't. I walk up and down comparing prices and ingredients to get the most bang for my buck. It takes me more than an hour and a half to do my shopping. Anyway, back to my point, my cut backs are how I use my groceries. I've been trying to think outside the box on how to use up every little bit of leftover from various meals that sit inside my fridge. Usually, I would just throw them out after awhile. These days I turn them into meals (see last posting).

I'm forever making tacos in our house. It's easy and cheap. If the leftovers aren't eaten or turned in taco salad (great for lunch the next day), then I turn them into stuffed peppers! These peppers were filling, so only half a pepper per person is needed. It was such a great way to change the pace in our house!

Southwestern Stuffed Peppers
for 4 stuffed peppers

This recipe can vary depending on how much leftover you actually have.

2 cups leftover taco meat (we use ground turkey mixed with a can of black beans)
2 cups leftover Spanish rice
1 small onion, diced
2 cloves of garlic, diced finely
2 cups (depending on how much leftovers you have and how many peppers you are making) of Monterrey jack cheese (or whatever you have on hand)
1 cup (depending on how much leftovers you have and how many peppers you are making) of good quality salsa
handful of chopped scallions
2 large green (or red) peppers sliced

In a skillet, brown onion and garlic in about tbsp of olive oil. Add leftover taco meat, leftover Spanish rice, and salsa. Heat all the way through. Slice green peppers in half and clean out the seeds and spine on the inside. Spray the outside of the peppers with olive oil and stuff the peppers with the meat and rice mixture. Place on a foil lined baking sheet. Bake at 375 degrees for about 15 minutes or until green peppers are slightly soft to the touch. Top with cheese and bake for another 10 minutes until cheese is melted. Top with scallions and a spoonful of sour cream.

Note: You can add just about anything to this mixture- avocados, more beans, any other leftover veggies. It's very versatile!

Back to Business

2008-06-09T09:16:00.000-07:00

Okay...I fully admit that I've been lazy this past weekend. Well, really it's been a month of eating lots of pizza and tacos and pasta, then travelling and being sick in between them all. We actually ate a good share of spaghetti and I usually had leftovers sitting around for a few days. Don't get me wrong...leftovers are great! They're especially great when you need to take something to work for lunch each day. What I don't like is eating the same meal again for dinner the next night. I'm high maintenance like that.

So what do you do with leftover spaghetti? Turn it into spaghetti pie! I've seen this recipe done by several Food Network folks. I just combined them all to make this one. It is such a great (and cheap) way to use up leftover pasta!

Leftover Spaghetti Pie

your leftover spaghetti

1 egg, beaten

1-2 cups (depends on how much leftovers you have) of mozzarella cheese and Parm cheese together (or Italian cheese blend)

chopped basil or Italian flat leaf parsley for the top

In a big zip lock bag mix the egg and cheese together with the leftover pasta. Shake around the zip lock to make sure everything is coated. Over medium heat, put in the spaghetti mixture so that it is a flat and rounded pile in a non-stick or very well-oiled (olive oil, of course) large pan. Don't touch it! Let it cook in the pan for about 10-15 minutes, or until the bottom is brown and crusty (the cheese and egg will bind it together for you). Then, place a large plate or cutting board over the pan and flip the pan over. The top will now be at the bottom of the plate/ cutting board and the browned part will be at the top. Carefully slide the pie back on to the pan so you can brown the other side (another 10 minutes or so). When it's done put onto a plate, top it with chopped herbs, and cut in slices.

Back in the Kitchen

2008-06-04T06:29:00.000-07:00

I have a few recipes to post in the next couple of days. I've been sick and traveling, but now I'm back to my normal life. I know all you five readers out there were wondering what happened ;) Some delicious meals are coming your way- no desserts for a bit, promise!

Happy Mother's Day...with Jello

2008-05-07T05:59:00.000-07:00

I know it looks as if I've made nothing but desserts, but really, I do eat actual meals. This past month (or two) I've been trying to eat up everything that's been lingering around the pantry and the freezer in order to save some money at the grocery store. I've made a few creative meals...creative in that I think, "Wow! That was all pretty random, but tasty." I've had a box of strawberry jello in the pantry for months now. Who bought the strawberry jello? I don't know. I believe it was a purchase made when my mom started her chemo back in fall. I have nothing against jello. It's brightly colored and jiggly and reminds me of candy. So, instead of making jello (or jello shots, which are tempting when you've had a rough week) I went back again to a childhood recipe that my mom made for holidays and special events.

When I was young, my family didn't have a lot of money and I had VERY young parents. My mom was a young mother who was learning to cook while she was learning to be a parent and a wife. So, this recipe is VERY simple but, in my eyes, still one of my favorite desserts since it reminds me of her. This is actually best with lime or lemon jello, but the strawberry worked just fine. Hey! And it's pink for breast cancer awareness!

Strawberry Jello Pie

1 small box of strawberry jello
1/4 cup boiling water
1/4 cup room temp water
1 tub lite cool whip
1 premade graham cracker crust
fresh strawberries for the top

Mix the box of jello with 1/4 cup boiling water to dissolve. Once all dissolved, add 1/4 cup room temperature water (or less if it looks to watery) and mix well. Let it cool back to room temp if it's too hot. Fold the liquid jello into the the cool whip slowly. Once it is all mixed together, scoop into your crust and put it in the fridge to set. Add fresh strawberries and serve! It tastes like a quick strawberry mousse...light and fluffy!

Little Treats from Childhood

2008-04-28T09:19:00.000-07:00

One of the things I miss most about Hawaii is the food. I don't necessarily mean Hawaiian food, but rather food that instantly takes me back to childhood. There are certain things I miss- "fast food" sushi (as I refer to it) from Kozo, rainbow shaved ice from the little stand in Nuuanu, and even Zippy's saimin and mac salad. All of these remind me of home. Another place I miss in Hawaii is Shirokiya, a Japanese department store that sells everything from electronics to food products to Hello Kitty. It also has a french bakery that sells some of the best sweets in town- including my favorite palmiers. Palmiers are so simple to make and very versatile. You can make them sweet or savory just by adding different seasonings and spices. The ones I made below are cinnamon and sugar, which were my favorite as a keiki (child).

Palmiers (easy version)

1 sheet of puff pastry
1/2 cup sugar
1/2 cup cinnamon
1 egg, beaten

Spread the sheet out. Brush egg wash on one side and sprinkle with cinnamon and sugar. Turn over and do the same to the other side. Take one side of the puff pastry and roll it to the center. Take the other side and roll it to the center. Wrap in parchment paper and put in the freezer for about 10 minutes to harden. Don't unravel, but cut the log into 1/2 inch heart-shaped pieces. Brush tops with egg wash and sprinkle again with sugar and cinnamon. Bake according to puff pastry box directions. Keep an eye on them so they brown and don't burn!

**This can easily be savory by swiping pesto instead of egg and adding Parmesan cheese to the inside and on top of the cookies (before you bake). Really, add anything you think could taste yummy!

For Those Nights

2008-04-21T05:52:00.000-07:00

These days I am either really busy or just not busy enough. However, there is one thing that will always make me feel better on a long day- food. A good meal is a way to my heart and a sense of relief. Therefore, on busy nights, any dinner I can make in 30 minutes with minimal ingredients is perfect. AND, if the leftovers turn into a second meal the next day, that is even better. This recipe has been a go-to in my family since I was a child. It has always been one of my favorite meals not only for the ease, but it is really pretty good. If you have any shrimp and dressing leftover, toss it with some warm whole wheat pasta for a second dinner.

Italian Shrimp

1 bag frozen cleaned, shelled, and tail on (if you like) shrimp- thawed
2-3 cups of good Italian dressing (I like Newman's Parm Italian or Kraft Tuscan Italian)
1 good crusty french baguette (for mopping)

Place thawed shrimp in a glass baking dish with the Italian dressing and cook at 375 degrees until shrimp is pink and ready. Serve with bread and a side salad. Bread is perfect for mopping up the dressing!

Told you it was easy!

Baby Steps

2008-04-17T05:22:00.000-07:00

Lately, I've been trying to bake a bit more- cookies, cakes, and now breads. I've never been a good baker...even with a box mix. I would like to blame my stove for not providing the proper even heat, but I do think some of it has to do with me. The more I practice though, the better I am becoming. Cooking comes more naturally to me in that it isn't a precise science. I can cook by taste and instinct rather than by measuring out ingredients. Baking requires me to measure everything out very carefully since a pinch too much of something can throw the whole recipe off! Somehow, I did manage to make this focaccia and it didn't turn out too bad.

My changes: I used a russet potato instead of yukon and used roma tomatoes instead of cherry.

Potato Focaccia
taken directly from The Wednesday Chef

Makes one 8-inch focaccia

1 medium Yukon Gold potato
2 cups all-purpose flour, plus more as needed
1 teaspoon fresh yeast
A pinch of sugar
1 1/2 teaspoons salt, plus more for salting water
2/3 cup warm water
3 tablespoons extra-virgin olive oil
1/2 pint of cherry or grape tomatoes, sliced crosswise
1 to 2 teaspoons dried oregano
Coarse sea salt

1. Wash the potato and place in a small saucepan along with enough water to cover the potato by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potato is tender when pierced with a knife, around 20 minutes. Drain the potato and let it cool. Peel the potato and mash finely with a fork. Set aside.

2. Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes.

3. Pour the flour into the yeast water and stir with a fork, then add the mashed potato and the salt. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add 2 tablespoons of olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Add more flour if the dough is too sticky to handle. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour.

4. Cut a piece of parchment paper to fit the bottom of an 8-inch cake pan. Using your fingertips, gently release the puffy and risen dough from the bowl and place it in the cake pan. Gently tug and pat it out so that it fits the pan. Cover the top of the focaccia with the tomato halves, distributing them evenly. Sprinkle the oregano and a large pinch of coarse salt over the tomatoes, drizzle with the remaining tablespoon of olive oil, and let it rest for another hour.

5. While the focaccia is resting, preheat the oven to 425 degrees. Place the cake pan in the oven and bake for 40 minutes, rotating the pan halfway through. Let cool on a rack for 20 minutes before removing the focaccia from the pan.

Everything That's Good in a Cookie

2008-04-08T10:47:00.000-07:00

That's right...two posts in the same week! WOW! You can tell that the sweet tooth took control last month. I think I have already expressed my undying love for both the cookie and the cupcake. However, I never knew how much I loved the former until it was joined in marital bliss with bittersweet chocolate, cherries, and oats. Who needs a boring oatmeal cookie when you can have these heavenly ones! The tartness of the cherries were perfect for the sweet chocolate. The oats gave them some body and BAM! (in the words of Emeril). Just such a treat.

My small changes to the recipe: I didn't add the toffee bits since I just thought it would be too overwhelming, and I cut the sugar by about half. I don't like my cookies too sweet, and these changes made them perfect for me!

Torie's Cherry Chocolate-Chunk Cookies

(directly taken from Martha Stewart)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces

Makes about 2 1/2 dozen cookies.

1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
3. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
4. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
5. Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack.

Sweets for my Sweets

2008-04-07T06:23:00.001-07:00

It's already April and I'm ready for a new month. I can't say March was great because it wasn't, but I'm willing to let it go in hopes that April showers will bring new (and better) things. A new garden is growing in my yard and it's already sprouting a few flecks of green. That's already a good sign! While I wait, I'm willing to indulge in some sweet treats. Sugar always makes things better...especially if it's accompanied by Nutella.

Chocolate Hazelnut Tart
(from Gourmet mag)

1 pre-made graham cracker crust (store bought or, if adventurous, you can make your own)
1 cup hazelnuts, chopped
1 cup heavy cream
10 1/2 oz. fine quality bittersweet chocolate (not unsweetened!) in chips or finely chopped
1/2 cup of Nutella
pinch of salt

In a sauce pan, heat the heavy cream to a light boil. In a heat-safe bowl, pour heated cream over chocolate and whisk until chocolate is melted. Add Nutella and salt, and whisk together until everything is combined. You can either add the hazelnuts in the mix so it's evenly distributed through the dish or add them on top (which is what I did). Pour chocolate filling into the crust and put in freezer until set (about 30 minutes). OR if you are going to eat later, put in the fridge until ready to serve. OPTIONAL: We had them with some sangria soaked strawberries on the side and that was a GREAT addition. It really cut through the richness of the chocolate.

Such Lovely Cupcakes

2008-02-21T08:23:00.000-08:00

There are several things I love about the South, and one of those things is the FOOD! I love Southern food, from BBQ to collard greens. Since I've been living here, I'm trying to make some Southern specialites. So, what better way to celebrate Valentines Day but with Red Velvet cupcakes! I found the recipe below from Desert Candy. However, as usual, I cheated due to lack of time. I made the cupcakes from a box mix (which was still pretty darn yummy) and did make the frosting below minus the mascarpone (since it wasn't in my local grocery store that day). All told- some of the best cupcakes I've ever had!

Red Velvet Cupcakes
recipe directly from Desert Candy (a GREAT blog)
This has a surprising amount of red food coloring in it, so make sure you have enough on hand before proceeding.

3½ cups cake flour
½ cup unsweetened cocoa (not Dutch process)
1½ teaspoons salt
2 cups canola oil
2¼ cups granulated sugar
3 large eggs
6 tablespoons (3 ounces, 1/4 cup plus 2 tbl) red food coloring
1½ teaspoons vanilla
1¼ cup buttermilk
2 teaspoons baking soda
2½ teaspoons white vinegar

1. Preheat oven to 350 degrees. Grease 3 round 9-inch layer cake pans and line bottoms with parchment.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Whipped Mascarpone Frosting for Red Velvet Cake
2 cups heavy cream, cold
12 ounces cream cheese, at room temperature
12 ounces mascarpone
½ teaspoon vanilla
1½ cups confectioners’ sugar, sifted

1. Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
2. Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners’ sugar. Blend well.
3. Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.

Sunday Meal on a Wednesday

2008-02-19T06:19:00.000-08:00

There are days when I come home and just want to eat a bowl of soup and nothing more- easy, quick, satisfying. However, there are days when I want a meal- I mean a real meal that tastes like I actually put some effort into it. I've been making more of an attempt to try branching out a bit rather than making the usual dishes that I always linger toward. While watching Nigella make her "Coq au Riesling" I decided that I was going to attempt this dish. (Nigella always makes everything look so tasty!). I used Nigella's recipe as a base and made my own changes. I had to improvise a bit due to budget. Click on the "Nigella Express" link to go to her recipe (which I'm sure tastes fabulous!)

Coq au "Sauvignon Blanc"
inspired from Nigella's Express Coq au Riesling (Foodnetwork)

1 tablespoons garlic, minced
1 cup bacon, diced
1 small onion, diced
2 celery stalks, roughly cut
2 carrots, roughly cut
1 cup green beans
6 skinless and boneless chicken thighs
2 bay leaves
10 ounces mushrooms (baby bellas)
1/2 bottle white wine (I used Sauvignon Blanc since it was affordable)
1/3 cup chicken broth
Salt and freshly ground black pepper
Olive Oil
Flour
1 to 2 tablespoons freshly chopped dill leaves
Buttered egg noodles

Heat the oil in a casserole or large wide pan and fry the bacon bits until crisp. Drain out some of the oil, leaving about a tsp in the pan.
Add about a tablespoon of olive oil and the diced onions. Cook until softened and slightly carmelized.
Salt and pepper about 1/2 cup of flour, and lightly coat chicken in flour.
Add in chicken to pot and lighlty brown. (Again drain a bit of the oil/ fat once slightly brown.)
Add mushrooms, celery, carrots, green beans, wine, chicken broth, and bay leaves.
Season with salt and pepper and bring to boil.
Cover and simmer for an hour.
Sprinkle with freshly chopped dill and serve with buttered egg noodles.

*You can add whatever veggies you may have left in your fridge (as I did).

Je t'aime, Madeleine!

2008-01-22T05:36:00.000-08:00

I have always felt that I must have some type of French ancestry somewhere since I love all things French. I love their food, lifestyle, wine, literature. I have been fortunate enough to visit Paris three times, and let me tell you, I can go there a hundred more. I miss the bustling city, the metro, the endless number of crepe stands, the open markets, the cafes...I really could go on. Every time I have been to Paris, I am always in search for the most yummy (or yummiest, if you prefer) madeleine cookies. The soft cake-like texture and their buttery sweetness make it one of my favorite desserts (well, let's be honest, they're really a snack for me). As mentioned before I received a madeleine cookie pan for Christmas and I finally was able to use them yesterday. I made about 20 cookies, all now waiting to be eaten by me with a cafe au lait in hand! They came out pretty good for a first attempt...not as pillowy soft as the ones I buy. However, they will fix the craving.

Madeleines

recipe copied directly from 101 Cookbooks.com

1 1/2 sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
powdered sugar
a bit of extra flour for dusting baking pan

Special equipment: A madeleine baking pan, regular or small

Preheat oven to 350 degrees Fahrenheit.

Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. [**NOTE: I did this and it didn't really strain...so I ended up just skimming the solids out with a spoon] Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.

While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Lanha uses "cooking spray" with flour to simplify this part.
Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed). Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.

Spoon the batter into the molds, filling each mold 2/3 –3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.
Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.

(Makes 2 -3 dozen regular madeleines)

Why I've Been Such a Culinary Dud

2008-01-20T05:13:00.000-08:00

Let me tell you, Internet, what I've been up to so I can explain my lack of recipe postings. It is the start of a new year and my I'm-turning-30-this-year crisis is in full swing. Up until now, I've been really fine with the age thing. I still have my looks (or rather still get carded for drinks at bars) and get mistaken for being in college. So, that isn't the problem really. It's more that I'm almost 30 and feel like I don't have much to show for it. I do have a career (check); I am married (check); I have a house (check). See- this is what I do on a weekly basis to assure myself that I am ready to turn 30. My life is in a semi-chaotic order for 30. 30 is the new twenty. Ah...I digress...but, now you can see what is going on in this head of mine. I'm not thinking about what fabulous recipes I can cook, but rather going through neurotic conversations with myself.

Now, on top of all the neurotic-ism, I have been busy with other things too. I've had visits from friends, weekend trips, hosting holidays. I'm also now mulling over a new business venture with some great girlfriends, which will hopefully be starting soon. (I'll post more about this when I have more information.) But, speaking of these fabulous girlfriends, they will be guest bloggers on this site so I can spread the cooking/ recipe love. They have given me such great recipes in the past that I told them they must be a part of this. So, there's stuff to look forward to, dear Internet. Food and life are headed your way!

PS- My neurotic-ism will probably turn itself into a new blog site...that I do know.

Moving in the Right Direction

2008-01-14T09:10:00.000-08:00

So, with 2008 in full swing, I must say that my cooking has not been. I've not only been completely uninspired, but also have been plain worn out. What do we eat home lately? Tacos, pizza, pasta (of sorts), turkey burgers, etc. Nothing of any merit to post on here.

However, just in the past few days I can start to feel the cooking urge slowly coming back. I got a BEAUTIFUL new madeleine cookie pan that is starting to feel a bit neglected. I think this may be the week folks!

Argh!

2008-01-11T13:14:00.000-08:00

Feel...very...uninspired...

Happy 2008!

2008-01-02T10:26:00.000-08:00

So, I took a little break from this blog just to catch my breath and rethink how I want to tackle it in the upcoming new year. After a month of thought, I have reached no conclusion. Oh well!

A and I had a wonderful holiday filled with eating...lots of it. I must say that I know I'm getting older when after the holidays I actually GAINED weight. Yes, I was always one of those fortunate people who could eat and eat and not gain an ounce because of metabolism. Well, those days are over my friend and after-holiday diet is now a must. Oh, I'll still be cooking...but maybe just eating less. We'll see...

I am going to start posting recipes again as of tomorrow. I hope 2008 brings many tasty new things into my kitchen!

Quick Thai Fix

2007-12-06T05:19:00.000-08:00

I am first to admit that I am not a good cook, especially in the sense of creating all my recipes from scratch. I also know I am TERRIBLE at recipes and I'm not sure why. Whether I follow the directions exactly (as I do with baking) or if I improvise just a little to adjust to my own palate, it never comes out quite like I wanted it. I could be too hard on myself or I could just be a bad cook. Either way, I will take the easy way out if I can. Although I am not a huge fan of Food Network's Sandra Lee or Rachel Ray (even if she doesn't annoy me as much as some), I fully am aware that I cook very similarly- "semi-homemade" meals cooked in "thirty minutes." One of my latest and greatest finds is a delicious Pad Thai sauce that is almost ready to go. Pad Thai is one of those dishes I actually crave. I love the sweet and sourness of the sauce, the texture of the noodles...it's just so good. When I went to our local Asian market to get the ingredients to attempt Pad Thai from scratch, I came across this bottle of sauce. There aren't any preservatives or high fructose corn syrup- just half the ingredients that was on my recipe list! What a deal! Instead of buying several items all I needed to buy was just one bottle! Fortunately, it has cured several cravings and will definitely be a staple in my kitchen.

Easy-Peasy Pad Thai

1 bag of rice noodles (medium width)

1 bottle of Pad Thai sauce

1 small red or green jalapeno pepper (seeded and minced)

1 cup crushed peanuts (roasted and salted)

1-2 cups diced tofu (you can used cooked chicken or shrimp too)

1 cup fresh bean sprouts

1 egg (beaten)

1 tbsp minced garlic

olive oil

lime wedges

chopped cilantro

Cook rice noodles as directed. You normally would flash cook them in some boiling water. They cook REALLY fast, so keep an eye on them. They usually only take about 1-2 minutes- any longer they'll get too mushy. You want to be sure they are cooked about 2/3 of the way since you'll finish cooking them in the sauce.

For the sauce: In a wok or large pan, saute garlic, red jalapeno, and tofu (or chicken or shrimp) in olive oil until tofu is slightly browned. Move to the side of the wok and add egg. Scramble apart from the tofu. Once cooked mix together. Add cooked noodles with as much sauce as you like (usually about 1/2 -2/3 cup for a whole bag of noodles). Stir fry together until everything is mixed and covered in sauce. Serve with a sprinkle of crushed peanuts, chopped cilantro, bean sprouts, and a lime wedge to squeeze on top. (OPTIONAL: I usually add in a some mixed frozen veggies that I've cooked separate.)

Little Bites

2007-11-30T05:48:00.001-08:00

I will admit that I have a sweet tooth. I love all sorts of sweets, especially right after dinner when you just need a little something. I am very good at only having a small amount and savoring every bite. I've been that way since I was a child. A bag of gummy bears or a candy bar can last a few weeks. And a bag of cookies? They usually go stale before I even get finished with it. Speaking of cookies- they have to be one of my favorite after dinner deserts since they are already in "little" amounts for you. I've had a craving for the cookies below for a while. I've actually never baked thumb print cookies, but I love shortbread-like ones with jam filled in the middle. The recipe I found for these cookies were not bad- not great, but not bad. They seemed to fall a bit flat and I'm not sure if it just needs a bit of citrus (lemon zest? Squirt of orange juice?), a pinch of salt, or maybe both. Also, my cookies did not look ANYTHING like the picture in the blog (Really...when does it ever?) and the dough came out really crumbly making it challenging to work with it. However, they soothed the craving and the hazelnuts did add a nice touch.

Thumbprint Cookies
*from Cafe Fernando
Makes 25 cookies

1 cup flour
1/2 cup ground hazelnuts (1 cup as whole)
4 oz butter, at room temperature
1/4 cup sugar
1/3 cup raspberry jam or 1/3 cup apricot jam (I actually used cherry and it was WONDERFUL!) (*I would add a pinch of salt and maybe some lemon or orange zest)

Preheat your oven to 350 F. Line two baking sheets with parchment paper and set aside. Cream butter with sugar until light and fluffy (5 minutes). Whisk together flour and ground hazelnuts and add to the creamed butter. Mix until well combined. Refrigerate the dough for 30 minutes (it will be easier to shape). Take a teaspoonful of dough in your hand, form a small ball, press in the center with your finger to make a hole (not all the way) and arrange on baking trays 2 inches apart. (Don’t be tempted to make them bigger than a teaspoonful). Bake for 15 minutes, until the edges are slightly colored. Let the cookies cool and fill the holes with your favorite jams.

Thanksgiving Leftover Solution #2

2007-11-29T05:51:00.000-08:00

I'm slowly starting to catch up with life and therefore have some time to put up another post. Since I'm behind posting my recipes, I'll have to back up a few weeks. This recipe was actually made two weeks prior to Thanksgiving because that is when I had Thanksgiving dinner with my family. We had so much turkey and veggies leftover! I'm not much of a "stew" person. However, to use up some leftover Thanksgiving ingredients, I threw everything into a pot to make this lovely dish. It was really more of a "stoup" (yes, a Rachel Ray term)- meaning it was thicker than a soup and a bit thinner than a stew. It is perfect for the after holiday stress!

Leftover Thanksgiving Stew

Batches of leftover turkey (I leave it up to you to figure out how much you want to eat)

1 small onion (chopped into rustic chunks)

2 cloves garlic (minced)

2 carrots (chopped into rustic chunks)

2 celery stalks (chopped into rustic chunks)

1 cup frozen peas

about 1-2 tbsp of poultry seasoning

2-3 cups of chicken broth (depending on how thin or thick you want it)

2 tbsp butter

3-4 tbsp flour (depending on how thin or thick you want it)

1 medium can of diced tomatoes (with garlic and basil)

**This stew isn't very precise in it's ingredients since it really is a matter of preference.

Saute on medium heat the onion, garlic, carrots, and celery with butter until browned and semi-tender. Add in the flour and brown until it absorbs some of the butter. Add chicken broth and poultry seasoning. Bring to a boil then reduce heat to medium low. Add in turkey and can of diced tomatoes. Reduce heat to low and cook for about 30 minutes until flavors have melded together. If you find that the stew needs to be thicker, you can add more flour or add some leftover gravy. Add frozen peas and cook for another 5 minutes (until peas are heated through). Serve on top leftover mashed potatoes and/or stuffing.

Thanksgiving Leftover Solution #1

2007-11-21T05:53:00.000-08:00

Okay, so I'm back. Well, not in full force as I intended, but I have been cooking. I thought this week I would post several leftover solutions that are just as yummy as the original dishes. A and I are really good at reinventing leftovers and we've been doing that for the past few days. Last night, we kicked off the holidays with a Thanksgiving style BBQ. What was the highlight you ask? It was Thanksgiving Feast Turkey Burgers with mashed sweet potatoes. This is a great recipe to use up leftover Thanksgiving stuffing and cranberry sauce, and it was mighty delicious too! (No picture for this one since we "gobbled" them up!)

Thanksgiving Feast Turkey Burgers with Cranberry Sauce

1 pound ground turkey
about 2 cups of leftover Thanksgiving stuffing (mine had apples, sausage, and walnuts!)
1 egg
1 tsp poultry seasoning
1 tbsp steak seasoning mix (if you have it on hand...if not, just add a touch of garlic powder and onion powder)
2-3 splashes of worcestershire sauce
a few dashes of salt and pepper

Form into burgers and grill them up. Top with cranberry sauce, lettuce, onion, and serve...trust me, sooooo good! For the more daring- top with mashed sweet potatoes so you have them IN your burger.

Small Break

2007-11-16T08:46:00.001-08:00

Yes, taking a small break from cooking. I think Thanksgiving has wiped me out! I will be back in full strength next week since, although Thanksgiving, I'll have more time to cook! I'm already thinking of what to make next...

*this year's Thanksgiving feast

I Heart Pumpkin (Cheesecake)

2007-11-06T05:15:00.001-08:00

My early Thanksgiving adventure came and left. Now we are stuck with the best part of it all...the Thanksgiving leftovers! Since Friday, I've had so much turkey, stuffing, mashed potatoes, etc. I love it! Well, I was able to top last Thanksgiving (in my opinion, at least) but was not able to make the pumpkin pie I intended. Unfortunately, the grocery store I went to did not have half the ingredients I needed and I didn't feel like improvising. So instead of pumpkin pie, I made a very delectable bourbon pumpkin cheesecake. As I've stated before, pumpkin is one of the things I very rarely eat in any form. However, this pumpkin cheesecake was wonderful and since I made two (completely by accident) I have been having slice after slice. I followed the recipe below (for the most part) and ended up with two cheesecakes because the pie crusts I bought were very shallow. If you make your own crust, just be sure you make it deep enough. Also, instead of sugar, I substituted Splenda.

Bourbon Pumpkin Cheesecake

*from http://www.goodhousekeeping.com/

Filling:

2 8-oz. packages cream cheese, softened (I used one package light, one package of honey nut)
1 1/4 cups sugar (or Splenda)
1 15-oz. can pure pumpkin puree, (if you use pumpkin-pie mix, don’t add dry spices below)
3/4 cup light sour cream
2 tablespoons bourbon
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs

Crust:

I used a package of Pillsbury ready pie crust in the freezer section of the grocery store to save time. A homemade graham cracker crust would be wonderful with this!

In large bowl, with mixer at medium speed, beat cream cheese until smooth. Then slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon, vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.

Pour pumpkin mixture into pie crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of spring form pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with whipped cream and roasted pecans.

Getting Ready for Thanksgiving

2007-11-01T10:37:00.000-07:00

I know it is only the first weekend in November, but I am (and have been for the past two weeks now) preparing what will be our family's Thanksgiving feast. My brother J will be in town for "Thanksgiving" this weekend (actual Thanksgiving weekend was too expensive to fly), and thus I am expected to pull together turkey and all. Last year's Thanksgiving was amazing- yes, I will fully pat myself on the back for it since I think I did a rockin' turkey. All my side dishes came out perfect too! The only thing I didn't do last year- the pumpkin cheesecake. That was from the Cheesecake Factory. This year, I am determined to trump last year's feast. AND, what will help, is that this year I am making the dessert- pumpkin pie with crunchy cranberry topping. My mouth is watering already....so, Thanksgiving recipes to come soon!

Last year's Thanksgiving

Need...Dinner...Quick

2007-10-26T05:26:00.000-07:00

I am all about dishes that are fast, easy, and bursting with fresh flavors. When I'm tired (which seems to be all the time lately) I sometime cave in and have A pick up a pizza or just eat a bowl of tomato soup with a grilled cheese...both always comforting and satisfying. Yet, sometimes you just crave fresh, simple ingredients. This is exactly one of those dishes. I love insalata caprese- an Italian salad that consists of tomato, mozzarella, and fresh basil. I turned this love into a pasta dish for those days when a salad is just not enough!

Whole Wheat Linguine with Pan-Roasted Tomatoes and Basil Cream

1/2 box of whole wheat linguine
about 2 cups of cherry tomatoes
1 cup pesto
1/4 cup sour cream
1 tub bocconcini (small mozzarella balls)
olive oil
salt and pepper (to taste)

Pesto:
1-1 1/2 cups fresh basil
1-2 cloves of garlic (I like mine with a lot of garlic, so adjust to your palate)
1/4 cup toasted pine nuts
1/8 cup of Parmesan
juice of half a lemon
olive oil
salt and pepper to taste

In a blender or food processor, blend all ingredients together with about two tablespoons of olive oil to start. Once you begin blending, start slowly drizzling olive oil through the top until it gets to the consistency to like. I prefer my pesto on the thicker side, but some people like it thinner. If you are not in the mood to make your own pesto, store bought pesto works just as well!

To assemble the pasta:
Cook linguine using box directions (make sure to salt your water!). In a medium size pan, add olive oil and roast cherry tomatoes with salt and pepper just until they start to split. Take off heat and let them cool. In the meantime, mix pesto and sour cream together. Then, toss noodles, tomatoes, and mozzarella all together and top with a generous scoop of basil cream mixture. This dish is best eaten at room temperature.

Mushy and Tasty Mess

2007-10-25T05:42:00.000-07:00

I have no picture for this recipe because the pictures that I did take show that the meal had turned into a mushy mess. I decided that even though my experience with this recipe was not wonderful, someone else may have a better one. Unlike the other previous botched up cooking attempts (for example, Cooking Light Shrimp Curry mishap) I actually DID follow the recipe this time, measuring everything out as carefully as I could, and still I seemed to foul it up. The flavors in this recipe are good- I like the lemon, olives, and oregano. However, the proportion of orzo to chicken stock is in question (or it may be my fault too, which is very likely). Orzo tends to turn out somewhat creamy by itself, considering it is the rice for risotto. However, when I took the dish out of the oven, the orzo was not only creamy but almost melded together and stuck. It looked like golden oatmeal rather than rice. A loved it since he claims to like "mushy" things in general. I thought it tasted good although I did not enjoy the texture. However, I still brought it to work for lunch.

Chicken and Orzo with Lemon and Olives
*from Wednesday Chef

8 chicken drumsticks (I used six boneless, skinless chicken thighs)
Salt, pepper to taste
2 tablespoons olive oil
1 1/2 cups orzo
3 cups chicken broth
1 large clove garlic, minced
1 small lemon, cut into 8 wedges
1 teaspoon freshly squeezed lemon juice
3/4 cup pitted Kalamata olives (I used Spanish olives to cut cost)
1 large bay leaf
3 tablespoons chopped fresh oregano, divided (I used 1 tablespoon of dried oregano)

1. Heat the oven to 350 degrees. Season the chicken legs well on all sides with 1 1/2 teaspoons salt and 1 teaspoon pepper.

2. In a Dutch oven or large stockpot, heat the olive oil over medium-high heat. Working in batches, brown the legs well on all sides, about 5 minutes. Remove from the pan.

3. Add the orzo, chicken stock, garlic, lemon wedges and juice, olives, bay leaf and 1 tablespoon of the oregano. Stir to combine all the ingredients, then return the chicken to the pan. Cover and transfer to the oven. Bake for 25 to 30 minutes, until the chicken is done (the meat will be firm and its juices will run clear). Taste and adjust the seasoning if necessary, sprinkle with the remaining oregano and serve.

Looking for Inspiration

2007-10-23T05:49:00.000-07:00

So, I've been a little MIA in the kitchen the past few days. Between work and rest (yes...or laziness may be a better way to put it) I just haven't had the time to cook. I do have several recipes in the works for this week, so those posts will come. However, I thought I'd start an "ideas" list on this blog. This list will be all the recipes I have on the back burner and will, hopefully, make their rotation into my kitchen. I admit, I am not a good cook in the sense of creativity. I rarely (there have been a few occasions) have been able to look at a set of ingredients and come up with some magical dish that is purely my own. My way of cooking? I take other recipes from cooks, websites, magazines, etc. and make a few of my own changes to them. If you notice, most of the recipes you find here are from other places. Maybe someday this will give me enough practice to be my own food artist and create a masterpiece. Until then, I'm happy to use the wisdom of others to please my stomach! Check out the list of recipes that I'll be trying soon, and maybe you can find one to try!

Simple and Delicious- Dessert

2007-10-18T05:20:00.000-07:00

I would say that I have a very slight sweet tooth. For instance, I love having something sweet usually after dinner or whenever I'm drinking my afternoon coffee. I only like a little of that something- just enough to cure the craving and not too much to make me sick. One evening while I was scouring my kitchen for some type of dessert makings I put this yummy dish together. Talk about simple and delicious! This is now one of my top ten favorite desserts and it only has two ingredients- vanilla bean ice cream and raspberries. The tartness of the raspberries balance perfectly with the creamy sweetness of the ice cream. It is just divine!

Vanilla Bean Ice Cream with Raspberry Sauce

1 small scoop of your favorite vanilla bean ice cream (I like Breyers- all natural!)
1/2 cup frozen unsweetened raspberries (Fresh raspberries could work too, but I always have frozen ones in my freezer. They work perfectly!)

Put frozen raspberries in the microwave and heat for about 1 1/2 minutes. It should be slightly warm (not hot!) and soft. Take a fork and smash the raspberries until they are a thick sauce. No need to add anything else- just pour over vanilla ice cream and eat. The warm raspberries should just melt the ice cream a little leaving swirls of pink and white. Optional: You can also top with roasted walnuts for a crunchy addition.

When Life Hands You Bland Curry...

2007-10-16T16:59:00.000-07:00

Well, life really didn't hand me bland curry...Cooking Light did. And even so, I can't blame Cooking Light entirely for a not-so-tasty recipe since I didn't follow it. In my rush to make the curry, I had to use frozen shrimp. I was supposed to thaw it and then marinate the shrimp in the coconut curry sauce. After marinating it, the shrimp had to be steamed in a wok. Long story short, I didn't do any of this and ended up with what could only be called shrimp curry soup. I put too much coconut milk and added a touch of chicken broth. It was okay- not completely inedible. It just was boring.

Well, I didn't want to throw out a whole batch of curry "soup" and rice. What a waste that would be! With a little bit of creativity I actually came up with this recipe, which is much better.

Coconut Curry Shrimp Fried Rice
*adapted from Cooking Light

1/2 can light coconut milk

1/4 cup chicken broth

1 small red pepper, diced or sliced into thin strips

1 tbsp of fresh lemon juice

1 1/2 tbsp fish sauce (or pad thai sauce)

1 tsp honey or brown sugar

1 tsp curry powder

1 1/2 pounds shrimp, peeled and deveined
1/4 cup chopped salted and roasted cashew

3 tbs olive oil

a sprinkle of chopped green onion

1-2 cups of cooked basmati rice

Lime wedges

To make the curry sauce:

In a medium pot, saute red pepper with 1 tbsp of olive oil until softened. Pour in coconut milk and chicken broth and heat together until a light boil. Add lemon juice, fish sauce, honey, curry powder, and salt and pepper to taste. Let the whole sauce simmer for about 15 minutes on medium low until all the flavors have melded together. Add in shrimp and cook shrimp until pink.

To make the fried rice:

In a wok, heat up 2 tbsp of olive oil. Once the oil is hot, add in cooked rice. Stir fry rice for about 3-5 minutes. Add in curry sauce slowly, one ladle at a time, to make sure the rice is not soupy. You want the curry to just infuse flavor through the rice, having no extra liquid settling at the bottom. Stir fry all together, adding the cashews toward the end. Take off heat and garnish with green onion and lime wedge. Optional: Add in an egg at the very center of the wok half way through the process, scrambling it in the center as you cook the rice.

Simple and Delicious

2007-10-15T05:32:00.001-07:00

I like dishes that are really simple to make but packed with layers of flavor. When Aaron and I went to visit our friend Shannon, she made us this wonderful sofrito dish. Her dish had the addition of pieces of fish and scallops, which I definitely recommend. However, since we had no seafood in the house (for the exception of some curried shrimp that turned out less than great-story and better recipe to come) I kept my dish vegetarian with just beans, rice, and sofrito. If you are not a seafood lover and need the addition of some meat, chicken would also work nicely. Thanks Shannon for a wonderful meal and a recipe to add to my collection!

Sofrito Dinner
*adapted from our friend Shannon's recipe

1 bag VIGA yellow Spanish rice (cooked according to directions on the back)
1 can black bean (heated) *I season mine with about a tsp of chili powder, 1 tsp cumin powder, and a splash of lime for added flavor

For the Sofrito:
1 28 oz can of crushed tomatoes
2 garlic cloves, minced
1 small onion, diced or cut long and thin
1 cubanelle pepper
1/2 a lime
*1 tsp of adobo chili (optional- I added this to give the sofrito a spicy and smokey undertone)
paprika (to taste)
olive oil

To make the sofrito, coat the bottom of a pan with a small amount of olive oil (about a 1-2 tbsp) and saute the onions on medium heat until they are slightly caramelized and translucent. Add the garlic and cubanelle pepper. Saute all together until ingredients are softened. Add crushed tomatoes and cook for about 10-15 minutes. Add in 1-2 tbsp paprika (to taste), adobo chili, lime juice, and salt and pepper (again, to taste). Let it simmer for another 10-15 minutes. Serve on top of black beans and rice.

If you are adding protein (seafood, chicken, pork), cook separately and season how you like. Add on top the above dish.

Apples...Good...Muffins...Good

2007-10-12T05:34:00.000-07:00

I finally had a day off yesterday and I must say I really did need it. I feel I've been running on empty for a few day now, so having two days off from Sbux is giving me time to refuel for the weekend. Having said that, I now have time to post a few recipes and cook a bit more.

There is just a hint of Fall here in Orlando. When I walked outside this morning to my car, the air was little cooler than usual. I am so glad! It has been too hot here for too long! So, as promised the other day, here is my recipe for apple spice muffins. Since I used whole wheat flour and one cup of sugar less than most recipes, the muffins were not only healthy but substantial. It is great with a swipe of honey butter!

Apple Spice Muffins

3 cups whole wheat flour (or 1 cups unbleached flour and 2 cups whole wheat flour)
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 cup brown sugar
1 cup vegetable oil
3 large eggs
1 tsp vanilla extract
2 apples (your favorite apples of the sweeter variety) chopped and diced
1 handful of chopped walnuts

Preheat oven to 325 degrees and line your muffin tin with liners

Whisk or sift together all the dry ingredients in a medium bowl. In a separate bowl, beat eggs, sugar, oil, and vanilla. Add in dry ingredients and mix well with a wood spoon or spatula. Stir in chopped apples and walnuts. Batter will be very thick and sticky!

Divide muffins in muffin tin. They will not rise very much, so you can fill them about 2/3-3/4 high. Bake for 25 minutes and test with a toothpick (or chopstick for me) to make sure centers come out clean .

Fall and Pumpkins

2007-10-08T05:44:00.000-07:00

Fall is usually my favorite time of year- the air gets a little criper and the leaves start to change. I love that first evening when you have to grab your sweater and need to where shoes instead of summer sandals. In Orlando, sadly it has not felt like Fall. It is still too hot during the day, even though the evenings are a cooler 85 degrees. It really makes me miss days in Boston.

*photo from virginiaplaces.org

With my new schedule of working two jobs, I don't have as much time to cook as I used to. I'm lucky these days to get two days a week to make an actual dinner rather than eating a bowl of cereal when I get home at 11:30 at night. This weekend I did wake up early Sunday morning to make some apple spice muffins to welcome Fall and October (recipe to be posted hopefully tomorrow). So until I can post tomorrow, I leave you with one of my top five favorite things about fall: the pumpkin patch. I actually don't like pumpkin in dishes (yes, even pumpkin pie is not a pie I choose to eat) but I LOVE going to the pumpkin patch to get my Halloween pumpkin. I like to walk around and inspect them all before I choose one to take home. I like that each pumpkin is so different from one another in texture, markings and patterns. For me, it is truly an amazing sight to look out among all the pumpkins placed on tufts of hay. It just reminds me that there are things to be excited about still- even if they are small.

Classic Comfort Food (for me at least)

2007-10-05T05:28:00.000-07:00

The weather has been dark and rainy lately. I wish I could say it was colder, but here in Orlando, Florida it is still a balmy 90 degrees. Even so, I still love gray days when you can hear the sound of the rain and thunder. It is almost relaxing and perfect for a bowl of veggie chili! This chili is based on my best friend Mel's dad's recipe. It was a favorite of mine and has become a "usual" in our house.

Veggie Chili

*adapted from Mel's dad's recipe

1 16 ounce can of kidney beans (drained and rinsed)

1 larger size can (I think it's a 20 ounce can) of chili beans in zesty sauce

2 16 ounce cans of diced tomatoes, with green chili and/ or in chili ready sauce

1 medium bell pepper, diced

1 small onion, diced

1 small garlic clove; minced or pressed

1/3 can or bottle of your favorite beer

1 small box of frozen corn

1 tbsp olive oil

1 tbsp unsweetened cocoa powder

1 tbsp chili powder

1 tsp cumin powder

1 tbsp brown sugar

1 tbsp worschestire sauce

In a large pot, saute onion, garlic, and diced bell pepper in olive oil until tender and slightly brown (not burned!). Add in beans, can tomatoes, and beer. Let it simmer for about 10 minutes. Then add cocoa powder, chili powder, cumin powder, brown sugar, and worschestire sauce. Let it all simmer together for another 30-40 minutes. Five minutes before serving, add in the frozen corn. Once all the flavors have infused in each other and the corn is heated, serve with shredded cheese and a dollop of sour cream. Also works great with cheese quesadillas on the side!

Mmmm...Strata

2007-10-03T05:17:00.000-07:00

So, my first no-pasta meal was a very delicious concoction. I know, I basically replaced bread for pasta. Since A and I don't eat much meat, it is so much easier to use starch to bulk up a meal. Either way, this was a fabulous dinner and I am definitely adding this to my list of nightly meals. It was easy to put together and you can experiment by adding different ingredients (such as leftover veggies) to make it a whole new creation. I love versatile dishes!

Tomato, Goat Cheese and Feta Strata

*Adapted from Food and Wine

4 large eggs

1/2 cup low fat or nonfat plain yogurt

3 tbsp chopped fresh parsley (basil would also work nicely)

1 tbsp extra virgin olive oil

1 medium thinly onion, thinly sliced

1 large garlic clove, finely chopped

1 tbsp dried sage

1/2 tsp crushed red pepper

1 14.5 oz can of diced tomatoes, Italian style (with garlic, basil, and oregano)

5 oz. of whole wheat artisan peasant bread, cut into 1 in. cubes

1/4 cup feta

1/4 cup crumbled goat cheese

Preheat oven to 450 degrees. In a medium bowl, whisk eggs, then whisk in yogurt and parsley. Add salt and pepper (a few pinches of each). In a pan cook onion in olive oil until slightly caramelized, then add in garlic, sage, crushed red pepper, and salt and pepper to taste. When garlic is slightly browned (not burned) add whole can of diced tomatoes with juice and stir together. Take pan off of heat and add in the bread cubes. Mix all together so that each piece of bread is coated in the tomato mixture.

Spray a medium size baking dish (close to 10x10) with non stick spray and add bread mixture. Pour over the egg mixture and goat cheese and mix lightly to be sure the egg and cheese seeps through all the cracks. Top with feta and bake for 20 min until golden brown. Let it cool slightly and serve.

A Tribute with Pears

2007-10-02T05:21:00.000-07:00

This recipe is a twist on one I took from A's Great Aunt B. Great Aunt B was an amazing woman and one of my absolute favorite people who I feel very privileged to have met. Sadly, she passed away this year, making the world a little less nicer to live in. Before we officially moved to Orlando, I was lucky enough to live with Great Aunt B for a few months while A was finishing up things in South Florida. During that time, she showed me a recipe for curried fruit that was absolutely delicious. It was warm, sweet, spicy and drizzled all over vanilla ice cream. I never thought of making a dessert with curry and fruit together, but as I was researching it on the internet I discovered this dish is actually very southern. Who knew? (I honestly would never have guessed since curry seems so exotic for the South). It did sound a bit strange to me at first, but it really is one of the best desserts I've had. So, here's to Great Aunt B! This recipe is typically made with a can of fruit cocktail (which is equally delicious), but I decided to use fresh pears and a little less sugar to make a guilt-free version.

Curry Poached Pears

2 firm pears, peeled, halved and cored
2 cups water (OR 1 cup water and 1 cup of good white wine)
1/2-1 cup brown sugar (I don't like it as sweet, but some may)
1/2 tsp cinnamon
1/2 tsp ginger powder
1 tsp curry powder

To prepare the poaching liquid, bring the water (or water/wine mixture) and brown sugar to a boil then lower heat to about medium. Add cinnamon, ginger powder and curry powder. Keep it on a low rolling boil for about 5-7 minutes until everything is dissolved and mixed together. The liquid should be a little thicker, but not syrupy. Next place pears with flat halved side down. Poach pears for about 30-40 minutes (depending on how firm your pears are), flipping them half way through so the whole pear gets poached evenly. The pears should be fork tender. Once they are done, let them cool for several minutes. Then serve with vanilla ice cream and toasted walnuts.

No-Pasta Week Begins

2007-10-01T10:46:00.000-07:00

So, this week as a challenge I will make no pasta dishes. This is going to be very hard! I'm headed to the grocery store tonight with no idea of what to make....I need to start thinking now! Since I'm starting my second job this week, there will only be a few nights I'll be able to actually cook a meal. That makes it a bit easier...

When You Don't Feel Like REALLY Cooking

2007-09-28T05:42:00.001-07:00

Picture from Food Network

You take recipes from Giada De Laurentis! She is one of my absolute favorite Food Network chefs. Everything she makes (that I've at least made at home) tastes amazing and is never too hard to figure out. Since I didn't cook last night (at all) and just ate leftovers, I thought I'd post one of my favorite Giada quick-fix dinner meals. We actually have made this quite a few times. I know, I've been told we make WAY too much pasta...but we love pasta! Maybe next week, it'll be no-pasta-eating week as a challenge. Happy Friday!

Rigatoni with Red Pepper, Almonds, and Bread Crumbs
from Giada de Laurentis, Everyday Italian

1 pound rigatoni pasta

3 cups purchased garlic-flavored croutons, (about 5 ounces)

1/4 cup slivered almonds (about 1 ounce), toasted (*Pine nuts work really well too!)

1 cup julienned roasted red bell peppers

3/4 cup extra-virgin olive oil

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 8 to 10 minutes. Drain pasta into a large bowl.

Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

A Pasta Built for the Boys

2007-09-26T09:28:00.000-07:00

I say this because if there is any pasta that describes my husband perfectly, it is definitely this dish. It has all his favorite ingredients melded together in one "manly" dish that is both delectable and filling. I am very fortunate because A is not a picky eater- he is willing to try all my creations with a fork and a smile. As he says there are things he wouldn't "prefer" but "I just eat to eat." HA! Spoken like a true man...

Pasta with Sausage, Basil, and Mustard
from Food and Wine

1 pound penne or medium shells (whole wheat pasta works great!)
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

**I added a tbsp of honey into the sauce to cut some of the bite of the mustard. Also I put slivers of eggplant which ended up being my favorite part of the dish. So, for all you veg heads, just substitute eggplant or mushrooms for sausage.

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

A Snack Break

2007-09-25T16:49:00.000-07:00

I always crave a slightly sweet snack in the early afternoon. These almond scones are perfect with peach preserves and a hot cup of tea.

Almond Scones
adapted from Tyler Florence's blueberry scone recipe on Food Network

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp brown sugar
5 tbsp unsalted butter, cold, cut in chunks
1/2 cup heavy cream, plus more for brushing the scones
1/2 cup non-fat milk
1 tbsp vanilla extract
1 tbsp almond extract
handful of almonds for topping

Preheat oven to 400 degrees F.
Sift all dry ingredients together- the flour, baking powder, salt, and sugar. Using a fork cut in the butter to coat the pieces with the flour. The mixture should look crumbly. In a separate bowl mix all liquid ingredients together- heavy cream, milk, both extracts. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an non-greased cookie sheet and brush the tops with a little heavy cream. Then press in almond pieces to top. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit then enjoy with some butter or preserves.

Fig-alicious

2007-09-22T05:18:00.000-07:00

Figs...I'm starting to create a new relationship with figs. I love dried figs topped on pizza, fig jam on toast, even the fig newton. I've used dried figs when cooking, but I've never even tasted a fresh fig. I recently bought some fresh figs to challenge myself to actually do something with them. I did my research and learned that figs are a touchy fruit. They ripen quickly and if you don't use it at the exact moment they spoil. Also, I noticed compared to the wonderful fresh figs I saw online, my figs were not nearly as pink or juicy looking. They didn't taste the way they were described either. Mine were a bit too dry and bland. Oh well! I just think I got a not-so-good batch. However, I wasn't about to let that defeat me, and in the end decided to do a wonderful version of a fig tart. I knew roasting it would bring out more syrupy sweetness, and the honey, fig jam, and goat cheese would help to enhance its flavor. I guess mine isn't really a "tart," but since I'm not sure what to really call it "tart" will have to do.

Fig "Tarts" with Goat Cheese

6 ripened fresh figs (you can use dried ones too)- sliced thinly

goat cheese
honey

fig jam

ready-made pie crust (if your a good baker, you can make your own!)

Unroll the ready-made pie crust. Using a knife or cookie cutter, cut out little tart bases (about 3x3 in. squares). Swipe a layer of fig jam on the bottom then layer on the figs in a circular formation. Drizzle honey on the figs and top with goat cheese. Place in a 375 degree oven for about 20 min (the pie crust and goat cheese will be slightly browned). Let it cool and then enjoy!

*You can also substitute fresh pears for the figs and use a ginger spread with the pears instead of fig jam.

Eggplant Meets Lasagna

2007-09-17T19:11:00.001-07:00

I love eggplants-from their wonderfully dark purple skins to their cream colored flesh. They are just beautiful vegetables that happen to taste as good as they look and are extremely versatile. On my last trip to the local farmers market, I happen to stumble on a rather large and perfect looking eggplant for only $1.50. This was definitely the bargain of the week. With a rather picky family, several who claim to NOT like eggplant, I needed to try to disguise and highlight this vegetable in dinner.

Veggie Lasagna with Eggplant

Filling:
1 15oz tub part skim ricotta cheese
1 small box of frozen chopped spinach
1/2 cup crumbled feta cheese
salt, pepper, dried or fresh basil to taste

Completely thaw the box of frozen chopped spinach. Place in small towel and squeeze spinach to get all the water out. You want to get it as dry as possible. Mix ricotta cheese, spinach, crumbled feta. Add salt (a generous pinch since ricotta can be rather bland), pepper, and dried or fresh basil to taste. OPTIONAL: You can beat one egg and add it to the mix, although I learned it is not necessary. Place in fridge until ready to use.

The rest of the lasagna:
1 jar of your favorite marinara sauce (I used Newman's Cabernet Marinara)
1 box no-boil lasagna noodles (Barilla works nicely- you can boil your noodles if you prefer, but I found the no-boil noodles prevent overcooked noodles)
1 large eggplant
8 oz of shredded mozzarella cheese
a few handfuls of freshly grated Parmesan cheese
*OPTIONAL: 2 medium sweet potatoes (boiled then mashed with a touch of butter, salt, cinnamon, and nutmeg)

Cut your eggplant into 1/2in thick slices. You want them thick enough so they don't fall apart in the whole cooking process. Place your eggplant slices on a well-sprayed (with canola oil) cookie sheet. Make sure each slice has its own place on the sheet and don't pile them on each other. This will cause the eggplant to steam instead of roast. Sprinkle salt on eggplant slices. Roast eggplant for about 20-25 min on 375 degrees, flipping them about 2/3 of the way through. The eggplant slices should be slightly browned and soft and creamy in the middle.

To assemble, spray your pan (I used 8inx8in) with non-stick canola oil. Add a light layer of sauce to the bottom of the pan. Place noodles, a layer of your prepared filling above, then a layer of your roasted eggplant, a light layer of shredded moz and then another layer of sauce. The second layer, continue the same process but add a layer of your mashed sweet potatoes right before you add the prepared filling.

Continue the same layers on up through the pan, layering the mashed sweet potatoes in every other layer if you so choose. At the top, the very last layer should be topped with a generous topping of freshly grated Parmesan cheese.

Preheat oven to 375 degrees. Cover lasagna with foil and cook for about 50 minutes. Then uncover and cook lasagna for another 10-15 minutes or until cheese is slightly browned and bubbly.