Monday, December 27, 2010
Tuesday, December 21, 2010
- 1/3 cup thinly sliced shallots
- 1/4 cup fresh lemon juice
- 2 tablespoons finely chopped fresh mint leaves
- 1 teaspoon sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 (5-ounce) package arugula
- 5 oranges, peeled and thinly sliced crosswise
- 1/2c. - 1c. chopped figs
- 1/2 teaspoon kosher salt
- Freshly ground black pepper (optional)
1. To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
2. To prepare salad, combine arugula and three-fourths of dressing in a large bowl; toss gently to coat. Arrange about 1/2 cup arugula mixture on each of 10 salad plates; arrange orange slices and figs evenly over salads. Drizzle remaining one-fourth of dressing evenly over salads. Sprinkle evenly with 1/2 teaspoon salt and additional black pepper, if desired. Serve immediately. Or just toss in a big bowl and serve :)
Monday, December 13, 2010
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup sugar
2/3 cup (11 tablespoons) chilled unsalted butter
1 large egg, slightly beaten
1/4 cup chilled heavy whipping cream (more as needed)
Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar on low speed for about 30 seconds. Cut the chilled butter into 1/2 inch pieces. Add the butter to the flour mixture and combine on low speed abuot 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.
Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll the dough out to a 1/8 inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10 inch tart pan. Press it lightly into place. It is now ready to for you to fill and bake it.
1 (15-ounce) can pure pumpkin
3 large eggs
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 tablespoon all-purpose flour
1/2 cup heavy whipping cream
1/4 cup bourbon (optional)
3/4 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter
Line a 10-inch tart pan with the tart dough. Preheat the oven to 350 degrees F. To make the filling, spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, the sugars, the salt, cinnamon, ginger, cloves, and flour; whisk vigorously about 30 seconds. Whisk in the cream and bourbon.
To make the topping, combine the flour, both sugars, the cinnamon, and salt in the bowl of a food processor fitted with a metal blade. Cut the butter into small cubes and add to the flour mixture. Pulse 3-5 times, until the mixture is crumbly.
Pour the pumpkin mixture into the prepared tart crust. Spoon the streusel topping evenly over the pumpkin mixture. Don’t worry, it won’t fall to the bottom. Bake for 45-50 minutes, until the filling is set. Let the tart cool at least 1 hour before serving. Serve warm or at room temperature.
Yield: 8-10 servings.
Cinnamon Whipped Cream
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon ground cinnamon
Just before serving, combine the cream, sugar, and cinnamon. Whip until a soft peak forms.
2 quarts water
1 c. lemon juice (fresh preferred)
1 c. honey
3-inch piece of fresh ginger (peeled and sliced)
6 c. orange juice
4 c. pear nectar
1 liter bourbon
2 lemons (thinly sliced)
In a large saucepan, combine 2 quarts water, 1 c. lemon juice, 1 c. honey and 3-inch piece of fresh ginger (peeled and sliced). Bring to a boil. Reduce heat and simmer for 5 minutes. Strain into a large bowl; let cool.
Add 6 cups orange juice, 4 cups pear nectar, 1 liter bourbon, and 2 lemons (thinly sliced). Refrigerate for 6 hours to chill. Serve over ice or straight up.
7.5 ounces lump crabmeat, drained and flaked
1 tablespoon sliced green onion
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 (next time I'm using 1/2) teaspoon curry powder
1 (8 ounce) package puff pastry cups
Salt and pepper to taste
Directions Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder and salt and pepper. Spoon equal portions of the crabmeat mixture onto the puff pastry cups. Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.
Saturday, November 06, 2010
Found this low-fat remake on Kraft's website. Turned out very tasty!
4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) Smoked Ham, chopped
1/4 cup Grated Parmesan Cheese
HEAT oven to 350°F.
COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA and ham. Gently stir in remaining potato slices.
SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
BAKE 30 min. or until heated through.
Thursday, November 04, 2010
|Photo by Taste of Home|
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons canola oil, divided
- 1 cup water
- 3 large potatoes, peeled and cut into 1-inch cubes
- 4 medium carrots, sliced
- 1 large green pepper, cut into 1/2-inch pieces
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons beef bouillon granules
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 pumpkin (10 to 12 pounds) (make sure it will fit into your oven!)
- In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
- Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
- Yield: 8-10 servings.
1 (12 fl oz) can or bottle beer
3 cups self-rising flour
3 cups all purpose flour + 3 tsp baking powder + 1 1/2 tsp salt
1/3 cup white sugar
4 tbsp melted butter
Preheat oven to 350 degrees.
In a large bowl, mix together the sugar and flour. Add beer and continue to mix. The dough will be sticky!
Pour into a greased 9x5 inch greased loaf pan and bake for 50-60 minutes. Halfway through baking, brush w/melted butter. Also brush with butter after removing from the oven after baking.
Monday, November 01, 2010
1 cup Warm Water
2 Tablespoons Butter
1 whole Egg
3 1/2 cups Bread Flour
1/4 cups Sugar
1 teaspoon Salt
3 teaspoons Quick-acting Active Dry Yeast Or Bread Machine Yeast
Put the ingredients into your bread machine in the order given. Water first and then the butter and so on. Make sure you have a little dent in the top of your mound of ingredients for the yeast.
Set your machine on the dough setting, then press the button.
When your dough is ready, lay it out onto a floured surface. Cut into 18 small rolls (or could make 12 hamburger size buns).
Pinch the rolls into a nice shape and place on baking sheet (I put a Silpat under mine. They didn't brown very much on the bottom - not sure if that was why?)
Cover with a clean towel and let the rolls rise for 30 minutes, they should double in size.
Cook at 375 degrees for 12 to 15 minutes.
Tuesday, October 19, 2010
•2 packages chopped frozen spinach, defrosted in microwave
•2 tablespoons extra-virgin olive oil, 2 turns of the pan
•4-6 cloves garlic, finely chopped
•2 cans quartered artichokes in water, drained well
•Salt and pepper
•2 tablespoons butter
•2 tablespoons all-purpose flour
•2 cups vegetable or chicken stock
•1/2 cup cream or half-and-half
•1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
•1/4 teaspoon nutmeg, freshly grated
•Salt and black pepper
•1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces
•1 large package (marked "Family Size") fresh ravioli, such as Contadina brand, 24 to 28 ounces, or choose your favorite filling, such as wild mushroom or 4 cheese
•1 pound thin asparagus spears, trimmed of tough ends
Bring a pot of water to boil for ravioli.
While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.
Friday, October 15, 2010
5 tablespoons butter
2 baking apples (peeled, cored, and sliced thin)
1/2 tablespoon cinnamon
1 cup flour
1 cup milk
1/4 teaspoon pure vanilla extract
1/4 cup dark brown sugar
1/4 cup granulated sugar
- Preheat oven to 400 degrees.
- In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.
- In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon. Toss with apples.
- Put butter into a 10 inch Pyrex deep dish pan and put in the oven.
- When the butter is completely melted, remove from oven.
- Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff.
- Remove the half-way cooked batter from the oven and now add the apple mixture all over the top of the batter.
- Put it back in the oven for another 20-25 minutes.
Thursday, October 07, 2010
FOR THE FILLING:
2 cups butternut squash, rind removed, cut into 1-inch cubes (a small squash will be more than enough)
1 tablespoon milk
1/2 cup freshly grated Parmesan, plus more for sprinkling
1/8 teaspoon freshly grated nutmeg (or 1/16 of dried - basically a couple gentle shakes)
FOR THE PASTA:
2 cups flour
1/2 teaspoon salt
3 large eggs
FOR THE SAUCE:
8 tablespoons (1 stick) butter
12 to 16 fresh sage leaves, thinly sliced
Make the filling. Heat the oven to 350°. Arrange the squash on a foil-lined baking sheet and roast it until tender when pierced with a fork, about 30 minutes. Allow the squash to cool for 5 minutes, then transfer it to a medium-size bowl. Blend the squash with the milk, cheese, and nutmeg until it has a smooth, mashed potato–like consistency. Note: The squash can be prepared a day in advance and refrigerated in an airtight container.
Make the pasta. On a clean work surface, mound the flour and make a well in the center. In a small bowl, use a fork to lightly beat together the salt and the eggs. Carefully pour the egg mixture into the well. Using the fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.
Halve the dough, then form each piece into a 1/2-inch-thick disk. Cover the disks with plastic wrap and set them aside to rest at room temperature for 30 minutes.
Lightly flour your work surface and halve each dough disk. Roll out one of the dough portions as thinly as you can (to about the thickness of a dime), then use a 2½-inch-diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. Arrange them in pairs. Repeat with the remaining dough. Each half disk should yield about 7 pairs of dough rounds.
Further thin the dough rounds by pinching them between your thumb and forefinger. Each round should increase in diameter by about 1/4 inch.
Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a 1/2-inch perimeter around one of the dough rounds. Spoon 1/2 tablespoon of the squash filling into the center.
After filling the ravioli, press the other round of dough on top of it along the moistened edges. Use the tines of a fork to seal the edges.
Bring two large pots of water to a boil (using two pots allows all the pasta to be cooked at once). Meanwhile, make the sauce. Melt the butter in a saucepan over medium-high heat. Add the sage and continue to cook the sauce until it's light brown and has a nutty aroma, about 4 minutes. Remove the sauce from the heat.
Line a large plate with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2 or 3 minutes, but continue cooking it until tender, about 15 minutes more (take one out and test its tenderness before draining an entire batch). When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to the paper towels to drain. To serve, place the ravioli on individual plates and drizzle them with a spoonful of the Herbed Butter Sauce. Sprinkle on more Parmesan, if you like. Makes about 30 ravioli.
1 cup white sugar
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups mashed ripe bananas
1/2 cup shredded coconut
1/4 cup chopped nuts (<-- I omit this)
1/4 cup brown sugar
In a large bowl, combine the flour, sugars, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; stir in the pineapple and mashed bananas. Stir the wet ingredients into the dry ingredients just until moistened. Fill lined muffin cups with batter, about 2/3 full. Top with a generous amount of coconut topping. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.
Yield: 2 dozen
4 cups cooked rice
2 tablespoons olive oil
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) can Rotelle tomatoes
1 medium onion, chopped
3-4 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 (15.5 oz.) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 pound ground beef
1 (1.25 oz.) packet taco seasoning mix
2 packages (10-inch) flour tortillas, torn into pieces
4 cups shredded Mexican blend cheese
2 cups frozen corn, thawed
1 (16 oz.) jar salsa verde
1 (10 oz.) can red enchilada sauce
Sour cream and salsa for garnish
Preheat oven to 375 degrees. Spray a deep, 9x13-inch lasagna pan with non-stick cooking spray. Heat olive oil in a large skillet over medium heat. Add onions, and garlic, and cook until onions are tender, about 5 minutes. Stir in chili powder, paprika, cumin, diced tomatoes, Rotelle, and beans. Cook for an additional 2-3 minutes. Stir tomato/bean mixture into cooked rice, along with chopped cilantro. Set rice mixture aside. In the same skillet, cook ground beef until no longer pink. Add taco seasoning according to package directions.
Spread about 1 cup of the salsa verde in the bottom of the prepared pan. Layer with one third of the tortilla pieces. Cover tortillas with half of the rice mixture, followed by 2 cups of cheese. Top with another third of the tortillas; cover with the remaining salsa verde. Next, layer all of the hamburger mixture, followed by the corn, then the remaining rice mixture. Top with the remaining tortillas. Cover with the enchilada sauce and top with the remaining cheese. Bake for 30-35 minutes until cheese melts and begins to brown.
Friday, September 24, 2010
3 1/2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
8 tbsp butter, softened
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 cup sour cream (or 1 cup plain yogurt + 1 tsp baking soda)
3-4 tart apples (I used Granny Smith)
1/4 cup cinnamon sugar (1/2 cup sugar to 1 tbsp cinnamon) plus extra to sprinkle on top
Preheat oven to 400 degrees.
Peel and grate apples.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large mixing bowl, cream the butter and sugar together with a handheld mixer until well combined. Add eggs one at a time, beating well after each. Add the vanilla and sour cream and combine.
Add the dry ingredients and mix until halfway combined. Then add apples and cinnamon sugar. Mix just until combined.
Fill lined muffins cups and sprinkle a bit of cinnamon sugar on top. Bake for 18 - 24 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in pan for 5 minutes, then remove to wire rack to cool completely.
Using my Pampered Chef large scoop, this made 32 muffins.
Tuesday, September 14, 2010
*Update: my friend Dana made this with the addition of one pkg taco seasoning and said it was an improvement. :)
- 1 can cream of chicken soup
- 1 cup chopped onion
- 1 can chopped tomatoes (or 1 cup chopped fresh)
- corn (either from a corn, frozen or fresh from the cob)
- 6 boneless skinless chicken breast halves
Friday, August 27, 2010
Thursday, August 26, 2010
Seriously - these may be the best cookies I've ever had. I saw the Barefoot Contessa make them on her show and had to try them for myself. WOW.
- 2 1/3 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder (i used hershey's and it was fine)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
- 1 cup sugar
- 1 cup firmly packed dark or light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 1/2 cups semisweet chocolate chips
- 1 cup almonds, chopped (*** don't omit these!)
Yield: 4 dozen