Belly Good Food For You!

Pumpkin Chiffon Cake

2011-12-18T12:18:00.000-08:00

So yeah it's been a while. I've been cooking. Sometimes exciting things, sometimes boring things. Sometimes I think "I should blog about this"...then, I don't.
Anyways, Senor wanted something new last week. I had a can of pumpkin in the pantry and was feeling the need to use it. I suggested pumpkin cranberry bread. He agreed. I then remembered the last 2 times I've made it I didn't like it. So I went on a hunt for a new pumpkin recipe and came across this...

Followed the recipe as directed and voila! It was yummy, simple and light. Senor wanted it again this week but I veto-ed. We need to branch out again. I'll keep you posted.

Chicken Enchiladas Verdes

2010-03-23T11:40:00.000-07:00

A good, comfy food Senor favorite. They're not too complex and well worth the effort. Make up several batches at once and freeze some for later. If you cook the chicken ahead of time
(or use a Rotisserie chicken from the deli) and use the frozen chopped onion and green peppers, you'll have these on the table in no time!

--3 chicken breasts cooked and chopped up (I prefer breasts with skin and bone boiled then skinned, de-boned and chopped; it just has a better flavor and doesn't dry out); you could also use ground beef if you prefer
--1-2 yellow onions, sliced
-1 green pepper, chopped
--oregano (approx 1 Tbsp)
--cumin (approx 1-2 Tbsp)
--black pepper (approx 1/2-1 tsp)
--chili powder (approx 1 Tbsp)
--garlic powder (approx 1/4 tsp)

For the sauce:
--2 Tbsp butter
--1.5 Tbsp flour
--2 c chicken broth
--1 can cream of mushroom (I prefer the "healthy choice" kind with less fat and salt)
--1 4-oz can diced green chiles, drained
--8 oz low fat sour cream

--Corn or flour tortillas; if you choose to use the corn tortillas you will need to pan fry them ahead of time in a skillet.
--Mexican queso cheese, pepper jack cheese & sharp cheddar shredded (or your choice of cheese)

Garnishes: (optional)-fresh chopped cilantro, salsa, sour cream, guacamole

1. Preheat oven 350F.
2. Sautee onions and green peppers in EVOO til they're soft and begin to brown. Add chicken. Con't cooking (add chicken broth as needed to keep it from sticking). Add seasonings to desired taste. Cook til heated through. Set aside to cool.
3. In a med sauce pan melt butter. Whisk in flour til smooth. Add chicken broth til smooth.
4. Bring to boil and add cream of mushroom and return to simmer; con't stirring continually for approx 10 min (or until sauce is reduced by approximately half and is thickened and coats a spoon).
5. Add in chiles. Con't simmering until desired thickness. I recommend when it's like pudding (before you refigerate it) then turn off the heat. Stir in sour cream and con't stirring until it's cooled off a good bit.
6. In a 9x13 pan (or 9x9 is what I use for us, it's the perfect size for 2 people) spray the pan.
7. Line up your chicken, cheese, pan; sauce. Take each tortilla and fill it with chicken mixture, cheese and then roll up; place in pan side by side til its full with a single layer. Pour sauce over.
8. Bake for 30-45 min (add cheese if you want for the last 5-10 min) until golden brown and bubbly.

If you want to freeze some for later assemble them, pour sauce then wrap them up well with plastic wrap, then foil and freeze.

Carrot Cake

2010-03-19T09:57:00.000-07:00

It's kind of Easter season and one day last week I got to thinking about rabbits and that lead to carrots which lead to me think about this which propelled me into the kitchen and whipped my hands into a frenzy making an oh-so-yummy (but it's good for you with all the carrots, right?!) double-layer carrot cake. It's a smoosh of 2 of recipes.

2 c flour
1 tsp baking powder
1.5 tsp baking soda
1 tsp salt
2 Tbsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice (don't sweat it if you don't have it)

Mix dry ingredients in a large bowl. Set aside.

3/4 c sugar
3/4 c loosely packed brown sugar
2 tsp vanilla
4 eggs
Mix together with blender til smooth.

Add in:
8 Tbsp butter, softened
3/4 c plain yogurt (or applesauce)

Mix well.

Stir in dry ingredients.
Now mix in :
2-3 c finely grated carrots
8.5 oz can crushed pineapple (well drained, I mean well)
1/2 c chopped pecans
1/2 c raisins

Preheat oven 350F. Flour and grease 2--8" round cake pans. Divide batter evenly between them; bake for approximately 35-40 min (til toothpick comes out clean). Remove from oven , cool for 5-10 min then remove from pans and cool on rack til cooled completely.

Frosting:
1/2 c butter, softened
8 oz cream cheese, softened
1 Tbsp vanilla
powdered sugar

Whip cream cheese and butter til smooth. Add vanilla. Mix well. Add powdered sugar 1 cup at a time til desired flavor and consistency. Use milk if you need to thin it. Keep chilled until ready to use.

Place 1 round cake on cake plate, use 1/3 of frosting to ice the top. Place second cake layer on top and use remaining frosting to cover the entire cake...admire your work, grab a glass of milk and have a slice! Keep cake refrigerated for freshness.

Salty Chicken Salad

2010-03-19T09:32:00.000-07:00

This is one of my baby brother's favorites. He asked for it ALL the time. It's technically called Chinese Chicken Salad but he has renamed it Salty Chicken Salad. It's quick, easy and has a nice flavor. Feel free to beef it up or par it down to your liking; it's perfect for the warmer weather.

4 whole chicken breasts, cubed
1/4 c low-sodium soy sauce
1/4 c water
1-3 Tbsp worcestershire sauce
1 head of green cabbage, finely chopped (I just buy a bag of coleslaw cabbage mix)
3 green onions, chopped
2/3 c almonds, sliced and toasted
2 tsp sesame seeds
1 pkg ramen noodles (not cooked), crushed
**I'd recommend the beef or chicken flavors
2 tsp sugar
1/2 c oil
1 Tbsp vinegar (or more)
seasoning packet from Ramen noodles
1 can Mandarin oranges, drained

1. Stir fry the chicken in the soy sauce and water. Remove from pan and cool.
2. In large bowl combine cabbage, almonds, seasame seeds and noodles.
3. In small bowl whisk together sugar, oil, vinegar and seasoning packet. Add chicken to the cabbage mix.
4. Serve with oranges on each individual serving; add dressing as desired.

I do not ever mix everything together (it doesn't keep well) so if you're hoping to get 2 meals from this; keep everything separate and just make individual servings.

Zucchini Ricotta Cheesecake

2010-02-09T14:16:00.000-08:00

This one came from Heidi at 101 cookbooks. I was in a "need more veggies but not in a boring, usual steamed way" mood and this sounded interesting. Senor requested that it have some meat in it so I obliged by adding a small amount of cooked ground Italian sausage. Overall, not difficult to make. Not overly amazing either. I think the dill was a bit much...maybe next time I'll try more cheese (parmesan or sharp cheddar) and change the dill for tarragon or Herbs de Provence. I think with those substitutions it would make a lovely meal. Also, perhaps adding more egg, less ricotta. AND finally changing out the zucchini for other vegetables...SOOOOO yeah, pretty much we decided we'd clean the slate and start with a whole new recipe. It did not photograph either. Although, I also waited until 0' dark 30 to take a picture too.

Lemon Souffle!

2010-02-09T13:37:00.000-08:00

This recipe came from a recent Martha Stewart magazine my mom was perusing and I saw this at the end...it was a must try given how much I love lemon desserts and the chocolate souffle we make. I was curious to say the least.

In true Martha fashion it was good but also time-consuming and dirty-dish prolific. I am sort of a one-bowl wonder these days; so this put a serious crimp in my style. I can't say I'll make them again...they weren't that amazing, I may try tinkering with a version of my own in the future. If I succeed I'll let you know. In the meantime, try this one if you're up for a moderate cooking challenge and have some time and dishes to spare!

Parmesan Crusted Salmon

2010-01-20T18:10:00.000-08:00

I once ate at a schwanky seafood restaurant and ordered the parmesan crusted salmon. At the time I did not like seafood and had eaten fish on less than 2 occasions, my girlfriends had chosen the restaurant for an annual celebration so I chose what seemed the least offensive item on the menu and it was served with asparagus and mashed potatoes so even if I hated the fish I knew I'd still have some yummy veggies on my plate.
The fish was amazing. I pined after it for several years until I decided to venture into the culinary wild (for me) and try to replicate it at home. I did and it was a success. I've since prepared my own version several times.
Funny, we returned to the restaurant last month with friends and when I ordered it the nostalgia wasn't maintained. Senor even commented that he liked my version better...so here you are.
Parmesan Crusted Salmon (Served with fresh pomagranate and steamed edamame)
1 lb wild Alaskan Salmon-fresh
1 Tbsp butter, softened+2 tsp lemon juice
1/4 c butter
1 clove garlic, minced
1/2-3/4 c bread crumbs (italian is best)
1/4 c parmesan cheese, grated/shredded
1/4 c finely, FINELY chopped almonds
1-2 Tbsp parsley
1/2 t salt
1/4 tsp thyme/poultry seasoning
1/8 tsp black pepper +/-
Preheat oven to 350

1. Smear softened butter & lemon juice together and then onto fish (should be on aluminum foil covered cookie sheet)
2. In a bowl combine bread crumbs, cheese, almonds, parsley, salt, pepper and thyme. Using a fork or pastry knife blend butter into mix to create a crumbly mixture. Stir in garlic.
3. Smoosh crumbly mixture over salmon, softly pressing to keep in place
4. Bake til fish is done...12-15 min??

Spinach + Sweet Potato Gratin

2009-12-07T21:15:00.000-08:00

I found this recipe from Smitten Kitchen and her description was dead-on for how I feel about eating such yumminess as mashed potatoes. I also had just read this article ("Like this? Eat that") basically saying if you liked certain common veggies you might try some other ones similar to them for more vitamins/nutrients, etc...one example being spinach, try swiss chard. And since I'm trying to incorporate more veggies into our meals but also maintain my caloric needs I thought this sounded like a great compromise.

It's not the most appetizing-genic food but Deb made it look prettier. The final result was interesting and delicious. Not what I had expected but quite tasty and a nice change of veggie pace.

I could not find swiss chard so I used frozen chopped spinach. Here's my 1/4rted version of the dish:
2.5 Tbsp butter (divided)
1/4 c finely chopped onion
1 10-oz pkg frozen, chopped spinach--thawed and drained
good pinch nutmeg
1/2 c milk (2%)
1 clove garlic, minced
2 tsp flour
2 med-large sweet potatoes, peeled and sliced into 1/8" rounds
1-2 Tbsp dried parsley
1-2 tsp dried thyme
3-4 oz smoked gyuere, shredded (keep about 1-2 oz aside for the top of the dish)
salt/pepper
1. preheat oven 400F, grease 8x8 pan.
2. In non-stick skillet melt 1 Tbsp butter; sautee spinach, onion, nutmeg, salt/pepper--set aside
3. In bowl, heat milk and garlic in microwave til it's warm and aromatic
4. In small sauce pan melt 1.5 Tbsp butter, whisk in flour and con't whisking for 1 min.--remove from heat. slowly add in the milk mixture til smooth. season with salt and pepper.
5. Cover bottom of pan with layer of 1/2 potatoes. then 1/4 herbs, 1/4 cheese, 1/2 spinach mixture, 1/4 herbs, 1/4 cheese, 1/2 milk mixture; remaning potatoes, etc...top the final product with about 1/2 the cheese.
Bake 30-45 min (covered) til bubbly and brown...remove foil for last 5-10 min for desired browness.

Vinaigrette

2009-11-30T16:35:00.000-08:00

We have used this vinaigrette so much and each time we have to dig it out of my computer. It is just simpler to post it:

1/3 cup white wine vinegar
1 cup vegetable oil
1/2 cup white sugar
1 teaspoon salt
1 tablespoon poppy seeds

This makes a lot, we normally quarter it. It is great with spinach and strawberries. Even better with a few candied nuts. Enjoy!

3 Milks...

2009-10-24T09:55:00.000-07:00

Tres Leches, 3 Milks, sweet goodness, whatever you want to call it...I love it.
So, NO, I have not been back in the kitchen since Little Bit debuted in the world last week. Been no need to since so many have been so generous and kind and supplied our fridge and mouths with more food than we could ever consume!
Yesterday I woke up craving milk, perhaps due to the great amount exiting my body at a high volume, but in either case we didn't have any in the house. BUT there was hope, my friend Sarah was bringing over a delicious dessert...none other than Pioneer Woman's Tres Leches cake.
Needless to say, I consumed approximately half it yesterday. Perhaps the other half will go today. You must try it, now. Thanks Sar!!

Apple Strudel by Senor

2009-10-11T17:27:00.000-07:00

Senor here, this weekend we took a short trip into the mountains and bought ten pounds of delicious apples. I highly recommend buying apples now, even if you don't make strudel, they're in season and scrumptious. And since I had been dreaming about apple strudel, I knew I wanted to make some. Cherie helped me find a recipe and I went to town and Cherie mostly stayed out of the kitchen; you know the power struggles that can occur with two chefs in the kitchen.

The dough was easier than I expected to roll out thin. It worked fine, I just used a rolling pin I didn't make it to 2ft x 3ft. Made it to 20" x 25"...it was fine.

The raisins were soaked overnight in apple juice instead of rum. We used way too many apples, I would use 3 or 4 apples instead of the six we had. I am adding more nuts, raisins, cinnamon and sugar next time, make it a little more decadent.

If you follow the recipe the dough works pretty well, it only stuck to the kitchen towel in a few spots and had to scrape it off with a knife.

The hardest part of the recipe was after it was baked not eating it for 30 minutes.

The crust was flaky, good texture, and the apples had great flavor, once we added some sugar back on top it was pretty near perfect and tastes like what we had in Eastern Europe from what I remember from 2007.

Will make again, and again.

Balsamic Chicken

2009-10-08T08:59:00.000-07:00

This was a new one for us, I found it on Cast sugar. It turned out to be simple, flavorful and definitely approved for the "make again" dinner menu in the future. The only thing for this is you need to make the marinade the night before (not a big deal) and let the chicken marinate. We had jasmine rice (with lemon juice and parsley--but mashed potatoes would be good too!!), green beans (steamed with EVOO, salt/pepper), and carrots/pears (sauteed with little butter and honey). I marinated 3 boneless/skinless breasts and then 2 with bone+ skin. So we had enough for last night, tonight + 1 lunch. We opted to make some gravy from the leftover chicken juice but you could just use it straight from the pan (after cooking...).

Balsamic Chicken:
4 lb of chicken (4-5 chicken breasts)
1/2 c Balsamic Vinegar
1/4 c Dijon mustard
1/4 c lemon juice
3 cloves garlic, chopped up
1/4-1/3 c EVOO
salt/pepper as desired, I think used about 1/4 tsp black pepper or maybe a bit more...

Mix it all together, toss it into a huge freezer ziplock bag, toss in the chicken. Let it do it's thing in the fridge overnight.

On the day you want to eat this chicken, preheat the oven to 400F. Pour the chicken and marinade into an aluminum-lined baking dish (9x13 is a good size). Bake for about 45-1 hr 15 min (depending on how long your chicken takes...the boneless/skinless was done very quickly). Remove from oven. If you want to make gravy melt 1 Tbsp butter in small saucepan over med-lo heat. Add 1-2 tsp flour, whisk til smooth. Pour in the marinade juices from the baking dish. Whisk til smooth and allow to heat for a minute or two. Optional: add 2-4 oz mushrooms.

Tomato, Cheese-ravioli Soup

2009-10-05T16:57:00.000-07:00

This soup was so ridiculously easy and delicious! I made it in less than 20 min, no joke. I ran across the recipe in "Weight Watchers: Down to Earth" magazine (pg 14??) and thought "sounds too easy to be good", so it was placed on the back burner. Then, as I was making the October calendar I decided to try it out since I'm looking for easier, quicker dinners. I did alter it a bit and will go into that at the end. It was a great meal this evening as it's below 55F outside! I would say it's comparable to the minestrone I LOVE but without all the fuss!

Tomato Cheese-Ravioli Soup: (this is the recipe as is)
1 (14.5 oz) can stewed tomatoes, undrained
1 (14.5 oz) can vegetable broth, undiluted
1/2 tsp italian seasoning (google for subs if needed)
1/2 (25 oz) pkg frozen cheese ravioli (about 20-24 raviloies)
1 cup sliced zucchini
1/4 tsp black pepper

1. Combine first 3 ingredients in a large saucepan and bring to a boil.
2. Cover, reduce and simmer for 5 min.
3. Stir in the remaining ingredients, return to boil.
4. Cover, reduce heat and simmer for 7 min (or until pasta is done--it floats)
Makes 4 (1.25 c) servings

See!! Super easy!
Here are my alterations/recipe version:
1. I added about 1/3 lb italian sausage (I had leftover from spinach lasagna roll ups in the freezer)
2. I sauteed my zucchini (I used 1 whole zuch), about 12 grape tomatoes and sausage over med-low heat for a few min
3. I added extra veggie broth b/c I knew I'd need extra with all the extra stuff I was adding.
4. I used Knorr's vegetable broth bouillon cubes and made 3 cups of broth (couldn't find vegetable broth canned)
5. I used Italian stewed tomatoes.
I contemplated adding white beans (rinsed and drained) but decided against it--so just ignore those in the picture below, this soup had enough going on and was just fine the way we made it!

So here's how my recipe would read:
1 (14.5 oz) can Italian stewed tomatoes, undrained
1.5 cubes Knorr's vegetable bouillon cubes (dissolved into) 3 c boiling water
1/2 tsp Italian seasoning
1/2 pkg (25 oz) frozen cheese ravioli (I used 20)
1 small zucchini, quartered/sliced
10-12 grape tomatoes, halved
1/3 lb Italian sausage, mild, browned and drained

1. Bring the first 3 ingredients to a boil; while waiting heat skillet and sautee zucchini, sausage. Add tomatoes for a few min.
2. Stir in zucch, tomatoes, sausage, and rest of the ingredients into the saucepan. Bring to boil. Reduce heat, simmer and cook til pasta is tender (5-7 min)
3. Serve with shredded parmesan cheese or grilled cheese sandwiches!

Pecan, Craisin, Goat Cheese Salad with dressing

2009-10-05T16:47:00.000-07:00

I had this salad, or some version of it, at a restaurant many years ago and it was how my love for goat cheese all began. I decided it was time to have a version at home for dinner. We had this salad with grilled-spicy pork chops and steamed veggies. The dressing is from my MIL, but I think you could easily use a balsamic vinaigrette as well.

Romain lettuce, chopped
fresh baby spinach leaves, chopped
craisins (or dried cherries would be yummy too)
pecans, coarsely chopped (I candied them, but they would work toasted too)
goat cheese

For candied pecans:
In a non stick skillet heat 1 Tbsp butter + 1/4c sugar over med-hi heat (like 7-8)...do not stir, wait for sugar to begin melting and browning around the edges of the pan; toss in pecans, stir like crazy for about 1 min then dump them quickly onto a greased plate or cookie sheet to cool. When cooled, break up into small pieces.

For breaded goat cheese:
Cut round of cheese into slices/medallions. Roll through bread crumbs (on all sides). Place in a greased skillet over med-hi heat and flip quickly...otherwise cheese will melt! You could also broil it on a cookie sheet in the oven. (which might be easier)

Place desired amt of greens in bowl, top with toppings.

Red wine vinaigrette:
1/4 c veg oil
1-2 Tbsp red wine vinegar
1 Tbsp sugar
pinch or 2 salt
2 tsp poppy seeds

Stir all together, serve on salad.

Asparagus, Gnocchi, and Prosciutto

2009-10-03T19:06:00.000-07:00

Senor does not care for asparagus. In fact, when we were dating he informed me it was on his "no-can-do" list of veggies. (Cauliflower's on there too, sigh.) But I had a small breakthrough and he agreed to try this meal out for dinner recently. I forgot pictures. I was excited about it because I really like asparagus. Sadly, it was only mediocre. I'm not a huge gnocchi or prosciutto fan, senor wasn't too keen on the asparagus (he did eat some) so you can imagine what kind of negotiations/food swapping went on at the dinner table. Oh well. It's worth trying. And it was very easy...kind of on the expensive side for a meal though (gnocchi-$2.99, asparagus-$2.49/lb on sale, and prosciutto-$3.99) The end.

Slop, Slop, Sloppy Joe's

2009-10-03T18:40:00.000-07:00

I used the 1/2 lb of browned ground beef (with onions and peppers) from the enchiladas the other day to make Sloppy Joe's tonight. This was definitely a Senor request (and success, he gave it a solid thumbs up). I thought they tasted satisfying enough as well. It tasted JUST LIKE the sloppy joes with Manwich mom used to make when I was growing up. It's been at least 12 years since I'd had a sloppy joe. Senor had tater tots with his (every now and then I give in!) and I had greek vanilla yogurt and granny smith apple slices. Definitely a quick meal. Easy. Tasty. Satisfying. You could jazz it up with some sharp cheddar, lettuce, or homemade buns--I just didn't feel like putting forth the effort for the buns like I did for Philly Sandwiches. Maybe next time.

Sloppy Joe's--not sure where I got this recipe but here's what I used
1/2 lb lean ground beef
1/4 c onion, chopped
1/4 c green pepper, chopped
little chili powder, oregano, pepper
(all of this was mixed and browned previously for enchiladas...so all I did was dump it into the skillet)

Sloppy Joe Sauce: (for 1/2lb meat)
1/4 tsp garlic powder
1/2 tsp yellow mustard
5-6 Tbsp ketchup (add more as needed)
1 1/2 tsp brown sugar
1/4 tsp worcestshire sauce

Brown the meat in skillet, when it's all done (with veggies), drain. Mix together sauce, stir into meat in skillet over med-lo heat. Add little water, cook on low for 10-15 min or until heated through. Serve on buns.
Options:
You could add chopped tomatoes, chopped zucchini or other veggies if you wanted.
Makes about 3-4 sandwiches.

Enchiladas!

2009-09-30T09:51:00.000-07:00

I just made some enchiladas using The Pioneer Woman's recipe.
Review:
PRO:--They're REALLY good! I'm not an enchilada person normally and these are good!
--the recipe is simple and super easy, Easy, EASY to follow

CON:
They're a bit time consuming...mainly the sauce (I'll address some short cuts at the end)

Adjustments:
--Changed meat to 1/2 chicken, 1/2 ground beef. (browned 1 lb of ground beef but set aside 1/2 lb for sloppy joe's this weekend); the chicken was leftover from extra cooked for chicken turnovers
--added green peppers (1/2 c frozen, chopped), chopped mushrooms about 3 oz (again left over from chicken turnovers), oregano (1 tsp), chili powder (1-2 tsp), black pepper (1/4 tsp)
-used frozen chopped onions, about 1.25c
--For the sauce I used Las Palmas mild, red enchilada sauce (found in the mexican food area of Kroger)
--I added the remaining can of cream of chicken (from the turnovers, about 3/4 of the can). Not necessary but it worked.
--I used 1/2 sharp cheddar cheese, 1/2 pepperjack cheese shredded.
--I used baked flour tortillas (I don't like the texture of corn or the thought of frying them)...just baked them in the oven on 350F for about 3-5 min, til they're soft but not crunchy, crunchy

Final Results: I was able to put 6.5 enchiladas in each 8x8 pan. That will be one pan for dinner tomorrow (probably 2 nights of dinner really), 1 for the freezer!

Time saver Ideas:
-use canned/rotisserie chicken in place of ground beef (although I liked the combo of both)
-use frozen, chopped onion, green pepper
-bake tortillas & prepare meat mixture while sauce is cooking
-Everything else is pretty much canned, the only thing you have to do in terms of prep is shred pepperjack cheese, chop green onions and cilantro.

The assembly line:

ABOVE: from far right: sauce pan, tortilla dipping area, meat, olives, cheese, green onions, prepared pan; tortillas dipped

ABOVE: meat mixture combo of ground beef and chicken; cheese mixture and chopped olives

Final product, ready to roll up and set in pan seam-side down...cover with more sauce, cheese, BAKE and Enjoy!!

Chicken Turnovers

2009-09-29T19:53:00.000-07:00

I found this recipe in some "Summer Light" magazine or something and decided to try it out. Senor really liked them, rated them above spinach roll-ups which he enjoys a good bit. They're kind of like little chicken potpies but somehow very different too. They're easy to toss together and we had enough for 2+ nights. I used the leftover filling mix in some phyllo tart cups. Served with canteloupe, watermelon, granny smith apple, and banana salad.
I'm thinking you could save alot of time on this one by using either canned or rotisserie chicken and chopping it up, as well as frozen celery/onion mix. If you did both of those this would be a SUPER fast meal.
Chicken Turnovers: (adapted from "Light & Tasty" April/May 2006-pg 59)
1 c cooked chicken breast, chopped
1 c (4 oz) sharp cheddar cheese (it calls for light, I don't do light cheese--use your own judgement)
1/4 c celery, chopped (I used probably more like 1/3 c)
1 Tbsp onion, finely chopped (again, used more)
1/4 tsp salt (used less)
1/4 tsp black pepper
1 tube (8 rolls) low-fat crescent rolls (they're actually not too bad)

Added in:
2 oz canned mushrooms drained well and chopped
1 Tbsp dried parsley flakes
1-2 Tbsp low-fat, low sodium cream of chicken soup
6-8 shredded baby carrots

The recipe calls for mixing all the stuff together (except the rolls) and then spooning it into the rolls, baking. I would recommend (if you have the time) sautee-ing the onions, celery and mushrooms. They were quite strong and still crunchy for ours which was fine, but I think I'd prefer them cooked a bit more.
1. Preheat oven to 375F. Line a baking sheet with foil.
2. In large mixing bowl combine chicken, cheese, celery, onion, salt, pepper (mushrooms, cream of chicken soup)...

3. Roll out the crescent rolls (separated) on the cookie sheet; spoon 1-2 Tbsp of mixture onto each roll and fold over, pressing edges together (mine didn't look very pretty)...

4. Bake at 375F for 15-18 min or until golden brown. OR spoon a teaspoon of mixture into little phyllo tart cups (Walmart has them for cheap FYI) and bake for maybe 10-13 min...would be good for little grubby hands!

This made 8 rolls plus about 10 tart cups. We each ate 2 a night plus fruit (senor had other leftovers as well)...I would say it'd be a safe 1 night meal for a small family of 4.

For previews of tomorrow's dinner you can go check out this recipe...PS Publix has asparagus on sale thru today!

Spinach Lasagna Roll-ups

2009-09-28T07:43:00.000-07:00

It has come to my attention that there are actually people who read this and some of you are actually trying to do the whole monthly-calendar meal planning thing--see bottom of blog! I say props to you! It seems like a huge pain in the um, rump, at first but in the long-run it makes life much, much, much easier. I could give you the whole history of how that came to be for me, but I'll spare you.
In that same vein, it has come to my attention that some of you are looking for easy, quick, healthy meals and don't have all hours of the day to create some elaborate, labor-intensive crazy meals!! REALLY?! I'm only kidding. I used to be a working girl too. SO...I'm going to try and post everything we prepare for dinner here. Even if it's not fancy/pretty. Because, believe it or not, sometimes we do have easy, simple dinners. I just never posted b/c they didn't seem blog-worthy. Now I stand corrected.
Last night we had these Spinach Lasagna Roll-ups. I don't recall where the recipe came from but they're one of Senor's favorite things. At the end I'll give you a few short-cut options as well as $$ saving options. They're pretty straight-forward. I made a dozen, we ate 3 and froze 8 more for later.
1. Step 1 Brown your Italian sausage (1 pack) or 1 lb ground beef; also put on a large boiler of water with a little EVOO+ salt (for your noodles)

2. While that's cooking, beat cottage cheese until it's like softened cream cheese...(still kind of lumpy); add egg and beat on high for 3 min.

3. Throw beaters in the wash. Stir in seasonings (I used maybe 1-2 tsp basil, 1 tsp oregano and 2-3 tsp parsley, 1/4-1/2 tsp black pepper??); then finely chop 1/2 onion, 2-3 cups fresh spinach; drain/blot with paper towel (the onions) REALLY WELL!

4. Now your sausage should be done, 12-14 noodles cookin per package instructions (usually 7-8 min in boiling water); when they're done, drain, rinse in cold water, rinse again and let them sit in cold water. Drain sausage/beef and blot it really, really well for extra grease out. Toss onions, spinach, 1.5 c Italian cheese mix, and HALF the beef into the cottage cheese mix. Stir well. It should be kind of like mashed potato consistency.

5. Now get out your loaf pan(s) (I use disposable foil pans -3pk)...spoon 2-3 big tablespoons of tomato sauce in the bottom, spread evenly. Then on a cutting board, lay out 3-4 noodles, blot them dry.

6. If you want to cook some, go ahead and preheat the oven now to 375F. Spoon 2-3 teaspoonfuls of the cheese mix onto each noodle, smear out evenly (keep it towards the middle of the noodle cuz it will squish out as you roll)...then roll it up, placing it in the prepared pans, seam side down.

7. You can usually fit 4 in a loaf pan if you squish them a little. Now, when done, top with a few tablespoons of tomato sauce and sprinkle with remaining Italian cheese. If you want to eat them...cook at 375F for 20-30 min til bubbling and cheese has melted. Otherwise, wrap in plastic wrap, then foil, label and freeze til you're ready to cook them!

OK...now for short-cuts if you want to save time:
1. Use Ricotta cheese instead of making the cottage cheese mix. All you have to do then is mix in your spinach, onion, meat and Italian cheese. No beating, no egg, no seasoning (unless you want to)
2. You could use frozen, chopped onion (thawed, drained) and frozen chopped spinach (thawed and drained)
3. You could also layer the noodles and ingredients in the loaf pan instead of rolling each one, making more of a lasagna type thing; OR use the big pasta shells and make stuffed shells.

For $$ saving tips: (not much to add here)
the biggest thing is ricotta cheese is expensive so that's why I do the whole cottage cheese deal.

You can use chicken, beef or sausage...whatever's on sale

Optional add-ins:
I usually use canned mushrooms (drained and chopped), some feta cheese mixed in and some grated parmesan mixed in as well. Senor likes extra (fresh) mozarella mixed in...you could probably do zucchini, etc. You choose.

For serving size I usually eat one roll-up, senor eats 2. Then there's one leftover for lunch the next day...

Quick, Easy Stuffed Peppers

2009-09-24T07:10:00.000-07:00

Last week we had a very simple meal I forgot to post about, mainly b/c I didn't have a photo for you. GASP! I know. BUT Martha and MaryAnn both do, so you can look at theirs. I didn't follow either recipe, just used the photos to inspire me.
The basic concept is black beans, rice, some seasonings-mix, stuff, bake. Done.

I opted for the easy way out and used my usual beans n rice option:
I cooked per the directions on the box, then in addition I mix in:
1 14 oz can corn, drained
1 14 oz can diced tomatoes, drained well
1 14 oz can black beans, rinsed and drained
1 14oz can pinto beans, rinsed and drained
1 c shredded pepper-jack cheese (I did this to make it more cohesive for the stuffing, but I don't normally if we're using this mixture for nachos or burritos or something)

Stuffed it into the peppers, placed in a foil-lined loaf pan, topped with shredded pepper-jack cheese. Baked at 375F til they were done. The only thing I might have changed was to add some lean ground beef (cooked of course) for senor. He as a little sad looking eating his extremely vegetarian-friendly meal. I also think I'd cover the peppers for a while (without the cheese) and cook so the peppers were more tender, then remove the foil and top with cheese, con't baking.
Either way, super easy. Quick and allows for leftover beans n' rice nachos on day 2 (if you're only making 2 peppers like us).

I think my life is complete...

2009-09-23T17:34:00.000-07:00

I LOVED (no seriously, L.O.V.E.D.) Twinkies as a kid. Hard to believe I know. I gave them up several years ago (somewhere around freshman year of college) for health conscious reasons. I used to pack a whole box for summer camp. True story--ask my bestie Linds. She'll atest to my love of Twinkies. (and cheese balls and white bread with butter...my how things have changed!)

I clicked over to Baker's Banter to see what they'd updated and lo, and behold...a recipe for homemade Twinkies.

I was just telling Senor Sunday I was CRAVING Twinkies and Oreos, but I REFUSED to give in to the junk food crave...BUT NOW!!!!! I don't have to, I can have my Twinkie and eat it too!!! You better believe I'll be trying this out, I'll be sure to let you know how it goes. Ah, Twinkies!

Summer Sandwiches and Fruit Parfaits w/Granola

2009-09-23T05:19:00.000-07:00

We used the left over turkey for Summer Sandwiches last night. I also had a serious craving for oatmeal with cinnamon/sugar flavor so I tried my hand at homemade granola--sort of.

I then decided to throw the "granola" into some glasses with some plain yogurt and whipped cream, some fruit. Voila! Perfect dessert!

Senor gave the meal 2 thumbs up and a pat on the belly (his, not mine) which is to say "que bueno".

Summer Sandwiches:
Preheat oven to 350F, line a cookie sheet with foil. Toast bread if desired first. Then...

Lay out 2 pieces of pumpernickel rye bread (I found this from Pepperidge Farms at Publix)

slather one side of sandwich with Zaxby's sauce (or thousand island dressing, Russian dressing, etc)

Add desired amt of turkey over sauce (I would recommend using oven roasted turkey from the deli if you don't happen to have leftover roasted turkey, I mean, I know most of us usually do, but just in case...)

Top turkey with THINLY sliced granny smith apples, yum! Are you feelin' the summer love yet?

Then add on MORE love with sliced Brie (or in this case Butterkase cheese--our cheese dept at Kroger is lame)

Bake in the oven for about 10 min, or until cheese is bubbly and melted. Remove from oven, top with thinly chopped spinach. Serve open faced.

GRANOLA:
This is what I did, adjust it to your liking. I think it's pretty tasty personally. Can't keep my hand out of the leftovers! And tossed it on a smoothie this morning...MMmmmmmm.

3/4 c coarsely chopped nuts (I used 1/2 c pecans, 1/4 almonds--just random)
1 c old-fashioned oats
1 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp brown sugar
3 Tbsp butter
1/2 tsp vanilla
1 Tbsp honey
1/4-1/2 c sugar
Optional add-ins: craisins, raisins, coconut shredded

1. In a large mixing bowl mix together nuts, oats, cinnamon and nutmeg.
2. In large non-stick skillet heat and metl butter over med hi. Add in vanilla, sugars and honey. Stir to mix. Allow sugar to begin to melt and bubble. When it begins to bubble stir in oats mixture, con't stirring for 1-2 min or until it begins to look crumbly and stick together.
3. Remove from heat, spread out on an aluminum-lined cookie sheet (sprayed) and allow to cool. Break into pieces. Keep refrigerated--it will last for a few weeks.

For Parfaits:

I layered granola, whipped cream, banana, plain yogurt, granola, blackberries, plain yogurt, granola, mangoes, whipped cream and granola...But you can do whatever your heart's desire! It will taste lovely and light on a late-Indian summer evening!

Turkey, Potatoes and Brocoli

2009-09-22T18:39:00.000-07:00

Sounds really original huh?! I was strumming through my "Best of Martha Stewart 2002" cookbook last month and came across several different cultural versions of Thanksgiving meals. The "spice-cured turkey" (pg 253) called to me. Then I flipped over to another month and saw "Potato Gratin" (pg 233) and it called to me. Of course, Martha pays her food photographers quite well for stuff to call to me, right? So I decided then and there we'd have those 2 things one day this month. Yesterday was that day. A very long day. The turkey (which I unfortunately do NOT have a final photo of) was quite good. This was after a VERY trying time of cooking it...I almost lost my religion over the stupid fowl. But not quite. The potato gratin sounded fancy but surprisingly was kind of eh, so-so. I also served steamed broccoli with shallots and walnuts. One of my fav ways to make broccoli.

The turkey seemed daunting at first run through the recipe, but in reality it's pretty easy; just time consuming. I think if we were to host Thanksgiving at our house I'd use it and start a day or 2 ahead. For this one I used a cute little 3 lb Butterball turkey breast (found in the frozen meat section)...didn't feel the need to stick with Martha and her 15-18lb birds. I thawed the turkey (in its original packaging in a sink of cold water for about 3-4 hours til it was thawed more or less).

(the brine)

The Turkey: (per my adjustments--which were quite liberal)-Step 1
Brine (or a broth of sorts you make and soak the bird in for several hours, preferrably overnight)
3/4 c coarse salt
1 c sugar
1 tsp celery seed
1/2-3/4 c chopped frozen onion
2 bay leaves
1 bulb of garlic cut in half, length-wise
2 tsp black pepper
1 1/2 tsp cumin
1/2-3/4 tsp red pepper
1/2 tsp cloves
3/4 tsp allspice
4 c water
Mix all together in a boiler and bring to a boil; remove from heat, allow to cool completely.
When it's cool place turkey in a bowl/dish; pour brine over it and add enough water (if needed) so it covers the whole bird and cover, refrigerate overnight.
Turkey Step 2:
Preheat oven to 425F.
Mix together the following:
(SPICE BUTTER)
1/2 stick butter
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp red pepper
1/8 tsp allspice
1/8 tsp cloves
1/8 tsp nutmeg
Mix together well, set aside.

Now, place your turkey in a roasting pan. Pour a small amt of the brine in the bottom of the dish (maybe like 1 c)...you can pour the rest out or hold onto it for basting. Use 1/3 of the butter mixture and rub the top of the turkey down. Place in the oven. After 30 min, turn the heat down to 350F; recoat with 1/2 remaining butter and little brine. Con't basting every 30 min. When the turkey gets golden brown & crispy cover with foil and con't baking until an inserted meat thermometer reads 180F. (Ours took a little over 3 hours to cook).

Potato Gratin:
1 Tbsp butter
1.5 tsp EVOO
1 yellow onion, sliced
1/2 tsp sugar
4 small baking potatoes, peeled and sliced (1/8")
salt and pepper, to taste
4.5 oz Reblochon cheese (I used Camabert), coarsely chopped
2 tsp dried thyme
**Preheat oven to 325F (I baked it at 350F b/c of the turkey also sharing the oven)
1. In med skillet over med-hi heat melt butter and heat oil. Add onions. Sprinkle with sugar. Sautee until onions are golden and soft.
2. In a casserole dish (I used a 10" round Corningware dish)--well greased--layer 1/3 potatoes. sprinkle with salt and pepper, 1/3 of the thyme, half cheese and half the onions.
3. Layer another 1/3 of potatoes. Sprinkle with salt, pepper, 1/3 of the thyme, remaining cheese and remaining onions.
4. Now add the final layer of potatoes, sprinkle with salt/pepper and remaining thyme.
Cover with aluminum foil and bake 25 min, remove foil and con't baking for 20-30 more min or until its goldening on top.

Broccoli: (adjust amts as needed)
Broccoli-fresh, coarsely chopped
walnuts, coarsely chopped
shallots, thinly sliced
salt/pepper
EVOO

In a med skillet over med-hi heat, heat EVOO. Sautee shallots til soft and goldening. Add broccoli and 1/2 c water, simmer uncovered til water is absorbed (add more water if softness of broccoli is not achieved). Toss in walnuts and little butter/EVOO and stir til they're warm. salt/pepper to taste.

Challah

2009-09-22T11:21:00.000-07:00

Go ahead, get it out of your system, "I Ain't no Holla' (or Challah) Back Girl". Ok, I'm sorry in advance if that was offensive to anyone but it's been in my head for 2 days no. Dang Gwen Stefani and her catchy lyrics.
Ok, now for the story of why me (Ms. Non-Jewish chick) is making Challah bread. I was at the store last week and saw some (I guess in preparation for Rosh Hashana?) and it made me think of french toast. French toast?! Yes, you know when restaurants serve GOOD french toast it's often made with challah bread?! Well, if you didn't you should check it out. Once you've had it that way french toast will never be the same. Same holds true if you've had french toast made with homemade cinnamon swirl raisin bread.
ANYWAYS, so being the nesting-weird-craving-preggo that I am, I decided I would attempt Challah bread (I liked the idea of the challenge) and would use a portion of it (stale of course) later in the week for french toast.

I scoured several websites and found 3 recipes that seemed like good potentials. I looked here, here, and here. I decided to use mostly Smitten Kitchen's recipe--PS (check out her site for the cutest little cinnamon swirl head of hair ever) and use Baker's Banter method. Heidi's seemed overwhelming and complex. I cut the portions down because, well, I didn't want that much Challah.

I started out making the dough yesterday morning with the intent to leave it "overnight" in the fridge, but then I got anxious last night and decided 7.5 hrs in the fridge through the day was just fine.
Here's the recipe:
2 1/4 tsp dry active yeast (I only use Fleischman's)
1 1/2 tsp sugar + 1/4 c sugar (divided)
2 Tbsp melted butter
2 Tbsp EVOO
3 eggs
1 1/2 tsp salt
4-4 1/4 c All-purpose flour
7/8 c luke water (or measure out 1 c then remove 2 Tbsp same thing!)

1. Dissolve yeast, 1.5 tsp sugar and water in bowl.
2. Whisk in butter, oil. Whisk in TWO of the eggs (one at a time). Then gradually stir in the remaining sugar (1/4 c) and salt.
3. Gradually add flour. When the dough holds together its ready for kneading. Turn it out onto a floured surface and knead (lightly flour hands and keep flouring the surface/dough as needed) until it is smooth and soft.
4. Place in a well greased bowl, cover tightly with plastic wrap and place in the fridge for 7-8 hours (or overnight).
5. Remove and allow to come to room temp (usually about 1 hour or so).
6. When room temp, punch down and let it sit for 30-45 min.
7. Now form it into 1 loaf, OR if you wanna be all fancy pants and braid it make 3-6 balls of dough. Roll each into sticks about 14" long and 1/2" diameter. (lightly flour as needed). Then lay them out parallel and pinch the ends together, then braid. I tried the 6 strand thing and it didn't go so well.
I would strongly recommend just doing a regular 3 strand braid for your first go.
8. When done braiding, pinch the ends together and spray spring form pan or cookie sheet. (depending on if you want a round or loaf)--loaf is the easiest. If using the spring form pan, place dough along the outside edge and bring together and pinch to form the ring.
9. Use the remaining egg, whisk it well and brush the top of the loaf with egg. Cover with flour sack and allow to rise for 1 hour.
10. heat oven to 375F, brush top of loaf once again with egg. Bake for 30-45min (Mine was done in about 28 min) or when golden brown, hollow-sounding when thumped, and/or inserted thermometer registers 160F.

Remove, allow to cool for a few, then cut it up and eat it while it's warm. Save some to use for french toast later in the week!

Chocolate Chip Cookies

2009-09-21T07:40:00.000-07:00

What better way to enjoy a dreary day than by baking some yummy classic, comforting chocolate chip cookies?! I know, they're like chili, hamburgers, and other classics...everyone has their recipes they swear by, so what's new right?! Well, in either case I thought I'd share mine with you. It's easy. I've never had it fail on me--taste or presentation-wise.
Now, where did I find it?! MANY years ago there was that whole "Million $ Neiman Marcus Cookie" recipe email going around...yeah like going on over 10 years ago. Well, I knew it was a total bowl of crack BUT the recipe sounded decent enough so I tried it and the cookies were far superior to previous chocolate chip cookies I'd made so I kept it and have been using it ever since. Don't be turned off by the oatmeal either, you DO NOT NOTICE IT. Cross my heart.
I strongly recommend for the best cookie using semi-sweet or dark chocolate chips, milk chocolate shavings, white chocolate chips AND some chopped, toasted pecans. Yes, all of them. In one bowl. One cookie.
On to the recipe:
3 3/4 c APF
2 tsp baking soda
1 tsp salt
1 c oats (I use whatever plain oats I have in the cabinet, quick cooking or regular, doesn't seem to matter that much)
3 sticks of butter--yes THREE...don't give up now!
1 c granulated sugar
1 1/4 c packed brown sugar
2 eggs
1 Tbsp vanilla
6 oz semi sweet chocolate chips (or 60% cocoa)
6 oz white chocolate chips
2 4-oz milk chocolate bars chopped up
1-2 c chopped pecans (or walnuts), toasted, cooled

1. Preheat oven 350F
2. In med mixing bowl combine flour, baking soda, salt, oats (if you wanna get daring toss in some cinnamon, like 1-2 tsp) now
3. In LARGE mixing bowl and with strong electric mixer (or lovely Kitchenaid) mix together butter, both sugars til creamy. Add eggs one at a time, mixing well after each. Add vanilla and scrape sides/bottom of bowl well; mix on high til blended and smooth.
4. Gradually add in flour mixture, it will get very thick!
5. With wood spoon (with a thick handle, I've broken one before doing this) or with a good spatula, stir in your "mixins"--chocolate, chocolate and more chocolate.
6. Spoon out 1 tsp of dough, roll into ball and place on parchment paper-lined cookie sheet (or ungreased aluminum foil works too). 12 for a regular size pan, 16 for a big pan. Bake 10-12 min or until edges are just turning brown. Remove from oven, allow to cool for 5 min then move to a cooling rack.
** You can also freeze these (as I did most of it this morning) and roll dough into balls, place on GREASED cookie sheet (aluminum lined, and sprayed is perfect) place as many as you can without crunching them. Set in the freezer 20-30 min til they're frozen and transfer to a freezer ziplock bag. When you're ready to eat, heat up the oven to 350F, place desired amt on cookie sheet, and bake for 12-15 min (or you can allow the dough to thaw a bit and then bake 8-12 min).
The recipe makes a bazillion cookies. Usually in the 5-6 dozen ballpark, depending on how big you make them.

Pot Stickers and Sticky Rice

2009-09-21T04:53:00.000-07:00

I spent a few weeks in Thailand several years ago whilst my brother and sis-in-law were doing a study-abroad. It was such an amazing experience. There were several dishes I absolutely fell in love with and ended up practically living off of for the time I was there. 1)Rottis. Which I'll have to try and post at some point. I've attempted them once and it worked out okay. 2) banana shakes (which I've discussed previously on here) and 3) Mangoes and Sticky Rice.
Last night I decided we'd try some pot stickers and have mangoes and sticky rice as the "Side/dessert".
I had bought and boiled a VERY large pack of chicken (with bone/skin) Saturday evening in preparation for making several more freezer meals; not realizing the recipe for the pot stickers called for ground meat. So we finely chopped the chicken. No biggie.
NOW, I will forewarn you, these little bites of goodness were kind of labor-intensive. Worth it in deliciousness and would work well if you could make a HUGE batch (like triple the recipe) and freeze the rest for later (which we did)...but they're not for the faint of heart or those crunched for time...they were pefect for a rainy, lazy Sunday evening. It took some effort.
Here are my versions of both recipes:
POT STICKERS--
30-45 wonton wrappers (I found them in the produce section of Kroger, small square ones)
4 c green cabbage, shredded
2-3 carrots, shredded
1/2 c water
1.5-2 c chicken, cooked, finely, FINELY chopped-almost ground meat like
1 c green onions, finely chopped
1.25 tsp ground ginger
1 tsp salt
2 tsp sesame oil (do not substitute)
2 egg whites (or 3)
2-3 cloves garlic, minced
2 tsp cornstarch
4-6 tsp oil (veggie is fine)
1 c water

Chop cabbage, carrots; mix together. In a separate bowl mix together chicken, green onions, ginger, salt, sesame oil, egg whites, garlic.
In a large non-stick skillet heat 2-3 tsp oil over med-hi heat. Add cabbage/carrot mixture and cook til lightly browning (9-12 min); add 1 Tbsp water as needed to prevent sticking.

Remove from heat and allow to cool. When cooled, add to chicken mixture and mix it all together really well. It will smell very asian.
Set up your assembly line (the more hands to help, the better)--wontons, chicken mixture, plate with cup of water next to it and then cookie sheet sprinkled with cornstarch--have a small towel nearby as well.
Keep your wontons in the wrapper and covered with a moist papertowel. Take out one, place a tsp to 1.5 tsp of chicken mixture in middle of wonton. dip fingers in water and rub down the edges of the wonton, fold opposite corners together and press to seal (we did ours like the ravioli fold shown on back of wonton wrapper). Set on cookie sheet and cover with towel so it doesn't dry out.
When you're done with all the wrappers and chicken mixture you can do 1 of 2 things:
1. FREEZE the extra ones (we each ate 7-8 and it was enough I think), leave them on the cookie sheet and place it in the freezer til they're frozen then transfer them to a ziplock bag for later! When you're ready, follow the nezt step to cook. (thaw first of course, but not entirely necessary)
2. IF you want to EAT them, heat 2-3 tsp of oil again in your skillet over med-hi, place a single layer of wontons in the skillet and cook 3 min or so (until lightly browning on bottom)--I flipped mine once and cooked them a bit more. Just preference. Then add 1/2 c water, cover and cook til water is gone. Voila. If you have more to cook, wipe out your skillet and repeat. Serve with soy sauce.

Mangoes and Sticky Rice:
1/2 c rice (You're supposed to use high gluten thai sticky rice but it's HARD to find so I sub'd jasmine rice..which I should've soaked for a few hours in water...oh well)
1 c water
1/8 tsp salt
2 tsp brown sugar
1-2 Tbsp coconut milk
(we used a little 4 oz can for this)
1/2 bag frozen mango chunks (or more)-thawed; set aside

1. Soak rice.
2. In a med sauce pan, mix the ingrdients together, bring to light boil, reduce heat to LOW and cover loosely with lid, cook for 15-20 min, stir a few times.
3. When done-remove from heat, COVER tightly with lid and "steam" for 15 min or so.

Sauce:
Remaining can of coconut milk
1-2 Tbsp brown sugar
1/2 tsp vanilla
1 tsp cornstarch
1 Tbsp water
1. Mix water and cornstarch, set aside.
2. In a small sauce pan, over low heat mix coconut milk, sugar and vanilla. Heat through, stirring often; when it begins to thicken slightly add cornstarch mixture and con't stirring til liquid is thickened to runny pudding consistency. (coats the sides of pan or back of spoon). DO NOT LET IT BOIL!

To serve, divide rice among serving dishes. Pour coconut sauce over rice (be as generous as you like--it's so delicious!) and then top with mango. Enjoy it!
I would recommend fresh mango, but they're not reliable and hard to find very often here in the US; so I have found the frozen works quite nicely in its place.

Pumpkin Bread, Oh Pumpkin Bread

2009-09-19T10:10:00.000-07:00

Sorry the picture isn't more fancy, I was going to make a whipped topping for the muffins but they disappeared!

How lovely are your flavors! I love this time of year. It makes me want to wear cute sweaters, cuddle up with senor next to a bonfire, eat soup all day and fix all things pumpkin and apple. I decided to make some pumpkin bread the other day since I had some left over from Lori's bday cake. Problem being?! I thought I had 15 oz left, nope. Only about 9-10 oz. Well dang. I wasn't about to bust it to the store and so I just decided to improvise a recipe for myself based of several of the TONS I found. It turned out PERFECT! Moist, light, very tasty and overall not too unhealthy. (well except maybe those chocolate chips I threw into the muffins!) It ended up making one loaf and 9 muffins.
The main recipe was from Cooking Light, via Mary Ann.
Here's what my final concoction was:
2 c APF (sifted)
2 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
1.25 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp (generous 1/4 tsp) cloves AND ginger
1 c sugar (I think it was more like 3/4c)
2 whole eggs
1 egg white
1/3c oil (again, scant 1/3 c)
1/3 c buttermilk (I sub'd 1/3 c 1% milk + 1 tsp lemon juice, mix, let it sit for 5 min watch the chemistry unfold!)--you could also use plain yogurt
1/2 c water
1 c pumpkin puree
1-2 Tbsp grated orange zest
1/2 c chopped pecans (optional)
as are: chocolate chips, craisins, walnuts, or FINELY chopped apple

Prepare loaf pan (grease, flour); muffin tins. Preheat oven 350 F.
In one bowl mix flour, bkg powder, bkg soda, salt, nutmeg, cinnamon, ginger, cloves.
In larger bowl with electric mixer on high mix sugar, eggs + white, oil, buttermilk--until well blended.
Add water and pumpkin, mix on low JUST 'til blended. Then gradually add in dry ingredients until just mixed.
Pour about 1.25-1.5 c batter into loaf pan, top with chopped pecans (or stir them in). Bake for approx 45-60 min (until tester comes out clean, mine was about 50 min)
For muffins, same only they baked about 20-25 min I think.
EAT ONE WHILE IT'S WARM...ah, sweet heaven! I rarely just melt at something I bake but I'll let you know, I tore into one of the chocolate chip (semi-sweet by the by) muffins straight from the oven and oh. how. divine.
Optional topping:
you could use a cream cheese frosting, powdered sugar+ milk concoction OR a whipped cream (add a little brown sugar, cinnamon and a dash of vanilla) frosting to top them. It'll make you swoon.

Oh Soup! Tortilla Soup

2009-09-19T10:02:00.000-07:00

I posted this recipe before, sans photo. Here's the photo of the goodness I call Chicken Tortilla Soup.
And here's the recipe again for those who missed it before...
Shortcuts I have found useful:
1. use the frozen, chopped green peppers, onions (1c of each is about right)
2. use rotisserie chicken from the deli (I usually don't for $$ purposes, but time-wise it makes this a cinch)
3. All that's left is basically canned stuff. I often use chicken bouillon instead of the canned broth.
If you want to use ground beef that would work as well. Or this works as a veggie meal.
I most often use chicken with skin + bone, boiled, de-skinned, de-boned and chopped up; 2 chicken breasts are just the right amount.

News FLASH!

2009-09-17T13:28:00.000-07:00

I just came across this little gem of a site and it is making me drool all over the keyboard, the recipes seem easy, well illustrated and they offer some really useful ideas/foods. Go check it out!

Freezer Meals

2009-09-15T19:05:00.000-07:00

Senor helped me prepare some freezer meals for the days ahead when our impending little one decides to make her debut and we are too exhausted to cook. There will be several entries of this nature coming up as I complete the meals. It literally took less than an hour and approx $45 to put these particular ones together and it will be enough for 8-9 nights of dinner. It's nothing impressive or fancy BUT if you are in need of some freezer meal ideas and have a little time (don't worry about space)...they're worth trying. For the chicken meals I placed 2 chicken breasts in each freezer zip-lock bag and then split the mixture b/t the bags so we made 4 dishes and divided them into 8 bags. Did that make sense?!

1. Cranberry Chicken (from Senor's sister)
4 boneless, skinless chicken breasts
1 c french dressing
1 packet of Lipton's dry Onion soup mix
1 can cranberry sauce (whole berry or the regular stuff)
optional: I often add whole frozen cranberries if I can find them
Mix up the dressing, soup mix and sauce. Blend well, stir in a few Tablespoons of water and divide the chicken and mixture b/t 2 freezer bags. When ready to cook, thaw enough to dump into a casserole dish and bake at 350F til done.
Recommended sides: rice, carrots, green beans/brocoli

2. Honey Mustard Apricot Chicken (senor found this on on-line somewhere)
4 boneless/skinless chicken breasts
1 tsp paprika
1/4 tsp black pepper
1/2 tsp curry powder
1/4 c honey
3 Tbsp dijon style mustard
2-3 Tbsp apricot jam
Mix up the ingredients (not the chicken), place 2 breasts in each zip-lock bag, split the honey mixture b/t the 2 bags. Be sure to push all the air out of the bag before sealing. When ready to cook, thaw enough to dump into a casserole dish and bake 350F until done.
Recommended sides: rice and fruit or salad

3. Chicken Adobo (from mi madre)
4 chicken breasts with bone (skin removed)
1 c soy sauce
1 c water
1/2 c vinegar
1/2-1c onion, chopped (I used the pre-chopped frozen stuff)

Mix up the liquids and onion, place 2 chicken breasts in each freezer bag, split the liquid concoction b/t the two bags; when ready to cook thaw enough for liquid to soften, place in a large stock pot, add 2-3 bay leaves and cook on low/simmer til chicken is done.
Serving recommendations: rice, brocoli, carrots, salad, you get the jist

4. Chili (everyone has a recipe for chili I've decided...this is mi madre's)
1 lb ground beef
1-2 c chopped onion (I used the frozen pre-chopped kind)
chili powder/cumin (maybe 1 tbsp chili powder and 1-2 tsp cumin??)
2 large cans Bush's Chili style beans mild sauce (don't drain)
2-3 cans Delmonte stewed mexican/chili style tomatoes (don't drain)
1 can dark kidney beans (rinse, drain and replace with 1/2 can water)
1 can light kidney beans (same thing as dark)
1 can pinto beans (same as kidney beans)

Brown the beef and onions, add chili powder and mix til it looks like taco meat. Season with cumin as desired. Allow it to cool completely. B/t 2 freezer zip-lock bags divide the cans of beans/tomatoes. Then add half beef mixture to each bag. When ready to cook, thaw enough to remove from bag and put in large stock pot, cook on low (probably will take 30+ min) and add ketchup/chili powder/water to taste.
Serving suggestions: tostidos, cheese, sour cream, corn bread

Like I said, nothing fancy, but if you can find the items on sale/bulk and have a little extra time...save yourself some effort down the road one night by having a quick meal on hand! what meals do you like to make for the freezer?

Tirami-su-su-suvia!

2009-09-14T16:32:00.000-07:00

We had this church thing on Saturday and they were asking for lots of people to make Tiramisues...I figured of all things I CAN DO THAT! I am capable of baking! The caveat being that it had to meet what we call "word of wisdom" standards. Meaning no espresso or rum (or any alcohol actually, so that kind of rules out most extracts even). Kind of not sounding like Tiramisu huh?! The recommendation was to dip any choice of cookies in milk and layer with whip cream. I was not satisfied with this option either. I set out to find a Tiramisu recipe and make adjusts as needed. I settled on using Pioneer Woman's recipe as the foundation. I didn't want to use mascarpone cheese (that junks expensive!) so I also sub'd that. And finding Lady Fingers was a chore and a half...fortunately I DID find them and did not have to make a sponge cake as substitution. My reflections on the process:
1. I didn't get to taste it so I don't even know if it was edible. (kind of hard to mask a bite from a 9x13 pan!)
2. I am a fan of tiramisu but not this much, I'll be buying mine in the future
3. It's WAY too much work for a dessert. But have your hand at it, it's worth at least one shot.

Recipe (adapted from Pioneer Woman)

Original Recipe:

5 egg yolks

¼ c sugar

½ c marsala **

16 oz mascarpone cheese**

1 c heavy whipping cream

4 Tbsp sugar

1 ½ c strong espresso **

¼ c marsala **

1 Tbsp vanilla

LOTS of lady fingers (if you can find the real-deal lady fingers that are like those seen on pioneer woman’s site, USE them, otherwise go with the little spongy kind I found at Publix—made by Specialty Bakers, they’ll work but they’re not the best)

SUBSTITUTIONS:

· For Marsala: I mixed 1 c pineapple juice, ½-1 tsp almond extract & 1 Tbsp dark molasses together til well combined, then measure out desired amount in place of marsala

· For Mascarpone cheese: 2 8-oz pkgs cream cheese+4 Tbsp sour cream+ 4 Tbsp whipping cream (not whipped) + 1-2 Tbsp butter

· For Espresso: 2 c HOT water + 2 Tbsp either unsweetened cocoa OR nutella spread, mix together until well blended, use desired amt of liquid

Again, I don’t have a clue how it really turned out, but I don’t think these substitutions would likely be terrible; unfortunately, I don’t think they’ll take the place of real tiramisu either. So try your hand at it, or just go buy some at your fav Italian place.

Pumpkin Praline Cake

2009-09-14T15:37:00.000-07:00

YUMMY! This was the b-day request from my lovely friend Lori who hauled it all the way from the depths of hades (aka Phoenix, AZ) for birthday dinner, shower power weekend bonanza and her high school reunion! I was excited to try it out and was pleased with the outcome. It was like Autumn heaven in a cake. The cake itself is moist and pretty heavy for a cake. The icing is light and slightly sweet. The praline pieces are what send this one over the insulin-pump-requiring ledge. They are good and actually compliment the cake/icing well without overdoing it. Just don't eat too many pieces of the praline alone or you'll be over and done with before you get to the cake!
I didn't alter the recipe any really, so you can go to Mary Ann's to see the info for that. I'll just give you a nice pictorial summary of how it went...

first layer iced and pralined, second layer...

third layer, final layer!

final touches, voila! The final product...

her reaction...I think it's success!

Almond Crusted Chicken Salad

2009-09-08T06:15:00.000-07:00

When we finally got home last night we were quite hungry. I had planned on making this meal in a more leisurely fashion, but it still came together very quickly and I really liked the combinations of flavors. It had a nice tang and was light but filling. We added some good fresh 9 grain bread, fresh pineapple and lime wedges for some extra calories. We'll be having it again tonight and I'm excited about it!
Almond-Crusted Chicken Tender Salad (found in SELF magazine, pg 121, June 2007--ad for Kikkoman Teriyaki sauce and marinade)
Dressing Ingredients:
1/4 c Kikkoman Teriyaki Marinade & Sauce
1/4 c EVOO (I'd change it to sesame seed oil--just sayin)
2 Tbsp honey (maybe a little extra?)
2 Tbsp vinegar
1 tsp grated orange peel (or several tsp??)

Chicken Prep:
1 lb chicken tenders (I used boneless, skinless breasts cut up in smaller strips)
black pepper
1 egg
1 Tbsp Kikkoman Teriyaki marinade and sauce
1/2 c All purpose flour
1/2 c Kikkoman Panko Bread Crumbs (couldn't find them so I used regular bread crumbs)
1/2 c smoked almonds, finely chopped (I do mean finely)

2-3 Tbsp veggie oil
6 c mixed greens (or 1 bag of salad greens)
2 oranges peeled and cut into segments (I used canned mandarin oranges, drained)
lime wedges

For dressing wisk together all dressing ingredients, set aside/chill.

For Chicken:
Season chicken with black pepper. In a small bowl wisk egg and kikkoman sauce until well blended. set aside.
Place flour in a small bowl, set aside. In another medium bowl mix bread crumbs and almonds.
Over med heat heat 1 Tbsp oil in a large skillet. Dip pieces of chicken in FLOUR, then EGG mixture, then ALMOND/BREAD CRUMB mixture. Add chicken to skillet and cook 6-7 min on one side until no longer pink in center, turning once and adding oil as needed. (I placed ours in the oven on a sprayed cookie sheet on 400F as they were done in the skillet just to make sure they were cooked).
Divide greens among 4 dinner plates, arrange chicken and orange segements on greens. Serve with dressing. (and lime wedges if you like, I'd strongly recommend it!!)
SERVES 4 (or 2 people for 2 nights if you keep all the stuff separate and keep the greens dry)

Ginger Pancakes

2009-09-08T06:03:00.000-07:00

Labor Day morning, breakfast...oh the goodness of ginger pancakes. Found this recipe but honestly, I did not like how dense they were. I think I'd thin the batter some and decrease the amount of flour. The flavor was nice and fall-ish though. We tried several variations, added some walnuts, Kashi, craisins, dark chocolate chips, bananas, etc. They were just too dense for me. Senor liked them, but he likes dense pancakes--go figure. It's a good starting point recipe...tweak it as you feel necessary. It made alot of medium sized pancakes. We froze the rest and will enjoy them later! AND P.S. note for you WoW people out there who are thinking "1/4c espresso...?!" I made some hot water (1 c) + 1 Tbsp coccoa powder and used the 1/4 c of it in place of espresso. It seemed to be just fine.

Minestrone Salad

2009-09-04T12:05:00.000-07:00

Made this for dinner few nights ago (and we're still having it--just FYI); I thought it sounded light, summery, kind of like Minestrone only not hot soup. I had to tweak it. The recipe in its original form is rather bland. It does make a WHOLE lot and once we had tinkered with it, it's quite delish.

from Martha Stewart
Ingredients

Serves 4.

* 1 teaspoon coarse salt, plus more for seasoning
* 8 ounces gemelli or other pasta, such as penne or rotini
* 4 tablespoons extra-virgin olive oil
* 1 small onion, cut into 1/4-inch dice
* 2 cloves garlic, minced
* 1 carrot, peeled and cut into 1/2-inch dice
* 1 zucchini (about 6 ounces), cut into 1/2-inch dice
* 4 ounces green beans, cut into 1-inch pieces I used frozen Steamers, just used 1.5 c and cut them in half, didn't cook them before hand
* 1 1/4 cups corn kernels, cut from 1 ear, or frozen I used canned corn, drained. Probably would be good with the fresh stuff. oh well.
* Freshly ground pepper
* 2 tablespoons balsamic vinegar
* One 15-ounce can cannellini beans, rinsed and drained
* 1 pound assorted tomatoes, roughly chopped Fresh tomatoes are gone, so I used 2 cans of diced tomatoes, drained.

Modifications:
added 1/2 tsp thyme (dried), 1 tsp basil (dried), 1 tsp oregano (dried), and 1/3 ground Italian sausage, cooked, drained.

Directions

1. Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature. I prefer it warm with Parmesan cheese over it.

Beef Stronganoff, it's what's for dinner

2009-09-02T07:23:00.000-07:00

Last night we had a "slum" meal as I call it. It's not gourmet or fancy, certainly doesn't look pretty on a plate but it works. It was not the planned for pork chops with apple chutney and butternut squash cannelloni from Martha. This happened for several reasons.
1. It was the end of the month so trying to stay within the grocery budget did not allow for such things as full-price pork chops.
2. (More importantly) being 8 months preggo, I'm just not feeling up to cooking so much right now. Hum. Go figure.

So I noted that we had 1/2 lb of ground beef left in the freezer and thought about what I could do with it, came across a recipe for Beef Stroganoff and thought it sounded kind of good (like Hamburger Helper mom used to make)...weird I know coming from a former vegetarian, BUT it did and I don't recall WHEN if EVER I'd had actual beef stroganoff; thus the idea was born. All I needed to buy was sour cream. Easy enough.

So there are no pictures, if you've ever seen beef stroganoff you know why. It looks like someone lost dinner rather than got served dinner. MORE IMPORTANTLY, focus here, Senor LOVED it. He has asked that it be made in the nearer future rather than distant. For me, it was fine. It fit the bill...edible, had protein, filling and warm. Served with steamed carrots and green peas.

BEEF STROGANOFF:
(this made enough for probably 4 servings, except Senor had seconds so it made dinner one night and lunch for him today)
1/2 lb ground beef (most recipes call for sirloin steak cut up...either way--BEEF)
1 4-oz can mushrooms, drained (or you can use fresh)
1/4 c onion, chopped (I used the frozen stuff)
1 clove garlic minced
1 Tbsp butter
1 Tbsp flour
1.5 tsp lite soy sauce
1/4-1/2 tsp dijon mustard
1 tsp lemon juice
1/8 tsp black pepper
3/4-1c beef broth (I'd start with 3/4 c but have the other 1/4c on hand)
1/2 tsp parsley
1/2 tsp nutmeg
1/2c sour cream (I used reduced fat)
optional: 1/2 tsp thyme
1-2 c mini farfelle pasta (or egg noodles, or whatever pasta you have...make enough for 4 servings)

In large skillet over med heat cook ground beef til browned. In a separate skillet melt butter and sautee onions/mushrooms til tender. Pour shrooms and onions back into beef skillet, add in flour, soy sauce, dijon mustard, lemon juice, black pepper, beef broth, parsley, and nutmeg (thyme if you choose as well). Stir well. Bring to a boil; reduce heat and simmer for 15 min. (I start cooking my pasta when the mixture starts simmering). Add in extra broth if mixture looses too much liquid. Stir occasionally. Finally, stir in sour cream, cook until well heated. Serve over hot buttered noodles/pasta.

Dessert Night...Yum.

2009-08-31T13:47:00.000-07:00

We had friends over for dessert last night and it was so fun. We had PLENTY of sugar to go around and it was all so delicious! We had a PB Pie from Pioneer Woman (thanks Lacey), yum brownies with PB from Bakerella (muchas gracias Sar) and some snickerdoodles (merci Lisa!) that I don't have a recipe for yet! Our contributions were as follows:
Fruit and French Toast Kebabs
I omitted the syrup and blueberry stuff (too messy for a buffet style deal; plus I used apples, pears and strawberries) and served it with mi madre's Fruit Dip which goes as follows...mix together 8 oz cream cheese, 1/3 c brown sugar, 1/4 regular sugar, and 1 tsp vanilla. Beat it all together and keep refrigerated.

Savannah Cheesecake Squares
(from Paula Deen from Food Network Magazine Nov/Dec 2008)

Makes approx 24 "cookies"
1 c APF
1/4 c brown sugar
1 c chopped pecans
1 stick butter, melted
2 8-oz cream cheese, softened
1 c sugar (I cut this back a bit)
3 eggs
1 tsp vanilla or almond extract (I opted for the almond and oh so glad I did)
Garnishments (I used fresh strawberries and frozen blackberries)

Preheat oven 350 degrees. Combine flour, brown sugar and pecans in a mixing bowl. Slowly pour in melted butter and mix until dough forms. Press into UNGREASED 9x13 pan (it will seem pretty thin) Bake until lightly brown (12-15 min). Remove from oven.
WHILE crust is baking, using electric mixer combine cream cheese and granulated sugar until smooth. Add eggs and extract. Beat well. Pour over crust and bake for 20 min (center should be set). Cool completely, cut into squares and decorate.

Tarts (which by the by are SO super easy it's almost a shame).

and PECAN Tassies!
An old roommate favorite!
(from Better Homes and Gardens cookbook, p 226)

1/2 c butter, softened
3 oz cream cheese
1 cup APF
1 egg
3/4 c brown sugar
1 Tbsp butter melted
2/3 c chopped pecans
Preheat oven 325F.
For pastry crusts:
Mix together 1/2 butter and cream cheese til softened. Stir in flour. Press a rounded teaspoon of pastry mix into bottom and up the sides of an UNGREASED mini muffin pan to form a little cup(makes 24). we found we needed 1.5 tsp per muffin tin of the pastry mix to have a decent crust.
For Filling:
In a bowl beat together egg, brown sugar, and 1 Tbsp butter (melted). Stir in chopped pecans. Spoon 1-2 teaspoons into each prepared pastry-lined muffin tin. (sometimes there's not quite enough filling for a full 24)
Bake 325F for 25 minutes or until pastry and filling has puffed. Cool slightly in pan. CAREFULLY remove and cool on wire rack.

Pork Tenderloin with Cherry Sauce

2009-08-28T05:48:00.000-07:00

We made this for dinner last night and as we sat down I commented to Senor how it was a "pretty" meal and even better, it is SUPER easy to throw together. Healthy, balanced, and visually appealing...can't get much better huh?!

Pork Tenderloin with Cherry Preserves Sauce: (I'm going off the stuff we had last night...)
2 lb pork tenderloin
1 jar Bonne Maman Cherry Preserves
1/4 c red wine vinegar
2 Tbsp corn syrup (or just 1 Tbsp of sugar will do)--optional
1/4 tsp cinnamon, nutmeg, AND cloves

For Pork Tenderloin: Preheat oven to 425F. Line a baking pan with foil and place tenderloin in there...you can sprinkle with a little EVOO, salt, pepper if you like but it's not necessary, cover loosely with foil; bake for 25-35 min/lb. OR until meat thermometer reads 160-170F.
When the porkloin is close to being done--Use a small saucepan and mix together over med-hi heat the cherry preserves (keep your jar for leftovers!), red wine vinegar, sugar, spices. Bring to a boil, reduce heat and simmer 2-5 min.
You can pour the mix OVER the tenderloin as it's getting close to being cooked completely or you can hold off and pour it on individual servings (which is what we prefer). You can keep any leftovers of the cherry mixture in the jar refrigerated for quite a while.

Served with Steam Fresh Green beans (steam them in the bag according to directions, toss with little EVOO, black pepper and coarse salt)
Mushroom/Onion rice
1 c Basamati/Jasmine/Brown Rice
1 can beef broth
1/2 onion, chopped
1 small can mushrooms, rinsed, drained
little butter

In med saucepan, over med heat melt butter (maybe 1/2 Tbsp or use EVOO). When it starts bubbling add onions, sautee til they're browning up a little, add shrooms for a minute. Now you have to check your measurements depending on the kind of rice you're using. For instance last night the Basamati Rice called for 1.5 c liquid for 1 c rice. So I used 1 c beef broth, 1/2 c water. So check your rice directions and use part beef broth, part water. Cook according to directions from there.

Lemony Blueberry Amazingness

2009-08-25T11:31:00.000-07:00

P.S. 8/27/09 Senor has rescued me from my technologically challenged state and has FOUND my pictures!! So here ya go!

So you'll have to rely on the lovely photography of Mary Ann for this recipe. Her cake looks divine and thus the reason I HAD to try this one out!! This cake was easy to make, the mix was perfect and is still moist and soft. I opted to follow her suit and made the lemon cream cheese icing instead of the listed buttercream. I think it works nicely, EXCEPT it DOES NOT decorate well AT ALL. So if you're going for a fancy look, skip the cream cheese stuff and go with the usual buttercream suspects.
The filling was quite tart but so yummy, I really like it and think it goes well. Senor is still deciding. Overall he loved this and listed it as his #2 dessert now!
I 1/2'd the cake, filling and icing recipes; used it to make 12 cupcakes.
I baked the cakes as directed (swirling approx 1 Tbsp in each), once they're baked, using a fork I pulled back the middle and created a little crater for approx 1 heaping tsp of the filling to drop down in (be sure to do that while they're warm it makes it much easier). Then cool, ice. Keep stored in air-tight container in fridge.

Marbled Lemon Blueberry Butter Cake from Sky High by Alisa Huntsman and Peter Wynne
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
1½ tsp lemon extract
7 egg whites
3 cups cake flour
4 tsp baking powder
½ tsp salt
1¼ cups milk
Fresh blueberries, for decoration

Lemon blueberry preserves (below)
Lemon buttercream frosting (below)

Preheat the oven to 350 degrees F. Butter the bottom and sides of three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.
Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.
Scoop 1 cup of the batter into a small bowl. Divide the remaining equally among the 3 prepared pans, smoothing the tops with a spatula. This gives you a smooth surface to work with. Add 2½ tbsp of the lemon blueberry preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.

Bake for about 25 minutes or until a cake tester or skewer stuck in the centre comes out clean and the cake pulls away from the sides of the pan. I baked my cupcakes approx 12 min and then kept checking them every 2-3 min, can't recall exactly how long they took, just keep an eye on them!! This is where I also, removed them from the oven, quickly used a fork to stick in the middle of each cake and pulled back a little to make a little pit in the center, spooning a tsp or so of the filling into each cuppycake. Then let them cool. Let the layers cool for 10 minutes before turning out onto a wire rack, peeling off the paper and leaving to cool completely.

Lemon Blueberry Preserves--I (ag) would recommend making this FIRST
3 cups blueberries, fresh or frozen I used frozen cuz that's what I got
¾ cup sugar Decreased this a tweak (to about 1/3 cup or less I think)
2 tbsp freshly squeezed lemon juice
1½ tsp grated lemon zest
1 tsp grated fresh ginger

Puree the blueberries with any juices that have exuded in a blender. Pass the puree through a coarse strainer to remove the skins. I skipped straining it mainly b/c I liked the skins and texture. It didn't seem to harm anyone or cause a war outbreak anywhere.
In a heavy medium saucepan, combine the blueberry puree with the sugar, lemon juice, zest and ginger. Bring to a gentle boil over a medium heat, stirring often for 20 minutes, or until the preserves have thickened and are reduced to 1 cup. To check the proper thickness place a small amount of a saucer and put in the freezer until cold. Drag your finger through it. If a clear path is made through the preserve then it is ready. Let the preserves cool before using. (Can be made up to 5 days in advance).

Lemon Buttercream Frosting
1 cup sugar
¼ cup water
2 eggs
3 sticks (12 ounces) unsalted butter, at room temperature
2 tbsp freshly squeezed lemon juice

In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer. Immediately remove from the heat.
In a large mixer bowl with an electric mixer on medium speed, beast the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium,-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.
Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. As you’re adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter. Beat in the lemon juice, and the frosting is ready to use.

To Assemble
To assemble the cake, place a layer, flat side up, on a cake stand. Spread half of the lemon blueberry preserves over the top. Place a second layer on top of the first and spread the remaining preserves over it. Finally place the third layer on top and frost the top and sides with the lemon buttercream.
Decorate with fresh blueberries and serve.
Makes one 8 inch triple layered cake.

ALTERNATIVE Cream cheese icing:
For the frosting:
8 ounces cream cheese, room temperature
1 stick ( 8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and ¾ cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
1/2-1 tsp lemon zest (optional) YES PLEASE
1/2 tsp vanilla (optional) YES again please!

German Apple Pancake

2009-08-25T11:08:00.000-07:00

This is a post script 8/27/09 (at the beginning I know...)--Senor helped me find my deleted pictures of this dish. It was Delish! Senor L.O.V.E.D. it. He put it on the "request over and over" list. I would have cooked it cute little muffin tins but it was just us so we made it in an 8x8 pan and ate about 75% of it.

German Apple Pancakes from Martha Stewart Kids Magazine

Ingredients

2 Granny Smith apples, peeled, cored and cut into pieces (about 1 pound) I used about 4-5 medium ish apples (gotta a little carried away)

1/4 cup light brown sugar
1/2 teaspoon cinnamon increased to 1-2 tsp
Added 1/4 tsp nutmeg

1 tablespoon lemon juice

2/3 cup flour

5 tablespoons granulated sugar
4 tablespoons unsalted butter, divided

3 eggs
3/4 cup whole milk
added 1 tsp vanilla (would probably be good with almond extract too!)

1. Preheat oven to 450 degrees. Spray a 8-inch pan with cooking spray or you can use melted butter. Sprinkle with granulated sugar.
2. Peel, core,and slice each apple into twelve wedges, then cut each wedge into three pieces. Toss with brown sugar, cinnamon, and lemon juice (and nutmeg).
3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add the apples and saute, turning occasionally, for 10 to 12 minutes, until caramelized. Remove pan from stove; let cool 5 minutes. Spread apples in prepared pan.
4. Place flour, salt, granulated sugar, 2T melted butter, eggs, and milk, vanilla in the bowl of a food processor. Process for 3 minutes.
5. Pour batter over apples. Place tin in oven and lower heat to 400 degrees. Bake 20-25 minutes. Pancakes will puff up during last 5 minutes of baking.
6.Take pan from oven and turn it over on a flat surface to remove pancakes. Dust with confectioners' sugar and serve immediately.
Ours took a little bit longer but I would just recommend checking it frequently (BUT DO NOT OPEN the oven door or you'll lose your POOF!)

Summer tomatoes and Grown up Mac y Queso

2009-08-19T08:48:00.000-07:00

My padres have an abundance of tomatoes in their garden right now. Oh, the taste of a fresh, home-grown summer tomato!! Be still my beating heart! It took many years for my fondness to grow but it cannot be dampened now! Mom gave me SEVERAL tomatoes last week and I was trying to think of how to use such a wonderful thing. I came across Mary Ann's (she goes to church with my parents) stuffed tomatoes and thought it would pair perfectly with her adapted "Grown up Macaroni and Cheese" (or Rotini and cheese as senor pointed out). All of my notes are in red.

I whipped them up last night. It was delicious. The tomatoes were divine and the macaroni (I'm not a cheese fan) was quite delicious and easy. Try it some evening! And remember to use the George to fix your bacon!

Grown Up Mac and Cheese with Turkey Bacon and Broccoli adapted from the Barefoot Contessa
4 ounces turkey bacon, chopped and cooked until crisp (I use regular bacon, center cut--4 slices)

2 cups whole wheat rotini

1 1/2 cups 2% milk (whatever milk you've got is fine. we used 1%)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gouda cheese, grated

3 ounces Italian blend shredded cheese

2 ounces extra-sharp Cheddar, grated

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

2 cups broccoli crowns, cut up

2 slices white sandwich bread, crusts removed

2 tablespoons freshly chopped basil leaves
(I sub'd the bread/basil for italian bread crumbs, it was fine. we don't keep white sandwich bread at our house, it's dangerous)

Preheat the oven to 400 degrees F.
Bring large pot of salted water to a boil. Add the rotini and broccoli--cook according to the directions on the package, 6 to 8 minutes (I went 8 min and it was perfect). Drain well into a large mixing bowl, add in bacon pieces.
Meanwhile, heat the milk in a small saucepan, but don't boil it. (I simply heated it up in the microwave for 1.5 min til it was steaming but not bubbling). Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk til smooth. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gouda, Italian blend, Cheddar, 1 teaspoon salt, pepper, and nutmeg. Pour cheese mixture over pasta, broccoli and bacon mixture and stir well. Pour into 2 individual size gratin dishes or smaller ramekins if you want to get more servings, and reduce the baking time accordingly (I used 6 little dishes and only kept them in the oven for 15 minutes).
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Feta-Stuffed Tomatoes from Southern Living

Prep: 15 min., Bake: 15 min.

4 large tomatoes

4 ounces crumbled feta cheese (I used 2 oz and then sub'd 2 oz shredded parmesan/mozarella)

1/4 cup fine, dry breadcrumbs (I used Italian blend)

2 tablespoons chopped green onions

2 tablespoons chopped fresh parsley

2 tablespoons olive oil (I used 1 Tbls)

Cut 4 large tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp.

Stir together pulp; 4 ounces crumbled feta cheese; 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil in a medium bowl.

Spoon mixture evenly into tomato shells, and place in a 13- x 9-inch baking dish. I baked mine in little muffin tins in the muffin pan so they'd maintain their shape--they got a little juicy/soggy but were still good. Just baked them at 400F with the macaroni for 12-15 min. Bake at 350° for 15 minutes. Garnish with Italian parsley sprigs, if desired.

Coconut soup and Son-in-Law Eggs

2009-08-19T07:57:00.000-07:00

Senor was in charge of dinner the other night, he selected 2 things from his Thai recipe book. The man loves Thai. Both items were light. The soup was quite zippy and fresh. I liked it (which says alot since I'm NOT a coconut fan). The eggs were more Chinese than Thai I think, but were different. Not sure I'd make them a go-to. It was a nice change from the usual and was filling!
Thanks senor!
Chicken and Coconut Milk Soup (modified from the Complete Thai Cooking by Hamlyn)
2.5 c chicken broth
1/2 tsp lime zest
1/4 tsp lemon zest
2" piece ginger, peeled and finely sliced/grated
3/4 c coconut milk
1/2 c fish sauce (OMITTED, I hate fish sauce)--sub 1 tsp salt
2 tsp light brown sugar
6-7 Tbsp lime juice
12 oz boneless, skinless chicken cooked and cut up into small pieces
red pepper, as needed (USE SPARINGLY!!)
We added cut up fresh pineapple and cooked sweet potatoes (peeled, cubed and boiled til tender)

Heat the chicken stock in sauce pan over med heat, add lime zest, lemon zest and ginger. As it simmers add coconut milk, fish sauce, sugar and lime juice. Stir well. (A note: At this point I would say strain out the ginger pieces...I did not care for them). Add in chicken (and other mix-ins) simmer for 5 minutes.
Sprinkle red pepper on top as desired for HEAT!
Son-in-Law Eggs (we halved the recipe)
4 hard cooked eggs
3 c peanut oil (or vegetable oil)--we nixed that and used a few Tbsp to coat the pan
5 shallots peeled and finely sliced
3 cloves garlic peeled and finely sliced
1/3 c Tamarind water (we sub'd: 3 Tbsp white vinegar, 3 Tbsp brown sugar, 3 Tbsp soy sauce mixed together)
3 Tbsp fish sauce (OR 1 tsp salt!)
1/3 c light brown sugar
1/2 c water

garnish-cilantro

1. Shell the eggs and cut in half lengthwise
2. Heat oil in wok (or large nonstick skillet) over med heat and stir-fry shallots, garlic until golden...drain on paper towels. set aside.
3. Slide eggs (yolk side down) into hot oil (again just a few Tbsp), cook all over until golden brown. Remove and drain on papertowels.
4. Put the tamarind water, salt, sugar in a sauce pan. Stir until sugar dissolves then add water. Cook, stirring constantly for 5 minutes until it becomes syrupy. Reduce heat.
5. Arrange eggs yolk-side up on a plate, sprinkle each with shallots/garlic. Bring sauce to fast boil and continue boiling (stirring) until it is thickened. Remove from heat and ladle over eggs.
Garnish with cilantro/red chiles.

Orange Toast

2009-08-16T21:43:00.000-07:00

The house smelled funny today so I put some homemade potpurri on the stove to freshen things up; the scent of cinnamon and cloves made me hungry and craving something cinnamon-y and orange. I appologize now, I was so overcome with hunger I did not have time to take a picture of this, trust me though, it was DELICIOUS!
Thus I came up with this:

Orange French Toast
(makes 3-4 slices)
2 eggs
1 Tbsp OJ (or more)
1/2 tsp orange zest
pinch cloves
pinch nutmeg
1-2 tsp cinnamon
3-4 slices of bread
butter

1. Mix eggs, OJ, zest, and spices together; whisk well.
2. Heat skillet on med-low, while doing so soak 1 slice of bread--flip to coat on each side.
3. lightly grease warm skillet with butter, place egg-soaked bread in skillet and cook on each side til done.
4. Repeat with remaining bread until done
Serve with maple syrup or warmed applesauce mixed with craisins and pecans. Yum!

PB and Chocolate Bday Cake

2009-08-12T08:27:00.000-07:00

I was wanting to try my hand at a little more fancy cake. My friend Sarah's Bday was coming up so I asked her to pick something...she went with an almost no-fail combo of chocolate cake and PB frosting. Like Reese's peanut butter cups on crack.

Few thoughts on the outcome:
1. I used 8" round pans but forgot to adjust the baking time...next time will decrease by about 5-10 min
2. Forgot to sift the flour, not sure this really made a huge difference, BUT...
3. Refrigerated cake (completed) day before, should've waited to assemble until the day of
4. Batter seemed extra thick, perhaps increasing buttermilk to thin it a bit
5. The icing required continuous thinning...kind of difficult to work with
So, summary, it looked great, just need to tweak some things about the recipe and my methods-the cake itself was a bit dense and dry.
Happy Birthday Sarah and thanks for allowing me to experiment!
Here's the process-

Cakes are baked, icing is made

cakes are levelled, spackled and lathered in PB frosting

decorating done, cake is complete! Sorry, I failed to get a picture of a slice of the cake...

Serendipitously Delicious

2009-08-12T07:56:00.000-07:00

I call these Serendipity Sandwiches because I "created" them after eating something similar at the super famous Serendipity 3 in NYC many years ago. There's nothing super fancy to them, just a dang good, filling sandwich (suitable even for a man-dinner)

Ingredients:
Pumpernickel-Rye Swirl Bread (I usually cannot find this so I go with rye or pumpernickel plain)
Muenster cheese slices
Deli Turkey (I prefer honey cured-thinly sliced)
Zaxby's Zax sauce (you can buy just the sauce!)--sub options here
avocado, smushed
sliced tomato
sliced purple onion
chopped spinach
bacon (cooked)--this is completely optional but I find it does make it more filling
Preheat Oven to 350F
1. Toast the bread, place on foil-lined cookie sheet (pair the bread for each sandwich side by side)
2. Slather one side of each sandwich with Zax sauce
3. Now add red onion, bacon, tomato as you like on the Zax's sauce bread
4. On plain side of sandwich place desire amt of turkey (I like LOTS), top with Muenster cheese
5. Place in oven and bake for 10-15 min or until cheese has melted to your liking (I like mine a teeeensy bit brown)
6. Remove, top tomato side with avocado and spinach...serve open face.
Sides: fruit, tostidos, potatoes, pickle wedges

Philly Dip Sandwiches

2009-08-05T08:19:00.000-07:00

Chicken Style.
I cannot stand the taste/texture of steak/roast beef. Blame it on preggo-ness, I blame it on working at Arby's. Either way I can't handle it. So I use chicken for my Philly Dips. Senor doesn't mind.

Here's my concoction from last night:
(Makes 5 Sandwiches)
Filling:
2 lbs chicken breasts (with skin & bone), boiled, chopped/shredded
1 green belle pepper, sliced
1 onion, sliced (retain 1/4 for au jus)
1 Tbsp butter
1 Tbsp EVOO
1/4 tsp garlic powder
2-3 tsp dried parsely flakes
1/2 (or more) tsp paprika
black pepper and salt to taste
1-2 tsp chicken boullion
1/3-2/3 c water

Boil chicken, de-bone, shred. In large skillet over med-hi heat heat butter/oil until it's hot. Add 3/4 of onions and all peppers. Sautee until slightly translucent. Add chicken, seasonings as desired. Sprinkle chicken boullion over chicken and add water 2 Tbsp at a time (con't add water to keep chicken moist)...heat through.

Au Jus:
1 can beef consume
1-2 tsp dijon mustard
1 tsp worcestershire sauce (I used soy sauce cuz we were OUT!)
black pepper--to taste
1/4 onion sliced
3 Tbsp diced celery
2/3 c water
1/2 Tbsp butter or EVOO
1 Tbsp flour

In med suace pan heat EVOO or butter and when hot add onions, celery. sauteee slightly until softening. Add worcestershire sauce. Stir in flour. SLOWLY whisk in beef consume (be sure to get flour dissolved), water, mustard, pepper. Bring to boil. Reduce heat, simmer on low for 15-20min.

Buns:
I used this recipe and it was SUPER easy. It does require some time (so plan accordingly) but the pay-off is well worth it. I used 1/2 the recipe to make 6 buns and used random proportions of whole-wheat/All-purpose flour.

You can always use sub rolls or something from you bakery too.

Place desired amount of chicken, onion, pepper mix on buns; top with slices of tomatoes; add a slice or two of provolone cheese (or your choice) and place in oven to melt cheese...350F for 10 min usually does the trick.

Place au jus in bowl for dipping.
Enjoy!

Cupcakery Trial #1

2009-08-05T07:47:00.000-07:00

In preparation for our girls' trip we had laid out plans to go to the local Cupcakery (Luli's) and the more I thought about them the more I wanted to make some cupcakes NOW! I haven't made cakes in a while, it's been pies and cookies around here. So I decided to try my hand at cupcakes (making them all pretty and presentable). I am not anywhere near being ready to open a cupcakery but I think for 1 yr old parties (a duty of being a mom, right?!) they'll be fine!
I used this cake recipe (I 1/3'd it and it made exactly 12 cupcakes-- DO NOT OVERBAKE! I think about 12-15 min would be perfect) and this icing recipe--sub'ing almond extract for the vanilla...it was mighty tasty! (I kind of actually mixed it with the Hershey's perfect chocolate frosting...)

Icing:
Fluffy Chocolate Buttercream:
Ingredients
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1/4-1/2 teaspoon almond extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Quick, easy dinner

2009-07-27T13:06:00.001-07:00

I came across this recipe a few weeks ago and thought why not?! Wasn't sure if it'd pass as a full-fledged dinner with senor so I added chopped pepperoni in the mix. Add some warm marinara sauce for dipping and voila! We also tossed in pieces of fresh mozarella for the second batch...yes, SECOND batch. They were yummy and we had them for dinner, then used the other 1/2 of the filling left for lunch the next day!

I found the recipe in multiple places, so credit who you like. (Mine from Better Homes and Gardens, Low fat and Luscious, Vegetarian)
10 oz pkg frozen chopped spinach, thawed and well drained
8 oz low-fat cream cheese
4 Tbsp chopped green onions
2-4 Tbsp shredded parmesan cheese
dash of black pepper
2 10-oz refrigerated pizza dough crusts
water
1 Tbsp milk
Optional:
fresh mozarella chunks
pepperoni cut up

For filling:
Stir together spinach, cream cheese, green onions, parmesan cheese and pepper. (I tried used an electric mixer, don't recommend it)

Unroll pizza dough, on a lightly floured surface roll/press the dough out into a 15" square. Using a knife, cut into 24-25 3" sqaures. Spoon a rounded teaspoon of filling into each dough square. Add in optional pieces on top of filling. Brush edges of each square with water; lift a corner of each sqaure and stretch over fillingto opposite corner to form triangle. Press edges with fork to seal.

Line a baking sheet with foil, lightly grease foil. Arrange calzones on the baking sheet, pierce tops of each with fork. Brush milk over top. Bake at 425 degrees F for 8-10 min (mine took almost twice as long) or until golden brown.

Ours didn't look as pretty as these above do but the taste made up for appearance! you could also use phyllo dough in place of pizza dough.

Peach with Creme Fraiche Pie

2009-07-27T12:58:00.001-07:00

It's been a bit since I posted, but I've been cooking all along. Just not documenting or tracking it well.

We went to have lunch with some friends Saturday and brought dessert--opting to try this from Smitten Kitchen.

Hers looks lovely, as you can see above. Ours looked bubbly, brown and smelled like a piece of heaven but it did not serve up this pretty. Not sure if we got overzealous with the peaches (I used a few more than called for) or if it was due to substituting the creme fraiche with the stuff you can make with buttermilk (stores around here don't offer much diversity). It tasted fine, wouldn't say it was amazing or that I'd really want to go through the fuss again. I think peach crisp would be just fine. But you're welcome to try for yourselves!

Freezer/Food Storage Food

2009-04-24T06:48:00.000-07:00

This recipe is probably not new, but I like to think I created it!
I present to you MEXICAN CASSEROLE or LASAGNA or whatever you want to call it.

If you play your cards right you could easily make this from all things food-storage. It also usually makes enough for 2 VERY LARGE casseroles which you then freeze one for later. And it's super hearty, meaning 1 dish will last forever. Between senor and I it's usually around 3-5 days later. (and still good too)

Here's what you'll need (tweak as you like or for what you have available)

* 2-3 chicken breasts (pref with bone and skin on), cooked, shredded (with skin removed and bones gone too)
* 1 onion, chopped (I like using the frozen chopped onion)
* 1 green pepper, chopped (again, frozen is so much easier)
* taco seasoning (or just some chili powder and cumin)
* chicken broth (or water)

* 2-3 roma tomatoes, chopped (you could use canned diced,
drained)
*1/2 bag fresh chopped spinach (totally optional but we like it)

* 1 jar salsa
* 1 box Uncle Ben's Mexican Fiesta rice (or your own preferred brand of mex rice)-cooked per instructions

* 1 can refried beans
* 1 can cream of chicken soup
* 1 can black beans, rinsed and drained
* 1 pack of 10 count flour tortillas (not the little fajita sized, the next size up; and not the jumbo either--I think last I used was some Mission grande??)
* 2.5 c shredded monterrey or your choice cheese
OPTIONAL SIDES: sour cream, tostido chips, shredded lettuce (if you do not elect to use the spinach)

PREHEAT oven to 375-400degrees F
1. Cook the rice according to directions on box
2. Cook and shred chicken
3. In large skillet heat little EVOO, stir in onions and peppers, cook til soft; add in chicken, taco seasoning (to your liking) and add enough chicken broth to keep things moist and mixin'...friends don't let friends' chicken dry out.
4. In med bowl mix together refried beans and cream of chicken soup (I've also stirred in sour cream and cheese before but I prefer to keep the layer thing going so I don't do this now)
5. Get 2 large round casserole dishes (think Corningware)
6. Chop all your other ingredients, or prepare them for the assembly line!
7. "Ice" one tortilla with a scoop of the bean mixture, place bean sie up in the bottom of the dish; top with scoop of chicken mix, then rice, then salsa, spinach, tomatoes, cheese, repeat. OR however you want to layer it. I tend to make 3 layers but some like to do it so there's beans, tortilla, chicken, tortilla, cheese and salsa, tortilla, etc...you'll need alot more tortillas for that method!! In either case, repeat in each casserole dish (be sure to keep in mind that your ingredients have to be divided into each...think in 1/6ths)

8. The final layer I like is place a tortilla on top, ice with beans, scoop or 2 of salsa and then cheese...yum!
** this one is HUGE because I used all the ingredients to make one casserole, it's much shorter if you make 2...
Now bake one for 30+ min or until it's warmed up through. Cover the other with plastic wrap, then foil (wrap thoroughly) and freeze it. It's good for about 3-6 months and just has to be thawed for approx 4-6 hrs before baking...

Cut like a pie and serve!

For food storage version I was thinking you could use canned chicken, frozen veggies, tortillas from the freezer and then everything else is pretty much canned/boxed. Esp if eliminate the spinach and fresh tomatoes, cheese. I would still want cheese, BUT it could work without it I suppose! You gurus on the topic tell me if I'm way off here. We live in a 1 bedroom apt, the concept of expansive food storage has not quite fit into our sphere yet...so tell me what you would do...

Shortcake

2009-04-11T20:45:00.000-07:00

Senor made these lovely shortcakes earlier to go with our 9lbs of strawberry loot! It is a simple recipe and it taste good (although I grew up on angel food cake or yellow cake and actually like those better I think)...but it was nice to try "The real thing"

He can post the recipe later. (it's from Martha)

Dough...Pizza, Stromboli, use your imagination

2009-04-10T18:02:00.000-07:00

I have found a wonderful yummy pizza dough and have used it recently for pizza-ettes (personal little pizzas) and stromboli for the last 2 nights.

Warning: you have to make it 24hrs before you need the dough, you can also freeze it for up to 3 months!
(I normally cut recipe in half and it's enough for 2 small pizzas and 1 stromboli)
4 1/2 c APF flour, chilled
1 3/4 tsp salt
2 tsp instant yeast (I'm partial to Fleischmans)
1/4 c. EVOO
1 3/4 c ice cold water (I keep a gallon in the fridge for this very purpose!)
corn meal for dusting

1. In big bowl mix together flour, salt and yeast. Gradually, using a wooden spoon or one hand mix in the EVOO and water, work dough in a circular fashion until it's mixed well (5-7 min); it should clear the sides but not the bottom, add water/flour as needed for the right consistency. Your dough should be smooth, elastic and slightly sticky (not tacky)...really it's fine if it's smooth and elastic-y...
2. Knead it a little more.
3. Divide dough into 4 equal parts, grab 4 ziplock bags sandwich/freezer size and put a tsp or 2 of EVOO in each one. Roll each piece of dough into a ball and drop one into each bag, be sure the whole dough ball is coated with oil. Put them in the fridge overnight (good for up to 3 days) or freezer (for 3 months)
4. The NEXT DAY: Remove the dough 2 1/2 hours before you plan to need it; remove from bag and place it on a greased piece of aluminum foil, allow it to rest, thaw and rise for 2 hours.
PRE HEAT OVEN TO 500 degrees F!
5. Then cover a part of counter space (or large piece of aluminum foil--recommend this) with corn meal, plop down the dough in the middle and use your hands to moosh it out into a round shape about 1/4-1/2" thick...be sure to push the middle out to the edges it can get thick. You never want a thick middle! (NOTE: IF you're making stromboli do not use the corn meal, simply grease the counter top, roll dough out with rolling pin to a 1/8" thick rectangle and preheat your oven to only 375 degrees F). Allow the dough to sit like this for a few min (15-20) while you get your toppings ready!
6. Place do the dough on a cookie sheet and put thin layer of sauce, your choice of topppings (wait for the cheese). Bake for 3-4 min. Remove, top with cheese and return to oven for 5-7 min more...keep an eye on it!

If you're making stromboli: sprinkle your choice of ingredients over the rolled out dough, think like you're making cinnamon rolls. I do not recommend using sauce or fresh/canned tomatoes. We used shrooms (canned, DRAINED well), onions, pepperoni, fresh spinach and mozarella). then begin on one edge and roll it up like a jelly roll, pinch the seams to seal it, place on cookie sheet and bake 375 F for 30 min or so.

Serve with Salad or marinara sauce or whatever you want!

Oatmeal Bake

2009-04-10T17:49:00.000-07:00

If you bake it, they will eat it. Well, at least I'll eat it. I ran across this recipe for Oatmeal Bake in my attempts to find new things and discovered I rather liked it, it heats up well as leftovers for breakfast on morning you don't have time to make anything...and shhhh, it's healthy!

Oatmeal Bake:
(think of oatmeal in a more cakey format)

2 c oatmeal (plain ol' kind)
1 medium apple/pear chopped up
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2-3 tsp cinnamon
dash of nutmeg if it pleases you
1 c milk
1/2 c pumpkin puree, applesauce or plain/vanilla yougrt (or even 1 mashed banana)
1 egg beaten
Optional: craisins or raisins, pecans or walnuts chopped
Kashi Go Lean Crunch (or the Almond kind)

Topping: (I sometimes perfer to for-go the toppping)
1 Tbsp brown sugar
1 Tbsp sugar
1-2 Tbsp butter, softened
1 Tbsp + 1 tsp flour
1/2 tsp cinnamon

1. Mix all the ingredients for the oatmeal bake together in large bowl, EXCEPT the Kashi; pour mixture into greased 9x9 baking dish and refrigerate overnight. Top with Kashi if you choose
2. After sitting overnight in fridge, bake in oven 325 degrees F for 30 min, sprinkle on topping (if you want) and bake another 10 min or so...

Remove and eat it, you can serve it with eggs and bacon for a full meal OR just by itself or put some fruit and yogurt on the side...

I personally like it. It's good, quick and easy and is very convenient for the busy mornings!

Strawberry Scrumptiousness

2009-03-11T13:46:00.000-07:00

We made dinner for some friends this weekend. Decided upon a "Thanksgiving" feast since we were giving thanks for the birth of their #2 kid and everyone is happy and healthy. BUT dessert was a venture into the unknown. I had seen this recipe from Deb (smitten kitchen) and thought it looked yummy; what a perfect cake to celebrate a new little girl baby!

It is easy and oh-so-very-amazing. I added a few things to make it even more terribly good (or fatteningly bad). I opted for the simple 2-layer version (2/3rds the recipe) and it was fine. I also put pureed strawberries in the middle layer instead of icing, but you could also do icing like Deb OR MIX the strawberries in with the icing! Now THAT would be divinity.

the recipe:
For the cake--
4 1/2 cups cake flour (Amanda note: if you don't have any don't fret...you can sub 1.75 cups APF + 1/4 c. cornstarch to make 2 cups of cake flour)
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups pureed frozen strawberries*--use whole frozen berries, slightly thawed and pureed to make 1.5 c (about 1/2 lb)
8 egg whites
2/3 cup milk
1 to 2 drops red food dye, if using (to make the pink color pop more)

For the cream cheese frosting--
3 (8 ounce) packages cream cheese, softened
3/4 cup (1 1/2 sticks; 6 ounces) unsalted butter, softened
3 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1 small carton of heavy whipping cream (Amanda's addition)

Make the cake
1. Preheat the oven to 350»F. Butter three 9-inch round or 8-inch square cake pans. Line with parchment and butter the paper.
2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point. (Deb note: I must warn you not to try the batter at this point. Not even a smear of it. How unbearably good it is will shock you, and lead to more dipping. Only you can stop this from coming to pass.)
3. In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the atter in two or three additions, scraping down the sides of the bowl well and mixing only to incorperate after each addition. Divide the batter among the three prepared pans.
4. Bake the cakes for 35-40 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least an hour. (Amanda's note: I like to wrap them loosely in plastic wrap and refrigerate overnight, it makes them easier to ice)

Make the cream cheese frosting
5. In a small bowl whip heavy cream using beater until it's whipped and stiff

6. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Gently, gradually fold in the whipping cream--fold in just until blended. Store in the refrigerator after use.

Frost and assemble the cake
7. Place one cake layer on a cake board or platter. Tucking scraps of waxed paper under the edges of the cake will protect the board or plate from any mess created while frosting the cake. Spread about 2/3 cup frosting over the layer, spreading it to the edge. Repeat with the second layer. Add the top layer and frost the top and sides of cake with remaining frosting, reserving a small amount if you wish to tint it and pipe a decoration on the cake. If not, you can decorate the cake top with thinly-sliced strawberries. Remove the waxed strips to reveal and neat, clean cake board.

What would you like?

2009-03-06T13:20:00.001-08:00

We're making dinner sometime soon for a family who just introduced numero dos into the world. I am having a very difficult time trying to decide what to make...what would you like if we were bringing dinner to your place?

Honey Wheat Bread

2009-02-23T18:09:00.000-08:00

You've probably figured out by now that we're kind of neurotic about our food around here. This weekend at the grocery store we decided we were not willing to pay the $4 for a loaf of artisian bread from the deli for our planned grilled cheeses and tomato soup...we would just make some dangit.

I came home and made this recipe, which I've had stashed away for a while. It is pretty easy as far as bread goes and it is quite yummy. Needless to say, we had to make another loaf last night...I think the rats got into the first one because it disappeared very quickly...

RECIPE:
Makes 1 loaf
3/4 c warm water (warm-hot from the tap is perfect)
2 1/2 tsp yeast (or 1 packet of fleishman's active dry yeast)
3/4 c milk (warmed to same temp as water...few sec in the microwave; don't scald!)
2 Tbsp evoo
2 Tbsp honey
1 tsp salt
2-2.5 c APF
2 c whole wheat flour

1. Mix yeast and 1/4 c water in large warm mixing bowl. Stir. Add 1/2 c remaining water, milk, oil, honey, salt and 1 1/2 c APF. Whisk (or use electric mixer, totally not necessary) until smooth. Stir/mix in 2 c wheat flour; as it thickens you may need to use your hands to begin kneading. Gradually (1/4 c at a time) add in the remaining 1/2-1 c APF until dough does not stick to your hands and kneads well. Knead for 6-8 min or until smooth, elastic-y. Place in a well greased bowl, flipping once to grease the top side. Cover and allow to rise for 1 hour.

2. Plop out onto a well cleaned and lightly floured surface, knead it out into a rectangle. roll up into a log and pinch seams and ends closed, place in a bread loaf pan (greased). Cover and allow to rise for another 1 hour.

3. Bake in preheated oven 375degrees F for 35 min (I like to baste mine every 5 min or so with egg whites and we also toss in some water when we place the bread in the oven to bake to help steam it which makes it much better); when it sounds hollow when thumped it's done! Remove, allow to cool and EAT IT ALL UP!!

Oatmeal Spice Raisin (if you want) Cake

2009-02-23T17:56:00.000-08:00

Got this one from mi mom-in-law. It is one of Senor's favorites and he asked for it last year on his birthday...no I'm not just now getting around to making it!! What kind of person do you think I am?!

I made it again the other night and if you make it sans icing it's relatively healthy. Now, the icing...that's a different story. And senor would NEVER eat it if there were no icing...so just know for the anti-healthnuts out there the icing is crucial!

The RECIPE:
1 c quick oats (I used regular cooking ones just fine so don't panic)
1 c boiling water
2 eggs
1 1/2 c brown sugar (ok so maybe this pushes over the healthy cliff)
4-5 Tbsp butter
1 c flour
1 c raisins (optional but strongly encouraged)
1 tsp baking soda
1/2 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon (don't skimp!)
1/8 tsp salt
1 tsp vanilla

DIRECTIONS:
1. Pour boiling water over oats and let them sit for 5-10 min. In a separate large mixing bowl cream butter and sugar. Add the flour, raisins, bkg soda, bkg pwder, nutmeg, cinnamon, salt, and vanilla. Mix well. Add in the oatmeal mixture. Mix even more...it will be very runny. Don't worry.

2. Preheat oven to 350 degrees F. Grease and lightly flour 8x8 or bundt pan. Bake for 30-35 min OR until toothpick comes out CLEAN...don't over cook it!

ICING:
3 Tbsp butter
1/4 c milk
1 c brown sugar

1. In sauce pan over med heat melt 3 Tbsp butter; add 1/4 c milk and sugar. Stir until just combined and begins to bubble. Remove from heat and stir in 1 tsp vanilla and whisk in 1 3/4 c powdered sugar. Quickly pour over cake...this icing hardens quickly! Do not over cook or it will become like pralines. (which isn't necessarily a bad thing?!)

Asian Noodle Salad

2009-02-23T17:44:00.000-08:00

Naked Asian Salad

We tried this salad from Pioneer Woman for a multitude of reason. It looked easy and yummy. It looked quite nutritious. We wanted something on the lighter side for dinner. It was very colorful and pretty (okay so maybe only I thought that but it still counts). And if I could just go pluck the veggies for this out of my garden like she does, I would feel I'd arrived; perhaps one day!

Anyways. For senor we added some boiled chicken. Used rice noodles (I would totally recommend that, NOT LINGUINE)--you can find them in your asian section of the grocery store...just boil them like pasta but be careful they only need to cook for a few minutes.

Dressed up Asian Salad with dressing and chicken!

Overall, it was a decent salad. Was not as keen on it for night #2; and there's still a big bowl of it in the fridge...I would recommend cutting into 1/2 or 1/3 if you're cooking for just 2 people.

Tortilla Soup-a

2009-02-18T15:08:00.000-08:00

This recipe came from a friend of mine...it's super delish. Not to mention easy and quick. Sorry I don't have pics. I'll work on that. I've never had anyone turn it down or say they didn't like it. Try it...like now, tonight. go!

chicken tortilla soup:
1 med red onion, chopped
1 green pepper chopped
1-2 cloves of garlic (I always go for 2-3)
36 oz chicken broth
1 14-oz can corn, no drain
1 14-oz can diced tomatoes, no drain
1 can black beans, rinsed, drained (optional, but strongly recommended)
1 can pinto beans, rinsed, drained (again optional, but...)
2 c cooked chicken, chopped
2-3 tsp chili powder
1-2 tsp cumin (opt)
dash red pepper or cayenne sauce
2 Tbsp olive oil
2-3 tsp dried oregano

Optional garnishes:
sour cream
tostidos or tortillas
chopped olives
pepper jack cheese
sliced avocado
fresh chopped cilantro
garlic, Parmesan, butter, parsley sour dough toast (or tortillas--toasted in the oven with little of each sprinkled on top!--then cut into triangles)

To make:
1. in large stock pot heat oil on med hi; sautee peppers, onions and garlic. When onions soft/translucent add tomatoes and corn.
2. Add oregano and chili powder (and cumin)
3. Add broth
4. Decrease heat and allow to simmer for 15 min
5. Add chicken. (and beans)
6. Allow to cook for another 10 min or so...done.

You can put tortillas (or chips) in the bottom of your bowl and put soup over it; or you can leave them to the side and dip in your soup...I prefer the latter.

Now for the shortcuts:
* chicken: OPT #1--you can buy a rotisserie chicken from the deli and chop it up; #2--use canned chicken if you're into that kind of thing; #3--I personally prefer the cheap chicken breasts with skin and bone still on, boil it then cut it up
* onions and peppers--they sell them in the frozen veggie dept all ready chopped and set to go and it saves LOTS of time!! no real detriment to flavor
*buy already minced garlic

IF you buy rotisserie chicken (or canned), frozen veggies and canned corn etc this soup is so easy to throw together!!

Fancy Lemon Tart

2009-02-10T15:29:00.000-08:00

I loved lemon bars as a kid. My mom would buy the Krusteaz brand and mix them up...oh they were so good! I found this recipe from Smitten Kitchen as was hoping for something a little more amazing I suppose. Other than presentation, they tasted pretty much like the box of lemon bars...I guess they were healthier in that I made it from scratch--including the crust?

you can visit the site if you want the low down on the details...

Granola Crunch Cakes

2009-02-10T15:23:00.001-08:00

These came from a dining experience at a place in Austin (Kirby Lane Diner--yummy stuff)...we adapted it at home for an easy (no, seriously...EASY) delicious meal.

1 box Krusteaz blueberry pancake mix
1 container frozen/fressh blueberries (I like using fresh, but if not available using frozen wild blueberries works well too)
1/2-1 c kashi go lean crunch cereal (crushed up in a zip lock bag)
Maple syrup
vanilla yogurt
bacon/sausage, scrambled eggs?

1. Mix up desired amount of pancake mix following instructions on back. Stir in desired amt of blueberries.
2. Heat non-stick skillet over med-hi heat (or use a griddle), coat with butter/oil/nonstick spray
3. Pour amt for each pancake onto skillet...just like regular pancakes so far huh?! Nothing to complicated.
4. Now, take a little scoop of the kashi and sprinkle it on top of the pancake...wait til edges are browning, flip. cook til browned on both sides!

Serve with syrup, yogurt, etc

Another EASY dinner

2009-02-09T20:05:00.001-08:00

I am trying to post some recipes that are easy, quick and realistic for most people to "whip together" on a weeknight.

This one is from none other than my fav Debra at Smitten Kitchen. I love that you use a blender to make it.

GERMAN PANCAKES:
(makes 2 9" pancakes)
4 eggs
1 Tbsp sugar
1/2 tsp salt
2/3 c flour
2/3 c milk
2 Tbsp butter, softened

Preheat oven 400 degrees. GREASE WELL 2 9" tart/round pans.
In a blender, stir/mix eggs til they're yellow. Add the remaining ingredients and "mix/blend" for 1-3 min until smooth, scrape down the sides as needed.
Pour 1 c of mixture into each pan and bake for 15-20 min; decrease temp to 350 degrees and bake for another 5-10 min (it will be all poofy!)

Remove from oven, place on plate and eat it all up!! We like ours with fresh fruit, pure maple syrup and vanilla yogurt, but you go with whatever blows your skirt up!!
** for "a complete meal" for your male companions, you can serve with bacon/sausage and some toast/english muffins

Thai Spring Rolls

2009-02-09T19:25:00.000-08:00

Have you ever been to a Thai restaurant? Have you ever ordered those cute little appetizers called spring rolls? We have, and we do quite often. I came across this recipe (sadly I don't recall from where) and it was actually really easy. We paired it with our usual peanut sauce and done! Easy, yummy dinner.

You'll need:
Spring roll wrappers (we used BANH TRANG-it has a huge red rose on it)
1/2 c bean sprouts
1/3 head green/purple cabbage, shredded thinly (or buy a bag of coleslaw mix in the salad section)
5 green onions, chopped
1 c thin rice noodles, pre-cooked (We used SARAP rice sticks, you just put them in hot/boiling water til they're tender--maybe 5-10min, then drain)
1/4 c fresh cilantro, basil or mint, chopped
1/4-1/3 c carrots julienned (you can buy them already thinly cut near the baby carrots)
1 Tbsp lime juice (maybe more?)
1 Tbsp soy sauce (again, more?)
1/2 tsp fresh ginger, grated optional...increase?

OPT: add in some cooked, chopped chicken (short-cut: buy it from the lunch meat section)

For the sauce:
3 Tbsp peanut butter (creamy or crunchy)
1 Tbsp honey
2 Tbsp soy sauce
1 Tbsp lime juice
1/4 tsp hot sauce ** optional
1 clove garlic minced (or 1/8 tsp garlic powder)
1 Tbsp oil (sesame is best, but veggie will work too)

For the sauce:
stir together pnut butter and honey, add 2 Tbsp hot water, mix til smooth. Add soy sauce, lime juice, hot sauce, garlic. Mix well. Slowly stir in oil; mix til smooth and refrigerate

For the rolls:
1. Fill a pan (9x13) with HOT water.
2. ** you can keep your veggies separate and stack them neatly or you can mix all veggies, cilantro, soy sauce, lime juice and ginger in a large bowl.
3. Take 2 wrappers and submerse them in the water. hold them there for 15 sec or until they're translucent (like jelly fish)
4. remove from the water, place on large clean working surface (our cutting board worked well)
5. place a small handful of veggies--2 Tbsp? (or stack them) approx 1/3 way towards top, in the center.
5.5 top with small amount of noodles
6. Fold in R side, Fold in L side
7. Keeping your thumbs on the bottom side and pushing up, reach up and grab the top flap and pull it tightly over the entire bundle. con't to roll til it's sealed...
You're done!

Quick and Easy

2009-02-09T13:39:00.000-08:00

We do make alot of complicated recipes, I personally like the challenge. But we also have nights where things need to be quick, easy and still delicious. One thing we tried last night which was really good was Smitten Kitchen's blacked bean tacos. (with feta and coleslaw). I was quite skeptical of the combination of flavors but found they played off each other very well...

All you'll need are a few easy to find ingredients.
-1 15-oz can black beans (I used a can of Goya black bean soup we had floating around)--DRAIN optional...if you're using soup I would drain, if regular beans, don't
-1 4 oz container feta crumbled (again, it's Sunday so we used our sun-dried tomato and herbs blend)
-flour tortillas (probably 4-6)
-1 bag coleslaw mix or shredd your own cabbage-- you'll need 1-2 c total; the shredded cabbage mix is usually sold near the carrots and salad bags in produce
-green onions (2-3) sliced (OR if your us...chop approx 1/4 c regular onion finely)
-fresh cilantro--1 bunch--(1/3 c chopped)
-lime juice
-olive oil
-salt, pepper, cumin, chili powder
OPTIONAL add-ins: chopped chicken (you could use the stuff from the lunch meat section), shredded cheese (we used some Mozarella we had left over), sour cream, avocado (wish we'd had some!)

From there, this takes about 15 min to fix.
1. put cabbage, cilantro and onions in a bowl, add 2 tsp olive oil and 2 Tbsp lime juice...mix it all together
2. Stir in approx 1 tsp cumin, 1-2 tsp chili powder into beans; add 1 tsp olive oil; stir up. Heat beans in skillet (or in microwave) until hot, smash them up a little with fork...I personally think the bean soup worked well for this
3. in med skillet heat little oil on med-hi til hot, add 1 flour tortilla, let it brown on one side, flip, add shredded cheese, beans, slaw; fold in half...remove when it's browned on outside

That's it. Really easy, very very good. It made about 5 tacos for us last night which was perfect...2 for me, 3 for senor.

She Drives a Vegetable Car

2009-02-03T19:32:00.000-08:00

I made 2 things of yumminess tonight. My taste buds were in a haze of pure culinary delight. About a month or so ago, we visited some friends for dinner who made a most wonderful Cauliflower soup (now you must keep in mind this is the vegetable-loving girl talking, not my vegetable-skeptical husband) for us to nosh on, all the way home I thought about the soup. I meant to ask for the recipe and forgot. Fortunately for me, my friend PW came to the rescue a few days later!

She made this, and she made this one time as well which was part of my amazing meal tonight too...I'll let her give you the recipe she demonstrates it so well; just know I decreased the butter called for by half...didn't use the sour cream. It was still AMAZING. And I also used 1 big head broccoli + 1 head cauliflower instead of only Cauliflower, chopping them in pretty big chunks so they didn't cook into mush.

I present to you:

Butternut Squash Puree (I keep it pure...no butter or syrup) and
Cauliflower (with broccoli) soup!

Feliz Cookie-Cake things

2009-01-02T11:23:00.001-08:00

I saw this a few weeks back from Smitten Kitchen who apparently stole it from Gourmet magazine (2005) and it looked festive and lovely so I bought all the necessary items. I failed, however, to get enough time to make it before the holidays. I made them Wednesday in honor of the New Year. They're very easy as far as mixing but they take a long time to assemble (from start to finish); most of it is inactive. They are cute, different in flavor (nice change from all the typical sugary goodnesses out there this time of year) but they are extremely strong in flavor. I personally peel one side of the chocolate off so next time I'll only be putting chocolate on one side...I guess making them only 6 layer cookies.

I also altered the recipe a bit because of the atrocious amount of butter called for. But I think they should be made at least once and will be perfect for next Christmas time for parties or cute goodie trays.

Per Smitten Kitchen: (with my changes in italics)

Seven-Layer Cookies

Perfect as printed in Gourmet, December 2005
I have so many extra hints/notes on these, I’ve moved them to the bottom. Read on!
Makes about 5 dozen cookies (or more, if you cut them as small as I did)
Time: These take at least 11 hours from beginning to end, most of it inactive, but make sure you have a good 2 to 3 hour window to bake in

4 large eggs, separated

1 cup sugar (cut to 3/4c)

1 (8-oz) can almond paste

2 1/2 sticks (1 1/4 cups) unsalted butter, softened (I used 10-12 Tbsp butter--1.5 sticks and then used 1/4 c plain yogurt and 1/4 c unsweetened applesauce)

1 teaspoon almond extract (I'd say cut this to 1/2 tsp)

2 cups all-purpose flour

1/2 teaspoon salt

25 drops red food coloring

25 drops green food coloring

1 (12-oz) jar apricot preserves, heated and strained (didn't do this, just used heated...worked fine, the layers just didn't lay quite a flat)

7 oz fine-quality bittersweet chocolate (not unsweetened), chopped (bought 11 oz bag Ghiradelli 60% cocoa chips and used 3/4 bag, melting 1/2 at a time in the microwave)

PARCHMENT PAPER!

Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper. (Very important to butter or crisco both sides of paper!!)
Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.
Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar (cut to 1/2 c) until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.
Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.
Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).
Bake red layer 8 to 10 minutes, until just set. (It is important to undercook. They’ll look like they’re not done, but a tester does come out clean.)
Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with parchment or wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.
When all layers are cool, invert green onto a parchment or wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax or parchment paper.
Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.
Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water. (Alternately, you can do what I did: melt the chocolate 3.5 ounces at a time just to make sure it doesn’t seize up between steps, though that shouldn’t be a problem if you only let it set for 15.)
Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.
Cut lengthwise into 4 strips (I cut them into more, because I wanted them 1 to 1 1/2 inches wide, as I remember them). Cut strips crosswise into 3/4-inch-wide cookies.
Do ahead: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. They’ll keep even longer in the freezer.
Three important notes:
I struggled with three things in this recipe (the first two were mistakes, and both came back to bite me in the tuchus) so you won’t have to:
1. Don’t stack cooled cakes: Once my first two cake layers were cool (and still on their parchment liners) and I needed to make room on the cooling rack for the third one, I went ahead and stacked them, their liners between them. DON’T DO THIS. Not because they crush each other (they won’t) or because they’ll stick (they don’t) but because that paper liner is greased on both sides from baking and the chocolate shell never quite stuck right to the pink cake because of the grease accidentally left on it. I can’t tell you how many cookies were rejected because their chocolate fell off. It is too sad to discuss.
2. Be careful dividing your jam: I mindlessly divided the jam wrong/unevenly and ended up with too much between one layer and too little between another. Too little was no biggie, but where there was too much it oozed out and was particularly difficult to keep stacked when sawing through with a serrated knife. So, if you’re using a scale to make two six-ounce divisions of jam, remember that you’ve probably strained out a good ounce or so of jam solids, or in other words DUH. Your divided amounts will be less than six ounces each.
3. They’re easier to cut when frozen: Nevertheless, they tasted amazingly and I was all ready to do a victory lap around my wee kitchen counter, however, when I got to cutting them up and then it all went south. People, these were trying to cut. The problem lies within the differing textures of the layers — the top hard chocolate shell more benefits from a sharp serrated knife (a regular, even very sharp knife will crack the edges when you press down on it), the same serrated knife that gets gummed with jam and tries to pull the soft cake layers in between apart. It was exasperating. It didn’t go well. I packed up some for a party and stuffed the rest in the freezer, only to discover the next day that these cut fantastically when frozen. Seriously. Trust me. I have the gummy floor and gray hairs to prove it

Little slow

2008-12-31T17:32:00.001-08:00

I know what you're thinking..."she's totally gone foodirexic and will never post anymore stellar exciting amazing scrumptious food posts, EVER!". And if you're telling yourself this, thank you ever so kindly for the compliment! Ok, no seriously, I have been beyond busy with cooking, just not posting about it. I created a recipe/menu book for mi dear madre for Christmas (8 months of menus, recipes and very few repeats); it was quite the undertaking--that I thought it wouldn't be. Thus, I've been trying new recipes and seeing what needed to be tweaked. I'll be back to posting soon enough...I just tried another one from the Smitten Kitchen--I'll share soon!

Happy New Year and good eating!

Favorite Snack

2008-10-25T15:57:00.000-07:00

as of late I've been addicted to this little treat (I first discovered it in Thailand last summer)...I know it does not look all that appetizing due to my poor photog skills, but trust me.
I like it because it's not too sweet, creamy and cold. It's like ice cream only not so bad for you.

Banana Smoothie/Shake:
1-2 large ripe banana
1-2 tsp sugar or honey
1/2-1 c milk/ plain yogurt
ice
Optional: add in some cinnamon and nutmeg for a great little umph

In a blender, put sugar, milk, banana (sliced up) and fill with handful of ice cubes
Blend until smooth...dee-lish!

Strawberry Tart

2008-10-25T15:52:00.000-07:00

This recipe is from a French website:
http://www.odelices.com/recette.php?num=28

I have translated it for you, the measurements are kind of funny, it turns out fine if you measure very approximately like I do. It is delicious.

* 400 g Strawberries (14 oz)

Crust
* 1.6 cups flour
* 100 g butter
* 1 egg
* 0.4 cups sugar
* 1 pinch salt

Cream
* 1.4 cups milk
* 4 egg yolks
* 0.4 cups sugar
* 1/4 cup cornstarch
* 1 tsp. vanilla extrait

Préparation

1. For crust: mix flour, salt and butter using pastry knife or your hands. Mix sugar and eggs separately. Mix the two mixture together.
2. Heat oven to 350 deg. F. Lay dough into pie pan (makes two nine-inch crusts). Cook for 15 to 20 minutes.
3. Mix cornstarch in a little cold mild. Boil the rest of the milk. Mix the egg yolks and sugar separately. Incorporate the cornstarch slowly, keep beating to prevent lumps. Boil for about 3 minutes (my wife thinks it needs more to prevent salmonella).
4. Pour cream mixture onto crusts. Cut strawberries in half and place on top of cream and let them cool and stiffen.

Gyros & Tzatziki Sauce with Naan

2008-10-25T15:18:00.000-07:00

This recipe can be as complicated or as simple as you want it to be. I generally make a ton of meat and veggies the first night and have 1/2 with grilled ciabatta bread, sliced tomato and brie or laughing cow cheese

Day #1: Kebabs with grilled bread

Marinade:
2 Tbsp red wine vinegar
1/2 c olive oil (I usually use little less)
5 tsp dried parsley
2 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried oregano
dash marjarom (optional)
1/2 onion finely chopped, I mean finely
pinch of salt
black pepper to your liking
1 lb meat cut into 1" pieces (usually use 1/2 steak, 1/2 chicken)

Mix together red wine vinegar, olive oil, parsley, garlic, rosemary, oregano, marjarom, onion, salt and pepper. MIX WELL. Place meat on skewers (soaked in water), lay them in a single layer in a 9x13 pan. Pour marinade over meat and refrigerate one hour or overnight

Make vegetable skewers using:

2 green peppers-chopped into 1" pieces
2 onions-cut into 1/8s
cherry tomatoes
1 zuchini (optional)-cut into 1" slices
1 yellow squash (optional)-cut into 1" slices
Dash with some dill, parsley, oregano, paprika, marjarom, salt and pepper mixed with oil if you like

Alternate vegetables on skewers (soaked in water)...

Grill skewers over hot grill (400 degrees) until meat is cooked, turn them occasionally (keep vegetables away from direct heat)

Recommend adding some ciabatta bread to grill and heat for 5-10 min, serve with fresh sliced tomatoes and brie or laughing cow cheese

For the next day--make this the night before:
Tzatziki Sauce:
2 c plain yogurt (drain in cheese cloth over a bowl in refrigerator for 2 hours along with sour cream if you want it)
2-3 cloves garlic, minced
1 medium cucumber--peeled, seeded and finely chopped, drained well
pinch of salt
1 Tbsp olive oil
2 tsp red wine vinegar or lemon juice
1/2 c sour cream (optional)
1 1/2 tsp dill (optional)
feta crumbled (optional)

Mix all ingredients together and refrigerate. Lasts up to 1.5 weeks
* I usually half this because it makes ALOT

The day of meal (day #2): Gyros, you can use store bought greek flat bread or make homemade naan.

Naan:
2 c all purpose flour
3/4 c water (warm-110 degrees, warm tap water is fine)
2 Tbsp olive oil
2 1/2 Tbsp plain yogurt
1 tsp sugar
1 tsp salt
1 tsp yeast
pinch baking powder

1. Mix yeast, sugar and water in large bowl. Allow to sit for a few min
2. In separate bowl mix together olive oil, yogurt, salt, and baking powder; add to yeast mixture
3. Mix together well, begin stirring in flour
4. Mix/knead dough until soft, slightly sticky (may want to coat your hands in oil)
5. Allow to rise in oil coated bowl until double in size 1-2 hours
6. Place baking stone into oven and heat to 500 degrees.
7. Punch down dough and divide into 6 balls
8. Roll each out on a well greased surface area until it's about 1/4" thick
9. Bake each on stone (or several at a time if you can fit them) for 3-4 min or until beginning to brown, puff up

Serve with left-over meat and veggies (cold or reheated), tzatziki sauce and feta

Thanksgiving FEAST!

2008-10-25T14:46:00.001-07:00

We were driving back from the beach and working on the menu for October, in the midst of the conversation we some how got off track and began discussing our holiday plans and how excited we were to see family and est good food. Then we decided to focus on the menu again and determined we couldn't wait until Thanksgiving for dressing and turkey. Our Sunday Feast was born.

Turkey:
I bought a Butterball turkey from the freezer section, it was like 3-4lbs

Bambudder's Amazing Dressing:
(this recipe makes 1 really big pan...like 9x13, but I 1/3'd it and it wasn't enough =(

3 pans of cornbread (I make mine the day before and crumble it to dry out--recommend using Martha White cotton pickin' southern recipe--it's near the cheap muffin mixes)
1-2 c chopped celery
1-2 c chopped onion
8 cans chicken broth
9 hard boiled eggs, peeled and chopped up
1 cube of chicken bouillon for every can of chicken broth you use
1 loaf of plain bad-for-you-but-oh-so-good white bread, again, I set it out and cut it up to dry out the day before
2 tsp Sage

Day before:
1. Bake cornbread, cut up/crumble and lay out in thin layer to dry out; on another surface/cookie sheet lay out white bread (cut/torn up)

2. Cook celery, onions, 4 bouillon cubes in 4 cans chicken broth until vegetables are tender--place all together in the fridge

3. Boil eggs, cut them up and place them in ziplock bag when they're cooled off, refigerate

Day of Feast:
1. In LARGE bowl mix together the cornbread, eggs, broth mixture with onions and celery. Add white bread and chicken broth until it is moist but sticks together...if you like your dressing dry add more bread, if you like moister add more broth...add salt and pepper to taste.

2. Preheat oven to 375 degrees. Stir in 2 tsp sage into dressing mixture, stir well and add more to your desired taste. Put mixture in large well greased 9x13 pan (my g'm always melts a few Tablespoons of butter in the pan before she puts in the dressing which gives it that southern fried edge YUM!)

3. Bake 30-35 min or until it's brown and bubbly!

Eat it all of save leftovers for Thanksgiving sandwiches!!

Green Bean Casserole:
2-3 cans green beans, drained
1 can cream of mushroom soup
1/2 c milk
1 small can mushrooms, drained
1 can French fried onions

(this makes about enough for 4 people)

1. Mix green beans, cream of mushroom soup, milk and mushrooms together (OPTIONAL: you can add 1/2 the can of fried onions now or save the calories), pour into a greased 8x8 pan or round cake pan; cover with desired amount of fried onions. Bake 350 degrees until heated through...about 30 min

And Mashed Potatoes
2 large russet baking potatoes, rinsed, cut up
sour cream
butter
salt, pepper, rosemary
milk
cheese

1. In large saucepan, fill with potatoes and water to cover potatoes (plus some). Bring to boil and boil until potatoes are tender.

2. Remove, drain and place potatoes in large mixing bowl. Mash them up with electric beater. Add in 1/4 c milk, 1 Tbsp butter, 1 Tbsp sour cream. Mix well. Add more milk/sour cream to thin as needed.

3. Add salt, pepper, rosemary, cheese or other add-ins as you like

Add Cranberry sauce (heat it in small sauce pan over stove)
Add rolls if you like

There you have your Thanksgiving FEAST! Eat up!

Leftovers can be used for Thanksgiving sandwiches:

whole wheat/sourdough bread--really any kind works
cranberry sauce
fresh spinach chopped up
brie sliced
dressing
turkey
OPTIONAL: add sliced granny smith apples, chopped walnuts, gravy whatever floats your boat--I keep mine to the minimum listed

Layer on bread to make a sandwich...it's quite yummy.

Stolen Apple Cake

2008-10-25T12:52:00.001-07:00

stole this one from the Smitten Kitten, adjusted it to my own liking and give to you to go and try RIGHT NOW!! It's perfect for breakfast, brunch, lunch, dinner or dessert. It has fruit in it...so it's healthy...

7 apples, ( use can also use any others that bake well--fuji, cameo, honeycrisp, golden delicious, pink lady, empire, granny smith or macintosh) I used Macintosh--they were kind of difficult to track down despite it being apple season

1 tablespoon cinnamon
5 tablespoons sugar

3 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
½ c plain yogurt (vanilla is good too)

1/2 c applesauce
1 1/2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours (mine took more like 2-2.5 hrs), or until a tester comes out clean--this is the best indicator.

Empanadas

2008-10-25T12:40:00.000-07:00

Aye Aye aye!

We (meaning Douglas mainly on this one) made Empanadas a few weeks ago, they are yummy, relatively easy and good leftovers for lunch/dinner the next day! I don't know what's up with the underlying--computer is jacked. Sorry...

Filling:

3-4 boneless, skinless chicken breasts cooked and shredded

1/4+ c chicken stock (or water)

½ red onion sliced

½ green pepper sliced

2 cloves garlic

3 Tbsp olive oil

Oregano to taste (about 1-2 tsp)

Cumin to taste (usually 2-3 Tbsp)

Chili powder to taste (2-3 tsp?)

Cornstarch

Crusts:

4 c all purpose flour

1 Tbsp baking powder

½ tsp salt

1 egg yolk

1 whole egg

½ c milk

½ c butter softened (optional to increase it to 1 c)

In large skillet, heat oil on med-hi heat, sautee onion, pepper and garlic…when onions soft add chicken and cook more. Add seasonings to taste; stir in chicken stock and allow to simmer for 5-10 min. Add cornstarch to thicken to desired thickness (I prefer it pretty moist not runny or dry)

Preheat oven to 400 degrees. In large bowl mix in dry crust ingredients (flour, baking powder, salt). Mix in butter with pastry knife until well blended. Add in eggs and milk. Divide dough into 6 pieces and roll out each into circles.

Divide chicken mixture among crusts and fold crusts in half over stuffing, pinching edges and sealing them shut.

Bake for 15-25 min or until desired browness.

Serve with salsa, cheese, rice, sour cream, tostidos or pico.

Pico de Gallo:

medium tomatoes, chopped

½ onion, chopped finely

1/8-1/4 c fresh cilantro chopped

1 lime, juiced

Salt to taste

Mix all together to taste…marinate.

E's Kickin Chicken Recipe

2008-09-17T15:49:00.001-07:00

This is compliments of my hysterical and hip friend E. It is super E-Z and can be used in salads, tacos, enchiladas, etc; you just experiment.

(Use 1 chicken breasts per 2 people)

Chicken breasts, boneless, skinless; boiled and shredded
1/4 block grated pepper jack cheese (per every chicken breast)
1 bunch chopped green onions (per every 4-5 chicken breasts)
1 c. red enchilada sauce (just add until you like the taste and consistency-I prefer mine a little thick)
Little cumin to taste

Voila! Done, so easy, yummy and versatile.
I recommend using on soft taco shells, little lettuce, and sour cream--BAM!

Lemony Chicken Breasts

2008-09-17T15:49:00.000-07:00

Mi madre is trying to do the healthy thing and so I thought I'd help her out by posting some of my favorite healthy dinners...I appologize for no pictures b/c everything is packed for the BIG move this weekend...#807 for me in the last 18 mos. When I dig out the cords I'll post some pictures.
Until then, just trust me, try these out--you won't be disappointed.
AND remember for 2 people I usually 1/2 or 1/3 the recipe OR have leftovers for lunch a day or 2...$$$ saving tip of the day for you.

Lemony Chicken:
6 boneless, skinless chicken breasts halves
2 c. fresh lemon juice
1 c all-purpose flour
2 tsp paprika
1 1/2 tsp salt
1 tsp ground black pepper
2-3 Tbsp oil
3-5 Tbsp brown sugar
1/4 c chicken broth
6 slices lemon
1/2 c finely minced parsley

1. Marinate Chicken and lemon juice in large freezer bag overnight in refrigerator; be sure to squeeze out air and seal it.

2. Pre-heat oven to 350 degrees F

3. Heat a skillet on stove with oil; in bowl mix together flour, salt, paprika, pepper--put into a separate freezer bag

4. Place chicken breasts into ziplock bag with flour (in 9x13 pan pour 2 Tbsp marinade mixture in and mix with 1/4 chicken broth--set aside) and thoroughly cover chicken with flour mixture

5. Fry coated chicken in skillet for 10-15 min total, well browned; then place each in the 9x13 pan and sprinkle tops with brown sugar, then lemon slices, then parsley

6. Bake 20-30 min or until cooked through (sometimes it's less than this)

I recommend serving this with jasmine rice with lemon and parsley in it and fresh green beans sauteed in garlic, olive oil, salt, pepper and almonds

Granny's Delish Apple Pie

2008-09-12T13:22:00.000-07:00

I found this recipe several years back and loved it for apple pies, it is simple and makes a really good APPLE (not fruit syrup and some pieces of apple) pie.

Gracias Pillsbury Dough Boy for sharin' the love!

Apple Pie (the cheatin' easy way):

1 15 oz Pillsbury box pie crusts (2 of them are in there)
6-8 apples (I usually use 3/4 granny smith and a few golden delish to round out the mix)
3/4 c sugar (I don't use this much)
2 Tbsp flour
3/4 tsp cinnamon
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp ginger (optional)
1 Tbsp lemon juice
Raisins and pecans optional

1. Preheat oven to 400 degrees F
2. Cut/slice up apples (skin them if you like, I don't), place in a big bowl with lemon juice and sugar...set aside.
3. Place bottom pie crust in a pie pan and bake in oven for 10 min or so
4. Mix rest of the ingredients together and mix up well with the apples
5. Dump it all in the bottom pie crust, spread it out evenly
6. Cover with the top unbaked pie crust (you can cut cute shapes in it or just poke some holes)
7. Pinch down the edges with a fork to make that nice little edge design
8. Bake for 40-50min (I promise it will bake down a BUNCH)
9. Remove, let cool and eat it all up with some vanilla ice cream and caramel sauce!

Choco-lata crinkle lovin

2008-09-07T18:49:00.000-07:00

My hubby loves cookies. LOVES cookies. And when my previous roomies and I were bored we would bake. Often just to give it all away. One Valentine's my friend Emily and I went through every cookie book/recipe we could find and made about 120 dozen cookies (no joke, we were up WAY late) of varying kinds to deliver to our single friends so they would feel loved. One of those cookies was Emily's favorite--Chocolate Crinkles. They're pretty, easy and oh so yummy. I decided to make them for Hubby and he loved them too, so now I'll share them with you!! (compliments of Nestle)

2 cups semi-sweet chocolate chips (one 12oz bag will do), divided
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 c sugar
6 Tbsp butter (I have decreased this successfully to 2 if you are wanting to cut some calories)
1 1/2 tsp vanilla
2 eggs
1/2 c powdered sugar

1. Microwave 1 c chocolate chips on high for 1 minute. then stir, and heat for 20 more seconds, should be melted, if not con't to stir and heat until they are melted and smooth. Set aside. Cool to room temperature. In a small bowl mix flour, salt and baking powder--set aside

2. Beat together sugar, butter and vanilla; until fluffy and crumbly. Add in melted chocolate. YUM! Now add each egg individually, mixing well after each. Beat in flour mixture. Stir in extra cup of morsels (or the rest of the bag if you're like me)

3. Cover and chill until firm (usually 30 min to 1 hour)

4. Preheat oven to 350 degrees F. Shape dough into - 1 1/2 in balls and roll in powdered sugar until coated evenly. Place on ungreased baking sheets.

5. Bake 10-15 min (I usually cook them 12-13 min) or until sides are set but centers are still soft. Remove from oven and let them sit for 5-10 min, then cool on cooling racks.

Makes about 3-4 doz.

They're yummy!!

I FIGURED IT OUT!!

2008-08-24T15:08:00.000-07:00

I have always loved, loved, loved fresh bread. As a child I thought soft white bread was dessert. Later, after finishing college I thought with all my extra time I'd figure out how to make bread...only I somehow managed to only make bricks of flour concoctions. BUT, after watching Douglas make bread several times I have finally gotten the guts to try again. Yesterday I was CRAVING some cinnamon raisin swirl bread--and I DID IT! I was so excited because not only did it taste good but it looked perfect! So I was a little proud of myself. Yay! Try it out, it's not too difficult I promise. (and I halved the recipe and it still makes 2 loaves)

Cinnamon Swirl Bread

1 1/2 c milk

1 c warm water (110 degrees F--warm tap water is FINE)

2 packets active dry yeast (4 1/2 tsp)

3 eggs

1/2 c white sugar

1 tsp salt

1/2 c butter softened (I used 1/2 c applesauce)

1 c raisins

8 c all-purpose flour (I used 4 c wheat flour, 4 c all purpose)

2 Tbsp milk

3/4 c white sugar

1/4 c brown sugar (I added this in and decreased the white sugar accordingly)

2 Tbsp cinnamon

2 Tbsp butter, melted

1. Microwave 1 1/2 c milk for 1-2 min until it's warm and smells funny, set aside to cool

2. Dissolve yeast in warm water until frothy, set aside for 5 min

3. In large bowl mix eggs, sugar (1/2 c), 1/2 c butter, salt and raisins, and yeast water stuff.

4. Gradually mix in cooled milk

5. Slowly mix in flour until it's all mixed in and knead until dough is smooth and elastic, may need a few extra dashes of flour.

6. Set back in big bowl (grease the sides a little) and cover with towel, allow to rise about 1-2 hours, until it doubles in size

7. Punch it down and roll out on a lightly greased and floured surface until it's 1/2 in thick and in a large rectanglular shape.

8. In smaller bowl mix together white sugar (3/4 c), brown sugar (optional) and cinnamon

9. Sprinkle rolled out dough with 2 Tbsp milk and then cover it with the cinnamon.sugar mixture

10. roll up tightly from longer end and cut into thirds, place into 3 separate greased bread pans and cover. Allow to rise for approx 1-2 hours, (I sprinkled the tops with some melted butter and cinnamon, sugar)

11. Bake at 350 degrees F for 45 min or until brown on top and sounds hollow when thumped on top.

12. Remove from pans, cool and slice...

It's yummy stuff!

Quiche

2008-08-20T14:57:00.000-07:00

This recipe I learned in France, it is very tasty with the right French ingredients (pate brise, creme fraiche, and lardons) but it is still quite delicious using American ingredients. There are many ways to change this recipe around using more or less eggs, cheese and cream, and it can be filled with many different vegetables (broccoli), some people even put tuna in it which I find disgusting but is eaten in France sometimes.

Essential ingredients:
2 nine-inch pie crusts
6-8 eggs
5 scoops sour cream or use creme fraiche if you can find it (about 5-7 Tbsp)
6 oz. (~1.5 cups) grated swiss cheese (or as much/little as you like)
salt and pepper to taste

Optional:
Bacon, chopped ham or lardons (I cannot find lardons in America, let me know if you do)
Onions
Peppers
Herbes de Provence (can be found at World Market)
Tomatoes
Spinach
Mushrooms, etc--use your imagination

1. Make your pie crusts or buy from the store--bake according to directions
2. Mix eggs, sour cream, and half the cheese
3. Add meat, onion, peppers, or spinach
4. On the top layer put slices of tomatoes, the other half of cheese and sprinkle generous amounts of herbes de provence
5. Heat at medium heat (about 350-400 F). The eggs will solidify, rise, and then brown, it's not finished until slightly brown.

Nearly ruined skirt cookies

2008-08-12T15:33:00.000-07:00

These cookies came from Martha (she's so great...we're like kindred sisters she and I); she has this recipe for some Oatmeal Walnut Maple Cookies that Douglas chose for his cookies for the week. They're alittle bit challenging and nearly made my loose a white skirt (see other blog) BUT the stain came out and so did the cookies...all is well. And they're good if you're willing to put in some effort...

Oatmeal Walnut Maple Raisin Cookies
1 1/2 c old-fashioned oatmeal
3/4 c unsweetened shredded desiccated coconut (found in most health food stores according to Mar)
1 1/3 c all purpose flour (probably could sub whole wheat)
1/2 tsp salt
1 c packed light-brown sigar
1/4 lb (1 stick) + 1 Tbsp unsalted butter (I totally disregarded the unsalted part..no harm done)
3 Tbsp pure maple syrup
2 Tbsp golden syrup (I sub molasses, you could also use honey I'm thinking)
1 tsp baking soda
2 Tbsp boiling water
1 tsp pure maple extract (found mine at Kroger--careful with this stuff it nearly ruined me!)
2 1/4 oz (1 c) walnuts, coarsely chopped...or else they don't blend well
I also added raisins...think craisins and chocolate chips would be a nice touch to these!

1. Preheat oven to 300 degrees F. Line 2 cookie sheets with aluminum foil or parchment paper
2. In large bowl whisk together oatmeal, coconut, flour, salt, sugar
3. In small saucepan over med heat melt butter with maple syrup, and golden syrup until butter is melted, remove from heat, set aside
4. in small bowl mix baking soda with boiling water then IMMEDIATELY add it to the butter and stir until it's all mixed up (kind of fun little chemical reactions going on)
5. Carefully add maple extract to the hot mixture , stir and slowly add the hot mixture to the oatmeal mixture...stirring lots. (just need s good wood spoon); now add in walnuts and mix it all up again
6. form dough into 1-2 in balls and flatten slightly, place on cookie sheet a little apart from each other (they won't spread too much)
7. Bake until golden brown and set, about 15 min; rotate halfway through baking time

They're good for up to a week. The recipe says it only makes 12 but that's for HUGE cookies, I made mine smaller and got about 2.5 doz...

Grab a glass of milk and va-voom! DONE! Turn off the oven too.

Souflle!

2008-08-12T15:18:00.000-07:00

So I totally stole this from Bakerella, so props to her for the recipe. I did change one thing... which I'll mark in the recipe. This was SUPER easy and soooooooo yummy ( I1/2'd it too because we only have 4 little ramekins!) Douglas has not stopped eating it...it's the perfect chocolate treat. Cakey, fudgey, rich, smooth and just so good!

Chocolate Souffle
1/2 c butter
1 1/4 c sugar
1 tsp vanilla
4 eggs
2/3 c milk
1/2 tsp almond extract** (Bakerella calls for something else but this little sub makes it soooo good; I wish I could find hazelnut extract or flavoring!!)
2/3 c all purpose flour
2/3 c cocoa powder
1 1/2 tsp baking podwer
1 c whipping cream (optional)
2 Tbsp powdered sugar (optional)
**I opted for vanilla ice cream but whip cream would be delish too**

1. Preheat oven 325 degrees F
2. Grease and sugar 8 6oz ramekins (those cute little white ceramic cups)
3. In a med bowl mix together flour, cocoa, baking powder
4. In a large bowl: Beat sugar, butter and vanilla until it's all light and fluffy (you will need a hand mixer for this by the way)
5. Add eggs one at a time, mixing well after each
6. In a small bowl microwave milk for 1-2 min until it smells funny (scalded), stir in almond extract
7. Now, alternate adding the milk mess and then the flour mixture to the butter, eggs and sugar goo in the big bowl; add and mix, add and mix until it's all together, should resemble brownie mix--beat for 1 good minute after it's all together
8. now evenly divide the mixture into the little ramekins...about 1/2-3/4c mixture for each
9. Place them in 2 8x8 or 9x9 metal baking pans, add water to the bottom of the pans so it's about 1/8-1/4 in deep in the bottom
10. Bake for approx 45 min
11. Allow to cook in the baking pans for 5 min, then cool in ramekins alone for a while...
12. Sprinkle with powdered sugar or top with whip cream or ice cream or whatever the heck you want!!

ENJOY!!

This Bread is BANANAS!

2008-08-05T08:04:00.000-07:00

B-A-N-A-N-A-S!
Gwen Stefani, thank you for getting that song burned into our brains FOREVER.

Today, we are doing comfort food. Since I'm stuck inside and home from work (so sad) due to Tropical Storm E. it makes me thinks of good, yummy comfort food.

Banana Bread~ it's easy, (not so quick), and relatively healthy

3-4 ripe bananas
1 c. sugar
1 egg
4 Tbsp butter (may substitute applesauce for more healthiness)
1 1/2 c. all-purpose flour
1 tsp salt
1 tsp baking soda
Optional additions: chocolate chips, pecan pieces, walnuts chopped, raisins, craisins, crushed and drained pineapple, dash or 2 extra cinnamon

1. Preheat oven 325 degrees F
2. Mash bananas, add sugar, egg and butter. Mix together with mixer.
3. In separate bowl mix together flour, salt and baking soda
4. Gradually add flour mixture to banana mixture. Mix thoroughly.
5. Add any optional ingredients you like...they add extra yumminess
6. Bake in oven for ~55-65 min for a loaf of bread OR ~30-45 min for muffins; make sure toothpick test is clean in center
7. EAT THEM ALL before anyone finds out you made them!

Tips from the chef:
*For bananas: I usually toss nappy ones in the freezer before they're completely gone and thaw them later for some bread
** For applesauce: I recommend the cinnamon or all-natural, no-sugar added flavor
***For flour: I use whole-wheat which adds a richer flavor (and a few extra healthy points)

Mastro Minestrone

2008-08-05T08:01:00.000-07:00

A picture of the previously recipe'd goodness...

Bon Appetite!

Mastro Minestrone

2008-08-03T17:07:00.000-07:00

I love Olive Garden's Soup, Salad and Breadsticks. I always get the Minestrone soup and have shied away from trying to make it myself b.c the recipes always seem weird or complicated. BUT I have found a solution. We had it for dinner tonight (and will have it again tomorrow and the next day and the next day and the next day...it makes a TON) with some good bread (you can locate in your local bakery department~or have your husband whip some up). I threw in some pre-cooked and frozen italian seasoned sausage for Douglas' bowl; didn't hear any complaints and had clean bowls at the end!

3 Tbsp e.v.o.o (that's extra virgin olive oil kids)
1 c. minced white onion~about 1/2 med onion(chopped would work fine, I used our food chopper thingee)
1/2 c. sliced and quartered zuchini (or just chopped)
1/2 c frozen cut green beans (it calls for italian style but couldn't locate those and it didn't seem to matter in the end)
1/4 c celery-chopped really small
4 tsp garlic (about 4 cloves)
4 c. swanson veggie broth (about 2 cans)
(I also added 1 can beef broth for extra umph)
2 15 oz cans red kidney beans, rinsed and drained
2 15 oz cans (you pick: either great northern beans or garbanzo beans) rinsed and drained
1 14 oz can diced tomatoes (no drain--Personally I'd use 2 if you like tomatoes)
1/2 c finely sliced carrots, (juliene style) I just bought them pre-cut in a bag
2 Tbsp parsely, fresh and minced (or I just used 1/2 tsp dried)
1 1/2 tsp oregano (dried)
1/2 tsp salt--you can add more if you want more flavor
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
3 c. hot water
4 c. fresh spinach, finely chopped (about 1/3-1/2 bag)
1 c. small shell pasta (or any type pasta you want--don't recommend noodles)

Ok, in a mega-huge stock pot:
1. sautee oil, onion, celery, garlic, green beans, zuchini for 5 min on med-high
2. add tomatoes, broth, beans, carrots, water, and spices, bring to a boil and simmer 20 min
3. add spinach, pasta; boil for another 20 min or until pasta is done
You're done!

I did add the sausage to Douglas' bowl but otherwise this was YUMMY, easy, and very healthy! AND it tasted JUST LIKE the stuff from Olive Garden.

Beinvenido a Comida Buena!

2008-08-03T17:05:00.001-07:00

Welcome to good food for you! I love making food that's healthy, pretty and easy (or sometimes not so easy) to make. And I love to bake...these are not so healthy although I have tried to modify recipes now and then with success to make them better for you. Hope you enjoy, get hungry and learn some new good stuff!