tag:blogger.com,1999:blog-49502617082943427002024-03-12T23:50:32.582-07:00Elegant Everyday CookingThis blog will detail what I, Maria E. Gray, make for dinner everynight, I tend to mostly cook from scratch and I make videos of how I prepare most of my recipes. Some nights I get really basic for a fast, yet good meal - others I prepare more elaborate dishes. Either way, everyday I need to answer that omnipresent and universal question, "Whats for dinner?" - also check out my youtube channel
Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-4950261708294342700.post-1717578923084866702014-10-03T21:03:00.000-07:002014-10-03T21:04:23.378-07:00Pork Pho - Easy and GoodWow - its been so long since I have posted, and so much has happened - spending most of my time these days facilitating my daughters education from home utilizing the amazing k12 program!!<br />
<br />
Jut made this super quick, easy and healthy version of Pho...<br />
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<br />
<br />
<br />
1 pork tenderloin<br />
1/2 vidalla onion<br />
2 star anise<br />
1 cinnamon stick<br />
1 tsp fennel seeds<br />
1/2 tsp crushed red pepper<br />
1 Tbs minced fresh ginger<br />
2 garlic cloves, minced<br />
2 Tbs olive oil<br />
salt, pepper <br />
<br />
6 cups chicken broth (i always use low sodium if store bought)<br />
8 oz fresh noodles<br />
optonial: bok choy, mushrooms to add to soup<br />
optional: cilantro: green onions, mung bean sprouts and lime for garnish<br />
<br />
Char the onion, place cut side down in a hot cast iron pan and cook for 3-7 mins, until blackened on cut side. Remove onion to soup pot. Add star anise and garlic to hot pan, stir for 30 seconds, add cinnamon stick, fennel seeds and crushed red pepper and stir for 30 seconds. Transfer hot spices to soup pot, add chicken broth and bring to a boil.<br />
<br />
Heay 2 Tbs oil in cast iron pot, season pork with salt and pepper, sear pork on all sides 5 mins per side. Cut pork into quarters and continue to cook for 10 more minutes. Remove to plate and let sit until cool enough to handel *~10 mins). Slice pork thinly across the grain (~1/4' slices).<br />
<br />
Add noodles to pot and let cook three mins. Add pork and any juices on plate where pork rested. Add mushrooms and sliced dark green leafy part of bok choy leaves if using. Ladle into bowls and top each bowl with a sprinkle of chopped fresh cilantro, chopped scallions and a wedge of lime if desired.Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com1tag:blogger.com,1999:blog-4950261708294342700.post-66103577116698438442014-02-11T10:39:00.001-08:002014-02-11T10:39:26.875-08:00Minestra di Ceci or Chickpea Soup<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/kRhYAnphA4g" width="459"></iframe>Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com1tag:blogger.com,1999:blog-4950261708294342700.post-55693327005203496132014-01-14T16:17:00.001-08:002014-01-14T16:17:03.988-08:00Veggie Platter inspired by Emeril (+playlist)<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/8VJjOoZKyzk" width="459"></iframe>Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com1tag:blogger.com,1999:blog-4950261708294342700.post-33042984087689782882014-01-14T16:16:00.001-08:002014-01-14T16:16:59.203-08:00Veggie Platter inspired by Emeril (+playlist)<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/8VJjOoZKyzk" width="459"></iframe>Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-34850661354808076802013-12-12T19:42:00.001-08:002013-12-12T19:42:57.697-08:00Elegant Everyday Cooking<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/lnOFOxG9f_g" width="459"></iframe>Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-3107345285666647132013-08-01T10:41:00.001-07:002013-08-01T10:41:47.225-07:00Spicy Roasted Pepitas<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/i1kODdYHohw" width="459"></iframe>Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-69379234243105563272013-07-07T10:10:00.000-07:002013-07-07T10:11:19.459-07:00Olive oil Zucchini Cake with Lemon GlazeTrying to come up with an easy, relatively healthy cake my daughter could make completely on her own...so here it is:<br />
<br />
<i><b><span style="font-size: large;">Olive Oil Cake</span></b></i><br />
<br />
Ingredients<br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOX0Ak2WPmcZBMn_x72iph242QkFUM4R_dWHrYCFqrVrT3q1ULJk0g3-tHOnyVC_N9ZNFPsvhHVIDUMlJPqQOieiUcqOsMWtjxfFYX-hywi2YReRaEhhVWl2wU83kEiyIUA-7d3fRI9q0l/s1600/oil+cake+a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOX0Ak2WPmcZBMn_x72iph242QkFUM4R_dWHrYCFqrVrT3q1ULJk0g3-tHOnyVC_N9ZNFPsvhHVIDUMlJPqQOieiUcqOsMWtjxfFYX-hywi2YReRaEhhVWl2wU83kEiyIUA-7d3fRI9q0l/s320/oil+cake+a.jpg" width="320" /></a>
<li>1.5 cups all purpose unbleached flour</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp ground ginger</li>
<li>1 tsp ground cinnamon</li>
<li>1/2 tsp salt </li>
<li>1/2 tsp freshly grated (or ground) nutmeg</li>
<li>2 eggs</li>
<li>1 cup sugar</li>
<li>3/4 cup milk</li>
<li>1/2 cup extra virgin olive oil</li>
<li>1 medium zucchini, finely grated</li>
</ul>
<br />
Sift together dry ingredients (except sugar). In bowl of standing mixer, or with electric beater, beat eggs for 5 mins until thick and lemon colored. Add sugar and beat an additional minute. Add olive oil and milk and beat to combine. Stir in dry ingredients and mix until incorporated. Pour into a 9" loaf pan that has been sprayed with cooking spray. Bake for 1 hour, or until a toothpick inserted in middle comes out clean. Let cool 10 minutes in pan. Turn out to wired rack and spread with optional glaze if desired, let glaze adhere to cake as cake cools completely and glaze dries.<br />
<br />
Optional Lemon Glaze<br />
<ul>
<li>2 Tbs fresh lemon juice</li>
<li>3 Tbs granulated sugar</li>
<li>1/2 cup confectioners sugar</li>
</ul>
<br />
Mix together sugar and lemon juice in a small bowl. Whisk in confectioners sugar until completely smooth.<br />
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If you slice this cake into 24 slices, there are 110 calories per slice, see my daughters calculation below!<br />
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<br />Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-78240081016980216312013-07-06T10:26:00.001-07:002013-07-06T10:26:46.245-07:00Caprese SkewersSuper easy and really pretty little appetizers - great for picnics and BBQs perfect for summer.<br />
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<br />
<b><span class="Apple-style-span" style="font-size: large;"><i>Caprese Skewers</i></span></b><br />
<ul>
<li>Fresh Mozzarella balls (tiny ones called Ciliegine are best, but you can cut cubes as well)</li>
<li>Basil Leaves</li>
<li>Cherry tomatoes, halved if large</li>
</ul>
<br />
Marinade for Cheese<br />
<ul>
<li>1/4 cup Olive oil for every cup or so of cheese</li>
<li>2 cloves minced garlic</li>
<li>1 TBS chopped oregano, fresh is great dried works too</li>
<li>salt</li>
<li>pepper</li>
</ul>
<br />
Combine all marinade ingredients and toss in cheese, gently, to coat. Let sit for at least 20 mins and up to 8 hours. I usually let the amount of cheese dictate how many cherry tomatoes to use.<br />
<br />
Thread one ball cheese, one leaf basil folded like an S and one cherry tomato on each toothpick or cocktail skewer. Arrange on platter. Garnish with additional whole basil leaves if desired. Serve at room temperature.<br />
<br />
<i>NOTE: Fresh mozzarella comes in different sizes:</i><br />
<br />
<i>Ciliegine cherry size, about 0.3 oz of cheese</i><br />
<i>Bocconcini (bite sized) are larger about 1.5 oz per ball</i><br />
<i>Ovolini (egg sized) about 4 oz each</i><br />
<i><br /></i>
<i>I love the ciliegine for this recipe, but they can be pricy and/or hard to find. You can always use any fresh mozzarella and cut it - or even use the packaged type of block mozzarella. </i><br />
<br />Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-50355312149904806212013-06-28T13:31:00.001-07:002013-06-28T13:31:51.085-07:00Stuffed Strawberries<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/T5juo1vRW4k" width="459"></iframe>Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-52403417132767686622013-06-28T13:30:00.001-07:002013-06-28T13:30:51.639-07:00Egg Salad<iframe allowfullscreen="" frameborder="0" height="344" src="http://www.youtube.com/embed/videoseries?list=UUYGmIOqIMtS9kJRb4FTgLjA" width="425"></iframe>Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-91577971895915409362013-06-23T19:02:00.002-07:002013-06-23T19:03:32.386-07:00Baked Zucchini ChipsThese delightful little crispy chips are easy and absolutely fantastic! A wonderful way to use excess zucchini, but I actually buy zucchini just to make these. They're a low calorie, very low fat delicious snack or appetizer.<br />
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<span class="Apple-style-span" style="font-size: large;"><b><i>Zucchini Chips</i></b></span><br />
<ul>
<li>2 Zucchini's sliced into 1/4 inch rounds</li>
<li>1/2 cup milk (low fat is fine)</li>
<li>olive oil cooking spray</li>
</ul>
Coating:<br />
<ul>
<li>1/2 cup seasoned breadcrumbs</li>
<li>1/2 cup grated parmesan cheese</li>
<li>1 tsp garlic powder</li>
<li>1 tsp black pepper</li>
<li>1 tsp salt</li>
</ul>
<br />
<br />
Preheat oven to 400 F. Lay a large baking rack over a baking sheet and spray rack with cooking spray.<br />
Mix all coating ingredients on a large flat plate. Dip zucchini rounds in milk and then dredge in coating pressing lightly to help it adhere. Place coated rounds on baking rack, n a single layer. Spray with cooking spray (or mist with olive oil if you have one of those cool little oil misters). Bake for 30 mins, no need to flip because they are on a rack!<br />
Remove from oven, let cool a few minutes then carefully remove and serve while still warm, although they are also good at room temperature.<br />
<br />
You can vary the flavor of these by adding fresh or dried herbs to the breadcrumb coating. Can also use gruyere instead of the parmAnonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-34989645028006070902013-04-05T11:00:00.001-07:002013-04-05T11:00:49.539-07:00Ham Salad - a wonderful way to reframe leftover ham!<span style="font-size: large;"><i><b>Easy Ham Salad</b></i></span><br />
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<br />
After a holiday wherein you have served a wonderful ham, there tends to be a lot of leftover ham - ham sandwiches made with thick slices of ham are fabulous, ham noodle casserole is wonderful - ham and eggs are a treat but after awhile you really want the ham to be a little, well, different...enter this ham salad - its the easiest recipe ever - just three ingredients but it works wonders on creating a whole different way to experience ham!<br />
<br />
<b>Easy Ham Salad</b><br />
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<ul>
<li>1-2 cups chopped ham (outer skin removed)</li>
<li>1-2 Tbs sweet pickle relish</li>
<li>1-2 Tbs mayonnaise</li>
<li>freshly ground black pepper, optional</li>
</ul>
<br />
Pulse everything together in a food processor to create a spread with the consistency of pate. Serve on toast, buns, or as a dip!Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com2tag:blogger.com,1999:blog-4950261708294342700.post-75682473482172056822013-03-31T12:31:00.001-07:002013-03-31T12:36:07.822-07:00Lamb Rib Chops <span style="font-size: large;"><i><b>Pan Seared Lamb lollipop Chops</b></i></span><br />
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These are so amazing - so easy, so very very good and so quick! Ok, they can be expensive, particularly if you buy them already cut and frenched - but they are just so fabulous.<br />
<br />This year for Easter I made a ham, which was wonderful - but it just isn't Easter without lamb to me, so I turned to these adorable little lamb chops to serve as appetizers - and everybody loved them<br />
<br />
<ul>
<li>6-8 tiny frenched lamb rib chops (you can cut these yourself from a rack of lamb as long as the chine bone has been removed) </li>
<li>6 Tbs stone ground or dijon mustard</li>
<li>1/4 cup olive oil</li>
<li>4 cloves garlic, chopped</li>
<li>1 Tbs chopped fresh rosemary</li>
<li>salt, pepper</li>
</ul>
<br />
Coat the meaty part of the lamb chop with mustard, smear on garlic mixed with olive oil, add salt and pepper and rosemary and press it to adhere. Let the lamb sit for an hour at room temperature. Heat a cast iron pan and add 1 tbs olive oil. Sear chops on both sides about 3 minutes per side. Move to a 400 oven for 6 mins for med. Tent with foil and let rest for 5 mins, serve.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-46481433318867757632013-01-30T17:03:00.001-08:002013-01-30T18:27:36.336-08:00Baked Apples with Strawberry SauceBaked Apples with Strawberry sauce - these are SO easy and wonderful for special dinners, like a romantic meal for two - or everyday dinners or even as healthy after school snacks.<br />
I like to use Granny Smith apples because they hold their shape so well when cooked, but you can use any baking apple such as Honeycrisp, Braeburn, Fugi or Rome Beauty - don't use the wonderful eating apple, McIntosh (although they make great applesauce they fall apart when baked)<br />
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<b><i><span style="font-size: large;">Baked Apples</span> </i></b><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCBvj2BX6xrdCm4v1fpakE9i0G5DGwWwMHeNjOPoe0y3Impq-mLIFsLoeVgxs3_LVwj5Efkh0mzObv-RUkDajekOWPQ84oEYJkLeu8HX5eh4ig7jtbPIhOFDxw5DoUO2CJsEhZ_e7WBNp/s1600/bakedapple.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCBvj2BX6xrdCm4v1fpakE9i0G5DGwWwMHeNjOPoe0y3Impq-mLIFsLoeVgxs3_LVwj5Efkh0mzObv-RUkDajekOWPQ84oEYJkLeu8HX5eh4ig7jtbPIhOFDxw5DoUO2CJsEhZ_e7WBNp/s400/bakedapple.jpg" width="298" /></a>
<li>4 Granny Smith Apples</li>
<li>1/4 cup brown sugar</li>
<li>1/4 cup rasins</li>
<li>1/4 cup chopped walnuts or slivered almonds</li>
<li>4 Tbs unsalted butter</li>
<li>1 tsp ground cinnamon (optional)</li>
</ul>
<br />
Core apples and make a well, leaving 1/2 inch on the bottom. Peel a strip from center of apple, around its equator so the apple skin doesn't burst while cooking. Combine sugar, rasins and nuts. Pack each apple with sugar mixture filling. Top each apple with 1 tbs softened butter. Place in a pie pan and add 1/2 cup water to pan (about 1/4 inch up sides of apples) Cover dish with buttered foil (buttered side down). Bake in a 350 F oven for 30 mins to an hour, or until apples are tender but still hold their shape. Remove foil after 20 mins. and sprinkle with cinnamon, if desired. Apples can be made ahead and kept refrigerated for up to 4 days, reheat covered with foil in a 350 oven for 10 mins.<br />
<br />
<span style="font-size: large;"><b><i>Strawberry Sauce</i></b></span><br />
<ul>
<li>1/4 lb strawberries, washed and stemmed</li>
<li>1/3 cup confectioners sugar</li>
<li>2 Tbs orange juice</li>
<li>1 Tbs lemon juice</li>
</ul>
<br />
Puree strawberries in a blender or food processor. Press mixture through a fine strainer. Discared (or eat on yogurt) solids. Stir in confectioners sugar, stirring until sugar dissolves. Whisk in juices, and cover and refrigerate until ready to use. (This sauce is also fabulous on ice cream, or with waffles or pancakes)<br />
<br />
To serve: Spoon some sauce onto each of four dessert plates, place an apple on top. Add a scoop of vanilla ice cream if desired and garnish with fresh mint if available.Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-32659880355790354202013-01-13T05:35:00.002-08:002013-01-13T05:35:35.471-08:00Dinner with FriendsLast night we had a wonderful couple over for dinner. They are great people and I wanted to wow them with the meal, but I was stressed because my daughter had a major sports event that same day. I knew I would only have about 2 hours after getting home from the meet before company arrived, so I decided on a menu I could mostly prepare ahead. The dinner I came up with was focused on my 100 layer lasagna - the one with home made pasta. Once I decided on that, I built up the meal around it. So I made:<br />
homemade ricotta crostini, a veggie platter with roasted red pepper dip, the lasagna, garlic bread, a simple salad and Italian cheesecake with a blueberry sauce for dessert - which I paired with high quality store bought cookies.<br />
<br />
The cooking went like this - two days before the dinner I made the meat sauce for the lasagna, one day before I made the white sauce, the pasta and assembled the lasagna. The night before I made the cheesecake. The morning of the dinner I made the blueberry sauce, the ricotta cheese and the crostini. After my daughters meet I took the lasagna our of the fridge so it wouldn't take so long to cook and preheated the oven, I cut up veggies and used a store bought dip and made a pretty platter, plated up the crostini, spread on the cheese and drizzled with some olive oil. I preheated the oven - took a shower and got ready, set the table - popped the pasta in the oven and greeted my guests. We enjoyed drinks and appetizers and I made a simple salad. When the lasagna was done I took it out to rest a bit and popped the garlic bread in the oven. Got everything on the table, ate made coffee - enjoyed their company and then served dessert - it was awesome and very little work on the actual day of the meal!<br />
<br />
All of the recipes mentioned are here in this blog and also on my youtube channel.<br />
<br />
Happy Cooking - now its time to plan a kid friendly but good Valentines day mealAnonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-87291563938064920372013-01-10T14:46:00.000-08:002013-01-10T14:46:21.247-08:00White Chicken ChiliThis is one easy and fast take on chicken chili - great for a quick weeknight dinner, but super good as well. You can add more heat to your liking, but this is how I make mine:<br />
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<br />
<span style="font-size: large;"><i><b>White Chicken Chili</b></i></span><br />
<ul>
<li>1 lb skinless boneless chicken breast</li>
<li>6 whole peppercorns </li>
<li>1 onion, chopped</li>
<li>2-3 cloves garlic finely chopped</li>
<li>2 Tbs olive oil</li>
<li>2 cans 15.5 oz white beans (cannellini, great northern, navy etc)</li>
<li>2-3 cups chicken broth</li>
<li>1 tsp dried oregano</li>
<li>1/2 tsp ground cumin</li>
<li>1/2 tsp ancho chili powder</li>
<li>2 cans chopped green chilies, or one diced jalapeno (seeds removed if you don't want it too hot)</li>
<li>salt</li>
<li>pepper</li>
</ul>
<br />
In a medium pot, cover chicken with water add peppercorns and some salt. Bring to a boil, lower heat and cook 10-20 mins or until chicken is cooked through. Remove from water and let cool.<br />
In a dutch oven, heat oil. Saute onion in oil until translucent. Add garlic (and jalapeno if using) and saute a minute more, sprinkle with cumin, chili powder and oregano. Add salt and pepper. Add 2 cups chicken broth and bring to a simmer. Drain and rinse beans, mash half of beans in a bowl with a potato masher or a fork. Shred chicken with your hands or two forks. Add chicken and all beans to simmering broth mixture. Add green chillies. Bring to a boil, add enough cup of broth if it looks too thick. Lower heat and cook for 10 mins. Serve with: sour cream, shredded Monteray jack, chopped black olives, corn chips or buttered flour tortillas. <br />
<br />
Notes about the white beans - all three can be used interchangeably. Basically, Cannellini are larger, great northern a little smaller but still will hold their shape - navy are the smallest and best for dishes where the bean shape isn't so important, not for salads or ragouts, but great for stews, soups and of course baked beans.Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com1tag:blogger.com,1999:blog-4950261708294342700.post-38296708390268719022013-01-01T09:36:00.000-08:002013-01-01T09:36:28.324-08:00Biscotti di Regina<i><b><span style="font-size: large;">Biscotti di Regina</span></b></i><br />
<br />
These are for you, Mom! When I was growing up my mother always made these cookies after the Christmas goose - they use goose fat, pure white decadence - they are super easy and very rich. You can make them with butter, but its not quite the same thing. They taste incredible and pair very nicely with a cup of coffee, hot chocolate or tea.<br />
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<br />
<br />
Biscotti di Regina (Queens Biscuits)<br />
<br />
<ul>
<li>1.5 cups all purpose flour</li>
<li>2/3 cup white sugar</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1 egg, beaten</li>
<li>6 Tbs goose fat (the pure white part)</li>
<li>1/2 tsp vanilla</li>
<li>1/2 cup milk </li>
<li>1 cup sesame seeds</li>
</ul>
<br />
Combine all ingredients, except milk and sesame seeds, to make a soft and crumbly dough. Gather 1 Tbs portions of dough with hands, press together into a small log. Roll logs in milk then seeds. Place on ungreased baking sheet and bake in a 350 oven for about 10 mins or until bottoms are golden. Let cool on pan about 2 mins and carefully transfer to a wire rack (cookies are fragile while warm).<br />
<br />Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-48289126435038242372012-12-31T15:43:00.000-08:002012-12-31T15:43:36.134-08:00Mini Cheesecakes<i><b><span style="font-size: large;">Mini Cheesecakes </span></b></i><br />
<br />
So fast, so easy and so very very good. I love this recipe, I also like that it doesn't make a ton - and only uses one block of 8 oz cream cheese. You can jazz these up a million ways - swirl in some jam or melted chocolate, add some cherry pie filling as a topper once cooked, adorn with some fresh raspberries or blueberries etc<br />
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<br />
Cheesecakes<br />
<ul>
<li>24 vanilla wafers</li>
<li>8 oz cream cheese (room temperature)</li>
<li>2 Tbs sour cream</li>
<li>1 egg</li>
<li>1/4 cup sugar</li>
<li>1 tsp vanilla</li>
</ul>
<br />
Mix all ingredients, except for vanilla wafers, use an electric mixer and beat on low until just smooth. Use cupcake liners and line 12 cupcake pan, place one vanilla wafer in each liner. Crumble remaining cookies and divide among liners to cover bottoms. Pour cheese mixture into each liner, about 2/3 or a little more full. Bake at 350 for about 20-25 mins. Cool to room temperature then refrigerate, covered for several hours or overnight. Top as desired.<br />
Optional: add 1 tsp of warmed jam or cooled melted chocolate to each filled cupcake before baking, use a knife to swirl.Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com2tag:blogger.com,1999:blog-4950261708294342700.post-66487762887359432682012-12-09T14:46:00.000-08:002012-12-09T14:47:03.702-08:00Baguette <div class="separator" style="clear: both; text-align: center;">
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Heres a very easy take on a homemade baguette, made this today and sautéed up some chicken breasts to create a sandwich for dinner, with provolone and spinach - served it with sweet potato chips - really, really nice.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><i><b>Baguette</b></i></span><br />
<br />
<br />
<ul>
<li>1.5 cups warm water (115 F)</li>
<li>1 package active dry yeast</li>
<li>1 Tbs malt syrup or 1 tsp sugar</li>
<li>1 tsp salt</li>
<li>3.25 cups all purpose unbleached flour</li>
</ul>
<br />
<br />
Combine water, yeast, malt or sugar and let sit for 10 mins until mixture gets foamy and bubbly and aromatic. Add flour and stir in to form dough, let sit for 20 mins. Add salt, knead dough either by hand on a lightly floured surface or in a standing mixer with a dough hook until dough is smooth and elastic, about 10 mins. Place in a lightly oiled bowl, cover with plastic wrap and let rise about 1 hour. Turn dough out and form into a 8x6 inch rectangle, fold long sides in towards center and then short sides towards middle. Flatten gently and return to bowl (oil again lightly if necessary). Cover with plastic wrap and let rise 1 hour. Preheat baking stone on middle rack of oven at 425 F, place a cast iron pan on lower rack. Punch dough down and divide in half for large baguettes or in 1/3s for smaller ones. Form into long thin loaves and place, seam side down, on floured parchment paper. Cover loosely with plastic wrap and let rise for 45 mins. Transfer bread, on parchment, to baking stone. Slash top of loaves a few times using a sharp knife to make 4" diagonal cuts. Bake for about 30 mins or until tops are deep golden brown and bottom sounds hollow when tapped. Cool on baking rack.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-41321028878090009022012-11-28T16:49:00.002-08:002012-11-28T16:49:59.950-08:00Chili - Vegetarian<div class="separator" style="clear: both; text-align: center;">
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Tired of Turkey ... had Cod with an Asian inspired sauce and a simple fried rice last night, home made mac and cheese the night before - but still, the turkey stares at me when I open the fridge. Decided to go easy (mostly opening cans - but its really good) and meatless tonight. This Chili is very hearty, I didn't even mention to my daughter that it was meatless - served it with grated colby cheese, chopped green onion, sliced black olives and sour cream.<br />
<br />
<b><i><span class="Apple-style-span" style="font-size: large;">Vegetarian Chili</span></i></b><br />
<br />
<br />
<ul>
<li>1 onion, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 red bell pepper, chopped</li>
<li>2 carrots, diced</li>
<li>2 Tbs canola oil</li>
<li>2 tbs chili powder</li>
<li>1 tsp ground cumin</li>
<li>2 Tbs tomato paste</li>
<li>1 can (14.5 oz) fire roasted tomatoes</li>
<li>1 can (14.5 oz) petit diced tomatoes</li>
<li>1 can (16 or 19 oz) red kidney beans, drained</li>
<li>1 can (15 oz) pink pinto beans, drained</li>
<li>salt</li>
<li>pepper</li>
</ul>
<br />
<br />
In a heavy dutch oven or deep cast iron skillet heat oil. Add onion, carrots and bell pepper and saute for 5 mins, stirring until onion is softened. Add garlic, add chili powder and cumin, stir to combine. Add tomatoes and tomato paste. Stir and simmer for 10 mins. Add beans, salt and pepper. Heat through. Let simmer for 20 mins - 2 hours, stirring occasionally. Serve with cheese, sour cream, green onion, olives and avocado if desired.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-88622110522936139882012-11-20T16:18:00.001-08:002012-11-20T16:21:44.715-08:00Cheese crackers (and T day prep)<span class="Apple-style-span" style="font-size: large;"><b><i>Getting Ready for Thanksgiving!</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJxUyRsq8R5-D-qXWpxdJWYI2s2EJFI9dy_7waSP7cDeLGVbngpnVwbBsHHZKgIjsGMRnmChTxNHlCp7Aa8LJuRa1AHVj_7dva2IWW5tvPeFKnjDgIHVy-pEYhoDWTu1K_0ai7V3gYZXx/s1600/ches+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Ok - T day is practically here! The thing I both love and hate about Thanksgiving is I always do the same menu. This predictability makes it easy to plan and streamline and get it right, but sometimes I wish I could be a little more creative. Oh well, thats what the other 364 days of the year are for. Today I made little cheese crackers, that hold beautifully in an air-tight container at room temperature, to serve as part of my appetizer platters. I do play a little with the appetizers from year to year - yesterday, I made two batches of my savory palmiers - puff pastry spread with a bacon and mushroom filling, rolled and sliced - I froze the palmiers and will bake them about an hour before I plan to serve them. Cheese crackers, palmiers and some green and red grapes, a platter of sliced veggies with some roasted red pepper dip, a few bowls of gourmet olives and maybe some spiced nuts will be my appetizers. Next I made my whole berry cranberry sauce (I use orange zest, cinnamon and cloves) and popped that in the fridge. I'll serve it with canned jellied cranberry sauce as well. I also made candied sweet potatoes today, using a brown sugar, butter, maple syrup and vanilla coating.<br />
<br />
So these cheese crackers are amazing - heres the recipe:<br />
<br />
<b><i><span class="Apple-style-span" style="font-size: large;">Make Ahead Cheese Crackers</span></i></b><br />
<br />
<ul>
<li>12 Tbs (1.5 sticks) softened unsalted butter</li>
<li>6 oz extra sharp white cheddar cheese</li>
<li>1/4 cup freshly grated parmesan cheese</li>
<li>1.5 cups unbleached all purpose flour</li>
<li>1/2 tsp salt</li>
<li>3/4 tsp cayenne pepper</li>
</ul>
<br />
<br />
Beat butter with electric mixer, for about 5 mins, or until very fluffy. Add cheeses and beat to combine. With hands add flour mixture and combine until a dough forms - if too crumbly to form into a ball add up to 2 Tbs cold water. Divide dough into quarters and shape into balls, flatten into discs and wrap individually in plastic wrap. Refrigerate at least 2 hours and up to overnight. Roll dough (about 1/8 inch) and cut out with 1.5" cookie cutter rounds or shapes, place 1/2 inch apart on parchment lined baking sheets and bake at 450 for 6-8 mins or until golden, watch carefully as these goes from golden to burnt pretty quickly. Remove from baking sheet onto paper towel lined trays to cool completely. Store in airtight containers for up to two weeks.<br />
<br />
<br />
Tonight I think I'll make an Italian Ricotta Cheesecake - a lighter and still decadent take on cheesecake - tomorrow, with only one day to go I will tackle the chestnut stuffing and the pumpkin pie. I bought the organic, free range, humanly raised well treated (hopefully read to on a nightly basis) bird today - and had to make room in my refrigerator by moving the delicious leftover pea soup from last night into a smaller container. Lots to clean - lots to do!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-80501652615536547442012-11-19T18:06:00.000-08:002012-11-19T18:06:30.080-08:00Parsley Pesto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMWgbyeLnLG2Jr5C4gXpNnFw9wFMz3HASCD9pLl-KXOhZ9ck6f8eLOU8mpN9EjX9izOS530uNS8Srp6goaiRuYxOEctNW6gYZ4pT9pALa6oAxACT0tyyor9Oz8SLEeRNAREvq0NkrNZiE/s1600/parsleypesto+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMWgbyeLnLG2Jr5C4gXpNnFw9wFMz3HASCD9pLl-KXOhZ9ck6f8eLOU8mpN9EjX9izOS530uNS8Srp6goaiRuYxOEctNW6gYZ4pT9pALa6oAxACT0tyyor9Oz8SLEeRNAREvq0NkrNZiE/s320/parsleypesto+003.JPG" width="320" /></a>I love, seriously, really, love pesto! Every time I make it and taste it, I say to myself, "I need to make this more often!". Pesto is an amazing flavor combination and it is so incredibly versatile.<br />
<br />
Today I made a parsley pesto...best with flat leaf (Italian parsley) it has more flavor, but plain curly parsley works too.<br />
<br />
Once you have your pesto you can use it in a myriad of ways - as a topping for crostini, as a spread on a sandwich, as a way to dress up simple grilled or broiled chicken breasts, stir it into some hot pasta for a fabulous side dish, add a spoonful to soup to really brighten up things - add some feta cheese and use it as a filling for stuffed mushrooms, add some to cottage cheese for an instant veggie dip, put some in an omelet, on a savory crepe, in lasagna - the possibilities are endless...sometimes I just eat a spoonful!<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><i>Parsley Pesto</i></b></span><br />
<br />
<br />
<ul>
<li>1-2 bunches coarsly chopped parsley, thick stems discarded</li>
<li>3 cloves garlic, rough chopped</li>
<li>2-4 Tbs olive oil</li>
<li>salt</li>
<li>freshly ground black pepper</li>
<li>1/4 cup pine nuts (toasted if desired)</li>
<li>1/4 cup grated Parmesan cheese (optional)</li>
<li>1 tsp dried Tarragon</li>
</ul>
<br />
<br />
Combine about 1/2 cup of parsley, garlic and salt in food processor and process until blended, add remaining parsley and black pepper and process until parsley is chopped fine. With motor running add in olive oil and process until a thick pesto forms, add pine nuts, parm and tarragon and process briefly<br />
<br />
You can always use basil instead of parsley for classic pesto, use spinach, use arugula - have fun with it! Oh, and you can use walnuts instead of pine nuts too!<br />
<br />Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-6566394723248345822012-11-07T14:47:00.000-08:002012-11-07T14:48:08.262-08:00Cheese Puffs- Quick, Easy and So good!Hey Everyone - I needed a super quick and easy snack for my daughter today, I had cheese and not much else to work with and no time to run to the market, so I made these delightful little puffs. Easy and fast, these appetizers or snacks are versatile and fun. You can use just about any cheese for these, a sharp cheddar is great but gruyere, jack, parm or even feta works as well. You can mix cheeses also. You can add crumbled bacon, or spinach or olives - have some fun with herbs or pepper - or just keep 'em super simple. They are great warm out of the oven and they go together so quickly and take under 10 mins to bake - which makes them great for unexpected company.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGTwUCRYdF1UT_Hzpf6_yd610W-A_lisK-g8lBG7hHwgo7-FjGx_j2IKYhilKJeMNLNeR1f-4D7kQaBpvNloLHMHb_0Y7ZTjBq9eybOhYUnJuMRuRxA1V97L2hrgc3AooKiYfflRPcxwj/s1600/cheesepuffs+022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGTwUCRYdF1UT_Hzpf6_yd610W-A_lisK-g8lBG7hHwgo7-FjGx_j2IKYhilKJeMNLNeR1f-4D7kQaBpvNloLHMHb_0Y7ZTjBq9eybOhYUnJuMRuRxA1V97L2hrgc3AooKiYfflRPcxwj/s320/cheesepuffs+022.JPG" width="320" /></a></div>
<span style="font-size: large;"><b><i>Super Easy Cheese Puffs</i></b></span><br />
<br />
<ul>
<li>1/2 cup milk</li>
<li>1 egg</li>
<li>1 cup all purpose flour</li>
<li>2 tsp baking pwder</li>
<li>1 tsp salt</li>
<li>2 cups grated cheese</li>
<li>1/4 cup olives, sun-dried tomatoes, crumbled bacon etc (optional) </li>
</ul>
<br />
Beat together egg and milk. Sift in flour, baking powder and salt and stir to combine. Stir in cheese and any additions. Drop by rounded teaspoonfuls on a greased baking sheet and bake in a preheated 400 F oven for about 10 mins or until golden and browned on the bottom. Remove to wire rack, cool briefly and serve while still warm.Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com2tag:blogger.com,1999:blog-4950261708294342700.post-49215240411816548212012-10-22T18:41:00.000-07:002012-10-22T18:42:05.006-07:00Pumpkin Panna Cotta with Ginger Whipped Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Dq6OTCtJ_LFLCM_jz32xoS6copXxMzIIe93sF2IBUOOiaxZ2lyQ9idYjTJ4zsnFxKAf7iTw28t5kNPiAuoG405586pR8ohC6NYOfKI3_xbxFouxxn8oqvdNXIwCRjE9w0oxpAJjNmt_O/s1600/pumpkin+panna+cotta+019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Dq6OTCtJ_LFLCM_jz32xoS6copXxMzIIe93sF2IBUOOiaxZ2lyQ9idYjTJ4zsnFxKAf7iTw28t5kNPiAuoG405586pR8ohC6NYOfKI3_xbxFouxxn8oqvdNXIwCRjE9w0oxpAJjNmt_O/s200/pumpkin+panna+cotta+019.JPG" width="200" /></a>Panna Cotta is a wonderful dessert - a silky, creamy, light and delicate confection - almost like a flan, or a mousse, this Italian creation is easy to make - and best of all you get to make it ahead! Elegance coupled with the ease of advanced preparation - tonight I am making a pumpkin version of this milk based treat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpxY1HbHSEqRyPWanW88jCPwg4Wjprrc6qdLIIHNm1xdN8BoB9acya6mO5NTV9ldL2arktHcJBVH0Uio3MOn3N3MWBhsKUqGiYyLL2EcxmILmahm9G7eASK9edh2MY3XiueyhnYaiFD-m/s1600/pumpkin+panna+cotta+013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpxY1HbHSEqRyPWanW88jCPwg4Wjprrc6qdLIIHNm1xdN8BoB9acya6mO5NTV9ldL2arktHcJBVH0Uio3MOn3N3MWBhsKUqGiYyLL2EcxmILmahm9G7eASK9edh2MY3XiueyhnYaiFD-m/s320/pumpkin+panna+cotta+013.JPG" width="240" /></a></div>
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<span style="font-size: large;"><i><b>Pumpkin Panna Cotta</b></i></span><br />
<br />
<ul>
<li>1 1/2 cups cold milk</li>
<li>1 package unflavored gelatin</li>
<li>1 cup heavy cream</li>
<li>1/2 cup sugar</li>
<li>1 cup pumpkin puree</li>
<li>1 tsp cinnamon</li>
<li>1/4 tsp grated nutmeg</li>
<li>1 tsp vanilla extract </li>
</ul>
<br />
Sprinkle gelatin over 1/2 cup milk in a medium heavy bottom saucepan and let sit for 5 mins. Blend remaining milk, sugar, pumpkin, cream and spices in a blender until smooth. Heat gelatin milk over low heat stirring constantly until gelatin is dissolved. Add pumpkin mixture and raise heat to medium. Stir occasionally and heat until almost boiling. Remove from heat and stir in vanilla. Pour mixture into 6-8 buttered ramekins (or wine glasses) and refrigerate at least 4 hours to set, or overnight. Serve with ginger whipped cream (beat 1 cup cold heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla until soft peaks form, add 1 Tbs chopped crystallized ginger and 1/4 tsp powdered ginger), if using ramekins you can unmold the panna cotta if desired.Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0tag:blogger.com,1999:blog-4950261708294342700.post-692792437354442602012-10-22T08:51:00.000-07:002012-10-22T08:51:59.583-07:00Russian Tea Cakes, or Wedding CookiesThese cookies are so much fun to make, and delectable to eat. They go by many names, wedding cookies, Mexican Wedding Cookies, Vanilla Snowballs, Russian Tea Cakes - but they are simply a sugar butter cookie made with nuts and rolled twice in confectioners sugar - really pretty cookies and quite easy to make. Nuts used are typically pecans or walnuts - but I didn't have either on hand so I used almonds, which works quite well. If you are anti-nut for whatever reason you can substitute 1 cup of old fashioned oats for the nuts!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna5VcvH-XYsNuZwB_hAm-iWesxCm4mKdYRzKT8MJZm3q2Dy_-HU3BZ_wikN2gV5Qlos0OCiKFlxvBhC1gC5hP1bCr4Dm95jC7Cyyg1noYmGnwDMwCLMP1xQKytbPeSB_GfXrglo1ybigh/s1600/russianteacake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna5VcvH-XYsNuZwB_hAm-iWesxCm4mKdYRzKT8MJZm3q2Dy_-HU3BZ_wikN2gV5Qlos0OCiKFlxvBhC1gC5hP1bCr4Dm95jC7Cyyg1noYmGnwDMwCLMP1xQKytbPeSB_GfXrglo1ybigh/s320/russianteacake.jpg" width="268" /></a></div>
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<b><i><span class="Apple-style-span" style="font-size: large;">Wedding Cookies</span></i></b><br />
<br />
<ul>
<li>1 cup (2 sticks) unsalted butter, softened</li>
<li>1/2 cup confectioners sugar</li>
<li>3/4 cup ground nuts (pecans, walnuts or almonds)</li>
<li>1.5 tsp vanilla extract</li>
<li>1 tsp almond extract (optional)</li>
<li>1 tsp salt</li>
<li>2 - 2.25 cups all purpose unbleached flour</li>
<li>2 cups confectioners sugar for rolling</li>
</ul>
<br />
<br />
In a food processor, grind nuts. Add sugar and pulse to combine. Add butter and extracts and process until smooth. Scrape down sides if necessary. Add salt and flour and process until combined. Turn out onto wax paper, and either roll into 1" balls and place 1" apart on parchment lined baking trays, or roll into a log and refrigerate for 15 mins up to overnight to facilitate shaping. If dough gets too hard in fridge let sit at room temp for a bit. Bake at 325 for about 15-20 mins, do not let brown, just cook until tops are firm and bottoms start to color. Let sit on baking sheet for 2 mins, toss in a shallow bowl filled with confectioners sugar while still warm (just a few at a time, they are a little fragile at this point) Place on rack and let cool completely. Toss in powdered sugar, again. Store at room temp. in an air tight container on wax paper.<br />
<br />Anonymoushttp://www.blogger.com/profile/03491073281695407640noreply@blogger.com0