Here's the recipe for my "standby" lasagna -- basic, hearty, quick to put together.
1 lb. ground beef
1/2 lb. spicy Italian sausage (bulk sausage)
1/2 yellow onion, diced
1 clove garlic, minced
1 26-oz jar spaghetti sauce
1/2 to 1 lb sliced mushrooms, sauteed
8 oz. frozen chopped spinach, thawed & drained
1-3/4 c. ricotta cheese
1 egg slightly beaten
several (depending on your taste) fresh basil leaves, chopped (or 1/2 tsp dried)
several fresh oregano leaves (or 1/2 tsp dried)
handful Italian parsley, chopped
9-12 pieces oven ready lasagna noodles, uncooked
16 oz. (4 c.) mozzarella, shredded
1/4 c. grated Parmesan cheese
Salt & pepper
Heat oven to 350 degrees.
Saute mushrooms. Set aside.
Saute onion, garlic; add ground beef. Cook until browned, drain. Cook Italian sausage, drain if needed. Add onion and ground beef to sausage.
Stir in spaghetti sauce, spinach, and mushrooms.
In a small bowl, stir together ricotta cheese, egg, basil, oregano, parsley.
In a 13x9x2 baking dish, spread 3/4 cup meat sauce.
Place 3 pieces of uncooked lasagna crosswise over sauce.
Spread about 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese.
Repeat above steps two more times.
Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese.
Cover with foil. Bake 30 minutes, remove foil. Bake 10-15 minutes more or until hot and bubbly.
Let stand 10 minutes before cutting.
Makes 10 to 12 servings
Sunday, September 04, 2011
Tuesday, August 09, 2011
Saturday, April 30, 2011
Peanut Butter Crunch Cookies
Makes approximately 4 dozen cookies
Ingredients
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large egg
3/4 cup smooth peanut butter
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups crispy rice cereal (such as Rice Krispies)
1/2 cup chopped peanuts
1/2 cup strawberry jam (optional)
Directions
1.Heat oven to 375°F. Using an electric mixer set on high speed, cream the butter and sugars in a large bowl. Lower to medium speed and add the egg, peanut butter, and vanilla. Sift together the flour, baking soda, and salt. Add to the butter mixture on low speed. Beat until incorporated. Fold in the rice cereal and peanuts.
2.Form the dough into approximately 1 1/2 -inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Gently press the cookies with the back of a fork to create classic hatch marks. Use your thumb to create a shallow well in the center of each cookie and fill with a spoonful of jam, if desired.
3.Bake until golden brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
Ingredients
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large egg
3/4 cup smooth peanut butter
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups crispy rice cereal (such as Rice Krispies)
1/2 cup chopped peanuts
1/2 cup strawberry jam (optional)
Directions
1.Heat oven to 375°F. Using an electric mixer set on high speed, cream the butter and sugars in a large bowl. Lower to medium speed and add the egg, peanut butter, and vanilla. Sift together the flour, baking soda, and salt. Add to the butter mixture on low speed. Beat until incorporated. Fold in the rice cereal and peanuts.
2.Form the dough into approximately 1 1/2 -inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart. Gently press the cookies with the back of a fork to create classic hatch marks. Use your thumb to create a shallow well in the center of each cookie and fill with a spoonful of jam, if desired.
3.Bake until golden brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
Sunday, April 24, 2011
Chicken Chimichangas
1 1/2 c chicken broth
1 c uncooked long-grain rice
1/2 c red enchilada sauce
1 1/2 onion, diced, divided
6 (12 in.) flour tortillas
4 c diced cooked chicken breast, divided
1 lb Monterey Jack cheese, shredded, divided
1 (6 oz) can sliced black olives
4 c refried beans, divided
1/4 c vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 c finely chopped cilantro
2 Tbs lemon juice
3 green onions, diced
1/4 finely chopped jalapenos
1 tomato, diced
2 cups shredded lettuce
1 c sour cream
2 c shredded cheddar cheese
In a medium saucepan, combine the broth, rice, sauce and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
Meanwhile, heat tortillas in a large skillet.
When rice mixture is ready, spoon equal amounts of the following onto each tortilla: chicken, shredded jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filing from spilling over.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
To serve: in a medium bowl combine the avocados, cilantro, lemon juice, green onions, jalapeños, and tomatoes. Mash together. Place shredded lettuce on platter, top with chimichangas, avocado mix, sour cream and shredded cheddar cheese.
Serves 6
1 c uncooked long-grain rice
1/2 c red enchilada sauce
1 1/2 onion, diced, divided
6 (12 in.) flour tortillas
4 c diced cooked chicken breast, divided
1 lb Monterey Jack cheese, shredded, divided
1 (6 oz) can sliced black olives
4 c refried beans, divided
1/4 c vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 c finely chopped cilantro
2 Tbs lemon juice
3 green onions, diced
1/4 finely chopped jalapenos
1 tomato, diced
2 cups shredded lettuce
1 c sour cream
2 c shredded cheddar cheese
In a medium saucepan, combine the broth, rice, sauce and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
Meanwhile, heat tortillas in a large skillet.
When rice mixture is ready, spoon equal amounts of the following onto each tortilla: chicken, shredded jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filing from spilling over.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
To serve: in a medium bowl combine the avocados, cilantro, lemon juice, green onions, jalapeños, and tomatoes. Mash together. Place shredded lettuce on platter, top with chimichangas, avocado mix, sour cream and shredded cheddar cheese.
Serves 6
Green Bean Bake, revisited
my sister gave me this, modified from BH&G Nov. 2005
1 large sweet onion, cut into 1 inch wedges (can use white, yellow or red)
1/4 c cooking oil
3 Tbsp packed brown sugar
2 lb fresh or frozen whole green beans, trimmed
6 oz baby portobello or button mushrooms, halved
2 Tbsp olive oil
1 Tbsp soy sauce
2 Tbsp balsamic vinegar
6 oz softened cream cheese or goat cheese
2 to 3 Tbsp milk
In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Set aside.
Preheat oven to 400 degrees.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain.
In a 3-qt baking dish combine green beans and mushrooms. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Roast for 15 to 20 minutes, stirring once, until crisp tender.
Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed. Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions.
Return to oven; heat 5 to 8 minutes or until cheese and onions are heated thru.
Makes 10 to 12 servings.
To make ahead, prepare onions as directed. Refrigerate until ready to assemble. Prepared vegetables and mushrooms as directed; refrigerate until ready to assemble. Remove onions and vegs from refrigerator 30 minutes before using.
To reheat, assemble dish as directed, omitting cheese mixture. Heat in a 400 degree oven for 30 minutes. The last 5 minutes of baking time, spook cheese mixture over onions.
1 large sweet onion, cut into 1 inch wedges (can use white, yellow or red)
1/4 c cooking oil
3 Tbsp packed brown sugar
2 lb fresh or frozen whole green beans, trimmed
6 oz baby portobello or button mushrooms, halved
2 Tbsp olive oil
1 Tbsp soy sauce
2 Tbsp balsamic vinegar
6 oz softened cream cheese or goat cheese
2 to 3 Tbsp milk
In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Set aside.
Preheat oven to 400 degrees.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain.
In a 3-qt baking dish combine green beans and mushrooms. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Roast for 15 to 20 minutes, stirring once, until crisp tender.
Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed. Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions.
Return to oven; heat 5 to 8 minutes or until cheese and onions are heated thru.
Makes 10 to 12 servings.
To make ahead, prepare onions as directed. Refrigerate until ready to assemble. Prepared vegetables and mushrooms as directed; refrigerate until ready to assemble. Remove onions and vegs from refrigerator 30 minutes before using.
To reheat, assemble dish as directed, omitting cheese mixture. Heat in a 400 degree oven for 30 minutes. The last 5 minutes of baking time, spook cheese mixture over onions.
Creamy Chicken & Biscuits
1 tsp oil
12 oz boneless, skinless chicken thighs, cut bite-size
1 c baby carrots, halved lengthwise
8 oz sliced mushrooms
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/3 c milk
1 Tbsp Dijon mustard
1 c bisquick
3 Tbsp chopped dill
1/3 c frozen peas
3 scallions, sliced
Heat oven to 400 degrees. Heat oil in an 11 to 12 inch skillet. Add chicken and cook over medium high heat, stirring often, 3 minutes or until lightly browned.
Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.
Stir in soup, 1 cup of the milk and the mustard until blended. Bring to a simmer.
Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1/3 c milk in a small bowl until blended.
Stir in remaining 2 Tbsp dill, the peas and scallions into skillet. Remove from heat. Place in prepared casserole dish, and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.
Bake 15 to 20 minutes or until biscuits are golden and cooked thru.
Serves 6
Alternate:
omit mushrooms
Add 1-2 Tbsp water to skillet when adding the carrots.
Use regular (refrigerated) biscuits to top
12 oz boneless, skinless chicken thighs, cut bite-size
1 c baby carrots, halved lengthwise
8 oz sliced mushrooms
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 1/3 c milk
1 Tbsp Dijon mustard
1 c bisquick
3 Tbsp chopped dill
1/3 c frozen peas
3 scallions, sliced
Heat oven to 400 degrees. Heat oil in an 11 to 12 inch skillet. Add chicken and cook over medium high heat, stirring often, 3 minutes or until lightly browned.
Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.
Stir in soup, 1 cup of the milk and the mustard until blended. Bring to a simmer.
Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1/3 c milk in a small bowl until blended.
Stir in remaining 2 Tbsp dill, the peas and scallions into skillet. Remove from heat. Place in prepared casserole dish, and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.
Bake 15 to 20 minutes or until biscuits are golden and cooked thru.
Serves 6
Alternate:
omit mushrooms
Add 1-2 Tbsp water to skillet when adding the carrots.
Use regular (refrigerated) biscuits to top
Cheesy Meat Loaf
modifed from Williams Sonoma Kitchen
4 Tbs extra-virgin olive oil
1 carrots, cut in to 1/4" dice
2 celery stalks, cut into 1/4" dice
1 onion, cut into 1/4" dice
3 garlic cloves, minced
2 1/4 c fresh bread crumbs
1/3 cup beef broth
1 Tbs plus 1/4 c minced fresh flat-leaf parsley
2 oz mozzarella cheese, shredded, plus 6 oz cut into 1/2" cubes
salt and pepper to taste
2 lb ground beef
2 eggs, lightly beaten
1/2 tsp thyme
Mashed potatoes for serving
Preheat oven to 350 degrees. Coat bottom of roaster with 1 Tbs oil.
In deep saute pan over medium-high heat, warm 2 Tbs oil. Saute carrots, celery and onion 8-10 minutes. Add garlic; saute 1 minute. cool 10 minutes.
In bowl, combine 1 1/2 cups bread crumbs and 1/3 cup broth; soak 5 minutes. In another bowl, combine 3/4 c bread crumbs, 1 Tbs parsley, 1 Tbs oil. shredded cheese, salt and pepper.
In large bowl, mix beef, soaked crumbs, vegetable mixture, eggs, 1/4 c parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10" by 5" loaf. Cover top and sides with cheese-bread crumb mixture. Bake about 1 hour 10 minutes.
Serve with mashed potatoes.
Serves 8
4 Tbs extra-virgin olive oil
1 carrots, cut in to 1/4" dice
2 celery stalks, cut into 1/4" dice
1 onion, cut into 1/4" dice
3 garlic cloves, minced
2 1/4 c fresh bread crumbs
1/3 cup beef broth
1 Tbs plus 1/4 c minced fresh flat-leaf parsley
2 oz mozzarella cheese, shredded, plus 6 oz cut into 1/2" cubes
salt and pepper to taste
2 lb ground beef
2 eggs, lightly beaten
1/2 tsp thyme
Mashed potatoes for serving
Preheat oven to 350 degrees. Coat bottom of roaster with 1 Tbs oil.
In deep saute pan over medium-high heat, warm 2 Tbs oil. Saute carrots, celery and onion 8-10 minutes. Add garlic; saute 1 minute. cool 10 minutes.
In bowl, combine 1 1/2 cups bread crumbs and 1/3 cup broth; soak 5 minutes. In another bowl, combine 3/4 c bread crumbs, 1 Tbs parsley, 1 Tbs oil. shredded cheese, salt and pepper.
In large bowl, mix beef, soaked crumbs, vegetable mixture, eggs, 1/4 c parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10" by 5" loaf. Cover top and sides with cheese-bread crumb mixture. Bake about 1 hour 10 minutes.
Serve with mashed potatoes.
Serves 8
Asian braised pork with cucumber salad
from Woman's Day April 2011
1/4 c soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 c plus 1/ Tbsp brown sugar
1 2in. piece fresh ginger, half thinly sliced and half grated
2 1/2 lb boneless pork shoulder, trimmed and cut into 2in. pieces
1 c. long grain white rice
1/4 c rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half-moons
1/4 sweet onion, thinly sliced
In a 5-6 qt slow cooker, combine the soy sauce, allspice, red pepper, 1/4 c of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Thirty minutes before serving, cook the rice according to package directions.
In a large bowl, whisk together the vinegar, the remaining Tbsp brown sugar, the grated ginger, and the 1/4 each salt and pepper. Add the cucumber and onion and toss to combine.
Spoon the pork over the rice and serve with the cucumber salad.
1/4 c soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 c plus 1/ Tbsp brown sugar
1 2in. piece fresh ginger, half thinly sliced and half grated
2 1/2 lb boneless pork shoulder, trimmed and cut into 2in. pieces
1 c. long grain white rice
1/4 c rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half-moons
1/4 sweet onion, thinly sliced
In a 5-6 qt slow cooker, combine the soy sauce, allspice, red pepper, 1/4 c of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Thirty minutes before serving, cook the rice according to package directions.
In a large bowl, whisk together the vinegar, the remaining Tbsp brown sugar, the grated ginger, and the 1/4 each salt and pepper. Add the cucumber and onion and toss to combine.
Spoon the pork over the rice and serve with the cucumber salad.
Spaghetti Pie
8 oz spaghetti/linguine
2 Tbsp butter
1/4 c parmesan cheese
2 well-beaten eggs
1 c cottage cheese or sour cream
1 lb Italian sausage
1/2 c chopped green onion
1/3 c chopped green pepper
1 6-oz can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 tsp garlic salt
4 oz shredded mozzarella cheese
1 c. water
Cook pasta according to package. Drain, stir in butter, parmesan cheese, and beaten eggs with hot pasta. Turn into a crust in buttered 10-in pie plate. Spread cottage cheese or sour cream over bottom of spaghetti crust.
In skillet cook sausage, onion, green pepper until meat is browned. Drain off fat. Stir in tomato paste, water, sugar and seasonings, heat thru.
Turn meat mixture into spaghetti crust. Bake uncovered in 350 degree oven for 25 minutes. Sprinkle cheese on top. Bake 5 minutes longer or until cheese melts or is bubbly. Allow to sit 5 minutes.
Serves 6-8
2 Tbsp butter
1/4 c parmesan cheese
2 well-beaten eggs
1 c cottage cheese or sour cream
1 lb Italian sausage
1/2 c chopped green onion
1/3 c chopped green pepper
1 6-oz can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 tsp garlic salt
4 oz shredded mozzarella cheese
1 c. water
Cook pasta according to package. Drain, stir in butter, parmesan cheese, and beaten eggs with hot pasta. Turn into a crust in buttered 10-in pie plate. Spread cottage cheese or sour cream over bottom of spaghetti crust.
In skillet cook sausage, onion, green pepper until meat is browned. Drain off fat. Stir in tomato paste, water, sugar and seasonings, heat thru.
Turn meat mixture into spaghetti crust. Bake uncovered in 350 degree oven for 25 minutes. Sprinkle cheese on top. Bake 5 minutes longer or until cheese melts or is bubbly. Allow to sit 5 minutes.
Serves 6-8
Friday, March 25, 2011
{FFwD} Scallops with Caramel-Orange Sauce
Wow! Loved this!! So easy, so fast, and my DH loved it!
I had to use the small, frozen scallops instead of the large ones. The sauce was so lovely - sweet/savory combo, so delicious.
I'll be using the sauce for chicken next!
I had to use the small, frozen scallops instead of the large ones. The sauce was so lovely - sweet/savory combo, so delicious.
Friday, March 18, 2011
{FFwD} Salted Butter Breakups
This finished product did not turn out "pretty," but it tastes ok...More salt might be just the thing! I'll probably try these again.
Friday, March 11, 2011
{FFwD} Beggar's Linguine
I've been looking forward to this one since it's easy, quick and involves pasta. The only "catch" is, my husband and son will not even try it! As a result, I had to make adjustments to serve just one...not too difficult, fortunately.
I wasn't sure what to expect with this dish...I was intrigued by the pasta + nuts + fruits, and I was very pleasantly surprised at the results! This is one I plan to make again and again, and will be sure to have the ingredients on hand at all times. It's so easy, and very yummy and comforting -- absolutely perfect!
(and yes, I did use spaghetti rather than linguine since it's what I had on hand)
I wasn't sure what to expect with this dish...I was intrigued by the pasta + nuts + fruits, and I was very pleasantly surprised at the results! This is one I plan to make again and again, and will be sure to have the ingredients on hand at all times. It's so easy, and very yummy and comforting -- absolutely perfect!
(and yes, I did use spaghetti rather than linguine since it's what I had on hand)
Friday, March 04, 2011
{FFWD} Savory Cheese & Chive Bread
My first FFWD! So exited -- and very glad that this recipe is relatively quick, as well as easy since I worked a bit late to do much cooking/baking tonite.
It smelled great as it baked, looked fabulous, too. I found it a bit dry, but tasted great tho. I may make this again, with tweaks to hopefully make it more moist.
Tuesday, January 04, 2011
Jiffy Raspberry Bars
Recently, I felt the urge to bake for my peeps at work...wanted to make a quick bread using a cake or muffin mix but didn't find a recipe I liked. So, used Jiffy Raspberry muffin mix, and made the Raspberry Bars recipe from the box -- Very easy!
Preheat oven to 350 degrees.
1 box Jiffy Raspberry muffin mix
1/4 c. quick oats
1/4 c. chopped nuts (or omit, and use more oats)
5 Tbs. soft butter
Mix until crumbly. Set aside 1/4 cup of mixture and press remaining into an greased 8 inch square baking dish. Top with 1/2 c. raspberry preserves/jam (I used Bonne Maman cherry preserves), leaving a 1/2 inch border all around. Sprinkle with reserved mixture and bake for 20-25 minutes.
I'm certain these would be fabulous when warm but were damn good at room temp the next morning at work!
Preheat oven to 350 degrees.
1 box Jiffy Raspberry muffin mix
1/4 c. quick oats
1/4 c. chopped nuts (or omit, and use more oats)
5 Tbs. soft butter
Mix until crumbly. Set aside 1/4 cup of mixture and press remaining into an greased 8 inch square baking dish. Top with 1/2 c. raspberry preserves/jam (I used Bonne Maman cherry preserves), leaving a 1/2 inch border all around. Sprinkle with reserved mixture and bake for 20-25 minutes.
I'm certain these would be fabulous when warm but were damn good at room temp the next morning at work!
Friday, March 12, 2010
grocery list
- instant brown rice
- quick barley
- bouillon -- look for those lower in sodium, etc...watch for msg. If must use higher sodium version, just cut back on salt used in recipe and/or use less of the bouillon *haven't seen a vegetarian bouillon at the dollar store, buy at walmart. Tomato is also available in the maggi brand (see hispanic/mexican food area)
- dried herbs, seasonings
- pasta (check the hispanic/mexican food area in walmart for the very small bags of pasta...HEB is also good place for this last time I checked)
- pasta sauce
- canned beans, including fat-free refried beans
- canned tomato sauce, diced, crushed etc.
- cheeses
- whole grain bread products, tortillas
- fresh herbs when you can, or grow them!
- fresh vegs and fruit, in season is best
Thursday, March 11, 2010
quick easy inexpensive meals with farmstand veggies
stuffed bell peppers -- stuff with brown rice and diced veggies such as carrots, onions, zucchini + parmesan cheese (optional)..or could use another grain. Include meat substitute crumbles for more protein, or some beans. Black beans would be great! Stuff, bake, eat!
zucchini pancakes -- grate zuke and onion (red onion would be great!) + carrots
tomato gratin -- use some bread, day old is great, or even croutons + tomatoes, parmesan cheese. Toast the bread with olive oil then add tomatoes. When they start to break down, put in casserole dish and bake ~20-30 min.
Make soup! -- minestrone (others are possible too, tho might not fit into the quick or easy category)
tomato sandwiches -- if you're a purist, tomatoes + bread, mayo. If more adventurous, add lettuce, grated carrot, sliced onion, even cheese!
as a snack, radishes + salt & butter, or even a radish sandwich
Sauteed veggies + brown rice, refried beans to make burrito...good raw, too
Wednesday, December 02, 2009
Individual strawberry jam cakes
from MS's Classical Christmas CD
makes 6
makes 6
1/2 cup (1 stick) unsalted butter, room temperature, plus more for tin
3/4 cup granulated sugar
1 tsp finely grated orange zest
2 large eggs, separated
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk
6 tbs strawberry jam or preserves
1 1/2 cups confectioners' sugar
1/4 cup freshly squeezed orange juice
1. Preheat oven to 350. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside.
2. In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill witih 1 tbs jam. Top with remaining batter.
3. Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakeds, and transfer them to a wire rack to cool. In a small bowl, whisk ogether confectioners' sugar and juice. Place rack over parchment paper; drizzle cakes with glaze.
Pear & dried berry clafouti
Made this last nite for DH to take to work -- the L&D folks gave it a thumbs up! One called me, and raved! Some were ok with it, but not thrilled with a "custard." (the idea, mostly)
Normally, this is made with cherries, and the recipe I used as a guide is from Martha Stewart (a Pear & Dried Cherry Baked Custard - see below). Due to the season, I thought the cranberries would be a nice touch, and blueberries are ALWAYS good! I was told the variety of flavors, of sweet and tart, was nice.
I used a porcelain baking dish since my pie plate was too small in diameter. This dish was deeper than a pie plate and my more shallow baking dish is currently MIA -- this may have affected the cooking time. It needed to bake about 10 minutes longer to set, perhaps because the dish is only 8.5-9" rather than the 10" recommended, and therefore the batter was deeper.
I'll make it again in a couple of weeks, for the staff meeting and will post their feedback.
adapted from Pear and Dried Cherry Baked Custard in MS's Dinner at Home (2009):
Serves 4
Unsalted butter, for baking dish
1/4 cup all-purpose flour, plus more for dusting
1/2 cup dried cherries
1 ripe pear, preferably D'Anjou, peeled, halved lengthwise, and cored
3/4 cup milk
3/4 cup heavy cream
2 large eggs
1 tsp pure vanilla extract
1/2 cup dried cherries
1 ripe pear, preferably D'Anjou, peeled, halved lengthwise, and cored
3/4 cup milk
3/4 cup heavy cream
2 large eggs
1 tsp pure vanilla extract
1/4 cup sugar
Pinch of salt
Preheat oven to 400 degrees F. Butter a 10-inch fluted tart dish or pie plate. Dust with flour; tap out excess. Put cherries in a bowl; cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
Cut pear lengthwise into a 1/8-inch-thick slices; fan slices in bottom of prepared dish. Process remaining ingredients in a blender until smooth, about 1 minute. Pour batter over pear slices. Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand at least 15 minutes before cutting wedges.
Monday, October 27, 2008
Thursday, October 25, 2007
Herb-Baked Eggs
from the Barefoot Contessa:
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet.
Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.)
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with toasted bread.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet.
Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.)
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with toasted bread.
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