From the New York Times, Hanukkah Recipes
I hated this recipe while I was making it because it was kind of complicated and I didn't think it was going to come out very well. But, it was amazing. The call for 'poundcake crumbs' was annoying-if I had extra poundcake sitting around why would I make Babka? and so the other alternative was to use somthing store-bought mixed into a cake that took 8 hours to make? So anyway, instead of the crumbs I used a couple dinner rolls that I had for making the chicken stuffing, and mixed in some melted butter and sugar. It worked just fine for the filling, but next time I think I'll just try using the apricot preserves without any cakecrumbs or substitute. happy hanukkah.
Adapted from “The Art of the Dessert,” by Ann Amernick ( John Wiley, 2007)
Time: About 2 hours plus at least 5 to 6 hours’ rising
FOR THE DOUGH:
2 cups all-purpose flour
3/4 cup cake flour
1/8 teaspoon salt
1/3 cup sugar
1/4 ounce or 2 1/2 teaspoons active dry yeast, or 1 cake (0.6 ounces) fresh yeast
1/2 cup whole milk at room temperature
1/2 cup eggs (whole eggs or just yolks)
1 teaspoon vanilla extract
4 ounces (1 stick) unsalted butter, preferably high fat, at room temperature, plus
2 tablespoons unsalted butter
Flour for dusting
For the chocolate-apricot filling:
6 ounces ( 3/4 cup) apricot preserves
3/4 cup dry poundcake crumbs
2 ounces unsalted high-fat butter, melted
4 ounces good bittersweet chocolate
For the streusel topping:
6 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons cinnamon (optional)
3 tablespoons unsalted butter, diced and chilled.
1. To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
2. Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
3. To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
4. To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
5. To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
6. Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
7. Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.
Yield: 1 large Bundt babka or 2 loaf babkas
Monday, December 6, 2010
Hungarian Stuffed-Under-the-Skin Chicken Adapted From Mindel Appel
From the New York Times, Hanukkah Recipes online
http://www.nytimes.com/2006/12/13/dining/13hanu.html?ref=hanukkah_recipes
3 tablespoons vegetable oil
4 medium onions, 2 finely chopped and 2 quartered
1 cup thinly sliced button or wild mushrooms
2 cloves garlic, minced
6 thick slices challah or other bread
1 large egg, lightly beaten
2 tablespoons chopped parsley
Salt and freshly ground black pepper
½ teaspoon Hungarian sweet paprika, more as needed
1 3-to 4-pound chicken, quartered
½ pound trimmed green beans
4 carrots, peeled, trimmed and cut into large chunks.
1. Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Sauté until lightly browned, about 5 minutes.
2. Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
3. Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with ½ teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
4. In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.
Yield: 4 servings.
http://www.nytimes.com/2006/12/13/dining/13hanu.html?ref=hanukkah_recipes
3 tablespoons vegetable oil
4 medium onions, 2 finely chopped and 2 quartered
1 cup thinly sliced button or wild mushrooms
2 cloves garlic, minced
6 thick slices challah or other bread
1 large egg, lightly beaten
2 tablespoons chopped parsley
Salt and freshly ground black pepper
½ teaspoon Hungarian sweet paprika, more as needed
1 3-to 4-pound chicken, quartered
½ pound trimmed green beans
4 carrots, peeled, trimmed and cut into large chunks.
1. Preheat oven to 375 degrees. In a skillet over medium heat, heat 2 tablespoons oil and add chopped onions, mushrooms and garlic. Sauté until lightly browned, about 5 minutes.
2. Tear bread into large pieces and place in a bowl. Sprinkle with enough water to thoroughly dampen it on all sides. Allow to sit for 1 minute, then squeeze out as much water as possible. In a mixing bowl, combine bread, egg, parsley and onion-mushroom mixture. Season generously with salt, pepper and paprika to taste.
3. Divide stuffing into four equal portions. Gently pull enough skin from each chicken piece to be able to push stuffing mixture under skin. In a small bowl, combine remaining tablespoon oil with ½ teaspoon paprika and salt to taste. Mix well and brush over chicken pieces, saving a bit for basting.
4. In a 9-by-13-inch roasting pan, scatter quartered onions, green beans and carrots. Place chicken pieces skin-side up on vegetables. Roast uncovered for 60 minutes, basting halfway through. (If chicken begins to look too brown, cover lightly with foil.) Lower oven temperature to 275 degrees and continue to cook until meat is opaque and white all the way through, about 30 minutes more. To serve, place an equal amount of roasted vegetables on each of four plates, topped by a portion of chicken.
Yield: 4 servings.
Grilled Cocunut Kale
from New York Times magazine, Nov. 8, 2010.
I made this whole meal a few times - the kale, chickpeas, rice and grilled beef. It was all delicious but the kale was definitely the recipe worth keeping.
3 bunches kale
3 13.5-ounce cans coconut milk
1 tablespoon kosher salt
1 teaspoon ground cayenne
1 teaspoon mild paprika
¼ cup freshly squeezed lemon juice.
1. Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
2. In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
3. Preheat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately. Serves 6. Adapted from Vij’s Restaurant, Vancouver, British Columbia.
I made this whole meal a few times - the kale, chickpeas, rice and grilled beef. It was all delicious but the kale was definitely the recipe worth keeping.
3 bunches kale3 13.5-ounce cans coconut milk
1 tablespoon kosher salt
1 teaspoon ground cayenne
1 teaspoon mild paprika
¼ cup freshly squeezed lemon juice.
1. Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
2. In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
3. Preheat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately. Serves 6. Adapted from Vij’s Restaurant, Vancouver, British Columbia.
Bacon Wrapped Apricots
The recipe I found uses sage and maple syrup blah blah blah. I just took dried apricots and wrapped each one in 1/3 of a bacon slice, baked at 375 for about 15 minutes, until bacon was done. Had to save this idea because they were so easy and such a delicious appetizer.
Cranberry and Pistachio Covered Cheese Log
1 bar (8 ounces) cream cheese, room temperature
1 cup coarsely grated sharp white cheddar (4 ounces)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Coarse salt and ground pepper
1 cup shelled unsalted pistachios, coarsely chopped
Crackers, for serving
Directions
1. In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
2. Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
3. Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.
1 cup coarsely grated sharp white cheddar (4 ounces)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Coarse salt and ground pepper
1 cup shelled unsalted pistachios, coarsely chopped
Crackers, for serving
Directions
1. In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours.
2. Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool.
3. Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.
Hot Spinach Dip
from Martha Stewart Living website
Makes 3 cups
2 teaspoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
Directions
1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
Makes 3 cups
2 teaspoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving
Directions
1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
Monday, October 25, 2010
Apple Spice Cake
Holy apples! We bought a whole peck of apples at the farmers market this weekend because they are so delicious. That's like I don't know 25 apples. Let the baking begin. We had apple spice waffles this weekend too, but this is my favorite apple recipe so far.
3 cups apples (unpeeled and chopped)
2/3 cup sugar (you can add more if your apples are very tart)
Combine and let stand while mixing other ingredients.
1/4 cup oil
1 egg
1 teaspoon vanilla
Combine in a separate bowl.
1/2 cup whole wheat flour
1/2 cup flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped nuts (optional)
Mix in with oil and eggs until barely moistened. Stir in apples. Pour into greased 8x8 pan.
Bake at 350 degrees for 30-35 minutes.
1/3 cup brown sugar
1/8 cup milk
1/2 T flour
While cake bakes, heat to boiling, stirring occasionally. Remove from heat.
1/4 cup powdered sugar
Stir in. Drizzle over hot cake.
3 cups apples (unpeeled and chopped)
2/3 cup sugar (you can add more if your apples are very tart)
Combine and let stand while mixing other ingredients.
1/4 cup oil
1 egg
1 teaspoon vanilla
Combine in a separate bowl.
1/2 cup whole wheat flour
1/2 cup flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped nuts (optional)
Mix in with oil and eggs until barely moistened. Stir in apples. Pour into greased 8x8 pan.
Bake at 350 degrees for 30-35 minutes.
1/3 cup brown sugar
1/8 cup milk
1/2 T flour
While cake bakes, heat to boiling, stirring occasionally. Remove from heat.
1/4 cup powdered sugar
Stir in. Drizzle over hot cake.
Chicken-Pepper Stuffed Shells
I saw a recipe for stuffed shells in martha stewart magazine. I didn't have any of the filling ingredients - prosciutto, cabbage, and ricotta cheese. So I used chicken, green peppers, and mozzerella cheese instead. It actually was really good. I wasn't sure about stuffed shells without ricotta, but I really liked this. First recipe to make the board in a while. Just had to remember it. Next time I will make double and freeze one round.
Box of jumbo shells
2 tablespoons olive oli
3 garlic cloves
1/2 onion, chopped
1 green pepper
1 hot yellow pepper
1 lb chicken
2 cups mozzerella cheese
1/3 cup breadcrumbs
italian spices - oregano, parsley, etc
salt and pepper
28 oz sauce
1. Cook chicken and shred.
2. Boil water and cook shells.
3. Heat oil over medium heat. Add onions and garlic until onions are yellow. Add peppers and chicken and saute about 5 minutes.
4. Remove chicken mixture from heat. Stir in cheese, breadcrumbs, spices.
5. Spread half of sauce on bottom of baking pan.
6. Fill each shell with spoonful of mixture and place in pan. Pour rest of sauce over shells.
7. Bake covered with foil 30 minutes.
8. Remove foil and bake another 15 minutes until bubbly and slightly browned.
(can freeze before baking).
Box of jumbo shells
2 tablespoons olive oli
3 garlic cloves
1/2 onion, chopped
1 green pepper
1 hot yellow pepper
1 lb chicken
2 cups mozzerella cheese
1/3 cup breadcrumbs
italian spices - oregano, parsley, etc
salt and pepper
28 oz sauce
1. Cook chicken and shred.
2. Boil water and cook shells.
3. Heat oil over medium heat. Add onions and garlic until onions are yellow. Add peppers and chicken and saute about 5 minutes.
4. Remove chicken mixture from heat. Stir in cheese, breadcrumbs, spices.
5. Spread half of sauce on bottom of baking pan.
6. Fill each shell with spoonful of mixture and place in pan. Pour rest of sauce over shells.
7. Bake covered with foil 30 minutes.
8. Remove foil and bake another 15 minutes until bubbly and slightly browned.
(can freeze before baking).
Thursday, September 9, 2010
Pasta with Fresh Tomato-Basil Sauce
Cooking Light, September 2010
A perfect super-quick meal to use the last bucket of tomatoes from the garden, and a little bit of the oodles of basil.
A perfect super-quick meal to use the last bucket of tomatoes from the garden, and a little bit of the oodles of basil.
Ingredients
1 (9-ounce) package refrigerated fresh fettuccine
2 tablespoons olive oil
3 garlic cloves, minced
4 cups cherry tomatoes, halved
1/2 teaspoon salt
1 cup fresh basil leaves, torn
1/4 teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
1 (9-ounce) package refrigerated fresh fettuccine
2 tablespoons olive oil
3 garlic cloves, minced
4 cups cherry tomatoes, halved
1/2 teaspoon salt
1 cup fresh basil leaves, torn
1/4 teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain; place pasta in a large bowl.
2. While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.
Saturday, July 31, 2010
Greek Tomato Salad Pita
got the idea from recipes from Simply in Season and Marth Stewart Living, August 2010
1/2 cup plain yogurt
2 tablespoons lemon juice
1 garlic clove, diced
4 pitas
2 cucumbers, thinly sliced
8 medium tomatoes, chopped
1/2 red onion, chopped
1 cup feta cheese
1/3 cup pitted Kalamata olives, chopped
1/3 cup chopped fresh herbs; basil and parsley
1. Stir together yogurt, lemon juice, and garlic. Toast pitas.
2. Toss together cucumbers, tomatoes, onion, feta, olives, and herbs. Divide yogurt mixture among pitas, and spread. Divide salad mixture among pitas, roll to close.
1/2 cup plain yogurt
2 tablespoons lemon juice
1 garlic clove, diced
4 pitas
2 cucumbers, thinly sliced
8 medium tomatoes, chopped
1/2 red onion, chopped
1 cup feta cheese
1/3 cup pitted Kalamata olives, chopped
1/3 cup chopped fresh herbs; basil and parsley
1. Stir together yogurt, lemon juice, and garlic. Toast pitas.
2. Toss together cucumbers, tomatoes, onion, feta, olives, and herbs. Divide yogurt mixture among pitas, and spread. Divide salad mixture among pitas, roll to close.
Cucumber-Strawberry Smoothie
This was an amazing creation after our long run this morning - I got the idea to put cucumbers in a smoothie after I had cucumber-watermelon juice at Over Easy one morning. I think this is my favorite use for all the cucumbers from the garden.
Just blend these ingredients. Add a little water to get it blending.
1 bag of frozen strawberries
2 cucumbers, peeled and chopped
3 tablespoons lemon juice
3 tablespoons sugar
Just blend these ingredients. Add a little water to get it blending.
1 bag of frozen strawberries
2 cucumbers, peeled and chopped
3 tablespoons lemon juice
3 tablespoons sugar
Friday, July 30, 2010
Pepper Jack, Chicken, and Peach Quesadillas
Cooking Light, August 2010
Photo: John Autry; Styling: Mindi Shapiro
Ingredients
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray
Photo: John Autry; Styling: Mindi Shapiro
Ingredients
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray
Preparation
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.
Penne with Green and Gold Zucchini and Ricotta
Local Flavors, by Deborah Madison, p. 142
1 c. whole milk ricotta
2 lbs. zucchini, mixed green & yellow
2 T. olive oil
3 cloves garlic, minced
3 T. marjoram or basil
Salt & Pepper
1 lb. penne pasta
Freshly grated Parmesan
1. Remove the ricotta from the refrigerator and spoon it onto a plate so that it will warm to room temperature. Slice the zucchini on the diagonal a scant 1/2-inch thick, then slice into strips so that each piece resembles the quill shape of the pasta.
2. Set a large sauté pan over medium-high heat. When the pan is hot, add the oil. Add the zucchini and sauté until golden—about 5 minutes. When the squash is done, add the garlic and herbs and toss to combine. Remove from the heat. Season well with salt and pepper.
3. Drop the pasta into 6 quarts of rapidly boiling water seasoned with about 2 Tablespoons of salt. Cook until the pasta is al dente. Add the penne to the pan of cooked squash. Toss, taste and season with salt and pepper if necessary. Dollop spoonfuls of the ricotta over the surface of the squash and pasta. Scatter the Parmesan over the top and serve from the pan.
1 c. whole milk ricotta
2 lbs. zucchini, mixed green & yellow
2 T. olive oil
3 cloves garlic, minced
3 T. marjoram or basil
Salt & Pepper
1 lb. penne pasta
Freshly grated Parmesan
1. Remove the ricotta from the refrigerator and spoon it onto a plate so that it will warm to room temperature. Slice the zucchini on the diagonal a scant 1/2-inch thick, then slice into strips so that each piece resembles the quill shape of the pasta.
2. Set a large sauté pan over medium-high heat. When the pan is hot, add the oil. Add the zucchini and sauté until golden—about 5 minutes. When the squash is done, add the garlic and herbs and toss to combine. Remove from the heat. Season well with salt and pepper.
3. Drop the pasta into 6 quarts of rapidly boiling water seasoned with about 2 Tablespoons of salt. Cook until the pasta is al dente. Add the penne to the pan of cooked squash. Toss, taste and season with salt and pepper if necessary. Dollop spoonfuls of the ricotta over the surface of the squash and pasta. Scatter the Parmesan over the top and serve from the pan.
Zucchini Brownies
Simply in Season, p. 161
1 cup flour
3/4 cup whole wheat flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine in large bowl.
2-3 cups zucchini, shredded
Stir in.
1 egg
3/4 cup sugar
3/4 cup brown sugar
1/2 cup yogurt
1/2 cup oil
1 teaspoon vanilla
Combine in separate bowl and beat with fork. Stir into zucchini mixture. Spread evenly into greased 9x13 inch pan.
1/2-1 cup semisweet or mint chocolate chips
1/2 cup nuts
Sprinkle on top of batter. Bake in preheated oven at 350F until toothpick inserted in center come out clean, 35-40 minutes.
1 cup flour
3/4 cup whole wheat flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine in large bowl.
2-3 cups zucchini, shredded
Stir in.
1 egg
3/4 cup sugar
3/4 cup brown sugar
1/2 cup yogurt
1/2 cup oil
1 teaspoon vanilla
Combine in separate bowl and beat with fork. Stir into zucchini mixture. Spread evenly into greased 9x13 inch pan.
1/2-1 cup semisweet or mint chocolate chips
1/2 cup nuts
Sprinkle on top of batter. Bake in preheated oven at 350F until toothpick inserted in center come out clean, 35-40 minutes.
Peanut Butter Cupcakes with Chocolate Satin Frosting
Joy of Cooking, p. 962
1 1/4 cups all-purpose flour
3/4 cup packed light or dark brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup creamy peanut butter
1 large egg
1 Tbsp unsalted butter, softened
1 Tbsp vegetable oil
1 tsp vanilla
3/4 cup semisweet chocolate chips (optional)
Preheat oven to 350 F. Line muffin pans with paper liners. Combine all ingredients and mix until smooth. Fill the muffin cups about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes. Remove from the pan and let cool completely on a rack before frosting.
Chocolate Satin Frosting, Joy of Cooking p. 1004
Break or cut into pieces.
6 oz unsweetened chocolate
Bring to a boil in a small saucepan
1 cup heavy cream
Remove from heat and add chocolate pieces, without stirring. Cover and set aside for 10 minutes. Add:
1 1/2 cups sugar
6 tablespoons butter, cut into pieces
1 teaspoon vanilla
Mix until smooth. Transfer to bowl. Refrigerate until thickened to desired consistency.
1 1/4 cups all-purpose flour
3/4 cup packed light or dark brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup creamy peanut butter
1 large egg
1 Tbsp unsalted butter, softened
1 Tbsp vegetable oil
1 tsp vanilla
3/4 cup semisweet chocolate chips (optional)
Preheat oven to 350 F. Line muffin pans with paper liners. Combine all ingredients and mix until smooth. Fill the muffin cups about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes. Remove from the pan and let cool completely on a rack before frosting.
Chocolate Satin Frosting, Joy of Cooking p. 1004
Break or cut into pieces.
6 oz unsweetened chocolate
Bring to a boil in a small saucepan
1 cup heavy cream
Remove from heat and add chocolate pieces, without stirring. Cover and set aside for 10 minutes. Add:
1 1/2 cups sugar
6 tablespoons butter, cut into pieces
1 teaspoon vanilla
Mix until smooth. Transfer to bowl. Refrigerate until thickened to desired consistency.
Peach Cupcakes
Martha Stewart Living, August 2010
For the Cupcakes
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Salt
1/3 cup milk
1 teaspoon vanilla extract
6 tablespoons butter, room temperature
3/4 cup sugar
2 large eggs
2 medium peaches, peeled, halved, pitted, and finely chopped (1 1/4 cups)
For the Topping
1 cup cold heavy cream
1/2 cup sour cream
3 tablespoons sugar
1 medium peach, halved, pitted, and very thinly sliced
1. Preheat oven to 350 degrees. Make the cupcakes: Mix flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.
2. Beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs. Beat in flour mixture and milk mixture.
3. Line muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped peaches, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.
4. Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and peach slices.
Storage: Undecorated cupcakes can be stored at room temperature overnight.
For the Cupcakes
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Salt
1/3 cup milk
1 teaspoon vanilla extract
6 tablespoons butter, room temperature
3/4 cup sugar
2 large eggs
2 medium peaches, peeled, halved, pitted, and finely chopped (1 1/4 cups)
For the Topping
1 cup cold heavy cream
1/2 cup sour cream
3 tablespoons sugar
1 medium peach, halved, pitted, and very thinly sliced
1. Preheat oven to 350 degrees. Make the cupcakes: Mix flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.
2. Beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs. Beat in flour mixture and milk mixture.
3. Line muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped peaches, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.
4. Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and peach slices.
Storage: Undecorated cupcakes can be stored at room temperature overnight.
Tuesday, July 13, 2010
Blueberry Coffee Cake
from Simply in Season cookbook
1 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Mix, then gently fold in
1 1/2 cups blueberries
1 tsp lemon zest (optional)
1 egg
1/2 cup milk
1/4 cup melted butter or oil
Whisk together, add to flour mixture. Batter will be stiff.
Topping:
1/3 cup sugar
1/3 cup whole wheat flour
1/3 cup walnuts or other nuts
2 tablespoons butter
1 tsp cinnamon
Mix until crumbly and sprinkle over top.
Bake at 425 until light golden brown, about 20-25 minutes. Serve warm or at room temperature, try with warm milk poured on top.
1 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Mix, then gently fold in
1 1/2 cups blueberries
1 tsp lemon zest (optional)
1 egg
1/2 cup milk
1/4 cup melted butter or oil
Whisk together, add to flour mixture. Batter will be stiff.
Topping:
1/3 cup sugar
1/3 cup whole wheat flour
1/3 cup walnuts or other nuts
2 tablespoons butter
1 tsp cinnamon
Mix until crumbly and sprinkle over top.
Bake at 425 until light golden brown, about 20-25 minutes. Serve warm or at room temperature, try with warm milk poured on top.
Asparagus and Herb Lasagna
from New York Times, Recipes for Health
Martha Rose Shulman, June 25, 2010
This did take a long time to put together, but I didn't have any other plans on Sunday morning, so why not. It was delicious.
2 large garlic cloves, peeled
Salt
2 pounds asparagus
1 recipe olive oil béchamel
3/4 cup plus 1 tablespoon freshly grated Parmesan
1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil, arugula
1/2 pound no-boil lasagna noodles
1. Fill a pasta pot with water, and add the garlic cloves. Bring to a boil while you trim the asparagus by breaking off the woody ends. When the water comes to a boil, add salt to taste and the asparagus ends. Reduce the heat to medium low, cover partially and simmer the asparagus ends for 30 minutes. Remove the asparagus ends and the garlic cloves from the water and discard. Bring the water back to a boil, and add the asparagus stalks. Boil thick asparagus stalks for five minutes, medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain the cooking water. Allow the asparagus to cool for a few minutes, then drain and dry on a clean kitchen towel. If the asparagus stalks are thick, cut in half lengthwise first, then cut the asparagus (thick or thin) into 1-inch lengths. Set aside.
2. Whisk 1/3 to 1/2 cup of the cooking water from the asparagus into the béchamel, along with 1/4 cup of the Parmesan and the herbs. Add freshly ground pepper to taste and adjust salt.
3. Oil or butter a 3-quart baking dish or lasagna dish. Bring the water back to a rolling boil, and drop in enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that’s three lasagna noodles). Boil just until the pasta is flexible (about three minutes for no-boil lasagna). Using tongs, transfer the pasta to a bowl of cold water, then drain on a clean dish towel.
4. Spread a very thin layer of béchamel over the bottom of the dish. Cover with a layer of pasta. Stir the asparagus into the remaining béchamel, and spread a layer over the noodles. Sprinkle on 2 tablespoons Parmesan. Parboil another layer’s worth of pasta, and top with the asparagus béchamel, then with another 2 tablespoons of Parmesan. Repeat with one more layer. End with a layer of pasta, and if you have any béchamel left, spread it over the top and sprinkle on the remaining Parmesan. Cover tightly with plastic if storing in the refrigerator.
5. Preheat the oven to 350 degrees. Drizzle 1 tablespoon of olive oil over the lasagna, and cover tightly with foil. Bake for 30 minutes until bubbling. Uncover, and continue to bake until the top just begins to color, about 10 minutes. Remove from the heat, allow to sit five to 10 minutes, and serve.
Yield: Serves six.
Advance preparation: You can make this up to a day or two before you bake it. Don’t drizzle on the last tablespoon of olive oil until you’re ready to bake. Wrap tightly in plastic and refrigerate. Remove the plastic, and replace with foil before baking.
Olive Oil Béchamel
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped shallot or onion (optional)
2 tablespoons flour
2 cups low-fat (1 percent) milk
Salt to taste
Freshly ground white or black pepper
Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.
Martha Rose Shulman, June 25, 2010
This did take a long time to put together, but I didn't have any other plans on Sunday morning, so why not. It was delicious.
2 large garlic cloves, peeled
Salt
2 pounds asparagus
1 recipe olive oil béchamel
3/4 cup plus 1 tablespoon freshly grated Parmesan
1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil, arugula
1/2 pound no-boil lasagna noodles
1. Fill a pasta pot with water, and add the garlic cloves. Bring to a boil while you trim the asparagus by breaking off the woody ends. When the water comes to a boil, add salt to taste and the asparagus ends. Reduce the heat to medium low, cover partially and simmer the asparagus ends for 30 minutes. Remove the asparagus ends and the garlic cloves from the water and discard. Bring the water back to a boil, and add the asparagus stalks. Boil thick asparagus stalks for five minutes, medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain the cooking water. Allow the asparagus to cool for a few minutes, then drain and dry on a clean kitchen towel. If the asparagus stalks are thick, cut in half lengthwise first, then cut the asparagus (thick or thin) into 1-inch lengths. Set aside.
2. Whisk 1/3 to 1/2 cup of the cooking water from the asparagus into the béchamel, along with 1/4 cup of the Parmesan and the herbs. Add freshly ground pepper to taste and adjust salt.
3. Oil or butter a 3-quart baking dish or lasagna dish. Bring the water back to a rolling boil, and drop in enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that’s three lasagna noodles). Boil just until the pasta is flexible (about three minutes for no-boil lasagna). Using tongs, transfer the pasta to a bowl of cold water, then drain on a clean dish towel.
4. Spread a very thin layer of béchamel over the bottom of the dish. Cover with a layer of pasta. Stir the asparagus into the remaining béchamel, and spread a layer over the noodles. Sprinkle on 2 tablespoons Parmesan. Parboil another layer’s worth of pasta, and top with the asparagus béchamel, then with another 2 tablespoons of Parmesan. Repeat with one more layer. End with a layer of pasta, and if you have any béchamel left, spread it over the top and sprinkle on the remaining Parmesan. Cover tightly with plastic if storing in the refrigerator.
5. Preheat the oven to 350 degrees. Drizzle 1 tablespoon of olive oil over the lasagna, and cover tightly with foil. Bake for 30 minutes until bubbling. Uncover, and continue to bake until the top just begins to color, about 10 minutes. Remove from the heat, allow to sit five to 10 minutes, and serve.
Yield: Serves six.
Advance preparation: You can make this up to a day or two before you bake it. Don’t drizzle on the last tablespoon of olive oil until you’re ready to bake. Wrap tightly in plastic and refrigerate. Remove the plastic, and replace with foil before baking.
Olive Oil Béchamel
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped shallot or onion (optional)
2 tablespoons flour
2 cups low-fat (1 percent) milk
Salt to taste
Freshly ground white or black pepper
Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.
Napa Cabbage Salad With Cilantro and Peanuts
from Local Flavors cookbook, by Deborah Madison
THE SALAD
½ cup skinned raw peanuts
1 teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
3 thin scallions, including some of the greens, finely sliced diagonally
¼ cup chopped cilantro
2 tablespoons chopped mint leaves
2 tablespoons torn basil leaves
THE DRESSING
½ jalapeno chile, finely diced
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon sea salt
¼ cup roasted peanut oil
Heat the peanuts in the oil over medium-low heat, until lightly browned after a few minutes. Blot with paper towels and set aside.
Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’vereached the core.
Combine the cabbage, lettuce, and carrot with everything except the nuts.
Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.
THE SALAD
½ cup skinned raw peanuts
1 teaspoon peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
3 thin scallions, including some of the greens, finely sliced diagonally
¼ cup chopped cilantro
2 tablespoons chopped mint leaves
2 tablespoons torn basil leaves
THE DRESSING
½ jalapeno chile, finely diced
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon sea salt
¼ cup roasted peanut oil
Heat the peanuts in the oil over medium-low heat, until lightly browned after a few minutes. Blot with paper towels and set aside.
Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’vereached the core.
Combine the cabbage, lettuce, and carrot with everything except the nuts.
Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.
Homemade Pita Bread
from Joy of Cooking
Here's a pic of the pitas I made and filled with the cucumber yogurt salad!
Here's a pic of the pitas I made and filled with the cucumber yogurt salad!
Ingredients:
3 cups flour
3 cups flour
1 1/2 Tbs sugar
1 1/2 tsp salt
4 tsp yeast
2 Tbs melted butter
1 1/4 c warm water
Directions:
1. Mix all the dry ingredients together. Add the water and butter. Mix to combine.
2. Knead for 10 minutes by hand, or on medium speed in the mixer using a dough hook. The dough should be a little tacky, but not sticky. Add flour or water to get the right consistency.
3. Oil a bowl, roll the dough around to cover in the oil. Put plastic wrap on top and let the dough sit for about 2 hours.
4. Punch the dough down. Divide it into 8 small balls. Cover with a dish towel and let them rest for 20 minutes.
5. Preheat the oven to 450 degrees. Turn a baking sheet upside down to use as a cooking surface. Roll out each of the 8 balls until they are about 8 inches in diameter and 1/8 of an inch thick.
6. When the oven is hot, spray some water on the baking sheet. Wait 30 seconds. Put the dough on the baking sheet
7. Cook pitas until they inflate into a balloon, about 3 minutes. Wait 30 seconds and take them out of the oven.
1. Mix all the dry ingredients together. Add the water and butter. Mix to combine.
2. Knead for 10 minutes by hand, or on medium speed in the mixer using a dough hook. The dough should be a little tacky, but not sticky. Add flour or water to get the right consistency.
3. Oil a bowl, roll the dough around to cover in the oil. Put plastic wrap on top and let the dough sit for about 2 hours.
4. Punch the dough down. Divide it into 8 small balls. Cover with a dish towel and let them rest for 20 minutes.
5. Preheat the oven to 450 degrees. Turn a baking sheet upside down to use as a cooking surface. Roll out each of the 8 balls until they are about 8 inches in diameter and 1/8 of an inch thick.
6. When the oven is hot, spray some water on the baking sheet. Wait 30 seconds. Put the dough on the baking sheet
7. Cook pitas until they inflate into a balloon, about 3 minutes. Wait 30 seconds and take them out of the oven.
Tuesday, July 6, 2010
Cucumber Yogurt Salad
from Simply in Season cookbook
Made this last night with the first two cucumbers from my garden! I didn't let the liquid drain, but should have. Otherwise, it was delicious! I am going to buy some pitas today and stuff the salad in a pita.
Place in a large bowl:
3 cups thinly sliced cucumbers
1/2 cup diced onion
Sprinkle with:
1 teaspoon salt
Allow to stand for 1 hour, then drain off liquid.
Add to the cucumbers and onions:
3/4 cup plain yogurt
1 tablespoon chopped fresh mint or dill weed
Made this last night with the first two cucumbers from my garden! I didn't let the liquid drain, but should have. Otherwise, it was delicious! I am going to buy some pitas today and stuff the salad in a pita.
Place in a large bowl:
3 cups thinly sliced cucumbers
1/2 cup diced onion
Sprinkle with:
1 teaspoon salt
Allow to stand for 1 hour, then drain off liquid.
Add to the cucumbers and onions:
3/4 cup plain yogurt
1 tablespoon chopped fresh mint or dill weed
Blueberry-Peach Cobbler
Cooking Light, July 2010
photo: John Autry
photo: John Autry
Use peaches that aren't superripe for this recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.
Yield: 12 servings (serving size: about 3/4 cup)
Ingredients
5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
Cooking spray
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar
5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
Cooking spray
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar
Preparation
1. Preheat oven to 375°.
1. Preheat oven to 375°.
2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
Green Bean and Tomato Salad
Cooking Light, July 2010
photo: John Autry
I used probably 2 pounds of green beans and 1 pound of tomatoes and used about 1/2 cup of feta cheese instead of the anchovies. A great recipe for fresh picked green beans!
Inspired by the salad the Manzone sisters enjoyed every summer in Italy, this dish is pure simplicity, a fresh and flavorful use of peak summer produce.
Ingredients
1 pound green beans, trimmed and cut into 2-inch pieces
2 pounds beefsteak tomatoes, seeded and cut into 1/2-inch-thick wedges
5 tablespoons balsamic vinegar
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 anchovy fillet, minced
3 tablespoons extra-virgin olive oil
Preparation
1. Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.
2. Combine vinegar and next 4 ingredients (through anchovy) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled.
photo: John Autry
I used probably 2 pounds of green beans and 1 pound of tomatoes and used about 1/2 cup of feta cheese instead of the anchovies. A great recipe for fresh picked green beans!
Inspired by the salad the Manzone sisters enjoyed every summer in Italy, this dish is pure simplicity, a fresh and flavorful use of peak summer produce.Ingredients
1 pound green beans, trimmed and cut into 2-inch pieces
2 pounds beefsteak tomatoes, seeded and cut into 1/2-inch-thick wedges
5 tablespoons balsamic vinegar
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 anchovy fillet, minced
3 tablespoons extra-virgin olive oil
Preparation
1. Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.
2. Combine vinegar and next 4 ingredients (through anchovy) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled.
Thursday, July 1, 2010
Herbed Summer Squash And Potato Torte With Parmesan
Bon Appetit, June 2001
I found this recipe on epicurious.com. Perfect for all of the summer squash coming from my garden right now! I used a shallot instead of green onion, and I didn't have any thyme, but used a mixture of fresh herbs from the garden: parsley, basil, dill, and sage. My favorite recipe of the summer so far!!
I found this recipe on epicurious.com. Perfect for all of the summer squash coming from my garden right now! I used a shallot instead of green onion, and I didn't have any thyme, but used a mixture of fresh herbs from the garden: parsley, basil, dill, and sage. My favorite recipe of the summer so far!!
Ingredients
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil
Preparation
1. Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
2. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
3. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
4. Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
Chocolate Marble Cake (Reduced Fat)
Joy of Cooking, p. 942
Preheat oven to 350 degrees.
Grease and flour a 6-cup fluted tube or Bundt pan.
In a small bowl, whisk together until smooth:
1/3 cup unsweetened cocoa
1/3 cup sugar
1/4 cup water
Sift together:
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, beat until creamy, about 30 seconds:
5 tablespoons butter
Gradually add and beat on high speed until lightened in color and texture, 2 to 3 minutes:
1 cup sugar
Whisk together, then gradually beat in:
2 large eggs
1 teaspoon vanilla
Add the flour mixture in along with:
1 cup non-fat yogurt
beating on low speed or stirring with rubber spatula until smooth.
Stir 1 1/2 cups of the batter into the cocoa mixture. Using a large spoon, scoop three-quarters of the plain batter into the bottom of the pan without smoothing the surface. Spoon all of the chocolate batter over the plain batter, without smoothing the surface. Distribute the remaining plain batter on top, spacing the dollops so that some of the chocolate batter shows through. Use a table knife to marble the two batters gently without blending them completely.
Chocolate Ganache Frosting
I added this ganache to the cake, which makes it not so low fat.
Bring to a boil in a small saucepan:
3/4 cup heavy cream
Remove from heat and add:
8 oz semisweet or bittersweet chocolate, finely chopped
Stir until most of the chocolate is melted. Cover and let stand for 10 minutes. Stir or whisk gently until completely smooth. Stir in:
1 tablespoon liqueur (optional)
Let stand until spreadable.
Preheat oven to 350 degrees.
Grease and flour a 6-cup fluted tube or Bundt pan.
In a small bowl, whisk together until smooth:
1/3 cup unsweetened cocoa
1/3 cup sugar
1/4 cup water
Sift together:
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, beat until creamy, about 30 seconds:
5 tablespoons butter
Gradually add and beat on high speed until lightened in color and texture, 2 to 3 minutes:
1 cup sugar
Whisk together, then gradually beat in:
2 large eggs
1 teaspoon vanilla
Add the flour mixture in along with:
1 cup non-fat yogurt
beating on low speed or stirring with rubber spatula until smooth.
Stir 1 1/2 cups of the batter into the cocoa mixture. Using a large spoon, scoop three-quarters of the plain batter into the bottom of the pan without smoothing the surface. Spoon all of the chocolate batter over the plain batter, without smoothing the surface. Distribute the remaining plain batter on top, spacing the dollops so that some of the chocolate batter shows through. Use a table knife to marble the two batters gently without blending them completely.
Chocolate Ganache Frosting
I added this ganache to the cake, which makes it not so low fat.
Bring to a boil in a small saucepan:
3/4 cup heavy cream
Remove from heat and add:
8 oz semisweet or bittersweet chocolate, finely chopped
Stir until most of the chocolate is melted. Cover and let stand for 10 minutes. Stir or whisk gently until completely smooth. Stir in:
1 tablespoon liqueur (optional)
Let stand until spreadable.
Friday, June 25, 2010
Penne with Zucchini Pistou
Cooking Light, July 2010
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This was a great recipe for a bunch of basil and zucchinis from the garden. It was a little heavy on the garlic, but other than that was delicious.
Pistou is to the French what pesto is to Italians. A touch of cream enriches the sauce in this hearty dish.
Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
Ingredients
4 teaspoons extra-virgin olive oil, divided
2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
1 cup packed basil leaves
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
2 tablespoons pine nuts, toasted
4 garlic cloves, chopped
2 cups chopped Vidalia or other sweet onion (about 1 large)
6 quarts water
1 3/4 teaspoons kosher salt, divided
8 ounces uncooked penne pasta
1/4 cup heavy whipping cream
1/2 teaspoon freshly ground black pepper
Preparation
1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.
2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.
5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This was a great recipe for a bunch of basil and zucchinis from the garden. It was a little heavy on the garlic, but other than that was delicious.
Pistou is to the French what pesto is to Italians. A touch of cream enriches the sauce in this hearty dish.Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
Ingredients
4 teaspoons extra-virgin olive oil, divided
2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
1 cup packed basil leaves
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
2 tablespoons pine nuts, toasted
4 garlic cloves, chopped
2 cups chopped Vidalia or other sweet onion (about 1 large)
6 quarts water
1 3/4 teaspoons kosher salt, divided
8 ounces uncooked penne pasta
1/4 cup heavy whipping cream
1/2 teaspoon freshly ground black pepper
Preparation
1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.
2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.
5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.
Wednesday, June 16, 2010
Spaghetti with Zucchini, Walnuts, and Raisins
Real Simple, July 2010
photo:
photo:
Serves 4
Ingredients
12 ounces spaghetti (3⁄4 box)
3 tablespoons olive oil
1/2 cup walnut halves, roughly chopped
4 cloves garlic, thinly sliced
1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
3/4 cup raisins
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)
Directions
1. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
3. Add the zucchini and raisins to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
4. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.
Tuesday, June 15, 2010
Tex-Mex Gazpacho
Real Simple, July 2010
2 1/2 pounds tomatoes, chopped
2 cucumbers (about 1/2 pound), peeled and chopped
1 red bell pepper, chopped
1 small poblano pepper, chopped
1/2 small red onion, chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
salt and pper
1/3 cup sour cream
1/4 cup pepitas (roasted, hulled pumpkin seeds)
cilantro sprigs
warm flour tortillas, for serving
1. In blender, puree tomatoes, cucumbers, bell and poblano peppers, and onion. Transfer to bowl.
2. Stir in lime juice, oil, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and refrigerate until chilled, 15 to 20 minutes.
3. Divide among bowls and top with sour cream, pepitas, and cilantro. Serve with tortillas.
Spinach Salad with Grapefruit, Orange, and Avocado
Joy of Cooking, p. 213
The recipe called for 3 tablespoons toasted sesame seeds, which I didn't have, so I used roasted pumpkin seeds instead. It also included a recipe for homemade Tangerine Shallot Dressing, which sounded delicious, but my store bought Orange-Cranberry Vinagerette made this easier to prepare on a Monday night. We had this salad with grilled chicken, a great dinner for a hot summer evening.
Toss together in a salad bowl
3 generous handfuls (about 6 cups) baby spinach leaves, washed and dried
2 to 3 pinches salt
3 to 4 tablespoons Tangerine Shallot Dressing
Divide the spinach among salad plates and arrange on top:
1 grapefruit, peeled and sectioned
1 orange, peeled and sectioned
1 avocado, peeled and sliced
Sprinkle with
3 tablespoons toasted sesame seeds
ground black pepper to taste
Serve immediately.
The recipe called for 3 tablespoons toasted sesame seeds, which I didn't have, so I used roasted pumpkin seeds instead. It also included a recipe for homemade Tangerine Shallot Dressing, which sounded delicious, but my store bought Orange-Cranberry Vinagerette made this easier to prepare on a Monday night. We had this salad with grilled chicken, a great dinner for a hot summer evening.
Toss together in a salad bowl
3 generous handfuls (about 6 cups) baby spinach leaves, washed and dried
2 to 3 pinches salt
3 to 4 tablespoons Tangerine Shallot Dressing
Divide the spinach among salad plates and arrange on top:
1 grapefruit, peeled and sectioned
1 orange, peeled and sectioned
1 avocado, peeled and sliced
Sprinkle with
3 tablespoons toasted sesame seeds
ground black pepper to taste
Serve immediately.
Strawberry Sorbet with Fresh Whipped Cream
Martha Stewart Living, July 2010
Made this for dessert last night, holy moly it was delicious. I used strawberries instead of raspberries. It's so sugary any fruit would work.
Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)
Serves 4
1/4 cup water
1/4 cup plus 1 tablespoon sugar
1 bag (12 oz) frozen raspberries or 3 cups fresh raspberries, frozen
1/2 cup heavy cream
1. Stir together water and 1/4 cup sugar until sugar dissolves.
2. Pulse raspberries in food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.
3. Whisk cream and remaining tablespoon sugar until soft peaks form.
4. Scoop sorbet into 4 glasses, and top with whipped cream.
Made this for dessert last night, holy moly it was delicious. I used strawberries instead of raspberries. It's so sugary any fruit would work.
Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)
Serves 4
1/4 cup water
1/4 cup plus 1 tablespoon sugar
1 bag (12 oz) frozen raspberries or 3 cups fresh raspberries, frozen
1/2 cup heavy cream
1. Stir together water and 1/4 cup sugar until sugar dissolves.
2. Pulse raspberries in food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.
3. Whisk cream and remaining tablespoon sugar until soft peaks form.
4. Scoop sorbet into 4 glasses, and top with whipped cream.
Thursday, June 10, 2010
Orange-Cranberry-Chocolate Oatmeal Scones
a combination of a few recipes from Joy of Cooking, p. 792
Makes 12 scones
Preheat oven to 450 degrees. Have ready a large ungreased baking sheet. Whisk together thoroughly in a large bowl:
1 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Stir in, using your fingers if necessary to separate the fruit:
1 1/4 cups old-fashioned rolled oats
1/2 cup dried cranberries
1/2 cup chocolate chips
3-4 teaspoons orange zest
Whisk together, then add all at once:
1 large egg
10 tablespoons warm melted unsalted butter
1/3 cup milk
Mix with a rubber spatula just until the dry ingredients are moistened. The batter will be quite sticky. Transfer the dough to a lightly floured surface. With floured fingers, pat the dough into an 8 inch round about 3/4 inch thick. Cut into 12 wedges. Place the wedges 1/2 inch apart on baking sheet. Bake until lightly browned, 10 to 12 minutes. Let cool on a rack or serve warm.
Makes 12 scones
Preheat oven to 450 degrees. Have ready a large ungreased baking sheet. Whisk together thoroughly in a large bowl:
1 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Stir in, using your fingers if necessary to separate the fruit:
1 1/4 cups old-fashioned rolled oats
1/2 cup dried cranberries
1/2 cup chocolate chips
3-4 teaspoons orange zest
Whisk together, then add all at once:
1 large egg
10 tablespoons warm melted unsalted butter
1/3 cup milk
Mix with a rubber spatula just until the dry ingredients are moistened. The batter will be quite sticky. Transfer the dough to a lightly floured surface. With floured fingers, pat the dough into an 8 inch round about 3/4 inch thick. Cut into 12 wedges. Place the wedges 1/2 inch apart on baking sheet. Bake until lightly browned, 10 to 12 minutes. Let cool on a rack or serve warm.
White Pizza with Potatoes and Sage
Joy of Cooking, All About Vegetarian Cooking, p. 47
I previously posted the recipe for the dough. This was the first meal with fresh sage from the garden! The recipe is pretty simple but it was actually very flavorful!
Two 12-inch pizzas
According to American labeling laws, if it does not have tomato sauce, you cannot call it pizza. This would astonish some Italians, who requently eat their pizza with just a touch of tomato or even none at all.
Prepare as directed:
Basic pizza dough
Brush each generously with:
Extra-virgin olive oil
Top each with:
8 oz potatoes, boiled and very thinly sliced while still warm
2 teaspoons dried or 2 tablespoons coarsely chopped fresh sage
2 tablespoons extra-virgin olive oil
Salt and ground black pepper to taste
Slide the pizza off the baker's peel onto the baking stone in the preheated oven. Bake until the crust is golden brown, about 12 minutes. Remove from oven, slice, and serve at once.
I previously posted the recipe for the dough. This was the first meal with fresh sage from the garden! The recipe is pretty simple but it was actually very flavorful!
Two 12-inch pizzas
According to American labeling laws, if it does not have tomato sauce, you cannot call it pizza. This would astonish some Italians, who requently eat their pizza with just a touch of tomato or even none at all.
Prepare as directed:
Basic pizza dough
Brush each generously with:
Extra-virgin olive oil
Top each with:
8 oz potatoes, boiled and very thinly sliced while still warm
2 teaspoons dried or 2 tablespoons coarsely chopped fresh sage
2 tablespoons extra-virgin olive oil
Salt and ground black pepper to taste
Slide the pizza off the baker's peel onto the baking stone in the preheated oven. Bake until the crust is golden brown, about 12 minutes. Remove from oven, slice, and serve at once.
Chili-Rubbed Shrimp with Soft Tacos and Salsa
Grill Every Day, by Diane Morgan, p. 101
Lew made these tacos for dinner last night. He used Zatarans Creole Seasoning as the spice rub which was quite delicious. Grilling the tortillas added some good variety to our usual tacos.
1 lb large shrimp, peeled and deveined, tails removed
2 Tablespoons chili spice rub
1 lime, quartered
2 cups shredded lettuce
3/4 cup loosely packed fresh cilantro leaves
1 large, ripe tomato, cored, halved crosswise, seeded, and chopped
2 large Hass avocados, halved, pitted, peeled, and cut into thin wedges
1 to 1 1/2 cups store-bought salsa
8 8-inch flour tortillas
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
In a bowl, toss the shrimp with the spice rub until well coated.
Arrange the lime, lettuce, cilantro, tomato, avocados, and salsa in separate small serving bowls and have them ready for assembling the tacos.
Oil the grill grate. Arrange the shrimp directly over the medium-hot fire and grill, turning once, until the shrimp turn pink on the outside and are just opaque on the inside, about 2 minutes per side. While the shrimp are cooking, grill the tortillas. Depending on the size of the grill, lay 1 or 2 tortillas on the grill at a time, warming them over direct heat for about 15 seconds per side. Stack them on a plate and keep warm. Transfer the shrimp to a serving bowl.
Let diners assemble their own tacos. To assemble, place 2 or 3 shrimp in a tortilla, squeeze a bit of lime juice over the shrimp, and mound lettuce, cilantro, tomato, and avocado on top. Finally, add a spoonful of salsa. Serve with plenty of napkins!
Lew made these tacos for dinner last night. He used Zatarans Creole Seasoning as the spice rub which was quite delicious. Grilling the tortillas added some good variety to our usual tacos.
1 lb large shrimp, peeled and deveined, tails removed
2 Tablespoons chili spice rub
1 lime, quartered
2 cups shredded lettuce
3/4 cup loosely packed fresh cilantro leaves
1 large, ripe tomato, cored, halved crosswise, seeded, and chopped
2 large Hass avocados, halved, pitted, peeled, and cut into thin wedges
1 to 1 1/2 cups store-bought salsa
8 8-inch flour tortillas
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
In a bowl, toss the shrimp with the spice rub until well coated.
Arrange the lime, lettuce, cilantro, tomato, avocados, and salsa in separate small serving bowls and have them ready for assembling the tacos.
Oil the grill grate. Arrange the shrimp directly over the medium-hot fire and grill, turning once, until the shrimp turn pink on the outside and are just opaque on the inside, about 2 minutes per side. While the shrimp are cooking, grill the tortillas. Depending on the size of the grill, lay 1 or 2 tortillas on the grill at a time, warming them over direct heat for about 15 seconds per side. Stack them on a plate and keep warm. Transfer the shrimp to a serving bowl.
Let diners assemble their own tacos. To assemble, place 2 or 3 shrimp in a tortilla, squeeze a bit of lime juice over the shrimp, and mound lettuce, cilantro, tomato, and avocado on top. Finally, add a spoonful of salsa. Serve with plenty of napkins!
Wednesday, May 26, 2010
Cheese Enchilada Casserole
Cooking Light, October 2002
You don't really have to do much for this one and it's pretty tasty. Next time I'll add some more veggies, maybe a chopped green pepper just to add to it a bit.
This quick and easy Mexican dish is a family-friendly casserole that everyone will enjoy.
Yield: 4 servings
Ingredients
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.
You don't really have to do much for this one and it's pretty tasty. Next time I'll add some more veggies, maybe a chopped green pepper just to add to it a bit.
This quick and easy Mexican dish is a family-friendly casserole that everyone will enjoy.
Yield: 4 servings
Ingredients
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.
Monday, May 24, 2010
Spinach-Feta Calzone
Cooking Light, April 2007
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.
Yield: 6 servings
Ingredients
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 teaspoon olive oil
2 cups all-purpose flour
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 teaspoon olive oil
2 cups all-purpose flour
1/2 teaspoon salt
Cooking spray
Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese
Cooking spray
Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly vertically sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese
Preparation
1. To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
1. To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
2. Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.
3. Preheat oven to 425°.
4. To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.
5. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.
6. Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425° for 30 minutes or until golden. Let stand 10 minutes.
Sunday, May 16, 2010
Greek Baked Squash Omelet
Recipes for Health, by Martha Rose Shulman
New York Times, March 2, 2010
I used one medium squash, one medium zucchini, and I didn't have leeks so I used a couple green onions instead. And I only used 5 eggs instead of 8 since I was only feeding the two of use. This omelet was amazing, dill is really a great ingredient for omelets.
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.
2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt and freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
8 eggs
1/2 cup drained yogurt or thick Greek-style yogurt
1/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 350 degrees.
2. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
3. Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
4. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Yield: Serves six to eight.
New York Times, March 2, 2010
I used one medium squash, one medium zucchini, and I didn't have leeks so I used a couple green onions instead. And I only used 5 eggs instead of 8 since I was only feeding the two of use. This omelet was amazing, dill is really a great ingredient for omelets.
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt and freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
8 eggs
1/2 cup drained yogurt or thick Greek-style yogurt
1/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 350 degrees.
2. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
3. Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
4. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
Yield: Serves six to eight.
Vegetable and Tofu Lettuce Wraps with Miso Sambal
Cooking Light, November 2005
This was a perfect veggie dinner after too many heavy meals over the past week or so. I didn't have chili paste or soybean paste, so I made a creation of tomato paste with chili powder and hot sauce, and mashed up a bit of the tofu in the sauce in place of the soybean paste. I think it came out alright though I'm curious what it would taste like with the real ingredients. The recipe says to use the tofu raw or un-altered from the package, but I fried the strips in a little bit of vegetable oil with a few drops of sesame oil.
In this appetizer, the fresh flavors of the vegetables come alive with the spicy, gingery sambal. This popular Indonesian condiment takes on many variations of the basic combination of chiles, brown sugar, and salt. Prepare a double batch, and serve the extra with fish. The creamy texture of the avocado pieces and tofu slices are a pleasant contrast to the crisp vegetables.
Yield: 6 servings (serving size: 2 wraps)
Ingredients
Miso sambal:
2 tablespoons chile paste with garlic (such as Sambal oelek)
2 tablespoons chopped peeled fresh ginger
2 tablespoons white miso (soybean paste)
2 tablespoons rice wine vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons dark sesame oil
Wraps:
1 cup matchstick-cut English cucumber
1/2 cup cilantro sprigs
2 tablespoons chopped dry-roasted peanuts
1 (12.3-ounce) package firm tofu, drained and cut into 1/2-inch-thick strips
1/2 avocado, peeled and thinly sliced
12 large Boston lettuce leaves
Preparation
1. To prepare miso sambal, combine the first 6 ingredients in a blender, and process until smooth.
2. To prepare wraps, divide cucumber, cilantro, peanuts, tofu, and avocado evenly among lettuce leaves. Drizzle each with about 1 1/2 teaspoons sambal; roll up.
This was a perfect veggie dinner after too many heavy meals over the past week or so. I didn't have chili paste or soybean paste, so I made a creation of tomato paste with chili powder and hot sauce, and mashed up a bit of the tofu in the sauce in place of the soybean paste. I think it came out alright though I'm curious what it would taste like with the real ingredients. The recipe says to use the tofu raw or un-altered from the package, but I fried the strips in a little bit of vegetable oil with a few drops of sesame oil.
In this appetizer, the fresh flavors of the vegetables come alive with the spicy, gingery sambal. This popular Indonesian condiment takes on many variations of the basic combination of chiles, brown sugar, and salt. Prepare a double batch, and serve the extra with fish. The creamy texture of the avocado pieces and tofu slices are a pleasant contrast to the crisp vegetables.Yield: 6 servings (serving size: 2 wraps)
Ingredients
Miso sambal:
2 tablespoons chile paste with garlic (such as Sambal oelek)
2 tablespoons chopped peeled fresh ginger
2 tablespoons white miso (soybean paste)
2 tablespoons rice wine vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons dark sesame oil
Wraps:
1 cup matchstick-cut English cucumber
1/2 cup cilantro sprigs
2 tablespoons chopped dry-roasted peanuts
1 (12.3-ounce) package firm tofu, drained and cut into 1/2-inch-thick strips
1/2 avocado, peeled and thinly sliced
12 large Boston lettuce leaves
Preparation
1. To prepare miso sambal, combine the first 6 ingredients in a blender, and process until smooth.
2. To prepare wraps, divide cucumber, cilantro, peanuts, tofu, and avocado evenly among lettuce leaves. Drizzle each with about 1 1/2 teaspoons sambal; roll up.
Chocolate Chip Zucchini Bread
Cooking Light, July 2004
Yield: 16 servings (serving size: 1 slice)
Ingredients
3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips.
3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Yield: 16 servings (serving size: 1 slice)
Ingredients
3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips.
3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Cheddar-Green Onion Muffins
Cooking Light, September 2006
photo: Howard L. Puckett
These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.
Yield: 12 muffins (serving size: 1 muffin)
Ingredients
1 3/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup shredded extrasharp cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
1 1/4 cups milk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 large egg, lightly beaten
Cooking spray
Preparation
1. Preheat oven to 375°.
2. Combine flour and the next 5 ingredients (through pepper) in a large bowl. Add 5 tablespoons cheese and butter; stir until mixture resembles coarse crumbs.
3. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
photo: Howard L. Puckett
These muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags.
Yield: 12 muffins (serving size: 1 muffin)
Ingredients
1 3/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 cup shredded extrasharp cheddar cheese, divided
3 tablespoons chilled butter, cut into pieces
1 1/4 cups milk
2 tablespoons chopped green onions
1 teaspoon minced garlic
1 large egg, lightly beaten
Cooking spray
Preparation
1. Preheat oven to 375°.
2. Combine flour and the next 5 ingredients (through pepper) in a large bowl. Add 5 tablespoons cheese and butter; stir until mixture resembles coarse crumbs.
3. Combine buttermilk, onions, garlic, and egg; stir with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
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