What's not to love about butter and sugar. This is not one of those good for you meals, but it's awesome for Christmas breakfast. Found the recipe while I was packing up the house and had to add it here.
1/2 c. sugar
1 t. cinnamon
2 cans Pillsbury Grands Homestyle
1/2 c. raisins
1/2 c. walnuts
1 c. firmly packed brown sugar
3/4 c. butter melted
1. Heat oven to 350 degrees. Lightly grease 12 in fluted tube pan.
2. In large plastic food storage bag, mix sugar and cinnamon. Seperate dough into 16 biscuits, cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among pieces.
3. Mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Friday, December 9, 2011
Potato, Spinach, and Tomato Soup
from Rachel Ray
3 cloves finely chopped garlic
1 large onion, chopped
2 T. EV olive oil
2 quarts chicken broth
3 lbs potatoes, peeled and thinly sliced
1 lb fresh triple washed spinach, stems picked and coarsely chopped
1/4 t. nutmeg
salt and pepper
1 (28 oz) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 c. grated Parm-Regg or Romano cheese
In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to taste. Stir in tomatoes, and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into soup and serve.
3 cloves finely chopped garlic
1 large onion, chopped
2 T. EV olive oil
2 quarts chicken broth
3 lbs potatoes, peeled and thinly sliced
1 lb fresh triple washed spinach, stems picked and coarsely chopped
1/4 t. nutmeg
salt and pepper
1 (28 oz) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 c. grated Parm-Regg or Romano cheese
In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to taste. Stir in tomatoes, and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into soup and serve.
Applesauce Spice Muffins
1 3/4 cups flour
1 t. baking powder
1/4 t. salt
2 t. pumpkin pie spice
1 1/2 c. Granola cereal
1/4 c. firmly packed brown sugar
1/3 c. milk
3/4 c. unsweetened applesauce
2 eggs
3 T. vegetable oil
1 t. vanilla
1/4 t. cinnamon
2 T. sugar
1. In mixing bowl, combine flour, baking powder, salt, and spice. Set aside.
2. In large bowl, combine granola, brown sugar, milk, applesauce. Add egg whites, oil and vanilla to cereal mixture. Mix well. Stir in flour mixture only until combined. Spoon batter evenly into twelve, 2 1/2 inch muffin-pan cups coated with cooking spray. Sprinkly cinnamon sugar topping.
3. Bake at 400 degrees for 20 minutes or until lightly browned. Serve warm.
1 t. baking powder
1/4 t. salt
2 t. pumpkin pie spice
1 1/2 c. Granola cereal
1/4 c. firmly packed brown sugar
1/3 c. milk
3/4 c. unsweetened applesauce
2 eggs
3 T. vegetable oil
1 t. vanilla
1/4 t. cinnamon
2 T. sugar
1. In mixing bowl, combine flour, baking powder, salt, and spice. Set aside.
2. In large bowl, combine granola, brown sugar, milk, applesauce. Add egg whites, oil and vanilla to cereal mixture. Mix well. Stir in flour mixture only until combined. Spoon batter evenly into twelve, 2 1/2 inch muffin-pan cups coated with cooking spray. Sprinkly cinnamon sugar topping.
3. Bake at 400 degrees for 20 minutes or until lightly browned. Serve warm.
Thursday, September 8, 2011
Sausage and Greens Soup
from Simply in Season, p. 38
Serves 4
1/2 lb bulk sausage
Brown in soup pot and drain all but a spoonful of fat. Remove from heat.
1 cup onion, green onion, or chives (chopped)
garlic to taste (minced, optional)
Saute in reserved fat until soft. Return sausage to soup pot.
4 cups vegetable broth
1 cup potatoes (sliced)
salt and pepper to taste
Add, bring to boil, reduce heat, and simmer until potatoes are soft, 10-15 minutes.
1 1/2 cups evaporated milk
3 cups fresh spinach, kale, or other tender young greens (chopped)
parsley to taste (chopped, optional)
Add and cook until tender (just a minute for spinach, a few extra minutes for kale). Garnish each bol with freshly grated Parmesan cheese.
Serves 4
1/2 lb bulk sausage
Brown in soup pot and drain all but a spoonful of fat. Remove from heat.
1 cup onion, green onion, or chives (chopped)
garlic to taste (minced, optional)
Saute in reserved fat until soft. Return sausage to soup pot.
4 cups vegetable broth
1 cup potatoes (sliced)
salt and pepper to taste
Add, bring to boil, reduce heat, and simmer until potatoes are soft, 10-15 minutes.
1 1/2 cups evaporated milk
3 cups fresh spinach, kale, or other tender young greens (chopped)
parsley to taste (chopped, optional)
Add and cook until tender (just a minute for spinach, a few extra minutes for kale). Garnish each bol with freshly grated Parmesan cheese.
Tuesday, April 19, 2011
Spinach and Feta Pasta
Ingredients
1 (8 ounce) package penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 can sliced black olives
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled
Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, olives, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
1 (8 ounce) package penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 can sliced black olives
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled
Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, olives, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
Baked Ziti with Chicken and Broccoli
1 lb pasta
1 jar pasta sauce
1 head of broccoli, cut in small florets
8 oz bag shredded mozzeralla and/or parmasean cheese
1 lb boneless chicken, cut in small pieces
2 garlic cloves
spices such as basil and oregano
Steam the broccoli.
Cook the pasta.
Cook the chicken in olive oil, garlic, salt and pepper.
Mix 1/2 of sauce, broccoli, 1/2 of cheese, and spices in bottom of casserole dish.
Pour drained pasta over sauce and mix. Mix in chicken and rest of the sauce.
Sprinkle the rest of the cheese on top.
Cover with aluminum foil and bake at 250 for 20 minutes. Remove cover and cook 15-25 minutes more.
1 jar pasta sauce
1 head of broccoli, cut in small florets
8 oz bag shredded mozzeralla and/or parmasean cheese
1 lb boneless chicken, cut in small pieces
2 garlic cloves
spices such as basil and oregano
Steam the broccoli.
Cook the pasta.
Cook the chicken in olive oil, garlic, salt and pepper.
Mix 1/2 of sauce, broccoli, 1/2 of cheese, and spices in bottom of casserole dish.
Pour drained pasta over sauce and mix. Mix in chicken and rest of the sauce.
Sprinkle the rest of the cheese on top.
Cover with aluminum foil and bake at 250 for 20 minutes. Remove cover and cook 15-25 minutes more.
Grilled Chicken and Orange Skewers With Zucchini Rice
Real Simple, May 2011
Ingredients
1 cup long-grain white rice
1 medium zucchini, coarsely grated
1 1/4 pounds boneless, skinless chicken thighs (6 to 7), cut into 1 1⁄2-inch pieces
1 small red onion, cut into 1 1⁄2-inch pieces
1 navel orange, cut into 16 pieces
1 tablespoon olive oil, plus more for the grill
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
kosher salt and black pepper
Directions
Cook the rice according to the package directions. Remove from heat, sprinkle the zucchini over the rice, cover, and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.
Meanwhile, in a large bowl, toss the chicken, onion, and orange with the oil, cumin, cayenne, ¾ teaspoon salt, and ¼ teaspoon black pepper; thread onto the skewers. Heat a grill or grill pan to medium, lightly oil the grate, and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is just tender, 15 to 18 minutes. Serve with the rice.
Ingredients
1 cup long-grain white rice
1 medium zucchini, coarsely grated
1 1/4 pounds boneless, skinless chicken thighs (6 to 7), cut into 1 1⁄2-inch pieces
1 small red onion, cut into 1 1⁄2-inch pieces
1 navel orange, cut into 16 pieces
1 tablespoon olive oil, plus more for the grill
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
kosher salt and black pepper
Directions
Cook the rice according to the package directions. Remove from heat, sprinkle the zucchini over the rice, cover, and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.
Meanwhile, in a large bowl, toss the chicken, onion, and orange with the oil, cumin, cayenne, ¾ teaspoon salt, and ¼ teaspoon black pepper; thread onto the skewers. Heat a grill or grill pan to medium, lightly oil the grate, and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is just tender, 15 to 18 minutes. Serve with the rice.
Sunday, January 23, 2011
Broccoli Stir-Fry with Chicken and Mushrooms
Chop, Fry, or Boil: Eating for One, or 6 Billion
I used carrots instead of mushrooms.
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 lb broccoli, trimmed and cut into bite size pieces
8 oz mushrooms, cleaned, trimmed, sliced
salt
1 cup water
8 oz boneless skinless chicken breast, cut into 1/2 inch pieces
2 tablespoons soy sauce
black pepper
I used carrots instead of mushrooms.
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 lb broccoli, trimmed and cut into bite size pieces
8 oz mushrooms, cleaned, trimmed, sliced
salt
1 cup water
8 oz boneless skinless chicken breast, cut into 1/2 inch pieces
2 tablespoons soy sauce
black pepper
Ginger Mango Stir-Fry
Runners World, February 2011
In a skillet, cook two cups cubed chicken. Mix in one sliced red bell pepper, one cup frozen mango slices, two tablespoons soy sauce, one tablespoon chopped ginger, 1/2 teaspoon red chili flakes, and juice of one lime. Cook three minutes. Serve over brown rice.
In a skillet, cook two cups cubed chicken. Mix in one sliced red bell pepper, one cup frozen mango slices, two tablespoons soy sauce, one tablespoon chopped ginger, 1/2 teaspoon red chili flakes, and juice of one lime. Cook three minutes. Serve over brown rice.
Cinnamon Raisin Loaf
Joy of Cooking, p. 746
Combine and let stand until yeast is dissolved:
1 package active dry yeast
3 tablespoons warm water
Add:
1 cup milk, warmed
5 tablespoons melted butter
3 tablespoons sugar
1 large egg
1 teaspoon salt
Mix for 1 minute. Gradually stir in until dough is moist but not sticky:
3 1/2 to 4 cups flour
Knead for about 10 minutes until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
While the dough is rising, place in a small saucepan with enough cold water to cover by 1/2 inch:
1/2 cup raisins
Bring to a boil, drain well, and let it cool. Stir together
2 tablespoons sugar
2 teaspoons cinnamon
Grease an 8 1/2 by 4 1/2 inch loaf pan. Punch the dough down. Using rolling pin, roll the dough into an 8-inch-wide rectangle, about 1/2 inch thick. Brush the surface of the dough with:
1 1/2 teaspoons melted butter
Sprinkle all but 2 teaspoons of the cinnamon mixture over the dough, then spread the raisins evenly over the surface. Starting from one 8-inch side, roll up the dough as you would a jelly roll. Pinch the seam and ends closed. Place seam side down in the pan. Cover loosely with oiled plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Preheat oven to 375. Whisk together and brush over the top of the loaf:
1 egg
pinch of salt
Sprinkle the top of the dough with the remaining cinnamon mixture. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 40 to 45 minutes. Remove the loaf from the pan to a rack. While the bread is still hot, brush the top with:
2 teaspoons melted butter
Let cool completely before slicing.
Combine and let stand until yeast is dissolved:
1 package active dry yeast
3 tablespoons warm water
Add:
1 cup milk, warmed
5 tablespoons melted butter
3 tablespoons sugar
1 large egg
1 teaspoon salt
Mix for 1 minute. Gradually stir in until dough is moist but not sticky:
3 1/2 to 4 cups flour
Knead for about 10 minutes until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
While the dough is rising, place in a small saucepan with enough cold water to cover by 1/2 inch:
1/2 cup raisins
Bring to a boil, drain well, and let it cool. Stir together
2 tablespoons sugar
2 teaspoons cinnamon
Grease an 8 1/2 by 4 1/2 inch loaf pan. Punch the dough down. Using rolling pin, roll the dough into an 8-inch-wide rectangle, about 1/2 inch thick. Brush the surface of the dough with:
1 1/2 teaspoons melted butter
Sprinkle all but 2 teaspoons of the cinnamon mixture over the dough, then spread the raisins evenly over the surface. Starting from one 8-inch side, roll up the dough as you would a jelly roll. Pinch the seam and ends closed. Place seam side down in the pan. Cover loosely with oiled plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Preheat oven to 375. Whisk together and brush over the top of the loaf:
1 egg
pinch of salt
Sprinkle the top of the dough with the remaining cinnamon mixture. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 40 to 45 minutes. Remove the loaf from the pan to a rack. While the bread is still hot, brush the top with:
2 teaspoons melted butter
Let cool completely before slicing.
Tuesday, January 11, 2011
Pasta Pomodoro
from Runner's World, October 2010
Lew's specialty.
1/4 cup olive oil
3 garlic cloves, crushed
3 16 oz cans of peeled, whole Italian plum tomatoes, such as San Marzano
1 teaspoon oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oil in a saucepan over medium. Add garlic and saute until golden brown, about three minutes. While garlic browns, pour tomatoes into a bowl. Squeeze with your hands to break them up. Add tomatoes and their juice to the saucepan. Add oregano, salt, and pepper. Simmer on low for 45 minutes. Add a little water if needed to keep sauce from becoming too thick (it should be bright red; if it turns brick red, it's too thick). To make oreganata, simmer sauce with sprigs of fresh oregano. Make arrabiata by adding red pepper flakes to taste.
Simmer pomodoro on low. Add one pound of pasta to a pot of boiling, salted water. Two minutes before it's cooked, remove pasta from water and add to sauce. Cook until tender, allowing pasta to absorb sauce. Add a little pasta water if needed to keep sauce liquid. Drizzle with olive-oil. Sprinkle with Italian cheese, such as Grana Padano. Garnish with basil. Serves six.
Lew's specialty.
1/4 cup olive oil
3 garlic cloves, crushed
3 16 oz cans of peeled, whole Italian plum tomatoes, such as San Marzano
1 teaspoon oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oil in a saucepan over medium. Add garlic and saute until golden brown, about three minutes. While garlic browns, pour tomatoes into a bowl. Squeeze with your hands to break them up. Add tomatoes and their juice to the saucepan. Add oregano, salt, and pepper. Simmer on low for 45 minutes. Add a little water if needed to keep sauce from becoming too thick (it should be bright red; if it turns brick red, it's too thick). To make oreganata, simmer sauce with sprigs of fresh oregano. Make arrabiata by adding red pepper flakes to taste.
Simmer pomodoro on low. Add one pound of pasta to a pot of boiling, salted water. Two minutes before it's cooked, remove pasta from water and add to sauce. Cook until tender, allowing pasta to absorb sauce. Add a little pasta water if needed to keep sauce liquid. Drizzle with olive-oil. Sprinkle with Italian cheese, such as Grana Padano. Garnish with basil. Serves six.
Sunday, January 9, 2011
Homemade Granola
4 cups oats
1 cup chopped almonds
1/2 cup coconut
1/4 cup sunflower seeds
1/2 cup pure maple syrup
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup dried cranberries
Toss oats, almonds, coconut, and seeds with syrup, oil, cinnamon and salt. Bake 25-30 minutes on cookie sheet at 350 degrees. Add cranberries.
1 cup chopped almonds
1/2 cup coconut
1/4 cup sunflower seeds
1/2 cup pure maple syrup
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup dried cranberries
Toss oats, almonds, coconut, and seeds with syrup, oil, cinnamon and salt. Bake 25-30 minutes on cookie sheet at 350 degrees. Add cranberries.
Cranberry, Apple, and Walnut Sauce
Cooking Light, November 2009
Pair with roasts. Make up to 2 weeks ahead. Frozen cranberries also work.
1 cup sugar
3/4 cup fresh orange juice
1/2 cup white wine
1 cinnamon stick
2 cups diced peeled Granny Smith apples
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon ground red pepper
1 12-oz package fresh cranberries
1 tablespoon grated orange rind
1/2 cup coarsely chopped walnuts
1. Combine first 4 ingredients in a large saucepan; bring to boil. Cook 3 minutes or until sugar dissolves, stirring frequently. Stir in apple, ginger, pepper, and cranberries; bring to a boil. Reduce heat, and simmer 35 minutes or until sauce thickens. Remove from heat; stir in rind. Cool, stir in walnuts. Yield: 4 cups.
Gingerbread Choc Chip Bars
2 sticks butter
2 1/4 cup flour
2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup brown sugar
1 1/4 cup granulated sugar
4 eggs
1 teaspoon vanilla
Mix flour through salt.
In separate bowl, mix butter, sugars, eggs, and vanilla. Add flour mixture, then chocolate chips.
Line 9x13 pan with waxed paper. Bake at 350 degrees for 40-50m minutes.
2 1/4 cup flour
2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup brown sugar
1 1/4 cup granulated sugar
4 eggs
1 teaspoon vanilla
Mix flour through salt.
In separate bowl, mix butter, sugars, eggs, and vanilla. Add flour mixture, then chocolate chips.
Line 9x13 pan with waxed paper. Bake at 350 degrees for 40-50m minutes.
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