Red Rice and Baby Broccoli Risotto

Despite not being one for recipes that require constant supervision and/or precise techniques, I don't mind cooking risotto. Maybe it's because there are generally a decent amount of leftovers (including wine!) or that I've learned that I don't have to be as precise/attentive as the recipes try to scare you into being.

Nanner Wine. Photo credit: Donnafugata

I do recommend the baby broccoli, as it is much more tender and integrates better into the recipe. If you use regular broccoli, maybe increase the liquid and/or add it in prior to the 10-minute mark.

INGREDIENTS

• 1 cup short or medium-grain non-sticky red rice (e.g., Bhutanese rice)
• 4-5 cups chicken or vegetable stock
• 2 Tbsp olive oil
• 1/2 cup onion, minced
• 1/4 - 1/2 tsp red pepper flakes
• 1 red pepper, diced
• 2/3 cup arborio rice
• 2 garlic cloves, minced
• 1/2 cup dry white wine (or really, any white wine that would taste good as "leftovers")
• 3/4 lb baby broccoli, stems peeled and slice and flowers torn into small pieces by hand
• Black pepper, to taste
• 1/4 - 1/2 cup Parmesan
• 2 tsp dried parsley (or 2 Tbsp fresh) 

DIRECTIONS 

Cook the red rice
In a saucepan, combine 1 cup red rice,1.5 - 2 cups water (see package instructions), and a pinch of salt. Bring to a boil. Cover, reduce heat, and simmer for ~20 minutes. Remove from heat, uncover, place a dish towel over the pan, and return the lid (I suppose this helps preserve moisture?).

Heat the stock/broth
Bring to a simmer over low-heat.

Cook the risotto

1. Heat olive oil over medium heat in a wide, heavy, LARGE nonstick skillet or saucepan.
2. Add onion and a generous pinch of salt. Cook for ~3 minutes.
3. Add the red pepper flakes and red bell pepper. Cook, stirring often, ~5 minutes.
4. Stir in the arborio rice and garlic until the grains crackle.
5. Add in white wine, stir until absorbed.
6. For the next 10 minutes, add ladlefuls (1/2-1 cup) of broth at a time, stirring until almost absorbed.
7. Add in the broccoli, and continuing stirring and adding broth for ~10 minutes. 
8. Stir in the red rice and add any remaining broth if needed (i.e., if the arborio rice is still crunchy).
9. Season with pepper, stir in parsley and Parmesan.

Recipe via New York Times 

Banana Pound Cake

In the spirit of Meredith's recent post, I thought I'd post something that I've happily consumed but have not personally made. Dan discovered this recipe a few years ago, and it has been a staple of his baking repertoire. It's a great treat for company, as it makes a sizable cake.

Toonces, deigning to be an NCC assistant.
Photo Credit: E.Evans

INGREDIENTS 

Cake

• 3 tsp + 3 cups sugar, divided
• 1 cup butter, softened
• 6 eggs
• 2-3 mashed ripe bananas (~1 cup)
• 1 1/2 tsp vanilla extract
• 1/2 tsplemon extract
• 3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 cup (8 ounces) sour cream 

Glaze

• 1 1/2 cups confectioners' sugar
• 1/2 tsp vanilla extract
• 3-4 tsp milk

DIRECTIONS  

1. Preheat oven to 325.
2. Grease a 10-in Bundt pan. Sprinkle with 3 tsp sugar.
3. Cream butter and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana and extracts.
4. In a separate bowl, combine flour and baking soda.
5. Add flour mixture to the creamed mixture, alternating with the sour cream, beating until combined.
6. Pour into prepared pan. Bake for 75-85 minutes (toothpick inserted into the center should come out clean).
7. Cool for 10 minutes. Remove from pan, allowing it to cool completely.
8.  Whisk together glaze ingredients until smooth. Drizzle over cake.

Recipe via Taste of Home 

Slow Cooker Mexican Beef Stew

I had dinner with the infamous Miss Chris this week and she made the most delicious stew so, without ever having prepared this on my own, I decided to post it here anyway. I imagine one could certainly substitute chicken or pork (and adjust the cooking time) to make this a little healthier. Served it with a little sour cream and shredded cheese.

Ingredients

• 2 lb beef stew meat
• 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
• 1 cup frozen small whole onions (from 1-lb bag)
• 1 teaspoon chili powder
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

Directions

1. In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder. 
2. Cover; cook on Low heat setting 9 to 11 hours.
   With whisk, stir in taco seasoning mix. Stir in black beans and corn. 
3. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened.

Recipe and photo from Betty Crocker

Mulled Apple Cider

In order to preserve a burner for other uses, I made this cider in my slow cooker. Just turned it on high for an hour or so and then left it on low to keep the cider warm. I'm not a fan of the floaties, so in the future I think I'll try to put the little stuff in a thing for steeping tea or some cheesecloth or something.

Ingredients

• 2 quarts apple cider (8 cups)
• 4 strips lemon zest
• 2 cinnamon sticks
• 2 whole star anise (optional)
• 1 teaspoon whole allspice berries
• 1 teaspoon whole cloves

Directions

1. In a large saucepan, bring cider, lemon zest, and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes (or up to 4 hours). Ladle carefully into mugs, leaving most of the solids behind. 

Recipe and photo from Martha Stewart

Oven-Cooked NY Strip Steak

 

Ingredients

• 2 1-1 1/2” thick cuts New York Steak, fat trimmed
• 1 Tbl Worcestershire
• 1-2 Tsp Montreal Steak Seasoning
• 2 Tbl butter
• 2 sprigs of fresh thyme
• 1 Tbl Olive Oil

Instructions

1. Pat the steaks dry.
2. Add 1 1/2tsp Worcestershire to the one side.
3. Add half of the seasoning and press down.
4. Flip the steak and add the remaining Worcestershire and seasoning.
5. All to sit at room temperature for 30 minutes.
6. Preheat oven to 400f.
7. Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
8. Drizzle the olive oil onto the steak and flip to get all sides coated.
9. When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you’re good!) add the steaks. DO NOT FLIP yet.
10. Cook for 4-5 minutes or until a good crust forms.
11. Flip over and immediately shut off the heat.
12. Working fast add the sprigs of thyme and pats of butter on top.
13. Put the pan into the oven.

Notes

See below for times:
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended

Swedish Meatballs

Stella is a meatball fiend. Her love of these delicious wonders inspired me to want to find some more interesting uses, outside of spaghetti. Swedish meatballs, served with egg noodles and peas, hit the jackpot.

This is the first time all four members of my family ate exactly what was served, no more and no less. The heavy cream makes this a less than healthy recipe, but regardless, it will be used again at my house.  I made 1.5 times the sauce and didn't have any dried rosemary so I used dried thyme instead.

Ingredients:

1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon soy sauce
1 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1/2 (20 ounce) package frozen cooked meatballs, thawed

Directions:
1. Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Bacon-Wrapped Lil' Smokies

Another one of the appetizers from the shower last weekend. Not surprisingly... amazing

INGREDIENTS:

• 1 pound sliced bacon, cut into thirds
• 1 (14 ounce) package beef cocktail wieners
• 3/4 cup brown sugar, or to taste

DIRECTIONS:

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Double Chocolate Zucchini Cake Brownies

Caroline took charge of this recipe and did a fabulous job! The only ingredient I had a hard time finding was the xanthan gum (and by hard time I mean I had to go to a second store... not all that hard). And these came out AMAZING! They taste no different than real brownies and were a huge hit at the party. I think Eric even tried and enjoyed one or two.

We went for the mini-muffin size because it makes it look like you have so much more and they also cook a lot faster (I think ours were in for 15-20 minutes), and who the hell has a brownie pan?!?

Ingredients

• 2 cups good all-purpose gluten-free flour
• ¾ tsp. xanthan gum (omit if using a flour blend that has xanthan gum)
• 1½ tsp. baking soda
• 1 tsp. salt
• 1½ cups sugar
• ¼ cup unsweetened applesauce
• ¼ cup melted unsalted butter or margarine, or canola oil
• 2 tsp. vanilla extract
• ¼ cup cocoa powder (I used a mixture of part Hershey’s Dark Chocolate, and part Saco dutch cocoa blend so that my brownies would be dark)
• 2 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)
• 1 cup semi-sweet chocolate chips (dairy-free use Enjoy Life semi-sweet chips)
• Additional ⅓ cup to ½ cup semi-sweet chocolate chips for topping

Instructions

1. In a medium bowl, whisk together the flour, xanthan gum, baking soda, and salt. Set aside.
2. In the bowl of your electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.
3. Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.
4. Add the shredded zucchini, then the cocoa powder, and mix on low until combined.
5. Stir in the 1 cup of semi-sweet chocolate chips.
6. Pour brownie batter into greased 7×11 pan or use a cookie scoop/ice cream scoop to scoop into brownie pan.
7. Sprinkle extra ⅓-1/2 cup semi-sweet chocolate chips over the top of brownie batter.
8. Bake 7×11 pan at 350° for 25-32 minutes, or until brownies are set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean).
9. If using brownie pan, bake brownies at 350° for 15-18 minutes or until brownies are set. Let them cool in pan about 4-5 minutes, then gently use a spatula to remove. My little Pampered Chef metal spatula worked great at getting them out.
10. Cool on wire rack.
11. Serve at room temp or warm for about 10 seconds for a truly melty, gooey dessert!

Recipe from http://mygluten-freekitchen.com

1.  

Beef and Asparagus Negimaki

Yesterday I hosted the first of three parties I have planned in three weeks time. This one was for someone who can't tolerate gluten, dairy, or eggs so I had to work a little harder than usual on the menu plan. These were delicious, made with gluten free soy sauce. It calls for beef tenderloin, but that shit is expensive so I just bought the thinnest sliced beef that I could find (I think it was bottom round). I went for the broiling option and I think they ended up cooking for 4-5 minutes. Given that I broiled, mine didn't have the fancy grill marks like the picture, but otherwise they came out looking really fancy. I served them with my favorite Kraft Lite Asian Toasted Sesame dressing. I will definitely make these again.

Ingredients

• Salt, for water
• 24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
• 1/2 cup soy sauce
• 1/4 cup sugar
• 1 bunch scallions, greens only
• 1 1/2 pounds beef
• Freshly ground black pepper, to taste
• Ice water, for bath 

Directions

1.  Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
2. Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
3. Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
4. Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
5. Grill or broil negimaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve. 

Recipe and photo from Martha Stewart

Roasted Corn and Brussels Sprouts Succotash

Having seen this on TV yesterday, Liz and I thought we liked the look of it. We liked the taste even better.
Unlike Liz, I'm not the world's biggest sprout fan, but this worked for me.
We were a bit sceptical about BD's 10-12 minute estimate on the oven time, so ours probably had around twice that, and when we added the tomatoes and beans, we put it back in for another few, just to warm it through. We didn't add lemon juice.
It was accompanied by Bourbon Pork Tenderloin, and Amy and Alistair.
http://www.foodnetwork.com/recipes/aaron-mccargo-jr/roasted-corn-and-brussels-sprouts-succotash-recipe/index.html

Ingredients

1 tablespoon olive oil
3/4 pound bacon, diced
3 tablespoons chopped garlic
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, halved
1 (16-ounce) bag frozen corn kernels, thawed
2 tablespoons chopped fresh thyme leaves
1 (15-ounce) can white beans, drained
4 plum tomatoes, seeded and finely diced
3 tablespoons chopped fresh parsley leaves
Pinch salt
Pinch freshly cracked black pepper
Squeeze fresh lemon juice

Directions

Preheat the oven to 400 degrees F.

In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.

Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/roasted-corn-and-brussels-sprouts-succotash-recipe/index.html?oc=linkback

Crockpot Chicken Taco Chili

Another of the NCC staples in our house! 
Not to be confused with our staple carnivore, Felis domesticus.

Helo, NCC assistant (Photo:E.Evans)

INGREDIENTS

• 1 onion, chopped
• 1 x 16 oz can black beans (rinsed)
• 1 x 16 oz can kidney beans (rinsed)
• 1 x 8 oz can tomato sauce
• 2 x 14.5 oz cans diced tomatoes with chillies
• 1 packet taco seasoning
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1-2 boneless, skinless chicken breasts

• Sour cream, guacamole, and shredded cheese for serving (optional)
• Chips or rice (optional)

DIRECTIONS

1. Combine onion, beans, tomatoes & sauce, and seasoning in the crockpot. Place chicken on top.
2. Cover and cook 5-6 hours (high) or 8-10 hours (low). I usually go with 6 and 8, respectively.
3. Half an hour prior to completion of slow-cooking, removing chicken and shred (using two forks to pull it apart). Return to crockpot and stir in.

Recipe via Skinnytaste

Ranch Crispy Chicken

 
A super easy and far healthier substitute for fried chicken. I usually use the chicken breast tenders (or just cut up regular chicken breast into smaller pieces); it cooks faster and there is more crunchy, ranchy breading to enjoy.  Sorry, Emili, I am not including amounts on the ingredients because I just eye ball it.

Ingredients:

• skinless, boneless chicken
• plain yogurt
• powdered ranch dressing mix
• Panko bread crumbs

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). 
2. Coat each piece of chicken in plain yogurt
3. Combine dressing mix and bread crumbs in a plastic bag. Add chicken in batches of just a few pieces and shake until coated. 
4. Cover a cookie sheet in tin foil and place a cooking cooling rack on top.
5. Place coated chicken pieces on the cookie sheet and bake in preheated oven for 15-20 minutes, or until chicken is cooked through and juices run clear (highly dependent on the size of your chicken pieces).

Pumpkin Pancakes

 

Breakfast for dinner is one of those always well-received but oft-forgotten meal plans at my house. I was, however, reminded and inspired by Conor's recent pancake post. I have also been craving making something with pumpkin so this was a perfect find. This recipe has a lot more ingredients than a traditional pancake but is still very simple. I sprinkled some chocolate chips in a few, a la pumpkin chocolate chip cookies, to please Max.

Ingredients:

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Directions:

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. 
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Photo and recipe from allrecipes.com

Red Lentil & Chickpea Stew

I love this time of year for stews and soups.   This one was super easy to make.  I've got some packed up for lunch tomorrow and the rest is waiting in the freezer for another day.  I ended up throwing in some chicken that I had leftover and was already cooked. 

You Will Need:

• 1 can of tomatoes or 2 or 3 fresh
• 4 cups vegetable broth (or water)
• 2 tablespoons organic unsalted butter
• 1 cup diced yellow onion (1 large onion)
• 1 cup peeled and diced carrots (about 3 large carrots)
• 1 tablespoon minced garlic (about 3 large garlic cloves)
• 1 can chickpeas, rinsed and drained (about two 15 ounce BPA-free cans)
• 1 cups dry red lentils, rinsed and drained
• 2 cups fresh (or frozen) chopped spinach (I used peas, because that's what I had)
• 1 tablespoon dried dill
• 1 dried bay leaf
• 1 teaspoons table salt

Make It:

1. Puree tomatoes in a blender. If using fresh, add 1/2 cup of broth.  Set aside. 
2. Melt butter in a large pot over medium heat (I used olive oil). Add onions, carrots, and garlic. Sauté until soft, about 10 minutes.
3. Add tomato puree, remaining broth, and all other ingredients to the pot. Bring to a boil then reduce heat to low. Cover and simmer until lentils are soft, about 1 hour. Serve warm over cooked quinoa or brown rice. Refrigerate or freeze in an airtight container. NOTE: Be sure to make enough for leftovers because this stew tastes even better the next day!

Broccoli & Cheese Calzones

 

As much as I love Leslie Knope of Parks and Recreation (she would have been my childhood hero), she is wrong about calzones! This is a basic but very solid recipe that allows for improvisation in terms of veggies & seasonings.

 
INGREDIENTS

• 1 Tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced mushrooms (optional - I live with a mushroom hater)
• 1/4 tsp crushed red pepper/red pepper flakes
• 1-2 cloves garlic, crushed
• 1 16oz package frozen pizza dough - thawed (keep in fridge to prevent rising)
• 1/4 cup flour
• 1 cup shredded mozzarella

• Pizza/marinara sauce for dipping

DIRECTIONS

1. Preheat oven to 375. Spray baking sheet with cooking spray.
2. Heat olive oil in a skillet over medium heat. Add broccoli, mushrooms, red pepper, and garlic. Saute for ~5 minutes until lightly browned. Remove from heat.
3. Divide dough into 4 equal portions. Sprinkle work surface with flour. Roll each portion into ~6 inch circle.
4. Place 1/4 cup broccoli mixture and 1/4 cup cheese in the center of each circle.
5. Fold dough over in half, pressing to seal (brushing the edges with water helps).
6.  Bake for 15 minutes.

Recipe via Cooking Light

Curried Chicken Pot Pie

This was posted in the NCC summary on Google docs, so it's nothing new, but since I made it tonight, I thought I'd get it on the blog.  It's the least I could do.  It's already 9:30 p.m. on a school night so I haven't had a chance to try it, but it looks beautiful.  Since I had Pillsbury Grands in the refrigerator from when Alex and Meredith were home for Carly's wedding, I used those instead of making a crust.  Like I was gonna do that anyway.  Aye, right, as Mike would.  It looks and smells absolutely wonderful.  I'll let you know tomorrow how it tastes. This is obviously not low fat, but I had the ingredients and I had to use them somehow.  This seemed like a really good idea.
Ingredients:

• 1 teaspoon olive oil
• 2 tablespoons curry powder
• 2 cups diced peeled baking potato (about 12 ounces)
• 3/4 cup chopped onion
• 3/4 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
• 1 1/2 cups fat-free, less sodium chicken broth
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen green peas, thawed
• 1/2 cup golden raisins
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• Cooking spray
•  
  1. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes. Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
  2. Spoon the filling into a round 2-quart casserole coated with cooking spray. Roll the crust into an 11-inch circle, and place over mixture. Cut 6 slits in top of the dough to allow steam to escape. Bake at 400° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.

Butternut Squash Soup

I know that we already have a butternut squash soup recipe.  But this one is low fat, so I thought I'd add it for those who might be interested.  And besides, this one couldn't be easier.  I roasted the squash that was already pre-cut anyway because I think roasting adds a nice flavor and then I don't have to watch to make sure the squash has cooked all the way through.  But that's the only thing I changed. Yum.
 Ingredients:

• 2 tsp olive oil
• 1 cup finely chopped onion
• 1 tbsp curry powder
• 1 pound butternut squash (about half a medium squash), cut into 1-inch pieces
• 2 ripe medium Bartlett pears, peeled, cored and cut into 1-inch pieces
• 3 1/2 cups fat-free, low-sodium chicken or vegetable broth

Preparation:

Heat oil on medium heat in Dutch oven or soup pot. Gently sauté onions until softened—about 5 minutes. Add curry powder and stir, sautéing for 1 minute. Add butternut squash and pear pieces. Sauté for 3-4 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary. Serves 6
Per Serving: Calories 119, Calories from Fat 17,total Fat 1.9g (sat 0.2g), Cholesterol 0mg, Sodium 38mg, Carbohydrate 23g, Fiber 3.2g, Protein 2.5g

Pasta a la Caprice

Garlic. Cheese. NCC.

Food coma/Fat Toonce. Photo Credit: E. Evans

 INGREDIENTS

• 1 lb penne, ziti, or rigatoni
• 12 plum or 4 large tomatoes, sliced
• 4 cloves garlic, chopped or crushed
• 1 green pepper, sliced thinly
• 20 fresh basil leaves, torn in half
• 1/2 cup olive oil
• 1 tsp salt
• 5-6 twists of the pepper mill
• 8 oz mozzarella cheese
• 8 oz (shredded) Parmesan cheese

DIRECTIONS 

1. Combine all ingredients - except cheese and pasta - in a large bowl. Marinate for ~ 2 hours.
2. Cook pasta. Drain and quickly combine with cheese and vegetables, allowing cheese to melt.
   

Mini Deep-Dish Pizzas

Ingredients

• Olive oil, for muffin pan
• All-purpose flour, for rolling
• 1/2 pound homemade or store-bought pizza dough, in 6 pieces
• Coarse salt and ground pepper
• 1/2 cup shredded mozzarella (4 ounces)
• 1 large tomato, coarsely chopped
• Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions

1. Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

2. Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

 Recipe & photo from marthastewart.com

Chili

 

 Ingredients

• 1 Tbsp olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 5 cloves of garlic, chopped
• 1 lb ground turkey or beef
• 1/2 tsp ground cumin
• 1/2 tsp ground oregano
• 1/2 tsp ground turmeric
• 1/2 tsp ground basil
• 1 Tbsp chili powder
• 3 Tbsp red-wine vinegar
• One 28-ounce can peeled tomatoes (I prefer San Marzano)
• One 29-ounce can dark red kidney beans, drained and rinsed

Instructions

1. Heat the olive oil in a large sauté pan on medium-high heat
2. Add the onions, green pepper, and cook until soft, about 5 minutes
3. Add the meat to the pan. Once the meat has browned, add the spices
4. Stir in the red-wine vinegar and tomatoes
5. Using a potato masher, mash the whole tomatoes down
6. Stir in the kidney beans.
7. Cook the chili covered for 15 minutes on medium-low heat.

Recipe & photo from kitchen explorers

Split Pea and Ham Soup

Split Pea and Ham Soup Recipe photo by Taste of Home

Extremely simple recipe. I let it simmer a bit longer than 30 minutes after I added the vegetables. 

Ingredients

• 1 pound dried green split peas (2 cups)
• 7 cups water
• 1 teaspoon canola oil
• 2 cups cubed fully cooked ham
• 2 cups chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup diced peeled potato
• 1 teaspoon salt, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 cup minced fresh parsley

Directions 

1. In a Dutch oven or soup kettle, bring the peas, water and oil to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. 
2. Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender. Stir in parsley.  

Yield: 10 servings (2-3/4 quarts).

Curried Chicken Salad

The original photo that went along with this recipe (not shown here) was so unappealing I nearly didn't make it, just for that. However, my mother's admission that the sauce was so tasty she considered using it on her toothbrush left me intrigued. This recipe is amazing! In the interest of saving time, I use my food processor to "dice" the chicken. Amazing lunch. I eat it by itself but could be eaten on crackers or bread.

Ingredients:

6 slices bacon
3 cups diced cooked chicken breast meat
1/2 cup chopped celery
1 cup chopped cucumber (original recipe calls for grapes)
1 cup mayonnaise
2 tablespoons red onion, minced (I leave this out)
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon curry powder (or more)
salt and pepper to taste

Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a large bowl, combine bacon, chicken, celery, and cucumber.
3. Prepare the dressing in a small bowl by whisking together the mayonnaise, onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.

Adapted from Allrecipes.com

Carrot Soup

Lauren and I made this soup together on several occasions. Virtuous, tasty, and easy to make. Also freezes well. 

• 1 Tbs unsalted butter
• 1 Tbs olive oil
• 1 large onion, chopped
• 2 lbs carrots, coarsely chopped
• salt
• sugar
• 2 qts vegetable stock
• 8 heaping Tbs white rice
• ground white pepper

Directions

1. Cook onion in butter and olive oil in a soup pot for 5 minutes over medium low heat. Add carrots and a pinch of sugar. Cover partially and cook for 10 minutes, stirring often.
2. Add rice, stock, salt, and sugar. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
3. Blend in batches and spice to taste.

Garlic Cheddar Biscuits

This cat also steals hamburgers.
Photo Credit: E.Evans

These are so good, even one of my cats had to see what the fuss was about. One time, I left some to cool in a partially covered container. When I went to put them away, it seemed as though one was missing. But I hadn't made an official count, so I didn't think any more of it. Two days later I found the missing biscuit under the dining room table. Don't worry, I didn't eat it ;) 

INGREDIENTS

•  4 Tbsp butter
• 2 cloves garlic, minced
• 2 tsp dried parsley*
• 2 cups Bisquick OR
• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 2 2/3 Tbsp butter
• Blend dry ingredients, cut in butter with pastry blender
• 1 cup shredded sharp Cheddar Cheese
• 2/3 cup nonfat milk

 * The original recipe called for 2 Tbsp fresh chopped parsley, but I find it difficult to chop it up finely enough to distribute evenly among the biscuits.

DIRECTIONS

1.    Preheat oven to 400. Spray baking sheet.

2.    Combine biscuit mix, cheddar cheese, 1 clove garlic. Stir in milk and mix.

3.    Form small balls (the mix will be somewhat crumbly) and place on baking sheet (makes ~12 biscuits).

4.    Bake for 10 minutes.

5.    At ~7 minute mark, melt butter, add 1 clove garlic, and sauté on low heat for ~1 min. Remove from heat and stir in parsley.*

6.    Drizzle butter mix over biscuits and bake for an additional five minutes.

* I find that if I melt the butter too soon, it tends to congeal/be soaked up by the parsley/garlic, and I don’t have enough for all the biscuits.

Biscuit recipe via Skinnytaste

Bisquick substitute via Unsophisticook

  Barley, Lentil and Mushroom Soup

Posted Dec. 4, 2010

Original recipe makes 8 servings 

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 3/4 cup pearl barley
  3/4 cup dry brown lentils
• 1/3 cup dried porcini mushrooms, rinsed 
• 2 quarts low-sodium beef broth

• 1/4 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 4 cups sliced button mushrooms
• 1 tablespoon dry sherry (optional)

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Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
2. Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Raspberry Topped Lemon Muffins

                                         Photo and recipe courtesy of smittenkitchen.com

My roommate wanted to make some treats for a boy she liked, so I helped her make these (we made the minis). We used a whole vanilla bean in place of one of the teaspoons of vanilla extract. It was fun to see the vanilla pieces in the mix. I wouldn't say it makes a huge difference in the flavor, but it's worth a try. The recipe was very easy, and the product was quite delicious. I love raspberries! And she is now dating this guy, so I guess it worked.

Raspberry-Topped Lemon Muffins
Adapted from Susan Elizabeth Fallon via Bon Appetit, July 2006
Yield: 14 large or 56 miniature muffins

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 1/2-pint containers (about) fresh raspberries

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).