These are for the monthly birthday "cake" at work, on the request of the only person with a birthday this month! She actually requested a gigantic whoopie pie cake, but I couldn't quite figure out how to transport it, so I went for individuals.
Tuesday, February 8, 2011
Ooooh, whoopie pies!
I can't give you the recipe for these (it's my secret), but I can taunt you with a (blurry) picture of them...:D
These are for the monthly birthday "cake" at work, on the request of the only person with a birthday this month! She actually requested a gigantic whoopie pie cake, but I couldn't quite figure out how to transport it, so I went for individuals.
These are for the monthly birthday "cake" at work, on the request of the only person with a birthday this month! She actually requested a gigantic whoopie pie cake, but I couldn't quite figure out how to transport it, so I went for individuals.
kale and bean soup
I used to call this kale and kielbasa soup, but I'm trying to work more beans into our diets, so the kielbasa kind of took a back seat in this batch of soup. It's still in there, don't get me wrong...but there's also a ton of kale, a can of white beans, a can of chickpeas, carrots, celery, onion, and a big can of diced tomato along with chicken stock and some oregano and thyme.
It was a good batch. I actually didn't mean to put chickpeas in the soup - I had planned on using just white beans, but one of the cans I opened was chickpeas so I figured what the hell and dumped 'em in. They gave a nice difference in texture, but I don't think I'll put them in next time (assuming I read the cans before I open them next time...derp). I just like white beans better.
It was a good batch. I actually didn't mean to put chickpeas in the soup - I had planned on using just white beans, but one of the cans I opened was chickpeas so I figured what the hell and dumped 'em in. They gave a nice difference in texture, but I don't think I'll put them in next time (assuming I read the cans before I open them next time...derp). I just like white beans better.
Monday, February 7, 2011
30-minute mini meatloaf
I got this recipe out of an America's Test Kitchen magazine, which I really do adore, but I have to say that whoever was timing this recipe and decided it only takes 30 minutes from start to finish? Is on crack. It was more like 45 minutes, and that's even with averaging in some of the things I knew I was being a slow-ass on. The end product was great and totally worth it, but it was most decidedly not a 30 minute meal.
I started with a mixture of pulverized saltine crackers, Worcestershire sauce, dijon mustard, an egg, onion powder, garlic powder, salt, pepper, cayenne and a bunch of chopped fresh parsley. I added a pound of ground beef and a pound of ground pork and squished it all around until it was mixed, then formed it into four 4"x3" mini-loaves. These went into a pan with some canola oil to brown on both sides. The glaze is made of ketchup, brown sugar and cider vinegar. When the loaves were browned on both sides in the pan, they were transferred onto a broiler pan and the glaze was spooned over. They went into a 500 degree oven for about 12 minutes, until they hit 160 on the meat thermometer. I pulled them out and let them sit while I tossed the salad (haha) with a dijon vinaigrette.
The meatloaf came out nicely moist and flavorful, with a good crust on the outside. I don't normally go for ketchup baked onto the top of meatloaf, but the glaze in this recipe is actually quite good. I'll definitely make these again, though I won't be telling my husband that it will be ready in 30 minutes! ;)
I started with a mixture of pulverized saltine crackers, Worcestershire sauce, dijon mustard, an egg, onion powder, garlic powder, salt, pepper, cayenne and a bunch of chopped fresh parsley. I added a pound of ground beef and a pound of ground pork and squished it all around until it was mixed, then formed it into four 4"x3" mini-loaves. These went into a pan with some canola oil to brown on both sides. The glaze is made of ketchup, brown sugar and cider vinegar. When the loaves were browned on both sides in the pan, they were transferred onto a broiler pan and the glaze was spooned over. They went into a 500 degree oven for about 12 minutes, until they hit 160 on the meat thermometer. I pulled them out and let them sit while I tossed the salad (haha) with a dijon vinaigrette.
The meatloaf came out nicely moist and flavorful, with a good crust on the outside. I don't normally go for ketchup baked onto the top of meatloaf, but the glaze in this recipe is actually quite good. I'll definitely make these again, though I won't be telling my husband that it will be ready in 30 minutes! ;)
Saturday, February 5, 2011
spaghetti semi-bolognese
We were wandering around the grocery store this afternoon debating what to have for dinner. Mark suggested spaghetti bolognese. I decided that sounded good, then realized that the tomato sauce I usually make isn't actually a bolognese by any means. I started to explain this to Mark and was met with an increasingly glazed-over stare. His reply?
"How about this: you make something with meat and tomato that goes over pasta, and I'll eat it."
So, I did! I'm calling it semi-bolognese because I didn't put any cream in it, I didn't use celery in the sofrito, and I used a lot more tomato than a traditional bolognese.
I started with a "meatloaf mix" of ground pork, beef and veal. I browned it with some salt, pepper and garlic powder, then drained it and wiped out the pan. I added a tablespoon of butter to the pan, then sauteed a cup of chopped onion, a quarter of a cup of grated carrot, and a half a cup of chopped green pepper. When the veggies were soft, I added in two cloves of chopped garlic, and 2 tablespoons of tomato paste. I let the mixture cook down for about 2 minutes, then added about a quarter cup of white wine. This cooked down for another 2 minutes, then added a 28oz can of crushed tomatoes, two pinches of sugar, a pinch of salt, and the drained meat. I added a little dried oregano, dried thyme, and some chopped fresh parsley, then let the whole thing simmer until the spaghetti finished boiling. I served it with a spring-mix salad tossed with some extra virgin olive oil and balsamic vinegar.
"How about this: you make something with meat and tomato that goes over pasta, and I'll eat it."
So, I did! I'm calling it semi-bolognese because I didn't put any cream in it, I didn't use celery in the sofrito, and I used a lot more tomato than a traditional bolognese.
I started with a "meatloaf mix" of ground pork, beef and veal. I browned it with some salt, pepper and garlic powder, then drained it and wiped out the pan. I added a tablespoon of butter to the pan, then sauteed a cup of chopped onion, a quarter of a cup of grated carrot, and a half a cup of chopped green pepper. When the veggies were soft, I added in two cloves of chopped garlic, and 2 tablespoons of tomato paste. I let the mixture cook down for about 2 minutes, then added about a quarter cup of white wine. This cooked down for another 2 minutes, then added a 28oz can of crushed tomatoes, two pinches of sugar, a pinch of salt, and the drained meat. I added a little dried oregano, dried thyme, and some chopped fresh parsley, then let the whole thing simmer until the spaghetti finished boiling. I served it with a spring-mix salad tossed with some extra virgin olive oil and balsamic vinegar.
Friday, January 28, 2011
chicken fajitas
After last night's stir-fry, I had some chicken thighs and quite a lot of bell pepper I needed to use up. Fajitas sounded like a good plan!
I made a quick marinade for the chicken with some ground cumin, ground coriander, chili powder, garlic powder, a little salt and some cornstarch mixed with some olive oil and water. While the chicken sat in the marinade, I sliced an onion and the bell pepper (I had red, yellow and green) into strips. I heated some olive oil in a pan and stir-fried the veggies until they were crisp-tender, then removed then to a bowl. I dumped the chicken and all the marinade into the hot pan and cooked it, stirring occasionally, until the chicken was cooked through and the sauce was thickened somewhat. I served the chicken and veggies on warm whole wheat tortillas with salsa, shredded colby-jack cheese, some plain yogurt (instead of sour cream), and a nice squeeze of lime juice. Yum!
I made a quick marinade for the chicken with some ground cumin, ground coriander, chili powder, garlic powder, a little salt and some cornstarch mixed with some olive oil and water. While the chicken sat in the marinade, I sliced an onion and the bell pepper (I had red, yellow and green) into strips. I heated some olive oil in a pan and stir-fried the veggies until they were crisp-tender, then removed then to a bowl. I dumped the chicken and all the marinade into the hot pan and cooked it, stirring occasionally, until the chicken was cooked through and the sauce was thickened somewhat. I served the chicken and veggies on warm whole wheat tortillas with salsa, shredded colby-jack cheese, some plain yogurt (instead of sour cream), and a nice squeeze of lime juice. Yum!
Thursday, January 27, 2011
chicken cashew stirfry
I had a bunch of chicken thighs I needed to use up tonight, and I needed something quick as it was laundry night. I decided a stir-fry was in order. I was poking around Epicurious and found this recipe, which sounded pretty good, so I gave it a try!
Chicken Cashew Stir-Fry
4 servings
1 bunch scallions
1 lb skinless boneless chicken thighs
1/2 tsp salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 tsp dried red pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted cashews
Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not non-stick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4-5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes, and scallion whites to pan and stir-fry until peppers are just tender, 5 to 6 minutes. Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in pan. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any accumulated juices.
*****
I omitted the salt to season the chicken with at the beginning, omitted the hot red pepper flakes, and I substituted yellow bell pepper for half of the red bell pepper called for. The finished product tasted awesome, but I have to admit I was skeptical all during cooking because the chicken really stuck to the bottom of the pan and then the garlic and ginger did, too. I think probably I didn't use enough oil (one of these days I'll learn to measure). Happily, nothing that stuck to the pan actually burnt, and when I added the liquid and gave it a good stir it all came up and added a lot of flavor to the sauce.
I'll definitely make this one again. Next time I'll make rice to catch all the lovely sauce as well.
Chicken Cashew Stir-Fry
4 servings
1 bunch scallions
1 lb skinless boneless chicken thighs
1/2 tsp salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 tsp dried red pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted cashews
Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not non-stick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4-5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes, and scallion whites to pan and stir-fry until peppers are just tender, 5 to 6 minutes. Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in pan. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any accumulated juices.
*****
I omitted the salt to season the chicken with at the beginning, omitted the hot red pepper flakes, and I substituted yellow bell pepper for half of the red bell pepper called for. The finished product tasted awesome, but I have to admit I was skeptical all during cooking because the chicken really stuck to the bottom of the pan and then the garlic and ginger did, too. I think probably I didn't use enough oil (one of these days I'll learn to measure). Happily, nothing that stuck to the pan actually burnt, and when I added the liquid and gave it a good stir it all came up and added a lot of flavor to the sauce.
I'll definitely make this one again. Next time I'll make rice to catch all the lovely sauce as well.
Monday, January 24, 2011
stuffed manicotti with meat sauce
Mmm...toasty baked mozzarella cheese on top of tomato sauce!
I browned some sweet Italian sausage with a chopped onion, a chopped green pepper, and a handful of chopped mushrooms. When the veggies were softened somewhat and the sausage was cooked through, I poured the mixture into a mesh strainer to drain the excess fat. I wiped the pan out and added a 28oz can of tomato puree, a pinch of salt, a bigger pinch of sugar, some garlic powder, oregano and thyme. I mixed the meat and veggie mixture back into the sauce and let it simmer on low while I boiled the manicotti for about 7 minutes. I drained the pasta and let it cool while I mixed the filling: 3.5 cups of ricotta cheese, one egg, a handful of a parmesan and romano cheese blend, some chopped fresh parsley and some dried oregano.
I sprayed a glass baking dish with cooking spray and preheated the oven to 425 degrees. I spooned the filling into a piping bag and carefully filled each pasta shell, lining them up in the baking dish as I went along. When all 12 were filled, I spooned the sauce over the top and covered it with a layer of shredded mozzarella cheese. The manicotti baked for 15 minutes at 425 (everything's already cooked, it's mostly just to warm through and let the flavors combine), then another 5 minutes under the broiler to toast the cheese on top.
The pasta broke up a little as I was spooning it out of the pan, but it still looked good and tasted awesome! Also, look! A GARNISH! Do I get extra points for that? ;)
I browned some sweet Italian sausage with a chopped onion, a chopped green pepper, and a handful of chopped mushrooms. When the veggies were softened somewhat and the sausage was cooked through, I poured the mixture into a mesh strainer to drain the excess fat. I wiped the pan out and added a 28oz can of tomato puree, a pinch of salt, a bigger pinch of sugar, some garlic powder, oregano and thyme. I mixed the meat and veggie mixture back into the sauce and let it simmer on low while I boiled the manicotti for about 7 minutes. I drained the pasta and let it cool while I mixed the filling: 3.5 cups of ricotta cheese, one egg, a handful of a parmesan and romano cheese blend, some chopped fresh parsley and some dried oregano.
I sprayed a glass baking dish with cooking spray and preheated the oven to 425 degrees. I spooned the filling into a piping bag and carefully filled each pasta shell, lining them up in the baking dish as I went along. When all 12 were filled, I spooned the sauce over the top and covered it with a layer of shredded mozzarella cheese. The manicotti baked for 15 minutes at 425 (everything's already cooked, it's mostly just to warm through and let the flavors combine), then another 5 minutes under the broiler to toast the cheese on top.
The pasta broke up a little as I was spooning it out of the pan, but it still looked good and tasted awesome! Also, look! A GARNISH! Do I get extra points for that? ;)
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