Sunday, October 31, 2010
2 tsp extra-virgin oil
3 cloves garlic, minced
6 cups shredded green cabbage (1/2 small head)
1/2 lb ground pork
1/2 lb ground lamb
1 cup crushed tomatoes
2 tbsp tomato paste
1 tsp dried thyme leaves
1/4 tsp ground allspice
1/4 tsp cinnamon
Salt and ground black pepper, to taste
2/3 cup shredded extra-sharp cheddar cheese
1 recipe homemade crust
Heat oven to 450 F. Line a large baking sheet with a Silpat pad. Set aside.
In a large non-stick skillet over medium, heat oil. Add garlic and saute for 30 seconds. Stir in cabbage and saute until softened and translucent, about 5 minutes.
Add ground pork and lamb and cook, breaking it up as finely as possible with a wooden spoon, until no longer pink, 8 to 10 minutes. Stir in tomatoes, tomato paste, thyme, allspice and cinnamon. Cover and simmer for 7 minutes. Season with salt and pepper. Uncover, stir in cheese until melted, then set aside to cool slightly.
Meanwhile, on a lightly floured surface, place one pie crust on top of the other. Dust top crust with flour and roll crusts out together into a 46-cm (18-inch) circle. Fold circle in half, transfer it to the prepared baking sheet or pizza pan and unfold.
Place pork and veal mixture in the centre of the pie crust circle, spreading it out in an even layer and leaving a 10-cm (4-inch) uncovered border. Fold edges of crust up over filling, forming pleats and leaving a roughly 5- to 7.5-cm (2- to 3-inch) opening at the centre.
Bake pie for 25 to 30 minutes or until the crust is golden-brown on the top and bottom and completely cooked at the folds.
1 pound brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard (ooh la la, fancy)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge.
Rinse and pat dry one whole chicken.. Place 4 cloves of garlic and a few slices of lemon inside the cavity of the chicken. Place breast side down in the crockpot. Season with salt and pepper. Place lemon slices on top of the chicken( I used 2 lemons total for the cavity and on top). Place 6 fresh lemon sprigs on top of the chicken. Place the lid on and cook for 4-6 hours on High. I used a 41/2 lb. chicken.
Saturday, October 30, 2010
1 (14-ounce) can artichoke hearts, drained and chopped
1 (9-ounce) bag baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup sour cream
1/2 cup mayonnaise
3 T jalapeno slices, chopped
I used a 4-quart crockpot. Drain and chop artichoke hearts, and add to the crockpot. Scrunch the spinach and chop it the best you can---mostly try to get the long stems off if you can. Add to the crockpot. Add mayo, sour cream, and chopped jalapenos. Top with 1/2 cup each shredded mozzarella and Parmesan.
Cover and cook on low for 2 hours, or high for 1. Stir. The spinach should begin to welt. If it hasn't, cook some more. When the spinach is totally wilted, take the lid off and add the other 1/2 cup of each cheese, and let it melt while the lid remains off. The spinach will have created some liquid that doesn't really need to be in there.
Serve with your favorite chips, sliced veggies, or bread cubes.
Friday, October 29, 2010
1 tablespoon extra-virgin olive oil 1 large onion, finely chopped 6 ounces mushrooms, chopped Four 5-ounce cans tuna, drained 2 tablespoons mayonnaise 6 ounces cheddar cheese, shredded (about 1 1/2 cups) 3/4 cup milk 3 eggs, lightly beaten 1/4 cup flour 2 tablespoons butter, melted Wrap the baked pie in foil and freeze. To serve, thaw in the refrigerator, then bake in a 350° oven for 20 minutes or until warmed through.
Directions:Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they’ve released and absorbed most of their juices, about 5 minutes.
In a large bowl, combine the tuna and mayonnaise, breaking up the tuna. Stir in the onion mushroom mixture, then stir in two-thirds of the cheese.
In a small bowl, whisk together the milk, eggs, flour and butter; stir into the tuna mixture. Transfer to a 10-inch deep-dish pie pan and bake until browned, about 35 minutes. Top with the remaining cheese and broil until the cheese has melted.
--8 cups (half-gallon) of whole milk
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
1/2 C dry mil poder( for thickening)
--frozen/fresh fruit for flavoring
-thick bath towel
This takes a while.
I used a 7 quart crockpot.
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt and the dry milk. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Let it sit for 8 hours.
The yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
1 pound spaghetti
1 medium red onion, coarsely chopped
1 red chili pepper, preferably a Fresno pepper, chopped
2 cloves garlic, grated
1/2 cup flat leaf parsley (a couple of handfuls)
2 tablespoons fresh thyme leaves
2 bay leaves
1 tablespoon grated lemon zest
1 cup chicken stock or clam juice, divided
1/4 cup extra virgin olive oil (EVOO)
6 anchovy fillets
1 can whole, peeled Italian-style tomatoes (28 ounces)
PreparationBring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain the pasta.
Meanwhile, using a food processor, puree the onion, chili pepper, garlic, parsley, thyme, bay leaves and lemon zest with a splash of stock or clam juice.
In a large saucepan, heat the EVOO, four turns of the pan, and the anchovies over medium-high heat until the anchovies melt. Add the onion-chili paste and stir for 3-4 minutes. Add the tomatoes and remaining stock or clam juice, breaking up the tomatoes with a spoon. Cook the sauce until thickened, about 20 minutes. Toss the spaghetti with the sauce.
Saturday, October 23, 2010
1/2 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup chopped celery 1 teaspoon dried basil 1 teaspoon dried parsley 4 tablespoons butter 3 cups chicken broth 4 cups cubed potatoes 1/4 cup all-purpose flour 2 cups cubed Cheddar cheese 1 1/2 cups milk 1/4 cup sour cream
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Monday, October 18, 2010
2 (1½-pound) racks of lamb
1 tablespoon olive oil
1 teaspoon dried rosemary
2 teaspoons chopped fresh parsley
1/2 teaspoon paprika
1 teaspoon salt
Preheat the oven to 325°F. Brush both racks of lamb evenly with the oil. In a small bowl, combine the rosemary, parsley, paprika, and salt; sprinkle the seasoning mixture evenly over the lamb.
Place the lamb in a roasting pan that has been coated with nonstick cooking spray. Bake for 50 to 55 minutes for medium-rare, or to desired doneness beyond that.
Slice the racks into individual chops and serve immediately.
1 large butternut squash, peeled and scraped of seeds and strings
2-3 tablespoons of butter, melted
salt and pepper to taste
Slice the butternut into 1/2" pieces. Brush the bottom of a large baking dish with butter and toss a little salt and pepper on top of the butter. Place the butternut slices in a single layer across the bottom of teh baking dish. Lightly brush the top of the slices with butter and sprinkle with salt and pepper. Bake for 35 minutes or until the slices are tender. Broil on high for 3-5 minutes to crisp.
2 tablespoons vegetable oil
4 potatoes, baked, cooled overnight, peeled, and sliced
1 medium onion, chopped
1/2 green bell pepper, chopped (optional)
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
1 dash garlic powder (optional)
1 teaspoon paprika
Change Measurements: US
Directions:Prep Time: 5 mins
Total Time: 20 mins
1 Heat oil in a large frying pan (or use your griddle pan). Add potatoes and onions (and green bell pepper if desired). Season to taste with salt, pepper and optional garlic powder. 2 Fry potatoes for about 5 minutes, turning occasionally. Sprinkle paprika over potatoes and continue cooking and turning them for another 5-10 minutes until heated through. Serve with ketchup.
3 large eggs
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon espresso powder
3/8 teaspoon salt
1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
1 2/3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup melted butter
3 large eggs
7 ounces sugar
1 teaspoon vanilla
1/2 teaspoon espresso powder
3/8 teaspoon salt
3/4 ounce Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
7 ounces King Arthur Unbleached All-Purpose Flour
4 ounces melted butter
1) Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
2) Add the cocoa and baking powder, again beating till smooth.
3) Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.
4) Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers
I made these cupcakes on October 13, 2010, the Feast of the Miracle of the Sun in Fatima , Portugal. I did not use vanilla frosting, they would look more like litlle suns that way!
For the vanilla cupcakes :
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
¼ cup EVOO
2 lb. ground beef
1 bunch celery, leaves included, trimmed and coarsely chopped
1 lg onion peeled and chopped
4 lg carrots, peeled and coarsely chopped
1 head garlic, peeled and left whole
1 large acorn squash peeled and chopped
1 head green cabbage (about the side of two hands cupped together) shredded
2 x 15 oz. cans white kidney beans, rinsed and drained
3 C crushed tomatoes
8cups chicken or vegetable stock
1 tbsp sea salt
1 tbsp fresh ground black pepper
2 tbsp dried oregano
2 tbsp dried basil
4 fresh bay leaves
In a large dutch oven or heavy bottomed skillet, place EVOO and heat over med-high. Saute ground beef until no longer pink.
Add celery, onions, carrots and squash. Saute until onions are soft. Add garlic, , shredded cabbage and all remaining ingredients. Bring to a boil. Once boiling, reduce heat and let simmer for an hour or until vegetables are soft.
Serve with grated cheese.
Saturday, October 9, 2010
6 tablespoons salad oil
3 lb beef chuck or rump, cut in 1 1/2-inch cubes
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced celery
2 tablespoons finely chopped parsley
1 clove garlic, finely chopped
1 (8 oz) can tomato sauce
1 cup red wine
2 beef bouillon cubes
1 1/2 tablespoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme leaves
1 bay leaf
6 small potatoes, pared and halved
6 medium carrots, pared
6 white onions, peeled
1 tablespoon flour
1 large tomato, cut into 6 wedges
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onions, green peppers, and celery to Dutch oven, and saute until tender - about 8 minutes. Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf, and 2 cups water. Bring to boiling. Reduce heat, and simmer, covered, 1 1/4 hours.
Add vegetables, and simmer, covered, 1 hour longer, or until tender. Remove from heat. Skim off fat.
Mix flour with 2 tablespoons cold water and stir into beef mixture. Arrange tomato wedges, skin side up, on top. Simmer, covered, 10 minutes, until slightly thickened.
In a large stock pot: heat 4T olive oil. Add 2 diced carrots, 2 ribs of celery, diced, 1 large onion , diced, 4 clove of garlic, whole. Saute until the vegetables begin to sweat. Add 1lb. wild boar sausage, casing removed( discard) and crumble, place in the pan and cook until no longer pink. Add 2 bay leaves, 1 1/2 C chicken broth 1 C Cabernet, reduced by half. Add 2 ( 28 oz. ) cans of crushed tomatoes, paprika, salt, pepper, cayenne, oregano, red pepper and parsley to taste also 2T chopped fresh sage. Reduce heat to a low simmer and cook for 8 hours. I served this sauce with egg nests and Pecorino Romano cheese.
4.5 ounces all-purpose flour (1 cup)
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/3 cup butter
2 ounces dark chocolate, chopped
1 cup granulated sugar
1/4 cup 1% low-fat milk
1 teaspoon vanilla extract
2 large eggs
1 C M&M's
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.
3. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Stir in the M&M's. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.
Yield: 16 servings (serving size: 1 slice)
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain fat-free yogurt
2 large eggs
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup powdered sugar
1. Preheat oven to 350°.
2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour 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 clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.
( I cooked this recipe in the crockpot on high for 2 hours and turned to keep warm for 2 hours. I then made the glaze after the bread cooled. It cooked perfectly.)
Sour Cream Coffee Cake (from the SoNo Baking Company Cookbook)
1/2 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 cup pecans, finely chopped
2 cups sour cream
2 teaspoons baking soda
3 1/2 cups cake flour, sifted
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar
2 teaspoons coarse salt
4 large eggs, at room temperature
1 1/2 tablespoons pure vanilla extract
1. To make the topping: In a small bowl, stir together the brown sugar, cinnamon and finely chopped pecans with a fork until combined; set aside.
2. Set the oven rack in the middle position. Preheat the oven to 350 F. Spray a 10-inch tube pan (preferably with removable bottom) with nonstick cooking spray, or generously brush with softened butter; dust with flour and shake out the excess.
3. To make the cake: In a small bowl, stir together the sour cream and baking soda; set aside. Whisk together the cake flour and baking powder in another bowl; set aside.
4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
5. With the mixer on low speed, add the dry ingredients in three batches, alternating with the sour cream mixture and beating well after each addition.
6. Scrape half of the batter into the prepared pan. Sprinkle half of the topping mixture, avoiding the edges of the pan so that the sides are smooth and the filling is hidden. Use a knife to gently swirl the topping mixture into the batter. Add the remaining batter and smooth the top. Sprinkle with the rest of the topping mixture.
7. Place the pan on a baking sheet and bake, rotating the sheet about two-thirds of the way through the baking time, until the top of the cake springs back when touched and a cake tester inserted in the center comes out clean, 50 to 60 minutes.
8. Transfer the tube pan to a wire rack and let the cake cool completely in the pan. Using a spatula, loosen the sides of the cake from the pan, then lift the cake up and off the center tube. Serve at room temperature.
Friday, October 8, 2010
4 pounds boneless leg of lamb
1 teaspoon each of:
4 cloves garlic, chopped
2 cups dried dates
1/2 cup chicken broth
1 cinnamon stick
Use a 4-5 quart crockpot. Put meat inside, and rub it on all sides with dry spices. Add garlic and dates . Pour inchicken broth , and toss in a cinnamon stick. Cover and cook on low for 8 hours.
I serve with mashed potatoes and fried sweet peppers.
2 lb. boneless skinless chicken
1 can rinsed black beans
2 C chunky salsa
Place chicken in the crockpot. Top with the rinsed black beans and salsa.
Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.
I served with rice, lettuce, cheddar cheese and tortillas.
If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.
Tuesday, October 5, 2010
In a pan melt 4 T butter. Add 1 C raw honey and 2/3 C brown sugar, 1/2 C natural peanut butter, plus 2 pinches of salt. Mix in 4 C rolled oats, 2 C chopped peanuts and 2 C chopped dried fruit( I used apricots, apples, prunes) , 4 T ground chia seed. Mix well and place into a 9"X13" pan lined with parchment paper, sprayed with cooking spray. Bake 30-35 minutes at 300 degrees. Score bars and cool completely. Slice completely when cool.
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
grated parmesan for topping
Kosher salt and freshly ground pepper
Crusty bread , for serving
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
Add the chickpeas, squash, chard ,rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
How to Make a Perfect Cheesecake
Reese's PB Cup Chocolate Cheesecake Recipe with Oreo Cookie Crust
26 whole Oreo cookies or similar chocolate sandwich cookies, crushed fine, or
1/4 cup melted butter
Remove the bottom of a 9- inch springform pan, then line the bottom plate with aluminum foil. Reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
Mix Oreo Cookie Crust ingredients together and pat on the bottom only of the prepared pan.
Chocolate Cheesecake Filling
2 pounds (four - 8 ounce packages) Philly Brand cream cheese, room temperature
1 can (14 ounces) Eagle brand sweetened condensed milk
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cup semi sweet gourmet chocolate chips, melted (see above)
8 large Reese's Peanut Butter Cups, chopped in good size pieces
Optional Chocolate Ganache Icing
How to Make a Reese's PB Cheesecake
Preheat oven to 300 degrees F. (This cheesecake needs a lower oven temperature than most cheesecake recipes.)
Place a pan of hot water in the bottom of the oven and close the door.
In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 2-3 minutes. Scrape down sides half way through. Add sweetened condensed milk and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time beating after each addition until creamy. Add vanilla and blend. With the mixer on low, add melted chocolate in a steady stream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
Gently fold in all but 1/2 cup of chopped peanut butter cups.
Pour batter into prepared pan on top of the Oreo cookie crust. Sprinkle the remaining peanut butter cups over the top of the cheesecake, and bake at 300 degrees for 60-70 minutes. The center of the cheesecake will still be a little wiggly when it comes out of the oven. The cheesecake will set up as it cools and chills. Remove from oven and let cool completely before removing the sides of the pan.
VERY IMPORTANT! See the important link, How To Make Perfect Cheesecake for further baking, cooling, serving and freezing instructions.
When fully chilled, remove from pan and drizzle with the optional dark chocolate ganache icing.
Makes one 9 inch Chocolate Cheesecake.
Monday, October 4, 2010
In a large bowl tear 6 slices of Heidelberg bread . Pour 1/4 C milk over the bread. Mix in with the bread and milk, 3 lb. meatloaf mix( beef, veal, pork) 1 C chopped spinach, 1/2 C grated Pecorino Romano, 3 large eggs, beaten, basil, oregano and parsley to taste, a few dashes of red pepper and salt and pepper to taste. M ix well and form into balls. Place the balls into a pot of boiling sauce. Reduce heat to a simmer and cook all day. Serve with pasta or bread.