Sunday, December 12, 2010
I love making my own home-made granola. Makes a nice gift as well.
3/4 cup canned pumpkin puree
1/2 cup packed dark brown sugar
2 Tbsp. canola or olive oil
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1 tsp. ground cardamom
1 tsp kosher salt
3 cups old-fashioned rolled oats
1 cup roughly chopped pecans
1 cup pistachios (optional)
1 cup golden raisins
1 cup dried cranberries (optional)
1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together pumpkin, sugar, oil vanilla, pumpkin pie spice, cardamom, and salt. Add oats, pecans, and pistachios (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in a an airtight container.
Makes about 5 cups.
Total time: 45 minutes
12 Tbsp. (1 1/2 sticks) butter, at room temperature
6 Tbsp. granulated sugar
2 Tbsp. finely grated orange zest (from about 1 orange)
2 cups all-purpose flour
1/2 tsp. fine salt
1 cup dark chocolate chunks
1 Tbsp. raw, granulated, or turbinado sugar (optional)
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, combine butter, sugar, and zest by hand or with an electric mixer. Mix in flour and salt, then add chocolate chunks and mix until combined. Dough will be somewhat loose. Using your hands or a pastry ring, shape into an 8-inch circle about 3/4 of an inch thick; transfer to prepared baking sheet. Decoratively crimp edges, if you like. Using a fork, prick dough to mark 8 or 10 even wedges, pressing the tines through to the bottom.
3. Sprinkle with raw sugar, pressing down gently to ensure it sticks. Bake until golden brown around the edges, about 30 minutes.
Cool completely on the sheet.
Total time: 45 minutes
*Use raw, unsalted nuts in this recipe, since they get plenty of toasting in the skillet.
**You can substitute cashews for any nut.
2 cups sugar
6 Tbsp. Butter
1 1/2 cups pecans
1 1/2 cups walnuts
1 cup peanuts
1 cup pine nuts
1 tbsp. flaky sea salt, plus more to taste
2 tsp. freshly grated nutmeg
1. Lightly grease a large sheet tray; set aside.
2. In a large, deep skillet, combine 2/3 cup water, sugar, and butter and cook over medium-high heat, stirring often, until butter is melted, 3-4 minutes. Add pecans, walnuts, peanuts, and pine nuts and cook, stirring gently and frequently, until sugar mixture dries out and begins to look powdery, 12-15 minutes. Continue cooking, stirring constantly, until toffee coating is dark golden brown and glossy, about 10 minutes more.
3. Remove skillet from heat and quickly stir in salt and nutmeg. Carefully transfer mixture to prepared sheet tray, spreading evenly. (Be careful-the mixture is very hot!) Sprinkle with more salt and set aside to cool completely.
Makes about 8 cups
Total time: 35 minutes
Friday, December 3, 2010
Total Time: 2 hours, 30 minutes
1/2 cup sugar
1 1/2 cups milk
1/2 tsp. ground nutmeg, plus garnish
1 tsp. vanilla extract
1 cup heavy cream, softly whipped liquor (such as brand, bourbon, whiskey, and rum) or liqueurs.
1. In a heavy saucepan, whisk together eggs and sugar until well blended; whisk in milk. Cook over medium heat, stirring constantly with a wooden spoon, until mixture thickens and reaches 140 degrees on a candy thermometer, about 5 minutes.
2. Strain into a bowl; stir in nutmeg and vanilla. Cover and refrigerate until chilled.
3. When ready to serve, fold in whipped cream. Serve in a punch bowl, sprinkled with nutmeg, and with alcohol on the side; each 1/2 cup serving of eggnog gets about 1/2 ounce alcohol, as desired.
Makes 8 servings.
Tuesday, November 30, 2010
Hands-On Time: 15 Minutes
Total Time: 25 Minutes
2 garlic cloves, unpeeled
1/2 cup slivered almonds (2 oz)
1 can (19 oz) Chickpeas, drained and rinsed
1/4 cup chopped fresh parsley
1 tsp ground cumin
1/2 tsp ground coriander
1 large egg
4 tsp extra-virgin olive oil
2 tbsp mayonnaise
1/2 tsp minced chipotle pepper in adobo, or to taste
2 cups shredded romaine lettuce
1 beefsteak tomato, coarsely chopped
4 whole-wheat pitas (6-inch)
1. In a small pan of boiling water, cook garlic for 3 minutes to soften. When cool enough to handle, peel, transfer to a large bowl, and mash with a fork.
2. Meanwhile, in a skillet, toast almonds for 3 to 5 minutes, until lightly browned and fragrant. Transfer to a food processor or blender. Pulse on and off to grind almonds into a fine meal (be careful not to turn them into a paste).
3. Add chickpeas to garlic; mash with a potato masher or fork until no whole chickpeas remain. Add almond meal, parsley, cumin, coriander, and salt to taste. Stir to blend.
4. Add egg and mix well. Shape the mixture into 4 patties. In a large nonstick skillet, heat oil over medium heat. Add the patties and cook until browned and crisp on the outside and heated through about 5 minutes per side.
5. Meanwhile, in a small bowl, blend mayonnaise and chipotle pepper. Spread each burger with 1 1/2 teaspoons chipotle mayonnaise.
6. Divide half the lettuce and tomato evenly among bottom halves of pitas, add a burger, then top each with remaining lettuce and tomato.
Makes 4 Servings.
Friday, November 26, 2010
- Turkey that soaked in brine then stuffed with rosemary, onions, apples and rubbed with butter.
- Wild rice and goat cheese stuffing - gluten free
- Mashed potatoes with sour cream and Williams Sonoma gravy
- Pancetta brussel sprouts, a personal favorite
- Spicy pumpkin pie with bourbon whipped topping
Good Food, Good Friends, Plenty of Wine and 5 Really Good Puppies...Can't ask for a better holiday.
Wednesday, November 24, 2010
1 1/2 cups shredded sharp cheddar cheese
1 cup sour cream
1/4 cup cooked bacon, crumbled
2 tbsp horseradish, I like to add more to taste
2 tbsp. chopped fresh chives
Blend all the above (except chives), pour into a bowl; stir in chives. Refrigerate for 1 hour and server with crackers.
- recipe came from People Magazine.
Prep Time: 15 minutes
Total Time: 27 minutes
Makes: 8 servings
What You Need
1 pkg. (8oz) refrigerated crescent dinner rolls
1/4 cup A.1 Original Steak Sauce
2 Kraft Singles, quartered
1 pkg. (16 oz) Oscar Mayer Selects Premium Beef Franks
1 egg, beaten
1 tsp. poppy seeds
1/4 cup Bull's-Eye Original Barbecue Sauce
1/4 cup Kraft Real Mayo Mayonnaise
4 tsp. Grey Poupon Dijon Mustard
1 1/2 tsp. yellow mustard
HEAT oven to 350F. SEPARATE crescent dough into 8 triangles. Brush with steak sauce; top with Singles pieces. Place 1 frank on wide end of each dough triangle; roll up. Place, seam-sides down, on baking sheet. Brush with egg; sprinkle with poppy seed. BAKE 10 to 12 min. or until golden brown. Meanwhile, mix remaining ingredients. SERVE franks with sauce.
Tuesday, November 23, 2010
Prep Time: 20 minutes + refrigerating
Makes: 24 servings
What you need
39 Oreo Cookies, finely crushed
6 tbsp. butter, melted
1 pkg. (8oz) Cream Cheese, softened
1/4 cup sugar
2 tbsp. cold milk
1 tub (12oz) cool whip whipped topping, thawed and divided
2 pkg. (3.9 oz each) Jell-o Chocolate instant pudding
3 1/4 cups cold milk
MIX cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use. WHISK next 3 ingredients in medium bowl until blended. Stir in 1 1/4 cups Cool Whip; spread over crust. BEAT pudding mixes and 3 1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; top with remaining Cool Whip. REFRIGERATE 4 hours.
Wednesday, November 10, 2010
This pantry raid turned out better than expected. Something I will make again and add too.
Tuesday, November 9, 2010
12 slices of cooked bacon, chopped
Tuesday, October 26, 2010
Thursday, October 21, 2010
Saturday, October 16, 2010
Monday, October 11, 2010
Sunday, October 10, 2010
Makes 16 servings
Saturday, October 2, 2010
Friday, October 1, 2010
4 to 6 large fresh garlic cloves, to taste
Tuesday, September 28, 2010
This is one of the recipes I learned during French cooking classes given by Anne de Ravel.
Monday, September 27, 2010
I just returned from a fantastic European trip where I had the opportunity to participate in cooking classes given by Anne de Ravel http://www.saveurlanguedoc.com/anne.php.
Monday, August 30, 2010
Thursday, July 22, 2010
I can't remember where I found this recipe online but it is definitely on my list of desserts to make while blueberries are still in season, so you can add fresh to the top and inside.
- 1 pint heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 pound mascarpone cheese, at room temperature
- 3 (3-ounce) packages unfilled ladyfingers
- 1 (6-ounce) can frozen limeade concentrate, thawed
- 1 (21-ounce) can blueberry pie filling
- Fresh mint leaves, optional
In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.
Split ladyfingers in half. Line a 13 by 9 by 2-inch baking dish with ladyfingers, cut side up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure for the next layer with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint, if desired.
Monday, March 1, 2010
Tuesday, February 23, 2010
Wednesday, February 17, 2010
If you are spending Valentines Day alone like I did, there is no reason you can't eat cake!
Saturday, February 13, 2010
Sunday, February 7, 2010
1 tsp olive oil
2 tsp butter
1 tbsp chopped onion
3/4 cup mix of sliced mushrooms (shitake, cremini, button, etc)
1/3 cup arborio rice
2 tbsp dry vermouth
1-2 tbsp Parmesan cheese
bring broth to boil in saucepan.
heat olive oil and 1 tsp of butter in sauce pan. saute onion until tender. add mushrooms and cook until softened.
add the remaining butter and stir in the rice. cook and stir for a minute or two. add the vermouth and when most of the liquid has evaporated, ladle in enough warm broth to barely cover the rice. adjust heat so that it simmers briskly. once that is absorbed, replenish with the same amount of broth. continue to stir often, adding broth as needed, until rice is cooked.
remove pan from heat and let rest for five minutes. sprinkle with cheese.
1 tbsp olive oil
3 lbs chicken breasts
2 garlic cloves
1/2 cup white wine
1 1/2 cups chicken broth
1 tsp basil
1/2 sun dried tomatoes, cut into slivers
heat oil in skillet. brown chicken.
transfer to crock pot.
add garlic, wine, broth, and basil to skillet. bring to a boil. scrape up bits from bottom of pan.
pour over chicken. scatter tomatoes on top.
cover and cook on low for 4-6 hours. serves 8.
Tuesday, January 26, 2010
Sunday, January 3, 2010
Prepping the house and office for 2010 I have been busy and neglected to grocery shop or even leave the house for a few days. So when I opened my pantry there were a few cans of kidney beans, some oatmeal and rice. Open the fridge and it wasn't much better.