Tuesday, November 29, 2011

Sour Cream Pound Cake

WARNING!  This is not a WW friendly recipe; but boy or boy is it good!!!  For a special twist, add mini chocolate chips.

3 C. sugar
3 C. all purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 C. butter
1 tsp. vanilla
1 8oz. container sour cream
6 eggs, beaten

Heat oven to 350 degrees.  Spray 10 inch tube pan with nonstick cooking spray.

In a large bowl,  combine sugar, flour, salt, baking soda, butter, vanilla, sour cream and eggs; mix well.

Pour batter into pan.  Bake 1 hour or until toothpick inserted into the center of the pan comes out clean.

Chicken Pastina Soup

I have made something similar to this before but I have not written down the recipe...this is pretty close to mine.  Panera makes a terrific asiago demi loaf that would go great with this soup.  This is another fan favorite of the boy.  Chicken soup really is good for the soul.

8 to 10 cups of hot chicken stock
2 to 3 carrots, sliced
2 to 3 celery ribs, sliced
2 to 3 potatoes, peeled and cubed
1 onion, chopped
2 garlic cloves, minced
2 boneless skinless chicken breasts, cut into bite sized pieces
1/8 tsp. salt
1/8 tsp. freshly ground pepper
8oz. acini de pepe pasta
Freshly grated Parmesan cheese

In a large pot, bring stock to a boil.  Add carrots, celery, potatoes, onion, garlic, chicken, salt and pepper; boil 5 to 7 minutes.  Reduce heat; simmer 35 to 40 minutes.

About 10 minutes before the soup is done, prepare pasta according to package directions.  Drain pasta and add to soup.  Add Parmesan and stir to blend flavors.

Chocolate Chip Pancakes

Thinking about chocolate chip pancakes and suddenly I am a little kid.  I can remember going to IHOP and having them as a kid.  I am going to make them for the boy.  Can't wait to hear him say..."Auntie, you make good food!"

1 1/4 C. all purpose flour
1 tbsp. baking powder
1 tbsp. sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. half and half
2 tbsp. vegetable oil
1 tsp. vanilla
1 egg
1/2 C. mini chocolate chips

Butter and syrup as desired.

In a large bowl, sift together flour, baking powder, sugar, cinnamon, and salt.  In a medium bowl, combine half and half, oil, vanilla, and egg; mix well.  Add egg mixture to dry ingredients; mix with fork, leaving some lumps.  Gently fold in chocolate chips.  Cook pancakes on hot griddle.

Monday, November 21, 2011

Prosciutto Bread

This is a quick and easy appetizer that in a word, is ingenious.

Unroll one 11oz. tube refrigerated French bread dough and sprinkle with 1/4 tsp. fresh ground pepper.  Cover with 8 slices prosciutto.  Roll into a log and twist, pulling and shaping into an 8-inch ring.  Pinch ends together.  Place on a parchment lined baking sheet, brush with olive oil and bake at 375 degrees until golden, about 20 minutes..  Brush with more oil and bake 5 more minutes.  Remove from the oven and brush with more oil.

I see no reason why you couldn't add some cheese or Italian seasonings to this recipe for extra flavor.

Sunday, November 20, 2011

Gluten Free Almond Cookies

Celiac's Disease is being diagnosed more and more and I have read plenty that tells me that eating gluten free is good for you even if you don't HAVE to follow the diet.  These cookies look tasty and the recipe is pretty easy.  I think I will try it for holiday baking.

1 8oz. can almond paste
1/2 C. sugar
2 egg whites
1/8 tsp. salt

In a large bowl, beat almond paste and sugar until crumbly.  Beat in egg whites and salt until smooth.  Shape dough into 1 inch balls.

Place 1 inch apart on parchment lined baking sheets. Bake at 350 degrees for 15-18 minutes or until lightly browned.  Cool for 1 minute before removing from pans to wire racks.  Store in an airtight container.

Cranberry Nut Bread Minis

This is going to be part of my holiday baking this year.  I love having mini loaves of bread to share along with cookies and candies.

1 pkg. white cake mix
1 pkg. vanilla instant pudding
4 eggs
1 tsp. vanilla
1 C. water
1 1/2 C. fresh or frozen cranberries, chopped
1/2 C. chopped walnuts (although I prefer and will probably use pecans)
2 tbsp. butter, melted
2 tbsp. cinnamon sugar

Heat oven to 350 degrees.  Beat first 5 ingredients in a large bowl with mixer 2 minutes or until well blended.  Add cranberries and nuts; beat until just blended.  Pour into 5 mini loaf pans sprayed with cooking spray.
Bake 40 minutes or until toothpick inserted in the centers comes out clean.  Cool in pans 10 minutes; remove from pans to wire racks.  Brush tops with butter and sprinkle with cinnamon sugar.

Slow Cooker Tuscan Chili

Chili season is upon us (and it seems to last forever, doesn't it?).  Here is a recipe I plan to try soon.  It's not your run of the mill chili but I bet it would be great with some crust ciabatta bread.

1 lb. bulk Italian sausage
1 onion, chopped
1 14.5oz. can diced tomatoes, undrained
1 each green and yellow pepper, chopped
1 6oz. can tomato paste
1 15oz. can cannellini beans, drained
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 1/2 C. shredded Italian cheese blend

Crumble sausage into a large skillet.  Add onions; cook until sausage is done, stirring frequently.  Drain.  Transfer to a slow cooker.




Add tomatoes, peppers and tomato paste; mix well.  Stir in beans; cover with lid.  Cook on low 3 1/2-4 hours (on high 2 1/2-3).



Stir in herbs; cover with lid.  Cook on high 10 minutes; stir.  Serve topped with cheese.

Apple Cranberry Salad

I don't know about you but I have been having trouble finding decent lettuce...apparently Mother Nature doesn't want me to have decent salads this time of year.  Here is a neat spin that doesn't feature lettuce...just kind of puts it in the background.

1/4 C. real mayonnaise
1/4 C. sour cream
1 tbsp. sugar
3 apples; preferably 2 red and 1 green, chopped
1/2 C. chopped walnuts
1/4 C. dried cranberries
1 stalk celery, thinly sliced
6 lettuce leaves

Mix mayo, sour cream, and sugar in a medium bowl.  Stir in all remaining ingredients except for the lettuce.  Refrigerate 2 hours.  Serve over lettuce.

Apple Bacon Sweet Potatoes

OK, if you are still looking for a side dish for Thursday's dinner, take a look at this.   I am a big fan of bacon and am learning to love turkey bacon as well.  This would be a new version of an old standby.

1 large onion, chopped
4 slices lower sodium turkey bacon
1 1/2lbs. sweet potatoes, peeled and cut into bite sized pieces
2 apples, chopped
1/2 C. apple juice
1 tsp. ground cinnamon
1/4 C. chopped pecans

Heat oven to 375 degrees.

Cook onions and bacon in a large nonstick skillet on medium heat 7 to 8 minutes or until onions are crisp tender.

Place potatoes in a 13x9 inch baking dish sprayed with cooking spray.  Add apples, apple juice and cinnamon; mix lightly.  Top with onion mixture; cover.

Bake for 40 minutes; top with nuts.  Bake 15 minutes or until potatoes are tender and most of the liquid is absorbed.

Saturday, November 12, 2011

Chickpea Chicken Noodle Soup

I found this in the Food Network Magazine.  I was laughing earlier today because my mother in law as asking if I was getting tired of making soup for her once a week.  I told Chris to tell her that I am making double batches and eating the soups for my lunch so to me it is a win win situation.  I just hope I don't find a soup she doesn't like and I do like it!  LOL

2 tbsp. extra virgin olive oil
4 oz. spaghetti, broken into small pieces
1 carrot, thinly sliced
2 cloves garlic, chopped
1 tsp. ground cumin
1/4 tsp. ground cinnamon
3/4 C. chopped fresh cilantro
4 C. low sodium chicken broth
1 15oz. can chickpeas, drained and rinsed
1 15oz. can diced tomatoes
Kosher salt and freshly ground black pepper
2 small skinless, boneless chicken breasts, thinly sliced

Heat the olive oil in a large pot over medium high heat.  Add the spaghetti and cook, stirring until lightly toasted, about 2 minutes.  Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring until the spices are toasted, about 1 minute.  Add the chicken broth, chickpeas, diced tomatoes, 1 C. water and salt and pepper to taste.  Cover and bring to a simmer, then reduce heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.  Season the chicken with salt and pepper and add it to the soup.  Simmer until cooked through, about 2 minutes.  Add the remaining cilantro and season with salt and pepper.

Party Cheese Balls

I saw this recipe in the latest Food Network Magazine.  These might be fun for New Years with some different flavored crackers.  They will look pretty on the plate as well.

Mix 8oz. softened cream cheese with 1 tsp. Worcestershire sauce, 1/2 tsp.grated lemon zest, and 1 C. shredded firm cheese like cheddar, parmesan, pepper jack, or gouda.  Season with salt and pepper.  With moistened hands, form into 1 inch balls; chill 4 hours, then roll in toppings.  Suggested toppings are  chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

Saturday, November 5, 2011

Beef, Bacon and Lentil Soup

I found out a couple of weeks ago that I really like lentils.  Here is a new soup recipe to try.  If you are looking for less calories, you can either skip the bacon or just add 4oz. because the flavor will really be enhanced by the bacon.  I'll report back once I have tried this.

1 1/2 C. dried lentils
5 C. cold water
8oz. bacon, diced
1lb. ground chuck
1 large onion, chopped
1/2 C. chopped bell pepper
1 large carrot, chopped
1 large tomato, chopped
1 1/2 tbsp. butter
1 1/2 tbsp. flour
2 C. warm water mixed with 1 tsp. beef soup base
1 1/2 tsp. salt
1/8 tsp. pepper
1 tsp. Forward (optional)
2 tbsp. vinegar

Combine the lentils and water in a soup pot and bring to a boil.  Lower the heat, cover and immer for 45 minutes.  While the lentils simmer, brown the bacon in a skillet and remove to a paper towel lined plate to drain.  Discard the bacon drippings.  Add the ground chuck to the skillet and cook until browned.  Drain well.  Add teh beef, bacon and vegetables to the lentils.  Melt the butter in the skillet and blend in the flour, and then add the salt, pepper, forward and vinegar.  Cook, stirring constantly, until thickened and bubbly; about 3 minutes.  Pour in the water mixed with beef soup base, stir well to blend, then add to the soup pot and bring to a boil.  Lower the heat, cover and simmer for 1 1/2 to 2 hours or until the flavors are well blended.

Sweet Potato Casserole

Add this to your menu for Thanksgiving.  In the Penzey's catalog it is described as dessert AND a vegetable serving.  Thanksgiving is wonderful, isn't it?  We talked some today about sweet potatoes being made sweet or savory.  I like them both ways and cannot figure out how it took me 40 years to figure out that I like them.

3 medium sweet potatoes (1.5lbs or so)
1/2 C. cream (half and half works fine as well)
1/2 C. light brown sugar, packed
1/2 C. white sugar
2 tsp. cinnamon
1/8 tsp. ground cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
1-2 tsp. vanilla
1-2 tbsp. all purpose flour
1/2 C. butter, melted
2 eggs, beaten

Topping
1/2 C. all purpose flour
1 C. chopped pecans
1 C. light brown sugar, packed
5 tbsp. butter, melted

Preheat the oven to 400 degrees.  Poke a few holes in the sweet potatoes with a fork.  Bake for 1 hour or until fork tender.  Remove from the oven and let cool.  Turn the oven down to 350 degrees.  Cut open the sweet potatoes and scrape the insides into a large bowl.  Mash the potatoes.  Add the cream and mix thoroughly until creamy.  Add the brown and white sugar and mix well.  Add in the spices, flour and melted butter and mix well.  Add the eggs and mix again.  Spoon the mixture evenly into a 9x9 inch pan.  Set aside.  In a medium bowl, combine all of the topping ingredients.  Stir until crumbly.  Spoon the topping mixture evenly on top of the sweet potato mixture.  Bake at 350 degrees for 30 minutes until topping is bubbling and brown, let cool for at least 10 minutes and serve.

Friday, November 4, 2011

Grilled Seasonal Fruit with Gelato and Balsamic Glaze

We made this at our grilling class and I didn't love the grilled pears.  I think that they needed to be more ripe but on the other hand, softer pears might have disintigrated while on the grill.  We used Comice pears and even after grilling, they were crunchy.  They were sweet though.  The pears were served with some vanilla gelato with a balsamic cream that they sell at The Chopping Block.  I am guessing you could have drizzled some regular balsamic vinegar on the dish.  Top them with chopped, toasted pistachios.  Watch your fingers when you chop them!

1lb. seasonal fruit, prepared as needed
1 tbsp, extra virgin olive oil
1 tsp. orange zest
Gelato
Cream of balsamic
1/4 C. unsalted pistachios, toasted and rough chopped

Heat a gas or charcoal grill over medium heat

Toss the fruit with the olive oil and orange zest.  Grill the cut sides down until caramelized.

Place the fruit in a bowl, top with a scoop of gelato, drizzle with cream of balsamic, and top with a sprinkling of pistachios.

Roasted Garlic and Parmesan Bread

This was a side we made (yep, on the grill) at our class.  I personally could eat a loaf of this all by itself.  It was delicious with the Parmesan but try it sometime with some Machego cheese for an extra bite; you won't be disappointed.  You can also do this in a pizza oven or your regular oven.

1 loaf Italian bread of French baguette
1 1/2 sticks butter @ room temperature
8 cloves roasted garlic (see note below)
Salt and pepper to taste
2 C. Parmesan cheese, grated

Preheat a pizza oven or gril to medium high heat.  For an indoor oven, preheat to 400 degrees.

Cut the baguette in half lengthwise and place on a sheet of foil.

Mix together the softened butter, roasted garlic, salt and pepper in a bowl.  Brush the cut side of the bread with the butter mixture and top with the Parmesan cheese.

Place the bread in a pizza oven and bake until the cheese is bubbly and golden brown; 12 to 15 minutes.

Cut into slices and serve warm.

Note: To roast garlic, slice the top off of a whole head of garlic to expose the cloves.  Place it on a sheet of foil and drizzle with a tablespoon of olive oil.  Wrap the foil around the head of garlic and bake at 350 degrees for 40 to 50 minutes until the cloves are soft and a light golden color.

Rosemary Grilled Pork Chops with Roasted Peppers, Capers and Pine Nuts

This was the main dish at our grilling class.  We started by roasted the peppers on the grill and making a relish.  Then we grilled beautiful bone in pork chops.  If you have room for only one herb, get yourself a rosemary plant.  It is fabulous with pork chops but good with chicken, on focaccia, chopped fine in sauces, you name it.  This dish was delicious, the pork practically melted in your mouth.

2 red peppers
2 yellow peppers
2 sprigs rosemary, stems removed, rough chopped
2 tbsp. sea salt
2 tbsp. extra virgin olive oil
4 bone in pork chops
2 tbsp. capers
2 tbsp. basil, chiffonade
1/4 C. pine nuts, toasted
Extra virgin olive oil and balsamic vinegar to taste

Heat a gas or charcoal grill over medium high heat.

To roast the peppers, place them whole onto the grill grates and cook, turning occasionally, until all sides are charred.  Place the peppers in a bowl and cover with plastic wrap.  Allow the peppers to steam for about 10 to 15 minutes.

Remove the blacked skins from the peppers and discard.  Cut the peppers into strips, removing any seeds, and place in a bowl.  Set aside while preparing the pork chops.

Reduce the grill to medium heat.

Placed the chopped rosemary and salt in a mortar and pestle and grind until you have a powdery consistency.

Brush the pork chops with olive oil and season with the rosemary salt.

Grill the pork chops on the first side until you have well distinguished grill marks, about 2-3 minutes.  Give the chops a 90 degree turn to achieve a diamond grill pattern and continue to grill until well marked.

Flip the pork over and repeat.  Continue to cook until the pork reads 135-140 degrees on a meat thermometer.  Allow the pork to rest for about 5 minutes before serving.

While the pork rests, finish the pepper salad.  Toss the roasted peppers with the capers, basil, pine nuts, olive oil, balsamic vinegar, salt and pepper.

Set the chops on a bed of the roasted pepper salad and serve.

Tuesday, November 1, 2011

Grilled Fennel and Radicchio Salad

This is the salad we made in the Rendezvous Under the Stars grilling class.  When I make this again, I will use less fennel.  I like the flavor but it tastes like strong licorice so a little dab will do you!  I am posting this as it is written though.  In a pinch you could probably use mandarin oranges or I may try it with blood oranges.

2 fennel bulbs, cut into 1/2 inch slices
2 heads radicchio, quartered
2 to 3 tbsp. extra virgin olive oil
salt and pepper to taste
Zest of 1 lemon
Lemon juice to taste
1 C. parsley leaves
1 tbsp. tarragon, roughly chopped
2 oranges, cut into segments (see my last post for the method of segmenting the orange)
1/4 C. sliced almonds, toasted
1-15oz. can cannellini beans, drained and rinsed
Salt and pepper to taste

Heat a gas or charcoal grill over medium heat.

Brush the cut sides of the fennel and radicchio with olive oil and season with salt and pepper to taste.

Grill the fennel on the first side until nicely caramelized, about 2-3 minutes.  Flip and repeat.  Continue to grill until the fennel is tender.  Set aside to cool a bit.

Grill the cut sides of the radicchio until slightly charred, about 1-2 minutes.

Cut the grilled fennel into slices and place in a bowl.  Cut the radicchio into a rough medium dice and mix with the fennel.

Dress the fennel and radicchio with lemon zest, lemon juice and olive oil to taste.  Toss in the parlsey leaves, tarragon, oranges, almonds, and cannellini beans.

Season with salt and pepper to taste and serve at room temperature.

Chicken Scarpariello

 Every so often Chris gives me a cooking "challenge".  I was laid off from my job a few weeks ago so I have some spare time and ha...