Julia Child is reported to have said, "I was 32 when I started cooking; up until then, I just ate." For me, I was 30. While I have always loved food, cooking was something I feared, disliked, and avoided until motherhood compelled me to overcome my feelings and, in spite of myself, I found I began to enjoy trying new recipes, creating tasty meals, and sharing them with others. These are the adventures of my learning to love something that overwhelmed and intimidated me for far too long. I hope you will enjoy (and perhaps benefit from) the tales of a reluctant cook!
Thursday, August 28, 2014
Vegetarian Panang Curry- Courtesy of Pri at Recipris.com
Made a new recipe tonight. It was delicious and very easy. The prep took a fair amount of time, but cooking time was very fast. I recommend getting everything completely ready before starting to cook this particular dish because things do cook so quickly that there’s really no time between steps to be chopping or prepping anything. There were a few ingredients that I didn’t have on hand, so I had to improvise a bit, but the result was not disappointing. It was spicier than I generally like, however, and I’m certain that next time I cook this, I’ll cut back on the curry paste by at least half (I like a kick but not much more spice than that). I loved how full of veggies this dish was, and I love pretty much anything curried that I’ve ever eaten, so I definitely will be making this again. We served this over brown rice (that helped me tolerate the spiciness better, and it gave the dish some more bulk).
Vegetarian Panang Curry- Courtesy of Pri at Recipris.com-
Serves: 4-6
Ingredients:
2 tbsp. oil (I used coconut oil)
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Aroy-D or Mae Anong Panang Curry Paste (I didn’t have this, so I had to improvise by using red curry paste with a little peanut butter thrown in- I will likely cut this in half next time)
2 cans coconut milk (13.5 oz. each) *Trader Joe’s carries light coconut milk with has 50% less fat than regular coconut milk
1 tbsp. palm sugar or brown sugar (I used Truvia as a sugar substitute)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews, crushed
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves (I used regular basil and I chopped it)
4 oz. cubed extra firm tofu
5 broccoli florets, chopped
1 cup red bellpepper, chopped
10 snap peas, ends cut off
Directions:
In a seasoned wok, heat oil on medium heat.
Once hot, add ginger and garlic and let cook until light brown.
Stir in curry paste.
Whisk in coconut milk, sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.
Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness).
Top with crushed cashews and garnish with Thai basil leaves.
Green Chickpea & Chicken Curry with Swiss Chard- Courtesy of The Crepes of Wrath (originally posted August 24, 2014)
Tonight’s dinner was a new recipe, a rich,
coconut-based green curry made with chicken, chickpeas, and Swiss chard.
It was extremely satisfying and a definite repeater. I ate mine alone,
but my husband and toddler ate theirs over rice. It has a slight kick to
it, but not so much that my toddler refused it (though I wouldn’t say
she was 100% cooperative, either…). Recipe below.
Green Chickpea & Chicken Curry with Swiss Chard
Author: The Crepes of Wrath
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 6
Ingredients
2 tablespoons olive oil
6 chicken thighs, cut into bite-sized pieces
2 shallots, thinly sliced
3 tablespoons green curry paste
2 tablespoons chili paste
1 teaspoon kosher salt
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced
Instructions:
Heat your olive oil in a large, heavy bottomed pot.
Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.
Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes.
Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water.
Stir to combine, then bring to a boil.
Add in the additional cup of water.
Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
After simmering, add in the trimmed and sliced Swiss chard (***When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook).
Simmer for an additional 10-15 minutes.
Taste and adjust seasonings as desired.
Serve alone, with rice, some naan, or pita bread.
*original post at: http://www.thecrepesofwrath.com/2014/02/14/green-chickpea-chicken-coconut-curry/#sthash.PACxMv8v.dpuf
Green Chickpea & Chicken Curry with Swiss Chard
Author: The Crepes of Wrath
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 6
Ingredients
2 tablespoons olive oil
6 chicken thighs, cut into bite-sized pieces
2 shallots, thinly sliced
3 tablespoons green curry paste
2 tablespoons chili paste
1 teaspoon kosher salt
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced
Instructions:
Heat your olive oil in a large, heavy bottomed pot.
Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.
Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes.
Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water.
Stir to combine, then bring to a boil.
Add in the additional cup of water.
Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
After simmering, add in the trimmed and sliced Swiss chard (***When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook).
Simmer for an additional 10-15 minutes.
Taste and adjust seasonings as desired.
Serve alone, with rice, some naan, or pita bread.
*original post at: http://www.thecrepesofwrath.com/2014/02/14/green-chickpea-chicken-coconut-curry/#sthash.PACxMv8v.dpuf
Return to the Land of the Living and Spicy Lentil and Sausage Soup- Courtesy of Eats and Beats (originally posted August 21, 2014)
As I’m sure those of you who follow this blog have noticed, it’s been a while since I’ve posted anything. I’ve told only a handful of people, but it’s been some time since I’ve been quietly battling depression, with the last few months being particularly serious and difficult. While I feel like I’m not yet out of the woods, I have returned to the land of the living, and I’m just beginning to be able to re-engage in more activities than just what it takes to survive. Needless to say, this blog took a backseat to my getting better. But I’m finally feeling ready to write again, though I’m not yet sure how much or how often. Time will tell.
To those who have shown me kindness and support over these challenging months, thank you. To those who may be quietly suffering themselves, you are not alone, and with help, it can get better. Hold on to hope and reach out to those you trust. They can be your anchor as you re-discover your moorings and get the help you need.
As part of my pursuit of better mental and emotional health, I’ve changed a number of things, including my diet, which is still kind of “under construction.” For the moment, I’m focusing on eating proteins, good fats, fruits, veggies, and whole grains. I’ve cut out white flour, dairy (except Greek yogurt), and sugar (with the exception of naturally occurring sugars in fruit and the occasional use of honey or agave nectar). The posts I make will reflect these changes, which, frankly, are difficult for me but which I feel confident will help me in my goal of feeling better overall. I don’t plan on avoiding white flour, dairy, or sugar like the plague for the rest of my life, but for the foreseeable future, it’s how I need to approach my eating. Please bear with me through the process as I experiment with lots of new recipes (some of which will undoubtedly be good and some which may end up being duds). And please share any good recipes you may have! I welcome any suggestions.
Tonight’s dinner is brought to you by my best friend, Janna Patterson of Eats and Beats. (original post here: http://www.jannapatterson.com/2014/04/spicy-sausage-lentil-soup.html)
This soup is fabulous. It is hearty, flavorful, and with just the right amount of kick. She made it for me recently when I went to visit her and tonight I tried my hand at making it myself. It turned out great and I’m sure it’ll taste even better tomorrow. It’s definitely a recipe that takes a little longer than I normally spend cooking (prep time especially), but it is so good, it produces quite a bit, and it can be doubled easily, so I think it’s worth the time. I highly recommend this recipe, particularly as we head into Fall, which is the perfect time for a warm, comforting soup like this one.
Spicy Lentil & Sausage Soup
by Janna Patterson, Eats and Beats
Serves 6-8
Active Prep and Cook Time: approx. 35 minutes
Inactive Cook Time: 1 hour
Ingredients
1 lb hot Italian sausage
1 teaspoon fennel seeds
4 ounces diced pancetta (not sliced)
2-3 Tablespoons olive oil
2-3 cloves of garlic, minced
1 large sweet onion, diced
1 stalk of celery, chopped
2 large carrots, chopped
1 small zucchini, diced
6 cups quality chicken broth
2 141/2 oz cans petite diced tomatoes, plus half the juice
2 cups dry green lentils (Red won’t work.)
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmesiano Regiano cheese, freshly grated for serving (optional- I left this out)
Directions
1. With the tip of a very sharp knife or a pair of kitchen scissors, cut an incision lengthwise down the entire length of each sausage casing (the intestinal casings, not the packaging the sausages came in,) and remove the meat of the sausage into a medium bowl. Get rid of the casings.
2. Preheat a large pot on the stove over medium-medium high heat, adjusting based on the strength of your particular stove.
3. Using a mortar and pestle or the end of a rolling pin and a clean hard surface, grind the fennel seeds. They don’t have to be completely pulverized; leaving some of the fennel seeds whole is fine. With clean hands, gently massage the ground fennel seeds into the sausage meat until fairly evenly distributed.
4. Transfer the uncooked sausage meat into the preheated pot and allow it to brown as you break up the meat with a spatula, the way you would with ground beef. Drain off the fat and remove the sausage to another dish for now.
5. In the same pot, cook the pancetta. Turn down the heat a bit if needed so it won’t burn. Drain off the fat and add the pancetta to the sausage for now.
6. With the pot on medium-medium/low heat, add the olive oil and the next five ingredients and cook until the onions are translucent.
7. Add chicken broth and bring to a boil over medium-medium/high heat. Stir in tomatoes, lentils, sausage and pancetta. Cover the pot, turn down to low, and allow to simmer for 1 hour.
2 Ingredient Pineapple Whip (originally posted June 23, 2014)
This looks like the perfect Summer treat!
http://hip2save.com/2014/05/22/2-ingredient-pineapple-whip-dairy-free/
New Recipe Experiment: Breaded Chicken Cutlets- Courtesy of the Food Network (originally posted June 19, 2014)
I confess that I’ve never made breaded chicken before. Hubs has always been the one to make it in our house, so this was my first time. I picked this recipe off of the Food Network website because it looked pretty easy and had great reviews. Both my husband and I weren’t sure it would turn out (we didn’t think the chicken would cook through properly), but we were both wrong. These breaded cutlets came out 100% perfectly cooked. They were moist and flavorful.
For many of the Food Network reviewers, the flavor of the cutlets was enough, but I wanted a little something more (I think cutlets on their own are kinda boring and my husband agrees), so my husband used his favorite BBQ sauce for dipping, and I used leftover creamy tomatillo dressing from my Cafe Rio night (see recipe here: http://talesofareluctantcook.blogspot.com/2014/08/cafe-rio-night-originally-posted-june-6.html).
These cutlets are definitely a great vehicle for your favorite sauce, and they would also be great as an addition to salad. Since I had leftovers from making these, I even used some tonight to make chicken wraps (with spring greens, melted cheese, chopped, fresh tomatoes, dressing, and some handmade tortillas from Trader Joe’s).
The total cook time is a little longer than I’m usually willing to do on a weeknight, but I cut out a lot of that time by using Panko breadcrumbs, which made the breading extra crispy (I still mixed in the thyme and lemon zest to the pre-made breadcrumbs).
Breaded Chicken Cutlets: Courtesy of the Food Network
Total Time:1 hr 5 min (if you use pre-made breadcrumbs, this total time is much less)
Prep: 25 min (also less if using pre-made breadcrumbs)
Cook: 40 min
Yield: 4 servings
Level: Easy
Ingredients:
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)
Directions:
Preheat the oven to 350 degrees F.
To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.)
Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness.
Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes.
Pat the chicken dry and season both sides with salt and pepper.
Dip each breast into the flour, then shake off the excess.
Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.
Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
Lay on a piece of waxed paper.
Heat a large skillet (12 inches in diameter) over medium heat. Add the oil.
Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts.
Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
***Notes: I would recommend cutting the breasts in half if they’re extra large (mine were), so they aren’t so thick before you pound them out.
New Recipe: Fettuccine with Creamy Red Pepper-Feta Sauce (originally posted June 13, 2014)
I needed to make something quick and easy tonight, but I was in the mood to try something new. Luckily, I had the ingredients on hand for a recipe I’ve wanted to try for a few weeks, and it did not disappoint. It was creamy and comforting (without the guilt accompanying the use of actual cream) and, while it doesn’t matter much to the people in my house, it was also very aesthetically-pleasing. Although it didn’t knock my socks off, it definitely was good, and it gets a 4 out of 5 fork salute from me. I will, for sure, be making this again. It is perfect for a quick, healthy, throw-together meal on a busy night or a night where I’m feeling less motivated than usual.
Fettuccine with Creamy Red Pepper-Feta Sauce- Courtesy of Ellie Krieger : Food Network
Ingredients:
2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
Directions:
1. Heat the oil in a heavy skillet over medium-high heat.
2. Saute onion and garlic until soft, about 10 minutes.
3. Add roasted peppers and saute until heated through.
4. Remove from heat and let cool slightly.
5. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta.
6. Process until combined and smooth, about 30 seconds.
7. Cook pasta according to package directions.
8. Drain, reserving 1/2 cup pasta water.
9. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta.
10. Season with salt and pepper, to taste.
11. Divide among pasta bowls.
12. Sprinkle with parsley and remaining feta cheese.
Cafe Rio Night (originally posted June 6, 2014)
For those of you lucky enough to know about Cafe Rio, this will probably be one of my more exciting posts, as last night’s dinner was inspired by the miraculous deliciousness that is Cafe Rio’s cuisine.
Cafe Rio and I have had a long and complicated love affair. I discovered Cafe Rio in college, only to fall madly in love, knowing our relationship could not last. In anticipation of my leaving the West and returning East following graduation, I spent my last year of college eating there at least 3 times a week (and savoring every, last bite). Oh, how I miss Cafe Rio! Oh, how I long for their amazing salads and drool-worthy horchata! Whenever I get within striking distance of a Cafe Rio, I hit it up like it’s my only purpose in life. But, alas, there is still no Cafe Rio near home. There are TWO!!! near my best friend, however, so you bet your sweet bippy I make more than one pilgrimage each time I visit her (which is not often enough). Sigh.
Anyway. While my version of their food doesn’t perfectly measure up to their amazingness , it does adequately fills the aching hole left in my heart (and stomach) while I pine away for what I cannot have.
I’ve combined a number of recipes from different sources to create a Cafe Rio-type dinner, like the one we ate last night, and while it isn’t quite the same, it is remarkably satisfying. And for those of you who have never had Cafe Rio food, you’ll probably just enjoy every bite, minus the emotional-complication ;)
CREAMY TOMATILLO DRESSING:
Blend together-
1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)
1 cup mayonnaise ( or ½ yogurt and ½ mayo, does not work with all yogurt)
1 cup buttermilk (or 1 cup milk, plus 1 Tablespoon lemon juice. Combine just before use or it will curdle)
2 tomatillos, remove husk
Diced 1/2 bunch of fresh cilantro, stems removed
1 clove garlic
Juice of 1 lime
1 jalapeño, seeded
GREEN CHILI LIME RICE: (I usually double this recipe)
3 C water
3 chicken bouillon cubes
2 tsp. minced garlic
1/4 bunch chopped cilantro
1/2 tsp. cumin
1/2 can green chilies
1/3 tsp. salt
1/2 Tbsp. butter
1/4 medium onion, chopped
1.5 C rice, uncooked
juice from 1-2 limes
Directions: Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.
ZESTY SHREDDED CHICKEN: (I had a recipe I used to use but recently discovered a better one from a friend. Thanks, Lindsay!)
Ingredients:
3 lbs. chicken breast (boneless, skinless)
2 cups zesty Italian dressing (I ended up using Trader’s Joe’s Tuscan Italian Dressing last night, and it was really good!)
2 T ground cumin
2 T chili powder
2 T garlic powder
Instructions:
Place all ingredients in the crockpot. Cook on low for 7-8 hours or high 3-4 hours. Shred and serve.
GARLICKY BLACK BEANS: (Thanks for this one, too, Lindsay!)
1 can black beans
1 T dried onion
1 T minced garlic
Put all on stove in pot on high for first 5 min or so, and then
turn down and simmer for 30-45 min. If you’re in a hurry, you can do
less (I did only 10 minutes last night), but longer does taste better.
WHEN ALL OF THE ABOVE IS READY:
Combine with any of the following elements:
Guacamole (I like Trader Joe’s Greek Yogurt based Guac- it is so delicious, with fewer calories and grams of fat)
Crushed corn chips
Shredded cheese
Fresh cilantro
Fresh chunks of tomato or salsa
Fresh tortillas
Fresh, chopped lettuce
Slices of lime
The Best Kale Salad You'll Ever Eat- Courtesy of Leslie Graff (originally posted June 2, 2014)
This last weekend, I had the incredible privilege of attending a painting workshop led by the phenomenal Caitlin Connolly (check her work out here: http://caitlinconnolly.com/)
In addition to learning a TON, I also got to enjoy great food and great company. Aside from the art-making, one of the highlights of the conference was trying a remarkably delicious kale salad, created by another talented artist, Leslie Graff (check her stuff out here: http://www.lesliegraff.com/)
I do enjoy kale, but because of its sometimes bitter taste, I tend not to go heavy on it in salads. I might throw it in with other greens, but I have never thought to make it the main ingredient. Until I ate Leslie’s delicious concoction.
This salad is JAM-PACKED with nutrients, but it is so tasty, you won’t want to stop packing it into your mouth! I didn’t, anyway :)The vinagrette is the key. It is a wonderful combination of sweet and tangy, and the fresh lemon juice and lemon zest make it one of the most refreshing tasting recipes I’ve had in a while.
Please enjoy:
Leslie Graff’s Kale Salad-
(ad lib amounts of ingredients, as desired)
Ingredients:
chopped kale
pine nuts
craisins
bacon
parmesan cheese
chopped apple
purple onion
Dressing (THIS WAS THE KEY!):
(Serves 7-8)
juice of one lemon
lemon zest (less than half of lemon)
1 T red wine vinegar
2 t honey
3 T white sugar
2 T olive oil
1/2 t salt
Wild Mushroom, Onion, Cheddar and Peas Frittata- Courtesy of Epicurious.com (originally posted May 23, 2014)
That tonight’s meal turned out well was no small miracle.
Between trying to prepare for a trip to the Cape, a toddler demanding
attention, and a surprise blow out from Babycakes, cooking a new recipe
was a challenge. Luckily, this was a fairly straightforward and easy
recipe to follow and interruptions occurred at less critical times than
they otherwise could have.
One of the best things about a frittata is
that there’s an almost endless list of things you can throw into it, but
the wild mushrooms, combined with the eggs and cheese in this recipe
are especially yummy. To add more texture, flavor, and substance, the
recipe also calls for green onions, peas, potatoes, and fresh thyme.
This was a total hit with everyone in our family and a definite
repeater.
Wild Mushroom, Onion, Cheddar and Peas Frittata- Courtesy of Epicurious.com
Serves: 2 (I think it actually makes enough for 3-4)
Ingredients:
- 6 large eggs (I added one extra to make 7)
- 2 tbsp milk or water (I used whole milk)
- Salt and freshly ground black pepper (we also seasoned the final product with Trade Joe’s Chili and Garlic Smoked Sea Salt- it added a nice flavor)
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 2 tbsp unsalted butter
- 3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
- 4 green onions, white and tender green parts, thinly sliced (I added an extra to make 5)
- 10 oz/280 g mixed wild mushrooms, such as cremini, shiitake, and oyster, brushed clean and sliced (we used just shiitake, because that was what was available at the store, and I didn’t want to go on a mushroom hunt)
- 1 garlic clove, minced
- 1 tsp minced fresh thyme
- 1/2 cup/70 g frozen peas, thawed
- 1/2 cup/55 g shredded Cheddar cheese (I added extra, because of course)
Directions:
1. Preheat the broiler with the rack in the second position from the top.2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it’s done.
5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.
Mom's Blueberry Crisp (originally posted May 19, 2014)
There are a few dishes I make that are comfort food for me partly because they hearken back to my childhood and my mom’s cooking, which wasn’t always 100% healthy but was always 100% delicious. One of my favorites of these dishes is my mom’s blueberry crisp, which I had the chance to make just recently. It’s incredibly easy to put together and perfect for a gathering of friends or family. With summer and blueberry season not too far away, this is a great recipe to have on hand. Hope you enjoy it as much as I do!
Mom’s Blueberry Crisp-
Serves 6-8
Ingredients:
2 C flour
1.5 C sugar
2 t baking powder
2 eggs
2 quarts blueberries, rinsed and dried
1/2 C melted butter
2 t cinnamon sugar
Directions:
With a fork, mix flour, sugar, baking powder, eggs, and melted butter until thoroughly mixed- will be crumbly and lumpy.
Place the blueberries in a greased baking dish (9x13) and drop topping mix in small lumps over blueberries.
Sprinkle with cinnamon sugar mix.
Bake at 375 for 30 minutes or until topping is lightly browned and baked through. Top with high quality vanilla ice cream or homemade whipped cream.
No Bake Dark Chocolate Granola Bites- Courtesy of Mel’s Kitchen Cafe (originally posted May 16, 2014)
I found this tasty, little recipe just recently and was delighted by how easy it was. Less guilt-inducing than brownies or cake, these no-bake granola bites are loaded with chocolate but are also full of healthy ingredients, too (oats and almonds, for instance). They make a perfect snack or treat for both adults and kids. And the recipe can easily be doubled or tripled, as extras will keep in the fridge for a couple weeks.
For a chocolate-free, healthier version of this snack, check out this link from Mel’s Kitchen Cafe:
http://www.melskitchencafe.com/no-bake-healthy-granola-bites/
No Bake Dark Chocolate Granola Bites- Courtesy of Mel’s Kitchen Cafe
Serving Size: Makes 2-3 dozen granola bites
NOTES: If using whole almonds, be sure they
are chopped into fairly small pieces. If the almonds bits are too big,
the granola mixture is harder to form into balls that stick together. If
you use regular old-fashioned oats, try pulsing them in a blender or
food processor very lightly so they break down just a bit. If you aren’t
familiar with cacao nibs, they are essentially raw pieces of chocolate
that haven’t been ground and sweetened yet (they are slightly bitter
like cocoa powder). They add a nice depth of flavor and crunchy texture
but really are optional.
Ingredients:
- 2 cups quick oats
- 1/8 teaspoon salt
- 1/2 cup shredded coconut, sweetened or unsweetened
- 1 cup sliced or chopped almonds
- 3 tablespoons cacao nibs (optional)
- 1/2 cup honey
- 1/4 cup extra-virgin coconut oil
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup natural unsweetened or Dutch-process cocoa powder
- 1/2 cup semisweet or bittersweet chocolate chips
Directions:
- In a large mixing bowl, stir together the oats and salt.
- In a 10 or 12-inch skillet over medium heat, add the coconut, almonds and cacao nibs, if using. Toast the ingredients, stirring often to prevent burning, for 5-6 minutes until the aroma is nutty and the coconut and nuts are turning slightly golden. Toss the mixture with the oats.
- In a medium saucepan, combine the honey, coconut oil, peanut butter, vanilla, cocoa powder and chocolate chips. Heat the mixture over medium heat, stirring constantly, until the mixture is melted and smooth.
- Pour the chocolate mixture over the dry ingredients and stir until well combined.
- Using a cookie scoop or two spoons, scoop the mixture into tablespoon-sized mounds onto a parchment-lined baking sheet. Let the little mounds sit for 10 minutes or so until they have cooled and are less sticky.
- Roll the mounds into balls using firm pressure with the palms of your hands.
- Refrigerate the granola bites for 1-2 hours to set up. They can be refrigerated in an airtight container for up to 2 weeks (or freeze for several months). They taste great out of the refrigerator but are even better if left to sit at room temperature for just a few minutes before eating.
The Verdict: Balsamic-Roasted Kabocha Squash- Courtesy of Healthy in a Hurry (originally posted May 14, 2014)
I meant to make this a few weeks ago and FINALLY got around to it the other night, as we were throwing together a last-minute meal.
This recipe comes courtesy of Healthy in a Hurry and was quite easy and quite good. We didn’t do everything exactly as written in the recipe, but it still came out delicious and was healthy to boot!
This recipe proves there’s no need to slather squash with butter, sugar, or maple syrup (though, admittedly, that is quite yummy in the tummy). Roasting brings out the sweetness, and balsamic vinegar adds a nice, complementary tang.
Ingredients:
1 Kabocha Squash, about 2.5 lbs (we substituted an Acorn Squash because I didn’t want to go store hopping to find a Kabocha)
Olive Oil, 2 T
Sea Salt, 1/4 t
Freshly Ground Pepper
Balsamic Vinegar, 2 T
Directions:
Preheat oven to 400 degrees.
Using a large chef’s knife, cut squash in half lengthwise. Scoop out seeds and slice flesh crosswise into wedges 1/2-3/4 in thick. Trim peel from each wedge (we actually like the peel in our house, so we kept it).
Put squash on baking pan, drizzle with evoo, and toss to coat. Arrange in single layer. Sprinkle with salt and a few grindings of pepper. Roast until tender when pierced, stirring twice to brown squash evenly, 15-18 minutes.
Drizzle squash with vinegar, return to oven, and continue roasting until vinegar has evaporated, about 3 minutes longer. Let cool slightly, then serve right away.
New Recipe: Quinoa Citrus Mango Avocado Black Bean Salad, Courtesy of Jeanetteshealthyliving.com (originally posted May 4, 2014)
There are a handful of foods that I really don’t like but that I feel like I should. Grapefruit is one of them. Its bitter aftertaste really, really, really turns me off. However, probably because it’s so healthy, I keep trying it, hoping one of these days I’ll actually enjoy eating it. I love the scent, and I even love things like grapefruit flavored lip-balms. But the real thing has never been something I’ve enjoyed.
In yet another attempt to like this fruit, I tried this recipe, which includes grapefruit as an ingredient but doesn’t feature it. And I am VERY HAPPY to report that this recipe was a definite winner! I can’t believe I’m saying this, but I even enjoyed the grapefruit part of it (miracles can happen, people).
Like the other quinoa recipes I’ve posted, this one could make a delicious side, lunch, or light dinner. Not only do the citrus flavors make it refreshing and the avocado makes it creamy, it’s also a very aesthetically-pleasing dish and is packed full of protein from the quinoa and beans.
This recipe comes courtesy of Jeanetteshealthyliving.com, and I HIGHLY recommend making this if you like quinoa and are craving something light, fresh, healthy, and cool. It’s definitely going into my regular rotation and I can tell it’s going to be a new favorite.
Quinoa Citrus Mango Avocado Black Bean Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4-6
(Jeanette says a red bell pepper would be a nice addition too, though I skipped it)
Ingredients:
- 2 cups quinoa, cooked
- 1 1/2 cups cooked black beans (I just used a 15 oz can)
- 1 fresh mango, flesh cut into cubes
- 1 avocado, flesh cut into cubes (I used 2)
- 1 grapefruit, segmented and cut up
- 2 oranges, segmented and cut up
- Juice of 1/2 a lemon (I used the juice of a full lemon)
- 1 scallion, minced (I used 2)
- a few drizzles of extra virgin olive oil (I added extra)
- 1 tablespoon raw honey (I doubled this)
- Sea salt, to taste
Directions:
- Toss all ingredients together and serve.
3-Minute Couscous (originally posted April 30, 2014)
If you’re crunched for time, this is great!
http://www.splendidtable.org/recipes/three-minute-couscous
http://www.splendidtable.org/recipes/three-minute-couscous
Healthy Eating Apps (originally posted April 30, 2014)
When technology meets healthy eating, it can be a beautiful thing.
http://www.cnn.com/2014/04/30/health/healthy-eating-apps/index.html?hpt=he_c1
http://www.cnn.com/2014/04/30/health/healthy-eating-apps/index.html?hpt=he_c1
Homemade Hot Dogs- Courtesy of Jim Gaffigan (originally posted April 28, 2014)
If you’re in the mood for an easy “recipe” and a good laugh:
http://www.youtube.com/watch?v=tvZftInx8FM
The verdict: Chicken with White Wine, Tarragon, and Cream (originally posted April 28, 2014)
I finally had the chance to make The Slow Cooker Revolution’s Chicken with White Wine, Tarragon, and Cream. I was excited to make this, as I imagined anything with white wine, cream, and fresh herbs HAD to be good. Well, this recipe was pretty good, but it took, in my opinion, far too much extra prep time for a slow cooker recipe. Yes, I know this book advertizes itself as revolutionary BECAUSE of the extra, prep steps, which are supposed to help preserve texture and deepen flavor, but I just didn’t think the end result for this recipe had enough of a wow factor to make the extra steps worth it, and I’m not convinced making this without the extra steps really would have made that much of a difference anyway. When I use a slow cooker, it’s because of the convenience, and this recipe is far from convenient. I’d be willing to overloook that if the final product of all my work knocked my socks off, but, sadly, this just didn’t.
For those who are interested in trying the recipe themselves, here you go:
Chicken with White Wine, Tarragon, and Cream
Serves: 6
Cooking time: 4-6 hours on low
Ingredients:
6 (12 oz) bone in, skin on, split chicken breasts, trimmed
1/4 C vegetable oil
1 1/4 pounds cremini mushrooms, trimmed and halved if small, or quartered, if large
2 onions, minced
2 t minced fresh thyme or 1/2 t dried
4 garlic cloves, minced
1/4 C all-purpose flour
3/4 C dry white wine
1 C low-sodium chicken broth
1 pound carrots (about 6), peeled, halved lengthwise, and sliced 1/2 inch thick
2 T soy sauce
2 bay leaves
1/2 C heavy cream
1/4 C minced fresh tarragon
Directions:
1. Dry chicken with paper towels and season with salt and pepper. Heat 1 T oil in a 12-inch skillet over medium-high heat until just smoking. Add half of the chicken, skin side down, and brown lightly, about 5 minutes; transfer to a plate. Repeat with 1 T more oil and remaining chicken; transfer to a plate. Let chicken cool slightly and discard skin.
2. Add remaining 2 T oil, mushrooms, onions, thyme, and 1/4 t salt to pan. Cover and cook over medium heat until mushrooms are softened, 5 to 10 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes (this step took me FAR longer, for some reason I couldn’t figure out…).
3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
4. Stir in broth, carrots, soy sauce, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
5. Transfer chicken and vegetables to serving platter and tent loosely with aluminum foil. Let braising liquids settle for 5 minutes, then remove fat from surface using a large spoon (I have yet to figure out how to do this well…). Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Spoon 1 C sauce over chicken and serve with remaining sauce.
Greek Israeli Couscous Salad (originally posted April 28, 2014)
I can’t remember where I got this recipe, but when I asked hubs what he might like to eat this past week, he reminded me of it, and I wondered why it had been so long since we’ve eaten it. It’s quite good. It’s quick, easy, healthy, and it works well as a lunch, a light dinner, or a side. Furthermore, my toddler, Ms. Pickypants, who is totally impossible to please loves it. Hallelujah!
I love rediscovering old recipes :)
Greek Israeli Couscous Salad
Serves 4
1 shallot, minced
1.5 C couscous
3 T evoo
2 C water
2 T lemon juice (fresh is best, though not necessary)
1/2 t salt
1/2 C feta
1 diced cucumber
1 large diced tomato
1 T parsley (or mint), chopped- we prefer mint
Directions:
Place couscous an 1 T evoo in pot and toast for 5 min. over medium heat
Finely dice/mince shallot
Add water to couscous, bring to boil, summer 12 min (covered)
Sautee shallot
Remove couscous to bowl and cool
Pour in remaining ingredients, plus 2 T oil and stir
Serve!
***This recipe is very easy to double, and even if I don’t double everything, I do at least add extra of a few of the ingredients. This time, I added extra cucumber, tomato, feta, shallot, and mint to give some more bulk and have more for leftovers. It was delish!
Easy Homemade PB Cups (originally posted April 22, 2014)
These look amazing! Recipe here:
http://www.pbs.org/parents/kitchenexplorers/2014/04/10/homemade-peanut-butter-cups-recipe/?utm_source=Facebook&utm_medium=PBSOfficial&utm_campaign=KE-peanut-butter-cups
Chocolate Mousse- Adapted from The Joy of Cooking (originally posted April 22, 2014)
This is one of the easiest and most delicious desserts. We made it for some holiday dinner guests recently, and it was perfect because it took so little effort (which was key after a day filled with preparing and cooking a million other not-so-easy things), but it doesn’t compromise on taste at all.
We modified a recipe from The Joy of Cooking, substituting vanilla for rum, and even with the change, it came out perfectly.
Chocolate Mousse (Adapted from The Joy of Cooking):
Directions:
Cook over very low heat until dissolved, but not brown in color:
1/4 cup sugar
1 t vanilla (we used bourbon vanilla from Trader Joe’s)
3 T water
Melt in a double boiler:
1/4 cup semisweet or sweet chocolate (chocolate chips work)
You can use more than this, if desired.
When the chocolate is melted, stir in:
2 to 3 T of whipping cream
Add the syrup to the melted chocolate and stir until smooth. When the mixture is cool, but not chilled, fold into it:
2 stiffly beaten egg whites
Then fold into this combination 2 cups of cream, whipped (made from 1 C unwhipped cream). Chill for at least two hours before serving, either in separate sherbet glasses, or in a bowl. Can be served with fruit or fruit sauce.
Pasta with Lamb and Cherry Tomato Ragu- Courtesy of Everyday with Rachael Ray (originally posted April 22, 2014)
I discovered this recipe on Rachael Ray’s website a number of years back and it quickly became one of my husband’s favorite dishes. I took a break from making it for a while in order to learn some new recipes, but when I made it again last week for a dinner guest, I was reminded of why we both loved it so much.
This meal is relatively easy to throw together, but the result is a delicious, comforting, satisfying, family-friendly meal. I present, for your culinary enjoyment:
Pasta with Lamb and Cherry Tomato Ragu- Courtesy of Everyday with Rachael Ray
Ingredients:
Salt and pepper
12 ounces long, wide pasta, such as pappardelle or fettuccine
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground lamb
1 pint cherry tomatoes
1 large shallot, chopped
2 - 3 large cloves garlic, grated or finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1/3 pound ricotta salata cheese or feta cheese, crumbled
Directions:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
Drain, reserving 1 ladle full of pasta cooking water.
While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat.
Add the lamb and cook, crumbling it, until browned, about 5 minutes.
Add the tomatoes and cook, tossing, until they burst, 3 to 4 minutes.
Add the shallot and garlic, season with salt and pepper and cook until softened, 3 to 4 minutes.
Stir the reserved pasta cooking water into the lamb ragu.
Add the pasta, mint and parsley and toss.
Top the pasta with the cheese.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/pasta-with-lamb-and-cherry-tomato-ragu
My bestie posted my husband's salad
My husband, for all his pickiness, makes delicious food. My best friend just posted about her favorite salad of his.
Read here:
http://www.jannapatterson.com/2014/04/alexs-salad.html
Tofu Scramble with Corn, Mushrooms, and Bell Peppers- Courtesy of Healthy in a Hurry (originally posted April 17, 2014)
I tried a recipe tonight that I’ve wanted to try for a while. Husband wasn’t particularly interested in this one, and he’s out to dinner with a client tonight, so I took the opportunity to experiment without consequences (read: no complaining).
Glad I took the chance, since I actually found this Indian-inspired recipe pretty yummy! It’s listed as a breakfast recipe in my Healthy in a Hurry cookbook, but I really think it could work for any meal.
It’s easy, packed with freshness, color, and flavor, and at just 230 calories and 13 grams of protein per serving, it’s a very healthy meal option. If you’re a fan of Indian cooking, this one is worth trying.
Tofu Scramble with Corn, Mushrooms, and Bell Peppers- Courtesy of Healthy in a Hurry
Serves: 3-4
Ingredients:
Olive oil, 2 t plus 2 T
Fresh lime juice, 2 T
Low sodium soy sauce, 4 t
Sweet curry powder, 1 T
Fresh ginger, 1 inch piece, peeled and grated or minced
Firm tofu, 1 lb, drained and cut into 1 in cubes
Cremini mushrooms, 8 oz, sliced
Garlic, 2 cloves, pressed or minced
Green onions, 1 bunch, white and pale green parts, thinly sliced
Red bell pepper, 1, seeded and thinly sliced
Sweet yellow corn kernels, 1 C, thawed frozen or cut from about 2 ears of corn
Fresh cilantro, 2 T chopped
Directions:
1. In a large bowl, stir together 2 t olive oil, lime juice, soy sauce, curry powder, and ginger. Add tofu and stir gently to coat.
2. Heat 2 T olive oil in large frying pan over medium-high heat. Add mushrooms and cook, stirring often, until they release their juices and begin to brown, 3-4 minutes. Stir in garlic and green onions and cook until garlic is fragrant and onions are softened, about 1 minute. Stir in bell pepper and corn and cook until softened, about 1-2 minutes.
3. Add tofu with its marinade. Stir to combine and break up pieces of tofu slightly. Cook, stirring often, until liquid is evaporated and parts of mixture are crusty and browned (about 5 minutes after liquid is evaporated). Remove from heat, stir in cilantro, and serve right away.
***To add bulk, if serving as a lunch or dinner, this scramble would go nicely with serving of rice.
The verdict: Aloha Porkchops (originally posted April 17, 2014)
As planned, I made the Aloha Porkchops from Slow Cooker Revolution this past week. Sadly, they didn’t satisfy me in the same way the Thai Coconut Soup from the same cookbook did. I thought they were mediocre, though Husband, who is typically harder to please, did like them, ate them happily, and has also happily been consuming the leftovers. So, despite mixed reviews and in case your tastes differ from mine, I figured I’d go ahead and post the recipe for you to try, if you feel so inclined.
Aloha Porkchops- Courtesy of Slow Cooker Revolution
Serves: 6
Cooking Time: 6 to 8 hours on low on 3 to 5 hours on high
Ingredients:
1 (20 oz) can pineapple chunks in juice
1/4 cup packed brown sugar
1 T cider vinegar
1 T soy sauce
2 t curry powder
1/2 t ground ginger
1/2 t red pepper flakes
6 (7 oz) bone-in blade cut porkchops, about 3/4 in thick, sides slit to prevent curling
Salt and pepper
1 T water
2 t constarch
2 scallions, sliced thin
Directions:
1. Stir pineapple with juice, sugar, vinegar, soy sauce, curry powder, ginger, and red pepper flakes into slow cooker. Season pork chops with salt and pepper and nestle into slow cooker. Cover and cook on high until pork is tender, 6 to 8 hours on low or 3 to 5 hours on high.
2. Transfer pork chops to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
3. Whisk water and cornstarch together in a bowl. Transfer braising liquid to saucepan, add cornstarch mixture, and simmer until reduced to 2 cups, about 12 minutes. Stir in scallions and season with salt and pepper to taste. Spoon 1 cup sauce over chops and serve with remaining sauce.
Thai Style Coconut Chicken Soup- Courtesy of Slow Cooker Revolution (originally posted April 12, 2014)
This soup was uh-may-zing! Mr. Pickypants and I both agreed it was totally delicious and definitely a repeater. It will, without a doubt, go into my regular rotation. It achieved the perfect balance of sweet, spicy, and sour (as such a soup should) without calling for strange ingredients that require crazy store hopping. It gets a 5 out of 5 fork salute! It definitely took a little more work than so many of the mediocre slow cooker recipes out there, but the little extra steps made such a difference in preventing the flavor from becoming washed out.
Thai Style Coconut Chicken Soup- Courtesy of Slow Cooker Revolution
Serves: 6-8
Cooking time: 4-6 Hours on Low
Ingredients:
2 onions, minced
6 garlic cloves, minced
2 T minced or grated fresh ginger
1 T vegetable oil
4 C low-sodium chicken broth
2 (14 oz) cans of coconut milk
2 stalks of lemon grass, bottom 5 inches only, bruised
2 carrots, peeled and sliced, 1/4 in thick
3 T fish sauce
10 cilantro stems, tied together with twine
1.5 lbs boneless, skinless chicken thighs, trimmed
Salt and pepper
8 oz white mushrooms, trimmed and sliced thin
3 T fresh lime juice (from 2 limes)
1 T sugar
2 t Thai red curry paste
Garnishes:
1/2 C fresh cilantro leaves
2 fresh Thai, serrano, or jalepeno chiles, stemmed, seeded, and sliced thin
2 scallions, sliced thin
Lime wedges, for serving
Directions:
1. Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
2. Stir broth, 1 can of coconut milk, lemon grass, carrots, 1 T fish sauce, and cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender- 4 to 6 hours on low.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard lemon grass and cilantro stems.
4. Stir in mushrooms, cover, and cook on high until mushrooms are tender (5-15 minutes). Microwave remaining can of coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 T fish sauce, lime juice, sugar, and curry paste to dissolve.
5. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve with garnishes.
Pasta with Pecorino and Pepper- Courtesy of Ina Garten (originally posted April 11, 2014)
Ina Garten knows how to create a deeeeeeeelicious recipe. Her pasta with pecorino and pepper is no exception. I made it last night, and while the inclusion of pepper as a main flavoring meant I wouldn’t be serving it to my toddler, it was a major hit with Mr. Pickypants and with me. It was creamy, satisfying, and very quick and easy! Since I have extra ingredients left over, I’m even making a second batch tonight.
The original recipe makes a serving for 2, which I doubled so Hubs would have leftovers to take to work. It’s very easy to double or triple, depending on how many you want to serve/whether you want leftovers. I heartily recommend this recipe and will definitely be making it again!
Pasta with Pecorino and Pepper
Recipe courtesy of Ina Garten
Total Time: 20 min
Prep: 5 min
Cook: 15 min
Yield:
2 dinner servings, 3 appetizer servings
Ingredients:
Recipe courtesy of Ina Garten
Total Time: 20 min
Prep: 5 min
Cook: 15 min
Yield:
2 dinner servings, 3 appetizer servings
Ingredients:
1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves
Directions:
Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/pasta-with-pecorino-and-pepper-recipe.print.html?oc=linkback
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves
Directions:
Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/pasta-with-pecorino-and-pepper-recipe.print.html?oc=linkback
What's for dinner (originally posted April 9, 2014)
Gonna experiment with several recipes this week. I’m excited to try some new things! Stay tuned for verdicts (and recipes) for the following:
Balsamic Roasted Squash- From Healthy in a Hurry
Thai Coconut Soup- from Slow Cooker Revolution
Aloha Porkchops- from Slow Cooker Revolution
Creamy Pecorino and Pepper Pasta- from Ina Garten
Peanut Noodles (originally posted April 4, 2014)
Our trip to NY was wonderful, but it really tuckered me out. Consequently, making anything other than quick and easy meals hasn’t been particularly appealing to me for the past few days. Luckily, I have some great go-to recipes for days when I just don’t have the energy or motivation to do much in the kitchen. This peanut noodle recipe is one of mine and my family’s fav’s. It is great warm or cold.
Peanut Noodles: Serves 4
Prep: 10 min
Cook: 15 min
Ready In: 25 min
Ingredients:
8 ounces spaghetti (I used Dreamfields pasta because it’s low carb without sacrificing the taste- I honestly can’t tell the difference!)
1/2 bunch green onions, sliced
2 tablespoons sesame oil (I like toasted sesame oil)
1 teaspoon minced fresh ginger root (you can use 1/4 t powdered ginger, if you don’t have fresh on hand)
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes
Directions:
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
***It could be yummy to throw in some extra veggies (broccoli, snap peas, etc.)
Cantaloupe, Pistachio, Goat Cheese, Avocado, and Spring Mix Salad (originally posted April 3, 2014)
I just got back from a 10 day trip to NY to support my sister in law, who was competing in the Metropolitan Opera Contest (which she won!!!). I had a wonderful time, but blogging definitely took a back seat to all the fun and activity with family and friends. Now that we’re back, though, I’m on the bandwagon again!
Perhaps it’s because I always indulge more than I should when I travel (especially to see family), but I’ve been particularly in the mood for all things fresh and healthy since our return. This salad certainly hits those marks and it comes courtesy of my mother-in-law, who is an excellent cook and has been the source of a number of my favorite recipes. She is someone who cooks a bit ad lib, so this recipe reflects that. The amounts aren’t listed, as they really are up to the taste of the person throwing it together. You can’t really go wrong, though, so experiment and have fun!
Cantaloupe, Pistachio, Goat Cheese, Avocado, and Spring Mix Salad
(How many this serves varies depending on what and how much you throw in of each item)
Package of mixed greens/spring mix
Canteloupe, cut into cubes (we use about half a melon)
Avocado, sliced and cut into small pieces
Goat cheese (Trader Joe’s has a honey goat cheese that goes particularly well with this salad)
Pistachio nuts, shelled (you can crush them, too, if you want smaller bits)
Mandarin orange segments (cut in 1/2 or 1/3)
Pomegranate seeds (optional, but delicious)
Cut up sugar snap peas (also optional)
Dressing made from walnut oil, salt, Trader Joe’s Orange Muscat Champagne Vinegar, and a splash of white balsamic vinegar to give a zing
(Make ahead) Slow Cooker Sweet and Sour Meatballs (originally posted March 18, 2014)
This is such a great recipe. Super easy and definitely crowd-pleasing. It can be made ahead, frozen, defrosted in the fridge overnight when you’re ready to use it, and then thrown into the crockpot on the morning (or even in the afternoon) of a busy day. Or, since it really doesn’t take long to prep, it can be made the day of and thrown in the crockpot for just 4 hours. It makes the house smell like Heaven (the smell is currently wafting through our house as I write this), and it is delicious served over your favorite kind of rice.
Sweet and Sour Meatballs
Serves: 6
Ingredients:
1 (32 oz) pkg frozen fully cooked meatballs of your choice
1 onion – diced
1 green pepper, diced
1 red pepper, diced
16-18oz sweet & sour sauce of your choice (we use two 10 oz bottles of La Choy)
1 cup pineapple tidbits, drained
Instructions:
Cook meatballs, peppers, onions & sweet and sour sauce in crockpot on low for 4 hours.
During the last hour, add in the drained pineapple.
Serve over rice.
***Can be prepped ahead of time and kept frozen until ready for use (place all ingredients except pineapple in gallon zip and freeze). Thaw in fridge overnight if making pre-made frozen meatballs. Follow rest of instructions as usual.
Infographic for seasonal fruits
Found this super helpful infographic (created by Chasing Delicious) for when to buy seasonal fruits. Thought I’d pass it along!
My Favorite Chocolate Chip Cookies (originally posted March 16, 2014)
I ate these cookies for the first time at a church social function about 10 years ago, and it was truly love at first bite. I was thrilled when the woman who made them was willing to share the recipe with me, as they were honestly the best chocolate chip cookies I’d ever eaten. I’ve since made them so many times I’ve lost count. They are COMPLETELY DELICIOUS and so, so, so easy. I have also experimented with them and come up with some yummy variations, but the basic recipe really is so perfect on its own, its worth starting there.
For an easy and crowd-pleasing dessert, I urge you to try these! They are great for bringing to a social function, for a gift to neighbors or friends, or just for a night of indulging at home :)
Chocolate Chip Cookies:
1 C Vegetable Oil
1 C Sugar
1/2 C Brown Sugar
2 Eggs
2 t Vanilla
2 1/3 C Flour
1 t Salt
1 t Baking Soda
1/2 Package Semi-Sweet Chocolate Chips (I love Trader Joe’s brand)
Optional:
1/4 C Dutch Cocoa
Shredded Coconut, To Taste
Directions:
Cream vegetable oil and sugars. Add eggs and vanilla. Add dry ingredients. Stir in chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake at 375 for 8-10 minutes (I like them underdone, so I do 8 minutes).
Healthier dessert option: Cocoa Oat Truffles (originally published March 16, 2014)
This is one of my favorite healthier dessert recipes. I can’t for the life of me remember where I got it (I think it may have been on Whole Foods’ webpage…), but I’ve made it several times, and it sure is easy and satisfying. Plus, it’s a relatively guilt-free treat.
Cocoa Oat Truffles:
Makes approximately 20 truffles
Ingredients:
1 C Rolled Oats
1 C Finely Chopped, Pitted Dates
1/4 C Unsweetened Cocoa Powder, divided (I like Trader Joe’s brand)
1/2 C Almond Butter
2 t Pure Vanilla Extract
Pinch of Ground Nutmeg
Pinch of Ground Cinnamon
Directions:
Place oats in a food processor until finely ground.
Add dates, 2 T cocoa, almond butter, vanilla, nutmeg, and cinnamon, and process until finely ground and sticking together.
Place remaining cocoa in shallow bowl.
Roll mixture into balls about 2 t each, pressing firmly for mixture to stick together.
Roll truffles in cocoa and chill until ready to serve.
Quinoa Salad with Dried Cherries and Pistachios- Courtesy of Healthy in a Hurry (originally posted March 16, 2014)
I love quinoa for its health benefits, for how easy and
forgiving it is to cook, and for its nutty flavor. My favorite quinoa
recipe is still the Quinoa and Black Bean Salad (post here: http://talesofareluctantcook.tumblr.com/post/77181432059/quinoa-and-black-bean-salad-courtesy-of-sugar-betty), but this one is nice and refreshing, too.
It comes courtesy of a cookbook given to me by my mom, Healthy in a Hurry. It makes a great lunch, side, or even a light dinner. It can also be used as a good starting point, swapping in other fresh and delicious ingredients.
Quinoa Salad with Dried Cherries and Pistachios- Courtesy of Healthy in a Hurry
Serves 4
Ingredients:
1 C Quinoa
Radicchio, 1/2 head, cored and thinly sliced
1/4 C Balsamic Vinegar
2 T EVOO
1/4 C Dried Tart Cherries (I like to add a little extra)
1/4 C Chopped Pistachios (I like to add a little extra of this, too)
3 T Chopped, Fresh Flat-leaf Parsley
1/4 t Sea Salt
Freshly Ground Pepper, To Taste
Directions:
Rinse quinoa if not pre-rinsed. In a saucepan, bring 2 C of water to a boil over high heat. Add quinoa and reduce heat to low. Cover and simmer until water is absorbed and grains are tender (about 15 minutes). Remove quinoa from heat and let cool slightly. Transfer to a large bowl and fluff to separate grains. (***Quinoa can also be cooked in a rice cooker- this is how I cook mine, as it saves me some work).
Add radicchio, vinegar, evoo, cherries, pistachios, and parsley to bowl with warm quinoa and stir to mix well. Season with salt and pepper and serve warm or at room temp.
It comes courtesy of a cookbook given to me by my mom, Healthy in a Hurry. It makes a great lunch, side, or even a light dinner. It can also be used as a good starting point, swapping in other fresh and delicious ingredients.
Quinoa Salad with Dried Cherries and Pistachios- Courtesy of Healthy in a Hurry
Serves 4
Ingredients:
1 C Quinoa
Radicchio, 1/2 head, cored and thinly sliced
1/4 C Balsamic Vinegar
2 T EVOO
1/4 C Dried Tart Cherries (I like to add a little extra)
1/4 C Chopped Pistachios (I like to add a little extra of this, too)
3 T Chopped, Fresh Flat-leaf Parsley
1/4 t Sea Salt
Freshly Ground Pepper, To Taste
Directions:
Rinse quinoa if not pre-rinsed. In a saucepan, bring 2 C of water to a boil over high heat. Add quinoa and reduce heat to low. Cover and simmer until water is absorbed and grains are tender (about 15 minutes). Remove quinoa from heat and let cool slightly. Transfer to a large bowl and fluff to separate grains. (***Quinoa can also be cooked in a rice cooker- this is how I cook mine, as it saves me some work).
Add radicchio, vinegar, evoo, cherries, pistachios, and parsley to bowl with warm quinoa and stir to mix well. Season with salt and pepper and serve warm or at room temp.
Feeling Naughty? A Post for My Fellow Nutella-Lovers (originally posted March 12, 2014)
This is for those of you who love Nutella as much as I do and are, perhaps, feeling like indulging a bit.
Thanks to Angela of Handmade in the Heartland for the recipe!
(original post here: http://www.handmadeintheheartland.com/2014/03/orange-scented-nutella-fruit-dip.html)
Orange-Scented Chocolate Fruit Dip
1 small container of Nutella
1 small container of marshmallow cream
1 cup heavy whipping cream
2- 8 oz. pkgs cream cheese, softened
1/2 tsp of orange oil
Mix all ingredients in a stand mixer with paddle attachment. Refrigerate until you are ready to serve.
Serve with your choice of the following Nutella vehicles: strawberries, pineapple, bananas, pretzels, or marshmallows.
I prefer my finger! ;)
I'm in love! I'm in love! (originally posted March 10, 2014)
I’m in love! I’m in love! And I don’t care who knows it!
At the suggestion of a friend and reader of this blog, I purchased this awesome cookbook:
http://www.amazon.com/Cooker-Revolution-Editors-Americas-Kitchen/dp/1933615699/ref=sr_1_1?s=books&ie=UTF8&qid=1394492933&sr=1-1&keywords=slow+cooker+revolution
As many of you may already know, I love my crockpot for its convenience, but I have been frustrated by the overabundance of mediocre recipes available for slow cookers. This cookbook, however, blew my mind with its interesting and flavorful recipes, tested and developed by a team of ten cooks at America’s Test Kitchen over the course of a year. Regarding the work of these cooks, the book’s description rightly claims, “what they discovered will change the way you use your slow cooker.”
Part of the magic of this book is in the simple steps that are shared with each recipe which intensify flavors, reduce work, and prevent so many of the frustrating results that often come with other slow cooker recipes (problems like blandness, burning, overdrying, uneven cooking, etc.). For instance (quoting the Amazon description for this book), “Did you know that onions garlic, and spices should be bloomed in the microwave for five minutes before they go into the slow cooker? This simple step intensifies their flavor and requires no extra work. Did you know that a little soy sauce mixed with tomato paste adds meaty flavors to almost any stew and can often replace the tedious step of browning the meat? And do you know the secret to a moist slow-cooker chicken? Start the bird upside down to protect the delicate white meat from drying out.”
I knew none of these tips, but I know them now! And I am THRILLED with my purchase, as I'm sure this book will be an excellent resource for creating easy, fabulous, and family-friendly meals. It truly is revolutionary, and I HIGHLY recommend getting yourself a copy, if you don’t already have one.
Green Mac and Cheese- Courtesy of Weelicious.com (originally posted March 5, 2014)
While I’m sure there are pickier toddlers out there, I still feel the need to get creative about how to get vegetables into my 3 year old. She is also a skinny little thing, and our pediatrician has encouraged us to feed her foods that will help put a little meat on her bones. This is one of my favorite recipes that fits the bill in every way. It’s veggie packed and our whole family loves it. It comes, like many of our favorite recipes, from Weelicious.com.
Green Mac and Cheese
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients:
1 pound elbow macaroni (you can also use campanelle, cavatappi or shells)- we use whole wheat pasta to make this dish a bit healthier
3 cups whole milk
1 cups packed fresh spinach
3 tablespoons unsalted butter
2 tablespoons flour
4 cups grated white cheddar cheese
2 cups chopped broccoli florets
1 cup peas
Preparation:
1. Preheat oven to 350° F.
2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
3. While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.
4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
5. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
6. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas.
7. Transfer to a greased 13″ x 9″ baking dish and bake for 20 minutes, or until cheese is bubbling and the pasta is set.
Food Experiment: A Variation on Slow Cooker Chicken Tikka Masala (originally posted March 2, 2014)
I LOVE Chicken Tikka Masala. It is one of my favorite, favorite,
favorite dishes. So when I discovered a recipe for a slow-cooker
version, I was psyched. Though it smelled amazing while it was cooking,
the taste was, I thought, highly disappointing. The seasoning wasn’t at
all right. The tomato flavor was far too strong. It didn’t have the
right sweetness. And that is just the beginning of my list of
complaints.
In an attempt to doctor the meal up and make it more palatable, my husband and I added a little of this and a little of that and came up with the following. It doesn’t taste like the restaurant version I love so much, but by the time we were done with it, the chicken was actually satisfying in its own unique way.
I definitely plan on trying a few more recipes to see if I can discover one where the sauce is just right, but in the meantime, please enjoy the fruits of our little experiment. It really isn’t half bad, if I do say so myself:
Serves 8
Hands-On Time: 10m
Total Time: 8hr 10m
Ingredients:
1 28-ounce can crushed tomatoes
2 medium onions, chopped
4 cloves garlic, chopped
1 can of tomato paste
4 teaspoons garam masala (Indian spice blend)
1 tsp ground ginger
1 1/2 tsp cumin
1/3 C brown sugar
kosher salt and black pepper
2 T butter
2.5-3 pounds boneless, skinless chicken thighs
1 English cucumber, halved and thinly sliced
1/2 cup fresh cilantro leaves
2 tablespoons fresh lemon juice
2 cups basmati or some other long-grain white rice
1 cup heavy cream
Directions:
In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ginger, cumin, sugar, butter, 2 teaspoons salt, and 1 teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/2 teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
Twenty minutes before serving, cook the rice according to the package directions (or make your rice ahead with a rice cooker, like we do).
Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.
***Notes-
When I made this dish tonight, I didn’t have quite enough garam masala on hand, so I threw some curry powder in to make things interesting, and I think it ended up being a nice addition!
This chicken can also be enhanced with mix-ins like raisins and coconut when you serve it.
In an attempt to doctor the meal up and make it more palatable, my husband and I added a little of this and a little of that and came up with the following. It doesn’t taste like the restaurant version I love so much, but by the time we were done with it, the chicken was actually satisfying in its own unique way.
I definitely plan on trying a few more recipes to see if I can discover one where the sauce is just right, but in the meantime, please enjoy the fruits of our little experiment. It really isn’t half bad, if I do say so myself:
Serves 8
Hands-On Time: 10m
Total Time: 8hr 10m
Ingredients:
1 28-ounce can crushed tomatoes
2 medium onions, chopped
4 cloves garlic, chopped
1 can of tomato paste
4 teaspoons garam masala (Indian spice blend)
1 tsp ground ginger
1 1/2 tsp cumin
1/3 C brown sugar
kosher salt and black pepper
2 T butter
2.5-3 pounds boneless, skinless chicken thighs
1 English cucumber, halved and thinly sliced
1/2 cup fresh cilantro leaves
2 tablespoons fresh lemon juice
2 cups basmati or some other long-grain white rice
1 cup heavy cream
Directions:
In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ginger, cumin, sugar, butter, 2 teaspoons salt, and 1 teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/2 teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
Twenty minutes before serving, cook the rice according to the package directions (or make your rice ahead with a rice cooker, like we do).
Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.
***Notes-
When I made this dish tonight, I didn’t have quite enough garam masala on hand, so I threw some curry powder in to make things interesting, and I think it ended up being a nice addition!
This chicken can also be enhanced with mix-ins like raisins and coconut when you serve it.
My favorite hazelnut recipe of all time: Hazelnut Chocolate Mousse Cake- Courtesy of Janna Patteron (originally posted February 28, 2014)
Since I seem to be on a hazelnut kick lately, I figured now was as
good a time as ever to post my favorite hazelnut recipe of all time.
Last time I visited my best friend, she made this hazelnut cake for me and just when I thought I couldn’t love her more, I proved myself wrong. This cake is out-of-this-world delicious and while it really requires some time, it is WORTH EVERY MINUTE. This cake is DEFINITELY very, very naughty, but I do make it for special occasions and am always grateful for the opportunity to do so because, like I said, it is out-of-this-world. If you are a Nutella fan and a fan of chocolate cake (let’s be honest, who isn’t?), this recipe is a must try!
Hazelnut Chocolate Mousse Cake- Courtesy of Janna Patterson
(original post here: http://www.jannapatterson.com/2013/06/hazelnut-chocolate-mousse-cake.html)
Ingredients:
Moist Chocolate Cake-
2 cups all purpose flour
2 cups granulated white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup (1 stick) butter, melted
1 Tablespoon vanilla extract
1 cup boiling water
Hazelnut Chocolate Mousse Frosting-
12 ounces high-quality, bittersweet chocolate
3 cups heavy whipping cream
1 Tablespoon hazelnut extract (I usually skip the extract because I think the hazelnut flavor is strong enough without it)
1 and 1/3 cup Nutella, or other chocolate hazelnut spread
Directions:
Fit the oven rack in the center of the oven and preheat to 325 degrees. Grease three 8-inch pans (or do as I did if you don’t have three and just use one of them twice) and set aside. In a medium bowl sift together the first five ingredients and set aside. In the large bowl of a standing mixer, whisk together, by hand, the eggs, buttermilk, and vanilla until combined, and then whisk in the melted butter. With the bowl under the paddle attachment running at a low speed, slowly add the dry ingredients to the wet mixture and continue to beat until smooth, about 2 minute. Remove bowl from mixer and stir in boiling water with a rubber spatula. Batter will be very loose. Pour the batter evenly between the three 8-inch pans and bake for about 35 minutes, until a toothpick or fork inserted in the center comes out with just a few steaming crumbs attached. Allow to cool to room temperature. If combining with the Hazelnut Chocolate Mousse Frosting, wrap entirely with plastic wrap and refrigerate for several hours (or overnight) until completely cold.
Hazelnut Chocolate Mousse Frosting:
In a medium sauce pan, heat chocolate and heavy cream on medium-high heat, whisking constantly until it reaches a boil. Turn down to a low boil and continue whisking for another minute. Remove from heat and pour into a bowl. Quickly stir in the hazelnut extract and Nutella. Let cool completely to room temperature, cover with plastic wrap so that it’s directly touching the frosting, and put in the freezer overnight. It should be very thick, but not unworkable.
To Assemble the Cake: Just before spreading, gently whisk the frosting only until it’s spreadable. (You can use a wooden spoon if the frosting is too thick initially for the whisk.) Place each of the three cake layers side-by-side and frost just the tops with even portions of the frosting, heaping it toward the middle of each layer. Place the first layer on the desired serving stand and then stack the second and the third directly on top to create a three-layer cake. Get creative with the topping- a pile of raspberries, a pile of mixed berries, cherries with the stems still on, shaved chocolate, powdered sugar, etc. (I like raspberries)
Last time I visited my best friend, she made this hazelnut cake for me and just when I thought I couldn’t love her more, I proved myself wrong. This cake is out-of-this-world delicious and while it really requires some time, it is WORTH EVERY MINUTE. This cake is DEFINITELY very, very naughty, but I do make it for special occasions and am always grateful for the opportunity to do so because, like I said, it is out-of-this-world. If you are a Nutella fan and a fan of chocolate cake (let’s be honest, who isn’t?), this recipe is a must try!
Hazelnut Chocolate Mousse Cake- Courtesy of Janna Patterson
(original post here: http://www.jannapatterson.com/2013/06/hazelnut-chocolate-mousse-cake.html)
Ingredients:
Moist Chocolate Cake-
2 cups all purpose flour
2 cups granulated white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup (1 stick) butter, melted
1 Tablespoon vanilla extract
1 cup boiling water
Hazelnut Chocolate Mousse Frosting-
12 ounces high-quality, bittersweet chocolate
3 cups heavy whipping cream
1 Tablespoon hazelnut extract (I usually skip the extract because I think the hazelnut flavor is strong enough without it)
1 and 1/3 cup Nutella, or other chocolate hazelnut spread
Directions:
Fit the oven rack in the center of the oven and preheat to 325 degrees. Grease three 8-inch pans (or do as I did if you don’t have three and just use one of them twice) and set aside. In a medium bowl sift together the first five ingredients and set aside. In the large bowl of a standing mixer, whisk together, by hand, the eggs, buttermilk, and vanilla until combined, and then whisk in the melted butter. With the bowl under the paddle attachment running at a low speed, slowly add the dry ingredients to the wet mixture and continue to beat until smooth, about 2 minute. Remove bowl from mixer and stir in boiling water with a rubber spatula. Batter will be very loose. Pour the batter evenly between the three 8-inch pans and bake for about 35 minutes, until a toothpick or fork inserted in the center comes out with just a few steaming crumbs attached. Allow to cool to room temperature. If combining with the Hazelnut Chocolate Mousse Frosting, wrap entirely with plastic wrap and refrigerate for several hours (or overnight) until completely cold.
Hazelnut Chocolate Mousse Frosting:
In a medium sauce pan, heat chocolate and heavy cream on medium-high heat, whisking constantly until it reaches a boil. Turn down to a low boil and continue whisking for another minute. Remove from heat and pour into a bowl. Quickly stir in the hazelnut extract and Nutella. Let cool completely to room temperature, cover with plastic wrap so that it’s directly touching the frosting, and put in the freezer overnight. It should be very thick, but not unworkable.
To Assemble the Cake: Just before spreading, gently whisk the frosting only until it’s spreadable. (You can use a wooden spoon if the frosting is too thick initially for the whisk.) Place each of the three cake layers side-by-side and frost just the tops with even portions of the frosting, heaping it toward the middle of each layer. Place the first layer on the desired serving stand and then stack the second and the third directly on top to create a three-layer cake. Get creative with the topping- a pile of raspberries, a pile of mixed berries, cherries with the stems still on, shaved chocolate, powdered sugar, etc. (I like raspberries)
Want to try: Sinclair's American Grill Chocolate Fig Cake with Gianduja Glaze (originally posted February 28, 2014)
In response to my Nutella Popsicle post
and my profession of love for all things Nutella and hazlenut, a few
generous blog readers sent in hazelnut-themed recipes for me to try. You
guys are the best!
While I haven’t yet had a chance to try any yet, this particular recipe intrigued me the most, so I thought I’d pass it along and post it for those of you who are feeling adventurous and perhaps share my amorous feelings for hazelnut. This comes courtesy of my friend Cathy Barker, who, if you remember, was also the source of the sweet potato chili recipe (http://talesofareluctantcook.blogspot.com/2014/08/in-response-to-my-complaints-about.html)
Thanks again for your generosity, Cathy!
Sinclair’s American Grill Chocolate Fig Cake with Gianduja Glaze - from Chowhound poster souschef, who says it’s from the March ‘86 issue of Chocolatier magazine.
Use fabulous chocolate.
(Cake)
* 4 ounces dried figs, finely chopped
* 1/4 cup Armagnac or Cognac
*4 ounces bittersweet chocolate, coarsely chopped.
*5 ounces hazelnuts, roasted and skins removed
*1/4 cup dried breadcrumbs
*1 stick unsalted butter, softened
*2/3 cup granulated sugar
*Pinch of salt
* 3 large eggs, lightly beaten, ROOM TEMP
(Glaze)
* 4 ounces bittersweet chocolate, coarsely chopped
* 3 ounces Nutella
* 3/4 cup + 1 tablespoon whipping cream
*Decoration: 48 blanched sliced almonds.
1. The cake:
2. Oven at 375.Butter and base line an 8-inch springform pan. Dust sides with flour.
3. Figs and Cognac - combine and bring to a simmer and cool
4. Melt the chocolate and cool to lukewarm
5. Reserve some nuts for decoration. Throw the rest into a food processor with the breadcrumbs and take them for a spin until ground finely.
6. Beat the butter in a mixer till light, then add the sugar and salt gradually till light and fluffy.
7. Add the eggs in a thin stream. Don’t panic - they will look separated. Fold in the chocolate till the batter is smooth - it WILL happen. Fold in the hazelnut mixture and the figs. Put into the pan and smooth.
8. Bake for 30 minutes, or until a toothpick inserted 1” from the sides comes out clean.
9. Cool on a rack for 10 minutes, then run a knife round the pan and take off the springform. Allow the cake to cool on the base of the pan - the recipe tells you to invert it onto another rack, but this can break up the cake.
10. The glaze:
11. Throw the two chocolates into a food processor. WIth the food processor running, pour in the cream that you have brought to a gentle boil, till smooth.
12. Take the cake off the base, place it on a rack, and pour about half the glaze over the cake; smooth the top and sides, using a sheet pan underneath to catch the excess. Chill the cake (in the fridge) for 30 minutes, then pour the rest of the glaze (which you have kept warm) over the cake. Allow to set for 2 hrs then decorate with nuts. Any small bubbles on the surface can be liberated with the point of a knife.
13. VITAL: The cake HAS to be served at room temperature, or you miss a major component of its flavour.
While I haven’t yet had a chance to try any yet, this particular recipe intrigued me the most, so I thought I’d pass it along and post it for those of you who are feeling adventurous and perhaps share my amorous feelings for hazelnut. This comes courtesy of my friend Cathy Barker, who, if you remember, was also the source of the sweet potato chili recipe (http://talesofareluctantcook.blogspot.com/2014/08/in-response-to-my-complaints-about.html)
Thanks again for your generosity, Cathy!
Sinclair’s American Grill Chocolate Fig Cake with Gianduja Glaze - from Chowhound poster souschef, who says it’s from the March ‘86 issue of Chocolatier magazine.
Use fabulous chocolate.
(Cake)
* 4 ounces dried figs, finely chopped
* 1/4 cup Armagnac or Cognac
*4 ounces bittersweet chocolate, coarsely chopped.
*5 ounces hazelnuts, roasted and skins removed
*1/4 cup dried breadcrumbs
*1 stick unsalted butter, softened
*2/3 cup granulated sugar
*Pinch of salt
* 3 large eggs, lightly beaten, ROOM TEMP
(Glaze)
* 4 ounces bittersweet chocolate, coarsely chopped
* 3 ounces Nutella
* 3/4 cup + 1 tablespoon whipping cream
*Decoration: 48 blanched sliced almonds.
1. The cake:
2. Oven at 375.Butter and base line an 8-inch springform pan. Dust sides with flour.
3. Figs and Cognac - combine and bring to a simmer and cool
4. Melt the chocolate and cool to lukewarm
5. Reserve some nuts for decoration. Throw the rest into a food processor with the breadcrumbs and take them for a spin until ground finely.
6. Beat the butter in a mixer till light, then add the sugar and salt gradually till light and fluffy.
7. Add the eggs in a thin stream. Don’t panic - they will look separated. Fold in the chocolate till the batter is smooth - it WILL happen. Fold in the hazelnut mixture and the figs. Put into the pan and smooth.
8. Bake for 30 minutes, or until a toothpick inserted 1” from the sides comes out clean.
9. Cool on a rack for 10 minutes, then run a knife round the pan and take off the springform. Allow the cake to cool on the base of the pan - the recipe tells you to invert it onto another rack, but this can break up the cake.
10. The glaze:
11. Throw the two chocolates into a food processor. WIth the food processor running, pour in the cream that you have brought to a gentle boil, till smooth.
12. Take the cake off the base, place it on a rack, and pour about half the glaze over the cake; smooth the top and sides, using a sheet pan underneath to catch the excess. Chill the cake (in the fridge) for 30 minutes, then pour the rest of the glaze (which you have kept warm) over the cake. Allow to set for 2 hrs then decorate with nuts. Any small bubbles on the surface can be liberated with the point of a knife.
13. VITAL: The cake HAS to be served at room temperature, or you miss a major component of its flavour.
Nutella Popsicles: Want to try! (originally posted February 23, 2014)
The other day on Facebook, I came across this amazing looking yumminess:
http://www.goodshomedesign.com/nutella-popsicles-recipe/
I haven’t tried these yet, but they look so good, I thought I’d share. Plus, with nutella as a main ingredient, it’s pretty much impossible to go wrong.
Just don’t eat too many or you may end up looking like this:
***Note- I looked up what cream milk is- apparently it’s just whole milk (milk that has had its cream blended in and homogenized, not milk that has been separated from its cream and sold as lowfat, skim, reduced fat, nonfat, 1%, or 2%).
Chicken and Wild Rice Casserole- Courtesy of Weelicious.com (originally posted February 23, 2014)
Another Weelicious family favorite of ours, which I made yesterday evening, is their Chicken and Wild Rice Casserole. We love this dish because it’s creamy, delicious, and filling, and unlike many other casserole recipes, it avoids using yucky canned stuff. It’s meant to serve 4, but we find it goes further than that, and it makes great leftovers for lunch or another dinner.
Original post here:
http://weelicious.com/2010/09/22/chicken-wild-rice-casserole/
Chicken & Wild Rice Casserole (Serves 4)
Prep Time: 10 mins (NOT including time to cook the wild rice)
Cook Time: 20 mins
Ingredients:
1 tablespoon plus 1 tsp olive oil
1 small onion, diced
1 cup mushrooms, sliced (we use more)
1 teaspoon salt
1/2 teaspoon garlic powder
1 pound chicken breasts (about 2), boneless, skinless, cut into 1/2 inch pieces
1/2 cup sour cream (if you want the casserole creamier, use a little more)
1-1.5 cups shredded cheddar cheese (additional for sprinkling on top)
3 cups cooked wild rice (we use 1 box of Uncle Ben’s wild rice)
Preparation:
1. Preheat oven to 350 F.
2. Place 1 tbsp of olive oil in a large saute pan over medium heat and cook the onions for 2 minutes.
3. Add the mushrooms, season with 1/2 tsp of salt and cook another 4 minutes or until the mushrooms are tender and the onions are translucent.
4. Remove the mushroom mixture and place in a bowl.
5. Heat 1 tsp of oil in the sauté pan and cook the chicken, garlic powder and remaining 1/2 tsp of salt for 3 minutes or until cooked through.
6. Combine all the ingredients together, place in an 8 x 8 inch baking dish and sprinkle with additional shredded cheese.
7. Bake for 20 minutes, uncovered.
8. Serve.
Crockpot Veggie Lasagna- Courtesy of Weelicious.com (originally posted February 23, 2014)
For us, Sundays are the ideal day for slow-cooked meals. Since much of our day is taken up with church-related activity, throwing food into the slow cooker in the morning and then coming home to a delicious-smelling home and a warm, ready meal in the late afternoon is perfect and helps us avoid unnecessary stress.
Today we made one of my favorite crockpot meals. It’s healthy, hearty, well-balanced, and everyone in our family loves it. It can also be tweaked according to individual tastes (you can change which vegetables you include- we have mushroom lovers in this house, so we go heavy on the mushrooms).
I found this recipe on Weelicious originally. Weelicious is a fabulous resource for families with picky eaters. If you haven’t already heard of it, be sure to check it out!
Original post here:
http://weelicious.com/2011/09/14/crock-pot-veggie-lasagna/
Crock Pot Veggie Lasagne (Serves 6-8)
Prep Time: 5 mins,
Cook Time: 4 hrs
Ingredients:
At least 2 cups of mixed vegetables (we use extra)- we typically use 1 zucchini, 1 squash, 1 container of mushrooms, and/or a couple handfuls of spinach. Weelicious also recommends broccoli and cauliflower as potential ingredients (we haven’t tried these yet).
1 15 oz container ricotta cheese
1/2 cup parmesan cheese, grated (I like to use fresh grated if I have a block of parmesan around, which I often do)
1 tablespoon dried italian herbs
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1 large egg
1 25 oz jar pasta sauce of your choosing (we like Trader’s Joe’s Three Cheese Red Sauce)
1 box lasagne noodles (uncooked)
2 cups mozzarella cheese, grated
Preparation:
1. Place the vegetables in a food processor and pulse to roughly chop.
2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by half of the chopped vegetables and then one cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
7. Place another layer of noodles on, pour the remaining pasta sauce on top of the lasagne, and top with the remaining cup of the grated cheese.
8. Cook on low for 4 hours.
9. Serve.
Deliciously Simple Spinach Salad (originally posted February 20, 2014)
Looking for a simple and delicious, healthy salad option? Try this yummy recipe. It’s perfect for lunch or as a side!
1 c spinach (smash so you can get a lot in the cup)
1 c mixed greens
2 hard boiled eggs, sliced
1/4 avocado, sliced
Dress with Dijon Vinaigrette Dressing, made as follows:
3 TB red wine vinegar
3 TB fresh lemon juice (you can use bottled)
3 TB Dijon mustard
2 cloves garlic, minced
1/4 tsp sea salt
1/4 tsp ground black pepper
6 TB olive oil
***Notes- you could add some nuts, as well, if you feel so inclined and want some extra crunch. I always like them as an addition to salad.
Thanks to Tiffany Dansie Fitness for the inspiration!
1 c spinach (smash so you can get a lot in the cup)
1 c mixed greens
2 hard boiled eggs, sliced
1/4 avocado, sliced
Dress with Dijon Vinaigrette Dressing, made as follows:
3 TB red wine vinegar
3 TB fresh lemon juice (you can use bottled)
3 TB Dijon mustard
2 cloves garlic, minced
1/4 tsp sea salt
1/4 tsp ground black pepper
6 TB olive oil
***Notes- you could add some nuts, as well, if you feel so inclined and want some extra crunch. I always like them as an addition to salad.
Thanks to Tiffany Dansie Fitness for the inspiration!
A laugh in light of my recent quinoa post (originally posted February 20, 2014)
While I do love quinoa, the truth is that not everyone is
familiar with or a fan of it (particularly, in my experience, the
menfolk). For a good laugh at those of us who are quinoa lovers, watch
this:
http://www.youtube.com/watch?v=sFZDD0RSgyU
http://www.youtube.com/watch?v=sFZDD0RSgyU
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