Friday, March 8, 2013
I don't have an actual picture- it doesn't matter. It's not what it looks like that makes it appetizing. But here are some cutie mushrooms that will soon be soup:
5 TB butter, divided
2 leeks, rinsed and chopped
2 large carrots, chopped
6 C chicken broth
2 tsp dill (dried is perfect)
2 tsp salt
1/8 tsp black pepper
1 bay leaf
2 lbs of potatoes, peeled, rinsed and cubed
1 lb fresh mushrooms rinsed and sliced
1/2 C heavy cream
1/4 C flour
Melt 3 TB of the butter in a large sauce pan over med heat. Mix in leeks and carrots, cook for 5 minutes or until softened.
Pour in the broth and season with dill, salt and pepper. Add bay leaf and potatoes and cover, cook for 20 minutes, or until potatoes are soft.
While that is cooking, saute the mushrooms in the rest of the butter and season with a bit of salt. Add the mushrooms to the soup and cook for another 5 minutes. In a small bowl mix the cream and the flour till smooth, stir it into the soup and serve very warm.
Garnish with dill.
Friday, December 21, 2012
Immediately following were many comments asking for the "Chocolate" pumpkin bread recipe, so I thought I should deliver.
"Chocolate" Pumpkin Bread
1 Big can of pumpkin
3 1/2 C. sugar
1 C. oil
1 C. applesauce
4 1/2 C. Flour
1 1/2 tsp. salt
1 1/2 tsp. soda
4 1/2 tsp. cinnamon
1 1/2 tsp. cloves
1 1/2 tsp. nutmeg
1 tsp. ginger
12 oz. chocolate chips
ADAPTATION to make it CHOCOLATE PUMPKIN BREAD:
12 MORE oz chocolate chips and 1/2 C. heavy cream.
Mix all wet ingredients, then in a saucepan over a warm heat, melt the chocolate chips* and cream together till smooth. SLOWLY pour into the pumpkin mixture and incorporate quickly as to temper the eggs... now your batter is chocolate pumpkin!
Then mix in all dry ingredients then the OTHER bag of chocolate chips and bake at 350. Small loaf pans call for 45-50min, and large loaf pans call for 60-70 min. Fill about 2/3 full. It's trial and error, as everyone's ovens are different and they fill the pans up different amounts. So use the "knife in the middle" method and when it comes out dry they should be done. DO NOT OVER BAKE!!
*you could use 3/4 of the the bag of the chips to melt and mix into the batter, and use the rest to sprinkle on top of a couple of loaves....
Monday, November 14, 2011
Oh man. There is no better time of year for this. I've made this a few times, I'm just so busy scarfing it down, I always forget to take pictures. So finally- here is the recipe.
Thursday, November 10, 2011
I finally buckled down, well- I shouldn't say "buckled down" cause I've been wanting to jump on the quinoa bandwagon for awhile. I just finally did it. I'm not one for salads.. so I opted to make a main dish with my quinoa and found these burgers. It was SO SO good, Jack gobbled them up. Though rough at first, I got the hang of it and they ended up really good. They sound super healthy- but after the cheeses and the frying... who knows. But hey- all that fiber and iron can't be a bad thing, right?
1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt*
To cook quinoa:
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.
*I'm a carnivore. I added half a teaspoon of chicken boullion. Yep.
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup cottage cheese
1/2 small zuchinni, finely grated and squeezed
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Veggie oil (or olive oil) for frying
In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, zuchinni, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.
Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Measure 1/4 cup and form into patties about 1/2 inch thick - mixture will be more like a batter. (I find it’s easiest to just drop the mixture from the measuring cup into the pan and slightly flatten it out.) Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers. (for real... I should have halved this recipe...)
I served them warm, with sour cream that had a little garlic salt and onion powder mixed in. It was mouth watering.
*follow up note: I made these again and it was a total disaster. They wouldn't stay together, they spread too much when put in the pan, the oil was FOAMING and it was a total mess. I'm not sure what was different; maybe I didn't squeeze the zucchini enough, maybe I didn't drain the quinoa, I forgot the sugar... I don't know. But it was rough. So my advice on avoiding this fiasco, is to not make them too big, or they'll be hard to turn. And DON'T turn them, till you are able to, and what I mean by that is only turn when they are stiff enough to handle it, which means they may need a good 4 minutes at med heat to cook through enough to stiffen them, without burning them.....
Tricky business. Don't be intimidated though, cause they are SO good..
Saturday, October 22, 2011
(*No, it's not raining today. I copied this post from my other blog, and it was raining on THAT day. But- I did make these today. They are still just as good.)
Thursday, September 29, 2011
Monday, August 8, 2011
This was, as my husband put it, "the best meal I ever made." It was on our plates for less than 5 minutes. Jack's too- he loved it. I got this recipe from my cute neighbor, but only changed a couple of things.
Thursday, July 28, 2011
So this is the traditional beef stew... it is a husband pleaser. I'm not a stew fanatic, but it is a hearty meal. Not to mention- super easy (if you have a crock pot.)
Saturday, July 23, 2011
Monday, May 30, 2011
My mom made us these waffles on Christmas morning, during the "Scandinavian Christmas Extravaganza." I'm not a big waffle person, but these ones were really good. I'm not sure if you HAVE to have a Vaffler Waffle Iron, but you can certainly try the recipe.
Sunday, May 22, 2011
1 Medium Onion, Chopped
2 T Fresh Parsley, Minced
1 tsp Dried Basil
1/3 c Butter
1/3 c Flour
1 tsp Salt
1/4 tsp Pepper
3 c Vegetable Broth
1 tsp lemon juice
2-3 Tomatoes, Diced
1 12oz can Evaporated Milk
1 can Corn
1/3 c Parmesan Cheese, grated
2 c Cheddar Cheese
1/2 lb cooked diced Chicken (optional, I originally added this thinking the soup would need more substance but I was wrong. It holds it's own without meat)
Friday, April 8, 2011
Saturday, March 26, 2011
This recipe made me feel like I was 12 years old, sitting on the couch in my parents family room, watching the Simpson's while mom cooked dinner. I loved it. This may not be your bag, but I sure liked it, Jack SCARFED it... which is always a plus because he needs those calories, and Josh seemed pleased.
Wednesday, March 16, 2011
lemon asparagus pasta
1 large bunch of asparagus
250 g bow-tie pasta
1 t salt
3 T butter
3/4 c heavy cream
2 T freshly grated lemon zest (from about 2 lemons)
1/4 c fresh lemon juice
1/4 t salt (optional)
1/3 c finely chopped parsley
1/2 c grated parmesan cheese
1. Prepare asparagus by snapping off the bottom tough ends & then snapping each stalk into 1 inch pieces.
2. In a large pot, boil water and add 1 heaping teaspoon of salt. Add pasta. When pot comes back to a boil again, put prepared asparagus into a large metal colander, place over the boiling pot and cover the asparagus with the pot lid. One and a half minutes into the steaming process, take tongs and gently toss asparagus, replacing lid for another one minute and a half. Remove colander and rinse asparagus under cold water until cool. The asparagus should be crisp-tender. Drain well and set aside.
3. In a smaller pot, combine lemon juice, butter and cream over moderately low heat. Stir in zest then remove pot from heat and stir in 1/4 cup of the pasta water into the cream sauce.
4. Drain pasta and return to pot. Add in the asparagus and parsley and combine well. Add the cream sauce and parmesan chees and cook over moderate heat, tossing until heated through. Taste and add remaining salt if necessary.
Wednesday, March 9, 2011
HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.
BEAT pudding mix and milk with whisk 2 min. (i put in some rum extract- maybe 1 tsp.) Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.
Monday, March 7, 2011
Tip #1, when you're hosting dinner guests and doing it all yourself, it takes a LOT of pressure off to have one of the dishes mostly pre-made whether it's dessert, a side or the main dish. In my case, it was the main dish. I bought portobello mushroom ravioli from Costco (SO good). However, I did make the pesto myself. Pesto is really easy. I made a ton last fall when I decided to just harvest all my basil once and for all. Fortunately, pesto freezes really well, and it's versatile. Here is the recipe I used:
Spinach Basil Pesto
1 cup spinach
1 cup basil
1/2 cup olive oil
1/2 cup freshly grated parmesan
3 garlic cloves
1 T lemon zest
1 T lemon juice
1/2 cup pine nuts
There is no trick or method to this. Just throw it all in a food processor or blender. I actually ended up throwing some hazelnuts in there too because I needed to use them. So I saved the rest of the pine nuts to toss in a green salad.
The spinach doesn't really add flavor because it's so mild. But it makes the pesto a brighter, pretty green color you wouldn't get from using basil alone. Sorry I didn't get a picture of the finished product. I was really lazy with pics and just used the camera on my phone.
So I made the pesto the night before. I also made dessert the night before.
I actually made a dessert that wasn't chocolate. I know! It's hard to believe, but chocolate is pretty rich and because the main dish was so rich and heavy, I wanted something light, airy and...lemony. I decided on snow pudding.
Oh this dessert. It's so good. After everyone had one serving I just brought out the rest and let people gobble it all up. OK, not ALL of it. I actually just finished it off an hour ago. It's SO good. I actually have a lot of custard left and I might just put custard on everything for the next few days. I'm thinking of making blueberry muffins tonight. I bet custard would be good on those...
Sorry, before I make plans for other recipes let me give you the snow pudding recipe. This was definitely the most time consuming thing I could have made, but obviously, it was worth it.
1 T unflavored gelatin
3 T cold water
1 cup boiling water
1/4 cup lemon juice
1 cup sugar
3 egg whites, stiffly beaten (save the yolks for the custard)
Dissolve one packet of unflavored gelatin (I used Knox) in the cold water. After ten minutes, it should gel a bit. Dissolve that into 1 cup of boiling water. Add lemon juice and sugar. Put in fridge and let cool in the fridge for a few hours (wait until it's a jelly consistency).
Take the gelatin mixture out of the fridge and whisk until it's good and frothy. Fold in the stiffly beaten egg whites and then whisk that on high until it's well combined. Chill for a couple hours.
You might want to make the custard while the gelatin mixture is gelling:
5 T sugar
1/2 t salt
3 egg yolks
2 cups scaled milk
1/2 t vanilla
Put the milk over medium heat until JUST before it boils. Don't burn it. While that's heating up mix the egg yolks with the sugar and salt (I've said it before and I'll say it again: never skip or skimp on the salt in a dessert recipe. It enhances the flavor and adds a nice contrast to the sugar). When the milk is good and scalded, whisk in the egg yolk mixture.
And then you sit and stir on low heat for what seems like the rest of your life. It should eventually thicken. You don't want the eggs to curdle so you need to keep the heat low. Mix with a wooden spoon until the mixture coats the back of the spoon. It won't be a pudding consistency, it will be a sauce consistency.
Stick it in the fridge.
You can store it in the fridge for a day or two. The frothy lemony, gelatin mixture will stiffen and hold it's shape so you can scoop it into bowls. Drizzle custard over the snow pudding and serve!
Anyone remember Jell-O 1-2-3? Remember the frothy top layer? That's what the "snow" part of the pudding basically is. But OH so much classier.
Wednesday, March 2, 2011
Saturday, February 19, 2011
This is what happens when people don't eat banana's. I take a perfectly healthy snack, and turn it into something that isn't. But dang, it sure tastes good.
Wednesday, February 16, 2011
Tuesday, February 15, 2011
Sunday, February 13, 2011
I think I was reading a Martha Stewart magazine when I found a recipe in there for homemade pickles. I was so excited because I had a bunch of cucumbers in my garden I didn't know what to do with. So I harvested some cucumbers and made them. They were OK. Here's a link to the recipe:
Then I had an idea for a faster and better way to make pickles.
Step 1: Buy a jar of refrigerated garlic pickles like this one:
Step 2: Eat all of them. Save the jar with the leftover brine in the fridge.
Step 3: Buy some cucumbers, cut them into spears.
Step 4: Put them in a bowl and sprinkle them with rock salt. Let sit for about 20 minutes (the salt draws out a lot of the water in the pickles).
Step 5: Rinse all the saltiness off with water, let the spears drain on a paper towel.
Step 6: Put cucumber spears in your jar of brine you had from before. Marinate in fridge for 24 hours.
Voila! Pickles. And you just cut your cost by more than half.
Wednesday, February 2, 2011
Thursday, January 20, 2011
Who is Eric? I don't know. But his soup sure is tasty.
Tuesday, January 11, 2011
From Cuisine at Home
1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional
Preheat oven to 375o F. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.