Wednesday, September 9, 2020

Cheesy Broccoli Chicken and "Rice" Casserole

Cheesy Broccoli Chicken and "Rice" Casserole
serves 6-8 (serving size: 303 g)

1 c onion, diced (100 g)
7 c riced cauliflower, fresh or forzen (680 g)
2 t kosher salt
1/4 t pepper
3 cloves garlic, minced 
1 T flour
1 c non fat milk 
1 t garlic powder
1 t dried parsley
1/2 t curry powder
juice of half a lemon
5 T whipped Greek cream cheese (66 g; substitute reduced fat cream cheese for a tiny bit of extra fat)
3/4 c non fat Greek yogurt (170 g)
4 c steamed broccoli (360 g)
4 c grilled chicken, chopped (512 g)
3/4 c sharp cheddar cheese, grated (3 oz or 84 g)

Heat a large skillet over high heat.  Add onion and cook for 2-3 minutes until translucent and fragrant.  Add the cauliflower rice, salt and pepper, and saute for about 10 minutes until the cauliflower is tender and most of the water has cooked out.  Cauliflower should be soft.  Add garlic and cook for another 2 minutes.  Stir flour into the cauliflower and mix well.  Turn down to medium heat, add milk and mix well.  Add the garlic powder, parsley, curry powder, lemon juice, cream cheese and Greek yogurt, combining well.  Turn the heat down to low and add steamed broccoli and chicken.  Combine well and spread into a 9x13 baking dish.  Top with cheese and cover with foil.  Bake at 350 degrees for 20 minutes, covered, then uncover and bake for an additional 5-10 minutes, until melty.  (291 cal/16.5 C/ 8.5 F/ 37.6 P/ 4.4 fiber)

Sunday, September 6, 2020

Salted Caramel Sauce

Salted Caramel Sauce

from Sally's Baking Addiction, yields 1 cup


1 c granulated sugar 
6 T salted butter, room temperature, cut into 6 pieces
1/2 c heavy cream
1 t kosher salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir.  Be careful not to burn.

Once sugar is completely melted, immediately add the butter.  Be careful in this step becaue the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes.  If you notice the butter separating or if the sugar clumped up, remove from the heat and vigorously whisk to combine it again.  Keep whisking until it comes back together, even if it takes 3-4 minutes, it will come together eventually.  Return to heat when combined again.

Very slowly, drizzle in 1/2 c of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 minutes.  It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt.  Allow to slightly cool down before using.  Caramel will thicken as it cools.

Cover tightly and store for up to 1 month in the refrigerator.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency.  


**Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
**Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.
**Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
**Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

French Apple Cake with Salted Caramel Drizzle

French Apple Cake with Salted Caramel Drizzle
slightly adapted from Once Upon a Chef 
serves 8

1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup granulated sugar, plus more for sprinkling over cake
  • 2 large eggs
  • 2-3 baking apples, peeled, cored and cut into 1/2-inch cubes (3-1/2 - 4 cups chopped) (I like Honeycrisp, Fuji or Granny Smith) 
  1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
  1. In a small bowl, whisk together the flour, baking powder and salt.
  1. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
  1. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.  Drizzle the top generously with salted caramel (recipe below).
  1. Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Salted Caramel Sauce
yields 1 cup

1 c granulated sugar 
6 T salted butter, room temperature, cut into 6 pieces
1/2 c heavy cream
1 t kosher salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir.  Be careful not to burn.

Once sugar is completely melted, immediately add the butter.  Be careful in this step becaue the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes.  If you notice the butter separating or if the sugar clumped up, remove from the heat and vigorously whisk to combine it again.  Keep whisking until it comes back together, even if it takes 3-4 minutes, it will come together eventually.  Return to heat when combined again.

Very slowly, drizzle in 1/2 c of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 minutes.  It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt.  Allow to slightly cool down before using.  Caramel will thicken as it cools.

Cover tightly and store for up to 1 month in the refrigerator.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency.  


**Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
**Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.
**Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
**Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

Saturday, August 29, 2020

Chocolate Macadamia Nut Torte

Chocolate Macadamia Nut Torte
from The Romney Family Table

1 c flour
3/4 c sugar
3/4 c sour cream
1/2 c butter, softened
1/4 c unsweetened cocoa
1 1/2 t instant coffee (optional)
1/2 t baking soda
1/2 t baking powder
1/2 t vanilla extact
1/4 t salt
1 egg

Preheat oven to 350 degrees.  Grease a 9-inch round cake pan and line bottom with parchment paper.  In a large bowl, beat all ingredients until well blended.  Pour into prepared pan and bake 30 minutes or until cake tests done.  Cool.  Invert onto serving plate and top with Fudge Topping (below).

Fudge topping:

1 c heavy cream
1/2 c sugar
2 T butter
4 oz semisweet chocolate
1 t vanilla extract
1 (7 oz) jar macadamia nuts

In a 2 quart saucepan over medium-high heat, combine cream, sugar, butter, and chocolate and bring to a boil, stirring constantly.  Reduce heat to medium and cook 5 minutes more, stirring constantly.  Remove from heat and stir in vanilla.  Put water and ice in a large mixing bowl.  Place pan in bowl and stir until mixture is of spreadable consistency.  Stir in nuts.  Pour topping evenly over cake, allowing some to run down the sides.  The trick is to make sure it is not too runny; let cool to desired consistency before spreading on cake.  

Wednesday, July 29, 2020

Not Too Sweet Baked Beans

Not Too Sweet Baked Beans
slightly adapted from Our Best Bites

1 15 oz can Great Northern beans
1 15 oz can navy beans
1 15 oz can baby butter beans
1 15 oz can pinto beans
2 14 oz cans stewed tomatoes
1/3 c molasses
2 T light brown sugar
2 T prepared mustard
1 t kosher salt
1/2 t Tabasco or other hot sauce
6 oz bacon, divided
1 medium onion, diced

1.  Preheat oven to 350.  Reserving 2 slices of bacon, cook the remaining bacon in a large skillet.  While it's cooking, place all beans in a colander and rinse and drain.  Transfer to a large baking dish.
2.  Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth.  Pour over beans.  Add molasses, brown sugar, mustard, salt and pepper.
3.  When the bacon has cooked, removed bacon from the pan and cook the onions in the bacon drippings, stirring frequently.  While the onions are cooking, crumble the cooked bacon over the beans.  Add onions and combine all the ingredients well.  Cut remaining slices of bacon into 1 inch pieces and place over the beans.
4.  Cover and bake at 350 for 1 hour.  Allow to stand for 5 minutes and then serve.

*Slow cooker instructions:  Follow steps 1-3 and place ingredients into a slow cooker instead of a baking dish.  Cook on low for 4 hours or high for 2 hours.

French Onion and Bacon Tart

French Onion and Bacon Tart
from America's Test Kitchen
serves 6-8

Crust:
1 1/4 c all-purpose flour (6 1/4 oz)
1 T sugar
1/2 t table salt
8 T unsalted butter (1 stick), cut into 1/2 inch cubes and well chilled
2-3 T ice water

Filling:
4 oz bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4 inch pieces
1 1/2 lbs onions*, halved through the root end, peeled, and cut crosswise into 1/4 inch slices (about 6 c)  *yellow or white onions work well (stay away from sweet onions)
1 sprig fresh thyme
3/4 t table salt
2 large eggs
1/2 c half and half
1/4 t ground black pepper

1.  For the crust:  Spray a 9 inch tart pan with nonstick cooking spray.  Combine flour, sugar, and salt in food processor with four 1 second pulses.  Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1 second pulses.  Add 2 T ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 T more water if dough will not form clumps.  Pat dough into greased tart pan.  Lay plastic wrap over dough and smooth out any bumps or shallow areas.  Transfer to freezer for 30 min.
2.  Preheat oven to 375 degrees.  Place frozen tart shell on baking sheet.  Lightly spray one side of 18 inch square heavy duty aluminum foil with non stick spray.  Press foil, greased side down, inside tart shell, folding excess foil over edge of pan.  Fill with pie weights and bake until top edge just starts to color and surface of dough under foil no longer looks wet, about 30 minutes.  Remove from oven, carefully remove foil and weights, return to oven and bake another 5-10 minutes until golden brown.  Cool on baking sheet.
3.  For the filling:  While crust is baking, cook bacon over medium heat until browned and crisp, 8-10 minutes.  Drain bacon and transfer to paper towel-lined plate.  Return 2 T bacon fat to skillet, adding vegetable oil to supplement if necessary.
4.  Add onions, salt and thyme to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes.  Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes, stirring once or twice (if after 15 minutes, onions look wet, remove lid and continue to cook another 5 minutes).  Remove pan from heat and let onions cool 5 minutes.
5.  Whisk eggs, half and half, and pepper together in large bowl.  Remove thyme sprig from onions.  Stir onions into egg mixture until just incorporated.  Spread onion mixture over baked crust (still on baking sheet) and sprinkle bacon evenly on top.
6.  Return baking sheet with tart to oven and bake until center of tart feels firm to touch, 20-25 minutes.  Cool on wire rack at least 10 minutes.  When ready to serve, remove tart pan ring;  gently slide thin bladed spatula between tart pan bottom and crust to loosen, then slide tart to serving plate.  Cut into wedges and serve.  Tart can be served warm or at room temperature. Leftovers can be reheated on a baking sheet in a 325 degree oven for 10-15 minutes.

Tuesday, July 28, 2020

Crazy Cake

Crazy Cake
from Allrecipes

3 c all purpose flour
2 c white sugar
1 t salt
2 t baking soda
1/2 c unsweetened cocoa powder
3/4 c vegetable oil
2 T distilled white vinegar
2 t vanilla extract
2 c cold water

1.  Sift flour, sugar, salt, soda and cocoa together into a 9x13 in ungreased cake pan.  Make three wells.  Pour oil into one well, vinegar into the second, and vanilla intro the third well.  Pour cold water over all and sir well with fork.
2.  Bake at 350 degrees for 30-40 minutes or until toothpick inserted comes out clean.  Frost with your favorite icing.

*for a 8x8 inch pan, half the recipe
*for a 3-layer cake, 1 1/2 times the recipe and bake in 3, 9 inch cake pans for 40 minutes
*for 24 cupcakes, divide equally into lined muffin tins, bake for about 18-22 minutes

Thursday, July 23, 2020

Copycat Starbucks Lemon Loaf

Copycat Starbucks Lemon Loaf
from Yesterfood

Cake:
1 1/2 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs, room temperature
1 c sugar
2 T unsalted butter, softened
1 t vanilla extract
2 t lemon extract
1/3 c fresh lemon juice
1/2 c canola oil
zest of one lemon

Glaze:
1 c powdered sugar
2 T whole milk or half and half
1/2 t lemon extract

1.  Preheat oven to 350 degrees.  Grease and flour a 9x5 inch loaf pan.
2.  In a large mixing bowl, combine dry ingredients, whisk to combine.
3.  In another mixing bowl, combine eggs, sugar, butter, and vanilla extract.  Mix on low until combined.  With the mixer running, slowly pour in the lemon extract and lemon juice (the lemon extract and lemon juice can curdle the eggs, so we want the mixer running to combine quickly).
4.  Pour the wet ingredients into the dry ingredients and stir until smooth.  Add the oil and zest into the batter and mix until combined.
5.  Pour batter into prepared pan and bake for 45 minutes, until a toothpick comes out with just a few moist crumbs attached.  Removed from oven onto a wire cooling rack.  Cool for 10-15 minutes while you prepare the glaze.  Whisk glaze ingredients together in a small bowl until smooth.  Pour glaze over warm cake and let cool completely in pan.  Store tightly covered. 

*Alternately, cook at 325 degrees for 55 minutes.

Pumpkin Spice Steamer

Pumpkin Spice Steamer
from Jillian Harris
makes 2-3 servings

2 c unsweetened vanilla almond milk
3 T pumpkin puree
2 T maple syrup
1/4 t pumpkin pie spice
1/4 c coconut whip (optional)

1.  In a medium heavy-bottomed saucepan on medium-low heat, whisk together the almond milk, pumpkin puree, maple syrup and pumpkin pie spice.  Bring to a simmer and remove from heat.
2.  Divide the milk into mugs and top each with a dollop of coconut whip and a sprinkle of pumpkin pie spice and serve!

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
slightly adapted from Cookie and Kate
Serves 6

Spicy Thai Peanut Sauce:

1/2 c creamy peanut butter
1/4 c reduced sodium soy sauce or tamari
3 T apple cider vinegar
2 T honey or maple syrup
1 t grated fresh ginger
2 cloves garlic, pressed
1/4 t red pepper flakes
3 T water

Roasted Vegetables:

3 sweet potatoes, peeled and sliced into 1 inch long, 1/2 in wide chunks
1 1/2 red bell pepper, cored, deseeded, and sliced into bite-sized strips
3 T olive oil
1/2 t cumin powder
Sea salt, to taste

Rice and Garnishes:

3 c jasmine brown rice
3-4 green onion, sliced into thin rounds
Cilantro, chopped
Peanuts, chopped

1.  Preheat oven to 425 degrees.  On a large, rimmed baking sheet, toss sweet potato with 1-2 tablespoons of olive oil, cumin and salt.  Arrange them in a single layer and set aside.
2.  On a separate, smaller baking sheet, toss bell pepper with about 2 t of olive oil and salt.  Toss until lightly coated and arrange in a single layer.
3.  Roast sweet potatoes on middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rock for about 20 minutes, tossing halfway.  The vegetables will e tender and caramelized on the edges when they are ready.
4.  Prepare sauce by whisking together all sauce ingredients.  If sauce is too thick or too spicy, whisk in a little more water. 
5.  Cook the rice and prepare the garnishes.
6.  Serve in bowls, dividing rice and roasted vegetables equally.  Drizzle each bowl generously with sauce and top with green onions, cilantro and peanuts. 

Caputo's Sea Salt Chocolate Chip Cookies

Caputo's Sea Salt Chocolate Chip Cookies
from Female Foodie
Servings: 18 large cookies

1 1/4 c butter (2 1/2 sticks)
1 1/3 c brown sugar
1 c plus 2 T white sugar
1 1/2 t baking soda
1 1/2 t baking powder
1 1/2 t kosher salt
1 3/4 c cake flour
1 3/4 c bread flour
2 large eggs
2 t vanilla extract
16 oz high quality craft chocolate
fleur de sel

1.  In a large bowl, beat together butter, sugars, baking soda, baking powder, and salt.  Beat together 5-10 minutes or until the batter turns a very pale light brown.  Scrape the sides and bottom with a rubber spatula to make sure ingredients are fully combined.
2.  In a separate bowl, mix eggs and vanilla together.  Slowly pour and incorporate into the sugar mixture until barely mixed in.  Scrape down sides of bowl.
3.  Mix in both flours until barely mixed in.  Do not over mix.
4.  Mix in chocolate until fully incorporated but do not over mix.
5.  Scoop into .25 lb balls and place on a parchment lined tray. (Alternately, use a medium scoop (1.75 in) and bake for 12-14 min total).
6.  Refrigerate cookies for 6-7 days, which results in a better texture when you bake the cookie and better flavor.  If you cannot refrigerate for 6-7 days, refrigerate for an hour minimum.  Preheat oven to 350 degrees before baking. 
7.  Place 4-5 cookies on standard cookie sheet.  Bake cookies in the oven for 9 minutes then rotate and bake for another 8 minutes, or when tops of cookies are golden brown.
8.  Remove cookies from oven and immediately top with fleur de sel sea salt.
9.  Let cool for 5-10 minutes before eating.  Cookies may be enjoyed warm, or wrapped and served later. 

White Bean Soup

White Bean Soup
from Jen McMullin

2 (15 oz) cans small white beans
1/4 c butter or vegetable oil
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
3 large carrots, finely chopped
3 celery stalks, finely chopped
5 c vegetable stock (or chicken stock)
1 (15 oz) can plum (Roma) tomatoes with their juice (can use crushed or diced tomatoes)
1 t dried summer savory
1 t dried thyme
1 t sugar
1 bay leaf
salt and pepper
2 T finely chopped fresh parley, optional for garnish

In a large sauce pan, heat butter/oil over medium heat.  Add onion, garlic, carrot and celery.  Saute 3-5 minutes.  Drain beans, add them along with stock, tomatoes, savory, thyme, sugar and bay leaf.  Bring to a boil, reduce heat, then cover and simmer until beans are very tender, about 45 minutes to an hour.  Discard bay leaf.  Puree about half of the soup, then return it to the pan with the rest.  Season with salt and pepper.  Garnish each bowl with parsley. 

Peanut Butter Overnight Oats

Peanut Butter Overnight Oats
from Minimalist Baker
1 serving

1/2 c unsweetened plain almond milk (or other dairy-free milk)
3/4 T chia seeds
2 T peanut butter (or almond butter)
1 T maple syrup
1/2 c rolled oats
optional toppings:  sliced banana, strawberries or raspberries, flaxseed meal, chia seed or granola

To a small container with a lid, add milk, chia seeds, peanut butter, and maple syrup.  Stir to combine.  The peanut butter doesn't need to be completely mixed with the milk.  Add oats and stir to combine, pressing to ensure all oats have been moistened and are immersed in milk.  Cover and set in fridge overnight (or for at least 6 hours) to soak.  The next day, open and enjoy with toppings or microwave for 45-60 seconds to warm through.  Add more liquid if desired.  Overnight oats will keep in fridge for 2-3 days.

Wednesday, July 22, 2020

Frozen Peach Pie Filling

Frozen Peach Pie Filling
adapted slightly from Paula Deen
Yield: filling for 4 pies

9 lbs fresh peaches
2 t Fruit Fresh (fruit preservative)
3 1/2 c sugar
1/2 c plus 2 T quick cooking/instant tapioca or arrowroot starch/flour
1/4 c fresh lemon juice
1 t salt
1 t cinnamon or nutmeg
4 (9 inch) pie pans

On pie baking day:
2 T butter


To peel peaches, bring a pot of water to a boil.  Using a paring knife, score the peaches with an x into the skins only.  Gently drop into the water for about 30 seconds to a minute.  Using a slotted spoon, remove peaches and place in a bowl of iced water for a minute.  The skins should slip off easily.

Slice the peaches and put them in a bowl.  Sprinkle peaches with Fruit Fresh and sugar and stir.  Add tapioca, lemon juice, salt and cinnamon or nutmeg. Stir to combine. 

Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil.  Put 4-5 cups filling into each pan.  Loosely fold wrapping around pie and freeze until firm.  When filling is frozen solid, remove from pans and wrap tightly.  Return to freezer until ready to use.

On pie baking day, unwrap and place frozen pie filling in pie shell.  Add 2 T butter.  Top pie with additional pastry crust, seal well, and bake for 15 minutes at 425 degrees, then decrease temperature to 375 and continue to bake for 50-60 minutes until filling is bubbly and cooked through.

Chocolate Cookie Cheesecake

Chocolate Cookie Cheesecake 
from Taste of Home
Yield: 12 servings

1 1/2 c crushed cream-filled chocolate sandwich cookies (about 20 Oreos)
2 T butter, melted
3 pkgs (8 oz) cream cheese, softened
1 c sugar
1 c (8 oz) sour cream
1/4 c all purpose flour
2 t vanilla extract
1/4 t salt
3 eggs, lightly beaten
15 coarsely chopped cream-filled chocolate sandwich cookies (about 2 1/4 cups), divided

1.  In a large bowl, combine crushed cookies and butter.  Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan; set aside.

2.  In a large bowl, beat cream cheese and sugar until smooth.  Beat in the sour cream, flour, vanilla and salt.  Add eggs; beat on low speed just until combined.  Fold in 3/4 cup chopped cookies.  Pour into crust.  Top with remaining chopped cookies.

3.  Place on a baking sheet.  Bake at 325 degrees for 60-65 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan. 

Slow Cooker Vegetarian Bean Chili

Slow Cooker Vegetarian Bean Chili
from The Best Make-Ahead Recipe by Cook's Illustrated/America's Test Kitchen
serves 6-8

2 (28 oz) cans diced tomatoes
2 T vegetable oil
3 medium onions, minced
8 medium garlic cloves, minced (about 8 teaspoons)
1/4 c chili powder
2 T ground cumin
Salt
4 (15.5 oz) cans pinto, black, and/or dark red kidney beans, drained and rinsed
1-3 T minced chipotle chile in adobo sauce, according to desired spiciness
4 t sugar
2 c frozen corn, thawed
1/2 c minced fresh cilantro leaves
Ground black pepper

1.  Pulse the tomatoes with their juice in a food processor until slightly chunky, about 5 pulses; set aside.  Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking.  Add the onions, garlic, chili powder, cumin and 1/4 t salt and cook until the onions are softened and lightly browned, 10-15 minutes.  Off the heat, stir in the processed tomatoes, scraping up any browned bits.
2.  Transfer the onion and tomato mixture to the slow cooker insert and stir in the beans, chipotles, and sugar until evenly combined.  Cover and cook on low until the chili is flavorful, 7-8 hours (or on high for 4-5 hours).
3.  Stir in the corn and cilantro, cover and continue to cook until the corn is heated through, about 5 minutes longer.  Season with salt and pepper to taste and serve.

**For a delicious, non-vegetarian addition,  add 1 lb browned ground beef near the end of the cooking time when adding the corn and cilantro.


Light and Crispy Waffles

Light and Crispy Waffles
from Our Best Bites
makes 10-12 waffles

1 1/2 c all purpose flour
1/2 c cornstarch
1 t baking powder
1/2 t baking soda
1 t table salt
2 c buttermilk (or whole milk)
2/3 c vegetable oil
2 eggs
1 T sugar
1 1/2 t vanilla

Whisk together dry ingredients.  Add wet ingredients and whisk until combined.  Allow to stand for 30 minutes.

Heat a Belgian waffle maker.  Ladle a generous 1/3 c batter onto waffle iron and cook until golden brown.  Serve with syrup, fruit or whipped cream, as desired.

Spiced Nuts

Spiced Nuts

2.5 lbs pkg unsalted, mixed nuts (Kirkland brand works great)
1/4 c extra virgin olive oil
3 T chopped fresh rosemary
2 T chopped fresh oregano
2 T chopped fresh thyme
1 T smoked paprika
1 t cayenne pepper
2 t garlic powder
Kosher salt to taste

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Add nuts to a large bowl.  In a medium bowl, whisk the olive oil with the herbs and spices.  Pour the seasoned oil over the nuts and toss well to combine.  Pour nuts into an even layer on the prepared baking sheet and sprinkle evenly with salt.  Bake until the nuts smell toasty, 10-12 minutes.  Cool completely and store in an airtight container until ready to serve (they'll keep for up to three weeks).

Raspberry Breakfast Bread Pudding

Raspberry Breakfast Bread Pudding
serves 8

4 large eggs
1 1/4 c half and half
1/3 c brown sugar, lightly packed
1 1/2 t vanilla
1/2 t grated orange zest, plus extra for serving
1/4 t sea salt
5 slices whole or cracked wheat bread, crusts removed, cut into 1/2-inch cubes
6 oz fresh raspberries (plus extra for serving
1 T raw turbinado sugar
Pure maple syrup, for serving
Whipped cream, for serving

Grease 8x8 baking dish.  Add half of the bread cubes.  Add raspberries, followed by other half of bread cubes.  Whisk together the eggs, half and half, vanilla, sugar, orange zest and salt.  Pour over the bread and press down lightly so all are moistened.  Cover with plastic wrap and refrigerate overnight. 

In the morning, preheat oven to 325 (convection), remove the plastic wrap, sprinkle top with turbinado sugar and bring to room temperature.  Bake for 45 minutes.  Cover with foil (to prevent over browning) and bake for another 10-15 minutes.  Test to be sure the custard is done.  Cool for 10 minutes.  Serve with syrup, extra orange zest, extra raspberries and whipped cream, if desired. 

Spanish Rice

Spanish Rice
serves 6-8

1 c rice
1 T oil
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp cumin
1 heaping tsp chicken bouillon
4 oz tomato sauce
2 1/2 c chicken broth

In a skillet, brown rice in oil until golden brown.  Add remaining ingredients.  Cover and simmer for 20 minutes or until rice is tender.


Chicken Tinga Tostadas

Chicken Tinga Tostadas
adapted slightly from Kiwi and Carrot
Serves 6-8

1 T extra virgin olive oil
1 small white or yellow onion
2, 15 oz cans fire-roasted tomatoes or Mexican-style tomatoes
1/2 c chicken stock
1 chipotle pepper in adobo
1 t garlic powder
1 t oregano
1 t cumin
1/2 t. kosher salt
4-6 c shredded chicken (store bought rotisserie chicken works great here)
Corn tortillas
Avocado slices, tomatoes, grated cheese (or feta), black beans, corn, cilantro, limes, as desired

Heat oil in pan, add onion and saute until soft.  Add tomatoes, stock, chipotles and spices.  Simmer 15 minutes.  Let cool 5 minutes, pour into a blender and blend until smooth.  Pour all but about 1/2 c sauce over chicken and stir to combine.  Heat tortillas over medium heat until crispy, using a little bit of oil if desired.  Place chicken on tortillas and serve with other desired toppings.  Pass extra sauce to be drizzled over tostadas. 


Blueberry Pie

Blueberry Pie 
from Jama England
serves 8-10

Filling:
3 cups blueberries
1 c sugar
1/3  c flour
1/8 t salt
2 eggs, beaten
1/2 c sour cream
Topping:
1/4 c butter
1/2 c flour
1/2 c sugar

Preheat oven to 350 degrees.  Line pie plate with a single pie crust.  Pour blueberries evenly over the bottom.  Mix together sugar, flour and salt.  Whisk in eggs and sour cream and pour over the blueberries.  Mix together topping ingredients until crumbly and sprinkle over the filling.  Bake for 50-55 minutes.  

Tuesday, May 19, 2020

Cucumber Salad

This simple side salad makes a fast, delicious addition to any asian style meal.  We love it with Korean beef bowls, Shoyu chicken, chicken lettuce wraps or fried rice.

Cucumber Salad
6-8 servings

2 cucumbers, peeled and sliced
1/4 c. thinly sliced red onion
Marinade:
1/2 c. rice vinegar
1/4 c. canola oil
1/2 t. salt
2 T. sugar
1/2 t. ginger powder

Whisk together all the marinade ingredients.  Add the cucumbers and red onion and allow to marinate for at least an hour before serving.  Keeps well in the refrigerator for a couple of days.



Monday, May 18, 2020

Classic Pasta al Pomodoro

Classic Pasta al Pomodoro
from Female Foodie
Serves 8

INGREDIENTS

  • 1/4 cup extra virgin olive oil
  • 1 medium onion (or 1/2 large onion), chopped white, yellow, or sweet onion (do not use red)
  • 2 cloves of garlic, minced
  • 28 ounce can san marzano tomatoes (whole, peeled)
  • sea salt or kosher salt to taste
  • 1 pound pasta**
  • 1/2-1 cup heavy cream (optional)*

INSTRUCTIONS

  • In a large dutch oven or skillet, heat the extra virgin olive oil over medium heat. Add chopped onions and cook for 10 minutes, until soft and translucent, stirring occasionally to avoid browned onions. Add garlic and cook for one minute. Do not let garlic burn. Open canned tomatoes, and as you pour tomatoes into the dutch oven, crush each one with your hand, releasing juices and breaking up the flesh of tomatoes one by one. Add several cranks of salt to tomatoes. Simmer for 30-40 minutes, stirring every few minutes to avoid burning of tomatoes.
  • About 20 minutes before pomodoro sauce is done cooking, bring a large pot of water to boil. Just before it begins to boil, generously salt the water. If using spaghetti or other classic dried pasta, cook 1 minute less than package directions or until just barely "al dente". Remove 1 cup of starchy pasta water from pot just before pasta is finished cooking. If cooking gnocchi, pasta is cooked when the gnocchi float to the top of the boiling water. Strain from pasta water immediately as to not overcook.
  • Using an immersion blender, blend the contents of the pomodoro sauce in dutch oven together until smooth. Taste sauce and add additional salt if needed. Add the reserved cup of pasta water to pomodoro sauce, and bring to a soft boil over medium-high heat. Add pasta and stir constantly for about 1 minute. Remove from heat and serve immediately. Top with fresh basil and parm as desired.

NOTES

*You may add 1/2 to 1 cup of heavy cream to the pasta just before serving if you'd like a creamier, richer sauce instead of the pasta water. Just make sure to taste the sauce after you've added the cream to ensure it has enough salt.
*This pasta al pomodoro recipe can be made with any pasta, but we prefer to enjoy it with gnocchi or spaghetti. If you prepare gnocchi with this dish, you may need double the amount of gnocchi (2 lbs. or 2 packages) to get the correct pasta to sauce ratio. If using spaghetti, 1 lb of pasta is perfect.

Wednesday, April 29, 2020

Cafe Rio Style Creamy Cilantro Lime Dressing

Cafe Rio Style Creamy Cilantro Lime Dressing
from Mel's Kitchen Cafe
  • INGREDIENTS

    •  1/2 cup buttermilk
    •  1/2 cup mayonnaise
    •  1/2 cup sour cream
    •  1/4 cup salsa verde or green enchilada sauce 
    •  1 tablespoon fresh lime juice (about 1 lime)
  •  1 teaspoon garlic powder
  •  1 teaspoon dried parsley
  •  1/2 teaspoon onion powder
  •  Pinch of dried dill (about 1/8 teaspoon)
  •  Pinch of salt 
  •  Pinch of black pepper 
  •  1/2 cup coarsely chopped cilantro
  •  1 green onion, white and green parts coarsely chopped, or small bunch of chives

INSTRUCTIONS

  1. Combine all the ingredients in a blender and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency.
  2. Refrigerate until ready to serve (the taste gets better with time - it can be made several days in advance).

Cafe Rio Style Black Beans

Cafe Rio Style Black Beans
adapted slightly from A Bountiful Kitchen, 6-8 servings

Ingredients:

  • 2-15 oz cans black beans (drain one can, don't drain the other)
  • 2 cloves garlicminced
  • 2 teaspoons cumin
  • 3 tablespoons olive oil
  • 1-11.5 oz can tomato juice
  • salt kosher or sea salt and pepper to taste
  • 1/4 cup chopped cilantro

    Instructions:

    1. In a non stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn garlic.
    2. Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated.
    3. Add can of tomato juice and seasoning to taste.  Simmer for 15-20 minutes until thickened and some of the liquid has evaporated.
    4. Stir in chopped cilantro when ready to serve.

Cafe Rio Style Cilantro Lime Rice

Cafe Rio Style Cilantro Lime Rice 
adapted slightly from A Bountiful Kitchen
8-10 servings

Ingredients:

Rice:
  • 1 tablespoon olive oil
  • 1 large white or yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 small can chopped green chilies 
  • 2 cups long grain white rice
  • 3 1/2 cups chicken broth without MSG
  • salt to taste (about 3/4 t.)
  • Dressing:
  • heaping 1/2 cup packed, chopped cilantro 
  • 6 T. olive oil
  • 1 1/2 T. cider vinegar or fresh lime juice
  • 1 T. red wine vinegar
  • 1 clove garlic, minced 
  • 1/2 t. cumin
  • 1/2-1 t. minced, seeded jalapeno chile
Instructions:

Heat oil in large saucepan over medium heat.  Add onion, garlic, and green chilies. Cook until onion is soft, about 5-10 minutes over medium heat.  Mix in rice, stir about 2 minutes.  Add broth and bring to boil.  Reduce heat to low; cover and cook until rice is tender and broth absorbed, about 15 minutes.

Turn off heat and let rice sit, covered for 5 minutes.  Transfer rice to serving platter or bowl. Let rice sit for about 5 more minutes to cool slightly.  Pour dressing over rice, tossing gently together.  Season with salt and pepper.

Thursday, January 30, 2020

Buche de Noel

Buche De Noel
adapted from Allrecipes
Serves 8

Cake:
6 egg yolks, room temperature
1/2 c granulated sugar
1/3 c unsweetened cocoa powder
1 1/2 t vanilla extract
1/8 t salt
6 egg whites
1/4 c granulated sugar
powdered sugar for dusting

Filling:
1 c heavy cream
1/2 c powdered sugar
1 T unsweetened cocoa powder
1/2 t vanila extract
1/4 - 1/2 t peppermint extract

Ganache:
2/3 c. whipping cream
8 oz. semi sweet chocolate

Preheat oven to 375 degrees.  Spray a 10x15 inch jellyroll pan with cooking spray, line pan with parchment paper and spray again.

In a large bowl, beat egg yolks with 1/2 c sugar until thick and pale, about 5-6 minutes.  Blend in the cocoa, vanilla, and salt.  In a separate bowl, using clean beaters, whip egg whites to soft peaks.  Gradually add 1/4 c sugar and beat until whites form stiff peaks.  Immediately fold the yolk mixture into the whites.  Spread batter evenly into prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.  Allow cake to sit in pan and cool slightly for 10 minutes before turning out.  Dust a clean dishtowel (or silpat) with powdered sugar.  Run a knife around the edge of the pan and turn the warm cake out onto the towel.  Remove and discard parchment paper.  Starting at the short edge of the cake, roll the cake up with the towel.  Cool for 30 minutes.

While cooling, prepare the filling by beating the heavy cream with the powdered sugar, cocoa and extracts.  Prepare ganache topping by gently warming the cream over low heat. When hot, remove from stove top and add chocolate.  Stir until chocolate melts and mixture is smooth and shiny. Cool.

Unroll the cake and spread prepared filling to within 1 inch of the edge.  Gently roll the cake up and place seam side down onto a serving platter.  Frost with cooled ganache, making it look like bark on a log.  Decorate as desired using crushed candy canes, rosemary sprigs, whole cranberries, or powdered sugar.