Friday, February 27, 2009
1. 1 pd. tri colored rotini pasta
2. 1 pint of cherry tomatoes
3. black olives (pitted and drained)
4. Italian dressing
5. 1 red, green or yellow bell pepper
1. Boil the pasta
2. In a large bowl add: the can of black olives, the tomatoes which have been rinsed and sliced in half, 1 bell pepper finely diced
3. Once the pasta is done cooking drain and run cold water over it to stop the cooking process and to cool the pasta down.
4. Add the pasta to the bowl with the olives, tomatoes, and bell pepper.
5. I always make my own Italian dressing (simply follow the directions on the back of an Italian Dressing Seasoning packet) but feel free to purchase a bottle if you don't want to do that.
6. Drizzle a fair amount of the dressing over the salad and toss to combine.
7. Serve with the Italian dressing by the side of the bowl so that people can add more if they want to. For some reason no matter how much you add to the bowl it always seems to need more on your plate.
This salad is very easily adaptable to your own taste. My mom likes to dice half a red onion and put it in hers. Every now and then I will add some fresh broccoli to mine.
Cheesy Sausage and Egg Quiche
I found the recipe East Meets West Kitchen blog
1. 1 pound Jimmy Dean Maple sausage I used the pd. of hot sausage I had on hand
2. 1/2 cup onion, diced
3. 1/2 cup green pepper, diced
4. 1 1/2 cups sharp cheddar cheese, grated
5. 1 tbsp. flour
6. 1 9-inch deep-dish pie crust
7. 4 eggs, beaten
8. 1 cup buttermilk
9. 1 tbsp. parsley flakes To me 1 tbsp. is too much. Next time I will half that amount.
10. 1/2 tsp seasoned salt
11. 1/2 tsp garlic powder
12. 1/4 tsp freshly grind black pepper
1. Cook sausage in non-stick skillet. Drain sausage, reserving 2 tbs fat.
2. Sauté onion and pepper in 2 tbs fat reserved from the sausage.
3. Combine cheese and flour. Stir in sausage, pepper, and onion.
4. Spread evenly in pie crust.
5. Thoroughly mix rest of ingredients and pour into pie shell over sausage mixture.
6. Place on a cookie sheet and bake in a preheated oven at 375°F for 35-40 minutes, until browned and cooked.
Thursday, February 26, 2009
from Ina Garten
1. 4 tbps. (1/2 stick) unsalted butter
2. 4 cups chopped yellow onions (2 large onions) This seemed a bit excessive to me so I only used one onion. There was still plenty!
3. 1/4 cup AP flour
4. 1/4 tsp. grated nutmeg
5. 1 cup heavy cream
6. 2 cups milk
7. 3 pds. frozen chopped spinach, defrosted
8. 1 cup freshly grated Parmesan cheese
9. 1 tbsp. kosher salt
10. 1/2 tsp. black pepper
11. 1/2 cup grated Gruyere cheese
1. Preheat oven to 425 degrees
2. Melt the butter in a heavy-bottomed saute pan over medium heat.
3. Add the onions and saute until translucent, about 15 minutes.
4. Add the flour and nutmeg and cook, stirring, for 2 more minutes.
5. Add the cream and milk and cook until thickened.
6. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. The best way to do this is to take a clean kitchen towel and put the spinach in it and then wring all the water you can out.
7. Add 1/2 cup of the Parmesan cheese and mix well.
8. Season, to taste, with salt and pepper. I used way more than 1 tbsp of salt and 1/2 tsp. of black pepper. To me it needed it.
9.Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.
10. Bake for 20 minutes until hot and bubbly. Serve hot.
Sunday, February 22, 2009
There is a hillarious scene in the movie Adam's Rib in which she also starred with Spencer Tracy. She is trying rather unsuccessfully to be the "little wife" in the kitchen making him coffee and waffles for breakfast. Well of course the whole thing is a mess. The toast flies out of the toaster and onto the floor, her coffee is boiling over, her waffles (due to added yeast) are bubbling out of the waffle maker. You need to watch that movie for that one scene alone. I love the way she looks at the waffle maker with the copious amount of waffle mix gurgling out of it and looks back over her shoulder at Spencer who is sitting at the breakfast table pretending to read his newspaper. She steps infront of the waffle maker to shield her disaster in home cooking. The look on her face is priceless. Apparently in real life though Katharine knew her way around a kitchen. Her brownie recipe is so delicious and ooey gooey. I have only tried homemade brownies once before and the results were kind of "meh" for lack of a better description. These were flawless. Much like Hepburn herself.
Katharine Hepburn's Brownies
Published first in a 1975 issue of Ladies Home Journal. Reprinted by Saveur.
1. 1/2 cup unsalted butter, plus more for greasing
2. 2 ounces good quality unsweetened chocolate
3. 1 cup granulated sugar
4. 2 eggs, beaten
5. 1/2 tsp. vanilla extract
6. 1 cup roughly chopped walnuts
7. 1/4 cup all purpose flour
8. 1/4 tsp. table salt
1. Heat oven to 325 degrees. Grease an 8"x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
2. Melt the butter and chocolate together in a 2 qt. sauce pan over low heat, stirring constantly with a wodden spoon. Remove the pan from the heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts, flour and salt; stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes. Let cook on a rack. Cut and serve.
Thursday, February 19, 2009
1. 3 family sized tea bags - I always buy Lipton Tea Naturally Decaffeinated Family Size Tea Bags
2. sugar (1/2 cup)
1. In a medium sized saucepan fill halfway full with water. Put teabags in and bring to a boil.
2. Once the water is boiling, immediately turn the heat down to a simmer. Let simmer for about 10 minutes.
3. Take a 1 gallon pitcher and pour 1/2 cup of sugar into it.
4. Pour the hot tea into the pitcher and use a wooden spoon to stir the tea with the sugar until the sugar dissolves.
5. Run water to the top of the pitcher. Stir a few times to incorporate the tea with the water.
That's all there is to it! To jazz it up a little, I like to make a gallon of unsweetened tea and mix half a glass of tea with half a glass of lemonade to make an Arnold Palmer.
1. Cornmeal - I like to use Martha White Corn Meal, Plain White
2. 1 large egg
3. milk - I just use what I always have on hand which is 2% but I'm sure it would work with regular
4. canola oil
* You are going to need a cast iron skillet to make this cornbread. If you don't already have one and want to purchase one I would recommend an 8 inch skillet. It produces 8 slices of cornbread which is enough for most families. Try to find a skillet which says it is "pre-seasoned" . That means it will already be non stick and protected from rust.
Preheat oven to 350 degrees
1. In a large bowl combine: egg, cornmeal and milk. This is the tricky part since I don't have exact measurements. I just take a regular table spoon and put about a dozen heaping spoonfuls of cornmeal in the bowl along with the egg. Add enough milk so that the mixture is slightly runny. The great thing about this is that if it gets too thin you just add some more cornmeal and if it gets too thick you just add some more milk. Use a whisk to mix everything together. Don't overmix or it will get gluey (if that is even a word!)
2. Turn a stove eye on about medium heat
3. Put about 2 tbsps. canola oil in the cast iron skillet and put the skillet on the stove eye
4. Wait for the oil in the skillet to get warm. You don't want it to be too hot or otherwise the cornmeal will cook too rapidly when it hits the oil. When you think it is warm enough take a pinch of cornmeal and put in the skillet. It should sizzle a little.
5. Pour the cornmeal mix you have made into the skillet on the stove. The oil from the bottom will come up the sides a little bit. Take a spoon and pull some of the oil across the cornmeal so that it will be nice and golden.
6. Put in the oven for about 30 minutes.
7. Remove and run a butter knife around the edge and then invert it onto a dinner plate.
8. Slice and serve. YUM!
Sunday, February 15, 2009
1. 1 - 1.5 lb. lean ground beef
2. 1 box lasagna noodles - do NOT be tempted into buying the "no boil" pasta
3. 2 jars of spaghetti sauce - you can certainly make your own sauce but I really like the taste of Classico Tomato and Basil
4. swiss cheese- I like Sargento Deli Style Sliced Swiss Cheese. It comes with 12 slices which is more then you will end up using but it's nice to have on hand for sandwiches.
5. cottage cheese- I buy a 1 lb. tub of it and end up using approximately 1/2. My mom makes her's with reduced fat but I like the Horizon Organic best.
6. mozzarella cheese- Again, I'm partial to Sargento brand shredded mozzarella cheese. You certainly won't use up an entire bag since this is only going on the last layer but cheese is always a good staple to have in the frig.
1. Brown the meat in a deep pan and drain off any grease.
2. Add the two jars of tomato sauce. Turn the heat down to medium low and just let it simmer.
3. In a large pot bring water to a boil. Salt slightly and put lasagna noodles in. The noodles should be completely cooked in under 10 minutes. You want to take them out slightly before they are al dente. They will finish cooking in the oven.
4. In a 9x13 inch pan spread a thin layer of tomato sauce out. This will keep the lasagna from sticking to the pan after baking.
5. Put down a layer of lasagna noodles. I can usually fit around 3 or 4.
6. Take the meat/sauce mixture and spoon a pretty good layer on top of the noodles.
7. Take your swiss cheese slices and lay them down on top of the sauce. I can usually fit 4 slices.
8. Take a spoon and dollop out the cottage cheese on top of the swiss cheese and meat mixture. I don't have precise measurements I just eyeball it. Just do about a dozen or so quarter size dollops all over.
9. Over the cheese add another layer of the meat/sauce mixture.
10. Repeat steps 5-9 until you get to the top of the dish.
10. For your last layer after you have added the sauce over the swiss and cottage cheese you will add a heaping layer of mozzarella cheese. Be generous with it. This will brown and become the "crust" of the lasagna.
11. Put into a 350 degree oven for approximately 15 minutes or until the mozzarella cheese has melted into a deep golden brown.
12. Serve hot with garlic bread. This recipe makes enough lasagna to feed a small army so if you are planning on having guests over you should absolutely consider this!
Friday, February 6, 2009
5. Add chili powder. The amount is approximate. Despite what you may think, chili powder doesn't actually add a lot of heat it just adds a kind of smokey background taste. The more you add the darker the final product will be.
Tuesday, February 3, 2009
2. 2/3 cup chopped reduced-fat ham (about 2 ounces) Again I highly recommend spicy sausage
3. 1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese I always just use regular cheddar cheese
4. 2 tablespoons chopped fresh chives Omitted
5. 1/8 teaspoon dried thyme Omitted
6. 1/8 teaspoon black pepper
7. 4 large egg whites
8. 1 large egg
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.