Ingredients
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Tuesday, January 31, 2012
Thursday, January 26, 2012
Pie Dough
Thanks again Kristina for sharing this one with me!
Courtesy of Cooks Illustrated.
Pie Dough
Courtesy of Cooks Illustrated.
Pie Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Directions
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Remove 1 disk of dough from the refrigerator and roll on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch think. Roll dough loosely and rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Remove 1 disk of dough from the refrigerator and roll on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch think. Roll dough loosely and rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
Eggplant Lasagna
Made this quickly for dinner the other night..easy, healthy and delicious. Hubby always asks for lasagna, and he didn't even miss the noodles!
Eggplant Lasagna
One egglplant sliced into multiple 1/2 cm rounds
8 oz. Ricotta cheese
1 Egg
Parmesan Cheese, as much as you want
1/2 jar Any tomato sauce you like
1/4 tsp salt
dash pepper
Combine egg, ricotta cheese, salt and half the parmesan cheese.
Spoon a bit of tomato sauce at the bottom of a baking dish. Layer eggplant slightly on top of eachother. Layer half the ricotta mixture. Layer half the tomato sauce. Layer remaining eggplant. Layer remaining ricotta mixture. Layer remaining tomato sauce. Top with parmesan cheese.
Bake 20-25 minutes at 350 degrees until eggplant soft and casserole is bubbly.
Eggplant Lasagna
One egglplant sliced into multiple 1/2 cm rounds
8 oz. Ricotta cheese
1 Egg
Parmesan Cheese, as much as you want
1/2 jar Any tomato sauce you like
1/4 tsp salt
dash pepper
Combine egg, ricotta cheese, salt and half the parmesan cheese.
Spoon a bit of tomato sauce at the bottom of a baking dish. Layer eggplant slightly on top of eachother. Layer half the ricotta mixture. Layer half the tomato sauce. Layer remaining eggplant. Layer remaining ricotta mixture. Layer remaining tomato sauce. Top with parmesan cheese.
Bake 20-25 minutes at 350 degrees until eggplant soft and casserole is bubbly.
Lemony Salad Dressing
When I lived in California, my roommate Jessica introduced me to the BEST SALAD EVER! It was a combination of romaine lettuce, white rice, chopped rotisserie chicken, parmesan shavings, yummy croutons, and a mystery salad dressing that took this salad to the winners circle. We were able to replicate after discovering that mint was the secret ingredient.
Lemony Salad Dressing
Juice of a lemon
1/4 cup olive oil
two mint sprigs chopped
two garlic cloves chopped
pinch of salt
Combine and strain before using.
Lemony Salad Dressing
Juice of a lemon
1/4 cup olive oil
two mint sprigs chopped
two garlic cloves chopped
pinch of salt
Combine and strain before using.
Creamy Taco Mac
Two thumbs up from the Hubby. Two spicy for the baby. I just gave him some noodles before all the fun stuff was added.
Recipe from One Ordinary Day
Creamy Taco Mac
1 lb. lean ground beef
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes, undrained
4 Tbsp taco seasoning
4 oz. cream cheese
1/2 cup sour cream
1/2 cup shredded cheddar cheese plus 1/2 cup extra for serving (optional)
Kosher salt and black pepper, to taste
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.
Over medium heat, brown ground beef until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and cheddar cheese. Stir until cheeses are melted and incorporated. Simmer over low heat for 2-3 minutes. Season with salt and pepper, as needed. Top with cheddar cheese and sour cream, if desired.
Recipe from One Ordinary Day
Creamy Taco Mac
1 lb. lean ground beef
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes, undrained
4 Tbsp taco seasoning
4 oz. cream cheese
1/2 cup sour cream
1/2 cup shredded cheddar cheese plus 1/2 cup extra for serving (optional)
Kosher salt and black pepper, to taste
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.
Over medium heat, brown ground beef until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and cheddar cheese. Stir until cheeses are melted and incorporated. Simmer over low heat for 2-3 minutes. Season with salt and pepper, as needed. Top with cheddar cheese and sour cream, if desired.
Spinach Artichoke Pasta
I love the spinach. Hubby loves the artichoke. Baby loves the pasta.
Recipe and image courtesy of Heat Over to 350.
Spinach Artichoke Pasta
1 (13 oz) box whole wheat pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving
Directions:
1. Cook pasta according to package directions
2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).
3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.
Recipe and image courtesy of Heat Over to 350.
Spinach Artichoke Pasta
1 (13 oz) box whole wheat pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving
Directions:
1. Cook pasta according to package directions
2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).
3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.
Pumpkin Roll
Did this for a halloween party, but it reminded me of my mom's summer strawberry roll. I will need to get the recipe for that. Yum!
Recipe and image courtesy of My Recipes.com
Pumpkin Roll
Recipe and image courtesy of My Recipes.com
Pumpkin Roll
Vegetable cooking spray 3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice 1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened 1/4 cup butter or margarine, softened 1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halve
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.
Mascarpone Chocolate Toffee Bars
Yum...Recipe from Giada de Laurentiis
Mascarpone Chocolate Toffee Bars
Vegetable cooking spray
1/2 teaspoon pure vanilla extract
1 teaspoon vegetable oil
1 cup (8 ounces) mascarpone cheese, at room temperature
1/4 cup sliced almonds, toasted * see Cook's Note
Directions
1. Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
2. In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
3. Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust.
4. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
1. Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.2. In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
3. Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust.
4. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
Tea that doesn't taste like tea...
Teavana is my new favorite place. Why drink juice or soda that is full of sugar when you can have a good for you sip of cold iced tea? This recipe is also good for kids as there is no caffeine. The blueberry tea is natures superfruit and also has fruity aromas of grapes, currants and hibiscus flowers. The strawberry lemonade tea is sweet and sour with citrus, rose hips, strawberry slices, golden apples and sunflower petals.
Strawberry Lemonade/Blueberry Bliss Iced Tea
8 cups boiling water
12 tsp Strawberry Lemonade tea
12 tsp Blueberry Bliss tea
1/4 cup white sugar if desired
1. Boil water and remove from heat. Wait two minutes till is comes to 208 degrees.
2. Add tea leaves and steep for 8-15 minutes. Drain into pitcher and chill. Add 1/4 cup sugar if desired.
3. Keep tea leaves for one or two more ice tea batches at a later date.
Strawberry Lemonade/Blueberry Bliss Iced Tea
8 cups boiling water
12 tsp Strawberry Lemonade tea
12 tsp Blueberry Bliss tea
1/4 cup white sugar if desired
1. Boil water and remove from heat. Wait two minutes till is comes to 208 degrees.
2. Add tea leaves and steep for 8-15 minutes. Drain into pitcher and chill. Add 1/4 cup sugar if desired.
3. Keep tea leaves for one or two more ice tea batches at a later date.
Creamy Miso-Ginger Vinaigrette
Most store bought salad dressings are full of unknown ingredients. It is easy to make fresh and all natural salad dressing. This recipe got a huge thumbs up from the hubby.
Adapted from Pamela Salzman
Creamy Miso-Ginger Vinaigrette
You can also use this dressing on top of poached or roasted fish, lightly cooked broccoli or greens with brown rice, and quinoa salads.
2 Tablespoons unpasteurized organic white miso
2 Tablespoons unseasoned rice vinegar
2 teaspoons raw honey
2 Tablespoons water
1 Tablespoon chopped, peeled fresh ginger
1 small clove garlic, peeled
¼ cup unrefined, cold pressed, extra virgin olive oil
8 ounces mixed baby greens
Optional vegetables: thinly sliced radishes, julienned carrots or sweet bell peppers, sliced avocado, thinly sliced unpeeled Japanese cucumber
Adapted from Pamela Salzman
Creamy Miso-Ginger Vinaigrette
You can also use this dressing on top of poached or roasted fish, lightly cooked broccoli or greens with brown rice, and quinoa salads.
2 Tablespoons unpasteurized organic white miso
2 Tablespoons unseasoned rice vinegar
2 teaspoons raw honey
2 Tablespoons water
1 Tablespoon chopped, peeled fresh ginger
1 small clove garlic, peeled
¼ cup unrefined, cold pressed, extra virgin olive oil
8 ounces mixed baby greens
Optional vegetables: thinly sliced radishes, julienned carrots or sweet bell peppers, sliced avocado, thinly sliced unpeeled Japanese cucumber
- Puree all vinaigrette ingredients in a blender until smooth. Taste for salt.
- Place greens and any vegetables you are using in a serving bowl. Add enough vinaigrette to coat lightly and gently toss.
No Fail Chocolate Chip Cookies
Making the perfect chocolate chip cookie took 28 years in the making! Thank you to Kristina for baking a magnificient batch of cookies last summer and sharing her recipe with me. This recipe makes a lot of cookie dough so I froze pre-made balls of dough and plopped them into the oven when the craving hit, which is pretty much every night for my husband and I...
Original recipe from the NY Times.
No Fail Chocolate Chip Cookies
3 2/3 cups flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Original recipe from the NY Times.
No Fail Chocolate Chip Cookies
3 2/3 cups flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
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