next thanksgiving: Mediterranean!!!!
pumpkin seed hummus!
lamb
and other things that make leftovers that i actually want to eat
Saturday, November 28, 2009
orzo
Orzo with Roasted Vegetables (Serves 6)
http://www.barefootcontessa.com/recipes/bcp-3.shtml
Photo: James Merrell
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Buy the Book
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
http://www.barefootcontessa.com/recipes/bcp-3.shtml
Photo: James Merrell
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Buy the Book
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
apple tart from thanksgiving
INA GARTEN’S PERFECT PIE CRUST
Recipe adapted from Ina Garten’s Barefoot Contessa: Family Style.
PREP TIME: 30 minutes of chilling
YIELD: Two 10-inch pie crusts
WHAT TO GRAB:
9 tablespoons very cold, unsalted butter
5 tablespoons very cold vegetable shortening (Ina prefers Crisco)
3 cups all-purpose flour
1 teaspoon Kosher salt
1 tablespoon sugar
1/3 cup very cold water
HOW YOU DO IT:
1. Dice the butter. Once diced, place it in the freezer. Place the water and shortening in the freezer.
2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix the ingredients. Add the butter and shortening. Pulse 8 to 12 times, or until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
3. Dump the dough onto a lightly floured board and roll into a ball. Wrap the ball in plastic wrap and refrigerate for 30 minutes.
4. Cut the dough in half. On a well-floured board, roll each piece into a circle, rolling from the center to the edge. Turn and flour the dough, as necessary, to ensure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust once ready!
Tart
Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
Recipe adapted from Ina Garten’s Barefoot Contessa: Family Style.
PREP TIME: 30 minutes of chilling
YIELD: Two 10-inch pie crusts
WHAT TO GRAB:
9 tablespoons very cold, unsalted butter
5 tablespoons very cold vegetable shortening (Ina prefers Crisco)
3 cups all-purpose flour
1 teaspoon Kosher salt
1 tablespoon sugar
1/3 cup very cold water
HOW YOU DO IT:
1. Dice the butter. Once diced, place it in the freezer. Place the water and shortening in the freezer.
2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix the ingredients. Add the butter and shortening. Pulse 8 to 12 times, or until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
3. Dump the dough onto a lightly floured board and roll into a ball. Wrap the ball in plastic wrap and refrigerate for 30 minutes.
4. Cut the dough in half. On a well-floured board, roll each piece into a circle, rolling from the center to the edge. Turn and flour the dough, as necessary, to ensure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust once ready!
Tart
Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
Thursday, November 19, 2009
Praline Bacon
Praline Bacon
http://allrecipes.com/recipe/zippy-praline-bacon/detail.aspx
Ingredients
1 pound sliced bacon
3 tablespoons brown sugar
1 1/2 teaspoons chili powder
1/4 cup finely chopped pecans
Directions
Line two 15-in. x 10-in. x 1-in. baking pans with foil. Arrange bacon in a single layer in pans. Bake at 425 degrees F for 10 minutes; drain.
Combine the brown sugar and chili powder; sprinkle over bacon. Sprinkle with pecans. Bake 5-10 minutes longer or until bacon is crisp. Drain on paper towels.
http://allrecipes.com/recipe/zippy-praline-bacon/detail.aspx
Ingredients
1 pound sliced bacon
3 tablespoons brown sugar
1 1/2 teaspoons chili powder
1/4 cup finely chopped pecans
Directions
Line two 15-in. x 10-in. x 1-in. baking pans with foil. Arrange bacon in a single layer in pans. Bake at 425 degrees F for 10 minutes; drain.
Combine the brown sugar and chili powder; sprinkle over bacon. Sprinkle with pecans. Bake 5-10 minutes longer or until bacon is crisp. Drain on paper towels.
orangettes
Orangette
http://smittenkitchen.com/2006/11/candy-girl/
How to make orangettes: Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges.
Slice the peels into thin strips and trim the edges.
Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.
Prepare the simple syrup by combining 8 ounces water with 8 ounces sugar in a saucepan. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. [Don't do what Deb did, and not check on them, only to find that at 45 minutes the water had boiled off and many edges had begun to burn in the pan, and she wished she'd left the pot covered.] Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
Melt 16 ounces dark chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly, and let them cool on a piece of parchment paper. Store the orange peels in an airtight container your belly.
http://smittenkitchen.com/2006/11/candy-girl/
How to make orangettes: Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges.
Slice the peels into thin strips and trim the edges.
Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.
Prepare the simple syrup by combining 8 ounces water with 8 ounces sugar in a saucepan. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. [Don't do what Deb did, and not check on them, only to find that at 45 minutes the water had boiled off and many edges had begun to burn in the pan, and she wished she'd left the pot covered.] Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
Melt 16 ounces dark chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly, and let them cool on a piece of parchment paper. Store the orange peels in an airtight container your belly.
"Daily Granola" recipe
Daily Granola
Adapted from Nigella Lawson’s Feast
http://orangette.blogspot.com/2008/02/consider-it.html
The recipe that follows is the way I’ve come to use Nigella’s recipe. Of course, tweak as you will. For example, feel free to use whatever type of nut you like best - just one, or a variety. You could add some flax seeds, if you like, or some shredded coconut. If you like your granola with dried fruit, go ahead and add some - but after baking, not before. And about the applesauce: I like to buy it in those single-serving cups, the kind made to go in kids’ lunchboxes. I used to buy it in bigger glass jars, but I found that it started to go moldy before I could use it all. The smaller containers are very handy that way; there’s less waste.
Finally, I highly recommend eating this granola with plain soy milk. I like it with plain yogurt or regular milk too, but soy milk is especially good. This granola also mixes nicely with other cereals, like this one, and this one.
Dry ingredients:
5 cups rolled oats
2 to 3 cups raw almonds or pecan halves, or a mixture
1 cup hulled raw sunflower seeds
¾ cup sesame seeds
¾ cup light brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
Wet ingredients:
¾ cup unsweetened apple sauce
1/3 cup brown rice syrup
¼ cup honey
2 Tbsp. vegetable oil, such as canola or safflower
Set racks in the upper and lower thirds of the oven. Preheat the oven to 300°F.
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.
Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pans from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and set aside to cool. The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools.
Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container. Store in the refrigerator indefinitely.
Yield: about 10 cups
Adapted from Nigella Lawson’s Feast
http://orangette.blogspot.com/2008/02/consider-it.html
The recipe that follows is the way I’ve come to use Nigella’s recipe. Of course, tweak as you will. For example, feel free to use whatever type of nut you like best - just one, or a variety. You could add some flax seeds, if you like, or some shredded coconut. If you like your granola with dried fruit, go ahead and add some - but after baking, not before. And about the applesauce: I like to buy it in those single-serving cups, the kind made to go in kids’ lunchboxes. I used to buy it in bigger glass jars, but I found that it started to go moldy before I could use it all. The smaller containers are very handy that way; there’s less waste.
Finally, I highly recommend eating this granola with plain soy milk. I like it with plain yogurt or regular milk too, but soy milk is especially good. This granola also mixes nicely with other cereals, like this one, and this one.
Dry ingredients:
5 cups rolled oats
2 to 3 cups raw almonds or pecan halves, or a mixture
1 cup hulled raw sunflower seeds
¾ cup sesame seeds
¾ cup light brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
Wet ingredients:
¾ cup unsweetened apple sauce
1/3 cup brown rice syrup
¼ cup honey
2 Tbsp. vegetable oil, such as canola or safflower
Set racks in the upper and lower thirds of the oven. Preheat the oven to 300°F.
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.
Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pans from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and set aside to cool. The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools.
Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container. Store in the refrigerator indefinitely.
Yield: about 10 cups
Monday, November 16, 2009
lemon rosemary palmiers
http://www.joythebaker.com/blog/2009/08/lemon-rosemary-palmiers/#more-1210
also a savory version on webite--or fake chocolate croissants using the same puff pastry (all butter)
Lemon Rosemary Palmiers
Print this Recipe!
1 package puff pastry
1 scant cup of sugar
zest of 1 large lemon or 2 small lemons
1 teaspoon finely chopped fresh rosemary
Preheat the oven to 400 degrees F. Finely chop fresh rosemary and set aside. Measure out one cup of granulated sugar (it doesn’t have to be exact). On a clean, flat surface rub lemon zest into the sugar using a bench knife or the back of a spoon. The sugar will become fragrant as the zest is rubbed into it. Sprinkle about half of the lemon sugar onto a clean work surface. Unfold the thawed puff pastry onto the sugared surface and sprinkle the top of the pastry with the remaining lemon sugar.
The Dufour Puff Pastry unfolds out of the package just about the length and width you’re looking for. You’ll just need to roll it to thin it a bit, extending it about 1/2 to 1-inch on all sides.
What’s that? You have a little rip on the seam of your puff pastry!? Me too. Maybe just try to patch that up a bit. But really? It’s not that big a deal. Don’t sweat it!
Sprinkle the surface with fresh rosemary.
Your puff pastry should be roughly 8(to10)x12-inches in size. Now start rolling. Roll up the left vertical side towards the center seam. Roll the right vertical side towards the center too.
Gently press together. Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.
Remove dough from the fridge and slice in 1/2-inch slices. Place on lined baking sheet. Bake in 400 degree F oven for 10 to 15 minutes of until golden brown. You may want to rotate the baking sheet halfway through baking. Keep a close eye on the cookies after about 11 minutes. They might burn quickly.
If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the cookies from the pan immediately after they come out of the oven. If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.
also a savory version on webite--or fake chocolate croissants using the same puff pastry (all butter)
Lemon Rosemary Palmiers
Print this Recipe!
1 package puff pastry
1 scant cup of sugar
zest of 1 large lemon or 2 small lemons
1 teaspoon finely chopped fresh rosemary
Preheat the oven to 400 degrees F. Finely chop fresh rosemary and set aside. Measure out one cup of granulated sugar (it doesn’t have to be exact). On a clean, flat surface rub lemon zest into the sugar using a bench knife or the back of a spoon. The sugar will become fragrant as the zest is rubbed into it. Sprinkle about half of the lemon sugar onto a clean work surface. Unfold the thawed puff pastry onto the sugared surface and sprinkle the top of the pastry with the remaining lemon sugar.
The Dufour Puff Pastry unfolds out of the package just about the length and width you’re looking for. You’ll just need to roll it to thin it a bit, extending it about 1/2 to 1-inch on all sides.
What’s that? You have a little rip on the seam of your puff pastry!? Me too. Maybe just try to patch that up a bit. But really? It’s not that big a deal. Don’t sweat it!
Sprinkle the surface with fresh rosemary.
Your puff pastry should be roughly 8(to10)x12-inches in size. Now start rolling. Roll up the left vertical side towards the center seam. Roll the right vertical side towards the center too.
Gently press together. Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.
Remove dough from the fridge and slice in 1/2-inch slices. Place on lined baking sheet. Bake in 400 degree F oven for 10 to 15 minutes of until golden brown. You may want to rotate the baking sheet halfway through baking. Keep a close eye on the cookies after about 11 minutes. They might burn quickly.
If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the cookies from the pan immediately after they come out of the oven. If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.
bisquick biscuits!!!
http://www.recipezaar.com/Bisquick-sour-cream-biscuits-85148
ngredients
2 cups Bisquick
1/2 cup butter, melted
1 cup sour cream (I used reduced fat)
Directions
1Preheat oven to 350.
2Mix all ingredients together.
3Pour into ungreased muffin cups about 2/3 full.
4Bake for 15-20 minutes.
ngredients
2 cups Bisquick
1/2 cup butter, melted
1 cup sour cream (I used reduced fat)
Directions
1Preheat oven to 350.
2Mix all ingredients together.
3Pour into ungreased muffin cups about 2/3 full.
4Bake for 15-20 minutes.
Wednesday, August 12, 2009
Sunday, August 9, 2009
Pinapple Ginger Fried Rice
maybe not fried but grilled pineapple made into packets of grilled rice??
http://elise.com/recipes/archives/005175ginger_pineapple_fried_rice.php
http://elise.com/recipes/archives/005175ginger_pineapple_fried_rice.php
Saturday, August 8, 2009
chicken in a pinch
buy a pre-roasted chicken and use the pieces in a lettuce cups, chicken salad, or a chicken caesar salad
Quick eggs n microwave
http://www.danispies.com/archives/quickbite_video_1/veggie_egg_white_scramble_in_t.php
almond milk recipe
All-Natural Almond Milk
1 ½ cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 dates (optional)
1 ½ cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 dates (optional)
Monday, August 3, 2009
olive oil ice cream
http://desertcandy.blogspot.com/2007/08/day-12-olive-oil-ice-cream.html
the way i saw it on foodnetwork was a chocolate ice cream with olive oil drizzled on top
the way i saw it on foodnetwork was a chocolate ice cream with olive oil drizzled on top
Quince paste! serve with Manchego cheese
fall fruit!
http://elise.com/recipes/archives/006144membrillo_quince_paste.php
http://elise.com/recipes/archives/006144membrillo_quince_paste.php
Saturday, June 20, 2009
uses basil simple syrup
http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-lemonade-recipe/index.html
lemonade basil drink
lemonade basil drink
sandwich to rule all sandwiches
http://www.youtube.com/watch?v=kDRO0LSpMf4&NR=1
made with an entire loaf of bread yum!
made with an entire loaf of bread yum!
vegetable sapece
http://www.youtube.com/watch?v=UktaLRHbDDc&feature=channel
vegetable scapece yummmy veggies that are make ahead
vegetable scapece yummmy veggies that are make ahead
banana bread
http://allrecipes.com/Recipe/Cathys-Banana-Bread/Detail.aspx
yummy! grease and then coat pan with sugar and cinnamon
yummy! grease and then coat pan with sugar and cinnamon
wonton wrapper chocolate with mint!
http://www.youtube.com/watch?v=Nu46wtLTUQE&feature=related
wonton wrapper chocolate with mint yummmmmmm
i need more wonton wrapper recipes.
wonton wrapper chocolate with mint yummmmmmm
i need more wonton wrapper recipes.
Friday, June 19, 2009
basil smoothie
http://www.youtube.com/watch?v=e3OGywSKPm4&feature=related
this will be great for our basil harvest!!!
this will be great for our basil harvest!!!
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