Posts by admin:
- 1 medium globe eggplant
- 1 pint mini-portabella mushrooms
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 24 oz can all-purpose tomato sauce (I use 6-1 sauce)
- 2 tsp garlic powder
- 2 tsp parsley
- 2 tsp Italian seasoning
- 2 tsp salt for sauce
- 1 tsp salt for eggplant
- 2 tsp ground black pepper
- 3/4 cup low-fat ricotta
- 1 1/2 cup fontina, grated
- 1/2 cup parmesan cheese
- 1 tsp parsley
Turkey Croquettes, Roasted Cauliflower, and Cherry Tomato-Infused Jasmine Rice
October 27th, 2009
After a long day at work, my hubby and I decided to take on the task of raking leaves. One thing I had forgotten about actually having a Fall, is the fact that leaves fall from trees and accumulate and force one to clean up least the grass die, or else as our landlord conveyed to us this past weekend. Ha! Let me tell you that this is such a GREAT workout. I have a tiny blister in the area between the thumb and forefinger and a few sore muscles, but other than that the process was delightful. I almost thought of offering my raking services to neighbors but instead refrained. After an hour and half of raking and bagging only have the leaves, we decided to call it an evening.
Roasted Cauliflower
2 Tbsp olive oil
2 tsp paprika
1 tsp crushed red pepper
1 tsp garlic powder
1 tsp salt
1/4 cup Parmesan cheese
Preheat oven to 425F. Cover baking sheet with parchment paper for easy cleaning and cooking.
Wash cauliflower and cut into small florets. Place in a bowl and add the rest of the ingredients and toss until well coated.
Position oven rack to the next to top rack. Place cauliflower on baking sheet and bake for 15 minutes. Remove from pan and rotate the cauliflower and add Parmesan to veggies. Place back in the oven and continue roasting for 10 more minutes. This tastes better when hot so make sure it is the last thing cooking.
I make extra rice because I like leftovers for another meal during the week.
serves 4
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Eggplant-Mushroom Lasagna
October 25th, 2009So the incentive after buying groceries for the month is to really do without having to go to the store to purchase more items. I am really trying hard to use the items in my fridge and pantry before I REALLY need to go to the store. So far, so good…..thank God! Friday’s dinner consisted of items of had in my fridge. Sometimes I feel like the guys off that Food Network show that open their basket and see what meals they have to prepare from what the judges have given them. Well, I do not have anyone who gives me these items; I do it myself! I guess I challenge myself and if it sometimes does not come out, I feel sad for a second and then get over it. It was not the case Friday evening.
I looked inside my fridge and knew I wanted to do something with eggplant. Now that I know my hubby will eat, I try to plan carefully. “How can I use it this time,” I ask myself. Seeing that I did not have all the ingredients for a real Eggplant Parmesan, I decided to modify this recipe. I grilled eggplant slices and mushrooms and alternated layer of the veggies with a ricotta/fontina mixture. The results! YUM! This will definitely go on my recipe book. It is not only delicious but it is also a super quick version of lasagna without having PASTA…c’mon, I know you carb-conscience like this already! Try it!
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Dutch Apple Pie Crumble
October 24th, 2009
Seeing that this week has flown by, decided that I needed to end the week with some goodies. We had another couple over for dessert after my hubby played the piano for a hymn sing at a retirement community, so I knew that I had to make something seasonal. I decided that since I had so many apples left at home that I would make an apple dessert. I was inspired by another friend’s recipe we had while at donner last week, so it convinced me to make one too. I have never made one mainly because I have always thought it to be a very sweet dessert. My hubby and I have many definitions of what one would call VERY sweet and NOT so sweet. I do not think either one of us will ever win this debate.
9-inch pie, serves 8
Pie Crust
1 1/4 cups all-purpose flour
1/4 tsp salt
1/3 cup shortening
4 to 5 Tbsp cold water
In a medium bowl stir together flour and salt. Using a pastry blender, cut in the shortening until pieces are pea size.
Sprinkle 1 Tbsp of the water over part of the flour mixture; gently toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 Tbsp of the water at a time, until all the flour mixture is moistened. Form pastry into ball.
On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Crimp edge as desired.
Apple filling
1 Tbsp lemon juice (optional)
3/4 cup sugar
2 Tbsp all-purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg
1/3 cup dried cherries or cranberries (optional)
Preheat oven to 375F. Prepare and roll out pie crust on pie plate.
If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon, and nutmeg. Add apple slices and, if desired, berries. Gently toss until coated.
Transfer apple mixture to the pastry-lined pie plate. Prepare crumble topping recipe.
Topping
Bake for 40 minutes. Cool on wire rack. To serve warm, let pie cool at least 2 hours.
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Balsamic-Marinated Beef and Polenta
October 21st, 2009After taking a night off from cooking (thanks to my hubby), I decided to make something really gourmet for dinner. Before the cooking began, we wanted to work out like we had been doing 2 months ago. We realized that summer is over. Did you know that?? 🙂 Every tennis court has removed their nets down, and even though we have had great weather, it is impossible to play. It looks like we will be searching for indoor tennis or raquet ball courts!
Well, after taking a stroll I prepared dinner within an hour. These recipes were all new to me and pretty much my own creations. I have always seen polenta in many recipes and I have eaten several times, but I got to say I have never made it myself. What a quick process! I also had never used balsamic vinegar for anything other than my delicious salads, so I ventured marinating some stew meat. I was very happy with results and I think you would too! After serving it to my hubby I was glad that I tricked. He said he was going in for a bite and thought he was eating mash potatoes until he noticed they were not mashed potatoes! I like surprising people especially my hubby! We had an enthusiastic thumbs up last night!
Balsamic-Marinated Beef and Polenta
serves 2
Marinade
1/2 cup balsamic vinegar
4 garlic cloves, minced
2 tsp garlic powder
3 tsp Italian seasonings
1 tsp mustard powder
Beef
1/2 pound beef stew meat, cut in 1/2 inch pieces
1 onion, julienned
1 Tbsp olive oil
Heat olive oil in pan. Add onions and fry the onions until they start caramelizing (for 10 minutes).
Meanwhile, prepare the marinade and add the beef to the mixture. Add the beff mixture to the onions and cover for 10 minutes. Uncover and let the juices start to evaporize. Serve with polenta immediately to savor full flavors.
Polenta
1 cup cornmeal
3 cups water
2 tsp salt
1 Tbsp salted butter
1/3 cup olive oil
1/2 cup half-and-half
2 tsp ground pepper
1/2 cup orange bell pepper, chopped
1/2 fontina cheese, shredded
Boil water, cornmeal, and salt in a pot until the mixture starts to thicken (starts in 5-10 minutes). Start adding the rest of the ingredients until it becomes creamy. Must be served hot.
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Best-Ever Peppermint-Chocolate Chip Cookies
October 21st, 2009Sooooo……..I woke up at 6am this morning, inspired by my hubby’s early morning departure and realized that I NEED to do this more often. I know I already get up early as it is, but I felt so energized today, so energized that I was ready to take on the baking world of cookies! I knew that my hubby was going to be going to a study group tonight, so I decided I would bake for them. I enjoy how therapeutic it is to bake and especially, baking for others!
We have had this cookie recipe for quite a while and have not looked back at any others, unless it required it. If you are looking for the best, I mean the best cookies, we have the perfect recipe for you. These cookies are crunchy on the edges and soft and chewy on the center! Normally, I make these cookies with Ghiradelli bittersweet chocolate chips, but my hubby usually prefers semi-sweet. Today was quite a different story. I heard the peppermint patties calling me from the freezer, begging to be used, so I consented. I chopped these babies up and mixed a bit of semi-sweet chips which produced fantastical chocolate minty chip cookies! I hope the study group enjoyed them!
Best-Ever Peppermint-Chocolate Chip Cookies
makes 16-18 cookies
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup salted butter, melted
1 cup brown sugar, packed
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg
1 egg white
1/2 cup semi-sweet chocolate chips
1 cup York peppermint patties, chopped
Preheat oven to 325F. Place a sheet of parchment paper over a cookie sheet.
Sift flour, salt, soda, and set aside. Mix the sugars with the melted butter until thoroughly mixed, then add the egg, egg white, and vanilla extract. Mix until creamy.
Add sifted ingredients and mix until blended. Stir in the chocolate chips and chopped peppermint patties. Using a 1/4 measuring cup, place dough in cup, scoop and place 1 inch apart on parchment paper. Bake for 19 minutes and cool on cookie rack.
