The Pot Luck Place

eggplant parmesan

2010-06-28T14:41:00.004-07:00

yes! eggplant parmesan for ONE! how could you not be excited? of course, you can easily double or quadruple this recipe and make many mouths happy. happy tasting!

courtesy of: vegetarian times
serves: 1
30 min

- 1/2 c spaghetti sauce, divided
- 1/4 c low-sodium breadcrumbs
- 1 tsp italian seasoning
- 1 1/2 tsp canola oil
- 1 japanese eggplant, cut into 1/4" thick slices on the diagonal
- 1 small egg, beaten
- 1/4 c grated low fat mozzarella cheese, divided
- 2 tsp grated parmesan cheese, divided
- 1/4 tsp dried basil

1. preheat oven to 350. coat a small baking dish with cooking spray, spread with 2 tbsp spaghetti sauce.

2. combine bread crumbs and italian seasoning in a shallow bowl. heat oil in nonstick skillet over med-hi heat. dip eggplant slices in egg, then in breadcrumb mix. cook slices in single layer in oil 1 - 2 min per side, or until light brown. place half of eggplant slices in single layer in prepared baking dish and sprinkle with 2 tbs mozzarella and 1 tsp pmaresan. discard remaining egg and breadcrumbs.

3. place remaining eggplant slices, remaining sauce, and remaining mozzarella and parmesan over eggplant in dish. sprinkle with dried basil. bake 15 min or until golden brown or microwave 5 min, turning baking dish halfway through cooking time to heat evenly.

pink lentils with zucchini

2010-06-28T14:27:00.003-07:00

pink lentils cook in just 10 min, making them ideal for quick dinners. a splash of vinegar at the end brightens the flavors of both the lentils and the spinach without adding extra fat or calories. for a different flavor combination, substitute the cilantro for the sage and curry powder for the mustard. happy tasting!

courtesy of: vegetarian times
serves: 1
20 min

- 3 tbsp pink lentils, rinsed and drained twice
- 2 tsp chopped fresh sage
- 1 tsp dijon mustard
- 1/4 tsp salt, divided
- 1 tsp canola oil
- 1 small zucchini, quartered and sliced 1/4" thick
- 1/2 c chopped tomato
- 1 clove garlic, minced
- 1 c baby spinach leaves
- balsamic vinegar for drizzling

1. combine the lentils, sage, mustard, 1/8 tsp salt, and 3/4 c water in a medium saucepan. cover and bring to a boil. reduce heat to low, cover, and simmer 8 - 10 min, or until lentils are tender, but not soft.

2. meanwhile, heat oil in skillet over med-hi heat. add zucchini, tomato, garlic, remaining salt, and 1 tbsp water. cover, simmer 3 - 4 min or until zucchini is tender, but still crunchy. stir in lentil mix and cook 2 min more. season with salt and pepper if desired. serve hot over spinach leaves. drizzle with vinegar.

hearty couscous

2010-06-28T14:21:00.004-07:00

you can use any left over veggies you have in the fridge to top this dinner for one! try adding tofu or chicken for variation. it can also be multiplied to feed a crowd. happy tasting!

courtesy of: vegetarian times
serves 1
20 min

- 1/3 c whole wheat couscous
- 2 tsp canola oil
- 1/4 c finely chopped green onions
- 1 c diced red bell pepper
- 1/4 c finely chopped fresh basil
- pinch cinnamon
- 2 tbs dry roasted unsalted sunflower seeds
- 2 tbs crumbled feta cheese

1. heat skillet over med-hi heat. add couscous and toast 3 -4 min, stirring occasionally. transfer to plate.

2. heat oil in same skillet over med-hi heat. add green onions, and saute 2 min. stir in bell peper, basil, and cinnamon. saute 2 min or until basil is wilted. add 1/4 c water and bring to a boil. add couscous, reduce heat to med-low, cover, and simmer for 5 min or until water is absorbed. transfer to plate and top with sunflower seeds and feta.

kidney bean and tomato curry

2010-06-28T14:12:00.003-07:00

this indian curry recipe puts a whole new spin on rice and beans for supper. if you're not keen on kidney beans (i'm not), try white, black, pinto, or chickpeas. add trimmed green beans, sliced squash or okra and serve over rice. for further variationl, add 1/2 c cooked chicken. can easily be multiplied to feed a crowd. happy tasting!

courtesy of: vegetarian times
serves 1
20 min

- 2 tsp veggie oil
- 1/4 c finely chopped onion
- 1/2 c finely chopped tomato
- 1/2 tsp grated fresh ginger
- 1/8 tsp ground turmeric
- 1 tsp ground corriander
- 4 tbsp plain low-fat yogurt, divided
- 1/4 c cooked kidney beans, rinsed and drained
- 1/4 tsp garam masala
- 1 tsp lemon juice
- chopped cilantro for garnish, optional

1. heat oil in a medium skillet over med-hi heat. add onion and cook 7 - 10 min or until light brown. stir in tomato, ginger, turmeric, and corriander. cover and cook 2 -3 min or until tomatoes are soft. whisk in 2 tbs yogurt and 1/2 c water. stir in kidney beans (and any veggies you might be using), cover and bring to a boil. reduce heat to med-low and simmer 10 min.

2. mash a few kidney beans in the pan, then stir in garam masala and lemon juice, season with salt and pepper, if desired. serve topped with remaining 2 tbs yogurt and garnish with cilantro.

rice noodle bowl with veggies

2010-06-28T14:02:00.004-07:00

it's been a long time since i made dinner for just one, however, i do remember these next few posted recipes coming in handy on more than one occasion back in the day {which was a wednesday, by the way}. add 1/2 c cooked chicken or beef or pork to this one for variation. it can also easily be doubled, tripled, etc to accommodate a hungry family. happy tasting!

courtesy of: unknown
serves 1
20 min

- 1 1/2 oz dried rice noodles (1/4 c), broken into 1" pieces
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tsp chile sauce, or to taste
- 2 tsp canola oil
- 1/4 c finely chopped onion
- 1 clove garlic, minced
- 1/2 c thinly sliced red bell pepper
- 1/2 c broccoli florets
- 1 tbsp chopped roasted peanuts, optional

1. bring 2 cups of water to a boil in a med saucepan. add broken noodles. remove fro heat and let stand 5- 7 min or until noodles are rehydrated. drain and discard water.

2. meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in a small bowl. set aside.

3. heat oil in a skillet over med-hi heat. add onion and garlic, and stir fry 1 min. add bell pepper and broccoli, and cook 1 min more. add soy sauce mix, bring to a boil, and cook 1 min more or until bell pepper and broccoli are tender. stir in noodles. serve sprinkled with roasted peanuts, if using.

strawberry shortcake trifle

2010-06-14T08:10:00.005-07:00

i came across this strawberry shortcake recipe while looking for another strawberry recipe, but it looked so delicious that i couldn't pass it up. it's so different from most other shortcake recipes i've studied. tweeked and tasted over the weekend, it's no wonder it's highly rated over at the food network. from my kitchen to yours... happy tasting!

adapted from: paula deen
serves: 6
10 min

- angel food cake (i made my own, next time i will use store bought)
- 8oz cream cheese, room temp
- 14oz can sweetened condensed milk
- 12oz whipped topping, thawed
- 1 c sugar
- 3 tbsp corn starch
- 3 tbsp strawberry gelatin (jell-o)
- 1 c water
- 2 c fresh strawberries, sliced

1. dice cake using a serrated knife.

2. mix together cream cheese, sweetened condensed milk, and whipped topping. set aside.

3. in a medium saucepan, combine sugar, cornstarch, gelatin, and water. cook over medium heat until thick. remove from heat and allow to cool completely. fold in berries.

4. assemble in a bowl by layering: cake, strawberry mixture, cheese mixture until all ingredients have been used.

optional: top with whole strawberries and fresh mint for serving.

gazpacho

2010-06-09T08:21:00.002-07:00

earlier this week, j and i enjoyed homemade gazpacho with my parents. while, i agree with my little brother that eating gazpacho is a little like digging into salsa with a spoon, i do think it's great my mom did some chopping and dropping in her kitchen. this inspired me to check out some gazpacho recipes online and after some taste testing, my favorite hails from the divine barefoot contessa. happy tasting!

courtesy of: ina garten
serves: 4 -6
20 min

- 1 hot house cucumber, halved and seeded (not peeled)
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23oz tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tbsp salt
- 1 tsp black pepper

1. roughly chop the cucumber, peppers, tomatoes, and onion into 1" cubes. put each veggie separately into a food processor fitted with a steel blade and pulse until coarsely chopped. do not over process!

2. after each veggie is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. mix well and chill well before serving. the longer the vegetables sit, the richer the flavors.

new!

2010-06-03T06:44:00.003-07:00

"sunday brunch" is the newest feature on my personal blog, which specifically showcases breakfast recipes. i'll be linking every third week here, instead of reposting. i highly recommend you try the market crab benedict. happy tasting!

market crab benedict

chinese egg whites and tomotoes

french toast casserole

pineapple upside down biscuits

2010-06-03T06:24:00.005-07:00

i'm not so good with the whole distant relative relationship thing, so we'll call sherry, my eleventh cousin nine times removedish, she sent me this recipe the other day and my tummy can't wait to try it! i love pineapple upside down anything and paula deen is definitely in my top 5 favorite southern gals {with scarlet o'hara, reese witherspoon, and two of my grandmothers}. and like all things paula deen, it starts with a sticka butta. this must be a winning recipe. happy tasting!
courtesy of paula deen
submitted by sherry thompson
makes: 10 biscuits
10m prep, 15m bake

- 10 maraschino cherries
- 1/4c butter, room temp
- 1/2c packed light brown sugar
- 10oz crushed pineapple
- 1 pkg refrigerated buttermilk biscuits (10 count)

1. preheat oven to 400. grease 10 cups in a muffin tin. strain the can of pineapple juice, saving the juice for later.

2. combine the pineapple, sugar, and butter in a medium bowl and mix well. divide among the muffin tins. place a cherry in the center of each muffin tin, making sure it hits the bottom of the tin. place 1 biscuit on top of pineapple/cherry and spoon one tsp of reserved pineapple juice over the top of each biscuit.

3. bake 12-15min, or until golden. cool for 2min and invert the pan onto a plate to release the biscuits. serve warm.

granola bars

2010-06-01T08:11:00.003-07:00

school's out for summer! with my older, more self sufficient kids at home for the summer, i thought it was a good idea to be one step ahead of the game this week and have a handy breakfast available for them to help themselves to in the wee hours of the morning. this granola bar recipe was uber quick and incredibly easy. i accidentally left these in the oven for an extra hour (oops!) and it was still yummy ~ mega crunchy, but still super yummy. i will be trying it again, next time using a timer... happy tasting!

adapted from nigella lawson
makes 16 chunky bars
10 min prep, 60 min bake

- 1 14oz can sweetened condensed milk
- 2 cups oats
- 1 cup shredded coconut
- 1 cup dried cranberries
- 1 cup peanuts
- 1 cup mixed seeds (i used pumpkin, pepita, and sunflower)

1. preheat oven to 250. prepare a 9x11 glass baking dish with non-stick cooking spray or line with tin foil. in a small pot, warm the sweetened condensed milk.

2. in a large bowl, combine remaining ingredients and coat with warm milk. press into prepared baking dish and bake for 1 hour.

3. remove from oven, let cool 15 minutes and cut into 16 chunky bars. let cool completely before serving. store in an air-tight container for up to 10 days.

better than mr. fish taco tacos

2010-05-25T07:58:00.003-07:00

there's a little taco stand at the bay of sea of cortez in mexico called "mr. fish taco". i've had the privilege of eating there maybe a dozen times. it's good...but it's not this good. i could make a killing off tourists in puerto penasco. i think that's my next plan. happy tasting!

courtesy of: food network mag
serves: 4
30 minutes

- vegetable oil, for frying
- 1/4 red cabbage, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- juice of 1 lime, plus wedges for serving
- 2 tbsp honey
- 1/2 cup mayo
- salt
- 12 corn tortillas
- 3/4 cup all purpose flour
- 1/2 tsp chili powder
- freshly ground pepper
- 1 1/4 lbs skinless halibut fillet, cut into 2" x 1/2" pieces
- 1 avocado
- 1/2 cup fresh salsa

1. heat about 3" of veggie oil in a medium pot over med-low heat until a deep fry thermometer reads 375. meanwhile, toss the cabbage, cilantro, lime juice, honey, and mayo in a bowl. season with salt.

2. warm the tortillas in a skillet over med-low heat or wrap in a damp cloth and microwave for 25 seconds. wrap in a towel to keep warm.

3. mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. dredge the fish in the flour mixture, then fry in batches until golden and cooked through, about 2-3 min. transfer with a slotted spoon or skimmer to a paper-towel lined plate to drain. season with salt.

4. halve, pit, and slice the avocado. fill the tortillas with the fish, avocado, slaw, and salsa. serve with lime wedges.

shrimp boil

2010-05-25T07:29:00.004-07:00

oh southern domestic goddess who invented the "clam bake"... you are good.

it never fails. every time i take my kids to the supermarket, my oldest begs for shrimp. BEGS! it's ridiculous. i saw this recipe and knew we had to try it at least once, for her. not only did e devour her plate, but my other two children did too and, if i'm honest, it was the first time i have ever gotten over stuffed on my own cooking the first time i ran the recipe {i'm too critical and too skeptical of new dishes i make, it usually takes a few runs to get it just right}. this one will not disappoint and it will be made several times over. happy tasting!

courtesy of: food network mag
serves: 4 {or two small adults and three small children}
40 min {seriously!}

- 2 lemons, halved, plus wedges for serving
- 1/2 cup old bay seasoning {yes, 1/2 CUP. this is not a typo}
- 8 cloves garlic, smashed
- 1 large red onion, quartered
- 6 sprigs fresh thyme
- 1 lb baby red potatoes
- 4 ears corn, husked and snapped in half
- 1 1/2 lbs large shrimp, unpeeled
- 2 tbsp butter
- hot sauce for serving {optional}

1. fill a large pot with 4 qts water {i had to use my lobster pot}. squeeze the lemon juice into the water and add the squeezed lemon halves, watch for seeds! add the old bay, garlic, and onion. tie the thyme together with kitchen twine and add to the pot. cover and bring to a boil, then reduce to a simmer and cook 5 minutes.

2. add the potatoes to the pot and cook until just tender, about 10 min. add the corn and cook another 5 min.

3. meanwhile, if your shrimp has not been deveined, do so and rinse. add to the pot, cover and cook until pink, 2-3 min.

4. transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. add the butter and about 1 cup of the stock. mix until the butter is melted. transfer the shrimp and veggies to a platter. serve with remaining broth, lemon slices, and hot sauce.

DONE!

lemon cupcakes, raspberry filling, lemon buttercream

2010-05-23T09:34:00.006-07:00

vampire bakery was in full swing on friday night with many sweet confections coming from my oven in the wee hours of saturday. i was frosting these luscious delights at 2am. warning: they are sweet, sweet, sweet, but the raspberry filling is the perfect compliment. happy tasting!

courtesy of: missi
adapted from: baking bites and sprinkles cupcakes
makes 24 cupcakes

lemon cupcakes:
- 2 2/3 cup flour, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 c butter, room temp
- 1 2/3 cup sugar
- 1 tbsp lemon zest or 1 tsp lemon extract (i used 1 1/2 tsp lemon extract)
- 2 large eggs
- 2 tsp clear vanilla extract
- 1 cup milk

1. preheat oven to 350. line muffin pan with cupcake cups.

2. in a medium bowl, whisk together flour, baking powder, and salt.

3. in a very large bowl, beat together butter, sugar, and lemon until just combined. add eggs one at a time, followed by vanilla. alternate 1/3 flour mixture and 1/2 milk, starting and ending with flour mixture, and beat until just combined.

4. divide batter among muffin cups, filling 2/3 full. bake for 16 - 19 min, or until a toothpick inserted comes out clean. cool completely on a wire rack.

while cupcakes are baking, start the raspberry filling.

raspberry filling:
- 24 oz frozen raspberries (not thawed and not packed in syrup)
- 1 1/3 cup and 1/2 cup water
- 1 1/2 cup sugar
- 2 tbsp lemon juice
- 5 tbsp cornstarch

1. in a large saucepan, combine raspberries, 1 1/3 cup water, sugar, and lemon juice. bring to a boil and then simmer for 15- 20 min.

2. remove the mixture from heat and strain. return strained mixture to heat.

3. dissolve cornstarch in 1/2 cup water and add to saucepan, whisk to combine. bring back to a boil and simmer for 5 min, stirring occasionally.

4. remove from heat and cool completely, stirring occasionally. it may take a while to set up, but it will thicken like jelly. (the leftovers are excellent on toast!)

5. using a flavor injector, icing bag and tip, medicine syringe, or whathaveyou, fill the cooled cupcakes with approx 1tbsp raspberry filling.

while everything cools, make the icing.

lemon buttercream icing:
- 1 cup butter, room temp
- 3 3/4 cup powdered sugar, sifted
- 1 lemon, juice and zest of (i used 2 tsp lemon extract)
- 1 tsp clear vanilla extract
- 1/8 tsp salt

1. combine butter, sugar, and salt. beat until well combined.

2. add lemon and vanilla and continue to beat for another 3-5 min or until creamy.

*buttercream will crust and is thick. i added yellow food coloring as seen above.

3. frost cooled, filled cupcakes and enjoy!

pb cereal cookies

2010-05-18T16:03:00.004-07:00

over the snack table today, i was reading the side panel of our cheerio's box when i came across this strange recipe. since i had all four ingredients listed, i decided to try it and you know what? it was good! i particularly like the added crunch from the cheerio's. happy tasting!

courtesy of: cheerio's box
yield: 2 dozen cookies

- 1 cup sugar
- 1 cup peanut butter
- 1 egg
- 1 1/2 cups cheerios (any flavor)

1. preheat oven to 350.

2. in a bowl, with a wooden spoon, combine sugar, peanut butter, and egg until well mixed. add cereal.

3. drop by tablespoons onto ungreased cookie sheet (i used parchment paper) and pat down tops. bake for 12 - 15 min. cookies may appear undone, but will firm as they cool. allow to cool 2 min and remove to a wire rack.

watermelon salad

2010-05-18T11:31:00.004-07:00

summertime always makes me think of watermelon and in arizona, we have an abundance of both. not sure what to do with all that seedless heaven? solution: watermelon salad! there are so many variations of this fresh, light dish that i could never decide which one is best. i can decide that this one is the easiest and my favorite. happy tasting!

courtesy of: missi
adapted from: food network magazine
serves: 6-8

- 1/2 red onion, thinly sliced
- 4 cups watermelon, cubed and patted dry
- 1 cucumber, peeled, seeded, and cubed
- handful of mint, thinly sliced
- 1/4c olive oil
- juice of 1/2 lemon
- handful of cashews, chopped (optional)
- 6oz goat cheese, crumbled

1. in a small bowl, soak the red onion in cold water for 10 min.

2. then, in a large bowl, combine watermelon, cucumber, onion, and mint. add olive oil and lemon juice. toss. top with cashews and goat cheese.

3. refrigerate 20 minutes and serve chilled.

*tip: add cold pasta the following day for a quick pasta salad.

b lurves h

2010-04-23T12:46:00.010-07:00

2010 is the year and wedding bells are chiming all over my news feed on facebook. created for a bridal shower, i combined several recipes i found online to get the yum-o pictured below. happy tasting!

modified from: mary todd, yum sugar, and wilton's
makes and frosts: 2 9" round cakes.

vanilla almond cake:
- 1-1/2c granulated sugar
- 1 c butter
- 1 tsp vanilla extract
- 2-3/4 c sifted cake flour
- 1 tsp baking powder
- 1-1/3 c milk
- 1 c almonds, finely chopped
- 6 egg whites, stiffly beaten

1. preheat oven to 375. generously grease 2 9" round pans. in a large bowl, combine sugar, butter, and vanilla. in a separate bowl, sift together flour and baking powder.

2. combine flour mixture to the sugar mixture, alternating with milk.

3. stir in almonds.

4. fold in egg whites.

5. bake for 28 - 30 min or until a toothpick inserted in the center comes out clean. let cool for 10 min before removing from pan. allow cake to cool completely before filling and frosting.

dulce de leche filling:
- 1 quart whole milk
- 1 c sugar
- 1 vanilla bean, split, seeds scraped [reserve seeds]
- 1 tsp baking soda
- 1 T water

1. in a large heavy saucepan, combine milk, sugar, vanilla beans, and seeds. bring to a simmer over med heat.

2. in a small bowl, dissolve baking soda in water and add to pot. warning: pot will froth!

3. reduce heat to low and simmer for 1 hour. remove bean. continue cooking, skimming top occasionally, until reduced to 1 cup; tan, thick, and creamy. depending on how hot your stove is, this will take 1-1/2 to 3 hours.

4. strain into a clean bowl and allow to cool. dulce de leche will thicken as it cools. cover and refrigerate until ready to use or store in an air-tight container in the fridge for up to two weeks.

icing:
- 2c crisco
- 1c butter
- 2 tsp clear vanilla extract
- 2 tsp butter flavoring
- 1/2c milk
- pinch of salt
- 2tsp meringue powder
- 4lbs powdered sugar

1. in a bowl, combine crisco, butter, vanilla, flavoring, and milk. turn mixer off and add salt, merginue powder, and powdered sugar.

2. on the lowest speed, combine. once ingredients are thoroughly mixed, raise speed to medium and blend until smooth.

tip: i found that the measurements made the perfect crusting buttercream icing. however, if yours is too stiff, add milk 1tbsp at a time until desired consistency; if yours is too runny, add more powdered sugar 1 tbsp at a time until desired consistency.

croquembouche

2010-04-19T11:12:00.005-07:00

pressed for time, but with my heart set on a croquembouche for my 30th birthday, i decided to pull a sandra lee and make it semi-homemade. with a little creativity and 45 minutes to spare, you too, can have a fancy croquembouche. happy tasting!

my birthday croquembouche

courtesy of: missi

serves: 8-10

puff pastry:
- 75 glazed munchkins from dunkin donuts

cream filling:
- 2 pkgs instant vanilla pudding
- 2 c milk

1. combine pudding and milk in an air-tight container with a tight fitting lid. shake vigorously to combine and let sit 5 min.

2. fill a pastry bag fitted with a round tip and inject approximately 1tsp into one donut hole. repeat step until all donut holes are filled.

*since the donut holes are glazed, i didn't see it necessary to coat them in the traditional hardened caramel. instead, i left them "naked" and used other means to stack them into a cone shape...

assembly:
- 1 styrofoam cone
- 75 toothpicks

1. once the donut holes are filled, use toothpicks to attach them to a styrofoam cone. 75 donut holes will cover a medium sized cone.

ta da!

sugarwebs:
- 1 c sugar
- 2 tbsp water
- 1 tsp fresh lemon juice

1. prepare an ice-water bath. bring all ingredients to a boil in a small saucepan over medium heat, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. cook, without stirring, until sugar dissolves; 5-6 min. raise heat to high and cook, swirling pan to color evenly, until syrup is amber, about 3-5 min. remove caramel from heat and set bottom of pan in the ice bath to stop the cooking process. slightly cool.

this was once a wire whisk

sugar web application tools:
- wire whisk
- wire cutters
- turn table

1. while caramel is cooling enough to distribute, set the assembled croquembouche on a turn table for even distribution of the caramel sugar web and use wire cutters to snip apart a wire whisk {see above photo}. this will allow wispy strands of caramel to be added easily {see photo below}.

with a turn table, i spin the croquembouce instead of my whisk.

because moister will cause your caramel to become tacky, please serve within 2 hours unless you live in arizona, then serve within 6.

eat your heart out, sandra lee!

yippity yo

2010-04-15T13:11:00.006-07:00

let's get serious. rachael ray, eat your heart out. happy watching!

missi's famous salsa

2010-04-09T14:59:00.005-07:00

this recipe will be up for the next 24 hours ONLY. it's my super secret salsa recipe that has won numerous awards and competitions. happy tasting! shhhhh....

courtesy of: missi

inside out california rolls

2010-03-25T16:32:00.003-07:00

i decided to take on sushi last night for dinner. of course, two hours later i was starving, but i guess that happens even when the big guys make it. having zero experience in the sushi rolling department, i found that it was uber easy and all i did was watch this video. happy tasting!

green tea latte, part deux

2010-03-22T20:39:00.003-07:00

after a trip to a foreign country (lee lee's asian supermarket) to pick up some experimental ingredients, i came up with the perfect green tea latte recipe that mimicks the starbucks version almost identically. i lurve it. happy tasting!

courtesy of: missi
makes: 1 venti latte

- 3 tbsp greenmax boba milk tea powder - green tea flavor ($6.99 for 24.5oz @ lee lee's)
- 1 tbsp blue agave nectar
- 1/2 c hot water
- 3/4 c steamed milk

1. dissolve the milk powder in the hot water. add blue agave and steamed milk. stir and serve hot.

*tip: if you don't have a milk steamer, bring milk to high heat in the microwave and briskly whisk until frothy.

*tip: to make an iced version, instead of steamed milk, add cold milk and ice cubes. (you will still need to use hot water to dissolve the powder)

green tea latte

2010-03-22T09:52:00.003-07:00

in an effort to cut the amount of dollars i spend per week at starbucks, i've decided to start making my latte's at home. thankfully, i was a barista in high school so the whole "venti, decaf, triple shot, sugar free, vanilla, 2% milk, extra white mocha, extra hot, no whip, no foam, extra drizzle, marble mocha macchiato" is no mystery to me. however, my order is much simpler. happy tasting!

courtesy of: recipe zaar
serves: 1

- 1/2 tsp matcha green tea powder
- 2 oz hot water
- sugar
- 4 oz milk (steamed or cold)
- 1 tsp vanilla syrup (optional)

1. mix matcha green tea powder with the hot water until dissolved. stir in sugar to taste. add milk (and optional vanilla syrup) and stir.

*tip: use hot or steamed milk for a hot latte, cold milk and ice for an iced latte, or toss in a blender with ice cubes for a smoothie.

tomato and spinach crepes and mushroom soup

2010-03-19T08:49:00.002-07:00

last night, i began a highly anticipated project which started in france via film, food, and imagination. these two recipes were the perfect compliment to each other and i paired them with a pinot noir. light, easy, and delicious. happy tasting!

courtesy of: missi
serves: 4

crepes:
- 1c flour
- 1/2c milk
- 1/2c water
- 2 eggs
- 1/4tsp salt
- 2tbsp butter, melted

1. with a whisk, combine the eggs and flour in a med sized bowl. gradually add in the milk and water. add the salt and butter and beat until smooth.

2. in a med sized skillet, coated with non-stick spray over med-heat, ladle in the batter (1/4c at a time) and tilt the pan in a circular motion coating the bottom evenly.

3. cook each crepe 2 minutes. loosen with a spatula and continue cooking on the other side until lightly brown.

tomato and spinach filling:
- 2c tomatoes, diced
- 2c baby spinach
- 1 onion, diced and sauteed
- 8oz goat cheese, crumbled

1. assemble crepes: crepe, tomato, spinach, onion, cheese. fold and repeat.

mushroom soup:
- 3/4lbs your favorite mushrooms, chopped
- 1 onion, diced
- 4tsp flour
- 1c stock {beef or vegetable}
- 4tbsp butter
- 1/2 bay leaf
- salt & pepper to taste
- 2c half and half

1. in a soup pot, melt the butter and sautee the mushrooms and onion. add the flour, cook 1 min. add the stock, bay leaf, salt and pepper. simmer 3 minutes and remove the bay leaf.

2. add the half and half, warm through, and serve hot.

guiness chocolate cupcakes with bailey's irish cream frosting

2010-03-17T10:12:00.006-07:00

three of my favorite flavors in one; guinness, baileys, and cupcakes. me + this recipe = bliss. all i'm missing is the coffee. it also makes for a perfect ending on st. patrick's day. happy tasting!

courtesy of: smitten kitchen
makes: 24 cupcakes

cupcakes:
- 1c guinness
- 1c butter
- 3/4c unsweetened cocoa powder
- 2c all purpose flour
- 2c sugar
- 1-1/2tsp baking soda
- 3/4tsp salt
- 2 large eggs
- 2/3c sour cream

filling:
- 8oz bittersweet chocolate
- 2/3c heavy cream
- 2tbsp butter, room temp
- 1-2tbsp irish whiskey (optional)

bailey's frosting:
- 3-4c confectioner's sugar
- 1 stick butter, unsalted at room temp
- 3-4tbsp bailey's
*note: this frosting makes just enough to cover the cupcakes at minimal. if you want a huge heaping pile of uber sweet bailey's frosting on top, i suggest you double the recipe. however, just a touch of frosting is plenty if you consider the sweetness.

make the cupcakes:
1. preheat the oven to 350. line 24 cupcake cups with liners. bring 1c guinness and 1c butter to a simmer in a heavy large saucepan over med heat. add cocoa powder and whisk until mixture is smooth. cool slightly.

2. whisk flour, sugar, baking soda, and 3/4tsp salt in a large bowl to blend. using an electric mixer, beat eggs and sour cream in another large bowl to blend. add guinness-chocolate mixture to egg mixture and beat just to combine. add the flour mixture and beat briefly on slow speed. using a rubber spatula, fold the batter until completely combined. divide the batter among the cupcake cups, filling them 2/3 to 3/4 of the way. bake until cake tester inserted into the center comes out clean. rotating them once, front to back, if your oven bakes unevenly. about 17 min. cool cupcakes on a rack completely before frosting.

make the filling:
1. chop the chocolate and transfer it to a heatproof bowl. heat the cream until simmering and pour it over the chocolate. let it sit for 1 min and then stir until smooth. (if this does not sufficiently melt the chocolate, pour it into a double broiler and melt it carefully) add the butter and whiskey (if you're using it) and stir until combined.

2. let the filling cool until thick, but still soft enough to be piped (the fridge will speed this along, but you must stir it every 10 min). meanwhile, using your 1" round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes, aiming for 2/3 of the way down. a slim spoon or grapefruit knife will help you get the center out. put the filling into a piping bag with a wide tip and fill the cupcakes until full.

make the frosting:
1. whip the butter in a bowl with an electric mixer until light and fluffy, several minutes. slowly add the powdered sugar, a few tbsps at a time. when the frosting looks thick enough to spread, drizzle the bailey's and whip until combined. if this has made the frosting too thin (which it shouldn't), beat in another tbsp or two of powdered sugar.

2. ice and decorate the cupcakes.

irish smashed potatoes

2010-03-17T09:47:00.004-07:00

even though the potato didn't originate there, the potato is a natural association with the irish. this is mostly because the soil in ireland is well suited for growing the lowly potato and because the people there were, once upon a time, miserably poor. thanks to the potato, ireland gained independence from britain and the potato made a comeback and i'm so glad it did; it's my favorite food. happy st. patrick's day and happy tasting!

courtesy of: the holiday spot
serves: 4

- 2c green cabbage, shredded
- 2c mashed potatoes
- 1/4c green onions, sliced
- 1/8tsp pepper
- butter or margarine
- parsley

1. heat 1/2" water in a large pot to boiling. stir in cabbage, cover and return to boil. cook 5 min, drain.

2. in a large bowl, combine mashed potatoes, onions, and pepper. fold in cabbage. dot with butter and sprinkle with parsley. serve warm.

monte carlo part ii: the imperial

2010-03-16T08:27:00.002-07:00

again, it's been stuck in my head for four days. what can i do? happy tasting!

courtesy of: drinksmixer.com
makes: 1 drink

- 3/4oz gin
- 1/4oz white creme de menthe
- 1/4-3/4oz lemon juice
- 4oz champagne

1. shake gin, creme de menthe, and lemon juice over ice cubes in a shaker. strain into a champagne flute, fill with champagne, and serve.

monte carlo

2010-03-16T07:37:00.003-07:00

so fresh and so clean by outkast. have you heard it? it's been stuck in my head for FOUR days! i can't make it go away. i've listened to a variety of songs to get rid of it, but it always comes back and well, if sir lucious got gater belts and patty melts and monte carlo's, so do i. happy tasting!

courtesy of: missi
makes: 4 sandwiches

- 12 slices white bread
- soft butter
- cooked ham, sliced
- turkey, sliced
- cheese, sliced (any)
- 3 eggs, beaten
- 1/3c milk
- salt
- 1/2c ea: butter & oil

1. spread butter on each slice of bread. layer: bread, ham, turkey, bread, cheese, bread. secure with toothpicks. cut into halves diagonally. repeat until you've made 4 sandwiches.

2. heat butter and oil in pan on med heat. mix eggs, milk, and salt in a shallow dish. dip sandwiches into egg mixture and fry slowly. drain on paper towels.

angel biscuits

2010-03-05T16:45:00.002-07:00

as a sucker for anything that can be topped with butter and honey, i suggest you head straight to your kitchen, whip these up and then invite me over. angel biscuits are a southern favorite because they're soft, moist, and lighter than air. double this recipe or you'll regret it shortly after that last one disappears. happy tasting!

courtesy of: barbara grunes
makes: 9

- 1/4c warm water
- 2tbsp sugar
-1 pkg active dry yeast
- 2-1/2c self rising flour
- 1/2tsp baking soda
- 1/2c vegetable shortening
- 1c buttermilk

1. preheat the oven to 400. spray or grease a cookie sheet.

2. in a small bowl, mix the warm water with the sugar and yeast. let stand for 5 min, or until bubbly.

3. meanwhile, in a large bowl, with an electric mixer on low spped, mix together the flour and baking soda. blend in the vegetable shortening. beat in the buttermilk. add the yeast mixture and beat just until a flaky dough is formed. it will be soft and sticky.

4. turn the dough out onto a lightly floured pastry cloth. with floured hands, knead only until the dough gathers together and is smooth, a minute or two. pat the dough into an 8" round. using a 2-1/2" round cookie cutter, cut out biscuits and set on the cookie sheet, about 1" apart. reroll the scraps and cut out more biscuits.

5. bake in the center of the oven for about 20min or until just golden on top. remove to a wire rack to cool.

korean barbecue flank steak on hot and sour slaw salad

2010-03-01T10:26:00.005-07:00

you can bet your bottom dollar that this would be the first thing i made from rachael ray's book of 10. i love barbecue, especially when it has an asian twist. someone needs to try this and let me know how it is. happy tasting!

courtesy of: rachael ray
serves: 4

-1 tbsp grill seasoning
- 1/4c tamari
- 2tbsp honey
- 2tsp red pepper flakes
- 4 large garlic cloves, chopped
- 2tsp dark sesame oil
- 2 scallions finely chopped
- veggie oil, for drilling + 2tbsp
- 2lbs flank steak
- 1lb bok choy, trimmed and shredded with a knife
- 1/2 red bell pepper, cored, seeded, and thinly sliced
- salt
- 1c sauerkraut

1. in a shallow dish, combine the grill seasoning, tamari, 1 tbsp of honey, 1 tsp of red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of veggie oil. coat the flank steak and let marinade 10 min.

2. preheat an indoor grill, a stovetop grill pan, or an outdoor grill to med-hi. when the grill pan or grill is screaming hot, add the meat and cook for 5 min on each side for medium rare, 7-8 min on each side for medium well.

3. heat a large skillet over hi heat. add 2 tbsp of the vegetable oil, the cabbage, and the bell pepper. season with salt and stir-fry for 2-3 min. add a drizzle of honey (the remaining tbsp), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. add the sauerkraut and mix in, heating it through for 1 min. turn off the heat.

4. to serve, let the meat rest for 5 min for juices to redistribute. thinly slice the meat on a heavy angle aginst the grain. pile up the slaw, top with the sliced korean steak, and serve.

london broil with mushroom vinaigrette

2010-03-01T09:58:00.003-07:00

way back when, before i survived solely off of rabbit food and tofu, my family and i would enjoy london broil about once a week. it's probably my favorite of all the broiled foods and this recipe makes my mouth water as it includes three very tasty ingredients: london broil, mushrooms, and worcestershire sauce. happy tasting!

courtesy of: rachael ray
serves: 4

- 2lb boneless shoulder steak or top round steak {aka london broil}
- 3tbsp worcestershire sauce
- 5tbsp extra virgin olive oil, plus some for drizzling
- salt and freshly ground black pepper
- 1 10oz pkg cremini mushrooms, brushed clean and quartered
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 1tbsp fresh thyme leaves, chopped
- 1/4c sherry vinegar
- 2 heaping tbsp dijon mustard
- 1/2c fresh flat leaf parsley leaves, chopped

1. preheat the broiler on high and set the rack closest to the flame.

2. coat the steak with the worcestershire sauce, a drizzle of olive oil, salt and pepper. marinate the steak for 5 min. transfer the marinated steak to a broiler pan and broil for 6 min per side. remove from the broiler and allow the meat to rest for 5 min, tented loosely with tin foil.

3. while the steak is working, heat a large skillet over med-hi heat with 2tbsp olive oil. add the mushrooms and brown for 5 min, stirring every now and then. turn the heat down to med and add the onions, garlic, and thyme. season with salt and pepper. cook for 3-4 min, or until the onions become tender and translucent. add the sherry vinegar and mustard and stir to combine. turn off the heat. some liquid will evaporate. whisk in about 3 tbsp more of olive oil, add the parsley, and reserve the vinaigrette while you slice the steak.

4. slice the rested steak very thin, against the grain and on an angle. serve the sliced meat topped with some of the mushroom vinaigrette.

mostly green curry veggies and tofu over coconut jasmine rice

2010-03-01T09:43:00.004-07:00

i lurve indian cuisine. it's a nice change of pace to be able to walk into a restaraunt and not have to ask questions about what the sauce contains or worry about someone sneaking beef tallow onto my plate somehow. indians {not to be confused with native americans} are vegetarian by culture. if you think tofu is bland, i dare you to try this recipe and not let your mind be changed. happy tasting!

courtesy of: rachael ray
serves: 4

- 1-1/2c vegetable stock
- 1 13-1/2oz can coconut milk
- 1c jasmine rice
- 3tbsp vegetable or canola oil
- 1 14-oz container firm tofu, cut into 1-2" pieces and patted dry
- salt and freshly ground pepper
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 small jalapeno pepper, cut in half and seeded
- 3" piece of fresh ginger, peeled and grated
- 2c broccoli florets
- zest and juice of 1 lime
- 1/4c fresh cilantro leaves, chopped
- 3 scallions, thinly sliced
- 1/2c fresh flat leaf parsley leaves
- 1c frozen peas
- hot sauce, to taste

1. in a sauce pot, combine 1c of the vegetable stock, 4 oz of the coconut milk, and the jasmine rice. bring to a simmer, cover, and cook for 15-18 min. turn the heat off and keep the rice covered until ready to serve.

2. while the coconut jasmine rice is cooking, preheat a large nonstick skillet over hi heat with about 2 tbsp of the veggie oil. season the tofu on all sides, about 3-4 minutes. remove the browned tofu to a place and reserve.

3. add the last tbsp of veggie oil to the pan. add the green bell peppers, onions, garlic, jalapeno, ginger, and broccoli florets. cook, stirring frequently, for 3-4 min or until the veggies start to wilt. to the skillet add the remaining coconut milk and 1/2c veggie stock. bring the mix to a boil, then reduce the heat and simmer for 4-5 min. add the tofu back to the pan and return to a simmer for another 2 min.

4. add the lime zest, lime juice, cilantro, scallions, parsley, and frozen peas. stir to thoroughly combine. simmer a minute or more to heat the peas, taste, and adjust the seasoning.l add more salt or some hot sauce, if you like heat. serve over the coconut jasmine rice.

smoky black bean and rice stoup

2010-03-01T09:28:00.003-07:00

what's thicker than soup, but thinner than stew? stoup! my favorite method of cooking is the chop, drop, and open. it's fast, easy, and leaves virtually nothing to clean up; which is nice after a long day of doing nothing but cleaning up. happy tasting!

courtesy of: rachael ray
serves: 4

- 2tbsp extra virgin olive oil
- 3 bacon slices, chopped
- 1 bay leaf
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1c frozen corn kernels
- 2 15-oz cans black beans
- 1tbsp ground coriander
- 1tbsp chili powder
- 1-1/2tsp ground cumin
- 1 tbsp worcestershire sauce
- 2tsp hot sauce
- coarse black pepper and coarse salt
- 1 15-oz can diced fire-roasted tomatoes
- 1 8-oz can tomato sauce
- 1qt chicken stock
- 1c white rice

1. heat a medium soup pot over med-hi heat. add the olive oil, then add the bacon and cook for 3-4 min to render the fat. add the bay leaf, celery, onions, and garlic and cook for 3-4 min to soften the veggies. add the corn and 1 can black beans and their juice. drain the other can, then add half the can of beans. mash the remaining half in the can with a fork to make a paste, then scrape them into the soup pot - this will make the stoup thick.

2. season the veggies and beans with the coriander, chili, cumin, worcestershire sauce, and hot sauce. season the mixture with the salt and pepper to taste. stir in the tomatoes, tomato sauce, and stock.

3. cover the pot and raise the heat to bring the stoup to a boil. add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 min. adjust the seasonings and serve.

*veggie friendly option: omit the bacon and substitute the chicken stock for veggie stock.

italian style garlic shrimp with cherry tomatoes and thin spaghetti

2010-03-01T09:18:00.003-07:00

i will never understand rachael ray's method of doing anything and after years of watching her on tivo, i've about had enough. i mean, really, what is "not-sagna pasta toss" and who decided "evoo" needed to be added to the webster's dictionary?! i do give her major kudos and credit for saving my caboose on more than one occasion. for the working, single mom of growing, hungry children, her 30 minute meals are a real life saver. like this one. happy tasting!

courtesy of: rachael ray
serves: 4

- coarse salt
- 1lb thin spaghetti
- 1lb small shrimp, deveined and peeled, tails removed
- 2tsp lemon zest plus the juice of 1/4 lemon
- 1/4c extra virgin olive oil
- 6 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 4 scallions, thinly sliced on an angle
- 1/4c white vermouth or 1/3c dry white wine
- 2 handfuls fresh flat leaf parsley, chopped
- 20 fresh basil leaves, torn or shredded
- coarse black pepper

1. heat a large pot of water for the pasta. when the water boils, salt it and cook the pasta al dente.

2. heat a large nonstick skillet over med to med-hi heat. season the shrimp with the lemon zest, lemon juice, and a little salt. add the olive oil to the hot pan and then add the shrimp. cook for a minute, then add the garlic, tomatoes, and scallions. toss, cooking for another minute or two until the shrimp are firm and pink.

3. drain the pasta well and add to the sauce. toss and combine the sauce with pasta and season with the salt and black pepper.

rose pink's baloney roll-ups

2010-02-27T17:01:00.002-07:00

there's a reason why i own a cookbook entitled "white trash cooking ii". not because i enjoy sitting on lawn chairs out front of my double wide with a natural ice in one hand and a marlboro red in another while the babies play with the broken hose. it's solely because when i opened it up, i found this gem of a recipe. happy tasting!

courtesy of: white trash cooking ii
serves: 1

- 1 pkg baloney
- 1 carton orange juice
- plain yellow mustard, optional

while standing in front of the refrigerator take one slice of baloney out of the package. using the back of the package as you work area, tightly roll the baloney slice. eat it and relish the salty taste or dip into the mustard and relish the salty taste! now grab the orange juice carton and take a big swig... yes, straight from the carton. it's better that way. repeat procedure until you can wait until lunch but haven't lost your appetite. this snack is more enjoyable if, when eating, the refridgerator door is left open and you lean against the counter.

minna dean said, "when i found her propped-up in front of the icebox that night, she still had mustard on her lips."

sassy's hummingbird cake

2010-02-27T16:48:00.002-07:00

so, i've never made this recipe, *but* the title contains two of my favorite words: sassy and cake. happy tasting!
courtesy of: white trash cooking ii
serves: 8

- 3c all purpose flour
- 2c sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
-1-1/4c cooking oil
- 3 eggs, well beaten
- 8oz can crushed pineapple, undrained
- 1-1/2 tsp vanilla
- 3/4c chopped pecans
- 1/4c black walnuts
- 2/3c mashed bananas

1. combine all the dry ingredients in a large bowl. add eggs and oil and stir until ingredients are moistened. DO NOT USE AN ELECTRIC MIXER. stir in vanilla, pineapple, nuts, and bananas.

2. spoon batter into three 9" round cake pans that have been well greased and floured. bake for 25-30min at 350. cool 10min, then turn out on cake rack to cool completely. then frost.

hummingbird frosting
- 16oz cream cheese
- 1c butter, softened
- 32oz pkgs confectioners sugar
- 2 tsp vanilla
- 1c chopped pecans

1. cream together cream cheese and butter. blend in cofectioner's sugar and add vanilla and pecans. mix thoroughly.

hello kitty cuppycakes

2010-02-21T18:48:00.003-07:00

this afternoon, i hosted my daughters 4th birthday party, which she insisted be hello kitty themed with matching cupcakes. while there isn't a recipe for these {thank you duncan hines!}, i thought i'd share the photograph anyway. happy birthday and happy tasting!

mussels with argula, shiitake mushrooms, and sugar snap peas

2010-02-16T10:50:00.002-07:00

i'm a little intimidated by hard-shelled foods. i've had nightmares of dinner parties gone awry because the clams didn't open and we were forced to order papa john's pizza. i'm assuming that cooking mussels would be somewhat similar; they have to open, right? if the realist in me says, "you can do this!" and the adventurer in me says, "you're totally gonna do this!", i guess i will make a sorry attempt at steaming mussels this month. wish me luck and happy tasting!

courtesy of: matt's in the market
serves: 4 as an appetizer or 2 as an entree

- 2 tbsp olive oil
- 6oz shiitake mushrooms, cleaned, stems removed and discarded, and quartered
- 3 tbsp chopped shallots
- 1 tsp chopped garlic
- 1/2 to 1 tsp crushed red pepper flakes
- 1c peeled, seeded, and chopped plum tomatoes
- 2lbs penn cove mussels, scrubbed and debearded just before cooking
- 1c shredded arugula (to shred arugula, align the leaves and cut into 1/4" slices with a sharp knife)
- 1/2lb sugar snap peas, rinsed, patted dry, and strings removed
- 1c beer or dry white wine
- kosher salt
- freshly ground black pepper

1. heat olive oil in a stock pot over med-hi heat. add mushrooms, shallots, garlic, and pepper flakes and cook 2-3 min or until garlic begins to turn golden and the mushrooms shrink slightly, stirring frequently.

2. add tomatoes and mussels and stir well; then add arugula, sugar snap peas, and beer. stir well. cover and bring to a gentle boil, then cook 5-7 min or until mussels have opened, stirring occasionally. discard any mussels that do not open. season to taste with salt and pepper.

3. to serve, divide mussels among individual bowls are present them in a communal bowl along with seafood forks, shell bowls, and extra napkins.

image: mango tomato

mushroom salmon pie with gruyere cheese

2010-02-16T10:35:00.002-07:00

am i in heaven or what?! this must be the most perfect recipe. it includes four of my favorite food groups: mushrooms, salmon, cheese, and pie. you can bet this will hit my table in the next week. happy tasting!

courtesy of: pike place market cookbook
serves: 6

- 1c finely grated gruyere cheese
- pastry for a 9" single pie shell, unbaked
- 1tbsp unsalted butter
- 3/4lbs salmon fillet, skin and bones removed, rinsed, drained, patted dry, and cut into 1" strips
- 1c fresh sliced button or cremini mushrooms, plus extra whole, sauteed mushrooms for garnish (optional)
- 3 large eggs
- 1-1/2c half and half
- pinch of dried oregano plus extra, crumbled, for garnish (optional)
- pinch of dried thyme, crumbled
- 1/4tsp kosher salt
- pinch of freshly ground black pepper

1. preheat oven to 350. spread cheese evenly over bottom of pie shell

2. melt butter in large skillet over medium heat. add salmon and mushrooms and cook 3 minutes, turning salmon strips once. remove from heat, cut salmon into 1" pieces, then arrange salmon and mushrooms evenly over pie shell.

3. beat eggs and half and half, oregano, thyme, salt, and pepper and pour over salmong and mushrooms. bake 45-50 min or until center is set and golden. if edges of pie start to brown too much, cover pie loosely with aluminum foil during the last 10-15 min of baking time.

4. remove pie from oven and let rest 5 min. if desired, garnish pie with sauteed mushrooms and sprinkling of oregano. slice and serve while still warm.

image: happy home baking

german apple cake

2010-02-16T09:37:00.005-07:00

i literally ate my way through seattle this past weekend! while there, i picked up a treat for myself, the pike place market cookbook, which a collection of recipes, anecdotes, and personalities from seattle's renowned public market. i've been reading it like a novel ever since i arrived home. the following recipe not only intrigued me, but it caught the attention of one of my best friends. i have big plans of turning this into cupcakes. happy tasting!

courtesy of: woodring orchards, seattle, washington
serves: 12

- 2 large eggs
- 1/2c vegetable or canola oil
- 2c granulated sugar
- 2c all purpose flour
- 2tsp ground cinnamon
- 1tsp baking soda
- 1/2tsp kosher salt
- 1tsp pure vanilla extract
- 4c grated apples, medium grate (about 3 large, firm apples, such as fuji or granny smith)
- 1/2c chopped walnuts
- cream cheese icing (recipe follows)

1. preheat oven to 350. lightly grease a 9x13" baking pan or spray with nonstick cooking spray.

2. beat eggs and oil in a large mixing bowl until pale yellow and creamy, then add sugar, flour, cinnamon, baking soda, salt, and vanilla. stir until well blended, then add apples that have been drained of any juice that accumulates during grating. mix well and add walnuts.

3. pour dough into prepared baking pan and cook 35-45 min or until cake shrinks from sides of pan and a toothpick inserted in the middle comes out clean. cool cake on wire rack. when completely cooled, ice cake with cream cheese icing, cut into slices, and enjoy.

cream cheese icing
- 6oz cream cheese, softened
- 1tbsp unsalted butter, melted
- 1tsp pure vanilla extract
- 1-1/2c sifted confectioner's sugar

1. beat cream cheese, butter, and vanilla with a wire whisk or electric mixer until smooth and fluffy. add confectioner's sugar a little at a time, until it is incorporated and icing is smooth.

image: sony family recipes

toasted marshmallow milkshakes

2010-02-05T09:03:00.004-07:00

i only wish i could eat marshmallows. this tasty milkshake is apparently oprah famous. i found it while flipping the pages of my everyday magazine. i may have to place an order for $9 vegetarian marshmallows in the near future. happy tasting!

courtesy of: spike mendelsohn
serves: 4

- one 1 lb bag jumbo marshmallows
- 2 c milk
- 2 c vanilla ice cream
- 1 tbsp sour cream

1. preheat the broiler. on a foil lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 min. transfer to a plate to cool. place the remaining marshmallows on the sheet and roast just until roasted, 2 min; let cool.

2. in a blender, mix the milk, ice cream, sour cream, and charred marshmallows. serve topped with the toasted marshmallows.

image: robyn lee

mushroom turnovers with spinach salad

2010-02-05T08:56:00.006-07:00

i have a serious love for mushrooms. shiitake, button, and crimini, oh my! while they aren't all featured in this lovely turnover, i still want one. happy tasting!

courtesy of: rachael ray
serves: 4

- 1/4 c extra virgin olive oil
- 1 lb white mushrooms, coarsely chopped
- salt and pepper
- 3 tbsp chopped parsley
- 2 scallions, thinly sliced
- grated peel and juice of 1 lemon
- one 8 oz package cream cheese, cut into small pieces
- one 17.3oz package frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 4 c baby spinach

1. preheat the oven to 450. in a large skillet, heat 3 tbsp olive oil over med-hi heat. add the mushrooms, season with salt and pepper and cook until the liquid evaporates, about 10 min. transfer to a bowl along with the parsley, scallions, and lemon peel; season with salt and pepper. stir in the cream cheese and 1 tsp lemon juice.

2. on a lightly floured surface, roll out 1 puff pastry sheet to an 11" square, then halve it. repeat with the other pastry sheet. arrange one-quarter of the filling crosswise on 1 half of each piece of pastry, leaving a 1/2" border. brush the boarders with some egg, the fold the pastry to enclose the filling. cut 2 vents into each turnover and crimp the edges; transfer to a parchment-paper-lined baking sheet. brush the tops with more egg. bake until puffed and golden brown, about 18 min. let rest for 5 min.

2. in a serving bowl, whisk together the remaining lemon juice and 1 tbsp olive oil; season with salt and pepper. add the spinach and toss. serve with the turnovers.

image: everyday

solid gold chocolate-almond bark

2010-02-05T08:43:00.005-07:00

just in time for a homemade valentine, thanks tish! happy tasting!

courtesy of: tish boyle
serves: 8

- 17 oz bittersweet chocolate, such as ghirardelli 60%, 2 tbsp finely grated and the remainder chopped
- 1-1/2 c whole, skin-on almonds, toasted and coarsely chopped

1. line a 10x15: rimmed baking sheet with parchment paper. in a double boiler, heat the chopped chocolate over simmering water, stirring frequently, until almost melted and an instant read thermometer registers 105, about 20 min. remove the pan from the heat and stir until thermometer registers 110, 1 -2 min more. remove the insert from the pan, reserving the pot of water. let the chocolate cool, stirring occasionally, until the thermometer registers 87 min, 25 - 45 min.

2. add the grated chocolate to the melted chocolate, return the insert to the pot and stir constantly over med-low heat until the temperature reaches 90 and most of the grated chocolate has melted. remove the insert and stir in the almonds. dry the outside of the insert, then pour the chocolate onto the prepared baking sheet; spread into an even layer, leaving a 1" border. refrigerate for 20 min, then let stand at room temperature until hardened, about 45 min. using a sharp knife, slice the chocolate block into uneven slabs of bark.

image: everyday

potatoes with dandelion greens and fried eggs

2010-02-05T08:37:00.004-07:00

something about this recipe just said, YUM. there are three things i will never turn down: a million dollars, potatoes, and fried food. two outta three ain't bad! happy tasting!

courtesy of: rachael ray
serves: 4

- 3 tbsp extra virgin olive oil
- 8 flat anchovy fillets
0 4 baby yukon gold potatoes, very thinly sliced [think potato chips]
- 1/4 c chopped italian parsley
- 4 cloves garlic, finely chopped
- 1/4 tsp crushed red pepper
- black pepper
- 1 bunch dandelion greens, stems discarded and leaves chopped
- freshly grated nutmeg
- 2 tbsp butter
- 8 large eggs

1. in a medium skillet, heat the olive oil, 3 turns of the pan, over med-low heat until hot. add the anchovies and cook until melted, 2 min. add the potatoes, parsley, garlic, and crushed red pepper; spread evenly in the pan and season with black pepper. cook, turning, until the potatoes are golden, about 10 min. fold in the dandelion greens, season with nutmeg and cook over low heat, turning a few times, until softened, 7 - 8 min.

2. in a large nonstick skillet, melt 1 tbsp butter over med-low heat. crack in 4 eggs, season with black pepper, flip and cook to desired doneness, 3 - 7 min. repeat with the remaining 1 tbsp butter and 4 eggs. serve with the potatoes and greens.

image: everyday

roasted salmon with zucchini and nutty couscous

2010-02-05T08:28:00.005-07:00

i adore salmon. it's pink. lately, there's been a serious shortage of fish at my house and i think this recipe may be the one that brings it back. not to mention there's couscous here; the food we loved so much, we named it twice! happy tasting!

courtesy of: tracey seaman
serves: 4

- 5 tbsp extra virgin olive oil, plus more for drizzling
- salt & pepper
- 1 c couscous
- four 3/4" thick skin-on salmon fillets [about 6oz each]
- 1/4 c chopped fresh parsley
- 1-1/2 lbs zucchini, thinly sliced crosswise
- 1/4 c grated parmesan cheese
- 1/4 c toasted slivered almonds
- 4 lemon wedges

1. preheat the oven to 450. in a small saucepan, bring 1-1/2 c water, 1 tbsp olive oil and 1/4 tsp salt to a boil. stir in the couscous; cover, remove from heat and let stand 5 min.

2. meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. drizzle with 1 tbsp olive oil, sprinkle with 1 tbsp parsley, and season with salt and pepper. roast for 8 minutes for med-rare.

3. in a large skillet, heat the remaining 3 tbsp olive oil over medium-high heat. add the zucchini in an even layer across the pan; season with pepper. cook, turning occasionally, until browned, about 6 min. lower the heat to medium and sprinkle in half of the parmesan, then flip the zucchini and sprinkle with the remaining parmesan.

4. fluff the couscous with a fork, then stir in the almonds and the remaining 3 tbsp of parsley. serve with the salmon, zucchini and lemon wedges.

image: everyday

nori fried whitefish

2010-02-05T08:18:00.003-07:00

'nori' is japanese for 'seaweed'. i'm so excited to try this one next week. it's been a long time since i've had nori, toasted nori, smelled nori... this is the perfect excuse to hit up the local asian market. happy tasting!

courtesy of: katie barriera
serves: 4

- 5 sheets nori [seaweed]
- 3 tbsp sugar
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 large egg
- 2 c plus 1 tbsp veggie oil
- 3/4 c flour
- 3/4 c seltzer
- 4 pollack fillets, halved lengthwise and crosswise
- 1 cucumber, cut into ribbons

1. in a medium nonstick skillet, toast 1 nori sheet at a time over med-hi heat, about 5 seconds per side. tear the nori into large pieces and place in a food processor.

2. in the same skillet, bring the sugar, oyster sauce, soy sauce, and 2 tsp of water to a simmer over med-hi heat and cook, stirring, until slightly reduced and syrupy. add the mixture to the nori in the food processor, along with the egg and 1 tsp oil; pulse to combine. transfer to a medium bowl.

3. in a medium saucepan, heat the remaining 2 c oil until it registers 365 on a deep-fry thermometer. meanwhile, whisk the flour, then the seltzer into the nori mixture.

4. working in batches, dip the pollack in the nori batter, add to the hot oil and fry until golden, about 2 min, letting the oil temperature return to 365 between batches. serve the fish on a bed of cucumber ribbons.

image: everyday

madeover spinach dip

2010-02-05T08:11:00.003-07:00

dip is always welcome in my home. happy tasting!

courtesy of: tracey seaman
serves: 8

- four 5oz bags of baby spinach
- 1 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- salt & pepper
- 3 oz cream cheese
- one 9 oz box frozen artichoke hearts, thawed and chopped
- 1/4 c mayonnaise
- 3 oz gruyere cheese, shredded
- 3 whole wheat pitas, each cut into eighths and toasted

1. in a large nonstick skillet, bring 1 c water to a boil. add the spinach, 1 bag at a time, and stir until wilted, about 3 min; drain. rinse with cold water, squeeze out as much liquid as possible, then coarsely chop. rinse the skillet.

2. preheat the oven to 400. in the skillet, heat the olive oil over med-high heat. add the onion and cook, stirring occasionally, until softened, about 8 min. stir in the garlic, 3/4 salt and 1/2 tsp pepper; cook for 2 min.

3. stir in the cream cheese, mashing until smooth. stir in the spinach, artichokes, mayonnaise, and two thirds of the gruyere. transfer to a shallow baking dish.

4. finely chop 4 of the toasted pita triangles. in a small bowl combine the chopped pita with the remaining gruyere and sprinkle over the spinach-artichoke mixture; bake until golden-brown and bubbling, 15 - 20 min. serve warm with the remaining toasted pita triangles.

image: everyday

creamed asparagus soup

2010-02-05T08:02:00.003-07:00

i had a conversation with a friend last month that triggered the question, "what should i make for dinner?" having just found out that i was vegetarian, he joked and suggested that i blend up some asparagus. at the time, it sounded so wrong, but this recipe makes me think otherwise. happy tasting!

courtesy of: kraft
serves: 4

- 3 tbsp butter
- 1 leek, sliced
- 1 large clove garlic, minced
- 1 lb fresh asparagus spears, each cut crosswise into thirds
- 1 c broth [chicken or vegetable]
- 1 c water
- 1 tsp salt
- 1/2 tsp pepper
- 1/2c philadelphia chive and onion cream cheese spread
- 1/4 c milk

1. melt butter in a medium saucepan on medium heat. add leeks; cook 5 min or until tender, stirring occasionally. stir in garlic; cook and stir 2 min. add asparagus, broth, and water; stir. simmer on med-low heat 5 min or until asparagus is crisp-tender. season with salt & pepper.

2. meanwhile mix cream cheese and milk until well blended.

3. add asparagus mixture to blender, in batches; blend until smooth. spoon into soup bowls. add cream cheese mixture and swirl gently with spoon.

image: taste of home

deep fried chili balls

2010-02-05T07:34:00.003-07:00

just in time for super bowl sunday. i think these little deep fried balls of spicy goodness would be the perfect snack to scream at the television to. happy tasting!

courtesy of: josh ozersky
makes: 30

- one 15 oz can beef only chili
- 8 oz lean ground beef
- 3 c finely crushed tortilla chips
- 2 tsp chili powder
- 3/4 tsp salt
- vegetable oil for frying

1. in a large bowl, stir together the chili, ground beef, 1 cup tortilla chips, the chili powder and salt. line a baking sheet with parchment paper. roll the meat mixture into thirty 1" balls; place on the prepared pan and refrigerate.

2. fill a large pot with enough oil to reach a depth of 2" and heat until it registers 375 on a deep-fry thermometer. place the remaining 2 c tortilla chips in a shallow dish. coat the chili balls with the crushed chips. working in batches of 5 -7, fry the chili balls until deep golden, about 2 min; drain on paper towels. serve hot. use sour cream as a dipping sauce (optional).

image: everyday

spicy hot pot with noodles

2010-02-05T07:17:00.004-07:00

every so often, i get the craving for a really good homemade soup. generally, with noodles. today, this sounds like it would hit the pot spot. happy tasting!

courtesy of: vivian jao
serves: 4-6

- 3 tbsp vegetable oil
- 2 tbsp sesame oil
- one 2" piece ginger, peeled and sliced into thin rounds
- 4 oz shiitake mushrooms, stemmed and thickly sliced
- 2 tbsp asian chili paste or chili-garlic paste
- 2 tbsp dark brown sugar
- one 32 oz container (4 cups) chicken, beef, or vegetable broth
- 3 tbsp soy sauce
- 1/2 small head napa cabbage, cut into 2" pieces, stem pieces and top leaves separated
- 8 oz fresh egg fettuccine or linguine pasta
- 2 tbsp toasted sesame oil
- 3/4 lb boneless beef rib eye, thinly sliced against the grain (can omit for a pescetarian dish)
- 3/4 lb large shrimp, peeled and deveined (can omit for a vegetarian dish)
- 1/4 c chopped cilantro

1. in a heavy, medium saucepan, heat the veggie oil over med-hi heat. add the ginger and cook, stirring for 1 minute. add the mushrooms and cook, stirring occasionally, until soft, 2 - 3 min. add the chili paste and brown sugar and cook, stirring often, for 30 seconds. add 1 cup water, the broth, and soy sauce. stir in the cabbage stem pieces and bring to a boil, then lower the heat and simmer for 25 min.

2. meanwhile, in a pot of boiling salt water, cook the pasta according to package directions. drain and rinse under cold water, then toss with 1 tbsp sesame oil.

3. stir the cabbage leaves, beef and shrimp into the soup and bring to a boil until the shrimp is cooked through. add the cilantro and remaining 1 tbsp sesame oil. divide the noodles among 4 to 6 bowls and add the hot broth with veggies, meat, and shrimp.

image: everyday

baileys hot malibu bay

2010-01-25T07:39:00.003-07:00

courtesy of: arizona republic
serves: 1

~ 1oz baileys irish cream
~ 1oz malibu coconut rum
~ 2oz hot chocolate
~ 2oz fresh espresso or hot coffee
~ dollup of whipped cream

combine all ingredients, except the whipped cream, in a irish-coffee glass or mug. top with whipped cream.

image: pat shannahan for azcentral.com

happy new year!

2010-01-01T08:59:00.002-07:00

ooey-gooey double chocolate

2009-12-23T08:12:00.002-07:00

courtesy of: milk
submitted by: missi
yield 18 cookies

*tip: read entire recipe before beginning

- 1/4lb unsweetened chocolate {4oz}
- 4tbsp butter {1/2 stick}
- 3 eggs
- 1c sugar
- 2tsp vanilla extract
- 1/2c flour
- 2tbsp cocoa powder
- 1/2tsp baking powder
- 1/2tsp salt
- 1lb bittersweet chocolate {chunks or chips}

1. in a bowl, set over a pot of simmering water, melt the unsweetened chocolate then melt the butter. {if doubling the recipe, melt the butter 1/2 stick at a time}. remove from heat and cool slightly.

2. in a bowl with the paddle attachment {or using a fork}, combine the eggs, vanilla, and sugar. mix until just incorporated and set aside.

3. sift together the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside.

4. add the melted chocolate to the egg mixture and combine. stir in the sifted dry ingredients and mix until just combined, then add the bittersweet chocolate.

5. cover dough with saran wrap and refrigerate for 1 hour.

6. preheat oven to 350. line cookie sheet with parchment paper.

7. grease your hands and divide dough into 18 portions and roll into balls. bake 2-3 inches apart for 12 minutes, turning the pan around halfway through. place the cookies, still on the parchment paper on a wire rack to cool. they will be very soft.

image: pragmatic

gingerbread drop cookies

2009-12-23T08:03:00.002-07:00

courtesy of: bhg.com
submitted by: missi
yield 90 cookies

- 1c shortening
- 1-1/2c packed light brown sugar
- 1-1/2tsp baking soda
- 1-1/2tsp ground ginger
- 1-1/2tsp ground cinnamon
- 1/4tsp ground cloves
- 1/3c molasses
- 2 eggs
- 1tbsp milk
- 3-1/2c all-purpose flour
- 1/2c raisins {optional}
- 1/2c chopped pecan or walnut {optional}

1. preheat oven to 375. line cookie sheet with parchment paper.

2. in a large bowl, mix shortening for 30 seconds. add sugar, baking soda, ginger, cinnamon, and cloves. beat until well combined. add in molasses, eggs, and milk. beat until just combined. beat in as much flour as you can with the mixer and stir in the rest with a wooden spoon. stir in raising and nuts.

3. drop by rounded teaspoonfuls onto lined cookie sheet and bake for 8 min or until bottoms are lightly browned. cool on wire racks.

*tip: make and bake and freeze for up to 1 month. to serve, thaw at room temp for 1 hour.

image: the novice chef

pumpkin cookies

2009-12-23T07:43:00.004-07:00

courtesy of: about.com
submitted by: missi
yield 3 dozen

- 1/2c butter, room temp
- 1/2c granulated sugar
- 1/2c light brown sugar, firmly packed
- 1/4c molasses
- 1 egg
- 1c canned pumpkin
- 2c all-purpose flour
- 1tsp baking soda
- 1-1/2tsp cinnamon
- 1/2tsp nutmeg
- 1/2c milk
- powdered sugar for dusting

1. preheat oven to 375.

2. in a large mixing bowl, cream butter and sugars until light and fluffy. beat in molasses and egg. stir in the pumpkin.

3. in a separate bowl, sift together flour, soda, cinnamon, and nutmeg. add to the sugar and molasses bowl with the milk. blend thoroughly without over mixing.

4. drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper. bake 12 minutes, until set. let cool for 1 min on sheet and move to a wire rack. cool completely before dusting with powdered sugar.

image: recipe archive

on the fly

2009-12-07T14:38:00.004-07:00

courtesy of: missi
serves: 4

- 2 tbsp extra virgin olive oil
- 2 carrots, chopped
- 2 stalks celery, with leaves, chopped
- 1/2 onion, finely diced
- 1 clove garlic, minced
- 1 bay leaf
- 4 c stock {whatever you have on hand}
- 1 handful broccoli florets, cut to bite size
- 1 handful cauliflower florets, cut to bite size
- 2 tomatoes, quartered and then quartered again
- 6 mushrooms, sliced or quartered
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- herbs {oregano, thyme, parsley... or a combination of whatever you have}
- 2 handfuls bite size pasta
- salt & pepper

1. in a large pot, preheat oil over med-hi heat. add carrot, celery, onion, and garlic. season with salt and pepper and let cook for 5 min or until onions are transparent. drop in the bay leaf.

2. add the vegetable stock, broccoli, cauliflower, tomatoes, mushrooms, zucchini, squash and herbs. bring to a boil then add the pasta and cook to al dente.

3. remove bay leaf and season to taste.

*tip: to make this chicken vegetable soup, add 2c shredded roasted chicken to the pot with the pasta.

*tip: add diced red potatoes with the pasta. add spinach just before the pasta is done cooking.

image: meet up

christmas pasta

2009-12-07T10:52:00.004-07:00

courtesy of: rachael ray
submitted by: missi
serves: 4-6

- salt
- 1lb rigatoni
- 2tbsp extra virgin olive oil
- 1/4lb pancetta, chopped
- 1/4lb hot bulk italian sausage
- 1/2lb ground sirloin
- 1/2lb ground veal
- 1/2tsp allspice
- pepper
- 1 carrot, finely chopped
- 1 med yellow onion, finely chopped
- 4 cloves garlic, crushed
- 1/2c dry red wine
- 1c beef stock
- 28oz canned crushed tomatoes
- 1/4c flat leafed parsley, finely chopped
- 1/4c grated pecorino romano cheese, plus extra to pass at the table

1. bring a large pot of water to a boil and salt it. add the pasta and cook to al dente.

2. while the water and pasta work, heat a large nonstick skillet over medium heat. add 1 tbsp olive oil, then add the pancetta to half the pan and the hot sausage to the other half. break up the sausage while the pancetts renders fat; combine and cook together for another minute. remove with a slotted spoon to a plate.

3. add the remaining tbsp of oil to the same skillet the pancetta/sausage was cooked in. brown the veal and beef. crumble the meat and season it with allspice, salt and pepper. add the carrot, onion, garlic and cook another 5-6 min to soften the veggies. return the sausage and pancetta to the pan, draining off some of the fat.

4. deglaze the pan with some wine, scraping up the browned bits with a wooden spoon.

5. stir in the stock and then tomatoes. check the seasoning and simmer for 10 min. stir in half of the parsley.

6. drain the pasta and return to the pot. ladle a few spoonfuls of the sauce over the pasta and add the cheese. stir to coat. transfer the dressed pasta to a large serving dish and top with remaining sauce and parsley. serve with extra cheese.

image: everyday magazine

happy thanksgiving

2009-11-26T09:23:00.002-07:00

maple pear upside down cake

2009-11-20T14:52:00.002-07:00

courtesy of: mark bittman, the minimalist
submitted by: several
serves: 8

- 11 tbsp butter
- 3/4c maple syrup
- 1/4c packed brown sugar
- 3 to 4 pears, peeled and thinly sliced
- 3/4c granulate sugar
- 1tsp vanilla
- 2 large eggs
- 1-1/2c flour
- 1-1/2tsp baking powder
- 1/4tsp salt
- 1/2c milk

1. preheat oven to 350.

2. melt 3 tbsp butter in a small saucepan over med heat; add syrup and brown sugar and cook, stirring, until sugar dissolves. bring to a boil and cook for another 2 min; remove from heat and set aside. when mixture has cooled a bit, pour into a 9" baking pan and arrange pear slices on top.

3. with a handheld mixer, beat remaining 8 tbsp butter and granulated sugar until light and fluffy. add vanilla and eggs, one at a time, continuing to mix until smooth. in a separate bowl, combine flour, baking powder and salt.

4. add flour mix to the butter mix in three batches, alternating with milk; do not over mix. carefully spread batter over pears, using a spatula to make sure it is evenly distributed. bake until top of cake is golden brown and edges begin to pull from the sides of the pan, about 45-50 min; a toothpick inserted into the center should come out clean. let cool 5 min.

5. run a knife around the edge of the pan and carefully flip it onto a pie plate. serve warm or at room temp.

image: ny times

peanut butter

2009-11-19T11:05:00.005-07:00

courtesy of: missi
yield: 1-1/2 cup

- 1c shelled peanuts
- 1tbsp light vegetable oil
- 1tbsp honey

1. place the peanuts in a food processor and process at high speed until they begin to hold together.

2. add the oil and honey and continue to process. scrape the sides down occasionally and processes until you have your desired consistency.

3. transfer to an air-tight container. for easier spreading, microwave before using.

image: joy the baker

soup n' salad

2009-11-19T10:54:00.003-07:00

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

go green vegetable soup

- 1 pint grape tomatoes
- 2tbsp extra virgin olive oil
- salt and pepper
- 5-6 scallions, cut into 1-1/2" pieces
- 5c vegetable stock
- 1/2lb green beans, trimmed and cut into 1-1/2" pieces
- 1 bundle of thin asparagus, cut into 1-1/2" pieces
- 1/2lb spinach, stemmed and coarsely chopped
- 1 bundle of arugula, chopped
- 4" thick slices of crusty bread
- 2 garlic cloves, halved
- parmigiano-reggiano, grated

1. preheat the oven to 400.

2. on a rimmed baking sheet, toss the tomatoes in 1tbsp olive oil and season with salt and pepper. roast the tomatoes for 15 min or until they burst. remove the tomatoes from the oven and turn the oven to broil.

3. heat the remaining tbsp of olive oil in a high sided skillet over med heat. add the scallions and wilt for 2 min. add the stock and bring to a simmer. add the green beans and asparagus, return to a simmer and cook for 2-3 min. add the spinach and stir until it's wilted. season the soup with salt and pepper, remove from heat and wilt in the arugula.

4. toast the bread in the broiler until crisp on both sides. rub each slice with 1/2 clove of garlic. place the garlic toast in each soup bowl and ladle soup on top. serve with grated cheese.

vegetable-pita fattoush

- 1 garlic clove, grated
- juice of 2 lemons
- 1/3c extra virgin olive oil
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 medium red onion, chopped
- 1c fresh flat leaf parsley, chopped
- 1/2c fresh mint leaves, chopped
- 2c pita chips
- salt and pepper

1. combine the garlic, lemon juice, and olive oil in a salad bowl. add the bell peppers, onions, parsley, mint, and pita chips; toss. season the salad with salt and pepper and serve.

image: everyday

asparagus penne

2009-11-19T10:47:00.003-07:00

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

- salt
- 1lb thin asparagus, trimmed
- 1lb whole wheat penne pasta
- 1tbsp extra virgin olive oil
- 2tbsp butter
- 2 large garlic cloves
- 2tbsp all purpose flour
- 3/4c vegetable stock
- 3/4c half and half
- 2tbsp dijon mustard
- 2tsp grated lemon zest
- black pepper
- 2tbsp fresh tarragon, finely chopped
- juice of 1 lemon
- grated parmigiano-reggiano

1. bring a large pot of water to a boil. salt the water. drop the asparagus in for 2 min, remove, drain, and chop into 2" pieces. add the pasta to the water and cook to al dente.

2. to a skillet placed over med heat, add the olive oil and butter. when the butter melts, add the garlic and gently cook for 2-3 min, then sprinkle in the flour and cook for 1 min stirring. whisk in the stock, half and half, mustard, and lemon zest. season the sauce with salt, pepper, and tarragon, cook for 2-3 min to thicken. add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. turn off the heat and adjust the salt and pepper to taste. top with grated creese.

image: food network

winter greens pasta

2009-11-19T10:39:00.003-07:00

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

- salt
- 1lb whole wheat spaghetti
- 1/4c extra virgin olive oil
- 5 to 6 large garlic cloves, grated
- 5 to 6 anchovy fillets
- 1tsp crushed red pepper flakes
- 2 heads of escarole, leaves separated from the core, washed, and coarsely chopped
- 1lb spinach, coarsely chopped
- black pepper
- freshly grated nutmeg
- 3tbsp drained capers
- zest and juice of one lemon
- 3c arugula leaves

1. bring a large pot of water to a boil over high heat to cook the pasta. once the water is boiling, season with salt and add the pasta, cook to al dente. *heads up: you need to reserve 1c of pasta water before draining.

2. one the pasta water is almost to a boil, start the greens. heat the olive oil in a large skillet over med heat. add the garlic, anchovies, and red pepper flakes and cook, stirring every now and then, until the anchovies have completely melted, 3-4 min. turn the heat up to med-high and add the escarole and spinach. season the wilted greens with black pepper and nutmeg.

3. when the pasta is drained, add the reserved cup of pasta water, capers, lemon zest and juice, arugula, and drained pasta to the back into the pot. add the wilted greens. toss over med-high heat for 1 min to combine.

image: rachael ray show

pineapple coconut scones

2009-11-17T12:25:00.004-07:00

courtesy of: missi
makes: 12 scones

- 4-1/2c all purpose flour
- 1/2c sugar
- 2 tsp baking powder
- 1/2tsp baking soda
- 1/2 tsp salt
- 3 sticks butter, cold and unsalted, cut into 1/4" pieces
- zest of one small orange
- 1-1/2c sweetened flaked coconut
- 1c fresh diced pineapple
- 1c buttermilk
- egg wash: 1 large egg beaten with 2 tbsp milk

1. preheat oven to 400. lightly grease two baking sheets and set aside.

2. combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

3. using a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal. add the zest, coconut and pineapple. do not overwork dough.

4. add the buttermilk and mix until just combined and the dough begins to stick together.

5. turn the dough on a lightly floured surface and roll or pat into two 6"rounds, about 1-1/2" thick. cut each round in half and each half into three triangles. place on baking sheets and brush the tops with the egg wash.

6. bake 30-35 min, until golden brown and firm to the touch. remove from oven and serve immediately.

*variations: omit the coconut and pineapple and...
- substitute with 1-1/2c mixed berries.
- add 1c semisweet chocolate chips to the flour mix and dissolve 1/4c instant espresso or coffee in the buttermilk before mixing it in.
- use only 3/4c buttermilk and add 1c canned pumpkin.

image: my own sweet thyme

poached lemon salmon

2009-11-17T06:52:00.004-07:00

courtesy of: missi
serves: 2

- salmon, if frozen, thaw first
- lemon pepper to taste
- few fresh sprigs of dill
- few cups broth (vegetable or chicken)

1. preheat oven to 350.

2. in a baking dish, place the salmon, skin side down, and season with lemon pepper to taste. add dill and enough broth to almost cover the salmon completely. bake for 30 min or until done.

*tip: serve with rice pilaf and fresh vegetables. use leftovers in a salad for a quick lunch and dress with vinegar and olive oil.
*tip: no broth? water works too!

image: henry's market

smoky chipotle black bean chilaquiles

2009-11-13T10:36:00.003-07:00

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 8 6" corn tortillas
- 4 tbsp veggie oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- zest and juice of 1 lime
- salt
- 1 med red onion, chopped
- 3 garlic cloves, finely chopped or grated
- 2 chipotle peppers in adobo sauce, seeded and chopped, plus 1 tbsp adobo sauce
- 30oz diced fire-roasted tomatoes, drained
- black pepper
- 2 tbsp butter
- 3 c corn kernels, fresh or frozen
- 30oz black beans, drained
- hot sauce
- 3/4 c monterey jack cheese, shredded
- 3/4 c cheddar cheese, shredded
- 4 scallions, thinly sliced on a bias
- 1/4 c cilantro
- 1 c sour cream

1. preheat the oven to 400

2. stack the tortillas and slice them into 1" strips. place into a mixing bowl and add 2 tbsp oil, cumin, coriander, and lime zest. evenly coat and transfer to a baking sheet. bake until they're crispy and golden, 12-15 min. remove from oven and sprinkle with salt.

3. in a med skillet over med-high heat, add 1 tbsp veggie oil and toss in red onion and garlic and cook for 3-4 min to soften. add the chipotle peppers, adobo sauce, and tomatoes and season to taste with salt and pepper. stir to combine. heat through then transfer to a food processor; pulse a few times until you have a salsa-like consistency. set aside.

4. place a second skillet over med-high heat and melt the butter. add the corn and cook until brown and carmalized, about 10 min.

5. while the corn is cooking, place the same skillet the onion and tomatoes were in back over med-high heat with 1 tbsp of oil. add in 1/2 the black beans and heat through. using a wooden spoon or potato masher, mash the beans to a paste then stir in the second can of beans. season with hot sauce and salt to taste.

6. assemble the chilaquiles by ladling half the salsa into a 9x13 inch casserole dish. arrange the toasted tortilla strips, top with black beans, followed by corn and remaining salsa. cover with cheeses and bake for 8-10 min until bubbly and lightly browned. remove from the oven and squeeze the juice of 1 lime on top and garnish with scallions and chopped cilantro. dot with sour cream and serve.

image: quick and healthy meals

red and green winter stew

2009-11-13T10:28:00.003-07:00

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1/4c extra virgin olive oil
- 2 large russet potatoes, peeled and thinly sliced
- 2 medium-large onions, quartered and thinly sliced
- 3 springs fresh rosemary, finely chopped
- salt and pepper
- 1 bay leaf
- 4 c vegetable stock
- 1 bunch kale, stripped from thick veins and stems and coarsley chopped
- 28oz crushed tomatoes
- 3 large roasted red peppers
- 4 slices crusty whole grain bread, cut on a bias
- 2 large garlic cloves, peeled and halved
- 1 c shredded asiago cheese

1. heat the olive oil in a medium soup pot over med-high heat. add the potatoes and onions, season with rosemary, salt and pepper, and bay leaf. cook the potatoes and onions until soft, stirring frequently, 7 min. add the stock to the pot and bring to a boil, 2-3 min. wilt in the kale, 1-2 min then stir in the tomatoes.

2. preheat the broiler.

3. puree the peppers in a food processor and stir into the soup pot. reduce the heat to med-low and simmer for 10 min, adjust the seasoning and remove the bay leaf.

4. while the stew simmers, toast the bread on both sides then rub the garlic on and top with cheese. melt the cheese in the oven, about 1 min.

5. serve the stew in shallow bowls. the toast can be placed in the bottom of the bowl or on top.

image: everyday

balsamic mushroom risotto

2009-11-13T10:18:00.003-07:00

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 4 c vegetable stock
- 2 lbs spinach, stems removed
- freshly grated nutmeg
- salt and pepper to taste
- 1/3 c pine nuts, toasted
- 1/2 c grated parmigiano-reggiano
- 1/4 c extra virgin olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped or grated, plus 1 clove cracked and peeled
- 2 c arborio rice
- 1/2 c dry white wine
- 4 large portabella mushroom caps
- 2 tbsp aged balsamic vinegar

1. bring 2 cups of stock and 2 cups of water to a boil in a saucepan; reduce the heat to low to keep warm.

2. add as much spinach as possible to a food processor with a ladle of the stock that's heating up. pulse until a puree and add more until the all the spinach is in the bowl. season with nutmeg, salt, pepper and add the pine nuts and cheese. pulse to combine, then stream in another ladle of liquid and the 1/4c olive oil. turn off the processor and adjust the seasonings to taste. reserve.

3. place a large skillet with high sides over med-high heat and add 1 tbsp of butter and 1 tbsp of olive oil. add the onions and garlic, and saute until the onions begin to get tender, 4-5 min. add the rice and toast it in the pan, 2 min. add the wine and cook until all the liquid has been absorbed, about 1 min. add a few ladles of stock to the pan and stir to combine; cook until all the liquid is absorbed, then stir in more stock. the risotto will take about 18 min total to cook to al dente. each time you add liquid, stir vigorously. this makes your risotto creamy.

4. while the risotto is cooking, heat the remaining tbsp of olive oil and tbsp of butter in another skillet over med/med-high heat. add the mushrooms and cracked garlic clove to the pan and cook until tender and dark, 10-12 min. season with salt and pepper and deglaze the pan with the balsamic vinegar, scraping up any brown bit with a wooden spoon. cook for 30 seconds and turn off the heat.

5. stir the spinach mix into the risotto in the last 2 min of cooking time and taste to adjust seasoning. top with beefy mushrooms and serve.

image: rachael ray

ancho black bean chili

2009-11-13T10:10:00.003-07:00

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 2 dried ancho chiles, seeded and tops discarded
- 2 c vegetable broth
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 large garlic cloves, chopped
- 1/3 c currants or raisins
- 3 tbsp tomato paste
- 1 c dark beer
- 45oz black beans, rinsed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 pinches ground cinnamon
- salt and pepper to taste
- 1 avocado
- 1/2 c sour cream
1/3 c chopped cilantro
- grated peel and juice of 1 lime

1. in a med saucepan, bring the ancho chiles, veggie broth, and 1 c water to a boil, then simmer for 20 min.

2. meanwhile, in a soup pot, heat the olive oil over med-high heat. add the onion and garlic and cook until the onion starts to brown, about 7 min. stir in the currents (or raisins) and tomato paste, cook 1 min. add the beer and cook until reduced slightly, 1 min. stir in the black beans, cumin, coriander, cinnamon, and season with salt and pepper.

3. using a food processor, puree the ancho broth mixture and stir into the black bean chili. simmer over med-low heat until thickened, about 3-5 min.

4. rinse out the food processor and add the avocado, sour cream, lime peel, and lime juice; puree until smooth.

5. ladle the chili into bowls and top with the avocado cream. serve with tortilla chips.

image: everyday

hoisin noodle bowls, roasted mushroom teriyaki, and cucumber sesame salad

2009-11-13T09:33:00.006-07:00

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1 lb linguine
- juice of 4 limes
- 3 tbsp rice wine vinegar
- 3 tbsp honey
- 1 tbsp toasted sesame oil
- 1 seedless cucumber, thinly sliced
- 1 red onion, thinly sliced
- 3 tbsp sesame seeds
- 1 lb fresh mushrooms (mix it up - try shiitake, cremini, oyster, button, etc)
- 1/4 c teriyaki sauce
- 1 bunch scallions cut into 2" pieces
- 4 tbsp veggie oil
- 1 tbsp grill seasoning
- 1 red bell pepper, seeded and thinly sliced
- 1 c snow pea pods, thinly sliced
- 3 garlic cloves, grated or finely chopped
- 2" fresh gingerroot, peeled and grated
- 10oz frozen shelled edamame
- 1/4 c hoison sauce
- 1-2 tbsp chili sauce
- 1/4 c cilantro leaves
- handful of fresh mint leaves

1. bring a pot of water to a boil for the pasta. salt the water, add the pasta, and cook to al dente. *you will need to reserve 1/2 cup of the starchy pasta water - do so before draining.

2. preheat oven to 450.

3. combine the juice of 2 limes with the rice wine vinegar, honey, and sesame oil in a large bowl. add cucumber and one quarter of the red onion, season with salt, and toss to combine. sprinkle with sesame seeds and set aside.

4. coarsely chop the mushrooms and place in another bowl. drizzle with teriyaki sauce and combine with scallions, 2 tbsp of veggie oil, and grill seasoning. toss to combine. spread the mushrooms on a nonstick baking sheet and bake for 20 min, turning once. scrape into a bowl.

5. heat the remaining 2 tbsp of veggie oil in a large skillet over high heat. when it's very hot, add the bell peppers, remaining red onion, pea pods, garlic, and ginger; stir fry for 2 min. add the edamame and heat through, 2-3 min more. add the hoison sauce, remaining lime juice, chili sauce, and reserved starchy pasta water. add the drained pasta and toss over med-high heat for a minute to coat with the sauce. turn off the head, toss in the cilantro and mint. serve the noodles in bowls with the mushrooms and cucumber salad as side dishes.

image: eating scd

hearty chicken-veggie soup

2009-11-06T14:29:00.003-07:00

courtesy of: everyday
variations courtesy of: missi
submitted by: missi
serves: 4

- 1 lb plum tomatoes, quartered lengthwise
- 1/4c extra virgin olive oil
- salt and pepper
- 1 lb skinless, boneless chicken breasts
- 2 onions, chopped
- 1 lb carrots, peeled and sliced 1/4" thick
- 1 lb yellow potatoes, peeled, halved lengthwise, and thinly sliced crosswise
- 32oz chicken broth
- 1/2 lb green beans, trimmed and halved crosswise
- 1/3 c chopped flat leaf parsley

1. position a rack in the middle of the oven and preheat to 500. arrange the tomatoes cut side up on a parchment-paper-lined baking sheet and drizzle 2 tbsp olive oil on top; season with salt and pepper. roast until tender, about 20 min. transfer the tomatoes and any juices to a bowl.

2. meanwhile, in a large saucepan, heat 1 tbsp olive oil over medium heat. season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 min; transfer to a work surface. let cool, then shred.

3. in the same saucepan, heat the remaining tbsp of olive oil over medium heat. add the onions, season with salt and cook until just tender, about 5 min. add the carrots, potatoes, and chicken broth bring to a simmer and cook for 5 in. add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 min. stir in the chicken and parsley; season with salt and pepper.

*variations: add pasta just before you partially cover and simmer for chicken noodle vegetable soup. add a can of black beans and corn (both drained) for a chicken southwestern vegetable soup. for a veggie friendly version; replace the chicken stock for veggie broth and trade the chicken for quorn brand naked chicken, grilled and cubed, adding in the last 5 min of cooking time.

image: cardias gourmet

why organic

2009-11-06T07:54:00.005-07:00

as you know buying organic produce is earth friendly, but did you also know it's "child proof"?

the consumers union and the environmental working group have concluded that one-year-olds eat three times as many fresh peaches, per pound of body weight, as do adults, and more than four times as many apples and pears. children's rapidly developing bodies are more vulnerable to pesticide residue than adults are. pregnant women should also take care, as many pesticides cross the placenta to expose the fetus.

lots of people wonder, "which are the fruits and vegetables most likely to contain pesticide residue?" based on a study by the consumers union and the environmental working group, here is a list of the top ten produce items to buy organic.

*peaches contain high residues of iprodione, classified as a probable human carcinogen by the environmental protection agency and methyl parathion, an endocrine disruptor and organophosphate (op) insecticide. according to consumer reports, single servings of peaches "consistently exceeded" epa's safe daily limit for a 44-pound child.

*apples may contain methyl parathion. both fresh apples and baby food applesauce can also contain chlorpyrifos.

*nectarines had the highest percentage of samples test positive for pesticides (97.3%). common pesticides found included chlorpyrifos, fenarimol, iprodione, malathion, methidathion, myclobutanil, parathion, and pirimicarb.

*the enhanced red color of strawberries comes from the fungicide captan, a probable human carcinogen that can irritate skin and eyes, and is highly toxic to fish. while the lethal soil fumigate methyl bromide doesn't show up on the fruit, it has harmed california farm workers, and depletes the ozone layer.

*pears, both fresh and in baby food, can come with methyl parathion, as well as the op azinphos-methyl, which is toxic to freshwater fish, amphibians, and bees.

*there are many varieties of bell peppers and even more different types of pesticides used on them. testing ranked bell peppers as the vegetable with the most pesticides found in a single sample and the vegetable with the most pesticides overall.

*celery had the highest percentage of samples test positive for pesticides and highest likelihood of having multiple pesticides in a single sample.

*grapes contain methyl parathion and methomyl, a carbamate insecticide listed as an endocrine disruptor; as well as dimethoate. the pesticide residue levels frequently exceed acceptable levels.

*permethrin, a possible human carcinogen, and dimethoate dominated spinach's toxicity ratings, but cu notes that residue levels have been declining as u.s. farmers reduce the use of these insecticides. ddt has been found in spinach, which leads all foods in exceeding safety tolerances.

my general rule of thumb is "if you eat the whole thing, buy organic" (ie: apples, pears, berries, celery, carrots, spinach etc). i also look for locally grown food, which is less likely to be treated with post-harvest pesticides, at farmers' markets around town.

to find a farmers' market in your area, please check out local harvest or if you're in arizona, check out arizona community farmers markets or community food connection.

dinner and a movie: under the tuscan sun

2009-11-03T08:04:00.005-07:00

courtesy of: missi
serves: 4-6

- 1lb any shape pasta (i like penne)
- 2 zucchini, one grated, one sliced
- 1 yellow potato, sliced
- 2 tomatoes, quartered
- 1 japanese eggplant, sliced
- 14oz can diced tomatoes with juice
- 1 yellow squash, sliced
- 1 purple onion, quartered
- extra virgin olive oil
- salt, pepper, and oregano to taste
- parmesan cheese

1. preheat oven to 400. on a foil lined baking sheet, spread the sliced and quartered veggies. drizzle with olive oil and season with salt, pepper, and oregano. roast veggies for 20min.

2. in the meantime, cook your pasta according to package directions and drain when al dente. combine with grated zucchini and diced tomatoes. add salt and pepper to taste.

3. when the veggies are done roasting, combine with pasta and serve with parmesan cheese.

image: mccormick

chicken veggie stir fry

2009-11-02T15:28:00.003-07:00

courtesy of: missi
serves: 4

- 1lb chicken tenders, cut into bite sized pieces
handful each of the following:
mushrooms
water chestnuts
baby corn
bell pepper strips
bamboo shoots
broccoli florets
shredded cabbage
- 2 c cooked brown rice
- 3 tbsp soy sauce
- 1/2 c vegetable broth
- 3 heaping tsp hoison sauce
- vegetable oil for frying

1. preheat vegetable oil in a wok or large skillet over medium heat. add chicken and cook until almost done, about 5 min.

2. add the vegetables and cook until done, stirring occasionally, about 5 min.

3. add the soy sauce, vegetable broth, and hoison sauce. combine completely and let simmer, stirring occasionally, for 10 min. serve hot over rice.

image: woman's day

*tip: don't have hoison sauce? substitute with french dressing! just combine with soy sauce before adding to your wok.

swamp juice

2009-10-30T11:03:00.005-07:00

courtesy of: family fun
submitted by: missi
serves: 8

- 1/2 c tapioca pearls (check the baking aisle)
- yellow, green, and blue food coloring
- 4 tbsp sugar
- 8 gummy fish
- seltzer water
- lemonade
- gummy worms

1. bring 6 cups of water to a boil and add the pearls. reduce heat slightly and boil the pearls, stirring occasionally for 20-25 min.

2. divide the pearls and remaining water between two bowls. add 3 drops of yellow and 1 drop of green to one bowl, 4 drops of blue to the other. mix in 2 tbsp of sugar in each bowl. allow to sit for 25 min, drain and rinse pearls with cold water.

3. spoon 2 tbsp of pearls into each glass and drop in a gummy fish. fill the glass with seltzer water, then add a splash of lemonade. place a gummy worm around the spoon as shown.

image: family fun magazine

candy corn martini

2009-10-30T10:54:00.005-07:00

courtesy of: az central
submitted by: missi
serves: 1

- splash of orange juice
- powdered sugar
- 1-1/2 oz vanilla vodka
- 1-1/2 oz mandarin vodka
- 1/2 oz butterscotch liquor
- 1/2 oz white creme de cacao
- splash of grenadine

1. dip the rim of your martini glass in the oj and then in powdered sugar

2. pour remaining ingredients into your martini glass in order of which they are listed, finishing with a splash of grenadine.

image: az central

salmon with browned butter and broccoli smashed potatoes

2009-10-29T07:19:00.003-07:00

courtesy of: missi
serves 2:

- 2 salmon fillets (fresh, frozen, with skin, without)
- 5 tbsp butter
- 2 green onions, thinly sliced
- 1/2 lemon, juiced
- salt & pepper to taste
- 1 c broccoli florets
- 2 potatoes (something bigger than new, but smaller than russet; yukon gold or white)

1. preheat oven to 300. place salmon filets in a foil lined, greased baking dish, skin side down. season with salt and pepper and roast for 10-15 min.

2. thinly slice the potatoes (leave skin on) and toss in a small pot with enough salted water to cover them. bring to a boil, reduce heat and simmer for 10 min or until soft. add broccoli, return to boil until broccoli is cooked, about 4 min. season with salt & pepper and smash together.

3. in a small pot over med-hi heat, melt the butter, swirling around until it's browned, about 5 min. remove from heat, add green onions, lemon juice, salt and pepper. serve over salmon.

image: everyday

thirty minute minestrone

2009-10-27T15:14:00.004-07:00

courtesy of: missi
serves: 4

- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/4 head cabbage, shredded
- extra virgin olive oil
- salt & pepper, to taste
- 1 can beans (navy, kidney, or white)
- 1 can petite diced tomatoes
- 4 c broth (chicken or vegetable)
- 1 c pasta (any tiny pasta you like)

1. in a soup pot over medium heat, saute the garlic, carrot, celery, and cabbage in the olive oil until soft. about 5 min.

2. add the beans, tomatoes, and broth. simmer for 20 min. and add pasta.

3. simmer until pasta is cooked and season with salt and pepper to taste.

image: italian corner

artichoke and parmesan stuffed mushrooms

2009-10-26T17:49:00.004-07:00

courtesy of: missi
adapted from: rachael ray, food network
serves: 4-6

- 1 pkg parmesan cheese, shredded
- 1 pkg asiago cheese, shredded
- 2 pkgs whole white mushrooms
- salt & pepper
- extra virgin olive oil
- 1 can quartered artichoke hearts, chopped and drained
- spice of your choice (oregano, basil, thyme)

1. preheat oven to 400.

2. remove the stems from the mushrooms, leaving the cap intact and place in a large ziplock bag. pour in enough olive oil to coat mushrooms (approx 1/4 c) and season with salt and pepper. shake to coat.

3. in a single layer on a baking sheet, roast the mushrooms for 10 min cap side up.

4. while the mushrooms roast, combine in a bowl artichoke hearts, a large handful of parmesan cheese, salt, spice, and a bit more olive oil.

5. when the mushrooms come out of the oven, flip over and let cool enough to touch, leaving the oven on. when mushrooms are cool enough to handle, fill the stem side with the artichoke mixture and top with asiago cheese. bake in oven until cheese is melted and brown, about 7 min.

image: taste of home

blueberry french toast casserole

2009-10-19T10:23:00.003-07:00

courtesy of: missi
serves: 6-8

- french bread, cubed
- 6 eggs
- 3 tbsp heavy cream
- 1/2 c flour
- 4 tbsp sugar
- 1-1/2 c whole milk
- 1 tsp vanilla
- 6 oz cream cheese, small dice
- 1/2 c chopped nuts
- 1 tsp cinnamon
- 1 c blueberries, fresh or frozen (if frozen, do not thaw)

1. preheat oven to 400. generously grease a 9x13 glass baking dish.

2. in a large bowl, combine eggs, cream, flour, 2 tbsp sugar, milk, and vanilla.

3. add cubed bread and combine until coated. pour evenly into baking dish. top with cream cheese and blueberries.

4. in a small bowl, combine cinnamon and remaining sugar. add nuts and toss to coat. sprinkle on top of casserole.

5. bake for 25 min. serve with blueberry or maple syrup. if desired, sprinkle with powdered sugar.

image: missi

western frittata

2009-10-19T09:45:00.003-07:00

courtesy of: missi
serves: 8

- 8 eggs
- 3 tbsp heavy cream
- 1/2 c green bell pepper, diced
- 1/2 c red bell pepper, diced
- 1/2 c yellow onion, diced
- salt & pepper
- 1/2 c mixed cheese cubed (swiss, monterey, provolone, munster, cheddar, etc)
- 3 green onions, chopped
- 6 oz ham, cubed
- butter

1. melt enough butter in a large, oven safe skillet to coat the bottom over med-high heat.

2. add peppers and onion and saute until soft, 3 - 4 min.

3. in a large bowl, whisk together eggs, cream, salt, and pepper. set aside.

4. add ham and green onions to skillet and saute another 2 - 3 min.

5. preheat oven to broil.

6. add eggs to skillet and let sit until bubbly. evenly distribute cheese on top.

7. place skillet in the oven until cheese bubbles. 2 - 3 min.

image: o my garden

mediterranean pasta salad

2009-10-16T11:10:00.003-07:00

courtesy of: food network magazine
adapted from: papouli's greek grill
submitted by: missi
serves: 4-6

- salt
- 1 lb tricolor pasta
- 1/4c balsamic vinegar
- 2-3 tbsp dijon mustard
- freshly ground pepper
- 2/3-3/4c extra virgin olive oil
- 1/3c diced sun-dried tomatoes
- 1/4c fresh basil, julienned
- 1/4c diced onion
- 2 large pickled pepperoncini peppers, diced
- 3 tbsp halved black olives
- 2 tsp chopped fresh oregano
- 1-1/2oz feta cheese, crumbled
- 1-1/2 tbsp grated romano cheese

1. bring a large pot of salted water to a boil. add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. make the vinaigrette: whisk the vinegar, mustard, 1 tsp salt, and pepper to taste in a small bowl. gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

3. combine the sun-dried tomatoes, basil, onion, pepperoncini, olives, and oregano in a bowl. add the cooked pasta, 1/2 tsp salt and 1 tsp pepper. add the vinaigrette and both cheeses and toss. chill until ready to serve.

image: food network magazine

buona lisa pizza

2009-10-16T11:02:00.003-07:00

courtesy of: food network magazine
adapted from: buono's
submitted by: missi
serves: 2-4

- 1/2c thin strips roasted yellow or red peppers
- 10 cherry tomatoes, halved
- 1/4c sliced fresh basil
- 3 cloves garlic, 1 minced, 2 sliced
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1 lb pizza dough, if frozen, thawed
- all purpose flour for dusting
- cornmeal for dusting
- 6oz shredded mozzarella cheese
- 3oz shredded provolone cheese
- 2 tbsp pine nuts, toasted
- 4oz crumbled goat cheese

1. place a pizza stone or an inverted baking sheet on the bottom rack of an oven and preheat to 500.

2. toss the roasted peppers, tomatoes, basil, and minced garlic with 1 tbsp olive oil in a bowl; season with salt and pepper. cook the sliced garlic in the remaining tbsp of oil in a small skillet over med-high heat until golden, about 1 min. cool slightly.

3. stretch or roll out the pizza dough into a 12-14" round lightly floured surface. generously dust a pizza peel or another inverted baking sheet with cornmeal and place the pizza dough on top. drizzle with a little fo the garlic oil and season with salt. top with the mozzarella, provolone, and tomato-pepper mixture, then sprinkle with pine nuts and sliced garlic.

4. slip the pizza onto the preheated pizza stone or inverted baking sheet and cook until the crust is golden and crisp and the cheese is melted, about 15 min. top with goat cheese before slicing.

image: food network magazine

marathon sandwich

2009-10-16T10:57:00.002-07:00

courtesy of: food network magazine
adapted from: carnegie deli
submitted by: missi
serves: 1 sandwich

- 1/3-1/2 lb deli-sliced roast beef
- 1/3-1/2 lb deli-sliced roast turkey
- 1/3-1/2 lb deli-sliced pastrami
- 1/3-1/2 lb deli-sliced corned beef
- 2 slices crusty rye bread
- 1 or 2 romaine lettuce leaves
- 2 or 3 slices tomato
- russian dressing for serving, optional

1. stack roast beef, turkey, pastrami, and corned beef on one slice of bread. top with lettuce, tomato, and the other slice of bread. use a skewer to hold the sandwich together.

2. slice in half and serve with russian dressing on the side.

image: food network magazine

shrimp and scallop scampi with linguine

2009-10-16T10:49:00.004-07:00

courtesy of: food network magazine
adapted from: the quarterdeck
submitted by: missi
serves: 4

- kosher salt
- 1 lb linguine
- 12 jumbo shrimp, peeled and deveined
- 12 large sea scallops, tough foot muscles removed
- freshly ground pepper
- 3-1/2tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice, plus lemon wedges for garnish
- 1/2c dry white wine
- 1/4c torn fresh basil
- 2 tbsp chopped fresh parsley

1. bring a large pot of salted water to a boil. add the linguine and cook according to package directions.

2. heat a large skillet over med-high heat. pat the shrimp and scallops dry, then season with salt and pepper. add 1-1/2 tbsp of butter to the pan and cook the shrimp until golden on one side, about 3 min. turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1-2 min. transfer the shrimp to a plate.

3. add the scallops to the skillet and cook until golden on one side, about 3 min. turn the scallops, add the remaining garlic and cook 1-2 more min. add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. cook until the sauce is reduced by half, about 3 min. return the shrimp to the pan, then add the basil and the remainin 2 tbsp butter; season with salt and pepper.

4. drain the pasta and transfer to a large serving bowl. toss with the shrimp, scallops, and sauce; garnish with parsley and lemon.

image: food network magazine

roasted vegetable pasta

2009-10-16T10:22:00.003-07:00

courtesy of: food network magazine
adapted from: grillroom
submitted by: missi
serves: 4

- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 12oz frozen artichoke hearts, thawed and halved
- 4 tbsp extra virgin olive oil
- salt and pepper to taste
- 2 tbsp unsalted butter
- 2 cloves garlic, chopped
- 1 small stalk celery, diced
- 1/2 small onion, diced
- 8 roma tomatoes, quartered
- 1/4c chopped fresh basil, plus more for garnish
- 2oz vodka
- 1/2c heavy cream
- 1 lb fusilli
- grated parmesan cheese for garnish

1. preheat oven to 425. toss zucchini, squash, and artichoke hearts with olive oil on a baking sheet; season with salt and pepper. roast until tender, about 15 min.

2. meanwhile, heat the butter in a large deep skillet or dutch oven over medium heat. add garlic, celery, onion, and carrot and cook until the veggies are slightly tender, about 5 min. add tomatoes and basil, season with salt and pepper and cook until tender, about 8 min. add vodka and bring to a boil, then reduce heat to a simmer and cook until slightly thickened, about 1 min. puree the sauce with a blender, add heavy cream and bring to a boil, stirring occasionally. season with salt and pepper.

3. meanwhile, bring a large pot of salted water to a boil. add the fusilli and cook according to package directions. drain and transfer to the skillet with the sauce. add the roasted veggies and toss. garnish with more basil and parmesan.

image: food network magazine

fried chicken

2009-10-14T12:26:00.003-07:00

adapted from: kfc
submitted by: missi
serves: 4-6

- 1 egg, beaten
- vegetable oil
- 6 boneless chicken breasts
- 3c flour, sifted
*1 tsp each of the following:
- ground oregano
- chile powder
- ground sage
- dried basil
- dried marjoram
- pepper
- onion salt
- garlic powder
*2 tsp each of the following:
- salt
- paprika
- accent (spice meat tenderizer)

1. in a large, deep skillet, pour enough vegetable oil to come up 1" on the sides and heat over medium-high heat until bubbles from around the end of a wooden spoon.

2. in a shallow bowl, beat the egg and set aside. in a large ziplock bag, combine the flour and spices.

3. in small batches, roll the chicken through the egg first, then coat in the spiced flour by shaking in the ziplock bag.

4. fry in the oil, turning frequently until the chicken is cooked through, about 15-20 min and drain on a paper towel.

5. repeat steps 3 & 4 until all the chicken is fried. serve warm.

image: ehow

extra dirty vodka martini

2009-10-14T12:19:00.003-07:00

courtesy of: missi
makes: 1

- 2oz vodka
- 1/2oz dry vermouth
- 1/2oz olive brine
- 2 green olives for garnish

1. shake all together, sans the olives, with ice in a martini shaker. pour into a martini glass and add olives. serve cold.

image: missi

pumpkin pancakes

2009-10-12T10:58:00.002-07:00

courtesy of: missi
makes: 12- 15 pancakes

follow your regular pancake mix recipe, but to it add the following...

- 1 c canned pumpkin
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp allspice
- 3 tbsp brown sugar

image: not a significant source

pumpkin cheesecake

2009-10-08T10:32:00.003-07:00

courtesy of: missi
adapted from: the cheesecake factory
serves: 8

- 1-1/2 c graham cracker crumbs
- 5 tbsp butter, melted
- 1 c plus 1 tbsp sugar
- 3 8-0z pkgs cream cheese, softened
- 1 tsp vanilla
- 1 c canned pumpkin
- 3 eggs
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- whipped cream

1. preheat oven to 350

2. make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. stir well enough to coat all of the crumbs with the butter, but not so much that it turns into a paste. keep it crumbly.

3. press the crumbs into the bottom and about 2/3rds of the way up the sides of a springform pan. bake for 5 min, then set aside until you're ready to fill it.

4. in a large mixing bowl, combine the cream cheese, 1 c sugar, and vanilla. mix with an electric mixer until smooth

5. add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

6. pour the filling into the pan. bake for 60-70 min. the top will turn a bit darker. remove from the oven and allow to cool.

7. when the cheesecake has come to room temperature, put it in the refrigerator. when the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal slices. serve with a generous portion of whipped cream topping.

image: ehow

chunky blue cheese dip with herbs

2009-10-08T10:17:00.003-07:00

courtesy of: lizzy
makes: 2 cups

- 2 c danish blue cheese cut into 1/2" cubes
- good quality olive oil to cover
- 1 tsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- pinch of freshly ground black pepper
- pinch of red pepper flakes
- kosher salt to taste

1. place all the ingredients in a medium-sized mixing bowl, toss together gently, cover, and refridgerate at least over night and up to 5 days to let the flavors develop.

2. to serve, fish out the cheese chunks with a fork, reserving the herbed oil, and place them in a bowl. to make more dip, continue to add more cheese to the marinating oil until it gets cloudy.

image: cafe liz

lemon raspberry cupcakes

2009-10-07T09:37:00.002-07:00

courtesy of: jessica seinfeld, deceptively delicious
submitted by: julie
makes: 12 cupcakes or a 9" cake

- non stick cooking spray

filling

- 1/4 c frozen raspberries, thawed
- 2 tbsp beet puree, recipe follows
- 2 tbsp confectioner's sugar
- 1 tbsp margarine

batter

- 1 c granulated sugar
- 1/2 c milk
- 1/2 c yellow squash puree, recipe follows
- 1/3 c canola oil
- 2 large egg whites
- 2 tbsp lemon juice
- 1 tsp pur lemon extract
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt

frosting (optional)

- 8oz pkg cream cheese
- 1/2 c confectioner's sugar
- 1 tsp pure lemon extract

1. preheat the oven to 350. coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. for the filling, puree the raspberries, beet puree, sugar, and margarine in a blender or food processor, set aside.

3. for the batter, beat the sugar in a large bowl with the milk, yellow squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. add the flour, baking powder, and salt, then mix until incorporated.

4. using about half the batter, fill each muffin cup one-third full. dot each with the raspberry filling, then cover with the rest of the batter.

5. bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20-25 min. turn the cupcakes out onto a rack to cool.
* to make as a cake, bake 40-45 min in a 9-inch cake pan. let cool 5 min in the pan before turning out onto a rack to cool completely.

6. for the frosting, beat together the cream cheese, sugar, and lemon extract. spread the frosting over the cooled cupcakes.

beet puree

1. leave beets whole and unpeeled. wrap in aluminum foil and roast at 400 for 1 hour.

2. after peeling, place in a food processor or blender, 2 min.

butternut squash puree

1. cut off the stem, cut the squast in half lengthwise and scrape out the seeds.

2. roast the halves on a cookie sheet, flesh side down at 400 for 45-50 min

3. scoop out the flesh and puree in a food processor or blender, 2 min.

image: cut out and keep

peanut butter banana muffins

2009-10-07T08:01:00.004-07:00

courtesy of: jessica seinfeld, deceptively delicious
submitted by: julie
makes: 12 muffins

- non stick cooking spray
- 1 c firmly packed light or dark brown sugar
- 1/2 c natural peanut butter
- 1/2 c carrot puree, recipe follows
- 1/2 c banana puree, recipe follows
-1 large egg white
- 1 c whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt

1. preheat the oven to 350. coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. in a large bowl, mix 1/2 c of the brown sugar with the peanut butter, vegetable and banana purees, and the egg white using a wooden spoon.

3. put the flour, baking soda, baking powder, and salt in a bowl or zipper lock bag and stir or shake to mix. add to the bowl with the banana/peanut butter mix and stir just to combine (the batter will be lumpy - do not overmix). add the remaining 1/2 c of the brown sugar and stir once or twice.

4. divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 min. turn the muffins out onto a rack an dcool.

5. store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

carrot puree

1. peel, trim, and cut 3-4 large carrots into 3-inch chunks

2. steam for 10-12 min

3. puree in a food processor or blender, about 2 min with a few tsps of water if needed for a smooth texture.

banana puree

1. using ripe bananas, peel.

2. mash with a fork on a flat surface, then puree in a food processor or blender, about 2 min.

image: baking bites

chili

2009-10-05T19:41:00.003-07:00

courtesy of: colleen
makes: 6-8

- 1 lb ground beef, browned and drained
- 28 oz can petite diced tomatoes, with juice
- 8 oz tomato sauce
- 1 packet mccormick chili seasoning
- 14 oz kidney beans, with juice
- 14 oz pinto beans, with juice

1. combine all in crock pot, set on low for 6-8 hours or simmer on stove top for 45 minutes.

image: what's cooking america

fish tacos

2009-10-05T18:35:00.003-07:00

courtesy of: bobby flay, food network
submitted by: missi
serves: 4-6

tacos:
- 1lb white flaky fish
- 1/4c canola oil
- 1 lime, juiced
- 1 tbsp chili powder
- 1 jalapeno, coarsely chopped
- 1/4 c chopped fresh cilantro leaves
- 8 flour tortillas

garnish:
- shredded white cabbage
- hot sauce
- sour cream
- thinly sliced green onion
- thinly sliced red onion
- chopped cilantro leaves
- tomato salsa

1. preheat grill to medium high.

2. place fish in a medium sized dish. whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. let marinate for 15-20 min.

3. remove fish from the marinade and place onto a hot grill, flesh side down. grill the fish for 4 min on the first side and an additional 30 seconds on the second side. remove and let rest for 5 min then flake the fish with a fork.

4. place the torillas on the grill for 20 seconds then divide the fish among the torillas and garnish as desired.

image: food network

mexican brownies

2009-10-02T16:53:00.003-07:00

courtesy of: aaron
makes: 18 brownies

- 2 sticks of unsalted butter, plus more for greasing
- 2 c sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2/3 c good-quality unsweetened cocoa powder
- 1 tsp ground mexican cinnamon (canela)
- 1/4 tsp pequin chili powder or cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp baking powder

1. preheat oven to 350

2. line a 9x13 baking dish with parchment paper, leaving an overhang on two sides. press the paper into the corners of the pan and lightly grease the paper with butter.

3. melt the 2 sticks of butter in a non-stick saucepan over medium-low heat; do not boil. remove from heat and let cool slightly.

4. add sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

5. add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth.

6. spread batter in the prepared pan and bake until a toothpick comes out fudgy, 20-25 min. cool in the pan on a rack, then use the parchment paper to lift the brownies out of the pan before slicing.

image: the prepared pantry

breakfast pizza

2009-10-02T16:45:00.003-07:00

courtesy of: ellie
serves: 1

- 1 whole wheat english muffin, split
- 1 small tomato, seeded and diced
- 1 tsp extra virgin olive oil
- 1 thin slice canadian bacon, diced
- 1/4 c shredded mozzarella cheese
- chopped fresh basil

1. preheat the oven to 450.

2. line a small bakin sheet with foil.

3. top each english muffin half with tomato and drizzle with olive oil. sprinkle bacon over tomatoes, then top with mozzarella and basil.

4. bake for 10-12 min or until cheese is melted and browned.

image: food network

flu-fighter cookie

2009-10-02T16:24:00.003-07:00

courtesy of: food network magazine
submitted by: christine
makes: 30 cookies

- 2-1/4 c all-purpose flour
- 1-1/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- pinch of ground cloves
- 1/4 tsp salt
- 1 stick unsalted butter, at room temp
- 1 c packed dark brown sugar
- 2 large eggs
- 1/4 c molasses
- 1/4 c low-fat plain greek yogurt
- 1 tbsp freshly grated ginger
- 2 tsp finely grated lemon zest (about 1 lemon)
- 1/2 c old-fashioned oats
- 1-1/4 c golden raisins
- 1-1/4 c dried cranberries
- 1-1/4 c roughly chopped walnuts, toasted

1. line 2 large baking sheets with parchment paper. whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.

2. beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 min.

3. beat in the eggs one at a time, fully incorporating each before adding the next.

4. add the molasses, yogurt, ginger, and lemon zest and beat until smooth, scraping the sides of the bowl as needed. reduce the mixer speed to low and beat in the flour mixture to make a sticky batter.

5. fold in oats and half of the raisins, cranberries, and walnuts. mix the remaining dried fruit and nuts in a small bowl and set aside.

6. drop heaping tablespoons of batter onto the prepared baking sheets. top each with some of the reserved dried fruit and nut mix and chill for 30 min.

7. preheat the oven to 375.

8. bake the cookies until dark golden, but still soft, 10-12 min; cool on a rack and store in an air-tight container for up to 1 week.

why they're called "flu-fighter" cookies...
these five ingredients might not cure the flu, but they can help:

~ ginger: the herb has some antiviral compounds and its antihistamine properties help combat congestion.

~ cranberries: a cup of cranberries a day provides twice as many antioxidants, which help your body fight off cell-damaging molecules.

~ oats: rich in selenium, a nutrient that helps your body fend off harmful free radicals, including ones that your own body produces when you're sick.

~ walnuts: 1 ounce serving has 1mg of zinc which helps keep viruses from reproducing in your body.

~ yogurt: active cultures from yogurt help balance the bacteria in your digestive tract, boosting your ability to absorb healthful vitamins and minerals.

image: food network

greek stuffed peppers

2009-10-01T07:48:00.004-07:00

courtesy of: missi
adapted from: giada de laurentis, food network
serves: 4-6

- 28oz canned italian tomatoes, with juice
- 2 zucchini, grated
- 1/4c chopped mint
- 1/4c kalamata olives, pitted and chopped
- 1/2c feta crumbles
- 1/4c extra virgin olive oil
- 3 cloves garlic, minced
- 1tsp salt
- 1tsp freshly ground pepper
- 4c veggie broth or chicken stock
- 1-1/2c orzo
- 6 sweet bell peppers (red, yellow, orange)

1. preheat oven to 400.

2. pour tomatoes in a large bowl and break up using kitchen scissors. add zucchini, mint, olives, cheese, olive oil, garlic, salt, and pepper. stir.

3. bring broth to a boil in a medium saucepan over high heat. add orzo and partially cook, about 4 min.

4. drain broth from orzo into a 9x13 baking dish and add orzo to veggie mixture. stir to combine.

5. slice the tops off the peppers and remove seeds and ribs. if needed, thinly slice the bottom to help them stand up.

6. place into the dish with broth and fill with orzo/veggie mixture.

7. cover dish with foil and bake for 45 min.

9. uncover, sprinkle with additional feta and pepper and bake until cheese is golden, about 10 min. remove from oven and carefully transfer to serving platter.

image: food network

greek caponata

2009-10-01T07:23:00.005-07:00

courtesy of: giada de laurentis, food network
submitted by: missi
serves: 4-6

- 14oz can diced tomatoes, with juice
- 2 zucchini, cut into 1" rounds
- 2 summer squash, cut into 1" rounds
- 2 tomatoes, cut into wedges
- 1 large japanese eggplant, cut into 1" rounds
- 1 red onion, peeled and cut into 1" wedges
- 1 potato, peeled and cut into 1" cubes
- 3 cloves garlic, minced
- 1/4c extra virgin olive oil
- 1-1/2tsp salt
- 1tsp freshly ground pepper
- 1 tsp dried oregano

1. preheat oven to 400.

2. pour canned tomatoes into a 3-1/2 quart baking dish and spread to cover bottom.

3. in a large bowl, combine remaining ingredients and toss. pour over canned tomatoes.

4. cover with foil and bake for 20 min.

5. remove the foil and bake for an additional 30-40 min until the edges of the vegetables are golden. serve alone or over sourdough bread for a main entree.

image: food network

boston creme cupcakes

2009-09-30T11:28:00.003-07:00

courtesy of: sandra lee, food network
submitted by: missi
makes: 12 cupcakes

- 1-1/4c cold milk
- 3.4oz box vanilla instant pudding and pie mix
- 1tbsp pure vanilla extract
- 12 pre-made cupcakes baked from a cake mix
- 1c heavy cream
- 12oz package semi sweet chocolate chips
- 1/4c powdered sugar, sifted

1. combine milk, instant pudding mix, and vanilla extract in a large bowl. beat mixture with a hand mixer for 2 min, or until it thickens. place in refrigerator for 15 min.

2. spoon filling into a pastry bag fitted with a medium-size plain tip. fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a few tbsps into each cupcake.

3. heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges and remove from heat.

4. add chocolate chips to pan and whisk until smooth.

5. spoon or drizzle glaze over cupcakes or dunk tops into the glaze.

6. refrigerate until set, about 1 hour, before serving. sprinkle with powdered sugar.

image: cook's country tv