I was looking through this past year's recipes thinking I'd come up with a top 5 list. Well, I found over 25 recipes that I absolutely love - some, like the sauteed zucchini, because they are astoundingly delicious to the point I find myself craving it. Others, like the bruschetta chicken, broiled tilapia and the canadian bacon egg and cheese english muffins, because they are everything I want in a recipe - delicious, healthy, fast and the kids will eat it. I make these recipes over and over again. This past year I mastered the stir fry/saute technique. I learned to make homemade bread well. I began making my own chicken stock. I fell in love with roasting because it is so simple and so delicious - a chicken, an eye of the round roast, a turkey breast, any and every vegetable. It was hard to narrow it down! So here are my top 10 and then a few honorable mentions :)
Pan seared sea scallops
Sauteed zucchini
Canadian bacon, egg & cheese English muffins
Salmon patties
Roasted veggies
Sweet potato fries
Grilled pizza
Simple roast chicken
Simple beef roast
Chicken souvlaki with tzatziki sauce
Honorable mentions: bruschetta chicken, parmesan crusted tilapia, stir fry, sauteed kale and turkey meatloaf for being healthy, delicious and something I can get on the table easily. Whole grain pancakes for being delicious and great for making a huge batch and freezing. Chicken saltimbocca for being gourmet and mostly make ahead. Iced mocha for refreshing and giving me energy to make it through long summer days.
Saturday, December 31, 2011
Friday, December 30, 2011
Cheesecake
Everyone thinks a cheesecake is so impressive, but they are actually very easy to make!
Basic cheesecake
Prepare pan: mix two packages of crushed graham crackers with melted butter until it sticks together when pinched. press into the bottom and sides of a large springform pan.
5 packages (8 oz each) cream cheese, softened
1 3/4 cup sugar
3 Tbs flour
1/4 tsp salt
1 tsp vanilla
6 eggs
1/4 cup milk
Preheat oven to 450. Put a shallow tray with water in it on the rack below where you will put the cheesecake.
In a large bowl beat cream cheese until creamy. Add sugar, flour, salt and vanilla; beat well. Add eggs, one at a time, beating well after each addition. Blend in milk. Pour filling into prepared pan. Bake at 450 for 10 minutes, reduce heat to 200 and bake 65-70 minutes**. The middle will still be pretty giggly, but not liquid-y. Cool at room temperature then refrigerate overnight.
Serves 14-16
**It always takes my cheesecake longer than this. I usually bake mine at 250 instead of 200, and even then it takes longer than the 70 minutes. So, don't get worried if after 70 minutes yours still looks soupy in the middle - just let it bake awhile longer. OH - and be sure not to open the oven door after you put the cheesecake in - that's a good way to guarantee a crack! If your cheesecake does crack don't worry, it will still taste amazing and any cracks can be covered up by spreading whipped cream or cherry pie filling on top of the cake.
Basic cheesecake
Prepare pan: mix two packages of crushed graham crackers with melted butter until it sticks together when pinched. press into the bottom and sides of a large springform pan.
5 packages (8 oz each) cream cheese, softened
1 3/4 cup sugar
3 Tbs flour
1/4 tsp salt
1 tsp vanilla
6 eggs
1/4 cup milk
Preheat oven to 450. Put a shallow tray with water in it on the rack below where you will put the cheesecake.
In a large bowl beat cream cheese until creamy. Add sugar, flour, salt and vanilla; beat well. Add eggs, one at a time, beating well after each addition. Blend in milk. Pour filling into prepared pan. Bake at 450 for 10 minutes, reduce heat to 200 and bake 65-70 minutes**. The middle will still be pretty giggly, but not liquid-y. Cool at room temperature then refrigerate overnight.
Serves 14-16
**It always takes my cheesecake longer than this. I usually bake mine at 250 instead of 200, and even then it takes longer than the 70 minutes. So, don't get worried if after 70 minutes yours still looks soupy in the middle - just let it bake awhile longer. OH - and be sure not to open the oven door after you put the cheesecake in - that's a good way to guarantee a crack! If your cheesecake does crack don't worry, it will still taste amazing and any cracks can be covered up by spreading whipped cream or cherry pie filling on top of the cake.
Roasted root veggies
Doesn't sound very fancy or delicious, but dice them small and they are good enough to be a colorful side dish for Christmas dinner! (which is what I made them for)
3 Parsnips, diced small
1 rutabega, diced small
2 sweet potatoes, diced small
4 carrots, diced small
(you could add any other root vegetable, diced small. can't wait to try celery root!)
Mix, drizzle with olive oil, salt, and pepper. Arrange in a flat layer on a shallow roasting pan and put in a 375 degree oven for around 30 minutes, until tender and starting to brown a little.
----
A little note about the shallow roasting pan. If you don't have one, get one! I use mine several times a week - throw basically any type of vegetable on there with a little olive oil and S&P, heat the oven to about 400 and in anywhere from 10 to 40 minutes (depending on what vegetable and what size chunks you use) you have an easy and DELICIOUS veggie side dish. I got mine for $10 from a restaurant supply store. The ones at regular retail stores warp and get this sticky yellowish gunk on them that is impossible to get off. Get you a good one and it might become your most used pan too :)
3 Parsnips, diced small
1 rutabega, diced small
2 sweet potatoes, diced small
4 carrots, diced small
(you could add any other root vegetable, diced small. can't wait to try celery root!)
Mix, drizzle with olive oil, salt, and pepper. Arrange in a flat layer on a shallow roasting pan and put in a 375 degree oven for around 30 minutes, until tender and starting to brown a little.
----
A little note about the shallow roasting pan. If you don't have one, get one! I use mine several times a week - throw basically any type of vegetable on there with a little olive oil and S&P, heat the oven to about 400 and in anywhere from 10 to 40 minutes (depending on what vegetable and what size chunks you use) you have an easy and DELICIOUS veggie side dish. I got mine for $10 from a restaurant supply store. The ones at regular retail stores warp and get this sticky yellowish gunk on them that is impossible to get off. Get you a good one and it might become your most used pan too :)
Carrot Apple Flax Muffins
These are basically the same thing as morning glory muffins. I found this recipe on the bag of Bob's red mill flax seed. Elliot loves them. They are great for a healthy grab & go breakfast, a perfect snack, or would even make a good addition to a lunchbox.
Carrot Apple Flax Muffins
Mix:
1 ½ cups whole wheat pastry flour
¾ cup ground flaxseed
¾ cup Oat Germ (could sub oat flour made by grinding oats in food processor)
¾ cup brown sugar
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 cups shredded carrots
2 green apples, shredded
1/2 cup raisins
1/2 cup walnuts or pecans (optional)
3/4 cup shredded coconut (optional)
In separate bowl whisk:
¾ cup milk
2 eggs
1 tsp vanilla
Combine dried ingredients with the wet just until moistened. Fill muffin papers. Bake
at 350 for 15 minutes.
Carrot Apple Flax Muffins
Mix:
1 ½ cups whole wheat pastry flour
¾ cup ground flaxseed
¾ cup Oat Germ (could sub oat flour made by grinding oats in food processor)
¾ cup brown sugar
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 cups shredded carrots
2 green apples, shredded
1/2 cup raisins
1/2 cup walnuts or pecans (optional)
3/4 cup shredded coconut (optional)
In separate bowl whisk:
¾ cup milk
2 eggs
1 tsp vanilla
Combine dried ingredients with the wet just until moistened. Fill muffin papers. Bake
at 350 for 15 minutes.
Green Goddess Potato Salad
Over the next few days I'm going to post some of the recipes I used over the Christmas holiday. This first is a potato salad recipe I got at a Foxfire cooking class. I don't usually like potato salad, especially the traditional kind with eggs and pickles, but this recipe is good even if you're not a big potato fan. And it can be made ahead.
2.5 lbs Red bliss potatoes (or a mix of small red and white)
1/2 cup mayo
1/2 cup sour cream
1/2 cup scallions, green and white parts, finely chopped
1/2 cup flat leaf parsley, finely chopped
2 Tbs fresh tarragon, finely chopped
1/2 tsp anchovy paste (or 2 anchovy fillets, minced)
1 Tbs white wine vinegar or champagne
1 Tbs lime juice
1 tsp salt
1/2 tsp fresh ground pepper
In a large stock pot, cook potatoes in salted water until just fork tender. Drain and allow to cool enough to handle.
Meanwhile, mix together all other ingredients and set aside.
Peel the potatoes while still warm and cut into medium sized pieces. Add the dressing and toss well. Allow the potato salad to sit and rest. While cooling the salad will absorb the dressing. Mix again later and taste for proper seasoning. Serve at room temperature or cover and refrigerate for up to 2 days before serving.
2.5 lbs Red bliss potatoes (or a mix of small red and white)
1/2 cup mayo
1/2 cup sour cream
1/2 cup scallions, green and white parts, finely chopped
1/2 cup flat leaf parsley, finely chopped
2 Tbs fresh tarragon, finely chopped
1/2 tsp anchovy paste (or 2 anchovy fillets, minced)
1 Tbs white wine vinegar or champagne
1 Tbs lime juice
1 tsp salt
1/2 tsp fresh ground pepper
In a large stock pot, cook potatoes in salted water until just fork tender. Drain and allow to cool enough to handle.
Meanwhile, mix together all other ingredients and set aside.
Peel the potatoes while still warm and cut into medium sized pieces. Add the dressing and toss well. Allow the potato salad to sit and rest. While cooling the salad will absorb the dressing. Mix again later and taste for proper seasoning. Serve at room temperature or cover and refrigerate for up to 2 days before serving.
Tuesday, December 6, 2011
Sauteed zucchini
Saving my most recent favorite for the last post today, sauteed zucchini. Who knew zucchini could be so delicious!? Heidi at 101 cookbooks comes up with the best flavor combinations ever - these were SO good. I'm adding dill to my garden list next year so I can make this often when the zucchini is overflowing. Get as much browning as you can, that is the best part!
--------------
copied from here
Serves 2 - 4.
Prep time: 5 min - Cook time: 15 min
copied from here
Sautéed Zucchini
I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.2 tablespoons extra virgin olive oilIn your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup Marcona almonds or toasted almond slices
Serves 2 - 4.
Prep time: 5 min - Cook time: 15 min
Zucchini bread
This recipe is from my favorite food blog, 101cookbooks. I've made it with the optional ingredients and without, and either way it is the best zucchini bread ever. The crystallized ginger gives it a unique flavor that makes it feel so special. Great with a cup of hot tea! All whole wheat. Recipe here - try it!
Acorn squash
In an effort to add variety to the vegetables we are eating, I tried acorn squash. It was good!
Preheat oven to 400. Mix 1 Tbs softened butter with 2 Tbs brown sugar and 2 tsp. maple syrup. Slice acorn squash in half around the equator and scoop out seeds. Place on baking dish, cut side up, and brush with butter mixture. Add 1/4 inch water to the bottom of the pan and bake for about an hour until the squash is very soft and the tops are browned.
Preheat oven to 400. Mix 1 Tbs softened butter with 2 Tbs brown sugar and 2 tsp. maple syrup. Slice acorn squash in half around the equator and scoop out seeds. Place on baking dish, cut side up, and brush with butter mixture. Add 1/4 inch water to the bottom of the pan and bake for about an hour until the squash is very soft and the tops are browned.
Cranberry Sauce
I only make this on special occasions as it has a good bit of sugar. But Thanksgiving needs cranberry sauce, and not from a can. The other time I make it is with chicken corn chowder or wild rice soup - I just think the flavors compliment each other perfectly. The recipe is easy, make ahead, and yummy.
1 bag of fresh cranberries
3/4 cup sugar
1 cup pecans, chopped
1 teaspoon lemon juice
1 jar orange marmalade
zest of 1 lemon peel
Put cranberries and sugar in an oven proof dish. Stir well, cover and bake at 350 until cranberries begin to pop, stirring occasionally. Remove and cool slightly, then stir in remaining ingredients.
1 bag of fresh cranberries
3/4 cup sugar
1 cup pecans, chopped
1 teaspoon lemon juice
1 jar orange marmalade
zest of 1 lemon peel
Put cranberries and sugar in an oven proof dish. Stir well, cover and bake at 350 until cranberries begin to pop, stirring occasionally. Remove and cool slightly, then stir in remaining ingredients.
Make ahead mashed potato and rutabega gratin
These got Ben's approval, who didn't even notice they had rutabega in it. I like anything that gets us eating different vegetables- the more variety the better. And of course love that they are make ahead. Recipe from Fine Cooking.
--
Butter an 8x11-inch baking dish and set aside.
Put the potatoes and rutabaga in a 5- to 6-quart saucepan or Dutch oven and cover with cool water by about 1 inch (the rutabaga will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover partially, and cook until the potatoes are very tender and the rutabaga is soft, about 25 minutes.
Drain the vegetables and return them to the pot. Set over medium heat for a minute or two, shaking and stirring to rid them of excess moisture and steam.
Transfer the vegetables to a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). On low speed, break up the vegetables until the potatoes are smooth and there are small chunks of rutabaga in the mixture. Gradually add the cream cheese, increase the speed to medium, and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the purée seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Season to taste with salt and pepper.
Transfer the mash to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese on top.
Position a rack in the center of the oven and heat the oven to 375°F. If the gratin was made assembled ahead and refrigerated, let it sit at room temperature while the oven heats. Bake uncovered until heated though and the top is golden, about 40 minutes for a refrigerated gratin or about 20 minutes for a freshly made gratin. Let sit for 15 minutes before serving.
--
2 oz. (4 Tbs.) unsalted butter, softened; more for the baking dish
5 medium Yukon Gold potatoes (1-3/4 lb.), peeled and cut into 1- to 1-1/2-inch chunks
1 large rutabaga (about 1-1/2 lb.), peeled and cut into 1-inch chunks
Kosher salt
8 oz. cream cheese, cut into 4 chunks, softened
1/2 tsp. dry mustard
1/2 cup (2 oz.) finely grated pecorino cheese
Whole milk, as needed
Kosher salt
Freshly ground black pepper
5 medium Yukon Gold potatoes (1-3/4 lb.), peeled and cut into 1- to 1-1/2-inch chunks
1 large rutabaga (about 1-1/2 lb.), peeled and cut into 1-inch chunks
Kosher salt
8 oz. cream cheese, cut into 4 chunks, softened
1/2 tsp. dry mustard
1/2 cup (2 oz.) finely grated pecorino cheese
Whole milk, as needed
Kosher salt
Freshly ground black pepper
Butter an 8x11-inch baking dish and set aside.
Put the potatoes and rutabaga in a 5- to 6-quart saucepan or Dutch oven and cover with cool water by about 1 inch (the rutabaga will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover partially, and cook until the potatoes are very tender and the rutabaga is soft, about 25 minutes.
Drain the vegetables and return them to the pot. Set over medium heat for a minute or two, shaking and stirring to rid them of excess moisture and steam.
Transfer the vegetables to a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). On low speed, break up the vegetables until the potatoes are smooth and there are small chunks of rutabaga in the mixture. Gradually add the cream cheese, increase the speed to medium, and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the purée seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Season to taste with salt and pepper.
Transfer the mash to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese on top.
Position a rack in the center of the oven and heat the oven to 375°F. If the gratin was made assembled ahead and refrigerated, let it sit at room temperature while the oven heats. Bake uncovered until heated though and the top is golden, about 40 minutes for a refrigerated gratin or about 20 minutes for a freshly made gratin. Let sit for 15 minutes before serving.
Make Ahead Tips
The gratin may be made ahead, up to the point of baking, 2 days ahead. Cover it with plastic wrap and refrigerate it.Lemonade
Real lemonade
Make a simple syrup by heating 3/4 cup sugar and 3/4 cup water in a small saucepan until the sugar is dissolved. Mix syrup with 1 cup lemon juice (4-6 lemons) and 3-4 cups cold water, to desired strength.
Make a simple syrup by heating 3/4 cup sugar and 3/4 cup water in a small saucepan until the sugar is dissolved. Mix syrup with 1 cup lemon juice (4-6 lemons) and 3-4 cups cold water, to desired strength.
Monday, December 5, 2011
Stir Fry
Stir Fry
Tonight I made a beef stir fry and remembered back a few years ago when every stir fry I made came out terrible - tough meat and limp, soggy veggies. YUCK! I finally found this video which transformed my stir fries. Now it is a favorite - healthy and quick and a good way to get veggies into the meal without having to make them separately. If your stir fries need help, watch the video and follow it exactly the first few times (use a watch because 2 minutes feels lots shorter than it is). Another EXCELLENT video on pan frying in general is here. Watch them and you will be a much better cook for it!
Instead of a recipe, I'm just going to list a few key tips to keep in mind. Use any combination of meat and veggies you would like, or what you have on hand.
1. Prep everything ahead
2. Get the pan good and hot before adding the oil
3. DON'T OVERCROWD THE PAN. You may need to cook your meat in batches of 2 or even more. Even though it means it will take longer overall, this step is critical. If you put too much in, your pan's temperature will cool down and your meat will take too long to cook and end up steaming in it's own juices instead of searing - making for tough meat.
4. Don't move the meat until it has seared well and releases on it's own. Put it in the pan and leave it alone for several minutes, then give the pan a shake to see if they have released. If so then you can start to stir it.
5. It's okay to fill the pan with veggies as the difference in steamed or sauteed doesn't matter as much. But do keep the heat up so they cook quickly, and whatever you do, don't overcook your veggies. Add the sauce and meat back to the pan before they are finished, so that way they aren't overcooked by the time everything else comes together.
Tonight I made a beef stir fry and remembered back a few years ago when every stir fry I made came out terrible - tough meat and limp, soggy veggies. YUCK! I finally found this video which transformed my stir fries. Now it is a favorite - healthy and quick and a good way to get veggies into the meal without having to make them separately. If your stir fries need help, watch the video and follow it exactly the first few times (use a watch because 2 minutes feels lots shorter than it is). Another EXCELLENT video on pan frying in general is here. Watch them and you will be a much better cook for it!
Instead of a recipe, I'm just going to list a few key tips to keep in mind. Use any combination of meat and veggies you would like, or what you have on hand.
1. Prep everything ahead
2. Get the pan good and hot before adding the oil
3. DON'T OVERCROWD THE PAN. You may need to cook your meat in batches of 2 or even more. Even though it means it will take longer overall, this step is critical. If you put too much in, your pan's temperature will cool down and your meat will take too long to cook and end up steaming in it's own juices instead of searing - making for tough meat.
4. Don't move the meat until it has seared well and releases on it's own. Put it in the pan and leave it alone for several minutes, then give the pan a shake to see if they have released. If so then you can start to stir it.
5. It's okay to fill the pan with veggies as the difference in steamed or sauteed doesn't matter as much. But do keep the heat up so they cook quickly, and whatever you do, don't overcook your veggies. Add the sauce and meat back to the pan before they are finished, so that way they aren't overcooked by the time everything else comes together.
Subscribe to:
Posts (Atom)