Spinach Penne Salad

from Taste of Home, Jun/Jul 2012

Easy and tasty, also. 



INGREDIENTS

Salad
1 pkg (16 oz) whole wheat pasta
1 pkg (6 oz) baby spinach
3 medium chopped tomatoes
3/4 crumbled feta cheese
1/2 cup sliced Greek olives (I didn't have any, so I added avacado instead. Yum)
4 green onions, thinly sliced

Vinaigrette

1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated Parmesan cheese
1 T Dijon mustard
2 garlic cloves, minced
1 t dried oregano
1/4 t salt
1/4 t pepper

1.  Cook pasta.  Drain and rinse. Drain again.

2.  In a small bowl, whisk vinaigrette ingredients.  In a large bowl, combine pasta, spinach, tomatoes, feta, onions and olives.  Add vinaigrette; toss to coat.  Serve immediately. 

Parmesan/Greek Yogurt Baked Chicken

 via feedingmytemple.com

 Easy peasy.  Tasty.

 INGREDIENTS:

• 4  boneless skinless chicken breasts
• 1 5 ounce container 0% plain Greek yogurt
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

 DIRECTIONS: 

1. Preheat oven to 375 degrees. Spray baking dish with non-stick cooking spray.
2. Combine yogurt, Parmesan cheese, and seasonings.
3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

Spinach Lasagna Bechamel

via the Moosewood Cafe

Béchamel Sauce 6 cups milk
1 cup butter
1 cup unbleached white flour
salt and black pepper to taste
⅛ teaspoon nutmeg, preferably freshly grated (optional)

¼ cup vegetable oil or butter
2 garlic cloves, minced or pressed
2 cups chopped onions
2 pounds spinach, rinsed, stemmed, and chopped
¼ cup chopped fresh parsley
1 pound ricotta cheese
2 eggs
2 cups freshly grated Parmesan cheese (5 ounces)
2 cups grated mozzarella cheese (8 ounces)
1 package lasagna noodles

To prepare for Béchamel sauce, heat the milk until very warm but not boiling. In another pan melt the butter on medium heat. Do no let it brown. Whisk in the flour and cook for 3 to 4 minutes, stirring constantly. Gradually add the hot milk and continue whisking until the sauce thickens.

Sauté the garlic and onions in the oil or butter. When the onions are translucent, stir in the spinach and ½ cup of the parsley. If the spinach is dry, add a little water. When the spinach has wilted, remove it from the heat and set aside.

Mix together the remaining parsley, the ricotta cheese, eggs, and ⅔ cup of Parmesan cheese.

At this point either cook the lasagna noodles al dente, or do as we do, and don't cook them at all. This method has worked for us time and time again. Just layer the raw noodles in the pan as you would if they were cooked. Go on, simplify your life!

Oil a large casserole or lasagna pan and layer the ingredients in the following order. First, 1½ to 2 cups of Béchamel sauce, a third of the noodles, half of the spinach mixture, all of the mozzarella. Next, 1 ½ to 2 cups of sauce, a third or the noodles, all of the ricotta mixture, the rest of the spinach mixture. Finally, 1½ to 2 cups of sauce, the remaining noodles, the rest of the sauce. Sprinkle 1½ cups Parmesan on the top.

Bake covered at 350º for 45 minutes and then uncovered for another 10 to 15 minutes. Remove from the oven and allow 10 to 15 minutes for the lasagna to set up before serving.

Serve with a simple salad or a side dish of steamed or marinated vegetables.

Creamy Lemon Oat Bars

via Group Recipes


I liked these.  Treats without feeling like you ate four pounds of sugar.  Which is ironic, because these babies have plenty of sugar.  Somehow oatmeal makes everything seem healthier.

INGREDIENTS:

• 1 can (14 oz.) sweetened condensed milk
• 3 teaspoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1 1/4 cups flour
• 1 cup old fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

DIRECTIONS:

Heat oven to 375F degrees.
Coat 8x8 inch pan with non-stick cooking spray.
Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.

Sweetened Condensed Milk Substitute

via cooks.com

This recipe saved my movie night treats yesterday. :)

1 c. instant non fat dry milk
2/3 c. sugar
1/3 c. boiling water
3 tbsp. melted butter

Combine all ingredients in blender and blend until smooth. Store in refrigerator. Equal to 1 (14 oz.) can Eagle Brand milk.

Buttermilk Substitute

via About.com

This recipe saved my biscuits on Sunday. :)

Ingredients:

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

Butterscotch Scones

via RMR via Epicurious

The idea of these scones has been in my head for a month at least, and I had the occasion to try them last night.  Mine turned out a little dry, so I will go for a slightly wetter dough (and maybe a slightly shorter baking time).  The butterscotch chips scorched a little where they met the pan, but I will consult with RMR about this--these have much promise, and I feel committed to them. :)

Ingredients:

2 C. all-purpose flour

1/3 C. packed golden brown sugar

1 T. baking powder

1/2 tsp. salt

1/2 C. chilled unsalted butter, diced

1 C. butterscotch chips

1/2 C. chilled heavy whipping cream

1 large egg

Directions:

1. Preheat oven to 400°F.

2. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. '

3. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.

4. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.

Yield: 7-8 scones

Pesto Pasta with Chicken Sausage and Brussel Sprouts

via Gimme Some Oven

I liked, M was so-so.  But easy on the prep side.  

Ingredients:

• 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
• 3 Tbsp. olive oil, divided
• 1/2 tsp. Kosher salt
• 1/2 tsp. freshly-ground black pepper
• 1 lb (16 oz.) orecchiette (or any pasta)
• 4 chicken sausage links (I used spicy Italian), sliced into 1/4″ thick coins
• 5 cloves garlic, peeled and thinly sliced
• 1/3 cup pesto
• Parmesan cheese, for serving

Method:
Preheat oven to 400 degrees F.  In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly.  Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside.  (My batch of tiny sprouts only took about 12 minutes to cook.)  Remove from oven and set aside.
Meanwhile, heat the remaining olive oil in a skillet over medium-high heat.  Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes.  Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
Cook the pasta according to the package directions.  (I begin heating my water while preparing the brussel sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.)  Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts.  Add in some of the reserved pasta water if needed for extra moisture.
Serve warm, and sprinkle with freshly-grated Parmesan cheese.

Fudge Mint Brownies

via Glorious Treats

I'll be honest--I only sort of made these.  I was in a bit of a pinch, so I bought ready made batter from Trader Joe's for the brownie (literally, the batter--cut open bag, pour into pan.  Does that count as baking?) But the mint, glaze, etc... was yummy. I couldn't find Andes mints, so I used mint cookie malt balls that I found at Draeggers, which sounds strange, but was actually tasty. 

Fudge Mint Brownies

Brownie Layer~

1/2 cup butter, cut into pieces

4 oz. dark chocolate (apx. 80% cocoa, or use half unsweetened and half bittersweet)

1 1/4 cups sugar

1 teaspoon vanilla

2 large eggs

3/4 cup all purpose flour

1/4 teaspoon salt

Mint Layer~

3 Tablespoons butter, at room temperature

1 cup powdered sugar

1 Tablespoon heavy cream (or milk)

1/2 teaspoon peppermint extract  (or 1/4 teaspoon creme de menthe and 1/4 teaspoon peppermint)

1 drop green food coloring (I use americolor mint green)

Chocolate Glaze~

3 oz. semisweet or bittersweet chocolate (apx. 70 % cocoa)

1 Tablespoon butter

Andes Mints (apx. 1/2 package, or 14 whole pieces, about 2.5 oz.), chopped

Directions~

Preheat oven to 325*F.   Prepare a 9"x9" (or 8"x8") square baking pan by lining parchment paper across the bottom and sides of the pan, like a sling.  You can use a little butter on the pan to help the paper stay in place.

Brownies~

In a stainless steel bowl over a pan of simmering water (or double boiler), melt the butter and chocolate.

Once melted, remove from heat and stir in the sugar and vanilla.  Add eggs, one at a time, beating well with a spoon.  Stir in flour and salt and beat with a spoon until the batter is smooth and glossy (about 1 minute).  Pour the brownie batter evenly into the prepared pan.

Bake in preheated oven for 25-30 minutes, or until brownies start to pull away from the sides and a toothpick inserted in the center comes out almost clean.  Remove pan from oven and place on a wire rack to cool completely (about 1 hour).

Mint Layer~

In the bowl of your electric mixer, or with a hand mixer, beat all ingredients until smooth.  Add 1 or two drops of green food coloring (one at a time, you don't want it too green).  If the frosting is too thick, add a bit more cream (the frosting should be just thin enough to spread).  Spread the frosting evenly over the cooled brownie layer.  Place in the refrigerator for about 5-10 minutes, or until slightly firm.

Chocolate Glaze~

In a heatproof bowl over a pan of simmering water, melt the chocolate and butter.  Spread over the mint filling, then top with chopped Andes mints.  Refrigerate for about 30 minutes, or until the chocolate glaze starts to dull.

To Serve~

Remove brownies from the pan by lifting the ends of the parchment paper, and transfer to a cutting board.  With a sharp knife, cut into apx. 1-1 1/2 inch squares.  For best results, rinse off the knife in hot water, then wipe dry after each cut.

Brownies can be stored in the refrigerator for 2-3 days, best served at room temperature.

Makes about 25-30 small squares.

Recipe adapted from Joy of Baking.

Cheesy Vegetable Chowder

via Lulu the Baker

A homey, hearty, winter day sort of recipe.  Also,  RMR came over one lovely afternoon and while we chatted we chopped the vegetables, which may have made it even more homey and hearty.  I loved it and we also fed it to some six-and-under crowd we were tending a few days later, and though they didn't love it like mac and cheese, they ate it without complaint.  I put in more veggies and didn't bother to chop them "finely." We're only "fine" around here when we feel like it. :)

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Beef Stroganoff

via Lizzy Writes

This was yummy and the easiest of several stroganoff recipes I have tried.  Also, probably not very good for you at all.

2 pounds beef chuck roast, trimmed of excess fat and cut into 1/2" thick strips (against the grain)
1 stick (4 ounces) butter
4 green onions, sliced
4 Tablespoons flour
1 (10 1/2 ounce) can beef broth
1 teaspoon Dijon mustard
1 cup Baby Bella mushrooms, sliced
1/3 cup sour cream
1/3 cup white wine*
salt and pepper, to taste

Melt butter over medium-high heat in a large skillet. Season beef with salt and pepper and add to pan when butter is bubbling. Brown beef strips for 5 minutes and then push to one side of the pan. Add the green onions to the beef juice and butter and saute for 4 - 5 minutes, then push to side with the beef.

Stir the flour into the juices and the melted butter until combined and thick. Slowly pour in beef broth, stirring continuously, and bring to a boil. Stir beef, onions and sauce all together along with the mustard. Lower heat and cover. Simmer for one hour over low heat, stirring occasionally.

After meat is tender (should take the full hour), stir in mushrooms, sour cream and white wine. Let simmer another 10 minutes and season with salt and pepper. Serve over cooked egg noodles.

Corn Bread

via NY Times

This was oh-so-easy and so good and probably what we would call "a cheat" around here.

Ingredients

• 4 tablespoons butter, olive oil, lard or bacon drippings (I used butter, yumyumyum).
• 1 1/2 cups medium-grind cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 to 1/2 cup sugar
• 2 eggs
• 1 1/4 cups milk, more if needed

Method

• 1. Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
• 2. Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
• 3. When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

Lemon Ice Box Cake

via Cookie Baker Lynn via Fine Cooking

Oh my word this cake was complicated and took forever.  But it was lemony and also Mark's birthday and also it tasted really pretty darn good.

But I am not sure I will ever make it again. :)

For the lemon filling

1-1/2 Tbs. firmly packed finely grated lemon zest (from 2 lemons)
3/4 cup egg yolks (from 11 to 12 large eggs)
6 Tbs. granulated sugar
2/3 cup fresh lemon juice (from about 2 lemons)
3 oz. (6 Tbs.) unsalted butter, cut into small pieces and softened
Pinch table salt
1-1/2 cups heavy cream, chilled
For the meringue
2 tsp. powdered unflavored gelatin
1 cup plus 3 Tbs. granulated sugar
3/4 cup egg whites (from 5 to 6 large eggs)
3/4 tsp. cream of tartar

To finish the dessert

1 10-inch Angel Food Cake (recipe follows)
Vegetable oil, for the pan

1- Make and cool the Angel Food Cake, following the directions below.

2- For the lemon filling, put the lemon zest in a 4-quart or larger bowl and set a medium-mesh sieve on top. In a heavy-duty 4-quart saucepan, whisk the egg yolks and sugar. Add the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon but still pourable, 4 to 5 minutes. (Don’t boil or it will curdle.) Pass the thickened curd through the sieve and mix in the zest. Cool, stirring occasionally, about 1 hour.

3- When the lemon curd is cool, beat the cream with an electric mixer on medium speed just until soft peaks form, about 2 minutes. With a large balloon whisk or silicone spatula, fold in the lemon curd. Cover the bowl tightly with plastic wrap and refrigerate.

4- In a small, microwaveable bowl, sprinkle the gelatin over 3 Tbs. water; let soften for at least 5 minutes. Microwave on high to melt the gelatin, 15 to 30 seconds.

5- In a heavy-duty nonstick 2-quart saucepan over medium-high heat, combine 1 cup of the sugar and 6 Tbs. water and stir constantly until the syrup is bubbling, 2 to 3 minutes. Remove the pan from the heat.

6- In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy, 45 seconds. Add the cream of tartar and beat until soft peaks form, 30 seconds. Gradually beat in the remaining 3 Tbs. sugar until stiff peaks form, 1 to 2 minutes.

7- Have ready a 2-cup or larger heatproof liquid measure. Return the pan of syrup to medium-high heat and boil until a candy thermometer registers 248°F (firm ball stage). Pour the syrup into the measure to stop the cooking and then immediately pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. Lower the speed to medium, add the gelatin mixture, and beat on medium speed for 2 minutes. Decrease the speed to low and continue beating until the bottom of the bowl is no longer warm to the touch, about 10 minutes.

8-Use a large balloon whisk or silicone spatula to fold one-third of the meringue into the lemon cream. Repeat twice more until all of the meringue is folded into the lemon cream.

9- Spread two 3-foot-long pieces of parchment or waxed paper on the counter. Position the cake so the top is facing up. Using a long serrated knife, remove and discard the brown top crust. Turn the cake bottom up and split it into 4 even layers. After cutting each layer, use two spatulas to lift a layer off the cake and put it on the parchment or waxed paper. Arrange the layers in the order you cut them so it’s easy to assemble the cake.

10-Lightly oil the inside of a clean 10-inch (16-cup) 2-piece metal tube pan.

11- Spread one-quarter of the filling on the bottom of the pan. Place the smallest cake ring on top of the filling. Spread about one-third of the remaining lemon filling on top. Top with the next cake layer. Spread on half of the remaining filling. Repeat with the third cake layer and remaining filling. Top with the last cake layer and lightly press it down. Cover tightly with plastic wrap and refrigerate for at least 12 hours or overnight.

12- To unmold, wet a kitchen towel under very hot water and wring out the excess. Wipe the sides and bottom of the pan to help release the cake smoothly.

13- Set the pan on top of a canister that’s smaller than the pan’s removable bottom and higher than the pan’s sides, and gently press down on the sides of the pan. If it doesn’t slide down easily, apply more heat to the sides.

14-Run a long offset spatula between the bottom of the cake and the pan. Run a wire cake tester or wooden skewer around the inner tube. Invert the cake onto a serving plate and remove the tube portion of the pan. Slice and serve the cake.

Classic Angel Food Cake

Vegetable oil for the pan
1-1/2 cups superfine sugar
3-3/4 oz. (1 cup) sifted cake flour
1/4 tsp. table salt
2 cups egg whites (from about 16 large eggs), at room temperature
1 Tbs. fresh lemon juice
2 tsp. cream of tartar
4 tsp. pure vanilla extract

1- Position a rack in the lower third of the oven and heat the oven to 350°F. Lightly oil the inside of a 10-inch (16- cup) 2-piece metal tube pan.

2- In a small bowl, whisk 3/4 cup of the sugar, the flour, and salt until evenly combined. Sift the remaining 3/4 cup sugar onto a piece of waxed paper.

3- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until frothy, about 1 minute. Turn off the mixer and add the lemon juice and cream of tartar. Increase the speed to medium high and beat until soft peaks form, 2 to 3 minutes. Gradually beat in the sifted sugar and continue beating on medium-high speed until very stiff peaks form, 1 to 2 minutes. Beat in the vanilla.

4- One-quarter at a time, sift the flour mixture over the whites and, with a large balloon whisk, fold it in quickly but gently. It’s not necessary to incorporate every speck until the last addition of the flour.

5- Using an offset spatula, spread a thin layer of the cake batter onto the sides of the prepared pan to ensure smooth sides. Pour the remaining batter into the pan. Run a knife through the batter to eliminate air bubbles and smooth the surface.

6- Bake until golden-brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when lightly pressed, 30 to 40 minutes. (A wooden skewer will still have a few moist crumbs clinging to it.) During baking, the center will rise about 2 inches above the pan but will sink to almost level with the pan when done. The surface will have deep cracks, like a soufflé.

7- Immediately invert the cake: If your pan has feet, simply invert it onto the feet. Otherwise, invert the pan onto a long-necked soda or wine bottle, or a large inverted metal funnel that fits into the tube opening to suspend it well above the counter (if using a soda or wine bottle, fill it with sugar, salt, or marbles to keep it from tipping). Cool the cake completely in the pan, about 1-1/2 hours.

8- Loosen the sides of the cake with a long metal spatula and remove the cake (still on the tube section) from the sides of the pan. Loosen the cake from the bottom and tube with the spatula or a thin, sharp knife. (A wire cake tester works well around the tube. To keep the sides attractive, press the spatula firmly against the sides of the pan, moving the spatula up and down as you go around.) Invert the cake onto a flat plate or work surface covered with plastic wrap.

Sea Salt Caramel Brownies

Doughmestic

Yum.  Yumyumyumyum.  Except I think I'll search around for a different brownie--but the caramel was divine. 

Sea Salt Caramel – adapted from Baked Cookbook

• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1 cup sugar
• 2 tablespoons light corn syrup
• 1 teaspoon Vanilla
• 1/4 cup sour cream

In a small saucepan, combine the cream and the salt.  Simmer over very low heat until the salt is dissolved. set aside.
In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes.  Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.
Add the cream mixture and the vanilla to the sugar mixture.  Whisk in the sour cream.  Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.

Ceasar Salad Dressing

via Smitten Kitchen

I didn't do fancy things to my chicken like she did, but this was a win!


Caesar Salad Dressing

2 tablespoons mayonnaise – or – 1 egg (I went the mayo route--no raw eggs for pregnant me.)
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste
1 oil-packed anchovy fillet, finely chopped (optional) (And boy, we took the leave it out option.  My Dad likes to tell a story about me and a Ceasar Salad and big old anchovy...)
1/4 cup extra-virgin olive oil
Whisk all except last together. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. (Mnote: Adjust seasonings to taste--especially so the mayo flavor doesn't come through too much.)

(Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)