5 Tbsp olive oil
3 garlic cloves, finely chopped
3 Tbsp chopped parsley
salt and pepper to taste
2 c chopped spinach
1/2 pint halved cherry tomatoes
1 can quartered artichoke hearts
2 cups shredded mozzarella cheese
freshly grated Parmesan cheese
pizza dough
Shape pizza dough into a large rectangle and place on a baking sheet.
Combine oil, garlic, parsley, salt and pepper. Use 3 Tbsp of oil mixture to spread on prepared dough. Toss remaining oil mixture with spinach, tomatoes and artichokes. Sprinkle cheeses over dough and top with vegetable mixture. Sprinkle a little more Parmesan on top.
Bake in a 450 degree oven for about 20 minutes or until crust is golden brown.
NOTES
Originally from Rachael Ray.
My favorite pizza, easily customizable. I like to add black olives and red onion, and often use tomato slices or skip tomatoes entirely. Often out of laziness I'll use thin slices of mozzarella instead of shredded.
Sunday, May 15, 2011
Southwest Mac and Cheese with Cornbread Topping
4 poblano peppers
1 pound elbow macaroni
6 tablespoons unsalted butter
4 cups cornbread
1/4 cup all purpose-flour
4 cups whole milk
1/2 onion, finely diced
2 cloves garlic, minced
2 teaspoons oregano
12 ounces extra-sharp cheddar, grated
10 ounces Monterey jack, grated
1 seven ounce can diced green chile peppers
1 red bell pepper, finely diced
Salt to taste
Halve poblanos lengthwise and remove core, stem, seeds, and membranes. Coat with a little oil, place skin-side up on a greased baking sheet, and roast in a 450 degree oven until skin is blackened. Remove from oven and put into a paper bag to steam and cool for about 10 minutes. Remove from bag, peel skin off peppers, and dice.
Cook the macaroni according to package directions. When cooked and drained, toss with 2 Tbsp butter.
Grate the cornbread into crumbs (you can use a food processor for this step).
Preheat oven to 350 degrees and grease a large baking dish.
In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, garlic, and oregano. Simmer, whisking occasionally until it begins to thicken.
Stir in cheeses gradually, mixing to incorporate as cheese melts.
Stir macaroni and all peppers into the cheese sauce. Pour into the prepared pan. Top with cornbread crumbs (good in a thick layer).
Cover with tinfoil and bake for about 30 minutes, until it is bubbling around the sides. Remove the tinfoil and bake 10 more minutes until the cornbread crumbs are turning golden brown. Let stand 5-10 minutes before serving.
NOTES
From Serious Eats.
Not a hit with the kiddos, but the husband and I liked this quite a lot.
1 pound elbow macaroni
6 tablespoons unsalted butter
4 cups cornbread
1/4 cup all purpose-flour
4 cups whole milk
1/2 onion, finely diced
2 cloves garlic, minced
2 teaspoons oregano
12 ounces extra-sharp cheddar, grated
10 ounces Monterey jack, grated
1 seven ounce can diced green chile peppers
1 red bell pepper, finely diced
Salt to taste
Halve poblanos lengthwise and remove core, stem, seeds, and membranes. Coat with a little oil, place skin-side up on a greased baking sheet, and roast in a 450 degree oven until skin is blackened. Remove from oven and put into a paper bag to steam and cool for about 10 minutes. Remove from bag, peel skin off peppers, and dice.
Cook the macaroni according to package directions. When cooked and drained, toss with 2 Tbsp butter.
Grate the cornbread into crumbs (you can use a food processor for this step).
Preheat oven to 350 degrees and grease a large baking dish.
In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, garlic, and oregano. Simmer, whisking occasionally until it begins to thicken.
Stir in cheeses gradually, mixing to incorporate as cheese melts.
Stir macaroni and all peppers into the cheese sauce. Pour into the prepared pan. Top with cornbread crumbs (good in a thick layer).
Cover with tinfoil and bake for about 30 minutes, until it is bubbling around the sides. Remove the tinfoil and bake 10 more minutes until the cornbread crumbs are turning golden brown. Let stand 5-10 minutes before serving.
NOTES
From Serious Eats.
Not a hit with the kiddos, but the husband and I liked this quite a lot.
Spiced Apple Oatmeal Bread
1 c oats
1 c flour
1 tsp baking soda
1/2 tsp ground cardamom
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/3 c oil
1/3 c milk
1/3 c honey
1 egg
4 small apples, peeled, cored, diced
Combine dry ingredients; mix well.
Combine wet ingredients; mix well.
Stir wet ingredients into dry ingredients; stir until just combined.
Gently stir in diced apples.
Bake at 350 degrees in a greased loaf pan for 45-50 minutes or until a tester comes out clean.
NOTES
Recipe from the blog Cheap Healthy Good.
Nice mix of spices. Good bread.
1 c flour
1 tsp baking soda
1/2 tsp ground cardamom
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/3 c oil
1/3 c milk
1/3 c honey
1 egg
4 small apples, peeled, cored, diced
Combine dry ingredients; mix well.
Combine wet ingredients; mix well.
Stir wet ingredients into dry ingredients; stir until just combined.
Gently stir in diced apples.
Bake at 350 degrees in a greased loaf pan for 45-50 minutes or until a tester comes out clean.
NOTES
Recipe from the blog Cheap Healthy Good.
Nice mix of spices. Good bread.
No-Bake Chocolate Peanut Butter Bars
1/2 cup butter
1 3/4 c powdered sugar
1 c peanut butter
3/4 c graham cracker crumbs
1/4 c butter
1/2 c milk chocolate chips
In a medium pan over medium heat, melt 1/2 c butter. Stir in powdered sugar, peanut butter, and graham cracker crumbs until smooth. Spread mixture in a foil-coated, greased 8" square pan.
Melt 1/4 c butter in small pan. Add chocolate chips. Stir and melted until smooth; pour over peanut butter layer and smooth out.
Chill 30 minutes.
NOTES
Can't remember original source, but there are similar recipes all over the web.
So delicious.
1 3/4 c powdered sugar
1 c peanut butter
3/4 c graham cracker crumbs
1/4 c butter
1/2 c milk chocolate chips
In a medium pan over medium heat, melt 1/2 c butter. Stir in powdered sugar, peanut butter, and graham cracker crumbs until smooth. Spread mixture in a foil-coated, greased 8" square pan.
Melt 1/4 c butter in small pan. Add chocolate chips. Stir and melted until smooth; pour over peanut butter layer and smooth out.
Chill 30 minutes.
NOTES
Can't remember original source, but there are similar recipes all over the web.
So delicious.
Monday, February 21, 2011
Hazelnut Scones
1/2 c cream or milk
3/4 c freshly brewed hazelnut coffee
2 tsp apple cider vinegar
1/3 c butter
1/4 c sugar, plus an extra teaspoon for sprinkling the tops (optional)
2 c all-purpose flour
2 Tbsp baking powder
1/4 tsp salt
1 c hazelnut meal
1/2 tsp cinnamon
1/2 c toasted and coarsely chopped hazelnuts
To make hazelnut meal:
Toast the hazelnuts on a baking sheet at 350 degrees for about 12 minutes. Wrap the nuts in a small kitchen towel for 2 minutes while they are still warm, then rub the nuts together so that any burnt skins come off. (The toasting and peeling method should be used for the toasted, chopped hazelnuts as well.) Transfer the nuts to a strong blender or food processor and pulse into a coarse powder. 1 1/4 cups whole hazelnuts will yield roughly 1 cup of meal.
Preheat oven to 400 degrees. Lightly grease a baking sheet.
Measure out cream and coffee, and stir in the vinegar and vanilla extract. Set aside. (Mixture will look a little curdled.)
In a large bowl, cream together the butter and sugar.
In a large mixing bowl, sift together the flour, baking powder, and salt. Add the hazelnut meal and cinnamon. Add the butter mixture in clumps (use a teaspoon or your fingers) and mix with your fingertips or a pastry knife until the mixture resembles course crumbs.
Add the coffee mixture and mix with a wooden spoon until just combined; fold in the chopped hazelnuts.
Drop by 1/4 cupfuls onto the greased cookie sheet; sprinkle with a little sugar if you like. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.
NOTES
Adapted from Vegan With a Vengeance by Isa Chandra Moskowitz.
One of my favorites!
Original recipe is vegan, so vegan substitutes will work nicely in this recipe.
I like the scones best when the batter is on the wet side.
Extra delicious when split open and spread with apple butter.
3/4 c freshly brewed hazelnut coffee
2 tsp apple cider vinegar
1/3 c butter
1/4 c sugar, plus an extra teaspoon for sprinkling the tops (optional)
2 c all-purpose flour
2 Tbsp baking powder
1/4 tsp salt
1 c hazelnut meal
1/2 tsp cinnamon
1/2 c toasted and coarsely chopped hazelnuts
To make hazelnut meal:
Toast the hazelnuts on a baking sheet at 350 degrees for about 12 minutes. Wrap the nuts in a small kitchen towel for 2 minutes while they are still warm, then rub the nuts together so that any burnt skins come off. (The toasting and peeling method should be used for the toasted, chopped hazelnuts as well.) Transfer the nuts to a strong blender or food processor and pulse into a coarse powder. 1 1/4 cups whole hazelnuts will yield roughly 1 cup of meal.
Preheat oven to 400 degrees. Lightly grease a baking sheet.
Measure out cream and coffee, and stir in the vinegar and vanilla extract. Set aside. (Mixture will look a little curdled.)
In a large bowl, cream together the butter and sugar.
In a large mixing bowl, sift together the flour, baking powder, and salt. Add the hazelnut meal and cinnamon. Add the butter mixture in clumps (use a teaspoon or your fingers) and mix with your fingertips or a pastry knife until the mixture resembles course crumbs.
Add the coffee mixture and mix with a wooden spoon until just combined; fold in the chopped hazelnuts.
Drop by 1/4 cupfuls onto the greased cookie sheet; sprinkle with a little sugar if you like. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.
NOTES
Adapted from Vegan With a Vengeance by Isa Chandra Moskowitz.
One of my favorites!
Original recipe is vegan, so vegan substitutes will work nicely in this recipe.
I like the scones best when the batter is on the wet side.
Extra delicious when split open and spread with apple butter.
Crepes with Strawberries and Toffee Sauce
1 Tbsp superfine sugar
1 3/4 c plain flour
2 eggs
1 c milk
2 Tbsp canola oil
1/2 c light cream cheese
7 oz sliced strawberries
Toffee Sauce:
1/4 c butter
1/3 c light brown sugar
1/4 pint thick cream
1/2 tsp vanilla extract
Combine sugar and flour in a bowl. Make a well in center. Add eggs + milk and beat until smooth.
Heat oil in a small pan. Pour a little batter into the pan, tilt to coat the pan, and cook for 2-3 minutes. Carefully turn over and cook on the other side. Repeat to use remaining batter.
Spread a tablespoon of cream cheese over a crepe. Arrange a few slices of strawberries on top, fold in half, and then in half again. Repeat with remaining crepes.
To make toffee sauce, melt butter in a small pan. Add sugar and cream and bring to a boil. Remove from heat and add vanilla. Pour over the crepes.
Makes 8 crepes.
NOTES
From Parents magazine.
Untried.
1 3/4 c plain flour
2 eggs
1 c milk
2 Tbsp canola oil
1/2 c light cream cheese
7 oz sliced strawberries
Toffee Sauce:
1/4 c butter
1/3 c light brown sugar
1/4 pint thick cream
1/2 tsp vanilla extract
Combine sugar and flour in a bowl. Make a well in center. Add eggs + milk and beat until smooth.
Heat oil in a small pan. Pour a little batter into the pan, tilt to coat the pan, and cook for 2-3 minutes. Carefully turn over and cook on the other side. Repeat to use remaining batter.
Spread a tablespoon of cream cheese over a crepe. Arrange a few slices of strawberries on top, fold in half, and then in half again. Repeat with remaining crepes.
To make toffee sauce, melt butter in a small pan. Add sugar and cream and bring to a boil. Remove from heat and add vanilla. Pour over the crepes.
Makes 8 crepes.
NOTES
From Parents magazine.
Untried.
Red Velvet Hearts
1 1/4 c all-purpose flour
1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c milk
2 tsp red food coloring
6 Tbsp softened butter
3/4 c superfine sugar
1 egg + 2 egg yolks
1 tsp vanilla extract
Icing:
8 oz cream cheese at room temperature
6 oz butter at room temperature
1 1/2 c confections' sugar
1/2 tsp vanilla extract
red and pink candy
Line an 8"x8" baking pan with parchment paper, coming part way up the sides of the tin. Preheat oven to 350 degrees.
Sift together flour, cocoa, baking powder, baking soda and salt.
Heat milk until lukewarm. Add food coloring and set aside.
Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half of the milk, 1/3 of the flour, the rest of the milk, and finally the remaining flour.
Spread batter evenly in pan. Bake 20-25 minutes, until cake is risen and a tester comes out clean. Let cake cool 30 minutes, then invert onto cooling rack and cool completely.
Icing: Beat cream cheese and butter together until smooth. Beat in remaining ingredients.
Turn cake right side up onto a cutting board. Cut out 4 hearts using a 4" cutter.
Split cakes in half horizontally. Spread 1/4 icing over the four bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink candies. Store in a cool place in airtight containers.
Makes 4 cakes.
NOTES
From Parents magazine.
Untried.
1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c milk
2 tsp red food coloring
6 Tbsp softened butter
3/4 c superfine sugar
1 egg + 2 egg yolks
1 tsp vanilla extract
Icing:
8 oz cream cheese at room temperature
6 oz butter at room temperature
1 1/2 c confections' sugar
1/2 tsp vanilla extract
red and pink candy
Line an 8"x8" baking pan with parchment paper, coming part way up the sides of the tin. Preheat oven to 350 degrees.
Sift together flour, cocoa, baking powder, baking soda and salt.
Heat milk until lukewarm. Add food coloring and set aside.
Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half of the milk, 1/3 of the flour, the rest of the milk, and finally the remaining flour.
Spread batter evenly in pan. Bake 20-25 minutes, until cake is risen and a tester comes out clean. Let cake cool 30 minutes, then invert onto cooling rack and cool completely.
Icing: Beat cream cheese and butter together until smooth. Beat in remaining ingredients.
Turn cake right side up onto a cutting board. Cut out 4 hearts using a 4" cutter.
Split cakes in half horizontally. Spread 1/4 icing over the four bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink candies. Store in a cool place in airtight containers.
Makes 4 cakes.
NOTES
From Parents magazine.
Untried.
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