Ratatouille:
3 T EVOO
1 cup diced zucchini
1 1/2 cups peeled, diced eggplant
1 cup diced green bell pepper
1 cup diced onion
1 1/2 cups chopped tomato
2 garlic cloves, minced
1 T chopped fresh thyme
2 tsp. chopped fresh oregano
1 T chopped fresh rosemary
1/2 tsp ground cumin
1/2 tsp. kosher salt
1/4 tsp. cracked pepper
Polenta:
1 T EVOO
1 large shallot, minced
2 garlic, minced
1 bay leaf
2 1/2 cups low-sodium chicken broth
3/4 cup yellow cornmeal
3/4 cup grated Jarlsberg cheese ( I use cheddar/jack cheese)
1/4 cup Parmesan
1/2 cup half and half
1. Preheat oven to 425 degrees. For the ratatouille, drizzle oil onto a medium baking pan. Add zucchini, eggplant, bell pepper, onion, tomato, garlic, thyme, oregano, rosemary, cumin, salt and pepper; toss to coat. Place pan in oven. Bake 45 minutes or until vegetables are caramelized. Remove pan from oven. Season vegetables with salt and pepper to taste; set aside and keep warm.
2. Meanwhile, for the polenta, in a medium saucepan heat oil over medium-low heat. Add shallot, garlic and bay leaf; cook, stirring occasionally until shallot is tender, about 5 minutes. Stir in broth; bring to boiling. Reduce heat; whisk in cornmeal until smooth. Simmer 20 minutes, stirring frequently.
3. Remove from heat; stir in cheeses and half and half. Let stand, covered, 10 minutes. Remove and discard bay leaf. Spoon polenta into individual bowls, spoon ratatouillle over polenta and serve.
Monday, February 20, 2012
Spinach and Mushroom Quesadilla
2 T Canola oil
2 medium red onions, thinly sliced
8 oz. (2 1/4 cups) button or cremini mushrooms, thinly sliced
6 oz. (about 8 cups) prewashed spinach, shredded
coarse salt and fresh ground pepper
8 flour tortillas (8 in.)
8 oz. (2 cups) pepper Jack cheese
1. Preheat oven to 400 degrees. In a 12 inch skillet over medium heat, warm 1 T oil. Cook onions, stirring occasionally, until lightly golden, about 5 minutes. Add mushrooms; cook, stirring occasionally, until tender, 6-8 minutes.
2. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2-3 minutes total. Season with salt and pepper.
3. Brush one side of tortillas with remaining T oil. Place 4 tortillas, oiled sides down, on tow baking sheets. Layer each tortilla with cheese, spinach mixture and more cheese, dividing evenly. Top with remaining 4 tortillas, oiled sides up, and lightly press to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut into quarters.
NOTE: The quesadillas can be assembled through tep three several hours ahead of time; refrigerate until ready to bake. Serve them with your favorite salsa
2 medium red onions, thinly sliced
8 oz. (2 1/4 cups) button or cremini mushrooms, thinly sliced
6 oz. (about 8 cups) prewashed spinach, shredded
coarse salt and fresh ground pepper
8 flour tortillas (8 in.)
8 oz. (2 cups) pepper Jack cheese
1. Preheat oven to 400 degrees. In a 12 inch skillet over medium heat, warm 1 T oil. Cook onions, stirring occasionally, until lightly golden, about 5 minutes. Add mushrooms; cook, stirring occasionally, until tender, 6-8 minutes.
2. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2-3 minutes total. Season with salt and pepper.
3. Brush one side of tortillas with remaining T oil. Place 4 tortillas, oiled sides down, on tow baking sheets. Layer each tortilla with cheese, spinach mixture and more cheese, dividing evenly. Top with remaining 4 tortillas, oiled sides up, and lightly press to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut into quarters.
NOTE: The quesadillas can be assembled through tep three several hours ahead of time; refrigerate until ready to bake. Serve them with your favorite salsa
Thursday, February 2, 2012
Quinoa-Stuffed Bell Peppers
Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 c. shredded carrots
8 oz. mushrooms, chopped
1 cup packed baby spinach, thinly sliced
2 T chopped fresh parsley
1 cup cooked quinoa
1 tsp. paprika
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 green bell peppers, tops removed, cored and seeded
1/4 cup toasted chopped almonds
1. Preheat oven to 350 degrees. Oil a 9X13-inch glass baking dish.
2. In a large skillet, heat 1 T olive oil over medium-high heat. Saute onion, red bell pepper and carrots for 5 minutes or until softened. Add mushrooms and saute for 5 minutes or until softened. Add spinach and parsley; saute for 2 5o 3 minutes or until spinach is wilted. Stir in quinoa, paprika, cumin, salt and pepper.
3. Stuff green peppers with quinoa mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. Sprinkle with almonds.
4. Cover and bake in preheated oven for about 1 hour or until peppers are tender.
1 red onion, chopped
1 red bell pepper, chopped
1 c. shredded carrots
8 oz. mushrooms, chopped
1 cup packed baby spinach, thinly sliced
2 T chopped fresh parsley
1 cup cooked quinoa
1 tsp. paprika
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 green bell peppers, tops removed, cored and seeded
1/4 cup toasted chopped almonds
1. Preheat oven to 350 degrees. Oil a 9X13-inch glass baking dish.
2. In a large skillet, heat 1 T olive oil over medium-high heat. Saute onion, red bell pepper and carrots for 5 minutes or until softened. Add mushrooms and saute for 5 minutes or until softened. Add spinach and parsley; saute for 2 5o 3 minutes or until spinach is wilted. Stir in quinoa, paprika, cumin, salt and pepper.
3. Stuff green peppers with quinoa mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. Sprinkle with almonds.
4. Cover and bake in preheated oven for about 1 hour or until peppers are tender.
Friday, January 27, 2012
Creamy Pumpkin Rice Pudding
2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. salt
3/4 cup dried cranberries or raisins
1 medium red apple or green pear, cored and thinly sliced (1 cup)
1/2 cup coarsely chopped walnuts, toasted
2 T honey
1. Preheat oven to 325 degrees. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
2. In medium bowl combine eggs, milk, pumpkin, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2 quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
4. Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey and cranberries. Spoon over pudding. Serve warm.
5. To store, cover and refrigerate up to 24 hours.
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. salt
3/4 cup dried cranberries or raisins
1 medium red apple or green pear, cored and thinly sliced (1 cup)
1/2 cup coarsely chopped walnuts, toasted
2 T honey
1. Preheat oven to 325 degrees. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
2. In medium bowl combine eggs, milk, pumpkin, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2 quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
4. Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey and cranberries. Spoon over pudding. Serve warm.
5. To store, cover and refrigerate up to 24 hours.
Sweet Potato Hash
1 large or 2 small sweet potatoes, peeled and quartered
1 T. vegetable oil
1- 11 oz. Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 c. sour cream
2 T chipotle salsa
3 medium avocados, peeled, pitted and sliced
fresh cilantro leans and chili powder (optional)
1. Place sweet potatoes in microwave-safe dish; cover and cook on 100% power 5-8 minutes or just until tender enough to chop. Cook slightly; cut into chunks. Sprinkle lightly with salt.
2. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crips-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
3. Meanwhile, stir together sour cream and chipotle salsa.
4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantr and sprinkle chili powder.
1 T. vegetable oil
1- 11 oz. Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 c. sour cream
2 T chipotle salsa
3 medium avocados, peeled, pitted and sliced
fresh cilantro leans and chili powder (optional)
1. Place sweet potatoes in microwave-safe dish; cover and cook on 100% power 5-8 minutes or just until tender enough to chop. Cook slightly; cut into chunks. Sprinkle lightly with salt.
2. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crips-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
3. Meanwhile, stir together sour cream and chipotle salsa.
4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantr and sprinkle chili powder.
Tuesday, October 4, 2011
Apple Bread
BREAD:
4 Cups Apples, peeled, cored and chopped, 4-5 large apples
4 large eggs, beaten
1 cup vegetable oil
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups flour
2 cups white sugar
TOPPING:
1/4 cup flour
1/4 cup sugar
2 tsp. cinnamon
1.4 cup butter, room temperature
Preheat oven to 350 degrees. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans. To prepare the topping, combine flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle. If not, bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cool.
4 Cups Apples, peeled, cored and chopped, 4-5 large apples
4 large eggs, beaten
1 cup vegetable oil
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups flour
2 cups white sugar
TOPPING:
1/4 cup flour
1/4 cup sugar
2 tsp. cinnamon
1.4 cup butter, room temperature
Preheat oven to 350 degrees. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans. To prepare the topping, combine flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle. If not, bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cool.
Tuesday, September 13, 2011
Caramel Pecan Kringle
1 cup pecans
1 sheet puff pastry
3/4 to 1 cup Marzetti Old-Fashioned Caramel Dip
For icing:
1/2 cup confectioner's sugar
1 T cream or milk
14 tsp. vanilla extract
pinch of salt
For kringle, preheat oven to 350 degrees F. Place pecans on a sheet pan and toast for 8 minutes. Cool, Chop and set aside.
Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread half the caramel dip onto center section of dough. Sprinkle with 1/3 cup pecans.
Fold on-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining caramel dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15-20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding more cream if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining 1/3 cup pecans.
Cool completely. Slice and serve.
1 sheet puff pastry
3/4 to 1 cup Marzetti Old-Fashioned Caramel Dip
For icing:
1/2 cup confectioner's sugar
1 T cream or milk
14 tsp. vanilla extract
pinch of salt
For kringle, preheat oven to 350 degrees F. Place pecans on a sheet pan and toast for 8 minutes. Cool, Chop and set aside.
Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread half the caramel dip onto center section of dough. Sprinkle with 1/3 cup pecans.
Fold on-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining caramel dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15-20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding more cream if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining 1/3 cup pecans.
Cool completely. Slice and serve.
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