Here's my second video tutorial. This is all about chopping! And let me tell you, once you really master chopping (as me and my mom can attest) it's totally therapeutic. I love chopping!
Sorry if the audio doesn't match up. It doesn't when I watch it. Hopefully it'll work alright on your computers!
Monday, March 8, 2010
Leftover Soup
This is a 100% Denney creation. We had a lot of leftover veggies, one hot dog, a bit of chicken, and decided to make a soup. From the picture, it probably looks way scary. Don't be afraid. This isn't so much of a "cook this recipe" but a "look what you can do if you try." We used this recipe for our basis. We used the same seasonings, and proportions. But we used some chicken, one hot dog, and our vegetables were different. We also chose not to use beans. Our veggies included corn, mushrooms, celery, maybe carrots. Honestly, I'm having a hard time remembering. The hot dog taste was a bit weird, because it didn't really feel right. But the taste of the soup was not bad. We were pretty darn impressed with ourselves. So this is just a testament to experimenting with your tools. You slowly build up an arsenal of recipes you are comfortable and familiar with. Use those as tools and get creative. Sometimes because you just want to be creative and other times because you just aren't sure what you can make with the odds and ends in your fridge. Just don't be afraid to try!
Macaroni and Cheese
This is D.D. macaroni and cheese. I've made it tons of times. I think it's a great variation to mac and cheese.
Ingredients
2 cups elbow macaroni
1 tbsp olive oil
1 tbsp all-purpose flour
1/2 cup nonfat milk
1/2 cup butternut squash or cauliflower puree (I've used both. This time it was squash.)
1 1/2 cups shredded cheddar cheese
4 oz. cream cheese (I'd leave this out for a bit so it's room temperature. It'll melt faster.)
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
Bring a large pot of salted water to boil, add the macaroni, and cook until al dente. Drain.
While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese, and seasonings (I'm sure I use more than she calls for.) and stire until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Ingredients
2 cups elbow macaroni
1 tbsp olive oil
1 tbsp all-purpose flour
1/2 cup nonfat milk
1/2 cup butternut squash or cauliflower puree (I've used both. This time it was squash.)
1 1/2 cups shredded cheddar cheese
4 oz. cream cheese (I'd leave this out for a bit so it's room temperature. It'll melt faster.)
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
Bring a large pot of salted water to boil, add the macaroni, and cook until al dente. Drain.
While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese, and seasonings (I'm sure I use more than she calls for.) and stire until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Yummy.
Sloppy Joes
Another D.D. recipe. I was very pleased with this recipe. The last few I wasn't ecstatic about. This one, I thought, was great. It tasted like sloppy joes, made good leftovers, and was overall a great meal.
Ingredients
1 tbsp olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
2 gloves garlic, minced
1 lb ground turkey
1/2 cup sweet potato puree
1/2 cup butternut squash or red pepper puree (I used squash. You can use any variation of the purees listed. Or even 1 cup of one. Just so you still have the called for amount. It doesn't matter which combinations you use.)
raw, finely chopped carrots (optional) (I put these in)
1/2 cup beef broth
1/4 cup tomato paste
1 tbsp Worcestershire sauce
1 tsp chili powder, or to taste
1/2 tsp salt
1/8 tsp pepper
8 hamburger or hot dog buns (We had large sandwich type buns. We buttered and toasted them.)
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion, celery, and garlic, and cook until the onion starts to soften (not brown), 3 to 4 minutes. Add the meat, breaking it up with a wooden spoon, and cook until no longer pink, 4 to 5 minutes. Add the vegetable purees, raw chopped carrot (if using), beef broth, tomato paste, Worcestershire sauce, chili powder, salt, and pepper. Reduce the heat to low, cover, and simmer until the liquid is reduced by about one-half, 15 to 20 minutes.
Ingredients
1 tbsp olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
2 gloves garlic, minced
1 lb ground turkey
1/2 cup sweet potato puree
1/2 cup butternut squash or red pepper puree (I used squash. You can use any variation of the purees listed. Or even 1 cup of one. Just so you still have the called for amount. It doesn't matter which combinations you use.)
raw, finely chopped carrots (optional) (I put these in)
1/2 cup beef broth
1/4 cup tomato paste
1 tbsp Worcestershire sauce
1 tsp chili powder, or to taste
1/2 tsp salt
1/8 tsp pepper
8 hamburger or hot dog buns (We had large sandwich type buns. We buttered and toasted them.)
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion, celery, and garlic, and cook until the onion starts to soften (not brown), 3 to 4 minutes. Add the meat, breaking it up with a wooden spoon, and cook until no longer pink, 4 to 5 minutes. Add the vegetable purees, raw chopped carrot (if using), beef broth, tomato paste, Worcestershire sauce, chili powder, salt, and pepper. Reduce the heat to low, cover, and simmer until the liquid is reduced by about one-half, 15 to 20 minutes.
My kids don't really get the joy of sloppy joes. I guess they're not old enough yet. I remember loving them as a kid. If yours enjoy the sweet messiness of a sloppy joe, this is a great recipe to use, and it's packed full of good stuff!
Oatmeal
This is D.D. oatmeal. It looks a bit orange in the picture. It was not this orange. It does have peanut butter in it (an option) so it's more of that color. I didn't love this, but Joseph ate it just fine. I'm not big on oatmeal however, so my opinion shouldn't weigh heavily here.
Ingredients
1 cup nonfat milk
1/4 cup firmly packed brown sugar
1/4 cup canned pumpkin or sweet potato puree
1 tsp pure vanilla extract (optional) (We used it)
1/4 tsp cinnamon or pumpkin pie spice (I used cinnamon)
1 cup old fashioned oats
2 tsp natural peanut butter (optional) (I used this, but I might've used too much. I'm not sure. It just seemed really thick)
Dried fruit and nuts (optional)
Pure maple syrup, for serving (No way did my kid get syrup on his oatmeal. But I imagine it would taste good.)
In a small saucepan, combine the milk, sugar, pumpkin, vanilla, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in the peanut butter, if using. Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve with warm maple syrup.
Ingredients
1 cup nonfat milk
1/4 cup firmly packed brown sugar
1/4 cup canned pumpkin or sweet potato puree
1 tsp pure vanilla extract (optional) (We used it)
1/4 tsp cinnamon or pumpkin pie spice (I used cinnamon)
1 cup old fashioned oats
2 tsp natural peanut butter (optional) (I used this, but I might've used too much. I'm not sure. It just seemed really thick)
Dried fruit and nuts (optional)
Pure maple syrup, for serving (No way did my kid get syrup on his oatmeal. But I imagine it would taste good.)
In a small saucepan, combine the milk, sugar, pumpkin, vanilla, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in the peanut butter, if using. Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve with warm maple syrup.
I might've cooked ours too long, because it was extremely thick. But I think the overall idea is great, and if you eat oatmeal somewhat regularly, it gives you some nice ideas for variations. Especially if you use old fashioned oats. They're pretty boring, so you have to find fun ways to spice them up.
Marble Cheesecake
So apparently BHG doesn't know how to say "This recipe makes 2 cheesecakes. No seriously, it will completely fill two cheesecake crusts." I bought one of those premade crusts. Luckily, I already had two, because I was planning on making two cheesecakes. So I had the crusts enough to fill. Now I just have a ton of cream cheese in my fridge. But anyhow, really yummy cheesecake.
Ingredients
3 8-oz. packages of cream cheese, softened
1 cup sugar
2 tbsp all-purpose flour
1 tsp vanilla
1/4 cup milk
3 slightly beaten eggs
4 oz. semisweet chocolate
For filling, in a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs. Melt 4 oz. semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate mixed filling on top. Use a narrow metal spatula, or butter knife to gently swirl the fillings.
Place pan in a shallow baking pan. Bake at 375 for 40 to 45 minutes for an 8-inch pan, about 35 minutes for a 9-inch pan, or until 2 1/2 inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Cover and chill at least 4 hours before serving.
Ingredients
3 8-oz. packages of cream cheese, softened
1 cup sugar
2 tbsp all-purpose flour
1 tsp vanilla
1/4 cup milk
3 slightly beaten eggs
4 oz. semisweet chocolate
For filling, in a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs. Melt 4 oz. semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate mixed filling on top. Use a narrow metal spatula, or butter knife to gently swirl the fillings.
Place pan in a shallow baking pan. Bake at 375 for 40 to 45 minutes for an 8-inch pan, about 35 minutes for a 9-inch pan, or until 2 1/2 inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Cover and chill at least 4 hours before serving.
I realize now as I read the directions over again that I did my marbling not quite right. Which explains why the inside wasn't as pretty (which you can't tell from the picture. It got a bit dark on top as well.) This was the second of the two cheesecakes. I had to literally scoop 3 cups of filling off the first one because it was overflowing the crust. This one had a little less than a normal cheesecake. The other was a bit voluptuous for a normal cheesecake. All in all though, a really yummy cheesecake. We loved it.
Saturday, March 6, 2010
Sugar Cookies
This is my mom's recipe. Well, from her cookbook. It's actually from an old friend of hers from High School. Anyhow, it's a really simple, no fail sugar cookie recipe. They taste great, and are very easy to make.
Ingredients
1 cup butter, softened
1 cup sugar
2 eggs
1 tbsp milk
1 tsp vanilla extract
3 cups flour
1 tbsp baking powder
Mix butter and sugar thoroughly. Add eggs, milk, vanilla and baking powder and mix well. Stir in flour. Chill for 10 minutes. (Makes it much easier to handle while rolling out and cutting) Roll to about 1/4" to 1/8" and cut into desired shape. Bake at 400 until very light brown 5 to 8 minutes. If you like a soft cookies, do not roll too think or bake too long. You can sugar these before baking or frost them after.
Ingredients
1 cup butter, softened
1 cup sugar
2 eggs
1 tbsp milk
1 tsp vanilla extract
3 cups flour
1 tbsp baking powder
Mix butter and sugar thoroughly. Add eggs, milk, vanilla and baking powder and mix well. Stir in flour. Chill for 10 minutes. (Makes it much easier to handle while rolling out and cutting) Roll to about 1/4" to 1/8" and cut into desired shape. Bake at 400 until very light brown 5 to 8 minutes. If you like a soft cookies, do not roll too think or bake too long. You can sugar these before baking or frost them after.
Super yummy, super easy.
Italian Meatloaf
Here is another D.D. recipe. I was curious about it since it has bacon on top. I thought that was a cool touch. It was a very different type of meatloaf, but it was alright. I think I prefer my regular meatloaf, but it was a nice deviation.
Ingredients
1 cup Italian-style breadcrumbs (I only had plain ones, so I added some italian seasonings to mine.)
1/2 cup nonfat milk
2 tbsp olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 lb ground turkey
1/2 cup grated parmesan cheese
1/2 cup carrot puree
1/4 cup ketchup
1 tsp salt
1/8 tsp pepper
1 cup bottled tomato sauce
4 slices turkey bacon
Ingredients
1 cup Italian-style breadcrumbs (I only had plain ones, so I added some italian seasonings to mine.)
1/2 cup nonfat milk
2 tbsp olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 lb ground turkey
1/2 cup grated parmesan cheese
1/2 cup carrot puree
1/4 cup ketchup
1 tsp salt
1/8 tsp pepper
1 cup bottled tomato sauce
4 slices turkey bacon
Preheat the oven to 350. Coat a 9x5 inch loaf pan with cooking spray. In a large bowl, soak the breadcrumbs in milk. Coat a nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt, and pepper, and stir to combine. Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.
I think I probably could've cooked mine longer. Whenever I make turkey meatloaf, it always has to cook longer than the directions indicate. And even though this recipe is already taking into account that it's turkey, not beef, I think it still could've cooked longer. It pretty much fell apart when I took it out of the pan. It was cooked thoroughly, and wasn't pink, but I think it could've crisped up a bit. It also had a lot of juice, which kept it from getting crisper and firm. The overall taste was good though. And I think bacon on top is a nice twist.
Egg Separating Tutorial
This is my first video tutorial. I did this while separating egg whites for the angel food cake.
Angel Food Cake
This one caused me quite a bit of trouble, but in the end I was uber pleased with it. I made it for my mother in law's birthday. I'm not very informed on angel food cake. At the time, I was a bit preoccupied, and didn't pay much attention to it while I ate it. It was a few days later, when I ate some of the leftover cake, completely plain, that I thought "This is really, really good." It took some effort, but if I hadn't made the mistake I did, it wouldn't have been as bad, and it was definitely worth it.
Ingredients
1 1/2 cups egg whites (10-12 large)
1 1/2 cups sifted powdered sugar (yes, I sifted it before I put it in)
1 cup sifted cake flour or sifted all-purpose flour (I had cake flour in hand, and yes, I sifted it too)
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup granulated sugar
In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together three times; set aside. (Yes, I did this three times. It took a while. I did most of it while sitting infront of my computer watching a movie. Made the time go by faster.)
Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. (Soft peaks are when the peaks curl when you lift the beaters up.) Gradually add granulated sugar, about 2 tbsp at a time, beating until stiff peaks form. (Stiff peaks are when the peaks stand straight up when you lift the beaters up.)
Sift one-fourth of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining powdered sugar mixture by fourths. (Folding is not stirring or beating. You just gently mix it in with a rubber spatula or wooden spoon. Use big circle arm motions.) Pour into an ungreased 10-inch tube pan. Gently cut through the batter to remove air pockets. (Gently cut through the batter with a butter knife.)
Bake on the lowest rack in a 350 oven for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake pan; cool throughly in pan. Loosen cake from pan; remove cake.
Ingredients
1 1/2 cups egg whites (10-12 large)
1 1/2 cups sifted powdered sugar (yes, I sifted it before I put it in)
1 cup sifted cake flour or sifted all-purpose flour (I had cake flour in hand, and yes, I sifted it too)
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup granulated sugar
In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together three times; set aside. (Yes, I did this three times. It took a while. I did most of it while sitting infront of my computer watching a movie. Made the time go by faster.)
Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. (Soft peaks are when the peaks curl when you lift the beaters up.) Gradually add granulated sugar, about 2 tbsp at a time, beating until stiff peaks form. (Stiff peaks are when the peaks stand straight up when you lift the beaters up.)
Sift one-fourth of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining powdered sugar mixture by fourths. (Folding is not stirring or beating. You just gently mix it in with a rubber spatula or wooden spoon. Use big circle arm motions.) Pour into an ungreased 10-inch tube pan. Gently cut through the batter to remove air pockets. (Gently cut through the batter with a butter knife.)
Bake on the lowest rack in a 350 oven for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake pan; cool throughly in pan. Loosen cake from pan; remove cake.
I followed all the instructions pretty directly, not leaving out a single step, because I've heard this is difficult to make and wanted it to turn out perfect. I think I did a really good job. It was really yummy. The darker crust part you see in the picture was a really sweet, crunchy crust. It was really yummy. This ended up being a lot of work because my first (emphasis on first) batch of egg whites got knocked over on my stove while it was sitting for 30 minutes. So I had to separate another dozen egg whites. The sifting was hard work, but if I hadn't spilled my egg whites, it wouldn't have been too bad at all.
Friday, March 5, 2010
Brownies
This is Deceptively Delicious. It's one that she kinda brags about, and has rave reviews. The last time I tried it (over a year ago) I did a few things that I shouldn't have and it came out, well, unedible. This time they were pretty good. Although, my spinach was canned, and that gave it a weird texture. If I had pureed fresh spinach, I know it would've made the brownies even better. We all still ate them. I even put some peanut butter on mine. They didn't last long.
Ingredients
3 oz. semisweet or bittersweet choclate (I'm not sure if mine was semisweet or milk chocolate. Whoops.)
1/2 cup carrot puree
1/2 cup spinach puree (like I said, I used canned spinach. Bought it to experiment with. I wouldn't recommend it.)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tbsp margarine
2 tsp pure vanilla extract
2 large egg whites
3/4 cup oat flour, or all-purpose flour (Never had oat flour before)
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350. Coat an 8x8 baking pan with cooking spray. Melt the chocolate in a double broiler or over a very low flame. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting.
Ingredients
3 oz. semisweet or bittersweet choclate (I'm not sure if mine was semisweet or milk chocolate. Whoops.)
1/2 cup carrot puree
1/2 cup spinach puree (like I said, I used canned spinach. Bought it to experiment with. I wouldn't recommend it.)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tbsp margarine
2 tsp pure vanilla extract
2 large egg whites
3/4 cup oat flour, or all-purpose flour (Never had oat flour before)
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350. Coat an 8x8 baking pan with cooking spray. Melt the chocolate in a double broiler or over a very low flame. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting.
Don't use canned spinach, and these are some mighty yummy brownies. (Even with the canned spinach, they were completely edible and pretty good.) I'll post some how-to's on pureeing, if you're not as knowledgeable on that. I wasn't. Some things are straight forward, others I didn't see coming. This will help you to avoid mistakes I've made in the past. Like pureeing raw cauliflower. (Who knew cauliflower could make something taste bad. It hardly tastes like anything. Well, I did.)
Roasted Tomato and Black Bean Soup
This one I took out of the Readers Digest and was very excited about. It was pretty darn good. I really enjoyed it.
Ingredients
7 medium tomatoes, quartered
1 large onion, cut into large pieces (about 1 1/2 inches)
3 garlic cloves, peeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
5 cups chicken or vegetable broth
2 15.5-oz. cans black beans, drained and rinsed
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. hot pepper sauce, like Tabasco (I didn't have this part, but I can imagine the kick it would add!)
1/4 cup sour cream
1/4 cup chopped cilantro (Mine is freeze-dried, not fresh)
Preheat oven to 375. Toss tomatoes, onion, and garlic with oil, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl, then transfer to baking sheet. Roast until garlic cloves have softened, edges of onions are browned, and tomatoes have collapsed, 35 to 40 minutes, stirring onces after first 20 minutes.
Transfer roasted vegetable mixture to 4 qt. saucepan. Add broth, beans, cumin, chili powder, and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce. Divide among 4 bowls and garnish with dollop of sour cream and sprinkle of cilantro.
Ingredients
7 medium tomatoes, quartered
1 large onion, cut into large pieces (about 1 1/2 inches)
3 garlic cloves, peeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
5 cups chicken or vegetable broth
2 15.5-oz. cans black beans, drained and rinsed
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. hot pepper sauce, like Tabasco (I didn't have this part, but I can imagine the kick it would add!)
1/4 cup sour cream
1/4 cup chopped cilantro (Mine is freeze-dried, not fresh)
Preheat oven to 375. Toss tomatoes, onion, and garlic with oil, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl, then transfer to baking sheet. Roast until garlic cloves have softened, edges of onions are browned, and tomatoes have collapsed, 35 to 40 minutes, stirring onces after first 20 minutes.
Transfer roasted vegetable mixture to 4 qt. saucepan. Add broth, beans, cumin, chili powder, and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce. Divide among 4 bowls and garnish with dollop of sour cream and sprinkle of cilantro.
Really, this was yummy. I want to make it again with garden tomatoes. I think that would be so yummy.
Churros
This is one I was way excited for and for the first time, with the crescent roll recipes, was somewhat disappointed. There's just no substituting a real churro. (Oh, how I would love a churro right now.)
Ingredients
2 tbsp sugar
1 tsp ground cinnamon
1 can crescent rolls
2 tbsp melted butter
Heat oven to 375. In small bowl, mix sugar and cinnamon, set aside. Unroll dough, separate into 4 rectangles. Press each into 6x4 rectangle, perssing perforations to seal. Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle. Press edges lightly. Brush tops with melted butter.
With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining butter; sprinkle with remaining sugar mixture.
Ingredients
2 tbsp sugar
1 tsp ground cinnamon
1 can crescent rolls
2 tbsp melted butter
Heat oven to 375. In small bowl, mix sugar and cinnamon, set aside. Unroll dough, separate into 4 rectangles. Press each into 6x4 rectangle, perssing perforations to seal. Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle. Press edges lightly. Brush tops with melted butter.
With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining butter; sprinkle with remaining sugar mixture.
The only thing I didn't do, was I didn't use all the butter and sugar mixture. That might've been just enough to pusht the sugary flavor up a notch and put this one in my good graces. Everyone else still liked it, so maybe I'm biased because I love real churros. Since I can't have them here, I suppose this is a decent substitute. These are still yummy and tasty. Don't be ruined by my bias. :)
Spaghetti and Meatballs
This is another Deceptively Delicious recipe. I really enjoyed it because it is different than what I'm used to. This says a lot. I grew up with spaghetti and meatballs every Sunday. I'm spoiled and can't stand canned sauce from the store. I only like my mom's homemade sauce. But I've been itching to try other homemade sauces. (I still hate canned stuff.) So this was refreshing to have something different.
Ingredients
1/2 lb. ground turkey
1 cup breadcrumbs
1/2 cup butternut squash puree
1 clove garlic, minced
1 tsp salt
1/4 plus 1/8 tsp black pepper
2 tsp olive oil
1 26-oz. can whole peeled tomatoes with their juice, pureed in a blender
1/2 cup water
1/4 cup carrot puree (optional) (I totally used it)
1/4 tsp garlic powder
Pinch of cayenne pepper
1 bay lead (again, don't have any, so I used my crushed bay leaves)
1 lb. spaghetti or angel hair pasta
In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic, 1/2 tsp salt and 1/4 tsp black pepper until well combined. Shape the mixture into 1-inch meatballs and place on a sheet of waxed paper or aluminum foil.
Coat a large nonstick skillet (this would take a mighty deep skillet. I'd just use a pot, or you have to dump your meatballs in the pot when you have to add everything else) with cooking spray and set it over high heat. When the skillet is hot, add the olive oil and then the meatballs and brown for 4 to 5 minutes, turning occasionally. Add the pureed tomatoes, water, carrot puree (if using), garlic powder, cayenne pepper, bay leaf, and the remaining 1/2 tsp salt and 1/8 tsp pepper. Reduce the heat to low and simmer for 15 to 20 minutes or until the meatballs are no longer pink in the center. Remove the bay leaf.
Meanwhile, bring a large pot of salted water to boil and cook your pasta. Drain and serve with sauce.
Ingredients
1/2 lb. ground turkey
1 cup breadcrumbs
1/2 cup butternut squash puree
1 clove garlic, minced
1 tsp salt
1/4 plus 1/8 tsp black pepper
2 tsp olive oil
1 26-oz. can whole peeled tomatoes with their juice, pureed in a blender
1/2 cup water
1/4 cup carrot puree (optional) (I totally used it)
1/4 tsp garlic powder
Pinch of cayenne pepper
1 bay lead (again, don't have any, so I used my crushed bay leaves)
1 lb. spaghetti or angel hair pasta
In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic, 1/2 tsp salt and 1/4 tsp black pepper until well combined. Shape the mixture into 1-inch meatballs and place on a sheet of waxed paper or aluminum foil.
Coat a large nonstick skillet (this would take a mighty deep skillet. I'd just use a pot, or you have to dump your meatballs in the pot when you have to add everything else) with cooking spray and set it over high heat. When the skillet is hot, add the olive oil and then the meatballs and brown for 4 to 5 minutes, turning occasionally. Add the pureed tomatoes, water, carrot puree (if using), garlic powder, cayenne pepper, bay leaf, and the remaining 1/2 tsp salt and 1/8 tsp pepper. Reduce the heat to low and simmer for 15 to 20 minutes or until the meatballs are no longer pink in the center. Remove the bay leaf.
Meanwhile, bring a large pot of salted water to boil and cook your pasta. Drain and serve with sauce.
A fun variation to what I'm accustomed to. Worth a try. (It's packed with veggies, so it's pretty darn good for you too.)
Meatball Soup
Thanks to Deceptively Delicious for this one. It was different, and I wanted to try it. It was pretty good. I wasn't really into the leftovers, and this recipe serves 10 (If I had known that I would've halved it.) Now you know. And if I'm remembering correctly, I accidentally doubled both my purees. That would've altered the taste a bit. It still tasted good mind you. So I bet if I hadn't doubled that, the taste would've been even better.
Ingredients
3 oz. whole-wheat pasta shapes (I used elbow macaroni)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 28-oz. can whole peeled tomatoes, with their juice
1/4 cup carrot puree
1 1/2 tsp salt
3 cups beef or chicken broth
3 slices whole wheat bread, cubed
1 large egg, lightly beaten
1/4 cup sweet potato puree
1/4 cup nonfat milk
2 tbsp grated parmesan cheese
1/4 tsp pepper
1/4 tsp paprika
1/2 lb. ground turkey
Cook the pasta. Drain and set aside.
Coat a large pot with cooking spray and set it ove rmedium-high heat. When the pot is hot, add the oil and then the onion and garlic. Cook, stirring often, until the onion is softened but not browned, 3 to 4 minutes. Puree the tomatoes and their juice with the carrot puree in a blender, then add to the pot along with 1/2 tsp salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.
Meanwhile, put the bread in a large bowl. Add the egg, sweet potato puree, milk, Parmesan, 1 tsp salt, the pepper, and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into mini-meatballs 1/2 inch in diameter. Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the center, 12 to 15 minutes. Stir in the pasta. Serve with sprinkled parmesan cheese.
Ingredients
3 oz. whole-wheat pasta shapes (I used elbow macaroni)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 28-oz. can whole peeled tomatoes, with their juice
1/4 cup carrot puree
1 1/2 tsp salt
3 cups beef or chicken broth
3 slices whole wheat bread, cubed
1 large egg, lightly beaten
1/4 cup sweet potato puree
1/4 cup nonfat milk
2 tbsp grated parmesan cheese
1/4 tsp pepper
1/4 tsp paprika
1/2 lb. ground turkey
Cook the pasta. Drain and set aside.
Coat a large pot with cooking spray and set it ove rmedium-high heat. When the pot is hot, add the oil and then the onion and garlic. Cook, stirring often, until the onion is softened but not browned, 3 to 4 minutes. Puree the tomatoes and their juice with the carrot puree in a blender, then add to the pot along with 1/2 tsp salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.
Meanwhile, put the bread in a large bowl. Add the egg, sweet potato puree, milk, Parmesan, 1 tsp salt, the pepper, and paprika, and let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into mini-meatballs 1/2 inch in diameter. Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the center, 12 to 15 minutes. Stir in the pasta. Serve with sprinkled parmesan cheese.
Excuse the bright redness of the picture. Hers always come out like that with my camera. I think it might be the carrot puree somehow. I don't know. It's not really this color. And the strange white parts in my bowl are parmesan cheese. It looks weird, sorry. Like I said, I accidentally doubled my purees, so I think the flavor would've been even better. Definitely worth a try. It's a fun one.
Trash Tip
Another one courtesy of Miss Rachael Ray. This is something kinda simple, but really effective. I've watched Rachael Ray a few times, and seen her do this every time. You just set aside a bowl for your scraps, trash, etc. This works great when you're doing a soup, or just chopping a lot of onion, garlic, etc. You just toss everything in the bowl, and then after you're done with it all, then you throw it away. Just saves you a lot of back and forth, and keeps your cutting board clear of scraps.
Garlic Tip
This one is courtesy of Rachael Ray. It's just an easy way to get the stuff off your garlic for chopping. Take the clove, remove as much of the stuff (I don't know what that's called. Anyone?) as comes off easily. Then place it under your knife, like shown in the picture, and bang on it once or twice nice and solid with your fist. Then, the garlic stuff should come right off. The clove might be slightly broken or mashed. But if the actual clove is completely smashed or falling apart, you hit it a touch too hard.
Turkey Chili
This is a deceptively delicious recipe. It turned out pretty good. It was a very mild chili, which for our kids is good, since they're not crazy about spicy.
Ingredients
1 tbsp olive oil
1/2 cup chopped red onion
1 lb. ground turkey
2 cloves garlic, minced
1 tbsp chili powder, or to taste
1 tsp salt
1/4 tsp sweet paprika (I don't have that. I used regular paprika)
1/8 tsp pepper
1 15-oz. can chopped tomatoes
1 26-oz. can chicken broth
1/2 cup red pepper puree
1/2 cup carrot puree (I didn't have red pepper puree, so I used 1 cup carrot puree. Her recipes are all designed to do that. You can use them as listed, or just use the whole amount in one puree.)
1/4 cup cornmeal
2 tbsp flaxseed meal
1 15-oz. can kidney beans, drained and rinsed
Coat the bottom of a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 minutes. Meanwhile, sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longe rpnk, 5 to 6 minutes. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal, and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 minutes, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.
Ingredients
1 tbsp olive oil
1/2 cup chopped red onion
1 lb. ground turkey
2 cloves garlic, minced
1 tbsp chili powder, or to taste
1 tsp salt
1/4 tsp sweet paprika (I don't have that. I used regular paprika)
1/8 tsp pepper
1 15-oz. can chopped tomatoes
1 26-oz. can chicken broth
1/2 cup red pepper puree
1/2 cup carrot puree (I didn't have red pepper puree, so I used 1 cup carrot puree. Her recipes are all designed to do that. You can use them as listed, or just use the whole amount in one puree.)
1/4 cup cornmeal
2 tbsp flaxseed meal
1 15-oz. can kidney beans, drained and rinsed
Coat the bottom of a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 minutes. Meanwhile, sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longe rpnk, 5 to 6 minutes. Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal, and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 minutes, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.
As I said, it's like a beginner's chili (not for making, but for eating.) Joseph definitely preferred it, I think, to our normal, more flavorful chilis. And ours had a full cup of carrot puree in it. It was mild, but good.
Peanut Butter Cookies
This is a mom recipe. They're wonderful and tasty. We love them.
Ingredients
1 1/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla extract
Stir together flour, baking soda, and salt in a bowl. Beat butter and peanut butter for 30 seconds. Add sugar and brown sugar; beat til fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture and beat til well blended. Shape dough into 1 inch balls; roll in additional sugar if desired (I've never tried that way). Place on ungreased cookie sheet. Press crisscross markings with a fork. Bake at 375 about 10 minutes or til done. Cool 1 minute, remove to rack. Cool.
Ingredients
1 1/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla extract
Stir together flour, baking soda, and salt in a bowl. Beat butter and peanut butter for 30 seconds. Add sugar and brown sugar; beat til fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture and beat til well blended. Shape dough into 1 inch balls; roll in additional sugar if desired (I've never tried that way). Place on ungreased cookie sheet. Press crisscross markings with a fork. Bake at 375 about 10 minutes or til done. Cool 1 minute, remove to rack. Cool.
Breakfast Ring
This didn't end up what I was hoping for, but don't get me wrong, this is delicious. I saw it and originally thought of monkey bread. At least that's what we called it. A pull-apart bread that's kinda cinnamony sweet. Anyhow, this is different than that. It's a bit sweeter, more of a dessert-breakfast. But way good.
Ingredients
1/2 cup butter, softened
2 cans refrigerated cinnamon rolls with icing
1 box (4 serving size) vanilla pudding and pie filling mix (not instant) (I don't remember if mine was instant or not. Probably was.)
1/2 cup packed brown sugar
1/2 cup miniature semisweet chocolate chips (I left these out. I can't imagine how much sweeter it would be with them. If you're into that, totally add it!)
Heat oven to 375. Using 1 tbsp of the butter, generously butter 12-cup fluted tube cake pan. In small dish, microwave remaining butter until melted. Separate dough into 16 rolls. Cut each roll in half crosswise; place half the rolls in pan. Sprinkle with half of the pudding mix, and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
Bake 24-28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes. Microwave icing if needed to soften. Drizzle icing over ring. Cut into wedges, serve warm.
Ingredients
1/2 cup butter, softened
2 cans refrigerated cinnamon rolls with icing
1 box (4 serving size) vanilla pudding and pie filling mix (not instant) (I don't remember if mine was instant or not. Probably was.)
1/2 cup packed brown sugar
1/2 cup miniature semisweet chocolate chips (I left these out. I can't imagine how much sweeter it would be with them. If you're into that, totally add it!)
Heat oven to 375. Using 1 tbsp of the butter, generously butter 12-cup fluted tube cake pan. In small dish, microwave remaining butter until melted. Separate dough into 16 rolls. Cut each roll in half crosswise; place half the rolls in pan. Sprinkle with half of the pudding mix, and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
Bake 24-28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes. Microwave icing if needed to soften. Drizzle icing over ring. Cut into wedges, serve warm.
Like I said, this was good. It was more of a guilty pleasure than I thought it would be. I didn't know what purpose the pudding mix would serve, but it was really yummy. Had some great flavors, and a bit of a sweet crunch too. Definitely try it.
Chicken and Rice Soup
This is another Emeril recipe. It turned out pretty great. A very chicken-noodley-comfort-food feel to it.
Ingredients
2 tbsp olive oil
1 1/2 cups chopped yellow onion
3/4 cup chopped celery
3/4 cup chopped carrots
2 tsp minced garlic
2 tsp salt
1 tsp Baby Bam
1 tsp Italian Seasoning
1 Bay leaf (I don't have individual Bay leaves, so I just dump some of my crushed bay leaves in.)
1/8 tsp crushed red pepper
8 cups reduced-sodium chicken broth (If I don't have this, which is usually the case, and I make it with water and chicken boullion, I leave out any additional salt.)
1/4 cup uncooked long-grain rice (I only had plain rice. Not instant, but not long-grain)
10-12 oz. boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 tbsp chopped fresh parsley (until I have a garden, mine's never fresh)
Heat a large saucepan over high heat. Add the olive oil and, when hot, add the onion, celery, and carrots. Saute until soft, about 4 minutes. Add the garlic, salt, Baby Bam, Italian Seasoning, bay leaf, and crushed red pepper. Saute for 2 more minutes. (Do not allow garlic to brown.) Add the chicken broth and bring to a boil, Cover and reduce the heat to medium-low and simmer for 20 minutes. Add the rice and stir well to combine. Cover and continue to simmer for 20 minutes. Add the chicken and cook until just cooked through, about 5 to 6 minutes. Add the parsley, stir well, and serve.
Ingredients
2 tbsp olive oil
1 1/2 cups chopped yellow onion
3/4 cup chopped celery
3/4 cup chopped carrots
2 tsp minced garlic
2 tsp salt
1 tsp Baby Bam
1 tsp Italian Seasoning
1 Bay leaf (I don't have individual Bay leaves, so I just dump some of my crushed bay leaves in.)
1/8 tsp crushed red pepper
8 cups reduced-sodium chicken broth (If I don't have this, which is usually the case, and I make it with water and chicken boullion, I leave out any additional salt.)
1/4 cup uncooked long-grain rice (I only had plain rice. Not instant, but not long-grain)
10-12 oz. boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 tbsp chopped fresh parsley (until I have a garden, mine's never fresh)
Heat a large saucepan over high heat. Add the olive oil and, when hot, add the onion, celery, and carrots. Saute until soft, about 4 minutes. Add the garlic, salt, Baby Bam, Italian Seasoning, bay leaf, and crushed red pepper. Saute for 2 more minutes. (Do not allow garlic to brown.) Add the chicken broth and bring to a boil, Cover and reduce the heat to medium-low and simmer for 20 minutes. Add the rice and stir well to combine. Cover and continue to simmer for 20 minutes. Add the chicken and cook until just cooked through, about 5 to 6 minutes. Add the parsley, stir well, and serve.
I had never made a soup that cooked the meat product like that. I was a bit skeptical, but it worked great. I have since done it a few more times in different recipes and I love this method. This was a great soup. Definitely going to eat it again.
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