Hummus

This goes really well with our cracker or pita bread recipes... Pita Bread recipe to follow!

Ingredients:

1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
5 Tbsp. water
1/4 c. tahini (this is sesame paste... let me save you trips to 5 grocery stores and hours searching every aisle, and tell you it's in the peanut butter section!)
3 Tbsp. fresh lemon juice
1 1/2 Tbsp. olive oil
1/2 small garlic clove, mined
1/2 tsp. salt
1/8 tsp. cumin
Pinch cayenne pepper

Directions:

Put all the ingredients in a food processor or blender and blend til smooth, 1 to 1 1/2 minutes.  Put in a bowl, cover, and refrigerate until the flavors have blended, about 1 hour.  Season with salt to taste and sprinkle with fresh parsley.

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Breakfast Strata

This was fantastically delicious.  I had too many eggs so I wanted to make an "egg dish" for dinner... Mac and I both looked forward to the leftovers every breakfast after until it was eaten up!

Cal per serving: 340
Fat: 18g
Cholesterol: 255 mg
Carbs: 23 g
Protein: 16 g
Fiber:  g
Sodium: 1050mg

I'll try not to make this too much a novel, but I think some of the key steps have really interesting points:

1. Use bread cubes and toast them: Strata is traditionally made with layers of sliced bread... dried bread cubes of bread don't overwhelm the texture of the custard and allow the strata to souffle slightly.
2. Toss the bread with the custard: Whereas traditional stratas are built in layers, Test Kitchen found it best to toss everything together to make sure the bread gets evenly soaked through.
3. Weight the strata and let it rest: It is important to press it and let it sit for at least an hour to give the bread time to absorb the custard.  Using a zippie full of dry beans or sugar is a great weight.  It can be refrigerated for up to 24 hours before baking; the longer it rests, the more flavorful it will be.
4. Use a flavorful and lower-fat cheese: Replacing cheddar with feta helps cut a lot of fat and calories without sacrificing flavor.

*DO NOT substitute oil for the butter or lowfat/skim milk... they are both important for the richness of this dish*

Ingredients:

1/2 loaf supermarket french/italian bread cut into 1/2" cubes (4 cups)

2 Tbsp. unsalted butter

1 onion, minced

1 garlic clove, minced

10 oz. frozen spinach, thawed, squeezed dry and chopped coarse

1/2 c. dry white wine (I used 1/4 c. chicken broth and skipped the wine step in #2)

6 large eggs

1 3/4 c. whole milk

1 tsp. salt

1/4 tsp. pepper

1 1/2 c. crumbled feta cheese

8 oz. sliced white mushrooms plus 1/4 tsp. salt (optional)

Directions:

1. Preheat oven to 275.  Bake bread cubes on a rimmed baking sheet until thoroughly dry and crisp, 30-40 minutes.

2. Melt the butter in a 10" nonstick skillet over medium heat.  Add the onion and mushrooms (if using) and cook, covered until the mushrooms have released their liquid, about 7 minutes.  Uncover and continue to cook until the pan is dry and the mushrooms are well browned, about 10 minutes longer. [if leaving out mushrooms, cook the onion for 5 minutes, uncovered].

Stir in the garlic and cook until fragrant, 30 seconds. Stir in the spinach and cook until heated through, about 2 minutes.  Transfer the mixture to a bowl.  Add the wine to the skillet and reduce to 1/4 cup, about 3 minutes; set aside to cool separately.

3.  Lightly oil an 8" square baking dish.  Whisk the eggs, reduced wine, milk, salt, and pepper together.  Stir in the spinach mixture, 1 cup of the feta, and the dried bread cubes until well combined.  Pour the mixture into the baking dish, cover with plastic wrap.  Weight the strata down with a large zippie full of sugar or dry beans.  Refrigerate for 1 to 24 hours.

4.  When ready to bake, heat the oven to 325 degrees.  Remove the weight from the strata, let stand at room temp for 20 minutes.  Sprinkle with the remaining feta.  Bake until the surface is puffed and the edges pull away slightly from the dish, 50 to 55 minutes.

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NEW AND IMPROVED Chocolate Chip Cookies

I'm always hesitant to try reduced-fat, less-sugar cookie recipes due to the fact that they tend to just make really tough, bland cookies.  BUT, I've found the recipe that fools everyone! The new and improved Chocolate Chip Cookies from Healthy Test Kitchen Cookbook!

It drop the calories from 290 to 120, the fat from 15g to 5g, and the cholesterol from 55mg to 20mg. And they taste AMAZING!  The process is slightly more labor intensive than a regular batch of cookie dough, but I promise... if you want to cut the calories, it's well worth it!

We subbed Heath Bar crumbles for the chocolate chips on this go around...

KEY POINTS:

• Brown the butter
• Whisk and rest the butter
• Underbake the cookies

Ingredients:
1 c. plus 2 T. all-purpose flour (next time I will probably use half whole-wheat)
1/2 tsp. salt
1/4 tsp. baking soda
5 Tbsp. unsalted butter
1/2 c. packed dark brown sugar
1/4 c. granulated sugar
1 tsp. vanilla extract
1 large egg
1/2 c. semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees.  Line two large baking sheets with parchment paper.  Whisk the flour, salt, and baking soda together in a bowl.

Melt 3 tablespoons of the butter in an 8-inch skillet over medium-high heat until the butter is dark golden brown and has a nutty aroma, 3 to 5 minutes.  Transfer the browned butter to a large bowl and stir in the remaining 2 tablespoons butter until completely melted.

Whisk the brown sugar, granulated sugar, and vanilla into the melted butter until incorporated.  Whisk in the egg until the mixture is smooth with no lumps, about 30 seconds.  Let the mixture stand for 3 minutes, then whisk vigorously for 30 seconds.  Repeat his process of resting and whisking twice more until the mixture is thick, smooth, and shiny.  Stir in the flour mixture and 6 tablespoons of the chips until combined.  (I use my KitchenAid for this entire process, and also throw in all the chips at this point).

Working with 1 heaping tablespoon of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart.  Press the remaining 2 tablespoons of chips into the tops of the cookies.

Bake the cookies until the edges are set and beginning to brown but the centers are still soft, puffy, and underdone, 8 to 11 minutes.

Let the cookies cool on the baking sheets for 10 minutes.

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Bruschetta

Ingredients:

4 ripe medium tomatoes, cored and chopped medium

1/3 c. chopped fresh basil

Salt and Pepper

1 (12" by 5") loaf crusty Italian or French Bread (we used Sourdough), sliced 1" thick

1 garlic clove, peeled and sliced in half

3 T. extra-virgin olive oil

Directions:

Mix the tomatoes and basil together and season with salt and pepper to taste.  Adjust an oven rack 4" from the broiler element and heat the broiler.  Place the bread on a baking sheet and broil, turning once, until golden brown on both sides, 2-7 minutes.

Rub the garlic clove over one side of the toasted slices and brush with the olive oil.  Drain the tomato-basil mixtures of excess liquid and spoon it over each slice of bread before serving.

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Zesty Salad Dressing

The lovely Mrs. Wade requested a homemade alternative to the "Zesty Italian Dressing" used in Marinated Veggie Salad.  This has sent me on quite the hunt... unfortunately, "Zesty Italian Dressing" is simply a creative marketing title rather than a description of a commonly used dressing recipe.  So, I decided to look up the ingredients in Kraft's dressing and compare them to my TK cookbooks dressing recipes.

This is the ingredient list in Kraft's Zesty Italian:
Water, Soybean and/or Canola Oil, Vinegar, High Fructose Corn Syrup, Salt, Contains less than 2% of Garlic (Dried), Garlic, Red Bell Peppers (Dried), Onions (Dried), Xanthan Gum, Spice, Lemon Juice Concentrate, Calcium Disodium Edta and Sulfiting Agents As Preservatives, Oleoresin Paprika.


This is what we're replacing it with:


3/4 c. extra-virgin olive oil
3 Tbs. red or white wine vinegar
2 Tbs. lemon juice
2 tsp. minced red onion
1/2 tsp. dried herb (tarragon, dill, basil, or oregano)
1 garlic clove, minced
1/2 red bell pepper chopped
Salt and Pepper


Process in a blender or food processor until smooth.  Let me know what you think!

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Marinated Veggie Salad

This was a salad served at the party last weekend, courtesy of the honored-guest's mother-in-law! Enjoy!

1 - 2 english cucumbers, sliced thin
1 container of seasoned mozzarella balls, drained, cut in half
1/2 purple onion thinly sliced
1 container grape tomatoes, cut in half
1 bunch of chives, chopped (or the green ends of small onions)
1 can black or burgundy olives, halved (or 1 can sliced black olives)
1/2 bunch asparagas, thinly sliced and blanched
1 - 1 1/2 cups shredded carrots
4 - 5 small red, yellow or orange peppers, sliced thin into rings
1 can hearts of palm, drained and sliced thin
1/2 cup grated Parmesan or Asiago cheese
1 cup Kraft Zesty Italian salad dressing, or to taste.  I try not to make it too soupy.
 
Put everything in a large bowl and mix it up!  
 
The amounts of items can be increased or decreased depending on the number of people you want to serve.

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Dinner Party!

I had the amazing privilege to plan and "cater" a party in honor of my friend Melissa's 30th birthday.  Unfortunately, in the midst of all the planning, cooking, and partying, I failed to take photos of the meal, and many of the guests!  

Planning a party may seem like a lot of work, stress, and money, but if done right, it can be smooth sailing.  It takes some organization and creativity.  We had a blast!

~The Menu~

The Prep:

Appetizers:

Bruschetta (recipe to follow in a later post)

Veggie platter with Green Goddess Dip (recipe also to follow in a later post)

First Course:

Minestrone Soup

Toasted Sourdough Bread 

Main Course:

Tomato-Mozzarella Casserole

Spinach-Artichoke Pasta Bake

Summer Broccoli Salad (recipe to follow)

Mixed-Veggie Salad (recipe to follow)

Madonna Salad

Dessert:

Courtesy of the talented Katelyne Willard!

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Skillet Chicken Potpie

Oh how I love my new favorite cookbook!

Ingredients:

Biscuits:
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermlik
3 Tbsp. unsalted butter, melted

Filling:
6 Tbsp. all-purpose flour
1 1/2 lbs. boneless, skinless chicken breasts (3-4)
Salt and pepper
1 Tbs. canola oil
1 lb. carrots (about 6), peeled and cut into 1/4-inch-thick rounds
2 red bell peppers, stemmed, seeded, and chopped coarse
1 onion, minced
1 celery rib, sliced 1/4 inch thick
2 garlic cloves, minced
2 tsp. minced fresh thyme
4 c. low-sodium chicken broth
1/3 c. dry sherry  (I didn't have any, I just used extra broth)
2 bay leaves
4 oz. baby spinach (about 4 cups)
3/4 c. frozen peas
3 Tbsp. half-and-half
2 Tbsp. minced fresh parsley

Directions:

For the biscuits:
1. Preheat oven to 425.  Whisk the flour, baking powder, baking soda, and salt together.  In a separate bowl, whisk the buttermilk and melted butter together.  Gently stir the buttermilk mixture into the flour mixture until just combined and no pockets of flour remain.
2. Divide the doug evenly into 6 pieces, shape into balls and space them evenly on a baking sheet lined with parchment paper.  Bake about 10 minutes, until the biscuits have risen and set but are still pale.

For the filling:
3. Toast the flour in a 12-inch skillet over medium-high heat, stirring often, until fragrant and light golden, about 5-7 minutes.  Transfer the flour to a large bowl to cool.  Wipe the skillet clean with a paper towel.
4. Pat the chicken dry and season with salt and pepper.  heat the oil in the skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, 3-4 minutes.  Transfer the chicken to a plate.
5. Add the carrots, bell peppers, onion, and celery to the skillet and cook, stirring occasionally until they are soft, 7-9 minutes.  Stir in the garlic and thyme and cook until fragrant about 30 seconds.
6. Whisk the broth and bay leaves into the bowl of toasted flour until evenly combined, and then whisk the mixture into the skillet.  Add the chicken, bring to a simmer, cover, and cook over medium-low heat until the chicken registers 160-165 on an instant read thermometer, about 12 minutes.
7. Transfer the chicken to a plate and shred it.  Meanwhile, continue to simmer the sauce over medium-high heat until the vegetables are tender and the sauce is thickened, about 5-8 minutes.
8. Discard the bay leaves. Stir in the spinach, a handful at a time, until wilted, about 1 minute.  Off the heat, add in the chicken, peas, half-and-half, and parsley.  Season with salt and pepper.
9. Arrange the biscuits on top of the filling in the skillet, about 1 1/2 inches apart.  Transfer the skillet to the oven and bake until the biscuits are golden and the filling is bubbling, about 10 minutes.  Let cool for 5 minutes before serving.

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Gelato Affocato

"Ice cream drowned in coffee". Enough said.

1. Brew some strong coffee or pull espresso shots. Pour over vanilla ice cream.

Eat.

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Monster Cookies

A co-worker said he gets excited when viewing my blog thinking that every recipe on here contains M&M's, and I realized that there are NO recipes with them! Time to change that...

These are amazing cookies from Mac's grandmother.  This makes a HUGE batch, so I recommend cutting it in half, unless you are feeding a small army (as I often do).

Ingredients:
6 eggs
2 c. brown sugar
2 c. white sugar
2 1/2 c. peanut butter (I use Adam's, as there is less sugar and fat)
4 tsp. baking soda
1 1/2 tsp. vanilla
1 c. butter
1 lb. m&m's
1 lb. butterscotch chips
9 c. oatmeal
1/2 to 1 c. whole-wheat flour

Directions:

Mix together in order given, beating after each addition.  Drop by tablespoons on a well-greased (or parchment-paper lined) cookie sheet and flatten slightly with a fork or hand.

Bake at 350 degrees for about 10 minutes.

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Whole Wheat Biscuits

This is my go-to bread when I forget to plan ahead for soups or pastas.

Ingredients:
2 c. whole-wheat flour
3 1/2 t. baking powder
1/2 t. baking soda
3 T. white sugar
3/4 c. buttermlik
1/2 c. butter
1 egg
1/4 t. cream of tartar.

Directions:

Sift together dry ingredients.  Cut in the butter.  Beat the egg into the milk and then add to dry ingredients, mixing just until combined.  At this point you can either drop on a cookie sheet, or knead until smooth, pat into a rectangle and cut with a biscuit-cutter.

Bake at 350 degrees for 10-15 minutes.

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Applesauce

Last fall (2009), we made 21 quarts of applesauce.  This year, I made about 7, but still worth it!

The kitchen becomes a workshop!

First you wash the apples...

 Then you quarter them...

 Put 'em in a big pot

Add a little water and cook 'em til they're soft but not mushy

Get your water-bath canner ready (fill with water and bring to a boil); Start sanitizing those lids too! 

Set up the "Squeeze-O"

Mash the apples through the squeeze-o

See the pretty applesauce come through the filter!

 Ladle the applesauce into a jar using a wide-mouthed funnel and sanitized jars!

Put the lids on, making sure no water is on the rim, and stick 'em in the water-bath

Process 20 minutes with the lid on, and then let them cool!

 Pink Lady apples make pink applesauce. :)

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Lasagna

From the ATK Healthy Family Cookbook, this is a modified lasagna with less fat and carbs than traditional lasagna.  As usual, no photo due to the quick consumption by 4 hungry men!

This recipe calls for ground chicken, however I used lean ground beef instead.

Ingredients:
2 c. nonfat ricotta cheese (16 oz)
3 c. shredded part-skim mozzarella cheese (12 oz)
1/2 c. grated parmesan cheese (1 oz)
1 c. chopped fresh basil
1 large egg, lightly beaten
Salt and pepper
1 1/2 t. olive oil
1 onion, minced
6 garlic cloves, minced
1/4 t. dried oregano
1/8 t. red pepper flakes
1 lb. ground chicken
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
16 whole wheat lasagna noodles (Or 12 no-boil lasagna noodles)

Directions:
Mix the ricotta, 2 cups of the mozzarella, the parmesan, 1/2 of the basil, egg, and 1/2 teaspoon salt and pepper in a bowl until well-combined.  Cover and refrigerate until needed.
Heat the oil in a large Dutch oven (or pot) over medium heat until shimmering. Add the onion and cook until softened about 5 minutes.  Stir in the garlic, oregano, and red pepper and cook until fragrant, about 30 seconds.
Add the chicken and cook, breaking up the meat with a wooden spoon until no longer pink, about 4 minutes.  Stir in the tomatoes with their juice and bring to a simmer.  Cook, stirring occasionally until the sauce has thickened slightly about 15 minutes.  Off the heat, stir in the remaining basil.  Season with salt and pepper to taste, cover and set aside until needed.
[skip this next step if using no-boil noodles] -->Meanwhile, bring 6 quarts of water to a boil in a large pot.   Stir in the lasagna noodles and 1 T salt and cook, stirring often until almost al dente, but still firm to the bite.  Drain and rinse under cold water until cool, Lay pasta out over clean kitchen towels.
Preheat oven to 375.  Spread 1 1/2 c. of the meat sauce over the bottom of the baking dish.  Place 5 noodles on top of the sauce and spread 1/4 cup of the ricotta mixture evenly down the center of each noodle.  Spoon 1 1/2 cups more of the sauce evenly over the ricotta.  Repeat this layering two more times.
For the final layer, place the remaining 4 noodles on top, spread the remaining 2 cups of sauce over the noodles, and sprinkle with the remaining cup of mozzarella.  Spray some foil with cooking spray and cover the lasagna.
Place the baking dish on a rimmed cookie sheet and bake for 40-45 minutes, until the sauce is bubbling.  Remove the foil and continue to bake until the cheese is melted and beginning to brown, about 20 minutes longer.  Let cool 10-20 minutes before serving.

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New Cookbook!

For Christmas I received thew newest Test Kitchen Cookbook!

You can expect to see many recipes from this new favorite in 2011!

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Mama Leone's Chicken Soup

Mac's co-worker passed along this recipe to us and it is phenomenal!  I had seconds. :)  Next time, I will add more chicken.

Ingredients:

1/2 lb. boneless, skinless chicken breasts

2 t. salt plus extra for chicken

1/2 t. black pepper plus extra for chicken

1 T. olive oil

4 t. butter

1 medium onion, diced

3 celery stalks, diced

1 T. minced garlic

1/2 t. dried tarragon

1/2 t. dried oregano

2 t. paprika

1/2 c. plus 2 T. all-purpose flour

8 c. chicken broth

1 (14.5 oz) can diced tomatoes with juice

3/4 c. fat-free evaporated milk

2 c. thinly sliced fresh spinach

Directions:

Preheat oven to 375 degrees.  Season chicken with salt and pepper to taste and place ona baking sheet.  Bake for 15-20 minutes.  Remove from oven and cool.

When cool enough to handle, dice the meat and set aside.

While the chicken is baking, heat the oil in a large stockpot over medium heat.  Add the butter and melt.  Saute the onions and celery until the onions are translucent, about 6-7 minutes.

Add the garlic, tarragon, oregano, paprika, and remaining 2 teaspoons salt and 1/2 teaspoon black pepper.  Cook, stirring, for 3 to 4 minutes.

Add the flour and stir until well-combined.  Slowly whisk in the chicken broth and bring to a boil.  Add the tomatoes and cream.  Reduce heat and simmer for 20 minutes.  Add the reserved chicken breast and simmer 10 minutes more.  Just before serving, stir in the spinach. 

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Peppermint Bark

These have been my favorite Christmas treat so far.

Ingredients:
20 ounces white chocolate, coarsely chopped, divided
30 peppermint candies, crushed, divided
10 ounces dark chocolate, coarsely chopped
6 T. heavy cream
1 t. peppermint extract

Directions:

Line a 9x13 pan with aluminum foil or parchment paper.   Melt half the white chocolate in the top of a double boiler over just barely simmering water stirring frequently.  Spread the white chocolate in the pan and sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes.
Meanwhile, melt the dark chocolate, heavy cream and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted.  Quickly pour the chocolate layer over the chilled white chocolate layer, spread evenly. Chill until firm, about 20 minutes.
Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted.  Spread quickly over the chilled bark.  Sprinkle with the remaining peppermint pieces, chill until firm, about 20 minutes.  Cut or break into small pieces to serve.

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Homemade Peanut Butter Cups

I thought these were a little on the sweet side, next time I will reduce the amount of sugar and use dark chocolate.

Ingredients:
2 c. milk chocolate chips
2 T. shortening
1/2 c. butter
1/2 c. peanut butter
1 c. powdered sugar
2/3 c. graham cracker crumbs

Directions:
Melt chocolate chips and shortening over low heat in a heavy saucepan.  Stir occasionally until smooth, 3-5 minutes.
Coat 30 mini cupcake liners with about 1 teaspoon of the melted chocolate.  Refrigerate until hardened.
While the liners are chilling, combine butter and peanut butter in a saucepan. Cook over medium heat, stirring occasionally until melted 4-6 minutes.  Stir in the powdered sugar and graham cracker crumbs.  Press about 1/2 tablespoon of the filling into each chocolate cup.  Spoon about 1/2 melted chocolate on top of the filling.  Spread to cover.  Refrigerate until firm and then carefully peel off paper cups.  Store refrigerated.

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Pumpkin Bread

From allrecipes.com.  I adapt and use 5 mini-loaf pans and 1 large loaf pan.

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 c. vegetable oil

2/3 c. water

3 c. white sugar

3 1/2 c. flour (I use 2 cups whole wheat, 1 1/2 regular)

2 t. baking soda

1 1/2 t. salt

1 t. cinnamon

1 t. nutmeg

1/2 t. cloves

1/4 t. ginger

Directions:

Preheat oven to 350 degrees.  Grease and flour loaf pans (3 7x3 inch loaf pans).

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into prepared pans.

Bake for about 50 minutes or until a toothpick comes out of the center clean.  

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Gingered Nuts

From a good friend of the Ovenell Family, Debbie Sutherland.

Ingredients:
1 lb. unsalted mixed nuts
3/4 c. minced candied ginger
1/4 t. cayenne pepper
2 t. coarse salt
1/4 t. pepper
2 T. sesame seeds
1/4 c. sugar
1/4 c. water

Directions:

Preheat oven to 350 degrees.  In a large bowl, combine all but the sugar and water.  Bring sugar and water to a boil in a small saucepan, and stir occasionally, about 3 minutes.  Pour syrup over nut mixture.  Bake in a single layer on a parchment-lined rimmed baking sheet until nuts are golden brown, about 15-20 minutes.  Cool.

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Christmas Treats

Every year around this time, I have a crazy baking frenzy.  This year, my wonderful friends Melissa and Katie joined the bonanza.  This years treats are listed below and recipes are posted following this post:

* Gingered Nuts
* Pumpkin Bread
* Chocolate Peanut Butter Cups
* Chocolate Covered Pretzels
* Peppermint Bark
* Vanilla Bean Sugar Cookies

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