Crock pot minestrone

A great recipe from Sarcastic Cooking. The biggest change is that I will reduce the amount of noodles from 1 1/2 cups to 1/2 a cup next time. The noodles absorbed almost all of the broth. I also left out the parmesan rind to make it vegan. An incredibly simple, very tasty recipe!

Crock Pot Minestrone

 

Serves: 8 – 10

Ingredients

• 2 Diced Zucchinis
• 1 Diced Red/Yellow Bell Pepper
• 1 Celery Stalk, diced
• 1 Carrot, peeled and diced
• 2 Cups Fresh Spinach, chopped
• 1/2 Diced Red Onion
• 16 Ounce Can Kidney Beans, rinsed and drained
• 16 Ounce Can Garbanzo Beans, rinsed and drained
• 1 Tablespoon Sea Salt
• 1 Teaspoon Black Pepper
• ½ Teaspoon Crushed Red Pepper Flakes
• 1 Bay Leaf
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 2 Cloves Garlic, pressed
• 4 Cups Low-Sodium Vegetable Stock
• 28 Ounce Can Diced Tomatoes
• ½ Cup Whole Wheat Elbow Noodles

Instructions

1. Add all the above ingredients into the crock pot, except the elbow noodles. Cover with lid. Set the crock pot to low and cook for 6-8 hours or high and cook for 3-4 hours.
2. In the last 30 minutes of the cooking, add the noodles. Cover with lid.
3. Remove bay leaf before serving. Store in an air-tight container in the refrigerator for up to two weeks or freeze and keep for a month or two.

sausage and eggplant stuffed shells in a tomato basil cream sauce

This Emeril Lagasse recipe is near the top of my list of favorite home-cooked meals. Kory and I loved it. Elle and Gage ate plenty. If I'm just making this for our family, I might save time and make it as a casserole with other pasta instead of taking the time to stuff the shells, but it was so good! I made it with pork sausage this time, but will probably use chicken/turkey next time just to prevent any oiliness.

Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce

Total Time: 1 hr 55 min
Prep 15 min
Cook 1 hr 40 min

Yield: 6 to 8 servings

Level: Intermediate

Ingredients

2 tablespoons olive oil
3/4 pound sweet Italian sausage, casings removed
2 cups chopped onion
1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper
2 tablespoons minced garlic
1/2 cup ricotta or mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
1 cup freshly grated Parmesan
1/4 teaspoon sugar
1/2 (12-ounce) package jumbo pasta shells (about 18 shells)
2 cups Italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaves
4 ounces coarsely grated fontina cheese

Directions

In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.

When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.

Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.

Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.

In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.

Preheat the oven to 350 degrees F.

Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

Kory and I loved this recipe from Ina Garten. There have been a ton of eggplants at the farmers' market lately and we are trying to take full advantage of them, without eating only eggplant parmesan.

Eggplant Gratin

Photo courtesy of foodnetwork.com

Total Time: 45 min
Prep 15 min
Cook 30 min

Yield: 2 servings

Level: Easy

Ingredients

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Directions

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html?oc=linkback

Buttercream Frosting

Cael wanted white frosting for his birthday cupcakes and a friend recommended this buttercream recipe. It turned out perfectly. I made it a day ahead of time and refrigerated it overnight. After coming up to room temperature it spread perfectly. I did double the recipe and it was the perfect amount for 36 cupcakes.  http://m.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing

Ingredients

•   1/2 cup unsalted butter, softened
•   1 1/2 teaspoons vanilla extract
•   2 cups confectioners' sugar, sifted 
•   2 tablespoons milk

Directions

1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached

salted caramel cake

I used this cake and caramel recipe to make Cael's 6th birthday cupcakes, but then frosted them with white buttercream instead. To fill with caramel, I just cut a cone out of the top of the cupcake, spooned in about a 2 teaspoons of the caramel, and replace the top of the cupcake.  http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake

 

 

 

 

 

 

 

Ingredients

For the Cake

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour, plus more for pans
• 3 cups granulated sugar
• 1 1/2 cups unsweetened Dutch-process cocoa powder
• 1 tablepoon baking soda
• 1 1/2 teaspoons baking powder
• Coarse salt
• 4 large eggs
• 1 1/2 cups low-fat buttermilk
• 1/2 cup plus 2 tablespoons safflower oil
• 2 teaspoons pure vanilla extract

For the Caramel

• 4 cups granulated sugar
• 1/4 cup light corn syrup
• 2 cups heavy cream
• Coarse salt
• 2 sticks cold unsalted butter, cut into tablespoons

For the Frosting

• 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
• 2 sticks unsalted butter, room temperature
• 1/2 cup confectioners' sugar
• Coarse salt
• 1 pound semisweet chocolate, chopped, melted, and cooled
• Garnish: flaked sea salt, such as Maldon

Cook's Note

To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

Directions

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

El Diablo Cornbread

This recipe from Exploits of a Vegan Wannabe is essentially chili and cornbread in one pan.  It's great for me to have on hand for vegan snacking or lunch.  I've made it both as muffins or as an 8x8 pan loaf.  I know that honey isn't actually vegan, but I am not a huge agave fan, so honey was good enough for me. 

Ingredients
1 20 oz bag Bob’s Red Mill Cornbread Mix
1 1/2 C room temp non dairy milk ( I used unsweetened almond milk)
1/3 C melted vegan butter or oil
3 tsp Ener-G Egg Replacer whisked very well with 2 Tbsp water
3 tomatillos, finely diced
12 oz soy chorizo (I used Trader Joe’s brand)
1 C frozen corn kernels
2 Tbsp honey
1/2 packed cup fresh cilantro, finely chopped

Preheat oven to 375 degrees
Saute soy chorizo and diced tomatillos until they become soft. While your mixture is cooking, break apart soy chorizo in the pan so it is the texture of ground beef. Set aside to cool.
In a large bowl mix entire bag of cornbread mix, egg replacer mixed with water, milk and butter or oil. Stir gently to incorporate all wet and dry ingredients.
Add chorizo mixture, corn, honey, and cilantro. Stir gently to incorporate.
Pour into muffin or 8x8 pan.
bake at 375 about 28-35 minutes until cooked through.  

wild rice salad with pecans and cranberries

I made this salad (yet another cranberry-containing salad...) for a friend's dinner party that ended up being cancelled.  I had absolutely no problem polishing off the whole bowl for lunch over the past few days.  I did let Kory have a little bit and he also liked it, so it's a keeper!  The recipe is based on one I found at foodess.com.

To toast pecans, cook in a dry skillet over medium heat, stirring often, until aromatic, about 5 minutes.

Ingredients

• 1 cup dry brown/wild rice mix
• 4 cups water or chicken broth
• 1 tsp salt
• 1 tbsp olive oil
• 1/3 cup chopped green onion
• 1/2 cup chopped, toasted pecans
• 1/2 cup dried cranberries
• 3 tbsp olive or vegetable oil
• 1 1/2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1/4 cup minced parsley
• Salt and pepper

Instructions

1. In a medium saucepan, combine wild rice, water, 1 tbsp olive oil, and salt. Bring to a boil, then reduce heat and simmer for about 50 minutes, or until tender. Drain in a fine meshed sieve, and run under cold water to cool completely. Let stand in sieve for 5 minutes to fully drain.
2. In a medium bowl, combine wild rice, green onion, pecans and cranberries.
3. In a liquid measuring cup, combine oil, soy sauce, vinegar and parsley. Pour over salad and stir well to combine. Taste and add salt and pepper to taste. Serve cold or at room temperature.
4. May be made up 24 hours in advance and refrigerated until serving.

spinach, almond, and orzo salad with cranberries

I found this recipe on Family Kitchen and it is my new favorite salad.  The flavor combination of the tangy gorgonzola cheese and the sweet cranberries is amazing.  Throw in the toasty almonds for texture and the salad is officially perfect.

(photo from Family Kitchen blog)


Spinach and Orzo Salad with Cranberries and Almonds
Recipe adapted from allrecipes.com


1 cup whole wheat orzo, uncooked
3/4 cup toasted sliced almonds
about 3/4 of a 6 oz bag of baby spinach, thinly sliced
3/4 cup dried cranberries
4 oz gorgonzola, crumbled

For the dressing:
2 tablespoons toasted sesame seeds (I toast in a nonstick skillet over med heat for about 5 minutes)
1 tablespoon poppy seeds
1-2 tablespoons sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3cup light flavored oil
salt and pepper to taste

Cook orzo according to instructions on package, set aside to cool completely.

To prepare dressing,  whisk together in a small bowl (or shake in a jar) sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

In a large salad bowl combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, add more or less to your liking.

Add crumbled gorgonzola and gently toss again.

Serve immediately at room temperature or slightly chilled.

California Veggie Sandwiches

http://www.ezrapoundcake.com/archives/16580

We love this recipe found on pinterest!

California Sandwich To Go

Rebecca Crump (EzraPoundCake.com)

Makes 2 large sandwiches or 4 small wraps

Chive Spread:
• 1/4 cup Greek yogurt or mayonnaise (OR 2 tablespoons of each)
• 1 tablespoon finely chopped fresh chives
• Salt and pepper, to taste

Avocado Salad:
• 1 avocado, peeled, pitted and diced
• 1 tomato, cored and chopped
• 1 cucumber, peeled, seeded and diced (optional)
• Squeeze of lime juice
•  2 tablespoons chopped fresh basil or cilantro
• Salt and pepper, to taste

• 4 slices bread (preferably whole grain) or 4 small tortillas (flour or multigrain)
• 1/4 cup alfalfa sprouts
• 2 to 4 slices pepper jack cheese

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
2. To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
3. To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

chocolate eclair cake

I made this Cook's Country recipe to celebrate Kory and his sister's birthdays.  His mom always made a version of this for him growing up, but I am not a fan of either cool whip or instant pudding, so I wanted to try this homemade version.  It was delicious!  The only change Kory requested for next time was to use milk chocolate chips in the topping.

I wish I had gotten a picture, but the cake didn't last long and the slices were slightly messy coming out of the pan.

strawberry cheesecake bites

These tasty little treats were so incredibly easy and everyone loved them and requested seconds (and thirds...).  The recipe is from Family Kitchen and was just perfect for Valentine's Day.  I didn't get to keep them in my hands long enough to take a picture, so the picture is courtesy of the Family Kitchen site.

chewy chocolate chip cookies

 Kory insisted that I bake simple cookies for an exchange party the kids and I were invited to.  We found this recipe for chocolate chip cookies that got rave reviews, but changed out the chips for half butterscotch, half white chocolate.  The cookies were so yummy that we have baked at least four or five batches over the holidays.  They were even good enough for Santa :)

  

tangerine beef stir-fry

This recipe from Everyday Food might well be one of our new family favorites.  All of us just loved the flavor of the beef.  The glaze was sticky and rich, with just a hint of citrus at the end.  Because it's so hard to find various cuts of organic beef here, I used NY strip instead of the sirloin and served the meat with brown rice. I prepped the meat mixture and the sauce during naptime and could just put everything together quickly in time for dinner. 

pumpkin pie

This is the recipe that I'm sure 90% of the pumpkin pies are made with, but we always have good luck with it!

tater tots

Kory and I both thought that these turned out really well and liked having control of the (very few) ingredients instead of buying prepackaged and frozen tots.  I only made half the recipe, pressing them into a loaf pan instead of an 8x8" baking dish.  Sadly, our anti-potato children had no interest in them.  The recipe was from Cook's Country.