Cakes & Cooking

Spring brings with it the tastes of fresh lemons!  A family favorite dessert from Mom’s cookbook, these have a custardy-lemon filling on a shortbread crust. 

Crust:

• 1 cup of butter or margarine
• 2 cups flour
• 1/2 cup confectioner’s sugar
• pinch of salt

Combine all ingredients in a food processor and process until fine crumbs.  Pat down into a 9×13 pan and bake at 350 for 20 minutes.

Filing:

• 6 eggs
• 3 cups granulated sugar
• 1/3 cup lemon juice or “Real Lemon”
• zest of 2 lemons

Mix everything together and pour over the baked crust.  Bake again for 20 minutes at 350.  Let cool and dust with confectioner’s sugar before cutting into squares.

May 1st, 2009 | Category: dessert |  Print This Post |  Email This Post | Comments Off

An ultimate comfort food, risotto is also filling enough to be served as a meatless main course, an easy idea for vegetarian nights.  Any type of steamed green vegetable is good in this!   I enjoy serving risotto because it’s a one-pot meal that the whole family can enjoy – it’s mushy enough for the baby, too.

• 1.5 cups brown rice (or medium grain white rice)
• 2 tbsp butter or margarine
• 1 small onion, finely chopped
• 1 tsp crushed garlic
• 2.5 c low sodium chicken broth
• 1.5 c skim or 1% milk
• 1 tbsp parsley
• 1 tsp cracked black or white pepper
• 1/3 c grated parmesan cheese
• 1 large crown of broccoli, cut to small florets and steamed

Heat the butter in a large, deep saucepan over med-high heat.  Add the onions and garlic and cook till soft.  Add the rice, cook for 1 minute.  Add the broth and milk, and spices.  Bring to a boil.  Stir to mix well and reduce heat to low.  Cover and simmer, stirring occasionally, about 20 minutes or until rice is tender and most liquid is absorbed.

Add the parmesan and stir to mix well.  Add more milk if needed, to keep the mixture moist and creamy.  Add in the hot steamed broccoli and serve.

Brown Rice Risotto with Broccoli

April 21st, 2009 | Category: Uncategorized |  Print This Post |  Email This Post | Comments Off

This is a handy ricotta filling that is useful in many pasta recipes.  Smooth and mild, it works well in shells, as filling for manicotti, or even in a layered lasagna that showcases other flavors of meat or vegetables.

Ricotta Stuffed Shells

• 15 ot 20 large pasta shells, cooked and drained

Filling

• 2 cups of ricotta, whole or part skim
• 1/3 cup grated parmesan or parmesan-romano blend cheese
• 4 oz grated or crumbled motzarella
• pinch of salt and pepper
• 1 medium egg
• 1 tbsp chopped fresh or dried basil

Fold all the filling ingredients together.  Put into a pastry bag, or a ziplock bag and then snip off the corner to have a hole 1/2 inch in diameter.  Pipe filling into the cooked shells.

Spread 1/2 cup of your favorite tomato sauce in a baking dish.  Arrange the filled shells in rows, top with another 1/2 cup of tomato sauce and another 4oz of crumbled motzarella.  Bake at 350 for 20 minutes or until cheese begins to brown.  Serve with additional meat or red sauce.

March 7th, 2009 | Category: pasta, vegetarian |  Print This Post |  Email This Post | Comments Off

This is a great 2 person meal (double it for 4 people) and can work with any shape of pasta or pretty much any vegetable you have.  Even frozen vegetables are fine, just thaw and steam them first.  

• 0.5 lb shrimp peeled and deveined
• 3 tbsp minced garlic
• olive oil
• splash of white wine
• zest of 1 lemon OR generous splash of lemon juice
• 3 tbsp parsley, fresh or dried
• angel hair pasta, enough for 2
• 2 cups of cooked green veg
• 3 tbsp cold butter
• parmesan

Thaw, peel, and devein the shrimp.  Toss them with olive oil, garlic, parsley, and some salt/pepper.  In a saucepan over medium heat, cook the shrimp in the sauce until just heated through – 2-3 minutes on each side.   While shrimp is cooking, boil and drain the pasta.

Remove shrimp from the pan with tongs when just cooked through, leaving oil and garlic in the pan.  Turn heat to medium high and cook until garlic is browned.  Deglaze with a generous splash of white wine, cook until reduced by half.  Add the lemon or lemon juice, salt and pepper, and cook until reduced again.  Add the cooked and drained pasta to the sauce, and the vegetables.  Reduce heat to medium and toss to coat the pasta.  Add the butter in 1 tbsp chunks, and a generous palmful of parmesan.  Toss again until butter is melted.  Add the shrimp back into the pan, toss a final time to coat everything.

February 25th, 2009 | Category: pasta, seafood |  Print This Post |  Email This Post | Comments Off

I never get tired of singing the praises of legumes.   16 bean soup is the kitchen sink of soups – whatever you have, whatever you like, throw it in there.

16 Bean Soup

• 1 lb 16 bean mix (discard the “ham flavoring”)
• water
• 4 to 5 carrots, peeled and sliced medium-thin
• 1 or 2 onions, diced
• 2 or 3 ribs of celery, cut
• 1 can of diced tomatoes
• 1 cup frozen green beans
• 4 cups vegetable stock, 4 cups of water
• 1 veg bullion cube
• 1 tbsp minced garlic
• 2 tbsp mixed seasoning – Italian or other blend
• parmesan (garnish)

This is just what I used.  Lots of other vegetables are suitable and delicious.

Rinse and drain the beans.  Soak for 6-8 hours in the fridge, covered with water.  Drain the soaking water and return the beans to the pot.  Add the 4 cups of stock and 4 cups of water and bring to a boil over high heat.  After boiling, reduce heat to low, and simmer for 30 minutes.  Add the carrots, celery, onions, green beans, garlic, bullion, seasoning, and tomatoes (including juice).  Bring to a boil once more and reduce heat to a simmer.  Simmer on low for 1 more hour, or until the beans are tender, stirring occasionally.

For a heartier soup, add some meat.  Good choices: 1/2 lb cooked spiced italian sausauge (crumbled), 1/2 lb ground beef, cooked and drained, cooked and cubed pork tenderloin.  Add cooked meat at the end and stir until everything is well mixed and hot.  Salt and pepper to taste.  Top with crumbled parmesan cheese.

February 4th, 2009 | Category: soup, vegetarian |  Print This Post |  Email This Post | Comments Off

Another delicious and inexpensive soup to make.  Loosely based on a recipe in the Good Carb Cookbook, I added just a few things. 

• 2.5 cups dry pinto beans
• water
• 1 large onion, chopped fine
• 1 green pepper, chopped
• 1 can of diced tomatoes with green chilis
• 2 large bone-in chicken breasts, skin cut off
• 1 cup of corn
• 2 cubes chicken or veg bullion
• 2 teaspoons crushed garlic
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup yellow corn
• sour cream and chopped scallions (garnish)

Rinse beans well and put in a stockpot, cover with several inches of water.  Soak beans for 4-8 hours in the fridge.  After soaking, discard the water and return the beans to the pot.  Add 6 cups of water, onions, green pepper, and bullion.  Bring to a boil over high heat.  Reduce the heat to low – cover, and simmer, stirring occasionally, for 45 minutes.

Add the raw chicken to the pot, and the garlic, chili powder, and cumin.  Cook for 30-35 minutes more, or until the chicken is tender and meat pulls easily away from the bone.  Remove the chicken and set aside.  Add the undrained can of tomatoes and corn and cook for an additional 20-30 minutes, or until the beans are soft.

Remove the meat from the chicken and tear into shreds.  Add the shreds to the pot and raise the heat slightly to return the soup to a low boil.  After a quick boil, reduce to low and simmer 5 more minutes or until everything is blended.  Serve hot, topping with sour cream and scallions.

January 31st, 2009 | Category: poultry, soup |  Print This Post |  Email This Post | Comments Off

For anyone trying to eat healthy on a budget, you can’t afford for beans not to be your best friend. This black bean soup is hearty and filling, yet inexpensive to make.

• 2.5 cups dry black beans
• 6.5 cups water
• 1 green pepper, diced
• 1 onion, diced
• 1 cup salsa or picante sauce
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tbsp minced or crushed garlic
• 1 tsp oregano
• 1 cup frozen corn
• cheese and sour cream to garnish

Rinse and drain the beans. Soak for 4 to 8 hours covered in water, in the fridge.

Drain the beans from the soaking water. Add the 6.5 cups of water and bring to a boil over high heat. After they reach a boil, reduce heat to low and simmer covered, stirring occasionally, for 1.5 hours.

Add peppers, onions, salsa, garlic, corn, and spices. Stir to combine. Simmer half an hour uncovered until liquids are reduced. Take out 2 cups of soup and puree in a blender or food processor until smooth, then add it back into the pot. Simmer another 5 minutes.

Serve garnished with cheddar cheese and sour cream.

Freezes well!

Black Bean Soup

January 23rd, 2009 | Category: soup, vegetarian |  Print This Post |  Email This Post | Comments Off

Winter is a time for squash. I don’t care for the stringy-ness of acorn squash as much, but the sweet flavor of butternut squash is to die for. It is so easy to make and needs almost no preparation (just a long baking time).

1 butternut squash – any size
3 tbsp olive oil
salt and pepper

Peel and cube the squash into 3/4 inch chunks. Toss with the olive oil. Lay on a baking sheet, sprinkle liberally with pepper and conservatively with salt. Bake at 425 for 45 minutes, turning occasionally.

January 5th, 2009 | Category: sides |  Print This Post |  Email This Post | Leave a comment

Don’t spend a fortune on store bought truffles – they are one of the easiest candies to make! They keep well in the freezer for up to 3 months and make a lovely homemade hostess gift. I use Irish Cream but it also works well with Rum, Kahlua, or any sweet liquor of your choice.

Truffles

• 1/4 cup butter
• 3 tbsp heavy cream
• 4 oz bittersweet chocolate, finely chopped
• 2 tbsp Irish cream

Coating

• 4 oz bitter sweet chocolate, finely chopped
• 1 tbsp vegetable oil
• 1 cup chocolate sprinkles (jimmies)

In a saucepan over med-high heat, bring butter and cream to a boil. Remove from heat, and stir in chocolate until completely melted. Then stir in rum. Pour the mixture into a pan and chill until firm, 2ish hours. When firm, take rounded teaspoonfulls of the mixture and form small balls. Place them on a wax paper coated baking sheet and chill until firm, half an hour or so.

To make the coating: In a double boiler over simmering water, melt the chocolate with the oil, stirring until smooth. Remove from water, cool completely. Set the sprinkles in a bowl or cup.

Drop the truffle balls 2 or 3 at a time, into the melted chocolate coating. Using a fork, lift them out and allow excess coating to drip. Roll the coated truffles in sprinkles and put them back on the baking sheet. Chill until they are set, 30 minutes. Wonderful!

December 4th, 2008 | Category: dessert |  Print This Post |  Email This Post | Leave a comment