Food goodness

“From the Tables of Round Top Revisited,” another one from the cookbook I got from Aunt Kinky We modified this slightly; I’m putting our modifications in parentheses. 1-1/4 cup ricotta cheese (I used fat-free) 1/4 cup water 1/2 tsp. Salt 1/4 cup grated Parmesan cheese 1-1/2 cup shredded Mozzarella cheese 1 lb. Lean ground beef (turkey would probably be ok, too) 1 cup zucchini, diced (we used green squash and it was fine) 1 (29 oz) jar of pasta sauce 6 oven-ready lasagna noodles In a medium bowl, mix the ricotta, Parmesan, water, and salt with ½ cup of the mozzarella cheese. Set the mixture aside. Brown beef in a large skillet (be sure that the skillet has a lid for later use) over medium heat until the meat is no longer pink; about 5 minutes breaking up the beef with a wooden spoon or potato masher while cooking. Drain off any fat. Add diced zucchini and stir in 2 cups of the pasta sauce. Reduce heat to medium-low. Top the beef mixture with 2 lasagna noodles, set in the center. Break

"From the Tables of Round Top Revisited," a cookbook I got for Christmas from Geoff's Aunt Kinky (of margarita and salsa fame). 1 can (10-3/4 oz) condensed cream of celery soup, undiluted ¾ cup water 1 T butter or margarine 1 lb smoked Kielbasa, cut into ½-inch pieces ¾ cup uncooked long grain rice 1 (10 oz) package frozen peas or frozen mixed vegetables 1 (4.5 oz) can sliced mushrooms, drained (optional) 1 cup shredded cheddar cheese In a skillet, combine soup, water, and butter; bring to a boil. Add Kielbasa and rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes, or until rice is tender and peas or vegetables are heated through. Sprinkle with cheese, cover and let stand until melted. Serves 4-6.

From Bon Appetit, March 1998 (I have not tried these yet, but the recipe got rave reviews on epicurious.com) 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces 5 ounces soft fresh goat cheese (such as Montrachet), crumbled 4 tablespoons (1/2 stick) butter 3/4 cup half and half 3 tablespoons chopped fresh basil 1 tablespoon minced garlic* Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper. Makes 8 servings. ** One of the recipe reviewers suggested cooking the potatoes with 10 cloves of garlic, and then mashing the garlic along with the potatoes and other ingredients. Other reviewers after that agreed that this was a nice addition, instead of the minced garlic.

From "Recipes from a Very Small Island" 6 tablespoons (3/4 stick) unsalted butter 1/2 c packed light brown sugar 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper (I like spicy food and used a bit more than this, probably about a full teaspoon) 2 c walnut halves 2 c pecan halves 2 c whole almonds (I used slivered too) 1. Preheat the oven to 300 degrees. Spray a large baking sheet with vegetable oil spray. 2. In a large skillet, melt the butter. Add the sugar, 1/4 c water, and all the spices. Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Add the nuts and cook, stirring, until the butter mixture coats the nuts evenly, about 2 minutes. Scrape onto the prepared baking sheet and spread out evenly in a single layer. 3. Bake in the preheated oven, stirring every few minutes, until nuts are glazed and deep brown, about 25 minutes. Cool complete

From one of my co-workers -- made them for a baby shower this weekend and they turned out great. One tip: Next time I'll make them smaller. 2 cups fresh bread crumbs (whole foods' is very good) (she was right about that) 1 lb frozen spinach, thawed 1 cup shredded Parmesan Reggiano (I used a blend of parmesan, fontina and something else) 5 eggs 3 garlic cloves minced 1 lg onion minced 1/2 tsp dried oregano 1/2 tsp dried thyme 1 tsp cayenne (I used a bit more of all the spices) Form little ping-pong-size balls and lay on cookie sheet. Refrigerated covered 1 hour, then stick in preheated oven (350) for about a half hour. Keep an eye out -- shd be a light golden brown when done.

So, Becky and I baked this weekend. I'm always ambitious when I set out on a baking binge, and this weekend was no exception. And since I always like to try at least one new recipe, I carefully selected this one . What's not to love? Chocolate and peppermint are always good in my book. Except, well...the tassie part didn't turn out. Good thing Becky was around, because we just improvised and it was well worth the little bit of extra time. These are my new favorite dessert. Here is our version: Get a brownie mix, whatever kind you like (We used a dark chocolate one). Mix the batter. Put into mini-muffin pans. Set the oven on the lowest setting called for on the box (ours was 325) and bake about 15 min, then check to see if they're done. (ours took about 17 min) Cool brownie mini muffins. Then prepare icing: 4 tablespoons butter, softened 7 ounce jar marshmallow creme 1/2 teaspoon peppermint extract 3 1/2 cups confectioners' sugar 1-2 tablespoons milk, divided In a la

From “The Joy of Cooking” 75th Anniversary Edition This is completely unhealthy, but it tastes great. Shocking, but true. What do you expect of a dish that involves bacon, eggs, cheese, and pasta? Makes 8 first-course or 4 main-course servings 1 pound spaghetti or linguine (we used angel hair) 2 T olive oil 6 slices of bacon, chopped 1/3 cup dry white wine 3 large eggs Salt and black pepper to taste 2/3 cup mixed grated Parmesan and Romano (3 oz) Cook pasta in a large pot of boiling salted water. Meanwhile, combine olive oil and bacon in a skillet and cook, stirring occasionally, until the bacon is crisp. Add wine and simmer until the wine has evaporated. Beat eggs, salt and pepper, and cheeses together. Drain pasta and return it to the hot pot. Immediately add the cheese mixture and the hot bacon and fat, stirring to coat thoroughly; the heat of the pasta will cook the eggs. Notes: The bacon should be done at the same time the pasta is done, so you can throw everything together all at

Found in The Nest , Holiday 2006 issue, from Giada de Laurentiis Geoff and I tried this one tonight, and it's excellent. Smells really wonderful, too. 4 sprigs fresh thyme 1 large fresh rosemary sprig 1 bay leaf 1 T olive oil 1 t unsalted butter 1 cup chopped onion 3 oz pancetta or bacon, chopped 2 garlic cloves, minced 5-3/4 cups reduced-sodium chicken broth 2 14-oz cans red kidney beans, rinsed and drained 3/4 cup elbow macaroni freshly ground black pepper 1/3 cup freshly grated Parmesan cheese 1 T extra-virgin olive oil 1. Wrap thyme, rosemany, and bay leaf in a piece of cheesecloth and tie it with kitchen twine. (We didn't have twine, so we knotted the cheesecloth.) 2. Heat the olive oil and butter in a large, heavy saucepan (we used a 5-qt pot, and it worked well) over a medium flame. Add the onion, pancetta, and garlic, and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease

Got this from Rachael Ray, 365: No Repeats I can't believe I haven't posted this one already. 4 quart-size ziploc bags 2 boneless skinless chicken breasts 1 5-oz bag of salted pretzels, any shape 1 T fresh thyme leaves, chopped freshly ground black pepper 2 eggs vegetable oil, for frying 2 T unsalted butter 2 T all-purpose flour 2 cups milk 2 cups grated sharp yellow cheddar cheese 1 cup grated extra-sharp white cheddar cheese 2 heaping tablespoons spicy brown mustard salt 1/4 cup fresh flat-leaf parsley leaves (generous handful), chopped 1/4 small yellow onion, finely chopped 1 large sour dill pickle, finely chopped 1 lemon, cut into wedges Sprinkle a little water in the baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use a mallet or the bottom of a heavy pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts. Place the pretzels in a food processor or blender and grind until fine. (I

I found an article on NPR.org that talked about pomegranates. At the bottom of the post were three recipes, including one for pomegranate soup. We made it last night, and it turned out really well. Geoff made several remarks about how good it was, and we're likely to make it again before they go out of season in January. A word to the wise: As the article says, pomegranates are a "labor-intensive fruit." It takes a little time to get the seeds out of the darned thing, but the reward is worth it. Look to the sidebar for hints on how to seed it without too much of a mess. Here's the link: http://www.npr.org/templates/story/story.php?storyId=6411097 FYI: We seeded two pomegranates, and got about 2 cups of seeds. We still have some leftover, after making the soup. I think Geoff is going to put them on his salads this week.

I've got a ton of blackberries in the freezer from when Becky, Geoff and I went picking this summer. Determined to do something with them, I set out today to find a recipe. Instead of reprinting the recipe here, I'm just going to link to it , and send you all to this fantastic food blog. The cake smells really good (I haven't eaten it yet), and it was easy to make, entirely with ingredients I already had in the house. Super quick, and if it tastes as good as it looks, I'll be making this a lot more. I think it'd probably also work with blueberries, if you've got them. Maybe even raspberries.

From: Food Network My friend Tracy made this recipe for us this weekend, and it was quite tasty. I think she halved all the curry measurements, though, and it was still pretty spicy, so maybe adjust that to your tastes. Coconut Curry Sauce: 1 (13.5 oz) can light coconut milk 1 Tbsp Thai curry paste 2 tsp minced fresh ginger 3 cloves garlic, minced Dash Cayenne pepper kosher salt and fresh ground black pepper Chicken: 8 oz whole wheat pasta (we used rice noodles) olive oil cooking spray 1 lb boneless, skinless chicken breasts, cut into small pieces kosher salt and fresh ground black pepper 2 Tbsp curry powder 2 Tbsp peanut butter 1 cup thinly sliced roasted red peppers (we used red bell pepper) 1 cup thinly sliced water chestnuts 1 cup scallions, white and green parts, thinly sliced chopped fresh mint and cilantro leaves for garnish lime wedges for serving For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside. For the chick

From Cooking Light, July 2006 This smelled so good as it was cooking. I wasn't sure about the combination of cinnamon, cumin and salsa, but it was really good. I used peach salsa. Serving suggestions: serve with rice and black beans, or in a tortilla with a range of toppings including sour cream, lettuce, tomato, etc. 1 lb boneless, skinless chicken breast * 2 tsp olive oil 1 cup chopped onion 1 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp ground cinnamon 3 garlic cloves, chopped 1 cup salsa 1/3 cup golden raisins 1/4 cup slivered almonds, toasted 1/4 cup chopped fresh cilantro Place chicken in food processor, pulse until ground.* Heat oil in large skillet over medium-high heat. Add onion and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon and garlic; cook until chicken is cooked through, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Servings: 4, Serving S

from Cooking Light, Nov. 2006 2 1/4 cups all-purpose flour (about 10 ounces) 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking soda 1 teaspoon ground ginger 1/4 teaspoon salt 1 cup golden raisins (I omitted, since we don't like raisins. I think dried cranberries would also work) 1 cup packed brown sugar 1 cup canned pumpkin 1/3 cup buttermilk (I used milk, since I had no buttermilk in the house) 1/3 cup canola oil 1/4 cup molasses 1 teaspoon vanilla extract 2 large eggs Cooking spray 2 tablespoons granulated sugar Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist. Spoon batter into 18 muffin cups coated

I got this one from a crockpot e-group I'm on. While it worked really well for pork and I'll definitely do it again, I think it would be equally good on a whole turkey breast, or some cornish hens or maybe even a whole chicken. 1 can cranberry sauce, whatever kind you like 1 packet onion soup mix (the dried kind) 1 pork roast (or meat of your choice) Mix the cranberry sauce and onion soup together. Put roast in crockpot, pour mixture on top. Cook on low until meat is falling apart, but still moist. (careful with the chicken, it takes less time. I suggest preparing the night before and sticking the whole crock in your fridge. That way it takes longer for everything to heat up in the morning, if you're going to be at work all day. Otherwise, just cook it for less time.)

Found here , and made with more apples from the pick-your-own extravaganza this weekend. Very easy and creamy and delicious. 3 tablespoons butter 2 small onion, chopped 2 apples - peeled, cored and finely chopped 3 tablespoons all-purpose flour 1 tablespoon curry powder (I used curry paste, and way more than one tablespoon) 8 skinless, boneless chicken breasts 1 cup hot chicken broth (I used water) 1 cup milk (I used half yogurt, half coconut milk) salt and pepper to taste 1. Preheat oven to 350 degrees F (175 degrees C). 2.Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well. 3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

From "Recipes from a Small Island," by Linda & Martha Greenlaw... Linda Greenlaw is the author of a few books about spending her life fishing for lobster and swordfish and generally being a total awesome bad-ass. I read the lobster one on vacation and loved it, and J. bought this cookbook for me in Bar Harbor. She and her mom wrote it together, and it has stories behind each recipe, and it's almost as awesome as she is. filling: 3/4 c sugar (I used less the second time and was still good) 2 T flour 1/2 t cinnamon 1/4 t salt 2 lb. tart, firm apples cored, peeled and thinly sliced (about 5 cups) 1 T unsalted butter, cut into pieces topping: 1 c sifted flour 1 T sugar 1 1/2 t baking powder 1/2 salt 2 T unsalted butter, cut into pieces 1/2 c milk 1. Preheat oven to 400. 2. Make filling. In a large bowl, mix together the sugar, flour, cinnamon, and salt. Add the apples and toss to coat with sugar mixture. Sprinkle 1/4 c water over apples and transfer to a 2 1/2 quoart cass

This one is embarrassingly easy, and so, so good. 1 bag chicken wings (you know, the little ones for hot wings) 1 jar hoisin sauce (found in the Asian food aisle, or in any Asian store) granulated garlic Put wings in a backing dish, sprinkle with garlic, and pour on jar of hoisin sauce. Bake for 30-40 min (until chicken is done) at 350, stirring every 10-15 min to coat the chicken. Eat.

This is adapted from a recipe I found here , which she took from a cookbook called Any Bitch Can Cook . I adapted it mostly because I didn't have the ingredients the original recipe called for. It smells tasty, and I bet it's tasty the original way, so I'll put the original ingredients in parens and you can make up your own mind. Also, I used frozen chicken for this recipe because I started the crockpot at 7:30 and we weren't planning for dinner until 5:30 -- I didn't want the chicken to get dried out. That seemed to work well, so just a helpful little crockpot hint. One more thing, unrelated to this recipe -- I got a pressure cooker for my birthday! If anyone knows of any good pressure cooker recipes, let me know. I've found some, and I'm searching the recipe sites, but if you guys have any you know of that are good, I'd appreciate it. Will keep you posted on the pressure cooker progress. And now, the actual recipe. Crockpot Chicken 6-8 boneless, skinle

*From Cooking Light 3 (10 oz) packages frozen broccoli florets, thawed Cooking Spray 1 1/2 Cup fat-free milk 2 1/2 Tbsp all-purpose flour 1/2 tsp salt 1/4 tsp freshly ground black pepper 3/4 cup (3oz) shredded sharp cheddar cheese 1/2 cup (4 oz) fat-free cream cheese, softened 1 Cup fat-free mayonnaise 3/4 c chopped onion (about 1/2 medium onion) 1 (8oz) can water chestnuts, rinsed, drained, sliced 3/4 Cup panko (Japanese breadcrumbs) 2 tsp butter, melted Preheat oven to 375. Arrange broccoli in even layer in an 11x7-inch baking dish, coated with cooking spray. Set aside. Combine milk, flour, salt and pepper in a large saucepan over medium-high heat. Bring to a boil. Cook 1 minute, or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses. Stir until smooth. Stir in mayo, onion and water chestnuts. Spoon cheese mixture evenly over broccoli. Place panko in small bowl. Drizzle with butter; toss. Sprinkle evenly over cheese mixture. Lightly spray breadcrumbs wit

I found this on RecipeZaar , just trying to use up some sweet potatoes from the last of the farmshare. The woman who posted on the site gave a lot of cute description, so I'm going to leave that and will explain all the stuff (which was a lot) I did differently at the end... 1 T oil 1/2-3/4 cup chopped onions (1-2 onions) 1 garlic clove, chopped 1 T curry paste (levelled tbsp, preferably Madras, Korma or another Indian or Caribbean curry paste you like) 1 T grated fresh ginger (levelled tbsp) 4 cups peeled and cubed sweet potatoes (not yams) 1 red bell pepper, deseeded and chopped 3 1/2 cups chicken stock or vegetable stock 2 T rum (optional but recommended, I use white rum -- Gwen seconds that heartily) salt recommended topping: 4-6 T sour cream (any fat content) sweet paprika 2. In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minut

From Weight Watchers Aha! A new recipe from me, AND it's appropriate for the season! Huzzah! I made this for an office brunch, and it got rave reviews. I used frozen cherries because I couldn't find cranberries yet, and it was quite tasty. Also, the recipe doubles well- just use a brownie/lasagna pan to bake. 1/2 c. quick-cooking rolled oats 4 T. packed light brown sugar 1 T. all-purpose flour 1 T. cold unsalted butter (I used more) 6 empire or other firm cooking apples, peeled, cored, thinly sliced 1 C. fresh or frozen cranberries 1-2 tsp corn starch (my own addition) 1 T fresh lemon juice 1/4 tsp. cinnamon 1/8 tsp. nutmeg Preheat oven to 375 degrees. Spray an 8-inch-square baking dish with nonstick spray. In a small bowl, combine oats, 2 T brown sugar, and flour. With 2 knives or your fingers, work in the butter until crumbly. In a large bowl, combine apples, cranberries, remaining 2 T brown sugar, lemon juice, cinnamon and nutmeg. Toss to combine. Spoon into pan. Sprinkle

My parents found this recipe somewhere, and made it for us the last time we were visiting. It meets all three critera I use when cooking: It's quick, it's tasty and Gaby eats it. Here it is, as he sent it to me, with my notes in parens. 2 lbs cooked shrimp (I used the frozen, already cooked ones) 1 can cream of mushroom soup (I used the healthy choice low sodium/low fat kind) 8 oz cream cheese (I used non fat here, too) 1/2 cup chopped onion (or one small onion) 1/4 cup milk 2 glugs cooking sherry (ummm...probably about 1/4 to 1/3 c.) 1 tbs thyme 2 tbs butter/margarine Melt butter in pan and add onion. Cook until onion is soft. Add soup, milk and sherry. Cook until combined. Add shrimp and thyme. Bring to boil. Add cream cheese and cook until cream cheese is melted and ingredients are thoroughly heated. Serve over pasta (or egg noodles).

This is from The Best Light Recipe , although I didn't look at the recipe before going shopping, so I didn't use the same vegetables as it wants. (A phone call to Alissa helped me get the right cheeses, though.) This was GOOD, you couldn't tell it was lower in fat than regular lasagna, and it makes a lot -- I am still eating the leftovers. Personally, I was a bigger fan of my spinach/zucchini combination than I think I would have been of their mushrooms/zuchhini/broccoli combination, but I will transcribe the recipe as is... Note: Take care to defrost the broccoli just enouh to bring it to room temperature. Be sure to squeeze as much moisture as possible out of it before you chop it. Blah blah no-boil lasagna noodles, I used regular ones and boiled them. Also, I used tomato sauce from a jar. You know what, I am only going to transcribe the filling and pasta layers part... if you want homemade sauce, you probably already know how you like it. (If you're dying for their s

from Rachel Ray 1 10-oz box frozen spinach 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan 1 tablespoon unsalted butter (I omitted this) 3 garlic cloves, chopped 1 small onion, peeled and halved 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup heavy cream (I found 2% milk worked just fine) 1/8 teaspoon freshly grated nutmeg (eyeball it) 1 14 ounce can artichoke hearts in water, drained and chopped (I used the frozen ones from Trader Joes) A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese Salt and black pepper 1 pound cheese tortellini or flavored tortellini, such as wild mushroom Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost. Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skille

from The Six O'Clock Scramble by Aviva Goldfarb This was so good that Geoff had two slices. 1 T butter 2 large zucchinis, thinly sliced (about 4-5 cups) 1/2 large onion, chopped (I used a vidalia) 1 t minced garlic (about 2 cloves) 1/2 t salt 1/2 t pepper 1/2 t dried basil 1/2 t dried oregano 1 T Dijon mustard 1 prepared 9-inch pie crust, thawed if frozen 2 eggs 2 cups shredded part-skim mozzarella cheese In a large skillet, melt the butter over medium heat. Add the zucchini, onion, and garlic, and saute them until they are soft, about 10 minutes. Add the salt, pepper, basil, and oregano. Meanwhile, preheat the oven to 375 degrees and spread the mustard over the bottom of the pie crust. In a large bowl, combine the eggs, cheese, and zucchini mixture. Pour this mixture into the pie crust and spread it evenly. Bake the pie for 30 minutes until it is lightly browned. Allow it to cool for 5 minutes, cut it into wedges, and serve it hot. Serves 8 (though I goofed and cut it into 6, o

from The Six O'Clock Scramble by Aviva Goldfarb This is the last of 3 recipes from this cookbook that Geoff and I have tried this week. Again, very good, very easy. We tried a pasta with ricotta, basil, and peas that we found in Rachael Ray's 365: No Repeats , but we were disappointed in it. This one had a much better flavor, and we didn't need to modify it or anything, like we did with the Ray recipe. 1 package (16 oz) farfalle or other short pasta 1/4 cup olive oil 3 T pine nuts 1 T minced garlic (about 6 cloves) 1/2 t dried oregano 1/2 t salt 1/2 t pepper 4 large plum tomatoes or 2 large regular tomatoes, diced 1 cup crumbled feta cheese Cook the pasta according to package directions. When the pasta goes into the water to cook, heat the oil in a skillet over medium heat. Add the pint nuts and garlic and cook them, stirring, until the pine nuts are lightly browned, about 5 minutes. Add the oregano, salt, and pepper and stir it well. Add the tomatoes and cook the sauce fo

I googled scallops and proscuitto and this one popped. Sadly, I've forgotten where it came from. I can tell you this was so good, we ate it all. (including Gaby) 1 lb. asparagus 1 tbsp. Butter 1-oz prosciutto cut into wide strips 1 lb. sea scallops 1/2 tsp. lemon zest 2 tbsp. Dry white wine 1/4 cup chicken broth Salt & pepper, taste Cook asparagus in a large saucepan of boiling water for 10 minutes. Remove asparagus from water and set aside, leaving water simmering on the stove. In skillet add prosciutto and cook on low heat until crisp. Remove from skillet and set in paper towel to drain. Melt butter to skillet, add scallops to skillet, season with salt and pepper. Cook until browned on each side, approximately 2 minutes per side. Remove from skillet and set aside. Add lemon zest to skillet and sauté for 10 seconds. Add white wine and chicken broth, simmer, scraping bottom of skillet, for 3 minutes. Return scallops to skillet, to heat through. Return asparagus to water to heat

from The Six O'Clock Scramble by Aviva Goldfarb Geoff and I made this tonight, and it was delicious. Geoff's comment was "it's like a chicken satay that you'd get in a Thai restaurant." Very easy, plus you get to use a blender! 2 lbs boneless beef steak, such as top round (or use boneless, skinless chicken breasts or tofu) 1/2 cup peanut butter, preferably natural 2 T lemon juice (about 1/2 lemon) 2 T honey 4 T soy sauce 1 T peeled and chopped fresh ginger 2 t chopped garlic (about 4 cloves) Cut the beef into 1/2-inch-thick slices. In a blender or food processor, combine all the remaining ingredients. In a plastic bag or a flat dish, combine the beef with the sauce from the blender and mix them to coat the meat thoroughly. Marinate the meat, covered and refrigerated, for at least 30 minutes or overnight, if possible. (Geoff and I marinated overnight. I recommend this.) Preheat the broiler and put the rack about 3 inches from the heat source. On a foil-lined b

courtesy of epicurious 1/3 cup plus 1/2 cup sugar 1/4 cup water 1 tablespoon fresh lemon juice 1 teaspoon cornstarch 10 oz blueberries (2 cups) 1 cup all-purpose flour 1 3/4 teaspoons baking powder 1 teaspoon salt 1 large egg 1/2 cup whole milk 1 stick (1/2 cup) unsalted butter, melted and cooled slightly 1 teaspoon vanilla Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl. (I also added cinnamon to the flour mixture) Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a

This one's from my mom. It's been a while since I've made it... 1 t unflavored gelatin 1 T cold water 2 T boiling water 1/2 cup sugar 1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa 1 cup (1/2 pint) cold whipping cream 1 t vanilla extract 1 baked 8- or 9-inch pie crust, cooled Mint Cream Topping: 1 cup (1/2 pint) cold whipping cream 2 T powdered sugar 1/4 to 1/2 t peppermint extract green food coloring In small cup, sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes. Meanwhile, in small mixing bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat until just blended. Pour into prepared crust. Prepare mint cream topping: In small mixing bowl on medium speed of electric mixer, beat whipping cream, powde

from Geoff's co-worker Tracey 1/4 cup maple syrup 2 T soy sauce 1 clove garlic, minced 1/4 t garlic salt 1/8 t ground black pepper 1 lb salmon Mix syrup, soy sauce, garlic, garlic salt, and pepper in a small bowl. Put salmon in a shallow baking dish, coat with maple syrup mixture. Cover, marinate in fridge for 30 minutes, turning once. Preheat oven to 400. Put dish in oven, bake 20 minutes, or until easily flaked with fork.

from Food Network It's been a while since Geoff and I ate this one, but it's really good. The hardest part, for me, is cutting off the rind of the Brie. 1 pound spaghetti 3 T olive oil 2 bunches broccoli (about 1-1/4 lbs), cut into 1/2-inch florets 2 garlic cloves, minced 1 pound Brie, rind discarded, cut into 1-inch pieces 1 cup walnuts, toasted and coarsely chopped To a large pot of salted, boiling water, add spaghetti and cook until al dente. Reserve 1/3 cup cooking liquid and drain pasta in colander. Return pasta to pot with reserved liquid. While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt, to taste, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring, until golden, about 30 seconds. To pasta add broccoli mixture, Brie, and walnuts, tossing until cheese is just melted, and season with salt and pepper.

I feel like I go through these phases where I don't want to cook, much less eat, anything new...and then I get tired of our tried and trues and we branch out into new things. I happened to pick up a cookbook last night and it opened to this recipe. As luck would have it, I had all these things on hand, and they made a tasty dinner. And it was quick. By the way, I'm still looking for recipes for Friday night. I'm going to thumb through some cookbooks tonight. from Rachel Ray's Express Lane Meals 1 pound long-cut pasta, whatever you have in the pantry 1/4 to 1/3 c. extra virgin olive oil (EVOO) 5 large garlic cloves, thinly sliced 1/4 tsp. red pepper flakes 1 large onion, finely chopped 1/2 tsp. dried thyme (I eyeballed it) black pepper 3/4 c. dry white wine 2 c. chicken stock 2 10-oz boxes frozen peas 1/2 c. fresh parsley 1 c. grated Parm or Romano cheese Place a large pot of water with a tight-fitting lid over high heat and brign to a boil. Cook according to package dir

from The Six O'Clock Scramble by Aviva Goldfarb Geoff and I made this tonight. It was easy and it turned out well. 1-1/2 lbs boneless, skinless chicken breasts 1/2 cup apricot jam (we used preserves) 2-3 T lemon juice (about 1/2 lemon) 2 T soy sauce 1 T minced garlic (about 2 cloves) 2 T dijon mustard 1 T olive oil 6 dried apricots, coarsely chopped (we ditched these, and it was fine) Preheat the oven to 350 degrees. Lay the chicken breasts flat in an oven-safe dish with sides. In a large measuring cup, measure out the apricot jam and mix togeher with all the remaining ingredients except the dried apricots. Pour the mixture over the chicken breasts. Top them with the dried apricots. Bake 20-25 minutes until chicken is cooked through. SLIGHT ALTERNATIVE: Marinate the chicken for up to 24 hours, covered in the fridge. We baked it after dumping the sauce on the chicken, and it turned out fine, but I think we'll be marinating it the next time we make it.

Alright, someone gimme some help. Ernie and I will have been married for six years on Friday. The original plan was to get take out and stay in, but I don't want take out. I sort of want to cook. But I have no freaking clue what I want to make. Anyone want to offer any suggestions (in the form of recipes -- including dessert)? Remember that I actually do have to work all day on Friday, so it's going to be an after-work cooking thing, although I can do prep stuff the day before. Thanks.

It seemed too hot even for Becky's summer minestrone, so I gave this a try. It's from the Moosewood Restaurant Low-Fat Favorites , and it has two secret ingredients -- pineapple and bread -- that give it a nice tanginess and texture, respectively. And they also keep it from feeling like you're eating a giant bowl of salsa, which is my usual complaint with gazpacho. Also, I didn't have tomato juice, so I used 2 c chopped fresh tomatoes, 1 c canned crushed tomatoes and 1 c water. Worked fine. 4 garlic cloves, minced or pressed 1 1/2 c peeled, seeded, diced cucumbers 1 1/2 c diced red bell peppers (I used green) 1/2 c diced red onion 1 c diced tomatoes 1 c canned unsweetened pineapple chunks in juice 2 T red wine vinegar generous pinch of cayenne (I used a lot and it's spicy) 1 t ground cumin 1 1/2 c French or Italian bread, crusts removed, torn into chunks 3 c tomato juice salt and ground black pepper to taste thin slices of lemon or lime for garnish In blender or foo

Courtesy of epicurious We've been eating a lot of bok choy lately. I love bok choy, and it's super cheap at my favorite Asian market. And, I read, really good for you, too. 1 cup chicken broth 3 tablespoons unsalted butter 3/4 lb baby bok choy, trimmed 1/2 teaspoon Asian sesame oil Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

Courtesy of epicurious Equally good with pork. I think it'd probably work for chicken, too. 1 (1-lb) piece beef tenderloin For marinade 2 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon medium-dry Sherry 1 1/2 teaspoons Asian sesame oil 2 teaspoons cornstarch 1 1/2 lb baby bok choy 2 tablespoons soy sauce 3 tablespoons medium-dry Sherry 1 teaspoon balsamic vinegar 1 cup vegetable oil 1 1/2 tablespoons minced garlic 1 tablespoon minced peeled fresh ginger Accompaniment: rice Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips. Make marinade and marinate meat: Stir together marinade ingredients in a medium bowl until sugar is dissolved. Add beef, tossing to coat, and marinate 30 minutes to 1 hour. Blanch bok choy: Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a coland

OK, this isn't really a recipe, but I have to put in a plug for Alissa's not-so-secret mashed potatoes. The not-so-secret ingredient? Cream cheese. Boil the potatoes, mash the potatoes, put a little milk and salt and pepper in the potatoes. Apparently one can also put butter in the potatoes at this step, but I did not. Instead I put in the magical cream cheese, and boy howdy, as they say. I have never made such delicious potatoes. I put in a fair amount of cream cheese, too, because a lot of a good thing is really good. Alissa + starchy tubers + delicious dairy products = AWESOME.

There aren't a whole lot of seasonings in this recipe, so some may find it bland. I like that the flavor of the veggies really comes through. Light Summer Minestrone from Aviva Goldfarb, The Six O'Clock Scramble 1 T olive oil 1 large onion, diced 2 large carrots or 10-15 baby carrots, diced 2 cans (15 oz each) chicken or vegetable broth 2 soup cans water 1 1/2 cups uncooked thin egg noodles 1 medium yellow squash (about 1/2 pound), diced (or use zucchini) 3/4 cup frozen peas 1 can (15 oz) cannellini or pinto beans, drained 1 can (15 oz) diced tomatoes or 2 cups fresh tomatos (about 2 tomatos) 10 fresh basil leaves salt and pepper to taste grated Parmesan cheese for serving In a large saucepan (I used a 5 qt, and that seemed to be about right), heat the oil over medium-high heat. Add the onion and saute it for a few minutes while you chop the carrots. Add the carrots, broth, and water. Cover the pan and bring it to a boil. Add the noodles and simmer them for about 5 minutes. Ad

I discovered a recipe on the Food Network's website. I changed it up a lot -- changed the veggie, changed the cooking method, and ditched the ricotta -- and Geoff and I really liked it. We eyeballed pretty much everything, but I'll estimate amounts to the best of my ability..... 1 T olive oil 1/4 cup pine nuts 2 cloves garlic, minced 2 cups broccoli 1 T lemon juice, maybe a little less? Heat the oil in a pan, then add the pine nuts. Stir occasionally. As they get lightly browned, add the garlic. When the garlic gets brown, add the broccoli and lemon juice. Season to taste (we used fresh black pepper and Jane's Krazy Mixed-Up Salt). Yum!

Ok, this isn't exactly healthy, but you can eat it with lots of fresh veggies! Someone brought it to our Memorial Day BBQ and it disappeared in a nanosecond, so I had to find a recipe. 1 lb bacon, cooked and crumbled, cooled 2 tomatoes, seeded and diced 1 c. mayo 1 c. sour cream Combine mayo and sour cream. Fold in bacon and tomatoes. Serve with veggies and crackers. * One of the recipes I found called for the addition of seasoned salt and onion powder to the recipe above. I thought the bacon added enough of a salty flavor that it didn't need anything else. * Make sure tomato is seeded and as much liquid is drained off as possible before you add them to the dip. Otherwise the dip gets runny. * I used low-fat ingredients and it tasted great

from the amazing Alton Brown, recipe found on Food Network 1 cup half-and-half 3 large eggs 2 tablespoons honey, warmed in microwave for 20 seconds 1/4 teaspoon salt 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

from The Best Ice Cream Maker Cookbook Ever 2 c. heavy cream 2 c. half and half or light cream 3/4 c. sugar 1/8 tsp. salt 3 egg yolks 6 oz bittersweet or semisweet chocolate, finely chopped 2 tsp. vanilla extract In a heavy saucpan, combine the cream, half and half, sugar and salt. Cook over medium heat, stirring, until the sugar dissolves and the mixture is hot, 6 to 8 minutes. Whisk the egg yolks in a bowl, then gradually whisk 1 c. of the warm cream into it. Return egg mixture to saucepan and cook like vanilla ice cream (below). Remove from heat. Immediately add chocolate and stir until melted and smooth. Strain into a bowl and partially cover. Let cool one hour at room temperature. Stir in vanilla. Refrigerate at least 6 hours or as long as 3 days. Freeze in ice cream maker according to instructions.

This is our tried and true vanilla ice cream, adapted from the recipe in The Best Ice Cream Maker Cookbook Ever . I've said it before, and I'll say it again...an ice cream maker is a good investment. 2 vanilla beans (I bought some nice ones on eBay last year for not much money) 2 cups heavy cream (or half and half, your choice) 2 cups milk (whole or 2%) 3/4 c. sugar 2 egg yolks 1 Tbsp. pure vanilla Split vanilla beans and scrape out seeds. Add beans and pods, cream, vanilla and milk in a medium saucepan. Bring to a simmer, then remove from heat, cover and let stand for 30 minutes. Add the sugar and cook until the sugar dissolves and mixture is hot, 6 to 8 minutes. Whisk the egg yolks in a medium bowl. Gradually whisk about 1 c. of the milk mixture into the bow, then return the egg mixture to the pan. Reduce heat to medium low, cook 5 to 10 minutes, until custard thickens. Strain the custard into a bowl, add vanilla bean pods for flavor. Cool 1 hour at room temperature, then in

Ernie loves mushrooms. He likes them marinated, raw, sauteed...doesn't really matter, he just loves mushrooms. I'll be making this for him today. from Tastes of Italia 1 cup white vinegar 1 cup water 1 1/2 lb. fresh mushrooms (1/3 whole, 1/3 halved, 1/3 quartered) 3 cloves garlic, minched 1 pinch chili flakes 2 Tbsp. fresh oregano 1 Tbsp. fresh parsley 2 Tbsp. lemon zest 3 Tbsp. olive oil 1 tsp. salt In a large saucepan, bring the vinegar and water to boil. Add mushrooms and boil for 5 minutes. Remove mushrooms with slotted spoon and place in a bowl. Add remaining ingredients, plus enough cooking water cover mushrooms. Let cool, then refrigerate 1 to 2 days. Remove and serve.

I got this one from my aunt, who got it from her friend Pam Wamsley. My uncle has heart issues, so my aunt modified to reduce the fat and cholesterol a bit. I'll put in the original ingredients, along with her modifications.... Ingredients - 2-1/2 to 3 pound chicken, cooked and off the bone (or take the easy way like me, and cook up about 2 pounds of chicken tenderloins) - 1 12-serving package of Stove Top stuffing mix - 1 can cream of chicken soup (use low-sodium, low-fat, or whatever version) - 1-1/2 sticks of butter (margarine) - 1 cup sour cream (fat-free) - 1-1/2 cup chicken stock (2 chicken bouillion (sp?) cubes dissolved in 1-1/2 cups boiling water) - canned cranberry sauce Preheat oven to 350. In a large bowl, melt the butter, then stir in stuffing. Mix well, do not add water. Spread 3/4 of this mixture in a greased 9x13 baking dish. Lay pieces of chicken on top. In a medium bowl, mix sour cream, soup, and just 1 cup chicken stock. Pour or spoon over the chicken and stuffi

I made this one up, but I'm sure I heard from somewhere that you could do it. Anyway, I don't like traditional pasta salads, and I was in the mood for pizza. This stuff is good. Ingredients - cooked pasta (we had two partial boxes of rotini and bowties, but use whatever you've got) - pepperoni (we got a log(?) of pepperoni, sliced it thickly, and then cut each slice into quarters, but if you've got slices, just cut 'em up) - mozzarella cheese, diced (big or small, whaever you'd like) - 1 small can of sliced olives - Italian dressing Mix everything in a big bowl, using enough dressing to coat, but not get soupy at the bottom. Chill and eat. Delish!

The picture accompanying this article looked so good I wanted to lick the page. I decided instead to make the recipe, and had to restrain myself from licking the hot goo out of the pan right now. I've discovered (I think, anyway) that tart and sour cherries are the same thing. I'll be picking many, many pounds of these suckers on Sunday, and freezing them so I can eat this all year round. This time, I used canned pie cherries in water, and they worked just fine. I also used some blackberries left over from last year's picking (left them frozen and threw them in the pan) and a handful of fresh blueberries I had. Enough talk. Cooking instructions now. from Eating Well Fruit 3/4 cup sugar, plus more to taste 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 cup cranberry juice cocktail or orange juice 1/2 teaspoon freshly grated lemon zest 4 cups fresh, frozen (thawed) or canned (drained) pitted sour cherries) 1 3/4 cups blueberries, blackberries and/or chopped (unpeel

My friend and I used about a third of the eight pounds of strawberries we picked this weekend to make this cobbler... from the Best Light Recipe This recipe can be doubled and baked in a 13x9 inch dish -- you may need to increase the baking time by 5 to 10 minutes. Be sure not to combine the wet and dry biscuit ingredients until the filling is ready. Before you assemble the filling, first taste the berries. Add the smaller amount of sugar if the berries are on the sweet side, and more sugar if the fruit is tart. FILLING 30 oz (6 c) blueberries, rinsed and picked over 1/4-1/3 c sugar 2 T juice from 1 lemon 1 T cornstarch 1/2 t ground cinnamon BISCUIT TOPPING 1 c (5 oz) unbleached flour 3 T yellow cornmeal 1/4 c plus 2 T sugar 1 t baking powder 1/4 t baking soda 1/4 t salt 1/3 c buttermilk 3 T unsalted butter, melted 1/2 t vanilla 1/4 t cinnamon 1. For the filling: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in

The best thing about this was the zucchini shaved with the vegetable peeler -- the texture was different and a little odd, but I liked it. from Calorie Commando , a Food Newtork show I've never heard of 2 large zucchini 2 teaspoons unsalted butter 1 tablespoon fresh parsley leaves, chopped 1 tablespoon fresh thyme leaves, chopped 1 tablespoon fresh oregano leaves, chopped 1 teaspoon lemon pepper 4 ounces egg noodles, cooked and drained 1 teaspoon salt 1 teaspoon pepper 1 tablespoon Parmesan, freshly grated (I used like 7 times this much. :) ) Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds. Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and a

My first time ever cooking shrimp: a success! This was really simple and surprisingly good. From the website of the farmshare we belong to: 6-8 oz rice noodles 1 lb. stir fry greens 1/4 cup rice vinegar 2 tbs. fish sauce 2 tbs. hot sauce (Asian type) 2 tbs. sugar or honey 2 tbs. oil 12 medium shrimp (or substitute chicken or tofu) 1 onion 3 cloves garlic Prepare Asian noodles (rice can be substituted). Make sauce by combining vinegar, fish sauce, hot sauce and sugar. Heat wok over medium heat and coat with oil. Sauté onions and add garlic. Add sauce and heat to simmering point. If using chicken, add next and cook until done. If using tofu or shrimp add and stir quickly until coated; add other ingredients. Cook until shrimp is pink and greens are wilted. Do not overcook shrimp. Serve over noodles. Garnish with uncooked stir-fry greens and lime wedges.

We dusted off the ice cream maker yesterday and tried our hands at some mango sorbet. Yum. We didn't do all the fancy freezing in the shell bit, but I'm sure it'd be pretty. from epicurious.com 4 ripe mangoes (about 3 1/2 pounds total) 1 cup Simple Syrup (equal parts water and sugar) 3 tablespoons fresh lime juice, or to taste Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet. Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells

We'll be eating this one later this week. from Cooking Light Salmon: 1 tablespoon honey 2 teaspoons low-sodium soy sauce 1 teaspoon olive oil 1/4 teaspoon black pepper 4 (6-ounce) salmon fillets (about 1 inch thick) Cooking spray Relish: 1/2 cup diced peeled mango 1/2 cup cubed peeled kiwifruit 1/4 cup chopped fresh cilantro 1/4 cup fresh orange juice To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally. While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork. While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

I was a little afraid of the anchovies in this one, but it turned out really well. from Rachel Ray's Express Lane meals Coarse salt 1 pound linguine 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan One 2-ounce can flat anchovy fillets, drained 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano leaves 1 teaspoon dried thyme 6 garlic cloves, finely chopped 1 small onion, finely chopped 1/2 cup dry red wine (a couple of glugs) Two 14-ounce cans whole baby clams in juice, 1 can drained One 28-ounce can crushed tomatoes Salt and freshly ground pepper 1/2 cup chopped flat-leaf parsley (2 handfuls) Grated lemon zest, for garnish 1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. 2. While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil. 3. Add the crushed red pepper flakes, oregano, thyme an

I will try to clean up the sidebars and add all the new recipes sometime this week. Maybe I can get Gwen to help. (nudge nudge) from Ina Garten's The Barefoot Contessa cookbook 2 large yellow onions 4 Tbsp. unsalted butter 1/4 c. vegetable oil 1/4 tsp. cayenne pepper 1 tsp. kosher salt 1/2 tsp. black pepper 4 ounces cream cheese, room temperature 1/2 c. sour cream 1/2 c. mayonnaise Cut the onions in half, then slice them into 1/8-inch half rounds. Heat the butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for about 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and carmelized. Allow the onions to cool. Place the cream cheese, sour cream and mayo in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

This isn't really a recipe, but something I've made a couple of times recently and Gwen asked me to post the "recipe." I just made some orzo pasta. While it was cooking, I sauteed some chopped garlic in olive oil, and then added spinach and artichoke hearts. I used frozen for both of those, because it's what I had, but any kind would do. When it was all finished, I threw it together in a big bowl and added diced tomatoes and feta cheese and mixed it all together. Tasty. :)

...a knapsack on my back! two yummy fennel recipes: roasted root veggies 1-2 lb. root veggies of choice chopped into 1/2 inch chunks (sweet potatoes, onions, carrots, shallots, turnips, parsnips, potatoes, etc) 1 fennel bulb, rinsed and chopped into 1/2 chunks 1/2-1 garlic bulb, broken up into cloves, skin-on toss with olive oil, salt & pepper sprigs of thyme or rosemary Spread in a roasting pan and place in 425 degree oven for 20-30 minutes. Toss veggies, add a liberal sprinkle of parmesan and return to oven for another 10 minutes. Serve with fresh crusty bread. (I did it in a casserole dish and everything but the onions and fennel came out the texture of baby food, but I loved it. The only challenge is making sure you're watching out for garlic skins.) fennel slaw (on the Ocean Mist fennel bulb wrapper) 2 fennel bulbs 2 oranges 1/3-1/2 C bottled sweet poppyseed dressing salt & pepper Rinse fennel and cut bulbs in half. Slice thin crosswise (perpendicular to the stripes in

I raided Ernie's brother's garden this morning before we left to come home...and he kept telling me to cut down more dill, which was seriously taking over the entire plot (and was taller than The Gabs). So, what to do with all the dill? I'm going to use some tomorrow to stuff a whole tilapia we bought this weekend -- we're going to stuff the fish with dill and lemon, and then grill it. But seriously? That doesn't even dent the amount of dill I've got. Anyone have any suggestions? He said I could dry it, but I'd prefer to use it fresh if I can, I think. He'll be coming at the end of the month, and said he'd bring me more then. :)

From: Weight Watchers New Complete Cookbook Hey! I finally cooked something again that turned out good! This dish was very tasty. It was written as a vegetarian main dish, but I think it would also be very good as a side dish. 3 1/2 cups vegetable stock or reduced-sodium broth 1/2 cup tomato juice 1 Tbsp olive oil 6 shallots, finely chopped 4 medium zucchini, chopped 1/2 cup dry white wine 1 1/3 cups arborio rice 16 sun-dried tomato halves, finely chopped 1/2 cup finely chopped fresh parsley 1 Tbsp finely chopped fresh marjoram, or 1/2 tsp dried 2 Tbsp grated parmesan cheese 1/4 tsp freshly ground black pepper chopped fresh parsley to garnish In medium saucepan, combine the stock and tomato juice: Bring to a boil. Reduce heat and simmer. In a large saucepan, heat the oil. Saute the shallots until soft, about 2 minutes. Add the zucchini and wine. Cook until the zucchini is softened, about 5 minutes. Add the rice. Cook, stirring about 1 minute. Add 1 cup of the stock mixture, sun-dried

Miracle of miracles, I finally cooked something again. I saw this recipe on Everybody Loves Sandwiches and I needed something to take to the Shakespeare Free-for-All in the park, and this was perfect. V. delicious. 2 c brown rice, uncooked 4 T curry paste (I used half hot and half mild, and it came out pretty spicy) 1 T ground cumin 1 t sesame oil 1/3 c vegetable oil (I would like to say I used less than this, but 4 T of curry paste is a LOT of curry paste, and I needed this much oil to get it to dissolve) 1/3 c major grey or mango chutney 1/2 of a large onion, chopped 1 carrot, finely diced 1 red pepper, finely diced 1 stalk celery, finely diced 1/2 c raisins 1 granny smith apple, diced 1 bunch of parsley, chopped fine 1. Cook rice according to package directions. When all the water is absorbed, pour rice into a large bowl. 2. In a small saucepan, heat vegetable oil with the curry paste until well mixed and add the onion. Cook until translucent. Add the cumin and sesame oil and mix w

I drew my inspiration from here , but I didn't have half those ingredients, so I improvised. One head cauliflower, cut into florets generous drizzle of olive oil generous sprinkle of granulated garlic 1/4 cup grated fresh Parmesan cheese 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper Heat oven to 375 (same temp to cook turkey/ground sirloin meatloaf) Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Sprinkle with garlic, salt and pepper. Bake at 375° for 25-30 minutes or until tender and browned, stirring every 5 minutes. Toss cauliflower mixture, cheese, and lemon juice. Serve.

So, Ernie and I got a DVR, which basically means I can record all the cooking shows I want, and then watch them at night when I'm hungry and highly suggestable. Two nights ago we watched Paula Deen do a show on simple desserts. This was one of them; Ernie and Gaby made them the very next day. 3 cups shredded coconut 1 teaspoon almond extract 1/8 teaspoon salt 2/3 cup sweetened condensed milk 2 egg whites, stiffly beaten 1 teaspoon cream of tartar Preheat oven to 350 degrees F. In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

As a side-project to Shannon's fresh ingredients/new recipe challenge, what if our revival of the cooking blog was accompanied by a guacamole bake-off? Bring on your variations on an ultimate favorite. (anyone have a better verb for the "bake" part?...) My mom's (only slightly altered) guacamole 2 ripe avocados juice of 1 lime 1/2+ tsp cumin 1/4+ tsp coriander 1/4 tsp garlic powder 3-6 dashes of tabasco 1 diced tomato (optional) salt to taste Mash everything together with a fork or potato masher. If you have the time and/or patience, chill for 1 hr before serving to let the flavors mingle.

This recipe came to me via Tara, who got it out of a Barefoot Contessa cookbook. It can be easily halved. Ernie and I ate most of it (the halved amount) last night while watching tv. 4 ripe Haas avocados 3 tablespoons fresh lemon juice 8 dashes Tabasco sauce (or use a Mexican hot sauce. I honestly forgot it last night completely, and it was still good.) 1/2 cup finely chopped red onion 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 medium tomato, seeded and finely chopped Halve and pit the avocados, then scoop the flesh into a bowl. Add the lemon juice, Tabasco, onion, garlic and salt and pepper; toss with a wooden spoon. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. (I actually just mashed it with my hands until it was the consistency I liked) Add the tomatoes and toss to combine. Adjust the seasonings as needed.

This thing still on? I'm back from vacation now, and will start cooking and trying new recipes this week and during the Memorial Day weekend. What excuse do the rest of you have? :) This week I challenge each of you to try one new recipe -- either something quick and easy, or using an ingredient you haven't used before. Extra points if you make something quick and easy with seasonal vegetables or fruits. We all need more of those in our lives, right? Go. Read. Cook.

from Cooking Light I typically have very bad luck with bundt cakes, but I bought some new spray (made by Crisco, with flour in it) and really coated the inside of my bundt cake pan. The cake came out perfectly, which has me rethinking the whole ban on bundt cakes. 3/4 cup packed dark brown sugar 1/3 cup chopped walnuts 1 teaspoon ground cinnamon 3 1/4 cups all-purpose flour (about 14 1/2 ounces) 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups granulated sugar 10 tablespoon butter, softened 3/4 cup egg substitute 1 teaspoon vanilla extract 1 1/2 cups nonfat buttermilk Cooking spray Preheat oven to 350°. Combine brown sugar, walnuts, and cinnamon in a small bowl. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium-high speed until well combined (about 3 minu

I needed to use up a bunch of spinach. This worked nicely. From cookinglight.com 1 (10-ounce) bag fresh spinach Cooking spray 2/3 cup chopped onion 1/4 cup tub-style light cream cheese 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 (1/4-inch-thick) sliced tomato 1/4 cup dry breadcrumbs 2 tablespoons finely grated fresh Parmesan cheese Preheat oven to 375. Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside. Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; saute 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese

I'm not sure where this recipe came from, but we had it for dinner tonight and it was pretty good, and really easy to make. 4-6 Tilapia fillets 1 Tbls. olive oil 1/2 cup grated Parmesan cheese 2 Tbls. parsley flakes 2 Tbls. butter 1 Tbls. lemon juice 1 tsp. garlic powder Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve. Makes 4 servings.

This came from the care2eatwell newsletter. I used asparagus, garlic scapes, baby squash and broccoli, and it was really, really good. INGREDIENTS 1 pound of your favorite pasta For the Roasted Vegetables 4 cups total of any or all of the following (next time I think I'll use more like 6 c.) Asparagus, cut into 1 1/2-inch lengths Leek, white part only, cut into 1-inch rounds Scallions, white and green parts, cut into 1 1/2-inch lengths Baby patty pan squash or zucchini, cut into 1/2-inch chunks Broccoli florets 1/4 cup olive oil Coarse salt and freshly-ground black pepper, to taste 1 tablespoon freshly-squeezed lemon juice For the sauce: 1/2 cup white wine or good-quality vegetable broth (I used about 3/4 c. broth) 2 tablespoons freshly-squeezed lemon juice 2 tablespoons fresh dill, finely minced, or 1 teaspoon dried (I also threw in some pea shoots right before I mixed the sauce and veggies, to wilt them a little.) 1. Preheat oven to 450F. Place the vegetables in a large bowl and

I made this recipe up! I am tempted to name it something less descriptive and more awesome, such as "awesome awesome mega super pasta awesome," or "yeah pea shoots," or "Josephine." Shannon has recently noted the coolness of pea shoots, aka parachutes, which she and I both bought at the farmers' market on Sunday. They're really good, a little sweet, a little bite-y. Yum. They are definitely random, though, and they're not vital to this recipe. Spinach or other greens would do just fine. Clearly there is room for experimentation -- I didn't measure anything. It was about half greens and half pasta, which worked well. The greens are spicy and tangy, especially with the lemon dressing, so the pasta mellowed them out a bit. So: Make pasta. I used about a third of a box of multi-grain rotini. (The recipe as a whole probably made four medium-sized servings.) While it's boiling, take three or four big handfuls of arugula and pea shoots (or wh

Source: Rachael Ray, "365: No Repeats" Note: I'm re-doing the instructions a bit, because I think they could be written a little more clearly. 2 lbs chicken tenders salt and pepper 1 cup all-purpose flour 3 eggs splash of milk 2 cups Honey Nut Corn Flakes, crushed 1 cup bread crumbs 1 tablespoon sweet paprika 1 tablespoon poultry seasoning 2 tablespoon grill seasoning, e.g. Montreal Steak seasoning 1/4 cup vegetable oil Preheat oven to 400 degrees. Season chicken with salt and pepper. Line up 3 shallow bowls. Put flour in the first bowl. Put eggs and milk in second one, then beat. Put the remaining ingredients in the third bowl and combine well. Put a nonstick baking sheet after the third bowl. Use an assembly line...put chicken in flour, then egg mixture, then breading mixture, and place in a single layer on the baking sheet. When the tenders have been coated, bake for 15 minutes, or until evenly browned and cooked through. Cool enough to serve or pack up for a picnic.

This is on our menu for Easter dinner tonight, along with lamb, asparagus, mashed potatoes, tomato and mozarella salad, rolls and chocolate cake. I figured this would be a good way to use up some of those eggs we colored earlier this week. My notes in parenthesis. from Bon Appetit 6 hard-boiled eggs (I used 7) 3 tablespoons (fat free) sour cream 1 1/2 tablespoons (low-fat) mayonnaise 3/4 teaspoon Dijon mustard 1 1/2 teaspoons finely grated lemon peel 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon cayenne pepper (left this out) Chopped fresh parsley or thyme Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper. Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

This recipe is from Williams-Sonoma. Geoff and I made these a couple of weeks ago, and they came out wonderfully. 2-1/3 cups all-purpose flour 1 tsp baking soda 3/4 tsp salt 2 sticks unsalted butter, at room temperature 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 2 eggs 2 tsp vanilla extract 12 oz. semisweet chocolate chips Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or Silpat (or spray with cooking spray). Sift together flour, baking soda, an salt. Set aside. Beat butter until smooth. Add the brown and granulated sugars and beat until slightly fluffy. Add the eggs one at a time, beating well after each addition, then beat in vanilla. Gradually add the flour mixture and beat until just combined. Stir in the chocolate chips. Drop dough by rounded tablespoonfuls onto cookie sheet, spacing them about 2" apart. Bake until golden brown, 10 to 14 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan for 5 minutes, the

From Moosewood Restauarant's Low-Fat Favorites Gwen gave me a chickpea recipe 2 years ago that was almost exactly like this, minus the spinach, but when I asked for it again recently she had no recollection of it. I think this might actually be the same recipe, and maybe she just left out the spinach part? Either way, I liked her recipe, and I liked this one, too. The book recommends serving it over orzo, with the sauce on top. I just ate it by itself with the sauce. Sauce: 2/3 cup plain nonfat yogurt 1 small garlic clove, minced or pressed 1 tsp chopped fresh mint dash of salt Beans: 1 medium onion, chopped 2 tsp olive oil 1 red bell pepper, seeded and cubed 2 tsp ground coriander 1 tsp ground cumin pinch of saffron 1 1/2 cups canned chickpeas, with liquid reserved (16 oz can) 10 oz fresh spinach, rinsed, stemmed, coarsely chopped (2 average-sized bags of the prewashed stuff from the grocery store) 2 Tbsp fresh lemon juice salt and ground black pepper to taste Cooked orzo (optiona