Dreamy Creamy Vodka Sauce (Tomato)

Posted on September 18, 2011 | 1 comment

Cuisinart Hand Immersion Blender

Le Creuset Pot
Dreamy Creamy Penne with Vodka Sauce
Vodka Sauce Ingredients

This is what I’m dreaming about today: vodka sauce over pasta. You can add shrimp, sausage, chicken, meatballs…whatever you like. Or, keep it vegetarian and just use pasta. I’ve played around with this sauce a few ways. I prefer to start with whole plum tomatoes in the can with their juices. I use an immersion blender stick to blend the ingredients along the way and reach that perfect, creamy consistency that vodka sauce is known for. The stick radically changes your life since you don’t have to pour hot liquid into a blender. It’s worth the investment. However, if you don’t have one, you can use the blender. Just wait until sauce is cool before pouring it into the glass blender. This is a tasty delicious sauce slow-cooked in the oven rather than all on stove top. I woke up today thinking about the next thing I am going to cook and this was it. Dreaming about dreamy creamy vodka sauce…

INGREDIENTS:

1/4 cup olive oil

1 medium spanish onion, chopped

3 cloves of garlic, diced

Crushed red pepper flakes (Joel and I like our food hot so I use 1/2 tsp but if you don’t like the heat, use less)

1 1/2 tsp dried oregano

1 cup vodka

2 28 oz cans whole San Marzano-type tomatoes peeled with juices

3/4-1 cup heavy cream (check consistency as you go to determine exact amount)

Grated parmesan cheese (as always, freshly grated is best)

1 box penne pasta (you can also use rigatoni or whatever macaroni you like)

Kosher salt

Freshly ground black pepper

DIRECTIONS:

Preheat oven to 375 degrees.

Heat the olive oil in a large, oven proof pot (Le Creuset was made for this) over medium heat. Add the onions and garlic and cook for about five minutes or until translucent. (Don’t burn the garlic.) Add the red pepper flakes, dried oregano and vodka and continue cooking until the liquid is reduced by about 1/2. Add the 2 cans of tomatoes with their juices. Add 1 tsp kosher salt and a little bit (a pinch) of black pepper. Take a fork and crush up the tomatoes before putting the sauce in the oven. You will be using a blender or blending stick later, so don’t worry if they’re not completely chopped up beforehand. Cover the pan with a tight fitting lid and place it in the oven for at least 1 hour (you can leave it for 90 minutes if you have the time.) Remove the pot and let it cool for about 15 minutes. This is where the wonderful Le Creuset pots come in handy. They are perfect for oven to table and you can use an immersion blender right in the pot.

Cook pasta according to box directions.

Once sauce is cooled down, I use the immersion blender stick and bring the sauce to a smooth consistency. If you don’t have the stick, use a blender and do it in batches. Once the sauce is smooth, reheat it and add heavy cream. Start slowly with the cream and mix until it gets to a creamy consistency. This will be between 3/4 to 1 cup. You can be the judge of how much cream to use. (There is a certain look to vodka sauce that you want to achieve. You know it!) Taste for salt, pepper and seasonings. Simmer for about 10 minutes. Serve over pasta with freshly grated parmesan cheese. I plated the pasta and put sauce on top individually so I could freeze the extra sauce without the pasta to use another time.

*This is delicious with Italian sausage, chicken or shrimp added. This time, I actually added my Real Deal Meatballs (recipe coming soon!)

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A taste of India and a taste of Greece: Baked Curry Sweet Potato Fries with Easy Tzatziki Sauce

Posted on September 13, 2011 | 5 comments

Tzatzki and Baked Sweet Potato Fries

Today didn’t clear up until late and I decided to go on a hike. As I was hiking, it felt like fall in the air and I decided to roast a chicken (see recipe under Roast Chicken) and make my baked sweet potato fries with tzatziki sauce. This sauce is so fresh and flavorful on fries and is absolutely delish on chicken and lamb,as well. Lamb is a bit heavy for now, though, so that recipe will have to wait. Joel and I like our fries spicy so you should adjust the hot seasonings to your liking. I used hot curry powder but regular curry powder works just as well. These fries have a distinct, tasty Indian flavor, thanks to the curry, turmeric and cumin. I hope you enjoy this different take on a sweet potato. This is the second time I am posting this recipe because it sort of got lost in the vegetables last time and it deserves its own page.

BAKED SWEET POTATO FRIES 

Ingredients:

2 to 3 orange-fleshed potatoes (sweet potatoes or yams), peeled (I use one per person)

1 tbsp olive oil

1 large egg white

1/2 tsp curry powder (I use hot curry powder)

1/4 tsp ground cumin

1/4 tsp turmeric

1/4 tsp crushed red pepper flakes (omit if you don’t like the heat)

1/2 tsp kosher salt

Directions:

Preheat oven to 400 degrees.

If you like, you can line the baking sheet with parchment paper. Sometimes I do, but other times I forget and it’s no big deal—the paper just makes cleaning up easier.

Peel sweet potato and slice off the top and bottom. Cut potato in 1/2 lengthwise with a large, sharp knife. Then cut halves into planks about 1/3 inch thick (like fries; see photos).

Place potato sticks onto prepared baking sheet and toss with olive oil. Set them aside.

In a separate bowl, whisk egg white until foamy and frothy. Add curry powder, cumin, turmeric, and crushed red pepper flakes to incorporate. Pour the egg mixture over potato sticks and toss to coat (use your clean hands).

Place in the center of the oven and bake to desired crispiness (approx. 40-60 min).

While the fries bake, make the tzatziki sauce.

Remove fries from the oven and serve with tzatziki sauce. 

EASY TZATZIKI SAUCE:

Ingredients:

2 7oz. containers Greek yogurt (you can use fat free, 0% Fage is perfect)

1 Hothouse cucumber (or 2 small Persians), peeled and seeded (use a measuring spoon to scoop out seeds)

1/4 cup sour cream (I use lite)

2 tbsps freshly squeezed lemon juice (approx 1 small lemon)

1 tbsp white wine vinegar

1 tbsp fresh dill, minced

1 1/2 tsps fresh garlic, minced (approx 2 large cloves)

2 tsps kosher salt

1/2 tsp freshly ground black pepper 

Directions:

Place the yogurt in a bowl.

I put the cucumber into the food processor after I peel it (use steel blade). After the processor, you have to literally wring out the cucumber (I use my hands) to remove most of the liquid. Add the cucumber and the rest of the ingredients to the yogurt and stir well. Refrigerate until ready to serve.

Tzatziki SauceBaked Sweet Potato Fries/ Tzatziki Sauce
baked sweet potato fries

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P B and J Bars (Peanut Butter and Jelly) Real Comfort Food

Posted on September 12, 2011 | 1 comment

p b and j bars

These bars definitely fall into the decadent category. They are super rich, super dense and super delicious. You kind of have to be a PB&J type to really like these and since I am, I love them. This is the time of year for baking and some real comfort food baking seems to happen around the Holidays.

The trick to this recipe is to let it cool completely before even attempting to cut them. Actually, this time I put in refrigerator for a few hours, used a knife with a cup of water to cut. I cut them into very small pieces because they are so rich. Pour a glass of milk, sit down with a small piece and enjoy! The original recipe comes from Ina Garten and I’ve made a few small, personal changes. This time out I omitted the chopped peanuts on top, wanted to make it without , and they were perfect. The extra added peanuts add some crunch, but not totally necessary . I think we could all use a little of this good old fashioned comfort food now and again.

INGREDIENTS:

2 sticks unsalted butter, room temperature

1 1/2 cups sugar

1 tsp vanilla extract

2 extra-large eggs, room temperature

2 cups (18oz.) creamy peanut butter (I use Skippy reduced fat)

1 1/2 cups (18 oz.) raspberry jam (or any other flavor you like) this time I tried seedless raspberry jam which worked out so well ( Smuckers ) but any one will do. Use flavor you like.

3 cups all-purpose flour, sifted

1 tsp baking powder

1 1/2 tsp kosher salt

*2/3 cups chopped salted peanuts ( coarsely chopped) (I omitted this time out ) as you can see by pictures.

DIRECTIONS:

Preheat the oven to 350 degrees.

Grease a 9×13 inch cake pan. Line it with parchment paper, then grease and flour the pan. (You can also spray with baking spray. I like to use a little butter on parchment paper.)

In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until light yellow (a few minutes). Switch the mixer to low-speed and add eggs, vanilla, and peanut butter and mix well.

In a small bowl, sift together the dry ingredients. With the mixer on low-speed, add the flour mixture (dry ingredients) slowly into the peanut butter mixture, until well combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam (use a spoon and don’t worry if the jam isn’t completely covered). Sprinkle with chopped peanuts and bake for 40-45 minutes. Cool completely and cut into squares.

*yields about 24 bars but I can usually get about 30 but cutting them small

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Italian Wedding Soup with Chicken Balls

Posted on September 9, 2011 | 3 comments

Italian Wedding Soup with Chicken Balls

this is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy.  It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.

Directions:

preheat the oven to 350 degrees  put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper  all in a bowl and mix well with a fork.  I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

 heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

 Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

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Spicy Mixed Nuts – 2 Ways 2 Recipes – Perfect anytime Appetizers

Posted on September 8, 2011 | 1 comment

This is my original favorite nut recipe and it is from Union Square Cafe cookbook. It is the best. I have been making these nuts for years and people always ask for the recipe. I can’t take credit for it but I can add a few useful tips. To avoid the brown sugar being grainy, make sure that the nuts are hot when you mix them, mix well from the bottom of the bowl and follow directions below for the melted butter in the saucepan. The nuts taste best when they are cooled down for a long time and have sat out for a while. They will keep for a long time in an airtight container. This recipe is pretty quick and easy too.

*check out my other nut recipe Sweet and Spicy Nuts for Thanksgiving Recipe also on site.

INGREDIENTS:

I usually start with unsalted nuts. (1/4 lb. of each, but adjust to your liking. You can even use mixed nuts as long as your final count is 2 1/4 cups. Use cashews, walnuts, pecans, almonds, brazil nuts, etc.)

2 tbsp coarsely chopped fresh rosemary leaves

1/2 tsp cayenne pepper

2 tsp dark brown sugar

2 tsp kosher salt

1 tbsp unsalted butter, melted

DIRECTIONS:

Preheat oven to 350 degrees.

Toss the nuts in a large bowl and spread them out on a baking sheet. Toast in the oven until light golden brown–about 10 minutes.

In a large bowl, combine the rosemary, cayenne, brown sugar, salt and melted butter. While nuts are hot, thoroughly toss the toasted nuts in the spiced butter. Allow to cool off enough for flavors to soak in.

*You can make this with all cashews

*You can melt the butter in a saucepan and add all ingredients right there. This may prevent grainy brown sugar. I like to do it this way.

*If you like a spicier version, add additional cayenne pepper

Second Recipe for Spicy Mixed Nuts:

Here is another recipe in the event that you don’t like rosemary.

INGREDIENTS:

1 1/4 tsp cayenne pepper

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp mustard powder

1/2 cup sugar

Kosher salt

1 large egg white

4 cups mixed, roasted, salted nuts

DIRECTIONS:

Preheat oven to 250 degrees. Line a baking sheet with parchment paper or use cooking spray (regular Pam is fine).

Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon kosher salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.

Spread the nuts on the baking sheet with parchment paper. Bake until dry–about 45 minutes or so. Let cool completely on the baking sheet.

*If you like them with more heat, add 1-2 teaspoons of Chipotle chili powder to the spice mixture.

Enjoy!

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Posted in appetizers, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes

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Chickpea, Feta and Tomato Salad (with cukes) Raw and Vegetarian

Posted on September 6, 2011 | 1 comment

Chickpea, Feta, and Tomato ( with cukes) Salad

I served this salad with my Easiest Chicken Ever, it is fresh tasting , and crunchy. very easy and can be made throughout the year. it is very good using heirloom tomatoes, which I couldn’t find this time out.  It’s also perfect with small, grape tomatoes, which can be found everywhere, at any time. Enjoy! pretty low in calories as well. 🙂

INGREDIENTS:

1 can (15 oz) chickpeas, rinsed and drained (try and buy the organic ones)

1 pint cherry, grape or heirloom (if in season) tomatoes. (If you are using the little ones, cut them in 1/2. If you are using the larger ones, slice.)

2 oz (approx. 1/3 cup or to your liking) feta, crumbled or cubed

2 tablespoons fresh lemon juice (approx. 1 average lemon)

kosher salt

freshly ground black pepper

dried oregano gives it a real mediterranean flavor use as little or as much as you’d like

DIRECTIONS:

Combine everything in a bowl and season with salt and pepper and oregano to taste, flavors will come together nicely , I let it sit out for app. 1/2 hour before serving, give it a mix from the bottom before serving. Taste for seasoning.

*Should serve approx. 4

*Very low in calories (yeah!)

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Bye Bye Summer

Posted on September 5, 2011 | Leave a comment

as much as we may hate to admit it labor day is the “unofficial” end of summer. even when you are not going back to school, have no kids going back to school it still signals the end of summer. september is here. let’s all just enjoy the last warm days of the season since it really doesn’t officially end till the 21st. not cooking this weekend , visiting family in ny. will be back cooking next week. thanks for reading my blog, and for welcoming me into your kitchens so graciously , it was a great beginning . hope to continue to inspire you all to keep cooking through the next coming seasons right along with me. please feel free to comment, subscribe and reach out and communicate (good or bad). enjoy the remainder of the holiday weekend.

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Easiest Chicken Dinner Ever

Posted on September 1, 2011 | 2 comments

Easiest Chicken Dinner Ever

photo (2)

Seriously, I don’t even like to own up to this recipe. It is one of Joel’s favorites and anyone who ever eats it always wants to know how to make it…but the recipe is a little embarrassing! All that being said, I am going to share it because it needs to be done. I have to own it and I do. I’ve been making this chicken dish for years and hopefully when you make it, everyone will love it and you won’t have to admit how super easy it is and how there are hardly any ingredients at all. Enjoy! I owe you all this one. It is the perfect meal when you don’t have a lot of time to prepare, marinate, shop , etc.

INGREDIENTS:

1 lb. thin chicken filets (approx. 4)

6 oz can French’s french fried onion rings

1 egg, beaten

2 tbsp flour

DIRECTIONS:

Preheat oven to 400 degrees.

Crush onion rings. (I place them in a large Ziploc bag and bang on them until they’re all crushed up. It’s fun!) Add the 2 tablespoons of flour to the bag, shake it up and place in a shallow bowl or plate.

Pat each cutlet dry with paper towels, dip in the egg, then dip in the crushed onion rings. Youwill have to push down on onion rings with a spoon so they adhere. Place on sprayed (Pam) cookie sheet and bake for 20 minutes.

That’s it, enjoy!

I served this last night with rice and a chickpea, tomato, and feta salad (I will post salad recipe shortly).

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Something to do with a few zucchini (bake a bread), vegetarian

Posted on August 30, 2011 | 3 comments

 What to do with that beautiful zucchini you bought at the farmer’s market? Or that your friend gave you from her garden? Bake a bread or make muffins…perfect! This is so delicious for breakfast, as a snack, or a simple dessert. This recipe was inspired from the Original Silver Palate cookbook–one of the best cookbooks I’ve ever used. It’s worth the effort. It’s a bit on the messy side with all that grated zucchini. This would be categorized as vegetarian, but not vegan. 

INGREDIENTS:

3 eggs, room temperature (as always)

1 1/2 tablespoons of unsalted butter, I melt it in the microwave before I add (you’ll also need a little more for greasing the pan)

3/4 cup vegetable oil

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

2 cups grated, unpeeled raw zucchini (about 2 1/2 nice size zucchini), after I grate it , I put it in a mesh sieve and drain it, zucchini is very watery, the trick to baking with it is to rid it of the water. Push down on zucchini while it’s draining and get the water out.

2 1/2 cups unbleached, all-purpose flour (I sometimes mix whole wheat flour in, just make sure you use 2 1/2 cups total) bread will have a browner look with whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

*1 teaspoon ground cloves (optional, this is a strong spice that not everyone likes, so feel free to omit) if you omit clove, might want to increase your cinnamon

1 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees. I spray pan with Pam and then spread a little butter around the pan, as well.

Beat eggs, oil, sugar, vanilla and melted butter until the mixture is light and thick. (I use my trusty Kitchen Aid mixer with paddle attachment). Fold grated zucchini into the mixture.

In a separate bowl, sift dry ingredients together and then stir into zucchini mixture until just blended. Add walnuts.

Pour batter into the prepared loaf pan (9×5). Bake on the middle rack of the oven for approx. 1 hour (you may need another 15 minutes depending on your oven). Remove cake, and with a cake tester, check for readiness (when the cake tester inserted into the center comes out clean.) I filled the loaf pan about 3/4 to the top. I had a little left over and was able to make 5 muffins with that leftover batter!

Cool slightly, remove from pan, and let it cool completely on a rack.

For optimum flavor, wrap the bread when it is completely cool and let it stand overnight before serving.

something to do with a few zucchini

 

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Posted in breads/cakes, vegetarian

Cold Corn Soup (Corn Vichyssoise, Vegetarian)

Posted on August 29, 2011 | Leave a comment

Cold Corn Soup

best way to cut kernels off cob (in a bundt pan)

Cold Corn Soup on the Stove

cleaning leeks

Summer is really coming to an end and we have to take advantage of the delicious fresh produce that is in such abundance before the official end of the season arrives. I love corn, and am always looking for new ways to cook with it. This recipe is very tasty. It’s not for everyone, I’m sure; but for those of you who can handle cold soups, this is a real treat and something a little different. That being said, I don’t know why you couldn’t serve this warm. I just like it with fresh corn and think that for summer, it should be served cold. A corn Vichyssoise, for those among us who like fancy French titles. This also happens to be vegetarian and can also be vegan without the sour cream at the end. (Even Joel likes this recipe!)

INGREDIENTS:

5 ears of fresh corn, kernels cut off the cob (see picture); reserve the 5 cobs

2 medium leeks, white and light green parts only. Cut up leeks need to be cleaned very well (I place them in a bowl of cold water, drain and look over for dirt–see picture again)

1 potato, peeled and cut up into cubes

2 tbsp Extra Virgin Olive Oil

4 cups vegetable stock (unless you don’t care about being vegetarian and then you can use chicken stock)

Kosher salt and freshly ground black pepper, to taste

*sour cream and fresh chives for garnish

DIRECTIONS:

Heat oil in a large, heavy pot (le Creuset is good) over medium heat. When oil is hot, add leeks and cook until softened (about 6 minutes). Add in the corn kernels, cobs, potato, and stock. Season lightly with salt and pepper. Bring to a boil, reduce heat, and simmer. I cover almost all the way. You basically need to cook this until the veggies are all soft (about 45 minutes to 1 hour). After an hour, discard the cobs and let the soup cool off. Then, using either a blender or Cuisinart food processor, blend in batches until very smooth. There should be no chunks of vegetables at this point. If it is too thick, add a little water. I probably end up adding about 1/2 cup of water, which I do while the soup is cooking. You can add water for consistency and adjust seasonings at any time. At this time, season again with salt and pepper. I add a spoonful of sour cream and cut up fresh chives for garnish. Very tasty and very beautiful.

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