To Try: Apple-Cinnamon Baked Oatmeal

From You Have it Made by Ellie Krieger

6 servings

3/4 cup walnut pieces, chopped, divided
1 Tablespoon light brown sugar
1 teaspoon ground cinnamon, divided
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk
1/3 cup pure maple syrup
1 large egg
2 Tablespoons canola oil
1 1/2 teaspoons pure vanilla extract
2 medium apples, unpeeled, cored, and cut into 1/2″ dice (2 cups)
1/2 cup raisins

  1. Preheat the oven to 375 degrees F.  Coat an 8″ square baking dish or 9″ deep dish pie plate with cooking spray.
  2. In a small bowl, mix together 1/2 cup of the walnuts, the brown sugar, and 1/4 teaspoon of the cinnamon.
  3. In a medium bowl, stir together the oats, the remaining 1/2 cup walnuts, baking powder, the remaining 3/4 teaspoon cinnamon, and the salt.  In another bowl, which the milk maple syrup, egg, oil and vanilla.  Pour the liquid ingredients over the oat mixture and stir to combile.  Stir in the apple and raisings.
  4. Pour into the prepared baking dish.  Top with the walnut-brown sugar mixture.  Bake for 40 to 45 minutes, until it is set and the top is golden.

Serving size:  1 1/4 cups.  Per serving:  Calories 420; Total Fat 18g (Mono Fat 5.5g, Poly Fat 9.1g, Sat Fat 2.4g) Protein 10g; Carb 58g; Fiber 6g, Cholesterol 35mg; Sodium 330mg; Excellent Source of: Fiber, Calcium, Maganese, Protein, Riboflavin; Good source of: Copper, Iron, Magnesium, Phosphorus, Potasium.

Published in: on July 17, 2016 at 5:24 am  Leave a Comment  

To Try: Almond Puff Loaf

Almond Puff Loaf

At a Glance

Prep
30 mins.
Bake
60 mins.
Total
1 hrs 30 mins.
Yield
16 to 20 servings

The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It’s incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers’ reputation!

First Layer

  • 1/2 cup (1 stick) high-quality butter*, cut into pats or 1/2-inch cubes
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 Tablespoons + 1 teaspoon water
  • 2 teaspoons vanilla or almond extract
  • *If you’re using unsalted butter, add 1/4 teaspoon salt.

Second Layer

  • 1 cup water
  • 1/2 cup (1 stick) butter*
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they’re cold from the fridge
  • 1 teaspoon almond extract
  • *If you’re using unsalted butter, add 1/4 teaspoon salt.

Topping

  • 2/3 cup jam or preserves
  • 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they’re a light, golden brown

Icing

  • 1/2 cup confectioners’ or glazing sugar
  • 1 teaspoon vanilla
  • 4 teaspoons milk or water (approximately)

Directions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.
  2. First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you’re using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
  3. Divide the dough in half; if you’re using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10″ x 3″ rectangles on the sheet, leaving at least 4″ (but preferably 6″) between them, and 2″ on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
  4. Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you’re using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.
  5. Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
  6. Add the eggs one at a time, beating well after each addition; beat until the batter loses its “slimy” look, and each egg is totally absorbed.
  7. Mix in the almond extract.
  8. Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.
  9. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
  10. Bake the pastry for 50 minutes to 1 hour, or until it’s a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.
  11. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)
  12. Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don’t worry, this is all part of the plan.
  13. Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but “drizzlable” icing.
  14. Drizzle the icing atop the pastries.
  15. Cut into squares or strips to serve.
Published in: on May 30, 2016 at 12:42 pm  Leave a Comment  

Broccoli Quiche Lorraine

from The Moms’ Guide to Meal Makeovers

Serves 4

2 cups fresh broccoli
2 Tablespoons dried whole wheat bread crumbs
2 ounces lean ham, diced
1 cup grated cheddar cheese
5 large eggs
1 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon dried thyme
pinch of pepper
1/4 cup grated Parmesan

Steam the broccoli until tender, about 5 minutes.  Chop to desired size (I suggest smallish) and set aside.  Preheat the oven to 375 degrees F.  Butter the bottom and sides of a 9″ pie pan and sprinkle with the bread crumbs.  Arrange the broccoli, ham and cheddar cheese in the bottom of the pie pan.  Whisk together the eggs, milk, salt, thyme and pepper in a medium bowl.  Pour over the broccoli and top with the Parmesan.  Bake uncovered until golden brown, 35-40 minutes.

Ma yes
Sean no
Anna yes
Sam no

Published in: on February 12, 2016 at 4:40 pm  Leave a Comment  

Sweet Potato Home Fries

image

I am not a sweet potato fan in general.  I am happy to say that this recipe (slightly modified from the recipe by the great Jeanne Lemlin, in her book “Simply Satisfying”) is delicious and super-easy!!

Serves 4

4 medium sweet potatoes or yams (about 1.5 lbs), peeled and cut into 1″ chunks
1/4 cup oil (olive, canola, whatever you like)
2 large onions, cut into 1″ dice
salt to taste
freshly ground black pepper to taste
other spices to taste (cayenne?  chili powder?  Cajun seasoning?)

Preheat the oven to 400 degrees F.  Toss everything together in a large bowl.  Spread on a large sheet pan in a single layer.  Bake for 50 – 70 minutes, until as brown as you desire, turning every 20 minutes.

Published in: on January 2, 2016 at 7:29 am  Leave a Comment  

Diner Hash Browns

serves 4

3 small Russet potatoes
1 Tablespoon canola oil
2 teaspoons butter

Put a large skillet on medium-high heat.  Add the oil and butter.  Peel potatoes, rinse them, and dry them completely with a clean kitchen towel.  Place a clean dry kitchen towel (but not your favorite one, because the potatoes will stain it brown) on the counter, and put your box grater on it.  Grate potatoes on the large holes.  Remove grater, bring the edges of the towel together with the potatoes in the center and squeeze out water.  Repeat, moving the potatoes to a dry part of the towel.  On a large plate, place a double layer of paper towels. Spread the potatoes in an even layer and microwave on  high for 2 minutes.  Turn out the partially cooked potatoes into the hot skillet, pressing down with a spatula.  Cook for about 5 minutes, until as brown as you like on the bottom.  Turn in sections, adding more oil or butter for the second side if it seems necessary.  Cook for 4 or 5 minutes more until done.  Hold on a cookie sheet in a warm oven if necessary.

Published in: on December 18, 2015 at 7:06 am  Leave a Comment  

Poached Eggs (Alton Brown method)

In a saucepan with 2″ straight sides, heat 1.5″ water and 1 Tablespoon vinegar until simmering.  Break an egg into a small dish and pour it carefully into the water.  Repeat as needed.  Cover the pan, turn off the heat and let it sit, undisturbed for 4 minutes for a slightly runny yolk, 5 minutes for a firm yolk.  Remove with a slotted spoon, blot with a towel, and serve.

Published in: on November 24, 2015 at 8:03 am  Leave a Comment  

Smitten Kitchen’s Avocado Tartine with Cucumber & Sesame Seeds

  Slightly adapted from the original.

Two slices whole wheat bread
1/2 of a large, ripe, avocado
1/3 cup minced cucumber
1 1/2 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil
Salt and pepper
1/2 teaspoon toasted sesame seeds

Lightly toast the bread. Evenly smash the avocado onto each piece of toast. In a small bowl, mix together the cucumber, vinegar and sesame oil.   Season to taste with salt and pepper.  Spoon half the cucumber mixture on top of each avocado toast.  Sprinkle with seeds.  Eat immediately.

Published in: on October 3, 2015 at 8:35 am  Leave a Comment  

Hot Chocolate for One

Get the 1 cup Pyrex (glass) measuring cup and put in 1 cup milk

Heat it in the microwave on high for 60 seconds

Get your mug.  Put in

2 Tablespoons cocoa powder (Hershey’s)

2 Tablespoons granulated sugar

1 tiny pinch of salt

Stir that together with the tiny whisk, then gradually add the warm milk, stirring well until everything is all mixed evenly.

Yum!

Published in: on September 12, 2015 at 4:57 am  Comments (1)  

Gnocchi with Chard, Mushrooms and Ricotta

Serves 4-5

2 bunches Swiss chard, washed well
1 package shelf-stable gnocchi
8 oz mushrooms, sliced and sauteed
1/2 cup ricotta cheese
butter or olive oil
4-5 garlic cloves or garlic powder
black pepper or red pepper flakes

Fill a large lidded pot with about 3″ of water and bring to the boil.  Meanwhile, trim the leaves off the chard stems.  Slice the stems into 1/4″ pieces.  Add the gnocchi and chard stems to the water and cook until the gnocchi are tender, about 4 minutes.  Meanwhile tear the chard leaves into 2″ pieces.  Heat a tablespoon of oil in a wide skillet.  Add garlic cloves, if using.  Drain the gnocchi and chard stems, and add them to the skillet. Let the gnocchi get brown and crisp on one side. Meanwhile, put the chard leaves back in the pot you cooked the gnocchi in, add a little olive oil or butter, put the lid on, and cook for a couple of minutes, stirring occasionally, until the chard leaves are wilted and coated with butter or olive oil.  Stir in the mushrooms.  Sprinkle with garlic powder, if desired, if not using garlic cloves. To serve, place some gnocchi on the plate, top with chard and mushrooms, and finish with a spoonful of ricotta, a garlic clove, and a grind of black pepper or some red pepper flakes.

 

Published in: on July 15, 2015 at 6:06 pm  Leave a Comment  

Roasted Quinoa with Potatoes and Cheese

The Meal Makeover Moms adapted a recipe from Mark Bittman’s book “How to Cook Everything Vegetarian” and I adapted a little more…

Serves 1

1 russet potato, cut into 8ths
1 large clove garlic, peeled and quartered
salt
1/4 cup quinoa
freshly grown black pepper
2 teaspoons olive oil
1 green onion, sliced
1/3 red or green bell pepper, cored, seeded & chopped
red pepper flakes or cayenne to taste
1/4 cup grated Swiss or cheddar cheese
minced parsley for garnish
sour cream or horseradish sauce, optional
hot sauce, optional

Preheat the oven to 400 degrees F.  Film a mini sheet pan with olive oil.

Put the quinoa, potato wedges, and garlic in a small sauce pan with water to cover, salt it, and turn the heat to high.  Once the water boils, adjust the heat so the water continues to boil assertively (without boiling over!) and cook, stirring once or twice, for about 5 minutes.  The quinoa should start to swell and soften.

Drain the quinoa, garlic and potatoes in a fine mesh strainer, but leave them fairly wet.  Spread them into the baking pan, sprinkle with salt and pepper, drizzle with olive oil.  Roast, undisturbed, for 15 minutes.  Gently toss, scraping up any browned bits from the bottom of the pa, and roast for another 10 minutes or so, until the potatoes are tender on the inside and golden on the outside.

Toss the potatoes and quinoa then top with the green onion, bell pepper and red pepper flakes.  Return to the oven until the bell pepper begins to soften.  Top with the cheese and back for 5-8 more minutes.  Sprinkle with parsley and any other toppings of your choice, and serve.

Published in: on June 25, 2015 at 6:54 pm  Leave a Comment