Sunday, November 19, 2006

A Bunch of Recipes

I've been so busy with seminary & family life that I haven't had much time to write anything other than papers lately. So, here are a few of the things I've been cooking lately:

Beef Bourguignon
4-6 slices bacon
2 lb. beef, cubed
1 c. pearl onions
4 cloves garlic, minced
2 c. burgundy or other dry red wine
2 c. beef broth
1 c. sliced mushrooms

Fry the bacon until crisp ina big pot. Set aside for another use. Brown the beef in the bacon fat. Add onions & garlic & cook until tender. Add the wine, broth and mushrooms. Cover & cook on medium-high for 1 hour, stirring occasionally. Serve over noodles or rice. Serves 6. I made this for my wife recently, along with the below-mentioned leek & fennel dish and a gorgeous salad. I used mixed baby greens & added slices of red pear, crumbles of blue cheese and candied walnuts. I was too lazy to make dressing, so we used the Kraft Light Done Right raspberry vinaigrette, which worked beautifully.

Leeks & Fennel with Olives and Goat Cheese
1/4 c. olive oil
2 leeks, white parts only, thinly sliced
1 bulb fennel, halved and sliced
1/2 c. kalamata olives, pitted
Salt & pepper
5 oz. soft goat cheese, sliced into 4 rounds

Heat oil in skillet on medium-low heat. Add the leeks & fennel & cover. Cook, stirring occasionally, until fennel is tender, about half an hour. Add olives. Heat through. Season. Place a slice of cheese in the center of each of 4 warm salad plates. Top cheese with veggies & olives. Serves 4.

1 stick butter
4 oz. unsweetened chocolate (I used Ghirardelli)
4 eggs
1/4 tsp. salt
2 c. sugar
1 tsp. vanilla
1 c. flour
1 c. ch. pecans

Melt butter and chocolate together. Cool. Preheat oven to 350 degrees. Butter 13x9 baking dish. Beat eggs & salt together, with mixer on medium, until foamy. Beat in the butter/chocolate mixture. Add sugar and vanilla. With rubber spatula, fold in flour and pecans. Put in prepared pan and bake 30 minutes. Cool before cutting. I made these for one of my classes and they went quickly.

Fruit Dip
8 oz. light cream cheese, softened
1/2 c. light sour cream (or lowfat plain yogurt)
4 tbsp. honey
2 c. light Cool Whip

Mix together all but Cool Whip. Gently fold in Cool Whip. Chill and sevre with your favorite dipping fruits. I like strawberries in this, my Dearest favors bananas. My children think it looks gross...they tend to shy away from anything white to eat, although the oldest has discovered a love for Alfredo sauce finally.

Country Egg Casserole
3 eggs
1/2 c. baking mix (I used reduced-fat, to good effect)
1/2 c. melted butter
1 1/2 c. milk
1/4 tsp. salt
Dash of pepper
1 c. shredded extra-sharp cheddar
1/2 c. cubed ham

Preheat oven to 350 degrees. Grease 9" pie plate. Mix all but ham & cheese, making sure it is well-blended. Pour into pie plate. Top with ham & cheese, pressing gently below the surface. Bake 45 minutes. Let stand at least 10 minutes before cutting. I made this for my grandparents and they really enjoyed it.

Chocolate Cappuccino Cookies
2 c. butter, softened
4 c. brown sugar
4 eggs
5 1/2 c. flour
1 c. cocoa
1/4 c. instant coffee (I used Cafe Bustelo Mexican-style)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
10 oz. cinnamon chips (I used Hershey's)

Preheat oven to 350 degrees. Beat butter & sugar together until creamy. Add eggs, beating until blended. Mix flour with next 5 ingredients. Gradually beat into butter/sugar/egg mixture, with mixer on low speed. Add cinnamon chips. Drop by rounded teaspoons-ful, 2" apart, onto lightly greased baking sheets. Bake 8-10 minutes. Cool 5 minutes on baking sheets, then transfer to wire racks to cool completely. Makes 8 dozen. I made these for my class and got 3 requests for the recipe. I also left my grands some to have at tea time and my grandmom asked me to make them for her next women's circle meeting. The recipe halves easily if you don't need 8 dozen cookies.

Fried Corn
2 c. fresh corn kernels, cut off the ears
1 1/2 c. buttermilk
2/3 c. flour
2/3 c. cornmeal
Salt & pepper
Oil for frying

Mix corn and buttermilk together. Let stand 1/2 hour, then drain. Mix flour, cornmeal, salt and pepper in a large ziploc bag. Add corn, a little at a time, and shake to coat. Heat about an inch of oil in a skillet, to about 375 degrees. Fry the corn, a bit at a time, until golden. Drain on paper towels and serve hot. I was skeptical on this one, but ended up liking it quite a bit.

Olive Artichoke Sausage Quiche
1 pie shell
3 eggs, beaten
1/2 lb. bulk Italian sausage
14 oz. can artichoke hearts, drained
1/2 c. green olives with pimiento
15 oz. ricotta cheese
2 tbsp. parmesan

Brush about a tablespoon of egg over the unbaked pie shell. Chill 30 minutes. Brown the sausage. Drain and mix with all but 12 of the artichoke hearts. Preheat oven to 400 degrees. Mix the eggs, olives and ricotta. Sprinkle the pie shell with the parmesan. Spread the sausage & artichoke mixture over the bottom. Pour the egg mixture over this. Top with the reserved artichokes. Bake 30-35 minutes. Cool at least 10 minutes before serving.

Pear Sauce
2 pears, peeled, cored and sliced
1 tsp. lemon zest
2 1/2 tbsp. lemon juice
1/3 c. sugar
1 tbsp. cornstarch
1 c. water

Mix the pears with the lemon zest and juice, blending in a blender until smooth. Mix with the rest and bring to a boil. Reduce heat and cook, stirring constantly, 1 minute. This is a nice alternative to applesauce.

Wacky Cake
1 1/2 c. flour
3 tbsp. cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
5 tbsp. oil
1 tbsp. white vinegar
1 tsp. vanilla
1 c. cold water

Preheat oven to 350 degrees. Grease 9" square pan. Mix dry ingredients in pan. Make 3 holes in dry mixture with the handle of a wooden spoon. Pour oil in one, vinegar in another, vanilla in the third. Pour cold water over the top. Mix. Bake 1/2 hour. This is delicious when served still warm, with a dusting of powdered sugar and a glass of cold, cold milk.

Cinnamon Bread
1/2 c. butter
2 eggs, beaten
1 c. flour
1/2 tsp. cinnamon
1 c. milk
Powdered sugar

Preheat oven to 400 degrees. Melt butter in 12" cast iron skillet. Mix eggs, flour and cinnamon, but not too much. Pour over the butter in the skillet. Bake about 20 minutes. Sprinkle with powdered sugar and eat while good & hot.

Roasted Winter Veggies
2 c. peeled, large-diced rutabaga (2-3 rutabagas)
2 c. peeled, large-diced parsnips (about 3)
2 c. peeled, large-diced butternut squash
2 peeled, large-diced onions
2 tbsp. olive oil
Salt & pepper
1 tsp. sage
1 tsp. thyme

Preheat oven to 400 degrees. Mix the vegetables together. Toss with olive oil, salt and pepper. Put on baking sheet and sprinkle with herbs. Bake, stirring a couple of time, about 45 minutes.

Italian Beef Sandwiches
1 lb. thinly-sliced lean roast beef
1 can tomato soup
1/2 c. Italian dressing
1 tsp. Italian seasoning
6 buns

Spray a skillet with cooking spray. Sauté the meat about 5 minutes. Mix the soup, dressing and seasoning. Mix with beef and simmer 15 minutes. Serve on buns. Serves 4.

Vanilla Poached Fruit
1 lemon
1/4 c. sugar
2" vanilla bean, split in half
2 peeled pears, cut in wedges
2 peeled Granny Smith apples, cut in wedges
1/4 c. dried cranberries

Zest the lemon in long strips. Put zest in pan. Juice lemon & add juice. Add sugar, vanilla and 1 cup water. Stir to dissolve sugar. Bring to boil. Simmer 5 minutes. Add fruit and simmer, basting with sugar water, until tender, about 10 minutes. Put the fruit in a bowl. Discard vanilla and simmer liquid about 5 minutes to reduce. When it is thick and syrupy, pour over fruit. This is a lovely, elegant finish to a meal. I love the pears so much, I'm tempted to substitute more pears in place of the apples next time I make it.

Zucchini Surprise Casserole
1 lb. bulk sausage (I am partial to Bob Evans)
4 zucchini, quartered and sliced
1 can cream of chicken soup
8 oz. sour cream
6 oz. chicken-flavored stuffing mix
1/3 c. butter, melted

Preheat oven to 350 degrees. Brown the sausage & drain. Add zucchini. Mix the soup and sour cream. Add to sausage. Mix the stuffing mix and the butter. Spray a 13x9 pan with cooking spray. Add half the stuffing in a layer on the bottom of the pan. Add sausage mixture. Top with the rest of the stuffing. Bake 45 minutes. I made this for my grands & my granddad, who is not much for zucchini, really liked it.

I will try to be more diligent about regular posting!

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