Apple Crisp November 7, 2009

This recipe comes from Ina Garten’s Barefoot Contessa Parties! cookbook and is one of my fall favorites.

INGREDIENTS
5 pounds apples
grated zest of 1 orange
grated zest of 1 lemon
2 Tbsp. orange juice
2 Tbsp. freshly squeezed lemon juice
1/2 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg

TOPPING
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar, packed
1/2 tsp. kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Peel, core and slice the apples. Combine the apples with the zests, juices, sugar and spices. Pour into a greased 9 x 13 baking dish.

Combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer. Mix on low speed until the mixture is crumbly. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for one hour at 350 until the top is brown and the apples are bubbly. Serve warm with vanilla ice cream.

NOTES:

• If I’m in a hurry, I omit the zests and it seems to turn out just as well.

Pumpkin Pancakes November 1, 2009

These pancakes have the perfect hint of pumpkin and spices without overpowering, perfect for a rainy fall weekend morning.

INGREDIENTS
1 cup whole wheat flour
1/2 cup white flour
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup buttermilk
1 cup canned pumpkin
2 eggs
2 Tbsp. canola oil
1 tsp. vanilla
2 Tbsp. brown sugar

1. In a large bowl, mix together flours, baking soda, baking powder, salt and spices.

2. In a separate bowl, whisk together buttermilk, pumpkin, eggs, oil, vanilla and brown sugar.

3. Add wet ingredients to dry ingredients and stir just until moistened. Do not overmix.

4. Cook on a griddle or fry pan on medium heat.

5. Serve with warm maple syrup and whipped cream.

Notes:

• These pancakes were absolutely perfect as is, however one thing I might try next time is using all whole wheat flour (so 1 1/2 cups), separating the eggs, beating the egg whites and folding them in to the batter at the very end. The whole wheat flour will make the pancakes more dense, but experiment will be to see if folding in the egg whites will allow the pankcakes to still be light and airy.

Chicken Enchiladas October 20, 2009

INGREDIENTS
6 large whole wheat tortillas (or 12 small tortillas)
8 oz. cheese, grated (pepper jack and white cheddar)
2 cups cooked, shredded chicken
cilantro for garnish

SAUCE
1/2 cup butter
1/2 cup flour
1 cup onion, diced
2 cups chicken broth
1/2 cup sour cream
4 oz. can of diced green chilis, drained

Sprinkle chicken and cheese in tortillas and wrap. Place side by side in a lightly-greased 9×13 baking dish.

Melt butter and add flour to make a rue. Stir until thick and bubbly. Add onion, cook for 2-3 minutes. Add green chilis. Add chicken broth and stir. Add sour cream, continue to stir. Cook until thick and bubbly. Pour over enchiladas in 9×13. Cover with foil. Bake at 350 for 45 minutes. Garnish with fresh cilantro.

MY NOTES:

• Not all whole wheat tortillas are the same quality. My absolute favorite are the 100% whole wheat hand made tortillas from Trader Joe’s.

Margaritas September 19, 2009

INGREDIENTS
juice of 3 lemons or limes
5 Tbsp. sugar
1/2 cup water
3 oz. Tequila
1-2 oz. Triple Sec
ice

Mix lemon or lime juice with sugar and water in a small pan on the stove, heat until sugar is dissolved. Allow to cool. Combine simple syrup, Tequila and Triple Sec. Pour in salt-rimmed glasses over ice. Serves 4.

Stuffed zucchini August 24, 2009

INGREDIENTS
3 medium to large unpeeled zucchini
1 cup chopped onion
1 cup diced fresh tomato
1 cup dry bread crumbs
olive oil
1  clove garlic, minced
2 Tbsp. minced parsley
2 Tbsp. fresh basil, chopped
salt and pepper to taste

1. Cover zucchini with water, bring to boil and cook over low heat 3 minutes. Drain, cool and cut in half, lengthwise. Scoop out pulp. Dice zucchini pulp and reserve shells.

2. Heat olive oil in skillet; saute onion 5 minutes.

3. Add zucchini pulp and garlic to skillet; saute 3 minutes. Mix in tomatoes and cook five more minutes.

4. Remove from heat and mix in bread crumbs, parsley, basil and salt & pepper to taste.

5. Stuff the shells and arrange in a 9×13 baking dish. Bake at 350 for 30 minutes.

NOTES:

• I make my own bread crumbs in the food processor. I add fresh herbs (oregano and rosemary) and grated parmesan cheese.
  

Eggplant Parmesan August 8, 2009

This idea came from my friend Chelsea, who taught me everything I needed to know about eggplant. The sauce, however, is my creation and the whole package together in its entirety is, if I do say so myself, delicious.

PREPARING the EGGPLANT
2 large eggplants
salt
flour
1 egg
breadcrumbs
olive oil

Slice eggplants into 1/2 inch rounds, sprinkle with salt and allow to sit in a colander for at least 30 minutes. Rinse with water and pat dry with paper towels.

Prepare three shallow bowls: one with flour, one with a beaten egg seasoned with ground pepper, and one with bread crumbs (I like to add minced herbs and Parmesan cheese to my breadcrumbs).  Take the dried eggplant and dredge in flour, then dip in the egg and finally coat in breadcrumbs. Fry eggplant in olive oil until browned on each side (can take up to 4-5 minutes on each side).

SAUCE
2 Tbsp. olive oil
6-8 cloves garlic, minced
1 tsp. red pepper flakes
4 28 oz. cans crushed tomatoes (I usually buy the giant can from Costco)
1 tsp. salt
2 Tbsp. fresh rosemary, minced
2 Tbsp. fresh oregano, minced
1/2 cup sugar (more if needed, to taste)
1 cup freshly-grated Parmesan cheese
1/4 cup fresh basil leaves, chopped coarsely
salt and pepper to taste

Saute garlic and red pepper flakes in 2 Tbsp. olive oil until garlic is lightly browned, stirring constantly, about one minute. Add crushed tomatoes, salt, sugar and fresh herbs. Bring to a boil, reduce heat and simmer for 30 minutes (or longer if desired). Remove from heat, add Parmesan and basil, stir. Salt and pepper to taste. This recipe makes double the amount of sauce that you’ll need. You can freeze the rest to make eggplant parmesan again in the future or use it for spaghetti.

ASSEMBLY
Pour a little sauce in the bottom of a 9×13 baking dish, then layer eggplant, sauce and mozzarella slices, ending with mozzarella on top. Bake at 350 for 30-40 minutes until bubbly and cheese is melted and slightly browned. Serve over pasta with freshly-grated Parmesan cheese.

Corn Salsa August 8, 2009

INGREDIENTS

1 bag of frozen corn (baby white corn is the best)
1 can of black beans, rinsed
2 cups diced tomatoes
1/2 of a medium red onion, diced
1/2 bunch cilantro, chopped
Italian Dressing drizzled to taste
drop of Tabasco to taste

Mix ingredients well and serve with tortilla chips or fritos.

Grape Tomato and Ripe Peach Salsa August 8, 2009

INGREDIENTS
1 pint grape tomatoes, diced (red or yellow)
1 large peach, diced
1 avocado, diced (optional)
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1/2 of a lime
kosher salt to taste

Mix grape tomatoes, peach, avocado, red onion and cilantro in a bowl. Squeeze juice of 1/2 a lime over ingredients. Add kosher salt to taste. Serve with tortilla chips or on top of grilled fish.

Cabbage Salad June 10, 2009

INGREDIENTS

Salad
head of cabbage, shredded
6 green onions, thinly sliced
can of sliced water chestnuts, drained (optional)

Dressing
1/2 cup canola oil
1/3 cup rice vinegar
1/2 cup sugar
1 tsp. sesame oil
1 Tbsp. soy sauce

1. Saute together one package of Top Ramen (crushed, discard seasoning packet) with 1/4 cup butter and 1/2 cup sliced almonds.

2. Mix ramen mixture with the shredded cabbage. Pour dressing over salad and toss. Serve immediately.

NOTES:

• You can also saute sunflower seeds with the ramen and almond mixture.
• To make this salad a meal, grill several chicken breasts, slice into strips and mix in with the salad.
• Salad dressing can be stored at room temperature (not refrigerated) for up to a week.

Strawberry Bread June 3, 2009

INGREDIENTS
3/4 cup white flour
3/4 cup whole wheat flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 eggs, beaten
2/3 cup oil
1 1/4 cup fresh strawberries, finely chopped (to draw out juices)
1/2 cup chopped pecans (optional)

1. Combine flours, sugar, baking soda, salt, and cinnamon.

2. Make a well in the center of the mixture. Add eggs and oil, stirring  just until moistened.

3. Stir in strawberries (including juice) and pecans.

4. Spoon into greased & floured loaf pan. Bake for one hour at 350 or until toothpick comes out clean. Cool on a wire rack.