This is easy to make and also freezes well. I left out the peppers and pimentos for a long time, but then decided to get adventurous and give it a try. Uh, leave them in. They make it taste good! Ha!!
Thanks, Grandma!
Showing posts with label make ahead. Show all posts
Showing posts with label make ahead. Show all posts
Friday, April 22, 2011
Chicken and Macaroni Casserole
This is from Grandma Steele. I'm lazy so I just scanned in her handwritten copy of the recipe. :)
This is easy to make and also freezes well. I left out the peppers and pimentos for a long time, but then decided to get adventurous and give it a try. Uh, leave them in. They make it taste good! Ha!!
Thanks, Grandma!
This is easy to make and also freezes well. I left out the peppers and pimentos for a long time, but then decided to get adventurous and give it a try. Uh, leave them in. They make it taste good! Ha!!
Thanks, Grandma!
Saturday, November 20, 2010
Caramel Corn
My friend Amanda and I made this on Thursday. It won't last through the weekend. Yummy.
2 cups light brown sugar
1/2 pound butter
1/2 cup white syrup
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
6 quarts popped corn, lightly salted (about 1 cup unpopped)
Bring sugar, butter and syrup to a boil; remove from heat.
Add baking soda and cream of tartar.
Stir well with a wire whisk until foamy.
Pour over popped corn in a large roaster and stir until well coated.
Bake at 250 degrees for 1 hour, stirring every 15 minutes with a wooden spoon.
Remove from oven and turn out onto waxed paper to cool.
Store in tightly sealed container.
Wednesday, July 14, 2010
Smitten Kitchen tomato sauce - my version
So, in the blogging world, there is no better tomato sauce than Smitten Kitchen's. Everyone loves it, including us!
But, I came across a different recipe that added in a can of pureed tomatoes in addition to the whole tomatoes, and really liked that one, too. I've been in a real "let's prepare for baby" mode lately, and inspired by the recent purchase of a gently used small standalone chest freezer from my boss, have decided to start stocking up on some healthy basics that will save me some time once late October/early November rolls around and the newest addition to the family arrives, and my free time goes bye-bye.
So I played around today and came up with a hybrid recipe that I really liked. I made a ton of it to freeze in two-cup servings, but this recipe is easily halved.
Jamie's Version of Smitten Kitchen Tomato Sauce
2 28 oz cans San Marzano style whole plum tomatoes (Kroger has a nice store version of these)
2 28 oz cans pureed tomatoes (again, generic Kroger has been just fine for me)
1 stick butter (we use unsalted sweet cream butter around here)
1 onion, peeled and quartered
Dump it all into a big saucepan. Bring to a simmer and let simmer on very low heat for about an hour. Take the onion out and salt to taste.
Depending on how chunky you like your sauce, either break up the tomatoes with a spoon while it's cooking, or do what I did and do a quick runthrough with an immersion blender.
This made somewhere in the neighborhood of ten cups of sauce - I divided it up into four heavy-duty freezer bags and then put some in the fridge for my immediate gratification.
But, I came across a different recipe that added in a can of pureed tomatoes in addition to the whole tomatoes, and really liked that one, too. I've been in a real "let's prepare for baby" mode lately, and inspired by the recent purchase of a gently used small standalone chest freezer from my boss, have decided to start stocking up on some healthy basics that will save me some time once late October/early November rolls around and the newest addition to the family arrives, and my free time goes bye-bye.
So I played around today and came up with a hybrid recipe that I really liked. I made a ton of it to freeze in two-cup servings, but this recipe is easily halved.
Jamie's Version of Smitten Kitchen Tomato Sauce
2 28 oz cans San Marzano style whole plum tomatoes (Kroger has a nice store version of these)
2 28 oz cans pureed tomatoes (again, generic Kroger has been just fine for me)
1 stick butter (we use unsalted sweet cream butter around here)
1 onion, peeled and quartered
Dump it all into a big saucepan. Bring to a simmer and let simmer on very low heat for about an hour. Take the onion out and salt to taste.
Depending on how chunky you like your sauce, either break up the tomatoes with a spoon while it's cooking, or do what I did and do a quick runthrough with an immersion blender.
This made somewhere in the neighborhood of ten cups of sauce - I divided it up into four heavy-duty freezer bags and then put some in the fridge for my immediate gratification.
Monday, November 16, 2009
Smoked Gouda Macaroni and Cheese
I make this macaroni and cheese for family or special occassions. The cheeses can be expensive so it's not something I tend to make just because, but everyone always really loves it so I make it for things like family gatherings or work potlucks. Gotta share the love of gouda.
Smoked Gouda Macaroni and Cheese
1 slice whole wheat bread
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 c. milk
1/2 tsp salt
1/4 tsp pepper
1 c. shredded smoked Gouda
3/4 c. grated fresh Parmesan
5 c. coarsely chopped fresh spinach
4 c. hot cooked elbow macaroni (about 2 c. uncooked)
Preheat oven to 350 degrees. Place bread in food processor to make coarse crumbs. Melt butter in a large saucepan and add garlic. Cook for a minute or two. Add flour and cook another minute or two, stirring constantly. Gradually add milk, salt and pepper, stirring constantly with a whisk until blended. Bring to a boil, cook until thick (just a few minutes). Add Gouda and Parmesan cheeses, stir until melted. Add spinach and cooked macaroni, stirring until well-blended. Put into a greased 2-quart baking dish. Sprinkle with bread crumbs. Bake 15 minutes or until bubbly.
The key to this recipe is to be generous with cheese - I've actually doubled the cheeses from the original recipe because it just didn't taste right. I usually just eyeball the cheeses until the sauce is good and thick and cheesy. I've also omitted green onions because it didn't taste good with the rest of the ingredients.
You can also mix everything up ahead of time and refrigerate it until you're ready to bake it. Enjoy!
Smoked Gouda Macaroni and Cheese
1 slice whole wheat bread
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 c. milk
1/2 tsp salt
1/4 tsp pepper
1 c. shredded smoked Gouda
3/4 c. grated fresh Parmesan
5 c. coarsely chopped fresh spinach
4 c. hot cooked elbow macaroni (about 2 c. uncooked)
Preheat oven to 350 degrees. Place bread in food processor to make coarse crumbs. Melt butter in a large saucepan and add garlic. Cook for a minute or two. Add flour and cook another minute or two, stirring constantly. Gradually add milk, salt and pepper, stirring constantly with a whisk until blended. Bring to a boil, cook until thick (just a few minutes). Add Gouda and Parmesan cheeses, stir until melted. Add spinach and cooked macaroni, stirring until well-blended. Put into a greased 2-quart baking dish. Sprinkle with bread crumbs. Bake 15 minutes or until bubbly.
The key to this recipe is to be generous with cheese - I've actually doubled the cheeses from the original recipe because it just didn't taste right. I usually just eyeball the cheeses until the sauce is good and thick and cheesy. I've also omitted green onions because it didn't taste good with the rest of the ingredients.
You can also mix everything up ahead of time and refrigerate it until you're ready to bake it. Enjoy!
Sunday, November 15, 2009
Another easy pasta lunch
As I've mentioned before on here, I'm big on pasta dishes for lunch that I can put together easily, either to take with me to work or when I come home for my lunch break.
Rather than do my traditional mix, I opted for a more vegetable rich take and really liked the end result!
Penne pasta (my go-to brand is Barilla Whole Grain - costs the same but it's half whole grains)
Yellow, red and/or orange bell peppers
Feta cheese (I like the feta that has some basil and sun-dried tomato in it)
Raw spinach
Olive oil
Kosher salt
Put two good handfuls of spinach in your bowl. Top with two good ladlefulls of pasta, sliced or chopped bell peppers and feta. Drizzle some olive oil on top, and sprinkle with kosher salt.
Microwave for about 30 seconds to a minute - just enough to warm the oil, melt the cheese a bit, and wilt the spinach. Stir and enjoy!
Rather than do my traditional mix, I opted for a more vegetable rich take and really liked the end result!
Penne pasta (my go-to brand is Barilla Whole Grain - costs the same but it's half whole grains)
Yellow, red and/or orange bell peppers
Feta cheese (I like the feta that has some basil and sun-dried tomato in it)
Raw spinach
Olive oil
Kosher salt
Put two good handfuls of spinach in your bowl. Top with two good ladlefulls of pasta, sliced or chopped bell peppers and feta. Drizzle some olive oil on top, and sprinkle with kosher salt.
Microwave for about 30 seconds to a minute - just enough to warm the oil, melt the cheese a bit, and wilt the spinach. Stir and enjoy!
Wednesday, July 29, 2009
Granola "Bars"
This is an Alton Brown recipe that we've wanted to do FOREVER. I have been moving us away from processed foods for years, so I thought making our own granola would be kind of awesome.
However, I'm not sure how to actually get this to be granola bars. Ours fell apart after I cut them into squares, so we just ended up with granola. However, it's delicious.
Alton Brown's Granola Bars
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F.
Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.
Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Notes: When it says press down, press down HARD. We used a smaller baking dish and I put all my weight into pushing down, and ours still did not retain the shape. However, we made a couple of changes to the recipe - we used different dried fruit (raisins, apricots and dried apples that I ran through the food processor) and we also used more than he says in the recipe. This may have contributed to the change in consistency. Maybe if you stick with just one cup, it would help.
However, I'm not sure how to actually get this to be granola bars. Ours fell apart after I cut them into squares, so we just ended up with granola. However, it's delicious.
Alton Brown's Granola Bars
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F.
Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.
Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Notes: When it says press down, press down HARD. We used a smaller baking dish and I put all my weight into pushing down, and ours still did not retain the shape. However, we made a couple of changes to the recipe - we used different dried fruit (raisins, apricots and dried apples that I ran through the food processor) and we also used more than he says in the recipe. This may have contributed to the change in consistency. Maybe if you stick with just one cup, it would help.
Monday, July 13, 2009
Pestos
For two years or more, my pesto has been an ongoing topic of discussion between Joanna and I. I claim it is way better than any storebought pesto (which it is).
So, thanks to a comment from Jo on my other blog prompting me to post this, here it is, ripped completely from Rachael Ray's original Thirty Minute Meals (p. 46, if you must know):
Classic Basil Pesto
1/2 c. extra virgin olive oil
1/4 lb. grated Parmesan cheese
3 oz pine nuts (a handful)
2 cloves garlic, popped from skin
1 bunch basil (40-50 leaves)
Heat garlic and oil in microwave for 20 seconds.
Pulse all ingredients in food processor until paste forms.
Serve pestos at room temperature over hot pasta. A little goes a long way. Definitely don't dole it out like you would tomato-based sauce. I use about a tablespoon for a whole plate of pasta. Just mix it up well.
If you're tempted to buy basil in the produce section, trust me, just skip that and buy a basil plant in the garden section. Gives you all the leaves you need for cheaper, and you can plant the plant to boot.
To change it up a bit, use half the amount of basil leaves and replace it with a handful of sun-dried tomatoes. This is actually my favorite way of doing it.
So, thanks to a comment from Jo on my other blog prompting me to post this, here it is, ripped completely from Rachael Ray's original Thirty Minute Meals (p. 46, if you must know):
Classic Basil Pesto
1/2 c. extra virgin olive oil
1/4 lb. grated Parmesan cheese
3 oz pine nuts (a handful)
2 cloves garlic, popped from skin
1 bunch basil (40-50 leaves)
Heat garlic and oil in microwave for 20 seconds.
Pulse all ingredients in food processor until paste forms.
Serve pestos at room temperature over hot pasta. A little goes a long way. Definitely don't dole it out like you would tomato-based sauce. I use about a tablespoon for a whole plate of pasta. Just mix it up well.
If you're tempted to buy basil in the produce section, trust me, just skip that and buy a basil plant in the garden section. Gives you all the leaves you need for cheaper, and you can plant the plant to boot.
To change it up a bit, use half the amount of basil leaves and replace it with a handful of sun-dried tomatoes. This is actually my favorite way of doing it.
Thursday, June 25, 2009
My go-to quick lunch
My inaugural post for the website! Until recently, we have not had a dishwasher (living on a university campus will do that for you) and we had a meal plan, so cooking wasn't big for us. Now that we live in an off-campus apartment, we've started cooking a lot more.
That said, I don't like to mess with much for my lunches. I want something that I don't have to do much with besides heat up, but I don't do processed food lunches.
Jamie's Lunch Pasta
Cook up a bunch of penne pasta. I use whole grain, and half a box lasts me for about three meals, with fairly reasonable portions. Generally, I cook it and then just put all of it in the fridge.
The night before, I put about a third of the penne into a microwave safe container, put in a big handful of leafy spinach, and a combination of these ingredients:
leftover chicken breast, cut into pieces
sundried tomatoes
pine nuts
blue cheese
feta cheese
shaved parmesan cheese
olives
etc.
The key to this is that you can put in whatever, and provide a little variety each day with little to no effort.
In the morning, I put a little olive oil and some kosher salt in with it, seal it up, and bring it to work. A minute in the microwave heats the pasta and the oil, wilts the spinach leaves, and melts the cheese, giving you a cheesy olive oil sauce to mix up with it.
Easiest lunch I've ever made.
That said, I don't like to mess with much for my lunches. I want something that I don't have to do much with besides heat up, but I don't do processed food lunches.
Jamie's Lunch Pasta
Cook up a bunch of penne pasta. I use whole grain, and half a box lasts me for about three meals, with fairly reasonable portions. Generally, I cook it and then just put all of it in the fridge.
The night before, I put about a third of the penne into a microwave safe container, put in a big handful of leafy spinach, and a combination of these ingredients:
leftover chicken breast, cut into pieces
sundried tomatoes
pine nuts
blue cheese
feta cheese
shaved parmesan cheese
olives
etc.
The key to this is that you can put in whatever, and provide a little variety each day with little to no effort.
In the morning, I put a little olive oil and some kosher salt in with it, seal it up, and bring it to work. A minute in the microwave heats the pasta and the oil, wilts the spinach leaves, and melts the cheese, giving you a cheesy olive oil sauce to mix up with it.
Easiest lunch I've ever made.
Friday, February 20, 2009
Skillet Pizza Caserole
Been meaning to add this one for a few weeks now. We are having it tonight, so it seemed apropos. We both love this recipe. It is one of the few that Jenny can count on me cleaning out the leftovers.
Ingredients
1 1/2 lbs. ground beef
2 c. marinara sauce
1 1/2 c. shredded mozzarella
1 (10 oz.) package refrigerated pizza dough
1 Tbs. grated Parmesan
Steps
Ingredients
1 1/2 lbs. ground beef
2 c. marinara sauce
1 1/2 c. shredded mozzarella
1 (10 oz.) package refrigerated pizza dough
1 Tbs. grated Parmesan
Steps
- Preheat oven to 425. Cook beef in ovenproof or cast-iron skillet over medium-high heat. Drain and return to skillet.
- Add marinara sauce; mix well. Sprinkle mozzarella over top.
- Unroll pizza dough and spread over mixture in skillet. Trim any excess with scissors.
- Sprinkle top of dough with Parmesan. Bake in skillet until crust is brown, about 15 mins. Remove from oven and let stand about 5 mins.
Sunday, February 15, 2009
French Toast Apple Bake
serves six or so
In our Sunday School class, we take turns bringing in breakfast for the class. I like things we can make ahead. After our first experience with the Breakfast Pizza, we decided that trying to prepare everything the morning of just creates too much stress (and yelling). Today was our turn again so we made this. It has absolutely no redeeming qualities ... which means that of course it was delicious.
Side note: Putting a cookie sheet underneath the pan to catch overflow while cooking is a good idea. Letting it overflow and THEN putting a cookie sheet on the bottom rack of your oven results in an oven fire :) Just so you know. (And just in case you're in the kitchen taking the kids out of their high chairs and you look over and see flames in your oven, FIRST turn off the oven (DO NOT OPEN THE DOOR) and then unfasten the kids as fast as possible and shove them in the living room to go yell for Daddy. And once the fire is out and cleaned up ... put some bowls of vinegar around your house and in your oven to absorb the smoke smell.)
3/4 C butter, melted
1 C brown sugar
1 tsp cinnamon (more, if your palate pleases)
2 (21 oz) cans apple pie filling
15 to 18 slices white bread
8 eggs
1 3/4 to 2 C milk
1 1/2 tsp vanilla extract
Syrup (for later)
Grease/Pam/Butter a 9X13 baking dish
Pour butter into the dish and then sprinkle brown sugar and cinnamon into the dish.
Top with the apple pie filling.
In a mixing bowl whisk together eggs, milk and vanilla
Layer the bread slices on top of the apple pie filling, pressing down firmly so that they get all nice and smooshed down onto the apple pie/butter mixture. You can alternate layers of bread with pouring the egg mixture so that every layer is thoroughly saturated. Make sure that you pour SLOWLY, so as to avoid spillovers
Cover with aluminum foil and refrigerate overnight.
Uncover and bake at 350 for 1 hour.
Drizzle with syrup and put in the broiler for a few minutes to caramelize.
In our Sunday School class, we take turns bringing in breakfast for the class. I like things we can make ahead. After our first experience with the Breakfast Pizza, we decided that trying to prepare everything the morning of just creates too much stress (and yelling). Today was our turn again so we made this. It has absolutely no redeeming qualities ... which means that of course it was delicious.
Side note: Putting a cookie sheet underneath the pan to catch overflow while cooking is a good idea. Letting it overflow and THEN putting a cookie sheet on the bottom rack of your oven results in an oven fire :) Just so you know. (And just in case you're in the kitchen taking the kids out of their high chairs and you look over and see flames in your oven, FIRST turn off the oven (DO NOT OPEN THE DOOR) and then unfasten the kids as fast as possible and shove them in the living room to go yell for Daddy. And once the fire is out and cleaned up ... put some bowls of vinegar around your house and in your oven to absorb the smoke smell.)
3/4 C butter, melted
1 C brown sugar
1 tsp cinnamon (more, if your palate pleases)
2 (21 oz) cans apple pie filling
15 to 18 slices white bread
8 eggs
1 3/4 to 2 C milk
1 1/2 tsp vanilla extract
Syrup (for later)
Grease/Pam/Butter a 9X13 baking dish
Pour butter into the dish and then sprinkle brown sugar and cinnamon into the dish.
Top with the apple pie filling.
In a mixing bowl whisk together eggs, milk and vanilla
Layer the bread slices on top of the apple pie filling, pressing down firmly so that they get all nice and smooshed down onto the apple pie/butter mixture. You can alternate layers of bread with pouring the egg mixture so that every layer is thoroughly saturated. Make sure that you pour SLOWLY, so as to avoid spillovers
Cover with aluminum foil and refrigerate overnight.
Uncover and bake at 350 for 1 hour.
Drizzle with syrup and put in the broiler for a few minutes to caramelize.
Tuesday, January 27, 2009
Skinner's Lasagna
serves 6-8
This is the lasagna recipe in my mom's cookbook. The same one on the box of Skinner lasagna noodles. If I'm making it just as a regular weeknight meal for our family, I make the whole recipe, but assemble it into two smaller pans (I use my 8x8 Pyrex for the one I'll be cooking that night and put the other half in my 11-cup Pyrex Rectangular Storage Plus** [because it has a cover]) and then put one in our freezer for dinner another time. I don't cook it before freezing. If it's been frozen, I take it out of the freezer to thaw and just cook it like the recipe calls for. It's my version of frozen lasagna.
I love this recipe. It's not difficult to make at all. Especially since you don't cook the noodles before assembling the lasagna. Plus, it tastes really, really good!
1 lb. ground beef
3 1/2 C. spaghetti sauce (28-32 oz jar)
1-1/2 C. water
15 oz ricotta cheese
2 C. shredded mozzarella
1/2 C. grated Parmesan cheese
2 eggs
1/4 C. chopped parsley
1/2 TSP. salt
1/4 TSP. pepper
9 uncooked skinner lasagna noodles
Preheat oven to 350.
In a saucepan, brown meat; add spaghetti sauce and water; let simmer for 10 minutes.
In a bowl, mix ricotta, mozzarella, Parmesan cheese, eggs, parsley, salt, and pepper.
In 13x9 dish, pour 1 cup of sauce on bottom. Place three uncooked noodles lengthwise on top of the sauce. Pour 1 cup of sauce over the noodles, then add half the cheese mixture over the sauce. Repeat noodles, sauce, cheese. Place the last three noodles on the top and pour the remaining sauce over the lasagna.
Cover with aluminum foil and bake for 50-55 minutes.
Uncover and bake for 10 more minutes. (If you like it extra cheesy, you can top with extra mozzarella cheese at this point.)
**I did not know they had other sizes of that pan available! I'm a little too excited about that :)
This is the lasagna recipe in my mom's cookbook. The same one on the box of Skinner lasagna noodles. If I'm making it just as a regular weeknight meal for our family, I make the whole recipe, but assemble it into two smaller pans (I use my 8x8 Pyrex for the one I'll be cooking that night and put the other half in my 11-cup Pyrex Rectangular Storage Plus** [because it has a cover]) and then put one in our freezer for dinner another time. I don't cook it before freezing. If it's been frozen, I take it out of the freezer to thaw and just cook it like the recipe calls for. It's my version of frozen lasagna.
I love this recipe. It's not difficult to make at all. Especially since you don't cook the noodles before assembling the lasagna. Plus, it tastes really, really good!
1 lb. ground beef
3 1/2 C. spaghetti sauce (28-32 oz jar)
1-1/2 C. water
15 oz ricotta cheese
2 C. shredded mozzarella
1/2 C. grated Parmesan cheese
2 eggs
1/4 C. chopped parsley
1/2 TSP. salt
1/4 TSP. pepper
9 uncooked skinner lasagna noodles
Preheat oven to 350.
In a saucepan, brown meat; add spaghetti sauce and water; let simmer for 10 minutes.
In a bowl, mix ricotta, mozzarella, Parmesan cheese, eggs, parsley, salt, and pepper.
In 13x9 dish, pour 1 cup of sauce on bottom. Place three uncooked noodles lengthwise on top of the sauce. Pour 1 cup of sauce over the noodles, then add half the cheese mixture over the sauce. Repeat noodles, sauce, cheese. Place the last three noodles on the top and pour the remaining sauce over the lasagna.
Cover with aluminum foil and bake for 50-55 minutes.
Uncover and bake for 10 more minutes. (If you like it extra cheesy, you can top with extra mozzarella cheese at this point.)
**I did not know they had other sizes of that pan available! I'm a little too excited about that :)
Sunday, January 25, 2009
Applesauce Bread
makes one loaf or 12 muffins
Jackie stayed with us for a week after Dax was born helping us adjust to life with two kids. One of the great ideas she had was to cook huge batches of muffins and freeze them thereby providing Julia with a good breakfast even if her mom slacked off the rest of the day :) This recipe was one of Julia's favorites. (I don't know what book she got the recipe from.)
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce
2/3 cup sugar
2 Tablespoons vegetable oil
2 egg whites (or one egg)
1/4 cup low-fat milk
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, combine the applesauce, sugar, oil, egg whites and milk; mix well. Gradually add the flour mixture and mix until blended.
Pour into a 9x5 inch loaf pan that has been coated with nonstick cooking spray. (Or a 12-cup muffin pan) Bake for 55 to 60 minutes (25 to 35 minutes for muffins) or until a wooden toothpick comes out clean. Remove from pan and cool on wire rack.
Jackie stayed with us for a week after Dax was born helping us adjust to life with two kids. One of the great ideas she had was to cook huge batches of muffins and freeze them thereby providing Julia with a good breakfast even if her mom slacked off the rest of the day :) This recipe was one of Julia's favorites. (I don't know what book she got the recipe from.)
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce
2/3 cup sugar
2 Tablespoons vegetable oil
2 egg whites (or one egg)
1/4 cup low-fat milk
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, combine the applesauce, sugar, oil, egg whites and milk; mix well. Gradually add the flour mixture and mix until blended.
Pour into a 9x5 inch loaf pan that has been coated with nonstick cooking spray. (Or a 12-cup muffin pan) Bake for 55 to 60 minutes (25 to 35 minutes for muffins) or until a wooden toothpick comes out clean. Remove from pan and cool on wire rack.
Friday, January 23, 2009
Caramel Delight
serves 1-15 (depending on if Joanna's eating or not)
This is my favorite dessert of all time. If I only had one dessert I could eat for the rest of my life, this would be it. Really. If I get a craving, but don't want to take up a huge amount of space in my freezer, I'll make the crumb topping and store it in the fridge. Then (as long as I have caramel and vanilla ice cream) I can make an individual portion whenever I like. One of these days I might even get really motivated and make my own caramel sauce.
1 1/2 cups flour
1/2 cup brown sugar
1 cup butter, melted
1 cup oatmeal
1 cup chopped nuts
1/2 gallon vanilla ice cream
1 jar (6 ounces) caramel topping (my mom swears by Mrs. Richardson's)
Combine flour, oats, brown sugar and nuts. Stir in melted butter. Spread in thin layer on cookie sheet. Bake at 350 degrees for 20 minutes or until brown. Cool and crumble.
Put 1/2 of crumbs in 9x12 inch pan; drizzle with caramel topping. Cover with softened ice cream, then top with remaining crumbs. (And an extra drizzle of caramel if you're feeling dangerous) Freeze until firm
This is my favorite dessert of all time. If I only had one dessert I could eat for the rest of my life, this would be it. Really. If I get a craving, but don't want to take up a huge amount of space in my freezer, I'll make the crumb topping and store it in the fridge. Then (as long as I have caramel and vanilla ice cream) I can make an individual portion whenever I like. One of these days I might even get really motivated and make my own caramel sauce.
1 1/2 cups flour
1/2 cup brown sugar
1 cup butter, melted
1 cup oatmeal
1 cup chopped nuts
1/2 gallon vanilla ice cream
1 jar (6 ounces) caramel topping (my mom swears by Mrs. Richardson's)
Combine flour, oats, brown sugar and nuts. Stir in melted butter. Spread in thin layer on cookie sheet. Bake at 350 degrees for 20 minutes or until brown. Cool and crumble.
Put 1/2 of crumbs in 9x12 inch pan; drizzle with caramel topping. Cover with softened ice cream, then top with remaining crumbs. (And an extra drizzle of caramel if you're feeling dangerous) Freeze until firm
Wednesday, January 21, 2009
Hummus
makes about five cups
We love hummus. And this is some of the best we've had :) I highly recommend making it in advance; it need to chill for about two hours before you do a final taste test and add more lemon or salt.
2 cans garbanzo beans
1 cup tahini
lemon juice (I start with about 2-3 TBS and add more if I need to)
3-4 cloves mashed garlic (I end up with closer to 5 cloves)
salt to taste (I start with about 1/2 to 3/4 of a teaspoon)
olive oil
Drain 1 can of garbanzos. Dump both cans of garbanzos into a food processor; blend until smooth. Add in garlic and blend a bit more.
Put in a large bowl with tahini, lemon and salt. Mix well.
If you need to, you can add some warm water until it reaches the consistency desired. Or olive oil.
Refrigerate for several hours. Garnish with olive oil to serve.
We love hummus. And this is some of the best we've had :) I highly recommend making it in advance; it need to chill for about two hours before you do a final taste test and add more lemon or salt.
2 cans garbanzo beans
1 cup tahini
lemon juice (I start with about 2-3 TBS and add more if I need to)
3-4 cloves mashed garlic (I end up with closer to 5 cloves)
salt to taste (I start with about 1/2 to 3/4 of a teaspoon)
olive oil
Drain 1 can of garbanzos. Dump both cans of garbanzos into a food processor; blend until smooth. Add in garlic and blend a bit more.
Put in a large bowl with tahini, lemon and salt. Mix well.
If you need to, you can add some warm water until it reaches the consistency desired. Or olive oil.
Refrigerate for several hours. Garnish with olive oil to serve.
Tuesday, January 20, 2009
Basic Tomato Sauce
makes six cups
We'll give this one from Everyday Food a try. I've been looking for a good tomato sauce. We eat a ton of pizza and spaghetti in this house so if I could find one that could do double duty, that'd be great. I'll even settle for a good sauce that I can add things to depending on the need: mushrooms for Dave, pizza seasoning for pizzas, etc. So this is on my list to make when I have some time ... I'll let you know how it is in a couple of years.
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
2 cans (28 ounces) whole tomatoes in juice
1/4 teaspoon dried oregano
Coarse salt and ground pepper
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.
We'll give this one from Everyday Food a try. I've been looking for a good tomato sauce. We eat a ton of pizza and spaghetti in this house so if I could find one that could do double duty, that'd be great. I'll even settle for a good sauce that I can add things to depending on the need: mushrooms for Dave, pizza seasoning for pizzas, etc. So this is on my list to make when I have some time ... I'll let you know how it is in a couple of years.
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
2 cans (28 ounces) whole tomatoes in juice
1/4 teaspoon dried oregano
Coarse salt and ground pepper
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.
Sunday, January 18, 2009
Chicken and Sausage Gumbo
serves 8-10
My mom gave me this recipe. She got it from one of her friends. It makes an easy, great tasting gumbo. And, yes, you cook most of it in the microwave!! This is our current "company" meal. I try to cook this the night before we're going to eat it. If it's cold enough, I stick the pot (with the lid on!) out in the garage overnight. It it's not cold enough, I store it in the fridge. Then the next day, I just heat it up on the stove and make my rice. To serve, just have the bowls ready and let everyone get a scoop of rice and then top with the gumbo. Leftovers are measured out in one-cup portions and frozen in Ziplocs. (I freeze the leftover rice the same way ... separate bags from the gumbo.) Then I have lunches ready to heat and eat!
I don't add okra because I don't like it. And the Conecuh sausage is a Mississippi or Alabama thing and we can't find it up here in TN. Edit: I have found it at the "new" Kroger by the church. So I use either andouille sausage or just some smoked sausage. Word of warning: If you try to use turkey sausage, it turns out pretty dry and not nearly as flavorful. I use chicken thighs (and the boneless thighs are the easiest to prepare).
2/3 cup oil
2/3 cup flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
4 cloves garlic
¼ cup parsley
4 chopped green onions
2 tsp pepper
1 tsp garlic salt
1 tsp paprika
1 Tbsp salt
1 can tomato paste
8 cups chicken broth
1 can stewed tomatoes
1 pkg (12 oz) frozen okra
2 lb. chicken, chopped
1 lb. Conecuh sausage
Put oil & flour in container and microwave for 4 min.; add onion, celery, & bell pepper and microwave 3 min.; add parsley, garlic, green onions and microwave 2 min. Put all in large pot and add rest of ingredients. Cook 1 hour.
My mom gave me this recipe. She got it from one of her friends. It makes an easy, great tasting gumbo. And, yes, you cook most of it in the microwave!! This is our current "company" meal. I try to cook this the night before we're going to eat it. If it's cold enough, I stick the pot (with the lid on!) out in the garage overnight. It it's not cold enough, I store it in the fridge. Then the next day, I just heat it up on the stove and make my rice. To serve, just have the bowls ready and let everyone get a scoop of rice and then top with the gumbo. Leftovers are measured out in one-cup portions and frozen in Ziplocs. (I freeze the leftover rice the same way ... separate bags from the gumbo.) Then I have lunches ready to heat and eat!
I don't add okra because I don't like it. And the Conecuh sausage is a Mississippi or Alabama thing and we can't find it up here in TN. Edit: I have found it at the "new" Kroger by the church. So I use either andouille sausage or just some smoked sausage. Word of warning: If you try to use turkey sausage, it turns out pretty dry and not nearly as flavorful. I use chicken thighs (and the boneless thighs are the easiest to prepare).
2/3 cup oil
2/3 cup flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
4 cloves garlic
¼ cup parsley
4 chopped green onions
2 tsp pepper
1 tsp garlic salt
1 tsp paprika
1 Tbsp salt
1 can tomato paste
8 cups chicken broth
1 can stewed tomatoes
1 pkg (12 oz) frozen okra
2 lb. chicken, chopped
1 lb. Conecuh sausage
Put oil & flour in container and microwave for 4 min.; add onion, celery, & bell pepper and microwave 3 min.; add parsley, garlic, green onions and microwave 2 min. Put all in large pot and add rest of ingredients. Cook 1 hour.
Saturday, January 17, 2009
Couscous Salad
serves 6-8
Yes, indeed, another CL recipe. This is a great side dish when you're serving Greek or Mediterranean foods. Or to take on a picnic during the summer. It tastes great the day you make it, but also as leftovers straight from the fridge! I leave out the scallions and often use a regular cucumber with the seeds removed.
10 ounces couscous
6 scallions, trimmed and sliced
4 Roma tomatoes, quartered
1 seedless cucumber, sliced into half-moons
1/2 cup feta, crumbled
3 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
salt and pepper to taste
Place the couscous in a large bowl and pour 1 1/2 cups boiling water over the top. Cover and let stand for 5 minutes before fluffing with a fork.
Stir in rest of ingredients.
Yes, indeed, another CL recipe. This is a great side dish when you're serving Greek or Mediterranean foods. Or to take on a picnic during the summer. It tastes great the day you make it, but also as leftovers straight from the fridge! I leave out the scallions and often use a regular cucumber with the seeds removed.
10 ounces couscous
6 scallions, trimmed and sliced
4 Roma tomatoes, quartered
1 seedless cucumber, sliced into half-moons
1/2 cup feta, crumbled
3 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
salt and pepper to taste
Place the couscous in a large bowl and pour 1 1/2 cups boiling water over the top. Cover and let stand for 5 minutes before fluffing with a fork.
Stir in rest of ingredients.
Wednesday, January 14, 2009
Dinner Rolls
makes 15 rolls
I make smaller rolls than described in this recipe so I end up with around 32 rolls. My rolls end up about the size of a Sister Schubert's yeast roll ... maybe a little bit bigger. So you can decide how large to make yours based on that. The recipe is from Betty Crocker's Cookbook. I get most of my bread recipes from this book. I use a mix of whole wheat bread flour and all-purpose flour. About 1 cup of the whole wheat bread flour and the rest all-purpose flour. More than that and the rolls don't seem to turn out as well texture- and taste-wise. And I always use butter. I also always use my KitchenAid mixer to knead :)
I combined two different tips for freezing the dough. My MIL told me to freeze cookie dough by shaping the cookies on a cookie sheet and then sticking them in the freezer until hard; move to a plastic bag and you have individual cookies ready to go whenever you'd like to cook them. I read in my Mennonite cookbook that you can do the same thing for rolls. So I only cook about 8 at a time. I form all the rolls and place 8 of them in the pan I use to cook the rolls, the rest I put on a cookie sheet. I brush them with the butter and then stick them in the freezer. Once frozen, I pop them in a plastic bag and store in my freezer. When I need rolls, I take out how many I need and put them in a pan to thaw for about 4 hours at room temperature, then bake. I usually brush with the melted butter again or the tops get a little chewy.
3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoon)
1/2 cup very warm water (120-130 degrees)
1/2 cup very warm milk (120-130 degrees)
1 large egg
Butter or stick margarine, melted, if desired
Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is soft and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
Grease rectangular pan, 13 x 9 x 2 inches, with shortening.
Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Heat oven to 375.
Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
I make smaller rolls than described in this recipe so I end up with around 32 rolls. My rolls end up about the size of a Sister Schubert's yeast roll ... maybe a little bit bigger. So you can decide how large to make yours based on that. The recipe is from Betty Crocker's Cookbook. I get most of my bread recipes from this book. I use a mix of whole wheat bread flour and all-purpose flour. About 1 cup of the whole wheat bread flour and the rest all-purpose flour. More than that and the rolls don't seem to turn out as well texture- and taste-wise. And I always use butter. I also always use my KitchenAid mixer to knead :)
I combined two different tips for freezing the dough. My MIL told me to freeze cookie dough by shaping the cookies on a cookie sheet and then sticking them in the freezer until hard; move to a plastic bag and you have individual cookies ready to go whenever you'd like to cook them. I read in my Mennonite cookbook that you can do the same thing for rolls. So I only cook about 8 at a time. I form all the rolls and place 8 of them in the pan I use to cook the rolls, the rest I put on a cookie sheet. I brush them with the butter and then stick them in the freezer. Once frozen, I pop them in a plastic bag and store in my freezer. When I need rolls, I take out how many I need and put them in a pan to thaw for about 4 hours at room temperature, then bake. I usually brush with the melted butter again or the tops get a little chewy.
3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoon)
1/2 cup very warm water (120-130 degrees)
1/2 cup very warm milk (120-130 degrees)
1 large egg
Butter or stick margarine, melted, if desired
Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is soft and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
Grease rectangular pan, 13 x 9 x 2 inches, with shortening.
Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Heat oven to 375.
Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
Monday, January 12, 2009
Bran Muffins
(from my mom)
2 cups boiling water
4 cups All-Bran cereal
3 cups sugar
1 ¼ cups butter
4 eggs
5 cups sugar
1 teaspoon salt
5 teaspoons baking soda
2 cups Bran Buds
1 quart buttermilk
Pour boiling water over All-Bran; set aside. Cream sugar and butter. Beat in eggs and buttermilk. Stir in gently flour, salt, soda, Bran Buds and water-bran mixture. Store in covered glass jar or container and keep refrigerated up to six weeks. Do not stir before putting in muffin pans. Add currants, raisins or nuts when mixing ingredients. Bake at 415 degrees for 20-25 minutes.
2 cups boiling water
4 cups All-Bran cereal
3 cups sugar
1 ¼ cups butter
4 eggs
5 cups sugar
1 teaspoon salt
5 teaspoons baking soda
2 cups Bran Buds
1 quart buttermilk
Pour boiling water over All-Bran; set aside. Cream sugar and butter. Beat in eggs and buttermilk. Stir in gently flour, salt, soda, Bran Buds and water-bran mixture. Store in covered glass jar or container and keep refrigerated up to six weeks. Do not stir before putting in muffin pans. Add currants, raisins or nuts when mixing ingredients. Bake at 415 degrees for 20-25 minutes.
Friday, January 9, 2009
Granola
makes about twelve cups
I found this recipe when reading one of my random blogs. I leave out the coconut because I don't like it. Same with the raisins. I leave out the nuts for Julia. Plus, it's cheaper without all the extras. And we move through this stuff pretty fast. I also found that 300 was too hot in my oven so I cook it at 250.
12 cups uncooked oats
1 cup shredded coconut
1 cup whole wheat pastry flour
½ cup powdered milk
1 T. cinnamon
1 ½ t. salt
1 cup light olive oil
1 1/3 cup honey
1 T. vanilla
2 cup raisins
2 cups nuts of your choice, chopped
You will need a very large bowl for mixing. Combine oats, coconut, flour, powdered milk, cinnamon and salt well in the large bowl and mix well. In a saucepan heat the oil, honey and vanilla until just warm. This helps the mixture pour easily. Pour this over the oat mixture and stir well. I start out by stirring it with a large spoon, but end up mixing it with my hands to insure that everything is evenly mixed. Spread this in a thin layer on 2 to 3 large cookie sheets and bake in the oven at 300 for 45 to 50 minutes. You will need to stir it about every 15 minutes. I bake two trays at a time and switch the position of the trays each time I stir so that the granola browns evenly. When the mixture is done you can pour it back into the large pan and let it cool. When completely cool stir in the raisins and the nuts. You can store the finished granola in any air tight container or even a couple of large Ziploc type bags. This recipe will make approx. 20 cups of granola.
I found this recipe when reading one of my random blogs. I leave out the coconut because I don't like it. Same with the raisins. I leave out the nuts for Julia. Plus, it's cheaper without all the extras. And we move through this stuff pretty fast. I also found that 300 was too hot in my oven so I cook it at 250.
12 cups uncooked oats
1 cup shredded coconut
1 cup whole wheat pastry flour
½ cup powdered milk
1 T. cinnamon
1 ½ t. salt
1 cup light olive oil
1 1/3 cup honey
1 T. vanilla
2 cup raisins
2 cups nuts of your choice, chopped
You will need a very large bowl for mixing. Combine oats, coconut, flour, powdered milk, cinnamon and salt well in the large bowl and mix well. In a saucepan heat the oil, honey and vanilla until just warm. This helps the mixture pour easily. Pour this over the oat mixture and stir well. I start out by stirring it with a large spoon, but end up mixing it with my hands to insure that everything is evenly mixed. Spread this in a thin layer on 2 to 3 large cookie sheets and bake in the oven at 300 for 45 to 50 minutes. You will need to stir it about every 15 minutes. I bake two trays at a time and switch the position of the trays each time I stir so that the granola browns evenly. When the mixture is done you can pour it back into the large pan and let it cool. When completely cool stir in the raisins and the nuts. You can store the finished granola in any air tight container or even a couple of large Ziploc type bags. This recipe will make approx. 20 cups of granola.
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