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.

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.

Spinach for breakfast

A friend of mine from college also has a cooking blog (Nothing Special, But It Sure Is Good) and she posted a recipe for a spinach and banana smoothie the other day.

Now, I love raw spinach. We currently have a bag and a half of it sitting in the fridge that I fully know will be gone in the next week or so. But spinach for breakfast? ... Is awesome :)

Basic Green Monster Smoothie (via Stephanie's blog and greenmonstermovement.com)

2 cups raw spinach
1 to 1.25 cups low fat or fat free milk
1 Tbsp flaxseed (optional) - I actually used wheat germ -J
1 banana
ice

Place the ingredients into the blender in the following order: 1) Flax, 2) spinach, 3) banana, 4) milk. The reason for this order is so the heavier ingredients weigh down the flax and spinach and keep it from flying up around the blender and sticking to the side. Blend everything on the highest setting for 1 minute or so. Finally, add ice and blend on the ice setting.

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!

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!

Honey Almond Rice

This was a case of putting off grocery shopping as long as possible. We're really pinching pennies these days, so I'm in the habit now of totally cleaning out our fridge, freezer and pantry before going to the store. We made use out of all we can. So, in a Google search for "budget friendly meals" I came across this. We always have instant rice on hand, and we had leftover almonds from the granola bars and just a tiny bit of honey left. This was perfect, and even though Chris usually doesn't like much on his rice, he really liked this recipe.

Honey Almond Rice

1/2 cup white rice
1 cup water
12 almonds (shelled, whole)
1 tablespoon butter
1 teaspoon honey

Cook the rice according to the instructions on whatever variety you have. While the rice cooks, take the almonds and chop them up, slivers are best (if you prefer to purchase them prepared slivered almonds will do fine). Melt the butter over low heat and stir in the honey. You should get a sauce that is thicker than melted butter alone but still thin enough to pour. If necessary you can add additional butter to the mixture. After the rice is completely cooked and has absorbed all the liquid, stir in the almonds and the sauce. The sauce will thicken up in the pan after the heat's off, so just stir it all in to avoid wasting any.

Easily modified for more servings.

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.

Couscous with Feta and Spinach

This is a side dish inspired by a super expensive by-the-pound dish we saw at Central Market's deli. We happened to have all ingredients around so I threw it together last night.

Couscous with Feta and Spinach

1 c. uncooked couscous
2 tbsp. vegetable or olive oil
salt
1 1/2 c. boiling water
A few handfuls of green leafy spinach leaves, chopped coarsely
3/4 c. feta

Put the oil and a little salt into a pan and heat up. Add the couscous and let it brown for about three minutes in the oil, stirring often to avoid burning.

Add the boiling water and take off the heat. Let it sit for about 5-10 minutes to absorb all the water. Mix in the spinach and feta (to taste - we LOVE cheese and so we put in about 3/4 c. but it's up to you). Add more salt to taste. Serve. Makes about 3 servings. Easily doubled.

Added note: We actually used lemon salt for this - we picked up a packet at IKEA and it's really good in small doses, and the flavor was perfect for this dish. However, regular salt will do nicely, though we always use kosher salt! We also plan to use some basil next time in place of some of the spinach.

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.

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

Crispy Garlic Potatoes

serves four

Yum, potatoes. Any side dish that combines them with garlic is a winner ... it would be perfect if it included cheese :)

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick

Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.

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.

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.

Zucchini Quesadillas

serves four

This recipe is from Everyday Food. Martha Stewart's magazine. I know, you have visions of fancy napkins and silver plated frying pans, but it's not like that. I promise. These recipes are quick, simple and (best of all) typically use things you already have in your pantry. Er ... most of them aren't exceptionally healthy though. I'll admit I didn't have very high expectations for these, but they turned out really great! Next summer when the zucchini is abundant as water, we'll have yet another recipe to cook!

Serves four? Well, in our family, it only serves two :) And I didn't even attempt flipping the quesadillas over. I also don't think they need to be brushed with oil. Personal preference. I left out the cilantro and used fresh corn. I've had good luck freezing chicken quesadillas, but haven't tried to freeze these.

4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic , minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese

Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.

Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.

Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.

Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

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.

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.

Mini Banana Apple Bran Muffins

(from The Petit Appetit cookbook)

1 cup organic whole wheat flour
1/2 cup organic oat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup organic applesauce (I use unsweetened)
3 medium organic bananas, 1 mashed (about 1/2 cup) and 2 sliced
1/2 cup packed organic light brown sugar
2 cage-free, organic eggs

Preheat oven to 375 degrees. Grease 24 mini muffin cups or 12 regular muffin cups.

With a fork, combine flour, bran, baking soda, and salt in a small mixing bowl. In a large bowl, combine melted butter, applesauce, mashed banana, sugar, and eggs. Mix together with a rubber spatula. Add flour mixture to applesauce mixture and stir until just blended. Batter will be lumpy and very moist.

Spoon batter into prepared muffin cups, filling two-thirds full. Place banana slice on top of each muffin. Bake for 12 minutes, or until golden brown and set. Cool muffins in pan on a wire rack for 5 minutes before turning out muffins.