Proscuitto and Pasta!

This looks fast and easy- great for a weeknight when temps are in the teens! :)

1 oz. prosciutto, sliced 1/8 inch thick
1 Tbsp. unsalted butter
Kosher salt
About 3 ounces dried pasta, preferably egg tagliatelle
Freshly grated Parmigiano-Reggiano

Fill a deep pot with water for the pasta. Salt the water well. Place over high heat, and bring to a boil.

Cut the prosciutto into narrow strips – about ¼ to ½ inch wide – and then cut the strips into short segments, each about 1 inch long. Warm the butter in a 10-inch skillet over medium heat. When the butter has melted, add the prosciutto, and season with a tiny pinch of kosher salt. Cook until the prosciutto has lost its raw color, but not long enough for it to brown, about 1 to 2 minutes. Remove from the heat.

When the water boils, cook the pasta until it is al dente. Drain it – but not too thoroughly; you want the noodles to still be coated with some moisture – and turn it into the skillet with the prosciutto. Toss. Grate a little Parmigiano-Reggiano on top, and toss again. Serve immediately, with more Parmigiano-Reggiano to taste.

Yield: 1 serving

More foodie pics from Turkey!

Lamb Guvec

1.5 lbs lamb chops, cubed
7 sliced potatoes
5 onions, chopped
2 cloves garlic, chopped
2-3 lg tomatoes, seeded, sliced

Boil lamb until roiling boil. Drain and return to lamb with 6 cups meat broth. Add salt and pepper. Low heat for 45 min.
Rub garlic over Terrine surface or Pyrex. Add boiled lamb, rest of ingredients to Pyrex or terrine. Cook 350 for 1.5 hours, making sure potatoes are cooked and enough liquid is in the casserole.

Add parsley to serve.

Serve with garlic yogurt:
1 cup yogurt
1 garlic clove, minced
1 tbsp olive oil
salt to taste

Molasses Blueberry Cake

I made an amazing vintage recipe last night with frozen blueberries and rich unsulphured, blackstrap molasses. Check out the blog www.101cookbooks.com, a blog I follow regularly, for the recipe! Yum! I served mine with vanilla ice cream, Heidi recommends sweet cream, either would work! :)

Info on the benefits of blackstrap molasses for those interested:
Blackstrap molasses is a sweetener that is actually good for you. Unlike refined white sugar and corn syrup, which are stripped of virtually all nutrients except simple carbohydrates, or artificial sweeteners like saccharine or aspartame, which not only provide no useful nutrients but have been shown to cause health problems in sensitive individuals, blackstrap molasses is a healthful sweetener that contains significant amounts of a variety of minerals that promote your health. In addition to providing quickly assimilated carbohydrates, blackstrap molasses can increase your energy by helping to replenish your iron stores. Two teaspoons of blackstrap molasses will meet 11.8% of your daily needs for calcium. Molasses is also an excellent source of copper and manganese and a very good source of potassium, and magnesium.

Split Pea Burgers

The idea is to make this Sunday night and save for weeknight fast and easy meals :)

Ingredients
1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
1/2 cup chopped onion
1/2 cup chopped bell pepper
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
4 ounces mushrooms, sliced
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 cup plain dry bread crumbs, plus 1/4 cup for coating
Directions
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.

Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.

Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.

Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Moosewood Restaurant Low Fat Favorites - Tomato Wine Sauce

Ingredients:

2 tsp olive oil
1 cup finely chopped onions (about 1 medium onion)
2 medium garlic cloves, minced or pressed
1/4 tsp salt
2 tsp ground fennel
1 tsp dried oregano
1 tsp dried basil
1/3 cup red wine
3 cups undrained canned tomatoes (28-oz can)
Salt and ground black pepper to taste

Steps:

In saucepan, warm the olive oil.
Add the onions and garlic, sprinkle with the salt, cover and saute on very low heat for 5 to 7 mins, or until the onions are beginning to soften.
Add the fennel, oregano, and basil and cook for another minute.
Pour in the wine and bring to a boil.
Whirl the tomatoes in a blender until just pureed and add to the pan.
Cover the sauce and simmer gently for 20 mins, stirring occasionally.
Add salt and pepper to taste.

Moosewood Restaurant Low Fat Favorites - Lighter Lasagne

Ingredients:

2 cups cubed zucchini
1 cup cubed bell peppers
1 cup chopped tomatoes
4 cups sliced mushrooms (about 12 oz)
1/4 tsp salt
1/3 cup dry red wine
3 tbsp chopped fresh basil
10 oz fresh spinach, rinsed
2 cups low-fat cottage cheese
1 cup grated low-fat mozzarella cheese
1/4 cup grated Parmesan Cheese
3 1/2 cups prepared tomato sauce
1 pound uncooked lasagna noodles

Steps:

Preheat the oven to 350 degrees.

Combine zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 mins, until all of the veggies are tender and juicy. Stir in the basil and set aside.

Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 mins, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside.

Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactivce 8 by 12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained veggies, and 1 cup of the spinach-cheese mixture. Continue making layers in this fashion until all ingredients are used up.

Cover tightly with foil (spray inside of foil with Pam to avoid sticking) and bake until the noodles are tender, about 60 mins. Let sit at least 10 mins before cutting.

Moosewood Restaurant New Classics Pesto - Modified

Ingredients:

1 1/2 cups coarsely chopped basil
5 cloves garlic
1/3 cup grated Parmesan cheese
3 tbsp olive oil
1/3 cup toasted pine nuts (toast pine nuts in single layer on an unoiled baking tray at 350 degrees F for 3 to 5 mins until golden brown)
salt and ground black pepper to taste

Steps:

Combine all in food processor and blend until fully combined and smooth. Can be frozen in small 1/2 cup tupperware containers.

Prepare high protein pasta (cooked according to instructions on package). Toss pasta with pesto until pasta is evenly coated.

Andy's Taco Soup!

Ingredients:

1 package veggie "ground" (like Yves, or Light Life)
1 large can plus 1 15 oz can diced tomatoes
1 very small can mild green chiles
2 15 oz cans kidney beans
1 15 oz can corn
1 small onion chopped
4 cloves garlic minced
1 jalapeno minced
1 tbsp cumin
1 tbsp chile powder
1 small can of El Pato brand hot tomato sauce (the one in the yellow can)
Juice of 2 limes
Half bottle of beer (optional)
Salt and pepper to taste

Steps:

Heat 1-2 tbsp oil in bottom of large stock pot.
Saute onions and garlic in oil for 3 to 4 mins.
Add minced jalapeno, veggie "ground," chile powder, and cumin to onion and garlic mixture. Stir well and saute for additional 2 to 3 mins.
Add diced tomatoes with juice from can, corn and green chiles without juice from can, and kidney beans (drained and rinsed) to mixture in stock pot.
Add beer (if using) and lime juice, and 3 to 4 cups water.
Add salt and pepper to taste, if necessary.
Cover and simmer for 1 hour.

Serve with dollop of sour cream and sprinkle of cheese (and crumbled up tortilla chips if you want some crunch).

Easy Paella

16 ounces spicy smoked sausage ( try to get chorizo)
1/4 cup garlic-flavored olive oil
2 large yellow onions, chopped
1 large red bell pepper, chopped
2 cups long-grain white rice
1/4 teaspoon saffron
4 cups low-salt chicken broth
4 large plum tomatoes, quartered ( I only had a can of stewed, recommend this instead)
1 teaspoon salt
1 teaspoon dried oregano - I used fresh
1/2 teaspoon cayenne pepper
1 tsp. hot paprika

optional: To make it a seafood paella: add some of the following:

1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails

Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage to rice mixture.
Bake paella 10 minutes and serve.

Strawberry-Rhubarb crisp

slowly making my way through the crate of local strawberries I bought!

Ingredients:
FILLING
2 pounds rhubarb stalks, sliced 1/2 inch thick
1 1/4 cups sugar
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
TOPPING
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt

MAKE THE FILLING: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
MAKE THE TOPPING: Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
Make Ahead:
The topping can be refrigerated overnight. Bring to room temperature before using.
Serve With Vanilla ice cream.

Strawberry Orange Muffins

Great recipe to use up those crates of Farmers Market strawberries! Yum!

Makes 1 dozen muffins
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 5 minutes
EASE OF PREPARATION: Easy

3 tablespoons almonds

2 tbsp shredded coconut

2 tablespoons plus 3/4 cup all-purpose flour, divided

2 tablespoons plus 1/2 cup brown sugar, divided

3 teaspoons freshly grated orange zest, divided (see Variation)

1/2 teaspoon salt, divided

2 tablespoons plus 1/4 cup canola oil, divided

1 cup white whole-wheat flour or whole-wheat pastry flour (see Note)

2 teaspoons baking powder

1 teaspoon baking soda

3/4 cup nonfat or low-fat buttermilk

1/4 cup orange juice

1 large egg

1 teaspoon vanilla extract

1 1/2 cups chopped fresh or frozen (not thawed) strawberries (about 8 ounces)

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine. Add coconut to mixture and stir.

3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.

4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving.Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.

NUTRITION INFORMATION: Per muffin: 203 calories; 9 g fat (1 g sat, 5 g mono); 18 mg cholesterol; 28 g carbohydrate; 4 g protein; 2 g fiber; 314 mg sodium; 88 mg potassium. Nutrition bonus: Vitamin C (25% daily value).2 Carbohydrate ServingsExchanges: 1 starch, 1 carbohydrate (other), 2 fat
TIP: Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com. Store in the freezer.
MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Cheddar Cheese Puffs

Easy party appetizers and addictive! A sure-win with the gents!

Time: About 45 minutes
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, at room temperature
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups (about 6 ounces) shredded sharp Cheddar cheese.

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
2. Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
3. Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
4. Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.
Yield: About 36 puffs.

Mocha Butterscotch Pudding

This basic recipe is from February's Gourmet and is excellent. Trick is, at the end before it cools, add 1 tsp. or so of instant coffee. The heat from the pudding mixture will melt the little grinds. Then you have a mocha butterscotch! It was quite a hit at my firm's potluck! Enjoy!

• 1/2 cup packed dark brown sugar
• 2 tablespoons plus 2 tsp cornstarch
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, cut into bits
• 1 teaspoon pure vanilla extract
• 1- 2 tsp of instant coffee grinds
  

• For topping:
  lightly sweetened whipped cream

• Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.

Banana Expresso Chocolate Chip Muffins

Recipe courtesy of a great little baking book called Baked, by Matt Lewis and Renato Poliafito. See the website for this Brooklyn, NYC at: http://bakednyc.com/

Yield: 12 muffins (somehow, I got more muffins out of this recipe than that)


Ingredients:

• 1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
• 1/2 cup sugar
• 1/4 cup firmly packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup whole milk (I used 2%)
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 tsp instant espresso powder
• 1 1/2 tsps baking soda
• 1 tsp salt
  
• 1 cup (6 ounces) semisweet chocolate chips

Steps:

• Preheat the oven to 350 degree F. Spray a 12-cup muffin pan with nonstick cooking spray.
• In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.
• In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
• Fill each cup about 3/4 full. Bake in the center of the oven for 20 to 25 mins., until a toothpick inserted in the center of a muffin comes out clean.
• Move the muffin pan to a cooling rack, and let cool for 15 mins. After 15 mins, remove the muffins from the pan and let them finish cooling on the cooling rack.
• Muffins can be stored in an airtight container for up to 2 days. (They also freeze quite well if you wrap them individually in saran wrap.)
  

Enjoy!