This is based off the recipe Spaghetti Tetrazzini in Jamie Oliver’s Jamie’s Italy. It is one of my all time favorite recipes because I LOVE the taste of porcini mushrooms!
This recipe makes 2-3 servings.
Put water on to boil for the pasta (remember to salt the water after it boils). Put the mushrooms in a bowl and cover with boiling water.
Put the olive oil (about 2 tsp) in a pan. Add the garlic and gentle saute for a couple of minutes. Drain the mushrooms, SAVING THE JUICE, and add them to the pan with the olive oil and garlic. Gently stir and let cook for a few minutes. Add the reserved mushroom juice, bring to a boil and then reduce heat and let simmer while the pasta cooks.
Just before the pasta is done, add the cream to the mushrooms. Salt and pepper to taste. Bring to a boil and then turn off.
Drain the pasta and add to the mushrooms. Stir in 2 oz of the cheese. Pour into an oven proof baking dish and top with the remaining cheese. Cook for about 20-30 minutes, until bubbly and golden brown.
(12/16/08)
This recipe is from Nigella Lawson’s “How To Eat, The Pleasures and Principles of Good Food“.
This recipe came from a school friend, many years ago.
1/2 cup shortening or butter
1/4 teaspoon salt
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
3 tablespoons milk
1/2 teaspoon vanilla
Cream butter, salt and sugar. Add the egg. Mix in the flour and baking powder. Add the vanilla and enough milk to make the dough stick together. Cover and chill for at least 1 hour.
Preheat oven to 400.
Roll the dough out onto a lightly floured surface. Cut out the shapes you want and place on a greased cookie sheet. Bake for 12 - 15 minutes.
(12/14/08)
When it’s cold outside I don’t think there is anything better than homemade soup to warm the soul!
This recipe is based on one of Rachel Ray’s TV recipes.
1 tablespoon olive oil 2 medium carrots, sliced
1 large onion, diced 3 coves garlic, diced
30 ounces diced tomatoes (I use canned) 2 pints of chicken broth
1/2 teaspoon parsley 1/2 teaspoon sage
1/2 teaspoon rosemary 1/2 teaspoon thyme
1/2 teaspoon lavender (optional) salt and pepper to taste
14 ounces of potato, diced into chunks 5 ounces brussels sprouts
10 ounces boneless, skinless chicken breasts, cut into 1″ cubes
Garnish: Parmesan cheese
Heat the olive oil in a large pan. Add the carrots and saute about 5 minutes. Add the onion and garlic and cook until the onions are tender (about 5 minutes).
Add the canned tomatoes and broth, brink to a boil. Add the herbs and salt and pepper to taste. Then add the chicken, potatoes, and sprouts. Cover and cook until the chicken is done and the veggies are tender — about 30 to 45 minutes.
Put into big serving bowls and grate some parmesan cheese over the top. Serve with a good bread, such as rosemary and thyme bread.
Vegetarian Option: Use vegetable broth instead of chicken broth and don’t add the chicken.
Notes: I love brussels sprouts, which is why they are in here. You don’t have to add them - use whatever you like!
(12/11/08)
As the days shorten and grow cold I find myself wanting to spend more time in the kitchen. I was going through my cookbooks and found a recipe for cherry clafoutis in “Mediterranean”. It is the basis for the following berry clafoutis.
1 1/2 lbs fresh fruit (I used a bag of frozen raspberries and 1/2 bag of frozen blueberries)
2 cups flour
1/8 teaspoon salt
4 eggs plus 2 egg youks
1/2 cup sugar plus a few more tablespoons
2 1/2 cups milk
1/4 cup melted butter
Preheat your oven to 375 and grease a shallow baking dish.
Put the berries in the dish, in an even layer. Since I was using unsweetened, frozen berries I sprinkled a few tablespoons of sugar over the top of them.
Put the flour and salt into a bowl and gently mix with a fork or wisk. Add the egg the eggs, yolks, sugar, and about 1/2 cup milk and whisk into a smooth batter. Whisk in the remaining milk and butter.
Pour this mixture through a sieve onto the berries. Bake for 40-50 minutes until golden and just set. Serve warm.
Notes: This makes a big batch. Next time I will halve the recipe and sprinkle nutmeg over the custard. I will also serve with cream. I think it would be nice made into little individual serving sizes too!
(12/11/08)
Huh? Red velvet cookies? I’ve baked red velvet cake for years (it’s a family favorite), but who ever heard of red velvet cookies?
Well, my Mom called me today with a recipe she’d found. It was for this cookie which had a Marshmallow Fluff/Cream Cheese center. The center sounded awful, but the cookies sounded wonderful. The recipe was from the 1920s, and since we are a family of Cookie Monsters, well I just had to try them. So….
Ingredients:
1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
3 tablespoon cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (or 1/2 cup milk with 1/2 teaspoon vinegar)
2 tablespoons red food colour
Preheat oven to 375.
Cream butter, sugar, egg and vanilla. Add the cocoa, baking soda and salt. Add the flour alternately with the milk. Finally, add the red food colour.
Drop by spoon onto a greased cookie sheet and bake for 7-12 minutes, depending on the size of the cookie.
And they are really good. They are thicker in the middle so I think the next batch I’ll refrigerate the dough for about an hour and then form into little balls and put on the baking sheet. Then I plan to dip the bottom of a glass in sugar and press the cookies into an even thickness. When they are done I think I’ll melt white chocolate and drizzle over them for a festive holiday feel.
Thanks Mom!
(11/22/08)
1 can drained chickpeas
1 med carrot
1 med stalk celery
2 eggs
1 cup crumbs (bread, cracker)
1 teaspoon cumin
1 teaspoon tumeric
Put everything in your food processor and blend until you have a really thick paste. Form into patties and fry in a bit of oil in a skillet. (My patties were thick, and because of the eggs I was afraid they hadn’t cooked thru so I put the patties on a plate and microwaved them for 2 minutes…)
These were really, really good. However next time I’m going to add a bunch of cilantro and some line juice.
This recipe is adapted from the one I found on down to earth.
(7/31/08)
2 tbsp flax seed oil
1 tbsp white balsamic vinegar
salt & pepper
2 heads romaine lettuce, cut into bite sized pieces
2 baskets strawberries, hulled and sliced
6 oz fresh mozzarella cheese, cut into bite sized pieces
1/4. c. fresh basil leaves, sliced into ribbons.
In a small bowl whisk together oil, vinegar, salt and pepper.
Place lettuce in a large bowl and toss with 1/2 the dressing. Toss strawberries with remaining dressing and place over lettuce. Top with cheese and basil.
Yummy
We are having this tonight along with grilled turkey burgers. Talk about summer!
(6/16/08)
.5 cup tahini
.5 cup water
juice from one lemon
2 cloves garlic, chopped
salt & pepper
Combine ingredients in a blender to make a smooth and creamy sauce. I actually love to add ginger to this.
(5/26/08)
Tastes great on everything from broccoli to rice.
1 Tbsp Olive Oil
1 Large onion, chopped
3 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups vegetable stock or water (or combination thereof)
2 bay leaves
1 28oz can crushed tomatoes
1/3 c. brown rice
1 16oz can kidney beans, undrained
1 lb fresh green beans, cut in 1″ pieces
In a 6 qt pot, saute onion, celery, carrots, and garlic until softened. Add stock or water, tomatoes, rice and bay leave. Bring to a boil and cover, reducing heat to a simmer for 50 minutes; stirring occassionaly. Stir in kidney beans and green beans and simmer for an additional 10 minutes (or until all veggies are tender). Remove bay leaf before serving.
(5/26/08)