another favorite of mine.
cardamom cookies
makes 20 servings
1 cup all purpose flour
1/4 cup white sugar
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp grated lemon peel
1/4 cup ground almonds
6 tablespoons butter
1 egg
1 tsp milk
Preheat oven to 400 degrees.
Sift together flour, sugar, and spices. Stir in lemon peel and almonds. Cut in butter until mixture resembles course crumbs. Stir in egg and milk until mixture forms a ball.
Shape dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet.
Bake 8-10 mins or until set. Immediately remove from cookie sheets.
Saturday, December 12, 2015
raspberry thumbprint cookies
i make this at christmastime every year.
raspberry thumbprint cookies
makes about 45-50 cookies
3 3/4 cups all purpose flour
1 1/3 cups butter, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
NOTE: This makes a LOT of cookies! You can cut this
dough in half, use one half, and freeze the other for
another time.
Cream the butter and sugar together in a bowl. Add the egg yolk and orange juice and combine. Finally mix in the flour until a dough forms.
raspberry thumbprint cookies
makes about 45-50 cookies
3 3/4 cups all purpose flour
1 1/3 cups butter, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
NOTE: This makes a LOT of cookies! You can cut this
dough in half, use one half, and freeze the other for
another time.
Cream the butter and sugar together in a bowl. Add the egg yolk and orange juice and combine. Finally mix in the flour until a dough forms.
Shape rounded teaspoonfuls of dough into balls. Place
1 inch apart on cookie sheets. Press thumb into
centers of cookies, making deep indentations. Bake 10
minutes in 375 ° oven.
Remove from oven, and with 1/3 cup red raspberry
preserves (or whatever flavor you prefer) fill indentations. Bake 6-7 minutes;
immediately remove and cool cookies on racks.
1 inch apart on cookie sheets. Press thumb into
centers of cookies, making deep indentations. Bake 10
minutes in 375 ° oven.
Remove from oven, and with 1/3 cup red raspberry
preserves (or whatever flavor you prefer) fill indentations. Bake 6-7 minutes;
immediately remove and cool cookies on racks.
Wednesday, December 2, 2015
cornbread sausage stuffing
I don't normally like stuffing, and usually just make some out of a bag for Noah's sake. This year I thought I would try to make something both of us would like, and when you add cornbread, it's waaaaaaaay better than old, boring, dry, regular stuffing!
cornbead and sausage stuffing
serves 6-8
5-6 cups cornbread (or 9 muffins)
1/2 lb Italian sausage
1 cup celery, chopped
3/4 cup yellow onion, chopped
1/2 cup dried cranberries
1/2 tsp basil
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 cup chicken or vegetable broth
Preheat oven to 350 degrees.
Break up cornbread into chunks. Create a single layer of cornbread on a large baking sheet. Bake for 10-15 mins or until nearly crisp.
In a medium skillet over medium heat, cook sausage, breaking up into small pieces while cooking. Transfer sausage to a large bowl.
In same medium skillet, cook onion and celery with seasonings until vegetables are tender and nearly translucent. Combine with sausage. Add dried cranberries, cornbread and broth. Toss to combine ingredients.
Transfer mixture to a 2-quart baking dish or a casserole pan. Bake for 20-30 mins until heated through and top is crisp. Serve immediately.
cornbead and sausage stuffing
serves 6-8
5-6 cups cornbread (or 9 muffins)
1/2 lb Italian sausage
1 cup celery, chopped
3/4 cup yellow onion, chopped
1/2 cup dried cranberries
1/2 tsp basil
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 cup chicken or vegetable broth
Preheat oven to 350 degrees.
Break up cornbread into chunks. Create a single layer of cornbread on a large baking sheet. Bake for 10-15 mins or until nearly crisp.
In a medium skillet over medium heat, cook sausage, breaking up into small pieces while cooking. Transfer sausage to a large bowl.
In same medium skillet, cook onion and celery with seasonings until vegetables are tender and nearly translucent. Combine with sausage. Add dried cranberries, cornbread and broth. Toss to combine ingredients.
Transfer mixture to a 2-quart baking dish or a casserole pan. Bake for 20-30 mins until heated through and top is crisp. Serve immediately.
herb-butter roasted turkey
my turkey recipe for the last three years now, and it never disappoints! i should mention the original recipe was created by Tom Colicchio, a great chef of solidly good food!
herb-butter roasted turkey
makes 10 servings
1 cup (2 sticks) butter, room temperature
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
2 tsp minced fresh sage
15 fresh sprigs thyme (optional)
5 fresh sprigs rosemary (optional)
5 fresh sprigs sage (optional)
1 10-12 lb turkey, thawed
4 cups chicken broth, divided
cooking twine
Herb Butter
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper.
Preparing the Turkey
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs (I always mean to do this, but end up forgetting every year) in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
Cooking
Total Time = ~2 hours
If desired, you can save the pan juice to make gravy.
**I usually do the first two steps the day before and then the morning of, all you have to do is pop the turkey in the oven and babysit it while you prep other side dishes.
herb-butter roasted turkey
makes 10 servings
1 cup (2 sticks) butter, room temperature
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
2 tsp minced fresh sage
15 fresh sprigs thyme (optional)
5 fresh sprigs rosemary (optional)
5 fresh sprigs sage (optional)
1 10-12 lb turkey, thawed
4 cups chicken broth, divided
cooking twine
Herb Butter
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper.
Preparing the Turkey
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs (I always mean to do this, but end up forgetting every year) in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
Cooking
Total Time = ~2 hours
- Preheat oven to 425 degrees F.
- Place turkey in oven and roast 20 minutes.
- Reduce oven temperature to 350°F. Roast turkey for 30 minutes
- Pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes.
- Baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil.
- Roast turkey until thermometer
inserted into thickest part of thigh registers 175°F for about 1 hour longer*
*Baste with pan juices and add 1 cup broth and 1 tablespoon butter to pan every 30 minutes= - Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
If desired, you can save the pan juice to make gravy.
**I usually do the first two steps the day before and then the morning of, all you have to do is pop the turkey in the oven and babysit it while you prep other side dishes.
Monday, November 30, 2015
mashed potato fritters
What I do when we have way too much leftover mashed potatoes. Also, a quicker way to basically, make latkes (sorta).
mashed potato fritters
makes 12 small pancakes
Ingredients:
3 cups chilled leftover mashed potatoes
2/3 cups shredded cheddar cheese
2 tbsp chopped scallions
1 egg, lightly beaten
3 tbsp, plus 1/2 cup all purpose flour
vegetable oil, for pan-frying
sour cream, for serving
scallions, chopped, for serving
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Note at bottom) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Original Recipe's Notes:
All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
mashed potato fritters
makes 12 small pancakes
Ingredients:
3 cups chilled leftover mashed potatoes
2/3 cups shredded cheddar cheese
2 tbsp chopped scallions
1 egg, lightly beaten
3 tbsp, plus 1/2 cup all purpose flour
vegetable oil, for pan-frying
sour cream, for serving
scallions, chopped, for serving
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. (See Note at bottom) Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Original Recipe's Notes:
All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
Saturday, November 28, 2015
creamy zucchini soup
quick to make and a go-to dish to make for the kids.
creamy zucchini soup
makes 4 servings
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
salt
Freshly ground pepper
1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
2/3 cup vegetable stock or low-sodium broth
In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
Working in 2 batches, puree the soup in a blender until it's silky-smooth (or use an immersion blender). Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled.
creamy zucchini soup
makes 4 servings
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
salt
Freshly ground pepper
1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
2/3 cup vegetable stock or low-sodium broth
In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
Working in 2 batches, puree the soup in a blender until it's silky-smooth (or use an immersion blender). Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled.
Saturday, November 21, 2015
lentil bolognese
another great vegetarian recipe! I think this was better than the meat bolognese I made several years ago. We used this bolognese to make sloppy joe's, but you could also serve it on top of polenta, rice or pasta.
lentil bolognesemakes one very large pot, at least 12 servings if not more!
2 tbsp olive oil
1 onion, finely diced
2 ribs celery, finely chopped
3 large carrots, finely chopped
7 cloves garlic, minced
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
2 (14.5 oz) cans diced Italian tomatoes
2 tbsp dried basil
1 tsp dried oregano
1/4 tsp baking soda
salt and pepper, to taste
2 cups red lentils, rinsed
2 cups water
Heat olive oil in a large skillet. Add onion, celery ad carrot. Cook, stirring as needed, until softened about 5-10 mins.
Add garlic and cook, stirring frequently until fragrant, about 30 secs. Stir in tomato paste, and cook for 1 min. Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda and salt and pepper.
Stir in lentils and water. Simmer, stirring regularly, until lentils have softened, about 20-30 mins.
lentil bolognesemakes one very large pot, at least 12 servings if not more!
2 tbsp olive oil
1 onion, finely diced
2 ribs celery, finely chopped
3 large carrots, finely chopped
7 cloves garlic, minced
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
2 (14.5 oz) cans diced Italian tomatoes
2 tbsp dried basil
1 tsp dried oregano
1/4 tsp baking soda
salt and pepper, to taste
2 cups red lentils, rinsed
2 cups water
Heat olive oil in a large skillet. Add onion, celery ad carrot. Cook, stirring as needed, until softened about 5-10 mins.
Add garlic and cook, stirring frequently until fragrant, about 30 secs. Stir in tomato paste, and cook for 1 min. Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda and salt and pepper.
Stir in lentils and water. Simmer, stirring regularly, until lentils have softened, about 20-30 mins.
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