Posts filed under 'At the stove'

natalie jean’s pumpkin chocolate chip cookies

pumpkincookies

I know I said I don’t like pumpkin and really I don’t love it, but these cookies looked really good and I just wanted to try them. They are really good! I made them again today and feel like I really mastered them this time.

Definitely cake-like as the recipe indicates, and they are addicting.

Wet
2 eggs
3/4 cups canola oil
1/4 cup molasses
2 cups sugar
1 can of pumpkin (about a cup and a half)
1 1/2 tsp vanilla

 

Dry
3 1/2 cups flour
1 1/2 tsp cinnamon*
1 1/2 tsp nutmeg*
(*alternatively  you could use 1T pumpkin pie spice)
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
as many chocolate chips as you need, spiritually. (I use 1.5cups)

 

Mix wet and dry ingredients until smooth, then drop by the spoonful onto your cookie sheet using a scoop or large spoon – we like them on the small side best. Bake at 400 degrees F for 10-12 minutes, or until the middle of the cookie feels firm to the touch.

1 comment November 3rd, 2013

dinosaur's corn and potato chowder

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Matthew loves corn chowder but we’ve never made it at home. The coop has great local frozen veggies and the corn is spectacular so I thought I’d try to make some. After much searching I found this simple looking recipe on Food Network, its from Dinosaur BBQ in Syracuse and got rave reviews.

I changed it up a little so here is the revised recipe. It was DELICIOUS!!!! We left out the bacon but used (Matthew’s homemade) chicken stock so it could very easily be vegetarian. Its worth making because it took barely an hour and was soooooo filling and delicious. Did I mention it was delicious? Matthew had 2 bowls and even I went back for seconds! I never like to eat food that I make! I grated some sharp cheddar to mix in and I’d definitely recommend doing that.

Here you go!

  • 1 tablespoon butter
  • 1/4 pound bacon, diced (didnt bother but Matthew wants to try it next time, also would be good with ham)
  • 1 cup chopped onion
  • Kosher salt and black pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 4 cups chicken broth or stock
  • 4 cups peeled, finely diced all-purpose potato
  • 1 1/2 cups diced carrot
  • 2 cups fresh or frozen corn kernels (a 10oz bag)
  • 1 cup half-and-half (I used 1% and it was good)
  • 1/2 teaspoon dried thyme
  • Pinch of cayenne pepper (I left this out because of Asher)
  • Directions

    (I omitted this step) Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later–don’t nibble too much.

    Use the bacon grease or…Sling the butter into a soup kettle and melt over medium-high heat. Toss in the onions, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies.

    Dump in the broth, potatoes and carrots. Cover the pot and bring to a boil; then lower the heat and simmer for 15 minutes, (until the potatoes are tender.)

    Add the corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

    Stir in the milk. Season with the thyme some more salt, and lots of freshly ground black pepper to taste. Give it one last stir, and ladle it up piping hot.

    Serve with grated cheddar and the bacon (if you did the bacon.) I also sliced some apples to eat along side. Yum.

    Just a note: Ours came out well but if you find it on the thin side pour 1 cup of the soup into a blender and add back in for a thicker soup.

2 comments November 8th, 2012

melissa's vanilla cardamom loaf

drug diflucan

I found this recipe on One Hungry Mama and made it right away since we had all of the ingredients. Its adapted from a Melissa Clark recipe.

Coconut oil or butter for greasing pan
1 3/4 cups all-purpose flour
2 teaspoons ground cardamom (optional) **YES, maybe half?
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup creme fraiche or plain Greek-style yogurt **I used greek yogurt
1/4 cup milk (whole or skim)
1 cup granulated sugar
2/3 cup high quality extra virgin olive oil
3 large eggs
1 1/2 teaspoons vanilla extract
Confectioner’s sugar, for serving (optional)**YESSSSSSS

1. Preheat oven to 350 degrees and grease a 9″x5″ loaf pan. In a large bowl, whisk together flour, cardamom, baking powder, baking soda and salt; set aside.

2. In a separate bowl, combine creme fraiche and milk. Add sugar and mix until well combined. Whisk in olive oil, eggs and vanilla.

3. Add dry ingredients to wet and mix until well combined. Pour batter into prepped loaf pan and bake for about 50 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10 minutes, then remove from pan and finish cooling on a wire rack. Serve plain or dusted with confectioner’s sugar.

 

**Its great, and stays moist longer than it takes to eat it up. We thought it had a bit too much cardamom for our tastes but I kind of chalk that up to the uber fresh coop spices, so it all depends. Next time i’ll halve it for sure but you can do what you like

2 comments May 9th, 2012

helen jane's minestrone

This soup is so so good. Helen Jane (my meal planning guru) posted it about a month ago and I’ve made it twice since. It was by far the best thing I have ever made on the first try. I think the recipe is just that good. It was so good that I whipped up another pot to share with my friend Lisa’s family as they welcomed home a new baby. Really, its perfect.

nolvadex for men

Her recipe calls for 6 pieces of bacon but I only used 3 each time. Other than that I followed the instructions to a T, including the parmesean rind – which is listed as an option but I think it adds a lot.

We like lots of kale and lots of parm cheese grated on top.

2 comments May 2nd, 2012

mark’s banana bread

A few weeks ago I walked in the door and Asher exclaimed excitedly that they had made “BANANA BREAD!” while I was at work.  I decided to slice some up with mango for a little dessert that night and wow, it was the best banana bread I had ever eaten. Jackie bakes a lot so I assumed it was some recipe she had tucked away but the next day I asked her and found out it came from a cookbook off my very own shelf. Imagine that. She found a few books with different recipes for banana bread and let Asher choose which one they’d make.

She told me she used brown sugar instead of white sugar because it goes better with bananas and she left out the nuts and coconut. Also that she changed something with the flour but I cant remember what so feel free to change it up if you make this but I used what Bittman outlined above. I mentioned that I really liked the chunks of banana vs the more popular blended banana and she said it was all Asher, his job was mushing the bananas and that’s how they came out.

Asher said “Mommy let’s make something!” and we had everything in the house so we went for it.

This recipe is a little Bittman, a little Jackie and a little Asher. Enjoy!

Ingredients

1 stick of butter (softened) plus some for greasing the pan
1.5 cups all purpose flour
.5 cup whole wheat flour
1 teaspoon salt
1.5 teaspoon baking powder
3/4 cup brown sugar
2 eggs
2-3 bananas, mashed but chunky
1 teaspoon vanilla extract
optional: .5 cup chopped nuts or some unsweetened coconut

Directions

Preheat oven to 350. Grease a loaf pan with butter

Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas. Stir the mixture into the dry ingredients: do not mix more than necessary. Gently stir in the vanilla (this is where you stir in the mix-ins if you have them)

Pour the batter into the loaf pan and bake 45-60 minutes until nicely browned. <—–I found that to be a REALLY wide time frame. My loaf was underdone at 45 and way overdone at 55 so I’m guessing 45-50.

Goes well with mango

2 comments February 16th, 2012

marcellas tomato sauce

Marcella Hazan is amazing and This recipe has been floating around on the internet for years. Guess what, all the hype is true. I read about this easy peasy tomato sauce about 20 times before I tried it last year. Its so simple and fast and we always have these ingredients in the house so its great in a pinch. Its Asher’s favorite.

Ingredients

  • 2 cups canned imported Italian tomatoes, cut up, with their juice (a 28oz can)
  • 5 tablespoons butter (unsalted)
  • 1 medium onion, peeled and cut in half
  • Salt to taste
  1. Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
  2. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
  3. Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.

BK notes:

  • Use the best tomatoes you can find. Really try and get San Marzanos.
  • I throw the sauce in the blender after cooking because I hate chunky pieces of tomato. Its also way more kid friendly.

 

1 comment November 27th, 2011

life list: a loaf of bread from scratch

I’ve had a list going for years, a list of things I want to do one day. Some are big (have another baby) and some are small (sing karaoke.)

Inspired by Maggie Mason I decided to actually tackle some of these things and this weekend I baked a loaf of bread. From scratch. By myself.

I love bread and always wanted to make a loaf myself. Homemade bread always sounds so good, like the perfect addition to every meal. I picked up a never used bread maker for $20 bucks and it sits in my kitchen, still never used.

When Liz referenced her grandmothers whole wheat bread I thought it sounded like an amazing recipe to have in my mental cookbook so I picked up some ww flour. Then the giant sacks of bulk purchased at the food co-op whole wheat flour sat on the kitchen counter for a week. Since we only have the 1 kitchen counter it was kind of staring me in the face so last weekend I set Asher up with some “trucks and gravel” and went to work.

The gist of the recipe is easy. Mix wet ingredients, mix dry ingredients, put them in the mixer together slowly. knead with a dough hook, put into a warmed oven in greased pans, let rise 2 hrs, cook, eat.

The mixing was easy, even figuring out how to work the kitchen aid mixer was easy. I did have to google dough hook.

its this one

 

not this one

FYI. I mean, the hook does look more hooky but you can never be too sure.

All set with that I had to start mixing the dry into the wet and I didn’t know what speed to put it on so I called Matthew. MAAAAAATTHEW didn’t know because he only kneads his bread by HAAAAAAAAAND. Also he was at work in Boston and could only help me so much.

Not confident winging it went back to my other husband, google. There are 10 levels on the mixer.

“kitchenaid how fast to knead bread”

Anyway some said 1, some said 2 so I switched back and forth. (shrug)

Then after doing it forever and not knowing when to stop I went back to google

“kitchenaid how to know bread is kneaded”

The answers were inconclusive so I had to call husband #1 again who tried describing it over the phone.

It finally seemed “not as sticky” (??) so I put it in the loaf pans, turned off the oven and packed Asher up for our Saturday night hamburger date and trip to the bookstore.

When we got home I turned the oven on and threw him in the bath. By the time he had jammies on it was done.

Its not perfect but I’ll try again. Bake a loaf of bread from scratch. Check.

I BAKED A LOAF OF BREAD FROM SCRATCH!

7 comments November 16th, 2011

kate’s french dip sandwiches

I came across this recipe for french dip sandwiches while poking around on our best bites after making their baked chicken taquitos (also ridiculously delish)

Matthew loves a french dip and there are 4 ingredients so I went for it one day when he was at work. I never use the crock pot and I’ve been looking for a reason to keep it. This recipe is it.

The picture isn’t the most exciting one I’ve ever taken but click through to her pics if you need further nudging. I was in a rush to eat after smelling it cooking all day.

Ingredients
1 2.5-3 lb. beef roast (I used a bigger one the second time and it wasn’t nearly as good but I’ve never cooked a roast before so there’s probably some trick)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns

Directions
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. (I used our nonstick grill pan so no oil needed)

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low.

Place meat in crusty rolls. Dip into amazing au jus. Put it in your mouth. Do it again and again.

Ok she mentions some stuff about putting cheese on it and putting it in the broiler so if that’s your thing go for it. We don’t like cheese messing up our french dips so we just made some sides and ate until we burst.

 

Add comment November 15th, 2011

alton’s french toast

We’ve been trying to make 1 big breakfast at home on the weekends because cereal is boring and going out is time consuming and includes the use of pants.

Last week Matthew was inspired to make french toast and consulted Alton Brown because he wanted it to be as complex and possible. Kidding, kind of. Alton’s recipe’s are always delicious and (usually) worth the effort put into them.

Especially this french toast. Make it this weekend.

Ingredients

  • 1 cup half-and-half
  • 3 large eggs
  • 2 tablespoons honey, warmed in microwave for 20 seconds
  • 1/4 teaspoon salt
  • 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
  • 4 tablespoons butter

Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

 

1 comment November 5th, 2011

heidi’s stuffed shells

I love this recipe. I’ve made it once a month since I came across it over the summer and I think about it ALL. THE. TIME. I think its the slightly spicy, slightly lemony thing it has going on.

If you want a really special vegetarian pasta dish this is it. I am not a very brave chef but I went off-recipe for this one and it came out even better. I sautee chopped spinach in garlic and fold it into the ricotta mixture, it makes it especially delicious.

Ingredients:

zest of one lemon

Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced

25-30 jumbo dried pasta shells
Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.

To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don’t want to burn your tongue)…If the sauce needs more salt add it now. Let cool.

(BK: I will add that I blend the sauce at this point because I like things saucy rather than chunky-tomatoey in a baked pasta dish. But I always blend my sauce so hey, do what you want)

To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.

Cook the shells according to package instructions in well-salted water – until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands – see photo.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

1 comment October 21st, 2011

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