Smoked Salmon Dip

Makes 1 1/3 cups

• 1/4 cup mayonnaise
• 4 ounces cream cheese
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon red onion, diced small
• 1 to 2 teaspoons fresh lemon juice
• 1/2 teaspoon prepared horseradish
• 2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
• 1 tablespoon chopped fresh parsley
• Bagel chips, for serving

Directions

1. In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

Rachel's Thoughts: Mom loved it!  (so did I)

Read more at Marthastewart.com: Smoked Salmon Dip with Bagel Chips - Martha Stewart Recipes

Light Beef and Eggplant Lasagna

Serves 4 to 6

Prep: 25 minutes
Total: 1 1/4 hours, plus cooling

• 1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 1 pound ground beef or lamb
• 1/4 teaspoon ground allspice
• 1/3 cup chopped fresh mint leaves
• 1 1/2 teaspoons dried oregano
• 5 cups prepared pasta sauce
• 8 no-boil lasagna noodles
• 1 1/4 cups grated Parmesan (3 1/4 ounces)

Directions

1. Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.
3. Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the egplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Read more at Marthastewart.com: Light Beef and Eggplant Lasagna - Martha Stewart Recipes

Spinach and Leek Lasagna

Serves 4 to 6

Prep: 25 minutes
Total: 1 1/4 hours, plus cooling

• 3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
• 3 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
• 1/4 teaspoon red-pepper flakes
• 1/3 cup chopped fresh parsley
• 1 1/2 teaspoons fresh lemon juice
• 5 cups prepared pasta sauce
• 8 no-boil lasagna noodles
• 1 3/4 cups grated Parmesan (3 1/4 ounces)

Directions

1. Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
3. Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Source: Marthastewart.com: Light Spinach and Leek Lasagna - Martha Stewart Recipes

Cranberry Sauce

• 1 med orange unpeeled (no seeds)
• 1 apple core (not peeled but cored)
• 2 cup fresh cranberries
• ½ cup sugar

Puree in food processor and serve cold.

Cheese Stuffed Pumpkin

• 1 pumpkin 8-10 inches in diameter (20-25cm)
• 8 oz (250g) of grated cheese, white Cheddar or Gruyere or combo
• one 12-14 inch baguette, cut in 1-inch squares
• 1 tbsp butter
• 1 tbsp olive oil
• 1 large shallot, minced
• 3 cloves of garlic, minced
• 1/8 cup of fresh sage, chopped
• 1/8 cup of fresh rosemary, chopped
• 2 1/2-3 cups of broth, chicken or vegetable
• salt and pepper to taste

Preheat oven to 350 degrees.

Cut off the top of the pumpkin, scoop out the strings and seeds. Heat butter and olive oil on low. Add the shallot, garlic, and sage, cooking until the sage is brown and crispy. Add rosemary and cook for another minute or two while stirring.

Place a layer of bread, cheese, and shallot-herb mixture in the bottom of the pumpkin. Then top with more bread, cheese, and shallot-herb mixture continuing to layer until the pumpkin is full and the ingredients are all used up. Squish it down to compress the bread and cheese as much as possible. Then pore the stock over it until the cheese and bread are well saturated. Replace the pumpkin lid.

Cook for 2-2 1/2 hours. Cooking time may vary depending on the thickness of the pumpkin. You want the pumpkin flesh to be soft but not mushy. And you want to take it out of the oven before the structure collapses. Scoop out the pumpkin flesh from the sides to serve. Makes 6 servings.

Allison's tip: add walnuts for added flavour

Squash Soup

• 2 tbsp butter
• 1 large onion
• 2c chicken stock
• 400g cooked squash
• 1 small apple peeled and seeded
• 1 tsp curry powder
• 1/4 tsp ground corriander
• 3/4 cup milk

Serves 4.

Melt butter in a sauce pan and cook the onion until soft, stir in flour and gradually add the chicken stock.Add squash, apple, curry and corriander.  Bring to a boil, reduce and simmer for at least ten minutes.  Add salt and pepper and blend.  Add milk and return to a boil.

Rachel's Thoughts:  I generally double the recipe and use a large butternut squash, but if I want a really thick super I use two medium.  Because the squash generally isn't bang on the same weight every time I generally add more spices based on the taste.

Orange and Balsamic Chicken

• 4 bone-in, skin-on chicken thighs 
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 unpeeled orange but into 8 wedges
• 1 tbsp unsalted butter

Preheat over to 450.  Season chicken with salt and pepper.  In a large oven proof skillet, heat oil over medium-high.  Add chicken, skin side down, and cook until golden and crisp, 7 minutes.  Transfer chicken to a plate and pour off fat from skillet.  Return chicken, skin side up, to skillet and transfer to oven.  bake until cooked through, 10 minutes.  Transfer chicken to a plate.

Heat skillet over medium heat adn add vinegar and orange wedges.  Cook, stirring adn scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes.  Remove from heat and stir in butter.  To serve, return chicken to skillet and toss iwth orange sauce.

Rachel's Thoughts: Titus made this with brown basmati rice.  And used more than 1 orange, so good!

Source: Everyday Food Magazine

White Bean Stuffed Portobellos

• 4 large portobello mushrooms (Stems discarded)
• 2 tbsp lemon juice
•  olive oil
• 1 garlic clove mined
• 1 can (15.5 oz) cannellini beans, rinsed and drained (I used navy beans)
• 1 tsp fresh thyme leaves
• 2 thick slices crusty bread (crusts removed)
• 2 oz feta cheese, crumbled

1. Pre-heat oven to 400F.  Place mushrooms, stem side down, on a rimmed baking sheet.  Whisk together 2 tbsp each of lemon juice and oil and use to coat mushrooms, and season with salt and pepper.  Roast mushrooms until tender and beginning to release their juices, 15 min.  Flip and drain juices from sheet.  Increase oven to 450F.

2. Meanwhile, in a medium sauce pan, heat 1 tsp oil over medium-high heat, add the garlic and cook until fragrant.  Add beans, 1tsp of thyme and 1/4 cup of water.  Season with salt and pepper.  Bring to a simmer, stirring occasionally, until liquid is almost evaporated.  (3 minutes)

3. In a food processor pulse bread until course crumbs form.  Add 1 tsp of oil and 1 tsp of thyme (pulse to combine.  

4. Top each mushroom with the bean mix, then feta, then bread crumbs (divide evenly among mushrooms).  Return sheet to oven and bake until breadcrumbs are golden brown, 5 minutes.

Source: Everyday Food Magazine

Roasted Chicken with Ginger, Chile, and Lime

Prep: 30 minutes, Total: 1 hour 30 minutes, Serves 4 

Ingredients

• 2 tablespoons plus 1/2 teaspoon butter, at room temperature
• 1 shallot, finely chopped (about 2 tablespoons)
• 1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)
• 1 tablespoon finely chopped pickled jalapeno chile
• 1 tablespoon fresh lime juice
• 2 teaspoons ground coriander
• Coarse salt and ground pepper
• 1 whole chicken (3 1/2 pounds)
• 2 large onions, thickly sliced
• 1 lime, cut into 8 wedges (optional)

Directions

1. Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
2. Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath.
3. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
4. Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes.
5. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
6. On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.

Pork Tenderloin with Peaches, Plums and Cherry Pistachio Rice

Serves 4. Hands-on time: 15 minutes. Total time: 1 hour.

• 1 cup wild rice
• 1 tsp safflower oil
• 1 lb pork tenderloin
• 1/4 tsp sea salt
• 1/4 tsp fresh ground pepper
• 2 peaches: pitted and sliced into 1/2-in pieces
• 2 plums: pitted and sliced into 1/2-in pieces
• 1/4 cup unsweetened dried cherries, coarsely chopped
• 1/4 cup unsalted roasted pistachios: shelled and coarsely chopped

Preheat oven to 375F

1) Rinse rice under cold eater; drain.  Combine rise with 2 cups of water in a medium pot over high heat and bring to a boil.  Reduce heat to low, so liquid is at a bare simmer.  Cover pot and simmer for 40 minuted.  Remove pot from heat and keep covered for 10 minutes.

2) Meanwhile, coat a large ovenproof saute pan with oil and set out over medium-high heat.  Season pork with salt and pepper.  When pan is hot, sear pork for 2 minutes per side until brown.  Add peaches and plums around seared pork and transfer to oven.  Roast pork, peaches and plums for about 20 minuted, until a thermometer registers 145F.  Remove from oven and let stand for 10 minutes.

3) Fluff rice and stir in cherries and pistachios.  Slice pork.  Divide rice mixture, pork, peaches and plums evenly among 4 plates.

Rachel's Thoughts:  I used currants instead of cherries.  I also skipped step 1 and just tossed the rice in my rice cooker after rinsing and it worked well.  I also used the juices from the pan as 'gravy'. 

Source: Clean Eating Magazine

Basic White Bread

This is a perfect 'basic' bread recipe, and an excellent recipe for beginners. It's very plain, so more advanced bakers might want to spice it up with their favourite herbs, spices, or other flavourings. The natural flavour of the bread is very mild, so it's a good support for almost any additional ingredients you may want to add.

Ingredients

2 (.25 ounce) packages active dry yeast

3 tablespoons sugar

2 1/2 cups warm water (110 degrees F/45 degrees C)

3 tablespoons butter, softened

1 tablespoon salt

6 1/2 cups bread flour

Directions

1.     In a large bowl, dissolve yeast and sugar in warm water. Stir in butter, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

2.     Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3.     Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

4.     Preheat oven to 425 degrees F (220 degrees C).

5.     Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

**Note: Preheat to 425 and bake at 375 is not a typo :)
 
Source: http://allrecipes.com/Recipe/Traditional-White-Bread/Detail.aspx (with minor modifications)

Buttermilk Panna Cotta

I just tried this dessert and I am in love. It's creamy and smooth, with a slight almost cheesy quality from the buttermilk. It's also incredibly easy, and only has a few ingredients.

Ingredients

Serves 6

* 2 cups nonfat buttermilk

* 1 1/2 teaspoons powdered unflavored gelatin

* 2/3 cup heavy cream

* 3/4 cup sugar

* 1 pint strawberries, hulled and quartered, or any other berries on hand

Directions

1. In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.

2. Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.

3. Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.

4. Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.

Jenalle's Note: I thought it was a tad on the sweet side, but this is obviously personal preference. You could cut the sugar to 1/3 cup to make it a bit more tangy. I also used frozen, unsweetened raspberries that I thawed and spooned overtop without adding any extra sugar. The tart strawberries were a nice contrast with the creamy base.

Courtesy of Martha Stewart

Thai Coconut Peanut Stir-fry

Hey guys. I made this the other day and it's something different and really yummy.

It's also a 'clean' meal, since we have all recently learned about this.

Ingredients:

• 1/2 lb Boneless skinless chicken tenderloins or breast
• 1 tbsp olive oil
• 1 tsp salt
• 3 minced garlic cloves
• 3/4 c of peanut butter (I use the organic kind with just peanuts)
• 1 1/2 tbsp soy sauce
• 1 tbsp chili sauce
• 1/2 tsp red pepper
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 1/2 tsp dark sesame oil
• 1 cup broccoli
• 1/2 cup bean sprouts
• 3/4 cup light coconut milk
• Rice - basmati or jasmine

Directions:

1. Cook chicken in pan until fully cooked. Set aside. Cook rice according to instructions.

2. Add onions and garlic to pan. Cook until soft. Add peanut butter, soy sauce, chili sauce, red pepper flakes, rice vinegar, brown sugar and sesami oil. Stir. Stir in coconut milk.

3. Add brocoli and any other desired vegetables.

4. To assemble, put a bed of rice on a plate. Top with fresh bean sprouts and ladle on peanut sauce.

Oatmeal Buttermilk Bread

1 1/2 tsp dry yeast

2 TBsp warm water

3/4 cup + 2 tbsp warm buttermilk

2 tbsp honey

2/3 cup rolled oats (not instant) plus extra for topping

1+1/2 cup bread flour

3/4 cup whole wheat flour

1 tsp salt

2 TBsp melted butter

Method :

1. Dissolve the yeast with the water in a small bowl and leave for 10 minutes until foamy. Mix the honey with the melted butter in another bowl. Stir together the flours, the oat and salt in a mixing bowl ,then add the yeast and the honey+butter mixtures along with the buttermilk into the flours mixture, mix with a dough hook to form a ball and knead for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl , cover and let it rise for about 1-1.5 hours or until double in volume.

2. Turn the dough out onto a working surface and knead for a minute to deflate the dough. Shape the dough into a loaf and place in a 8 1/2 inch greased loaf pan, cover and let rise for ± 45 minutes.

3. Preheat the oven to 400ºF. Cut the bread lengthwise, brush with an eggwash and sprinkle some oats over the top before baking.

Bake for 25-30 minutes, turn out on a wire rack to cool before slicing and serve.

Red Pepper Jelly

• 1 1.2 cup seeded, chopped red or green pepper
• 1/4 cup chopped chili peppers
• 1 1/2 cup  white vinegar
• 6 1/2 cup granulated sugar
• 6 oz/170mL/ 2 pouches pectin

1. Combine peppers and vinegar in blender until smooth, pour into large pot, add sugar. 
2. Heat on medium high and stir until sugar dissolves.  Bring to a boil, hold boil for 3 mintures, stir in pectin.  Return to full boil on high and maintain hard boil for 1 minute.
3. Remove from heat, skim off foam, pour into hot sterlized hars to within 1/4 inch of the top and seal.
4. Makes 6 half pints

Rachel's Thoughts: DO NOT let boil over on your stove, if it does clean up right away or you will regret it like we did! 

Mushroom, Spinach, and Scallion Tart

Serves 8

• 1 pound mushrooms (combination of button and shiitake), trimmed and sliced 1/2-inch thick
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 12 scallions, ends trimmed and cut into 2-inch pieces, washed and shaken dry
• 3 1/2 cups (about 4 ounces) flat-leaf spinach, stemmed, washed, and shaken dry
• 10 (14-by-9-inch) sheets phyllo dough
• 6 ounces fresh goat cheese (about 2/3 cup)
• 3 large eggs
• 1/3 cup milk
• 3 tablespoons chopped mixed fresh herbs, such as dill and cilantro

Directions

1. Preheat oven to 425 degrees.
2. On a baking sheet, toss mushrooms with 2 tablespoons oil and 3/4 teaspoon salt. Roast for 10 minutes. Toss in the scallions and roast for 15 minutes more. Push mushrooms and scallions to one side and place spinach on empty side, roast until wilted, about 3 minutes. Let cool briefly, then squeeze spinach dry.
3. Brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) lightly with some of the remaining oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with olive oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil and fit into pan. Repeat with remaining sheets, creating a crust that is at least five layers thick over the bottom of the pan. Fold edges at top.
4. Crumple a double layer of aluminum foil into a rectangle the size of the bottom of the tart and fit into crust to weight down center. Place on a baking sheet and bake until edges are golden and begin to set, about 7 minutes. Remove foil and bake until golden all over, about 3 minutes more. (Remove from oven, leaving baking sheet. Tent edges with foil if browning too quick.)
5. Reduce oven to 375 degrees. In a blender, puree the goat cheese, eggs, milk, and remaining 1/4 teaspoon salt until smooth. Add herbs and pulse to combine. Spread vegetables over crust and pour custard over top.
6. Place tart back on baking sheet in oven and bake until custard is set, 20 to 23 minutes. Pull tart from oven and let cool 10 minutes on wire rack. Remove sides of pan and cool at least 10 minutes more, until ready to serve. If not serving right away, slide off of bottom and onto wire rack.

Source: www.wholeliving.com

To Try: Mojito Frozen Yogurt

Mojito Frozen Yogurt


1/2 oz mint leaves
1 cup 1% milk
1/2 teaspoon xantham gum
1 teaspoon arrowroot starch
1/4 cup (50gm) sugar
2 large eggs
16 oz nonfat plain Greek yogurt
pinch of powdered stevia extract ( less than 1/8 teaspoon)
juice and zest of 1 lime
2 oz light rum
1 tbsp chopped fresh mint

Heat milk & mint over medium heat until milk is just bubbling around the edges of the pan. Turn off heat and let steep for about 30 minutes. Strain milk into bowl, squeezing excess liquid from mint leaves. Discard the leaves. Allow to cool.

Place the arrowroot starch into a small bowl and pour about 2 tablespoons of the milk over it. Stir to dissolve.

Add the xantham gum and sugar to the remaining milk and whisk vigorously (an immersion blender works well.) Pour into a saucepan, add the sugar, and heat over medium-low heat, just until the sugar is dissolved.

Whisk the eggs in a bowl. When the milk is warm, add about 1/4 cup to the eggs, whisking constantly. Slowly pour the tempered egg mixture into the saucepan with the milk, stirring constantly. Cook over medium-low heat, stirring, until mixture is thick and coats the back of the spoon. Do not let it boil.

Place the yogurt in a large bowl. Stir in the milk and egg mixture, and remaining ingredients. Cover with plastic wrap and chill for several hours or overnight. Churn in ice cream maker according to manufacturer's instructions.

Source: http://carascravings.blogspot.com/2010/07/mojito-frozen-yogurt.html 

Rhubard Pie

Serves 10, Prep: 30 min, Total: 6 hours

• Pie Dough
• All-purpose flour, for dusting
• 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
• 3/4 cup (or 2/3)
• 2 tablespoons cornstarch
• Pinch of salt
• Orange zest 

Directions

1. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, orange zest and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
2. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

 Crumble Topping

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup packed light-brown sugar
• 3 tablespoons granulated sugar
• Pinch of salt
• 6 tablespoons cold unsalted butter (cut into small pieces)

Directions

1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

 Source: Everyday Food (with small changes)

 

Super Easy (and Cheap) Lasagna

Ingredients

• 1 pound lean ground beef
• 1 (32 ounce) jar spaghetti sauce
• 32 ounces cottage cheese  (or ricotta)
• 3 cups shredded mozzarella cheese  (less)
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried parsley  - (Fresh basil or parsley)
• salt to taste
• ground black pepper to taste
• 9 lasagna noodles
• 1/2 cup water  (less) 

 Directions

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving. 

Source: All recipes.com

Rachel's Thoughts: I used cottage cheese and ricotta, fresh parsley and basil (simmered with the sauce).   

Ice Cream Dessert and Chocolate Sauce

A. Crumble Topping

• 1 1/3 c flour
• 1 cup chopped pecans or walnuts
• 1 c brown sugar
• 1 cup roller oats
• 1 cup melted margarine/butter

Mix, bake in oven on cookie sheet at 400 for 15 minutes, break up multiple times.  Crumble and cool.

B. Chocolate Sauce

-        ¼ c butter

-        ¾ c white sugar

-        ¼ cocoa powder

-        ¼ milk

Melt butter in saucepan, stir in white sugar, cocoa, and milk, stir constantly, bring to a rolling boil, turn heat to medium low let bowl for just over minute and let cool.

C. Assembly

Place half of the crumble on the bottom of pan, drizzle with caramel, spread with ice cream, cover with remaining half of topping and drizzle with caramel sauce and chocolate sauce.

Tomoato Panzanella with Ricotta

Serves 4, Active Time: 5min, Total Time: 25min

• 0.5 lbs day-old crusty bread cut into 1 inch pieces (5 cups)
• 2 lbs ripe tomatoes, cut into 1 inch peices
• 1/2 small red onion, thinly sliced
• 3 tbsp red-wine vinegar
• 2 tbsp olive oil
• 1 cup fresh basil leaves
• 15 ounces ricotta

 Directions

1. Preheat oven to 375.  On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown (20 min).
2. In a large bowl combine tomatoes, onion, vinegar and oil and season with salt and pepper.
3. Add toasted bread and basil and toss to combine.
4. Let sit 20/30 minutes to allow bread to soak up liquid.
5. Dividesalad evenly and top with ricotta, drizzle with oil and season with salt and pepper.

Red Pepper Dip

Makes 2 cups

• 1 cup pomegranate juice
• 1 package whole-wheat pitas, 1 pita torn into 1-inch pieces
• 1/2 cup walnuts, toasted
• 3/4 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 jar (16 ounces) roasted red peppers, drained, rinsed, and roughly chopped
• 1 teaspoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Coarse salt

Directions

1. In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
2. Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.
3.  Source: Everyday Food May 2010 

Thia Beef Salad

Steak:

• 2 Tb soy sauce (San-J makes a gluten free one)
• 2 Tsp fish sauce
• 2 tsp sugar
• 12 oz flank steak
• 1-2 tsp vegetable oil

1. Combine soy sauce, fish sauce, and sugar in a glass 9×13 baking dish. Add steak, turning to coat. Marinate at room temperature for 15 minutes or refrigerate several hours.
2. While the steak is marinating I prepare the salad and dressing.
3. Heat oil in a large skillet, I use cast-iron, over medium high heat. Add steak, reserving marinade, and cook until dark brown on both sides, about 3-5 minutes per side for medium-rare; make sure to wait until the meat has had time to brown well before trying to flip it or it will tear.
4. Add reserved marinade to skillet and turn steak once to coat. The marinade will get very thick and much of it will evaporate.
5. Transfer steak to a cutting board and let rest 5 minutes before slicing against the grain.
6. Add steak and dressing to prepared salad and serve immediately.

Salad:

• 1 head lettuce, washed and torn into pieces
• 1/4 cup mint leaves
• 1/4 cup basil leaves
• 1 cucumber, seeded, peeled and deiced
• 1 cup cherry tomatoes, halved
• 2 carrots, peeled and shaved with a vegetable peeler

1. In a large bowl, combine salad ingredients.

Ginger-Lime Dressing:

• 2 tsp fish sauce
• 2 tsp sesame oil
• 2 tsp sugar
• 1 Tb peeled, minced fresh ginger
• 1/2 a jalapeno, minced, optional
• 2 Tb fresh lime juice

Source: Everyday Food May 2010

Camalized Onion Dip

Ingredients

• 2 tablespoons vegetable oil
• 3 pounds onions, diced (4 large)
• Salt
• 3 tablespoons water
• 1 1/2 cup Greek non-fat yogurt
• 1/2 cup sour cream
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cayenne pepper, plus more for sprinkling
• raw vegetables such as carrots, celery, radishes, etc

Directions

1. Heat the oil in a large nonstick skillet over medium heat. Cook the onions with 1 teaspoon salt, stirring often, until caramelized, about 30-45 minutes.
2. Deglaze the pan, add the water and cook , scraping up any brown particles from the bottom of the skillet. Transfer the onions to a medium bowl and let cool for 30 minutes.
3. Stir yogurt, sour cream, lemon juice, and cayenne into the onions.

Refrigerate for at least 1 hour. Sprinkle with cayenne, and serve with vegetables and/or chips.

Spiced-Up Hummus

Ingredients: Makes 3 cups

• 15 (1 can) ounces chickpeas, drained, reserving 1/4 cup of the liquid
• 1/4 cup tahini (sesame paste)
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ground star anise (optional)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional)
• 1 plum tomato, peeled, seeded, and very finely chopped
• 2 scallions, very thinly sliced
• Coarse salt and ground pepper

Directions

1. In a food processor combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth.
2. Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves if desired.
3. Source: Martha Stewart Online 

Chicken and Basil Stir-Fry

Serves 4

• 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
• 1 tablespoon cornstarch
• Coarse salt and ground pepper
• 6 teaspoons vegetable oil
• 1 small onion, halved and cut into 1/4-inch-thick wedges
• 2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
• 6 garlic cloves, minced
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 cups fresh Thai (see note) or other basil leaves, larger leaves torn in half
• Cooked white rice, for serving (optional)

Directions  (Total Time: 40 minutes)

1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired. 

Rhubarb Upside-Down Cake

Makes one 9-inch cake; Serves 10

FOR THE TOPPING

• 4 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• Coarse salt

FOR THE CAKE

• 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
• 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
• 1 3/4 cups sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Coarse salt
• 1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
• 2 large eggs
• 1 cup sour cream

Directions

1. Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
2. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
3. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
4. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Source: Martha Stewart Living

Rhubarb Custard

Makes 6

3/4 cup sugar

12 ounces rhubarb trimmed and cut crosswise (1/4 in thick)

1 cup whole milk

1/2 cup heavy cream

1/3 cup flour

2 large eggs plus large egg yolk

Heat oven to 350.  Butter six 5 1/2in gratin dishes (1 inch deep) and dust with sugar;  arange on a rimmed baking sheet.  Toss rhubarb with 1/4 cup sugar, and divided among dishes.  Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes.

Puree milk, cream, flour, egg and yolk, remaining 1/2 cup of sugar, and 1/2 teaspoon of salt in a blender until smooth.  Divide mixture evenly among dishes.  Bake, uncovered, until just set, 22 to 24 minutes.  Let cool for 20 minutes.

Rachel's Thoughts: I don't have gratin dishes, so I just used some small pyrex ones and covered with one layer of rhubarb.

Source: Martha Stewart Living

Baked Raspberry Custard

- To try once my raspberry bush gives me berries! -

Serves 6

• 1/4 cup (1/2 stick) unsalted butter
• 3/4 cup whole milk
• 3 large eggs
• 1/2 cup plus 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 teaspoon pure vanilla extract
• 2 cups raspberries (about 9 ounces)

Directions

1. Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
2. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
3. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.

Rhubard Lime Sherbet

Ingredients

• 6 oz (two large stalks) of rhubarb, washed and trimmed
• 1/4 cup + 2 tbs sugar
• 1/3 cup water
• 3 tbs freshly squeezed lime juice
• 1 cup whole milk

Thinly slice rhubarb. In a medium nonreactive sauce pan, combine rhubarb, sugar, and water. Bring to a boil over medium heat and let simmer 5 minutes, until rhubarb is soft and cooked through. Remove from heat and let cool.

Puree rhubarb mixture in a blender or food processor and scrape into a medium bowl. Add lime juice and milk and stir until combined. Thoroughly chill for 4 hours (or overnight) in the refrigerator. Freeze in an ice cream maker according to the manufacturer’s instructions.

Source: Modern Domestic Blog
Note to Self -Double recipe for my ice cream maker!

Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Pasta with Goat Cheese and Roasted Asparagus

 Ingredients (Serves 4)

• 2 bunches asparagus (2 pounds total), tough ends removed
• 4 tablespoons butter, cut into small pieces
• 12 ounces cavatappi or other short pasta
• 1 small log soft goat cheese (5 ounces), crumbled
• 2 to 3 tablespoons snipped fresh chives, for garnish

Directions

1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Chocolate Double Layer Cake

Frosting

Makes about 4 cups

• 2 1/4 cups confectioners' sugar, sifted
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 6 ounces cream cheese, room temperature
• 3/4 cup unsalted butter, room temperature
• 9 ounces bittersweet chocolate, melted and cooled
• 3/4 cups sour cream

Directions

1. Sift together confectioners' sugar, cocoa, and salt. 
2. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.

Cake

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep) dust with cocoa; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl, beat on low until just combined.  Raise speed to medium and add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly between pans. Bake until set and a tooth pick inserted into the centers comes out clean, about 35 minutes, let cool for 15 minutes.  Turn out from pans.  Let cool completely.
3. Spread 2 cups of chocolate frosting onto top of 1 cooled layer.  Top with remaining layer; frost top and sides with remaining 2 cups of frosting.   
4. Cupcake Option: Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

• Note: To Make buttermilk add 1 tbsp of lemon juice to 3/4 cup of milk and let sit for 5 min 

Winter Pork Casserole

Serves 4

Prep Time: 20 minutes

Cooking Time: 1 hour

• 2 tbsp olive oil
• 500g (1 lb) pork fillet, cubed
• 2 cloves of garlis (minced)
• 1 tsp ground cinnamon
• 1 tsp ground corriander
• 1 tsp ground cumin
• 2.5 cm peice of fresh ginger, peeled and grated
• 400g (14 oz) can of mixed beans or chickpeas (drained)
• 1 red pepper (sliced)
• 300ml chicken stock
• 25g flaked almonds (toasted)
• Chopped flat-leaved parsley to garnish

1. Heat 1 tbsp oil in a casserole dish, add the pork and fry, in batches until brown all over.  Remove and set aside.  Add the remaining oil, then add the onion and cook for 10 minutes until softened.  Return the pork to the casserole, add the garlic, spices and ginger and cook for two more minutes.

2. Add the mixed beans, red pepper and stock.  Seasons well with saly and pepper, then stir and bring to a boil.  Reduce the deat to the lowest setting and simmer, sovered for 40 minutes, adding a little extra stock if it begins to look dry.  Check the seaoning and serve.

3. Sprinkle with the almonds and parsley and serve with brown basmati rice.

Rachel's Thoughts: Used this recipe to use up some random pork that I found in my freezer.  The falvors in this dish are really unique and quite enjoyable.

Source: Adapted from Good House Keeping.

New York Cheese Cake

Makes one 10-inch cake

• 6 tablespoons unsalted butter, room temperature, plus more for pans
• One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
• 2 1/4 cups sugar
• 3 tablespoons sugar
• 3 pounds (six 8-ounce packages) cream cheese, room temperature
• 1/2 cup all-purpose flour
• 1 cup sour cream, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 5 large eggs

Directions

1. Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
2. Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. 
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
4. Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.   
   
   Rachel's Thoughts: We did not really like the crust, found it quite soggy, probably because we didn't let is cool (we were in a rush).  So next time we will be making SURE it is completely cool!  We served it with strawberries and chocolate sauce.
   
   Source: Martha Stewart Online