This Edible Cookbook is magnificent.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Thursday, March 29, 2012
Tuesday, December 6, 2011
Creamy Chicken Cauliflower Lasagna Stylee
There are days when I look through my fridge, cupboards, and freezer and find all sorts of random food items, bits and pieces of saved things that do not seem to go together in any appropriate fashion. In order to eliminate waste and to avoid grocery shopping, I try to mix up something creative with these items and create something spectacular (which sometimes does or doesn't happen). This happened to me last night.
Random Food Items
Half a box of lasagna noodles
2 Frozen chicken breasts
Frozen bag of purple cauliflower
1/4 bottle of Imagine Moore gratitude
Tupperware full of random blocks of Yancey Fancy cheese
Magical Dish- Creamy Lasagna!
In a pot of salted water, cook lasagna noodles.
In a large skillet, saute an onion in a bit of olive oil. Chop up chicken bits and cook until browned. Add chopped up purple cauliflower and 1/4 cup of white wine, salt and pepper to taste. Steam cauliflower til tender.
Drain lasagna noodles. In pot, melt 1 Tbl of butter and saute a few cloves of garlic. I added a ice cube size hunk of pesto (another random freezer item) but you could add dried basil if you choose. Add 1/2 cup of milk (if you have cream or half&half, this would prob be more delish). Bring to a simmer. Add 3 Tbl of flour. Cook til thickened. Add some shredded cheese to sauce. Add chicken/cauliflower mixture.
Layer noodles, CreamyCC mix and shredded cheese about 3 times in that fabulous order. Bake at 350 for about 20-30 minutes or until bubbly and browned on top. Serve with the rest of that leftover wine.
...and you know what they say, "Lasagna is always better as leftovers." This is true. I'm eating the leftovers right now.
Random Food Items
Half a box of lasagna noodles
2 Frozen chicken breasts
Frozen bag of purple cauliflower
1/4 bottle of Imagine Moore gratitude
Tupperware full of random blocks of Yancey Fancy cheese
Magical Dish- Creamy Lasagna!
In a pot of salted water, cook lasagna noodles.
In a large skillet, saute an onion in a bit of olive oil. Chop up chicken bits and cook until browned. Add chopped up purple cauliflower and 1/4 cup of white wine, salt and pepper to taste. Steam cauliflower til tender.
Drain lasagna noodles. In pot, melt 1 Tbl of butter and saute a few cloves of garlic. I added a ice cube size hunk of pesto (another random freezer item) but you could add dried basil if you choose. Add 1/2 cup of milk (if you have cream or half&half, this would prob be more delish). Bring to a simmer. Add 3 Tbl of flour. Cook til thickened. Add some shredded cheese to sauce. Add chicken/cauliflower mixture.
Layer noodles, CreamyCC mix and shredded cheese about 3 times in that fabulous order. Bake at 350 for about 20-30 minutes or until bubbly and browned on top. Serve with the rest of that leftover wine.
...and you know what they say, "Lasagna is always better as leftovers." This is true. I'm eating the leftovers right now.
Wednesday, September 28, 2011
What to Eat with Soup
As I may have mentioned probably every day this month, September is my favorite month of the year for a number of reasons:
1. Temperate Temperatures. I can finally wear my jeans with my t-shirts and be comfortable and occasionally bust out a power cardigan.
2. Back to School. After all these years, I still look forward to buying new pencils; hence, my chosen profession.
3. Earth, Wind and Fire Day. Yes, I was the teacher that sent "September" in as a song request for the morning announcements. What can I say it makes me experience a dance party in my mind and how totally cool is it that you can actually celebrate the 21st night of September as a holiday if you feel so inclined.
4. Start of Soup Season. If there is one food I love, it is soup. So easy, yet so complicated. So calming, so versatile, so satisfying. Try as I may I can never get into chilled summer soups. I have made gazpacho. I have dreamed of vichychoisse. However, soup does not truly become magical until September when the air chills and leaves tinge, which brings me to this particular post. While soup itself can be a full meal it is sometimes nice to have something to accompany it.
Although soup from scratch is simple and enjoyable, one product I do adore is the Healthy Sisters Soup mixes, little bags with beans and spices that create a tasty soup. They are assembled by women struggling with poverty and unemployment. The program gives them a job and healthy work experience to get them back on their feet. The other morning I took one of my mixes and tossed it in my crockpot with a can of diced tomatoes, onion, pepper, carrots and water and come home to a delicious 6 Bean Organic Soup. This left me time to figure out what to pair with this tasty soup.... Bread and Homemade Ricotta Cheese!
Molasses Bread
Combine 2 cups of buttermilk (I know not a common ingredient but it's used in the ricotta too!!), 1 cup of oats, 1/4 cup of molasses, 2 T oil.
Add 3 cups of flour, 1 T sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt. Mix and let rest 2 minutes. Knead dough while adding about a 1/2 cup more flour.
Divide into to loaves. Sprinkle a baking sheet with cornmeal (or just grease but the cornmeal is great) and place loaves on. I baked my on a pizza stone so if you own one use it!!
Bake at 350 for about 30 minutes or until browned and crispy on the outside.
Ricotta Cheese
In a pot, combine 1 cup of cream, 4 cups of milk, 3/4 cup of buttermilk and 1 tsp of salt. Bring to a slow boil and cook until curds begin to separate. Stir. Turn down heat to low and cook 2 more minutes. Remove from heat and let sit for 30 minutes to an hour while curds separate. Line a colander cheesecloth and ladel (don't pour!) curds into cloth. Let sit for 10-15 minutes to drain.
Serve ricotta on still warm bread with hot soup. This combo was so good I ate it for breakfast and lunch the next day! AND... I had ricotta leftover to make dinner the next night, which I will share with you soon!
1. Temperate Temperatures. I can finally wear my jeans with my t-shirts and be comfortable and occasionally bust out a power cardigan.
2. Back to School. After all these years, I still look forward to buying new pencils; hence, my chosen profession.
3. Earth, Wind and Fire Day. Yes, I was the teacher that sent "September" in as a song request for the morning announcements. What can I say it makes me experience a dance party in my mind and how totally cool is it that you can actually celebrate the 21st night of September as a holiday if you feel so inclined.
4. Start of Soup Season. If there is one food I love, it is soup. So easy, yet so complicated. So calming, so versatile, so satisfying. Try as I may I can never get into chilled summer soups. I have made gazpacho. I have dreamed of vichychoisse. However, soup does not truly become magical until September when the air chills and leaves tinge, which brings me to this particular post. While soup itself can be a full meal it is sometimes nice to have something to accompany it.
Although soup from scratch is simple and enjoyable, one product I do adore is the Healthy Sisters Soup mixes, little bags with beans and spices that create a tasty soup. They are assembled by women struggling with poverty and unemployment. The program gives them a job and healthy work experience to get them back on their feet. The other morning I took one of my mixes and tossed it in my crockpot with a can of diced tomatoes, onion, pepper, carrots and water and come home to a delicious 6 Bean Organic Soup. This left me time to figure out what to pair with this tasty soup.... Bread and Homemade Ricotta Cheese!
Molasses Bread
Combine 2 cups of buttermilk (I know not a common ingredient but it's used in the ricotta too!!), 1 cup of oats, 1/4 cup of molasses, 2 T oil.
Add 3 cups of flour, 1 T sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt. Mix and let rest 2 minutes. Knead dough while adding about a 1/2 cup more flour.
Divide into to loaves. Sprinkle a baking sheet with cornmeal (or just grease but the cornmeal is great) and place loaves on. I baked my on a pizza stone so if you own one use it!!
Bake at 350 for about 30 minutes or until browned and crispy on the outside.
Ricotta Cheese
In a pot, combine 1 cup of cream, 4 cups of milk, 3/4 cup of buttermilk and 1 tsp of salt. Bring to a slow boil and cook until curds begin to separate. Stir. Turn down heat to low and cook 2 more minutes. Remove from heat and let sit for 30 minutes to an hour while curds separate. Line a colander cheesecloth and ladel (don't pour!) curds into cloth. Let sit for 10-15 minutes to drain.
Serve ricotta on still warm bread with hot soup. This combo was so good I ate it for breakfast and lunch the next day! AND... I had ricotta leftover to make dinner the next night, which I will share with you soon!
Monday, June 6, 2011
To Market, To Market to Meet a Young Goat Farmer
Last Thursday was a fabuous day. There were fireworks at the Mendon Carnival, the Brighton teachers won their first softball game annnndd The SouthWedge Market opened for the season!!! Being the foodies that we are, the last of the events was the most crucial for Allison and I. We gathered our baskets and filled them with spinach, asparagus, a plethora of rhubarb, fresh baked bread and the prize of all prizes... Smoky Paprika Double Cream Cheese. This lovely treat was sold to us by a fabulous man who entranced us with tales of his farm of 23 milking goats and free samples of all flavors of goat cheese in their creamy wonder. With our treasures in hand, we went wee wee wee all the way home to create a fabulous BELT (the sandwich not the one you wear on your waist) inspired dinner.
Best Sandwich Ever....
Toast up some slices of delicious hearty bread (any kind will do really but the better the bread the better the sandwich). We made open face sammys but you could do two slices if you wished.
Cook up some bacon (we used home smoked bacon but I know most of you do not have the luxury of brining and smoking your own strips of pork belly).
Spread your bread with goat cheese. Layer on fresh spinach leaves and strips of bacon. Top with a fried egg.
Put on your bib because you will be drooling all over as you eat this.
We ate this with a stout from Troegs.
Best Sandwich Ever....
Toast up some slices of delicious hearty bread (any kind will do really but the better the bread the better the sandwich). We made open face sammys but you could do two slices if you wished.
Cook up some bacon (we used home smoked bacon but I know most of you do not have the luxury of brining and smoking your own strips of pork belly).
Spread your bread with goat cheese. Layer on fresh spinach leaves and strips of bacon. Top with a fried egg.
Put on your bib because you will be drooling all over as you eat this.
We ate this with a stout from Troegs.
Sunday, April 3, 2011
Stuffed Oh-la-la
Dan suggested the title, after finishing this dinner and throwing down his fork and knife and yelling at the top of his lungs with his hands thrown to the heavens. I think he had a spiritual experience.
Try this if you want to be moved...
Baked Crab and Cheese Stuffed Portabella Mushroom cap Dinner
Ingredients:
4 Portabella mushroom caps
2 tbsp margarine or butter (I used no-salt butter)
1/2 cup finely chopped red onion
2 garlic cloves finely minced
1 - 6 oz. can of crabmeat, drained and flaked
1/4 cup Gorgonzola (or any blueish cheese of your choice)
1/4 cup crumbled feta cheese
1 large egg - beat first with fork
3 Tbsp. bread crumbs (I used Italian flavored)
1 tbsp chopped parsley
2 tbsp chopped fresh dill
Zest of 1/2 Lemon
1 tsp paprika
pepper and salt to taste (fresh ground)
2 Tbsp. Fresh squeezed Lemon Juice
1/2 c. grated peccorino romano
Directions:
Prepare a cooking sheet by spraying with "Pam" or rubbing with olive oil. Place Mushroom caps facing upwards to receive the crab and cheese goodness. Reserve the mushroom stems for delicious things like beef stews, bolognese sauce, ecstasy.
Prepare the filling by dicing the onions and garlic and sauteing in the butter until softened. Drain the crabmeat and place in medium mixing bowl. Add cheeses to the crab and then stir in warm onion/garlic mixture to soften the cheese. After this stir in egg followed by bread crumbs, and spices including lemon zest. Stir till combined.
By tablespoonfulls, add to the mushroom caps, dividing evenly. Follow by dripping the lemon juice over each cap, slowly so that it seeps into the mixture and down into the mushroom without spilling over. This will combine and produce a juicy mushroom. Top with grated cheese and bake at 375 degrees for 25 mins or until cheese topping is lightly browned (baked) and melty.
I served this over fresh greens doused in rosemary infused olive oil, fresh squeezed lemon juice, red onion, salt, and pepper. I think now you can understand Dan's rapture.
We happened to pair this with a Genny Cream Ale from Genessee Brewing Company...word up Rochester!
Try this if you want to be moved...
Baked Crab and Cheese Stuffed Portabella Mushroom cap Dinner
Ingredients:
4 Portabella mushroom caps
2 tbsp margarine or butter (I used no-salt butter)
1/2 cup finely chopped red onion
2 garlic cloves finely minced
1 - 6 oz. can of crabmeat, drained and flaked
1/4 cup Gorgonzola (or any blueish cheese of your choice)
1/4 cup crumbled feta cheese
1 large egg - beat first with fork
3 Tbsp. bread crumbs (I used Italian flavored)
1 tbsp chopped parsley
2 tbsp chopped fresh dill
Zest of 1/2 Lemon
1 tsp paprika
pepper and salt to taste (fresh ground)
2 Tbsp. Fresh squeezed Lemon Juice
1/2 c. grated peccorino romano
Directions:
Prepare a cooking sheet by spraying with "Pam" or rubbing with olive oil. Place Mushroom caps facing upwards to receive the crab and cheese goodness. Reserve the mushroom stems for delicious things like beef stews, bolognese sauce, ecstasy.
Prepare the filling by dicing the onions and garlic and sauteing in the butter until softened. Drain the crabmeat and place in medium mixing bowl. Add cheeses to the crab and then stir in warm onion/garlic mixture to soften the cheese. After this stir in egg followed by bread crumbs, and spices including lemon zest. Stir till combined.
By tablespoonfulls, add to the mushroom caps, dividing evenly. Follow by dripping the lemon juice over each cap, slowly so that it seeps into the mixture and down into the mushroom without spilling over. This will combine and produce a juicy mushroom. Top with grated cheese and bake at 375 degrees for 25 mins or until cheese topping is lightly browned (baked) and melty.
I served this over fresh greens doused in rosemary infused olive oil, fresh squeezed lemon juice, red onion, salt, and pepper. I think now you can understand Dan's rapture.
We happened to pair this with a Genny Cream Ale from Genessee Brewing Company...word up Rochester!
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