I'm pretty sure I originally got this recipe from Candace's friends Peter and Anne about 5 years ago when I visited for Thanksgiving. I've made this twice this holiday season to bring to functions and everyone has said how much they like it.
14oz can artichoke* (water packed) - drained
4 eggs
2 cups grated cheddar
1/4 c. bread crumbs
dash tobasco
2 T parsley**
1/2 t. oregano
salt & pepper
Bake in a square pan 30 min at 325-350F
*One time I used artichoke bottoms and chopped them up. Another time I used quartered artichoke hearts, which are pretty big pieces, but no one seemed to mind.
**I didn't have any parsley so I substituted with basil.
Tuesday, December 23, 2008
Saturday, December 6, 2008
Potato & Leek Soup with Butternut Squash!
I had this soup earlier this week at a professors house. It was so delicious I had to ask for the recipe. She hasn't sent it yet, but I couldn't wait any longer. I had potatoes, leeks, and butternut squash and they weren't getting any younger. So I went at it myself, no recipe. I thought I would need a lot of cream and whatnot to reach the level of deliciousness experiences at my professors house, but before I even got that far, it was amazed at how tasty my own version was. Maybe it was the homemade stock, maybe it was the extra amount of leeks that I cooked until they were sweet. Whatever the reason, I couldn't stop eating this straight from the pot. I got so full just standing there. I cooked the squash a few days before, cut in half, seeds scooped, face down in about an inch of water. I saved the water - poured it right into the storage container with the squash.
10 medium leeks, white and light green only, sliced thin
6-10 fist sized white potatoes, baked and skins peeled and cut up
2 medium-large butternut squash
3 cups stock, vegetable or poultry
3 cups water or more stock/broth
salt and pepper to taste
Melt one tablespoon of margarine in a big pot. Add two tablespoons of oil. Add leeks and sprinkle with salt. Stir until soft. Add stock and potatoes and stir. Add cooked squash. Stir. Spoon the contents of the pot into your blender in as many shifts as necessary. Add as much water to the blender as you need to keep it moving. Return blended soup to pot and bring to a boil. As soon as it boils, season, reduce heat or turn off. It's ready to go.
Taste what you have. I thought it was delicious without more salt and pepper, but of course delicious with some added. Add more squash if you like. I had some baby spinach that was on its way out, so I threw it into the blender raw with the other stuff and my soup was a beautiful green color. The spinach was barely cooked and you couldn't taste it. I felt even healthier.
I ate this with some delicious Italian bread from Tops.
10 medium leeks, white and light green only, sliced thin
6-10 fist sized white potatoes, baked and skins peeled and cut up
2 medium-large butternut squash
3 cups stock, vegetable or poultry
3 cups water or more stock/broth
salt and pepper to taste
Melt one tablespoon of margarine in a big pot. Add two tablespoons of oil. Add leeks and sprinkle with salt. Stir until soft. Add stock and potatoes and stir. Add cooked squash. Stir. Spoon the contents of the pot into your blender in as many shifts as necessary. Add as much water to the blender as you need to keep it moving. Return blended soup to pot and bring to a boil. As soon as it boils, season, reduce heat or turn off. It's ready to go.
Taste what you have. I thought it was delicious without more salt and pepper, but of course delicious with some added. Add more squash if you like. I had some baby spinach that was on its way out, so I threw it into the blender raw with the other stuff and my soup was a beautiful green color. The spinach was barely cooked and you couldn't taste it. I felt even healthier.
I ate this with some delicious Italian bread from Tops.
Monday, December 1, 2008
Cranberry Sauce
Jonathan and I made this on Friday and it was so much better than the cranberry sauce from the can. Wendy made her own for the Fractivus dinner, and she added lemon rind and candied ginger - it was so delicious.
But here is the recipe Jonathan and I followed:
1 cup water
1 cup sugar
2 cups fresh cranberries
Put the water and sugar into a small saucepan on medium heat. Stir until the sugar is dissolved. Bring it to a boil and then boil for 5 minutes. Add the cranberries and bring it back up to a boil. Gently boil for 4 to 5 minutes for a thin, gravy-like consistency, or for 12 to 15 minutes if you want to pour it into a mold. Go for somewhere in between if you want it thick but not molded. If you do use a mold, make sure to chill it for a while.
But here is the recipe Jonathan and I followed:
1 cup water
1 cup sugar
2 cups fresh cranberries
Put the water and sugar into a small saucepan on medium heat. Stir until the sugar is dissolved. Bring it to a boil and then boil for 5 minutes. Add the cranberries and bring it back up to a boil. Gently boil for 4 to 5 minutes for a thin, gravy-like consistency, or for 12 to 15 minutes if you want to pour it into a mold. Go for somewhere in between if you want it thick but not molded. If you do use a mold, make sure to chill it for a while.
Wednesday, November 26, 2008
Stuffed Shells with Arrabbiata Sauce
This recipe is from Everyday Italian. We made it last night. It's spicy and cheesy, totally yummy. Giada rated this as "intermediate" - I would agree. It's not that complex, but it is time consuming.
12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil
6 ounces thinly sliced pancetta, diced (I used a 4 oz. package)
1/2 to 1 teaspoon dried crushed red pepper flakes (be careful!)
2 garlic cloves, minced
2 jars of marinara sauce (about 52 oz.)
2 (15-ounce) containers ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves (or 3 tsp. dried parsley)
3 tablespoon chopped fresh basil leaves (or 3 tsp. dried basil)
1 teaspoon chopped fresh mint leaves (I used 1 tsp. dried oregano instead)
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on waxed paper, spreading them out so that they don't stick together and allow to cool.
Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
Spoon 1 1/4 cups of the sauce over the prepared baking dish (I needed to use two 9x13 pans to fit all the shells, so I poured that amount in the bottom of each pan). Fill the cooked shells with the cheese mixture, about 1 1/2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil
6 ounces thinly sliced pancetta, diced (I used a 4 oz. package)
1/2 to 1 teaspoon dried crushed red pepper flakes (be careful!)
2 garlic cloves, minced
2 jars of marinara sauce (about 52 oz.)
2 (15-ounce) containers ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves (or 3 tsp. dried parsley)
3 tablespoon chopped fresh basil leaves (or 3 tsp. dried basil)
1 teaspoon chopped fresh mint leaves (I used 1 tsp. dried oregano instead)
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on waxed paper, spreading them out so that they don't stick together and allow to cool.
Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
Spoon 1 1/4 cups of the sauce over the prepared baking dish (I needed to use two 9x13 pans to fit all the shells, so I poured that amount in the bottom of each pan). Fill the cooked shells with the cheese mixture, about 1 1/2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
Saturday, November 22, 2008
Salmon Burgers
Everyone loves these - even Jonathan, Bridget and my Dad. That is really saying something, because my Dad is very suspicious of "new" foods (like yogurt and zucchini - ha ha). You could easily experiment with other spices and additions to this recipe. I got this recipe from the Chicken of the Sea salmon can and changed it just a bit.
Makes 7 - 8 burgers.
1 (14.75 oz.) can salmon
1/2 cup panko breadcrumbs
1/2 cup finely diced onion
3 tbsp. mayonnaise
2 eggs, beaten
2 tsp. lemon juice
1 tsp. dried parsley or 1 tbsp. chopped fresh parsley
1/4 tsp. dried dill
1/4 tsp. garlic powder
1/8 tsp. salt
Combine all the ingredients in a bowl. Shape mixture into 7-8 patties (I made 7). In a large skillet, heat 1 to 2 tbsp. vegetable oil and cook patties over medium heat until browned on both sides. We served ours on whole wheat burger buns with ketchup.
Makes 7 - 8 burgers.
1 (14.75 oz.) can salmon
1/2 cup panko breadcrumbs
1/2 cup finely diced onion
3 tbsp. mayonnaise
2 eggs, beaten
2 tsp. lemon juice
1 tsp. dried parsley or 1 tbsp. chopped fresh parsley
1/4 tsp. dried dill
1/4 tsp. garlic powder
1/8 tsp. salt
Combine all the ingredients in a bowl. Shape mixture into 7-8 patties (I made 7). In a large skillet, heat 1 to 2 tbsp. vegetable oil and cook patties over medium heat until browned on both sides. We served ours on whole wheat burger buns with ketchup.
Monday, November 17, 2008
Pumpkin Custard
These are SO GOOD! Serve them warm with some whipped cream on top. When I made them, I used one 12 oz. can of 2% evaporated milk and 4 oz. of half-and-half. I got the recipe from a New England innkeepers cookbook.
3 eggs
1 cup mashed, cooked pumpkin
2 cups 2% evaporated milk or half-and-half
1/2 cup packed brown sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1/4 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. vanilla extract
Gently beat eggs in a medium bowl. Add the pumpkin and mix. Stir in evaporated milk, brown sugar, salt, nutmeg, ginger, cinnamon and vanilla and mix well.
Pour mixture into custard cups or small ovenproof dishes and place them in a 2-inch deep baking pan. Slowly add enough hot water to fill the baking dish halfway.
Bake in a preheated 325 degree oven for 45 minutes, until a toothpick inserted near the edge of one of the cups comes out clean. (The middle of each custard will firm up as it cools.)
3 eggs
1 cup mashed, cooked pumpkin
2 cups 2% evaporated milk or half-and-half
1/2 cup packed brown sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1/4 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. vanilla extract
Gently beat eggs in a medium bowl. Add the pumpkin and mix. Stir in evaporated milk, brown sugar, salt, nutmeg, ginger, cinnamon and vanilla and mix well.
Pour mixture into custard cups or small ovenproof dishes and place them in a 2-inch deep baking pan. Slowly add enough hot water to fill the baking dish halfway.
Bake in a preheated 325 degree oven for 45 minutes, until a toothpick inserted near the edge of one of the cups comes out clean. (The middle of each custard will firm up as it cools.)
Sunday, November 16, 2008
Curry Squash Soup
I invented this recipe when I was trying to make wataka curry, which was one of my favorite dishes in Sri Lanka. I've modified it over the years. I usually make it with buttnernut squash but today I made it with buttercup squash and acorn squash, because that's what I had on hand.
1 large butternut squash or several medium and small squash
1 can of coconut milk
turmeric, garam masala, chili powder, cumin, coriander - to taste
Wash squash, cut the squash in half, scoop out seeds, and place face down in a baking dish. Fill the dish with 1.5 inches of water. Bake at 400 until soft - 30 to 60 minutes depending on size.
Scoop out the cooked squash from the skin and put it in your blender. Pour in the water from the pan and blend. Be careful if you're blending hot squash. Pour half the squash in a soup pot. Then add the coconut milk to the blender, blend again, and pour into the soup pot. Stir with a spoon over medium heat and add spices, to taste.
Add more water or vegetable brother until you get your desired consistency. Sometimes I like it almost as thick as baby food. This last time it was more a soup like consistency.
1 large butternut squash or several medium and small squash
1 can of coconut milk
turmeric, garam masala, chili powder, cumin, coriander - to taste
Wash squash, cut the squash in half, scoop out seeds, and place face down in a baking dish. Fill the dish with 1.5 inches of water. Bake at 400 until soft - 30 to 60 minutes depending on size.
Scoop out the cooked squash from the skin and put it in your blender. Pour in the water from the pan and blend. Be careful if you're blending hot squash. Pour half the squash in a soup pot. Then add the coconut milk to the blender, blend again, and pour into the soup pot. Stir with a spoon over medium heat and add spices, to taste.
Add more water or vegetable brother until you get your desired consistency. Sometimes I like it almost as thick as baby food. This last time it was more a soup like consistency.
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