Sunday, July 16, 2017

Great zucchini brownies

You would never know. (I used Dark Chocolate Cocoa and less sugar plus one egg)

http://allrecipes.com/recipe/25112/zucchini-brownies/

Saturday, July 15, 2017

Russ made an amazing stuffed zucchini but we cant remember the recipe. Maybe it was this one. Tweaked.

http://allrecipes.com/recipe/244467/chorizo-stuffed-summer-squash/

blooming brie mmmmmm

http://www.cookingpanda.com/content/get-recipe-bloomin-brie-bowl

Friday, February 17, 2017

http://killingthyme.net/2016/06/06/beer-risotto-with-mushrooms-and-asparagus/

Good risotto. Had it with cabbage/pepita salad and veggie bites from Costco. Then the last of the chocolate covered strawberries from Costco Valentines.

Serves 2
Beer Risotto with Mushrooms and Asparagus
10Prep Time
20Cook Time
30Total Time
 Save Recipe
 
Ingredients
  • 2 + 1 tablespoons of butter (divided)
  • 1/2 tablespoon of extra virgin olive oil
  • 1.5 oz red onion (approx. 1/2 red onion), diced I used a regular onion
  • 5.5 oz asparagus (approx. 10 spears), chopped into 1/2-inch pieces - leave stems (see photos)
  • 3 oz cremini mushrooms (3-4 large cremini mushrooms), roughly chopped- I used baby portabello
  • 1/2 cup arborio rice
  • 1/4 cup traditional lager -I used 1/2 bottle Kona Castaway IPA
  • 14 fl oz vegetable broth- I lessened this to make up for all the beer.
  • 2 tablespoons grated asiago cheese- parmesan all the way.
Instructions
  1. Melt 2 tablespoons of butter in a saucepan over moderate heat.
  2. Add olive oil and stir.
  3. Add the red onion and simmer until the onions sweat - approx. 3-5 minutes.
  4. Stir in the arborio rice and toast, stirring constantly, for 3 minutes.
  5. Add the beer, stir, and add 7 oz of the vegetable broth.
  6. At this point, you're going to stir constantly for the next 10 minutes. The arborio rice will gradually soak in the liquids and become creamy.
  7. After 10 minutes, add the mushrooms, asparagus, and the remaining 7 oz of liquid.
  8. Stir constantly for another 10 minutes.
  9. Once the 10 minutes is up, remove from heat.
  10. Add 1 tablespoon of butter, asiago cheese, and stir to mix.
  11. Cover for 3 minutes.
  12. Serve immediately.

Sunday, September 18, 2016

ok, here's the deal. Jesse made a fabulous Pizza Cake. Once.

It was amazing. It was incredible, but he only made it once.

When I saw this stuffed pizza recipe, I finally saw my chance to capture the essence of his glory. We will have to see. Right now we have to wait. It is in the oven for 20 minutes and then we will know. Amazing or Flop.

Here is the original recipe, but I didn't really follow it perfectly. Well...

http://www.kingarthurflour.com/recipes/stuffed-pizza-recipe

Ingredients

CRUST

  • 6 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup semolina
  • 1 3/4 teaspoons instant yeast
  • 2 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1/2 cup vegetable oil
  • 2 tablespoons melted butter
  • 1 1/2 to 1 3/4 cups lukewarm water*
  • *Use enough to make a smooth dough. You'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate.

SAUSAGE

  • 1 pound ground pork
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon sweet or hot paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon fennel seed, lightly crushed
  • 1 teaspoon finely ground black pepper
  • 1/4 teaspoon red chili pepper flakes (more for spicier sausage)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme

SAUCE

  • 1 tablespoon butter
  • 1 small onion, coarsely grated; about 1/2 cup
  • 2 cloves garlic, peeled and crushed
  • 28-ounce can or 26-ounce aseptic box crushed tomatoes
  • 1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
  • 4 teaspoons sugar, or to taste
  • 1/4 to 1/2 teaspoon salt, to taste*
  • *The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify

FILLING

  • 1 pound mozzarella cheese, sliced
  • 2 boxes frozen chopped spinach, thawed and squeezed dry, optional

TOPPING

  • 1 1/4 cups freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese
  • sliced pepperoni or anchovies, optional

Instructions

  1. To make the crust: Combine the dry ingredients and the oils and butter, mixing till crumbs form. Then add the water, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make an elastic, fairly stiff dough.
  2. Place in a large, greased bowl; cover, and let rise at room temperature for 1 hour. For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours. You can use the crust after its first 1-hour rise, but its flavor will improve with the longer, slower rise offered by refrigeration.
  3. To make the sausage, combine all the ingredients. Refrigerate overnight, for best flavor.
  4. To make the sauce: sauté the coarsely grated onion in the butter till it's beginning to color.
  5. Add the crushed garlic, and sauté for about 30 seconds.
  6. Stir in the tomatoes, oregano, sugar, and salt, and simmer gently for up to 1 hour, to concentrate the flavors.
  7. To assemble the pizza: Divide the dough into two pieces. One should be about three-quarters of the dough; the other, one-quarter. If you have a scale, one piece should weigh about 36 ounces; the other, about 13 ounces.
  8. Divide each piece of dough in half again. Butter the bottom and sides of two 9" x 2"-deep round cake pans, then drizzle olive oil in the bottom of each.
  9. Stretch, then roll one of the larger pieces of dough into a round large enough (about 15" to 16") to line the bottom and sides of one pan, with some overhang. Do the same with one of the smaller pieces of dough, rolling it to about 9" to 10". Cover the pieces of dough, and go away for 15 minutes. This will relax the dough's gluten, allowing you to handle it without it shrinking.
  10. Once the first two pieces of dough are rolled and resting, repeat with the other two pieces, covering them till you're ready to use them.
  11. After 15 minutes, place one of the larger pieces of dough in the pan, pressing it gently into the corners; you'll have some overhang.
  12. Spread half the uncooked sausage over the crust, gently patting it flat.
  13. Top with half the sliced mozzarella. Spread with half the spinach, or any additional filling of your choice.
  14. Place the smaller piece of dough atop the filling. Fold over the overhanging edges of dough, and squeeze/crimp to seal. Poke holes all over the top crust, to allow steam to escape.
  15. Repeat with the remaining dough and ingredients, making another 9" round pizza.
  16. Preheat the oven to 425°F (with your pizza stone on a lower shelf, if you're using a stone). While the oven preheats, allow the pizza(s) to rest/rise, covered, for about 30 minutes.
  17. Just before baking, top the pizzas with the sauce, and sprinkle with the grated cheese.
  18. Bake the pizzas till the crust is golden brown and the filling is bubbly, 20 to 25 minutes.
  19. Remove the pizzas from the oven, and allow them to set for about 15 minutes. Loosen their edges, and gently turn them out of the pan onto a rack to cool. To do this, place a round cooling rack atop one pan, and turn the whole thing over. Lift off the pan, place a rack on the bottom of the pizza, and turn the whole thing over again, so the pizza is now right side up.
  20. Serve warm, with a fork. Use a pair of scissors or baker's bench knife to cut wedges.
  21. Yield: two 9" deep-dish pizzas, about 16 servings.

Sunday, August 28, 2016

Pistachio Spinach Quiche

Shell
1 cup flour
1/2 cup butter
1/2 cup nuts

Filling
green onion chopped
1/2 bunch spinach, blanched and drained
1/2 cup shelled pistachio
2 cups smoked Gouda, shredded
2 cups Jack cheese, shredded

Custard
5 eggs
1 1/2 cups cream
1/2 cup wine
1 tsp chervil
1/2 tsp salt
1/2 tsp pepper
1/8 tsp cayenne

Mix spinach, green onion, pistachios and smoked gouda.
Spread into shell.
Fill in with Jack cheese.
Pour custard over fillings
Sprinkle with chervil
Bake 45 minutes until set.

9x13 inch pan

Tuesday, July 19, 2016

Vegetarian chili

Best Ever Veggie Chili
The jury is out on this recipe. The amounts we used were questionable. I'll come back with the verdict.

1 Tbs Olive Oil
1 medium onion, chopped
2 bay leaves
1 tsp ground cummin
2 tbs dried oregano
pinch of salt
2 stalks celery chopped
1 green pepper, chopped
2 jalapenos choopped
3 cloves of garlic
2 (4 oz cans chiles)drained
1 12 oz package of veggie crumbles
3 cans tomatoes
2 cans of stock
1 can kidney beans
1 can black beans
1 can gabanzo beans
12 oz frozen corn
  • Prep
  • Cook
  • Ready In
  1. Heat the olive oil in a large pot over medium heat.

     Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
     Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.

     When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  2. Mix the tomatoes into the pot.
  3.  Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

http://allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/

Monday, February 08, 2016




Hunted EVERYWHERE for Focaccia but couldn't find any. Had to make our own. Then did this with it. Mwah.

http://www.foodnetwork.com/recipes/articles/50-grilled-cheese.page-2.html


http://food52.com/blog/15744-this-slab-grilled-cheese-is-the-new-party-sub?utm_term=6027565&utm_source=Sailthru&utm_medium=email&utm_campaign=20160206_ad_cabot

1. Slice the focaccia
2. Sprinkle on filling
3. Cook at 425 degrees for 8 min
4. Eat

http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe.html

Used amazing recipe from foodnetwork. Yum.

Focaccia Recipe 


Ingredients
1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading (didn't use this much maybe 4 cups)
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling about 15 minutes.

In a bowl , combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mix. Once the dough has come together, continue to knead for 5 to 6 minutes until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand. Again, give it another sprinkle of flour if the dough is really sticky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil.

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. 

Put the dough in the warm place until it has doubled in size, about 1 hour.  preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Recipe courtesy of Anne Burrell

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe.html?oc=linkback