I have to bring cookies to my church Advent Evensong on Sunday and wanted to make cookies that I would not have to go to the store to get ingredients. I looked in our Bittman book and found several recipes that would work, but this one stuck out because of the its simplicity and honestly it sounded like something older people would love.....not to sweet, sophisticated.....I am right I love them! They are not to sweet small cookies that satisfy your sweet tooth with out feeling like your teeth will fall out the moment you finish. I think with they are a perfect holiday cookie!
Olive Oil Cookies with Orange and Cinnamon
Spain
Makes: 2 dozen
Time: 40 minutes
These can be produced, if you like with lard or butter, but this is an ancient recipe from southern Spain and probably was originally made with olive oil. Terrific with sherry or coffee.
2 cups of flour
1/2 teaspoon baking powder
1/2 cup sugar
1 teaspoon ground cinnamon
1 egg
1/2 extra virgin olive oil plus some for the cookie sheets
Grated zest of 1 orange or lemon, plus some of its juice if needed
1/4 cup Grand Marnier or some orange liqueur
Confectioners' sugar for garnish
1. Preheat the oven to 375 degree. Combine the dry ingredients. Beat the egg with the olive oil, orange zest, and liqueur. Gently stir the liquid mix into the dry one, just until well combined; if mixture is stiff, add a little orange juice.
2. Drop by rounded teaspoonfuls onto a lightly oiled cookie sheet and bake for 15-20 minutes, or until lightly browned. Cool for a couple of minutes, then transfer the cookies to the rack to cool further. Store in a covered tin for up to 3 days; sprinkle with confectioners' sugar just before serving.
NOTE: While looking online I found this Bittman olive oil cookie too.
Wednesday, December 9, 2009
Tuesday, December 8, 2009
Garbage Casserole (Broccoli, beef, and cheese Casserole)
I know the name sound like a bad idea, Jason makes fun of me when I call a dish made out of left overs garbage anything. It comes from my childhood, my mom was awesome at making a new meal out of leftovers and one of my favorites was garbage soup (veggies, roast chicken, and noodles or rice). I had roasted broccoli from Thanksgiving I had frozen along with a few cans of condensed soup, so I decided to make a "garbage casserole". Never making anything like this I look on line and found this recipe and added to it. It is not bad if I say so myself, below is what I did to make the recipe my own.
1 lb. ground beef (93%)
salt and pepper
A few shakes of Goya Adobo All Purpose Seasoning Without Pepper
1 cup chopped roasted broccoli
1/4 cup chopped onion
1 can Campbell's® Condensed Cheddar Cheese Soup
1 can cream of broccoli soup
1-1/2 soup can milk
1/8 teaspoon ground black pepper
2- 1/2 cup cooked elbow pasta
1/2 cup shredded cheddar cheese
Put ground beef into a hot skillet add a few pinches of salt, pepper, and a few shakes of Goya seasoning, and brown. Add onion and cook till soften, add roasted broccoli to skillet and cook for about 5minutes until the broccoli is defrosted.
Stir the soup, milk, black pepper, and cheese and pasta in a 2-1/2 quart baking dish. Add the skillet mixture to the baking dish.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling. Turn of broil for 5 minutes to brown the top.
1 lb. ground beef (93%)
salt and pepper
A few shakes of Goya Adobo All Purpose Seasoning Without Pepper
1 cup chopped roasted broccoli
1/4 cup chopped onion
1 can Campbell's® Condensed Cheddar Cheese Soup
1 can cream of broccoli soup
1-1/2 soup can milk
1/8 teaspoon ground black pepper
2- 1/2 cup cooked elbow pasta
1/2 cup shredded cheddar cheese
Put ground beef into a hot skillet add a few pinches of salt, pepper, and a few shakes of Goya seasoning, and brown. Add onion and cook till soften, add roasted broccoli to skillet and cook for about 5minutes until the broccoli is defrosted.
Stir the soup, milk, black pepper, and cheese and pasta in a 2-1/2 quart baking dish. Add the skillet mixture to the baking dish.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling. Turn of broil for 5 minutes to brown the top.
Monday, December 7, 2009
Chocolate Chip Cookies
OH MY GOODNESS!!! I made these cookies a week ago and they were really good! I added pecans, coconut, and coffee, along with the chocolate chips. I tried to make some today and a DISASTER!!! I put in 1-1/4 cup of flour instead of 2-1/4 cup!! A cup of flour short!!!!AHHHHHH!!! Well now Jason and I have some very flat buttery cookie crumble to put in ice cream.
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.
SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.
ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.
HIGH ALTITUDE DIRECTIONS (classic cookies):
- Increase flour to 2-2/3 cups.
- Decrease baking soda to 3/4 teaspoon.
- Decrease granulated sugar to 2/3 cup.
- Decrease packed light brown sugar to 2/3 cup.
- Add 1/2 teaspoon water with flour.
- Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.
Serving Size: 1 cookie
Total Calories: 120
Amount Per Serving %DV *
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 45mg 2%
Total Carbohydrate 14g 5%
*Percent Daily Values are based on a 2,000 calorie diet.
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2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S Cocoa to your favorite chocolate chip cookie recipe.
SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.
ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.
HIGH ALTITUDE DIRECTIONS (classic cookies):
- Increase flour to 2-2/3 cups.
- Decrease baking soda to 3/4 teaspoon.
- Decrease granulated sugar to 2/3 cup.
- Decrease packed light brown sugar to 2/3 cup.
- Add 1/2 teaspoon water with flour.
- Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges.
Serving Size: 1 cookie
Total Calories: 120
Amount Per Serving %DV *
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 45mg 2%
Total Carbohydrate 14g 5%
*Percent Daily Values are based on a 2,000 calorie diet.
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Thursday, December 3, 2009
Awesome stuffing... and other thanksgiving foods
So... our Thanksgiving was successful! Slightly delayed due to an oddly misshapen turkey (our smoked turkey was somehow smooshed at some point in the smoking process, I think.... rather than the typical broad bird, this one was a bit lopsided and high in the middle... Veronica's mom thought it looked kind of like a goose, if that helps you visualize it).
I think that my favorite part of the meal... aside from dessert which is OBVIOUSLY the best part of the meal, but in a category all its own... was the stuffing. We used this recipe. Amazing! ...With the homemade focaccia that I had made and half sweet / half hot Italian sausage. DELICIOUS! Actually... I'm tempted to make this again throughout the year. The next TWO DAYS we warmed the leftover stuffing in a pan on the stove for breakfast. AGAIN, DELICIOUS! I could seriously eat this stuff for breakfast at any point in the year. I'm not even sure what else to say about it other than that it was perfect. Great texture... really great flavor, all around wonderful.
What else was on the menu this year?
-Smoked turkey (thanks to Veronica's parents... and Godshall's Poultry)
-Homemade rolls (and the extra focaccia... which was also great for cold turkey sandwiches later)
-Roasted Garlic Lemon Broccoli
-Brown sugar baked sweet potatoes and acorn squash
-Roasted fingerling potatoes with rosemary (just with olive oil, salt and rosemary)
-Make-ahead turkey gravy (from the Noble Pig blog)
-Veronica's cranberry sauce
-Veronica's Mom's baked fresh ham and gravy (a surprise addition)
-Veronica's Mom's baked macaroni and cheese
-Veronica's Mom's collard greens
-My Mom's famous recipe (at least I think so) Four Tablespoons of Vanilla Chocolate Cake with Penuche Icing (google "penuche," it's kind of interesting... and delicious)
-Pecan pie (very interesting to make it in a springform pan rather than a pie plate... and good since I only have one pie plate... well... I didn't have a 9inch springform either, but I do now)
-Sweet potatoe pie (from to Joy the Baker... though both pies had Martha Stewart's pate brisee... though I'll probably get my Mom's pie crust recipe next time)
Some carefully planning for about the week leading up to the event meant that we weren't too stressed on the actual day (actually... about an hour before everyone arrived we found ourselves waiting on the turkey, so Veronica took a nap while I paced around being frustrated with having nothing to do).
Man, there were left overs! I now realize that "serves 8" on a regular day means that it serves 16 (at least) when you have so many different dishes. We were all stuffed, everyone took home food and we still had tons left in the fridge. (Note to self: Veronica's family are not big pecan pie eaters... That's just fine. Make it anyway. More for me. Thanksgiving only comes once a year).
Everything was really good. I had never made a sweet potatoe pie before and I'm not a conniseur, but I thougth this recipe was really good. I added some orange zest, but otherwise followed the recipe... oh, and going fridge to oven with a glass pie plate scared me (even though it was pyrex), so I had it on the couner rather than the fridge before it went into the oven... and the edge of my crust collapsed a bit (I took it out of the oven and propped it back up and it stayed mostly, but it wasn't the thing of beauty that I hoped it would be).
Among the leftover recipes were turkey sandwiches (of course), reheated stuffing, turkey hash (with the leftover fingerling potatoes) and the pot pie that Veronica mentioned in her last post. I made smoked turkey, sweet potato and black bean enchilladas (no real recipe... just threw stuff together and crossed my fingers).
A great week of preparation... a great meal... a great week of leftovers.
Bring on the Christmas food!
I think that my favorite part of the meal... aside from dessert which is OBVIOUSLY the best part of the meal, but in a category all its own... was the stuffing. We used this recipe. Amazing! ...With the homemade focaccia that I had made and half sweet / half hot Italian sausage. DELICIOUS! Actually... I'm tempted to make this again throughout the year. The next TWO DAYS we warmed the leftover stuffing in a pan on the stove for breakfast. AGAIN, DELICIOUS! I could seriously eat this stuff for breakfast at any point in the year. I'm not even sure what else to say about it other than that it was perfect. Great texture... really great flavor, all around wonderful.
What else was on the menu this year?
-Smoked turkey (thanks to Veronica's parents... and Godshall's Poultry)
-Homemade rolls (and the extra focaccia... which was also great for cold turkey sandwiches later)
-Roasted Garlic Lemon Broccoli
-Brown sugar baked sweet potatoes and acorn squash
-Roasted fingerling potatoes with rosemary (just with olive oil, salt and rosemary)
-Make-ahead turkey gravy (from the Noble Pig blog)
-Veronica's cranberry sauce
-Veronica's Mom's baked fresh ham and gravy (a surprise addition)
-Veronica's Mom's baked macaroni and cheese
-Veronica's Mom's collard greens
-My Mom's famous recipe (at least I think so) Four Tablespoons of Vanilla Chocolate Cake with Penuche Icing (google "penuche," it's kind of interesting... and delicious)
-Pecan pie (very interesting to make it in a springform pan rather than a pie plate... and good since I only have one pie plate... well... I didn't have a 9inch springform either, but I do now)
-Sweet potatoe pie (from to Joy the Baker... though both pies had Martha Stewart's pate brisee... though I'll probably get my Mom's pie crust recipe next time)
Some carefully planning for about the week leading up to the event meant that we weren't too stressed on the actual day (actually... about an hour before everyone arrived we found ourselves waiting on the turkey, so Veronica took a nap while I paced around being frustrated with having nothing to do).
Man, there were left overs! I now realize that "serves 8" on a regular day means that it serves 16 (at least) when you have so many different dishes. We were all stuffed, everyone took home food and we still had tons left in the fridge. (Note to self: Veronica's family are not big pecan pie eaters... That's just fine. Make it anyway. More for me. Thanksgiving only comes once a year).
Everything was really good. I had never made a sweet potatoe pie before and I'm not a conniseur, but I thougth this recipe was really good. I added some orange zest, but otherwise followed the recipe... oh, and going fridge to oven with a glass pie plate scared me (even though it was pyrex), so I had it on the couner rather than the fridge before it went into the oven... and the edge of my crust collapsed a bit (I took it out of the oven and propped it back up and it stayed mostly, but it wasn't the thing of beauty that I hoped it would be).
Among the leftover recipes were turkey sandwiches (of course), reheated stuffing, turkey hash (with the leftover fingerling potatoes) and the pot pie that Veronica mentioned in her last post. I made smoked turkey, sweet potato and black bean enchilladas (no real recipe... just threw stuff together and crossed my fingers).
A great week of preparation... a great meal... a great week of leftovers.
Bring on the Christmas food!
Turkey Pot Pie
Well it is a week after Thanksgiving and I still have some smoked turkey. I have been craving pot pie (the kind with puff pastry crust), looked around and found this one.....it is great!!!! I used celery instead of green beans, and made one big pie instead of individual ones. You should try this, it is delicious.
Makes 4 servings
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
(3 stalks of celery chopped)
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
Test-Kitchen Tip: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.
Note: The sauce is runny after making the recipe I saw the comments and many people used potatoes in the pie which helped thicken the sauce. Others added equal parts butter and flour to help thicken (about 1 tablespoon of each).
Makes 4 servings
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
(3 stalks of celery chopped)
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
Test-Kitchen Tip: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.
Note: The sauce is runny after making the recipe I saw the comments and many people used potatoes in the pie which helped thicken the sauce. Others added equal parts butter and flour to help thicken (about 1 tablespoon of each).
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