Monday, December 12th, 2011 - Mom's Chicken Divan

Recipe:

.4 kg chicken breasts (two large chicken breasts)

2 small heads of broccoli

1 can cream of chicken soup

1/2 cup mayonnaise

1 tsp lemon juice

1 tsp curry powder

pepper

1/2 cup shredded cheddar cheese

1/2 cup soft bread crumbs

2 tbsp. melted butter

Boil chicken breasts for 15-20 minutes.  Cut up broccoli and steam for 5-10 minutes.  Mix bread crumbs with melted butter.  Put broccoli in a large baking dish.  Shred chicken, then add to baking dish.  In a separate bowl, mix chicken soup, mayonnaise, lemon juice, curry powder, and pepper.  Pour over chicken mixture.  Sprinkle shredded cheese on top.  Put bread crumbs on top.

I used gruyere which also works, but might not be as available in US.

Thursday, December 8th, 2011 - Broccoli Cheese Soup

Recipe: http://thepioneerwoman.com/cooking/2011/11/broccoli-cheese-soup/

Changes: Did half the recipe, was enough for two people for main course

We liked this and I am adding it to the rotation.

Tuesday, November 22nd, 2011 - Mashed Potatoes

.7 kg potatoes
3/4 cup whole milk
4 Tbsp butter
Salt

Peeled and cut potatoes.  Boiled potatoes in salted pot of water for 20 minutes.  Drained potatoes and immediately mashed them.  Added butter and milk, mashed some more.  Added salt to taste.

This may need more milk next time.

Tuesday, November 22nd, 2011 - Stuffed Turkey Breast

Recipe: http://simplyrecipes.com/recipes/stuffed_roast_turkey_breast/

2 boneless skinless turkey breasts
1 shallot, minced
2 Tbsp butter
3 white mushrooms, chopped finely
4 large sage leaves, chopped finely
2 Tbsp dried cranberries, chopped
1 crusty roll, torn into very small pieces
1/3 cup chicken broth
Salt and pepper


Chopped up mushrooms, sage, and cranberries together first in a bowl.  Then heated up a pan and minced shallot.  Added butter to pan, then added the shallots.  Tear up the bread while everything is cooking.  Let the shallots cook for several minutes until they started to turn brown.  Added the mushroom, sage, cranberry mix.  Let that cook for 3 minutes.  Make the chicken broth.  Added the bread and chicken broth to the pan and let it cook.  Removed from heat to let cool.

Turned on the oven to 400 degrees.  Pounded the turkey into thinner pieces.  Put the stuffing on, rolled up each breast and tied with string.  Brushed turkey breasts with olive oil and put some salt on.  Cooked the turkey in large corning ware for 20 minutes.  Turned down temp to 375 degrees and cooked for another 10 minutes.

Let sit with lid on for 15 minutes.

Friday, October 28th, 2011 - Scalloped Potatoes

I used the recipe for scalloped potatoes in Best New Recipes book.  The recipe called for cheddar, but I only had gruyere.  This means it was a little bit stinkier, but it still tasted fine.

This was much faster than the potato gratin recipes take and it was just as tasty.  This is a keeper.


June 2012 Update:  I made this with russets has suggested and they totally fell apart.  Only use waxy potatoes for this!  Laos, used like colby jack for the cheese and it's just too mild.  Need something stronger.

Monday, October 17th, 2011 - Vegetable Chow Mein

I used this recipe as a reference, but generally did my own thing: http://www.foodnetwork.com/recipes/giada-de-laurentiis/vegetable-chow-mein-recipe/index.html

2 small carrots
1 green bell pepper
4 or 5 brown mushrooms
1/3 of a chinese cabbage
package of egg noodles that was for four people
vegetable oil
soy sauce
1/4 cup chicken broth

I boiled the noodles for 4 minutes in a salted pit of water.  I chopped up all the vegetables.  I drained the noodles and thoroughly rinsed them with cold water.  I heated my skillet on high and added lots of vegetable oil.  I padded the noodles dry and then put them in the skillet to brown.  I added lots of garlic and ginger.  I moved them around every once in a while and browned them for four minutes.  I made some space in the middle, added more vegetable oil and added the carrots and let those cook.  I repeated this every time for every vegetable added.  Then I added the chicken broth and lots and lots of soy sauce and salt and more garlic.

We both thought this turned out well.  It's not the most healthy thing, but I will keep it in the rotation.

Sunday, October 16th, 2011 - Pumpkin Soup

I used this recipe: http://simplyrecipes.com/recipes/spicy_pumpkin_soup/ , but I messed it all up.  Some options for next time:

Treat it like a butternut squash soup and puree a pumpkin and just add heavy cream and brown sugar and be done.  I used this recipe for making puree: http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/


Or I need to roast or steam carrots and pumpkin together, then blend or something like that, though I can't find the recipe.

Either way, pumpkin soup needs major improvement.


October 2012 Update:  Tried this again from scratch and added roasted carrots and potatoes and it was a failure.  Stop making pumpkin soup!!

Monday, October 3rd, 2011 - Pasta e Fagioli

Recipe: followed American's Test Kitchen recipe

Changes: I don't add celery, red pepper flakes, anchovy fillets, or Parmesan rind.

I really like this soup.  The pancetta is a must because it adds great flavor.


Update: January 2013

I added the red pepper flakes and Parmesan rind this time and it added good flavor and it looked like a professional soup, which I was proud of.  I used farfelle (bowties) pasta.  However, I would minimize the red pepper flakes just a bit because it was a little hot.  I made the full recipe which I recommend doing every time.  It makes enough for 2 dinners and lunch for 1.

Sunday, October 2nd, 2011 - Butternut Squash Soup

Recipe: Followed recipe in America's Test Kitchen

Changes:

I cut the squash into six or eight pieces instead of four so they could all fit in my pot.

I do not have a big steamer, so I emptied out half of the liquid to fit in my little steamer basket.  I added all of that liquid back when I was pureeing or warming up later, so the extra liquid doesn't seem necessary to me.


Thoughts:

I did like this steaming method instead of roasting, so I will use this in the future.  I'm not sure shallots made a difference, so if I can't find shallots, a regular onion will do.


Update: I put in 1/2 cup of heavy cream and I think it was too much.  Takes away from the flavor of the squash.

Wednesday, September 29th, 2011 - Sloppy Joes

Recipe: From the Mormon Cookbook

My version for two people:

1.5 pounds ground beef
1 tsp salt
Half a medium onion, finely chopped
Half a green bell pepper, finely chopped
1 cup ketchup
5 oz. tomato puree
1 tbsp white wine vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar


In a large skillet brown ground beef.  Drain, if necessary.  Sprinkle with salt.  Add onion and green bell pepper and cook until tender.  Stir in ketchup, tomato puree, vinegar, Worcestershire sauce, and brown sugar.  Simmer on low for 30 minutes.


This made 4 sloppy joes for dinner and 2 or 3 sloppy joes for leftovers.  I will definitely add this to the rotation. I would much rather eat this to control the level of sodium than the canned stuff.

Saturday, September 24th, 2011 - Apple Pancakes

Recipe: http://smittenkitchen.com/2008/11/apple-pancakes/


2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used yellow delicious, but will use a more tart variety next time)
Extra flavorings (see recipe notes)
Vegetable oil, for frying
Confectioner’s sugar, for dusting
1. Mix the eggs with the milk or yogurt in a large bowl.
2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
3. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.

Changes: I used 3 medium Gravenstein apples and they seemed to work just fine.  I also added cinnamon and that added a good flavor.  The batch made enough for dinner and lunch the next day.

Sunday, September 25th, 2011 - Baked Chicken Quarters

Recipe: http://simplyrecipes.com/recipes/classic_baked_chicken/

I followed the recipe exactly.

The skin did not come out as nice and the olive oil made a big mess in my oven.  I think I will try just putting them in a corning ware dish next time to keep from having a big mess.  I need to try making that gravy from the drippings next time.

Friday, September 23rd, 2011 - Baked Acorn Squash

Recipe: http://thepioneerwoman.com/cooking/2008/10/delicious-baked-acorn-squash/

Ingredients

• 2 whole Acorn Squash
• Kosher Salt To Taste
• 2 Tablespoons Butter
• 2 Tablespoons (to 3 Tablespoons) Brown Sugar
• Pure Maple Syrup

Preparation Instructions

Preheat oven to 400 degrees.

Halve each squash, then scrape out the seeds and stringy membranes. Place the halves, flesh side up, on a baking sheet and sprinkle each half with salt.

Next add a generous tablespoon of butter to the center of each squash followed by 2 to 3 heaping tablespoons of brown sugar. Next drizzle squash with maple syrup.

Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown.

In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.

Changes: I don't broil them in the last five minutes because I don't know how to broil.


The squash didn't taste that great on it's own, but mixed up with the filling it was good.  This is a good and filling side dish.  I need to figure out how to pick good squash.

Wednesday, September 7th, 2011 - Pita Salad

Recipe: http://www.thejoykitchen.com/recipe.lasso?recipe=1187&menu=two

Changes: Did not add mint or parsley.

This was fine, nothing great, but would make it again if I needed to.  I served this with falafel.

Saturday, September 3rd, 2011 - Meat Lasagna

Recipe: America's Test Kitchen Hearty Meat Lasagna

Changes:  None, I followed the recipe exactly.  I used the 1/2 lb. ground beef and 1/2 lb. sausage version.

Comments: A little ricotta goes a long way.  Next time, I would think about even doing half as much ricotta mixture.  Darren wants me to try cottage cheese instead.

Wednesday, July 13th, 2011 - Udon Miso Noodle Soup

Recipe: http://steamykitchen.com/10361-japanese-udon-miso-noodle-soup.html

ingredients:

One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions

directions:

1. Cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

Changes: I used brown button mushrooms and substituted soy sauce for white miso since I couldn't find that.  I didn't have real udon noodles though, which would have made it taste better.  The snow peas also weren't very fresh.  I don't know if I will make this again in Switzerland, but I would like to try it in the States.

Monday, May 9th, 2011 - Pan Seared Salmon

Recipe: From Cook's Illustrated

I cooked each side for four minutes, but the middle still wasn't done so I had to microwave it.  Don't be afraid to leave the fish on longer on each side, another two minutes on each side would have been good.

Thursday, June 30th, 2011 - Pan-Seared Salmon with Citrus Glaze

Recipe: http://www.foodnetwork.com/recipes/rachael-ray/pan-seared-salmon-with-citrus-vinegar-glaze-and-green-beans-recipe/index.html

Ingredients

• 4 (6 ounce) portions salmon fillets
• Extra-virgin olive oil, for brushing fish
• Salt and pepper
• 1/2 cup dry white wine
• 1/2 cup balsamic vinegar
• 2 tablespoons orange juice, a splash
• 2 teaspoons lemon juice
• 2 tablespoons brown sugar
• 1 pound green beans, trimmed
• Orange slices or lemon rind

Directions

Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.

While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.

In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.

Drizzle glaze over salmon fillets and serve with citrus green beans.

I didn't change anything.  I like this, though Darren didn't like the sauce on the green beans, so I would put the sauce to the side.  But the sauce added a good touch to the salmon.

Friday, July 1st, 2011 - Shrimp Fried Rice

Recipe: http://steamykitchen.com/1331-shrimp-fried-rice.html

120 g cooked shrimp
some salt
some pepper
1/4 tsp. cornstarch
1 1/2 cups cooked short grain rice
2 carrots, diced
half of a bunch of scallions, finely chopped
frozen peas
2 eggs
1tbsp. soy sauce

I followed the recipe except I used these measurements above.  Since my carrots were fresh, I cooked them first.  I need to dice them smaller.  Also, since I used cooked shrimp, I just sautéed them for 30 seconds, though I should have done a bit longer.  I also just cooked the rice right before and it was just fine for us.  We like sticky rice and don't want grain separation.

Dinners I Can Make

Stir-fry
Fried Rice
Chicken Pot Pie
Spinach, Mushroom, and Cheese Turnovers
Beef Stew
Beef Stroganoff
Chickpea, Potato, and Leek Soup
Burritos
Breakfast Burritos
French Toast
Baked Ziti
Stuffed Pasta Shells
Potato Gratin
Chili and Cornbread
Lentils and Sweet Potato Stew
Fettuccine with Creamy Tomato Sauce
Corn Chowder
Pork Tenderloin Medallions
Mushroom Risotto
Creamy Tomato Soup
Chicken and Rice Soup
Balsamic Pasta with Cherry Tomatoes
Chicken Enchiladas
Vegetarian Quesadillas
Pasta Primavera
Chicken Curry with Rice
Pan-seared Salmon
Pasta E Fagoli
Vegetable Curry Soup
Chicken Divan
Potato and Cheese Frittata
Meat Lasagna
Apple Pancakes
Sloppy Joes
Butternut Squash Soup
Fajitas
Vegetable Chow Mein
Broccoli-Cheese Soup
Stuffed Turkey Breast
Risotto with Peas and Asparagus
Couscous Chicken Salad with Feta
Pan-fried Dover Sole
Asparagus Pasta With Lemon
Japanese Beef on Rice
Chicken thighs with mushrooms and artichokes
Pulled Pork
Buttermilk Roast Chicken
Ginger Pork Lettuce Wraps
Shrimp and Artichoke Pasta
Sour cream pancakes
Breakfast quesadillas
Potato Soup
Teriyaki Chicken
Braised Pork Chops
Chicken Tortilla Soup
Hoppin' John
Wild Rice-Broccoli Casserole
Eggplant Parmesan
Fish in Foil
Fajita Bowls


Sides
Braised Brussel Sprouts
Steamed Broccoli
Honey and Orange Glazed Carrots
Cherry Tomato and Corn (and Avocado) Salad
Bruschetta
Baked Brie
Pasta Salad
Jello Salad
Tomatoes and Cucumbers with Balsamic Vinaigrette and Olive Oil
Mashed Potatoes
Roasted Vegetables
Fresh Strawberries
Boiled New Potatoes with Butter, Parsley, and Lemon
Pot of beans
Egg drop soup
Sauteed Mushrooms

Wednesday, May 11th, 2011 - Homemade Tortillas

2 cups flour
1/2 tsp. salt
5 Tbsp. butter, softened (5 tbsp. = 72 g)*
1/2 cup warm water


*The butter is an approximation. I cut off one 50-gram portion, plus some extra, which looked like about 25 g extra, so about 5 tablespoons or about 75 grams.



Combine flour and salt in a large bowl. Cut butter into 5 or 6 pieces and drop into the flour/salt mixture. Use both hands to work the butter into the flour/salt mixture. You should end up with a coarse meal, like cornmeal. Slowly add the warm water, and use one hand to work into the dough a bit at a time before adding more. Use both hands to form the dough into the ball and wrap it in plastic wrap. Let it set for 20 minutes.

Five minutes before (unless you have induction burners) the dough is ready, put a flat, non-stick pan on the stove and heat on medium-high. After the dough has set for 20 minutes, separate into several balls. It can make 8 to 10 soft taco-size tortillas. Roll out on a lightly floured surface and rolling pin. Brown each tortilla until bubbles appear underneath, then flip and repeat. Each side needs about a minute.

Monday, May 2nd, 2011 - Baked Brie

Recipe: http://simplyrecipes.com/recipes/baked_brie/

INGREDIENTS

• 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
• 1 round or wedge of Brie cheese (do not remove rind)
• Raspberry Jam, or other sweet jam
• Brown sugar
• 1/4 cup of maple syrup

METHOD

1 Preheat oven to 350 degrees F.

2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.

2 Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.

3 Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.

Serve with crackers and apple slices.

I thought this was delicious and very easy to make.  I will keep this in mind next time I have a party.

Sunday, May 1st, 2011 - Spinach Macaroni and Cheese

Recipe: http://firstlookthencook.wordpress.com/2011/04/24/baked-pasta-with-spinach-and-cheese/


Ingredients

10 ounce casarecce pasta or fusilli (short twisted spaghetti)
1 (5-ounce) package fresh baby spinach
1 tablespoon olive oil
4 cups chopped onion
1.1 ounces all-purpose flour (about 1/4 cup)
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
1/2 teaspoon black pepper
Cooking spray
3/4 cup panko (Japanese breadcrumbs), divided

Preparation

Preheat oven to 350°.

Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from
heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15
minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup;
level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add
milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup
cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss
gently to coat.

Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle
the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and
bubbly.

Serves 6




Changes: I only added one small onion and one garlic, didn't add breadcrumb topping, and probably didn't put in five ounces of spinach.

This only made enough for two hungry people.  The middle was mushy, I should have only cooked the pasta for 6 minutes.  Could add more spinach next time.

Saturday, April 30th, 2011 - Spinach, Mushroom, and Cheese Turnover

Recipe: http://www.ledelicieux.com/2011/04/13/mushroom-spinach-feta-pie/

Serves 4

Ingredients:

• 2 small brown onions, peeled and chopped
• 2 cloves of garlic
• 1 tablespoon of olive oil
• salt and pepper to taste
• 1/4 cup of white wine
• 600g of mushrooms
• 150g of spinach
• 60g of Danish feta
• 4 sheets of frozen low fat puff pastry, defrosted
• 1 egg, beaten

Method:

1. Place a large frying pan over a medium heat and add the olive oil and onions.  Cook the onions until golden.
2. Add the mushrooms, garlic and salt and pepper to taste, and cook until the mushrooms are softened before adding the white wine.  Simmer in the wine for 10 minutes.
3. Add the spinach and cook until wilted and set aside to cool.
4. Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and line 2 baking trays with greaseproof baking paper.
5. Cut the pastry into quarters.  Top one quarter with the mushroom mixture and crumble a quarter of the feta on top.  Top with one of the pastry quarters and press to seal the edges.  Repeat with the remaining pastry and mixture.
6. Cut a small hole in the centre of the top of each pie and brush with beaten egg.
7. Bake for 20 to 25 minutes, or until golden and puffed.

Changes:  I decided I didn't want feta in this so, I picked gruyere instead.  I bought Blätterteig at Coop, which comes with one or two sheets.  I halved this recipe and used one sheet on puff pastry, cutting it into fourths to make two large "pies".  This was a good size for a dinner portion.  I left them on their parchment paper and put those on a baking sheet.


I took them out at the oven between 15 and 20 minutes because the tops were brown enough, but the bottoms weren't done.  Maybe this is just a result of using my sucky oven.

Saturday, April 16th, 2011 - Penne with Roasted Asparagus

Recipe: http://www.melskitchencafe.com/2011/04/penne-with-roasted-asparagus-and-balsamic-butter.html

*Serves 4-6

1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Changes: none

I did not wait long enough for the vinegar to simmer, so I had way to much and it turned the pasta brown.  The taste wasn't bad, but it was a lot.  The vinegar needs the full 10 minutes to get down to the right quantity.

Thursday, April 14th, 2011 - Mushroom Casserole

Recipe: http://www.101cookbooks.com/archives/mushroom-casserole-recipe.html

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Serves about 8.

Changes: no tarragon, used long white rice

I really wanted to like this.  The picture looks so good and when I put it in the oven it looked good, but it turned out dry and flavorless.  Some things to change next time: use different rice, more liquid, more mushrooms.  I will be trying this again because I want to like it.

Wednesday, April 13th, 2011 - Roasted Cauliflower

Recipe: http://gimmesomeoven.com/garlic-roasted-cauliflower/

Ingredients:

• 1 head of cauliflower, cut into small florets
• 1 head of garlic, cloves separated & unpeeled
• 2 Tbsp. extra virgin olive oil, divided
• 1 tsp. kosher salt
• freshly ground black pepper, to taste
• 1/4 cup finely-chopped flat-leaf parsley
• 1/4 cup pine nuts, toasted
• 2 Tbsp. freshly-squeezed lemon juice

Method:

Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off.  Cut the largest cloves in half lengthwise.

On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.

Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm. Serves 6.

Changes: No parsley, pine nuts, or lemon juice.  Skipped garlic part and just tossed dired garlic on.

This was just okay.  The cauliflower just tasted mushy and bland.  I think I'm giving up on cauliflower as a stand-alone side dish.

Friday, April 8th, 2011 - Apple Pie

Filling:

3/4 cup all-purpose flour
3 Braeburn apples
3 Jonagold apples
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon

1.  Peel and cut apples into thin slices.  Combine the apples with the two sugars.  Once mixed, add the flour and cinnamon until well coated.  Cover and set aside.

Crust:

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 to 8 tbsp. ice water

2.  Make ice water.

3.  In a large bowl, add flour and salt together.  Cut pieces of the shortening and mush by hand until all combined.  The dough should have the consistency  of corn meal.

4.  Add in 1 tablespoon of ice water at a time and mix into the dough with your hand.  Repeat.  Be careful not to over saturate or to over knead the dough.  5 to 6 tablespoons in usually enough.

5.  Divide the dough in half and set aside one half.  Roll out dough on parchment paper (or inside a pie bag)  into a 11-inch circle and place inside the pie pan.  Add the filling.

6.  Roll out second piece of dough and put on top of pie filling.  Seal pie crust with fingers and cute slits into the top.

7. Cover the pie edges with foil to keep them from burning.  Bake the pir for 25 minutes, then remove foil and bake another 25 minutes.

Friday, April 8th, 2011 - Deviled Eggs

Deviled Eggs

1 dozen eggs
2 tsp. Dijon mustard
1/3 cup mayonnaise
salt and pepper
paprika

1. Put eggs in a single layer in a large pot of water and heat water up to boiling.  Let them boil for a few minutes.

2. Take them off the heat, cover and let stand for 12 minutes.

3. Put eggs into a bowl of cold water and put in the fridge for an hour.

4. Peel the eggs.  Slice each egg in half, lengthwise.  Remove yolks and place in a medium mixing bowl.

5. Using a fork, mash up the yolks, and add mustard, mayonnaise, salt, pepper, and paprika.  Spoon the egg yolk mixtures into each egg white half and set on a serving platter.  Sprinkle with a little more paprika.

Friday, April 8th, 2011 - Three-Cheese Mini Macs

Three Cheese Mini Macs

Makes 24 to 30 cups, depending on size of mini-muffin tins

1/2 lb. elbow macaroni

1 1/2 tbsp. unsalted butter

1/4 cup grated Parmigiano-Reggiano cheese

2 tbsp. all-purpose flour

3/4 cup milk

4 oz. = 113 g cheddar cheese, shredded
4 oz. American cheese, chopped (or Gruyere cheese)
1 large egg yolk

¼ tsp. paprika

1.  Preheat oven to 425 degrees (218 C).  In a large saucepan of boiling salted water, cook macaroni about 5 minutes.  Drain.

2.  Brush 2 12-cup, non-stick mini muffin tins with butter.  Sprinkle 1 tablespoon of the Parmigiano; tap out the excess.

3.  In a large saucepan, melt the 1 tbsp. of butter.  Whisk in the flour over moderate heat for 2 minutes.  Whisk in the milk and cook, whisking, until boiling, about 5 minutes.  Add the cheddar cheese and other cheese and whisk until melted.  Off the heat, whisk in the egg yolk and paprika.  Fold in the macaroni.

4.  Spoon slightly rounded tablespoons of the macaroni into prepared muffin cups, packing them gently.  Sprinkle remaining Parmigiano on the top.

5. Bake the mini macs for about 10 minutes, until golden and sizzling.  Let cool for 5 minutes before removing from tins.

Friday, March 25th, 2011 - Chocolate Ganache Frosting

Chocolate Ganache Frosting

2 cup heavy cream = Rahm, non-UHT = 464 grams

16 oz. (454 g) semisweet chocolate, chopped (“Cremant” type, 55% dark, from Lindt or Frey, or Migros Koch-Schokolade)

1. Chill your mixing bowl and whisk for an hour.

2. Bring cream to boil in a saucepan.  Place chocolate in a medium bowl and pour boiling cream over.  Cover with foil or lid and let stand 5 minutes.  Whisk until smooth, then cover with plastic wrap or lid and refrigerate until cool and slightly firm, 45 minute to 1 hour.

3.  Transfer cooled chocolate to stand mixer fitted with the whisk attachment.  Whip mixture at 8 speed until fluffy and mousse-like, about 12 - 15 minutes.



This frosting is very rich.

Friday, March 25th, 2011 - Devil's Food Layered Cake

Recipe: Easy Devil's Food Cake from A Passion for Baking by Marcy Goldman


4 oz. unsweetened chocolate = 12 Tbsp. (3/4 cup) cocoa powder, 4 Tbsp (57 g) unsalted butter (3 tbsp. cocoa powder and 1 tbsp. melted butter for each ounce of unsweetened chocolate)

¼ cup cocoa powder (150 g bottle of cocoa powder was enough to get 1 cup of cocoa powder)

1 ¼ cups boiling water

1 cup SOFTENED unsalted butter (all butter is unsalted, 228 g)

1 cup firmly packed dark brown sugar (no brown sugar, only have light brown from US)

2/3 cup white sugar

3 large eggs  (BRING TO ROOM TEMPERATURE)

1 ½ tsp. vanilla extract

½ cup sour cream = 115 grams

1 ½ cups all-purpose flour (Weissmehl)

1 tsp. baking soda

¼ tsp. salt


1. Grease (even sides) two 9-inch round cakepans with butter, then add some flour and shake around, coating the the pan, dump excess out.  Cut out parchment paper in 9 in. circles and add to the bottom.

2. Place chopped chocolate (or cocoa powder and butter) and cocoa powder in a bowl and pour in boiling water.  Stir, cover, and let cool.

3. Add butter and both sugars to a stand mixer bowl.  Cream using the flat beater at 6 speed, then turn off.  Add eggs, vanilla, then sour cream, and mix (at maybe 2 or 4 speed?), then stop again.

4.  Add in cooled chocolate, mix at a low setting, then add in flour, baking soda, and salt, and mix.

5.  Now preheat your oven to 350 F or 176 C.  Soak the pieces of cloth that go around the cake pans in very cold water.  Spoon your batter into the prepared pans.  Wait until the oven is preheated, then secure the pieces of cloth around the pans and put into the oven.

6.  Bake for 30 to 35 minutes.  Let cool on the counter for an hour, then place in the fridge for at least two hours, but more is good.

Wednesday, April 6th, 2011 - Chicken Cacciatore

Recipe: http://simplyrecipes.com/recipes/chicken_cacciatore_hunter_style_chicken/

INGREDIENTS

• One 3 1/2 pound chicken, cut into pieces
• 2 Tbsp extra virgin olive oil
• 1 cup thinly sliced onions
• 2 garlic cloves, thinly sliced
• Salt and freshly ground pepper
• 1/3 cup white wine
• 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

METHOD

1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.

2 Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.

3 Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water.

Serves 4-6.

Changes: I used two chicken quarters, chicken broth, and added at least a tablespoon of tomato paste.

I liked getting to use cheap chicken quarters for a pretty simple recipe.  I used 4 fresh tomatoes and the result was okay.  I would try canned next time.  This also needs to more flavor, so I'll have to think about how to add that, but I would make this again.

Served this with spaghetti.

Wednesday, March 30th, 2011 - Chickpea, Potato, and Leek Soup

Recipe: http://www.seasaltwithfood.com/2011/02/chickpea-potato-and-leek-soup.html

I did everything that same, except I used these proportions of ingredients:

1 leek
1 small onion
2 cloves of garlic
2 tbsp. unsalted butter

Cooked these things in a large pot for a few minutes, adding butter, then onions, then leeks, then garlic.

1/2 lb. of small, waxy potatoes
1 tbsp. more of unsalted butter
1 1/4 cup canned chickpeas with juice
2 1/2 cups of chicken stock
salt
pepper
italian seasoning

Added all these things and cooked on low boil for 15 to 20 minutes.  Cooled for a few minutes, then blended in the blender.

We liked this and I will make it again.

Tuesday, March 22nd, 2011- Honey Mustard Chicken

Recipe: from Three and Four Ingredient Cookbook

I baked two chicken quarters for 30 min with the honey mustard sauce and served it with rice.  This was quick and easy and good.  Though Darren doesn't like honey mustard, so this is just for me.  Maybe I can use another sauce instead and bake with that.

Friday, March 18th, 2011 - Cherry Tomato and Corn Salad

Recipe: http://allrecipes.com/Recipe/Cherry-Tomato-Corn-Salad/Detail.aspx

INGREDIENTS:

1/4 cup minced fresh basil 3 tablespoons olive oil 2 teaspoons lime juice 1 teaspoon sugar 1/2 teaspoon salt

1/4 teaspoon pepper 2 cups frozen corn, thawed 2 cups cherry tomatoes, halved 1 cup chopped seeded peeled cucumber

DIRECTIONS:

1.	In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.

Changes: Didn't have lime juice, used lemon juice instead and didn't have cucumber, used canned corn

I thought this was good and it's a good side dish in a hurry.