tag:blogger.com,1999:blog-17638971586081295932024-03-16T00:08:10.580-07:00Foodism MomThis is a journal of my food escapades. I'm a real person and a busy mom here to offer up meal ideas to those searching for something new. I love food and the whole process of creating a meal. I rarely eat or make anything that I don't think is really delicious. Let's cook together!
Please feel free to contact me at:
foodismmom@me.comfoodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.comBlogger229125tag:blogger.com,1999:blog-1763897158608129593.post-28156735141443247442012-11-01T11:19:00.001-07:002012-11-03T17:12:53.554-07:00Asparagus & Goat Cheese TartGoat cheese and asparagus...both are crazy delicious and when they come together, it's just ridiculous. I made this tart for my daughter's preschool Halloween breakfast party. Not the prettiest thing but it was pretty tasty. A nice start to the day!<br />
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Asparagus & Goat Cheese Tart<br />
<ul>
<li class="ingredient">12 oz asparagus, tough ends trimmed off</li>
<li class="ingredient">olive oil </li>
<li class="ingredient">Salt and pepper</li>
<li class="ingredient">6 <b>jumbo</b> eggs, beaten</li>
<li class="ingredient">1 cup heavy cream</li>
<li class="ingredient">1/8 tsp ground thyme </li>
<li class="ingredient">5 oz crumbled goat cheese </li>
<li class="ingredient">1 pie crust(homemade or store-bought frozen), fitting a 10 inch tart pan</li>
</ul>
<h2>
Directions</h2>
Preheat the oven to 425 degrees F.<br />
<br />
If you are using a frozen pie crust, let the dough defrost a bit by letting it sit in room temperature.<br />
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When
it has softened, place the dough into a 10 inch non-stick tart pan with a removable bottom and
spread out the dough with your fingers until it fits the pan all the way
up to the edges. Then leave it the fridge until you are ready to use. <br />
<br />
Place trimmed asparagus on a baking sheet and drizzle lightly with olive oil and a very light sprinkling of salt. Use your hands to toss until asparagus is evenly coated in olive oil and salt. <br />
<br />
Roast asparagus in the oven for 8 to 10 minutes, depending on thickness. You want asparagus to be tender but still have firmness. Set aside and allow to cool while preparing other ingredients.<br />
<br />
Lower the oven to 375 degrees F. <br />
<br />
Beat the eggs, cream, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl with a whisk until completely combined.<br />
<br />
Cut each asparagus spear in half and arrange them in the pie dish, until the bottom is evenly covered. Sprinkle the goat cheese evenly on top of the asparagus. Finish off by pouring the
egg mixture on top until it fills it completely without overflowing.
Place on a baking sheet (in case there is overflow) and into the oven
for about 35 to 40 minutes or until the egg mixture is firm and the top is a
golden brown. Don't overcook.<br />
<br />
Let rest for at least ten minutes. Carefully lift the tart out of the pan and onto a large plate. Cut into 6-8 pieces. Serve hot or room temperature.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com15tag:blogger.com,1999:blog-1763897158608129593.post-14311168556152900592012-09-27T14:12:00.003-07:002012-09-28T09:49:15.913-07:00Best Ever Blueberry Muffins<span style="font-size: xx-small;">I'm getting ready for a play date this afternoon. My 4-year-old daughter's favorite friend from school is coming over and it's a BIG DEAL. Let's just say she's borderline obsessed with her. She's been begging to have this lovely little girl come over for weeks now and has been on the verge of exploding with excitement ever since I told her a couple days ago that it was was going to finally happen. </span><br />
<br />
<span style="font-size: xx-small;">I am baking the girls some blueberry muffins. I found this recipe on the web. Hopefully they will turn out good and I won't embarrass my daughter. Haha!</span><br />
<br />
<span style="font-size: xx-small;">UPDATE: So the muffins turned out great! Absolutely delicious. The play date was a success as well. My daughter's friend does not like blueberries. Doh! </span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4C606eNK1ZWFy3ReVvpcuwTObHDHD908XFwOaOwkipamrmqz8ls6qEIcFtj_4kwBHUzq1muSuVeGvl0XcY1x8hKXHqUpY2b33GuRMV5iTzT1Vh_s5gFU0xblV_1zIrsQ-hP_EFfdGwFi/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4C606eNK1ZWFy3ReVvpcuwTObHDHD908XFwOaOwkipamrmqz8ls6qEIcFtj_4kwBHUzq1muSuVeGvl0XcY1x8hKXHqUpY2b33GuRMV5iTzT1Vh_s5gFU0xblV_1zIrsQ-hP_EFfdGwFi/s400/photo.JPG" width="400" /></a></div>
<span style="font-size: xx-small;"><span style="font-size: large;"><b>Best Ever Blueberry Muffins </b></span></span><br />
<br />
<span style="font-size: xx-small;">Makes 12-16 standard size muffins </span><br />
<br />
<i><span style="font-size: xx-small;">Adapted by Foodism Mom from a recipe by Mary Hunt of Everyday Cheapskate</span></i><br />
<u><br />
</u><br />
<u>Muffins</u><br />
8 tablespoons unsalted butter (1 stick), softened to room temperature<br />
1 cup granulated sugar<br />
2 extra-large eggs<br />
1 teaspoon pure vanilla extract<br />
1/2 cup plain almond milk (or regular milk)<br />
2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
2 cups blueberries (fresh or frozen)<br />
<br />
<u>Topping</u><br />
1 tablespoon granulated sugar <br />
1/4 teaspoon cinnamon<br />
<br />
Preheat oven to 375F.<br />
<br />
Prepare a 12-cup muffin pan by spraying well with
baking spray or line each cup with a cupcake liner.<br />
<br />
In a medium bowl, whisk together the flour, baking
powder, and salt; set aside. Using a fork, mash 1/2 cup of blueberries;
set aside. In a small bowl, mix together 1 tablespoon granulated sugar
and nutmeg; set aside.<br />
<br />
Using a hand mixer, cream butter and 1 cup sugar together in a medium
bowl until creamy and light in color; add eggs, vanilla, and 1/2 cup of
mashed blueberries. Add 1/2 of the flour mixture; mix just until the
dry ingredients are incorporated. Add 1/2 of the milk and mix just
until combined. Repeat with the remaining flour mixture, followed by
the remaining milk. Fold in the remaining whole blueberries. Portion batter evenly into muffin cups and sprinkle with sugar/cinnamon
topping. Bake 25-30 minutes, until a toothpick comes out clean.<br />
<br />
Mary's Note: Mary says you can freeze the muffins for up to two months
before baking - portion the batter into foil-lined muffin pan and place
in the freezer until the batter is firm, then pop the frozen muffins out
of the pan and store in a freezer-safe container. When you want
freshly baked muffins, simply pop the frozen batter-filled foil cups
back into a muffin pan and bake as directed; adding 5-6 minutes to the
total baking time.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com5tag:blogger.com,1999:blog-1763897158608129593.post-45034169594192630522012-05-01T21:15:00.000-07:002012-05-01T21:15:28.424-07:00Homemade Tomato SoupLike milk and cookies, grilled cheese sandwiches and tomato soup go perfectly together. For me it's the slight tartness and sweetness of the soup that cuts the richness of the ooey-gooey cheese and buttery bread oh-so nicely.<br />
<br />
I'm not a huge fan of the canned tomato soups I've tried though. They barely taste like real tomatoes and can be sickly sweet. This is my second attempt at a homemade version. I think it's definitely worth the effort. Once you try it, you really can't go back to canned. <br />
<br />
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<span style="font-size: large;"><b>Homemade Tomato Soup</b></span><br />
<ul>
<li>2 1/2 lbs organic tomatoes, try an assortment -roma, cherry, heirloom, vine; cut into large uniform pieces</li>
<li>1 medium onion, cut into big chunks</li>
<li>2 tsp chopped garlic</li>
<li>2 tbsp olive oil</li>
<li>kosher salt and freshly ground pepper</li>
<li>2 cups chicken stock/broth</li>
<li>pinch of sugar </li>
</ul>
<b>Directions</b><br />
<br />
Preheat oven to 400 degrees F<br />
<br />
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Line a large roasting pan with parchment paper. Add the tomatoes, onion and garlic. Drizzle with the olive oil and sprinkle with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss gently with your hands until all the veggies are evenly coated with olive oil, garlic, salt and pepper. Roast in the oven for about 40 minutes. The tomatoes and onions should be starting to brown and blister. Let cool for a few minutes.<br />
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<br />
Pour the roasted veggies with all of the juices and a cup of the chicken stock right into a large stainless steel pot. Use an immersion hand blender to blend the veggies until almost smooth, adding more chicken broth to thin the soup out until the
consistency is to your liking. The key is to tilt the pot to the side in order to get the liquid high enough to blend without everything splattering! Heat over medium-high heat until it comes to a low boil. Then turn down the
heat and simmer for about five minutes, stirring occasionally. Season to
taste with salt and pepper. Add a pinch of sugar if it needs a touch more sweetness. Serve hot.<br />
<br />
<br />
*If you don't have an immersion hand blender, a large food processor or blender works just fine. Pour the roasted veggies with all of the juices and a cup
of the chicken stock into a large food processor and pulse until almost
smooth. Add more chicken broth to thin the soup out until the
consistency is to your liking. Then transfer everything to a pot and heat over medium-high heat until it comes to a low boil. Then turn down the heat and simmer for about five minutes, stirring occasionally. Season to taste with salt and pepper.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com13tag:blogger.com,1999:blog-1763897158608129593.post-65829985897313031002012-04-25T12:51:00.000-07:002012-04-25T12:52:09.102-07:00Quinoa with Asparagus, Avocado, Tomato and Mozzarella<span style="font-size: small;"><a href="http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice" target="_blank">Quinoa</a> is a trendy food right now. It's starting to appear on many healthy menus and I can't seem to go a day without hearing someone talking about it. It also happens to be ridiculously healthy. Most commonly considered a grain, quinoa is actually an amino acid-rich (protein) seed and a relative of leafy green vegetables like spinach and Swiss chard. </span><br />
<br />
<span style="font-size: small;">This salad is inspired by something my friend Julie made me once and is similar to a <a href="http://www.foodismmom.com/2009/12/bird-in-hand.html" target="_blank">salad</a> that I love. It is so fresh, delicious and filling. </span><br />
<br />
<span style="font-size: small;">I am trying to substitute couscous, rice and other pastas
with quinoa every now and then. With bathing suit season approaching, less carbs and more
protein couldn't hurt right?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDer64OlFOdhhSOgX2iDRMs3DlMdoDOmk5u8Oyyfs-TLZr-i2L01MD6RH8Y7ffovEpRg44sGIXBG4onrRb4-EPRH4sJJFKjNizC7zUK9kvqFo2RrKXZVIM0J9e9yYhEF7y5OKShqwPA8zf/s1600/IMG_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDer64OlFOdhhSOgX2iDRMs3DlMdoDOmk5u8Oyyfs-TLZr-i2L01MD6RH8Y7ffovEpRg44sGIXBG4onrRb4-EPRH4sJJFKjNizC7zUK9kvqFo2RrKXZVIM0J9e9yYhEF7y5OKShqwPA8zf/s400/IMG_0285.JPG" width="400" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Quinoa with Asparagus, Avocado, Tomato and Mozzarella</b></span></div>
<ul>
<li><span style="font-size: small;">1 cup of quinoa (try tri-color), cooked according to package directions (about 3 cups when cooked)</span></li>
<li><span style="font-size: small;">bunch of asparagus (about 15 stalks); tips trimmed then grilled or <a href="http://www.foodismmom.com/2010/02/perry-mason-would-be-proud.html" target="_blank">roasted </a> (tender but still crunchy)and cut into 1 1/2 inch pieces</span></li>
<li><span style="font-size: small;">1 large avocado, large dice</span></li>
<li><span style="font-size: small;">grape or cherry tomatoes, washed and sliced in half</span></li>
<li><span style="font-size: small;">7 oz container of bocconcini fresh mozzarella balls, drained and cut into bite size pieces </span></li>
<li><span style="font-size: small;">1/4 cup extra virgin olive oil</span></li>
<li><span style="font-size: small;">3 tbsp red or white wine vinegar</span></li>
<li><span style="font-size: small;">kosher salt and freshly ground pepper</span></li>
</ul>
<span style="font-size: small;">In a large bowl, add the olive oil, vinegar, 3/4 teaspoon of salt and 1/4 tsp pepper. Whisk until well blended. Add the quinoa, asparagus, avocado, tomatoes, and mozzarella. Gently fold all the ingredients together until well combined. Don't over mix or things will get mushy! Season to taste with more salt and pepper if needed. Serve immediately.</span><br />
<ul>
</ul>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com9tag:blogger.com,1999:blog-1763897158608129593.post-54291748521402620242012-04-09T22:58:00.000-07:002012-04-09T22:58:23.577-07:00Bacon & Leek Quiche<span style="font-size: x-large;"><span style="font-size: large;">Now that I have kids, all the excitement of Easter has returned. The getting together with family and friends, basket decorating, egg hunting and of course, Easter brunch. One of my favorite things to make for a brunch is quiche. It's easy, elegant and darn tasty. The perfect marriage of breakfast and lunch. Here is the one I made for this year's Easter brunch.</span><b> </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpHCpemGlMrvd98CjXnogfSGMP6CEt70UyQpmbQoIlMFFdSLbiNxhncprUuTRHsEuXcN0OAn6XJWb8a4OrOTv0Pe7GeUsRd2CNl4w1tY8Wo_Mr9VAEqcRYMlemmD57S_SPRemUR8UlM3y/s1600/IMG_0225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpHCpemGlMrvd98CjXnogfSGMP6CEt70UyQpmbQoIlMFFdSLbiNxhncprUuTRHsEuXcN0OAn6XJWb8a4OrOTv0Pe7GeUsRd2CNl4w1tY8Wo_Mr9VAEqcRYMlemmD57S_SPRemUR8UlM3y/s640/IMG_0225.jpg" width="480" /></a></div><br />
<span style="font-size: x-large;"><b>Bacon & Leek Quiche</b></span><br />
<ul><li class="ingredient">1 tbsp butter</li>
<li class="ingredient">1 tbsp olive oil</li>
<li class="ingredient">2 leeks (light green and white parts only), cleaned and sliced crosswise 1/4 inch thick</li>
<li class="ingredient">1 large shallot, sliced thinly crosswise</li>
<li class="ingredient">6 slices of thick, center cut bacon; cooked until golden brown and crispy, crumbled/diced into 1/3 inch pieces</li>
<li class="ingredient">Salt and pepper</li>
<li class="ingredient">6 <b>jumbo</b> eggs, beaten</li>
<li class="ingredient">3/4 cup heavy cream</li>
<li class="ingredient">1/8 tsp ground thyme </li>
<li class="ingredient">1 1/2 cups shredded Swiss and/or Gruyere cheese </li>
<li class="ingredient">1 pie crust(homemade or store-bought frozen), fitted to a glass pie plate or 10 inch tart pan</li>
</ul><h2>Directions</h2>If you are using a frozen pie crust, let the dough defrost a bit by letting it sit in room temperature.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeGSNGrzwd3LZu56SykiAkkj8GzIJxuY8GcJVZszvKyy6_Tfou_zj6TnoaY3ESiLt-fYNcKdyMUsh0UQycBBIGyA4jmUPRTMgi_yP03-zq8SzuojuO8N-z9GnUkf2iLk6BvnJL9LHpMjr/s1600/DSCN8161.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeGSNGrzwd3LZu56SykiAkkj8GzIJxuY8GcJVZszvKyy6_Tfou_zj6TnoaY3ESiLt-fYNcKdyMUsh0UQycBBIGyA4jmUPRTMgi_yP03-zq8SzuojuO8N-z9GnUkf2iLk6BvnJL9LHpMjr/s320/DSCN8161.JPG" /></a></div>When it has softened, place the dough into your tart pan or pie plate and spread out the dough with your fingers until it fits the pan all the way up to the edges. Then leave it the fridge until you are ready to use. <br />
<br />
Preheat the oven to 375 degrees F.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCBARrF6Ouv9D5PXC_-J_E3Mf9o9w69R8KOvM6pfr_datEbiVVSAYDkqN9P1QuU_CNScUqRxDYEV0qgwa8KbxF5uOfBms-t4CZbXZRZuKqRksqMXcLwBHJZRf_w6VVXeiQxRJwXmLQgjb/s1600/IMG_0218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCBARrF6Ouv9D5PXC_-J_E3Mf9o9w69R8KOvM6pfr_datEbiVVSAYDkqN9P1QuU_CNScUqRxDYEV0qgwa8KbxF5uOfBms-t4CZbXZRZuKqRksqMXcLwBHJZRf_w6VVXeiQxRJwXmLQgjb/s400/IMG_0218.jpg" width="300" /></a></div>Heat up a medium pan over medium heat. When pan is hot add the butter, olive oil, leeks and shallots. Cook for about 5 minutes or until softened, stirring constantly. Set aside in a bowl and allow to cool. <br />
<br />
Combine the eggs, cream, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender. Blend for about 20 seconds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQntldo7mDNHJ0zvuVpO8FSk9I8qPuMhBzgRv4Y9utx689WGe6F7CTsXcKNSQrU1EPeK1tOJ2GL54MWRHGfckUBqOSImythb13D1AT9Ob5DK1h2lq_TtDm8yZX17qshDYHIXvvkG8XqOq/s1600/IMG_0219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQntldo7mDNHJ0zvuVpO8FSk9I8qPuMhBzgRv4Y9utx689WGe6F7CTsXcKNSQrU1EPeK1tOJ2GL54MWRHGfckUBqOSImythb13D1AT9Ob5DK1h2lq_TtDm8yZX17qshDYHIXvvkG8XqOq/s400/IMG_0219.jpg" width="300" /></a></div><br />
Pour a small amount of egg mixture into the pie dish, just enough to cover the bottom. Add your leeks, evenly spread them out. Then evenly scatter the crumbled bacon on top of the leek layer. Next evenly sprinkle the cheese on top of the bacon layer. Finish off by pouring the rest of the egg mixture on top until it fills it completely without overflowing. Place on a baking sheet (in case there is overflow) and into the oven for about 40 minutes or until the egg mixture is firm and the top is a golden brown. Don't overcook.<br />
<br />
Let rest for at least ten minutes. Cut into 6-8 pieces. Serve hot or room temperature.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmhEL4GCjL_uF4zV6fU95EoZQL_I3JqrZ3xnR9JCFIMBevgvhozhIEgRsYiijVcy2jOyRaMcKHBdLSbXejUNQF918Ly1V8OMCRYueEPk0cMvRHDGN1yBVjQ3aWIWddng99ZcjaHYW-mgy/s1600/IMG_0221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmhEL4GCjL_uF4zV6fU95EoZQL_I3JqrZ3xnR9JCFIMBevgvhozhIEgRsYiijVcy2jOyRaMcKHBdLSbXejUNQF918Ly1V8OMCRYueEPk0cMvRHDGN1yBVjQ3aWIWddng99ZcjaHYW-mgy/s640/IMG_0221.jpg" width="480" /></a></div>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com5tag:blogger.com,1999:blog-1763897158608129593.post-91976534951536003592011-12-30T00:01:00.000-08:002012-02-19T14:55:13.253-08:00Deviled EggsThere's something so cool about deviled eggs. Classic cocktail party appetizer comes to mind, but I've seen them popping up on the menus of some pretty hip joints lately.<br />
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Apparently they originated in Ancient Rome and have been wildly popular in North America since the 1940's.<br />
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They are easy to make and can be quite sophisticated, especially with some fun garnishes. I made them this year for Christmas Day. On some I put chopped sweet pickles and on others I planted crispy bacon strips that I had sprinkled with brown sugar and cayenne pepper before cooking. The traditional dusting of smoked paprika is nice too.<br />
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Boy, did they go fast!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KuNSJE4VaIQ/Tv1r9neTN2I/AAAAAAAABes/jLe0-x8DThM/s1600/DSCN5186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://3.bp.blogspot.com/-KuNSJE4VaIQ/Tv1r9neTN2I/AAAAAAAABes/jLe0-x8DThM/s400/DSCN5186.JPG" width="400" /></a></div><b><span id="goog_501144238"></span><span id="goog_501144239"></span>Basic Deviled Eggs </b> <br />
<ul><li>8 jumbo (xlarge) eggs, hard boiled* and peeled</li>
<li>1/3 cup mayonnaise</li>
<li>1 1/2 tsp yellow or Dijon mustard</li>
<li>1 1/4 to 1 1/2 (depending on how much tang you prefer) tsp white wine vinegar</li>
<li>kosher salt</li>
<li>fresh ground black pepper</li>
<li>smoked paprika, chopped sweet pickles, crispy bacon (optional)</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fyGpaBenKTI/Tv1sQtgclUI/AAAAAAAABe4/oh_rJybje9M/s1600/DSCN5180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-fyGpaBenKTI/Tv1sQtgclUI/AAAAAAAABe4/oh_rJybje9M/s320/DSCN5180.JPG" width="320" /></a></div>In a medium-sized bowl add the mayonnaise, mustard, vinegar, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-T6Dj9WYEkLw/Tv1scRN_hxI/AAAAAAAABfE/SFunbFuRWc8/s1600/DSCN5182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-T6Dj9WYEkLw/Tv1scRN_hxI/AAAAAAAABfE/SFunbFuRWc8/s320/DSCN5182.JPG" width="320" /></a></div>Whisk until the ingredients are well combined, smooth and creamy. Carefully cut eggs in half. Arrange egg whites cut side up on a serving plate, remove the yolks and add them to the mixing bowl. Mash yolks with fork into the mayonnaise mixture until smooth. Add more salt and pepper to taste if desired.<br />
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Spoon or pipe (from a pastry bag) a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Right before serving, sprinkle eggs with smoked paprika and add some toppings if desired. Serve immediately or refrigerate until ready to serve.<br />
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*To hard boil eggs, I like to place the eggs in a pot. Fill the pot with cool water until an inch above the eggs. Bring water to a boil, turn down the heat and cook for 2 minutes on a low boil. Then turn off the heat and cover. Let sit for a half hour. Then drain and let eggs cool.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com5tag:blogger.com,1999:blog-1763897158608129593.post-66966377159104989722011-12-23T14:42:00.000-08:002011-12-23T14:46:03.690-08:00White Bean Spread with Rosemary and Toasted Almonds<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;">This dip is divine. I first tried it at a <a href="http://www.stelladot.com/sites/ericalong">jewelry party</a> I did for a friend. I couldn't stop eating it that night!</span><br />
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<span style="font-size: small;">The rosemary adds a fragrant earthiness to the beans and the almonds add nuttiness and texture. I served mine with reduced fat pita chips. If you need an elegant appetizer to serve at your next cocktail party, this is a winner. </span><b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XjJjL-1lF6U/TvUDIR3urLI/AAAAAAAABdY/vwVUfMeWY94/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-XjJjL-1lF6U/TvUDIR3urLI/AAAAAAAABdY/vwVUfMeWY94/s640/photo.jpg" width="480" /></a></div><br />
<b>White Bean Spread with Rosemary and Toasted Almonds</b> <br />
<i>Yield</i>: about 2 cups/500ml<br />
<i>Souce</i>: Heidi Swanson's <a href="http://www.amazon.com/exec/obidos/ASIN/1580082777/thetraveleslu-20/" target="_blank"><span style="text-decoration: underline;"><i>Super Natural Every Day</i></span></a><br />
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<ul><li><i>1/4 cup (60ml) extra-virgin olive oil</i></li>
<li><i>1 teaspoon chopped fresh rosemary</i></li>
<li><i>1 clove garlic, finely chopped</i></li>
<li><i>2 cups (12oz/340g) cooked white beans, or 1 (15oz/425g) can, rinsed and drained</i></li>
<li><i>3/4 cup (70g) sliced almonds, toasted </i></li>
<li><i>sea salt</i></li>
<li><i>1 tablespoon lemon juice, plus more to taste</i></li>
<li><i>1/4 to 3/4 cup (60-180ml) hot water</i></li>
<li><i>grated zest of 1/2 lemon</i></li>
</ul>In a small saucepan, combine the olive oil, rosemary and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the garlic and rosemary bits.<br />
In a food processor, combine the beans, two-thirds of the almonds, 1/2 teaspoon salt, the lemon juice and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water 1/4 cup (60ml) at a time, pulsing all the while, until the mixture is the consistency of thick frosting. You might not need all the water; it really depends on how starchy your beans are and how thick you want your spread to be (I stopped at 1/4 cup). Taste the mixture and add more salt and/or lemon juice to taste.<br />
Scoop the beans into a small serving dish and make a few indentations in the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil. Serve at room temperature with bread, crackers, crudites, etc.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com4tag:blogger.com,1999:blog-1763897158608129593.post-42517737001059412542011-12-13T14:16:00.000-08:002011-12-13T14:16:18.107-08:00This meal was inspired by something I saw on Facebook. It was a photo of a risotto dish from one of the many food pages that I "LIKED". What caught my eye though was that there was a fried egg on top of the risotto. Yum.<br />
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Here's my interpretation of that dish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rACZXbZIyGKpX_Sgpp6xWPswALf5uIT1-FWe25frAtSoe-Gq33_IKyY3B7owlasDjCWDdQXOmN_6y1bvGePwDONI9jA-5TTdxdxGBP5YsimMIGAkOPG64WMW9QhMPOB9sgb8ffdUjTdu/s1600/DSCN5089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rACZXbZIyGKpX_Sgpp6xWPswALf5uIT1-FWe25frAtSoe-Gq33_IKyY3B7owlasDjCWDdQXOmN_6y1bvGePwDONI9jA-5TTdxdxGBP5YsimMIGAkOPG64WMW9QhMPOB9sgb8ffdUjTdu/s400/DSCN5089.JPG" width="400" /></a></div><span style="font-size: large;"><b><br />
</b></span><br />
<span style="font-size: large;"><b>Fried Egg On Top of Bacon and Pea Risotto </b></span><br />
<ul><li>1/2 tbsp butter</li>
<li>2 strips of bacon, diced small</li>
<li>small onion, chopped fine </li>
<li>2 tsp chopped garlic</li>
<li>1 3/4 cup Aborio rice</li>
<li>5 cups of chicken broth, low sodium</li>
<li>1/2 cup of white wine</li>
<li>kosher salt and freshly ground pepper </li>
<li>1 cup of organic frozen peas, thawed to room temperature</li>
<li>2 tbsp canola oil </li>
<li>free range large eggs</li>
<li>Parmagiano Regiano </li>
</ul>Heat a large pot or dutch oven over medium-high heat. Add the butter and bacon, cook while stirring occasionally until bacon is golden brown and crispy. Remove the cooked bacon with a slotted spoon and set aside in a bowl.<br />
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Heat the chicken broth and wine in a medium saucepan and keep hot, but not boiling, over low heat.<br />
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In the same large pot, add the onions to the hot bacon grease and cook over medium heat for about 4 minutes, stirring occasionally until onions are softened. Add garlic and cook for 30 seconds more, stirring occasionally. <br />
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Add the rice and stir frequently for 2 minutes until it is well coated and is starting to become translucent.<br />
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Add the hot broth, 1 cup at a time and cook, stirring constantly with a wooden spoon, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be just cooked through, slightly firm and creamy but not mushy. <br />
Season to taste with salt and pepper. Stir in the peas. <br />
<br />
Heat up the canola oil in a non-stick frying pan over medium-high heat. When the pan is very hot and oil is glistening but not yet smoking, fry the eggs to your liking. I do one per person. I like my edges crispy and yolks a bit runny.<br />
<br />
Plate your risotto into a shallow bowl, one for each person and top with a fried egg. Sprinkle each egg with some salt, pepper, some crispy bacon pieces and Parmagiano Regiano. Serve immediately.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com2tag:blogger.com,1999:blog-1763897158608129593.post-50549494564145563472011-12-07T23:53:00.000-08:002011-12-07T23:53:27.253-08:00Roasted Brussel SproutsBrussel sprouts have a bad reputation. I think this stems from years of being overcooked into a stinky, mushy mess. When cooked properly, they are quite divine.<br />
<br />
This is one of my favorite ways to prepare them. I par-cook them in the microwave first to save on overall cooking time. Finishing them in the oven makes them all carmelized and sweet! They make a fantastic side dish any time of year but are especially indicative of holiday meals.<br />
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Healthy has never tasted so good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxOiq-Hvw-WJ7-u4ysiwpOJDaiYhdlaiTio-6cdhdnswFETjMas8x3iS9KvHn2hbqmVqseZI8ugYamAG224z7Gcte9Bg3on1NwsIpIAI5IW_qxysUaIyvqMN5YxlVbxEWtFWgGvYHE8Pa/s1600/DSCN5094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxOiq-Hvw-WJ7-u4ysiwpOJDaiYhdlaiTio-6cdhdnswFETjMas8x3iS9KvHn2hbqmVqseZI8ugYamAG224z7Gcte9Bg3on1NwsIpIAI5IW_qxysUaIyvqMN5YxlVbxEWtFWgGvYHE8Pa/s400/DSCN5094.JPG" width="400" /></a></div><span style="font-size: large;"><b>Roasted Brussel Sprouts</b></span><br />
<ul><li>4 cups of fresh brussel sprouts; cleaned and trimmed; cut in half lengthwise</li>
<li>3 tbsp olive oil</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp pepper</li>
<li>1 1/2 tsp chopped garlic</li>
<li>2 tbsp shredded Parmigiano Reggiano cheese</li>
</ul>Preheat oven to 425 degrees F.<br />
<br />
Placed prepped brussel sprouts in a microwave-safe covered dish with a couple tablespoons of water. Cover and cook in the microwave on high for about 3 1/2 minutes. You want them just tender but still firm.<br />
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Drain them in a colander and let them cool for a few minutes. Place them in a mixing bowl, add the rest of the ingredients and toss gently until well combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z4IxEjszkdwabiKgGSMReNaeIcopKri8ljhijqO2eE_4v4JOWpOEQwq0tC9o0Mr0jtE8nDD4aTYAcTInBsJTnfpiTnE_5AuWAZeslmilFGczZCIYTBDRjr_DBoz9byMGy-KmAbPwD3AH/s1600/DSCN5092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z4IxEjszkdwabiKgGSMReNaeIcopKri8ljhijqO2eE_4v4JOWpOEQwq0tC9o0Mr0jtE8nDD4aTYAcTInBsJTnfpiTnE_5AuWAZeslmilFGczZCIYTBDRjr_DBoz9byMGy-KmAbPwD3AH/s320/DSCN5092.JPG" width="320" /></a></div>Pour everything onto a baking sheet lined with parchment paper. Roast for about 17 to 20 minutes or until tender and starting to brown on the edges.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com1tag:blogger.com,1999:blog-1763897158608129593.post-10026072427504635672011-11-04T23:01:00.000-07:002011-11-04T23:01:53.315-07:00Chicken With MorelsMy girlfriends and I go to this great gourmet food sale a few times a year. The last trip we made, I came home with some dried morels. The first thing that came to my mind was The Barefoot Contessa's recipe for chicken and morels that I had seen years ago and always wanted to try.<br />
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So I finally made it and it was to-die-for. Not diet-friendly in the least but worth every calorie. I added a 10 ounce bag of sliced cremini mushrooms to my sauteeing morels; I can never have too many mushrooms in a dish. I also went easier on the salt than Ina did but man was it tasty.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CoEnMUH19NfpfOhtJzxt287DLcS5xtpWFS5q7fIJcjJx_sru1OOZq8xMEiUmTcWTQmpo4V9vVVLAYCFKPzyH0nFoQcL8Q1-F-uFQE9aRtLGI-hmY1fMa_kaWnKUIBjZQ6UcDfTxFyHZh/s1600/DSCN5070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CoEnMUH19NfpfOhtJzxt287DLcS5xtpWFS5q7fIJcjJx_sru1OOZq8xMEiUmTcWTQmpo4V9vVVLAYCFKPzyH0nFoQcL8Q1-F-uFQE9aRtLGI-hmY1fMa_kaWnKUIBjZQ6UcDfTxFyHZh/s400/DSCN5070.JPG" width="400" /></a></div><h1 class="fn">Chicken With Morels</h1><br />
<div class="author"><a href="http://www.foodnetwork.com/ina-garten/index.html" title="Copyright 2004, Barefoot in Paris, All Rights Reserved">Copyright 2004, Barefoot in Paris, All Rights Reserved</a></div><div class="clrfix" id="recipe-lead"><div class="solo" id="recipe-meta"><div class="rm-block-wrap"><div class="rm-block"><br />
<dl class="border"><dt class="head time">Total Time: </dt>
<dd class="head duration clrfix">1 hr 16 min</dd>
<dt>Prep</dt>
<dd class="prepTime clrfix">6 min</dd>
<dt>Inactive</dt>
<dd class="clrfix">30 min</dd>
<dt>Cook</dt>
<dd class="cookTime clrfix">40 min</dd></dl></div></div></div></div><div id="boxes"><div class="window" id="dialog"><div class="kv-content"><div class="ingred-wrap"><div class="ingredients"><h2>Ingredients</h2><ul><li class="ingredient">1 ounce dried morels, soaked for 30 minutes in 3 cups very hot water</li>
<li class="ingredient">6 boneless, skinless chicken breasts</li>
<li class="ingredient">Kosher salt</li>
<li class="ingredient">Freshly ground black pepper</li>
<li class="ingredient">All-purpose flour, for dredging</li>
<li class="ingredient">1⁄4 cup clarified butter</li>
<li class="ingredient">1⁄3 cup chopped shallots (2 large)</li>
<li class="ingredient">1 tablespoon minced garlic (3 cloves)</li>
<li class="ingredient">1 cup Madeira wine</li>
<li class="ingredient">1 cup (8 ounces) creme fraiche</li>
<li class="ingredient">1 cup heavy cream</li>
<li class="ingredient">2 tablespoons freshly squeezed lemon juice</li>
</ul></div></div><div class="directions"><div class="directions-wrap"><h2 class="">Directions</h2><div class="instructions"><div class="instruction">Preheat the oven to 375 degrees F.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JdFXJNxnNK31LLN25mD4LDn85jcfXCKPtJbYJMDPet9Y3Uh0ykrnV2tPPTx545W5jEhxbREjjnjrsZnD5Q3gSmg1wMgEkJO_tEMPkA4d92ZwfO82amC6hQMVCh7Knh9Rln3BNwfnu_a_/s1600/DSCN5061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JdFXJNxnNK31LLN25mD4LDn85jcfXCKPtJbYJMDPet9Y3Uh0ykrnV2tPPTx545W5jEhxbREjjnjrsZnD5Q3gSmg1wMgEkJO_tEMPkA4d92ZwfO82amC6hQMVCh7Knh9Rln3BNwfnu_a_/s320/DSCN5061.JPG" width="320" /></a></div><br />
</div>Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.<br />
Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPkikkHl4XikK3C7nUJFINWqWvlTsxJk_XY3oZWu-vZgALbwxTsOkg-cEUe7PYM11KPDOgUsbDIXncmDVVNVFEN018z68zrjfTRAv8bTseLJY8WDufGLx0xnGV1BGoONSuOvH_DS3Vajh/s1600/DSCN5065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPkikkHl4XikK3C7nUJFINWqWvlTsxJk_XY3oZWu-vZgALbwxTsOkg-cEUe7PYM11KPDOgUsbDIXncmDVVNVFEN018z68zrjfTRAv8bTseLJY8WDufGLx0xnGV1BGoONSuOvH_DS3Vajh/s320/DSCN5065.JPG" width="320" /></a></div>Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.<br />
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Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPurHEelLU41nN4y7ZNF6mDAt6K1bv5xkK9uNAi8osg4YfZ8gZ-HWWlsTuiRNB3_gUfTk_eM3QGDS7c7Gf-n6FJ2zZ2GctKbo-cbEkMKG6yQDFCkit2amRl1ltR9QzjvQSiggiuhVDvw3/s1600/DSCN5066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPurHEelLU41nN4y7ZNF6mDAt6K1bv5xkK9uNAi8osg4YfZ8gZ-HWWlsTuiRNB3_gUfTk_eM3QGDS7c7Gf-n6FJ2zZ2GctKbo-cbEkMKG6yQDFCkit2amRl1ltR9QzjvQSiggiuhVDvw3/s320/DSCN5066.JPG" width="320" /></a></div>Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt (I used a little less to begin with and then seasoned to taste afterward), and 3⁄4 teaspoon pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjom-kMJdO-X-xnE7qK4Td-70SwKGpsJz9ac7Glht8emyVuoePAZqVku1RUjwKvXf7ZcAZ4qgOLEfWJfHTliv7gp0RZ1lfBedhC09dmZ6-U2g9Gtzrlo0b_k8gqUV80Zhc4SyU149jrsQBS/s1600/DSCN5067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjom-kMJdO-X-xnE7qK4Td-70SwKGpsJz9ac7Glht8emyVuoePAZqVku1RUjwKvXf7ZcAZ4qgOLEfWJfHTliv7gp0RZ1lfBedhC09dmZ6-U2g9Gtzrlo0b_k8gqUV80Zhc4SyU149jrsQBS/s320/DSCN5067.JPG" width="320" /></a></div>Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through.<br />
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To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.</div></div></div></div></div></div>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com5tag:blogger.com,1999:blog-1763897158608129593.post-20237685453495958952011-09-29T23:50:00.000-07:002011-09-30T00:37:32.730-07:00Fusilli with Pecorino Romano and Black Pepper<h1 class="recipe-title"><span style="font-size: small;"><span style="font-weight: normal;">I saw Giada De Laurentiis make this on her show and could hardly wait to try it myself. I LOVE spinach and of course cheese and pasta. How could this not be good? </span></span></h1><h1 class="recipe-title"><span style="font-size: small;"><span style="font-weight: normal;">When I finally made it for dinner one night, I added way more spinach than the originally recipe calls for and a lot less black pepper. I figured for kids, less pepper and more veggies seemed better. It was a delicious vegetarian meal. Next time I'm tossing in some toasted pine nuts too. </span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw00VzC9UgFGgTrHHaRFkTa4Cl9CeoRTRbr3nnsEEzdLHc6KS8SLh3Vq2uOjz3q2GmtGeoTgHLLHx2sGLvggtVHczlTxUHi5BxS60mHwP-ilOwSloQk_YESHXOeXjw8Kb7Z0gsjAyusaM1/s1600/DSCN9976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw00VzC9UgFGgTrHHaRFkTa4Cl9CeoRTRbr3nnsEEzdLHc6KS8SLh3Vq2uOjz3q2GmtGeoTgHLLHx2sGLvggtVHczlTxUHi5BxS60mHwP-ilOwSloQk_YESHXOeXjw8Kb7Z0gsjAyusaM1/s400/DSCN9976.JPG" width="400" /></a></div><h1 class="recipe-title">Fusilli with Pecorino Romano and Black Pepper</h1>Adapted by Foodism Mom from a recipe by Giada De Laurentiis<br />
<h2 class="kv-ingred"> </h2><h2 class="kv-ingred">Ingredients</h2><ul class="kv-ingred-list1"><li class="ingredient">1 lb fusilli pasta<a class="crosslink" href="http://www.foodterms.com/encyclopedia/fusilli/index.html"></a> </li>
<li class="ingredient">1/4 cup olive oil<a class="crosslink" href="http://www.foodterms.com/encyclopedia/olive-oil/index.html"></a> </li>
<li class="ingredient">3 cloves of garlic, lightly smashed with the back of a knife and peeled</li>
<li class="ingredient">2 six ounce bags (12 oz) of prewashed, organic baby spinach leaves </li>
<li class="ingredient">salt and freshly ground pepper </li>
<li class="ingredient">1 1/2 cups grated <a class="crosslink" href="http://www.foodterms.com/encyclopedia/pecorino/index.html">Pecorino</a> Romano cheese (6 ounces) </li>
<li class="ingredient">1 cup marscapone cheese<a class="crosslink" href="http://www.foodterms.com/encyclopedia/mascarpone/index.html"></a> (8 ounces), at room temperature</li>
</ul><h2>Directions</h2><div class="instructions"><div class="instruction">Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, according to package directions for al dente. Reserve 3/4 cup of the cooking liquid, then drain the pasta. </div><br />
Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 to 2 1/2 minutes. Remove the garlic and discard.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0A_Afs1ueS3z2OLNFAqSzXvlKA6aGzkBJDeMcG3jH4z1QuirUeBprz0DQdnppZKClVcFQjI-VUPRJ2Ds3oA0H48sSt5ZcujjtgFayCvWbngSFMRpxhr2fpZ36SgeCqnSZQhaOaMa-Ohc/s1600/DSCN9971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0A_Afs1ueS3z2OLNFAqSzXvlKA6aGzkBJDeMcG3jH4z1QuirUeBprz0DQdnppZKClVcFQjI-VUPRJ2Ds3oA0H48sSt5ZcujjtgFayCvWbngSFMRpxhr2fpZ36SgeCqnSZQhaOaMa-Ohc/s320/DSCN9971.JPG" width="320" /></a></div>Add the spinach and 1/2 teaspoon of pepper, and saute until the spinach has wilted, about 1 1/2 minutes. <br />
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Remove the skillet from the heat and add the cooked pasta. Add the Pecorino Romano cheese<a class="crosslink" href="http://www.foodterms.com/encyclopedia/romano/index.html"></a> and toss until coated. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nhZS6FP88VoIfTKi-eFcvydMyr-EbrCiHKxbLC0c8V2K6JfhJSPNw8u_vJxiP4kcFaRNOmCeniC6js7v4fCmM7YopyIi-yw6HLOW-PHJ5eg_1TWiZfeHRxtuDRa3YdQupsPmz9lKuDhs/s1600/DSCN9973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nhZS6FP88VoIfTKi-eFcvydMyr-EbrCiHKxbLC0c8V2K6JfhJSPNw8u_vJxiP4kcFaRNOmCeniC6js7v4fCmM7YopyIi-yw6HLOW-PHJ5eg_1TWiZfeHRxtuDRa3YdQupsPmz9lKuDhs/s320/DSCN9973.JPG" width="320" /></a></div><br />
In a medium bowl, whisk<a class="crosslink" href="http://www.foodterms.com/encyclopedia/whisk/index.html"></a> together 1/2 cup of the reserved cooking liquid, one teaspoon of kosher salt and the mascarpone cheese until smooth. Add the remaining pasta water only if the sauce seems too thick. Pour over the pasta and toss until coated. If necessary season with more salt and pepper to taste. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZnDaHRxLlHD6M7UHOrL2YhsRwcBuAgPP5cUnhVc2ABy56OxyI7GOItpdEUqd77AudHGEVZElPyzbFHivKVNotIMEOkGdVfKiUr9PkwQPn65IT0wMiA_U_Rjm0MCDzG-EIQstfZu1mvKE/s1600/DSCN9974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZnDaHRxLlHD6M7UHOrL2YhsRwcBuAgPP5cUnhVc2ABy56OxyI7GOItpdEUqd77AudHGEVZElPyzbFHivKVNotIMEOkGdVfKiUr9PkwQPn65IT0wMiA_U_Rjm0MCDzG-EIQstfZu1mvKE/s320/DSCN9974.JPG" width="320" /></a></div><br />
Transfer the pasta to a large bowl and serve. </div>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com3tag:blogger.com,1999:blog-1763897158608129593.post-16895553300808327472011-09-20T22:07:00.000-07:002011-09-20T22:07:53.298-07:00Yummy Meatballs<div class="ingredients" style="margin-top: 10px;">My hubby and I made spaghetti and meatballs for dinner tonight. It was a joint effort. <br />
<br />
Last night he mixed and formed the balls, covered them with plastic wrap and popped them in the refrigerator. So when dinner time came around today, I just browned and then simmered them in Newman's Own Sockarooni Spaghetti Sauce. </div><div class="ingredients" style="margin-top: 10px;"><br />
Obviously I love a good homemade sauce but when time does not permit, it's great to have a couple jars of your favorite store-bought sauce in the cupboard. <br />
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These are extremely moist and tasty meatballs. Tomorrow we should get some nice crusty rolls and have meatball subs! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjReOIAKqUJv_MsFeLWFzIU_zfzrDy3E1zXmaHJeQPykg1WeFc7I4Y53Wpudsdb8ayJoXoZTsMCWmFB-spwzAWTMM8nfhHbmfXLXkWTevp4CJdAd-ALdB3Ltf8HL-X5_4l-wNYbzo6ksznx/s1600/DSCN0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjReOIAKqUJv_MsFeLWFzIU_zfzrDy3E1zXmaHJeQPykg1WeFc7I4Y53Wpudsdb8ayJoXoZTsMCWmFB-spwzAWTMM8nfhHbmfXLXkWTevp4CJdAd-ALdB3Ltf8HL-X5_4l-wNYbzo6ksznx/s400/DSCN0073.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><h3><span style="font-size: large;">Yummy Meatballs </span></h3><ul><li class="plaincharacterwrap ingredient"> 1 pound ground beef, 10 to 15% fat</li>
<li class="plaincharacterwrap ingredient"> 1/2 pound ground pork</li>
<li class="plaincharacterwrap ingredient"> 2 cloves garlic, minced</li>
<li class="plaincharacterwrap ingredient"> 2 eggs, slightly beaten</li>
<li class="plaincharacterwrap ingredient"> 1/2 cup grated Parmesan or Pecorino Romano cheese</li>
<li class="plaincharacterwrap ingredient"> 1 tsp dried basil</li>
<li class="plaincharacterwrap ingredient">1 tsp dried oregano</li>
<li class="plaincharacterwrap ingredient"> 1/2 tsp salt </li>
<li class="plaincharacterwrap ingredient">1/2 freshly ground black pepper </li>
<li class="plaincharacterwrap ingredient"> 1 1/2 cups panko bread crumbs</li>
<li class="plaincharacterwrap ingredient"> 1 cup water</li>
<li class="plaincharacterwrap ingredient">3 tbsp olive oil</li>
</ul></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"></div><div class="directions" style="margin-top: 10px;"><h3>Directions</h3><ol><li><span class="plaincharacterwrap break"> In a large bowl, combine </span><span class="plaincharacterwrap break">garlic, eggs, cheese, basil, oregano, salt and pepper until well blended</span><span class="plaincharacterwrap break">. Add </span><span class="plaincharacterwrap break">beef and pork and combine well</span><span class="plaincharacterwrap break">. </span></li>
<li><span class="plaincharacterwrap break"> Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into balls. If it seems moist enough then stop before adding all the water. Shape into meatballs about 2 inches in diameter. Can be left in the fridge overnight covered in plastic wrap. </span></li>
<li><span class="plaincharacterwrap break"> Heat olive oil in a large non-stick skillet. When oil is glistening, fry meatballs in batches turning them as they brown. Do not overcrowd. When the meatballs are golden brown and slightly crisp, remove from the heat and drain on a plate lined with paper towel. </span></li>
<li><span class="plaincharacterwrap break">Add them to your favorite sauce and simmer until cooked through. About ten to fifteen minutes.</span></li>
</ol></div>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com2tag:blogger.com,1999:blog-1763897158608129593.post-18023944747690178092011-09-06T20:54:00.000-07:002011-09-06T20:54:54.517-07:00Baked Manicotti for MomThis is a post I wrote in July but never finished writing until now. It's crazy how busy life gets when you have kids. Now I know why it was so hard to make plans with my friends that had kids. So here is a post from a while ago...<br />
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I love my mother-in-law! She is more than I could ever ask for in a second mom. Her birthday is coming up but since she will be out of town for it, we won't be able to celebrate together.<br />
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Tonight I've invited her over for an early birthday celebration. One of her favorite things is manicotti. So manicotti it is! This is what I came up with on my own after reading about eight different recipes online and not being happy with any of them.<br />
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I served the manicotti with grilled sweet Italian sausage, sauteed peppers and onions, grilled asparagus and garlic bread. Not a bad Italian meal made by an Asian gal!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvOLZe-licTjn6rpvHiUP1UaCGndZ2aPF2rv5A4Q99vkQZvdLN1mPi7AgPdYRqNsu5v5t3W6fSZw_E9GfzbtWCIKmp9Jzzz1i5Qxuuz7rJRXIj9MGFY2HVS0QjGSQWcxsm6zZ51eIG1Dh/s1600/DSCN9944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvOLZe-licTjn6rpvHiUP1UaCGndZ2aPF2rv5A4Q99vkQZvdLN1mPi7AgPdYRqNsu5v5t3W6fSZw_E9GfzbtWCIKmp9Jzzz1i5Qxuuz7rJRXIj9MGFY2HVS0QjGSQWcxsm6zZ51eIG1Dh/s400/DSCN9944.JPG" width="400" /></a></div><b><span class="Apple-style-span" style="font-size: x-large;">Baked Manicotti</span></b><br />
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<ul><li>8 oz manicotti shells (12-14 count)</li>
<li>15 oz ricotta cheese</li>
<li>1/2 cup marscapone cheese</li>
<li>2 1/2 cups shredded mozzarella</li>
<li>2 eggs</li>
<li>2 tsp chopped garlic</li>
<li>1 tsp dried basil</li>
<li>1/2 tsp kosher salt</li>
<li>1/4 tsp pepper</li>
<li>two 24 oz jars of good marinara sauce or make your own!</li>
<li>1 cup of Parmesan cheese</li>
</ul>Bring a large pot of salted water to a boil. Add manicotti shells and cook for 4 minutes; drain.<br />
<br />
Preheat oven to 375 degrees F (175 degrees C).<br />
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In a small bowl, beat eggs, garlic, basil, salt and pepper together until well blended.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO22PQdlwx1bcK1S8qPSgVK3MOz_tWY5Bu3l2FpV__DA5F_zruyMrDq6yvg5t8g6Gfr5nQD2ltV3-TsLHcUmLdCnufSNQ6gLLsP8RMkus8NfirbJNs8bkzbkAKwIbCLO40srJvSu0VIRSt/s1600/DSCN9940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO22PQdlwx1bcK1S8qPSgVK3MOz_tWY5Bu3l2FpV__DA5F_zruyMrDq6yvg5t8g6Gfr5nQD2ltV3-TsLHcUmLdCnufSNQ6gLLsP8RMkus8NfirbJNs8bkzbkAKwIbCLO40srJvSu0VIRSt/s320/DSCN9940.JPG" width="320" /></a></div><br />
<span class="plaincharacterwrap break">In a medium bowl, add 2 cups shredded mozzarella, ricotta, and marscapone. Add egg mixture and mix everything together until well combined. Gently stuff cooked manicotti with the mixture. Easy way to do this: </span>Fill a <span class="yshortcuts cs4-visible" id="lw_1311292544_0">Ziploc bag</span> with the filling, and then cut a medium sized whole in one of the bottom corners of it (large enough for the filling to easy come out). Then seal the top of the bag and squeeze it into the pasta. <br />
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Spread one jar of pasta sauce over the bottom of the prepared baking dish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98FFTHe4OMpUgyL2AR1976KiFstwrKwhSHp0e_JaemLMn58Chywq90HSqhPUu7rNmKf7ahUqKNBD6_EbFaIuq6o4xTqJ_z1VwljqFXv4FxOyGNwQKf61nLB5gxG1oUMDhMhEsvidKrIh1/s1600/DSCN9942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98FFTHe4OMpUgyL2AR1976KiFstwrKwhSHp0e_JaemLMn58Chywq90HSqhPUu7rNmKf7ahUqKNBD6_EbFaIuq6o4xTqJ_z1VwljqFXv4FxOyGNwQKf61nLB5gxG1oUMDhMhEsvidKrIh1/s320/DSCN9942.JPG" width="320" /></a></div>Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.<br />
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Cover with foil and bake 25 minutes in the preheated oven. Uncover and continue baking 15 to 20 minutes, or until mozzarella is melted and bubbly.<br />
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Remove from the oven and let rest for about 5 minutes. Serve hot. <br />
<div class="directions" style="margin-top: 10px;"><ol></ol></div>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com1tag:blogger.com,1999:blog-1763897158608129593.post-18271942688527130352011-08-19T22:58:00.000-07:002011-09-13T19:11:51.543-07:00Strawberry Summer CakeMy mother-in-law loves strawberries. One of the many things we have in common! When I went to make a cake for her birthday dinner, I knew it had to incorporate this delectable summer fruit. I found this recipe on <a href="http://smittenkitchen.com/">The Smitten Kitchen blog</a>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjYqktAhKkQSo4Krxqg2l-80xqm3nyuZfvwE_uNV_Uuc_8V8fuxfKrS_8CGT75wJMcw3xDpqadz6uZOyb5FA_94zRTLN57svKhlUettwB2CwvJMgUHtKHWWy0KsgQUVWirwyYFC0whjsc/s1600/DSCN9947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjYqktAhKkQSo4Krxqg2l-80xqm3nyuZfvwE_uNV_Uuc_8V8fuxfKrS_8CGT75wJMcw3xDpqadz6uZOyb5FA_94zRTLN57svKhlUettwB2CwvJMgUHtKHWWy0KsgQUVWirwyYFC0whjsc/s400/DSCN9947.JPG" width="400" /></a></div><span style="font-size: x-large;"><b>Strawberry Summer Cake</b></span><br />
<a href="http://smittenkitchen.com/2011/05/strawberry-summer-cake/">adapted from Martha Stewart by Smitten Kitchen</a><br />
<ul><li>1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)</li>
<li>1 1/2 teaspoons baking powder</li>
<li>1/2 teaspoon table salt</li>
<li>6 tablespoons unsalted butter, at room temperature, plus extra for pie plate</li>
<li>1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar</li>
<li>1 large egg</li>
<li>1/2 cup (118 ml) milk</li>
<li>1 teaspoon (5 ml) vanilla extract</li>
<li>1 pound (or as many will fit!) strawberries, hulled and halved</li>
</ul>Preheat oven to 350°F. Butter a 10-inch pie pan. This cake does not work in a standard 9-inch pie pan; it will overflow. Big apologies to anyone who learned the hard way! This cake <i>would</i> work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.<br />
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.<br />
Pour into prepared pie plate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbSqvDpda5EHQ4tWAz_WCyb1ueBj0WuM5bkpyym92sIcTjdeL9a5VQPOqVoUYTu_UYL8Uo9ReJQAFq3fm6PJAaCOO4XymHqIaOVCQZS-cBduyWR_PWDgZcp0rfyoifFamg_NIXbQVtUEx/s1600/DSCN9946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbSqvDpda5EHQ4tWAz_WCyb1ueBj0WuM5bkpyym92sIcTjdeL9a5VQPOqVoUYTu_UYL8Uo9ReJQAFq3fm6PJAaCOO4XymHqIaOVCQZS-cBduyWR_PWDgZcp0rfyoifFamg_NIXbQVtUEx/s400/DSCN9946.JPG" width="400" /></a></div>Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries (I only used about 1 1/3 tbsp sugar and I thought it was plenty).<br />
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream (or vanilla ice cream).<br />
<u>Do ahead:</u> Cake can be stored at room temperature for up to 2 days, loosely covered.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com2tag:blogger.com,1999:blog-1763897158608129593.post-33822365758226874972011-07-22T17:23:00.000-07:002011-07-22T17:23:22.467-07:00Chicken Pot PieWhenever I make roast chicken or buy one pre-cooked, I like to get one on the larger side. That way there is plenty for dinner that night and enough leftover meat to make something out of it another night. Two dishes you'll usually find me making with the leftovers are <a href="http://www.foodismmom.com/2010/05/chicken-soup-for-familys-soul.html">chicken noodle soup</a> and chicken pot pie.<br />
<br />
One short cut I take when making the pot pie is using a frozen pie crust. If you find a really good one, it can be almost as good as making one from scratch. Big time saver too, leaving you more time to spend with your family!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhscbDDpRfeTCbrk180X8QarazZiZU8qKKtaXasHpwwGFvBaTb8IezprUs5ubX_MoqH1sNrz8bz8qH6VGkzr7_58R0kDhsAnx6DQzK9VTRVWkWuoS_3FstiquW3FZxbOkv8U36H1OfGSHy/s1600/DSCN9936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhscbDDpRfeTCbrk180X8QarazZiZU8qKKtaXasHpwwGFvBaTb8IezprUs5ubX_MoqH1sNrz8bz8qH6VGkzr7_58R0kDhsAnx6DQzK9VTRVWkWuoS_3FstiquW3FZxbOkv8U36H1OfGSHy/s400/DSCN9936.JPG" width="400" /></a></div><span style="font-size: x-large;"><b>Chicken Pot Pie</b></span><br />
<ul class="kv-ingred-list1"><li class="ingredient">3 cups roasted chicken meat, 1/2 to 3/4 inch dice </li>
<li class="ingredient">2 1/2 cups chicken broth</li>
<li class="ingredient">1 chicken bouillon cube </li>
<li class="ingredient">6 tablespoons (3/4 stick) unsalted butter </li>
<li class="ingredient">1 yellow onion, chopped small</li>
<li class="ingredient">1/3 cup all-purpose flour </li>
<li class="ingredient">1/4 cup heavy cream<a class="crosslink" href="http://www.foodterms.com/encyclopedia/cream/index.html"></a> </li>
<li class="ingredient">2 large carrots; peeled, medium-diced, <a href="http://www.ehow.com/how_13887_blanch-vegetables.html">blanched</a> for 2 minutes </li>
<li class="ingredient">1 cup organic frozen peas, thawed and drained </li>
<li class="ingredient">1 frozen pie crust, thawed out </li>
</ul><div class="instructions">In a small saucepan, heat up the chicken stock and dissolve the bouillon cube in the stock. You want the stock hot but not boiling. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for about 7 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thickened and there are no more flour lumps. Add heavy cream and salt and pepper to taste. Start with no more than a teaspoon of salt and add on from there. Stir in the cubed chicken, carrots and peas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlz4C3QK1_KO4-2OH4h5fZubjT242QH2wPtx2gRPfuUXkbxkuTzCSMq-cvX3nSgVqJvOyXKTmPOGCjM45QgVsBvOph_zSsKA6j7sFazvfQbOEKXjnNE59HsZVNVwmmz4WhC8i_gz-dMBCK/s1600/DSCN9932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlz4C3QK1_KO4-2OH4h5fZubjT242QH2wPtx2gRPfuUXkbxkuTzCSMq-cvX3nSgVqJvOyXKTmPOGCjM45QgVsBvOph_zSsKA6j7sFazvfQbOEKXjnNE59HsZVNVwmmz4WhC8i_gz-dMBCK/s320/DSCN9932.JPG" width="320" /></a></div><br />
Preheat the oven to 375 degrees F. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickLSyQpTpp9QORgGBrqYeS6VM_uPaMUQF6jW1_eEZbJ6qeKcPSLeZskOZlRaz5cdhrleIYDWnBuUQ1U_8ouVCYvh5Igm-6Lt1I33TR37np5Sqq46yeTFQJ16HucWv5-dFlEX5YWoA3UkS/s1600/DSCN9933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickLSyQpTpp9QORgGBrqYeS6VM_uPaMUQF6jW1_eEZbJ6qeKcPSLeZskOZlRaz5cdhrleIYDWnBuUQ1U_8ouVCYvh5Igm-6Lt1I33TR37np5Sqq46yeTFQJ16HucWv5-dFlEX5YWoA3UkS/s320/DSCN9933.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Put the filling into a large pie dish. Lay the defrosted pie crust on top of the filling. Pinch down the dough all around to seal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTM0w0KSdsaGhag1gqynIDBIGK3f7_AyyU7nc8un9tvwZ5eGqq0iAGhlMteGEgt9BqhKRoiO6qnYknegO5xwbI-fm7VEvn589X9e6cBJhwYkF9KtXN6D-QxxOJUL-qNW_JwCnPl6Xozt9/s1600/DSCN9935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTM0w0KSdsaGhag1gqynIDBIGK3f7_AyyU7nc8un9tvwZ5eGqq0iAGhlMteGEgt9BqhKRoiO6qnYknegO5xwbI-fm7VEvn589X9e6cBJhwYkF9KtXN6D-QxxOJUL-qNW_JwCnPl6Xozt9/s320/DSCN9935.JPG" width="320" /></a></div>Brush the dough with egg wash and make a couple slits into the top. Place on a baking sheet and bake for 45 minutes, or until the top is golden brown and the filling is bubbling.<br />
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<b>Cool Tools:</b><br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=food0ca2-20&o=1&p=8&l=bpl&asins=B00008UA6Z&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> </div>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com5tag:blogger.com,1999:blog-1763897158608129593.post-11345388889074038092011-07-15T11:38:00.000-07:002011-07-15T11:39:33.056-07:00Peach Crostata<h1 class="recipe-title"><span style="font-size: small;"><span style="font-weight: normal;">I had some girlfriends over for dinner last week. I hadn't planned well for dessert but had a bunch of gorgeous summer peaches on hand. I also keep frozen pie crusts in the freezer at all times. This would be enough to throw together a crostada. What I love about a crostada is that it's done in free form. Since I'm not a great baker, "free form" is right up my alley! I was able to put it together in just a few minutes. The results were rustic and delicious!!! </span></span></h1><div class="separator" style="clear: both; text-align: center;"><span id="goog_1912367307"></span><span id="goog_1912367308"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo7fw1_r23Zi_bdoUPNWU3-RVsxIXtrEi0XemVzBODK9h1VlvXUJs5YjX9bXRxBchNONyqAVNiv_adpAI0vEGSl5e3uDHqk8E6JOdMj1ofMwumag-OxOOMBimvtomVkUo-vFsx1UaPeK3/s1600/DSCN9886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo7fw1_r23Zi_bdoUPNWU3-RVsxIXtrEi0XemVzBODK9h1VlvXUJs5YjX9bXRxBchNONyqAVNiv_adpAI0vEGSl5e3uDHqk8E6JOdMj1ofMwumag-OxOOMBimvtomVkUo-vFsx1UaPeK3/s400/DSCN9886.JPG" width="400" /></a></div><h1 class="recipe-title">Peach Crostata </h1><h2 class="kv-ingred">Ingredients</h2><ul class="kv-ingred-list1"><li class="ingredient">1 good frozen pie crust, thawed out (still cold but soft enough to handle)</li>
<li class="ingredient">1 egg</li>
<li class="ingredient">sugar</li>
</ul>Filling: <br />
<ul class="kv-ingred-list1"></ul><ul class="kv-ingred-list1"><li class="ingredient">4 large ripe peaches, pitted and sliced into eighths</li>
<li class="ingredient">1/2 lemon, juiced</li>
<li class="ingredient">2 tbsp sugar</li>
<li class="ingredient">1/2 tsp cinnamon </li>
<li class="ingredient">2 tsp all-purpose flour</li>
</ul><h2>Directions</h2>Preheat oven to 375 degrees F.<br />
<br />
To make the filling, gently toss the peaches, lemon juice, sugar, cinnamon and flour in a large mixing bowl until fruit is coated evenly. Set aside.<br />
<br />
To make an egg wash, beat the egg in a small bowl with a tablespoon of water. Set aside.<br />
<br />
Transfer the thawed out pie crust to a baking sheet. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around. Then brush the border with the egg wash and lift the edge of crust over the filling, leaving the fruit exposed in center. Pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with a tablespoon of sugar.<br />
<br />
Bake the crostata for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender.<br />
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Serve warm or at room temperature with vanilla ice cream.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com1tag:blogger.com,1999:blog-1763897158608129593.post-58060045083613721772011-07-06T23:52:00.000-07:002011-07-06T23:52:39.457-07:00White Wine SangriaOne of my favorite summer cocktails is a white wine sangria. It's lighter than its red wine counterpart and has just the right amount of kick. A perfect way to make any get-together more festive! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscZ1hLZQUSdDxeAPrkHBwkkChZ7isxJ8EA_6vsBLKaE5jkXE-MQrQORfAxZ-1WzdyF4-0T1p9xooco2JJHs-2xuaz4vFqJbVWJaRgDAF0rrMARQU4UxnhlhLZmZI89yaR51ODQkoKY-Dj/s1600/DSCN9877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscZ1hLZQUSdDxeAPrkHBwkkChZ7isxJ8EA_6vsBLKaE5jkXE-MQrQORfAxZ-1WzdyF4-0T1p9xooco2JJHs-2xuaz4vFqJbVWJaRgDAF0rrMARQU4UxnhlhLZmZI89yaR51ODQkoKY-Dj/s400/DSCN9877.JPG" width="300" /></a></div><span style="font-size: x-large;"><b>White Wine Sangria</b></span><br />
<br />
<ul><li>1/4 cup sugar</li>
<li>1 lime, washed and cut into 1/4 inch slices</li>
<li>1 lemon, washed and cut into 1/4 inch slices</li>
<li>1 orange, washed, halved and cut into 1/3 inch slices</li>
<li>1 ripe peach, cut into wedges</li>
<li>1 ripe green apple, seeded and cut into wedges</li>
<li>1/2 cup brandy</li>
<li>1 bottle white Rioja Spanish wine or other dry white wine</li>
<li>2 cups gingerale </li>
<li>1 cup frozen raspberries (optional, gives the sangria beautiful reddish hue)</li>
</ul><br />
Put sugar, lime, lemon, orange, peach and apple into a large pitcher. Slightly squeeze some of the juice from the citrus fruits as you add them to the pitcher. Add the brandy and wine to the pitcher and stir everything together. Cover the pitcher with a lid or plastic wrap and chill for several hours, even overnight. When ready to serve, add the gingerale (and frozen raspberries if you desire) and stir well. Spoon some fruit into glasses or goblets and pour sangria over top of the fruit. Serve immediately.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com3tag:blogger.com,1999:blog-1763897158608129593.post-47125682077575215162011-06-30T18:48:00.000-07:002011-06-30T18:48:44.341-07:00Foil Roasted Salmon<span id="goog_2128084208"></span><span id="goog_2128084209"></span>Foil roasting is a simple cooking technique. It seals in moisture, juices and flavor. My favorite part is the easy cleanup. Just toss the foil when you're done!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNaA8KYIk-MipPsrsOaJK7IEFen20Ogqr7VUdQOzyd7vZLv3vKo3-39XWTOglRkaINDEWej3nVvV5YuxPPrgaJqPIzqRpc8sK9ltwC6Kpsvf35Fka1KTm2BsquuKb6FQhZpi4iWtBXSg3/s1600/DSCN9816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNaA8KYIk-MipPsrsOaJK7IEFen20Ogqr7VUdQOzyd7vZLv3vKo3-39XWTOglRkaINDEWej3nVvV5YuxPPrgaJqPIzqRpc8sK9ltwC6Kpsvf35Fka1KTm2BsquuKb6FQhZpi4iWtBXSg3/s400/DSCN9816.JPG" width="400" /></a></div><span style="font-size: x-large;"><b>Foil Roasted Salmon</b></span><br />
<ul><li>1 lb piece boneless salmon (preferably wild)about 1 inch thick, rinsed in cold water and dried well with paper towel</li>
<li>kosher salt and freshly ground pepper</li>
<li>2 tbsp unsalted butter, room temperature</li>
<li>2 tsp, minced garlic</li>
<li>1 large lemon, sliced 1/3 inch thick</li>
<li>fresh herbs, I used a small branch of rosemary and some stems of lemon thyme</li>
</ul>Preheat the oven to 425 degrees F.<br />
<br />
Place salmon in the center of a large piece of foil, flesh side up. Sprinkle the fish with salt and pepper.<br />
<br />
Add the butter and garlic into a bowl and mix until blended. Evenly spread onto the salmon. Place the lemon slices on top of the now buttered fish. Put the fresh herbs directly onto the lemon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQzvz93LiB4FAsbA4w-_th8OwKZUmmHE6o7d7NHrz-EDoAFV7GRV3coqLGLsb2YeJPvFPfjlSmOTZdyS-vbSdxGYPVJ2qKrZ8YPO6rB-ldSE991X7fz2Y_5idGoIRL6ckaXggcOrdOJPq/s1600/DSCN9814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQzvz93LiB4FAsbA4w-_th8OwKZUmmHE6o7d7NHrz-EDoAFV7GRV3coqLGLsb2YeJPvFPfjlSmOTZdyS-vbSdxGYPVJ2qKrZ8YPO6rB-ldSE991X7fz2Y_5idGoIRL6ckaXggcOrdOJPq/s320/DSCN9814.JPG" width="320" /></a></div>Seal the fish in the foil by holding the ends together and rolling down towards the fish to create a nicely sealed package.<br />
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Place on a baking sheet or dish and put into the oven. Roast for about 20 to 25 minutes (depending on the thickness). Then remove from the oven and let sit for about 5 minutes.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com1tag:blogger.com,1999:blog-1763897158608129593.post-66022885719105320602011-06-22T17:28:00.000-07:002011-06-22T17:28:19.115-07:00Artichoke and Pea Risotto I made dinner tonight entirely from pantry items. I was out of fresh veggies but had a bag of frozen artichoke hearts and a frozen organic peas. I also found some arborio rice. A veggie risotto would be the perfect dinner!<br />
<br />
I let the artichokes and peas defrost in the sink during the afternoon. To kick up the flavor a bit, I decided to saute the artichokes first. When the risotto was done I stirred in some truffle butter and topped off with a healthy sprinkling of Parmesan cheese. It was heavenly! <br />
<br />
You could serve this as a side with some grilled meats or fish. It is also extremely satisfying as a meal on its own. The cheese gives you the protein you need. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiskxY7_Ip6eisl-jqn1noD_lNeXtloJRW1F34Rwu3WyqmVkis2BV5tuURky7q5W-FbyXaAb4xsrUcRtDFwJIdL3-Q5vlUurTp5NqPC692cQscumqobYnbVWhCJpZ16bojIZhMzoDwzhYv/s1600/DSCN9810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiskxY7_Ip6eisl-jqn1noD_lNeXtloJRW1F34Rwu3WyqmVkis2BV5tuURky7q5W-FbyXaAb4xsrUcRtDFwJIdL3-Q5vlUurTp5NqPC692cQscumqobYnbVWhCJpZ16bojIZhMzoDwzhYv/s400/DSCN9810.JPG" width="400" /></a></div><span style="font-size: x-large;"><b>Artichoke and Pea Risotto</b></span><br />
<ul><li>olive oil</li>
<li>1 tbsp butter</li>
<li>1 onion, chopped small</li>
<li>1 tbsp chopped garlic</li>
<li>12 oz artichoke hearts; I buy mine frozen so defrost, squeeze gently and drain of excess water</li>
<li>2 cups of arborio rice</li>
<li>7 cups of low-sodium chicken broth (or vegetable broth to keep it vegetarian)</li>
<li>1 cup white wine</li>
<li>1 cup frozen peas, defrosted and brought to room temperature</li>
<li>kosher salt and freshly ground pepper</li>
<li>shredded or grated parmesan cheese</li>
<li>truffle butter (optional) </li>
</ul>Heat a tablespoon of oil in medium-size pan over medium-high heat. When oil is glistening, add the artichokes and sprinkle lightly with salt and pepper. Let cook undisturbed for one to two minutes a side or until golden brown. Set aside in a bowl.<br />
<br />
Heat the chicken broth and wine in a medium saucepan and keep hot, but not boiling, over low heat.<br />
<br />
Heat 3 tablespoons of olive oil and butter in a large pot, dutch oven or skillet over medium heat. When oil is glistening add the onion and cook for about 4 minutes, stirring occasionally. Add garlic and cook for 30 seconds more, stirring occasionally. <br />
<br />
Add the risotto and stir frequently for 2 minutes until it is well coated and starting to become translucent.<br />
<br />
Add the hot broth, 1 cup at a time and cook, stirring constantly, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be just cooked through, slightly firm and creamy but not mushy. <br />
<br />
Finally, stir in the peas and artichokes. Season to taste with salt and pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm45XBP_-sKXRzXzUFcVrxv7Bh3OIXangYhtJeyZwZHtwXmmL_2UrxfgCpvsgAZzwaspCpoCT8kXWHmGbii4OiJGyw5058L1fekaU5-XlvpgAbORkbYJ30-TDo7jwcPsMB6J5D5jo3jeYP/s1600/DSCN9811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm45XBP_-sKXRzXzUFcVrxv7Bh3OIXangYhtJeyZwZHtwXmmL_2UrxfgCpvsgAZzwaspCpoCT8kXWHmGbii4OiJGyw5058L1fekaU5-XlvpgAbORkbYJ30-TDo7jwcPsMB6J5D5jo3jeYP/s320/DSCN9811.JPG" width="320" /></a></div><br />
If you're really feeling fancy, stir in a couple tablespoons of truffle butter! <br />
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Transfer to a large bowl and serve with a side of good parmesan cheese.foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com4tag:blogger.com,1999:blog-1763897158608129593.post-47646208574043736142011-06-07T21:51:00.000-07:002011-06-07T21:55:12.084-07:00Chicken MarbellaLast week I did a meal delivery for a fellow mom who recently gave birth to her third child. She is as gorgeous inside as she is out and really makes motherhood look good and somehow easy. As easy as she makes it look though, I know that a mother of three could always use a hand with the cooking.<br />
<br />
I struggled for a few weeks with what I was going to make for them. I figured they probably had their share of pasta and casseroles. I wanted to bring them something more exotic, something they might not think to make on their own.<br />
<br />
I settled on Chicken Marbella. I made it a couple months back but strayed a little from the original recipe. This time, I made it closer to the Silver Palate version. I brought it over to their house with some jasmine rice and steamed broccoli. Hopefully it was a hit!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfLq29GontfCYHzlk2XKlCOndiZVwV5Wd3BFoehUCqBsnHC6hZni-wU5L7hB3h9T62MIdELVm5l1livWYQJdiwE6xjDVtySgzRv5ADMwE9o9PLFLjI7Y8ZHyJreVcdO3kpslRY4ReBKg1/s1600/DSCN9731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfLq29GontfCYHzlk2XKlCOndiZVwV5Wd3BFoehUCqBsnHC6hZni-wU5L7hB3h9T62MIdELVm5l1livWYQJdiwE6xjDVtySgzRv5ADMwE9o9PLFLjI7Y8ZHyJreVcdO3kpslRY4ReBKg1/s400/DSCN9731.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;"><b>Chicken Marbella </b></span></div><h2><span style="font-size: small;"><i><span style="font-weight: normal;">Revised by Foodism Mom from </span><a href="http://www.amazon.com/Silver-Palate-Cookbook-25th-Anniversary/dp/0761145974?ie=UTF8&tag=food0ca2-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Silver Palate Cookbook 25th Anniversary Edition</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=food0ca2-20&l=btl&camp=213689&creative=392969&o=1&a=0761145974" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </i></span></h2><div id="recipe-intronote">Although the original recipe calls for 2 small chickens to be quartered, I am trying it out with 4 chicken breasts.</div><div id="recipe-ingredients"><h3>Ingredients</h3><ul><li class="ingredient">4 medium to large boneless/skinless chicken breasts</li>
<li class="ingredient">2 tbsp of garlic, peeled and finely puréed</li>
<li class="ingredient">2 Tbsp dried oregano</li>
<li class="ingredient">Coarse salt and freshly ground pepper to taste</li>
<li class="ingredient">1/4 cup red wine vinegar</li>
<li class="ingredient">1/4 cup olive oil</li>
<li class="ingredient">1/2 cup pitted prunes, cut in half</li>
<li class="ingredient">1/2 cup pitted green olives, </li>
<li class="ingredient">1/4 cup capers with a bit of juice</li>
<li class="ingredient">3 bay leaves</li>
<li class="ingredient">3 tbsp brown sugar</li>
<li class="ingredient">1/2 cup white wine</li>
<li class="ingredient">2 Tbsp fresh Italian parsley, finely chopped (optional)</li>
</ul></div><h3>Method</h3><div class="separator" style="clear: both; text-align: center;"></div><b>1</b> In a large bowl combine garlic, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><b>2</b> Preheat oven to 350°F. Arrange chicken in a single layer in a large baking dish and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.<br />
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<b>3</b> Bake for about 45-50 minutes. Chicken is done when pricked with a fork at their thickest point, yields clear yellow juice (not pink).<br />
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<b>4</b> With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices (season to taste with salt and pepper if necessary) and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.<br />
<b>Yield:</b> <span class="yield">Serves 4-6.</span>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com3tag:blogger.com,1999:blog-1763897158608129593.post-62554971361011465602011-05-26T23:23:00.000-07:002011-06-23T18:18:48.498-07:00Old-fashioned Sugar CookiesMy wonderful mother-in-law made these cookies for us a while ago and I have to say, they are my new favorite cookie! So light, a little hint of lemon and perfect amount of sweet.<br />
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Thanks, Mom! Love you. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4faaa63R3MVTXqaFUnEI9dNdE4Z1Rtq9ECjeVPpYVAj39iQo3cbLjR01Nn423nlUyaSP429aercJWkn0sIV7DlGDs-MXsXjSjLGrzdj_RNCEKagrIoJJEVvfiSNZbEkJZpNWNGGQGYRPg/s1600/DSCN9728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4faaa63R3MVTXqaFUnEI9dNdE4Z1Rtq9ECjeVPpYVAj39iQo3cbLjR01Nn423nlUyaSP429aercJWkn0sIV7DlGDs-MXsXjSjLGrzdj_RNCEKagrIoJJEVvfiSNZbEkJZpNWNGGQGYRPg/s400/DSCN9728.JPG" width="400" /></a></div><br />
<br />
<span style="font-size: x-large;"><b>Old-fashioned Sugar Cookies</b></span><br />
<br />
Makes about 20 (3 1/2 inch) cookies.<br />
<br />
3 cups all-purpose flour<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
1 3/4 cups granulated sugar<br />
1/4 cup packed light brown sugar<br />
1 tbsp finely grated lemon zest, plus 1 tbsp fresh lemon juice<br />
1 cup (2 sticks) unsalted butter, softened<br />
2 large or extra large eggs<br />
Sanding sugar, for sprinkling (optional, I left this out)<br />
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1. Preheat oven to 350 degrees F. Sift flour, baking soda, and salt into a bowl; set aside.<br />
<br />
2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed;gradually add flour mixture, and mix until just combined.<br />
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3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with wet pastry brush; sprinkle with more sanding sugar.<br />
4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for five minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.<br />
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*I make them with a 1 1/2 tbsp cookie scoop and bake them for about 10 to 11 minutes or until just golden around the edges.<br />
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<b>Cool Tools: </b><br />
<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=food0ca2-20&o=1&p=8&l=bpl&asins=B0000CDVD2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=food0ca2-20&o=1&p=8&l=bpl&asins=B0023W6TBM&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com0tag:blogger.com,1999:blog-1763897158608129593.post-79648588580979674042011-05-22T23:16:00.000-07:002011-05-22T23:16:42.941-07:00Southwestern Couscous SaladToday I wanted to bring my Israeli couscous salad over to a girlfriend's house for lunch. I have several versions of it that make but thought of doing yet another twist on it.<br />
<br />
It was a little Mexican, a little Southwestern. A whole lotta yum! The Cotija cheese and black beans really made it a complete meal. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmTHXZybBmx-Iu9p3A0ZJm2OyG7rnmTYPfpngzAupSFiEZlFMvPCx6vKSJmTCis2qtXFIAqNwMukz63EVfwUZfBgzokYlJcH0AfyT0hhknau2Ad4JuJ0EljmcyZ8j4j2PzjnU6f2BRPMN/s1600/DSCN9727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmTHXZybBmx-Iu9p3A0ZJm2OyG7rnmTYPfpngzAupSFiEZlFMvPCx6vKSJmTCis2qtXFIAqNwMukz63EVfwUZfBgzokYlJcH0AfyT0hhknau2Ad4JuJ0EljmcyZ8j4j2PzjnU6f2BRPMN/s400/DSCN9727.JPG" width="400" /></a></div><span style="font-size: large;"><b>Southwestern Couscous Salad </b></span><br />
<br />
<i>Dressing</i><br />
<ul><li>3 tbsp red wine vinegar</li>
<li>1/4 cup of extra virgin olive oil</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp pepper</li>
</ul><i>Salad </i><br />
<ul><li>8oz. of dried Israeli couscous; cooked according to package directions; set aside to cool; orzo could work </li>
<li>2 large organic Roma tomatoes; large dice </li>
<li>1 large cucumber, peeled and cut into bite-size cubes</li>
<li>8 oz can whole corn kernels, drained well</li>
<li>15 oz can black beans, rinsed and drained well</li>
<li>1/3 cup <a href="http://en.wikipedia.org/wiki/Cotija_cheese">Cotija cheese</a>, crumbled</li>
<li>1 tbsp fresh cilantro (optional), chopped fine </li>
</ul>Add all of the dressing ingredients to a small bowl and whisk it all together. Set aside.<br />
<br />
In a large bowl, add the cooked couscous, tomatoes, cucumber, corn and black beans (and cilantro if you like). Pour the dressing on top and use a large spoon to gently fold everything together. Season to taste with more salt and pepper if needed. When you are ready to serve, sprinkle the Cotija cheese on top.<br />
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</b><br />
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</b>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com1tag:blogger.com,1999:blog-1763897158608129593.post-31580304302833255472011-05-18T23:43:00.000-07:002011-05-18T23:43:05.759-07:00Roast Beef, Cucumber and Truffle Butter SandwichLife has been a little hectic (in a good way) lately. Being a mom, laughing with my hubby, <a href="http://www.stelladot.com/ericalong">selling jewelry</a>, hanging out with the most wonderful friends and family. I'm happier than ever.<br />
<br />
I've been lagging on my posts though and look forward to being able to focus more time on this blog. I love it so!<br />
<br />
So this creation dates back a few weeks ago, on the Royal Wedding day to be exact. I know, I'm so behind. My friend Jane had us over to watch Kate and William get married. In Jane-fashion (she's a chef, mother of two, entertainer extraordinaire and can somehow make anything special), she whipped up some scrumptious scones, hot English tea and other goodies. We were all feeling very regal...even with a bunch of toddlers running around. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA60a4PvshwHorEEbxDuj9wKmehyphenhyphenm7VDfjedZ8Rx6S6mAPmSdp1pp2h-A8GnZHTGpq7SiLpOeRafrdIe1DKKFepBLpbv33jLHVPAkQRsadzVgR_f-c_EJ8ia6aLFMzTWXlGYWycUNj27Zw/s1600/DSCN9717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA60a4PvshwHorEEbxDuj9wKmehyphenhyphenm7VDfjedZ8Rx6S6mAPmSdp1pp2h-A8GnZHTGpq7SiLpOeRafrdIe1DKKFepBLpbv33jLHVPAkQRsadzVgR_f-c_EJ8ia6aLFMzTWXlGYWycUNj27Zw/s400/DSCN9717.JPG" width="400" /></a></div><br />
When lunch time rolled around that day, I was craving an English cucumber tea sandwich. Here's what I ended up making... <br />
<br />
I had some nice panini bread rolls and sliced one in half. Then I spread both sides with some white truffle butter (so glad I keep some in the fridge!). I put down a layer of sliced cucumbers, sprinkled them lightly with sea salt and layered on a bunch of gorgeous roast beef. It was, dare I say, "fit for a king"?foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com3tag:blogger.com,1999:blog-1763897158608129593.post-21470215813576835902011-05-05T22:59:00.000-07:002011-05-05T22:59:26.992-07:00Spiced Chicken Breasts with White Wine SauceWe inherited a couple chicken breasts from a friend who was going out of town. He had bought them to cook up the other night but never did so we did what any good friends would do and took them off his hands.<br />
<br />
Problem was, I was out of chicken ideas! I searched through my cookbooks and finally found something that sounded tasty yet fairly easy in <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774?ie=UTF8&tag=food0ca2-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ad Hoc at Home</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=food0ca2-20&l=btl&camp=213689&creative=392969&o=1&a=1579653774" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> by Thomas Keller. I altered it a bunch and came up with a very delicious dinner.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuLZwJEn7OFQd_gtE6yyq9JSe05w08nkiktwE7nsyToWB7txrYcMliBRTUEkP_DtjNfUjMUJ-NI4SSMBo_K5M1rr9Y1X3XFNf7L0FLN9hsq_paPIKp89su5ZlbtbWrvcsYtFCG21DQET2/s1600/DSCN9694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuLZwJEn7OFQd_gtE6yyq9JSe05w08nkiktwE7nsyToWB7txrYcMliBRTUEkP_DtjNfUjMUJ-NI4SSMBo_K5M1rr9Y1X3XFNf7L0FLN9hsq_paPIKp89su5ZlbtbWrvcsYtFCG21DQET2/s400/DSCN9694.JPG" width="400" /></a></div><h1 class="firstHeading" id="firstHeading">Spiced Chicken Breasts with White Wine Sauce</h1><h1 class="firstHeading" id="firstHeading"><span style="font-size: small;"><i><span style="font-weight: normal;">Inspired by Thomas Keller's </span></i><span style="font-weight: normal;"><i>Sautéed Chicken Breasts with Tarragon, <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774?ie=UTF8&tag=food0ca2-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ad Hoc at Home</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=food0ca2-20&l=btl&camp=213689&creative=392969&o=1&a=1579653774" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></i></span></span></h1><ul><li>1/2 tsp sweet paprika</li>
<li>1/2 tsp Madras curry powder or Yellow curry power</li>
<li>2 large boneless, skinless chicken breasts</li>
<li>Kosher salt</li>
<li>Canola oil</li>
<li>2 tbsp unsalted butter</li>
<li>2 tbsp minced shallot</li>
<li>3 tbsp white wine</li>
<li>1/2 cup chicken stock</li>
<li>2 tbsp chopped fresh Italian parsley</li>
</ul><b>Directions:</b><br />
Mix together the paprika and curry in a small bowl. Season the chicken breasts on both sides with the mixture. Cover and refrigerate for several hours.<br />
<br />
Lay the pieces of chicken on a large piece of plastic wrap, cover with a second piece of plastic wrap, and, using a meat pounder, pound to about 1/3 inch thick.<br />
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Preheat the oven to 200°F. Set a cooling rack over a baking sheet.<br />
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Season the chicken on both sides with salt. Heat some canola oil in a large frying pan over medium-high heat. Without crowding, add the chicken to the pan, presentation (smooth) side down, and cook, adjusting the heat if necessary, until the bottom is golden brown, 2 1/2 minutes. Turn to the second side and cook until golden, another 2 1/2 minutes or until the chicken is just cooked through.<br />
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Remove the chicken and place on the baking sheet in the oven to keep warm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDMc4qNgdcAEW6MJOA-5-psGg_70zCLkyw4BfbcFH6q5gbXvUPj3RVTx1iX0iPaQFBgvj78cAdXnZWmVgFuZip5ygSLloN3v3kWpq9l4yaGzxT1qTr_tZ6jO8Rfs14ksG-D2_5zI46jzmV/s1600/DSCN9692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDMc4qNgdcAEW6MJOA-5-psGg_70zCLkyw4BfbcFH6q5gbXvUPj3RVTx1iX0iPaQFBgvj78cAdXnZWmVgFuZip5ygSLloN3v3kWpq9l4yaGzxT1qTr_tZ6jO8Rfs14ksG-D2_5zI46jzmV/s320/DSCN9692.JPG" width="320" /></a></div>Pour any remaining oil from the pan and wipe off any burned bits. Melt one tablespoon of butter over medium-high heat. Add the shallot to the pan, reduce the heat to medium, and cook for one minute, swirling the pan to coat the shallot with butter. Pour in the wine, increase the heat to medium-high, and cook until the wine has been reduced by half, about 1 minute. Add the chicken stock, bring to a boil, and cook until slightly reduced and thickened, 1 to 2 minutes. <br />
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Turn off the heat. Stir in the chopped parsley and remaining tablespoon of butter, and any juices that have accumulated on the baking sheet and swirl to melt the butter. Season to taste with salt.<br />
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Arrange the chicken pieces on plates or a platter and pour the sauce over it.<br />
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Serve immediately.<br />
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</b><br />
<b>Cool Tools:</b><br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=food0ca2-20&o=1&p=8&l=bpl&asins=B0000DAQ7I&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"><iframe src="http://rcm.amazon.com/e/cm?t=food0ca2-20&amp;o=1&amp;p=8&amp;l=bpl&amp;asins=1579653774&amp;fc1=000000&amp;IS2=1&amp;lt1=_blank&amp;m=amazon&amp;lc1=0000FF&amp;bc1=000000&amp;bg1=FFFFFF&amp;f=ifr" style="padding-top: 5px; width: 131px; height: 245px; padding-right: 10px;" marginwidth="0" marginheight="0" align="left" frameborder="0" scrolling="no"></iframe><br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=food0ca2-20&o=1&p=8&l=bpl&asins=1579653774&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=food0ca2-20&o=1&p=8&l=bpl&asins=B000EP4AMK&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com3tag:blogger.com,1999:blog-1763897158608129593.post-69281942586749615662011-04-25T19:42:00.001-07:002012-04-14T19:03:18.404-07:00Pasta with Chicken Sausage, Kale and Cannellini BeansThis pasta dish I made for dinner tonight was inspired by a <a href="http://www.foodismmom.com/2010/01/kale-to-chief-with-guest-blogger.html">Portuguese Kale Soup</a> that my hubby makes. The ingredients are similar to the ones in the kale soup and go just beautifully together.<br />
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It's healthy and absolutely delicious.<br />
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My son even told me that he would like me to make a batch of it to bring to his preschool so that everyone there could try it. Now that's a pretty big compliment!<br />
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</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfIZ5bWglewjFn7YFS-nC3EFLEIBGW9WRmKnOUGooM8-Vrg40ZPdxDlwYCZ7yB7rNBT1dUW7G49EK9aqsm-XMKerNP9C9HtT_Gmk1WDOC-hRSsaz98mp9QLVpHSaMhP6QqcZ1u4bslCBJ/s1600/DSCN9654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfIZ5bWglewjFn7YFS-nC3EFLEIBGW9WRmKnOUGooM8-Vrg40ZPdxDlwYCZ7yB7rNBT1dUW7G49EK9aqsm-XMKerNP9C9HtT_Gmk1WDOC-hRSsaz98mp9QLVpHSaMhP6QqcZ1u4bslCBJ/s400/DSCN9654.JPG" width="400" /></a></div><span style="font-size: x-large;"><b>Pasta with Chicken Sausage,</b> <b>Kale and Cannellini Beans </b></span><br />
<ul><li>2 tbsp olive oil</li>
<li>1 medium onion, diced medium</li>
<li>1 lb sweet Italian chicken sausage, remove and discard casings</li>
<li>2 tsp chopped garlic </li>
<li>15 oz canned white beans (cannellini or great white northern), drained but not rinsed</li>
<li>large bunch of kale; washed well, hard stems removed, leaves cut into 2 inch pieces</li>
<li>1 cup of chicken broth</li>
<li>2 cups of canned crushed tomatoes</li>
<li>1/2 cup of white wine</li>
<li>kosher salt and freshly ground pepper</li>
<li>1 lb of pasta, preferably a shaped pasta like gemelli, cavatappi or penne</li>
</ul><br />
Bring a large pot of salted water to boil on the stove. When water is boiling add the pasta and cook according to package directions for al dente. Drain and set aside when done.<br />
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While you are waiting for the pasta water to boil you can make the sauce.<br />
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Heat oil in a large pan or dutch oven over medium heat. When oil is glistening hot, add the onion and cook for 4 minutes. Stirring often. Add sausage and cook for 5 minutes or until starting to brown, breaking up the meat with a wooden spoon. Add the garlic and the beans. Cook for 2 minutes, stirring often. Add the kale, chicken broth, crushed tomatoes, and wine. When it comes to a boil, cook for 5 minutes, stirring often and scraping the brown bits off the bottom of the pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTvQZYZybbazpkxvKjfZvzvK37yRZERrLMtG2ff5qWwb6qT5V2RZSvSax7FU4emaZ3yTFwdkkAZNAYRILfoJve1f6QCo6WgSPiCQ84hDIVOr2wOfKO5HroWsZSkLp_1dOGIZOQpBzfUxu/s1600/DSCN9652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTvQZYZybbazpkxvKjfZvzvK37yRZERrLMtG2ff5qWwb6qT5V2RZSvSax7FU4emaZ3yTFwdkkAZNAYRILfoJve1f6QCo6WgSPiCQ84hDIVOr2wOfKO5HroWsZSkLp_1dOGIZOQpBzfUxu/s400/DSCN9652.JPG" width="400" /></a></div>Many of the beans will be dissolved at this point and the sauce will have thickened a bit. If not, you may want to smash 1/4 of them with the back of your wooden spoon. Add salt and pepper to taste.<br />
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Finally add the cooked pasta and toss with the sauce until well coated. Serve immediately with a side of good Parmesan cheese.<br />
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<span style="font-size: large;"><b>Cool Tools: </b></span><br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=food0ca2-20&o=1&p=8&l=bpl&asins=B00004SBHA&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>foodismmom@me.comhttp://www.blogger.com/profile/17933232523753578069noreply@blogger.com2