Sunday, October 31, 2010

Mushroom and Pecorino Tarts

Here is another hit recipe from the cookbook Fresh Flavor Fast. Puff Pastry and I don't have the best history. What I mean to say is that I absolutely LOVE the taste of puff pastry, but my previous attempts working with it have not been the most successful or attractive feats. This meal was quick and incredibly delicious. These would be great made into miniatures for an appetizer as well. The only change I made from the original recipe is the amount of mushrooms used. The original calls for 1 1/4 lbs. of mushrooms, and I used an 8 oz. package and even had extra.

Mushroom and Pecorino Tarts
1 sheet frozen puff pastry, thawed (mine took about 45 minutes)
1 T. olive oil
8 oz. fresh mushrooms (cremini, shiitake, button) thinly sliced
3/4 c. grated Pecorino Romano cheese
2 T. fresh chives, chopped

Preheat oven to 400. Roll puff pastry out and cut into 4 equal squares. Score each square, leaving a 1" border and pierce the dough inside the border using a fork. (see example below). Refrigerate for 10 minutes. Bake until golden, turning sheet halfway through. About 10-12 minutes.
Meanwhile in medium-high skillet heat oil. Add mushrooms. Season with salt and pepper. Cook until tender 6-8 minutes.

Sprinkle 1/2 c. of the cheese evenly over the center of the 4 squares. Top with mushrooms and remaining cheese. Return to oven until lightly browned. Sprinkle with chives to serve.
Greta and Miles rating: They both loved this and ate every last bite! Greta even ate some of my extra sauteed mushrooms.

Monday, October 25, 2010

Chicken Salad with Curry

On our vacation to Wyoming, we ate at a lovely cafe called "Lollipops". It was so good that we actually ended up eating there on three different occasions. And on each of those three occasions, Joe and I both ordered the Chicken Salad with Curry. It was that good! Naturally, I had to come up with my own copy cat recipe.  Here it is~
Chicken Salad with Curry
3 c. chicken, cooked and cubed
1/3 c. walnuts, chopped
1/2 c. celery, diced
1/3 c. onion, finely diced
1/2 t. onion salt
1/2 t. garlic powder
3/4 c. mayo (I like the olive oil mayo)
Curry powder for sprinkling
4 large croissants
4 romaine leaves
Combine chicken, nuts, celery, onion, onion salt, garlic powder and mayo in bowl. Mix well. Refrigerate at least 30 minutes before serving. To serve, generously fill croissants with chicken mixture, sprinkle with curry powder and top with one romaine leaf.

Sunday, October 24, 2010

Sea Scallop Gratin

The Joy of Cooking is a classic cookbook. Even people who don't cook have heard of The Joy of Cooking. Of course it is a classic for a reason. It covers everything. It has the very best pumpkin bread recipe. And this recipe, my friends is exquisite! This is the perfect "someone special is coming for dinner" recipe. It is quick, easy and so luxurious and delicious. It can be served as an appetizer or entree. I like to serve it over linguine. Try it, you will not regret it! I have made a few minor changes to the original.

Sea Scallop Gratin
2 T. butter, melted
3/4 c. breadcrumbs (I use panko)
6 T. grated Parmesan
1 t. dried thyme
1/4 t. salt
ground pepper, to taste

1 T. butter
2 shallots, minced (I've used 1/4 c. white onion as well)
3 garlic cloves, minced
8 oz. mushrooms, cleaned and quartered
1 t. salt

1/4 c. dry white wine
1 c. heavy cream
12 oz. sea medium scallops cut horizontally in half (or small scallops whole)
1 t. lemon juice

Combine 2 T. melted butter with breadcrumbs, cheese, thyme, salt and pepper. Mix well using hands.
Melt 1 T. butter in skillet and add shallots and garlic. Cook until softened and add mushrooms and 1 t. salt. Cook until softened, about 7 minutes. Add 1/4 c. wine and simmer 3-5 minutes. Add cream. Boil until thickened, about 5 minutes. Preheat broiler. Add scallops to sauce and cook until no longer translucent. 1-2 minutes. Remove from heat and add lemon juice. Pour mixture into baking dish and top with Parmesan/breadcrumb mixture. Broil until brown and bubbly. ENJOY!

Greta and Miles rating: The kids LOVE this! This is a special occasion meal at our house :)

Thursday, October 21, 2010

Coconut & Beef Curry with Noodles

I won't bore you with a little story, but let me just say...this was the best dinner we've had in a long time and I will make this often. The recipe is from the cookbook, Fresh Flavor Fast.

Coconut And Beef Curry with Noodles
Salt and pepper
8 oz. vermicelli or angel-hair
2 T. vegetable oil
1 lb. beef sirloin, cut into strips
1 red onion, halved lengthwise and sliced
2 red bell peppers, ribs and seeds removed, and sliced
1/4 c. water
1 T. Thai red curry paste
1 can coconut milk
1 c. basil leaves, packed
1 T. lime juice (I used lemon)

Prepare pasta as directed on package. Meanwhile in skillet heat oil over medium-high heat. Season beef with salt and pepper. Add half of the beef to the skillet. Cook on one side, do not stir, until browned, 1-2 minutes. Transfer beef to plate and repeat with remaining Tablespoon of oil and remaining beef. Add onion, peppers and water to skillet and season with salt and pepper. Cook until crisp, but tender 3-4 minutes. Add curry paste, cook while stirring until fragrant, about 1 minute. Return beef to skillet. Add coconut milk and simmer until thickened, about 4-5 minutes. Remove from heat and stir in basil and lime (or lemon) juice. Season with salt and pepper and serve over pasta.

Greta and Miles rating: They really liked this! Greta was crazy about the red peppers and the pasta. Miles loved the beef and the pasta.

Wednesday, October 13, 2010

Pumpkin Scones with Spiced Glaze

One of my favorite food blogs has to be Brown Eyed Baker. Her recipes are always top notch. What is better than pumpkin scones on a fall evening? I made these for the ladies Bible study group I am in. I replaced all of the cream from the original recipe with almond milk with fabulous results!

Pumpkin Scones with Spiced Glaze
2 c. Flour
7 T. sugar
1 T. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/4 t. ginger
6 T. cold butter, cubed
1/2 c. pumpkin puree
1 egg
3 T. almond milk

Combine dry ingredients and whisk. Cut butter into dry ingredients using pastry blender or forks until butter chunks are non longer visible. In separate bowl combine pumpkin, egg and milk and stir. Fold into dry ingredients. Shape into rectangle. Cut into three equal pieces. Cut and 'x' into each of the 3 pieces, making a total of 12 triangular pieces. Bake at 400 for about 15 minutes.

When cooled. Drizzle with Icing. Then drizzle with 2nd (spiced) icing.

Sugar Icing
1 c. powdered sugar
2 T. almond milk
Combine and whisk. Drizzle over scones.

Spiced Icing
1 c. powdered sugar
2 T. (or slightly less) almond milk
1/4 t. cinnamon
1/8 t. nutmeg
pinch of ginger
pinch of cloves
Combine dry ingredients. Add milk slowly and whisk until desired consistency. Drizzle over iced scones.

Pumpkin Spice Granola

This recipe is a winner! The thing I love best about this recipe is the fact that since pumpkin puree is used, there is no need for oil! This recipe is from Baking Bites and is one the whole family enjoys.

Pumpkin Spice Granola
2 c. puffed brown rice cereal (or rice krispies)
4 c. oats
2 t. pumpkin pie spice
pinch of cardamom
3/4 t. salt
3/4 c. brown sugar
1/2 c. pumpkin puree
1/4 c. pure maple syrup
1/4 c. applesauce
1 t. vanilla
3/4 c. chopped almonds
1 c. raisins

Combine all ingredients except almonds and raisins and combine well. Bake at 325 on cookie sheets for 25 minutes. Stir well. Sprinkle almonds and return to over for 10-15 minutes. Remove from oven and stir. After granola has cooled, add raisins and store in airtight container.

Tuesday, October 12, 2010

Turkey Meatloaf Muffins

I don't like meatloaf. I don't like meatloaf. I don't like meatloaf. I've never liked meatloaf...not the singer and definitely not the food. But this meatloaf I do like! I found the recipe on Running Mama Cooks. The only change I made was to use turkey in the place of beef and of course extra cheese! This recipe will not disappoint!

Turkey Meatloaf Muffins
1/2 onion, chopped
2 T. olive oil

1 lb. ground turkey
1 egg
1/2 t. dried thyme
2/3 c. french's fried onions, plus more for topping
3/4 c. provolone, cubed
1 pkg. french onion soup mix
1/2 c. ketchup, divided

Saute onion over medium heat in olive oil until carmelized, about 5-7 minutes. Mix onion, turkey, egg, thyme, french's onions, onion soup mix, cheese and 1/4 c. ketchup and spoon into greased muffin tins. Top with remaining 1/4 c. ketchup and sprinkle with more french's onions. Bake covered at 400 degrees for 30 minutes and uncovered for the final 5 minutes.

Wednesday, October 6, 2010

Crock Pot Turkey Meatball Subs

I found this great recipe for Crock Pot Turkey Meatballs on the website, Since my children really despise spaghetti, I thought we'd try making meatball subs. I love this recipe because it has tons of veggies added and the best part is that it is for the crock pot!
Crock Pot Turkey Meat balls
1 medium onion, chopped
1 c. mushrooms, chopped
1/2 c. bell pepper, chopped
3 garlic cloves, minced
1t. dried basil
1/2 t. Italian seasoning
1 T. red wine vinegar
salt to taste

1 lb. ground turkey
1/2 c. whole wheat bread crumbs
1/3 c. Parmesan cheese
1/4 t. garlic powder
1/2 t. onion powder
1/8 t. black pepper
2 egg whites

Hoagie rolls and Mozzarella for serving

Combine sauce ingredients in crock pot on low setting. Using hands mix meatball mixture. Shape into 1" balls and fry in 2 t. oil, browning on all sides. Once meat balls are browned, transfer to crock pot and cook on low for 6-8 hours.
Serve in hoagie rolls topped with mozzarella cheese.
Greta and Miles rating: They ate it, but weren't crazy about it.