Saturday, September 3, 2011
Okie Dokie Gnocchi!
When I make dinner for my family, I often post photos on Facebook. This is one that got a large request for the recipe. It is an easy one pan meal that would be considered comfort food. This filling vegetarian recipe is perfect as an entree on cool Autumn evening or as a starter for your meal.
Gnocchi with White Beans and Spinach
1 tablespoon plus 1 teaspoon olive or vegetable oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, chopped
4 cloves garlic, minced
1/2 cup water
1 bag spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon red pepper flakes (or more, to taste)
1/2 cup shredded mozzarella cheese
-Heat 1 T oil in a large skillet. Add gnocchi and cook until starting to brown, stirring frequently. Remove from pan and set aside.
-Add the remaining 1 teaspoon oil and onion to the pan and cook.
-Stir in garlic and water. Cover and cook until the onion is soft.
-Add spinach and cook, stirring, until starting to wilt
-Stir in tomatoes, beans and pepper and bring to a simmer.
-Stir in the gnocchi and sprinkle with mozzarella.
-Cover and cook until the cheese is melted and the sauce is bubbling.
Gnocchi with White Beans and Spinach
1 tablespoon plus 1 teaspoon olive or vegetable oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, chopped
4 cloves garlic, minced
1/2 cup water
1 bag spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon red pepper flakes (or more, to taste)
1/2 cup shredded mozzarella cheese
-Heat 1 T oil in a large skillet. Add gnocchi and cook until starting to brown, stirring frequently. Remove from pan and set aside.
-Add the remaining 1 teaspoon oil and onion to the pan and cook.
-Stir in garlic and water. Cover and cook until the onion is soft.
-Add spinach and cook, stirring, until starting to wilt
-Stir in tomatoes, beans and pepper and bring to a simmer.
-Stir in the gnocchi and sprinkle with mozzarella.
-Cover and cook until the cheese is melted and the sauce is bubbling.
Sunday, August 21, 2011
My Thunder Cake
As a teacher, I read many interesting books. One in particular is titled Thunder Cake, by Patricia Polacco. In this lovely story a grandmother helps a child deal with a scary storm by occupying her in the kitchen. Unfortunately, my own son wasn't home during today's round of storms. But to pass the time, I decided to make my own yummy, time-passer. The cake is part sweet, part spice, and part tangy...but all together delicious!
Spicy Apple Bundt Cake with Cider Glaze
1 3/4 cups sugar
1 cup vegetable oil
1/2 cup applesauce
3 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped walnuts (optional)
1/2 cup raisins (optional)
APPLE CIDER GLAZE:
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
2 tablespoons butter or margarine
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Directions
In a mixing bowl, combine sugar, oil, applesauce, eggs and vanilla; mix well. Combine the flours, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, nuts and raisins. Pour into a greased and floured 10-in. bundt pan.
Bake at 350 degrees F for 1 to 1-1/4 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a small saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Bring to a boil, stirring frequently, until syrup coats back of spoon. Prick top of cake with a fork or toothpick; drizzle with glaze.
Fresh out of the oven...
Glazed Goodness...
Spicy Apple Bundt Cake with Cider Glaze
1 3/4 cups sugar
1 cup vegetable oil
1/2 cup applesauce
3 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped walnuts (optional)
1/2 cup raisins (optional)
APPLE CIDER GLAZE:
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
2 tablespoons butter or margarine
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Directions
In a mixing bowl, combine sugar, oil, applesauce, eggs and vanilla; mix well. Combine the flours, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, nuts and raisins. Pour into a greased and floured 10-in. bundt pan.
Bake at 350 degrees F for 1 to 1-1/4 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a small saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Bring to a boil, stirring frequently, until syrup coats back of spoon. Prick top of cake with a fork or toothpick; drizzle with glaze.
Glazed Goodness...
Wednesday, February 23, 2011
Tuesday, February 15, 2011
Love Puddin'
A year ago I posted a recipe for bread pudding. This was made by request for My Love around Valentine's Day. Here we are a year later and my newest post is...you guessed it, a bread pudding (made by request). I put a tropical twist on this one. Adding sauteed pineapple and sweet coconut, I blended the warmth of comfort food with exotic tastes from the islands. It was a "heart warming" treat on a chilly Valentine's weekend. Enjoy!
Tropical Bread Pudding
1 loaf Challah bread, cut into 1 inch cubes
1 20 oz can crushed pineapple in heavy syrup
1/4 t ginger
1/4 t nutmeg
3 T dark brown sugar
4 large eggs
2 c heavy cream
1/2 c white sugar
1/2 c brown sugar
2 c flaked coconut
1/2 c coconut cream
1 T vanilla
1 c white chocolate chips
Preheat oven 350. Grease med baking dish or loaf pan. Cube bread. If bread is very fresh, toast cubes in oven for 5 minutes.
In a frying pan, combine pineapple (with syrup), ginger, nutmeg and 4 T dark brown sugar. Cook on high for 5 minutes until most of liquid is gone and mixture is thick. Set aside.
In a large bowl mix cream, 1/2 c white and brown sugar, eggs, vanilla, and coconut cream , until well blended. Fold in bread, white chocolate chips and pineapple and flaked coconut. Let sit for at least 5 mins for bread to soak liquid. Pour into baking dish. Sprinkle top with a bit of leftover coconut and white chocolate chips.
Place dish towel in a roasting pan. Place baking dish on top. Pour enough water in roasting pan to cover 1/2 of baking dish. Put in preheated oven. Bake for 1 hour or until knife in center comes out clean. Cool on rack.
Tropical Bread Pudding
1 loaf Challah bread, cut into 1 inch cubes
1 20 oz can crushed pineapple in heavy syrup
1/4 t ginger
1/4 t nutmeg
3 T dark brown sugar
4 large eggs
2 c heavy cream
1/2 c white sugar
1/2 c brown sugar
2 c flaked coconut
1/2 c coconut cream
1 T vanilla
1 c white chocolate chips
Preheat oven 350. Grease med baking dish or loaf pan. Cube bread. If bread is very fresh, toast cubes in oven for 5 minutes.
In a frying pan, combine pineapple (with syrup), ginger, nutmeg and 4 T dark brown sugar. Cook on high for 5 minutes until most of liquid is gone and mixture is thick. Set aside.
In a large bowl mix cream, 1/2 c white and brown sugar, eggs, vanilla, and coconut cream , until well blended. Fold in bread, white chocolate chips and pineapple and flaked coconut. Let sit for at least 5 mins for bread to soak liquid. Pour into baking dish. Sprinkle top with a bit of leftover coconut and white chocolate chips.
Place dish towel in a roasting pan. Place baking dish on top. Pour enough water in roasting pan to cover 1/2 of baking dish. Put in preheated oven. Bake for 1 hour or until knife in center comes out clean. Cool on rack.
Sunday, January 23, 2011
Gluten Free, It works for me!
Black bean brownies....What?! Black bean brownies? Sounds pretty strange, right? I thought so, too. I had tasted some "interesting" attempts at this recipe. Most of them were a little chunky, a bit beany, and honestly, pretty terrible. Of course, I see most situations as a challenge instead of a problem. So, for some unknown reason, I took on these beany brownies and came out victorious..or at least everyone in my house thinks so! These are perfect for people on a low carb diet or those who have to go gluten-free. Try them out, add your own twist, embrace your sense of adventure!
Brownie a la Black Bean
Ingredients
1 (15.5 oz) can of black beans, drained and rinsed (I used Goya)
4 eggs
3 tablespoons vegetable oil or applesauce (I used oil)
3 oz Cocoa powder (3 oz is between 1/4 and 1/3 cup. Use more or less depending on your taste. I used Hershey)
1 pinch of salt
1 T vanilla extract
2/3 c white sugar or Splenda
1 t instant coffee (even if you don't like it, don't leave it out!!!)
1 t baking powder
1 c chocolate chips (milk, dark, white or a mix. You could also add nuts or peanut butter chips, etc)
- Preheat oven 350 degrees F. Lightly grease baking dish (I used a 7X10 but a 9X9 would do)
- In a blender combine beans, eggs, oil, cocoa powder, salt, vanilla, sugar, coffee, and baking powder. Blend on high for at least 4 minutes. You will still see some of the bean shell but they should be fine pieces.
- At this point I added my chocolate chips and blended for about 20 seconds more. I wanted them to be chocolatey through out. However, you can just add them to the top.
- Pour into prepared pan. Top with nuts or chips, if desired.
-Bake 30 minutes until brownie begins to pull from sides of pan and center is firm. Let cool before cutting. Use a knife dipped in water for each cut.
Brownie a la Black Bean
Ingredients
1 (15.5 oz) can of black beans, drained and rinsed (I used Goya)
4 eggs
3 tablespoons vegetable oil or applesauce (I used oil)
3 oz Cocoa powder (3 oz is between 1/4 and 1/3 cup. Use more or less depending on your taste. I used Hershey)
1 pinch of salt
1 T vanilla extract
2/3 c white sugar or Splenda
1 t instant coffee (even if you don't like it, don't leave it out!!!)
1 t baking powder
1 c chocolate chips (milk, dark, white or a mix. You could also add nuts or peanut butter chips, etc)
- Preheat oven 350 degrees F. Lightly grease baking dish (I used a 7X10 but a 9X9 would do)
- In a blender combine beans, eggs, oil, cocoa powder, salt, vanilla, sugar, coffee, and baking powder. Blend on high for at least 4 minutes. You will still see some of the bean shell but they should be fine pieces.
- At this point I added my chocolate chips and blended for about 20 seconds more. I wanted them to be chocolatey through out. However, you can just add them to the top.
- Pour into prepared pan. Top with nuts or chips, if desired.
-Bake 30 minutes until brownie begins to pull from sides of pan and center is firm. Let cool before cutting. Use a knife dipped in water for each cut.
Sunday, January 9, 2011
French Toast? Mais oui!
I must have ESP. When I woke up this morning, I rummaged through the kitchen looking for something to make for breakfast. After weighing my options, I finally decided to make my boys French toast. A little cinnamon, some vanilla...easy, yet tasty! Halfway through the process, Tommy came home and said he was just thinking about diving into a big plate of French toast....Man, I'm good! And, so was the French toast! Here's what I did...
6 slices whole wheat bread (or whatever you have)
3 eggs
1/4 cup milk
2 T brown sugar
1 T vanilla
2 t cinnamon
2 T butter
Since my bread was fresh, I put it in the oven for a few minutes to make it crusty. In a flat bottomed bowl, whisk together the eggs milk, sugar, cinnamon and vanilla. Dip the bread into egg mix. Melt butter in a skillet and place bread in melted butter. Fry until brown on both sides. Serve warm with powdered sugar, syrup or your favorite topping.
6 slices whole wheat bread (or whatever you have)
3 eggs
1/4 cup milk
2 T brown sugar
1 T vanilla
2 t cinnamon
2 T butter
Since my bread was fresh, I put it in the oven for a few minutes to make it crusty. In a flat bottomed bowl, whisk together the eggs milk, sugar, cinnamon and vanilla. Dip the bread into egg mix. Melt butter in a skillet and place bread in melted butter. Fry until brown on both sides. Serve warm with powdered sugar, syrup or your favorite topping.
Subscribe to:
Comments (Atom)
