More-Peas-if-You-Please Penne

Yes, I know...Jenn posted. Whoa.
Please note, this is a Rachael Ray....kids recipe and Lexi didn't help. Don't judge.



This makes 4 very large servings. (we had lots-o-leftovers)

Salt
1 pound penne pasta with ridges
3 cups frozen peas
1/2 cup chicken or vegetable broth
2 cups ricotta cheese
3 tablespoons butter, cut into small pieces
1 cup grated Parmigiano-Reggiano cheese
1 cup fresh basil leaves, sliced
Freshly ground pepper

Cook pasta al dente. Set aside a ladle of pasta cooking water and then drain.

In a small saucepan, add peas and broth. Simmer 5 min.

In a large serving bowl, mash half the peas and broth with the ricotta cheese. Toss with the pasta, butter and half the Parmigiano-Reggiano cheese. Add the reserved pasta cooking water to moisten if needed. Stir in the remaining whole peas and the basil; season with salt and pepper. Top with the remaining Parmigiano-Reggiano cheese.

We decided the more basil the better. It added just the right amount of flavor.

This is super easy and super tastalicious. We all (including Lex) loved it!

Posted by JennBop-picture will be posted when blogger decides to get it's act together and work.

Two Pie Day

Caramel Apple Pie

This pie is delish! It is a mix between a pie and an apple crisp.

Crumb Topping:
1 c. packed brown sugar 1/2 c. oats
1/2 c. flour 1/2 c. butter
Stir together dry ingredients. Cut in butter until topping is like coarse crumbs. Set aside.

Pie:
1 pastry crust for a deep dish pie 9" (I always just buy one)
1/2 c. sugar
3 T. flour
1 t. cinnamon
pinch salt
6 c. thinly sliced, peeled apples (I usually use a couple different kinds)
1/2 c. chopped pecans, optional
1/4 c. caramel topping

Preheat oven to 375*. In a large bowl (seriously, use a BIG bowl), stir together sugar, flour, cinnamon and salt. Add apple sliced and gently toss until coated. Transfer apple mixture to the pie shell and sprinkle with crumb topping. Press the topping down just a little to make sure you get to use it all. Place pie on a baking sheet (if you are smart, you'll line it will foil or a silpat). Cover edges of pie with foil. Bake for 25 minutes. Remove foil and then bake for another 25-30 minutes. Sprinkle with pecans, if using, and drizzle with caramel. Enjoy warm or at room temp.

French Silk Pie (a la BH & G Cookbook)

Chocolatey deliciousness!

1 chocolate cookie crust, 9 inch
1 cup whipping cream
1 cup (6 oz) semi-sweet baking chocolate, in pieces
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 T. whipping cream
1 cup sweetened whip cream (so there is a little cream in this, so what?!?)

In heavy saucepan, combine 1 cup whipping cream, chocolate, butter and sugar. Cook over low heat, stirring constantly, until choc. is melted and sugar is dissolved. Gradually stir half the chocolate mixture into the egg yolks then add mixture back to pan. Cook over medium-low heat, stirring constantly, until mixture starts to thicken and starts to bubble. Remove from heat and place over and ice water bath. Stir in 3 T. whipping cream. Stir mixture occasionally while over ice bath until mixture is cool and very thick. (About 20 minutes) Trasnfer to mixer bowl and whip with whisk attachment on med-high speed for 2-3 minutes until light and fluffy. Spread filling into crust and refrigerate for 5-24 hours, Garnish with whipped cream.


posted by Kristin

Perfect Fall Snack/Treat:

Apple Popovers
makes 6, prep 15 minutes, cooking time 20 minutes

Preheat oven to 425. Lightly grease 6 compartments of a muffin tin.
Sift together:

1/2 cup + 1 TBSP flour
2 TBSP powdered sugar

make a well in the center and add:

1 egg
1/4 cup milk

stir with a wire whisk until smooth, then add:

1/4 cup more milk

stir until smooth. Measure out 1 TBSP olive oil and divide among 6 muffin compartments. Place the muffin tin in the oven to heat the oil. Meanwhile, peel, core, and thinly slice 2 small apples (we like granny smith or gala). Remove muffin tin from oven and divide batter between each compartment. Place the sliced apples on top and sprinkle generously with cinnamon-sugar. Bake 20 minutes or until golden and risen. Dust with powdered sugar. Serve warm. I defy you to have any leftover, ever. ;)

posted by spy

Serious Slacker

We have been slacking in the cooking department at our house this summer. Here's hoping that the cool fall weather will bring a whole new season of delicious fall recipes to share and enjoy!!