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!!

Chicken Tikka Masala with Vegetables

chicken tikka masala is my favorite indian dish...savory and slightly spicy (or a lot spicy, depending on your preference) with a hint of underlying sweetness. YUM! we tried this recipe tonight and i tweaked it here and there. it came out perfectly and we will make it often!

(confession: i pilfered this photo, because i couldn't get a good one, but my version was the same gorgeous color, but with carrots, cauliflower, and peas thrown in the mix)

marinade for chicken:
combine 1 cup plain yogurt
1 TBSP lemon juice
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp cayenne pepper (this is mild, you can add more, depending on how spicy you like it)
2 tsp black pepper
1/4 tsp ground ginger
1 tsp salt
1/2 tsp paprika

dice 2-3 boneless, skinless chickent breasts and marinate in yogurt sauce for at least an hour. (i think you could marinate overnight in the refrigerator, i did it for an hour at room temperature) skewer chicken.

you can cook the chicken on a grill or broil on a rack over a baking pan in the oven. either way, lightly oil the grill or rack and cook just until done on the inside and starting to color on the outside. once cooked, set aside.

spice blend for chicken:
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 1/2 tsp sugar
dash of cayenne pepper


make spice blend and set aside.

sauce for chicken:
2 TBSP butter
1 clove garlic, minced
1 small onion, halved and thinly sliced
spice mix (see above)
2 8 oz cans tomato sauce
1 cup heavy cream
1 cup skim milk
cilantro, for garnish
3 carrots, sliced about 1/4" thick
1 1/2 cups cauliflower florets
1 cup frozen peas

in a large pot, melt butter and saute onion and garlic for about 1-2 minutes. add spice blend, tomato sauce, milk, cream, and veggies. stir to combine and bring to a simmer, then reduce heat to low and simmer 30 minutes, until sauce begins to thicken. add chicken and simmer about 10 more minutes. (if needed, thicken sauce with a small amount of cornstarch blended with cold water).

serve over jasmine or basmati rice, garnish with cilantro. i think this recipe would be delicious made in the crockpot and simmered on low for 2-3 hours. stir in the chicken about 30 minutes before serving.

posted by spy

pistachio gelato

the color may not look appetizing, but let me tell you, this stuff is fantastic-o!

stay tuned next week for hazelnut gelato...

gelato al pistacchio

3/4 cup unsalted shelled pistachios

3/4 cup sugar

2 cups whole milk

1 tsp almond extract

5 large egg yolks

2 drops green food coloring (optional)

chopped unsalted pistachios

finely grind 3/4 cup pistachios and 1/4 cup of the sugar in processor. combine pistachio mixture, milk and almond extract in heavy medium saucepan. bring to boil then strain solids through a fine strainer. whisk yolks and 1/2 cup sugar in large bowl to blend. gradually whisk milk mixture into yolk mixture. return mixture to saucepan. stir over medium-low heat until custard thickens slightly and leaves pan on the back of a spoon when finger is drawn across, about 8 minutes (do not boil). remove from heat, whisk in food coloring then refrigerate until cold, about 3 hours.

process custard in ice cream maker according to manufacturer's instructions. transfer to covered container and freeze. scoop and garnish with chopped nuts.

i doubled the recipe and next time would use less sugar -

posted by amy

As Requested:

Creamy Fusilli with Yellow Squash and Bacon

coarse salt and ground pepper
8 oz fusilli (or rotelle) pasta
4 slices bacon, cooked and crumbled into small pieces (save grease in pan)
4 medium yellow squash (quartered lengthwise and sliced crosswise)
2 garlic cloves, minced
½ cup heavy cream (i used skim milk and it turned out fine)
¼ cup shredded parmesan cheese, plus more fore serving

Cook pasta until al dente, according to package directions. Reserve 1 cup pasta water; drain pasta and return to pot.

Place skillet containing bacon grease over medium-high heat. Add squash and garlic (i tossed in some thinly sliced onions as well) to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5-7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2-3 minutes more.

Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken, 2-3 minutes. Remove from heat; stir in parmesan cheese and add enough reserved pasta water to create a sauce that coats pasta. Top with reserved bacon and more cheese.

sorry for the no photo, but we snarfed this down too quickly to even think about taking a photo. posted by spy