Chocolate Chip Shortbread

I'm not much of a baker but when I see a recipe for shortbread, I can't resist. Bonus points for the addition of chocolate chips.

I got this one out of this months issue of Vegetarian Times. Since I am not much of a baker, I followed this one verbatim. The only thing I would change is the cooking time. I'd do 25 minutes, or somewhere about there to keep the shortbread from being too flaky.

3 2/3 c. flour

1/2 c. cornstarch

1/2 tsp salt

1 lb. (4 sticks) butter, softened
1c. sugar

1 tsp. vanilla
1/3c. REAL maple syrup (I used some from a special someone in VT)
1 1/2c. mini chocolate chips

In a bowl, combine flour, cornstarch and salt. Mix well.

In another bowl, beat together butter, sugar, maple syrup and vanilla.

Slowly mix the flour mixture into the butter mixture.

Stir in chocolate chips.

Press dough into 15x11 jelly roll pan and prick all over with fork.

Bake for 35 minutes at 325.

Cut and serve.

This recipe also had instructions for melting chocolate and pouring it over top of the baked cookies. I opted to skip this step, but if you want to do it, melt the chocolate in the microwave for about 30 seconds to a minute. Pour it over the cookies and refrigerate until set.

Simple Crockpot Applesauce

I called this one simple for a reason. It has one ingriedient and many variations. Bonus points because you get to pick apples (or do like me- it was raining so we just got fresh apples at the farm that someone else picked!) and you get to have fresh mulled cider and cider donuts before you come home.

main ingredient
20 apples

optional
6 tbsp honey
cinnamon to taste
vanilla extract

Peel and core apples.

Chop apples into 1/2 inch chunks.

Put in crock pot for 6-8 hours on low. Enjoy the smell as the apples heat up.

After the sauce is done, you can puree it with a immersion blender, or you can just eat it how it is. It really depends on how picky the eaters in your house are.

I made this with vanilla, honey and cinnamon and it was awesome. I also made a lighter version of this, with just apples and cinnamon and it was equally good.

I used the cinnamon, vanilla and honey in the first batch I made because I have a free neverending supply of the first two items from my uncle, who imports both. Singing Dog Vanilla is by far the BEST extract I have ever used in my life. It makes a difference in everything I've used it in. Red Ape Cinnamon has an awesome flavor. I use it in my oatmeal every day. A shout out to grandmom too, whose bees produced the DELICIOUS honey I used. Sugar would work fine in this recipe, but if you have honey, I highly recommend using that. It gives it a much better flavor.

I got my apples from Highland Orchards in West Chester, PA. I used the Jonomac. Apples from the orchard are fresher and taste better than those waxy ones in the market and by buying them you are supporting your local economy. If you can't shop local, apples you get at the market are fine too.

Falafel with Tzaziki

Yesterday I ate hummus for breakfast (I am going through a phase where I hate all things breakfast-y.) and was thinking how nice it would be to make it up and freeze it so I could make a ton at once and then grab some as I ran out the door. But I think the texture of hummus would make for a gross product post-freezer, so I decided to try falafel instead. I also got to wanting some tzaziki, with lots of garlic, and falafel is the perfect vehicle for tzaziki. Well, second perfect. A spoon is the first.

Some notes on this recipe:

• You can use a regular cuke instead of english or kirby, but you'll have to do some serious de-seeding.
• I used a lot of garlic. I could have chased vampires away this morning. If this is not your desired result, then adjust as needed.
• Adding extra sesame seeds to the pan is a good thing. They toast up really well.
• The tzaziki should sit overnight or at least a few hours prior to serving. The flavor is fuller the longer it sits.
• I used a food processor to make this, but you could probably use a blender. Or even a potato masher, if you really needed to be resourceful.

Also- this isn't a classic falafel recipe, but it works. I was trying to keep the fat content down. Plus, I baked it. You could probably fry it up if you weren't worrying about your waistline :)

For the falafel:
2 cans garbanzo beans
1 medium onion, chopped
garlic (I used 7 cloves), chopped
one bunch cilantro, chopped (more or less to taste)
1/2 c. bread crumbs
1/2 tsp cumin
1/2 tsp basil
1/2 tsp coriander
1/2 tsp hot sauce (or more to taste)
salt
pepper
sesame seeds (optional)

For the tzaziki:
1/2 large english or kirby cucumber
2 c. plain greek yogurt
garlic, to taste, minced
1/2 tsp minced dill (if using dry, you might use less)
two squirts of lemon juice

Throw your onions, garlic and parsley into the food processor and pulse until they're pretty well blended.

Add garbanzos, about a cup at a time, and pulse until they break up and make an almost paste.

Add spices and give a few quick pulses until they're mixed in.

Dump the garbanzo mixture into a bowl and add the bread crumbs. Mix them in well.

Lightly oil a baking pan.

Make small balls of the falafel mixture and place on the pan, flattening them with a spoon.

Sprinkle sesame seeds on the top of the patties.

Bake at 400 for 10 minutes on each side.

While its baking, make the...

Tzaziki!!

Shred or mince the cucumber. If you choose to mince, keep the chunks pretty small.

Place the cucumber in a colander and press out additional water as best you can.

In a bowl, combine minced garlic, yogurt, dill, cucumbers and lemon juice. Mix well and store in the fridge until its time to nom.

I served this with spinach and tomatoes. I wrapped the falafel, tzaziki and tomato in a spinach leaf and ate it like that. You could also use it to stuff a pita. Tzaziki can be used on a variety of dishes. Experiment and tell me what you like best!

Cornish Games Hen with Sauteed Kale and Spinach

We had cornish game hens at a dinner theater in Vegas on our honeymoon. Not expecting much, I was pleasantly surprised at their flavor. I imagined if a mass-produced dinner theatre hen could be that good, I could do it one better. For sure. Since I have kale and spinach out the ears, I paired this with a pretty simple saute. You could serve the saute over noodles, like my husband likes, or just plain on the side. I went on the light side for seasoning, you could pretty much add anything you want, or sub butter for the oil in either dish if you want a richer flavor.

This is a simple meal in terms of technique, but ends up looking elegant like you spent the whole day in the kitchen. I've noticed any time I pull a whole bird out of the oven people ooooh and ahhh. So if you've got an hour, you've got dinner!

For Hens:
2 (or more) cornish game hens
herb rub
olive oil
garlic cloves
rosemary, 1 long sprig, fresh

For Sautee:
kale (a few handfuls)
spinach (same)
onion
garlic, minced or chopped
olive oil
chicken bouillion cube or stock
salt
pepper

Remove the giblets from your hens, if they have them. You could use these to make gravy. I never bother.

Rinse the hens in cold water and pat dry, inside and out. Set aside.

Grab some garlic cloves and "bruise" them. Simply remove the paper, and crush them under the flat edge of your knife. I used 6 cloves in each chicken, you could use more or less.

Salt and pepper the inner cavity of the hen, and stuff with bruised garlic. Cut the rosemary sprig in four sections and stick two of each in there too.

Spray or rub the hens with olive oil. Place in a roasting pan, breasts down (I know, I know. But I have better luck with breasts down!) on a wire rack. If you don't have a wire rack, do what I did and rig up a tin foil ring to keep the bird off the bottom of the pan.

Sprinkle the herb rub on top of the chicken and massage in. You could put some under the skin too, if you want.

Roast in the oven with a foil tent for about 40 minutes. Remove the tent and roast another 20 minutes, or until meat is 175 degrees. Test the breast to get the right temp.

When you remove the foil tent, start making your sides.

Kale and Spinach

Boil some water for the noodles now.

In another saucepan (you don't need a big one), boil some water. I added a bouillion cube for extra flavor, but thats optional.

Once its boiling, throw the kale in and start cooking time for three minutes (don't wait for the water to boil before you count).

Remove kale from boiling water, and rinse with cold. Repeat the process with the spinach, only cook that for 1-2 minutes.

Squeeze some of the excess moisture out of the veggies.

Heat some olive oil in a skillet. Once its hot, sautee onion and garlic until onion is translucent.

Stir in the kale and spinach. Sautee a few minutes, until heated up and wilty.

Add salt and pepper and another spray of olive oil. Mix.

Serve the veggies over noodles, if you're having them.

Best Jarred Tomato Sauce?

Classico

This is also the sauce I prefer when I don't make my own. I'm not much for the fancy flavors, but the Tomato and Basil and the Spicy Red Pepper make for an excellent sauce (I mix them together).

Whats your favorite kind?

Also, I am thinking about blogging reviews and other interesting food bits like this once in awhile. Welcome? Not interested? Let me know!

Lasagna

I made some quick spaghetti sauce the other day so I decided to make some lasagna with the leftovers. This was my very first one ever. I was pressed for time, so I used no-boil noodles.

I'm not in love with this recipe, I think it could use some tweaks. I would have added more mozzarella and less ricotta. I'd probably use ground beef. I would DEFINITELY add more sauce. That said, it was still pretty tasty and Nick said he'd eat it again (which is good since it's in the freezer right now!).

1 lb. ground turkey or beef
24 oz part skim ricotta
2 c. shredded mozzarella
quick spaghetti sauce
1/2 c. parmesan cheese
lasagna noodles
1 onion, chopped
1 egg
1 egg white
3 cloves garlic
basil
oregano
parsely
dried pepper and onion seasoning
olive oil

Spray or pour some olive oil in a skillet. Brown the onions and garlic until the onions are translucent, about 7 minutes.

Add the meat and cook until just browned.

In a bowl, mix the cheeses and the egg, and the spices.

In a 9x13 pan, spread 1 1/2 c. of the sauce, then layer noodles, cheese, meat and sauce. Repeat layers as many times as you want (I did it twice).

Sprinkle a little cheese on the top.

Bake at 350 for 50-60 minutes.

Spinach Bake Thingy

I got a pound of spinach this week at the CSA. What in the world does one do with a pound of spinach? Do you understand how many spinach leaves are in a pound?! I mean, I made some salad (yawn, but I also got lettuce) and I don't really like it sauteed so thats out. No tomatoes, or I would add it to my sauce. Nick isn't a fan either, so I thought at first I would add it to Mac and Cheese to entice him. 

Then I decided to leave out the Mac. I'm still not sure why. 

A note on this recipe: I used fat-free milk and Cabot 75% Sharp Cheddar. Next time I'll probably use a higher fat cheese.  This came out lumpy but delicious because the lower fat cheese never seems to melt right. Also, next time, I would add some sauteed onion and garlic to this. 

1 lb. (about) Spinach

some kale (if you have it laying around the house) 

2 tbsp butter

2 tbsp flour

1 1/2 c. milk

1 1/2 c. cheese (plus some for the top) 

garlic salt 

pepper

Wash and trim the spinach leaves and kale and put them in a pot (don't shake the water off). Steam them until they wilt, a few minutes. 

Let them cool and squeeze out the excess water. 

In a saucepan, melt the butter. 

Whisk in the flour and cook for a minute or two. 

Pour in the milk and heat to a boil. Stir often to keep the bottom from burning. Let the milk thicken slightly. 

Add the cheese and stir to melt. (or if you are using lower fat cheese stir until you have little clumps, lol)

Stir in the spinach and kale, along with some garlic salt and pepper. 

Pour into a pan and bake at 350 for about 40 mins. 

(This makes and AWESOME breakfast, BTW)

Chicken Noodle Soup

We got fresh chickens at the farm ($5/lb! sheesh, but I had to try). I decided that rather than roast the chicken, I was going to make soup! This recipe is not for the faint of heart, but its not too tough. You need about 6 hours to make the stock and it needs to be stored overnight before you can make soup, so plan ahead. The first day is hard. The second day makes it worth it. 

one whole chicken
carrot (I used 9)
onion (I used 2)
celery (I used the equivalent of 7 or 8 normal stalks)
salt
pepper

sage

thyme

rosemary

3 bay leaves

1 lb. egg noodles

Lets start with the fun part. 

See that chicken over there on the counter? The one that is delightfully whole? All connected and chicken-looking? 

Rip off its skin. This is gross, trust me. If I had known how gross, I might not have made stock from a fresh chicken. 

Get a knife (or do what i did and PULL it apart). Cut that chicken into pieces! Grab the leg and pull it off! Break the wings!! Crack the ribs!! Don't forget to remove the giblets! 

The chicken should be in small parts, maybe 3-4 inches each. Bonus points for breaking bones, because you'll get a tastier stock. 

Place all parts, bones included, in a large stock pot. 

Fill the pot with water and bring to a boil.  

Throw in some sage, rosemary, and thyme for good measure. 

Simmer for six hours, four at the very least. Hang around the house and drool. 

As it simmers, you can skim some of the scum off the top but try not to disturb the chicken too much. The more you disturb the chicken the cloudier the stock will get. 

After six hours, cool the stock. I did this by filling my sink full of ice water and putting the pot in it. Once the pot is in the water, stir the contents until it cools. Voila! If you are patient and have counter space, you can let it cool on the counter top. Whatever you do, DON'T put it right in the fridge while its hot. Unless you like the taste of bacteria. 

Next day, pull out your stock. All of the fat you didn't skim while it was cooking should be floating in there on the top. Skim that off now. 

Throw in the carrots, onion, celery and spices. 

Bring to a boil. 

Simmer until the carrot and celery soften. 

Add egg noodles and cook until they're done. 

EAT. 

(See? The second day IS worth it. Its when you eat.)

Chicken Parm and "Quick" Spaghetti Sauce

After a really bad day, I was craving some kind of comfort food, and immediately thought of chicken parm. I was feeling extra decadent so I decided to pan fry it instead of baking it. I also used panko instead of regular breadcrumbs. The switch delighted the husband, but I am still undecided.

Plus I had 8 tomatoes laying around, so homemade sauce would be a great way to use them up. Unfortunately, I didn't have the time to make a proper sauce, but the time consuming part of a proper sauce is the reduction time. Below is a recipe for "quick" spaghetti sauce, its yummy and chunky and cooks in the same amount of time as it takes to bread and fry chicken. Perfect! Not to mention, tomatoes are super sweet at the end of the season and make a fabulous sauce.

It looks like a lot of steps, but its really not at all.

Like always, I made extra, for the freezer! YUM.

For the sauce:

8 tomatoes
basil, to taste
2 onions
3 cloves garlic, more or less to taste
salt, to taste
pepper, to taste
olive oil (optional, but really improves the depth of flavor)
balsamic vinegar

Mince the onion and garlic. Throw them into a skillet on medium heat until onions are translucent, about 5 mins. While you do this, start the next step.

In a medium saucepan, set some water to boil.

Cut a small "x" in the bottom of each tomato while you're waiting for the water to boil.

Dip each tomato in the boiling water for a few seconds, then remove to a cold water bath (or just run them under cold tap water).

Slide the skins off the tomatoes and remove the core with a knife. Set aside cored tomatoes.

Rinse the saucepan you just used to boil the water.

Squeeze the excess juice and seeds from the tomatoes (trust me, you won't lose any flavor here)and put the tomatoes in the saucepan.

(Optional) I wanted the tomatoes to break down faster, so I mashed them with a potato masher.

Add the basil, oil, salt, pepper, splash of olive oil and a splash of balsamic vinegar to the mix.

Stir in the onion and garlic mixture.

Simmer on stove just until the tomatoes start breaking up, about 5 minutes. (start getting the chicken ready here)

Remove pulp from the liquid.

Continue simmering the liquid until reduced (10-15 mins).

Start boiling water for spaghetti and start working on your chicken now! :)

Once the liquid is reduced, check seasoning and add more, if needed. Return the pulp to the saucepan and simmer a few more minutes.

VOILA. Put some on top of spaghetti, bake some with the chicken and ENJOY.


For the chicken:

2 chicken breasts
breadcrumbs
1 egg
2 egg whites
italian seasoning
olive oil, for frying
mozzarella cheese
"quick" spaghetti sauce

Pound the chicken breast flat until it's about 1/4-1/2 inch thin (or cheat like me and buy the thin cut chicken breast at the store). If you don't have a meat tenderizer, get creative. I've pounded chicken flat with a soup can before.

In a bowl, whisk together the egg, egg whites and italian seasoning.

Pour the breadcrumbs on a plate.

Dip the chicken in the egg wash, then in the breadcrumbs, back in the egg wash, and into the breadcrumbs again. Do this with all the chicken.

In a skillet, heat the oil. You'll know its hot enough when you can flick a few drops of water in there and they sizzle. Place the chicken in the skillet, and brown about 4-5 minutes on each side.

Put the chicken in a baking pan, and cover with sauce, and then with cheese (I use copious amounts of cheese). Bake in the oven until cheese melts, then turn on broiler to brown the tops of the cheese.

NOTE: You can decide to bake the chicken, 350 degrees for about 15-20 minutes, until browned. Add cheese and melt.

There you go! An italian feast in 35 minutes.