Catherine's Recipe Box

Agua de Pepino (Cucumber Cooler)

noreply@blogger.com (Catherine) — Mon, 25 May 2026 19:17:51 +0000

Found this recipe on some video scrolling platform from @jose.elcook via @liamlayton . Simple ingredients, easy prep, and so delicious. Great summer beverage!

Ingredients

* 2 English Cucumbers or 3 regular cucumbers

* The juice of 2 limes (6 Tbsp pre-squeezed)

* 1/4 - 1/2 cup sugar

* 5 cups cold water

* 1-2 sprigs mint (optional)

Directions

1) Wash cucumbers and peel either entirely or halfway. The amount of peel left on will give the final product more texture

2) Chop cucumbers into 1-2 inch pieces

3) Add cucumbers, lime juice, water, and mint to blender and blend on low until no chunks remain.

4) Add 1/4 cup of sugar and blend on high until smooth. Taste and add additional sugar and continue to blend until the sweetness is to your taste.

5) Serve immediately after blending. Any leftovers can be kept in the fridge, but blend again before serving. This helps to resuspend the particles in the liquid.

Source: FB reel - https://www.facebook.com/share/r/1FnUE2giBN/

Tuscan Tortellini Soup

noreply@blogger.com (Catherine) — Mon, 27 Apr 2026 21:23:00 +0000

Ingredients

1 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

1 lb. cooked chicken sausage links, sliced into 1/2-inch-thick rounds

3 cloves garlic, minced

1 oz. (28-0z.) can crushed tomatoes

6 c. Chicken Broth

1 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

2 (9-oz.) packages refrigerated cheese tortellini

1 oz. (15-oz.) can white beans, drained

5 oz. baby spinach

Freshly grated Parmesan, for serving

Directions

1) In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add chicken sausage and cook until golden, about 4 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in crushed tomatoes, broth, and red pepper flakes and season generously with salt and pepper.

2) Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked and flavors start to meld, 18 to 20 minutes.

3) Stir in white beans and spinach and cook until spinach has wilted, 2 minutes more.

4) Serve with Parmesan.

Pumpkin French Toast Bake

noreply@blogger.com (Catherine) — Thu, 12 Dec 2024 23:54:00 +0000

Note: Do not make the candied walnuts the night before. The mixture will solidify in the fridge.

Ingredients

1 loaf of brioche or challah bread, cut into cubes

5 eggs

2 cups cream or whole milk (the higher the fat content, the more custardy it will be)

15 oz can pumpkin purée

1/2 cup confectioners' sugar, extra for dusting

1 1/2 tsp ground cinnamon

butter

4 oz walnuts

1/2 cup sugar

1 egg white

1/2 tsp ground cinnamon

pinch of salt

Directions

1. Prep ingredients

Preheat oven to 350°F with a rack in the center. Lightly butter the bottom and sides of a 9 x 13 baking dish. Arrange cubed bread in an even layer in prepared baking dish.

2. Mix pumpkin custard

In a medium bowl, combine cream, eggs, and confectioners sugar; whisk until smooth

Add pumpkin purée, 1 1/2 teaspoons cinnamon, whisking to combine (mixture will not be smooth).

3. Assemble French toast

Pour custard over top cubed bread, then use your hands or a rubber spatula to gently press bread down to absorb custard. Cut slivers of butter and scatter over top.

4. Let rest overnight (optional step)

Cover tightly with foil. Refrigerate overnight. Allow to come to room temperature before baking.

5. Prep candied walnuts

In a medium bowl, whisk egg white, 1/2 cup granulated sugar, 1/2 teaspoon cinnamon, and a pinch of salt until frothy, about 2 minutes. Add walnuts and stir to evenly coat (mixture will be runny). Pour over French toast.

6. Bake French toast & serve

Bake on center oven rack until French toast is puffed, browned, and set in the middle, 50-60 minutes. Let sit 10 minutes, then dust with some of the remaining confectioners sugar before serving.

source:

Modified recipe from dinnerly.com

Caramel Apple Jam

noreply@blogger.com (Catherine) — Sun, 17 Sep 2023 16:45:00 +0000

Note: Recipe makes approximately 6 pints. If planning on canning, prepare the water bath during step 1.

Ingredients

6 cups apples, diced and peeled (1/8 inch cubes, roughly – this takes about three pounds of whole apples)
1/2 cup water
1/2 teaspoon butter
1 package (1.75 ounces) powdered fruit pectin
2 1/2 cups sugar
2 1/2 cups brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

1) In a pan, combine the apples with 1/2 cup of water and 1/2 teaspoon butter. Cook over low heat, stirring regularly, until apples are soft. Approximately 1 hour.

2) Once the apples are soft, stir in the pectin & bring to a rolling boil.

3) Add white & brown sugar, cinnamon, nutmeg and stir to combine. Mixture will thicken. Bring it back to a rolling boil. Stir constantly and let it boil for one minute.

4) Remove from heat. Ladle into jars. If canning, process immediately. Otherwise, let jam cool before putting on lids and refrigerating.

source: “Caramel Apple Jam” from The Taste of Home Cookbook, via Trent Hamm of thesimpledollar.com circa 2010. Trent's recipe has been taken down from the site, so I am re-posting it here.

Italian Stuffed Zucchini (Zucchini Farciti)

noreply@blogger.com (Catherine) — Thu, 09 Aug 2018 05:31:00 +0000

Notes to Andrea: All the recipes are either not enough portions, ask you to measure the zucchini by weight, or make no sense. Depending on the amount of zucchini available, you could make 7 zucchini's worth & if people eat 1-2 halves each we'd probably have leftovers. Ingredient list is PER ZUCCHINI, directions are generic for the whole thing. No need to blanch/steam unless you can not carve them out when they are raw. Plan ahead for fitting all the cut portions in step #1-4 in the largest glass baking pan in the vertical storage drawer under the ovens. All needs to be baked at once in the end.

***vegetarian note***
Reserve out the zucchini flesh for the boats that you want to make vegetarian and prepare that stuffing separately. You don't have to put anything in place of the meat at all, or you could add some of the Japanese eggplant or any other vegetables. I even saw some recipes that used carrots and peas (those seemed very "down home" italian).

** shopping note**
don't buy parsley... it's not needed unless there's some in the garden. If you're going shopping, you can literally buy Prosciutto at the deli counter by the slice. The per pound price is crazy, but they will slice you what you want. I think I bought $2.50 worth of it once which was like 8 slices or something.

Ingredients

zucchini flesh, chopped
onion, chopped (probably 1/2 cup onion for the whole shebang)

mozzarella cheese for topping all boats

FILLING Per "normal sized" Zucchini (whole, not half = 2 boats):

2 oz of uncooked meat (lose italian sausage or ground beef/turkey)
1 thin slice of Prosciutto (or thinly sliced ham), chopped
fresh basil, chopped
fresh parsley, chopped (optional)
1 tbsp tomato sauce OR fresh finely chopped tomatoes + dash of oregano.
1 tbsp parmesan or romano cheese
Italian breadcrumbs (dry)

Directions

**Prep Zucchini
1) Wash zucchini, trim off ends, & cut to equal lengths. Slice each section in half lengthwise
2) Remove seeds & discard.
3) Using a melon baller, scoop out flesh leaving about 1/4 inch thick walls in the zucchini, make them like a boat.
4) Arrange zucchini boats side by side in a shallow, olive oil coated glass baking pan (casserole dish). Set aside until ready to fill.

**Cook Stuffing
5) In a frying pan over medium heat, brown meat, stirring frequently and making sure there are no large lumps.
6) When meat is almost cooked, add chopped zucchini flesh & onion. Continue cooking until the flesh is cooked through and the mixture no longer excreting water from the zucchini.
7) Add Prosciutto, parsley, basil and cook until wilted. Stir in sauce and cheese. Remove from heat.
8) Adding a heaping tablespoon at a time, mix in (without smooshing) breadcrumbs until the mixture has the consistency of un-baked thanksgiving stuffing, but not sticky. (if it gets too dry, add an egg)

**Fill and Bake
9) Divide filling evenly between zucchini boats and fill to heaping. The mixture will cook down as it bakes. Leftovers filling can be baked in ramekins.
10) Cover baking dish with aluminum foil.
11) Bake in a pre-heated oven at 350 for 20 minutes.
12) Remove foil, sprinkle mozzerella cheese over boats and bake for an additional 10 minutes or until zucchini is fork-tender.

Inspiration:
Portobello in Oakland, NJ

https://web.archive.org/web/20160517084603/http://www.globalgourmet.com/destinations/italy/zucchini.html
https://www.allrecipes.com/recipe/14063/italian-stuffed-zucchini/

Zucchini Oven Chips

noreply@blogger.com (Catherine) — Thu, 09 Aug 2018 03:27:00 +0000

Note: Untested recipe from CSA newsletter!

Ingredients
1⁄4 cup dry breadcrumbs
1⁄4 cup (1 ounce) grated fresh Parmesan cheese
1⁄4 teaspoon seasoned salt
1⁄4 teaspoon garlic powder
1⁄8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1⁄2 cups (1/4-inch-thick) slices zucchini (about
2 small)

Cooking spray

Directions
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl,
stirring with a whisk. Place milk in a shallow
bowl. Dip zucchini slices in milk, and dredge in
breadcrumb mixture. Place coated slices on an
ovenproof wire rack coated with cooking spray;
place rack on a baking sheet. Bake at 425° for
30 minutes or until browned and crisp. Serve

immediately.

source: Strites Orchard Newsletter, July 4, 2011.

BONUS Recipes!!! Here are 2 more zucchini recipes that I have tried & enjoyed in the past:
https://www.allrecipes.com/recipe/222870/moms-zucchini-pancakes/

http://amysfinerthings.com/pineapple-zucchini-sheet-cake
** make without frosting for a breakfast cake

White Chicken Chili

noreply@blogger.com (Catherine) — Mon, 25 Sep 2017 20:09:00 +0000

Note: I had a craving for white chicken chili recently... but not just any white chicken chili! I was remembering a very specific time when I made white chicken chili & I could not find the recipe anywhere. The source recipe is pretty close, but as usual I made my own tweaks.

Ingredients
* 1 lb raw chicken (white or dark meat), diced
* 1 cup chopped onion
* Olive oil
* 2 garlic cloves, minced (or equivalent)
* 8oz of chopped green chilies
* 2 tsp ground cumin
* 2 tsp dried oregano
* 1 1/2 tsp chili powder
* 4 cups of chicken broth or stock
* 2 cans of white beans (navy, cannellini, pinto, or northern beans), drained
* 1 can of white beans, drained & mashed

Directions
1) In a large stock pot over medium heat, cook chicken and onion in olive oil until lightly browned.
2) Add garlic, chilies, cumin, oregano, and chili powder and cook for about 1 minute, or until spices become aromatic & chilies are warmed through.
3) Add broth slowly & deglaze the pan as you go. When fully deglazed, add the rest of the broth and bring to a boil.
4) Reduce to low heat and add whole and mashed beans.
5) Simmer for 20-30 minutes to heat beans through.

Serve with sour cream and shredded cheese if desired.

source: https://www.tasteofhome.com/recipes/white-chicken-chili

Carrot Ginger Soup

noreply@blogger.com (Catherine) — Wed, 16 Jan 2013 21:37:00 +0000

Note: This is delicious and carroty! This soup only makes about 4 main-portion sized servings (or 8 appetizer sized servings). I have a feeling it would freeze well, so I will probably double it when I make it again.

Ingredients
1 tablespoon olive oil
1 3" piece of fresh ginger, peeled & coarsely chopped
1/2 cup onion, coarsely chopped
1 1/2 pounds of carrots, evenly sliced
5 cups of stock (vegetable or poultry)
1/2 cup orange juice
1/4 tsp sea salt
1/8 tsp black pepper
pinch of nutmeg
Crème fraîche or sour cream (optional garnish)

Directions
1) Heat oil in the bottom of your soup pot over medium heat. Saute ginger and onion until soft and fragrant, about 5 minutes.
2) Add carrots, juice, and stock. Raise heat to medium high and bring to a boil.
3) Reduce heat to low, cover, and simmer for 45 minutes or until carrots are tender.
4) Puree the soup in the pot, using an immersion blender, until smooth.
5) Add nutmeg, salt, and pepper. Add more stock or water if soup is too thick.

Serve hot or chilled (refrigerate for at least 6 hours before serving). Top with Crème fraîche or sour cream.

source: http://www.ebfarm.com/recipes/ginger-carrot-soup

Teriyaki Sauce

noreply@blogger.com (Catherine) — Sun, 29 Jul 2012 17:37:00 +0000

Note: I love to make this sauce for stir-fry. I skip the thickening process and either make the sauce right in the pan with the cooking chicken or pour finished sauce over all stir-fry ingredients. Either way, it is delicious & flavorful without over-processed ingredients.

Ingredients

1/4 cup soy sauce (I get a low-sodium variety)
1 cup water
1-2 teaspoons freshly grated ginger or dry ground ginger
2 Tablespoons honey
1 minced garlic clove

cornstarch for thickening, if desired

Directions
Combine all ingredients (save cornstarch) in a sauce pan and bring to a boil. To thicken, dissolve 1 tbsp of cornstarch in 1/8cup cold water. Stir into sauce. Repeat for thicker sauce.

source: http://heavenlyhomemakers.com/homemade-teriyaki-sauce-no-msg-or-hfcs

Ranch Dip Mix

noreply@blogger.com (Catherine) — Sun, 29 Jul 2012 17:30:00 +0000

Note: This can be extremely inexpensive to make if you buy your spices in bulk. Sam's Club & Costco are both good choices.

Ingredients

5 Tablespoons dried minced onions
2 1/2 Tablespoons parsley flakes
2 teaspoon salt
2 teaspoon garlic powder
1 teaspoon paprika

Directions
Combine the ingredients and store in an air-tight container.

To make dip: Mix 2 Tbsp of mix with 16oz of sour cream or plain greek yogurt
To make dressing: Mix 2 Tbsp of mix with 1 cup mayo & 1 cup buttermilk

source/inspiration: http://heavenlyhomemakers.com/healthy-homemade-salad-dressing-ideas

Spaghetti Squash Fake-Out Casserole

noreply@blogger.com (Catherine) — Thu, 26 Jul 2012 12:35:00 +0000

Note: I fed this to my boyfriend and he had no idea it was not pasta! This is a great way to reduce carbs and get some extra veggies in there. This meal has about an hour and a half prep time.

Ingredients
1 spaghetti squash
olive oil, for sauteing
1 clove of garlic, minced
8-16oz of marinara sauce (depending on size of squash)
5oz grated Parmesan or Romano cheese
fresh basil or 1 tbsp dried basil
black pepper, optional

Directions

First, you must roast your spaghetti squash. Preheat the oven to 375.
Rinse your squash with cool water and remove all dirt and debris; pat dry.
With a sharp knife, cut the squash lengthwise. Scoop out the seeds with a large spoon and rub the flesh with olive oil. Sprinkle with pepper if desired.
Lightly grease the bottom of a baking pan and place the squash halves face down on it.
Bake for 35-45 minutes (until tender). Remove from oven and let cool until you can handle it.

Use a fork to remove the squash from it's rind. The squash will have a natural "grain" and will come out in long strings if you drag a fork across the flesh.
Saute garlic in oil and after a few minutes, add squash. Saute for 7-10 until heated through.
Place squash in a baking dish and mix in marinara sauce 1/2 cup at a time until it is incorporated, but not watery.
Top with cheese and basil.
Bake for 30 minutes at 350degF.

source: http://www.food.com/recipe/spaghetti-squash-marinara-197203

Lime Chicken Taco Filling

noreply@blogger.com (Catherine) — Thu, 26 Jul 2012 12:19:00 +0000

Note: For lime-lovers up the lime juice to 1/4 to 1/2 cup for a more pronounced flavor. I like to eat this over brown rice, in nachos, or as a filling for tacos.

Ingredients

1-1/2 pounds of boneless chicken or 2 pounds of bone-in chicken

3 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon cumin

1 can of black beans or pinto beans, rinsed
1 1/2 cups chunky salsa

Fixings for tacos, nachos, or rice bowl.

Directions

Put the chicken in the bottom of a slow cooker.
Whisk lime juice and spices in a small bowl and pour over chicken.
Dump beans and salsa over top of the chicken. Make sure the chicken is covered.
Cook on low for 5-6 hours for raw chicken or 8-9 hours for frozen chicken.
Carefully remove chicken from the bottom of the slow cooker - it will be moist & might fall apart! Use a slotted spoon or two large carving forks.
Shred the meat and return to the slower cooker (remove bones at this time)
Cook for 15-30 on high to let the mixture thicken.
Serve as desired

source: http://www.tasteofhome.com/Recipes/Lime-Chicken-Tacos

Any Veggie Quiche

noreply@blogger.com (Catherine) — Thu, 26 Jul 2012 12:06:00 +0000

Note: This is delicious for any meal of the day. It also re-heats well in the toaster oven or microwave.

Ingredients
1 unbaked pie shell
1/2 c Mayonnaise or Miracle Whip
1/2 c Milk
4 eggs, lightly beaten
8oz cheese (cheddar, swiss, mozzerella all work well)
14oz of cooked veggies (spinach, mushrooms, & onions is my favorite combo)
4oz cooked meat (ham or turkey) - optional

Directions

Set oven to 400degF.
Whisk Mayonnaise, Milk, and eggs together in a bowl.
Put unbaked pie shell in a pie plate and place pie plate on a cookie sheet for easy transfer into the oven.
Layer veggies, meat, and cheese into the pie plate. Slowly pour egg mixture over top of the veggies letting the egg get in between all the veggies.
Bake covered for 45 minutes. Uncover and bake for 10-15 minutes more.
Remove from the oven and let set 5-10 minutes before cutting.

source: inspiration from many online recipes, but I claim this as my own!

Pistachio Pesto Pasta

noreply@blogger.com (Catherine) — Fri, 08 Jun 2012 17:24:00 +0000

Note: It took me about 40 minutes to shuck (shell?) a full cup of pistachios. I managed to only eat 2-3. Considering how delicious this was, that was time well spent. I will probably shell some more and set them aside in bags marked "1cup - not for snacking!" so I can make this again even more quickly. Beautiful and delicious as well as inexpensive and healthy! Trifecta+1! I didn't make any modifications to the original recipe (other than forgetting the salt, oops!), but I am posting this with a few modifications that I think would make it even more marvelous.

Ingredients
Pesto
1 C Pistachios (shelled)
1/2 a bunch of Basil or Parsley (flat leafed is better)
~4 Tbsp Olive Oil
1/4 tsp Salt
1 clove of garlic
~ 1/4-1/2 C Pasta Water

Pasta
8oz of your favorite pasta (something with ridges will help the sauce to stick
4 C vegetables (anything you love! suggestions: cauliflower, broccoli, pea pods, peppers, green beans)
Fresh tomatoes (for garnish, optional)
Grated Parmesan (garnish, optional)

Directions
1) Put Pistachios in food processor and pulse until coarsely chopped. Add olive oil and basil/parsley and salt. Continue to process until finely chopped and all ingredients are incorporated. Set aside in a bowl large enough to mix cooked pasta and vegetables.
2) Cook pasta to directions on package (you could have started this while working on the pesto, honestly). When 2 minutes are left on the timer, add the hearty vegetables. With 1 minute left, add any tender vegetables (peppers and pea pods, for example).*
3) Reserve about a cup of water and then drain pasta.
4) Add hot pasta water, a few tablespoons at a time, to the pesto while stirring/whisking. I just added enough to make it a sauce instead of a paste & then a little more so it would cover all my pasta.
5) Stir pasta and vegetables into the sauce. Server topped with fresh chopped tomatoes and cheese(both optional, but a nice touch.)

*you can also cook your veggies separate and then mix together at the end, but this was suggested in the original recipe & I thought it was a cool idea to save time/dishes. The only issue I encountered was that some of my veggies were frozen and that brought the water temp down for longer than I would have liked. Still turned out great, though.

source: http://chefprivato.blogspot.com/2011/09/living-on-food-stamp-budget-part-2-day_13.html

Banana Bread

noreply@blogger.com (Catherine) — Sat, 19 May 2012 20:28:00 +0000

Note: This was delicious and moist. Next time, though, I will set the rack lower in the oven because the top got a little too done.

Ingredients
2 cups flour (all-purpose, whole-wheat, or a mixture of both)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil (or butter)
1 cup sugar
2 eggs, beaten
3-4 bananas, mashed
1/2 teaspoon vanilla
3 Tablespoons milk

Directions
Stir together dry ingredients. Beat together remaining ingredients. Add wet ingredients to dry ingredients and blend until just combined. Pour into greased loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted into the bread comes out clean. Cool in pan for 10 minutes and then transfer to a wire rack.

source: http://www.moneysavingmom.com/money_saving_mom/2009/06/baking-day-waffles-and-banana-bread.html

Three Cheese Alfredo Sauce

noreply@blogger.com (Catherine) — Sat, 28 Apr 2012 23:06:00 +0000

Note: The type of dairy you use in the recipe is entirely up to you. The original recipe calls for heavy cream. I used half and half. You could use skim or 2% milk. Whatever you use will determine the creaminess of the sauce.

Ingredients

1/4 cup butter
1 cup milk
1 clove garlic, crushed (or equivalent)
1/2 cup grated asiago
1/2 cup grated romano
1/2 cup grated mozzerella
(or 1 1/2 cups of any blend of italian cheeses)
1 1/2 cups freshly grated Parmesan cheese
1 tsp dried parsley (optional)
1/2 tsp dried basil (optional)

Directions

1) In a medium bowl, combine cheese, garlic, and any herbs. Set aside.
2) Melt butter in a medium saucepan over medium low heat.
3) Add milk. Stir and simmer for about 5 minutes.
4) Slowly stir in cheese mixture and whisk until the cheese is melted. Remove from heat.

This sauce will reheat well on the stove or in the microwave. You will need to stir it and possibly add more milk so it returns to its original consistency.

and whisk quickly, heating through. Stir in parsley and serve.

source: http://allrecipes.com/Recipe/Alfredo-Sauce-2/detail.aspx

Cinnamon Sugared Almonds

noreply@blogger.com (Catherine) — Sat, 28 Apr 2012 21:12:00 +0000

Note: These cook up quick and are delicious. Making them a few hours before a party will make your house smell delightful. :-)

Ingredients

1 cup sugar
1 1/2 teaspoons cinnamon
1/4 cup water

3 cups raw, unsalted almonds (you could also use walnuts or pecans)

Directions
1) Line a cookie sheet with wax or parchment paper.
1) In a large skillet stir together the sugar, cinnamon and water.
2) Turn the burner to medium heat, as the mixture heats up add the almonds.
3) Stir constantly, coating the almonds with the syrupy mixture.
4) Keep stirring until the sugar starts crystallizes.
5) Immediately remove from pan to the prepared cookie sheet. Let the nuts cool on the cookie sheet before serving.

Store any leftovers in an airtight container.

source: http://onecharmingparty.com/2010/12/06/holiday-party-treats-cinnamon-almonds/

Pumpkin Pie Pudding

noreply@blogger.com (Catherine) — Wed, 14 Mar 2012 02:26:00 +0000

Note: I took the original recipe as more of a... guideline. Skipping all the straining makes it a quick & delicious dessert. Yield: 3 cups of pudding (four 3/4-cup or six 1/2-cup servings).

Ingredients
3/4 cup packed light brown sugar
3 tablespoons corn starch
1 cup roasted pumpkin purée
2 cups half and half
pinch of salt
3 large egg yolks

1-2 teaspoon of pumpkin pie spices
1 teaspoon vanilla extract
2 tablespoons butter, cut into pieces

Directions
In a medium-sized saucepan, combine all ingredients except the butter and vanilla. Blend in portions in a blender or blend with a hand-blender until smooth.

Cook the mixture over medium heat, whisking constantly, until thickened and bubbling. As the mixture thickens, you will probably have to switch to stirring with a spoon or spatula. Remove from heat and continue stirring for another minute or so. Pudding will be thick but still pourable. Stir vanilla extract and butter pieces into the hot pudding.

Let pudding cool to warm then either divide into individual containers or leave in bowl. Cover and refrigerate until cold.

source: http://pinchmysalt.com/butternut-squash-pudding/

Red Beet Brownies

noreply@blogger.com (Catherine) — Fri, 10 Feb 2012 19:56:00 +0000

Note: Prepare beets by boiling and then peeling. Puree in the food processor. Clean any surfaces that come in contact with beet juice IMMEDIATELY! Measure out beet puree and freeze any leftovers in 3/4 cup portions to use for later batches of this recipe.

Ingredients
3/4 cup of beet puree
4 ounces of good-quality chocolate chips
3/4 cup all-purpose flour
2 teaspoons baking powder
pinch salt
1 1/2 teaspoons vanilla extract
7 tablespoons butter, softened
1/3 cup sugar
2 eggs, room temperature

Directions

1) Preheat oven to 350F.
2) Melt chocolate in microwave by microwaving for 30 seconds at a time, stiring in between. When chocolate is smooth, set aside.

3) In a small bowl, whisk flour with baking powder and salt.
4) Cream butter and sugar together, add vanilla and eggs, one at a time, until the mixture is creamy.
5) Add melted chocolate, beet puree, and flour mixture. Mix until there are no lumps.
6) Pour batter into 8 x 8 greased baking pan (or 7 x 11) and bake for 30 minutes.
7) When a toothpick comes out clean, they are done. Let cool and cut with a plastic knife.

source: recipe provided by my CSA.

French Onion Soup

noreply@blogger.com (Catherine) — Mon, 06 Feb 2012 21:19:00 +0000

Note: Fair warning: This will make your house smell like onions for DAYS! This recipe is fancy, but inexpensive to make (especially if you make your own stock). Serve with a slice of crusty bread in the soup, top with your favorite cheese & broil for a minute or two. I started using seasoned croutons instead of bread which adds a nice touch.

Ingredients
3 lb onions, peeled and roughly chopped
1 Tbsp crushed garlic
4 Tbsp butter
2 Tbsp Apple Cider Vinegar
1/2 cup Apple Cider (or Apple Juice)
2 cups stock (turkey is fabulous, but use whatever you have!)
3 cups water
1/4 tsp ground pepper
1 1/2 tsp salt
1 tsp ground thyme
1 tsp coarsely ground rosemary (I used my mortar & pestle; I don't like little sticks of rosemary in my soup)

Directions
1) Caramelize onions and garlic in butter over medium-low heat. This will take about 45-60 minutes. Keep an eye on it, stirring as necessary. You do not want it to burn!!
2) De-glaze the pan with 2 Tbsp of apple cider vinegar. If you need more liquid to finish de-glazing the pan, add a little water, don't use more vinegar.
3) Add apple cider, stock, water, and all off the spices. Simmer for at least 30 minutes. You can also dump the caramelized onions and everything else in a crockpot on low for at least 4 hours or on high for at least 2 hours. The longer it simmers, the better the flavor will be.

Inspiration: http://www.simplebites.net/eat-well-spend-less-seasonal-soups-recipe-french-onion-soup/
http://thursdaynightsmackdown.com/2011/10/29/french-onion-soup-recipe/

Marianne's Dill Dip

noreply@blogger.com (Catherine) — Mon, 06 Feb 2012 20:56:00 +0000

Note: Dill is my mom's absolute favorite herb & this dip is a great way to feature DILL! This is a new favorite in our family (ps, I am not a dill lover, but I do love this dip!) I almost feel bad calling this a recipe considering the very short directions, but the ingredients are delightfully balanced, so here it is!

Ingredients
16oz Sour cream
1 cup mayonnaise
1 Tbsp lemon juice(fresh is best)
1 Tbsp dill weed (fresh chopped or from a tube)
1/2 tsp garlic powder (or equiv.)
1 1/2 tsp fresh grated lemon peel (optional)

Directions
Mix and chill.

source: my mommy. :-)

Roasted Wasabi Almonds

noreply@blogger.com (Catherine) — Tue, 27 Dec 2011 22:19:00 +0000

Note: I don't like anything Wasabi flavored, but my sister and mother say that these are addictive! I am super careful not to lick my fingers while making this. :-P

Ingredients
1 egg white
1 Tbsp water
1 Tbsp soy sauce

1 lb of Almonds (approx 3cups)

2 Tbsp wasabi powder (usually found in the international aisle near the soy sauce/asian food)
2 tsp kosher or sea salt (course)
2 tsp cornstarch

Directions
Preheat oven to 275deg. Line a baking sheet with parchment paper.

Combine the egg white, water, and soy sauce in a large bowl & whisk until foamy.

Add the almonds and stir to coat evenly.

In a separate smaller bowl, combine wasabi powder, salt, and cornstarch.

Add wasabi powder mixture to the almonds and toss until almonds are evenly coated.

Bake in a single layer for 30 minutes.

Remove from oven and stir. Return almonds to the oven and reduce temp to 200deg. Bake for an additional 20 minutes. Cool and store in an airtight container.

source: http://crockpot365.blogspot.com/2010/10/slow-cooker-roasted-wasabi-almonds.html and http://www.bluediamond.com/applications/recipes/?theView=recipeDetail&recipeid=23

Eggplant Chickpea Pitas

noreply@blogger.com (Catherine) — Mon, 10 Oct 2011 15:25:00 +0000

Note: This makes about 4-6 servings. It is a delicious and filling vegan meal. The filling mixture makes for great leftovers as well!

Ingredients
1 lb. eggplant, cut into 1/2 inch cubes
1 1/2 cups chopped onion (approx. one medium onion)
2 tbsp. cooking oil
2 cups cooked chickpeas or a can of cooked chickpeas
1/2 cup reserved liquid from cooking the beans (or from the can of beans)
1 tbsp. ground cumin
1 tbsp. lemon juice
4 tbsp. fresh mint, or 2tbsp dried mint

pita breads, sliced in half or quarters

Directions
1) On medium high, saute onion and eggplant in cooking oil for about 7-9 minutes or until the onion starts to brown.
2) Add the chickpeas, lemon juice, and cumin.
3) Add a a few tablespoons of the reserved bean liquid (or water if you forgot to save it) at a time while stirring. Allow the liquid to absorb. Do not let the mixture become dry.
4) Stir in the mint and remove from heat.
5) Serve the filling mixture in pita halves/quarters

source: http://www.thesimpledollar.com/2011/07/29/dinner-with-my-family-26-feta-and-chickpea-pita-sandwiches

Garlic-Herb Vinaigrette

noreply@blogger.com (Catherine) — Sat, 14 May 2011 18:03:00 +0000

Note: It's salad season! I dare you to make this and not love it. And the ingredients are so much better than what you will find in a bottle from the store.

Ingredients

1/2 cup apple cider vinegar
3 garlic cloves, minced
generous pinch of sea salt and black pepper
2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice)
scant 1 1/2 cups extra virgin olive oil

Directions

1) Mix together all ingredients except the olive oil in the 2 cup container you will store it in.
2) Add the olive oil and shake.
3) Serve over your favorite salad or use as the base for a pasta salad!

Store in the refrigerator.

source: http://www.simplebites.net/three-homemade-salad-dressing-recipes-better-for-you-better-for-your-wallet/

Rich Double Chocolate Torte

noreply@blogger.com (Catherine) — Fri, 29 Apr 2011 19:10:00 +0000

Note: This is so rich and decadent! With the nut garnish, it also looks a lot more difficult than it is. Make sure you incorporate the eggs into the cake mixture very well or your cake will rise in very strange ways.

Ingredients
Cake
1 cup butter
16 oz. semisweet chocolate, chopped
2 teaspoons vanilla
6 eggs, lightly beaten

Glaze
1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. dark chocolate, chopped

Garnish
2 tablespoons chopped toasted hazelnuts (filberts), walnuts or almonds

Directions

1)Grease 8-inch round cake pan.

2) In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined.

3) Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.

4) Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.

5) Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.

6) Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. dark chocolate; stir until melted and smooth.

7) Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle nuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.

source: http://www.pillsbury.com/recipes/chocolate-glazed-fudge-cake/bfb2a9aa-7dc5-4587-97d9-f2174b7ae35f/