Cooking From My Heart...h

Summer Vegetable Casserole

2012-09-06T15:32:00.001-04:00

Squash, zucchini, tomatoes... summer bounty! It's the end of the season, and we're all looking for ways to use the warm weather harvest. I decided to put my favorite warm weather veggies into a casserole-- perfect for when the days are getting cool enough to heat up your oven. Baked with a layer of crunchy panko breadcrumbs on top, it's a crisp and flavorful way to enjoy an end-of-summer dinner.

Ingredients

1 TBSP olive oil
4 TBSP butter, plus a little extra for the baking dish
1 summer squash, sliced thin
1 zucchini, sliced thin
1 1/2 large beefsteak tomatoes, sliced thin (approximately 2 cups)
1/2 large onion, diced (approximately 1/2 cup)
4 cloves garlic, minced
1 bunch asparagus, broiled and cut into 1 inch pieces (Need instructions for how to broil asparagus? I shared a recipe a while back-- http://cookingfrommyhearth.blogspot.com/2011/03/broiled-asparagus.html)
1 cup panko breadcrumbs
1 TBSP italian seasoning
3 cups "italian blend" cheese (mozzarella, parmesan, asiago, provolone, fontina, etc.)
salt and pepper (on the asparagus), to taste

To Make

Preheat your oven to 350 degrees Fahrenheit.
Heat up a skillet, add the olive oil, and sauté the onions and garlic until translucent and lightly browned. Add a little salt if you like.
Grease an 8x8 baking pan with butter.
Layer your casserole: First a zucchini and squash layer, then onions and garlic, then asparagus, then tomatoes, then cheese. Repeat until you reach the top of the pan and top with cheese.
Melt the 4 TBSP butter and stir into the panko and italian herbs.
Top the casserole with the panko blend and any remaining cheese.
Cover the dish with foil and bake, covered, for 25-30 minutes.
Uncover the baking dish, raise the temperature of the oven to 400 degrees Fahrenheit, and bake the casserole for another 5-10 minutes... until the breadcrumbs are golden brown. Be sure to keep an eye of things during this stage; the breadcrumbs can burn very easily.
Allow the cooked casserole to rest for 10 or so minutes before serving to give it the opportunity to set.

The Salem Bake

2012-09-05T21:29:00.001-04:00

I'm by no means the first person to come up with the idea of putting chopped vegetables in a foil packet on the barbecue, but I give you my family's version: The Salem Bake. Named for Salem, New York, the town where my Dad first put the Salem Bake together and placed it on the grill, this is a great dish to throw together when you're looking for a vegetarian-friendly alternative to the usual veggie kebabs. There's no recipe, just "guidelines." This truly is one dish you can make up as you go.

What You'll Need

root vegetables, chopped into small-medium bite size pieces

Examples: Potatoes, Sweet Potatoes, Parsnips, etc.

more vegetables, chopped small

Examples: Carrots, Sweet Onions, Asparagus, Squash, Zucchini, etc.

garlic, minced
your favorite herbs and spices

Examples: salt and pepper to taste, fresh or dried rosemary, sage, etc.

olive oil, extra virgin olive oil, butter, etc.

To Make

Heat up your grill!
Layer a couple large pieces of foil as the bottom foundation of your bake.
Fill the foil with your veggies of choice. When you're doing this, make like you're filling a burrito-- add too much and you will make your bake unwieldy when you go to move it to your grill.
Add a little oil and/or dot with butter.
Toss in your herbs and spices. Not sure what to add? The basic kosher salt and freshly ground pepper have never failed to disappoint!
Close up the bake with another layer or two of foil, and pat into a rectangle.
Put your foil packet on the grill. The cooking time will depend on how big you chopped your vegetables and how hot your barbecue is, but my time usually averages about 45 minutes.
To test for doneness, tear a little whole in the top of the foil (watch out for steam!) and poke your biggest vegetable with a fork (just like poking a baked potato in the oven). If the fork comes in and out easily you are done!

Salsa Salad

2012-08-30T21:16:00.000-04:00

I'm stoked for fall to get here. I've caught myself looking longingly at the sweaters in my closest and planning when I'll bake my first apple pie this season... lighting pumpkin-scented candles even!

But, it's going to be pushing ninety degrees in New York City this weekend. Labor Day Weekend is coming; let's send summer out with a bang!

Ingredients

one avocado, chopped
two large tomatoes, diced
one jar Trader Joe's Corn and Chile Tomato-less Salsa
one jalepeño, minced (add only if you want your salad to have a little extra "kick")
1 1/2 - 2 cups cooked or canned black beans (if using canned, be sure to drain and rinse)
1/2 cup bell pepper (any color), diced
salt and pepper, to taste

To Make

Combine all ingredients in a large bowl or container. Allow the salad to meld in your 'fridge for an hour or two.

Does it get any easier than that?

Mexican Lasagna

2012-08-04T20:30:00.000-04:00

A twist on an old favorite, this recipe for Mexican Lasagna layers enchilada sauce, corn tortillas, refried beans, vegetables, and cheese that reaches ooey gooey levels of deliciousness as it bakes in your oven. Enjoy it with some fresh cilantro or a dollop of guacamole and a glass of sangria (this one or this one would do nicely) for a dinner you won't soon forget!

Ingredients

1 1/2 cups enchilada sauce (jarred, canned, or homemade)
18-20 6-inch corn tortillas
1 can refried pinto beans, with or without chiles/jalapeños/salsa-style/etc. depending on your taste
1 can refried black beans, with or without chiles/jalapeños/salsa-style/etc. depending on your taste
2 medium tomatoes, diced
1-3 jalapeños, minced: Use one for a mild lasagna... more to add heat!
1 large yellow onion, diced
4 cups shredded cheddar or "mexican blend" cheese
cilantro or guacamole for garnish

To Make

Preheat your oven to 400 degrees Fahrenheit.
Blend the two cans of refried beans using a spoon or food processor. Add a little water if necessary to make them more spreadable.
Combine the tomatoes, jalapeños, and onions in a bowl.
Coat the bottom of a 9x13 inch baking dish with enchilada sauce.
Add a layer of tortillas.
For the next layer, spread half of the beans over the tortillas.
Spoon half of your vegetables on top of the beans.
Sprinkle on a layer of cheese.
Add a second layer of tortillas.
Coat the tortillas with more enchilada sauce.
Spread the remaining beans on top of the sauce. It's okay if they blend a little bit.
Distribute the rest of the vegetables and another coating of cheese on top of the second bean layer.
Finish off with a final layer of tortillas, the rest of your sauce, and the last of the shredded cheese.
Bake for 20-30 minutes, until golden brown and bubbling.
Allow the lasagna to set up for at least 10-15 minutes after removing from the oven to avoid a runny dinner plate.

Oven Roasted Chickpeas

2012-07-25T20:33:00.000-04:00

Feel like a crunchy snack, but not in the mood to break out the chips and crackers? I love roasting chickpeas. There's a nice protein punch in this snack, and you get to customize your spices to boot!

Ingredients

1 15.5 ounce can of chickpeas
1 TBSP olive oil
Your spices of choice (about 2-3 tsp total). Sky's the limit, so be creative and pick flavors you like. I like using:

kosher salt and cayenne pepper
garlic salt
parsley and paprika

To Make

Preheat oven to 400 degrees Fahrenheit.
Rinse chickpeas thoroughly, and allow to drain.
Spread the chickpeas out in one layer on a cookie sheet and bake for 20-40 minutes, until golden and crunchy.
While they're still warm, toss the chickpeas in the olive oil, then stir in your spices.

Cold Sesame Noodles

2012-07-23T19:40:00.003-04:00

This dish is a warm-weather favorite in our house. The noodles get better and better over a few days in the 'fridge... if they last that long. Chili paste gives them a little zing, but they're truly not spicy as far as my palate is concerned. Serve 'em up with some freshly sliced cucumbers or sugar snap peas.

Ingredients

8 ounces Chinese egg noodles
2 TBSP peanut oil
3 TBSP dark/toasted sesame oil
4 cloves garlic, minced
1-2 TBSP freshly grated ginger (depending on how much you enjoy ginger)
2 scallions, sliced thin
1/2 cup creamy peanut butter
3 TBSP reduced sodium soy sauce or tamari
1 tsp red chili paste- I've used Sriracha Hot Chili Sauce and had good results
2 TBSP brown sugar
3 TBSP rice vinegar
6 TBSP hot water
1.5 TBSP sesame seeds, toasted

To Make

Cook the noodles to al dente, according to package directions. When cooked, drain and rinse noodles until room temperature.
Put noodles in a large bowl, making sure that all of the water has been drained. Toss them in the sesame oil to keep them from sticking together.
Heat the peanut oil in a pan over medium heat. Cook the scallions, garlic, ginger, and chili paste until soft. Stir in the brown sugar, peanut butter, vinegar, soy sauce, and water. Mix until the peanut butter is blended in and the sugar has dissolved.
Toss your noodles in the peanut butter mixture and stir in the toasted sesame seeds.
Chill for a few hours and serve.

Tiramisu

2012-07-20T11:36:00.000-04:00

It took me a while to come up with a good recipe for this rich Italian dessert. It was clear to me as I tried recipe after recipe that some cooks/chefs don't test before they share. I've had tirami-soup, as my toddler affectionally calls it. I've run out of coffee to dip lady fingers in only one layer into dessert assembly. All of my mistakes have been delicious, but I haven't been proud of them. Thankfully, I now have a recipe to share with you that I am proud of. But first, a couple lessons I've learned along the way:

The first couple times you make tiramisu, prepare a little extra of the coffee and rum mixture. Better to have leftovers than to run out in this case.
First I will say that I have not been paid/compensated in any way to recommend this product, but: Use Bellino Savoiardi when you're looking for a great lady finger for your tiramisu. After using these lady fingers when making my own, I won't use any other.

Ingredients

6 egg yolks
3/4 cup sugar
2/3 cup whole milk or heavy cream (for making custard)
2 1/2 cups heavy cream (for whipped cream)
1 tsp vanilla extract
16 ounces mascarpone cheese
2 7-ounce packages of lady fingers
1 cup espresso or strongly brewed coffee, cooled to room temperature
8 TBSP rum
1-2 TBSP unsweetened cocoa powder, for dusting

To Make

Whisk together egg yolks and sugar in a medium pot until well blended. Whisk in your 2/3 cup milk/cream and cook over medium heat, stirring frequently, until the mixture simmers. Let the mixture simmer for about one minute, and remove from the heat. DO NOT OVERCOOK OR YOU WILL HAVE SUGARY SCRAMBLED EGGS. YUCK. Cover and put into your refrigerator to cool for an hour.
Using a hand mixer or stand mixer (or a whisk if you have boundless energy and time), beat the heavy cream and vanilla until stiff peaks form... about 5-10 minutes.
Remove egg mixture from 'fridge and strain using a fine mesh strainer or berry strainer.
Stir the strained egg mixture into the mascarpone.
In a small bowl, combine rum and espresso/coffee.
Take out a 13x9 baking dish.
Dip each lady finger in the coffee/rum mixture for 3-5 seconds, then form your first layer at the bottom of the pan. If necessary, break some of the lady fingers in half so that they fit properly.
Once you have a layer of soaked lady fingers, spread half of the mascarpone mixture as the next layer.
Make a third layer of whipped cream.
Repeat steps 7-9 once more.
Dust the top of your tiramisu with cocoa powder.
Cover and refrigerate for 6-8 hours, so that the dessert has time to set and the flavors have time to meld.

Morgan's Pineapple Sangria

2012-07-18T14:41:00.002-04:00

In a word: delicious. In two words: summery and refreshing. It only takes about 10-15 minutes to make up a pitcher of this lovely sangria, and you'll get rave reviews whether you share with friends at a barbecue or keep it all to yourself! My friend Morgan was kind enough to share her recipe, and I'm excited to share it with you.

INGREDIENTS

2 cups pineapple juice
1 bottle white wine
1 lemon
1 lime
1 orange
2-4 TBSP sugar
Ginger Ale or Sprite (optional, and not pictured above)

TO MAKE

Combine the wine, sugar, and one cup of the juice in a pitcher.
Juice your citrus fruits, and cut up what remains to look pretty. Be sure to remove and toss any obvious seeds.
Pour in lemon/lime/orange juice into the pitcher and stir to combine.
Add leftover citrus rinds.
Store this mixture in your refrigerator anywhere from a few hours to overnight (if possible).
Add remaining one cup of pineapple juice right before serving.
If you like bubbles in your sangria, fill your glass about three quarters of the way up. Then pour in the Ginger Ale/Sprite to fill the rest of the glass. Voila! Bubbly sangria.

Stuffed Peppers

2012-07-15T21:00:00.001-04:00

Summertime is here, and peppers are in season. What to do? What to do? There's always tossing them into a cold salad or a morning omelet, but when you feel like something heartier, try stuffing them full of tasty brown rice, beans, vegetables, cheese, and spices.

INGREDIENTS

- 6 large bell peppers, any color... tops and seeds removed

- 2 cups cooked brown rice

- 4 medium tomatoes, chopped

- 1 small/medium sweet onion, diced

- 6 cloves garlic, diced small

- 1 cup cheese shredded (cheddar, monterey jack, parmesan, etc.), plus a little extra

- 1/2 cup red kidney beans

- 1/2 cup black beans

- 1 TBSP dried basil

- salt and pepper to taste

- 1 TBSP extra virgin olive oil

- 3/4 cup pasta sauce

- 1 cup vegetable broth

HOW TO PREPARE

Preheat your oven to 350 degrees Fahrenheit.
Sauté onions and garlic in olive oil until lightly browned.
In a small bowl, combine the vegetable broth and pasta sauce.
In a large mixing bowl, combine the rice, tomatoes, cooked onions and garlic, cheese, beans, and spices.
Arrange the peppers, hollowed side up, in a baking dish.
Spoon the mixture from the large bowl into the peppers.
Poor the sauce and broth into the bottom of the pan, and sprinkle a little extra cheese on top of the peppers.
Bake peppers for 30-40 minutes, or until the cheese is golden and bubbly and the peppers are tender when poked with a fork.

Zesty Black Bean Soup

2012-01-11T19:00:00.001-05:00

It's a challenge to make a spicy black bean soup that doesn't taste like chili! Ease up on the chili powder, as a little extra broth, break out the crock pot and get ready to enjoy a soup that works great as a main dish or a side.

Ingredients
- 1.5 pounds dried black beans rinsed and soaked overnight in water (makes approximately 9 cups once soaked)
- 2 cups corn kernels
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 3 cups tomatoes, diced
- 1 onion, diced
- salt and pepper, to taste
- 1 TBSP chili powder
- 1 tsp cayenne pepper
- 2 TBSP olive oil

How To Cook It
1) Put beans, corn, garlic, broth, tomatoes, and spices into your crock pot.
2) Meanwhile, heat a skillet, add the olive oil, and sauté onions until they're translucent and lightly browned.
3) Add the cooked onions to the crock pot with the other ingredients.
4) Cook the soup mixture on low for 8 hours.
5) Garnish individual bowls with your fav. homemade guacamole and fresh cilantro. Guac makes the soup smooth and creamy (not to mention extra delicious) when stirred in, so enjoy!

Salmon and Lentils

2012-01-09T16:20:00.000-05:00

Okay, so from a vegetarian perspective this recipe could totally be Lentils and Salmon. I ate the lentils as a main dish, and had the salmon ready as a "side" for the much-loved omnivores in my life. I'm no expert when it comes to meat, but all in all this dish turned out pretty well. The original recipe is from the Good Housekeeping cookbook- I didn't have fresh tarragon on hand and used dried rosemary instead without any problems.

Ingredients
- 1 cup lentils, rinsed and picked through
- 2 1/4 cups water
- 3/4 teaspoon salt
- 1/8 teaspoon salt
- 4 pieces (6 ounces each) salmon fillet with skin
- 1 teaspoon olive oil
- 2 tablespoons olive oil
- 1/8 teaspoon coarsely ground black pepper
- 1/4 teaspoon coarsely ground black pepper
- 1 lemon
- 1 teaspoon dijon mustard
- 4 teaspoons chopped fresh tarragon
- 1 tablespoon butter or margarine
- 1/4 cup finely chopped shallots
- 1/4 cup chopped fresh parsley

How To Cook It
1) Preheat oven to 400 degrees Fahrenheit. In 2-quart saucepan, combine lentils, water, and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat; cover and simmer until lentils are tender, 20 to 30 minutes. Drain.
2) Meanwhile, grease 13-inch by 9-inch baking dish. With tweezers, remove any bones from salmon. Arrange fillets in single layer in prepared baking dish. Rub with 1 teaspoon oil and sprinkle with 1/8 teaspoon each salt and pepper. Bake until fish is just opaque throughout, 15 to 20 minutes.
3) While salmon is baking, prepare dressing: From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, with wire whisk, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt. Gradually whisk in remaining 2 tablespoons oil, then stir in 2 teaspoons tarragon.
4) In 10-inch skillet, melt butter over medium heat. Add shallots and cook, stirring, 2 minutes. Stir in lentils, lemon peel, and remaining 1/4 teaspoon pepper. Remove from heat and stir in parsley and remaining 2 teaspoons tarragon. Spread lentil mixture on platter. Arrange salmon on top of lentils and spoon dressing over salmon.

Dulce De Leche

2011-12-20T22:03:00.000-05:00

I shared this recipe on the Cooking From My Heart(h) Facebook page the other day, and thought it would be good to get it up on the ole blog. We made dulce de leche every Christmas at my house. Spread it on toast, use it as an ice cream topping, eat it straight off the spoon... it tastes like caramel. Endless possibilities await! Without further adieu, I give you dulce de leche in six easy steps:

How To Make It
1) Buy as many cans of sweetened condensed milk as you want.
2) Peel the labels off the cans, but leave them sealed.
3) Put sealed cans in a large pot and fill with water.
4) Bring water to a boil and "cook" cans for 2.5-3 hours. Keep the cans covered with ample water or they will EXPLODE.
5) When time is up, put cans in cold water by pouring or using tongs. When cool, put the cans in your 'fridge overnight.6) Open cans, and enjoy freshly made dulce de leche!

Vegetable Wellington

2011-12-12T14:35:00.001-05:00

This one is all thanks to the folks over at the Vegetarian Times. Who says that vegetarians can't enjoy a good Wellington every now and then?

Ingredients
1 TBSP olive oil
1 pound asparagus, cut into 1 1/2-inch pieces
2 medium red bell peppers, cut into thin strips
1 medium onion, thinly sliced (1 1/2 cups)
1 5 ounce. package baby spinach leaves
1 10 ounce log goat cheese (I successfully -and deliciously- used ricotta instead)
1 4 ounce jar prepared pesto sauce
1 large egg
1 17.3 ounce package frozen puff pastry, thawed
1 16 ounce jar prepared tomato sauce

How To Cook It
1) Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, remove from heat, and stir until spinach wilts. Stir in pesto. Cool.
2) Whisk egg in bowl, and set aside. Cut 15 x 10 inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift parchment with puff pastry, and place parchment side down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork.
3) Spread cheese over bottom of puff pastry. Top with asparagus mixture. Fold excess puff pastry over vegetables, and brush edges with egg.
4) Cut 9 1/2 x 5 1/2 inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps and egg.
5) Preheat oven to 425 degrees Fahrenheit, and place oven rack on second lowest level. Brush top of Wellington with egg, and poke 2 or 3 holes in top. Cut decorative pieces (leaves and stems, etc.) from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score top and decorations with additional touches.
6) Bake Wellington 15 minutes. Reduce oven heat to 350 degrees Fahrenheit, and bake 45 minutes more. Cool 15 minutes.
7) Use parchment to lift Wellington from loaf pan. Remove parchment, and transfer Wellington to flat serving plate. Slice, and serve with tomato sauce.

Note: I didn't have parchment paper on hand, so I used foil instead without any issues.

Homemade Flour Tortillas

2011-11-19T16:49:00.001-05:00

Making homemade tortillas can be time consuming and messy, but trust me-- they're "oh so worth it"-good. Have I mentioned that they're great for dipping in soup? This recipe is used by family and friends of mine living in Chicago, and I've recently started using it in my own kitchen. Hope you enjoy using it in yours!

Ingredients
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 cup vegetable oil
- about 1 cup hot water
- additional vegetable oil for cooking

How To Make Them
1) Using hands/spoon/stand mixer: Mix the dry ingredients.
2) Make a well, and pour the oil in the middle.
3) Knead in the hot water a little at a time. Mix until the dough no longer sticks to your fingers, but isn't too breakable.
4) Thoroughly flour your counter top, and form dough into small, round patties. Roll them out as thin as possible using a rolling pin.
5) Preheat a skillet and add a little oil.
6) Cook tortillas one at a time, flipping when a bubble occurs or the first side is just starting to brown.
7) Repeat steps 5 and 6 until your dough is gone. If flour/oil accumulates and chars in the skillet, take a wet paper towel and gently wipe the excess, being very careful not to burn your fingers.
8) Serve warm, and for an extra treat brush with butter.

Spicy Corn Bisque

2011-11-19T16:29:00.001-05:00

Cool weather soups were meant to be hearty and creamy. This one adds an extra kick (or three) to the mix with chili, ancho chili, and chipotle chili powders. Don't have that variety? Just use the same total amount of regular chili powder to replace what you don't keep on hand.

Ingredients
- 3-4 carrots, sliced
- 6 ribs celery, sliced
- 2 leeks (white parts), sliced
- 1 jalapeño, de-seeded and diced small
- 3 TBSP butter
- 28 oz. canned diced tomatoes
- 4 cups vegetable broth
- salt and pepper, to taste
- 1 TBSP chili powder
- 1 tsp ancho chili powder
- 1 tsp chipotle chili powder
- 4 1/2 - 5 cups corn
- 4 cups whole milk

How To Make It
1) Melt butter in a pot and sauté carrots, celery, leeks, and jalapeño for about 15 minutes, or until celery is translucent and tender.
2) Pour in the can of tomatoes in their liquid, vegetable broth, and spices. Stir.
3) Bring the mixture to a boil, reduce heat, and simmer until carrots are tender- about one hour.
4) Add milk and corn. Stir and heat the soup once more. Simmer for about 5-10 minutes.
5) Using a blender or an immersion blender, blend the contents of your soup pot.
6) Serve your soup garnished with cilantro and a side of homemade flour tortillas.

Flan

2011-11-18T16:31:00.001-05:00

Making and sharing family recipes is one of my favorite things to do! Flan and I go way back too... My Nana used to make it on special occasions, and I'm currently kicking myself for not making it sooner. I remember thinking as a little girl that the caremelized sugar had a taste reminiscent of maple syrup.

The ingredients list is short and inexpensive. Eggs, milk, sugar, and vanilla are pretty standard items in my kitchen. What about yours? Just add a little heat on the stove and in the oven, followed by some chill time in your 'fridge, and you'll be greeted by deliciousness when your flan evacuates the pan.

Ingredients
- 2 cups sugar
- 4 cups whole milk
- 6 eggs
- 1 tsp vanilla

How To Make It
1) Melt one cup of the sugar over low heat in a small pan/saucepan. Don't stir, as stirring promotes the formation of sugar crystals.
2) Remove the sugar from the heat when it is just turning golden brown. Use the hot sugar (careful!!) to coat the bottom and sides of a tube or bundt pan. It will sugar will continue to cook even after you remove it from the heat, so remove sooner rather than later to avoid burning.
3) Heat your milk until the boiling point, then remove from the stove. This is known as "scalding" milk. Add the second cup of sugar and stir until both are mixed.
4) Preheat your oven to 350 degrees Fahrenheit.
5) Take two eggs, separate out the yolks, and toss the whites and shells.
6) Whisk the remaining for (whole) eggs with the two yolks.
7) Gradually pour the hot milk/sugar mixture into the eggs in a slow stream, whisking all the while so that the eggs don't cook.
8) Stir in the vanilla.
9) Pour the egg mixture through a fine mesh strainer for a nice silky custard base, then pour into the bundt pan to cover the sugar.
10) Put the bundt pan in a larger baking pan/casserole dish. Pour hot/boiling water into the outer dish until it is at a level that's at least halfway up the flan.
11) Bake until flan is set in the center, about 45 minutes to an hour, keeping the water level up the whole time.
12) Cool all day or overnight in the refrigerator before sliding a knife around the edges and turning upside down onto a plate or platter.

Mushroom Potpie

2011-11-02T19:11:00.001-04:00

Sometimes I see a recipe in a magazine and just have to try it. I literally feel compelled to make sure I have all the ingredients on hand so that I can prepare and try it out as soon as possible. When I read over the Mushroom Potpie recipe in the November 2011 issue of Real Simple, I knew it would become a favorite.

Ingredients
- 2 TBSP olive oil
- 1 1/2 pounds mushrooms (such as cremini or button), halved, or quartered if large
- 4 large carrots, cut into 1/2-inch pieces
- 3 celery stalks, sliced 1/4-inch thick
- 1 medium onion, chopped
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1/3 cup all purpose flour
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 1 sheet puff pastry (half of a 17.3 ounce package), thawed

How To Make It
1) Preheat your oven to 400 degrees Fahrenheit.
2) Heat oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes.
3) Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
4) Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it.
5) Place baking dish on a rimmed baking sheet and bake until crust is golden, 25-30 minutes. Let rest 15 minutes before serving.

Occupy Your Oven: A Story Of The People's Cinnamon Bread And Kitchen Activism

2011-10-20T20:55:00.000-04:00

I love being a stay at home mama! My son is almost two years old, and I'm in that phase of life where my daily schedule still revolves around Gavin's sleep. When he naps, we're home. A couple hours before bedtime, we're home.

So, when the Occupy Wall Street movement was born I was feeling somewhat limited. In my college days, I would have frequented Zuccotti Park when I wasn't in class. Activism with a toddler in tow-- a little more subtle in my case. I can't see taping a sign on my son; I'd rather wait until Gavin is old enough to decide to come with me (and bring his own sign) or stay home.

When you find a cause, there are ways to get involved. Even if you're not at the heart of it all, you can do anything from stuff envelopes, to make phone calls, to knit warm clothing, to deliver supplies.

In this case, I decided to add raisins to my Cinnamon Bread recipe and deliver four freshly baked loaves to the folks camped out in downtown NYC. To make your own Cinnamon Raisin Bread simply soak 1 cup raisins in water after you feed your starter, then drain, pat dry, and add to bread dough when mixing. If your dough is too wet as a result, add more flour until you reach your desired dough consistency. Go forth and feed the people who need feeding! I've come to call myself a kitchen activist. When I see a need, I cook, I bake, and I deliver. You can do the same! Get out there and feed your movement!!

Glazed Lemon Cookies

2011-10-02T21:32:00.000-04:00

My brother-in-law is getting married next weekend and having a cookie reception after the ceremony. Family from across the country are bringing dozens of cookies to share. Tasty variety will abound! I baked up a batch of Glazed Lemon Cookies (recipe from Real Simple magazine). The cookie itself has a taste similar to a sugar cookie with a satisfying snap, and the lemon glaze adds a refreshing tang to the mix.

Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 2 large egg yolks
- 1/2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 2 cups all purpose flour (The cookie dough should be about the consistency of play-dough, add a little flour at a time until it's at this consistency when you press a couple pieces together.)
- 1 cup powdered sugar
- 2 TBSP fresh lemon juice, plus more if necessary
- 1 tsp grated lemon zest

How To Bake Them
1) With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
2) Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper or plastic wrap and refrigerate until firm, about 30 minutes.
3) Heat oven to 350 degrees Fahrenheit. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on prepared baking sheets.
4) Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
5) In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

Note: Instead of refrigerating the dough, you can freeze the logs from Step 2 for up to two months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.

Nana's Refrigerator Rolls Version 2.0

2011-10-01T17:32:00.001-04:00

I have fond memories of eating dinner rolls (probably too many for my own good) around the table at Nana's home. The original recipe used only white flour and called for margarine, but I've altered it to include whole grains and butter. That doesn't make this side a health food, but it adds nutritional value and additional depth to the flavor. Happy baking!

Ingredients
- 1/2 cup sugar
- 2 TBSP yeast
- 1 TBSP salt
- 1 1/2 cups wheat flour
- 4 1/2 cups white flour
- 1/2 cup flax seed meal
- 1/2 cup (1 stick) butter
- 2 cups water
- 1 egg

How To Make Them
Notes:

You'll need to make the dough for these at least 4 1/2 hours before serving, but it can keep in the refrigerator for about 3 days.
You can make this dough by hand, but I prefer to use a stand mixer with a dough hook so the instructions are written with that in mind.

1) Combine dry ingredients in a large bowl on a stand mixer.
2) On your stove, heat the water in a saucepan and melt the butter in the water.
3) Whip the egg and mix into the flour.
4) Add the warm liquid (not too hot, or you'll kill the yeast to the bowl and scramble your egg) and set your mixer on low speed until you have a smooth and elastic dough.
5) Move dough to an oiled bowl, lightly brush the top of the dough with oil, cover and let rise until doubled. The time this takes is dependent on the temperature and draftiness of your home, but it typically takes me about 1 1/2 hours.
6) Punch dough down. Now, you can shape the dough into rolls or cover tightly and put in the 'fridge.
7) If you've chosen the latter, remove the dough about 2 1/2 - 3 hours before serving. Preheat your oven to 400 degrees Fahrenheit.
8) Form dough into any desired shape and drop into greased muffin pans. I like rolling three little balls and pressing them together like my Nana did; after baking they pull apart wonderfully for easy dipping. Cover and let raise until doubled.
9) Bake your rolls 15-20 minutes until golden.
10) Melt a little additional butter to brush on top of the baked rolls before serving if desired.

Potato Parsley Soup

2011-09-30T22:04:00.001-04:00

You can't beat a hearty soup in the cool weather months! Enjoy this one with some freshly baked bread or rolls, and you've got yourself a meal. I wrote the recipe including higher fat ingredients like butter, cheese, and whole milk. These obviously aren't so great for your cholesterol, but sometimes you've got to cook with them if you want to make a meal that's over-the-top delicious. This one is, so enjoy!

Ingredients
- 8 medium red-skinned potatoes, scrubbed and diced small (Skins on! They'll add a little color to your soup pot.)
- 8 cups vegetable broth
- 1 medium-large onion, diced
- 6 ribs celery, diced
- 4-6 cloves garlic, minced
- 2 tsp salt
- 3 TBSP butter
- 1 1/2 cups sharp cheddar, freshly grated
- 1/2 cup Parmigiano Reggiano, freshly grated
- 1 1/2 cups whole milk
- 2-3 TBSP fresh parsley, minced or torn

How To Cook It
1) Melt butter in a pan and sauté celery, onions, and garlic until the onions are translucent. Add salt.
2) Meanwhile, heat your diced potatoes and vegetable broth to boiling in a stock pot.
3) Add your sautéed veggies to the pot, reduce heat, and simmer for about 15-30 minutes, until potatoes are soft and give easily to a fork.
4) Add cheese and milk. Simmer for a few minutes longer and stir in the parsley.
5) Serve.

Tip From The Hearth: Slice 'N Dice

2011-09-27T15:59:00.000-04:00

Knife skills aren't just for professional chefs! They're helpful in home kitchens too. As different cuts are learned and mastered, our food gets better too. If you've ever went to make a batch of mashed potatoes and found that some potato chunks were cooked and others weren't, then this tip is for you. Knife cuts can truly mean the difference between food that looks appealing and is cooked evenly and, well... calling out for pizza.

First things first. Make sure you're holding your knife correctly, and you'll save yourself frustration and trips to the ER for stitches. Ideally, hospitals are not the place "where everybody knows your name." Yes, my inner 80s child is showing.

Onto a few of the basic cuts! You'll see a lot of references to chopping, slicing, dicing, and mincing in my recipes. I've been known to julienne from time to time, but with a toddler exploring during meal prep I usually don't have the extra bandwidth if I'm not using my mandoline slicer.You can definitely find more varieties of knife cuts online, but I'll be sticking with the ones I typically use in my everyday household cooking.

Here are the basics:
Chop/Large Dice: 3/4-inch cube
Medium Dice: 1/2-inch cube
Small Dice: 1/4-inch cube
Julienne: 1/8-inch square by 2 inches long. This cut looks so pretty in a salad or stir fry!
Mince: Smaller than a dice, and more irregular in shape. Using a rocking motion, take the heel of your knife and move it along an ingredient that you've already cut into thin strips. Or, when in doubt, use a food processor.

If you're more of a visual learner, check out the videos on knife skills over at Epicurious.

Chili Pie

2011-09-26T14:38:00.002-04:00

The start of football season coincides with the beginning of chili season in our home. It doesn't get better than crusty, homemade bread or freshly baked cornbread on the side. This recipe combines the two for a quick and easy dinner that makes a great meal whether you're having guests over, a casual game day, or a combination of the two. It's based on the recipe found in the 2002 edition of Practical Vegetarian Cookery. If you're lacking fresh tomatoes, corn, and dried beans, simply substitute one drained and rinsed can of each for the filling ingredients listed below.

Ingredients

For The Filling You'll Need...
- 1 TBSP vegetable oil
- 2 garlic cloves, minced
- 2 bell peppers (one red, one green), seeded and diced
- 2 celery stalks, diced
- 2 tsp chili powder
- 1-2 tomatoes, diced
- 1 1/2 cups corn
- 1 1/2 cups cooked kidney beans
- 2 TBSP fresh cilantro, chopped + plus a little extra to garnish
- salt and pepper, to taste

For The Cornbread Topping You'll Need...
- 2/3 cup cornmeal
- 1 TBSP all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 egg, beaten
- 6 TBSP whole milk
- 1 TBSP vegetable oil
- 1 cup of your favorite sharp cheese, shredded

How To Cook It
1) Heat 1 TBSP of oil in a large skillet and gently fry the garlic, peppers, and celery for about five minutes until they're just softened.
2) Stir in the spices (salt, pepper, and chili pepper), tomatoes, corn, and beans. Bring all to a boil, reduce heat, and simmer for ten minutes. Add the cilantro.
3) Spoon all into an ovenproof dish and set aside.
4) Preheat your oven to 425 degrees Fahrenheit.
5) Mix the dry topping ingredients (cornmeal, flour, baking powder, salt). Once well combined, add the egg, milk, and oil. Stir until just moistened.
6) Use a spatula to evenly cover your chili filling with the cornbread batter.
7) Bake the Chili Pie for about 30 minutes, or until golden and firm.
8) Garnish with cilantro and serve.

Zuccanoes

2011-09-24T11:39:00.001-04:00

I found this great recipe in The New Moosewood Cookbook. If you're baking it for a child, you might consider sitting a toy person with a little toothpick or mini flag "paddle" on top. Hope you enjoy baking (and eating) up this tasty zucchini dish as much as I did!

Ingredients
- 1 1/2 cups cooked rice
- 4 medium-sized zucchini (about 2 pounds)
- 1-2 TBSP olive oil
- 1 1/2 cups onion, minced
- 1 tsp salt
- 1/2 pound mushrooms, minced
- 6 medium cloves garlic, minced
- 1 1/2 cups almonds or pecans, minced and lightly toasted
- 3 TBSP fresh lemon juice (about 1 small lemon)
- black pepper, to taste
- cayenne pepper, to taste
- a few pinches of freshly minced or dried herbs: any combination of parsley, basil, dill, thyme, or marjoram
- 1 cup packed and grated swiss or cheddar cheese

How To Cook It
1) Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a 1/4 inch shell. Mince the insides, and set everything aside.
2) Heat the olive oil in a medium-sized skillet. Add the onions and salt and saute over medium heat until the onion is soft (5 to 8 minutes).
3) Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic and remove from heat.
4) Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne, and the herbs of your choice.
5) Preheat oven to 350 degrees Fahrenheit. Fill the zucchini shells, top with cheese, and bake for 30 to 40 minutes, or until heated through. Serve hot.

Stuffed Mushrooms

2011-09-20T07:15:00.002-04:00

Stuffed mushrooms have long been one of my favorite appetizers. Depending on how much stuffing you like, you find that either the mushroom either shines on it's own or serves as more of a tasty carb delivery system. Strike the balance of both and you might very well achieve hors d'oeuvres nirvana.

Ingredients
- 20-40 ounces mushrooms, washed with stems removed. Use less mushrooms if you want a "Would you like some mushrooms with your stuffing?" dish, and more if you prefer to highlight your mushrooms.
- 4 1/2 cups fresh breadcrumbs. Put your favorite bread through a food processor or to a cheese grater to achieve this.
- 1/2 medium onion, diced
- 4 cloves garlic, diced
- 1 TBSP dried parsley
- 2 tsp dried oregano
- salt and pepper, to taste
- 5 TBSP butter
- 2 eggs, whipped
- Splash of red wine
- 1 cup freshly grated Parmigiano Reggiano

How To Make Them
1) Splash a little wine into a pan and warm.
2) Add onion and garlic, sauté until translucent.
3) Combine breadcrumbs, parsley, oregano, salt and pepper, and cheese in a large mixing bowl. Add the onion/garlic mixture and the egg.
4) Melt the butter and stir into all. You should be able to pick up a bit of the stuffing and press it together to form a little ball. If the mixture seems too dry, add a bit more wine.
5) Preheat your oven to 350 degrees Fahrenheit.
6) Lay out your mushrooms on a baking sheet and fill with the stuffing.
7) Bake for 30-45 minutes. When the mushrooms are done they'll be golden brown, and you'll have to fight the urge to pop one in your mouth fresh out of the oven.
8) Make sure you eat a mushroom or two yourself before putting them out for friends and family. These little beauties disappear quickly!