So I made this with the spaghetti dinner for the rugby team. If you love garlic bread this is the recipe for you!
Ingredients:
2 sticks of butter softened
4 cloves of garlic finely minced
2-3 tablespoons Parmesan cheese
1 tablespoon finely chopped fresh thyme
1 tablespoon olive oil
1 loaf of sliced bread
Preheat oven to 350. In a mixing bowl combine the butter, olive oil, garlic, parmesan cheese and thyme. Mix together with a hand mixer until light and fluffy. Spread the mixture over the bread and bake until the butter is melted and the crust is golden brown.
Enjoy!
Saturday, February 14, 2009
Thursday, February 12, 2009
And I wonder why I can't lose weight...
So the bf has talked me into cooking dinner for a good portion of the rugby team he coaches. This seemed like a great idea at the beginning of the week, until I realized that he wanted to do it Thursday night and that I had an Answer/Counterclaim due for class at 5:30 that night. Did I mention this class goes until 7:00 and they guys are coming at 8:00? Not wanting to disappoint, I decided to make a classic -- Spaghetti Bolognese, but the quick and easy way. Never fear, I've got a crockpot and a break between classes! Since my sauce is cooked in the crock pot I must warn that this is not one that you want to substitute the high fat ingredients with lower fat ones because the sauce just won't taste right, so warning, this is not something you want to make if you're trying to watch your weight..
Ingredients:
1 lb ground meat (I use a mixture of ground beef and sausage)
1 onion finely chopped
2 carrots finely chopped
2 stalks celery finely chopped
3 cloves of garlic minced
3 slices bacon (or pancetta, but I couldn't find any last night)
3 tablespoons of fresh thyme finely chopped
1 tablespoon salt
1 tablespoon pepper
2 small cans tomato paste
1 small can tomato sauce
1/4 cup red wine
1/2 to 1 cup of heavy cream
2 tablespoon Italian seasoning
1 tablespoon Emeril's Essence
1/2 cup parmesan cheese
1 lb. spaghetti noodles
Directions:
Chop up the bacon. In a large skillet (or the insert of your crock pot) cook the bacon until crispy. Add the ground meat and cook till brown. Drain pretty well but leave a bit of the bacon grease in the pan. Transfer to the crock pot (or just stick the insert in the crock pot). Add the carrots, onion, and celery. Add the tomato paste and sauce. Combine well. Add the wine. Combine. Add the spices. At this point the sauce should look like a really thick hot dog chili.
Add the heavy cream and the cheese. Stir the contents of the crock pot well. Place the lid on the crock pot and turn the heat onto low. Allow to cook over low heat for 6 to 8 hours, giving it a good stir whenever you have a chance.
Cook the noodles right before you are ready to serve and top with additional cheese.
Enjoy!
Ingredients:
1 lb ground meat (I use a mixture of ground beef and sausage)
1 onion finely chopped
2 carrots finely chopped
2 stalks celery finely chopped
3 cloves of garlic minced
3 slices bacon (or pancetta, but I couldn't find any last night)
3 tablespoons of fresh thyme finely chopped
1 tablespoon salt
1 tablespoon pepper
2 small cans tomato paste
1 small can tomato sauce
1/4 cup red wine
1/2 to 1 cup of heavy cream
2 tablespoon Italian seasoning
1 tablespoon Emeril's Essence
1/2 cup parmesan cheese
1 lb. spaghetti noodles
Directions:
Chop up the bacon. In a large skillet (or the insert of your crock pot) cook the bacon until crispy. Add the ground meat and cook till brown. Drain pretty well but leave a bit of the bacon grease in the pan. Transfer to the crock pot (or just stick the insert in the crock pot). Add the carrots, onion, and celery. Add the tomato paste and sauce. Combine well. Add the wine. Combine. Add the spices. At this point the sauce should look like a really thick hot dog chili.
Add the heavy cream and the cheese. Stir the contents of the crock pot well. Place the lid on the crock pot and turn the heat onto low. Allow to cook over low heat for 6 to 8 hours, giving it a good stir whenever you have a chance.
Cook the noodles right before you are ready to serve and top with additional cheese.
Enjoy!
Wednesday, February 11, 2009
Because my 10:00 a.m. class is being held at 8:00 a.m. today
Because it's early and I'm in class, I thought I'd post one of my all time favorite breakfast recipes. This is a recipe for French Toast (I haven't made it in forever mostly because the bf doesn't like it and this recipe makes a whole lot of French Toast)
Ingredients:
4-6 slices of bread (any kind you like, but cinnamon raisin bread is awesome)
4-6 eggs (or however many you have)
1/4 cup milk
1 tablespoon sugar
1 tablespoon cinnamon
1 teaspoon nutmeg, cloves or whatever sweet spices you have on hand
1 teaspoon vanilla extract
1-2 tablespoons butter
powdered sugar (for topping)
maple syrup, fresh fruit, jam, whipped cream, fruit syrup, (for topping, or any other topping you may want)
Directions:
Melt the butter over medium low heat in a nonstick skillet. In a shallow baking dish or bowl whisk the eggs and milk. Add the sugar, cinnamon, and whatever other spices you like.
Dip the bread lightly on each side in the egg mixture (don't leave the bread in the mixture too long or it will soak up too much of the mixture). Place the bread in the skillet and cook unitl golden brown.
Keep warm in an oven at 250 if you'd like. Dust the toast with powdered sugar before serving with maple syrup or fruit and whipped cream.
Enjoy!
Ingredients:
4-6 slices of bread (any kind you like, but cinnamon raisin bread is awesome)
4-6 eggs (or however many you have)
1/4 cup milk
1 tablespoon sugar
1 tablespoon cinnamon
1 teaspoon nutmeg, cloves or whatever sweet spices you have on hand
1 teaspoon vanilla extract
1-2 tablespoons butter
powdered sugar (for topping)
maple syrup, fresh fruit, jam, whipped cream, fruit syrup, (for topping, or any other topping you may want)
Directions:
Melt the butter over medium low heat in a nonstick skillet. In a shallow baking dish or bowl whisk the eggs and milk. Add the sugar, cinnamon, and whatever other spices you like.
Dip the bread lightly on each side in the egg mixture (don't leave the bread in the mixture too long or it will soak up too much of the mixture). Place the bread in the skillet and cook unitl golden brown.
Keep warm in an oven at 250 if you'd like. Dust the toast with powdered sugar before serving with maple syrup or fruit and whipped cream.
Enjoy!
Monday, February 9, 2009
Quick and Easy
Again in my attempt to avoid reading for Partnership Taxation, I've decided to post one of my most favorite recipes ever. My mom used to make this for me when I was younger and I never realized how easy it was until tonight. Exhausted after a full day of class and then a 1 hour and 20 minute spinning and yoga class, I decided to make dinner for my bf as promised. He wanted stir fry and I wanted to get in and out of the supermarket so I decided to attempt to make Green Pepper Steak. I knew that my mom used the recipe from her Quick and Thrifty Cooking cookbook so I adapted that to my more modern tastes. Here's the recipe:
Ingredients:
1/2 to 1 lb of stir fry beef (most supermarkets have this in the prepackaged section, it's already sliced so all you have to do is put it in the pan)
2 green bell peppers sliced
1 onion chopped
1 package of mushrooms sliced
4 cloves of garlic finely minced
6 tablespoons cornstarch
2 tablespoons pepper
4 tablespoons soy sauce
1 tablespoon teriyaki sauce
1 tablespoon worchestershire sauce
1 teaspoon crushed red pepper flakes (optional)
1/4 to 1/2 cup white wine (or red wine)
Instant Rice (enough for 4 servings)
Directions:
Heat a large wok (or a large skillet) over med. high heat. Toss the beef in 3 tablespoons of the cornstarch. Add oil to the wok and then add the beef. While the beef cooks combine the rest of the cornstarch, the wine, the soy sauce, teriyaki sauce, worchestershire sauce, pepper and red pepper flakes. Mix very well and set aside.
Once the beef has browned add the vegetables to the skillet starting with the garlic. Once the onions are garlic have softened add the wine mixture. Reduce heat to medium and allow the sauce to thicken, stirring constantly.
Prepare the rice according to package directions. Serve the beef over the rice and enjoy!
Happy Monday!
Ingredients:
1/2 to 1 lb of stir fry beef (most supermarkets have this in the prepackaged section, it's already sliced so all you have to do is put it in the pan)
2 green bell peppers sliced
1 onion chopped
1 package of mushrooms sliced
4 cloves of garlic finely minced
6 tablespoons cornstarch
2 tablespoons pepper
4 tablespoons soy sauce
1 tablespoon teriyaki sauce
1 tablespoon worchestershire sauce
1 teaspoon crushed red pepper flakes (optional)
1/4 to 1/2 cup white wine (or red wine)
Instant Rice (enough for 4 servings)
Directions:
Heat a large wok (or a large skillet) over med. high heat. Toss the beef in 3 tablespoons of the cornstarch. Add oil to the wok and then add the beef. While the beef cooks combine the rest of the cornstarch, the wine, the soy sauce, teriyaki sauce, worchestershire sauce, pepper and red pepper flakes. Mix very well and set aside.
Once the beef has browned add the vegetables to the skillet starting with the garlic. Once the onions are garlic have softened add the wine mixture. Reduce heat to medium and allow the sauce to thicken, stirring constantly.
Prepare the rice according to package directions. Serve the beef over the rice and enjoy!
Happy Monday!
Sunday, February 8, 2009
One of my favorites
Since I am trying to put off my partnership taxation homework as long as possible (seriously I am beginning to loathe the term "capital accounts" and section 704 of the IRS code) I have decided to post one of my all time favorite things to make - Fettuccine Alfredo, but the thrifty girl way..
Ingredients:
1 lb chicken breast tenders
3 tablespoons granulated garlic
1/2 cup Italian dressing
1 tablespoon steak seasoning
2 teaspoons sage
1 teaspoon salt + 2 teaspoons salt + 1 tablespoon salt
2 teaspoons pepper + 1 tablespoon pepper
3 cloves garlic finely chopped
1 teaspoon Emeril's essence
1 can evaporated milk
1/2 to 1 cup milk
1 cup Parmesan cheese
1 lb fettucdine noodles
2 tablespoons olive oil
1 tablespoon butter
2-3 tablespoons flour
Directions:
First you need to marinade the chicken. The marinade consists of the granulated garlic, Italian dressing, sage, steak seasoning, 1 teaspoon of the salt, and 2 teaspoons of the pepper. Combine these ingredients in a gallon size food storage bag and add the chicken. Place in the fridge until ready to cook.
Preheat a tabletop grill or the outdoor grill. Fill a large saucepan with water and bring to a boil. In a large dutch oven or a large nonstick skillet saute the garlic in the butter and olive oil. When done add the flour to the mixture and cook for a couple of minutes. Turn heat down to medium low. Add the milk and evaporated milk. Add the essence, 2 teaspoons of the salt, and the remaining pepper. Allow to thicken while stirring constantly. Once the water comes to a boil add the remaining salt and the noodles. Cook about 10 minutes or until your desired level of doneness
Place the chicken on the grill and allow to cook as you finish the sauce. While the chicken cooks, add the cheese a little at a time to the sauce stirring constantly.
Once the noodles are done cooking, drain and add to the sauce mixture. Once the chicken has cooked slice and either mix in with the noodle sauce mixture or top individual servings with the sliced chicken.
Top with additional cheese and serve.
Enjoy!
Ingredients:
1 lb chicken breast tenders
3 tablespoons granulated garlic
1/2 cup Italian dressing
1 tablespoon steak seasoning
2 teaspoons sage
1 teaspoon salt + 2 teaspoons salt + 1 tablespoon salt
2 teaspoons pepper + 1 tablespoon pepper
3 cloves garlic finely chopped
1 teaspoon Emeril's essence
1 can evaporated milk
1/2 to 1 cup milk
1 cup Parmesan cheese
1 lb fettucdine noodles
2 tablespoons olive oil
1 tablespoon butter
2-3 tablespoons flour
Directions:
First you need to marinade the chicken. The marinade consists of the granulated garlic, Italian dressing, sage, steak seasoning, 1 teaspoon of the salt, and 2 teaspoons of the pepper. Combine these ingredients in a gallon size food storage bag and add the chicken. Place in the fridge until ready to cook.
Preheat a tabletop grill or the outdoor grill. Fill a large saucepan with water and bring to a boil. In a large dutch oven or a large nonstick skillet saute the garlic in the butter and olive oil. When done add the flour to the mixture and cook for a couple of minutes. Turn heat down to medium low. Add the milk and evaporated milk. Add the essence, 2 teaspoons of the salt, and the remaining pepper. Allow to thicken while stirring constantly. Once the water comes to a boil add the remaining salt and the noodles. Cook about 10 minutes or until your desired level of doneness
Place the chicken on the grill and allow to cook as you finish the sauce. While the chicken cooks, add the cheese a little at a time to the sauce stirring constantly.
Once the noodles are done cooking, drain and add to the sauce mixture. Once the chicken has cooked slice and either mix in with the noodle sauce mixture or top individual servings with the sliced chicken.
Top with additional cheese and serve.
Enjoy!
Thursday, February 5, 2009
Because I love leftovers!
I know that a lot of my recent posts have involved black beans, mostly because I've been in kind of a Southwestern food kick. Well I found a great way to use up the bean dip in my last post. Its kind of like a Mexican pizza and I was very happy with how it came out, the recipe follows:
Ingredients:
Leftover Black Bean Dip (see my post from 02/02)
1 can of white beans drained
1 can of corn
2 servings of brown rice
Flour tortillas (allow 1-2 per person)
Salsa
Shredded cheese
1-2 tablespoons olive oil
1 Avocado or Guacamole
Directions:
Preheat oven to 350. Begin to heat the leftover black bean dip. Add the corn and beans. Allow to cook so that the white beans begin to break down. Taste and adjust seasonings adding some additional chili powder, cumin, and granulated garlic.
Once the beans have began to break down mash them lightly with a potato masher. Allow to cook some more while preparing the rice. Prepare the rice (enough for 2 servings) according to pacakage directions.
Brush olive oil on both sides of the tortillas. Place on a cookie sheet and bake until the tortillas are crispy, turning once. (Keep an eye on these because they bake really fast).
Once the rice has finished cooking and the beans are nice and hot, place one of the tortillas on a plate and begin assembling the pizzas. First place some rice on the tortilla. Top this with the bean mixture. Add some cheese. Add the salsa and avocado or guacamole.
If desired top with some sour cream, black olives and chopped onions.
Enjoy!
Ingredients:
Leftover Black Bean Dip (see my post from 02/02)
1 can of white beans drained
1 can of corn
2 servings of brown rice
Flour tortillas (allow 1-2 per person)
Salsa
Shredded cheese
1-2 tablespoons olive oil
1 Avocado or Guacamole
Directions:
Preheat oven to 350. Begin to heat the leftover black bean dip. Add the corn and beans. Allow to cook so that the white beans begin to break down. Taste and adjust seasonings adding some additional chili powder, cumin, and granulated garlic.
Once the beans have began to break down mash them lightly with a potato masher. Allow to cook some more while preparing the rice. Prepare the rice (enough for 2 servings) according to pacakage directions.
Brush olive oil on both sides of the tortillas. Place on a cookie sheet and bake until the tortillas are crispy, turning once. (Keep an eye on these because they bake really fast).
Once the rice has finished cooking and the beans are nice and hot, place one of the tortillas on a plate and begin assembling the pizzas. First place some rice on the tortilla. Top this with the bean mixture. Add some cheese. Add the salsa and avocado or guacamole.
If desired top with some sour cream, black olives and chopped onions.
Enjoy!
Monday, February 2, 2009
I feel like I'm going to become the bean girl.
I know I've posted a lot about black beans lately, but in the spirit of the Superbowl I decided to post the bean dip recipe that I took to yesterday's Superbowl Party:
Black Bean Dip -- this is great its a black bean and cheese dip!
Ingredients:
2 cans black beans drained
1 can of diced tomatoes with green chilis
1 onion finely chopped
3 cloves of garlic finely chopped
2 tablespoon chili powder
1 tablespoon Emeril's Essence
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
2 tablespoons olive oil
Cheese Sauce:
1 tablespoon butter
1 tablespoon flour
1/2 cup milk (any kind will do)
1/2 to 1 cup of cheese (any kind will do)
Directions:
Preheat oven to 350. In a large dutch oven heat the olive oil and saute the onions and garlic. Add the tomatoes and cook. Add the beans and reduce heat. Cover and let cook for a bit while you are preparing the cheese sauce.
In a small saucepan melt the butter. Add the flour and allow to cook for about a minute. Add the milk and mix well with a wisk. Add the cheese and stir until melted.
Take a potato masher and mash up the bean mixture a bit. Stir and mash again. Add the cheese sauce. Turn the heat down to low and allow to cook for a minute or two.
At this point I like to transfer the bean and cheese mixture to a baking dish (because it looks nicer when you serve it). Top with some additional cheese and bake for 10-20 minutes (really you just want the cheese melted).
Allow to sit for a minute and serve with tortilla chips.
As a side note you can substitute kidney beans for the black beans, omit the cheese sauce and substitute the chili powder for curry powder and add 1 tablespoon of seasme oil for an Asian style bean dip thats really good with warm pita bread or pita chips!
Enjoy!
Black Bean Dip -- this is great its a black bean and cheese dip!
Ingredients:
2 cans black beans drained
1 can of diced tomatoes with green chilis
1 onion finely chopped
3 cloves of garlic finely chopped
2 tablespoon chili powder
1 tablespoon Emeril's Essence
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
2 tablespoons olive oil
Cheese Sauce:
1 tablespoon butter
1 tablespoon flour
1/2 cup milk (any kind will do)
1/2 to 1 cup of cheese (any kind will do)
Directions:
Preheat oven to 350. In a large dutch oven heat the olive oil and saute the onions and garlic. Add the tomatoes and cook. Add the beans and reduce heat. Cover and let cook for a bit while you are preparing the cheese sauce.
In a small saucepan melt the butter. Add the flour and allow to cook for about a minute. Add the milk and mix well with a wisk. Add the cheese and stir until melted.
Take a potato masher and mash up the bean mixture a bit. Stir and mash again. Add the cheese sauce. Turn the heat down to low and allow to cook for a minute or two.
At this point I like to transfer the bean and cheese mixture to a baking dish (because it looks nicer when you serve it). Top with some additional cheese and bake for 10-20 minutes (really you just want the cheese melted).
Allow to sit for a minute and serve with tortilla chips.
As a side note you can substitute kidney beans for the black beans, omit the cheese sauce and substitute the chili powder for curry powder and add 1 tablespoon of seasme oil for an Asian style bean dip thats really good with warm pita bread or pita chips!
Enjoy!
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