Tuesday, October 18, 2011
Monday, October 17, 2011
I'm on the verge of making an executive decision.
Saturday, October 1, 2011
I know this because Tracey and I took the kids on an adventure in the woods this week and witnessed the cuteness and giggling wake-up call first hand. I don't know how she does it.
Vi and I returned home from our time away happy, tired and hungry. I had a box of penne and a can of garbonzo beans in the cupboard and decided that had to make a meal since I certainly wasn't shuffling out to Wegmans on this cold, dreary night.
I call this 3 minute pasta because that's how long it takes to prepare after the pasta is cooked. Hey, most of Rachel Ray's meals aren't actually achievable in 30 mins unless you have a production crew and three arms. :p
This turned out really yummy so I wanted to share. Great dish to throw together when you need something fast and comforting.
Lemon Chickpea Pasta
1/2 lb penne - cooked until al dente
2 tbsp olive oil
2 cloves garlic minced
1 can chickpeas - rinsed
Zest of one lemon
2 dashes dried oregano
2 handfuls baby spinach leaves, washed
1/2 cup grated parm
Dash hot pepper flakes
Salt & pepper
Cook pasta. Reserve 1/2 cup pasta water. Drain pasta and add evoo to hot pasta pan. Add garlic and stir until fragrant. Add chickpeas, sauté 1 min. Add remaining ingredients and add pasta back to pan. Stir well until heated through (add another splash of evoo if it's too dry). Taste and adjust seasoning.
Serve with more cheese.
Friday, September 2, 2011
Momma G tried her darndest to get me to eat broccoli as a kid. I didn't just not like it. I haaaated it. I may or may not have been spanked for "hiding" a large hunk of it in my milk glass at one time, and then lying about its whereabouts. What's that greenish thing in my milk, you asked? Silly parentals. It's moldy milk, of course! Better throw that out too.
I've grown to like broccoli (strange seeing as we had such a traumatic start). Another green thing I've grown to like...kale. And it kinda reminds me of the flavor of broccoli. Which is also funny because I wouldn't have even known what to do with it a short while ago. I've been doing this funny thing lately when i go to the store or farmer's market. I throw stuff in my cart or basket that I've never bought before but i know is good for me. It forces me to try new things and I'll have to eat them before they go bad or I'll feel guilty.
I've only made kale chips a handful of times, and believe me when i declare their deliciousness! Baking kale this way miraculously makes it so crunchy! You can't tell from the pic, but these little guys are thin little crispy, salty wafers and you won't be able to keep them around very long after baking them.
I was having a craving for something spicy and salty today and rummaged though the fridge. I found a lime, a head of kale (that was one day away from being toss-able) and some Greek yogurt. Hmmmm...
I've made kale chips with lime juice before (thanks to this helpful blogger's suggestion), but never with just zest. I like it better with the zest because i think the juice makes them a bit soggy. And I thought a spicy dipping sauce would go well with them. If you haven't tried Sriracha sauce before and you like spice - you should try it. It's in the Asian aisle. It has such a delicious flavor, in addition to the spice.
This little snack has all the saltiness, crunch and flavor that one expects from a snack - with zero guilt and a side of nutrition.
I guess Momma G was right. Eating veggies can be delicious. But don't tell her I said that.
Crispy Lime Kale Chips
1 head kale, washed, dried and torn away from the stem into bite-size pieces
1/2 tbsp olive oil
Sprinkle of salt
Zest of one lime
Preheat oven to 300.
Place kale pieces on large (or two small) cookie sheets. Drizzle with oil and sprinkle on the zest and salt. Toss gently with your finger tips until all the kale is coated with a little oil.
Bake 15 or so minutes (check them) until slightly brown and crunchy.
Spicy Dipping Sauce
1/3 cup plain Greek yogurt
1 tsp sriracha - start here and then taste and add till you get the right heat level
2 tsps lime juice or more if you like
Sprinkle of salt
Mix together. Taste and adjust. Serve.
Tuesday, August 30, 2011
Creamy Peanut Butter Pie
Serves 10 to 12
8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/2 cup chopped peanuts
2 cups heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan or a glass pie plate.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Fold 1/2 of the whipped cream into the filling mixture. Pour the filling into pie plate/pan. Refrigerate overnight before serving. Serve with remaining whipped cream and chopped peanuts.
Adapted from Jennie's Kitchen.
Adapted from Jennie's Kitchen.
Sunday, August 14, 2011
My sister Shawnie is an inspiration. Look at this thing! Are ya kidding me?!
Tuesday, August 9, 2011
Wednesday, July 20, 2011
Tuesday, June 14, 2011
Aren't these purdy? They taste as good as they look.
Tuesday, May 3, 2011
Momma G breaks her silence...
The Pie Queen is going to let you in on her secrets. Grab a pen.
And, yes, you should be excited. We (I) don't call her the Pie Queen for nothin'.
Oh, and BTW, I don't have to make pie because my sisters and mom do it so well, and I reap all the reward. ;) But you must make pie. You must make this pie. Typically I post recipes here so I don't forget them. But, I'm posting this recipe so that YOU don't forget it. So you can make if for me (again and again).
Momma G never made pie in a round pie plate when we were kids. Pie came in square slabs. That's right. She made a yard of pie crust and baked pie in an extra-large cookie sheet. Yup, a sheet of pie. A sheet pie. A round 9" pie only feeds 4 in our family. And we had 5. And I got spanked once for sneaking in the kitchen and picking 80% of the streusel topping off of one her legendary apple steusel sheet pies. All I can say: It was worth it.
In fact, my mother's pie is so well regarded in our family that it's requested for birthday and Christmas presents. Gramps always requests this lemon meringue or the apple, and Poppa G just asks for "pie". They eat the entire pie themselves, with a quart of milk. I don't blame them a bit. Oh, and my gramps is going to be 87 this year, healthy as an ox. That's good pie.
So here it is, people...enjoy! Thanks, Mommasita!
Mile-High Lemon Meringue Pie
(Original recipe by Julie Miltenberger)
Prep: 20 min. cook: 24 min. Bake: crust at 425 for 20 min; pie at 325 for 33 min. Refrigerate: after cooling for 1 hr.
1 pastry crust for a 9 in pie
3 to 4 "large" lemons
1 and 3/4 cups sugar
3/4 cup cornstarch
1/4 tsp salt
6 egg yolks room temp. (save whites for meringue. careful not to get any yolk in the whites meringue will not whip well.)
2 tablespoons of unsalted butter cut up
6 room temp egg whites ( i use 7 with a little extra cream of tartar to get a really high meringue)
1/2 tsp cream of tartar
1/2 cup sugar
1. Heat oven to 425. Fit pastry in 9 in. deep pie plate. Roll dough under and crimp for fluted edge. Check for cracks in dough repair then prick dough well, with fork; Line with thin foil
fill with dried beans or pie weights. ( I found pie weights at the Christmas Store. They worked wonderfully!)
2. Bake at 425 for 12 min. Remove foil and weights or beans. Put crust back into oven for 8 more min or until golden.....COOL
3. Grate 2 tbls lemon rind set aside. Squeeze 3/4 cup juice from lemons(no seeds please). Mix sugar, cornstarch, and salt in saucepan. Stir in 2 1/4 cups water and lemon juice. Cook over med. heat,
whisking, 15 to 20 min or until thickened and bubbly. Cook another 2 to 3 min. stirring. Remove from heat
4. Beat egg yolks lightly in a small bowl, stir 1/2 cup hot lemon mixture into yolks quickly, then stir this yolk mixture back into full lemon mixture in saucepan. Cook over low heat, stirring constantly for
1min. (DON'T OVERCOOK) Take off heat add butter and grated lemon rind. Pour into baked cooled crust.
5. Reduce oven temp to 325
6.Meringue: Beat egg whites and cream of tartar in large bowl (not huge) until foamy. On high speed, beat in sugar one tablespoons at a time, until stiff peaks form. Spoon meringue over pudding mixture, spreading to edges to seal meringue to the crust. Swirl into peaks.
7. Bake on lower rack at 325 for 25 to 30 min. cool on rack ( away from drafts, something I learned through the years) for at least 2 hrs. Refrigerate for at least 2 hrs.( Better if more) before slicing.
This recipe has been tried in my kitchen 4 times and each time was a success. If you follow each step exactly you can not go wrong. I do not recommend boxed or already made crust for this pie.Won't work! Besides this pie deserves a wonderful home made crust. I use an old Amish recipe, that I switched up a bit. But any homemade crust will do.
The Lemon rind in the pudding and the butter make the pie really special and Yummy. ENJOY!
Love, Momma G
Friday, April 22, 2011
Tuesday, April 19, 2011
Tuesday, March 29, 2011
Thursday, March 24, 2011
Thursday, March 17, 2011
Not really sure why I don't typically pay attention to recipes on food packaging, but I'm glad I didn't ignore this one. I've been on the hunt for a great lentil recipe (ever since I read they are one of the healthiest things to eat, which explains why my mom fed them to us till they came out of our ears), and ever since we went on vacation and ate the most delicious lentils in the world.
Wednesday, March 9, 2011
Wednesday, February 23, 2011
It's tempting to call this more of a stew but there is chili powder in it and beans, so I suppose it is an actual chili. Cheesy and dreamy chili. There is a slight kick from the mexican chili powder I used but it is well balanced by the sweetness of the apples. Great with a side of toasted tortillas.
I'm not sure what makes the bulk chili powder my mom bought for me "mexican", but the result is probably a little spicier than the traditional. I finally remembered to ask her the name of the company she gets her spices from, and then promptly forgot it. So hopefully she'll comment on here as a resource for anyone looking for some great online spice shopping. I recommend their cinnamon, cumin, and cloves, oh and the above chili powder, of course. And ginger too.
The best part of having toasted tortillas around is that any leftovers are reserved for dessert. Slathered with jam. :)
Chicken, Cheese, and Apple Chili
adapted from Everyday Magazine
2 lbs chicken breasts or tenders cut into 1/2 inch pieces
3 apples cut into 1/2 inch peices
1 med onion chopped
2 cloves garlic chopped
4 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 cups chicken broth
1 cup milk
4 tablespoons butter
2 cans of white beans drained and rinsed
2 cups monterey jack cheese shredded or colby jack blend
In a dutch oven type pot heat 2 T olive oil over medium heat, add chicken, cumin, and chili powder. Cook for a few minutes and then add chopped garlic, cook another couple of minutes, stirring occasionally. Remove and transfer chicken to bowl. Salt and pepper the chicken.
In same pot add another 2 T of olive oil over medium heat and cook the apples and onions together until soft, about 6 minutes. Remove apples into bowl with cooked chicken.
In same pot melt butter and add flour. Whisk together for one minute over medium/low heat. Add milk and broth and whisk over medium heat for several minutes until thickened.
Add chicken and apple mixtures and bring to a simmer, then add beans and cheese. Stir until heated through.