Archive for March, 2016
March 28, 2016
We’ve had a stream of warm weather, which seemed to cry out for a spring-inspired dinner. This easy pasta primavera was just the thing!
You will need:
- 1/2 c bread crumbs
- 1 lemon, zested
- 4 cloves garlic, minced and divided
- 1/2 yellow onion, minced
- 1/2 c Parmesan, shredded and divided
- 2 T unsalted butter, cut into small cubes
- Salt and pepper, to taste
- 1 lb asparagus, sliced into 1/2 inch pieces
- 1 c fresh peas
- 1 lb wide pasta
- 2 T olive oil
- 2 T flour
- 1/4 c chicken stock
- 1 c milk
- 4 oz cream cheese or creme fraiche
Then you will…
- In a food processor, combine the bread crumbs with the lemon zest, half of the garlic, 1/3 (scant) of the onion), a few hearty pinches of the cheese, and the butter. Season with salt and pepper.
- Pulse until well combined.
- In a small skillet, brown the crumb topping. Set aside.
- Bring a large pot of salted water to a boil.
- Add the asparagus to the boiling water. Allow to cook for 3 minutes.
- Add the peas to the boiling water. Allow to cook for 1 minutes.
- Drain and stop the cooking by placing the veggies in a cold water bath.
- Bring another pot of salted water to a boil. (If you want to skip this step, use a slotted spoon to remove the veggies from the first pot).
- Cook the pasta according to the package, stopping 1-2 minutes shy of the recommended cooking time.
- Meanwhile, in a large skillet, heat the olive oil.
- Add the remaining garlic and onion. Saute for 6-8 minutes, or until softened.
- Stir in the flour and allow to cook for 1-2 minutes.
- Whisk in the chicken stock and then the milk.
- Allow the sauce to thicken, whisking regularly for about 5 minutes.
- Whisk in the cream cheese until melted and well combined.
- Whisk in the shredded cheese until melted and smooth.
- Season the sauce with salt and pepper to taste.
- Toss the pasta with the sauce until well coated. Remove from heat.
- Stir in the asparagus and peas.
- Serve the pasta topped with the toasted bread crumbs.
Posted in Dinner, Pasta, Vegetarian | Tagged Alfredo sauce, asparagus, bread crumbs, cheese sauce, garlic, lemon, onion, Parmesan, pasta, pasta primavera, peas, spring pasta, spring vegetables, zest | Leave a Comment »
March 18, 2016
Not everyone likes deep dish pizza, but if you have a taste for it, try this one out. It’s full of yummy crust, sauce and cheese plus whatever your favorite toppings are.
You will need:
- 3/4 c warm water
- 1 1/4 t yeast
- 1/2 t sugar
- 1/4 t salt
- 1/4 t red pepper flakes
- 1/4 t garlic powder
- 1/4 c olive oil
- 2 c flour
- 2 T unsalted butter
- 3 cloves garlic, peeled and minced
- 1/2 yellow onion, diced
- 1/4 t red pepper flakes
- 1 t dried basil
- 1 t dried oregano
- 1 can (28 oz) crushed tomato
- Salt and pepper, to taste
- 2 c mozzarella, shredded
- 1 c Parmesan, shredded
- Any desired toppings (we used some sauteed mushrooms, peppers and onions)
Then you will…
- In a large mixing bowl, combine the warm water with the yeast. Allow to proof for 5 minutes.
- Mix in the sugar, salt, red pepper flakes, garlic powder and olive oil.
- Gradually mix in the flour until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a floured surface and knead 5 minutes until smooth.
- Grease a large mixing bowl. Place the dough in the bowl and turn until oiled on all sides.
- Cover with a warm damp cloth or plastic wrap. Allow the dough to rise until doubled, roughly 1 1/2 hours.
- In a medium saucepan, melt the butter over medium heat.
- Add the garlic and onion and allow to cook for 5 minutes, until they start to soften.
- Stir in red pepper flakes, basil and oregano. Allow to cook for 2 minutes, until fragrant.
- Stir in the crushed tomato. Allow to simmer and reduce by a third, roughly 20-25 minutes.
- Season with salt and pepper to taste.
- Preheat your oven to 475.
- Press the dough into a well seasoned skillet that is 10 to 12 inches wide. Press the dough 1 1/5 to 2 inches up the side.
- Let rest for 5 minutes.
- Spread 1 1/2 cups of the mozzarella and 3/4 c of the Parmesan on the dough.
- Add any toppings you want.
- Spread with sauce and top with remaining cheese.
- Bake for 30 minutes, or until the dough is golden and cheese is golden and bubbly.
- Allow to cool at least 10 minutes before serving to friends and family.
Posted in Dinner, Lunch | Tagged basil, deep dish pizza, garlic, mozzarella, oregano, Parmesan, pizza sauce, skillet pizza | Leave a Comment »
March 11, 2016
These are quick prep and a relatively short bake time. They are perfect warm with a little ice cream and caramel!
You will need:
- 8 T unsalted butter, melted
- 1 large egg, lightly beaten
- 1 1/2 t vanilla extract
- 1 T instant espresso powder
- Pinch of salt
- 1 c brown sugar
- 1 c flour
- 1 c semisweet chocolate chips
Then you will…
- Preheat your oven to 350 degrees. Line an 8×8 baking dish with foil and lightly grease.
- In a medium mixing bowl, combine the butter with the egg, vanilla, espresso powder and salt until well mixed and airy.
- Mix in the brown sugar until well combined.
- Mix in the flour and the chocolate chips.
- Spread in the prepared baking dish.
- Bake 25-35 minutes or until golden and set in the middle.
- Allow to cool ten minutes in the pan. Remove and allow to cool on a wire rack.
Posted in Dessert, Quick 'n Easy | Tagged brown sugar, brown sugar cookie bars, chocolate chip cookie bars, chocolate chips, cookie bar, espresso, espresso chocolate chip cookie bars, vanilla | Leave a Comment »