Creamed Spinach and Parsnips




INGREDIENTS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4-inch pieces
2 large shallots, thinly sliced
1 cup turkey stock or canned low-sodium broth
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 1/4 pounds baby spinach (20 cups)
2 tablespoons all-purpose flour
2 cups half-and-half or whole milk
1/2 teaspoon freshly grated nutmeg

DIRECTIONS

  1. In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
  2. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
  3. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
  4. MAKE AHEAD The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick
Source : Food and Wine
Read More »

Eggplant Parmesan Rollatini


INGREDIENTS

4 tablespoons olive oil 2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total) kosher salt and black pepper 1 1/2 cups marinara sauce 2 large eggs 1 15-ounce container ricotta 2 teaspoons dried oregano 2 cups grated mozzarella (8 ounces) 1/2 cup grated Parmesan (1 1/2 ounces) 

DIRECTIONS

  1. Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
  3. Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
  4. Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
  5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
  6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.
Source : Real Simple
Read More »

Bread Pudding


INGREDIENTS

1/2 cup raisins
1/2 cup brandy or 1/2 cup water
1/4 cup butter or 1/4 cup margarine, melted
8 -10 slices dry bread
1 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla
3 cups milk, scald & cooled

DIRECTIONS

  1. Cover raisins with brandy or water.
  2. Set aside.
  3. Melt butter or margarine.
  4. Break up bread, set aside.
  5. Combine brown sugar, cinnamon, allspice.
  6. Reserve 3 tablespoons of this mixture for topping.
  7. Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.
  8. Toss bread with remaining sugar mixture.
  9. Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
  10. Drain raisins, place 1/2 raisins over bread crumbs.
  11. Repeat layers.
  12. Combine egg, salt, and vanilla in a bowl.
  13. Beat for 1 minute.
  14. Add milk slowly.
  15. Pour over mix in dish.
  16. Let stand for 5 minutes.
  17. Sprinkle reserved sugar mix on top.
  18. Bake at 325F for 45 to 50 minutes.
Source : Food
Read More »

Simple Peach Pie


INGREDIENTS

pastry for a double-crust 9-inch pie
5 cups fresh peaches, sliced
1 cup sugar
1/3-1/2 cup all-purpose flour
1/4-1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons sugar

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Stir together flour, 1 cup sugar, and cinnamon and set aside.
  3. Wash, peel, and slice fresh peaches.
  4. Mix together peaches with the combined dry ingredients.
  5. Turn into pastry-lined pie pan and dot with butter.
  6. Cover with top crust, cut slits in it, seal the edges.
  7. Sprinkle top with 2 tablespoons of sugar.
  8. Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
  9. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
  10. Pie may be frozen for future use
Source : Food
Read More »

Triple Chocolate Pumpkin Pie


INGREDIENTS

2 cups graham cracker crumbs (about 16 crackers)
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
4 tablespoons unsalted butter, cut into small pieces
1 can (15 ounce) solid-pack pumpkin
1 can (12 ounce) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 ounce milk chocolate, melted

DIRECTIONS

  1. Mix the graham cracker crumbs, butter, sugars, salt, cinnamon and ginger, press the mixture into the bottom of a 9 inch pie plate and bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes.
  2. Sprinkle the bittersweet chocolate over bottom of crust, return to oven until it melts and spread it in a thin layer over the bottom of the crust.
  3. Melt the semisweet chocolate and butter in a double boiler until smooth and set aside.
  4. Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
  5. Mix in 1/3 of the pumpkin mixture into the chocolate and then mix in the rest.
  6. Pour the mixture into the pie plate and bake in a preheated 325F oven until the center is set but still jiggly, about 50-60 minutes.
  7. Let cool, refrigerate overnight and drizzle the milk chocolate on just before serving.
Source : Closet Cooking
Read More »

Banana Upside Down Cake with Chocolate Chips


INGREDIENTS

1/4 cup butter
1/2 cup brown sugar
2-3 ripe bananas (peeled and sliced)
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
1/2 cup sour cream
2 overripe bananas (mashed)
1 cup chocolate chips

DIRECTIONS

  1. Melt the butter in a pan along with the brown sugar.
  2. Pour the mixture into the bottom of an 8 inch square baking dish and spread it out.
  3. Cover with a layer of sliced bananas.
  4. Mix the flours, baking powder, baking soda, salt and cinnamon and in a large bowl.
  5. Cream the butter and brown sugar in another bowl.
  6. Stir the eggs, sour cream and bananas into the butter and sugar.
  7. Stir the dry ingredients into the banana mixture.
  8. Stir in the chocolate chips.
  9. Gently spread the batter over the bananas in the pan
  10. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 40-50 minutes.

Source : Closet Cooking
Read More »

Slow Cooker Coconut Tapioca Pudding with Mango


INGREDIENTS

1 tablespoon coconut oil (vegetable oil is a perfectly fine substitute
2 (13- to 14-ounce) cans coconut milk
3/4 cup sugar
1/2 cup regular small pearl tapioca
1 large egg, beaten
1 cup chopped fresh pineapple
For garnishing
1 medium mango, peeled and diced
1/2 cup flaked sweetened coconut, toasted

INSTRUCTIONS

  1. Coat the inside of your slow cooker crock with the coconut oil. Pour in the coconut milk, add the sugar and tapioca, and stir with a whisk to combine. Cook on low for 1 1/2 hours and take a look: You’ll know the tapioca is ready when the pearls have become transparent (the pudding will still be quite thin). Cook an additional 30 minutes if necessary.
  2. Add 1/2 cup of the warm tapioca mixture to the beaten egg in a small bowl, whisking constantly. Stir the egg mixture back into the tapioca pudding and cook on low for 30 minutes.
  3. Stir in the pineapple and cover. Turn off the slow cooker and let the pudding sit in the crock for 30 minutes. Serve warm, or refrigerate and serve it cold. Either way, top each serving with diced mango and toasted coconut.

Source : Chow 
Read More »

Roasted Butternut Squash Soup


INGREDIENTS

4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 medium Granny Smith apple (about 8 ounces)
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish (optional)

INSTRUCTIONS

  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
  3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
  4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
  5. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
  6. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Source : Chow 
Read More »

Sirloin Tips in Wine Sauce


INGREDIENTS

1/2 large sweet onion, thinly sliced
2 tablespoons olive oil, divided
1 teaspoon brown sugar
salt & pepper
1-1/2 to 2 lbs. sirloin tip, cut into 1 inch cubes
3 tablespoons flour
1 large clove garlic, minced
1 cup red wine, divided
one 8 oz. can tomato sauce
1/4 cup beef stock
1 tablespoon soy sauce
1 teaspoon worchestershire sauce
1/2 teaspoon dried thyme
2-3 bay leaves
1 tablespoon butte

DIRECTIONS

  1. Rinse the beef cubes and pat dry. Season with salt and pepper.
  2. Put one tablespoon of olive oil in a large skillet over medium heat. Add the onion, season with a pinch of salt. Add the brown sugar and cook the onions until brown and caramelized, 7-9 minutes. Remove the onion to a small bowl. Return pan to medium high heat, add the other tablespoon of olive oil. (Do not rinse the pan.)
  3. Dredge the beef cubes in the flour, shaking off the excess. Add the meat to the pan and brown on all sides. Add the garlic and cook until fragrant, about a minute. (Add a little more olive oil if the pan is dry.)
  4. Add 3/4 cup of wine to the pan and scrape up any browned bits. Add the rest of the ingredients and the caramelized onions, reduce heat to low, cover and simmer 30 minutes until tender. Remove the bay leaves and discard. Add the butter and stir. Add the remaining 1/4 cup  red wine, stir. Taste, season with more salt and pepper if needed. Serve over noodles or mashed potatoes.
Source : Vermont Cookie
Read More »

Overnight Blueberry French Toast Casserole


INGREDIENTS

For the casserole:
6 oz. cream cheese, softened
6-8 slices leftover bread
1/2 to 3/4 cup blueberries
6 eggs, beaten well
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
pinch salt
3 tablespoons maple syrup
For the topping:
1/4 cup white sugar
1 tablespoon corn starch
1 cup blueberries
dash cinnamon
1/2 teaspoon vanilla
1/2 cup water
1 tablespoon maple syrup
2 teaspoons butter

DIRECTIONS

  1. Spread the cream cheese thickly on half of the bread slices. Top with the remaining bread slices to make “sandwiches”. Cut the sandwiches into 1 inch cubes. (Freezing the sandwiches for a few minutes makes this easier). Spray a 9×13 baking dish lightly with vegetable spray. Place half of the bread cubes in the dish. Sprinkle the 3/4 cup blueberries over the bread, then place the rest of the bread cubes over top.
  2. Beat the eggs, cinnamon, vanilla and salt together. Pour over the bread mixture. Cover with plastic wrap, pressing down on the mixture. Refrigerate overnight.
  3. Next morning, remove the dish from the fridge for 30 minutes. Preheat the oven to 375 F, remove the plastic wrap and cover with foil. Bake 35 minutes covered. Remove the foil, then bake another 20-25 minutes until lightly browned, and the egg is set. Meanwhile, In a medium saucepan, mix together the sugar, corn starch, cinnamon, vanilla, syrup and water. Bring to a boil, stirring frequently. Add the 1 cup of blueberries. Reduce heat and simmer 10 minutes, stirring frequently. Stir in the butter. Serve the sauce warm alongside the french toast.
Source : Vermont Cookie
Read More »

Recommended Stories