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Roasted Strawberry Cheesecake Ice Cream

 

ice cream

We had friends coming into town who have a son with an egg allergy, so I researched breakfast and dessert options that could support the sensitivity and found this gem on http://www.bakedbyrachel.com. She also had several delicious breakfast recipes; egg-free pancakes and blueberry muffins were both hits at our house. This one takes several hours overall, but is well worth the time spent.

Roasted Strawberry Cheesecake Ice Cream

1 c whole milk

1 c heavy cream

8 oz cream cheese, softened

1/4 t salt

1/2 t vanilla

11/4 c sugar, divided

2 c strawberries

1/3 c crushed graham crackers

Blend milk, cream, cream cheese, salt, vanilla and 3/4 c sugar until smooth. Transfer into a clean container and refrigerate 8 hours.

Meanwhile, preheat oven to 425 degrees. Hull and slice strawberries, tossing them with the remaining 1/2 c sugar. Place on baking sheet with parchment paper and roast for 15 minutes. Transfer to a clean bowl and refrigerate.

Churn the dairy liquid in an ice cream maker according to manufacturers instructions. Add the strawberries and graham crackers during the last five minutes of churning, a little bit at a time. Alternate layers of ice cream and graham crackers in a freezer safe container and freeze till firm.

roasted

 

Éclair Torte

 

eclairThis dessert has been around for many years, I have no memory of where I first learned of it, or even when I began serving it. The base has no sugar in it, giving it more of a European taste.

Éclair Torte

1 c water

1/2 c unsalted butter

1/4 t. salt (or use salted butter and leave this out)

1 c flour

4 eggs

1 package cream cheese (8 oz, room temperature)

2 packages vanilla instant pudding (3.4 oz each)

3 c cold milk

12 oz whipped topping (I make my own)

chocolate syrup for decorating

Bring the first three ingredients to a boil in a saucepan . Add flour all at once and stir until a smooth ball is formed. Remove from heat and let stand for five minutes. Add eggs and mix until smooth. Spread the mixture into a greased 13×9 pan and bake at 400 degrees for 30-35 minutes, or until puffed and golden brown. Cool completely.

In a bowl, mix the cream cheese, pudding mix and milk until smooth. Spread the mixture over the cooled puff and refrigerate for 30 minutes. Spread whipped cream over the top, sealing it. Drizzle with chocolate syrup just before serving.

 

Gluten Free Vegetarian Lasagna

img_2479We do eat gluten in our house, but a lot of my friends and my kid’s friends do not, so I wanted to have a recipe for something we could all enjoy. I found gluten free rice pasta by a company called DeBole’s at our store and honestly I cannot tell the difference. I only buy oven ready lasagna noodles, and DeBole’s came through. Does anybody boil lasagna noodles first these days? I would never make the dish.

1 box gluten free lasagna, oven ready

2 jars marinara sauce, or 4-6 cups of homemade sauce

2T olive oil

1 large zucchini, sliced

1 large squash, sliced

5-6 portobello mushrooms, chopped

1 onion, chopped

1 red pepper, chopped

2 c fresh spinach

1 1/2 large cartons cottage cheese

3/4 c parmesan cheese

2 eggs

1/4 jar pesto (small jar)

8 0z mozzarella

Place olive oil in a skillet and heat it up. Add the sliced and chopped vegetables and allow to cook 5-10 minutes, enough to become soft. Set aside.

Mix together the cottage cheese, parmesan, eggs and pesto in a large bowl. Set aside.

Pour 1/4 jar of marinara sauce into 9×13 pan. Place one layer of noodles over the sauce. Pour 1/2 of the cheese mixture onto the sauce and spread over the whole pan.  Scatter 1/2 of the cooked vegetables over the cheese mixture. Top with all the spinach. Repeat layers, ending with vegetables on top. Pour the second jar of marinara sauce over the top and spread it to seal the whole pan. Top with the mozzarella and any remaining parmesan cheese.

Refrigerate for up to 2 days and bake covered at 350 degrees for 45 minutes, then uncovered for 30 minutes. If baking immediately, reduce uncovered time to 15 minutes. Allow to set for 10-15 minutes before serving.

 

 

 

 

Pork Roast with Apples and Onions

IMG_2430.JPGThis is a favorite in our house, and it takes time but is not difficult to pull together. The glaze that you thicken at the end makes it special! I got this from the Pioneer Woman years ago and we have it several times a year. We had this last night with  kale salad and Southern green beans.

Pork Roast with Apples and Onions
3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 Bay Leaf
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
4 Tablespoons Butter

To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)

Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.

When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.

Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice. Serves 6-8.

 

Homemade Croutons

croutons

Hamburger buns – two packs of them –  have been languishing in our pantry for quite a while now, with no plan to grill burgers anytime soon, and my family complains when I freeze them because they just can’t come back. So I threw them away. And then I rescued them. And made homemade croutons. This isn’t something I normally bother with, but it seemed such a shame to waste perfectly good bread, and homemade croutons change the salad game completely.

Homemade Croutons

1 pack of hamburger buns/ Italian bread/ whatever you have, chopped into medium sized chunks

1/4 c butter

1 t garlic powder

1/2 t salt

1 t parsley

Chop your bread to the size you want, melt the butter and add seasonings and pour the mixture over the bread. Bake for ten minutes, turn the croutons over and bake another 3-5 minutes. Store in a tight container.

 

Baked Breakfast Greens

greens

I found this recipe on Vodka&Biscuits.com and my family loves it so much we have had it several times in the last couple of weeks. It’s very flexible, I add more veggies than the recipe calls for, but it works!

Baked Breakfast Greens

1/4 c diced onion

4 oz mushrooms (my addition)

2 garlic cloves, minced

1 tomato, chopped (my addition)

2T olive oil

1/2 t paprika

salt and pepper to taste

2 c kale

2 c spinach

4 eggs

2-4 oz goat cheese, crumbled

Preheat oven to 350 degrees. Heat the olive oil in a skillet on medium, add onions (and mushrooms) and saute 3-5 minutes. Add garlic (and tomatoes) and saute another minute and season with paprika and salt and pepper.

Add the greens and cook until wilted, then crack the eggs directly on top of greens. Crumble the goat cheese over the top and place the skillet into the oven. Allow to bake 10-12 minutes, until the egg whites are firm.

 

 

 

West African Peanut Soup with Kale and Sweet Potatoes

africansoupShauna Niequist is an author who I follow, and she has amazing recipes along with powerful insight. This past week she posted a picture of this soup (which I am using) without sharing the recipe and I couldn’t get it out of my head, so I found one on New Your Times recipe site by Mark Bittman. I had almost every ingredient, just had to replenish the sweet potatoes and we were set.

West African Peanut Soup with Kale and Sweet Potatoes

2T oil

1 medium red or white onion, chopped (I used white)

1T minced ginger

1T minced garlic (I used 2-3 cloves)

1/2 lb chicken (I omitted)

3/4 c roasted, unsalted peanuts, roughly chopped

pinch cayenne (I used 1/2 teaspoon)

salt

pepper

6 c chicken stock (I used fresh turkey broth)

2 sweet potatoes, chopped in large chunks

14 oz stewed tomatoes

1/2 lb kale, but into bite sized pieces

1/3 to 1/2 c natural peanut butter

Pour oil into a deep skillet and heat on medium for a minute. Add onions, ginger and garlic and heat till onions are translucent, 3-5 minutes. Add chicken and cook till changing color, another three minutes. Add 1/2 c peanuts, cayenne, salt and pepper.

Stir in the stock and sweet potatoes, bring to a boil, and turn down to medium-low heat. Add tomatoes and kale and cook for ten minutes. Stir in peanut butter and taste to determine if you need more, I used 1/2 cup, cook till heated through. Serve with remaining peanuts sprinkled on top. 4-6 servings.

 

 

 

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