Squash and Onions with Brown Sugar
2 medium yellow squash
1 medium yellow onion
2 tbsp butter
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp brown sugar
Slice the squash into 1/2 inch rounds, cutting larger rounds in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.
Add the butter to a wide saucepan that has a lid, and heat over medium heat. When the butter has melted, add the onions and cook until soft, 4 to 5 minutes. Add squash, and season with salt and pepper. Mix in the brown sugar. Stir until the vegetables are coasted, then cover and cook for about 20 minutes, until squash is very soft.
Remove the cover and continue to cook for a bout 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.
Friday, January 22, 2016
Twice-Baked Sweet Potatoes with Ricotta Cheese
Twice-Baked Sweet Potatoes with Ricotta Cheese
3 medium sweet potatoes
1 tsp olive oil
2 shallots, finely chopped
1/2 c ricotta cheese
salt and pepper
1/4 tsp ground ginger
1 tbsp brown sugar
1/4 c grated parmesan cheese
1/2 tsp dried sage
Preheat oven to 400. Pierce potatoes with a fork and bake on a baking sheet until soft, about 1 hour. Let potatoes cool until they can be handled, about 20 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Cook shallots, stirring, until softened and beginning to brown, about 10 minutes.
Reduce oven temperature to 350. Grease a large baking sheet.
Cut potatoes in a half lengthwise and scoop pulp into a bowl, leaving a thin shell. Set shells aside. Mash pulp with a potato masher until smooth. Add ricotta,s alt, pepper, ginger, and sugar, mashing until smooth. Stir in shallots, Parmesan, and sage.
Spoon mixture into potato skins. Put potatoes on prepared baking sheet. Bake until heated through, about 30 minutes.
3 medium sweet potatoes
1 tsp olive oil
2 shallots, finely chopped
1/2 c ricotta cheese
salt and pepper
1/4 tsp ground ginger
1 tbsp brown sugar
1/4 c grated parmesan cheese
1/2 tsp dried sage
Preheat oven to 400. Pierce potatoes with a fork and bake on a baking sheet until soft, about 1 hour. Let potatoes cool until they can be handled, about 20 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Cook shallots, stirring, until softened and beginning to brown, about 10 minutes.
Reduce oven temperature to 350. Grease a large baking sheet.
Cut potatoes in a half lengthwise and scoop pulp into a bowl, leaving a thin shell. Set shells aside. Mash pulp with a potato masher until smooth. Add ricotta,s alt, pepper, ginger, and sugar, mashing until smooth. Stir in shallots, Parmesan, and sage.
Spoon mixture into potato skins. Put potatoes on prepared baking sheet. Bake until heated through, about 30 minutes.
Roasted Parmesan-Garlic Carrots
Roasted Parmesan-Garlic Carrots
1 1/2 tbsp olive oil
1 tsp garlic salt
2 lbs whole carrots, peeled
1/2 c grated Parmesan cheese, plus additional to taste
black pepper, for sprinkling
Preheat oven to 375. Line a baking sheet with aluminum foil.
Stir together oil and garlic salt in a small bowl, then pour into a large zip-top plastic bag. Add carrots, seal bag, and shake to coast completely. Arrange carrots on prepared baking sheet.
Roast carrots until just tender, about 45 minutes. Sprinkle with Parmesan and continue roasting until cheese is lightly browned, 5 to 10 minutes. Sprinkle pepper and additional Parmesan on top.
1 1/2 tbsp olive oil
1 tsp garlic salt
2 lbs whole carrots, peeled
1/2 c grated Parmesan cheese, plus additional to taste
black pepper, for sprinkling
Preheat oven to 375. Line a baking sheet with aluminum foil.
Stir together oil and garlic salt in a small bowl, then pour into a large zip-top plastic bag. Add carrots, seal bag, and shake to coast completely. Arrange carrots on prepared baking sheet.
Roast carrots until just tender, about 45 minutes. Sprinkle with Parmesan and continue roasting until cheese is lightly browned, 5 to 10 minutes. Sprinkle pepper and additional Parmesan on top.
Monday, October 26, 2015
Devil’s Food Layer Cake
Devil’s Food Layer Cake
For the cake:
1 cup boiling water
3/4 cup unsweetened natural cocoa powder
1 3/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. fine sea salt
2 cups granulated sugar
10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
3 eggs
1 tsp. vanilla extract
1 1/4 cups buttermilk
For the chocolate frosting:
3 3/4 cups confectioners’ sugar
1 cup unsweetened natural cocoa powder
8 Tbs. (1 stick) unsalted butter, at room temperature
1 tsp. vanilla extract
1 cup heavy cream, or as needed
To make the cake, preheat an oven to 350°F. Lightly butter two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper. Dust the pans with flour, tapping out the excess.
In a small heatproof bowl, whisk together the boiling water and cocoa powder until smooth. Let cool completely.
In a bowl, sift together the flour, baking soda and salt. Set aside.
In a large bowl, using a handheld mixer, beat together the granulated sugar and butter on medium-high speed until the mixture is light in color and texture, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the cooled cocoa mixture.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour mixture. Beat until smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Divide the batter evenly between the prepared pans and smooth the tops.
Bake the cakes until they begin to pull away from the sides of the pans, 35 to 40 minutes. Transfer the pans to wire racks and let cool for 15 minutes. Run a knife around the inside of each pan to release the cake. Invert the pans onto the racks, lift off the pans and peel the parchment paper off the cakes. Turn the cakes right side up and let cool completely.
Meanwhile, make the chocolate frosting: In a bowl, sift together the confectioners’ sugar and cocoa powder. Using the mixer, beat in the butter on low speed until it is crumbly. Beat in the vanilla, then gradually beat in enough of the cream to make a spreadable frosting.
Place 1 cake layer, bottom side up, on a cake plate. Using an icing spatula, spread the top of the layer with a generous 1/2 cup of the frosting. Place the second layer, top side down, on top of the first layer. Frost the top and then the sides with the remaining frosting. Slice the cake into thick wedges and serve. Serves 10.
For the cake:
1 cup boiling water
3/4 cup unsweetened natural cocoa powder
1 3/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. fine sea salt
2 cups granulated sugar
10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
3 eggs
1 tsp. vanilla extract
1 1/4 cups buttermilk
For the chocolate frosting:
3 3/4 cups confectioners’ sugar
1 cup unsweetened natural cocoa powder
8 Tbs. (1 stick) unsalted butter, at room temperature
1 tsp. vanilla extract
1 cup heavy cream, or as needed
To make the cake, preheat an oven to 350°F. Lightly butter two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper. Dust the pans with flour, tapping out the excess.
In a small heatproof bowl, whisk together the boiling water and cocoa powder until smooth. Let cool completely.
In a bowl, sift together the flour, baking soda and salt. Set aside.
In a large bowl, using a handheld mixer, beat together the granulated sugar and butter on medium-high speed until the mixture is light in color and texture, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the cooled cocoa mixture.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour mixture. Beat until smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Divide the batter evenly between the prepared pans and smooth the tops.
Bake the cakes until they begin to pull away from the sides of the pans, 35 to 40 minutes. Transfer the pans to wire racks and let cool for 15 minutes. Run a knife around the inside of each pan to release the cake. Invert the pans onto the racks, lift off the pans and peel the parchment paper off the cakes. Turn the cakes right side up and let cool completely.
Meanwhile, make the chocolate frosting: In a bowl, sift together the confectioners’ sugar and cocoa powder. Using the mixer, beat in the butter on low speed until it is crumbly. Beat in the vanilla, then gradually beat in enough of the cream to make a spreadable frosting.
Place 1 cake layer, bottom side up, on a cake plate. Using an icing spatula, spread the top of the layer with a generous 1/2 cup of the frosting. Place the second layer, top side down, on top of the first layer. Frost the top and then the sides with the remaining frosting. Slice the cake into thick wedges and serve. Serves 10.
Buttercream Icing
Buttercream Icing
1/2 c. butter, softened
1/2 c. shortening
1 tsp vanilla extract
4 c. powdered sugar
2 tbsp. whipping cream
In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
1/2 c. butter, softened
1/2 c. shortening
1 tsp vanilla extract
4 c. powdered sugar
2 tbsp. whipping cream
In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
Monday, July 13, 2015
Cheesy Chicken Spaghetti
Cheesy Chicken Spaghetti
1 lb chicken breasts, cooked and chopped or shredded
1 can cream of mushroom soup
1 can chicken broth
1 can mild Ro-Tel
1 lb. Velveeta cheese, cubed
12 oz spaghetti, cooked and drained
Mix together soup, broth, and Ro-tel. In a 13x9 casserole dish, layer the spaghetti, chicken, soup mix, and then cheese. Bake at 350 for 30-45 minutes or until cheese is melted and dish is heated through. Immediately upon removal, stir and salt and pepper to taste.
1 lb chicken breasts, cooked and chopped or shredded
1 can cream of mushroom soup
1 can chicken broth
1 can mild Ro-Tel
1 lb. Velveeta cheese, cubed
12 oz spaghetti, cooked and drained
Mix together soup, broth, and Ro-tel. In a 13x9 casserole dish, layer the spaghetti, chicken, soup mix, and then cheese. Bake at 350 for 30-45 minutes or until cheese is melted and dish is heated through. Immediately upon removal, stir and salt and pepper to taste.
Hamburger Steaks
Hamburger Steaks
Hamburger patties
Salt, pepper, Tony's
Oil for frying
Brown gravy mix
1 onion, chopped
Season patties with salt, pepper, and Tony's. Brown patties in a little oil. Drain and place in a casserole dish and cover with gravy. Sprinkle with chopped onion. Cover with foil and bake at 350 for about an hour. Serve with rice or mashed potatoes.
Hamburger patties
Salt, pepper, Tony's
Oil for frying
Brown gravy mix
1 onion, chopped
Season patties with salt, pepper, and Tony's. Brown patties in a little oil. Drain and place in a casserole dish and cover with gravy. Sprinkle with chopped onion. Cover with foil and bake at 350 for about an hour. Serve with rice or mashed potatoes.
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