So here’s the deal – professional football has completely fallen off my radar.  Ever since the Colts embarrassed themselves right out of the first round of the playoffs, I have had no real interest.  I’ve half watched some of the games but I just don’t care anymore.  I’m already ready for next football season.  But I know there are some of you out there who definitely do care, or at the very least plan on hosting (or attending) a Super Bowl party to watch the game.  I made this dip for you.  Dips seem to be the quintessential football watching food and this spinach feta dip is a slightly different spin on a classic spinach dip.

The best thing about this dip, other than the taste of course, is that it takes literally minutes to whip up.  If you have a food processor or immersion blender, this is a 10 minute or less kind of snack.  I served it this weekend as an appetizer when we had some friends over for dinner.  It is extremely convenient to make something so low maintenance, particularly when you just got back from yoga and you still haven’t changed clothes and you are making a very involved main dish and your guests are arriving in 10 minutes and your child is begging for some strawberries and well…you get the idea.  Incidentally, homemade pita chips are also unbelievably easy to make and require little effort.  Basically, you slice the pita in half horizontally, cut into wedges, spread on a baking sheet, spray light with oil, season as desired and bake at 350˚ F until crisp and golden, flipping halfway through baking.  I made the pita chips earlier in the week so I was able to just throw them onto a plate and serve.  Easy peasy and it all received rave reviews.  Even if your team gives you nothing to celebrate, at least the dip will be a win.

Spinach Feta Dip
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Ingredients:
2 cloves garlic
¾ cup mayonnaise*
¾ cup sour cream*
4 oz. crumbled feta cheese
½ tsp. grated lemon zest
10 oz. frozen chopped spinach, thawed and drained
Ground black pepper, to taste

*Reduced fat is fine.

Directions:
In the bowl of a food processor, pulse the garlic until finely chopped.  Add in the mayonnaise, sour cream, feta and lemon zest.  Process until smooth, scraping down the bowl as needed.  Transfer the mixture to a bowl, stir in the spinach and season with black pepper to taste.  Cover and refrigerate until ready to serve.

Source: Cook’s Illustrated Entertaining, Fall 2010

As I continue to crave the chocolate-peanut butter flavor combination, keep looking for different things to do with it.  At one end of the spectrum, we have the super indulgent, no frills peanut butter cheesecake swirl brownies.  At the other end are these peanut butter chocolate French macarons.  The light, delicate texture and subtle flavor balance of these cookies makes them a perfect hybrid – fancy French cookie meets classic American flavor combo.  One that this baker is pretty darn happy about.

If you are unfamiliar with macarons, you may want to read my first post about them here.  Also, Helene of Tartlette is the queen of macarons and has a fantastic tutorial with some troubleshooting tips.  In this particular recipe, a portion of the almonds are replaced with peanuts so the shells have a peanutty flavor.  I filled all of them with a thin layer of ganache, as you can see, but also added a surprise little dollop of straight peanut butter in the center of each cookie.  I think that really took these from good to great, and kicked the sweet-salty combo up a notch.  Each time I experiment with macarons they get better and better.  Now I just need to decide what flavor to make next.

Note: All of the measurements for this recipe are listed by weight.  A kitchen scale is necessary for making macarons.  Attempting to make these by volume measure would likely be a waste of time and ingredients, so volume measurements are not provided.

Peanut Butter Chocolate Macarons
Yield: about 2 dozen sandwich cookies

Ingredients:
For the shells:
55 grams almonds (blanched or slivered)
55 grams peanuts (blanched, unsalted)
200 grams confectioners’ sugar
100 grams egg whites, aged at room temperature for 12-24 hours
50 grams granulated sugar
Finely chopped peanuts, for garnish (optional)

For the filling:
6 oz. bittersweet chocolate, finely chopped
¾  cup heavy cream
1 tbsp. butter
½ cup creamy peanut butter

Directions:
Pulse the almonds, peanuts and confectioners’ sugar in the bowl of a food processor until finely ground and well blended.  In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.  Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms.  Add the ground almond-peanut mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain.  You want to achieve a thick batter that ribbons or flows from the spatula when lifted.

Line two baking sheets with silicone baking mats.  Transfer the batter to a piping bag fitted with a plain wide round tip.  Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 1 inch apart.  Sprinkle half of the rounds lightly with chopped peanuts for garnish, if using.  Let sit at room temperature for about an hour to develop a hard shell.

Preheat the oven to 300˚F.  Bake for 12-18 minutes, depending on size.  Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.

While the cookies are cooling, make the ganache.  Place the chopped chocolate in a small heatproof bowl.  Combine the cream and butter in a small saucepan over medium-high heat.   Bring the cream mixture to a simmer, remove from the heat and pour over the chocolate.  Let stand 2 minutes, then whisk gently in small circular motions until a smooth ganache forms.  Let the mixture cool until it is thick enough to pipe.  (To speed chilling, transfer the bowl to the freezer or refrigerator and let cool, stirring every 10 minutes, until thickened.)

Once the cookies are totally cooled, match them up by size.  Pipe a thin layer of ganache onto the flat side of one cookie of each pair.  With the peanut butter in a separate pastry bag, pipe a small dollop of peanut butter in the center of each layer of ganache.   Sandwich together with the remaining cookie, pushing the ganache to the edges.  Store in an airtight container.

Source: adapted from Confections of a Foodie Bride, originally from Tartlette

Last year I was contacted by the Wisconsin Milk Marketing Board to see if I would be interested in participating in their 30 Days, 30 Ways with Mac and Cheese blog event.  You don’t really need to twist my arm to get me to make macaroni and cheese – I was immediately interested.  This year I was contacted again and was thrilled to have the opportunity to take part again.  This year the cheese I was given to work with was Muenster.  Now, I’ve always loved Muenster cheese, but I’ll admit I was totally stumped as to what to do with it in a mac and cheese recipe.  I did some reading to see if there is anything that Muenster is classically used for, but nothing really stuck out at me.

Muenster is a very smooth, mild white cheese and I knew there couldn’t be too many other things going on in the recipe or the flavor wouldn’t come through.  As I continued to brainstorm, I remembered being fascinated by Muenster as a child because I thought the orange rind looked really gross and I was shocked that it actually tasted wonderful.  My favorite way to enjoy it was simply on top of crackers for a snack.  Ultimately, that childhood snack combo is what inspired this recipe – Muenster mac and cheese with a crushed cracker topping.  I used Ritz crackers because I loved them so much as a kid, but you could use whatever you like.  I did have to try a few variations on Muenster mac and cheese before I got it just right.  Because Muenster is so mild, I found it needed to be the only cheese in the recipe or its flavor got lost.  The final recipe was just as I had hoped – rich, creamy, allowing the Muenster to shine and the cracker topping bringing back childhood memories.

Just in case you missed it last year, my entry was spicy mac and cheese – still a family favorite!  I am so excited to see all the entries this year.  I have tried a good number of the versions from last year and all were delicious.

Disclaimer: This post was sponsored by the Wisconsin Milk Marketing Board.  I received compensation for ingredients and my time.

Muenster Mac and Cheese
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Ingredients:
16 oz. pasta shapes
5 tbsp. unsalted butter, divided
1 cup heavy cream
8 oz. Muenster cheese, shredded
Salt and pepper
¼ cup cracker crumbs

Directions:
Preheat the oven to 400˚ F.  In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.

Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl.  Warm the cream in a small saucepan or the microwave.  Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well.  Stir in the warm cream and the Muenster until the cheese starts to melt.  Mix in salt and pepper to taste.

Pour the mixture into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 tablespoon of butter.  Mix in the cracker crumbs.  Toss with a fork to coat evenly with the butter.  Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.

Bake until the sauce is bubbling and the topping turns golden brown, about 15-20 minutes.  Serve immediately.

Source: adapted from this Fontina mac and cheese

After making butterscotch pudding a couple of weeks ago, I’ve been wanting more – pudding, that is.  Not only do I enjoy it, but my little man absolutely loves it.  And I just love to make him smile.  Even if he doesn’t get to eat dessert every night, it is fun to see how excited he gets about pudding.  This is the chocolate pudding I’ve been making for years, but I haven’t shared it on the blog before.  There’s not much to it with a very short ingredient list and little time required.  The texture of this is just right to me – creamy and chocolatey but rather light tasting so you don’t feel weighed down after indulging.  The type of milk you use isn’t hugely important, but I tend to steer clear of skim as I just don’t think it yields good results in recipes like this.  I tend to use 2%, whole milk, or a combination since that is what we have around.  One serving of this is more than enough for me, so Andrew and I like to split a cup.  Pudding dates with my little guy are such fun.

Chocolate Pudding
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Yield: 6-8 servings
Ingredients:
¾ cup sugar
1/3 cup cornstarch
¼ tsp. salt
4 cups milk
1 tsp. vanilla extract
3 oz. unsweetened chocolate, finely chopped
Whipped cream, for serving

Directions:
In a medium bowl, stir together the sugar, cornstarch and salt.  Set aside.  Combine the milk and vanilla in a medium saucepan.  Heat over medium-high heat until small bubbles form around the edges.  Add the chopped chocolate to the saucepan and stir with a spatula until the chocolate is melted, about 1-2 minutes.  (The chocolate may appear slightly speckled and not completely melted.  Don’t worry, it will smooth out later.)

Ladle about a quarter of the warm milk mixture into the bowl with the sugar mixture; whisk until smooth.  Whisk in the remaining milk mixture.  Return the entire mixture to the saucepan over medium heat.  Continue to cook, stirring with a spatula, until the mixture bubbles and thickens.  Be sure to scrape the bottom and sides of the pan so the mixture does not burn.  Continue to cook until the mixture is very thick, about 2 minutes.  (To test, run a finger through the mixture on the back of a spatula – it should leave a distinct trail.)

Divide the pudding between 6-8 serving dishes.  Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming.  Let cool 30 minutes, then transfer to the refrigerator to chill and set completely, at least 2 hours.  Remove plastic wrap, top with whipped cream as desired, and serve.

Source: Williams Sonoma

I wasn’t expecting much from this dinner.  To be honest, I only put it on our menu because my shelf of canned goods was overflowing and I knew this would use up two cans of beans.  Silly Annie.  I positively loved this meal.  In fact, I loved it so much that I ate leftover burritos for lunch every day afterward until the filling was completely gone.  And then I was sad because the filling was gone.  And I still want one right now, even though I already had dinner and dessert.  It’s a quick, easy, healthy vegetarian meal – what more must I say to convince you?

The bean mixture really has just a hint of spice, but as with most things, you can easily control the spice by adding extra chipotle, a diced jalapeño, a dash of hot sauce, more cayenne, etc.  I used a combination of black and pinto beans but you can use whatever suits your taste or what you have in the pantry.  I normally use lowfat sour cream, but lowfat plain Greek yogurt makes a great substitute.  Make them however you like but please, do make them.

By the way, thanks to all who entered the cookbook giveaway last week.  If you are looking for healthy meal ideas, the responses to the post are great inspiration!  A random drawing was done this weekend and the winner is Kalliope, who said: “I love roasting vegetables. No matter the season, there’s always something yummy to roast… asparagus, squashes, cauliflower. MMmmm!”   Congratulations!  I hope you enjoy this cookbook as much as I do.

Spicy Bean Burritos
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Yield: about 6 servings
Ingredients:
For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa

For serving:
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Low-fat sour cream or Greek yogurt

Directions:
To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.  Add the beans and the water or broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes.  Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

Spoon about a third of a cup of the bean mixture down the center of each tortilla.  Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream.  Roll the tortilla up tightly, burrito style, and serve immediately.

Source: Pink Parsley Catering, originally from Cooking Light

I don’t know about you, but snowy days give me a major urge to bake, particularly cookies.  They also make me crave soup but since soup doesn’t really agree with my pregnancy-induced heartburn these days, I’ll have to just stick with cookies.  Darn, so sad.  I made these chocolate toffee shortbread bars on our most recent snowy day and the house smelled amazing while they baked.  The base is a caramel-y shortbread with chocolate chunks mixed in.  This is topped with a thin layer of melted chocolate and lots of yummy toffee bits.  Simple yet irresistible.

I’ve said it before, but I’m really starting to see the merit in bar cookies.  You get all the enjoyment of a cookie, but without having to do any scooping, shaping or dropping.  Another plus is that these contain only ingredients that I consider fridge and pantry staples (toffee bits are a staple, right?)  So, even if you aren’t one of those who runs out and buys bread, milk and eggs at the first mention of a snowstorm, you may still have what you need to make these cookies.  These were a breeze for me to whip up in time for a movie night with a girlfriend.  We thoroughly enjoyed these while we watched our chick flick.  I can’t think of many better ways to spend a snowed in evening after the kiddos are asleep :)

Chocolate Toffee Shortbread Bars
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Yield: about 30 bar cookies
Ingredients:
For the shortbread base:
1½ cups all-purpose flour
½ tsp. salt
¼ tsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
½ cup brown sugar, packed
¼ cup granulated sugar
1 tsp. vanilla extract
3 oz. bittersweet or semisweet chocolate, finely chopped

For the topping:
6 oz. bittersweet or semisweet chocolate, finely chopped
1½ cups toffee bits

Directions:
Preheat the oven to 375˚ F.  Line a 9 x 13″ baking dish with foil and spray lightly with cooking spray.  To make the shortbread, combine the flour, salt and cinnamon in a small bowl; stir to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the vanilla.  With the mixer on low speed, beat in the dry ingredients just until incorporated.  Stir in the chopped chocolate until evenly distributed.

Transfer the dough to the prepared baking dish and press into an even layer covering the bottom of the pan.  Bake for 18-20 minutes, or until the shortbread is bubbling.  Remove the pan from the oven and transfer to a wire rack.

Sprinkle the 6 ounces of chopped chocolate evenly over the top of the cookie base.  Cover the pan with foil and let sit for 5 minutes.  Remove the foil and use an offset spatula to spread the melted chocolate evenly over the crust in a thin layer.  Immediately sprinkle the toffee bits over the melted chocolate and press down gently to adhere.  Let the bars cool to room temperature.  Once the pan has cooled, you may speed chilling by transferring to the refrigerator or freezer.  When the topping is set, remove from the pan, transfer to a cutting board and slice into bars.

Source: Mel’s Kitchen Cafe, adapted from Baking: From My Home to Yours by Dorie Greenspan

Hooray!  It’s cookbook giveaway day!  As I mentioned yesterday, I jumped at the opportunity to review a The America’s Test Kitchen Healthy Family Cookbook.  Probably the best way to test a cookbook is to try out some of the recipes.  So, first I tried the fruit, yogurt and granola parfaits, and then these stovetop chicken fajitas.  I’m a fajita kind of girl.  I almost always order them at Mexican restaurants, and I make them quite frequently at home as well.  When I saw this recipe, I instantly knew it would be one of the first I tried.  I was very interested to see how a health-ified version would measure up to the others.  Of course, as always, I should know, the extensive testing behind all of the ATK recipes means that they will turn out well – even when they are made healthier.  I made these fajitas exactly as the recipe stated (except I used regular tortillas because we already had them on hand).  Honestly, these were just as good as any other fajitas I’ve eaten.  I really appreciated the ease and convenience of making these on the stovetop, especially since it is winter and the grill is out of commission for now.

Now, let’s discuss this cookbook.  As you may know from reading the blog, healthy recipes are not my primary focus.  Sure, I love them when I come across them and I do work to keep our diets well balanced, but I’m definitely one who subscribes to the “everything in moderation” philosophy.  So, even though this is an ATK cookbook, I wasn’t sure whether this book would really be my kind of thing.  Turns out, it is.  It’s an extremely well put together cookbook full of recipes designed with a focus on nutrition.  The book is divided into several categories:
Healthy Start (Breakfast)
Appetizers & Healthy Snacks
Salads
Soups, Stews & Chilis
Vegetables
Rice, Grains & Beans
Pasta
Fish & Shellfish
Poultry
Meat
Vegetarian Entrees
Stir-Fries and Curries
Grilling
Pizza & Tarts
Whole Grain Rolls & Loaves
Quick Breads
Cookies & Bars
Cakes
Fruit Desserts & More
Kid Friendly

I could go on for pages discussing the things I love about this book, but I’ll do my best to keep it brief in bullet form:

• Nutrition facts for every recipe, obviously an important thing to consider in a cookbook with a focus on health.
• Lots of lovely color photos.  This differs from the other ATK cookbooks I have, which contain very few pictures, and not many in color.
• Numerous flavor variations for many of the recipes (for example, you see the variations of the omega-3 granola and the fruit yogurt parfaits).  I mean, four different versions of shrimp cocktail sauce?  Awesome!
• In particular, the section on veggies has so many recipes and variations, it could make your head spin.  I can never again feel like I don’t know how to prepare an interesting veggie side dish.  There are just so many options!
• Special features labeled “Makeover Spotlight”, which compare the classic version of a recipe to the health-ified version, highlighting the differences in the ingredients and the nutrition facts. (Example: Green Goddess Dip went from 210 calories and 22 g fat to 50 calories and 3 g fat per serving).
• Various kitchen tips and important information peppered throughout the book – classic ATK style.
• A symbol designating “fast” recipes (30 minutes or less).  I didn’t count, but I would estimate that somewhere around half of the recipes fall into this category.
• Section divider tabs that make it easy to flip to whatever category you are interested in.
• A ring binder interior, allowing the book to lay flat on the counter – no need for a cookbook holder (or weighing it down with some random kitchen item, like I usually do).

The nerd in me couldn’t resist working out the percentages, so I actually counted up the number of recipes in the book I would be very likely to make myself or would want to try if someone else served them to me.  The calculation worked out to just under 75% of the recipes.  Of the recipes I wasn’t interested in, the reason was nearly always an ingredient that I just don’t care for.  For a cookbook with around 500 recipes, wanting to try 3 out of 4 of them is pretty impressive in my opinion.

So, does this book sound like something you would like to own?  How about a copy autographed by Christopher Kimball, the publisher and editor of Cook’s Illustrated, etc.  To enter the giveaway, leave a comment on this post telling me your favorite healthy dish to make. The Rules: One entry per person, U.S. residents only.  Commenting will close on Sunday, January 23 at 10:00 am, EST.  Entries that do not follow the entry requirements will not be considered.  One winner will be chosen at random and announced next week.  Good luck!

Full disclosure: I received a free copy of The America’s Test Kitchen Healthy Family Cookbook in exchange for hosting this review and giveaway.  Though this review was sponsored, all of the opinions expressed above are mine alone.

Stovetop Chicken Fajitas
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Yield: 4 servings
Ingredients:
2 teaspoons canola oil
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
Salt and pepper
4 (6‑ounce) boneless, skinless chicken breasts, trimmed, pounded if necessary
½ cup freshly squeezed orange juice
¾ cup minced fresh cilantro
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
2 teaspoons minced canned chipotle chile in adobo sauce
1 teaspoon yellow mustard
1 tomato, cored, seeded, and chopped medium
3 scallions, sliced thin
8 whole-wheat flour tortillas, warmed
Cilantro, lowfat sour cream, and lime wedges, for serving

Directions:
Heat the oil in a 12‑inch skillet over medium-high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.

Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, ½ cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.

Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to ¼ cup, about 5 minutes.

Off the heat, stir in the mustard, tomato, scallions, remaining ¼ cup cilantro, and shredded chicken. Season with salt and pepper to taste, and serve with the pepper-onion mixture and warm tortillas.

Per Serving (2 fajitas): Cal 550; Fat 11g; Sat Fat 1g; Chol 100mg; Carb 57g; Protein 49; Fiber 7g; Sodium 670mg

Source: The America’s Test Kitchen Healthy Family Cookbook

Okay people, I’m super excited.  I’m doing a cookbook giveaway tomorrow and I am positively thrilled about it.  You see, I get an obnoxious amount of inquiries regarding potential product reviews.  Mostly, companies seem to be seeking free advertising via my blog as an outlet but often, the product is the sort of thing I just don’t use in my kitchen – baking mixes, unitasker gadgets, etc.  Since I try to keep the focus on food, I rarely accept these offers.  When I opened this particular email, however, I nearly jumped out of my chair with excitement.  The cookbook?  The America’s Test Kitchen Healthy Family Cookbook.  You know – the same people responsible for Cook’s Illustrated, my favorite cooking magazine, and Baking Illustrated, my favorite baking cookbook?  Yeah, I was pumped.  It took me about five seconds to agree to this review.  I’ll discuss the book itself in greater detail tomorrow but for today, I am sharing the first recipe I tried from the book: these fruit, yogurt and granola parfaits.

I’m the first to admit, I don’t do the best job with breakfast time.  I have to get up so early and rush out the door so quickly that anything requiring much more effort than a bowl of cereal is too involved for me on a weekday.  However, I knew that if the components for these parfaits were already prepared, the actual assembly was absolutely something I could handle in the morning.  Granola is one of those foods that is often perceived as healthy when in actuality many versions are not exactly nutritious.  This version is definitely good for you, and packed full of omega-3 fatty acids, commonly known as healthy fats.  The use of low-fat Greek yogurt in the recipe provides additional nutritional benefit with more protein than regular yogurt, and is sweetened with honey rather than sugar.  The combination of fresh fruit, thick creamy slightly sweet yogurt and nutty granola was a wonderful breakfast and a welcome change in my routine.  This breakfast filled me up without weighing me down.  Personally the only change I will make in the future will be to omit the sesame seeds from the granola recipe, as I felt they added a slightly odd savory note that just seemed off to me.  Ben, however, loved it as is and ate the majority of the granola before it could be used in more parfaits :)

Stay tuned tomorrow for my review of the cookbook, another recipe from the book, and your chance to win a copy autographed by Christopher Kimball, the publisher and editor of Cook’s Illustrated, etc.

Fruit, Yogurt and Granola Parfaits
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Yield: 4 servings
Ingredients:
3 cups 2% Greek yogurt*
¼ cup honey
4 cups raspberries, blueberries, black-berries, and/or sliced strawberries (about 20 ounces)
1½ cups Omega-3 Granola (see full recipe below)

*Note – You can substitute lower-fat Greek yogurt here if desired; however, the parfaits will taste less rich.  Serve the parfaits within 15 minutes after assembling or the granola will begin to turn soggy.

Directions:
Whisk the yogurt and honey together -thoroughly. Using four 16‑ounce glasses, spoon 1/4 cup of the yogurt-honey mixture into each glass, then top with 1/3 cup of the berries, followed by 2 tablespoons of the granola. Repeat the layering process two more times with the remaining yogurt, berries, and granola. Serve.

Per Serving: Cal 410; Fat 12g; Sat Fat 3.5g; Chol 10mg; Carb 63g; Protein 19g; Fiber 7g; Sodium 95mg

Variations:
Raspberry and Nectarine yogurt Parfaits with Ginger
Add 1 teaspoon ground ginger to the yogurt with the honey. Substitute 2 cups raspberries and 2 peeled and chopped nectarines for the mixed berries.

Winter yogurt Parfaits with Dates, Bananas, and Oranges
Microwave 1 cup chopped dried dates with 1 cup water on high for 30 seconds; drain and let cool. Add 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg to the yogurt with the honey. Substitute the softened dates, 3 thinly sliced bananas, and 2 segmented and chopped oranges for the mixed berries.

Omega-3 Granola
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Yield: about 6 cups
Ingredients:
1/3 cup slivered almonds
1/3 cup walnuts, chopped coarse
3 cups old-fashioned rolled oats*
3 tablespoons canola oil
¼ cup sunflower seeds
2 tablespoons sesame seeds
½ cup honey
2 tablespoons ground flaxseeds
¼ teaspoon salt
½ cup raisins

*Note – Do not substitute quick-cooking or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy.

Directions:
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and oil and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the sunflower seeds and sesame seeds and continue to toast until the mixture turns golden, about 2 minutes.

Off the heat, stir in the honey, flaxseeds, and salt until well coated. Spread the granola evenly over a large rimmed baking sheet. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

Stir in the raisins. With a spatula, push the granola onto one half of the baking sheet and press gently into a 1/2‑inch-thick slab. Let the granola cool to room temperature, about 30 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve.  The granola can be stored at room temperature in an airtight container for up to 1 week.

Per 1/2‑Cup Serving: Cal 230; Fat 11g; Sat Fat 1g; Chol 0mg; Carb 32g; Protein 5g; Fiber 4g; Sodium 55mg

Variations
Omega-3 Granola with Tropical Fruit
Substitute 1 cup chopped dried tropical fruit (such as pineapple, papaya, and/or mango) and 1/4 cup unsweetened shredded coconut for the raisins.

Omega-3 Granola with Cranberries and Ginger
Substitute 3/4 cup dried cranberries and 1/4 cup finely chopped crystallized ginger for the raisins.

Omega-3 Granola with Peanut Butter
Substitute 2/3 cup peanuts, chopped coarse, for the almonds and walnuts. Reduce the amount of oil to 2 tablespoons and stir 1/4 cup creamy peanut butter into the oat mixture with the honey and flaxseed.

Source: The America’s Test Kitchen Healthy Family Cookbook

I know, I know, this isn’t really goulash at all.  But apparently it is what my mom referred to as goulash.  I don’t have a lot of memories of the various dishes my mom cooked, which makes me sad, but I do distinctly remember a cheesy, saucy baked pasta dish that contained sour cream and green onions – and Mom called it “goulash”.  I never thought twice about the name at the time, of course, I just wanted more of that yummy pasta!  Since becoming interested in cooking, I was inspired to make this old favorite.  I dug through all of her recipe boxes and cookbooks but nothing called goulash or even resembling this dish was to be found.  What a bummer!  I thought briefly about attempting to recreate it, but I didn’t think I would be able to make a close approximation since it is nearing 20 years since I enjoyed her version.

You can imagine my excitement then, when a week or two ago I was browsing food blogs and came across this recipe.  It looked and sounded just like Mom’s goulash.  I made a few changes, but this recipe turned out to be the perfect base in finding my way back to Mom’s casserole.  It tasted exactly like I remember – it even brought back memories of which dish she baked it in.  I can’t help but wonder if this is a meal that my kids will remember and want to make in their own homes someday.

Mom’s Goulash
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Ingredients:
1 lb. ground sirloin (or ground turkey)
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 tsp. sugar
½ tsp. dried basil
½ tsp. dried oregano
Kosher salt
1/3 cup water
1 lb. tube pasta, such as penne
1 cup sour cream
4 oz. cream cheese, softened
1 large egg
½ cup chopped green onions
4 oz. mozzarella cheese, shredded

Directions:
Preheat the oven to 375˚ F.  Lightly grease a 9 x 13″ baking dish.

Brown the meat in a large skillet over medium heat, crumbling it up as it cooks.  Drain off the excess fat, if necessary.  When the meat is no longer pink, stir in the tomato paste, tomato sauce, sugar, basil, oregano, and salt to taste.  Stir in the water.  Reduce the heat and simmer, covered, 15-20 minutes.

Meanwhile, bring a large pot of water to boil.  Cook the pasta just until al dente.  Drain well and set aside.

In a small bowl, combine the sour cream, cream cheese, and egg.  Mix well to blend.  Stir in the green onions.

To assemble, spread a very thin layer of the sauce mixture over the bottom of the baking dish.  Top with half of the pasta.  Spread half of the sour cream mixture over the pasta, then top with half of the remaining sauce.   Repeat layers with the remaining pasta, sour cream mixture and sauce.  Sprinkle shredded mozzarella evenly over the top.

Bake for 30 minutes, or until the cheese is browned and bubbling.  Let stand at least 5 minutes before serving.

Source: adapted from Potluck at Midnight Farm via Lauren’s Kitchen

Dessert time is a sacred time in my house.  I’m sure a lot of parents can relate.  I wake up way too early, work all day long, come home and cook dinner, and spend a couple hours entertaining Andrew before he goes to bed.  Once he is tucked in and the tornado of toys is cleaned up, dessert time is the time for me to finally sit on the couch and exhale.  It’s me time.  For some reason, individual spoon desserts like pudding seem even more indulgent than my usual cookie or brownie, and consequently make dessert time seem even more special.  This pudding is extremely rich – and this is coming from the girl who almost never knows the meaning of that phrase.  I divided this into the recommended number of servings (six) but I was only able to eat half a serving at a time.  I think the whipped cream is essential for serving because it provides as a nice light counterbalance to the thick, rich pudding.  This is nothing like the overly sweet puddings you can buy at the store.  This is the good stuff.

Butterscotch Pudding
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Yield: 6-8 servings
Ingredients:
6 large egg yolks
1/3 cup plus 1 tbsp. cornstarch
3 cups milk, divided
6 tbsp. unsalted butter
Pinch of coarse salt
¼ cup water
1¼ cups sugar
1 tsp. vanilla
Whipped cream, for serving

Directions:
In a heatproof bowl, whisk together the egg yolks, cornstarch and ½ cup of the milk until well blended; set aside.  In a small saucepan over medium heat, combine the remaining milk, butter and salt and heat, stirring frequently, until the butter is melted.  Set aside and cover to keep warm.

In a large saucepan, combine the water and sugar, stirring to moisten the sugar.  Place over high heat and stir constantly until the mixture comes to a boil.  Stop stirring and let the sugar mixture cook, occasionally swirling the mixture by moving the saucepan with a gentle swirling motion, until the sugar is a deep golden brown caramel.  (Test a drop at a time on a white plate if you are unsure of the color in the saucepan.)  The mixture will have a toasty scent.

Reduce the heat to low.  Gradually and very carefully add the warm milk mixture into the caramel, whisking constantly.  The mixture will bubble furiously.  Cook, stirring constantly, until the mixture is smooth and the caramel is completely dissolved.  Gradually whisk the hot caramel into the egg mixture.  Return the mixture to the saucepan, set over medium heat and cook, stirring constantly, until the mixture comes to a boil.  Strain the mixture through a fine mesh sieve set over a medium bowl.  Whisk in the vanilla until smooth.

Divide the pudding between individual serving dishes and cover with a piece of plastic wrap directly against the surface of the pudding.  Pierce the plastic with a knife a few times to allow heat to escape.  Let cool until just warm, then refrigerate until well chilled, at least 2 hours.  Remove the plastic wrap and top with freshly whipped cream before serving, if desired.

Source: Williams Sonoma

Is there an appetizer out there more irresistible than queso dip?  Personally, I can’t think of one.  I mean, it’s basically a bowl of melted cheese for dipping tortilla chips.  What’s not to love?  I cannot keep away from it.  Any night I’m making Mexican food is exciting enough as it is, but adding queso to the menu just made the whole experience even better.  I’ve never even bothered making queso at home before because I didn’t think it could live up to the kind at our favorite Mexican restaurant, La Torre, in our hometown.  When I saw this version on Shawnda’s blog, I knew it would be good.  That girl knows her food and it looked just like what I was hoping for.

As expected, this did not disappoint.  You can adjust how thick or thin the final product is by adding the milk gradually until you reach the consistency you want.  I was happy with the amount of spice in the recipe (just barely there) but if you want it with more of a kick, you can add another jalapeño, some cayenne pepper or a dash of hot sauce.  This makes a nice large amount of queso, perfect for a group…but not to worry if you aren’t using it all at once.  It also reheats nicely in the microwave.  It was really great for watching the playoffs, and in fact, dinner turned out to be the highlight of our evening since the Colts put on a very disappointing show.  I guess a bowl of melted cheese is pretty good consolation.

Now this, my friends, is a cookie.  A whopper of a deep dark chocolate cookie, and it’s chock full of chocolate chips.  It’s thick, chewy, and just sinful.  The glass of milk is not just a prop – it’s a necessity in this case.  These cookies definitely earn the title of “giant”, considering that 4 ounces of dough is used for each one.  I’m not such a fan of quarter-pounder burgers, but quarter-pounder cookies?  I’m totally on board.  If you don’t have a kitchen scale yet (tsk tsk), here is the perfect excuse.  How else will you know that each cookie is exactly 4 ounces?  This is important business, people.  Truth be told, I actually haven’t eaten an entire cookie at once.  I keep eating half at lunchtime and half after dinner.  Believe me, I could – I just like having dessert twice instead.  I also froze half of the dough balls, and I know I’ll be thankful for that move when an emergency chocolate craving kicks in.

These cookies are a knock-off of the version sold at the popular Levain Bakery, whose claim to fame is…you guessed it, their giant cookies.  This is a unique cookie dough.  You start out mixing it just like any other cookie dough, but it is very thick and ends up requiring a brief hand kneading to be sure the ingredients are evenly distributed.  It may seem a little strange but these cookies are worth it.  These are definitely best enjoyed straight from the oven, but keep well in an airtight container.  As with most cookies I make, I like to give the leftovers a 10 second warm up in the microwave before enjoying to make the chocolate chips all gooey and melty.  Yum.

And, just because I think you can never have too many chocolate cookies:
Salted Double Chocolate Chunk Cookies
Chewy Triple Chocolate Cookies
Brownie Cookies
Chewy Chocolate White Chocolate Chunk Cookies

Giant Double Chocolate Cookies
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Yield: 12 very large cookies
Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Directions:
Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Source: My Baking Addiction, who adapted it from Parsley, Sage, Desserts and Line Drives, inspired by Levain Bakery

Risotto is a dish that a lot of people save for special occasions, because all the time spent slowly adding the liquid and stirring until it is absorbed can be taxing.  Personally, I love making risotto for that very reason.  The act of cooking in general brings me great pleasure (obviously), and I don’t usually mind the time or effort it takes.  Of course, part of my enjoyment in making risotto normally comes from enjoying a glass or two of wine with some good cheese and crackers while I cook…and since I am not able to indulge in wine these days, I look less forward to risotto.  But risotto still sounded good on the menu last week, and this almost hands-free version was intriguing.

I’ll admit I was skeptical of how well this hands-free version would compare to a more traditional risotto.  Of course, I should know by now – trust in Cook’s Illustrated.  The method works wonderfully and Ben immediately declared, “Best risotto you’ve ever made!”  I must say, I loved being able to spend time reading books and playing choo-choos with Andrew while the risotto took care of itself.  I think I could get used to this method :)  The caramelized onions were my own addition, and I think they really made this dish.  That said, the time required to caramelize the onions does add a significant amount of time to this meal.  Next time I’ll make the onions the night before, especially for a weeknight, so the process goes quickly on the night I plan to serve it.

Herbed Risotto with Chicken and Caramelized Onions
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Yield: about 6 servings
Ingredients:
1½ tbsp. olive oil, divided
1 yellow onion, thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
2 cups water
3 boneless, skinless chicken breasts
4 tbsp. unsalted butter, divided
¾ tsp. salt
2 cloves garlic, minced or pressed
2 cups Arborio (medium grain) rice
1 cup dry white wine
2 oz. grated Parmesan cheese (about 1 cup)
1 tsp. freshly squeezed lemon juice
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
Ground black pepper

Directions:
Add 1½ teaspoons of the olive oil to a large skillet over medium heat.  Add the sliced onion and sugar, stirring to coat.  Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized.  Remove the onions to a plate and set aside.

In a large saucepan over medium heat, combine the chicken broth and water and bring to a simmer.  In the meantime, add the remaining tablespoon of olive oil to the skillet used to cook the onions set over medium-high heat.  Season the chicken breasts with salt and pepper.  Transfer the chicken to the heated skillet and cook, turning once, until each side is a light golden brown.  Remove from the heat and transfer the chicken pieces to the saucepan with the simmering broth mixture.  Let cook until an instant-read thermometer inserted into the thickest part registers 165˚ F or until cooked through (no longer pink).  Remove the chicken from the broth and transfer to the plate with the onions.

Add 2 tablespoons of the butter to a Dutch oven set over medium heat.  Once melted, add the garlic and cook just until fragrant, about 30 seconds.  Add the rice to the pan, stirring to coat.  Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes.  Stir 5 cups of hot broth mixture into the rice.  Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

Add ¾ cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes.  Stir in the Parmesan.  Remove the pot from the heat, cover and let stand for 5 minutes.

Meanwhile, shred the chicken into bite-sized pieces.  Stir the shredded chicken and caramelized onions into the risotto with the remaining 2 tablespoons of butter, lemon juice, parsley and chives.  Season with salt and pepper to taste.  If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture.  Serve immediately.

Source: adapted from Cook’s Illustrated, May/June 2010

Is there an ingredient that you find time and again just doesn’t get used up in your home?  You know, you buy it for one recipe, use some and then it sits until it’s growing other stuff?  Normally I’m pretty good about being resourceful and using up leftovers but in my fridge, leftover ricotta gets pushed farther and farther to the back until I discover it weeks (okay, months) later and am scared to even see what state it is in.  I recently bought blackberries on sale with no real purpose in mind, and I had leftover ricotta from making ravioli.  Hence, these pancakes.  Plus, there is just nothing better than seeing the smile on my little guy’s face when I go get him out of bed in the morning and tell him we’re having pancakes.  He cannot get down the stairs fast enough :)

As with waffles, we have found that pancakes freeze well, so I make the full batch of batter and freeze all the leftovers for future quick breakfasts or snacks.  The blackberry sauce was a natural compliment to these waffles since the flavor pairs so well with lemon.  No butter, syrup or whipped cream required.  The airy texture and fresh fruit flavor of these pancakes made them seem a lighter breakfast than most pancakes, which usually make me want to go back to bed.  (Speaking of which, have you seen the Jim Gaffigan stand-up routine about cake?  Hilarious.  He discusses pancakes around 1:15.)  Instead, I was able to head out and have a great time at my yoga class.  That’s my kind of Sunday morning.

Lemon Ricotta Pancakes with Blackberry Sauce
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Yield: about 12 pancakes
Ingredients:
For the blackberry sauce:
12 oz. blackberries, rinsed and drained
¼ cup sugar
1 tbsp. cornstarch
1 tbsp. cold water

For the pancakes:
1 cup ricotta cheese
1 cup milk
3 large eggs, separated
Zest and juice of 1 lemon
1½ cups cake flour*
1 tbsp. baking powder
¼ tsp. salt
¼ cup sugar

*You can substitute ¾ cup all-purpose flour plus 2 tablespoons of cornstarch per 1 cup of cake flour.

Directions:
To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat.  Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering.  Combine the cornstarch and water in a small bowl; whisk until smooth.  Add the cornstarch mixture to the blackberries and mix well.  Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly.  Remove from the heat and keep warm if desired.  The sauce will thicken slightly as it cools.

To make the pancakes, combine the ricotta, milk, egg yolks, lemon zest and lemon juice in a large mixing bowl.  Whisk to combine.  Add in the cake flour, baking powder and salt and mix just until incorporated.  In another clean, dry mixing bowl, beat the egg whites on medium-low speed until foamy.  Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until medium-soft peaks form.

Fold one third of the egg white mixture into the ricotta mixture with a spatula until completely incorporated.  Add in the remaining egg whites and fold in gently until the mixture is smooth and light.

Heat a griddle or skillet over medium heat.  Grease as needed.  Ladle a scant ½ cup of batter onto the cooking surface for each pancake.  Allow to cook until bubbles begin to form on the top surface.  Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through.  Repeat with the remaining batter.  If desired, keep finished pancakes warm in a 200˚ F oven until all the batter is cooked.  Serve warm with fresh blackberry sauce.

Source: pancakes from Williams Sonoma, blackberry sauce Annie original

I like all kinds of homemade pasta, but ravioli is my absolute favorite.  You can fill it with whatever you please, and top it with any kind of sauce.  There are just so many possibilities!  And once you have the pasta sheets made, the rest is easy as can be.

There are lots of tools you can use to shape ravioli, but you don’t even need a special tool.  You can just cut around the filling with a cookie cutter, paring knife or pastry cutter.  Of all the options I have tried, I like a ravioli stamp (seen here) best.  So, first you want to lay out a sheet of pasta on a lightly floured work surface.  If using a stamp, lightly press indentations with the stamp onto the pasta sheet to act as a guide for spacing the filling.

Place a small amount of filling in each space.  Make sure not to overfill the ravioli – a couple of teaspoons is plenty for each one.

Lay a second sheet of pasta gently over the top of the mounds of filling.

Starting at one end of the pasta, gently stretch the top sheet of pasta over the filling and press firmly around the edges to seal the pasta sheets together, making sure to press out the excess air before sealing.

Cut around each ravioli.  (If desired, you could try to rework the pasta scraps and reuse them.  I find that the dough has dried out slightly by being exposed to the air and anyway, one batch of pasta dough makes about 60+ ravioli without reusing the scraps which is plenty for me.)

Lay the finished ravioli out on another lightly floured surface.  As with regular strands of pasta, these can be stored.  I like to let them dry for about 1 hour before transferring to an airtight container and freezing.

In case you want to make tortellini instead of ravioli, you can do that too.  Start with a circle (or square) of pasta dough.

Add a small amount of filling.

Fold the pasta over in half and press the edges to seal.

Then fold the corners in towards the center so that they overlap and pinch gently to seal.  You made tortellini!

And there you go!  Now you can make all kinds of delicious homemade pastas.  This time I opted for a mushroom and cheese filling and topped the pasta with a spinach cream sauce.  I made them up on the fly but both were excellent.  Thankfully I took notes as I went, and the recipes are included below.  You can certainly use less cheeses in the filling if desired.  I used several just because I happened to have them on hand.  Happy pasta making!

Mushroom and Cheese Ravioli
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Yield: about 60 ravioli (depending on size)
Ingredients:
1 batch homemade pasta dough
1½ tbsp. unsalted butter
12 oz. baby bella mushrooms, coarsely chopped
3 cloves garlic, minced
6 tbsp. shredded Asiago cheese
6 tbsp. shredded Parmesan cheese
6 tbsp. shredded mozzarella cheese
¾ cup part-skim ricotta cheese
1 large egg plus 1 egg yolk
¼ tsp. dried oregano
¼ tsp. dried basil
Salt and pepper, to taste

Directions:
Roll out pasta dough into thin, barely translucent sheets.  Keep covered with a damp towel until ready to use.

To make the filling, melt the butter in a large skillet over medium-high heat.  Add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are tender and most of the excess liquid has evaporated.  Add the garlic to the pan and sauté just until fragrant, about 1 minute.  Remove from the heat and let cool slightly.

In a medium bowl, combine the Asiago, Parmesan, mozzarella and ricotta cheeses.  Add in the egg, egg yolk and dried herbs and mix well.  Season the mixture with salt and pepper to taste.  Stir in the cooked mushrooms.

Shape and fill pasta as desired, using about 2 teaspoons of filling for each ravioli.  Transfer shaped ravioli to a lightly floured surface and let dry slightly, about 30-60 minutes.  Cook the pasta in a pot of boiling water until al dente, about 3-5 minutes.  Drain well and serve immediately.

Source: Annie original

Spinach Cream Sauce
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Yield: about 2 cups
Ingredients:
1 tbsp. butter
1 tbsp. flour
2 cloves garlic, smashed
1 cup heavy cream (or half-and-half)
½ cup milk
1 cup shredded Parmesan cheese
5 oz. frozen chopped spinach, thawed and drained
Salt and pepper, to taste

Directions:
Melt the butter in a medium saucepan over medium-high heat.  When the butter is melted, whisk in the flour to make a roux.  Add in the smashed garlic.  Cook until the roux is light golden and fragrant, 1-2 minute, whisking constantly.  Whisk in the heavy cream and milk.  Reduce the heat to medium and cook, stirring occasionally, until the mixture starts to bubble and thickens.  Remove from the heat and whisk in the Parmesan and spinach.  Remove and discard the cloves of garlic.  Season with salt and pepper to taste.

Source: Annie original

So do any of you remember nearly one full year ago when I posted this ravioli and asked if anyone would be interested in a homemade pasta tutorial?  The response was overwhelmingly, “Yes!”  I certainly never forgot about it but I kept finding other things to post about instead.  Well, I finally made it happen.  Let’s talk homemade pasta.

First, let me say right off the bat that there are tons and tons of different ways to do this.  Some people swear by a certain method of mixing, some think a special type of flour is crucial, etc. etc.  I’m just here to show you the basics.  Then you can decide for yourself what works best for you.  Special equipment is not required.  You can make homemade pasta with just your hands and a rolling pin.  However, if you have the tools, use them.  I find it much, much easier this way and the process isn’t nearly so taxing.  In fact, making your own pasta may sound like something that would take hours, but especially if you have the equipment, you can have it made from start to finish in just under an hour.  Not bad at all.

To start, gather all your ingredients together.  You will need flour, eggs, salt, olive oil and a little bit of water.  Now, as the flour goes, you can make homemade pasta using just all-purpose flour.  That said, I think it tastes better, has a better texture, and is easier to work with if you use a combination of all-purpose and semolina flour.  There is also something called 00 flour that some people swear by for pasta making.  However, I’ve done a lot of reading on this topic and the reviews are mixed.  Ultimately, most think it’s not essential and since it is difficult to come by, I have no interest in pursuing it further.  The blend of all-purpose and semolina works great for me.

Combine all your dry ingredients in a mixing bowl and make a well in the center.  If you prefer to make the dough by hand, you can create a mound of flour in the center of a work surface and make a well in the center.

Crack the eggs into the well of the flour mixture.

Start mixing the dough together.  If you are using a mixer, a dough hook works great for this.  If you are doing this by hand, use a fork and start using small circular motions to slowly pull in flour from the edges of the mound into the egg mixture.

Eventually you will end up with a dough that is a bit dry and shaggy looking, and it doesn’t quite stick together.  At this point, I prefer to do the rest of the mixing by hand, so I turn the whole mess out onto a work surface.  And if you’re already doing it by hand, great, stay where you are!  Once the mixture is on the work surface I add the olive oil and 2 tablespoons of water to the dough, and continue to knead until a cohesive ball of dough has formed.  You may need to add a tiny bit more liquid or a tiny bit more flour to get a workable consistency, depending on various factors in your own kitchen.

This is what it looks like when it is finished kneading.

At this point, divide the dough into four pieces.

Cover the dough balls with a damp kitchen towel and let rest 20-30 minutes before proceeding.  (If you are making a filled pasta, this little break is a great time to make your filling.)

From here on out, the steps done with my pasta roller can also be done with a rolling pin.  It will just require a lot of elbow grease.  The basic idea here is to first get the texture of the pasta dough completely smooth and malleable.  So, take one dough ball out, leaving the rest covered at all times when not in use.  Flatten it just enough to be able to go through the pasta sheet roller on the widest (thickest) setting.  (Due to the speed the pasta roller allows, I find I am able to work with two dough portions at once, making the process faster and more efficient.  You can decide what workflow works best for you.  Just be sure that any dough not in use is completely covered by a damp towel.)

This is my work horse.  I love it.

Go ahead and run the sheet through so that it is thinned and flattened.  It may look a bit scraggly and torn the first time through.  That’s okay – we’re just getting started.

Return the pasta sheet to the work surface and fold it into thirds.

Flatten the dough out once more with the rolling pin, again to a thickness so that it is able to go through the pasta roller (if using).

Run it through again on the widest setting.  You can see already that after just two times through, the dough is smoother and more evenly mixed.  I typically repeat this process (flatten, fold into thirds, flatten again, and so on) about four to five times total until the dough is smooth and supple.

Once you are happy with the texture of the dough, you can start thinning the sheets out.  If using a pasta roller, go ahead and set it to the next setting (just slightly thinner than the thickest sheet).  At this point there is no more need for folding into thirds, etc.  The objective is simply to flatten the sheets to your desired thickness, or thinness as it were.

Go ahead and run the pasta sheet through, thinning it out.  Repeat this process on progressively thinner settings until you achieve the width you want.

The sheets may become long and unwieldy to work with during the thinning process.  That’s okay – just cut them in half and keep on working.

Since I intended to use this dough for a stuffed pasta, I went to a thickness where it was just slightly translucent.

Now, if you are making long strands of pasta such as fettuccine or linguine and you have a pasta cutter, run your thinned sheet through the cutter and voila!  You’re done.  If you don’t have a pasta cutter, you can place a pasta sheet on a cutting board and spread with a very light dusting of flour.

Fold it into thirds.

Slice into strips with a sharp knife or pizza cutter.

Unfold the strips and ta-dah!  You made pasta!  At this point, finish using any remaining dough as needed.  Just be sure to keep the finished pasta covered with a damp towel.

If you don’t plan to use the pasta right away, it can be stored.  First, dry the pasta for 1 hour (for long strands, this requires a drying rack.  I’ve never done this.)  At this point it can be placed in an airtight container and refrigerated for up to 3 days or frozen  for up to 3 months.

Stay tuned tomorrow for Part 2 of the tutorial – stuffed pastas.  Yum!

Basic Fresh Pasta
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Yield: about 1 lb. of fresh pasta
Ingredients:
1½ cups all-purpose flour, plus more for work surfaces
1½ cups semolina flour
½ tsp. salt
4 large eggs
1 tbsp. olive oil
2 tbsp. water, plus more as needed

Directions:
Combine the flours and salt in a bowl or on a work surface, creating a well in the center.  Crack the eggs into the well.  Using a mixer or by hand, slowly mix, incorporating the flour into the egg mixture a little bit at a time.  Once you have a dry, shaggy dough, mix in the olive oil and water and knead by hand until the dough is fairly smooth and homogenous.  Divide the dough into four portions and cover with a damp towel.  Let rest for 20 minutes.  At this point, proceed with thinning and cutting as desired, depending on equipment available.

To cook, cook noodles in a large pot of boiling water for 3-5 minutes or until al dente.  Drain well and serve immediately.

Source: gleaned from Williams Sonoma, my KitchenAid mixer booklet, and numerous internet readings on homemade pasta

Three tall layers of fluffy chocolate cake.  Whipped cream filling and frosting.  A drippy chocolate glaze.  Chocolate-covered strawberries for garnish.  Yeah, this cake is kind of a show-stopper.  I’ve been dying to try it for over a year – in fact, it was in the running for last year’s birthday cake but Andrew randomly chose the cappuccino fudge cheesecake instead.  I ended up bringing the tuxedo cake to the New Year’s party we attended this year and people were pretty excited about it.  Considering that literally everyone else at the party were professional photographers plus a graphic designer (and spouses), I think this cake was a perfect choice.  The striking contrast between the frosting and the chocolate glaze give a nice aesthetic and the strawberry garnish is an ideal finishing touch.  This cake is perfect for a fancy party, or pretend fancy party like we had :)  At around 2:00 am I noticed that all of the strawberries were missing from the top – someone was having a pretty good time!

Let me just warn you right now – if you make all three layers, you will end up with a very tall cake.  I mean, this thing was a whopper!  The slices actually look a bit funny because they are so dang tall.  But I don’t think that stopped anyone from enjoying this.  You can make the same amount of batter in two 10-inch round pans for a shorter cake, but I don’t have 10-inch pans.  I like the tall cake anyway, it is visually impressive.  This cake does slice very nicely and the black-and-white inside is a pretty match for the exterior.  The flavors are classic and simple but ultimately, the presentation (and the name, I guess) is what makes this cake fancy.  It’s a great one to have in your repertoire when a celebration cake is needed.

Tuxedo Cake
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Ingredients:
For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract

For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted

For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

Directions:
To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  (Do not let the glaze cool longer or it may become difficult to pour over the cake.)  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour.  Slice with a long, sharp knife, wiping the blade clean between slices.

Source: The Pastry Queen by Rebecca Rather

I surprised myself with this dish.  I’m normally not much of a red meat eater.  Beyond a few recipes that call for ground beef, it’s just not something I cook with often.  I would venture to guess that I frequently go a month at a time without using red meat at all.  Normally when I do add it to the menu, it’s more for the sake of variety.  But in the case of this stir fry, I saw it and I just had to try it.  The real carnivore of the house (Ben, obvs) went nuts for this dinner.  The great news is I really enjoyed it too.  Stir fry is always a nice option for a quick and filling dinner, and we liked this particular combination of veggies, meat and sauce.  Of course you can switch out various ingredients to suit what you have on hand and what you prefer.  The most time-intensive part is the ingredient prep.  The faster you are with a knife, the quicker this meal will be.  Makes great leftovers too, or so I heard – I didn’t get to any of them before the carnivore :)

Ginger Beef Stir Fry
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Ingredients:
1 tsp. cornstarch
¼ cup cold water
3 tbsp. plum sauce
1 tbsp. grated fresh ginger
1 tbsp. low sodium soy sauce
¼ tsp. red pepper flakes
1 lb. boneless sirloin steak, cut into thin strips
1 tbsp. vegetable or canola oil
1 red bell pepper, seeded and sliced thin
1½ cups small broccoli florets
1 carrot, peeled and julienned
4 green onions, chopped
1 clove garlic, minced
3 tbsp. salted peanuts, chopped (optional)
Rice, for serving
Sesame seeds, for garnish

Directions:
In a small bowl, combine the cornstarch and water; whisk until smooth.  Stir in the plum sauce, ginger, soy sauce and red pepper flakes.  Set aside.

In a large skillet or wok over medium-high heat, cook the steak strips until no longer pink.  Remove to a plate and set aside, draining the excess fat from the skillet if necessary.  Add the oil to the pan and heat through.  Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes.  Mix in the green onion and garlic and cook just until fragrant, about 30 seconds.  Return the steak pieces to the pan.  Add the sauce to the pan, stirring well to coat everything.  Cook until slightly thickened, about 2 minutes more.  Stir in the peanuts.

Serve the warm stir fry over rice and sprinkle with sesame seeds for garnish, if desired.

Source: The Comfort of Cooking, originally from Allrecipes

Here’s the proof, I’m just not into New Year’s diets.  For those of you on that bandwagon, click away immediately.  Otherwise, I give you one of the most indulgent desserts I’ve made in a while.  As I mentioned recently, I’ve been on a bit of a peanut butter-chocolate kick these days.  Last week I was at work when the need for a birthday treat arose suddenly and unexpectedly.  I checked for any special requests or preferences but was given free reign over the decision.  In an effort to 1. satisfy my peanut-butter chocolate craving, 2. avoid a trip to the grocery store, and 3. bring an awesome birthday treat, I chose these brownies.  Very, very good decision.

I think nearly 90% of those who tried them asked when the recipe would be posted on the blog…that should speak for itself.  Per my usual, I have doubled the recipe to fit a 9 x 13-inch pan because anything less is just not enough.  If you are in the fudgy brownie camp (ME!), you’ll love these.  The addition of cream cheese to the actual brownie batter results in a brownie that is dense, moist and super fudgy.  Then add the peanut butter cheesecake swirl, and well, I think I’m off to go have one from the fridge.  (I’m so not kidding.)

Peanut Butter Cheesecake Swirl Brownies
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Yield: 30-36 brownies
Ingredients:
For the brownies:
14 tbsp. unsalted butter
6 oz. bittersweet chocolate, coarsely chopped
1 cup cocoa powder (I used Hershey’s Special Dark)
2 cups sugar
6 oz. cream cheese, softened
6 large eggs
2 tsp. vanilla extract
½ tsp. salt
1 cup all-purpose flour

For the peanut butter cheesecake swirl:
8 oz. cream cheese, at room temperature
2/3 cup creamy peanut butter
6 tbsp. sugar
1 large egg
1 tsp. vanilla extract

Directions:
Preheat the oven to 350˚ F.  Line a 9 x 13-inch baking pan with foil and spray lightly with cooking spray.  To make the brownie batter, combine the butter and chocolate in a large heatproof bowl set over simmering water.  Heat, stirring occasionally, until the mixture is completely melted and smooth.  Remove the bowl from the heat.  Whisk in the cocoa powder, sugar, eggs and cream cheese until smooth and well blended.  Mix in the vanilla and salt.  Add the flour to the bowl and whisk just until incorporated.  Pour the brownie batter into the prepared baking dish and smooth the top with a spatula.

To make the peanut butter cheesecake portion, combine the cream cheese, peanut butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until completely smooth, about 2-3 minutes.  Blend in the egg and vanilla until incorporated, scraping down the bowl as needed.

Drop spoonfuls of the peanut butter mixture over the brownie batter in the pan, creating a cobblestone appearance.  Use a knife or wooden skewer to gently swirl together the peanut butter mixture and brownie batter.  Bake 30-35 minutes, until the center is just set.  Transfer to a wire rack and let cool to room temperature.  Cover and refrigerate until well chilled before slicing and serving.

Source: adapted from Kitchenist

It happens every year at this time, and Ben always warns me.  I’m loving the heck out of fall and winter baking, comfort food cooking, etc.  Then suddenly the holidays are over and I’m ready for spring, like, right now.  My body craves lighter, fresher meals and I just want to pretend it’s warm enough to go for a (pleasant) walk outside.  It certainly didn’t help that we had a brief stint of 60 degree weather last week.  This crab linguine with lemon and basil was the answer for me.  A small serving of pasta with fresh basil, cherry tomatoes, fresh lump crab meat and a squeeze of fresh lemon juice – just what I needed.  Since the crab meat is pre-cooked, this meal is ready in next to no time – basically just as long as it takes to cook the pasta.  I can’t wait to make this again in the summer when all the ingredients are really at their prime, and some come straight from my garden, but in the meantime it helps with the winter blahs.

Crab Linguine with Lemon and Basil
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Yield: 4 servings

Ingredients:
1 lb. pasta, such as linguine or spaghetti
1/3 cup olive oil
2 tbsp. butter
6 cloves garlic, minced
½ cup fresh basil, chopped
1 cup cherry tomatoes, halved
Salt and pepper, to taste
8 oz. fresh crab meat, cooked (or substitute pre-cooked shrimp/prawns)
1 lemon, quartered

Directions:
Cook the pasta in a large pot of boiling water until al dente.  Drain well; set aside.  In a large skillet over medium heat, combine the olive oil and butter, heating until the butter is completely melted.  Add the garlic to the pan and cook for 30 seconds, just until fragrant and bubbling.  Remove the pan from the heat.

Add the drained pasta to the skillet and toss well until the pasta is well coated with the garlic-oil sauce.  Add the basil and cherry tomatoes, and season with salt and pepper to taste.  Divide the pasta between warmed serving bowls.  Top each individual serving with the fresh lump crab meat, about 2 ounces each.  Squeeze one quarter of lemon over each serving.  Serve immediately.

Source: Savory Sweet Life

Happy New Year, everyone!  I hope everyone had a fun night, how ever you chose to ring in the new year.  We had a truly fabulous time, involving dinner out, a rockin’ party at our friends’ place, and importantly, a babysitter for the whole night (thanks, Dad).  2010 was a year of both joys and sorrows for us so I am optimistic that 2011 will be much better, especially with the upcoming birth of our baby girl!  I don’t really believe in New Year’s resolutions so I never make any myself (and most certainly never of the diet variety!)  However, I know that a lot of people do make commitments to a healthier lifestyle and on that note, I have updated the featured recipe page for the month with some lighter fare.

Also, I am constantly trying new things in the kitchen no matter what the time of year – it’s my passion!  However, if any of you made cooking or baking-related resolutions, please share any requests for post topics that might be useful in achieving your goal.

Finally, I apologize in advance to those of you making diet resolutions for the desserts I will be sharing this week.  They are sinful.