December 19, 2014

It's been a few weeks - we've tried a lot of recipes, found some keepers, tried some duds, and been busy getting ready for Christmas and the New Year.  Thanksgiving was fabulous and it is hard to believe in a week Christmas will already be behind us.  2014 certainly is racing to close. 

2015 is going to bring big changes in our household.  I've just finished all my coursework and am ready to begin student teaching in January.  I've been working on my masters over the past few years and I am truly amazed that in just a few short weeks I'll be in the classroom full time; this is going to  bring a lot (and I mean A LOT) of changes for my family.  Needless to say, I don't think we'll be trying so many new recipes all the time, so I don't expect to be blogging every Friday.  Taco Tuesday will probably be brought back in full force, and we'll be relying on soups we know and love already on soup night.  But I love to cook and create in the kitchen, so I hope to be able to continue to post a few times a month to share new keeper recipes.  We'll just have to see how it goes!!!

To prepare for the next couple of months I've been marking easy recipes, slow cooker recipes, recipes that take 30 minutes or less from prep to table. We found a slow cooker pasta recipe (Easy Meaty Ziti)  that was an overwhelming hit and easily earned keeper status, and we've made it twice since I last posted.  We made a pork tenderloin recipe that everyone loved and was fast.  And my favorite recipe that earned keeper status this week?  Shredded Sweet Potatoes and Spinach.  I have always claimed to dislike sweet potatoes, but this recipe changed my mind!  I made it as the side dish for the pork, but then made it again today to eat for lunch!  (Truth be told, I want to see how it reheats to see if I can bring it with me to work for lunch - we'll see how it tastes tomorrow reheated.) 


Making anything good this week?  Any suggestions for dinner recipes as I head back into the workforce full-time?  Let me know (and wish me luck)!

Happy Cooking!

New Recipes
Shredded Sweet Potatoes and Spinach
Chili and Maple Glazed Pork Tenderloin
Easy Meaty Ziti

Shredded Sweet Potatoes and Spinach

Ingredients
* 1 large or 2 medium sized shallots, minced
* 2 tsp olive oil
* 2 sweet potatoes, peeled and shredded (about 1 lb)
* 4-5 oz fresh spinach, rough chopped
* salt and pepper, to taste

Directions
1. Saute the shallots in the oil over medium to medium-high heat for 3 minutes.  Add the shredded sweet potatoes and stir occasionally.  Cook the potatoes for 9 minutes.
2. Just prior to adding the spinach, season the potatoes with salt and pepper.  Add in the spinach.  Cook and stir until the spinach has wilted and fully heated through. Serve and enjoy!

Notes
If you feel like there isn't enough oil in the pan after sauteing the shallots add another tsp or so prior to adding the potatoes.  And feel free to scrape up the yummy brown bits from the pan when you stir; they are flavorful and delicious!  It will seem like a lot of potatoes and spinach, but both cook down and you will be surprised at the amount you will have when you are done.  And believe me...if you are all intrigued by this recipe I would absolutely suggest you give it a try.  It is neither expensive or time consuming to make, so you really have nothing to lose.  I anticipated not enjoying this dish at all and was so caught off guard at how much I loved it!  I made it not only as a side dish when we first tried it, but later in the week made it for lunch!   I only lightly seasoned this dish with salt and pepper while cooking, but then had the salt and pepper out on the table for everyone to add as suited them.

Chili and Maple Glazed Pork Tenderloin

Ingredients
* 1 pork tenderloin
* 1 tsp olive oil
* 1 tsp chili powder
* kosher salt and freshly ground black pepper
* 2 tbsp pure maple syrup

Directions
1. Preheat the oven to 450 F.
2. Trim the pork, then place it on a foil or parchment lined baking sheet.
3. Combine the oil, chili powder and salt and pepper.  Rub this all over the pork.  Cook the pork for 20-25 minutes.  Every 5-8 minutes brush the pork with the maple syrup.
4. Let the pork rest for 5 minutes and then slice and enjoy!

Notes
This was the right amount of time for my pork which was a little over one and a quarter lbs.  You may need to adjust the time if your tenderloin is larger or smaller.  Everyone loved this pork, it was very easy and quick to make.  Pork, for my family, is a nice alternative to chicken every now and then!

Easy Meaty Ziti

Ingredients
* 8 oz ground pork
* 8 oz ground beef
* 1/2 tsp Italian seasoning
*  1 jar (25 oz) marinara sauce (or 3 cups if using homemade)
*  2 tbsp tomato paste
* salt & pepper
* 8-10 oz ziti
* 2 tsp olive oil
* 1 1/2 cups boiling water
* additional hot water, if needed

Directions
1. Microwave the two meats together with the Italian seasoning in a bowl, stirring every minute.  It will take about 5 minutes to make sure the meat is no longer pink.  Break up the meat and then drain off the fat.
2. Mix the meat with two cups of the marinara sauce, tomato paste, 1 tsp salt and 1/2 tsp pepper.
3. Line the slow cooker with an aluminum foil collar and spray with cooking spray.
4. Microwave the ziti and oil in a bowl at 50% power for 3-5 minutes, stirring every 90 seconds.  Some pasta will look toasted and blistered when it is ready.  Transfer the pasta to the slow cooker and immediately stir in the boiling water.  Then stir in the meat and sauce mixture.  Cover, cook on high for 2 hours (or until pasta is tender).
5. Remove the foil collar and discard.  Gently stir in the last cup of sauce and adjust the consistency with hot water if needed.   Serve and enjoy!

Notes
If you are using jarred sauce I recommend Bertolli Tomato and Basil (that's what I've used each time I made it).  Apparently the reason a foil collar (which in this case is really only a half collar since it is only used on the back) is needed is because many slow cookers are hotter in the back (near the plug) then in the front, and you don't want to overcook the pasta.  To make the foil collar, fold aluminum foil until it is about 6 layers thick and a rectangle the size of the back of your slow cooker.  Press the foil into the backside of the slow cooker.I think I would prepare the meat and sauce in the morning or night before, then when I get home from work I could prep the pasta and get it going!  Only two hours to cook, but hands off if the prep is done ahead of time - sounds good to me!

November 21, 2014

Thanksgiving is next week...wow!!!  So hard to believe!  This week in addition to the new keeper recipes I've also added links to some dishes you might want to include at your Thanksgiving feast!

This week we made five new recipes and ended up with three keepers; there were two new recipes the kids enjoyed but I wouldn't make again.   Those were a caramel cinnamon quick bread (it had an odd flavor profile) and a chocolate peanut butter bar.  The bar just didn't taste like much other than the peanut butter.  That was a bummer because it was super easy to make.  Oh well, sometimes new recipes are deemed keepers and sometimes not.

But on to the keepers!  I made a cinnamon swirl bread and we loved it!  I have to admit - we actually made it twice this week!  Once we were running low on the first loaf I decided to make it again so we could keep enjoying it for breakfast.  The second time I made it the swirl was even better because I rolled the dough tighter.  I will definitely be making this bread again!

We had a new keeper dinner that was pretty different from anything we normally have and everyone really enjoyed it.  Creamy rice, chicken and spinach - and it was creamy with a nice flavor.  If you made the rice ahead of time, or even have some leftover from a previous dinner of stir fry or other dish then the dinner will really come together quickly, and all in one large skillet.  Thumbs up for only one pot to clean after dinner.

The last keeper - I finally made a banana cake.  I've had my eye on this since October, but with Halloween I didn't want to make an extra dessert.  But we enjoyed this cake with friends that came over and it was a hit.  You can use any kind of frosting that you love or have on hand, or use a mix.  I used a caramel cream cheese frosting in the layers vanilla on the outside.  This cake has great banana flavor - give it a try if you have some bananas that aren't getting much love.

Well Happy Cooking - especially if you are hosting the Thanksgiving feast for your friends and family!

New Recipes
Cinnamon Swirl Bread
Creamy Rice, Chicken and Spinach
Banana Cake

Links to recipes for Thanksgiving
Turkey Brine
Traditional Stuffing
Crescent Rolls
Popovers
Classic Pumpkin Pie
Pumpkin Pie Spice
Dutch Apple Pie

Cinnamon Swirl Bread

Ingredients
* 3 cups (12 3/4 oz) AP flour
* 1/4 cup (1 1/2 oz) potato flour
* 1/4 cup (1 1/4 oz) non fat dry milk
* 1 1/4 tsp salt
* 1/2 tsp cinnamon
* 3 tbsp (1 1/4 oz) sugar
* 2 1/2 tsp yeast
* 4 tbsp butter
* 1 cup water

Filling
* 1/4 cup (1 3/4 oz) sugar
* 1 1/2 tsp cinnamon
* 1/4 cup (1 1/2 oz) raisins
* 2 tsp AP flour
* egg wash made from one egg beaten with 1 tbsp water

Directions
1. In a large mixing bowl combine all the dough ingredients, mixing until the dough begins to form and come away from the sides of the bowl.  Knead  - about 12 minutes by hand or 10-15 minuted in the bowl of a stand mixer on level 2.  The doigh should be smooth and satiny when it has been kneaded enough.
2. Transfer the dough to a lightly greased bowl and set it aside to rise for  90 minutes.  It will be puffy and have risen, but may not be quite doubled in bulk.
3. Near the end of the rise time create the filling.  Pulse all the filling ingredients in a food processor until combined.
4. Roll out or press the dough into a 16 inch by 8 inch rectangle on a lightly oiled surface.  Brush the dough with some of the egg wash (you will not need it all) and then press the filling onto the dough.
5. Beginning with the short end roll the dough into a log.  Pinch the side seams and the top seam to seal in the filling so it will not escape during baking.
6. Place the log into a lightly greased 8 1/2 inch x 4 1/2 inch loaf pan.  Cover the pan and let the dough rise for a second time, approximately one hour.  If using a traditional pan, let the dough crown about 1 inch over the sides of the pan.  If using a pullman loaf pan, let the bread rise until 1 inch below the edge of the pan.
7. Bake at 350 degrees for 45 minutes.  If using a traditional pan and the loaf is browning too quickly tent the loaf with foil for the last 15 minutes.  If using a pullman loaf pan, bake with the lid on for 25 minutes and then remove the lid and bake for an additional 20 minutes.
8. Remove the loaf from the oven and let it cool for 3-5 minutes and then remove from the pan to complete cooling on a cooling rack.
9. Slice with a serrated or electric knife after the bread has fully cooled.  Enjoy!

Notes
I used my pullman pan and it turned out fabulous!  We loved it toasted with butter, but I think it would also make great French toast!

Creamy Rice, Chicken and Spinach

Ingredients
* 3/4 cup Italian salad dressing, divided (I used Kraft Roasted Red Pepper Italian)
* 1 lb boneless skinless chicken breast or thighs, cut into 1 inch cubes
* 1 cup chicken broth
* 1/2 tsp garlic powder
* 1/4 tsp salt
* 3 cups cooked brown rice
* 4 oz Cream cheese (I used 1/3 less fat kind, Neufchatel)
* 2 big handfuls of fresh spinach, torn into smaller pieces
* 1 large tomato, chopped

Directions
1. Marinate the chicken in 1/2 cup of the salad dressing for 3-4 hours, or all day if desired
2. Heat 1/4 cup of dressing in a large skillet over medium heat.  Add the chicken and marinade, and cook until cooked through, 6-8 minutes.
3. Stir in the broth, garlic powder and salt.  Stir to combine, bring to a boil and simmer for 3-4 minutes.
4. Add in the cream cheese and stir constantly to melt it into the sauce.  Add in the rice and stir to combine.  Simmer on low for 5-7 minutes to reheat the previously cooked rice.
5. Add in the tomatoes and cook for 2-3 minutes.  Add the spinach and stir gently to combine.  Cook just long enough to wilt the spinach.  Serve and enjoy!

Notes
This recipe was inspired by a recipe that called for instant rice.  I adapted it and added the additional garlic powder, salt, marinating the chicken and so forth.  We loved it and it was a dinner that came together very quickly!  I can definitely see myself prepping the chicken and rice in the morning, and then cooking the dinner in the evening.  If everything is prepped and ready this really comes together without much fuss.

To make the rice ahead, bring 3 quarts of water and 2 tsp salt to a boil in a large pot.  When the water is boiling add 1 1/2 cups of brown rice.  Cook and stir occasionally for 30 minutes.  Drain the rice and spread it out on a parchment paper lined cookie sheet.  Drizzle the rice with 2 tsp of liquid (lime juice, chicken broth, in this case I drizzled additional Italian salad dressing) and let the rice cool for 15-20 minutes.  Use in a rice salad, or in  dish that calls for white or brown rice, or refrigerate it for use in the near future.