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Archive for January, 2010

I made pumpkin pie at Thanksgiving with my boyfriend’s mom and didn’t get around to posting the recipe until now, oops! At least it is up now in plenty of time for next Thanksgiving! This recipe is just for one pie, but we doubled the recipe and made two pies, which was a good thing, since they were so yummy and were quickly gobbled up. I can’t wait to make these again next year! We made both the pie crust and the pie filling, but you could always but a store bought pie crust and just make the filling if you are short on time or just don’t want to make the pie crust.

Pie Crust

Ingredients:

  • 1 ½ cups flour
  • ½ cup Crisco
  • 4-5 tbsp water

Directions:

  1. Mix together with a fork until it clumps together into a ball, using your hands if necessary. Roll out using a rolling pin into a large circle.
  2. Place in a pie pan and spread out evenly, making sure to cover the edges.

Pumpkin Pie Filling

Ingredients:

  • 2 eggs, slightly beaten
  • 16 oz can pumpkin
  • ¾ cup white sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice or cloves
  • 13 oz can evaporated milk
  • 9 inch pie crust

Directions:

  1. Preheat oven to 425 degrees.
  2. Combine all ingredients and mix together well.
  3. Slowly and carefully pour filling into prepared pie crust.
  4. Place in oven and bake for 15 minutes at 425 degrees and then reduce temperature to 350 and bake for an additional 45 minutes.
  5. Insert knife and when it comes out clean, it is done.

Serve with whipped cream or ice cream.

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This recipe comes from celebrity chef Giada de Laurentiis. It is a wonderfully rich and delicious twist on a basic macaroni cheese and is great to make for a special occasion since it is a bit of extra work and the ingredients are a little bit pricier. But, it is definitely worth the extra time and money it takes to make it. It is a great dish to serve at a party- everyone will love it!

Ingredients

  • Butter, for greasing dish
  • 12 ounces wide egg noodles
  • 2 cups heavy cream
  • 2 1/2 cups whole milk
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (packed) grated Fontina
  • 3/4 cup (packed) finely grated Parmesan
  • 3/4 cup (packed) grated mozzarella
  • 4 ounces cooked ham, diced, optional
  • 2 tablespoons finely chopped fresh Italian parsley leaves

Directions:

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Source: The Food Network

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This is a recipe that my mom made a lot when we were growing up. Spread with butter and/or jam, these muffins are so delicious. And little did we know how nutritious wheat germ is! Wheat germ has 23 nutrients and contains more nutrients per ounce than any other vegetable or grain. Some of the many vitamins and minerals in wheat germ are potassium, vitamin E, riboflavin, calcium, zinc magnesium and vitamins A, B1 and B3. 

 Ingredients:

  • 1 cup all purpose flour
  • 1 cup RAW wheat germ [Natural food store] * do not used wheat germ in the jar.
  • 3/4 cup white sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 egg
  • 1 cup milk
  • 5 tbsp vegetable oil

 Directions:

1. Mix dry ingredients together in medium bowl.

2. Mix egg, oil, milk in smaller bowl with a whisk

3. Add liquid to dry mixture and mix by hand until just mixed

4. Place muffin cups in muffin pan and fill each with mixture 3/4 full

5. Bake at 375 until golden brown on top for 15-20 minutes.

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This recipe comes from my boyfriend’s high school home ec class! So, over 10 years ago! He learned it then and is still making it to this day. It’s a basic cheese lasagna recipe and is absolutely delicious. It’s great to serve when you are entertaining because it feeds a lot of people and to be honest, who doesn’t like lasagna, salad, and garlic bread? 🙂

Ingredients:

  • 3 lbs small curd cottage cheese
  • 3 eggs
  • 1/2 cup Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 lb mozzarella cheese, sliced or shredded
  • 1 lb no bake lasagna noodles
  • 3 cups spaghetti sauce, homemade or premade 

Homemade spaghetti sauce recipe:

  • 2 (29 oz) cans of tomato sauce
  • 2  (15 oz) cans diced/peeled tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1 tbsp sugar

Combine all ingredients in a pot and let cook on low. The longer you let it cook, the better the flavor will be!

Lasagna Directions:

  1. In a medium sized bowl, combine cottage cheese, eggs, Parmesan cheese, and spices until well blended.
  2. Place 1 cup spaghetti sauce on the bottom of a large baking dish. 
  3. Place one layer of uncooked (no bake) noodles on top of the sauce.
  4. Spread half of the cottage cheese mixture on the noodles.
  5. Top with 1/3 of the mozzarella cheese and 1 cup of the sauce.
  6. Place another layer of noodles on top.
  7. Spread last cup of sauce on top.
  8. Cover with remaining mozzarella cheese.
  9. Cover lasagna with aluminum foil.

To Bake: Preheat oven to 325 degrees. Bake for 1 1/2 hours, or until noodles are almost tender. Increase oven temperature to 400 degrees. Bake, uncovered, for 15-20 minutes or until top is golden brown. Let lasagna cool slightly before serving. The dry lasagna noodles steam-cook in the sauce. Seal the pan well to lock in the moisture. 

Serves: 15-18

Sides: Salad and Garlic Bread

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Yesterday was my birthday, and my amazing friends helped me to celebrate with a BBQ on our pool deck last night.  One of our friends is a private chef, and he and his girlfriend made me a chocolate cake from scratch that was to die for!  See for your self…I asked him for the recipe and he said that he mixed a few of his recipes up…so maybe I’ll get it, maybe not…I can only hope that this isn’t the last time I eat this cake.

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I’ve spent the last three days traveling to Kauai and the Big Island for work.  I’ve been dreading eating out so much just because i’ve been feeling permanently stuffed from all of the heavy, holiday fare, and so often eating on the go means heavy, unhealthy meals.   After hitting up a few favorites (Kalena’s Fish Market on Kauai and Cafe Pesto on the Big Island) we were introduced to two new, amazing restaurants that are most definitely worth mentioning – both of which focus on organic, local fare that is both healthy and sooooo delicious 🙂

Dinner last night found us at Pau in Kamuela – a halfway spot during our drive from Hilo to Kona.  Low-key with a super mellow atmosphere and fresh, simple and delicious food, it was the perfect thing after a long day of meetings.  We shared the pesto hummus and pita chips, the super foods salad and turkey cheeseburgers…topped off with hazelnut chocolate mousse and freshly made mint chocolate cheesecake…delish!  The menu was full of pizza, salads, sandwiches and soups that were all super healthy and I would categorize it overall as being an upscale cafe.  Located in the building behind Merriman’s, the next time you are in Kamuela be sure to check it out.

During lunch today I headed up to Holualoa to get lauhala clutches from Kimura’s Lauhala shop for a few girlfriends, and afterward we wandered up Mamalahoa Hwy. for lunch at Holuakoa Cafe.  Part coffee shop, part restaurant, it’s located in a beautiful, sprawling garden that creates quite a relaxing and enjoyable atmosphere.  The food is described as “slow food,” meaning that it takes time to get it straight from the garden to your plate.  The service was great, the menu was amazing (I would easily have eaten every single thing on there), and the deep dish goat cheese quiche and mixed greens salad I had was to die for.  The addictive personality part of me is now obsessed with this place, and you can bet I will be back the next time I find myself in Kona…I would love to try their breakfast and dinner menus also…next time!

Exhausted but well fed, I am now more than ready to go home…

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I found this recipe in my mom’s 365 Ways to Cook Pasta cookbook. It looks so delicious and I plan to make it soon!

Prep: 10 minutes

Cook: 15 minutes

Bake: 20 minutes

Serves: 4

Ingredients:

  • 2 cups elbow macaroni
  • 2 tbsp butter
  • 1/2 cup chopped onion
  • 8 oz small zucchini, sliced
  • 1 cup cubed (1/2 inch) fresh ripe tomatoes
  • 1/2 cup chopped Italian flat-leaf parsley
  • 1 garlic clove, crushed
  • 1 container (15 ounces) whole milk ricotta cheese
  • 1/2 cup mik
  • 2 tbsp grated Romano cheese
  • 2 tbsp grated Parmesan cheese

Directions:

  1. Cook the macaroni in plenty of boiling, salted water until just lightly undercooked, about 6 minutes; drain.
  2. Meanwhile, melt butter in a wide skillet; add onion; saute 5 minutes. Add zucchini; saute 5 minutes more. Stir in tomatoes, parsley, and garlic; simmer, uncovered, 5 minutes. Stir in ricotta, milk, Romano cheese, and 1 tbsp of the Parmesan cheese. 
  3. Combine the cooked elbows with the sauce. Pour into a buttered 1 1/2-quart shallow baking dish; sprinkle the top with the remaining 1 tbsp Parmesan cheese.
  4. Bake in a preheated 350 degree oven until top is lightly browned, about 20 minutes.

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