Claire

Tuscan Spinach and Tomato “Crustini”

Tuscan Spinach and Tomato “Crustini”
(adapted from pillsbury.com)

I found this great recipe for a pizza-like bruschetta/pie that used ingredients I already had lying around and was trying to get rid of! With a cream cheese-pesto sauce layered with spinach, onion, tomato and mozzarella, this recipe is great as an appetizer or can be served with a green salad for a quick and delicious dinner!

Ingredients:
1 refrigerated pie crust, brought to room temperature
4 oz. Neufchatel cheese, softened
5 tsp basil pesto
1/2 small red onion, diced
1 box (10 oz.) frozen chopped spinach, thawed and drained
2 small tomatoes, thinly sliced
1 1/2 tbsp dry roasted sunflower seed kernels
1/2 cup fresh mozzarella cheese, sliced into small pieces
1 tsp dried basil

Directions:
1. Heat oven to 375°F. Spray a large cookie sheet with cooking spray. Unroll pie crust on cookie sheet.
2. In a small bowl, stir together cream cheese and 4 teaspoons of the pesto. Spread cheese mixture over pie crust to within 1 inch of edge. Arrange spinach evenly over the cream cheese mixture. Sprinkle onion over spinach. Arrange tomato slices in single layer over onion. Carefully fold 1-inch edge of crust over filling, pleating crust every 2 inches. Brush remaining 1 teaspoon pesto over edge of crust.
3. Bake 20 minutes. Remove from oven; sprinkle sunflower kernels and cheese evenly over filling. Bake 12 to 14 minutes longer or until cheese is melted and crust is light golden brown.
4. Cool 15 to 20 minutes. Sprinkle with basil. Cut into 12 wedges.

December 21, 2012April 14, 2019

Claire1 Comment

Hearty Split Pea Soup

Hearty Split Pea Soup

Ingredients:

2 (10 oz) packages frozen peas
4 small white potatoes, cut into small wedges
2 cans reduced sodium chicken broth (I used one can and ~1 tsp Better Than Boullion dissolved in 2 cups water)
1 tsp minced garlic
1 medium onion, chopped thinly
2 large carrots, chopped
1 10 oz package frozen cauliflower and broccoli
1 tsp dried thyme
1/2 tsp rosemary
1/2 tsp garlic powder
salt and pepper, to taste
1/4-1/2 cup milk, as needed to taste
1 small ham steak, cut into 1/2″ cubes or slices

Directions:

Add all ingredients (except the ham and milk) to a large stock pot and bring to a boil. Cook on medium high heat for 10-15 minutes, until the potatoes are just starting to fall apart and the carrots and onions are soft.

Pour mixture into a food processor and pulse until smooth but chunky. This part might have to be done in two batches, since it makes a LOT! Add about a quarter cup of milk at a time until smooth and creamy (pulse longer or shorter times for desired consistency- I like a bit chunkier soup!).

Return to pot and reduce heat to low. Add the ham and stir until incorporated.

Serve with a big hunk of homemade Rosemary Challah Bread. Enjoy!

December 19, 2012April 14, 2019

Claire2 Comments

Rosemary Challah Bread

With the holidays just around the corner, I thought it would be appropriate to make a Challah to go with our split pea soup for tonight! Doughy and slightly sweet, this bread is great for dipping, dunking, or just snacking on with some brie or cheddar! You can also personalize it for the occasion- I added some oatmeal to make it a bit heartier and sprinkled some dried rosemary on top.

ROSEMARY CHALLAH BREAD:

Ingredients:
Yeast Mixture: 2 1/4 tsp dry active yeast; 1/2 tsp sugar; 1/4 cup water
1 cup warm water
1/2 cup sugar (I ran out of sugar after about 1/4 cup, so I used Truvia for the rest!)
1/2 cup vegetable oil
1 tsp salt
1/2 tbsp vanilla
1/4 tsp baking powder
2 eggs, beaten
3 cups whole-wheat flour
1/2 cup dry oats
2 cups white flour (or more, depending on consistency of dough)
1 egg (for brushing the dough)
Rosemary, sesame seeds, etc. for topping!

1. Make yeast mixture by combining yeast, 1/2 tsp sugar, and 1/4 cup warm water in a stand mixer or a large bowl. Set aside. The mixture is ready when it is thick and bubbly, about 10 minutes.
2. To the yeast mixture, whisk in the following ingredients, one ingredient at a time: 1 cup warm water, 1/2 cup sugar, 1/2 cup oil, 1 tsp salt, 1/2 tbsp vanilla, 1/4 tsp baking powder, and 2 eggs.
3. Using dough attachment on mixer, add flour one cup at a time, starting with the wheat flour. Add white flour and oats. Mix on low speed for a few minutes, scraping down the sides of the bowl if necessary. The dough is ready when it’s not too sticky.
4. Transfer dough to an oiled bowl and set aside in a warm place covered with a damp towel for one hour.
5. After the first rise, punch the dough down a couple times and then allow it to rise in a warm place for another hour.
6. After the second rise, remove dough from bowl, punch it a few times, and start to knead it.
7. Divide the dough equally based on the number of loaves you want to make—a single recipe makes 2 big loaves or many smaller ones. Divide each chunk of dough into 3, roll out the segments between your hands, and braid, starting in the middle.
8. Transfer braided loaf to an oiled baking sheet. If an even larger loaf is desired, let it rise a bit longer.
9. Preheat the oven to 350 degrees.
10. Beat 1 egg. Paint the top of the challah and sprinkle with the topping of your choice- rosemary seeds and oats were wonderful!
11. Bake at 350 degrees for 25-30 minutes or until outside is golden brown. Tap the bottom of the loaf and listen for a hollow sound.

December 19, 2012April 14, 2019

ClaireLeave a comment

Decadent Christmas Truffles

Mmmmmm… biting into one of these decadent treats is one of the best parts of the pre-Christmas baking! Make sure to cool the dough long enough that it doesn’t melt in your hands when you roll it, but not too long that it gets hard on top! If that happens, just let it sit for a few minutes before mixing it again with your hands, and roll it nice and firmly. The wrinkles will even out under the warmth of your hands with just a little patience! (and Christmas cheer!) 😉 Enjoy!

DECADENTLY SIMPLE CHRISTMAS TRUFFLES

Ingredients:

1 8 oz. package cream cheese, softened to room temperature

3 cups confectioners’ sugar, sifted

3 cups semi-sweet chocolate chips, melted (melt in microwave in 30 second increments)

1 1/2 teaspoons vanilla extract

Directions:

In a large bowl, beat cream cheese until smooth. Gradually add the confectioners’ sugar until blended. Stir in the melted chocolate and vanilla (make sure to work quickly, as the melted chocolate will begin to harden as soon as you add it!). Refrigerate for about an hour. Remove from refrigerator and shape into 1 inch balls. Roll in powdered sugar, cocoa powder, sprinkles, chopped nuts, crushed peppermint, etc. as desired.

*To add a liqueur flavoring, omit vanilla and add three tablespoons liqueur (almond, coffee, orange, etc.) to mixture before rolling.

December 13, 2012April 14, 2019

ClaireLeave a comment

Peanut Butter Blossoms

Christmas has officially arrived! Let the baking begin!

PEANUT BUTTER BLOSSOMS

Ingredients:

48 Hershey’s Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.

December 13, 2012April 14, 2019

ClaireLeave a comment

Crockpot Boliche (Cuban Pot Roast)

Ingredients:

2-3 lb. chuck or rump roast (I used eye of round)
Flour
8 cloves of garlic, minced

1 1/2 tsp. dried oregano
salt and pepper
1/2-cup olive oil
2 large yellow onions, sliced thickly
2 cups beef stock
1 8 oz. can tomato sauce
1/4 cup lemon juice
1/4 cup lime juice
1/2-cup red wine
1-cup small red potatoes
1 package onion soup mix
3 bay leaves