Archive | January 2010

Recipes – 31 Days of Casseroles

Whoa!

Delish has a whole month of delish-looking casseroles for your cooking pleasure! Eat something different every night!

31 Days of Casseroles

The weather is cold…your oven is hot…. We think the answer to your dinner dilemma is clear: casseroles and lots of them! Give your casserole dish a workout this season with these crowd-pleasing one-dish dinner recipes, enough for every night of the month. Magical things happen when veggies, meat, and legumes get together in one oven.

Since I love cheese and noodles this one caught my eye

Three-Cheese Baked Pasta

Ingredients

1/4 cup(s) extra-virgin olive oil
4 red bell peppers, thinly sliced
1 large onion, thinly sliced
6 garlic cloves, 4 halved, 2 minced
Salt
1 teaspoon(s) chipotle powder
1 28-ounce can plum tomatoes, drained and juices reserved
3 cup(s) fresh ricotta cheese
3/4 cup(s) freshly grated Parmesan cheese
1/2 cup(s) shredded fresh mozzarella
Freshly ground pepper
1 pound(s) trenne or rigatoni pasta
1 tablespoon(s) melted unsalted butter

Directions

In a medium sized, enameled, cast-iron casserole, heat the oil. Add the peppers, onion, halved garlic and a pinch of salt. Cover and cook over moderate heat, stirring occasionally, until the vegetables soften, 15 minutes. Add the chipotle powder and cook uncovered, stirring, until the vegetables are lightly browned, 5 minutes. Add the tomatoes and their juices, cover and simmer over low heat for 20 minutes. Scrape the sauce into a food processor and puree. Wipe out the casserole. Strain the sauce into it and season with salt; keep warm.

Preheat the oven to 375F°. Butter a 10-by-14-inch glass baking dish. In a bowl, mix the ricotta with the minced garlic, 1/2 cup of the Parmesan and the mozzarella. Season with salt and pepper.

Cook the pasta in a large pot of boiling salted water until almost al dente. Drain the pasta and return it to the pot, then toss with 2 cups of the sauce. Spread the pasta in the baking dish, then spread the ricotta mixture on top and drizzle with the melted butter. Sprinkle the remaining 1/4 cup of Parmesan on top. Cover the pasta with foil and bake for 25 minutes, or until hot.

Preheat the broiler. Uncover the pasta and broil 4 inches from the heat for 2 minutes, or until the topping is evenly browned. Let stand for 5 minutes, then serve with the remaining sauce.

Three Cheese Pasta Bake

Three Cheese Pasta Bake

Rebecca

Rebecca

Recipe Of The Week: Hot Drinks

Even though it’s been a balmy 55+ degrees here the past few days…we are still in the middle of winter so bookmark the following link and enjoy these Hot Drink recipes!

Comforting Sips: 8 Hot Drinks and Punches

This one looks particularly enticing (hmmmm could be the added bourbon!). You can bet I have already printed out this recipe!

Warm Bourbon Cider

Ingredients
1 gallon(s) (16 cups) fresh apple cider
5 teaspoon(s) ground cinnamon
2 1/2 teaspoon(s) ground nutmeg
2 1/2 teaspoon(s) ground ginger
3 cup(s) bourbon (see Tip)

Directions
In a stockpot, heat apple cider, cinnamon, nutmeg, and ginger.
When mixture is hot but not boiling, remove from heat and add bourbon. Stir to distribute spices and divide cider among 20 mugs.

Tip: We used Jim Beam; one 1.75-liter bottle yields enough liquor for both this recipe and the Tropical Bourbon Punch.

Rebecca

Rebecca

Recipe Of The Week: Stews

Stews are most often quick and relatively easy to make…not only that they can be made in just one pot!

Here are 15 quick stew recipes for your mouth-watering enjoyment!

15 beat-the-clock stews
Slow-cooked flavors in 45 minutes or less

The Black Bean Chili looks right up my alley!

Black Bean Chili

Ingredients

1 onion (8 oz.), peeled and chopped
2 teaspoons pressed or minced garlic
2 teaspoons olive oil
3 cans (14 1/2 oz. each) black beans, rinsed and drained
1 can (14 1/2 oz.) crushed tomatoes
1 1/2 teaspoons ground cumin
1/4 cup chopped fresh cilantro
1 tablespoon canned chipotle chili purée (see below)
1 tablespoon rice vinegar
Salt
1/4 cup reduced-fat sour cream
Tomato salsa (optional)

Directions

1. In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often, until onion is limp and starting to brown, 6 to 8 minutes.

2. Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to a boil, then reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.

3. Stir in cilantro, chipotle purée, and rice vinegar. Add salt to taste. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.

To make chipotle purée, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.

Black Bean Chili

Black Bean Chili

Rebecca

Rebecca

Recipes: Potato Soup

While you guys down in the South are freezing your oranges off we up here in Washington state are enjoying a balmy 47 degrees!

Our mild temperature however does not deter me from making and loving soup. Because there is typically just the hubs and I, and since hubs really isn’t fond of soup, I don’t make it very often.

However with the recipes I found the other day I’m seriously thinking of making the Classic Potato Soup!

Anyone want to come over and help me eat it??

For your enjoyment:

11 Tempting Potato Soup Recipes

Classic Potato Soup

Ingredients
6 slice(s) bacon, cut into 1-inch pieces
3 pound(s) (about 5 large) russet potatoes
3 1/2 teaspoon(s) salt
1 cup(s) sour cream
1/4 pound(s) (1 stick) butter
2 2/3 cup(s) whole milk
1/2 teaspoon(s) black pepper
4 scallions, thinly sliced
3/4 cup(s) shredded sharp Cheddar cheese

Directions
Cook the bacon pieces over medium heat in a medium skillet until crisp. Transfer bacon to paper toweling to drain and set aside. Peel, rinse, and cut the potatoes into thirds. Place them in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very soft — about 45 minutes. Drain the potatoes, discarding the water, and return them to the pot.

Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the milk, pepper, and remaining salt and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Classic Potato Soup

Classic Potato Soup

Rebecca

Rebecca