(from recipezaar)
Serves 4-6
Ingredients:
* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 garlic clove, minced
* 4-6 cups chicken broth or vegetable broth
* 1 (14 ounce) can whole tomatoes, chopped
* 1 (9 ounce) package fresh tortellini or dried tortellini
* kosher salt
* cracked black pepper
* 10 ounces fresh spinach or frozen spinach, defrosted and chopped
* 1/4 cup freshly grated parmesan cheese (optional)
Directions:
1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Serve immediately.
7. Garnish each serving with a sprinkling of Parmesan if desired.
Wednesday, September 23, 2009
Saturday, September 19, 2009
G'ma's Pumpkin bars
Ingredients:
Crust: 2 c gingersnaps; 1/2 c chopped pecans or walnuts; 1/4 c melted butter; 1/4 c br sugar; 1/2 t cinnamon
Filling:
1/2 c pumpkin; 1 T flour; 1/2 t cinnamon; 1/4 t nutmeg; 1/4 t cloves; 3 (8 oz) packages of cream cheese (softened); 1 c sugar; 1 1/2 t vanilla; 3 eggs
Directions:
Preheat oven to 325F. Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look. Bake for 25 to 30 or until center is just set.
Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.
Crust: 2 c gingersnaps; 1/2 c chopped pecans or walnuts; 1/4 c melted butter; 1/4 c br sugar; 1/2 t cinnamon
Filling:
1/2 c pumpkin; 1 T flour; 1/2 t cinnamon; 1/4 t nutmeg; 1/4 t cloves; 3 (8 oz) packages of cream cheese (softened); 1 c sugar; 1 1/2 t vanilla; 3 eggs
Directions:
Preheat oven to 325F. Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look. Bake for 25 to 30 or until center is just set.
Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.
Monday, September 7, 2009
Shredded Kalua Pork
This always reminds me of Naika's pork that she would make for me, although I think hers is a little better.
3-4 pounds pork roast
1-2 T Kosher salt
1/4 c. liquid smoke
1 c. cup water (or beef or chicken broth for a little extra flavor)
4 washed ti leaves (if ti leaves aren't available don't worries-- it is still great without them.)
Line bottom of crock pot with 2 ti leaves (if you have them). Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crock pot). Add water. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot. Cover and cook on low for 8-10 hours. Garnish with chopped green onion or cilantro. Serve with rice.
3-4 pounds pork roast
1-2 T Kosher salt
1/4 c. liquid smoke
1 c. cup water (or beef or chicken broth for a little extra flavor)
4 washed ti leaves (if ti leaves aren't available don't worries-- it is still great without them.)
Line bottom of crock pot with 2 ti leaves (if you have them). Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crock pot). Add water. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot. Cover and cook on low for 8-10 hours. Garnish with chopped green onion or cilantro. Serve with rice.
Red Velvet Cake Balls
From Bakerella
A wonderful spin on the presentation of cake:
You can try with other cake types (I'm personally dying to try lemon cake with white chocolate)...
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.
A wonderful spin on the presentation of cake:
You can try with other cake types (I'm personally dying to try lemon cake with white chocolate)...
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.
Friday, September 4, 2009
Slow cooker lasangna
from Kraft recipes
Easy to make (compared to traditional lasagna) and every LOVED it.
Serves 8
Ingredients:
1 lb ground beef
1 jar (26 oz) spaghetti sauce (the more "zesty" the sauce the better I think)
1 c water
1 container (15 oz) Ricotta cheese (part skim preferably)
1 pkg (7 oz) 2% Mozzarella cheese
1/4 c grated Parmesan Cheese
1 egg
2 T parsley
6 lasagna noodles, uncooked
Make it!
Brown meat in large skillet, draining off fat. Stir in spaghetti sauce and water. In separate bowl mix Ricotta cheese, 1 1/2 c Mozzarella, 2 T Parmesan, egg and parsley.
Spoon 1 c meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit (I break it quite a bit so that the noodles don't burn on the sides of the pan), and cheese mixture. Cover with 2 c remaining meat sauce. Top with remaining noodles, broken to fit (or again as I state before), cheese mixture and meat sauce. Cover with lid.
Cook on low for 4-6 hours or until liquid is absorbed. Sprinkle on remaining cheeses, let stand 10 mins or til melted.
**Note for best results do not cook on high**
Easy to make (compared to traditional lasagna) and every LOVED it.
Serves 8
Ingredients:
1 lb ground beef
1 jar (26 oz) spaghetti sauce (the more "zesty" the sauce the better I think)
1 c water
1 container (15 oz) Ricotta cheese (part skim preferably)
1 pkg (7 oz) 2% Mozzarella cheese
1/4 c grated Parmesan Cheese
1 egg
2 T parsley
6 lasagna noodles, uncooked
Make it!
Brown meat in large skillet, draining off fat. Stir in spaghetti sauce and water. In separate bowl mix Ricotta cheese, 1 1/2 c Mozzarella, 2 T Parmesan, egg and parsley.
Spoon 1 c meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit (I break it quite a bit so that the noodles don't burn on the sides of the pan), and cheese mixture. Cover with 2 c remaining meat sauce. Top with remaining noodles, broken to fit (or again as I state before), cheese mixture and meat sauce. Cover with lid.
Cook on low for 4-6 hours or until liquid is absorbed. Sprinkle on remaining cheeses, let stand 10 mins or til melted.
**Note for best results do not cook on high**
Cheesy Chicken Pot Pie
from Kraft recipes
Serves 8
Ingredients:
3 c chopped cooked chicken
1 pkg (16 oz) frozen vegetable blend
1/2 lb (8 oz) Velveeta (preferably the 2% kind), but into 1/2 inch cubes
1 can (10 3/4 oz) reduced sodium condensed cream of chicken soup (if you look hard you can find the fat free kind)
1 can (8 oz) refrigerated crescent dinner rolls
Make it!
Heat oven to 375 F.
Combine first 4 ingredients together in 13x9 baking dish.
Unroll dough, place it over chicken mixture.
Bake 20-25 mins or until crust is golden brown.
**This is an excellent opportunity to sneak in veggies you or your family don't usually eat into this dish because it just always pretty much tastes great. I would probably stay away from adding something like red peppers or something odd like that, but we tried it with a mix that had lima beans, ocra (which I've never had before), green beans (which I usually HATE), onions, corn, potatoes, carrots (which I hate cooked), and celery- it tasted great.**
Serves 8
Ingredients:
3 c chopped cooked chicken
1 pkg (16 oz) frozen vegetable blend
1/2 lb (8 oz) Velveeta (preferably the 2% kind), but into 1/2 inch cubes
1 can (10 3/4 oz) reduced sodium condensed cream of chicken soup (if you look hard you can find the fat free kind)
1 can (8 oz) refrigerated crescent dinner rolls
Make it!
Heat oven to 375 F.
Combine first 4 ingredients together in 13x9 baking dish.
Unroll dough, place it over chicken mixture.
Bake 20-25 mins or until crust is golden brown.
**This is an excellent opportunity to sneak in veggies you or your family don't usually eat into this dish because it just always pretty much tastes great. I would probably stay away from adding something like red peppers or something odd like that, but we tried it with a mix that had lima beans, ocra (which I've never had before), green beans (which I usually HATE), onions, corn, potatoes, carrots (which I hate cooked), and celery- it tasted great.**
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