Thursday, December 28, 2006

Baked Macaroni and Cheese

mac n cheesePrep Time: 30 minutes
Cook Time: 25-30 minutes
Rest Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: Cover & Bake

I modify this recipe a lot, because I don't like overly soupy or cheesy macaroni and cheese. The way they make this recipe is extremely, heavy and too cheesy for me. It is still not even close to being a "light" dish the way I make it, but it is much better.

Basically, I keep the amount of pasta and topping, but I cut the sauce in half. I don't really cut the seasonings in half though, because I am using the same amount of pasta. I usually just cut them by about 75%.

Tuesday, December 26, 2006

Chicken Divan Casserole

Prep Time: 60 minutes
Assemble Time: 15 minutes
Cook Time: 30-35 minutes
Rest Time: 10 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cover & Bake

I like this recipe, but I think it is underseasoned. Next time I will make sure to season the chicken when putting the casserole together. The very best thing about this recipe is that you can make all the parts the night before and put together. For this reason, I have used it for serving a casual dinner to extended family and friends.

Friday, December 22, 2006

Sopa Seca

Prep Time: 25 minutes
Cook Time: 20 minutes

Grade: A

Make Again: Yes

Recipe Source: Cover & Bake

This is a nice vegetarian (if using vegetable broth) casserole made with pasta, diced tomatoes and a little cheese. It is flavored with Chipotle peppers. I like making it with black beans to make it a main dish. The recipe calls for vermicelli broken in half. I found the vermicelli very difficult to manage in the skillet. But I found a one inch long pasta that is the same thickness as vermicelli at a store that has a large pasta selection. This works perfectly, and makes the recipe much easier.

Thursday, December 21, 2006

Chocolate Mint Brownies

mint brownies
Prep Time: 25 minutes
Cook Time: 45-50 minutes
Cool Time: 2 hours

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (December 2006)

I usually find that the prep times listed in Everyday Food are pretty accurate. But this one took me 25 minutes of prep time. Maybe because my butter was cold and took longer to melt. Also, you have to unwrap all the peppermint patties.

I couldn't quite fit all the patties into the pan, perhaps because my pan is not quite 8" square. I think I used about 19-20.

Although this is quite as simple as regular brownies, the unique twist of the peppermint patties makes this a nice version.

I did find the edges of the brownies got overcooked and the middle was quite soft. I think if I make these again, I will use 325 instead of 350 and cook a little longer.

Sunday, December 17, 2006

Peppermint Bark

Prep Time: 15 minutes
Cool Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (December 2005)


This recipe calls for white chocolate, but I use chocolate chips instead, which I prefer.

Saturday, December 02, 2006

Chicken Posole

Prep Time: 23 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (November 2004)

I have modified this recipe just a little, using some things I learned from Cook's Illustrated. The main thing is that I use Ancho Chili Powder (from Penzey's) instead of regular Chili powder. I like the flavor more, and I think it is more authentic for this recipe. I also don't used already cooked chicken. Instead I simmer boneless chicken breasts in the broth while the soup is cooking, and then I take them out and shred them. I don't think it adds any time to the recipe, and it probably makes the chicken a little more flavorful.

This is a really delicious soup and I make it every year.

Thursday, November 30, 2006

Cream Biscuits



Prep Time: 7 minutes
Cook Time: 15 minutes

Grade: B

Make Again: Yes

Recipe Sources:
  • Cook's Illustrated Magazine (January 2000)
  • Baking Illustrated
  • The America's Test Kitchen Family Cookbook

    This is not my favorite biscuit recipe. However, it is a nice way to use up cream, and it is an extremely easy recipe. The biscuits are on the table in under 25 minutes, which cannot be beat.

    I prefer other buttermilk biscuits because I like the butter flavor. These are just slightly bland. I will make these again when I have some cream I need to use up, but otherwise, I will stick to other recipes.
  • Sunday, November 26, 2006

    Pumpkin Bread

    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Cool Time: 1 hour 10 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: The America's Test Kitchen Family Cookbook

    This is a nice simple recipe for pumpkin bread and I will definitely make again. It was very good.

    Friday, November 03, 2006

    Penne and Chickpea Soup

    Prep Time: 15 minutes
    Cook Time: 25 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: Cook's Illustrated Magazine (Sept 1999)

    This is such a simple soup recipe, and very flavorful. It calls for 4 pieces of bacon (including rendered fat) and 1/4 c. olive oil. However, I soak up much of the rendered fat from the bacon (leaving about 1 T.) and then add only 1 T. of olive oil. This still leaves you with a very rich broth. The broth flavor comes from the bacon, garlic, rosemary, and the tomatoes.

    The biggest problem with the soup is that it doesn't save well, because of the pasta. The pasta soaks up all the broth in the leftovers. So, I take some out of the pot for freezing before I add the pasta and then add less pasta.

    Sunday, October 08, 2006

    Ginger Cookies

    Prep Time:45 minutes (includes 20 minutes in freezer)
    Cook Time: 12-15 minutes per sheet

    Grade: A

    Make Again: Yes

    Recipe Source: Everyday Food (December 2003)

    This recipe is supposed to make 12 giant cookies, but I always make smaller cookies and get at least 3 times as many cookies. The recipe would take less time if you made the giant version. These are really good, if you like ginger cookies.

    Monday, October 02, 2006

    Orecchiette with Broccoli, Sausage and Peppers

    Total Time: 30 minutes

    Grade: A-

    Make Again: Yes

    Recipe Source: Cook's Illustrated (November 2002)

    I like this recipe because it is quick and easy. It uses a pretty small amount of sausage, which gives it flavor, but the meal remains fairly light.

    Saturday, September 30, 2006

    Pizza

    Prep Time: 10 minutes
    Rise Time: 90 minutes
    Prep Time: 30 minutes ?
    Cook Time: minutes

    Grade: A

    Make Again: Yes

    Recipe Source: The America's Test Kitchen Family Cookbook


    This recipe calls for a food processor and some hand kneading, but I used my mixer and skipped the hand kneading. This worked fine.

    Putting the pizzas together was easy for a 3 and 6 year old.




    Rolling the dough between parchment paper and a piece of plastic wrap, allows you to roll the crust out fairly thin.












    I used the Trader Joe's Pizza sauce and it was pretty good.











    Adding cheese.










    Putting on special toppings.

    Thursday, September 28, 2006

    Buttermilk Biscuits

    buttermilk biscuitsPrep Time: 15 minutes
    Cook Time: 10-12 minutes

    Grade: A-

    Make Again: Maybe, but have lots of other great biscuit recipes.

    Recipe Source: The America's Test Kitchen Family Cookbook

    This recipe is quick and easy, and the results taste good, but other biscuits may be better. This may be the recipe I reach for when I want something really fast, however.

    Thursday, September 21, 2006

    Pork Bulgogi

    Prep Time: 10 minutes
    Marinate Time: 10 minutes
    Cook Time: 10-15 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: Everyday Food (Jan/Feb 2004)

    This is very good but a little too spicy for me. I need to use less red pepper.

    6 small cloves garlic, minced
    1/4 c. soy sauce
    2 Tablespoons sugar
    2 Tablespoons sesame oil
    2 teaspoons crushed red pepper (or less)
    1/4 teaspoon ground pepper
    1 lb pork tenderloin, very thinly sliced
    1 large onion, cut into 12 wedges
    1 Tablespoon olive oil
    sesame seeds, toasted (optional)

    1. Combine first 6 ingredients in bowl. Add pork and marinate for at least 10 minutes.

    2. Heat oil over medium heat. Cook pork and onions in 3 batches, 3-5 minutes per batch. Discard extra marinade.

    3. Return all batches to skillet to warm. Garnish with toasted sesame seeds, if desired. Serve over rice or with lettuce leaves.

    Banana Bread

    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Cool Time: 10 minutes

    Grade: A

    Make Again: Yes

    Recipe Sources:

  • Cook's Illustrated Magazine (March 1998)
  • Baking Illustrated
  • The America's Test Kitchen Family Cookbook

    This is a very good banana bread recipe, that I use often. The only flaw is you do need to have a little bit of plain yogurt on hand.
  • Tuesday, September 19, 2006

    Pork Cutlets Parmesan

    Prep Time: 20 minutes
    Cook Time: 10-15 minutes

    Grade: C

    Make Again: No

    Recipe Source: Everyday Food (January 2004)

    This recipe tastes fine, but I think I will stick to using chicken cutlets for this type of meal. It seems a waste of good pork tenderloin and I prefer the taste of chicken breaded. Also, this recipe didn't seem to provide enough breading ingredients, so it didn't work perfectly for me. Finally, this type of recipe makes a bit of a mess and requires more clean up than average.

    Friday, September 15, 2006

    Cookbook - Cover & Bake

    This is a great cookbook by Cook's Illustrated. It has lots of recipes of the kinds you would want to make in the winter: casseroles, stews, slow cooker recipes, and skillet meals. Some of my favorite recipes have come from this book. The recipes are not necessarily easy, but most I have tried have been great. The one exception is I don't care for some of the pasta casseroles. Many of them have sauces that are too rich and thick for me, and take away from the other flavors.


    Recipe Index:

    Assemble and Bake:
  • Baked Macaroni and Cheese
  • Chicken Divan
  • Sopa Seca
  • Hoppin John

  • Skillet Casseroles:

  • American Chop Suey
  • American Chop Suey

    american chop suey



    Prep Time: 15 minutes
    Cook Time: 40 minutes

    Grade: A-

    Make Again: Yes

    Recipe Source: The America's Test Kitchen Family Cookbook

    Recipe Source: Cover & Bake

    This recipe is so easy, it is kind of a homemade hamburger helper. It isn't the most exciting dish, but it is so effortless and good comfort food, so I like to make this on occasion in the fall and winter.

    Tuesday, September 12, 2006

    Fettuccine with Leeks and Beans

    pasta with leeks and beansPrep Time: 15 minutes
    Cook Time: 15 minutes (some can overlap prep time)

    Grade: A-

    Make Again: Yes

    Recipe Source: Everyday Food (April 2005)

    This is a nice simple recipe that is quick to prepare and cook. It can be on the table in less than 30 minutes if you are efficient. I like that the sauce seems like it has more cream in than you'd think. The beans really thicken the sauce and the little bit of cream at the end smooths things out.

    Saturday, September 09, 2006

    Chicken Curry Kebabs

    Prep Time: 15 minutes
    Marinade Time: 1 hour (up to 1 day)
    Additional Prep: 15 minutes
    Grill Time: 10-15 minutes
    Rest Time: 5 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: The America's Test Kitchen Family Cookbook

    I liked the yogurt curry combination in this marinade and the chicken was very good. Another nice thing about this recipe is that you can marinade up to 1 day, so you have much of the work done before you actually cook the dinner.

    Wednesday, September 06, 2006

    Zucchini Beef One Pot Meal

    Prep Time: 10 minutes
    Cook Time: 30 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: Me

    This recipe was inspired by an idea I read on the Cook's Illustrated bulletin board. It is very flexible and could be used with other spices and flavors. I like it because it is super easy and is a nice way to use up zucchini.

    I liked this served over rice, but it also good on its own.

    1 T. olive oil
    1 small onion diced
    1 teaspoon salt
    3-4 medium zucchini 1" dice
    1/2 - 3/4 teaspoon chipotle powder (or minced chipotle in sauce)
    1/2 teaspoon cumin
    1 lb lean ground beef (or turkey)
    15 oz. can petite diced tomatoes
    cilantro, 2-3 Tablespoons minced (optional)
    2 oz pepper jack cheese, grated (optional)

    1. Heat olive oil in dutch oven over medium heat and saute onion, for about 5 minutes.

    2. Add zucchini and salt. Saute another 5 minutes.

    3. Add meat and cook, breaking up with spoon, until brown.

    4. Add spices and saute about 30 seconds.

    5. Add tomatoes with juice and stir. Bring to a simmer, reduce heat to medium-low and simmer 15 minutes until flavors are combined.

    6. Stir in chopped cilantro if desired.

    7. Serve topped with cheese if desired.

    Saturday, August 26, 2006

    Chocolate Chip Cookies

    Chocolate ChipPrep Time:11 minutes
    Cook Time:13 - 15 minutes per pan

    Grade: A

    Make Again: Yes

    Recipe Source: Cook's Illustrated (January 1996)

    This is a great recipe, but makes very large cookies. I use this recipe to make normal size cookies and just take them out of the over sooner. I like to use my cookie scoop from OXO to get a good average sized cookie.

    Tuesday, August 22, 2006

    Peach Crisp

    peach crispPrep Time:16 minutes
    Cook Time: 40 minutes

    Grade: C

    Make Again: No

    Recipe Source: Baking Illustrated

    I don't love this recipe because I didn't love the topping. It calls for nuts, and was developed with that in mind. I used almonds, since I don't really like pecans, and I just didn't like the texture or taste of this. Nut lovers, might love this recipe, though. I'm just kind of picky about nuts in my desserts, and only on rare occasion like them that way.

    Sunday, August 20, 2006

    Peanut Butter Suprise Cookies

    Peanut Butter Surprise CookiesPrep Time: 25 minutes
    Cook Time: 13 minutes per pan (add candy after 7 minutes)

    Grade: A+

    Make Again: Yes

    Recipe Source: Everyday Food (July 2003)

    These are my favorite Peanut Butter cookies, because they are chewy. I've tried Cook's Illustrated PB cookies and didn't love them as much. Of course, the Reese's cups make them even better, but even without these would be good cookies to me.

    They are a little more time consuming for a cookie. It takes a good 7 minutes or so to unwrap all the candy and the rolling of the cookies takes time.

    Saturday, August 19, 2006

    Tomato Ricotta Tart

    Tomato Ricotta TartPrep Time: 15 minutes
    Cook Time: 30 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: Everyday Food (July 2003)

    Tomato Tart CrustThis is a great quick recipe that is nice for entertaining, either as a vegetarian entree or an appetizer. When I have made this before, the crust was not as crispy and sturdy as I wanted. This time, I used a crusty Italian loaf for my bread crumbs. I also started cooking the crust alone while I finished prepping the rest of the ingredients. This resulted in a very good, crisp sturdy crust. However, it did burn just a bit on the edges. Not enough to effect taste, but it wasn't as pretty.

    Tomato Ricotta Tart 2I also only use 2 tablespoons of olive oil for the crust, and it works fine with that amount. I only make this in the summer, because it needs good fresh tomatoes. Definitely a winner recipe, I think.

    Friday, August 18, 2006

    Spicy Stir-Fried Green Beans

    Spicy Green BeansPrep Time: 13 minutes
    Cook Time: 10 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: Cook's Illustrated (January 1999)

    This is another favorite recipe. I almost always stir in some rice right into the green beans, right after adding the liquids, and make it into a light fried rice type recipe. I use only 1 tablespoon of oil for this recipe and it still works great. I usually make this a vegetarian entree and only get 2 servings from this. I should try adding a little scrambled egg and nuts to make it even more filling.

    This last time I made this, I didn't have scallions, so I used a thinly sliced shallot, which worked well and was maybe even more delicious.

    Sunday, July 30, 2006

    Grilled Pizza

    grilled-pizzaDough Time: 7 minutes
    Rise Time: 90-120 minutes
    Prep Time: 30 minutes
    Cook Time: 15 minutes

    Grade: A+

    Make Again: Yes

    Recipe Source: Cook's Illustrated (July 2005)

    This is so very good that I have made it twice this week. I got daring and tried for the first time when I had a friend over for lunch and I wanted to try it again today. It is an easy recipe, although I have trouble getting the rounds rolled out to 9". I tried letting the dough rest and it helped a little, but not enough. Also, this second attempt I didn't use my scale and the dough was more sticky than last time. I think I will have better results using the scale next time.

    The other trouble I had was with the dough burning. The bottom gets black when I have it on high, so I need to remember to turn the temp down after the cooking the first side.

    I skipped the tomatoes on top this time, but they are a nice touch when you have good tomatoes. I will definitely be using this recipe a lot, and hopefully perfecting my dough technique.

    I froze two of the crusts I made, so I can see how that works for a quick meal in the future.

    Saturday, July 29, 2006

    Pasta and Squash with Tomatoes, Basil, and Pine Nuts

    zucchini-pastaPrep Time: 30 minutes
    Cook Time: 15 minutes

    Grade: A-

    Make Again: Yes

    Recipe Source: Cook's Illustrated (July 2003)

    I like this dish because flavors are good. However, it is a little bit more time consuming than many of my pasta dishes. I will continue to make this, but the Roasted Zucchini and Tomato recipe from Everyday Food is easier and almost as tasty. Perhaps I can combine the best of the two recipes. I like the roasting, but I also like the pine nuts, red pepper and balsamic vinegar in this one.

    Friday, July 28, 2006

    Fruit Tart with Pastry Cream

    fresh tartPastry Cream: 17 minutes
    Cool Time: 3 hours
    Tart Time: 40 minutes
    Assemble Time: 5 minutes (but I didn't glaze)

    Grade: A-

    Make Again: Yes, as long as I can master the tart dough.

    Recipe Source: Cook's Illustrated (July 2001)
    America's Test Kitchen Family Cookbook
    Baking Illustrated

    This is my second attempt at making a tart. I used the 2nd half of the pastry dough from my Lemon Tart, when I tried making mini tarts. I had trouble with the tart dough again. Last time I thought my oven was too hot, and I made sure that wasn't the issue. So, I am left to believe I didn't prepare the dough correctly. My best guess is that I didn't get the butter pieces small enough in the food processor.

    tart-crust

    The dough was filled with holes and greasy. It cooked unevenly also. As before, it tasted good, but I need to figure out how to make this dough properly.

    I didn't bother making a full beautiful fruit tart, because I was just experimenting, and it wasn't to serve, and I even threw away half of this, because I assumed it wouldn't keep well past 1 day. I will try again, because I think the pastry cream is also very good, and I would love to master this recipe.

    Thursday, July 27, 2006

    Veggie Burgers

    veggie burgerPrep Time: 75 minutes
    Cook Time: 10 minutes

    Grade: A- (would be an A+, but too time consuming)

    Make Again: Maybe, but not very often.

    Recipe Source: Cook's Illustrated (July 2005)

    This recipe makes 12 veggie burgers, which can be frozen. This fact does make the effort almost worth it, because these burgers were some of the best veggie burgers I've ever had. I used to be a vegetarian, and I have tried a lot in my day.

    This recipe calls for a lot of ingredients: mushrooms, bulgar, leeks, onions, celery, lentils, panko and more. Luckily I had everything except the mushrooms. I used about half the called for mushrooms, because I am not a big mushroom fan, but you don't notice them at all, so I would probably use the full amount next time.

    Tuesday, July 25, 2006

    Zucchini and Chickpea Salad

    zuchinni chickpea saladPrep Time: 10 minutes
    Cook Time: 30 minutes

    Grade: A+

    Make Again: Yes

    Recipe Source: Everyday Food (July 2005)

    I have modified the recipe quite a bit, to make it lighter, and to use Zucchini instead of Eggplant. The original recipe called for Mint, and I use fresh Oregano.

    Roasted Zucchini Salad

    4-5 medium zucchini, 1/2" dice
    2 1/2 T. olive oil, separated
    salt
    pepper
    3 T. fresh lemon juice
    1 T. fresh oregano, minced
    1 can chickpeas, drained and rinsed
    2 oz feta cheese, crumbled

    1. Preheat oven to 425.
    2. Toss diced zucchini with 1 T. olive oil and 1/2 teaspoon salt. Place on foil lined heavy pan. Roast
    3. Roast zucchini for 30 minutes, tossing once or twice.
    4. Mix olive oil, lemon juice, oregano, 1/2 teaspoon salt, 1/4 pepper in large bowl. Add chickpeas, zucchini and feta and toss to combine. Serve warm or cold.


    Update: There is also a curry version of this salad with peas, which I tried. I don't like this one as much, so I will stick with the chickpea feta version of zucchini salad.

    zucchini curry

    Sunday, July 23, 2006

    Peanut Butter Granola Bars

    Prep Time: 12 minutes
    Cook Time: 30 minutes
    Cook Time: 10 minutes in pan

    Grade: A+

    Make Again: Yes

    Recipe Source: Everyday Food (Sept 2004)


    NOTES:
    ~ The original recipe in the magazine called for 1/2 c. oatmeal, 1/2 cup almonds and 1/2 c. dried fruit, so you can put in whatever you want into these. I prefer just using oatmeal because I am not a big dried fruit fan.

    ~ I usually double this recipe and bake in a 9x13 pan. These bars freeze really well, so they will last a long time. They also last at least a week just in an airtight container.

    PEANUT BUTTER GRANOLA BARS

    1. Preheat oven to 300.

    2. Line an 8" square pan with 2 criss-crossed rectangle of foil, leaving an overhang at end (so you can use to pull bars out when done.)

    3. In a saucepan over lower heat, whisk together:

    1/2 c. Natural Peanut Butter
    1/2 c. Brown Sugar
    1/4 t. salt
    1/2 t. cinnamon
    3 T. Vegetable oil (I usually use 1 T., because the PB I use is very runny)
    1 T. Water

    Continue whisking occasionally till sugar dissolves - about 5 minutes. (I don't think I usually last that long.) Cool mixture slightly before next step (or you will get scrambled eggs.)

    4. Whisk in quickly
    1 egg white

    5. Stir in
    1 c. old fashioned oatmeal

    6. Spread evenly into pan and bake until top is firm, about 30 minutes. You can cook a little longer to get less chewy granola bars.

    7. Let cool 10 minutes in pan, then lift out of pan using foil handles. Cool completely, then cut.

    Southwestern Turkey Burgers

    IMG_0508Prep Time: 14 minutes
    Cook Time: 12 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: Everyday Food (July 2006)

    These are very good and big! I used Pepper Jack cheese some skipped chopping up the Jalapeno. I also used a little less Turkey (20 oz, instead of 24), since that is the size of the package.

    Saturday, July 22, 2006

    Pasta with Pesto, Green Beans and Potatoes

    Total Time: 26 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: Everyday Food (July 2003)

    I had Pesto in the freezer, so I didn't have to make it for this recipe. However, even if I did have to make the Pesto it would still be a quick recipe. I had a lot of down time while making this.

    The only think I change is to add a little more green beans (12 oz) and to add them with about 4 or 5 minutes left. The trickiest part of this is getting everything cooked at the same time. Usually something is slightly overcooked, but not so that is is bad.

    Friday, July 21, 2006

    Stuffed Squash with Bulgar and Feta

    Prep Time: 30 minutes
    Cook Time: 30 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: Everyday Food (June 2004)

    I like this recipe as a filling vegetarian meal. It is pretty simple to make, although not quick, because you have to saute the filling before stuffing the squash. However, with only 6 ingredients, it doesn't take long to prep.

    I do alter the recipe slightly, using a bit less oil and cutting the feta in half. I think you still get the strong feta flavor, and it is enough to bind the stuffing a little. The calories per serving is cut down to about 350 by doing this.

    Wednesday, July 19, 2006

    Grilled Potato Salad with Corn and Poblano Chiles

    Prep Time: 45 minutes
    Cook Time: 5 minutes

    Grade: A
    Make Again: Yes, but I would try to do potatoes ahead
    Recipe Source: Cook's Illustrated (July 2001)

    This was very delicious, but took a while to make. Partly because I had to roast the poblano chilies and peel, seed, and cut them. Also there is the two step process of cooking the potatoes - first boiled, then on grill. However, this does allow you to precook the potatoes 2 hours early and then grill them with the rest of your dinner. I think if you do that, and have all the other ingredients prepped, this recipe will work nicely for a barbeque.

    I am going to try the other versions of this recipe (German and Arugula Mustard), before I do the poblano and corn again, but I did really like these flavors.

    Monday, July 17, 2006

    Tomato-Braised Green Beans with Basil

    Prep Time: 10 minutes
    Cook Time: 15 - 20 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: The America's Test Kitchen Family Cookbook

    Wow, this recipe was really good. I like green beans just fine, and try to make them once a week during the summer. But this recipe was better than I expected. The flavors were really good and the green beans were nice and tender.

    As I was trying this, I realized that it would be really good with pasta, so I cooked some wheat-blend pasta and it was delicious. I have a feeling that is how I will use this recipe the most. It will be a much used summer recipe for me, I believe. To make with pasta, though, I need to remember to cut the beans into smaller pieces. I used less oil than the recipe called for (2 teaspoons instead of 2 tablespoons) and it was still delicious.



    My version for putting on pasta: (Serves 2 as a main dish)

    2 teaspoons olive oil
    1 small onion, minced
    2 small cloves garlic, minced
    1 pound green beans, ends trimmed and cut in half
    3/4 cup petite diced tomatoes with juice
    1 tablespoon minced fresh basil
    4-6 oz whole-wheat blend pasta
    salt

    1. Heat oil over medium heat in 12" skillet with a cover until shimmering.

    2. Add onion and cook until golden, about 5 minutes.

    3. Meanwhile, start pot of water boiling.

    4. Add garlic and cook until fragrant, about 30 seconds. (Take off heat to avoid burning.)

    5. Add tomatoes and green beans, and a pinch of salt. Reduced heat to low, and simmer for 15-20 minutes, stirring occasionally.

    6. When water is boiling, add 2 teaspoons of salt and pasta to water and cook until al dente. Drain when done, saving a little pasta water in case it is needed for sauce.

    7. When green beans are tender, with a little bit of resistent to the bite, stir in drained pasta and the basil. Season with salt and pepper and serve.

    Sunday, July 16, 2006

    Blackberry Cornmeal Cake

    Prep Time: 17 minutes
    Bake Time: 45 - 50 minutes
    Cool Time: 30 minutes

    Grade: A
    Make Again: Yes
    Recipe Source: Everyday Food (July 2005)

    This is a great recipe. It is a nice rustic cake that is easy to make. The most time consuming part for me is the washing and checking of the fruit (since I am kind of obsessive about that.) You can make this with any favorite summer fruit. This time I made it with black raspberries, because they were cheaper at the Farmer's market this weekend than the blackberries.

    I usually use a Turbinado sugar on the top, which gives a nicer crunch than regular granulated sugar.

    When making this cake I always think that the fruit is too much, because you put a layer on the top, and it completely covers the top of the cake. But once the cake cooks, the fruit sinks some into the batter and it doesn't remain a solid layer on the top.

    Monday, July 10, 2006

    Summer Chipotle Vegetables and Black Beans

    Prep Time: 40 minutes

    Grade: A

    Make Again: Yes

    Recipe Source: Me

    This recipe was inspired by a Stuffed Zucchini Recipe from Cook's Illustrated. I find that recipe to be too much trouble, but I liked the flavors and idea of roasting the zucchini, so I came up with this instead.

    NOTE: This recipe is very flexible and you can skip any ingredients you don't like or alter the amounts of the main ingredients to your tastes. You can use canned or fresh tomatoes and use either frozen or fresh corn.

    I usually dice the potatoes, put in the oven, then continue prepping items because the zucchini doesn't need to cook as long as the potatoes.

    Summer Chipotle Vegetables and Black Beans

    Ingredients:
    1 lb red potatoes, 1/2" dice
    4 medium zucchini, 1/2" dice
    2 T. olive oil
    coarse salt
    1 small onion, finely diced
    15 oz. petite diced tomatoes, or 2 tomatoes, diced; drained
    1-2 chipotle chilis minced with some of the sauce
    1 can of black beans
    1 cup frozen corn, thawed, or fresh corn kernals cut off of cob
    1-2 T. cilantro, minced
    2 oz. shredded cheddar or pepper jack cheese (optional)


    1. Preheat oven to 450.

    2. Toss the potatoes with 1 T. of olive oil and a pinch or two of salt on a jelly roll pan and put in oven. Roast for 30 minutes, until browned and cooked through. Toss once or twice with a spatula.

    3. Toss the zucchini with 1/2 T. of olive oil and a pinch of salt on a second jelly roll pan. Rost for 20-25 minutes until zucchini is browned. Toss during cooking.

    4. Meanwhile, saute onion in 1/2 T. of olive oil over medium heat, until softened, 5-10 minutes. Add chilis and sauce and saute for 30 seconds. Add tomatoes, and cook until liquid evaporates.

    5. Add corn with tomatoes if cut off of cob. Otherwise add now with the black beans, and heat through.

    6. If room in pan, add in roasted potatoes and zucchini when done. Otherwise, mix in a large bowl. Season with salt and pepper to taste. Add minced cilantro and toss. Serve.

    7. Top with shredded cheese if desired.

    Thursday, July 06, 2006

    Roasted Zucchini and Tomato Pasta

    Prep Time: 10 minutes
    Cook Time: 30 minutes

    Grade: A+

    Make Again: Yes

    Recipe Source: Everyday Food ( March 2003)

    This is also one of my very favorite recipes. It is healthy, quick and delicious. My modifications to the recipe are small (like using fresh basil instead of parsley). I also use a little less olive oil. I like to add in a tiny bit of olive oil when mixing the pasta with sauce - about 1 teaspoon is enough to add a little extra flavor.

    The leftovers make a great pasta salad. It sometimes can use just a tiny bit more olive oil at this point and maybe a little extra freshly grated cheese and herbs.