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Archive for the ‘Recipes’ Category

Whole Wheat Ricotta Pancakes with Orange Zest

(adapted from the kitchn)

1 cup ricotta cheese
3/4 cup whole wheat flour (I use white whole wheat flour from Trader Joe’s)
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided                                                                                                                                                                                                                                                                                                                                           zest from one orange
1/2 teaspoon vanilla

Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl. (The original recipe called for straining the ricotta. I don’t really have time for extra steps or dishes so I just used a slotted spoon!! My ricotta didn’t have too much liquid anyway.)

Beat the egg whites in an electric mixer until stiff. (I managed to do this by hand with a whisk… while holding Charlotte! My arm hurt but I couldn’t put here down to go get the mixer!) Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

These pancakes were moist, fluffy and delicious. You can substitute lemon zest for the orange and they would be just as good I am sure. Genevieve gobbled these right up and declared them to be her new favorite. We ate them for dinner and then again for breakfast the next day. Enjoy!

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Gruyere Herb Puffs

I am always looking for something to make for breakfast. We enjoy our oatmeal, scrambled eggs, pancakes… but sometimes I just want something a little different. This morning I had some eggs and gruyere cheese in the refrigerator, so I looked for a recipe that used those ingredients.

These gruyere herb puffs were so light and delicious. We are going to have them again tomorrow! I changed the recipe a little, substituting whole wheat pastry flour for all purpose flour. I imagine you could also substitute other fresh herbs for the sage, but I happened to have some fresh sage on hand. These were easy to make and we all really enjoyed them.

Gruyère Herb Puffs

Ingredients
1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup whole wheat pastry flour
4 eggs
2 cups shredded Gruyère cheese, divided
1 tbsp. chopped fresh sage

Directions
Prep time: 15 minutes, Cook time: 25 to 30 minutes

Preheat oven to 375°F. In a large saucepan, bring water, butter and salt to a boil. Lower heat and beat in flour with a wooden spoon. Remove from heat and beat in eggs, one at a time, beating for 1 minute after each addition. (Mixture should pull away from the sides of the pan.) Stir in 1-1/2 cups of cheese and sage. Drop by teaspoonfuls onto parchment-lined baking sheets and top with remaining cheese. Bake for 25 to 30 minutes or until light golden brown on the outside and dry on the inside.

Makes about 48 puffs.

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http://www.seriouseats.com/recipes/2008/05/warm-cannellini-bean-and-herb-salad-recipe.html

Warm Cannellini Bean and Herb Salad

– serves 4 –
Adapted from Verdura: Vegetables Italian Style

Ingredients

2 14 oz cans cannellini or other white beans, rinsed and drained, about 3 cups
1/2 cup extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
1/4 cup chopped Italian parsley
Handful basil leaves, chopped
1-2 teaspoons finely chopped fresh rosemary leaves
4 large sage leaves, finely chopped
salt and pepper
Juice of 1 lemon (I often add zest as well)
1/2 cup good oil cured black olives (optional)
Large handful cooked shrimp (optional)

Procedure

1. In large sauté pan combine oil, garlic and herbs. Warm over very low heat for about 4 min, or until the garlic and herbs release their aroma.

2. Add the beans (and shrimp if using), salt and pepper to taste, and toss gently. Cook over low heat until the beans are warm and have absorbed the flavors of the olive oil, about 5 min.

3. Remove from the heat and add the lemon juice. Toss very gently, place on a serving platter, and surround with black olives.

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Genevieve had her first muffin tin lunch today and she loved it! She had lots of fun eating today. I had seen this idea a while ago but Genevieve was too little for it. Now that we have tried it I am sure that this will be the way lunch is served quite frequently in the future. Doesn’t is look so colorful and pretty?

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Part of Genevieve’s muffin tin today was some yummy tabbouleh. I think  I am addicted to tabbouleh. I just can’t get enough of it! Genevieve likes it too! Here is the recipe I followed to make the tabbouleh pictured here! (Ina served it in a pita with shards of feta… I am sure that would make it even better!)

Tabbouleh

(courtesy of Ina Garten)

nocoupons

  • 1 cup bulgur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • Kosher salt
  • 1 cup minced scallions, white and green parts (1 bunch)
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 2 cups cherry tomatoes, cut in half
  • 1 teaspoon freshly ground black pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

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Genevieve has been getting her molars and when I saw this picture I just had to post it. There it is… the cause of lots of pain and night wakings!!! That one is just about all the way through. The top one on that side has just started cutting through. The other side is a little bit behind but they are coming!

By the way, Genevieve’s mouth open like that is her trying to wink… or what she thinks winking is!! =)

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Roast Chicken

I love Ina Garten. 

I really do. I love watching her cook. I love watching her entertain. And I have absolutely loved every recipe of hers that I have tried. Hearing about celebrities breaking up is so commonplace these days, but I have to say that if I ever found out that Ina and Jeffrey had called it quits I would be devastated. Those two are just so cute together. 

If you watch Barefoot Contessa, you know that Jeffrey’s favorite Friday night dinner is roast chicken. So when I was looking for a recipe for roast chicken I went straight to Ina. (We are on a first name basis.) Her recipe is called Perfect Roast Chicken and it really was… perfect and roast chicken that is. 

I made it last week and it was so good that I decided to make it again tonight. John said that it was the kind of meal that he would like to have once a week. I totally agree! The chicken was so juicy and the skin crispy. The garlic, lemon and thyme gave the gravy such delicious flavor. The carrots, onion and fennel were the perfect side. I just wanted to thank Ina.  And Ina, if you ever want to invite me over for lunch, I will be there! 

It seems like a very large portion of my life has to do with food! Planning and preparing three meals a day takes a lot of time. I guess that is why when I uploaded the most recent pictures from my camera almost all of them were of food or us eating!! 

There was this picture of the coconut flan that Genevieve and I made today:

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It was delicious, by the way, and sooooo easy. (only 6 ingredients) We had it for dessert tonight. John now knows that he likes flan!

Then there was this picture of the also delicious, but not so easy, lasagna that we had earlier this week. (more like 600 ingredients)

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But my favorites were the ones of Genevieve and Jean Marie eating some brown rice pasta with tomato and roasted acorn squash sauce. We caught them doing the same move!

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Happy Valentine’s Day!

We started out the day with a special Valentine’s Day breakfast-  Chocolate and strawberry stuffed french toast.

Genevieve helped make it- but she enjoyed eating the chocolate chips more than putting them on the bread! It is so nice to be able to include her more and more in my daily activities. The other day Genevieve helped me as I folded laundry by separating all of the socks. (her favorite!) This morning Genevieve assembled her french toast with  me. That was a lot of fun- but not as fun as eating it was! It was quite yummy. Genevieve thought so too.

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We stayed home for the rest of the day and John came home in time for dinner. He brought his two sweethearts Godiva chocolate and beautiful roses. Mine was an assortment of all dark chocolate- heavenly!

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Then we all spent the evening together. It was great- except for the part where I tripped over the baby gate and went sprawling across the kitchen floor. I screamed so loudly that James came running downstairs to see what happened. My knee is still hurting, especially when I bend it.

It is nothing that some Breyer’s cookies and cream ice cream can’t cure- which is what John and I are about to enjoy, so I better go now. Happy Valentine’s Day!

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