Spinach Roll-Ups

9 years ago From The Kitchen

Lasagna noodles aren’t just for lasagna. They can be used in many creative ways. Try this recipe for a sure ‘cold day comfort food’ pleaser.

One package traditional lasagna noodles (not the no-boil type)

2 boxes of frozen chopped spinach, thawed and drained to remove excess moisture*

1 large container ricotta cheese

3 eggs

1 1/2 cup grated parmesan cheese

1 tbsp. dried basil

salt and freshly ground black pepper to taste

1 – 2 jars of canned pasta sauce – or homemade if you prefer

Boil the lasagna noodles until al dente.  Drain and set aside.  Mix all remaining ingredients except the pasta sauce together well.  Place a lasagna noodle on paper towel to remove excess moisture.  Spread the cheese/spinach mixture along the noodle (see picture).  Roll up and place in pre-greased casserole pan.  Repeat with all the noodles.  Cover with the pasta sauce.  Cover with aluminum foil and bake at 350F for 45 minutes. Remove the foil and top with more sauce if desired and cook another 15 – 20 minutes.

*Here’s a tip for removing moisture and quick thawing frozen spinach.  Place the frozen spinach in a non-stick fry pan and cook over medium heat.  The spinach will thaw and the excess water will absorb away for perfectly dry spinach.

 

Another ‘frozen bread dough’ idea..

9 years ago From The Kitchen

This idea came to me one day, really by accident.  I was planning on making a roll-up with frozen pizza dough, but only had frozen bread dough on hand.  Anyway, the results were delicious!

Thaw the bread dough in bag on the counter.  When thawed, roll out to a rectangle approx., 5″ x 12″, brush with olive oil.  Spread over the dough some crushed garlic, parmesan cheese and mozzarella cheese.  From here you can add things like diced roasted red peppers, herbs, etc.  Just not too much because you want to roll it.  Roll the dough along the long side.  Pinch together and place on a baking sheet on the seam and shape into a round.  Allow to rise covered with plastic wrap.  Bake at 350F until golden.

Chicken Casserole

9 years ago From The Kitchen

This is one of those recipes I get asked for continually.  If you have left-over chicken and a bag of frozen mixed vegetables, you essentially have your meal.  Terrific comfort food recipe for a cold night.

1 16 oz. box of pasta (small shells, rigatoni, penne)

Cooked chicken from approx. 2 breasts, cut up (or any left-over chicken peeled from the bone and chopped)*

1 can of cream of chicken soup

1 bag of frozen mixed vegetables (I prefer those with broccoli and cauliflower)

1/2 tbsp. garlic minced

1 1/2 tsp. McCormick montreal chicken seasoning

1 1/2 cup grated cheddar cheese

salt and pepper to taste

Boil the pasta and set aside.  Combine all the remaining ingredients except 1/2 cup of the cheese in a large bowl.  Toss in the pasta.  Spread in a 12″ x 8″ rectangular baking dish, top with the remaining cheese and bake in preheated 350F oven for 45 minutes or until cooked through.  Serve with a salad and some warm biscuits.

Roast Chicken with Herbs de Provence

9 years ago From The Kitchen

A time ago, we had a family emergency, and as friends often do, meals and such were streaming into my kitchen.  This chicken dish was one of them.  I have tweaked it over time and I have to admit, it is simple and delicious.  I personally feel that there is nothing like the smell of a roasting chicken, and the simplicity of such a delicious meal.  Try this one!

One roasting chicken

1 medium shallot roughly chopped

2 tbsp. olive oil

1/4 cup balsamic vinegar

2 tbsp. honey

1/2 tbsp. chopped garlic

1/3 cup mixed olives

2 tbsp. herbs de provence – or if you cannot find this, use 2-3 springs of fresh rosemary

sea salt and pepper to taste

Place the chicken breast side up in a deep roasting pan or dutch oven*. Fill the chicken cavity with the shallots.  Pour over the olive oil, then the balsamic vinegar and the honey.  Place the garlic around the chicken at the base of the pan and toss the olives around as well. Sprinkle the herbs de provence over the chicken and season with the salt and pepper.  Roast at 350F for about 1/2 hour then turn the chicken over carefully. Continue to cook for another 15-20 minutes.  Turn back to breast side up and continue to roast until golden and the chicken tests for doneness, temperature above 165F or thigh bone wiggles loosely.

*I swear by my dutch oven for even cooking and heat retention.  I consider it one of my kitchen staples and use it for desserts and bread recipes as well.  See my links below for my recommendations.

Easy (Very Easy) Crusty Bread

9 years ago From The Kitchen

If you love fresh bread with your dinner – or any time for that matter!  You’ll love this recipe.  It’s prepared the night before and couldn’t be easier.  I had this at a friends’ house once and threatened to hunt her down for the recipe. She obliged and now I have to share it.

Easy Crusty Bread

3 cups unbleached all purpose flour

1 3/4 tsp salt

1/2 tsp instant or rapid-rise yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours (on the counter, not the fridge). Overnight works great. Heat oven to 450F. When the oven has reached 450 place a cast iron pot with a lid (a leCrueset type) in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Dough will be sticky. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 mintes. Remove bread from oven and place on a cooling rack to cool.  Enjoy!

Comfort Food – Slow Cooker Beef

9 years ago From The Kitchen

Just hearing ‘comfort food’ makes me think of long-cooked familiar meals that aren’t especially fancy, just plain good.  Recipes we go to time and time again.  This is one I’ve been making every winter for years.  It’s so easy it practically cooks itself!  Perfect after a day of skiing.

1, 2-3 lb. chuck roast

1 can cream of mushroom soup

1 pkg. dry onion soup mix

chopped fresh mushrooms – optional

Place everything except the fresh mushrooms if using, in slow cooker.  Cook on low for 5-6 hours.  Add the fresh mushrooms and continue to cook until meat pulls apart very easily. You almost cannot over-cook this meat.  It should just fall into  pieces.  Serve over egg noodles, rice or polenta.

Tomato Soup

9 years ago From The Kitchen

This is one of my go-to recipes for those days we want to eat a little lighter but it’s too cold outside to entertain a salad for dinner.  Nothing chases the cold away better than a bowl of piping hot soup, paired with a loaf of fresh bread, a perfect Monday night dinner.  This recipe is full of shortcuts, I promise it’s delicious.

2 28 oz. cans of crushed tomatoes

1 14 oz. can seasoned diced tomatoes

1 package of knorr brand  vegetable soup mix

1/2 tbsp. herbs de provence

4 stalks of celery chopped

2 carrots chopped

1 chicken boulliion cube

1/2  24 oz. package frozen small meatballs (sweedish or italian style)

1/2 to 3/4 cup small pasta such as ditalini, rings or pastini

salt and pepper to taste

Place everything except the pasta in a large pot on stove top.  Bring to a gentle boil.  Add the pasta and stir occasionally to keep from sticking.  Reduce heat to simmer and cook for about one hour.  Add salt and pepper to taste.

Mulled Cider, so welcome after the cold…

9 years ago From The Kitchen

I’ve posted a few times that we live in the northeast, so at this time of year we are pretty deep into winter, not to mention snow.  I like to have something warm for my kids when the school day is over.  This is a quick recipe that chases away the cold, plus fills the house with a wonderful aroma, add candles and some favorite cookies and you’re sure to be “top mom” in your household!

Fill a medium sized pot with one gallon of apple cider.  Add, either in a cheese cloth tied with string or directly to cider, about 3 cinnamon sticks, 1/2. tbsp. whole cloves, 1/2 tbsp. whole allspice,  orange peel from 1/2 an orange (roughly chopped up) and a dash of nutmeg.  Simmer for over low heat for 45 minutes or until heated through.  Do not boil.  Strain the spices before serving, use the cinnamon sticks as garnish.  This recipe can also be made in a slow cooker.

My Often-Requested Oatmeal

9 years ago From The Kitchen

This is simple, really, but honestly, oatmeal is so very satisfying.  In this day of instant everything – including oatmeal, some are a little daunted still by making it from scratch.  Well put all worries aside, oatmeal is a dish that cannot be flubbed. Perfect for those chilly mornings, whether off to school, or the ski hill, this will warm like nothing can.

Forgive me for the random measurements, but like I said, you cannot flub this.

In a heavy pot on stove, bring approx. 4 cups of water to a boil.  When in a rolling boil, turn down the heat to medium and stir in about 2 cups of plain oatmeal (whole or regular oats). Add in 1/4 cup of packed dark brown sugar, 1/2 tsp. cinnamon, 1/4 cup (or a little less if you like the oatmeal less sweet) maple syrup, raisins and chopped walnuts to desired amount.  My family likes plenty of raisins.  Turn heat to low and continue to stir.  If oatmeal gets too thick, just add more water.  If too thin, simply add a little more oats.  Oatmeal will thicken the longer it sits at the stove. Serve in deep bowls drizzled with extra maple syrup.

Chocolate Bark

9 years ago From The Kitchen

This is easy baking (if you can call it that) at it’s best!  I love a dessert/cookie that looks like I’ve labored over it for hours, but in reality, there are so many shortcuts, I’m almost embarrassed to admit them.  Nonetheless, I’m a terrible liar, so when I’m asked for this recipe over and over again, I have to fess-up.  So here goes……

You will need (in any quantity you desire, but if this is your first trial, I’d suggest about 1 1/2 cups of plain unsalted almonds.  Pecans can also be used.

About 1 1/2 – 2 cups of candy making chocolate disks. These come in an assortment of colors from traditional ‘brown’ to red, green and white (great for the holidays).  In my pictures I used red and white.

Toast the almonds on a baking sheet in a 350F oven for about 20 minutes.  Turn off oven, open door slightly and leave the baking sheet with the nuts on it in the oven.

Meanwhile, melt the chocolate pieces.  This is the only tricky part.  Melting or tempering chocolate must be done slowly and with very low heat otherwise the chocolate “breaks”, and becomes chunky, unspreadable and essentially unusable.  Tempering can be done with a double boiler (or one smaller pot placed in a slightly larger pot with water in it), or in the microwave on the lowest power setting.  Melt the chocolate pieces slowly, checking every 2 minutes or so to stir.  When the chocolate is smooth and stirs easily, pour it randomly over the nuts on the still slightly warm baking sheet.  Do the same with the other colors of chocolate (if using).  To get the marbelized effect, spread the chocolate lightly with a knife in a random pattern.  Next lift the baking sheet slightly and drop on the counter to get the chocolate to cover evenly.  Place in a cool area to set or in the refrigerator.  When completely cool, remove the chocolate, it should come off the baking sheet very easily.  Break into desired size pieces. Store in an airtight container.