Creamy Spinach Doodles

My family joined a CSA (community supported agriculture) this year, so we have a small share at an organic farm just north of here in Perry County. Every Tuesday, we get a box full of goodies, and it's always a surprise as to exactly what will be in season and available. So, I especially appreciate that each box also includes several recipes that incorporate at least some of the ingredients provided in the box.

Last Tuesday our box contained lots of greens -- yummy lettuces and spinach. There was also a recipe for a pasta that incorporated spinach that I thought my husband and I would enjoy, as well as our 10-month old. It was delicious! He's actually warming up the leftovers as I type!

What you need:
1 lb. fusilli pasta, cooked al dente (I used whole wheat penne simply because I didn't have fusilli.)
1 bunch of spinach, chopped fine
2-3 cloves of garlic, minced, plus 1 tbsp. spring onion minced (omitted the onion)
1 cup half and half
1/4 cup grated carrot (could add more)
1/4 tsp. each salt and pepper, freshly ground
1 cup shredded cheddar cheese or 1/2 cup parmesan (I used cheddar but would consider using BOTH next time. Yep, I'm just that crazy!.

What to do:
Cook the pasta and drain. In the same pot you cooked the pasta in, melt 1/4 cup butter, add the garlic and onion, and cook five minutes on low. Add the spinach and carrots and stir often over high heat until just wilted. Add the salt and pepper. Toss with the pasta. Turn heat to very low, add the half and half and cheese; stir until warm. Serve hot.

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Loving Wildtree!

Today I am foregoing my recipe post and making a (somewhat) shameless plug for my exciting new venture. I recently became a representative for Wildtree, and I'm loving every minute! I have already learned so much about the food we eat and how bad all those additives are for us. Wildtree products are all-natural with zero dyes, fillers, preservatives, MSG, pesticides, and the ever-present high fructose corn syrup. If you can't pronounce it, you won't find it on the label!

Their mission is to not only make it easier and more affordable to eat healthy foods but also to help people realize that cooking is fun and creative! Let's face it, we are a fast food nation where convenience often comes at the cost of our health. Wildtree is designed to be quick, simple, and healthy!

If you want to learn more about Wildtree, host a tasting, or join this rapidly growing company please contact me directly at wildtreemommy@gmail.com. (I paid off my $99 business kit from my launch party, and the kit is risk-free if you eat it!) And to see all our products check out my website at: wildtreemommy.mywildtree.com. I'd love to hear from you!!

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Poulet rôti à la normande

If there were a blog or a film entitled Dulcimer & Julia -- and I assure you neither is forthcoming anytime soon -- it wouldn't be about me carefully following her recipes to the letter over the course of a year. I am neither disciplined nor obedient enough for that kind of endeavor. Rather, it would consist of me making substitutions, blunders, and shortcuts to try to achieve Julia-esque results with a little less fuss and slightly clearer instructions

So here's my version of her poulet rôti à la normande. Instead of trussing the chicken with a mattress needle, I tied it up modern-home-cook style. And, because I am lazy and I couldn't figure out how to do it safely, I didn't turn the chicken on its side as it roasted. And instead of tarragon and thyme, I seasoned the stuffing with herbes de Provence. Finally, instead of using chicken livers and other organs for stuffing, I used . . . drumroll, please . . . bacon. I know, it may have been overly decadent. But you can't go wrong with bacon.

Or can you?

You should be warned that, although I've simplified this recipe a bit, it still requires some serious basting action. You'll want to make sure that you can stay by the oven for more than an hour, as you will be basting every eight to ten minutes. But the taste is worth it.

Poulet rôti à la normande

Stuffing

1/2 to 3/4 pound bacon (thick-cut or slab bacon would be nice here), cut into chunks

1 shallot or 2 Tbsp green onions

2/3 cup coarse fresh breadcrumbs

4 Tbsp cream cheese

1 Tbsp butter

1 tsp herbes de Provence, or a combination of thyme and tarragon

2-3 Tbsp minced fresh parsley

In a medium skillet over medium heat, cook the bacon. When it's beginning to look somewhat cooked (but not crispy yet), add the shallot or green onions and sauté until softened and slightly brown around the edges. Leaving most of the bacon fat in the skillet, pour the bacon and onion mixture into a mixing bowl. Add the breadcrumbs, cream cheese, 1 Tbsp of the butter, and herbs. Season to taste with salt and pepper.

Chicken

3 pound roaster chicken, whole

2-3 Tbsp butter

several teaspoons of kosher salt

a few pieces of cut-up carrots, celery, and onions (whatever you have on hand)

3 Tbsp chicken stock

1 cup heavy cream

lemon juice to taste

Preheat oven to 425 degrees.

Rub the chicken cavity lightly with salt and loosely fill with the stuffing. Bend and tuck wings behind the chicken's back (when the breast is up, the chicken's back will be resting on the wings). Tie legs together tightly. If any "tail" meat or skin is hanging down, tuck it up under the legs. This will keep moisture (and the stuffing)inside the chicken.

Pat the chicken dry, and rub all over with 1 Tbsp butter, then follow with kosher salt. Place chicken in a roasting pan and scatter cut-up vegetables around it (these will help to flavor the sauce). Roast at 425 degrees for 15 minutes, then reduce oven temperature to 350 degrees and brush with more butter (when juices begin to accumulate in the pan, you can baste with these, but until that happens you need to baste with butter or olive oil).

Continue roasting for 55 to 65 minutes, basting every 8 to 10 minutes. About 10 minutes before the end of the estimated roasted time, begin basting with 2 to 3 tablespoons of cream every 3-4 minutes until the chicken is done. Remove pan from oven and transfer chicken to a carving board. Loosely tent with foil and let chicken rest for at least 10 minutes.

Meanwhile, add chicken stock and bring pan juices to a boil on the stove. Boil rapidly for 2 to 3 minutes, scraping up any brown bits. Just before serving, remove from heat and stir in additional cream (if desired). Add a small amount of lemon juice to taste.

Serve chicken with a small amount of stuffing on the side and sauce poured on top. Sautéed mushrooms and peas are a wonderful accompaniment to this dish.

Adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck

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Manicotti

Nothing beats a steaming dish of hot Manicotti served with a fresh salad and garlic bread. Have I got your attention? And to top it off...this recipe is easier to prepare than you think! You will never buy manicotti shells from the store again. Promise.

Oh, and to mix things up a bit, you may add 10oz of frozen spinach, thawed and drained if you want.


What You'll Need

Crepes

2c flour
4 eggs
1c milk
1c water
1/4tsp salt
4TBS melted butter

What to do for crepes:

1. In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

 Crepe recipe from: The Weeknight Cook


Filling

1 15oz carton Ricotta cheese
3/4 c shredded mozzarella cheese
2TBS fresh parsley — chopped
1 egg

1 28oz jar spaghetti sauce
3TBS grated Parmesan cheese




what to do for filling

1. Mix the Ricotta, mozzarella, parsley, and egg in a large bowl.
2. Lay crepe on flat surface. Place an even amount of ricotta into the center of crepe and roll up.
3. Spread 1/2 c spaghetti sauce in 9x13 pan.
4. Place crepes, seam-side down, over sauce; pour remaining sauce over top. Sprinkle with Parmesan cheese. Cover and bake at 350 for 25-30 minutes.

Notes: The crepes will store, wrapped tightly in plastic wrap for up to two days in the refrigerator. You can even fill and arrange them in the casserole dish the night before so it's ready to bake when you get home from work. Even better...the finished dish also heats well in the microwave, so make a double batch on the weekend and you've got an easy, homemade re-heat for busy weeknights.



*This is one of those great recipes adapted from a friend — Ceci — also a contributor on The Foodie Spot.

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Ginger Beef and Rice Noodles

I got this from the $5 Dinner website.  It was very yummy!   I would double everything but the noodles if you are feeding a family of 4.  I made what the recipe said and realized that it just wasn't enough for our family.  We barely had enough for the 1st round of dinner. 

Ingredients
1 (8 ounce) package rice thin noodles (dry)
2 tsp grape seed or vegetable oil
1 pound flank steak, cut into thin strips*
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
2 tsp grated ginger
4 garlic cloves, minced
1 cup beef broth
2 Tbsp soy sauce
2 cups baby spinach
1/4 cup fresh cilantro, chopped

*Throw beef in the freezer for ten minutes then slice. Much easier to make thin slices this way.

Directions
Cook rice noodles according to package directions until just soft. Drain, rinse with cold water then set aside. (Erin here: Use thin spaghetti in place of rice noodles if you don’t need a gluten free meal.)
In a large wok, heat oil over high heat. Add beef, peppers, ginger and garlic and cook until beef is just cooked, about 3 – 5 minutes. Add in beef broth and soy sauce. Bring to a boil then reduce the heat.
Add in spinach and cooked noodles. Heat through until spinach wilts then stir in cilantro before serving in deep bowls.

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Greek Chicken Pitas

Easy-breezy. Delicious. Slow cooker. Fabulous leftovers. What more do I need to say?

What you need:
1 onion, diced
3 cloves garlic, minced
1 lb. boneless, skinless chicken breasts, cut into strips (I put the chicken breasts in whole and cut them after they were done.)
1 tsp. lemon-pepper seasoning
1/2 tsp. dried oregano
1/4 tsp. allspice
1/4 cup plain yogurt
1/4 sour cream
1/2 c. cucumber, peeled and diced
Pita bread, halved and split

What to do:
Place onion and garlic in a slow cooker. Sprinkle chicken with seasonings; place in slow cooker. Cover and cook on high setting for six hours (took about five hours in my super-toasty Crock Pot). Stir together yogurt, sour cream, and cucumber in a small bowl; chill. Fill pita halves with chicken and drizzle with yogurt sauce.

We added black olives and feta cheese too -- yum!

Recipe from Gooseberry Patch's Slow-Cooker Recipes.

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Spanish Rice

I can not tell you how many times I have made this recipe since I discovered it, but it's probably averaging about once every 10 days. We love it that much! And of course I can't follow a recipe to save my life (even when making it for the first time). The cumin and corn are my additions and the finished product is much better for it. And I always have, always will make them with with Wildtree fajitas! It's a perfect combination. (The photo was taken when I used leftover rice and added grilled chicken and cheese to make a burrito.)

Spanish Rice

Ingredients:
2 Tbsp. Wildtree grapeseed oil
1 cup uncooked white rice
1/2 green pepper, diced
1 onion, chopped
2 cups water/chicken broth
1 (10 oz.) can diced tomatoes with green chilies
1-2 tsp. chili powder (I only use about 3/4 tsp. and it's too spicy for me.)
1 tsp. ground cumin
1 tsp. salt (optional)
1 small can of corn

How to Make It:
1) Heat oil in a deep skillet over medium heat. Saute rice, onion, and green pepper until veggies are crisp tender and rice is slightly browned.
2) Stir in water or broth and tomatoes. Season with cumin, salt, and chili powder. Cover, and simmer, for 25 minutes until liquid is mostly absorbed. Stir in corn and cook another 5 minutes until rice is done and liquid is absorbed.

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Orange Sauce, Blueberry Sauce

I am not a morning person. That, combined with the fact that my husband doesn't really eat breakfast (I know, I know, it's the most important meal of the day; but he gets along fine without it), means that breakfast around here is usually cereal. However, once in a while, I make breakfast for dinner; and that is a fun treat that definitely makes my boys happy.

When I do, I often make these two sauces which are great on either waffles or pancakes (and would also be great on Dulcimer's french toast which she paired with a delicious raspberry sauce that is similar to this blueberry one...if you need a pancake recipe, check out this one from Lisa).

Orange Sauce

What You Need

1/2 c. butter

1/2 c. sugar

1/2 c. frozen orange juice concentrate

What You Do

Combine ingredients in a pan. Bring just to a boil, stirring occasionally.

Blueberry Sauce

What You Need

1/2 c. sugar

3 tsp. cornstarch

dash salt

1/4 c. water

1 pint blueberries

1 tbsp. lemon juice

What You Do

Combine sugar, cornstarch, and salt. Stir in water. Add blueberries. Bring to a boil; simmer until clear and thickened, about 4 minutes. Remove from heat, and add lemon juice.

Happy breakfasting! (Even if it is 6:30 PM, not AM...) :)

"When you wake up in the morning, Pooh,"

said Piglet at last,

"what's the first thing you say to yourself?"

"What's for breakfast?"

said Pooh.

"What do you say, Piglet?"

"I say, 'I wonder what's going to happen exciting today'?"

said Piglet.

Pooh nodded thoughtfully.

"It's the same thing," he said.

~ A. A. Milne

in The House at Pooh Corner

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Lemon Layer Cake

Confession: This was the most involved cake that I've ever made...but so worth it. The planets must have been perfectly aligned because I even made lemon curd — something I've never done before — and it actually turned out! (I was afraid I'd scorch the sugar and it would taste like a burnt lemon cake)

The end result was amazing — the fluffy icing was the perfect compliment to the tart lemon filling.

Tip: To make things easier...the filling can be prepared two days ahead, and the cake can be made a day ahead of assembly — just cool the layers completely, wrap them tightly in plastic wrap and store in an airtight container in the refrigerator. Make the frosting just before putting the cake together.

Recipe adapted from America's Test Kitchen Family Baking Book


Makes 1 9-inch, 4-layer cake 

What You'll Need

For the cake:

2 1/4 cups cake flour, plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into tablespoons, softened but still cool


For the filling:

Zest from two lemons
1 cup fresh lemon juice (from about 6 lemons)
1 teaspoon unflavored gelatin
1 1/2 cups granulated sugar
1/8 teaspoon salt
4 large eggs
6 large egg yolks (reserve whites for the cake)
8 tablespoons unsalted butter, cut into 1/2-inch cubes and frozen



What To Do

1. Begin by preparing the filling: Measure 1 tablespoon of the lemon juice into a small bowl and sprinkle the gelatin over the top to soften. With a mortar and pestle or with your fingertips in a small bowl, work the lemon zest into the sugar until the sugar is fragrant and evenly moistened with the oils from the zest.
2. Heat the rest of the lemon juice, the lemon sugar, and salt in a medium non-reactive saucepan over medium-high heat, stirring occasionally until the sugar is dissolved and the mixture is hot but not bubbling. Whisk the whole eggs and egg yolks in a large, non-reactive bowl. Slowly whisk the lemon syrup into the eggs, then return the mixture to the saucepan over medium-low heat. Cook the curd, stirring constantly, until it reaches 170 degrees and it's thick enough to draw a trail through it with a spatula. Stir in the softened gelatin until completely dissolved.
3. Remove the pan from the heat and stir in the frozen butter until the butter has melted and the curd is smooth. Pour through a fine mesh sieve into a non-reactive bowl. Cover the surface of the curd with plastic wrap and chill until firm, at least four hours or up to two days.

1. To make the cake, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large measuring cup, whisk together the milk, egg whites and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt at low speed. With the mixer running on low speed, add the butter pieces one at a time until the mixture resembles fine, even crumbs. Stop the mixer and add all but about 1/2 cup of the wet ingredients. Beat the batter at medium speed until it is pale and fluffy, about 1 1/2 minutes. With the mixer running on low, slowly pour in the rest of the wet ingredients, then crank the speed back up to medium and beat for 30 seconds more. Scrape down the bowl and beat for 30 more seconds.
3. Divide the batter equally among the two cake pans and smooth the tops. Bake for 23 to 25 minutes, or until a toothpick comes out clean--do not over bake. Let the cakes cool in the pans for 10 minutes, then remove the cakes from the pans, peel off the parchment and cool completely, right side up.
4. When the filling has chilled and the cake layers are cool, begin assembling the cake. Slice the cake layers in half horizontally. Place one layer golden side down on a serving platter, and tuck a few strips of parchment paper under the edges of the cake to protect the platter. Spread a third of the lemon filling on the cake layer, leaving a 1/2 inch border around the edge of the cake. Repeat twice more with cake layers and filling. Place the top layer of the cake golden side up. Frost with Fluffy White Icing. This cake is best served as soon as possible, but the finished cake can be covered with a cake dome and refrigerated up to one day before serving.
   

Seven year minute Frosting


2 large egg whites
1 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 tablespoon light corn syrup
Pinch of salt

1. In the bowl of a standing mixer or another aluminum bowl, whisk together all of the ingredients. Place the bowl over a medium saucepan with about an inch of gently simmering water, making sure the water level doesn't touch the bottom of the bowl. Stir the mixture constantly and check the temperature often with an instant-read thermometer until it reaches 160 degrees.
2. Dry off the bottom of the bowl and place it on the mixer fitted with the whisk attachment (or set up an electric hand mixer). Whip the frosting on medium speed until it becomes opaque and soft peaks form, about five minutes. Turn the mixer up to medium-high and whip until the frosting is glossy, billowy and reaches a stiff peak and cools down to room temperature, about five minutes more. Use immediately and serve as soon as possible.

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Wild Rice and Chicken Casserole

This has become an all time favorite of my family.  Davene had gotten it from a friend of hers and made it for us when I had our youngest last year.  We really enjoyed this recipe and everyone is excited when they know I'm making it for dinner!

6 oz. Wild Rice
1 c. Chicken Broth
10 oz. French Style Green Beans
2 c. cubed, cooked Chicken
1 can Cream of Celery Soup
1/2 c. Mayo
1 can Water Chestnuts, drained (optional)
1 can French Fried Onions-to top with

Prepare wild rice as instructed on the box, replacing one cup of water with one cup of broth.  When rice is completed, combine all the ingredients together, except the french fried onions.  Top with the french fried onions.  Bake at 350 for 35 minutes.

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