a little of each

A family's cookbook

Curried Shrimp and Corn Chowder December 20, 2012

Filed under: Soups and Salads — alittlemoreofeach @ 8:10 pm
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Ingredients (8 servings)

  • 1 medium-size sweet onion, diced
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 2 large Yukon gold potatoes (14 oz.), peeled and diced
  • 1 large sweet potato (1 lb.), peeled and diced
  • 2 cups fresh corn kernels (about 5 ears)
  • 1 (14-oz.) can chicken broth
  • 1 (13.5-oz.) can unsweetened lite coconut milk
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound peeled, large raw shrimp
  • Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Instructions

Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.

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Baked Ziti

Filed under: Pasta and Grains — alittlemoreofeach @ 8:08 pm
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Ingredients (serves 8 to 10)

  • 1 pound cottage cheese (not fat-free)
  • 2 large eggs, lightly beaten
  • 3 ounces grated Parmesan cheese (about 1 1/2 cups)
  • Table salt
  • 1 pound ziti or other short, tubular pasta
  • 2 tablespoons extra virgin olive oil
  • 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
  • 1 (28-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon dried oregano
  • 1/2 cup plus 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon sugar
  • Ground black pepper
  • 3/4 teaspoon cornstarch
  • 1 cup heavy cream
  • 8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups)

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

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Sauteed Carrots and Parsnips with Honey and Rosemary December 11, 2012

Filed under: Sides — alittlemoreofeach @ 4:27 pm
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound carrots (about 4 large), peeled, cut into 3×1/4×1/4-inch sticks
  • 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3×1/4×1/4-inch sticks
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 tablespoons honey
  • 2 teaspoons raspberry vinegar

Instructions

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

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Chestnut, Apple, and Sausage Stuffing

Filed under: Sides — alittlemoreofeach @ 4:21 pm
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English: Chestnuts. Français : Chataignes.

English: Chestnuts. Français : Chataignes. (Photo credit: Wikipedia)

 

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients (serves 6)

  • 25 chestnuts (we used fresh, but you can buy pre-roasted chestnuts at the grocery store)
  • 1 tablespoon olive oil
  • 1 lb. sweet Italian sausage, casings removed (we used a vegetarian version)
  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 apple, diced
  • 1/4 cup dried cranberries
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh tarragon, minced
  • 6-7 cups stuffing cubes (about 10 ounces; feel free to use homemade bread crumbs, if you have them)
  • 2-3 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt

Instructions

Pre-heat your oven to 425 degrees F. Place the chestnuts on a lined baking sheet. Cut an X into each chestnut or poke each chestnut with a fork, to allow steam to escape from them while they roast. Roast for 15-20 minutes, until tender. Allow to cool completely before peeling. After peeling, chop roughly and place in a large bowl. Reduce the heat in the oven to 350 degrees F.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the sausage, casings removed, and break apart with a wooden spoon. Cook until there is no more pink in the sausage, about 8 minutes, then remove with a slotted spoon to a separate surface to cool.

Add a tablespoon of butter to the skillet, melt over medium-high heat, and add the diced onion. Saute until translucent, about 8 minutes or so. Add in the minced garlic and saute for another minute or two, until fragrant, then remove from heat.

In the bowl with the chestnuts, add the diced apple, dried cranberries rosemary, minced tarragon, cooled sausage, and cooled onion and garlic mixture. Toss to combine. Add in the 6 cups of stuffing cubes, then 2 cups of chicken broth, Worcestershire sauce, salt, and pepper. Stir to combine, then add in more stuffing and/or chicken broth, depending on the consistency of stuffing that you prefer.

Place the stuffing back in the skillet that you used to cook the sausage and onions. Pat down with your wooden spoon, then cook at 350 degrees F for 30-35 minutes, until golden. Serves 6 people as a side

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Lara’s Ginger Pumpkin Tart

Filed under: Desserts — alittlemoreofeach @ 4:13 pm
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Prep Time: 20 minutes

Cook Time: 2 hours

Ingredients (serves 8)

    For the Crust

    • 1 cup all-purpose flour
    • 1/2 cup butter, softened
    • 2 tablespoons packed brown sugar
    • 2 tablespoons finely chopped crystallized ginger
    • 2 teaspoons ground cinnamon
    • 1 egg yolk

    For the Filling

    • 1 can (15 oz) pumpkin (not pumpkin pie mix)
    • 1/2 cup sugar
    • 1/3 cup whipping (heavy) cream
    • 2 tablespoons finely chopped crystallized ginger
    • 1 teaspoon vanilla
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 2 eggs
    • Whipped cream, if desired

    Instructions

    Heat oven to 425ºF. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9×1 inch. Place pan on cookie sheet.

    In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.

    Reduce oven temperature to 350ºF. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.

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    Roasted Brussels Sprouts

    Filed under: Sides — alittlemoreofeach @ 4:05 pm
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    English: Roasted brussels sprouts

    English: Roasted brussels sprouts (Photo credit: Wikipedia)

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Ingredients (serves 8)

    • 2 pounds Brussels sprouts, trimmed and halved
    • 2 red Bartlett pears, cored and cut into wedges
    • 6 shallots, quartered
    • 10 fresh thyme sprigs
    • 3 tablespoons olive oil
    • Coarse salt and ground pepper
    • 2 tablespoons fresh lemon juice

    Instructions

    Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.

    Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm

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    How We Got Here

    Filed under: admin — alittlemoreofeach @ 4:33 am
    Recipes

    Recipes (Photo credit: pirate johnny)

    In my family we love to cook and we love to eat.  And we’re pretty good at both.

    In 2000, I collected, typed, printed, hole-punched, and clipped into 30 three-ring binders many of our family’s favorite recipes, including some recipes from generations past.

    There was a second edition in 2005 that was produced in the same low-tech but mostly effective way, but when it came time to consider a third edition, I knew I wanted to go online.  I want it searchable by ingredient or course or holiday, I want folks to be able to pull up our recipes while standing in Publix, and I want this collection of recipes to grow in number and in audience.