a little of each

A family's cookbook

Raspberry Walnut Tart December 26, 2012

Filed under: Desserts — alittlemoreofeach @ 11:04 pm
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Ingredients (serves 8)

  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 1 1/2 sticks (3/4 cup or 12 Tbsp) butter
  • 3/4 cup chopped walnuts
  • 10 ounces frozen or fresh raspberries (do not defrost if frozen)
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Instructions

Make the crust. Place the crust ingredients—flour, powdered sugar, and butter—in a blender or food processor. Process until a dough forms, about 30 seconds to a minute. Lightly grease the inside of a 9 to 10 inch wide, 1 inch high, tart pan with a little butter. Place the dough in the tart pan. Use your fingers to spread the dough and press it evenly all over the inside of the tart pan. (You can use a rolling pin to roll over the top of the tart pan to remove any excess dough and create an even top edge.) Place in the freezer and freeze for one hour or longer.

Pre-bake in a 350°F oven for 25 minutes. (It helps if before baking you line the crust with aluminum foil and fill with pie weights, such as dry beans; this will keep the tart crust from slumping.) Remove from the oven and let cool for 15 minutes.

Heat the oven again to 350F. Place the chopped walnuts in the crust in the tart pan and spread evenly over the bottom. Place the fresh or frozen raspberries on top of the walnuts and spread in an even layer.

Beat together the remaining filling ingredients—eggs, sugar, flour, baking powder, salt, vanilla—until smooth. Pour the egg mixture over the raspberries and walnuts in the crust.

Bake in the oven on the middle rack for 40 minutes, or until the top is nicely browned all over and the filling has set. When you remove the tart from the oven the center should still wiggle just a little. Take a sharp knife around the edge of the tart to separate it a little bit from the pan. This will make it easier to remove pieces once the tart has cooled. Let cool to room temperature to serve.

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Cucumber and Melon Salad December 24, 2012

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 10:31 am
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Mint leaves.

Mint leaves. (Photo credit: Wikipedia)

Prep Time: 10 minutes

Ingredients (serves 8)

  • 1 medium English cucumber(s), thinly sliced
  • 1 1/2 cup(s) fresh radish(es), thinly sliced
  • 1/4 medium honeydew melon, cut into thin slices
  • 1/2 cup(s) mint leaves, fresh, cut into thin ribbons
  • 1/4 cup(s) fresh lemon juice
  • 1 Tbsp sugar

Instructions

Combine all ingredients in a medium mixing bowl; chill for at least 2 hours.

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Edamame Salad

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 10:21 am
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Ingredients (serves 4)

  • 1 bag (16 oz.) frozen shelled edamame, thawed
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon or less olive oil
  • Salt & Pepper to taste

Instructions

Combine all ingredients then drizzle with olive oil and season with salt & pepper. Can be served chilled or room temperature.

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Sugar Snap Salad

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 10:15 am
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Ingredients

  • 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon (or more) fresh lemon juice
  • 1 teaspoon white (or red) wine vinegar
  • 3/4 teaspoon sumac plus more for garnish
  • 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
  • 4 ounces feta, crumbled
  • Freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh mint (or more or less to taste)

Instructions

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

Whisk oil, 1 tablespoon lemon juice, vinegar, and 3/4 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. Can be made a day ahead. Cover dressing and salad separately and chill.

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice.. Garnish with mint and sprinkle with sumac.

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Lemon Rosemary Turkey Meatballs

Filed under: Main Dishes — alittlemoreofeach @ 10:06 am
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MeatBall Army

MeatBall Army (Photo credit: Mr. Usaji)


Ingredients

  • 1 medium onion, cut into chunks (I omitted)
  • 2 large cloves garlic, smashed and peeled
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons chopped fresh rosemary or 1 1/4 teaspoons dried, divided
  • 1 pound ground turkey
  • 3/4 cup fresh breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 1 egg
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1/4 cup all-purpose flour
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup dry white wine (or substitute more chicken broth)
  • 1 (14 oz) can chicken broth
  • 4 teaspoons lemon juice
  • 1 tablespoon butter

Instructions

Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).

Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, egg, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)

Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.

Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.

Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.

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Cilantro Lime Vinaigrette December 21, 2012

Filed under: Soups and Salads — alittlemoreofeach @ 1:47 pm
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Ingredients

  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup cider vinegar
  • 3 Tablespoons honey
  • 1/2 cup fresh cilantro, chopped
  • 1 Tablespoon garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • salt and pepper

Instructions

In blender or food processor, combine juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend till well combined. With blender on, slowly add in oils till emulsified.

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Tortilla Slaw

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:43 pm
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Ingredients

    For the Dressing

    • 1/4 cup freshly squeezed lime juice
    • 1/4 cup cider vinegar
    • 3 Tablespoons honey
    • 1/2 cup fresh cilantro, chopped
    • 1 Tablespoon garlic, minced
    • 1/2 cup olive oil
    • 1/2 cup vegetable oil
    • salt and pepper

    For the Salad

    • 4 cups finely shredded cabbage
    • 2 cups tricolored fried tortilla strips
    • 1 Tablespoon fresh cilantro, chopped
    • 1/4 cup toasted pumpkin seeds
    • 3/4 cup Cilantro Lime Vinaigrette

    Instructions

    For the Dressing

    In blender or food processor, combine juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend till well combined. With blender on, slowly blend in oils till emulsified.

    For the Salad

    Combine all ingredients, tossing to coat evenly. Serve immediately.

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    Lemony Potato Salad

    Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:29 pm
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    English: Golden Flesh Yukon Gold Potato

    English: Golden Flesh Yukon Gold Potato (Photo credit: Wikipedia)

     

    Ingredients (serves 6 to 8)

    • 3 pounds Yukon gold potatoes
    • 5-6 ounces pancetta (or bacon)
    • 4 large celery stalks, thinly sliced
    • Handful of fresh parsley, chopped
    • 2/3 Cups olive oil
    • 1 Tablespoon fresh rosemary
    • 1 lemon, zested and juiced
    • 1 clove garlic, pressed
    • Salt and pepper

    Instructions

    Finely mince garlic and rosemary. Zest and juice the lemon. Add the juice, zest, herbs, and oil to a bowl and whisk everything together.

    It’s not necessary to peel the potatoes. Bring them to a boil and let them simmer until they’re soft, probably about 30 minutes depending on the size of your potatoes. To test one, just grab it out of the water with some tongs and pierce it with a fork. The fork should easily go to the center of the potato. When they’re done, let them cool for 15 minutes before handling.

    Chop the potatoes, and then mix in the celery, pancetta, parsley, and all of the dressing.

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    Shaved Zucchini Salad

    Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:21 pm
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    Ingredients

    • 2 pounds medium zucchini, about 4
    • 1/2 Cup fresh basil, chopped
    • 1/4 Cup pine nuts, toasted
    • 1/3 Cup olive oil
    • 2 Tablespoons lemon juice (about 1/2 lemon)
    • Pinch of salt and pepper
    • Pinch of red pepper flakes
    • Parmesan cheese

    Instructions

    For the Dressing

    Mix together the olive oil, lemon juice, salt, pepper, and red pepper flakes.

    For the Salad

    Toast the pine nuts in a hot, dry skillet. Watch carefully. Set aside. Shave the zucchini into long, wide ribbons. Chop the basil. Toss all ingredients, except the parmesan, together. Serve garnished with parmesan.

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    Ricotta Gnocchi

    Filed under: Pasta and Grains — alittlemoreofeach @ 1:11 pm
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    Prep Time: 45 minutes

    Cook Time: 15 minutes

    Ingredients (serves 5)

      For the Gnocchi

      • 1 (8 ounce) container ricotta cheese
      • 2 eggs
      • 1/2 cup freshly grated Parmesan cheese
      • 1 teaspoon salt
      • 1 teaspoon pepper
      • 1 teaspoon garlic powder
      • 1 cup all-purpose flour, or as needed

      For the Sauce

      • 3 tablespoons olive oil
      • 1 tablespoon minced garlic
      • 1 (15.5 ounce) can diced tomatoes
      • 1 dash crushed red pepper flakes (optional)
      • 6 basil leaves, finely shredded
      • Salt and pepper to taste
      • 8 ounces fresh mozzarella cheese, cut into small chunks

      Instructions

      Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

      Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

      Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

      While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

      To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

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