a little of each

A family's cookbook

Cranberry Jell-O with Creamy Topping December 20, 2012

Filed under: Desserts — alittlemoreofeach @ 8:15 pm
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Ingredients

  • 2 3-oz boxes of lemon Jell-O
  • 1 cup ginger ale
  • 1 large can crushed pineapple, drained and juice reserved
  • 1 can whole berry cranberry sauce
  • 1 cup chopped apples or celery
  • 1/2 cup chopped nuts/pecans (More if you want to put them in the Jell-O)
  • 1 8-oz tub of Cool Whip
  • 1 8-oz block of cream cheese

Instructions

Dissolve both boxes of Jell-O in 2 cups boiling water. Add 1 cup ginger ale. Mix pineapple juice with the water to make 1 cup and add to Jell-O, put pineapple aside for later use.

Add cranberry sauce and dissolve completely. Refrigerate until Jell-O begins to thicken (about 45 minutes – 1 hour). Add chopped apples or celery, nuts if desired, and pineapple. Mix. Allow to chill overnight in refrigerator.

Mix room temperature cream cheese with mixer until creamy. Add Cool Whip to cream cheese and mix thoroughly. Spread over Jell-O mixture and sprinkle with chopped nuts.

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Tomato Pie

Filed under: Sides — alittlemoreofeach @ 8:14 pm
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Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients (6 servings)

  • 1 9-inch pie shell (see pie crust recipe for homemade version)
  • 1/2 yellow or red onion, chopped
  • 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
  • 1/4 cup sliced basil (about 8 leaves)
  • 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
  • 3/4 cup mayonnaise
  • 1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
  • Salt and freshly ground black pepper

Instructions

Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

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Lemon-Pistachio Layer Cake

Filed under: Desserts — alittlemoreofeach @ 8:12 pm
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Ingredients (12-16 servings)

    Pistachio layer

    • 1 ½ cups flour
    • 2 cups raw, shelled pistachio nuts
    • 1 cup powdered sugar
    • 1 cup (2 sticks) cold butter, cut into small pieces
    • ½ teaspoon salt

    Lemon buttermilk cake

    • ½ cup (1 stick) unsalted butter, room temperature
    • 1 cup granulated sugar
    • 1 to 2 tablespoons fresh lemon zest (from 2 large lemons)
    • 1 ½ cups cake flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 large eggs
    • 1/3 cup fresh lemon juice
    • ½ cup buttermilk

    Lemon glaze

    • 1 ½ cups powdered sugar
    • 1/3 to ½ cup lemon juice
    • 2 tablespoons or so chopped pistachios for garnish

    Instructions

    Preheat oven to 350 degrees. Coat a 10-inch springform pan with baking spray.

    For the pistachio layer

    In a food processor, combine flour, pistachios, powdered sugar and salt. Pulse until well combined. Add butter and pulse until a green, uniform dough forms.

    Pour dough into springform pan. Press into a firm crust on bottom of pan. Set aside.

    For the cake layer

    In bowl of a standing mixer fitted with a whisk attachment, add the butter, sugar and lemon zest. Beat together until light and fluffy.

    In separate bowl, mix together flour, baking powder, baking soda and salt and set aside.

    With mixer running on low, add eggs one at a time, combining thoroughly after each addition. Add lemon juice (it will look curdled, but it’s not!).

    Add half the dry ingredients, then half the buttermilk and combine well. Finish with the other half of the dry ingredients and the other half of the buttermilk, and mix the batter until all of the ingredients are completely combined and the batter is light and fluffy.

    Pour cake batter on top of pistachio layer.

    Bake cake on middle shelf of preheated oven 25 to 35 minutes or until a toothpick inserted into center comes out clean. Let cake cool before removing from pan.

    Meanwhile, prepare lemon glaze: Whisk powdered sugar and lemon juice until the desired consistency: opaque and thick enough to coat, but still runny enough to drip down the sides.

    When cake is completely cooled, pour glaze over the top, letting it drip down the sides. Sprinkle with a few tablespoons of chopped pistachio nuts. Slice and enjoy!

    Note: This keeps well for at least three days in the refrigerator.

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    Curried Shrimp and Corn Chowder

    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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