a little of each

A family's cookbook

Chicken Lasagna March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:02 pm
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10 uncooked lasagna noodles

1 lb boneless, skinless chicken breasts

1 (14 ½ oz) can diced tomatoes, undrained

1 (12 oz) can tomato paste

1 ½ cups sliced fresh mushrooms

¼ cup chopped onion

1 Tbl dried basil

1 ¾ tsp salt, divided

1/8 tsp garlic powder

3 cups 2 % small curd cottage cheese

½ cup egg substitute

½ cup grated Parmesan

1/3 cup minced fresh parsley

½ tsp pepper

2 cups (8 oz) shredded part-skim mozzarella



Cook noodles according to package directions. Meanwhile broil chicken six inches from heat until juices run clear; let stand 15 minutes to cool. Shred chicken with two forks. Drain noodles; set aside. In a large skillet, combine the shredded chicken and the next seven ingredients (through garlic powder, but only using ¾ tsp salt). Bring to a boil. Reduce heat; cover and simmer for 25 to 35 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan, parsley and remaining salt and pepper. In a 13 x 9 baking dish sprayed with nonstick cooking spray, place half the noodles, overlapping them. Layer with half the cheese mixture, half the chicken mixture and half the mozzarella. Repeat layers. Cover and bake at 375 degrees for 25 to 30 minutes or until bubbly. Uncover and bake five minutes longer. Let stand 15 minutes before cutting.


Orzo Risotto with Buttery Shrimp

Filed under: Pasta and Grains — alittlemoreofeach @ 1:59 pm
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From http://www.cookingforengineers.com. Makes four servings.



½ lb asparagus spears

½ lb shrimp, shelled and deveined

6 Tbl butter

12 oz orzo

1 cup chicken broth

½ cup parmesan, freshly grated

2 Tbl parsley

Salt and pepper



Cook asparagus spears in boiling water for 4 minutes. Remove the asparagus from the water and add the orzo to the same water.  Boil the orzo until al dente and drain if necessary. While the orzo is cooking, cut the asparagus into 1-inch pieces and cook the shrimp. In a skillet, melt the butter and add the shrimp, cooking for 1 minute on each side. Season with salt and pepper. Remove the shrimp and deglaze the skillet with the chicken stock. Scrap up any brown bits and when the broth starts to bubble, add it to the orzo pot. Stir the orzo and broth over medium heat until it thickens and looks a little creamy. Mix the shrimp and asparagus into the orzo. Remove from the heat and stir in the parmesan cheese and parsley.


Traditional Swiss Fondue

Filed under: Breads — alittlemoreofeach @ 11:58 am
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Adam and Jenn rang in 2005 with the English Cheddar Fondue, a chocolate fondue, and this yummy and stringy one.



8 oz Gruyere, finely shredded

8 oz Emmentaler, finely shredded

1 cup dry white wine

1 Tbl fresh lemon juice

½ – 1 clove garlic, to taste

1 Tbl cornstarch

1 Tbl Kirsch or vodka

salt and pepper to taste

good fresh bread, cubed

assorted fresh vegetables



In a fondue pot, heat white wine over medium heat (do not allow to boil). Then add cheeses. Stir until melted. Add lemon juice and garlic. Stir until completely blended. In a separate bowl, blend Kirsch or vodka and cornstarch together until smooth. Add cornstarch mixture to pot. Increase heat until mixture comes to a slow bubble. Allow to heat and bubble for a few minutes, stirring constantly. Lower heat and serve with fresh breads and vegetables.


Pumpkin Cranberry Bread

Filed under: Breads — alittlemoreofeach @ 10:59 am
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Jenn made this for Adam, and he said, “Make that again!”  He was kind enough to make it for us while he was home for Christmas 2004. The top should form a sweet crust, and the frozen berries help make it deliciously moist. Dried cranberries can be substituted if frozen cranberries are too elusive.



2¼ cups all-purpose flour

1 Tbl pumpkin pie spice

2 tsp baking powder

½ tsp salt

2 large eggs

2 cups granulated sugar

1¾ cups pumpkin puree (Libby’s)

½ cup vegetable oil

1 cup fresh frozen cranberries



Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixing bowl and beat just until blended. Add pumpkin mixture to flour mixture. Stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until toothpick inserted into the middle comes out clean. Cool in pans on a wire rack for 5-10 minutes. Remove from pans and cool completely on wire rack. Note: It usually takes us 70 minutes to bake.


Spinach Salad with Apples March 28, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:08 pm
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¼ cup balsamic vinegar

¼ cup olive oil

¼ cup pure maple syrup

1 (10 oz) bag of baby spinach

½ Granny Smith apple, thinly sliced

1-2 cups sharp cheddar chesse, grated

¼ cup pecans, chopped and toasted



Mix together the first three ingredients to create the dressing. In a salad bowl, toss spinach with the prepared dressing. Add remaining ingredients.


Mid-Summer Italian Bread Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:05 pm
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1 lb loaf Italian bread

1 cup tomatoes, chopped

1 cup cucumber, peeled, seeded, and chopped

½ cup onion, blanched

1-2 cups asparagus, steamed and cut

1 clove garlic, minced

1-2 cups fresh basil, chopped

1/8 cup fresh thyme, chopped

¼ cup olive oil

2 Tbl balsamic vinegar



Pull apart or cube the bread into bite-sized pieces. In a salad bowl combine the bread, tomatoes, cucumber, onion, asparagus, garlic, basil and thyme. Add enough olive oil and vinegar to coat. Toss and serve.



Mushroom Artichoke Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 7:55 pm
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Adapted from a Better Homes and Gardens recipe. Makes ten servings.

This vegetarian soup is surprisingly hearty. Adam and Jenn substituted baby portabellas for the shitake.


1 lb. fresh brown mushrooms, sliced

1 lb. fresh shiitake mushrooms, stemmed and sliced

1 cup thinly sliced shallots

2 large carrots, sliced

¼ cup butter

3 Tbl all-purpose flour

½ tsp dried thyme, crushed

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

¼ tsp crushed red pepper (optional)

2 14-oz. can chicken broth

2 14-oz. cans artichoke hearts, drained and quartered

¼ cup oil-packed dried tomatoes, drained and chopped

1 bay leaf

1 cup half-and-half or light cream

green onions, cut in thin strips


In a 6-quart Dutch oven cook mushrooms, shallots and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, salt, black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly. Stir in artichokes, tomatoes and bay leaf. Simmer, covered, for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions.


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


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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Almost-Famous Swedish Meatballs December 20, 2012

Filed under: Main Dishes — alittlemoreofeach @ 8:18 pm
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Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients (45 meatballs)

    For the meatballs

    • 1 cup breadcrumbs
    • 2 tablespoons unsalted butter
    • 1/3 cup minced white onion
    • 2 cloves garlic, minced
    • 1/4 teaspoon ground allspice
    • Kosher salt and freshly ground white pepper
    • 1/2 cup milk
    • 1 teaspoon Worcestershire sauce
    • 3/4 pound lean ground beef
    • 1/2 pound lean ground pork
    • 1 large egg plus 1 egg white, beaten
    • Vegetable oil, for brushing

    For the gravy

    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1 1/2 cups low-sodium beef broth
    • 1 teaspoon Worcestershire sauce
    • 1/4 cup heavy cream
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons chopped fresh parsley (optional)
    • Lingonberry jam, for serving (optional)


    Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

    Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

    Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

    Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

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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


      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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