a little of each

A family's cookbook

Quick and Easy Alfredo Sauce March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:20 pm
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A true Alfredo recipe calls for heavy cream and Parmesan cheese. Jennifer finds that the sauce sticks better to the noodles if they are a little dry and not just straight out of the colander.

 

Ingredients

1 stick butter

1 cup half and half

1 cup grated Asiago cheese

Cooked pasta

 

Ingredients

Melt the butter in a pan at medium heat. Add the half and half and stir until it increases in volume. Slowly add the cheese and stir until completely melted and blended. Add ground pepper if desired. Serve immediately.

 

Rosalie’s Crazy Rice

Filed under: Pasta and Grains — alittlemoreofeach @ 11:56 am
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A New Mexican-style fried rice.

 

Ingredients

6 strips of bacon, cooked and crumbled

2 eggs

2 cups cooked rice, room temperature

2 carrots, shredded

2 celery stalks, diced (optional – Jen does not add)

salt and pepper to taste

 

Directions

After cooking bacon, keep grease hot in pan, and crack the eggs into the grease. Wait 30 seconds and pop the yolks. Cook eggs through. When done, remove from pan and blot on a paper towel, then dice the egg. Put all ingredients in a saucepan and steam for 30 to 40 minutes, covered on low heat. Season with salt and pepper.

 

Free Range Quesadillas March 28, 2013

Filed under: Sandwiches — alittlemoreofeach @ 9:23 pm
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Jen says these go great with Mexican Tomato Lime Soup. “It’s a great combination to make for a guest at lunch. I know because Papa John had me make it two days in a row!”

 

Ingredients

2 avocados, diced

2 tomatoes, diced

1 (14 oz) can artichoke hearts, chopped

1 package 10” flour tortillas

1 cup sharp white cheddar cheese, shredded

¼ cup chopped green chile

Lettuce, diced tomato and sour cream for toppings.

 

Directions

In a small bowl, mix the tomatoes, artichoke hearts and avocados. Set aside. On a tortilla, create layers of cheese, green chile and approximately ¼ cup of the avocado mixture followed by more cheese. Top with another tortilla. Cook in a frying pan with no-stick spray. Brown the first side, then carefully flip and brown the other side. Cut into wedges and serve.

Variations:  Add shredded crabmeat or shredded chicken.

 

Green Chile Pinwheels December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:21 pm
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Ingredients

  • 1 package 10” flour tortillas
  • 2 boxes cream cheese, softened
  • 2 cloves garlic, minced (or more, to taste)
  • ½ cup roasted green chile, diced

Instructions

Mix the cream cheese, garlic and chiles thoroughly in a small bowl. Toast tortillas lightly in a hot, ungreased frying pan. Spread the cheese mixture evenly over entire tortilla leaving a ½ border around the edge. Roll tortilla into a log and slice into ½” wide pieces. Serve immediately for best taste, but can be refrigerated.

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No-Onion Salsa

Filed under: Appetizers — alittlemoreofeach @ 11:45 am
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img_3636This salsa also doubles as a great meal when it is topped with shrimp and called “gazpacho.”

Ingredients

  • 1 (20 oz) can whole, peeled tomatoes, chop by hand
  • 2 fresh tomatoes, diced
  • 2 avocados, diced
  • juice and pulp from 1 large lemon
  • 2 cloves garlic, minced
  • 1 each: red, green and yellow jalapeno peppers, stems and seeds removed, diced
  • chopped green chile, canned or fresh roasted
  • ¼ cup cilantro
  • salt and pepper to taste

Instructions

Mix all ingredients in a bowl including the juice from the canned tomatoes. Refrigerate for one hour and serve with tortilla chips.

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Baked Winter Squash Soup December 21, 2012

Filed under: Soups and Salads — alittlemoreofeach @ 1:08 pm
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Ingredients (serves 12)

  • 2 acorn squash (about 2 pounds each)
  • 2 butternut squash (about 2 pounds each)
  • 1 stick of butter
  • 8 teaspoons dark brown sugar
  • 3 carrots, peeled and halved
  • 1 large onion, thinly sliced
  • 10 cups chicken broth
  • 3/4 teaspoon ground mace
  • 3/4 teaspoon ground ginger
  • pinch of cayenne pepper
  • salt, to taste
  • creme fraiche, for garnish

Instructions

Preheat the oven to 350 degrees.

Cut the four squash in half lengthwise. Scoop out and discard seeds.

Place the squash halves, skin side down, in a shallow roasting pan. Place 1 tablespoon of butter and 1 teaspoon of brown sugar in the cavity of each squash half. Arrange the carrots and onion slices around the squash. Pour two cups of stock in the pan, cover it tightly with aluminum foil and bake for two hours.

Remove the pan from the oven, and allow the vegetables to cool slightly. Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the cooking liquid.

Add the remaining eight cups of chicken broth, and the mace, ginger, cayenne, and salt. Stir well, and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.

Puree the soup in batches in a blender or food processor until smooth. Return it to the pot, adjust the seasonings and heat through. Serve each portion garnished with a dollop of creme fraiche.

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Garlic Stuffed Mushrooms

Filed under: Appetizers — alittlemoreofeach @ 12:56 pm
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English: A basket of garlic (allium sativum) o...

 

Ingredients (serves 4 to 6)

  • 2 heads garlic, cloves separated and peeled
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 cup panko or white, unseasoned bread crumbs
  • 24 large button or cremini mushrooms, stems removed $
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper

Instructions

In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.

Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.

Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.

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Summer Squash Pizza December 20, 2012

Filed under: Main Dishes — alittlemoreofeach @ 8:43 pm
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Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
  • 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
  • Cooking spray
  • 1 (12-inch) packaged pizza crust
  • 2 plum tomatoes, cut into (1/8-inch-thick) slices
  • 1/4 cup (1 ounce) finely grated pecorino Romano cheese
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 teaspoon finely chopped fresh oregano

Instructions

Prepare grill.

Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.

Reduce grill temperature to medium.

Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

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Vietnamese Shrimp Lettuce Wraps

Filed under: Appetizers — alittlemoreofeach @ 8:39 pm
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Ingredients (8-10 appetizer servings)

  • 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (3 3/4 oz.) cellophane noodles
  • 2 tablespoons rice vinegar
  • 1/2 to 1 teaspoon hot chile flakes
  • 2 tablespoons fresh lime juice (about 3 small limes)
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 4 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  • 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • 1/4 cup peanuts, finely chopped

Instructions

Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.

Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.

In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.

To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.

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Steak and Blue Cheese Pizza

Filed under: Main Dishes — alittlemoreofeach @ 8:38 pm
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Ingredients (serves 6)

  • Cooking spray
  • 2 cups vertically sliced onion
  • 1 (8-ounce) package presliced mushrooms
  • 3/4 teaspoon salt, divided
  • 1 (8-ounce) boneless sirloin steak, trimmed
  • 1/4 teaspoon coarsely ground black pepper
  • 3 (7-inch) refrigerated individual pizza crusts
  • 2 tablespoons low-fat mayonnaise
  • 1 1/2 teaspoons prepared horseradish
  • 1/3 cup (about 1 1/2 ounces) crumbled blue cheese

Instructions

Preheat oven to 450°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring occasionally. Stir in 1/4 teaspoon salt; remove onion mixture from pan.

Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.

Place crusts on a baking sheet. Bake at 450° for 3 minutes. Remove crusts from oven.

Combine mayonnaise and horseradish; spread each crust with about 2 teaspoons mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450° for 2 minutes. Divide steak and cheese evenly among pizzas; bake an additional 2 minutes or until cheese melts. Cut each pizza in half.

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