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Category Archives: Main Course

Sausage, Bean, and Rapini Soup

Posted on October 26, 2010 by amydeline

I’d be lying if I claimed to love soups. It’s not that I don’t like soup. There are several soups that I enjoy quite a bit, most notably French onion soup (smothered with cheese, of course) and New England Clam Chowder. Homemade chicken soup with orzo or any type of seafood bisque are high on my soup list too. I guess I just don’t really think too much about soup. I never crave it. I rarely get the itch to make it. This is my own loss.

But, on a rare and sudden impulse, I got it in my head that yesterday was a perfect day for soup. I went back to a recipe which I shared with you a few months ago; a Ragout of Sausage, Beans and Rapini. With a few simple adjustments, I turned that ragout into a simple and insanely flavorful soup. I’m pretty sure they should put a picture of this soup next to the definition of comfort food.

This quick and easy soup is bursting with flavor and oozing in nutritional value. You can really feel good about eating this soup. Rapini, also known as Rappi or Broccoli Raab, is one of those bitter greens which is dripping in vitamins and minerals. Combined with savory, spicy sausage and creamy cannellini beans, this simple soup will have you singing.

Sausage, Bean, and Rapini Soup

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Onion, chopped
  • 1 Tbsp Garlic, minced
  • 1.5 pound Spicy Italian Sausage, removed from casings
  • 1 1-pound bunch Rapini/Rappi
  • 2 15-ounce cans Cannellini Beans
  • 1 quart Chicken Broth
  • 1 tsp Salt
  • Crushed Red Pepper
  • Parmesan Cheese

Directions

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic. Cook for 4-5 minutes, until the onion is tender. Add the sausage meat. Cook for 7-8 minutes, until the sausage is fully cooked, using a spoon to break up the pieces as it cooks. Pour in the liquid from the cans of beans. Cut off the tough ends of the rapini, then chop the stalks and leaves into small chunks. Add the chopped rapini and chicken broth to the saucepan. Bring to a simmer and cook for about 5 minutes, until the rapini leaves are wilted and the stalks are slightly tender. Add the beans to the soup and cook for another 2-3 minutes. Season with salt and crushed red pepper, as desired.

Serve with a sprinkle of parmesan cheese and a hunk of doughy French bread.

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Spaghetti and Meatballs in Homemade Tomato Sauce

Posted on October 21, 2010 by amydeline

My husband can’t sit down at an Italian restaurant without ordering Spaghetti and Meatballs. It could be the finest Italian restaurant with a menu dripping in tempting options and all he wants is Spaghetti and Meatballs, preferably with garlic bread. It’s truly one of his favorite meals and he craves it the way that I crave a good piece of dark chocolate or wedge of brie with baguette. So, when I decided to make this simple, classic dish for dinner yesterday, I knew he’d be thrilled.

My timing was impeccable. By the time my husband walked through the door, the sauce had been simmering away on the stove for three hours. The meatballs had been baked and added to the sauce. The garlic bread had been prepared. Our house was bursting with the warm, delicious aromas of tomatoes, garlic, and olive oil. Upon stepping into the house, out of the chilly autumn air, my husband took one breath before his eyes lit with joy. What are you cooking? I told him to take a guess. Spaghetti and Meatballs??? His reply was dripping with eager anticipation. I nodded. And garlic bread?? Yes, of course. And I could see him physically buzzing with excitement. Such joy from such a simple meal.

And in that moment, as he stood there, still removing his jacket and shoes, with a child-like grin on his face, it occurred to me that I could profit from this glee. Maybe I should ask for something. Perhaps those fuzzy winter boots I’ve had my eye on. Or a Mercedes E320! No, no! A pony! I’ve always wanted a pony. Yes, that’s what I would ask for.

Then, as fast as it arrived, the moment was gone. The kids began climbing his legs while the dog anxiously communicated his desire for a walk in his typical brutish manner. So, no pony for me. Though, my husband’s evident joy was sufficient reward.

During the hot summer months, when tomatoes have reached their glorious peak of flavor perfection, it would be a pity to use canned tomatoes in your sauce. (Click here for my Fresh Tomato Marinara Sauce recipe.) But, right about now, when tomatoes have become mealy and bland, you’d be silly to use anything other than canned tomatoes. Most canned veggies have a justifiably bad rep for being loaded with salt and drained of their nutrition. But, tomatoes may be one of the rare exceptions. I actually read an article once, which claimed that tomatoes may actually benefit in both flavor and nutrition (lycopene content) from the canning process. Just look for tomatoes which don’t contain extra sodium.

Both my sauce and meatball recipes are simple, classic preparations. No fancy ingredients or interesting twists. Just basic, delicious spaghetti and meatballs, cooked the way I remember from my childhood. The sauce is slow cooked for about 3 hours to allow a rich tomato flavor to develop. Onions, garlic, basil, parsley, and crushed red pepper provide just the right amount of seasoning. The meatballs are basic beef meatballs, blended with a bit of cheese and a few seasonings, then bound together with an egg and a touch of bread crumbs. You can use any type of ground beef or other ground meats in your meatballs, but as with hamburgers, the higher the fat content of the meat, the juicier and moister the resulting meatball will be.

Classic Slow-Cooked Pasta Sauce

Ingredients

  • 2 Onions, chopped
  • 6 cloves Garlic, smashed
  • 3-4 Tbsp Olive Oil
  • 3 28-ounce cans Crushed Tomatoes
  • 1 6-ounce can Tomato Paste
  • 1 6-ounce can Water
  • 5-6 sprigs Fresh Parsley, leaves only
  • 6-8 Basil Leaves, chiffonade
  • 2 Bay leaves
  • Salt and Crushed Red Pepper, as desired

Directions

Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and smashed garlic cloves. Cook for a few minutes until the onions are tender and translucent. Pour in the crushed tomatoes and tomato paste. Fill the tomato paste can with water and add to the saucepan. Stir in the fresh parsley leaves, basil, and bay leaves. Cook over low heat, partially covered, for about three hours, stirring occasionally. Taste and season with crushed red pepper and salt, as desired.

*This recipe makes a great big batch of sauce, perfect for leftovers or freezing!

Classic Baked Meatballs

Ingredients

  • 1 1/2 pounds Ground Beef
  • 1/2 cup Bread Crumbs
  • 2 Eggs
  • 1/3 cup Parmesan Cheese
  • 1/2 tsp Onion Powder
  • 1 tsp Garlic, minced
  • 1 tsp Salt
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Crushed Red Pepper

Directions

Preheat oven to 400 degrees. Place all ingredients in a bowl. Use your hands to blend, until all ingredients are evenly combined. Using your hands, roll 12-15 meatballs with about 1 1/2″ diameter each. Place the meatballs in a baking dish and bake for 20-25 minutes until fully cooked. Set aside or add to the sauce as it cooks.

Makes 12-15 Meatballs

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Taco Salad with Homemade Spicy Buttermilk Ranch Dressing

Posted on October 19, 2010 by amydeline

I saw a picture of tacos yesterday. I’m highly suggestible when it comes to food stimuli. Immediately, I needed tacos. Though, after a weekend of gluttonous eating, I was in the mood for something a little lighter, greener, and fresher. I set my sights on taco salad.

Now, it probably wouldn’t make for very interesting reading if I sat here and told you about how I picked up a bottle of dressing and a packet of taco seasoning and whipped up a taco salad. Admittedly, that would be the fastest approach to building a taco salad and I’m sure the result would be pretty delicious. But, if you’ve got the time to do it, building the pieces from scratch will give you a fresher, healthier, and tastier result. And you can rest easy in knowing that you’ve eliminated all of those hard to pronounce food additives from your meal. Who wants to eat shelf-life extenders, stabilizers and anticaking agents anyway?? I know I’d much rather eat food.

The hero of this dish is the Spicy Buttermilk Ranch Dressing. I started with a basic buttermilk ranch, but with a little twist. Many ranch dressing recipes call for mayonnaise, which, as you may know, is on the short list of ingredients I avoid. Without naming names, I recently ran across a recipe, authored by a certain mayonnaise-loving Food Network celebrity chef, which called for mayonnaise as an ingredient in a layered cranberry sauce dish. I cringed. I’m still cringing. She seems to seek out opportunities to incorporate mayonnaise into dishes. I suppose that’s a positive for people who enjoy mayonnaise. But, I am on the polar opposite end of that spectrum. With that in mind, I created a mayo-free buttermilk ranch dressing. Once I was satisfied with the basic ranch dressing recipe, I added a few more ingredients to spice it up for our taco salad. You’ll notice that in the recipe, I italicized the final four ingredients. Without those ingredients, you can use the recipe as a basic buttermilk ranch dressing. Add the final four ingredients for a kicked-up Mexican-style ranch, perfect for a taco salad!

Taco Salad

Ingredients

  • 4 10″ Tortillas
  • 1 Head Iceberg Lettuce, chopped
  • 1/2 cup Black Olives, sliced
  • 1 cup Mexican Blend cheese, shredded
  • 2 Tomatoes, diced
  • 1 Avocado, chopped
  • 1 pound Seasoned Taco Meat (recipe below)
  • Spicy Buttermilk Ranch Dressing (recipe below)

Directions

To Make the Tortilla Shells: Preheat oven to 400 degrees. Place a 10 ” flour tortilla inside of a medium-sized oven-safe bowl. Push the tortilla down to the bottom of the bowl. Place the bowl into the oven and bake for 12-15 minutes, until golden brown and crispy. Repeat with all tortillas.

To Assemble the Salad: Fill the baked tortilla shells with chopped iceberg lettuce. Top each salad with about 1/4 cup shredded cheese. Top with 1/4 of the seasoned meat. Sprinkle with tomatoes, olives, and avocado. Drizzle with the spicy buttermilk ranch dressing.

Spicy Buttermilk Ranch Dressing

Ingredients

  • 1 cup Buttermilk
  • 1/2 cup Sour Cream
  • 1/2 Tbsp Lemon Juice
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Dry Mustard Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Paprika
  • 1/8 tsp Garlic Powder
  • 5-6 Chives, chopped (about 2 Tbsp)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Diced Chiles, fresh or canned
  • 1/4 tsp Chile Powder
  • 1/4 tsp Cayenne

Directions

Whisk together the buttermilk and sour cream, until smooth. Add the lemon juice, salt, pepper, dry mustard powder, onion powder, garlic powder, and paprika. Stir in the chopped chives. (At this point, you’ll have a tasty, homemade buttermilk ranch dressing.) Add the final four ingredients and stir to combine. Refrigerate for at least an hour before using. The dressing can be made a day or two ahead of time.

Seasoned Taco Meat

Ingredients

  • 1 pound Lean Ground Beef or Turkey
  • 1 tsp Chile Powder
  • 1 tsp Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cayenne
  • 1 Tbsp Tomato Paste
  • 2 Tbsp Water
  • 1/8 tsp Cumin

Directions

Cook ground beef or turkey in a skillet over medium heat, until fully cooked. Add the chile powder, salt, onion powder, garlic powder, cayenne, and cumin. Stir to combine. Add the tomato paste and water. Stir until evenly combined. Taste and adjust seasonings, as desired.

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Italian Mac and Cheese

Posted on October 18, 2010 by amydeline

This recipe comes by request of my sister. After trying out my Spicy Bacon Mac and Cheese, her brain went into mac and cheese overdrive. (It’s a very common side effect after consuming tasty mouthfuls of ‘ronis oozing with cheese.) Moments after her first bite, I received a message which read, Italian Mac and Cheese…mozzarella, provolone, prosciutto, and roasted red peppers. Go! My sister’s wish is my command. So, away we went.

Just like with my Spicy Bacon Mac and Cheese, I started with a basic base of thickened milk; a roux made of 3 tablespoons of butter and 3 tablespoons of flour, then 2 cups of milk. Skim milk works perfectly fine for this step. You might as well save yourself the calories and fat where you can in this indulgent treat. To this basic thickened milk base, we’ll add the cheese. Here’s where you can have fun! For our Italian-style mac and cheese, I used a blend of smoked mozzarella, provolone, and parmigiano-reggiano. Mozzarella has got some major gooey-factor going on. Delicious! Finally, we’ll throw in a few extras; homemade roasted red peppers, prosciutto, julienned sun-dried tomatoes, and a little basil chiffonade.


Italian Mac and Cheese

Ingredients

  • 1 pound Pasta
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 2 cups Milk
  • 1/4 cup Parmigiano Reggiano or Pecorino Romano, grated
  • 1 cup Smoked Mozzarella, shredded*
  • 7 slices Provolone
  • Salt and Crushed Red Pepper
  • 5-6 Basil Leaves, chiffonade
  • 8-10 Sun-dried Tomatoes, julienned (thinly sliced)
  • 1 Roasted Red Pepper, diced
  • 5 slices Prosciutto, chopped

*You can substitute regular shredded mozzarella if smoked mozzarella is not available.

Directions

Cook the pasta according to package directions. Strain and set aside. In a saucepan, combine butter and flour over medium heat. Cook for a couple minutes, until it forms a thin paste-like consistency. Add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. If the sauce becomes too thick, add a bit more milk. If the sauce is too thin, add more cheese. Season with salt and crushed red pepper. Pour the hot sauce over the cooked pasta and toss until evenly coated. Stir in the basil, sun-dried tomatoes, roasted red pepper, and prosciutto. Garnish with a bit of extra basil and parmigiano-reggiano cheese. Serve immediately.

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How to Make a Basic Chicken Soup

Posted on October 14, 2010 by amydeline

So, you’ve roasted a chicken for dinner. You’ve carved the breasts and removed the drumsticks and now you’re left with a mound of bones, skin, and some other inedible remnants. But there’s also a lot of good, tasty chicken hanging around too. Well, I’m almost positive that best part of cooking a roasted chicken, is using the leftovers for chicken soup! Doesn’t a big, hot bowl of fresh chicken soup sound great right about now??

Here’s a little guide on how to turn that leftover roasted chicken carcass into a pot of flavorful chicken soup. It’s not a specified recipe, but rather a basic process, which you can customize to your tastes. By the way, you can use this same process with your turkey carcass after Thanksgiving!

Here’s what you do:

Step 1: Take the whole carcass mess, throw it in a big pot, and fill the pot with enough water to cover the chicken. Bring the water to a gentle boil. Cover and let it simmer for a few hours. You can get it started right after you carve the pieces you’ll be serving for dinner that night!

Step 2: Give the chicken about 3 hours to simmer. Then, set a colander over a large container. Pour the chicken and broth through the colander. Save everything. Allow the chicken parts and broth to cool. Then, cover the container of broth and refrigerate. Place the chicken parts in a ziploc bag and refrigerate to cool. *If you haven’t prepared to make the soup, you can complete this step right away, then refrigerate overnight and pick up the remaining ingredients the next day!

Step 3: When the soup has thoroughly cooled (the next day), use a spoon to remove the excess fat, which will have risen to the top. Reheat the remaining broth, which will probably have thickened into a gelatin-like consistency.

Step 4: Add a bunch of rough chopped vegetables to the broth; celery, carrots, and onions. Don’t worry about cutting them nicely. They will be discarded after we’ve used them to add another delicious layer of flavor to the broth. These are your aromatics or mirepoix (pronounced meera-pwa). Simmer the broth with the vegetables for about an hour in a covered saucepan.

Step 5: While the broth is simmering with the vegetables, pick through that mess of chicken, which you strained the night before. Find and save any good bits of chicken. Discard the remaining bones, skin, and inedible parts. Also, cut up any leftover chicken breast or drumstick meat.

Step 6: Nicely chop the vegetables you’d like in your soup. I’m not a big fan of tons of mushy veggies in my soup, so I only added a handful of sliced carrots. But, celery, leeks, onions, or tomatoes would all be good additions. Cut these veggies small and even, since they will be remaining in your soup.

Step 7: After the rough-chopped veggies have simmered for about an hour, strain and discard the vegetables. Return the hot broth to the saucepan. If too much water has reduced during the simmering, add a little more. Taste your broth. It should have a rich, delicious flavor, but will be in need of salt and pepper. So, season with salt and pepper, as desired. I also like to add a dash or two of hot sauce. *If your soup tastes too watery, try simmering it without a lid for a little while to reduce the liquid and concentrate the flavors.

Step 8: Add the chopped chicken and your nicely chopped veggies. Bring to a simmer and cook for a few minutes, until your veggies are tender, but not mushy.

Step 9: Prepare some rice or pasta to serve with your soup. I prefer Orzo pasta.

Step 10: Serve a big ladle of hot, yummy soup over your rice, noodles, or pasta. Enjoy!

*Store the soup separately from the rice or pasta. If you mix them together, the rice or pasta will drink up the broth. Chicken soup freezes great!

**If you want to make chicken soup from an uncooked chicken, there’s no need to roast it first. Just remove the giblets, rinse the chicken, and throw it in a pot. Cover with water and bring to a gentle boil. Simmer for a three to four hours in a covered saucepan. Then, proceed from Step 3.

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Roasted Brussel Sprouts with Chicken on the Side

Posted on October 12, 2010 by amydeline

It felt like the right time for a roasted chicken, rubbed and stuffed with tons of fresh garlic. Something about the aroma of roasting chicken and garlic seems to instantly warm the house on a crisp autumn day; the same effect as a fireplace ablaze with crackling logs in the winter or a cool glass of lemonade on a hot summer day. Comfort. My husband remarked that the scents which fill our house will leave lasting impressions on our kids. Someday, when they’re all grown up, they’ll catch a whiff of garlic somewhere and think of home. That’s a thought which comforts my heart.

Roasted chicken with garlic always makes a tasty meal, but the brussel sprouts became the surprise star of this show. One bite of the brussel sprouts and the chicken quickly became relegated to side-dish status. Don’t get me wrong, the chicken was delicious. But it paled in comparison to these brussel sprouts; these lovely, lovely brussel sprouts.  If you think you don’t like brussel sprouts, I implore you to try this recipe. It’s inspired by a similar dish, which my local Wegmans carried in their prepared foods section, last year. It was the first time I’d ever tried roasted brussel sprouts and I became an instant fan. The roasting process develops a vibrant, nutty flavor and pleasant texture, which is nothing like the bland, boiled brussel sprouts you may be familiar with. Tossed with crispy bacon and toasted walnuts, these brussel sprouts become a heavenly autumn feast.

Roasted Brussel Sprouts with Bacon and Walnuts

Ingredients

  • 1.5 Pounds Brussel Sprouts
  • 2 Tbsp Olive Oil
  • 5 slices Applewood Smoked Bacon, chopped*
  • 1/3 cup Walnuts, chopped
  • Salt and Pepper

*I prefer Applewood Smoked Bacon for it’s flavor. Plus, it’s uncured and nitrate free! If applewood smoked bacon isn’t available, regular bacon will work fine.

Directions

Preheat oven to 350 degrees. Cut off the ends of the brussel sprouts, slice them in half lengthwise, and remove any browned or yellow leaves. Toss the sprouts in olive oil and season with a sprinkle of salt and pepper. Place the brussel sprouts in a baking dish and cook  for 45-60 minutes (depending on the size of the brussel sprouts). Occasionally toss the brussel sprouts as they cook, to promote even browning.

While the brussel sprouts are cooking, prepare the bacon and walnuts. Warm a pan over medium heat. Add the bacon and cook until browned and slightly crispy. Carefully pour off the excess bacon fat, leaving a tablespoon or two in the pan. Add the walnuts and continue cooking for another minute or two.

During the last 15 minutes of the brussel sprouts’ cooking time, pour the bacon, walnuts, and remaining bacon fat over the sprouts. Toss to distribute. Continue cooking until the brussel sprouts are tender, but not mushy. Taste and season with additional salt and pepper, if desired.

For the Chicken: Preheat oven to 400 degrees. Remove and discard the giblets from a 5-6 pound roasting chicken. Rinse the chicken, inside and out, and pat dry. Place the chicken on a rack in a roasting pan. Pour about two tablespoons of olive oil over the chicken and give it a little massage to evenly coat. Rub a couple smashed garlic cloves all over the skin. Gently loosen the skin on the top. Insert a few garlic cloves under the skin. Throw a handful of garlic cloves inside the chicken. Generously season with salt and pepper. Place the roasting pan on a lower rack in the oven. Roast for 15 minutes at 400 degrees. Reduce heat to 350 degrees and cook until it reaches an internal temperature of 165 degrees, as measured by inserting an instant-read meat thermometer into a deep section of the breast. (My almost 6-pound chicken took about 90 more minutes.) Occasionally baste the chicken with the juices which will begin to collect in the bottom of the pan. When cooked, remove the chicken from the oven. Loosely cover with foil and allow it to rest for about 15 minutes. Carve and serve. *Save the carcass for chicken soup. An easy chicken soup guide will be coming up soon!

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Pizza Dough with Kids

Posted on October 9, 2010 by amydeline

Food inspiration can come from any place. My sister’s breakfast pizza was inspired by a visit to a gas station, my vanilla carrot bisque came by request of my imaginative toddler, and the internet has recently been flooded with stories and recipes for spaghetti tacos, inspired by an episode of the popular children’s show, iCarly. I’ve got to admit that spaghetti tacos are a genius idea. I’ll probably be serving mine up topped with baby meatballs and cheese. Personally, my inspiration often comes from pictures of food, restaurant menus, or food on tv. It comes through daydreams of favorite flavors and insatiable cravings. In the absence of other ideas, a walk through the grocery store never fails to flood me with inspiration.

Most recently, I was inspired by an episode of Barney. Yes, Barney. My boys and I were snuggled up on the couch one recent morning; our typical early morning routine, prior to starting the day. They were enjoying an episode of Barney, while I was poking around the internet. I looked up to see the giant purple dinosaur skipping around a kitchen, followed by a small army of children, throwing pizza dough in the air and singing a merry song. Boy were they having a grand ol’ time! I casually asked the boys if they’d like to make pizza dough someday. In an instant, my three year threw the blanket off his lap and jumped off the couch, excitedly saying, Lets do it right now!

I was hardly ready to make pizza dough at that very instant, but we did make it the very next day. Myself being a pizza dough novice, I ran a search online for a basic pizza dough recipe. I settled upon a recipe from Giada De Laurentiis at the Food Network. My husband is skeptical of skinny chefs. I love that about my husband. I just want to know her secret. Regardless, Giada knows her way around an Italian kitchen, so I was fully confident in her recipe.

I gathered our ingredients, cleaned our work surface, then called my tiny sous chefs into the kitchen. After getting them cleaned up and reminding them of the importance of clean hands in the kitchen, we set to work.

We started by sprinkling one packet of Dry Active Yeast (7 grams) over 1 1/2 cups Warm Water (approximately 100-110 degrees). An instant-read thermometer is helpful in checking the temperature. Water that is too hot will kill the yeast, while too cold will prevent it from activating. Stir until the yeast is dissolved.

In a separate bowl, whisk together 5 cups Flour with 1 1/2 tsp Salt.

Pour the yeast mixture over the flour and stir to combine. If the mixture is too dry, add more water, a tablespoon at a time, until the dough comes together. If the dough gets too wet, add more flour, a tablespoon at a time. We needed to add a few spoonfuls of additional water to achieve the right consistency.

Remove the dough from the bowl and place it on a well-floured surface. Lightly coat your hands in flour and knead the dough for about 10-12 minutes. Small children make excellent kneaders.

Place the dough in an oiled bowl. Turn the dough in the bowl so that all sides of the dough are lightly coated in oil. Cover loosely with a piece of plastic wrap and allow it to rest at room temperature for about two hours. It should double in size.

Push down the dough and divide it into 3 equal sized balls. Place each ball in its own oiled bowl. Cover and let rest for another hour.

Thoroughly wrap each ball of dough in plastic wrap and refrigerate. You can use it immediately or keep it refrigerated for up to a day.

To use the dough, lightly oil your work surface. Press and pull the dough into an 8-12 inch round. If desired, roll the edges to create an outer crust. Place the pizza round onto a baking sheet which has been sprinkled with a bit of corn meal. The corn meal will prevent the dough from sticking.

Top with your desired sauce, cheese, and toppings. Children love spreading sauce and sprinkling toppings. Set up an assortment of toppings and let them go to town! Bake for about 10 minutes on your oven’s highest heat (about 500 degrees).

As you know, I’m  a huge fan of cooking with kids. It develops a wide range of skills and helps to develop an appreciation of food. The process of cooking together is bursting with teachable moments about language, science, and math. It’s engaging, memorable, and helps kids develop a sense of pride in their accomplishments as they enjoy the product of their work.

To ensure a positive cooking experience with kids, be prepared. Gather the necessary ingredients and materials ahead of time, so you can keep the process moving smoothly. Muster up all of your patience and be prepared for a bit of mess, which admittedly, is often easier said than done. It’s normal for young children to need repeated directions and multiple prompts to stay on task. They may find that brushing all the flour off of the table onto the floor is more interesting than kneading the dough. Take a deep breath and try to redirect their attention. Modeling is your best teaching tool. Prior to each step, explain and show children what to do. If necessary, guide their hands as they complete each step.  Finally, talk, talk, talk as you cook. Talk about the procedure. Talk about the ingredients. Discuss how the yeast makes the dough grow. Make predictions about what will happen next. Ask questions and engage their curiosity.

This pizza dough recipe is a winner! It comes together easily, is a cinch to work with, and tastes perfectly doughy and delicious. It would be delicious with any combination of toppings.  My husband and I enjoyed one of the dough rounds with a few ingredients we had on hand; Bertolli’s Four Cheese Rosa Sauce, sliced pieces of leftover Wine and Cheese Sausage, and a generous sprinkle of a Monterey Jack cheese blend.

The kids chose traditional pizza sauce with mild cheddar, bologna, and pineapple tidbits. Such a kids’ pizza!

Everyone was satisfied with their selections. This dough will most definitely be making future appearances in our home. Also, keep your eye out for a basic pizza sauce recipe, coming up soon!

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Autumn Harvest Salad

Posted on October 7, 2010 by amydeline

In between rich pumpkin alfredo sauces and creamy macaroni and cheese, it’s nice to have a light, fresh salad. On the nights that I don’t cook, we frequently find ourselves with takeout from Panera. I’m a little bit in love with their Tomato and Mozzarella Panini and I’m constantly inspired by their delicious seasonal salads. On our most recent takeout evening, I had the pleasure of tasting their newest seasonal selection, an Orchard Harvest Chicken Salad. It was so delicious, that I couldn’t resist creating my own version at home. This perfectly-autumn salad features crisp spring greens topped with bites of fresh pear, dried cherries, crunchy pecans, gorgonzola crumbles, and chicken; all tossed in a delicious cherry-balsamic vinaigrette.

Since I’m not privy to Panera’s salad dressing recipes, I had to improvise.  I started with a basic blend of olive oil and balsamic vinegar. 100% Black Cherry Juice, found in the organic section of my grocery store, worked well for the cherry flavor. Some finely diced shallot, touch of garlic, salt, and pepper completed the sweet and tangy dressing. My result may not be identical to Panera’s, but it is fresh, delicious, and works wonderfully with the other ingredients in the salad!

Cherry-Balsamic Vinaigrette

Ingredients

1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Cherry Juice
1 Shallot, finely diced*
1/2 tsp Garlic, minced
1/4 tsp Salt
1/4 tsp Pepper

*When cutting a shallot, treat it like a tiny onion. To see my photo guide to cutting onions, click here.

Directions

Combine all ingredients in a container with a tight-fitting lid. Shake vigorously, until well combined.

To assemble the salad, toss mixed spring greens in a small amount of cherry-balsamic vinaigrette. Top the dressed greens with small pieces of chopped pear, dried cherries, chopped pecans, and gorgonzola crumbles. To prevent the pears from browning, toss the chopped pieces in a bit of lemon juice. If desired, add some chopped pieces of cooked chicken to the salad. I used chicken tenderloins, baked for 15 minutes in a 400 degrees oven.

 

Autumn Harvest Salad

 

Apologies for the recent lackluster photography. Early sunsets and Syracuse gloom have been wreaking havoc on my lighting situation. Rest assured, a lighting solution should be arriving any day now!

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Fettucine with Pumpkin Alfredo Sauce

Posted on October 5, 2010 by amydeline

Here in Syracuse, fall has definitely arrived. The trees are peppered with red, orange, and yellow and the leaves have begun their graceful journey to the earth. The crisp air has the rich smell of autumn, the kids are rejoicing in their collection of hoodies, and pumpkins are ripe for picking.

This past weekend, we took the kids to a great little place called, The Hollow, where every year we enjoy pumpkin picking and assorted fall festivities. There’s a small petting zoo (with a strange animal we dubbed a puppy-cow), a giant ‘sandbox’ full of dried corn kernels, small ride-on tractors, and piping hot, fresh apple fritters. For the first time this year, we even took the kids into the corn maze, which our three year old managed to guide us out of with only one small wrong turn and minimal panic.

Now what?

Then, of course, there are the pumpkins. This year, we finally remembered to bring a wagon so we could carry more than one or two pumpkins back to the car.

Pumpkins, pumpkins, pumpkins! I love a good pumpkin parfait or a sweet and spicy pumpkin pie, but pumpkin also works beautifully in savory dishes, like my flavorful Pumpkin Alfredo Sauce over Fettucine. Have I got your attention? This recipe is beyond simple and unbelievably delicious. I honestly squealed with delight when the spoon entered my mouth. I start with a basic alfredo sauce of butter, cream, parmesan cheese, and a touch of garlic. Then, I add a generous amount of pumpkin puree to the creamy sauce and stir. Simple as that. The result is pure autumn magic. Seriously, I promise that you won’t be disappointed!

I’d intended to do a photo guide on preparing fresh pumpkin puree to accompany this post, but the day took on a life of its own. Soon, I promise. In the meantime, canned pumpkin puree will work perfectly. Just be sure that pumpkin is the only ingredient.

Fettucine with Pumpkin Alfredo Sauce

Ingredients

  • 1/2 stick Butter
  • 1 tsp Garlic, minced
  • 1 cup Heavy Cream
  • 1 cup Pecorino Romano/Parmigiano Reggiano blend, grated
  • 1 cup Pumpkin Puree
  • Salt and Pepper, if desired
  • Chicken, cooked (optional)*
  • Pumpkin Seeds (for garnish)
  • 1 pound Fettucine

*I used chicken tenders, seasoned with salt and pepper, then baked at 400 degrees for 15 minutes.

Directions

Cook fettucine according to package directions. While the pasta is cooking, prepare the sauce. Melt butter in a saucepan or skillet over medium heat. Add the garlic and cook for a minute or two. Turn the heat down to medium low and add the cream. Whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes, stirring frequently, until the sauce begins to thicken. Add the cheese and whisk to combine. Whisk in the pumpkin puree and continue cooking for another minute or two. Taste and add salt and pepper, if desired. (The cheese already adds a good deal of salty flavor, so you may not need any extra salt.) If the sauce becomes too thick, add a little extra cream or even a touch of milk to thin it out.

To serve, spoon some of the hot sauce over cooked fettucine. Top with the warm chicken, pumpkin seeds, and additional parmesan cheese, if desired.

 

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Chicken Tikka Masala

Posted on October 4, 2010 by amydeline

So, guess what? I found out, after the fact, that Alec Baldwin was in my grocery store, at the very same time I was in there picking up an onion and serrano peppers for this dish. Apparently, he was there with his mom, who lives in the neighborhood. They were filming a holiday commercial for Wegmans, the most super-awesome grocery store ever. In fact, Mr. Baldwin claims that Wegmans is the primary reason he’ll never be able to get his mom to move to the west coast. Hey, Mr. Baldwin… if you’d let me know you were gonna be in town, I would’ve had you over for dinner, Gourmand Mom style. Bring your mom!

Alas, we ate our dinner without the Baldwins, as usual.

This post has been a long time coming. If you’ve been with me from the beginning of this blog, you may remember the passionate tale of mine and my husband’s common obsession with Chicken Tikka Masala. For me, Chicken Tikka Masala runs a very close second to Macaroni and Cheese as a dish I could eat at every meal, every day, for a very long time.

In essence, Chicken Tikka Masala is composed of chunks of marinated chicken in a spicy tomato-cream sauce. But, search for a recipe and you’ll be presented with a mind-boggling array of completely different interpretations of this dish. In fact, every chicken tikka masala I’ve ever tasted has been quite different from the next. I’ve tried making it several times, experimenting with the proportion of spices, source of creaminess, and type of pepper used for heat. And every recipe I’ve tried has resulted in the same, over-spiced result. Not over-spiced in the hot and spicy sense, but just generally over seasoned with garam masala, cumin, coriander, chili powder, and the like, resulting in an indiscernible cloudy taste. This result isn’t necessarily wrong. As I’ve said, there are varying preparations of this dish, but it’s not the flavor I’ve been going for. My goal is to create a Chicken Tikka Masala similar to our favorite Chicken Tikka Masala, which is lightly spiced and full of creamy tomato flavor; a good amount of heat, with a pleasant flavor.

It occurred to me that I just needed to be more gentle with the sauce preparation. Rather than lightly marinate the chicken and heavily spice the sauce, as many recipes instruct, I decided to be a little more aggressive with the marinade and conservative with the sauce. My husband, an experienced amateur musician, compared my approach to something called Subtractive EQ, a process used in music recording which involves turning down the levels of certain frequencies to achieve the desired result, rather than turning up the levels of other things to counterbalance something else. He appropriately coined my culinary approach to our Chicken Tikka Masala as Subtractive Flavoring.

Well, my subtractive flavoring approach produced the best result yet. The sauce was rich with tomato flavor, with a good amount of heat, and a perfectly balanced level of spice; a really pleasant tasting sauce, which I’m happy to share with you.

After reading my previous post about my Chicken Tikka Masala, a very thoughtful friend sent me a couple of spice mixes direct from India, along with a beautiful bowl and spoon. I recognize that not everyone has a friend living in India to send you spices. But, never fear. This recipe calls for a spice blend known as Garam Masala, which is readily available in most well-stocked grocery stores. My grocery store carries multiple options for Garam Masala, right alongside the Oregano and Parsley. Masala simply means mixture, which is exactly what Garam Masala is; a mixture of multiple spices. Look for something which contains a blend of coriander, cumin, ginger, chile powder, cloves, cinnamon and bay leaves.

In addition to my new approach with the sauce, I cooked the chicken using a different technique, which I saw here. Cooking the chicken breasts on a cooling rack, set above a baking sheet, allows the excess marinade to drip away during cooking and the chicken to cook more evenly. It’s still no substitute for the tandoor cooked chicken from our favorite Indian restaurant, but in the absence of a tandoor oven, it’ll suffice.

Chicken Tikka Masala is best served with a side of basmati rice and naan bread. I made fresh naan for our dinner, following a recipe I found online, but was less than satisfied with the end result, which resembled more of a pizza dough than a light, floppy piece of naan. Don’t get me wrong, I love pizza dough, but it’s just not the same as naan. I’m going to keep working on the naan recipe and will get back to you when I’ve got it right. In the mean time, check your grocery store for pre-made naan. My grocery store carries it in the frozen food section, as well as in the bakery department.

Chicken Tikka Masala

Ingredients

  • 1 1/2 pounds Chicken Breasts, trimmed of excess fat

For the Marinade

  • 2 containers Plain Yogurt
  • 3 Tbsp Garam Masala
  • 2 tsp Garlic, minced
  • 1/2 tsp Salt
  • 1 tsp Paprika
  • 1/4 tsp Cayenne
  • 1/2 inch segment of Ginger, grated

For the Sauce

  • 3 Tbsp Butter
  • 1 small Onion, diced
  • 1 tsp Garlic, minced
  • 1 1-2″ segment Ginger, grated
  • 2 small Serrano peppers, seeds and ribs removed, diced
  • 1 1/2 Tbsp Garam Masala
  • 1 (29 ounce) can Crushed Tomatoes
  • 1/4 cup Tomato Paste
  • 1 cup Heavy Cream
  • 1/4-1/2 tsp Cayenne (plus more, if desired)
  • 1 tsp Salt (plus more, if desired)

Directions

Combine all marinade ingredients in a container with a tight-fitting lid. Place the chicken breasts in the marinade and toss to evenly coat. Refrigerate and allow the chicken to marinade for at least six hours or overnight.

Preheat broiler. Place a metal cooling rack on top of a baking sheet. Spray the cooling rack with cooking spray. Remove the chicken breasts from the marinade and and allow the excess marinade to drip away. Place the chicken on the cooling rack. Place the baking sheet, with the cooling rack above it, about 10 inches below the broiler. Cook for 15-20 minutes, turning the chicken halfway through, until the chicken is cooked through. Cooking time will depend on the thickness of the chicken breast. Allow the chicken to cool, then cut into medium-sized chunks. Set aside.

To make the sauce, melt butter in a saucepan over medium heat. Add the onions, garlic, ginger, and serrano peppers. Cook for about 5 minutes, stirring frequently, until the onion is translucent. Add the garam masala, stir, and cook for another minute. Add the crushed tomatoes, tomato paste, salt, and cayenne pepper. Stir to combine. Continue cooking until heated through, stirring frequently. Reduce the heat and add the cream. Add the chicken. Cook for a few minutes to heat. Taste and adjust seasoning with additional salt and pepper, as desired.

Serve with naan and basmati rice.

6 Comments

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