Saturday, December 17, 2011

Ricotta Rolls

3 sandwich rolls, cut in half, and hollowed out

1 cup shredded mozarella cheese
1 cup ricotta cheese
1/2 tsp. salt
basil to taste (~2 tsp. fresh, chopped)

1 tomato, sliced and lightly salted

Preheat oven to 400 degrees.

Place some tomato in each bread half, then fill with cheese mixture.
Put two halves back together, and wrap in foil.
Bake for 20 minutes. Remove from oven, and let sit for 3-4 minutes.

Friday, December 16, 2011

Pumpkin Bread

1 15 oz can pumpkin
4 eggs
1 c vegetable oil
2/3 c water
3 c white sugar
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat oven to 350 degrees. Grease and flour 3 loaf pans.

In a large bowl, mix together pumpkin puree, egg, oil, water and sugar until blended. In a separate bowl mix flour, soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes.

Friday, November 11, 2011

William's (Cinnamon) Chip Muffins

This recipe was originally made with chocolate chips, but I've only had it with cinnamon chips, which are delicious. We've made them twice in a week.

1 1/2 c. flour
1/2 c. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 c. milk
1/3 c. melted butter
1 egg
1 c. (mini) cinnamon chips

Preheat oven to 375. Mix together dry ingredients, then add liquid ingredients. Add cinnamon chips last. Like pancakes, do not over stir; this toughens the muffins.

Bake for 25 min.

Makes 1 dozen.

Thursday, November 10, 2011

Sister Chalmer's (whomever she was) Chocolate Chip Cookies

Maybe you guys all have a good chocolate chip cookie recipe, but we always just make the one on the back of the package, with sort of so-so results. I had these at a friend's house, and they are mmm mmm good.

1/2 c brown sugar
1/2 c white sugar
1/3 c crisco
1/3 c butter
1 egg
1 tsp vanilla
1 3/4 c flour
1/2 tsp salt
1/2 tsp soda
1/2 - 3/4 c semi sweet chocolate chips

1) blend shortening and butter until creamy
2) blend in sugars, egg and vanilla
3) blend in all dry ingredients
4) fold in chocolate chips

Bake at 375* for 8-9 min.

(This is only a 1/4 batch from the original. It makes a little over 2 dozen. Can be easily doubled.)

Monday, October 24, 2011

Baked Southwest Eggrolls

from, slightly modified

*Makes about 2 dozen


1 tablespoon olive oil

1 medium yellow or red onion, diced

2 cloves garlic, finely minced

1 green or red pepper, diced small

1 can black beans, rinsed and drained

10 ounces frozen, chopped spinach, defrosted and liquid squeezed out

1 cup canned corn, drained

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

2-3 cups shredded cheese, Jack or Cheddar

2-3 dozen small, fajita-size flour tortillas

Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.

In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 5-6 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the peppers and cook over medium or medium-high heat, stirring occasionally, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, and seasonings. Mix well and cook until the mixture is heated through. Remove from heat, and add the cheese.

Roll the bundles: warming the tortillas helps a little, but isn't necessary. Place some of the filling on each tortilla and roll up tightly, burrito/egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets.

Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through (you can turn them once, if you want, although not necessary).

A great dipping sauce for these is salsa and sour cream mixed together.

Feel free to add jalapeno, cilantro, chicken, etc.

Monday, September 26, 2011

Carrot Cake

2.5 cups flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground nutmeg

4 large eggs
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup vegetable oil
1 Tbsp. vanilla

3 cups lightly packed shredded carrots (about 6 medium)
3/4 cup dark seedless raisins (or blueberry infused craisins)
1 8-8.5 oz can crushed pineapple, in juice

cream cheese frosting (see below)

1. Preheat oven to 350 degrees. Grease and flour 9"x13" metal baking pan.

2. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.

3. In large bowl, with mixer at medium-high speed, beat eggs until blended. Gradually add granulated sugar, then brown sugar; beat two minutes, frequently scraping bowl with rubber spatula. Beat in oil and vanilla. Reduce speed to low; add flour mixture, and beat about one minute, until smooth, frequently scraping bowl.

4. Fold in carrots, raisins, and pineapple with its juice.

5. Pour batter into pan. Bake 55-60 minutes, until toothpick inserted in center of cake comes out clean, with a few moist crumbs attached. Cool cake in pan on wire rack, 10 minutes or more, before frosting.


In large bowl, with mixer at low speed, beat 3 cups confectioners' sugar, 6-8 oz. cream cheese (softened), and 1.5 tsp vanilla extract, just until blended. Increase speed to medium. Beat one minute, or until smooth and fluffy, frequently scraping bowl.

Sunday, September 25, 2011

Salt and Vinegar Potato Bites

3 cups cubed potatoes
2 T. vegetable oil
1 cup malt vinegar (we used a mix of apple cider and balsamic)
3 T. sugar

1. Soak potatoes in large bowl of cold water 30 minutes. Drain, and pat dry.

2. Preheat oven to 425 degrees. Toss potatoes with oil on baking sheet, and spread in single layer. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times. Season with salt, and pepper, if desired.

3. Meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook 15 - 20 minutes, or until liquid is reduced by half (helpful hint: don't inhale the steam), stirring occasionally. Serve sauce on side for dipping, or drizzle over potatoes.

Farmer's Market Chowder

This soup was a little more work than I wanted it to be. But, it was also way more delicious than I wanted it to be. Unfortunately, that means we are definitely going to have to make it again. I've tried to simplify it a little here.

4 ears of corn
2.5 cups milk
2 cloves of garlic, crushed (more later)

2 T. butter
1.5 T. olive oil (more later)
3 cups leeks, sliced
1/2 onion, diced
3 cloves of garlic, crushed
1/2 tsp. paprika
4 cups water

1 T. olive oil
1 med-large sweet potato, peeled and chopped
1-2 cups mushrooms, sliced
1 can green beans, drained (the recipe called for fresh, chopped, but we just used canned, and it made the recipe easier. if you use fresh, they may need to just cook a little longer in the soup)

1.5 T fresh, chopped basil
salt and pepper to taste

1. Cut kernels off corn cobs into a large saucepan with the milk and garlic. Run the back of the knife down the cobs to squeeze extra corn-milk and pulp off cobs. Don't throw away the cobs, yet. Bring milk/corn to a slight boil and remove from heat. Add cobs, cover, and let steep for a while.

2. Heat butter and oil in another large saucepan or dutch oven (you could probably use the same one, if you want to move the corn to steep in a different container). Add leeks and onions, cover, and cook 15 minutes over medium or medium-low heat. Add garlic and paprika and cook 30 seconds. Add 4 cups of water. Remove from heat.

3. Heat oil in a skillet over medium-high heat. Add sweet potatoes and saute 8 minutes, or until browned. Add this to the leek/onion mixture.

4. Add remaining oil to the skillet and saute mushrooms and green beans. (If using fresh green beans, add at the same time. If using canned, saute the mushrooms alone for a bit, first) Remove from heat.

5. Bring onion/leek/sweet potato mixture to a boil, reduce heat to medium-low, and simmer for 5 minutes. Add mushroom/green bean mixture (cook a few minutes more here, if using fresh beans).

6. Remove the cobs from the milk/corn pot (getting as much milk and pulp off them as you can). Combine the milk/corn with the vegetable mixture. Add basil, and salt and pepper.

7. Enjoy. Seriously.

Ok, now- this recipe, while complicated, is fairly versatile. I added mushrooms and onions, just because I felt like it, and it was delicious. It also suggests that you could use carrots, potatoes (although I do not advocate giving up sweet potatoes for this), wax beans, etc.

Tuesday, September 20, 2011

Salsa Verde Secrets Revealed!

Ingredients: Tomatillos, serrano peppers, garlic, cilantro, salt.  Ignore the lime there, it was for the pico de gallo.
I usually use about 1 pepper per 2 tomatillos for a medium-hot salsa, you can adjust accordingly.
Take off the outer shell off the tomatillos and cut the top off the serranos. Put them in a pot like this.
Boil them until the tomatillos are soft. Maybe about 5 minutes. Drain out the water.
Put the tomatillos and peppers in a blender. Then add a hand full of cilantro, 1 clove of garlic, and about 1 tsp of salt (maybe add more later).
Blend. At this stage, do NOT open the lid and smell the salsa. The hot pepper steam will get you. Also keep in mind that the hot temperature of the salsa will make it taste more spicy. It will be less spicy as it cools down.

Saturday, August 13, 2011

Mushroom Orzo Pilaf

2.5 Tbsp Olive Oil
1/2 lb sliced fresh mushrooms
1 small onion, finely chopped
2 garlic cloves, minced
14-15 oz vegetable broth (or broth of choice)
1 cup uncooked orzo pasta
1/4 tsp salt
1/4 tsp pepper

Heat oil in large saucepan. Saute mushrooms and onion in oil until tender. Add garlic; cook and stir 1 minute longer.
Add the broth, orzo, salt and pepper. Bring to a boil.
Reduce heat; cover and simmer for 10-14 minutes or until pasta is tender.
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Friday, August 12, 2011

i do! i do like cilantro sam-i-am!

This dressing is so cool and light, we were eating it with a spoon. A perfect blend of amazing flavors. Please try this. It is the first time I have enjoyed cilantro. Now I want everyone to try it. As we say at our house, I'll give you a quarter if you do!

1 cup buttermilk
1 4oz can gr chilies
1 bunch of cilantro
1 sm tomatillo
1/2 tsp lime juice
dash of cayenne pepper
1 cup mayo
1 clove garlic
1 jalapeno (seeds removed)
1 tsp salt
dash of tobasco
1 package of ranch dressing mix

Mix in blender. Refrigerate before serving.

Wednesday, May 25, 2011

Linda Porter's Strawberry Pie

This is one of the best pies I have ever eaten. Maybe it's the cream cheese, or the shortbread crust, but Mmm Mmmm.

Crust: 1 1/2 c flour, 1/3 c pwdr sugar, 3/4 c soft butter. Mix and press into pie pan. Bake at 350 until golden (10-15 min?)

Stir 1 T white sugar into 8 oz of cream cheese. Spread over crust in thin layer.

1 c sugar
1 c water
1/4 tsp almond extract
3 T cornstarch
2 T strawberry jello powder

Combine in saucepan and heat until mixture boils and thickens, stirring frequently. Place strawberries (whole or in large pieces) on top of cream cheese layer and pour mixture over top. Allow to cool/set.

Thursday, May 19, 2011

Crescent Zucchini Pie

Don't skimp on the mustard.

1 tube refrigerated crescent rolls
2 t. Dijon mustard (we used honey dijon)

4 c. sliced zucchini
1 c. chopped onion
6 T. butter

2 eggs, lightly beaten
1 c. (4 oz.) shredded mozzarella
1 c. (4 oz.) shredded colby-jack
2 T. parsley
1/2 t. salt
1/2 t. pepper
1/4 t. basil
1/4 t. oregano

Spread the roll dough out into a 9-inch pie dish, making sure any seams are well sealed. Spread with mustard.

In a large skillet, saute zucchini and onion in butter until tender.

In a large bowl, combine the eggs, cheese, seasonings and zucchini mixture. Pour into crust.

Bake at 375 for 25-35 min or until an inserted knife comes out clean. Cover edges with foil, if needed.

I've made this three times, with several variations, including my favorite of replacing the cheeses with 3/4 cup swiss and 1 cup ricotta, and add another egg. It still works, but you may need to adjust the cooking time and temperature.

Sunday, May 15, 2011

Sweet Potato Chili Bake

2 c. cubed, peeled sweet potato
1 medium sweet red pepper, chopped
1 T. olive oil

1 garlic clove minced

1 can diced tomatoes, undrained
2 c. vegetable broth
1 can black beans, drained and rinsed
4 1/2 t. brown sugar
1/2 to 1 jar of Homade Chili Sauce (added to recipe by Claire)
3 t. chili powder (this seemed like a lot, so I made them small teaspoons, but it didn't end up tasting too chili powdery)
1 t. salt
1/2 t. pepper

1 pkg. corn bread/muffin mix
1/2 c. shredded cheddar cheese

In an ovenproof Dutch ovven, saute sweet potato and red pepper in oil until crisp-tender.
Add garlic; cook 1 minute longer.
Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper (and Homade Chili Sauce). Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. (This looks like way too much liquid, but don't worry- after it bakes, it's fine).

Meanwhile, prepare the corn bread batter according to package directions; stir in cheese.
Drop by spoonful over chili.

Cover and bake at 400 degrees for 18-20 minutes (I took the lid off the last couple min to brown the top) or until a toothpick inserted near the center comes out clean.

Thursday, May 5, 2011

Rhubarb Upside Down Cake

Ok, Gordon and I made this Sunday evening, and it was delicious. I think we ate half of it that night.


* 2/3 cup sugar (the original recipe called for maple sugar, so we added a little maple flavoring to this, and it was pretty tasty)
* 3 tablespoons butter, melted
* 2-1/4 cups diced fresh or frozen rhubarb
* 4-1/2 teaspoons sugar
* 6 tablespoons butter, softened
* 3/4 cup sugar
* 2 large eggs, separated
* 2 teaspoons pure vanilla extract
* 1 cup plus 2 tablespoons (4 1/2 ounces)flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup whole milk (I used a mixture of the milk I had on hand, plus some cream)
* 1/4 teaspoon cream of tartar

1) Preheat oven to 325° F. Grease a 9-inch round cake pan. In a small bowl, combine the sugar & melted butter. Spread in the bottom of the prepared pan. Layer with the rhubarb & sprinkle with 4 1/2 teaspoons of sugar. Set aside.
2) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter & 3/4 cups of maple sugar until light & fluffy, about 5 minutes. Add the egg yolks & vanilla extract and mix.
3) In a small bowl, whisk together the flour, baking powder, and salt. With the mixer running on low, slowly add half of the flour, the milk, and the other half of the flour, beating well after each addition & scraping down the sides of the bowl as necessary.
4) In a clean, medium-sized bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gradually fold into the batter. Gently spoon over the rhubarb in the pan.
5) Bake in preheated oven until the cake springs back when lightly touched, about 50-60 minutes. Cool in pan on a rack for 10 minutes before inverting onto a serving plate.

Friday, April 15, 2011

Grape Spinach Smoothie

This kid ate a 1/2 cup of spinach today, and so can you. Here's the recipe
* 1 cup seedless green grapes
* 1 cup packed spinach
* 1/2 cup ice (4 cubes)
* 1/4 cup coconut milk (find in a can in the asian section)

I decided to freeze the grapes, which made the 1/4 cup of milk not enough liquid, so I added about 1/4 cup of apple juice also.

Tuesday, March 29, 2011


This was sooo tasty. So maybe I'm pregnant. So maybe I really miss mexican food. I am going to believe that I still would have loved it without those factors.

First marinade some meat, I used pork:
crushed garlic
jalapeno pepper (supposed to be through a food processor, I crushed it through the garlic press)
lime juice
olive oil

If you need exact measurements on all these, I'm sorry I can't help you. Try to rely on your knowledge of college football.

After marinading for as long as you can, line a cookie sheet with foil, and turn your oven on to broil. Stick the meat in there about 6-8in from the heat until its getting a little black and crispy (5-8mins) then flip it to the other side for another 5-8mins. It tastes like it has been on the bbq. mmm mmm.
Serve in tortillas with onion and cilantro on top.

Garbanzo Bean Curry

I found this recipe on She used black eyed peas, but I used garbanzo beans and I'm guessing it turned out quite similar.

1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger (see pictures of grating ginger here)
1 large tomato, chopped
1/2 teaspoon tumeric
pinch cayenne, or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
3/4 cup half and half
1 cup vegetable stock or chicken broth
1 can black-eyed peas, lightly drained, (or garbanzo beans)
2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

Monday, January 24, 2011

Chicken Tikka Masala

I'd like to announce that I accomplished a major culinary goal of mine. I made an indian curry that was a-ma-zing. It took me a long time to find all the ingredients and then to convince myself that it was worth it to go back and buy all the ingredients.

Just check out this list of flavorings:
Fresh Ginger
Garam Masala
Fresh Cilantro
Chili Peppers
Cayenne Pepper

I even went ahead and made the basmati rice to go with it. I was so happy and proud of every bite, that I didn't even take a picture. Here's the recipe:

Saturday, January 15, 2011

sorta homemade tomato soup

you know how i am on the search for perfect soup? well, i have always had a soft spot in my heart for tomato soup. i have also harbored a sneaking suspicion that i could do better than the stuff that comes out of a can. so i needed a dish to go along with chicken rollups (chicken, green onions, cream cheese- rolled up in a cresant roll), and i had two homemade tomato soup recipes that i had some of each... so i combined them and added what sounded good, and viola! sSSSSSoooo good. the cream takes the bite off the tomato acid and it is wonderful.

1can itallian tomatoes, diced
1can tomato soup
1/4 soup can of water + 3/4 soup can of cream. these amounts are debatable.
3T butter (told ya it was good)
1cup water + 1 cube ck bullion or 1 can of ck broth
1/2 tsp basil (or fresh stuff if you are cool like that)
1tsp sugar
pinch of pepper

i put it all together and let it simmer for a while (this is because jack needed help in the bathroom and i forgot about it), but too hot, and the cream will go weird.
and DONE! great for what ails new hampshire!

by the way, cream is my new ingredient that i have around all the time, just to add to stuff: soup, mac n' cheese, even eggs. it makes lots of stuff really good.

Saturday, January 8, 2011

my vegetarian salad

In honor of Claire's birthday, here is a vegetarian dish that I made today and was pretty awesome. This called for cilantro, which of course i took right out. And the recipe was huge, so this is half, just right for 2 with leftovers. You mix the sauce and pour it over the other ingredients, then toss on the sesame seeds, but I didn't have any. It looks kinda crazy in the picture, but it was yummy, i swear! Here it goes:
  • 1/4 cups Soy Sauce
  • 1 T Sesame Oil
  • 1 T Canola or veg Oil
  • 1 T Rice Wine Vinegar
  • ½ tsp Red Pepper Flakes
  • pinch of salt and pepper to taste

  • 1/2 lb. spaghetti noodles, cooked and rinsed (called for wheat)
  • A few Green Onions, Sliced, Divided
  • 1/2 Red Pepper, Sliced Thin
  • ¼ heads Red Cabbage, Sliced Thin
  • 1 Carrot, Shredded With Vegetable Peeler
  • 1 cup Shelled Edamame, Cooked
  • 1/4 cups Toasted Sesame Seeds

And since I changed so much, if it turns out nasty, here is the original recipe.. i love claire!!

Wednesday, January 5, 2011

Black Bean Burgers

In honor of Claire's birthday, here is a vegetarian dish that was quite tasty.

1 (16oz) can black beans *rinsed and patted dry
1/2 green bell pepper - patted dry w/paper towel
1/3 onion, cut into wedges
3 cloves garlic, peeled
2 eggs
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

Mash beans in a bowl. Cut onion, pepper, and garlic into little pieces, add to beans. Stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four or five patties, depending on size of buns. Grill for 8mins/side or bake at 375 for 10 mins/side.

Serve with any of the following: tomato, lettuce, cheese, avocado, salsa.