Saturday, January 31, 2009
Saturday, January 24, 2009
I decorated mine with pink M&Ms and white Reeses Pieces. Decorate yours as you see fit.
Wednesday, January 21, 2009
These are a twist on the Mexican Wedding Cake / Russian Tea Cakes. They are seasoned with orange and almond, and feature pistachios instead of walnuts. These are amazing!
Beat together butter and 1/2 cup of the powdered sugar. (If you have a stand mixer, use it) Beat on medium high until light and fluffy, about 3 minutes. Add pistachios, orange zest, salt, vanilla extract, and almond extract and continue mixing until ingredients are well incorporated. Add flour and mix just until incorporated, about 30 seconds (do not overmix).
Pour remaining 1 1/2 cups powdered sugar into a medium bowl. Working with 5 or 6 at a time, place warm cookies in powdered sugar, turning gently to thickly coat (you should see very little of the cookie underneath). Let cool and recoat in powdered sugar if a thicker coat is desired. (I skipped the second coating) Repeat with remaining cookies.
Friday, January 16, 2009
1 large onion, chopped
20 oz. bag spinach, thawed & drained
1 can artichoke hearts, drained & chopped
8 oz. cream cheese
2 C shredded hard cheese (perhaps half cheddar, half parmesan)
2 T tabasco
Crackers, Tostitos Scoops, Celery and/or pita chips for dipping
melt butter in saucepan, sautee onion until soft.
Add spinach, artichoke hearts, cream cheese, 1 1/2 cup shredded cheese, tabasco. Stir until blended and heated through. Pour into casserole dish, sprinkle w/ remaining shredded cheese. Bake at 350 about 10 minutes until cheese starts to brown.
Wednesday, January 14, 2009
A hearty winter soup, with lots of healthy leafy greens - and in keeping with our green theme here in Philadelphia!
Start by chopping and sauteeing two large onions, then cooking in a bit of bacon grease or olive oil until translucent:
Dump them into the crockpot.
Peel and chop a one pound carrot:
Oh - you don't have a giant carrot? Then just use a few smaller ones. Add them to the crockpot too.
Brown about two pounds of italian sausage, casings removed. (Hot or sweet? depends - do you like bites of spicy heat in your soup?)
Wash and rip up a whole bunch of kale. (I would say 8-10 cups of raw leaves) I seasoned with just a touch of salt while cooking. Sautee briefly in a pan, in oil or bacon grease, before adding to crockpot.
Tuesday, January 13, 2009
A fondue pot, bought on clearance at Williams and Sonoma, with a gift card (it will probably be used for serving cheese fondue when having a cord running to the table isn't quite convenient):
I just ordered this one with my remaining gift card balance. The juices from carving the meat run into the bowl, so you can put it back into the gravy or pan sauce.
New cheese service:
a SHUN Santoku knife!!
A spider: (the slotted spoon on the left - good for lifting food from hot oil or boiling water):
Cookie scented candles - less calories than the real thing:
Sunday, January 11, 2009
In the spirit of the Philadelphia region right now, I offer green foods this week. This one fits the bill.
As I came back to my kitchen last week, wanting to make something frugal and at least somewhat healthy, this is what I scrounged up:
A few ham hocks from the freezer. Ham hocks are fairly inexpensive, and wonderful when you want that ham bone flavor in a soup, but don't happen to have a ham bone.
This LOVERLY looking bunch of vegetables. Note the green stuff growing out of the top of the onion. Onion are not dangerous when they have growths like this - just cut out the green parts on the top and on the inside. (on the other hand, I would never BUY one that looked like this ...)
So I chopped the onion, and carrot and celery and shallots and a bit of garlic, the split peas, and threw it in the crockpot along with the ham hocks and this:
a bit of flat champagne. Fill the rest of th way with water. Add salt and pepper, stir it all together, and then cook for about 8 hours on low. If necessary, add some more water and cook longer.
E - A - G -L - E - S!