Category Archives: Cook

by | May 16, 2013 · 7:05 am

Simple Roasted Vegetables

My 1 year old daughter is a true veggie lover.  She especially loves anything that is roasted.  After making her many batches of roasted veggies I realized that I almost forgot just how good a simply roasted vegetables can be.  Sometimes we get so consumed by making a recipe unique, adding all kinds of sauces or spices, that we forget that a vegetable in its truest form is actually very delicious, and good for you!  I have found that using coconut oil helps to bring out the sweetness.  I understand that this recipe is not necessary earth shattering, but hopefully it will inspire you to rediscover the simplicity of roasted vegetables.

roasted

Roasted Carrots and Zucchini

4 large carrots, pealed and sliced into even sized pieces.
1 medium sized zucchini sliced into evenly sized pieces
2-3 tablespoons melted coconut oil
Sea Salt
Pepper

Preheat your oven to 400 deegrees.  Place your cut up veggies in a bowl and drizzle with the melted coconut oil.  Toss until all of the veggies are coated.  The coconut oil will probably harden slightly onto the carrots and zucchini and that is ok.  Sprinkle with salt and pepper.

carrots and zuchini pre baking

Lay out on parchment paper or a silicone baking sheet and roast for 20-30 minutes turning every 10 minutes.

Remove when brown around the edges and tender.

anne

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by | May 6, 2013 · 3:27 pm

Baked Fish Tacos with Creamy Tomatillo Salsa

Yesterday for Cinco de Mayo I was lucky to have some fresh fish to work with for these tasty, tangy baked fish tacos. Fish tacos are a regular in our repertoire but lately we’ve been baking them instead of frying them. With a substantial panko crust, they taste just as good with a bit less guilt. I used fresh pan fish but tilapia or any readily available white fish would be delicious. Shrimp would also be a great choice.

I served the fish tacos with a homemade creamy tomatillo salsa, with the bright flavors lending themselves well to seafood. I like to add avocado to my version since the richness of the avocado helps balance out the tang of the tomatillos.  Add in some sweet carrots, crunchy cabbage and peppery radishes and you have the perfect spring meal.
baked-fish-taco1

Baked Fish Tacos
makes 4 small tacos
12 panfish filets or 1 lb tilapia, cut into bite-sized pieces
1 C panko bread crumbs
1/3 C shredded parmesan cheese
3 Tbsp butter, melted
1/4 tsp cumin
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle or chili powder
cracked black pepper

Preheat oven to 350. Grease a cooking sheet or glass pan and set aside. In a medium bowl or large Ziploc bag, combine panko, parmesan and spices. Stir or shake to combine. Melt butter in a small bowl. Dip fish filets lightly in butter, then toss in breading mixture to coat. Set on cooking sheet. Bake for 20-25 minutes depending on thickness of filets. Fish should be white and flaky when fully cooked.

2 radishes, very thinly sliced
1 C chopped cabbage
1/2 C matchstick carrots
1 Tbsp olive oil
1/2 Tbsp lime juice
pinch of salt
4 small tortillas
chipotle mayo

In a medium bowl, add cabbage, carrots and radishes. Drizzle on olive oil and lime juice, tossing to combine. Season with salt and toss again.

Serve baked fish with warm tortillas, chipotle mayo, tomatillo salsa and hot sauce.

baked-fish-taco

Creamy Tomatillo Salsa
6 medium tomatillos, quartered
1/2 avocado
1/2 small onion
1/2 jalapeno, seeded
2 cloves garlic
1 lime, juiced
1 handful cilantro
1/2 tsp kosher salt
1/8 tsp cayenne

Add tomatillos, avocado, onion, jalapeno, garlic, cilantro and lime juice to a food processor. Process until blended and just barely chunky. Add salt and cayenne and pulse two more times. Add additional salt or cayenne to taste if desired.
tomatillo-salsa
katie

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by | April 11, 2013 · 9:54 am

Salted Caramel Cupcakes

Salted Caramel is all the rage these days.  I honestly had never really tried the combo but after hearing about it over and over again I decided to go for it.  I made a basic vanilla cake very similar to Katie’s Lemon Cupcake recipe except I added caramel creamer instead of lemon and played around with the icing until I got it just right.  One bite of these salted caramel cupcakes and I instantly figured out what all the fuss was about.

salted caramel cupcakes

Seriously, the addition of salt is genius.  It makes all of the flavors pop.  I was somewhat hesitant to add sea salt on top of the cupcakes, but once I did and gave it a try I was hooked.

salted caramel cupcake

Salted Caramel cupcakes

Caramel Cupcakes
1 1/2 Cups self-rising flour
1 1/2 Cups all purpose flour
1 Cup Butter
2 Cups sugar
1 tsp Vanilla
4 eggs
2/3 Cup Caramel Coffee Creamer (you could use half and half if you don’t have the creamer)
1/3 cup Half and Half

Preheat oven to 350 degrees.  Line 2 standard sized muffin tins with 24 liners.  Combine flours together and whisk.  Set aside.  In a large bowl, cream the butter and sugar.  Add the eggs one at a time, beating after each addition, then the vanilla.  Add the flour in 3 batches, alternating with the the half and half and creamer as you go.   Spoon the mixture evenly into the lined muffin tin.  Bake for 15-17 minutes.  Let cool.

Salted Caramel Frosting
1 cup softened butter
1 cup caramel topping
6-8 cups powdered sugar
3-6 Tbsp milk

cupcake topping
1/2 cup caramel topping for drizzle
Sea Salt

Blend the butter and caramel topping together until creamy.  Add powdered sugar 1 cup at a time, adding small amounts of milk as you go in order to reach the right consistency.  Beat until creamy.  Frost the cooled cupcakes.  Drizzle with caramel and top with a pinch of sea salt.

up close

 

anne

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by | April 4, 2013 · 9:42 pm

Spring Vegetable Risotto with Bacon

I’m dying for it to be spring but it is just sooo not. Regardless, I’m applying a mind over matter attitude by whipping out the bring colors, faux tanned bare legs (not my best decision ) and lighter spring dishes in the kitchen like this spring vegetable risotto. I used some of my favorite spring flavors like bright asparagus, earthy mushrooms and fresh spinach, plus added in a little bacon for some smokiness. Spring may not be here yet but with a few more dinners like this one, it’s only a few stirs away.
spring-risotto1

Spring Vegetable Risotto with Bacon
1 1/2 C arborio rice
1 Tbsp olive oil
1 very small onion, diced
1 C white wine
4 C chicken stock
7-8 stalks asparagus, chopped
1 C baby bella mushrooms, chopped
2 C fresh spinach, chopped
6 pieces bacon (optional)
1 Tbsp butter
1/2 C grated parmesan cheese
cracked black pepper
kosher salt

In a large sauce pan, add olive oil, arborio rice and onions and begin to toast over medium heat for about 1 minute. Add in white wine and cook, stirring occasionally until most of the liquid has been absorbed by the rice. Add 1 C stock, continuing to stir until liquid is again absorbed. Repeat process, continually adding stock and stirring until it is absorbed. When most of the liquid is gone, test rice. It should be slightly al dente and creamy.

Meanwhile, add chopped asparagus to saute pan and drizzle lightly with olive oil. Cook over medium heat for about 5 minutes and add mushrooms. Cook for another 2-3 minutes until mushrooms begin to soften. Season with salt and pepper. Add spinach and reduce heat to medium-low. Continue cooking until spinach is wilted.

Meanwhile, cook bacon according to your favorite method. When I have multiple pans going, I like to microwave my bacon. To do so, place 2 paper towels on a plate and cover with bacon. Place one paper towel on top. Cook for about 6 minutes. Chop into small bites.

Transfer vegetables and bacon into risotto and reduce heat to low. Fold in parmesan until it melts. Cut butter into four small squares and fold into risotto. Season with additional salt and cracked pepper.

spring-risotto2

katie

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by | March 26, 2013 · 6:53 pm

Broccoli Cheesy Rice

I’m constantly searching for new side dishes that are fast, easy and kid-friendly. There is something to be said about a good side dish that uses items that are already in your cupboard or your refrigerator. This broccoli cheesy rice is a great side to any grilled or pan seared protein like pork chops or chicken breast. I always find myself sneaking the spoon to add a little extra to my plate.

Broccoli Cheesy Rice

Broccoli Cheesy Rice
1 TBSP extra virgin olive oil
1 C long grain white rice
2 C chicken stock
1 C fresh or frozen broccoli, chopped
1 C shredded cheddar cheese
3 TBSP milk
1/2 tsp salt

In a large sauce pan, heat olive oil. Add white rice and sauté until lightly golden, about 5 minutes. Add chicken stock and heat until boiling. Reduce to simmer and cover, 15 minutes.

Lightly steam broccoli on stovetop or heat in microwave for three minutes and chop.

Remove rice from heat, add broccoli, cheese, milk and salt and stir until cheese is melted.

Broccoli and Cheese Rice

Enjoy!

The folks at Food Network are dishing up sides all spring! Check out these other “From the Pantry” side dish links from fellow bloggers around the web:

Feed Me Phoebe: Tropical Trail Mix With Ginger and Coconut
The Cultural Dish: Green Bean Salad
Jeanette’s Healthy Living: Easy Roasted Tomatoes and Spring Asparagus
Napa Farmhouse 1885: Pizza With Kale-Walnut Pesto, Sun-Dried Tomatoes and Pickled Garlic
Red or Green?: Spring Greens With Homemade Vinaigrette
The Sensitive Epicure: Pasta alla Ghetto Fabuloso (Gluten-Free and Milk-Free)
Dishin & Dishes: Scalloped Sweet Potatoes
Made By Michelle: Broccoli Quiche With Homemade Bisquick
FN Dish: Pantry-Friendly, Budget-Friendly Side Dish Recipes

stef

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by | March 13, 2013 · 7:21 am

Chipotle Rosemary Spiced Nuts

There’s a lot of talk these days about whether women can “have it all” – the job, the family, the friends, the happiness. While I have plenty of thoughts on the topic as a full-time working mom (yes you can! why is this even a question? how come guys don’t worry about this? check those perfectionist tendencies at the door…) I won’t get too soapbox-y on you guys here because that’s not really the point of this blog. However…regardless of what you think about bigger “have it all” topics, you CAN have it all in this ultra delicioso snack. Who can resist salty-sweet-spicy-savory combos? I mean, really.

I made these nuts awhile back for a party and had several requests for the recipe. I can’t take credit for the combo but the layered flavors are addictive beyond belief.

chipotle-rosemary-nuts2

slightly adapted from Barefoot Contessa

Chipotle Rosemary Spiced Nuts
2+ Tbsp Vegetable oil
2 C whole cashews (14 ounces)
1 1/2 C whole pecan halves (12 ounces)
1 C whole almonds (8 ounces)
1/4 C pure maple syrup
1/4 C light brown sugar, lightly packed
3 Tbsp freshly squeezed orange juice
1 tsp chipotle chili powder
3 Tbsp minced fresh rosemary leaves
4 tsp kosher salt

Preheat the oven to 350. Brush a cookie sheet evenly with vegetable oil. Mix nuts in a large plastic bowl. In a small bowl or glass measuring cup, combine 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder and whisk well. Pour over nuts and toss to coat. Add 2 tablespoons of rosemary and 2 teaspoons of salt and toss again.

Spread the nuts evenly on the greased cookie sheet. Roast for 35 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with final teaspoon of rosemary and salt. Toss lightly with the spatula, stirring occasionally to prevent nuts from sticking as they cool. Let cool completely and store in airtight containers at room temperature for up to a week.
chipotle-rosemary-nuts
katie

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by | March 7, 2013 · 5:36 pm

Homemade Brioche Loaves

I’d like to say it is my role as a mother to a toddler that’s turned me into the grilled cheese guru I am today. However, this is not the case. I’ve always loved a classic grilled cheese sandwich, with just the right amount of crispiness and the perfect brown crust. I’ll make a grilled cheese with almost any kind of bread, but absolutely nothing beats the buttery flavor of brioche. I have a hard time finding brioche in the store which has led me to the quest to make my own brioche loaves.

The process takes awhile, so don’t expect to eat your bread the same day you make your dough. But hold onto your horses, because the bread is well worth the wait. Pair it with a little aged sharp cheddar cheese, grill it on the stovetop and you’ve got yourself the perfect simple sandwich. It makes great sandwich bread for pulled pork, it is the perfect canvas for french toast or a great filling for bread pudding.

Homemade Brioche Loaves

Homemade Brioche 
slightly adapted from The Kitchen Whisperer
Makes 2 loaves

1 package active dry yeast
1/2 C warm water
1/3 C sugar
6 eggs, room temperature
4 1/2 C bread flour
2 tsp salt
2 1/2 sticks unsalted butter, room temperature
1 egg + 1 TBSP milk for egg wash

In a small bowl, add yeast, sugar and water. Mix until dissolved. Allow to sit for 5 minutes or until bubbles form and mixture appears foamy. Add mixture to large mixing bowl. Add eggs to bowl, with a paddle attachment, mix on medium speed for three minutes.

Decrease speed to low. Add salt and mix. 1/2 cup at a time, add flour. Stop mixer as needed to scrape bowl and remove dough from paddle. Mix until combined.

Continuing at low speed, add the softened butter (make sure it is very soft) one quarter stick at a time. The butter will blend in with the dough, creating a smoother texture. Continue to mix, scraping the batter out of the attachment when necessary.

When the dough is combined and formed, transfer to a floured bowl, place in a warm place with a clean towel over the top and allow to rise to about double the size, 3-4 hours.

Remove from bowl and knead of floured surface for 1-2 minutes and transfer to greased bowl. Cover with plastic wrap and refrigerate overnight.

Remove dough from refrigerator and split in half. Place each half of the dough in two greased bread pans. Cover with warm towel and allow to rise again, to about double the size for 3-5 hours.

When dough has risen near the top of the bread pan, preheat oven to 375 degrees. Bake for 45 minutes until crust is golden brown and springs back to the touch.

Place loaves on wire rack to cool.

Brioche

 

stef

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by | February 18, 2013 · 8:45 am

Winter Superfood Salad with Clementine Vinaigrette

Like everyone else attempting to be healthy out there, I’ve been trying to sneak kale into all sorts of things which often leaves me with partial bunches of the leafy green on hand. Even though it lasts a shockingly long time in the fridge, I recently was trying to use some up before going out of town.

Since “superfoods” seem to be all the rage right now, with kale as a poster child, I opted to pull some of my other favorites into a hearty winter salad full of color and sharp flavors.  I wasn’t sure how the flavors would meld at first but they ended up nicely balanced – proof that if you thoughtfully combine things you love, you’ll have a winning dish.
superfood-salad
Winter Superfood Salad
1 1/2 C farro, cooked
1 1/2 C kale, chopped
4 small yellow beets, grated
1/2 C dried cherries
1/3 C shaved parmesan cheese
2 Tbsp chopped pecans
1 Tbsp olive oil
kosher salt & pepper

Add farro and 3 C water to a large pan.  Bring to a boil, then reduce heat to a low boil.  Cook until farro is tender but still chewy and water is nearly all absorbed, approximately 25-30 minutes. Drain any excess water and transfer farro to a large bowl for storage or serving.

Meanwhile, add olive oil, grated beets and kale to a large saute pan. Cook for 5-7 minutes until kale begins to wilt and reduce in volume. Season lightly with kosher salt and pepper.  Add to bowl of farro and toss to combine. Add cherries, pecans and parmesan and toss again.

Drizzle vinaigrette over salad and toss a final time to coat.

Clementine Vinaigrette
juice from 2 clementines
2 Tbsp olive oil
1 Tbsp stone ground mustard
1 Tbsp white wine vinegar
cracked black pepper

Peel clementines and place in a small bowl. Use a juicer or muddler to extract as much juice from the fruit as possible. Remove the clementine segments and discard. Whisk in olive oil, mustard, vinegar and cracked pepper until well combined.

superfood1

katie

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by | February 12, 2013 · 2:42 pm

Mini Chip Blondies

Unlike Katie and Stef, I am a huge chocolate lover.  However, when it comes to things made with chocolate chips, like chocolate chip cookies for example, I always prefer them with fewer chips than the recipe calls.  This recipe form Our Best Bites is for Triple Chip Blondies.  My husband loved the fact that each bite was packed with lots of chocolate, however I found them a little too rich. I made the next batch with mini chocolate chips instead and I thought they were perfect.  More blondie, less chips. Just the way I like it.

cookie bars

Mini Chip Blondies

1 cup butter, melted
2 cups brown sugar
2 tsp vanilla
2 eggs
2 cups flour
1-2 cups mini chocolate chips

Mix the first four ingredients until well combined.  Add the flour and stir.  Finally add the chocolate chips .  Pour into a 9×13 pan sprayed with cooking spray and bake at 350 for 20-25 minutes.

Cool completely and slice.

cookie bars up close

What I love best about this recipe is that you really can cater it to your tastes. Don’t like chocolate, add white chips and pecans instead!

anne

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by | February 5, 2013 · 7:45 am

Ham & Potato Chowder

I’m a soup kinda gal. Come fall and winter it’s one of those perfect dishes that warms you up and feels so seasonally right. When your house is as hectic as mine, the fact that it makes great leftover lunches and freezes like a dream makes it even more ideal.

This Ham and Potato Chowder is rich, creamy, savory and just salty enough to leave you wanting just a few bites more when your bowl is empty.
potato-ham-chowder

Ham & Potato Chowder
4 Tbsp butter
4 Tbsp flour
4 C unsalted chicken stock
2 C whole milk
3 stalks celery, chopped
1 small onion, finely chopped
4 large Yukon Gold potatoes, chunked
6 oz ham, cubed
1/2 C corn
1 1/2 Tbsp sherry
3/4 tsp Old Bay seasoning
1 1/2 tsp kosher salt
cracked black pepper

In a stock pot, melt butter over medium heat. Add onion and celery and cook until vegetables begin to soften, about 5 minutes. Season with salt and pepper. Whisk in flour, which will form a bit of a paste on the vegetables. Add 1 cup of chicken stock and continue whisking to thicken stock and smooth out flour paste. Season with Old Bay. Continue whisking in the remainder of the stock. Whisk in sherry and milk, then add in potatoes and ham. Reduce heat and let soup simmer for 45 minutes. Add in corn, pepper and additional salt to taste. Simmer for another 10-15 minutes.

Serve with crusty bread or biscuits.

potato-chowder

Want more winter soup recipes? Look no further than HAP’s soup stash.

katie

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