I've noticed that so far, most of the recipes we have posted are not healthy...and this one is no exception! I know- it says "spinach"- but with the cream and cheese I'm sure it isn't something to eat often. It is a little time consuming, but completely worth it- it is delicious!
To make Crepes...
Ingredients:
2 eggs
1 1/2 c milk
1 c flour
1 tbs cooking oil
1/4 tsp salt
Directions:
1. Beat eggs, and combine with other ingredients
2. Heat a lightly greased 6 inch skillet, then remove from heat. Spoon in 2 tbs batter, lift and tilt skillet to spread batter. Return to heat, and brown on one side only.
3. Invert over paper towels, remove crepe.
4. Repeat with remaining batter, greasing skillet occasionally
Makes 18 Crepes
for Baked Spinach Crepes...
Ingredients:
12 6 inch crepes (following recipe above)
2 beaten eggs
2 cups ricotta cheese (15 oz)
1 1/2 c shredded swiss cheese (6 oz)
1 10oz package frozen chopped spinach, thawed and well-drained
1 1/2 c soft bread crumbs (from 3 slices bread)
1 c grated Parmesan cheese (separated into 1/2 c and 1/2 c)
1/4 tsp black pepper
Dash of garlic powder
1/2 c butter or margarine
1 c whipping cream
Directions:
1. Prepare crepes. In a bowl, combine eggs, ricotta, Swiss cheese, drained spinach, bread crumbs, 1/2 c Parmesan cheese, pepper, and garlic powder. Mix well.
2. Spoon about 1/3 cup filling into center of each crepe; roll up.
3. Cut each rolled crepe crosswise into thirds. Place the pieces, cut side up, in a 2 quart baking dish (placing pieces close together will help them remain upright).
4. In a small saucepan melt butter; stir in cream and the remaining 1/2 cup Parmesan cheese. Cook and stir over medium heat until mixture thickens slightly. Pour sauce over crepes.
5. Bake in a 400F oven for 18-20 min or until heated through.
Makes 36 appetizers, or 6 main-dish servings.
8.26.2010
Rice Pudding
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This is Mom's famous rice pudding! Thanks for the recipe!
Ingredients:
5 1/2 c whole milk
1/2 c rice (I use Carolina Rice)
2 eggs
1/2 c sugar (next time I will use less sugar)
2 tsp vanilla
Directions:
1. In a large saucepan, combine 5 cups of the milk (reserve the other 1/2c) and the rice, and cook over medium heat. Stir often, and cook until bubbly.
2. At this point, let it continue to boil over medium heat for 10 minutes, continuing the stirring.
3. After 10 min, add the remaining 1/2 cup milk, let it reboil, and stir constantly for 15 more minutes until it thickens.
4. Shut off the heat. Mix together the eggs, sugar, and vanilla, then beat into the milk/rice mixture.
5. Chill in the refrigerator
I love serving it with a dusting of cinnamon!
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Mexican Hot Chocolate Cookies
Mmm...these are so good. Tonight I have been going through recipes and posting some, and it is making me really want to make all of this good food again! I might need to make these cookies to bring to the first week of work next week.
Ingredients:
2 1/4 c flour
1/2 c unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, at room temp.
1 3/4 c sugar
2 large eggs
2 tsp cinnamon
1/2 tsp chili powder <---this makes them awesome. I might even add a tad more next time
Directions:
1. Preheat oven to 400 with racks in the upper and lower thirds.
2. In a medium bowl, sift together flour, cocoa powder, cream of tartar,
baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups of the sugar on medium speed until light and fluffy, about 2 minutes.
3. Scrape down the side of the bowl, then add eggs and beat to combine.
4. With the mixer on low, gradually add the flour mixture and beat until combined.
5. In a small bowl, combine remaining 1/4 cup sugar, the cinnamon, and the chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar-chili mixture.
6. Place 3 inches apart on 2 parchment-lined baking sheets.
7. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through.
8. Let cookies cool on sheets on wire racks for 5 minutes, then transfer cookies to racks to cool completely. Store in an airtight container, up to 1 week.
Makes 32 cookies.
Nutrition Info: 2 cookies- 266 cal, 12.5g fat, 7.6g sat. fat, 3.3g protein, 37.3g carb, 1.5g fiber.
Recipe from Everyday Food magazine
Update- I just posted a pic that I took of these cookies...
Ingredients:
2 1/4 c flour
1/2 c unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, at room temp.
1 3/4 c sugar
2 large eggs
2 tsp cinnamon
1/2 tsp chili powder <---this makes them awesome. I might even add a tad more next time
Directions:
1. Preheat oven to 400 with racks in the upper and lower thirds.
2. In a medium bowl, sift together flour, cocoa powder, cream of tartar,
baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups of the sugar on medium speed until light and fluffy, about 2 minutes.
3. Scrape down the side of the bowl, then add eggs and beat to combine.
4. With the mixer on low, gradually add the flour mixture and beat until combined.
5. In a small bowl, combine remaining 1/4 cup sugar, the cinnamon, and the chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar-chili mixture.
6. Place 3 inches apart on 2 parchment-lined baking sheets.
7. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through.
8. Let cookies cool on sheets on wire racks for 5 minutes, then transfer cookies to racks to cool completely. Store in an airtight container, up to 1 week.
Makes 32 cookies.
Nutrition Info: 2 cookies- 266 cal, 12.5g fat, 7.6g sat. fat, 3.3g protein, 37.3g carb, 1.5g fiber.
Recipe from Everyday Food magazine
Update- I just posted a pic that I took of these cookies...
Applesauce
Dave and I got this recipe from his grandmom when we had a ridiculous amount of apples after we went apple picking last year. I'm looking forward to doing it again this Fall!
Ingredients:
12 tart cooking apples
5 tbs sugar
1/8 tsp salt.
Directions:
1. Peel, core, and quarter the apples
2. Place in a saucepan, and add enough water to cover the apples about halfway.
3. Over high heat, let the apples and water come to a boil, then reduce heat and cover
4. Cook until the apples are tender, then stir in sugar and salt.
5. Cook 5 minutes more- if there is still too much liquid, carefully drain.
6. Mash, and chill!
We like to keep ours a little chunky, and then add cinnamon. Its good warm or cold!
Ingredients:
12 tart cooking apples
5 tbs sugar
1/8 tsp salt.
Directions:
1. Peel, core, and quarter the apples
2. Place in a saucepan, and add enough water to cover the apples about halfway.
3. Over high heat, let the apples and water come to a boil, then reduce heat and cover
4. Cook until the apples are tender, then stir in sugar and salt.
5. Cook 5 minutes more- if there is still too much liquid, carefully drain.
6. Mash, and chill!
We like to keep ours a little chunky, and then add cinnamon. Its good warm or cold!
Sweet Potato Fries (baked!)
Yet another recipe with an unknown source....
Ingredients:
2 sweet potatoes, scrubbed and cut into sticks (1/2" thick)
3 egg whites
seasoning (salt and pepper, old bay, etc)
a bit of oil (veggie oil or olive oil)
Directions:
1. Preheat oven to 450, with racks in this highest positions. Place parchment paper onto 2 baking sheets.
2. Microwave potatoes 2 minutes, stir, then nuke 1-2 minutes more to jump-start the cooking process.
3. Let potatoes rest of 5 minutes
4. Whisk the egg whites until slightly foamy, and toss with the potatoes. This is what will give the fries a crunchy exterior.
5. Rub parchment with some oil, add fries, and sprinkle with your chosen seasoning. Bake for 10 minutes. Flip fries, and return to oven to bake until golden and crispy (about 10 minutes more).
This also works great with regular potatoes! :)
Ingredients:
2 sweet potatoes, scrubbed and cut into sticks (1/2" thick)
3 egg whites
seasoning (salt and pepper, old bay, etc)
a bit of oil (veggie oil or olive oil)
Directions:
1. Preheat oven to 450, with racks in this highest positions. Place parchment paper onto 2 baking sheets.
2. Microwave potatoes 2 minutes, stir, then nuke 1-2 minutes more to jump-start the cooking process.
3. Let potatoes rest of 5 minutes
4. Whisk the egg whites until slightly foamy, and toss with the potatoes. This is what will give the fries a crunchy exterior.
5. Rub parchment with some oil, add fries, and sprinkle with your chosen seasoning. Bake for 10 minutes. Flip fries, and return to oven to bake until golden and crispy (about 10 minutes more).
This also works great with regular potatoes! :)
Panera (ish) Souffles
I recently found this recipe that I had printed out a year or 2 ago. I'm not sure of the source, and they don't taste exactly like the ones at Panera Bread, but it is a good substitute!
Ingredients:
Vegetables (anything- spinach, artichoke, onion, red pepper, mushroom, broccoli...)
6 Eggs
1/4 c half and half
1/2 c shredded cheese (I like a mix of cheddar and jack), plus 1/4 cup more to top souffles
1 tablespoon shredded parmesan
1/4 tsp salt
1 8-ounce tube of Pillsbury Crescent butter flake dough
a bit of floura bit of melted butter
Directions:
1. Preheat oven to 375
2. Finely chop vegetables, and cook until softened (either on stovetop or in microwave). Drain so that there is no excess moisture
3. Beat 5 of the eggs and mix in half and half, 1/2 c cheese, parmesan, and salt. Stir in the chopped veggies.
4. (this step seems weird, but is important) Microwave the egg mixture for 30 seconds on high, then stir and repeat around 5 more times. You want the texture to be like verrrry runny scrambled eggs. If this step is skipped they will not cook through in the oven.
5. Unroll and separate the crescent dough into 4 rectangles- do not tear the dough along the perforations that make triangles. Instead, pinch them along the diagonal so they do not tear along the perforations.
6. Apply some flour on the dough and roll so that each rectangle measures approx 6"x6."
7. Brush melted butter inside of four 4 inch ramekins. Line each with the dough, then spoon equal amounts of the egg mixture into each. Sprinkle one tablespoon of reserved cheese (that extra 1/4 cup) on top of the egg mixture in each ramekin, then gently fold the dough over the mixture.
8. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
9. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes. May be served in the ramekin, or removed and served on a plate.
Below is a picture of the Panera souffle- Next time we make these I'll be sure to take a pic and add it.
Ingredients:
Vegetables (anything- spinach, artichoke, onion, red pepper, mushroom, broccoli...)
6 Eggs
1/4 c half and half
1/2 c shredded cheese (I like a mix of cheddar and jack), plus 1/4 cup more to top souffles
1 tablespoon shredded parmesan
1/4 tsp salt
1 8-ounce tube of Pillsbury Crescent butter flake dough
a bit of floura bit of melted butter
Directions:
1. Preheat oven to 375
2. Finely chop vegetables, and cook until softened (either on stovetop or in microwave). Drain so that there is no excess moisture
3. Beat 5 of the eggs and mix in half and half, 1/2 c cheese, parmesan, and salt. Stir in the chopped veggies.
4. (this step seems weird, but is important) Microwave the egg mixture for 30 seconds on high, then stir and repeat around 5 more times. You want the texture to be like verrrry runny scrambled eggs. If this step is skipped they will not cook through in the oven.
5. Unroll and separate the crescent dough into 4 rectangles- do not tear the dough along the perforations that make triangles. Instead, pinch them along the diagonal so they do not tear along the perforations.
6. Apply some flour on the dough and roll so that each rectangle measures approx 6"x6."
7. Brush melted butter inside of four 4 inch ramekins. Line each with the dough, then spoon equal amounts of the egg mixture into each. Sprinkle one tablespoon of reserved cheese (that extra 1/4 cup) on top of the egg mixture in each ramekin, then gently fold the dough over the mixture.
8. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
9. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes. May be served in the ramekin, or removed and served on a plate.
Below is a picture of the Panera souffle- Next time we make these I'll be sure to take a pic and add it.
8.19.2010
Coconut Chocolate Chip Cookies
I needed something quick and easy to make to bring to my friend's tomorrow. We had some coconut on hand, so I looked for a cookie recipe using coconut. I'm so glad I found this one! It is delicious! The original recipe asked for regular coconut, and I had sweetened, so I adjusted the sugar. Plus, I don't like my cookies super sweet. Here's the recipe:
Ingredients
- 1/2 cup butter or margarine, softened
- 3/4 cup sugar (We used just over 1/2 cup)
- 1 egg
- 1/2 teaspoon coconut extract
- 1 1/8 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup flaked coconut (we used sweetened)
Directions
- In a mixing bowl, cream butter and sugar. Beat in egg and coconut extract; mix well. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Recipe and photo from Allrecipes.com
8.17.2010
Banana Beignets
So...to continue the train of thought from our last post, Dave and I were intending to do somewhat of a Japanese weekend of food. We successfully prepared the sushi, then made bubble tea the following day. Our last recipe was for Asian fried bananas. Well, the bananas didn't make it, so we were left with overripe produce. Luckily, this month's Food Network magazine had just the thing to help us out. We made them tonight, and they were awesome!
Mini Banana Beignets
2 tablespoons vegetable oil, plus more for frying
1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/3 cup plus 1/2 cup granulated sugar
1 large egg
1/2 cup whole milk (we used 1%)
1/2 cup mashed banana, about 1 overripe banana
1/4 teaspoon banana extract (optional) ----we omitted this, and the flavor was still super banana-y
Directions:
2. Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
3. Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
4. Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.
Update: Just added the 2 pics I took this morning. They were tasty as breakfast too!
8.13.2010
Sushi Rice and Spicy Mayo
Dave and I are having somewhat of a Japanese food weekend. We were hoping to have everything on the same day, but there is a lot of prep involved. So we'll start off with what we made last night for dinner, sushi.
My friend Andrea helped me maneuver the Asian market, and was able to tell me what the mysterious items were that had no English on the packaging. Thank goodness she was with me! I got the sashimi (raw fish), rice, cucumbers, and nori wrappers (seaweed) for the sushi. I also picked up sriracha (Thai hot sauce- mine has a rooster on the package) and mayonnaise for the spicy mayo. (Cuke and mayo came from the regular food store).
I cooked the sushi rice according to the package in the rice cooker: 1 1/c rice for 2 c water. I think next time I'll add a tad more water to make the rice more tender. While that was cooking, I prepared the vinegar mixture:
1/8 c rice wine vinegar
1/8 c sugar
1 tsp salt
Directions:
Heat ingredients in sauce pan over medium heat until sugar and salt are dissolved. Do not boil! Remove from heat.
Once the rice was done, I added the vinegar mixture, until very well combined. I let a fan blow on it to let it cool, but you could probably also put it in the fridge.
Sadly, I didn't take any pics of the rolling process, but it was actually pretty easy. I put the nori on the rolling mat, and added some water to soften it (not sure if that is how you are supposed to do it, but it worked). Next I added a thin layer of rice to the lower 2/3 of the seaweed, and then a row of cucumber strips and raw fish. I used my mat to roll it tightly, then added a bit more water to seal the edge. I cut each into 6 even sections.
The first one was really ugly (Dave ate that), but here is a pic of the 2nd two I made using tuna:
----Thanks to Matt and Melissa for the cool sushi plates!----
I was also excited to find cool plastic chopsticks in our utensil drawer. We served the sushi with soy sauce and spicy mayo:
1 tbs mayonnaise
1 tsp sriracha
Directions:
Mix until combined
Overall it was a bit of work, but really tasty!
My friend Andrea helped me maneuver the Asian market, and was able to tell me what the mysterious items were that had no English on the packaging. Thank goodness she was with me! I got the sashimi (raw fish), rice, cucumbers, and nori wrappers (seaweed) for the sushi. I also picked up sriracha (Thai hot sauce- mine has a rooster on the package) and mayonnaise for the spicy mayo. (Cuke and mayo came from the regular food store).
I cooked the sushi rice according to the package in the rice cooker: 1 1/c rice for 2 c water. I think next time I'll add a tad more water to make the rice more tender. While that was cooking, I prepared the vinegar mixture:
1/8 c rice wine vinegar
1/8 c sugar
1 tsp salt
Directions:
Heat ingredients in sauce pan over medium heat until sugar and salt are dissolved. Do not boil! Remove from heat.
Once the rice was done, I added the vinegar mixture, until very well combined. I let a fan blow on it to let it cool, but you could probably also put it in the fridge.
Sadly, I didn't take any pics of the rolling process, but it was actually pretty easy. I put the nori on the rolling mat, and added some water to soften it (not sure if that is how you are supposed to do it, but it worked). Next I added a thin layer of rice to the lower 2/3 of the seaweed, and then a row of cucumber strips and raw fish. I used my mat to roll it tightly, then added a bit more water to seal the edge. I cut each into 6 even sections.
The first one was really ugly (Dave ate that), but here is a pic of the 2nd two I made using tuna:
----Thanks to Matt and Melissa for the cool sushi plates!----I was also excited to find cool plastic chopsticks in our utensil drawer. We served the sushi with soy sauce and spicy mayo:
1 tbs mayonnaise
1 tsp sriracha
Directions:
Mix until combined
Overall it was a bit of work, but really tasty!
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