I love Rachael Ray

Rachael Ray officially made me feel like I could cook again after having children.  There was a time that I felt like I'd never be able to get into the kitchen and actually make a meal, let alone enjoy my baking again.  I started watching the Food Network while I nursed my oldest and found her 30 minute meals and loved them.  I loved them so much that I received several of her cookbooks the next Christmas.  One of them is called "Express Lane Meals".  I fell particularly in love with the "meals for the exhausted" section of the book.  That is where this particular recipe comes from and it's about as easy as you can get, she calls it a "chop, drop and open" recipe.  It doesn't taste like a quick and easy recipe - big flavor and very satisfying.  I stumbled on the greatest accompaniment to it as well, lime flavored tortilla chips.  Talk about a match made in heaven!

Enjoy a hearty bowl of this soup tonight!

Rachael Ray's Smoky Black Bean & Rice Stoup 

Ingredients:

2 Tbsp. olive oil

3 bacon slices, chopped

1 bay leaf

2 celery ribs, chopped

1 medium onion, chopped

4 garlic cloves, crushed

1 cup frozen corn kernels

2 15 ounce cans of black beans

1 Tbsp ground coriander

1 Tbsp. ground cumin

1 Tbsp chili powder

1 1/2 tsp. ground cumin

1 Tbsp Worcestershire sauce

2 tsp hot sauce

salt and pepper to taste

1 15 ounce can of diced fire-roasted tomatoes

1 8 ounce can tomato sauce

1 quart chicken stock

1 cup rice

Method:

1.)  Heat oil in a medium sized soup pot.

2.)  Add bacon and cook for 3-4 minutes

3.)  Add the bay leaf, celery, onions and garlic and cook for 3-4 minutes to soften them

4.)  Add corn and 1 can of black beans.  Drain the other can and add half of that can, mash the remaining beans with a fork to make a paste out of them, then scrape them into the soup pot (makes for thicker soup).  I don't always do this and it tastes just fine and is plenty thick for us.

5.)  Season the veggies and beans with coriander, chili, group cumin, Worcestershire and hot sauce.

6.)  Season the mixture with salt and pepper to taste.

7.)  Stir in tomatoes, tomato sauce and stock, then cover pot and raise heat to bring to a boil.

8.)  Add the rice and cook over a rolling simmer until rice is tender (about 15 minutes)

9.)  Serve with lime tortilla chips and garnish with sour cream & chives!

Click here for printable recipe

Spices Galore!

One of my favorite aspects of Indian food is the flavor derived from the use of spices, LOTS of spices.  This dish was introduced to me by my friend Brandi and my husband and I instantly loved it.  It doesn't disappoint on flavor or spices, or spice for that matter - it can be a bit hot.  I've adapted it a little so that our kids can enjoy it as well.  I had to after the first time I made it when my oldest was a very little guy and he turned red and gasped for water.  It's not that hot, but to a 2 year old it was.
Chana is Hindi for chickpea and Masala refers the use of the spice garam masala, a blend of spices common in northern India cuisine.  The spice blend often includes white and black peppercorns, cloves, cumin, cardamom, nutmeg, anise and coriander.  . This is another seriously easy vegetarian meal that can be paired with chicken for those who like meat with dinner.  I've also blended it to make some amazing hummus or for use as a sauce for pasta.  It is incredibly versatile that way!

So grab some tasty naan and enjoy some flavors of India!

Chana Masala 
Ingredients:
1 large onion, chopped
4 cloves of garlic, crushed
2 small fresh green chili peppers, chopped (I choose milder versions for now)
1 3/4" of ginger root, minced
4 Tbsp. olive oil
4 tsp. ground coriander
2 tsp. cumin seeds
1/4 tsp. cayenne pepper (I leave this out for now with kids)
1 tsp. turmeric
2 tsp ground cumin
4 tsp. lemon juice
2 tsp. paprika
1 14 ounce can of diced tomatoes
3 1/4 cup of chickpeas/garbanzo beans
1 tsp. garam masala
salt to taste

Method:
1.)  Cook onion, garlic and ginger & chilies in olive oil until softened, stir occasionally
2.)  Add all spices, except the masala and cook over low heat for 1-2 minutes; Stir Continuously!
3.)  Add tomatoes, roughly chopped, in juice
4.)  Add cooked chickpeas & mix well
5.)  Cook for 30 minutes over medium heat, stir occasionally
6.)  Add masala & salt (in the original recipe the chilies are added here, but we prefer them cooked for now)
7.)  Stir well and serve immediately.

Click here for printable recipe

Make 'em all - Part 3 (The Trilogy Ends)

This is the final recipe in the "Make 'em all" trilogy and I must admit my favorite and most adapted recipe. :)  The original recipe called for walnuts and maple syrup. I didn't have either, so I substituted roasted hazelnuts and honey.  I really loved the outcome and so it will stay that way in our house!
And now for your history lesson..... Rugelach is a traditional Jewish pastry which originated among the Ashkenazi Jewish communities along the Rhine river in Germany. The name is Yiddish and when looking at the root meanings, it refers to "little twists" or "little corners", which is a very descriptive name for these little rolled cookies!  Another favorite name was coined by our friend Kyle, "grown up honey-nut Cheerios".

This is another great recipe to pair with a great cup of coffee or tea, along with finding a "little corner" of your own and curling up with a good book.

Honey-Hazelnut Rugelach 
Ingredients:
Dough:
4 ounces (half of an 8 ounce package) cream cheese, softened
1/3 cup unsalted butter, at room temperature
1/4 cup sugar
2 Tbsp honey
1/4 tsp. salt
1 egg yolk
1 1/2 cup of flour (I used white whole wheat)
Filling:
1 Cup finely ground hazelnuts
1/3 cup sugar
2 Tbsp. honey
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
Topping:
1 egg white
1 tsp. water
1 tsp sugar

Method:
1.) Prepare dough by beating together cream cheese, butter, sugar, honey, salt and egg yolk.  Beat until smooth.  Then beat in flour until just blended.  Shape dough into a ball.  Wrap and refrigerate until firm (about 2 hours).
2.)  Prepare filling by stirring together hazelnuts, 1/3 cup sugar, honey and spices.
3.)  Grease 2 large baking sheets and preheat oven to 350 degrees.
4.)  Divide dough in half.  Roll half of the dough out on a lightly floured surface.  Roll to 1/8 inch thickness.  Cut dough into a 10 inch circle.  Spread circle with half of the nut mixture.  Cut dough into 16 equal pie-shaped wedges.
5.)  Starting with the outer edge, roll up the wedge and place cookies, point side down, on baking sheets.
6.)  Repeat steps 4 & 5 with remaining dough.
7.)  Lightly beat egg white and water together and brush over the tops of the cookies.  Then sprinkle lightly with the tsp. of sugar.
8.)  Bake for 15-20 minutes, or until lightly golden.  Cool on wire racks.

Click here for printable version

Make 'em all - Part 2

This is the second of the "Make 'em all" trilogy that began with coffee cake.  This recipe appealed to me right away because it looked incredible and it includes hazelnuts.  I adore hazelnuts and their flavor. As I've stated before, the picture draws me in first.  It's how I decide that I want to make it. Occasionally the ingredients will dissuade me, but often times not.  In this one, the ingredients just solidified my desire to make it.  It also made my house smell INCREDIBLE while it baked!!!This one is not incredibly sweet and can be somewhat dry, yet hugely flavorful.  I would recommend pairing it with a great cup of coffee or tea for an absolutely wonderful time of relaxing indulgence.

Indulge and Enjoy!

Hazelnut Shortbread 
Ingredients:
3 cups cake flour or regular flour (I used white whole wheat)
3/4 cup powdered sugar (also called 10X sugar - never knew that!)
1/2 cup hazelnuts, toasted and ground
1/4 tsp. salt
1 1/4 cups unsalted butter, cut into small pieces
2 ounces of semi-sweet chocolate, melted (I used chocolate chips)

Method:
1.)  Pre-heat oven to 325 degrees
2.)  Stir together flour, powdered sugar, hazelnuts and salt in a medium size bowl.
3.)  Cut butter into flour mixture with fork or pastry blender, until it resembles coarse crumbs.
4.)  Knead mixture together until it holds together and then divide dough in half
5.)  Place each half on an ungreased baking sheet and pat out into 9 inch circles, then crimp edges.
6.)  Cut each circle into 12 equal wedges, but do not separate.
7.)  Bake in 325 degree oven for 30-35 minutes, or until golden brown.
8.)  Drizzle with chocolate, if using, when shortbread is hot.
9.)  Cool 10 minutes, then recut to separate wedges.  Cool completely

Click here for printable recipe.

When you can't decide, make 'em ALL!

This became my motto last Tuesday when I looked through my cookbooks for a new and yummy recipe to make for our small group Bible study.  I found three that looked good and when I couldn't make the decision between the three, I chose to make them all.  I don't work on Tuesday, so a day of baking seemed like a good idea, especially since my 4 year old loves to help me in the kitchen and he's good at it.  These recipes come from my "Family Circle Cookbook" with a few adaptations from yours truly.  They were all a hit, as far as I could tell from the small group peeps.  Here is the first installment of the 3 recipes I made.

Here's to hoping this satisfies your sweet tooth!

Sour Cream Apple-Cranberry Coffee Cake 
Ingredients:
Dough:
1/4 cup granulated sugar
1/4 cup warm water
1 envelope of active dry yeast
1/2 cup milk
1/4 cup unsalted butter
1/3 cup sour cream
1 egg, slightly beaten
2 tsp. vanilla
1/2 tsp salt
2 cups flour (white or whole wheat, depending on your personal preference)
Fruit Filling:
3-4 apples (pealed, cored and cut into 1/4 inch cubes)
1 Tbsp. butter
1 cup fresh or frozen cranberries
Streusel Topping:
1/3 cup flour
1/4 cup light brown sugar
1 tsp cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 Tbsp. butter, cold

Method:
1.) Prepare dough:  Combine 1 Tbsp. sugar (from the 1/4 cup) & warm water.  Sprinkle yeast over the top; stir to dissolve yeast.  Let stand until foamy (about 10 minutes).
2.) Heat milk and butter in a small saucepan over medium heat, until warm.  The butter should not melt completely.  Let the mixture cool to lukewarm.
3.)  Beat together yeast mixture, remaining sugar, milk mixture, sour cream, egg, vanilla, salt and flour in large bowl until smooth.  Beat mixture for 1 minute.  Scrape down side of bowl.  Cover bowl with oiled plastic wrap and let rise in a warm place until doubled in size (about 1 hour)
4.)  Grease a 13X9X2 inch baking pan.  Stir down dough; spread evening in pan.  Cover with greased plastic wrap and let rise in a warm place until doubled (about 45 minutes)
5.)  Prepare fruit filling by peeling, coring and cubing apples.  Melt butter in a large skillet and add apples; saute 4 minutes or until partially cooked and very lightly browned.  Cool slightly and stir in cranberries.
6.)  Prepare streusel by combining flour, sugar and spices.  Cut in the butter with a fork or pastry blender until the mixture resembles coarse crumbs.
7.)  Spoon the filling evening over dough, then spread the streusel topping over the filling.
8.)  Bake at 350 degrees until bubbly and top is slightly crusty (about 30 minutes).  Serve Warm.

Click here for printable recipe

Ode to Pat & Oscar's

Okay, there are a few things I miss about living in Southern California, along with some dear friends and family, those things include Rubio's and Pat & Oscar's.  I can't make fish tacos and don't even want to try at this point, but I have been trying my hand at recreating the bread sticks and pasta dishes at Pat & Oscar's.  They have a delicious pasta called "Mato-Fredo" there that combines their marinara pasta sauce with their alfredo sauce.  It makes me hungry just typing this!!!  Well, I decided to get going on a copy-cat version of my own.  It turned out pretty darn good!  I call it, "Spi-mato-fredo" because I added spinach to the dish as well.  It's been given the official  "stamp of approval" from my amazing friend Stacy, who generally makes me feel like the most fantastic cook ever placed in a kitchen!  To top it all off, this dish is EASY!!!  So if you are looking for a quick, hot and satisfying meal to make for your family, you've got it in this recipe!  If you have to have meat for dinner in order to feel like it's really dinner, chicken is a wonderful addition to this dish!

Enjoy the extra time with the family this easy recipe will give you!

Spi-Mato-Fredo 
Ingredients:
1 box of your favorite pasta
1 Tbsp olive oil
1 medium sweet onion (optional - but we like onions at our house), finely chopped
1 garlic clove, minced
1 jar/can of your favorite pasta sauce (or you can make your own, but that would defeat the purpose of the quick & easy part of this recipe. :))
1 jar of your favorite alfredo sauce (again, you can make your own, but if you're going for quick and easy...)
1 bunch of fresh spinach (washed with stems removed) or a box of frozen spinach
Parmesan Cheese for garnish

Method:
1.)  Prepare pasta according to the box directions
2.)  In a seperate pan, heat olive oil and saute onions until tender, add garlic for the last minute.
3.)  Add pasta sauce & alfredo sauce and heat through
4.)  Add spinach and heat until spinach is soft
5.)  Mix pasta with sauce & garnish with parmesan!

Click here for printable version

Use your noodle!

Noodles are a number one favorite in our house.  Pasta or Chinese, doesn't matter, I know it will be a hit if it involves noodles.  I got this recipe a while ago from my friend Andrea.  It was so flavorful, so simple and SO QUICK!  I added a few ingredients and a step or two.  You really could do whatever you want with it.  Add the vegetables, or meat, your family likes best.  I made a double batch last night and there was nothing left to show for it this morning.  I'll let that last statement speak for itself.

Japanese Noodles with Tomatoes (& lots of other vegetables now) 
**Adapted from "Moosewood Restaurant Cooking for Health cookbook"
Ingredients:
8 oz soba noodles
2 Tbs sesame oil (toated)
2 Tbs. soy sauce
1 Tbs extra virgin olive oil
2 Cups diced tomatoes (I used whole grape tomatoes)
1 Lg. Red Pepper (Roasted in oven until slightly blackened & sliced)
1-2 Cups of broccoli florets
1/4 Cup slices scallions/green onions
1 Cup Edamame

Method:
1.)  Cook Noodles according to package directions.
2.)  Roast red pepper @ 500 degrees (about 5 minutes) until slightly blackened, then slice
3.)  Saute broccoli & edamame for about 3 minutes
4.)  Add in sliced green onions & saute one more minute
5.)  Add vegetables to drained noodles & mix in sesame oil, olive oil & soy sauce.

*** The noodles will be cold from the rinse following boiling.  If you'd prefer a hot dish, throw everything back into a large skillet for a couple of minutes. 

Click here for printable version