Baked Raspberry Cheesecake
One 9" pan
graham crackers (maybe...5-6)
1/2 stick butter, melted
2.75 bars cream cheese, one of the light
2 tbsp plain flour
1/2c heaping superfine sugar
vanilla extract
2 eggs, plus 1 yolk
.6c sour cream
2 cartons raspberries
fine sugar
1. Heat the oven to 350f. Crush the crackers, mix with the butter.
Press into a 9 inch springform pan and bake for 5 minutes, then cool.
2. Beat the cream cheese with the flour, sugar, a few drops of
vanilla, eggs, the yolk and sour cream until light and fluffy. Stir in
half the raspberries and pour into the pan. Bake for 40 minutes and then
check, it should be set but slightly wobbly in the center. Leave in the
pan to cool some, then 3+ hours in the fridge.
3. Keep a few raspberries for the top and put the rest in a pan with 1
tbsp fine sugar. Heat until juicy and then squash with a fork. Serve the
cheescake with the raspberry sauce and raspberries.
Wednesday, November 17, 2010
Pasta with Pumpkin and Sausage
Pasta with Pumpkin and Sausage
6 servings
olive oil
1 pound bulk sweet Italian sausage
4 cloves garlic, chopped
1 medium onion, finely chopped
1 bay leaf
4 to 6 sprigs sage leaves, chiffonade
1 cup white wine
1 cup chicken stock
1 can pumpkin
1/2 cup cream
Pinch of nutmeg and cinnamon
salt and black pepper
1 pound penne rigate, cooked
10oz cooked and chopped spinach
Parmigiano, for grating
Heat a large, deep nonstick skillet over medium high heat. Add 1
tablespoon of olive oil to the pan and brown the sausage in it. Transfer
sausage to paper towel lined plate. Drain fat from skillet and return pan
to the stove. Add the remaining tablespoon oil, and then the garlic and
onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2
minutes. Add stock and pumpkin and stir to combine, stirring sauce until
it comes to a bubble. Return sausage to pan, reduce heat, and stir in
cream. Season the sauce with the cinnamon and nutmeg, and salt and
pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf
from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce
and pasta and spinach and toss.
Garnish the pasta with cheese.
6 servings
olive oil
1 pound bulk sweet Italian sausage
4 cloves garlic, chopped
1 medium onion, finely chopped
1 bay leaf
4 to 6 sprigs sage leaves, chiffonade
1 cup white wine
1 cup chicken stock
1 can pumpkin
1/2 cup cream
Pinch of nutmeg and cinnamon
salt and black pepper
1 pound penne rigate, cooked
10oz cooked and chopped spinach
Parmigiano, for grating
Heat a large, deep nonstick skillet over medium high heat. Add 1
tablespoon of olive oil to the pan and brown the sausage in it. Transfer
sausage to paper towel lined plate. Drain fat from skillet and return pan
to the stove. Add the remaining tablespoon oil, and then the garlic and
onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2
minutes. Add stock and pumpkin and stir to combine, stirring sauce until
it comes to a bubble. Return sausage to pan, reduce heat, and stir in
cream. Season the sauce with the cinnamon and nutmeg, and salt and
pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf
from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce
and pasta and spinach and toss.
Garnish the pasta with cheese.
Butternut Squash and Bacon Mac and Cheese
Butternut Squash and Bacon Mac and Cheese
4-6 servings
1 Butternut Squash (~6c), peeled and cubed
Olive oil
3 Tbsp Rosemary
S&P
12oz box whole wheat pasta
6 slices of thick cut Bacon
1.5 cups Shallots, diced
1/4 cup Flour
2 cups Milk (1 or 2%)
1.5 cup shredded cheese
1/3 cup Parmesan
Preheat to 425. Coat the squash lightly in oil, rosemary, and seasoning.
Roast in a pan for 45 minutes 30 or squash is tender.
While the squash is roasting, cook the pasta, and fry the bacon. When the
bacon is done, pour off all but 1 Tbsp of the drippings. Set aside the
bacon, and cook the shallots 7 minutes or until translucent in the
leftover drippings. Crumble the bacon and set it aside with the shallots.
When the squash is done roasting, mix in the bacon and shallots and turn
the oven up to 450.
Put the flour in a heavy-bottomed sauce pan over medium-high heat and
slowly whisk in the milk. When all the milk has been added, bring to a
boil for 1 minute or until slightly thickened. Remove from heat and stir
in the shredded cheese. Combine the pasta and the squash mixture in a
9×13 casserole dish, and pour the milk and cheese mixture over the top.
Stir to coat.
Top with grated Parmesan and pop back in the oven for 10-15
minutes, or until the cheese starts to brown.
4-6 servings
1 Butternut Squash (~6c), peeled and cubed
Olive oil
3 Tbsp Rosemary
S&P
12oz box whole wheat pasta
6 slices of thick cut Bacon
1.5 cups Shallots, diced
1/4 cup Flour
2 cups Milk (1 or 2%)
1.5 cup shredded cheese
1/3 cup Parmesan
Preheat to 425. Coat the squash lightly in oil, rosemary, and seasoning.
Roast in a pan for 45 minutes 30 or squash is tender.
While the squash is roasting, cook the pasta, and fry the bacon. When the
bacon is done, pour off all but 1 Tbsp of the drippings. Set aside the
bacon, and cook the shallots 7 minutes or until translucent in the
leftover drippings. Crumble the bacon and set it aside with the shallots.
When the squash is done roasting, mix in the bacon and shallots and turn
the oven up to 450.
Put the flour in a heavy-bottomed sauce pan over medium-high heat and
slowly whisk in the milk. When all the milk has been added, bring to a
boil for 1 minute or until slightly thickened. Remove from heat and stir
in the shredded cheese. Combine the pasta and the squash mixture in a
9×13 casserole dish, and pour the milk and cheese mixture over the top.
Stir to coat.
Top with grated Parmesan and pop back in the oven for 10-15
minutes, or until the cheese starts to brown.
Loaded Potato Soup
Loaded Potato Soup
4 servings
1.5 lbs red potatoes
1 small chopped onion
1 can chicken broth
3 tablespoons flour
2 cups milk, divided
1/3 cup reduced-fat sour cream
salt
pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until
tender. Cut in half; cool slightly.
2. Cook bacon in a large saucepan or dutch oven. Remove and drain almost
all the fat.
3. Heat fat in a large saucepan and add onion; sauté 3 minutes. Add
broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then
add the remaining 1 1/2 cups milk. Bring to a boil, stirring often. Cook
1 minute. Remove from heat; stir in sour cream, salt, and pepper.
4. Scoop potato into soup and discard potato skins. Coarsely mash
potatoes into soup using a potato masher. Ladle soup into four bowls and
top with cheese, green onions, and crumbled bacon
4 servings
1.5 lbs red potatoes
1 small chopped onion
1 can chicken broth
3 tablespoons flour
2 cups milk, divided
1/3 cup reduced-fat sour cream
salt
pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until
tender. Cut in half; cool slightly.
2. Cook bacon in a large saucepan or dutch oven. Remove and drain almost
all the fat.
3. Heat fat in a large saucepan and add onion; sauté 3 minutes. Add
broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then
add the remaining 1 1/2 cups milk. Bring to a boil, stirring often. Cook
1 minute. Remove from heat; stir in sour cream, salt, and pepper.
4. Scoop potato into soup and discard potato skins. Coarsely mash
potatoes into soup using a potato masher. Ladle soup into four bowls and
top with cheese, green onions, and crumbled bacon
Monday, November 1, 2010
Fall dessert
Fall Dessert
For Two
1 hot cider donut, cut up.
1 container raspberries.
1 tsp sugar, if the donut isn't dusty.
Mix and eat.
For Two
1 hot cider donut, cut up.
1 container raspberries.
1 tsp sugar, if the donut isn't dusty.
Mix and eat.
A Beef Curry with Spinach
A Beef Curry with Spinach
Serves 4
1.5 lbs stew beef, cubed
2 large onions, large quarter-moons
4 cloves garlic, minced
1 tbs ginger, minced
1 habanero pepper, minced
1 Tbs cumin
1 tsp tumeric
1 Tbs coriander
1 Tbs cayenne
1 Tbs curry power
2 tsp mustard powder
1 tsp cinnamon
1 tsp sugar
1 small can tomato paste
1 can coconut milk
1 bag spinach, chopped
1 small tub plain yogurt
1 cup frozen peas
cilantro
Saute onion, garlic, ginger, pepper until softened. Add beef and brown.
Add spices and cook 1 minute, and then add tomato paste and cook 3-5
minutes.
Add coconut milk and simmer 1 or more hours, until beef is tender.
Add spinach and peas and yogurt and cook until everything is hot.
Add cilantro and serve.
Serves 4
1.5 lbs stew beef, cubed
2 large onions, large quarter-moons
4 cloves garlic, minced
1 tbs ginger, minced
1 habanero pepper, minced
1 Tbs cumin
1 tsp tumeric
1 Tbs coriander
1 Tbs cayenne
1 Tbs curry power
2 tsp mustard powder
1 tsp cinnamon
1 tsp sugar
1 small can tomato paste
1 can coconut milk
1 bag spinach, chopped
1 small tub plain yogurt
1 cup frozen peas
cilantro
Saute onion, garlic, ginger, pepper until softened. Add beef and brown.
Add spices and cook 1 minute, and then add tomato paste and cook 3-5
minutes.
Add coconut milk and simmer 1 or more hours, until beef is tender.
Add spinach and peas and yogurt and cook until everything is hot.
Add cilantro and serve.
Soba Noodles with Sichuan Stuff
Soba Noodles with Sichuan Stuff
Serves 6
12oz soba, cooked
1.5 lbs stew beef, cubed
1 small onion, minced
3 cloves garlic, minced
ginger, minced
1 Tbs sichuan peppercorns
1 Tbs chile bean paste
4 cups beef stock
1/4 soy sauce
2 Tbs oyster sauce
1 bok choy, cut up
Cook down the garlic, ginger, and onions with some chile bean paste and peppercorns. Once softened, add beef and brown.
Add stock, soy sauce, and oyster sauce and simmer 1 hour, or until beef is good.
Add bok choy and cook until the whole thing is done. Add soba and serve.
Serves 6
12oz soba, cooked
1.5 lbs stew beef, cubed
1 small onion, minced
3 cloves garlic, minced
ginger, minced
1 Tbs sichuan peppercorns
1 Tbs chile bean paste
4 cups beef stock
1/4 soy sauce
2 Tbs oyster sauce
1 bok choy, cut up
Cook down the garlic, ginger, and onions with some chile bean paste and peppercorns. Once softened, add beef and brown.
Add stock, soy sauce, and oyster sauce and simmer 1 hour, or until beef is good.
Add bok choy and cook until the whole thing is done. Add soba and serve.
Pasta with Sausage and Chard
Pasta with Sausage and Chard
Serves 6
1 can chicken broth
1 box penne or farfalle
1 lbs hot sausage, loose
2 cloves minced garlic
1 bunch chard, in ribbons
8oz crumbled feta
oregano, parsley
Cook sausage until almost browned. Add garlic and any spices.
Remove, and saute the chard a minute. Deglze with chicken stock and cook
until done.
Mix everything and serve.
Serves 6
1 can chicken broth
1 box penne or farfalle
1 lbs hot sausage, loose
2 cloves minced garlic
1 bunch chard, in ribbons
8oz crumbled feta
oregano, parsley
Cook sausage until almost browned. Add garlic and any spices.
Remove, and saute the chard a minute. Deglze with chicken stock and cook
until done.
Mix everything and serve.
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