19th June 2010

    Dark Chocolate Peanut Butter Cups

    Lisa recently made these peanut-butter cups while we were on the Oregon Coast with the Small Clan — this is the second go-round for Lisa experimenting with peanut-butter cups, and it was a definite winner. The peanut-butter filling has the perfect texture thanks to the addition of crushed up graham crackers (!!) — I know, right? This recipe was found @ Pete Bakes, and for how surprisingly easy (and delicious!) they are, will surely be made again.


    Overheard:

    Om-nom-nom…

    Who keeps leaving half ones? And can I finish them?

    There’s only three left!

    Yum, you can really taste the graham cracker…

    I don’t taste the graham cracker, just delicious peanut-butter-filled goodness.

    There’s only one left!

    Wow, these are perfect…

    It’s a good thing I didn’t make 40 of these… we’d have polished them all off!

    Dark Chocolate Peanut Butter Cups
    8 oz semi-sweet chunks
    8 oz dark chocolate chunks
    1/3 cup creamy peanut butter
    1/4 cup confectioners’ sugar
    1/4 cup crushed graham crackers

    In a medium bowl, mix together the peanut butter, confectioners’ sugar and graham crackers. Set aside.
    In a metal bowl over a saucepan with boiling water, carefully melt the chocolate.
    Use a pastry brush or a spoon to brush the melted chocolate on the bottom and sides of mini cupcake liners. This will be the base for your cups, so if in doubt, slather on more chocolate — you don’t want the lining too thin. Put the cupcake liners on a plate and place in the freezer for 10 minutes.
    Remove from the freezer, and place about a teaspoon of the peanut butter mixture in each cup. Press down a bit to spread. Spoon more melted chocolate on top of each cup.
    Place the peanut butter cups back in the freezer for another 15 minutes to set.
    Allow cups to get to room temperature before serving, or just serve cold!

    12-16 mini peanut butter cups.

    Print This Recipe

    posted in Desserts | 3 Comments

    6th June 2010

    Healthier Comfort Food: Chicken Pot Pie

    This lighter-version of a favorite comes from Eating Well, and was a great way to feel comfortable eating comfort food. The biscuit topping was a nice surprise, and the dish really tasted rich and creamy. I’m putting in my official request for Lisa to make this again.


    Chris says:

    What the… did you really just make Chicken Pot Pie?

    Lisa says:

    Sure did…

    Chris says:

    But we never…

    Lisa says:

    …I was craving it! It’s a light version.

    Chris says:

    Wow, well it looks awesome.

    Lisa says:

    Just wait until you taste it — it may be light but it’s pretty rich.

    Chris says:

    Yeah it is! This is so good — though, I have a question.

    Lisa says:

    Ye-e-e-e-e-e-s….?

    Chris says:

    Is it still considered light if I have three helpings?

    Lisa says:

    …. uh-no-o-o-o-o-o.

    Chicken Pot Pie

    Filling
    3 tsp canola oil
    1 cup frozen pearl onions, thawed
    1 cup carrots, cut into small pieces
    10 oz cremini mushrooms, halved
    1/2 cup broccoli, cut into small florets
    2 1/2 cups reduced-sodium chicken broth
    1/4 cup cornstarch
    2 cups diced cooked chicken
    1 cup frozen peas, thawed
    1/4 cup reduced-fat sour cream
    1/4 tsp salt
    Freshly ground pepper, to taste

    Biscuit topping
    3/4 cup whole-wheat pastry flour
    3/4 cup all-purpose flour
    2 tsp sugar
    1 1/4 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 tsp dried thyme
    1 1/2 tbsp cold butter, cut into small pieces
    1 cup nonfat buttermilk
    1 tbsp canola oil

    To prepare filling, heat 1 tsp oil in a large Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 tsp oil in the pan over medium-high heat. Add mushrooms and broccoli and cook, stirring often, until browned and the liquid from the mushrooms has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
    To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
    Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

    6 Servings

    Print This Recipe

    posted in Main Dishes | 2 Comments

    24th April 2010

    Seared Salmon with Spinach and Creamy Roasted Peppers


    This recipe comes from Mexican Everyday by Rick Bayless. The recipes in this book could mostly be considered weeknight-friendly; no three-hour ordeals. We really enjoyed this dish, where salmon is simply seared and then topped with a mexican-inspired creamed spinach. We served it a simple steamed green-bean and red onion salad.


    Chris says:

    Is there anything better than a seared piece of salmon?

    Lisa says:

    I’m sure there is, but I can’t think of anything right now.

    Chris says:

    What do you think of the spinach?

    Lisa says:

    You’re right, it just tastes like creamed spinach, but better.

    Chris says:

    You can actually taste the masa harina in the spinach; I really like it.

    Lisa says:

    You, me and Popeye.

    Seared Salmon with Spinach and Creamy Roasted Peppers
    1 fresh poblano pepper
    ~5 cups cleaned spinach
    1 1/2 tbsp olive oil
    2 garlic cloves, peeled and halved
    1 tbsp masa harina
    3/4 cup fat-free milk
    2 6-oz skinless salmon fillets
    salt and pepper

    Roast the poblanos over an open flame, turning regularly until blackened all over. Place in a small bowl, cover with plastic wrap, and set aside.
    Steam or microwave the spinach just until wilted and set aside.
    Turn the oven on to its lowest setting. In a very large skillet, heat the oil over medium heat. Add the garlic and cook, stirring regularly, until browned, about 4 minutes. Scoop into a blender and set the skillet aside.
    Rub the skin off the poblano pepper with a paper towel and remove the seeds and stems. Roughly chop and add to the blender, along with the milk and masa harina. Blend until smooth.
    Return the skillet to medium-high heat. Sprinkle both sides of the salmon with salt and pepper. Lay the fillets in the oil and cook until browned, about 3 minutes. Use a spatula to flip the fillets and cook until the fish just barely flakes when pressed. Transfer the fish to an ovenproof plate and set in the oven.
    Pour the poblano mixture into the skillet and whisk until it boils, about a minute. Reduce the heat to medium-low and simmer for about 5 minutes, whisking in some more milk if it gets too thick. Season, add the spinach, and stir until warmed throughout.
    Top each salmon fillet with a portion of the sauce.

    2 Servings

    Print This Recipe

    posted in Main Dishes, Mexican, Mexican Everyday | 7 Comments

    12th April 2010

    Mediterranean Eggplant and Barley Salad

    I find myself turning to epicurious more and more often when I have something sitting in the fridge that I just don’t feel inspired by. We had an eggplant from our CSA box hanging out for a few days, and a few minutes at epicurious turned up this recipe from Gourmet Magazine a couple years back. Eggplant, zucchini, and mushrooms are oven roasted and then tossed with barley cooked in stock, green onions, and spices, cooled, and tossed with a lemon vinaigrette. Delicious!


    Chris says:

    Oh, happy day!

    Lisa says:

    What? What?

    Chris says:

    I figured out what to make with the eggplant, and it ain’t baba ghanoush… not only that, you’re gonna love it.

    Lisa says:

    Why, is it some sort of grain salad with a bunch of veggies?

    Chris says:

    How the — what? Hey!

    Lisa says:

    Man, I’m good. Yum — so is this dish! You’re right, I love it.

    Chris says:

    I’m still trying to figure out…. whatever. Yeah — I really like the tomatoes… and I’m glad I threw in those mushrooms, too.

    Lisa says:

    That’s good for the blog, too. It missed featuring shrooms.

    Chris says:

    If we didn’t know so many picky eaters, I’d suggest we bring this to parties.

    Lisa says:

    Hey, more for us.

    Chris says:

    I love the way you think.

    Mediterranean Eggplant and Barley Salad
    1 1/2 lb eggplant, cut into 1/2″ cubes
    3/4 pound zucchini, cut into 1/2″ cubes
    6 oz cremini mushrooms
    10 tbsp extra-virgin olive oil
    1 tsp salt
    1 tsp black pepper
    1 cup chopped green onions
    1 1/2 tsp ground cumin
    1/2 tsp ground coriander
    1/4 tsp cayenne
    1 1/4 cups pearl barley (8 oz)
    1 14-oz can reduced-sodium chicken broth (1 3/4 cups)
    3/4 cup water
    2 tablespoons fresh lemon juice
    1 garlic clove, minced
    1/4 tsp sugar
    1/2 lb cherry tomatoes, quartered
    1/3 cup Kalamata olives, pitted and halved
    1/2 cup thinly sliced red onion, rinsed and drained if desired
    1 cup chopped fresh flat-leaf parsley
    1/2 cup chopped fresh mint

    Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

    Cook barley:
    Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot, then cook green onions, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes.

    Roast eggplant and zucchini:
    Meanwhile, toss eggplant, zucchini, and mushrooms with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

    Transfer the barley to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

    Make dressing and assemble salad:
    Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Eat, eat, eat.

    4 Main-dish Servings

    Print This Recipe

    posted in Main Dishes, Mediterranean, Salads and Light Soups, Vegetarian | 5 Comments

    11th April 2010

    Black-Eyed Pea, Ground Turkey, and Chard Stew


    This stew is based on one made with ground lamb in Mediterranean Hot and Spicy. I don’t usually cook with black-eyed peas, and don’t think I’ve had many dishes where they were a main component — usually I’ve experienced them as a side dish. This stew was bursting with flavor and, according to Lisa, was even better the next day as delicious leftovers for lunch.


    Chris says:

    Oh, I love the spices in this. The flavors are awesome.

    Lisa says:

    Yeah I really like all the different ways we’re finding to use the chard in our CSA box.

    Chris says:

    I want to make this with lamb some time, but actually, it really works with the ground turkey.

    Lisa says:

    I think it’s great with the turkey — I just haven’t been in a lamby mood lately.

    Chris says:

    Well don’t feel baa-aa-aa-aad; this is definitely one of those recipes that’ll enter the rotation.

    Lisa says:

    I only feel “baa-aa-aa-aad” for anyone reading this who had to put up with that pun.

    Black-Eyed Pea, Ground Turkey, and Chard Stew
    1 cup dried black-eyed peas
    1/4 cup olive oil
    1 cup chopped onion
    Sea salt and freshly ground pepper
    1/2 lb ground turkey
    2 tbsp red pepper paste
    1 cup canned chopped tomatoes, with juice
    pinch of hot red pepper flakes
    1 cup vegetable stock
    leaves from 1 bunch of chard, coarsely chopped

    In a medium saucepan, cover the black-eyed peas with water by 2 inches, bring to a boil, and cook for 5 minutes. Drain, add fresh water just to cover the peas, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until just tender. Drain once again.
    In a dutch oven over medium-high heat, heat the oil. Add the onion, salt to taste, and saute for four minutes until tender. Add the turkey and saute until firm and cooked through, about 8 minutes. Add the pepper paste and stir for 30 seconds. Add the tomatoes, red pepper flakes, black-eyed peas, and vegetable stock. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the peas are very tender. Add the chard and toss to wilt. If the dish is watery, increase the heat and stir until mostly evaporated. Adjust seasonings, and serve.

    4 Servings

    Print This Recipe

    posted in Main Dishes, Mediterranean, Mediterranean Hot and Spicy, Middle Eastern | 2 Comments


    Page optimized by WP Minify WordPress Plugin