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Pumpkin Cupcakes Anyone?

Posted by on October 14, 2010

What’s not to love about a cupcake????  They’re the perfect size, ok, maybe you’ll have to have two!  Perfect for casual parties, no serving plates or forks necessary.  There is something to be said about “mini” anything.  So cute and appetizing.  Make these from my recipe for Pumpkin Squares with Cream Cheese Frosting and simply bake in cupcake pans.  This one bowl cake recipe goes together in minutes.  The recipe will make 2 1/2 dozen cupcakes.  Bake at 350′ for 17 minutes.  Be sure to spray the inside of the cupcake liners with cooking spray and fill each liner to 2/3 full.  Cupcakes cool much faster than a large bar pan so they can be enjoyed much quicker!  So easy and so much better than any store bought cupcake.

Moist and tender cinnamon pumpkin cake with cream cheese frosting…..that’s what I’m talkin’ about! 

Angie

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Correction in Chicken Satay Recipe….

Posted by on October 14, 2010

Hi all-

Please note when to add the brown sugar to the peanut sauce.   I corrected the recipe below but if you’ve already printed the recipe, please make the adjustment.

Sorry for any inconvenience.
Angie

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Vegetable and Mini Ravioli Soup…..

Posted by on October 13, 2010

I am in love with this vegetable soup that has an Italian twist.  It is loaded with fresh vegetables and flavorful cheese filled mini raviolis.  The recipe goes together pretty quick too.  I used homemade chicken stock I pulled out of my freezer but feel free to use store bought.  If you want to freeze, don’t add the pasta directly to the soup.  Make enough to add to what you’ll be eating and freeze the soup without the pasta, you can easily add later.  Enjoy with crusty Italian bread or grilled cheese.  Delish!

Vegetable Soup with Mini Cheese Ravioli

2 tablespoons olive oil
2 cups chopped onions, about 2 medium
6 stalks celery, finely chopped
2 medium zucchini, cut into ½” pieces
5 large cloves garlic, chopped
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon pepper
1 6 oz. can tomato paste
1 28 oz. can diced tomatoes with juices
8 cups or 2 quarts chicken stock-homemade or store bought
2 14 oz. cans cannelli beans, drained
½ lb. mini ravioli, cooked according to package directions
Chopped parsley for garnish
Parmesan cheese

1) Heat a large soup pot over medium heat. Add olive oil. Add onions, zucchini, and celery. Cook for about 10 minutes. Add garlic, oregano, salt and pepper. Cook another minute. Add tomato paste to pan and cook for a couple of minutes, stirring often.
2) Add diced tomatoes with juices, chicken stock, and cannelli beans. Allow to come to a low simmer.
3) While soup is heating up, cook the ravioli. It takes about 15 minutes or so. Add a couple of cups of the pasta water to the soup pot. Drain pasta and add to the pot. Taste, you may have to add additional seasoning. Top each bowl with parmesan cheese and parsley if desired.  Makes about 20 one cup servings.
Great with crusty bread or grilled cheese sandwiches.

**You can find mini ravioli at Trader Joe’s.

Filed Under: Pasta, Soups & Stock, Uncategorized | Tagged: Tagged With: , ,

A Leisurely Car Ride?

Posted by on October 11, 2010

This is something that would be totally unheard of here in the city.  Absolutely NO ONE just jumps in the car to take a leisurely drive.  There is nothing relaxing about grid lock!  Geeze!

Let me point out that we lived in a more rural area of Michigan..so beautiful.

Every once in awhile, right after dinner early evening, my Mom and Dad would decide that we should take a ride.  All seven of us would jump in the car (a light blue station wagon) and go for a ride.  We’d look out the windows and seek out farms and whatever else interesting we might see.  We’d have the windows down and the breeze would fill the car.  I must point out that my Dad was quite a “put put” driver, very conducive for this type of recreation.  This would not be enjoyable if you were driving 80 miles an hour….I had long hair and this could be quite painful!  Often times we’d end our jaunt with an ice cream.  I love that memory.

One little hiccup in the drive might have been my older brother, Richie, was able to make the most realistic siren sound.  My Dad would pull over and there would be no emergency vehicle!  So funny now but boy did he get mad.  Of course, he’d be in the very back of the station wagon, out of arms reach…you know what I’m getting at…..

The next time you are fortunate enough to be driving down a two lane road in a more rural area, try to refrain from the ipods, DVD players, cell phones, (adults too!) and just enjoy the scenery and conversation with your kids.  They often have very interesting view points and can be very, very funny!

Have a wonderful day!
Angie

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Chicken Satay with Peanut Sauce…..

Posted by on October 8, 2010
This is one of my favorite appetizers.  It is quite simple and easy to make ahead of time.  The peanut sauce is fantastic!  For a different twist, try tossing the grilled chicken pieces, a pinch of red pepper flakes,  and peanut sauce with a pound of hot angel hair pasta and  top with chopped cilantro….OMG, delish! 
Chicken Satay with Peanut Sauce

For the marinade:
4 tablespoons low sodium soy sauce
4 tablespoons lime juice
2 tablespoons canola or vegetable oil
2 teaspoons cumin
2 teaspoons turmeric
4 teaspoons coriander
2 lbs. boneless skinless chicken breast or thighs cut into 1” pieces
32 or more 6” bamboo skewers, soaked in water for 20-30 minutes

For the Sauce:
2 tablespoons oil
1/3 cup finely chopped onion
2 teaspoons chili powder
½ of marinade
1 cup creamy peanut butter
¼ cup brown sugar
1/2 cup water plus more if needed
Cilantro
Lime wedges

1) Combine all marinade ingredients and set aside. Cut the chicken into 1” pieces skewer 3 pieces per skewer. Pour half of the marinade over chicken and marinate for an hour.
2) For the sauce, heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder and reserved marinade, brown sugar, and ½ cup of water. Continue over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time. Heat until just warm. If you over heat the sauce, the oil will separate.
3) Cook chicken over preheated grill 8-12 minutes. Serve with peanut sauce and garnish with cilantro and fresh lime wedges. Makes approximately 32 skewers.  Allow for 2-3 per person per serving.

Filed Under: Appetizers, Poultry, Uncategorized | Tagged: Tagged With: , , ,

Step by Step Sunday Onion Braised Pot Roast…..

Posted by on October 5, 2010

This is a family favorite.  Tender, succulent onion braised beef served with sour cream mashed potatoes and gravy.  Are you hungry yet?  Let’s begin…..for the pot roast you will need:

2 1/2-3 lbs. beef pot roast
salt & pepper
2 large onions
5 large cloves garlic
1 1/2  cups water
1 cup wine

Generously season what appears to be half a cow!  Cripes!  Anyway, this is a 3 lb. roast.  It makes for wonderful leftovers, so I recommend making more than you need.  Don’t worry about over seasoning, especially with this amount….

Next, heat a large dutch oven or pan that can go into the oven with a lid over medium high heat.  When hot, add 2 tablespoons of olive oil and put the seasoned meat into the pan.  Cook about 7-10 minutes per side to caramelize the beef.

While the meat is browning, thinly slice a couple of large sweet onions…..

When the meat is nicely browned, remove the meat from the pan onto a platter.  Set aside.  Add onions to the pan, stir often.  Add a couple of tablespoons of water to the pan to prevent scorching.  Cook for about 10 minutes, or until soft.   Can you imagine how my house is smelling right about now?????
Of course, we must have plenty of garlic.  Slice 5 large cloves and add to the onions….
Cook for about 2 minutes.  Oh yes, time to preheat the oven to 325’…..

Push the onions off to the side and add the meat with the juices on the plate back to the pan.  Cover the roast with the onions and garlic.  Time for my favorite braising liquid…..

Add 1 1/2 cups of water and 1 cup of wine.  Oh look, a glass for me…how convenient! 
Cover with the lid and place into the oven….oh wait, the meat takes 3 hours, we’re eating at 6:30…better wait a bit!
Cook for 3 hours.  This would be a good time to prep your potatoes.  Peel your potatoes and put them into a large pot, add salt and cover with water.  I like to turn the heat on about 1 1/2 hours before the meat is done.  That way I can mash them and have them ready to go when the meat comes out of the oven.  My house smells unbelievable! 
The meat is done….it is so tender that it’s falling apart…..the epitome of comfort!
For the gravy…..
It is best to remove as much of the fat as possible from the drippings.  Put the roast onto a serving platter.  Remove as many of the onions as you can and put on top of the roast.  Cover with foil to keep warm.  If you have one of those fat separators, use it.  If you don’t put all of the liquid into a 2 cup clear measure.  Using your turkey baster, put it into the bottom of the cup with the juices and suck out just the liquid from the bottom, leaving the fat layer on top.  Put this liquid into a medium sauce pan.  You’ll want about 1 1/2 cups of broth, if you don’t have that much, just add water to get it to 1 1/2 cups.  In a liquid measuring cup, measure 1/2 cup of water and add 2 tablespoons of cornstarch.  Mix well and add to the broth mixture.  Turn on the heat to medium.  Heat until nicely thickened and give it a taste.  Season with salt and pepper if necessary.
I love this savory rich meal with a lovely cabbage salad.  Try my Red Cabbage and Avocado Salad with Peas.  The tart of the cider vinegar is fabulous with the roast.  Enjoy!
Filed Under: How To, Meats, Uncategorized | Tagged: Tagged With: , , ,

Grilled Garlic Shrimp Over Baguette….

Posted by on October 3, 2010
When I had my gal pals over for food and bubbly, this seemed to be the favorite.  This is a beautiful and extremely flavourful appetizer.  At the end when you put the shrimp on top of the bread, be sure to baste with plenty of the flavorful butter and garlic mixture.  It will soak into the yummy grilled bread.  There are a few steps in the preparation process, but they’re very simple.  If you’re entertaining, prepare everything right up to the cooking.  All you’ll have to do is about 10 minutes of grilling and you’re ready to serve.

Garlic Lemon Shrimp Over Grilled Baguette

2 lbs. large deveined frozen shrimp, thawed and peeled leaving tails
2 tablespoons olive oil
Pinch of salt and pepper
16-18 6” bamboo skewers, soaked in water for 20 minutes

For the lemon butter:

4 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves crushed garlic
2 pinches kosher salt
2 pinches black pepper
1 whole lemon, zested, then juiced
2 large baguettes, cut into 6″ pieces, then halved

Garnishes

3 tablespoons Italian parsley, finely chopped
2 lemons cut into wedges

1) If you’re using bamboo skewers, soak in water for 20 minutes. To thaw frozen shrimp: place in a large bowl and allow cold water to slowly run into bowl and down drain. Once thawed, peel and drain in colander. Put shrimp into a dry bowl. Toss with olive oil, salt, and pepper. Skewer 2 per skewer. Refrigerate.
2) Put all sauce ingredients into a microwavable dish. Refrigerate.
3) When ready to cook, preheat grill.  Cut baguette and set aside.
4) Microwave the sauce ingredients until just melted.
5) Grill the bread first on both sides, you just want to get the bread a little crunchy with grill marks.  Cut each piece in half on a diagonal and place on a large serving platter. Grill the shrimp for 2-3 minutes per side or until bright pink. Immediately place the grilled shrimp on the grilled bread in a criss cross.
6) Generously baste with the lemon and garlic butter mixture. Garnish with chopped parsley and a fresh lemon wedge.  Enjoy!

Isn’t this an elegant presentation???

Enjoy!
Angie


Filed Under: Appetizers, Fish, Uncategorized | Tagged: Tagged With: , ,

Life’s Simple Pleasures,Good Food and Girlfriends…..

Posted by on October 2, 2010

Ever stop and really think about the significance of food when entertaining?  Not just the different food choices you make, the garlic and lemon, the sweet and savory, the spicy….then the grand finale, a luscious dessert.  The time spent pouring over recipes.  In my case, changing my mind a hundred times until I have the perfect menu.  Thinking about things you can prepare mostly ahead and simply warm and serve so you can enjoy the company of your treasured friends.  I love this whole process. 

I had a small gathering on my deck a couple of nights ago.  The weather was gorgeous.  I lit a fire in the chimney, lit the torches, and the grill.  In the warm glow of the deck I served Caramelized Onion and Brie Flat Bread (in archived recipes), Baked Potato Skins, Chicken Satay with Peanut Sauce, and Grilled Lemon Shrimp over Grilled Baguette.  For dessert I served Homemade chocolate chip cookies and Whole Wheat Pumpkin Spice Bread (in archived recipes).  The food was delicious but the company was truly scrumptious!

Good times.

There really is nothing better than sitting with your girlfriends around the table, laughing and sharing stories and the centerpiece of the evening is the food you’ve thoughtfully planned, shopped for, prepared and served.  Cooking for your friends is truest expression of love. 

Thank you Cathriona, Deb, Sarah, Kathleen, Helen, Margaret, and Christine.  You all are amazing women.  I look forward to each and every time I see you.

Plan a soiree for your BFFs soon.  Your efforts will surely let your friends know how you feel about them.

Have a wonderful weekend!
Angie

ps-look for the above mentioned new appetizers soon!

Filed Under: Gardening and Food Stories, Uncategorized | Tagged: Tagged With: ,

Oven Roasted Broccoli…..

Posted by on September 29, 2010

Tired of plain old steamed broccoli?  Bring out the natural flavor by doing a quick oven roast.  Enjoy hot, cold, or at room temperature.  I love to squeeze some fresh lemon juice over just before serving.

Oven Roasted Broccoli

1 large head of fresh broccoli, cut into large pieces, large stalk removed (or peel the stalk and cut into large pieces)
2 tablespoons olive oil
1/4 teaspoon granulated garlic powder
3 pinches salt
2 pinches red pepper flakes
2 tablespoons water

1)  Preheat oven to 375′.  Foil line a large cookie sheet and set aside.
2)  Place cut up broccoli onto prepared pan.  Drizzle olive oil over broccoli and sprinkle seasonings over as well.  Toss well with your hands until evenly coated with oil and seasonings.  Drizzle water over broccoli and toss.
3)  Bake for 10 minutes, give a turn, and roast another 5-8 minutes.

Filed Under: Side Dishes, Uncategorized, Vegetarian | Tagged: Tagged With: , , ,

Fresh Rosemary…..

Posted by on September 28, 2010

 Fresh Rosemary.  So beautiful and incredibly delicious.  Very easy to grow in pots or in the ground.  You can dry it for later use.  What to do with it?  Here are a few ideas:

1)  The next time you’re making a pot of bean soup, put a whole sprig in the pot and simmer.  The leaves will get very soft and fall off the stem.  The sprig will gently flavor the whole pot of soup.  Remove the stem when you’re done cooking.
2)  When roasting chicken, gently make a pocket under the skin.  Gently slip a sprig under the skin and roast.  Amazing!
3)  Make your own dipping oil.  Remove the leaves from a sprig and coarsely chop.  Add to 1/2 cup of olive oil.  Add 1 clove chopped garlic and a few shakes of red pepper flakes.  Be sure to refrigerate when you are not using.  Dip away!
4)  Coarsely chop leaves of 2 sprigs of rosemary, 2 cloves fresh garlic, and a couple sprigs of fresh thyme.  Add 3 tablespoons dijon mustard and rub over seasoned pork roast or pork tenderloin before cooking.
5)  The next time you roast potatoes, add a couple of tablespoons of chopped rosemary leaves.
6)  Add 1 tablespoon chopped rosemary leaves to your favorite biscuit recipe…savory and delicious.
7)  Try my recipe for Yogurt, Rosemary, and Garlic Marinated Chicken Breast.  Serve with simple oven roasted potatoes and a fresh salad.

I hope you get to enjoy some fresh rosemary soon!

Have a great day!
Angie

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