Peppermint Bark

Oh I how I love peppermint!  And this is one of my favorite Christmas candies.  Every year I wait and look for it in the stores. I can't wait for it to come out.  So I found a recipe and made my own!  It was so easy!

This was beyond easy and was requested over and over again. I brought it to school with me, and my student aides requested more every day.

Here's what I needed:

• 1 bag chocolate chunks
• 1 bag white chocolate chunks
• 1 tsp oil (x2)
• 1/4 tsp peppermint extract (x2)
• candy canes  

Here's what I did:

1. Cover a cookie sheet in wax paper.
2. Put about 5-7 candy canes through food processor until broken into a dust.
   
3. Melt chocolate with 1 tsp. oil in a double boiler. 
4. Add 1/4 tsp. peppermint extract.  
5. Spread on cookie sheet and sprinkle with candy cane dust.  
6. Refrigerate.
7. Repeat with white chocolate. 

UPDATE: *** It is easier to break bark at room temperature. 

Butternut Squash Risotto

Another dinner brought to us with love from the pressure cooker.  I have a secret addiction.  Which if I share it with you here, won't be a secret anymore.  Although lots of people already know this about me.  On Sundays before football, I watch QVC.  They have a show that only shows kitchen stuff.  And I love kitchen stuff.  So I bought a pressure cooker a few weeks ago from them and I have used it a few times.  But I didn't grow up with a pressure cooker (Mom never used one).  So I went back and bought Bob Warden's Great Food Fast, which you can only buy on QVC.  And I love it!  So here is one of Bob's recipes that I tweaked a little bit.

Here's what I needed:

• 2 cups cubed butternut squash
• 1 cup water
• 1 Tbsp olive oil
• 1 Tbsp butter 
• 1 small onion, diced (I used 2)
• 2 cups Arborio rice
• 5 cups chicken stock
• 1 Tbsp cider vinegar
• 1 Tbsp sage
• 1/2 tsp cinnamon
• 1/3 cup half & half (I used soy milk)
• 1 1/2 Tbsp light brown sugar
• salt to taste
• a few handfuls of spinach

Here's what I did

1. Put the squash and water into the pressure cooker and set on HIGH for 6 minutes.
2. Use this time to get everything else ready.
3. Release pressure (DUH).  Drain squash.
4. With the lid off, change setting to brown.  Melt butter & oil.
5. Add the onion and saute until soft.  About 5 minutes.
6. Stir in rice for about 1 minute.
7. Add squash, stock, vinegar, spices, & sugar.  Lock the lid.  Set on HIGH for 6 minutes.
8. Release pressure (really, I did write that twice).  Add soy milk.  Add salt (if needed - depends on your stock)
9. Stir in spinach.  I wanted more veggies.  

Oh goodness this was delicious!

Mac N Cheese

I made macaroni and cheese for dinner tonight.  In the pressure cooker!  It took 8 minutes to cook the pasta and melt the cheese.  But then I baked it for crunchies.

Here's what I needed:

• 2 1/2 cups dry elbow macaroni
• 2 cups chicken stock
• 1 cup heavy cream
• 1 tsp salt
• 1 tsp black pepper
• 1 Tbsp butter
• 1/2 cup milk
• 1 1/2 cheddar cheese shredded
• 1 1/2 mozzarella cheese shredded

Here's what I did:

1. Put the pasta, stock, cream, and spices in the pressure cooker.  Set it to rice and cook for 8 minutes.  Mine didn't have that setting.  So I put it on low pressure and cooked for 10.  
2. When it's done, add everything else and stir. 
3. Then I put it in the oven with crushed pretzels on top for crunch.  

Matt loved it!   I added cumin, but not enough.

Where are the empanadas?

This recipe has changed each time I have made it. And it never survives more than a 10 minute period. This is a great recipe for having a lot of hands in the kitchen. I normally prepare everything and then wait until someone else can help me to put these together.  After that they are done. And then eaten.


Here is what I needed:

• 2 tbsp raisins
• olive oil
• 1 lb fresh spinach chopped
• garlic - chopped
• 1/3 cup pine nuts - chopped
• 1 egg beaten
• puff pastry (room temp) There are 3 sheets of pastry per box, and I cut about 9 into one sheet. This recipe can make as many as you need. Just pay attention to your fillers. I can make about a dozen from this recipe.

Here is what I did:
FILLING:

1. Soak the raisins in warm water for 10 minutes. 
2. Drain and chop them.
   Cook down the spinach, garlic, and seasonings (your choice). 
3. Add raisins and nuts and LET COOL.
   
   ****I have been known to add mushrooms to this in the filling. Think about the final taste before you start adding random vegetables. The recipe I have here has a Mediterranean flare. Mexican flavors would have peppers and onions. These can also be stuffed with fruit to make them a dessert, or with meat to make them an entree.  If you want entree sizes, cut the pastry into slightly larger pieces. 
    
4. Preheat the oven to 350.
   
5. Spread out puff pastry on working surface. Cut to desired size. You can make rounds or squares. I make squares so I don't have extra dough. Before you cut, remember you are folding them in half, so make sure you will have enough space to do that with filling.
6. Add about 2 tsp of filling to each pastry square. I add mine to the side so I only half to fold one direction. 
7. Brush the edges with a LITTLE water. Close and seal by pressing sides together. You can also you a fork to create ridges. 
8. Brush the top side with egg. 
9. Place on a lightly greased baking sheet.
10. Cook about 15 minutes until golden. 

I like having help to make the last 5 steps feel more like an assembly line. I fill, someone else closes & brushes with egg. It works very nicely.

Easy Granola

Okay, I finally did it! I made granola from scratch. It was super easy - and cheap, especially considering that Matt eats it faster than I can make it...

I googled easy granola recipes and every site sent me to Pam Anderson (no, not from Baywatch...). She was published in a USA Today article. Here is my scaled down version, just the parts that were helpful to me. I have been playing with the extras and mixing and matching these recipes. It has been delicious!

Some suggestions from Pam:

• Don't use quick oats - that is not going to work because they are not the right kinda oats.
• use both liquid and dry sweeteners - Pam uses maple syrup in the recipe but also suggest molasses and honey (in different proportions). This adds flavor and color to the granola.
• bake at low temperatures - I don't actually think we are cooking in the baking sense of the word. It was more about crisping the oats.
• make clusters - just like in the granola you bought at the store. The clusters hold whatever you put it on.

Here's what I needed:
Master Recipe - makes about 1 quart
DRY INGREDIENTS

• 2 cups old-fashioned oats
• 1/2 cup wheat germ (I don't know what this does)
• 2 tbsp dark brown sugar (I found dark brown, I don't know what the difference is to regular brown sugar)
• 1/4 tsp salt
• Extra ingredients (see below)

WET INGREDIENTS

• 1/4 cup maple syrup - To replace maple syrup, use 2 tbsp each maple syrup & molasses
• 3 tbsp oil (it said flavorless, I used olive oil)
• 1 tbsp water
• flavorings (see below)

Here's what I did:

1. Heat oven to 275 degrees
2. Coat 9x13 metal pan with cooking spray (I didn't see the part about the metal pan and it worked fine!)
3. Mix dry ingredients together in a bowl - NO FRUIT - and set aside
4. Simmer wet ingredients together over low heat
5. Drizzle wet over the dry (in the bowl) and stir to combine
6. Pour into prepared pan
7. Working in handfuls, seriously, squeeze to make clusters (if not clustering, add a little more water)
8. Bake for 30 minutes
9. ADD FRUIT NOW, not earlier so it isn't soggy granola
10. Bake until golden brown, about 15 minutes more
11. Cool, and EAT!!!

Don't forget to store in something airtight so it stays crunchy.

RECIPE VARIATIONS:
1. Classic Granola
Extra ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened coconut flakes (yea right, not in my kitchen), 1/3 cup raisins (yea right, maybe 1 1/2 cups)
Flavoring: 1/2 tsp. ground cinnamon

2. Crunchy Granola
Extra ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 tbsp sesame seeds, 6 tbsp currants (I think they are berries?)
Flavoring: none

3. Granola with Tropical Flavoring
Extra ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup dried pineapple
Flavoring: 1/2 tsp ground ginger

4. Granola with Cherries and Almonds
Extra ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries
Flavoring: 3/4 tsp almond extract

5. Trail Mix Granola
Extra ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup raisins, 1/4 cup mini chocolate chips
Flavoring: none
***chips go in at the very end, after the baking, and after it has COOLED - DUH

6. Orange-Berry Granola with Pecans
Extra ingredients: 1/2 cup chopped pecans, 1/4 cup dried cranberries, 1/4 cup dried blueberries
Flavoring: 1/2 tsp orange zest

7. Pear Granola with Hazelnut & Vanilla
Extra ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup dried pears
Flavoring: 1 tsp vanilla extract  

Oh for the love of VANILLA!

After looking for a chocolate cake recipe I had to do what came next.  I need a vanilla cake recipe.  Clearly.  Duh.  So I looked for a winning recipe.  Simple as that.  

So I found this recipe on Your Cup of Cake.  I followed her whole recipe, and loved the white chocolate ganache with raspberry buttercream.  Recently, I made it again but didn't use the ganache and made a lemon buttercream that was too-die-for!  But I thought that the vanilla & lemon didn't work that well together.  I thought the vanilla cake turned out a little too dry.  So this is the starting recipe.  I think I am going add milk next time I cook it but I don't know how much yet... I will let you know! Promise!

Vanilla Cake

What I needed in my kitchen

• 1 cup butter
• 1 ½ cup sugar
• 2 eggs
• 4 egg whites
• 1 TB + 1 teaspoon vanilla
• 3 1/3 cup flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 cup sour cream
• 1/3 cup buttermilk

Directions:

1. Preheat oven to 375 and line muffins pans with cupcake liners (yields 24)
   (I think I am going to bake at 350 next time)
2. Beat butter and sugar until light and fluffy.
3. One slow, add eggs/egg whites one at a time until well combined. Add vanilla.
4. In a separate bowl, sift flour, baking soda, baking powder and salt together. 
5. Add 1/3 of the dry ingredients, then buttermilk, then another 1/3 dry, sour cream, then last 1/3 dry.  Make sure to let fully mix between each addition.
6. Fill cupcake liners ¾ full and bake for 18-21 minutes, or until and inserted knife or toothpick comes out clean.

Chicken Schwarma

Matt wanted to cook dinner last week but we had no ideas.  So Rachael Ray had to do the thinking.  We flipped through the cookbook until we found something delicious.  And this was it.  So we cooked TOGETHER and had a great meal.  However, be warned, that when we tasted the food individually we were not impressed.  Together, it was AMAZING.  I was sad when the leftovers ran out and we had to eat something different two days later. 

Don't get overwhelmed by the amount of ingredients. Just get everything out before you start and you will be fine. Read the directions and mix stuff together before you actually start assembling the food.
Here's what we needed:

• 1 tablespoon coriander
• 1 tablespoon cumin (we definitely used more)
• 1 tablespoon ground cardamom (we used NONE because it is so expensive)
• 1 tablespoon chili powder (yes, I use this spice)
• 1 teaspoon smoked sweet paprika (we probably used more)
• 1 tablespoon grill seasoning, such as McCormick brand Montreal Steak Seasoning (we forgot this)
• 1 lemon
• 6 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1 large clove garlic, peeled (or the minced stuff we keep in the fridge)
• 4 pieces boneless, skinless chicken breast or 12 chicken tenders
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 large red onion, sliced
• 1/4 cup store-bought sesame tahini paste, available in the refrigerated case near the hummus at the grocery store (ours is near the Greek stuff and not refrigerated, should I be worried? Nah.)
• 1 1/2-2 cups plain Greek yogurt
• An extra 1/2 teaspoon cumin (or more)
• Salt
• 8 pita breads
• 1 cup flat leaf parsley tops (we always forget this part)
• 1/2 cup hot banana pepper rings (we always forget this part)

Here's what we did:

1. Pre-heat grill pan or outdoor grill to medium-high to high heat. We broiled them
2. Combine spices, then mix with the juice of 1/2 lemon and 1/4 cup EVOO on a shallow plate or in a bowl. Grate garlic into the EVOO. Add chicken and turn in spices and let stand for 15 minutes. 
3. Grill chicken until marked and cooked through, 12 minutes for breasts, 8-10 minutes for tenders.
4. While chicken is cooking, heat 2 tablespoons EVOO, two turns of the pan, in a skillet over medium-high heat. Add peppers and onion and toss until they become tender, 10 minutes.
5. In a small bowl, combine the juice from the remaining 1/2 lemon with tahini, yogurt, 1/2 teaspoon cumin and a drizzle of EVOO and salt, to taste. Thin with a little water until spoonable. 
6. Char pita breads. 
7. Fill pita with chopped or sliced chicken, peppers, onion, parsley leaves and hot pepper rings and top with tahini sauce. We added the tahini sauce to the yogurt stuff.  Maybe that's why it tasted a little weird.  But again, as a whole mouthful, it was DELICIOUS!
   
   5 STARS!