eat.this.food.

Carrot Cake Cupcakes with Cream Cheese Frosting June 14, 2007

This is an old recipe that I found on line and have tweaked over the years. You can double the recipe to make two 9-inch layers or a 13×19 sheet. The cooking time for those is about 45 minutes. The batter is easily made in a bowl with a mixing spoon - no mixer required!

Ingredients:

• 1 cup flour (5 oz)
• 3/4 cup + 2 Tbs packed light brown sugar (5 1/2 oz)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups grated carrots
• 1/2 cup finely chopped walnuts

Directions:

1. Preheat oven to 350 degrees.
2. Mix together dry ingredients (flour through salt).
3. Add oil and mix thoroughly.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in carrots and nuts.
6. Scoop batter into muffin cups, filling each 3/4 full.
7. Bake for 15-25 minutes or until a toothpick inserted in center comes out clean. Bakeing time will vary based on the size of cupcakes you are making.

Frosting

Ingredients:

• 8 oz. cream cheese, room temp. (1 block)
• 4 Tbs unsalted butter, room temp. (1/2 stick)
• 1/2 tsp vanilla
• 2 cups powdered sugar (8 oz)
• pinch of salt

Directions:

1. Beat together cream cheese and butter until fluffy.
2. Add vanilla and beat until combined.
3. Add powdered sugar and salt. Beat until smooth.

Makes approximately 12 cupcakes or 24 mini cupcakes.

Grilled Eggplant Rolls with Ricotta Cheese April 30, 2007

We had a week of Martha at our house last week. This was one of our vegetarian dinners and it was tasty - filling but not too heavy. Next time we’re going to melt mozzarella over the top!

Ingredients:

• 2 Tbs olive oil
• 2 Tbs red wine vinegar
• 1 large eggplant, cut lengthwise into 1/4″ slices
• Salt and fresh ground pepper
• 12 ounces fresh, whole milk ricotta (about 1 1/2 cups) - other types of ricotta would be great too!
• 2/3 cup freshly grated Parmesan cheese, plus more for sprinkling
• 1/4 tsp each salt and fresh ground pepper
• 1/4 cup of chopped basil or flat leaf parsley
• Tomato sauce (recipe below)

Directions:

1. Preheat oven to 375 degrees and preheat a grill pan over medium-high heat.
2. Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper.
3. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer to a plate.
4. In a medium bowl, stir together ricotta, Parmesan, salt, pepper, and half of the basil.
5. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant at the tapered end - 1 inch from the bottom edge with a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet.
6. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes.
7. Sprinkle with Parmesan and remaining basil and serve immediately.

Serves 3-4

Tomato Sauce

Ingredients:

• 1 Tbs olive oil
• 2 shallots, minced
• 2 cloves garlic, minced
• Pinch of crushed red pepper flakes
• 1/2 cup dry red wine
• 1 28 oz. can of diced tomatoes
• 2 Tbs chopped fresh oregano or marjoram
• Salt and fresh ground pepper

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add shallots and cook until softened, about 2 minutes.
3. Add garlic and red pepper flakes and cook, stirring constantly, about 1 minute.
4. Add wine, tomatoes and their juices, and marjoram or oregano; season with salt and pepper.
5. Cook until thickened, about 25 minutes.

Recipe from Martha Stewart

Swilley’s Pecan Balls April 9, 2007

With a title like “Pecan Balls” most people think this is a recipe for a sweet treat, and it is…but not in the way you are thinking. These Pecan Balls are a vegetarian alternative for meat balls…the ingredients may seem odd…but trust me on this one. I had my doubts the first time my friend Shawna made them for me…but I have not met a person who didn’t like these after trying them. Preparation note: This recipe goes a lot faster if you have a food processor to help with the chopping!

Pecan Balls

Ingredients:

• 1 1/4 cups finely crushed Saltine Crackers
• 3/4 cup finely ground pecans
• 1/2 tsp salt
• 1 small finely chopped onion
• 1 1/2 tsp sage
• 3/4 cup grated longhorn cheese (mild cheddar also works well)
• 2 garlic cloves pressed
• 3 tbs parsley minced
• 4 eggs

Directions:

1. Mix all ingredients together and form into balls.
2. Freeze for an hour up to overnight.
3. If you are making these to eat immediately, make sauce while the pecan balls are freezing.

Sauce

Ingredients:

• 1/4 cup oil
• 1/4 cup vinegar
• 3/4 cup apricot jam
• 1/2 cup ketchup
• 2 tbs brown sugar
• 2 tbs grated onion
• 1/2 tsp salt
• 1/2 tsp oregano
• dash of hot pepper sauce

Directions:
Mix all ingredients together in a saucepan and bring to a boil.
Pour sauce over pecan balls.
Bake for 25-30 minutes at 350 degrees.

Enjoy these “meat” balls with steamed rice and a vegetable…yum!

Coconut Pancakes December 31, 2006

Becca found this recipe in Cooking Light and was nice enough to pass it along! These have a great coconutty flavor and are indeed light. If you don’t care about the light part, they would be great with toasted, chopped macadamia nuts!

Ingredients:

• 1 1/2 cups flour
• 2 tablespoons sugar
• 2 tablespoons flaked, sweetened coconut
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 13 1/2 oz. can light coconut milk
• 1 tablespoon melted butter
• 1 egg

Directions:

1. Heat a griddle pan over medium heat.
2. Mix dry ingredients (including coconut) together in a large bowl.
3. In a small bowl beat together coconut milk, butter, and egg.
4. Add to dry ingredients and stir until smooth.
5. Lightly butter griddle pan and drop in 4 pancakes, using a generous 1/4 cup of batter for each.
6. Cook for 3-4 minutes on each side.

Makes about twelve 4-inch pancakes

Recipe from Cooking Light magazine

Peppermint Crunch Bark December 25, 2006

We adapted this recipe from Epicurious. We think it tastes way better and is much easier to make. If you like Williams Sonoma’s Peppermint Bark, you should try this - it’s just as good! Make sure you use good quality chocolate. The best way to crush the candy is to place it in a heavy duty, zip top bag in a single layer and use the smooth side of a meat tenderizer to pound it. It’s a good idea to place a kitchen towel underneath as the bag will puncture slightly. Don’t crush the candy until just before you begin otherwise it will harden into a big clump.

Ingredients:

• 12 ounces good quality white chocolate (such as Callebaut or Lindt), coarsely chopped
• 12 ounces good quality bittersweet chocolate (not unsweetened), coarsely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 3/4 teaspoon peppermint extract

Directions:

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil.
2. Place bittersweet chocolate in a microwave safe bowl and microwave until mostly melted, in 30 second increments, stirring well each time. This should take about 2-3 minutes. Continue stirring until all of the bits have melted.
3. Stir in peppermint extract and allow chocolate to cool slightly.
4. Spread chocolate evenly on prepared pan and sprinkle with 1/4 cup of the peppermint candy.
5. Place pan in refrigerator for 20-30 minutes until chocolate is firm.
6. Repeat melting process with white chocolate and allow it to cool slightly.
7. Spread white chocolate evenly over dark chocolate and sprinkle with remaining peppermint candy.
8. Place pan in refrigerator and allow to cool for 20-30 minutes.
9. Cut bark into desired shapes or break apart for a more “barky” look.
10. Store up to 2 weeks chilled, in an airtight container. Bring to room temperature before serving.

Emily’s Peppermint Molasses Cookies

Zack’s sister, Emily, found this recipe in the newspaper a few years ago. Molasses and peppermint are such an unlikely combination, but these are awesome! You can use margarine in the cookies and water in the icing for an equally good vegan version. The peppermint extract in the icing is optional but I highly recommend it. Thanks Emily!

Ingredients:

• 1/2 cup unsalted butter or margarine (1 stick)
• 1/4 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1 egg
• 1/4 cup molasses
• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (1/4 t if using margarine)
• 1/2 cup (4 oz.) crushed hard peppermint candy (starlight mints or good candy canes)
• Peppermint Icing (recipe below)

Directions:

1. In a mixer bowl, beat butter with both sugars until smooth.
2. Add egg and molasses and beat until well blended.
3. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda, and salt.
4. Stir into butter mixture , then beat just until dough comes together.
5. Stir in peppermint candy.
6. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
7. Shape dough into 1 inch balls and place about 2 inches part on parchment lined baking sheets.
8. Bake cookies at 350 until lightly browned, 12 to 15 minutes.
9. Immediately transfer cookies to a wire rack.
10. When cool, drizzle with peppermint icing.

Peppermint Icing

In a small bowl, mix 1 cup powdered sugar (4 oz.), 2 tablespoons milk or water, ans 1/4 teaspoon vanilla. If too thick to drizzle, add a few more drops of milk or water. Stir in 1 tablespoon of finely crushed peppermint candy and a few drops of peppermint extract. Pour icing into a zip top bag and cut the corner off to create a 1/8 inch opening. (makes 1/2 cup)

Lincoln Park Bow Tie Pasta October 28, 2006

This is so damn good it should be against the law. Rick had to physically remove it from the table so he would stop eating it. I call it macaroni and cheese for adults. It is great with a fresh green salad with lemony vinaigrette – to cut the richness of the sauce. This would also be good to serve at a dinner party as a pasta appetizer in a small portion as they sometimes do at good Italian restaurants. OR you could eat it standing up, out of the baking pan, in your pajamas, straight out of the fridge and then work out every day for 2 weeks to make up for it. Which ever! (Written by Sheri)

Sorry…no picture for this one as of yet…too hungry to take pictures when we made it the first time. I wanted to post because it is so good…you should just try it, even without a picture to entice you!

Ingredients:

• 2 cups chopped onion
• 2 cloves garlic, minced
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon dried hot red pepper flakes
• 2 tablespoons olive oil
• ¼ pound shitake mushrooms**
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 (28 oz) can Italian plum tomatoes, drained and coarsely chopped
• 4 ounces sliced Prosciutto, diced (optional)
• 1 cup grated fontina cheese (about 4 oz.)
• 1 cup crumbled Gorgonzola cheese (about 4 oz.)
• 1 3/4 cups freshly grated Parmesan cheese (about 7 oz.)
• ½ cup chopped parsley
• 1 pound large farfalle (bowtie) pasta

**You can substitute regular white mushroom or baby ‘bellas for all or part of the shitakes.

Directions:

1. In a large skillet, sauté the onion, garlic, basil, oregano, and pepper flakes in the olive oil over low heart for about 5 minutes, until the onion softens.
2. Remove the stems from the mushrooms, discarding them and slicing the mushroom caps. Add them to the onion mixture and cook for about 10 to 15 minutes, until the mushroom caps are tender.
3. Transfer the mushroom mixture to a bowl.
4. In the same pan, melt 3 tablespoons of the butter, stir in the flour, and cook for 3 to 4 minutes, stirring often. Whisk in the milk and continue to whisk until the sauce thickens.
5. Stir in the mushroom mixture tomatoes, prosciutto, fontina cheese, Gorgonzola cheese, 1 ¼ Parmesan cheese, and the parsley. Set aside.
6. Cook the bowties in a large pot of boiling water for about 8 to 9 minutes - the pasta will be very al dente. This is good.
7. Mix the pasta into the sauce and add salt and pepper to taste.
8. Transfer to an ovenproof casserole. At this point you can refrigerate the casserole overnight. Before baking, remove the casserole from the refrigerator and allow it to come to room temperature.
9. Preheat the oven to 400 degrees.
10. Sprinkle the casserole with the remaining Parmesan and dot with the remaining butter, cut into bits.
11. Bake for about 35 to 45 minutes or until the casserole is heated through and bubbly.

6 to 8 servings.

Recipe from

Viviani Chicken and Polenta

I first had this years ago when my college roomate (and good friend) Amy made it for us. It was a hit then…and in the Fall, I get a craving for this delcious sauce and creamy polenta. This recipe was handed down to her from her grandma, Ida Viviani.

Chicken and Sauce
Ingredients:

• 12 pieces (4 each) chicken thighs, wings, and legs with skin on (or any combination you choose)
• 1 large yellow onion, chopped
• 1/2 cup coarsely chopped italian parsley (If you like parsley, use more!)
• 3 cloves coarsely chopped garlic
• 1 package sliced mushrooms or small whole mushrooms (Any variety you like works!)
• 1 can black olives
• 2 28 oz can whole tomatoes, drained reserving 2 cups of the juice
• 1 Tbs each of fresh oregano and thyme
• salt/pepper

Directions:

1. In the bottom of a large sauce pot or saute pan, heat enough olive oil to coat the bottom and fry the chicken pieces until barely cooked through, a few minutes on each side.
2. Remove and let cool on a plate.
3. To the pot, add the onions and cook until just soft.
4. Add the parsley and garlic and cook a couple more minutes.
5. Add the mushrooms, olives, tomatoes and juice, herbs, and salt/pepper to taste.
6. When cool enough to handle, remove the skin from the chicken and add the pieces to the sauce.
7. Simmer slowly with the lid off for at least 30 minutes, but the longer it simmers, the better it gets!!

Polenta
Ingredients:

• 10 cups of water (you may also use chicken stock, milk or cream to in place of the water.)
• 2 cup polenta (course ground corn meal)
• 2 tsp. salt
• 4 tbs. unsalted butter
• parmesan, romano or feta cheese (optional)

1. Bring the water to a boil in a large sauce pot. SLOWLY stream in the polenta a little at a time, stirring constantly in the same direction. I like to start with a wisk, then switch to a big wooden spoon once the polenta starts to thicken. The polenta should be thick, but not clumpy.
2. Once it starts to thicken, you can cover it (allow a vent for the steam) and stir it every couple of minutes.
3. Add more water a little at a time as needed to keep a nice, smooth consistency.
4. If you are going to add cheese, stir as much or as little as you like into the pot. **BE CAREFUL - the polenta will bubble and it can easily burn you! Add salt to taste and stir in the butter right before serving. The polenta can be eaten after 15 minutes, but if you cook it 45 minutes to an hour, it will be so much more creamy and delicious!

Serve the polenta warm with a big helping of sauce and chicken. Sprinkle the top with parsley and grated parmesan. It’s just like eating at gram’s house!

As it cools, the polenta will harden. If you have leftovers, you can pour it onto a cookie sheet or baking pan while its still warm. Once cool, you can keep it covered in the fridge, cut a chunk off, and reheat it! You can also fry the pieces in a saute pan with a little olive oil. Yum!

serves 8 hungry people
Recipe from Amy Flowers & her gram, Ida Viviani

Roast Chicken with Mustard Vinaigrette September 10, 2006

This chicken is moist, flavorful, and roasted to perfection. We tossed some new potatoes and onion in some olive oil, salt and pepper and added it to the roasting pan. Add a salad and it was a delicious dinner. The vinaigrette could be used as a salad dressing, as well as a dipping sauce for the chicken and potatoes. Tasty!
Roast Chicken

Ingredients:

• 1 6 to 7-pound roasting chicken
• 1 large shallot
• 2 fresh rosemary sprigs
• 2 frest sage sprigs
• 1 cup Mustard Vinaigrette
• 1 Tbs chopped fresh rosemary
• 1 Tbs chopped fresh sage
• salt and pepper

Directions for Chicken:

1. Preheat oven to 450 degrees.
2. Rinse chicken and pat dry.
3. Season cavity with salt and pepper.
4. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity.
5. Slide hand between chiken skin and meat over the breast to form pockets.
6. Spread 2 Tbs of vinaigrettte under skin over breast meat.
7. Tie legs together to hold shape, tuck wings under body.
8. Place chicken in roasting pan.
9. Brush 2 Tbs of vinaigrette over chicken.
10. Sprinkle with chopped rosemary and sage.
11. Season with salt and pepper.
12. Roast chicken 20 minutes; reduce oven temperature to 375 degrees. Continue roasting until juices run clear, about 1 hour and 20 minutes. (Or until the chicken registers 180 degrees on a thermometer.) Let sit 10 minutes to 1 hour before serving.
13. Serve with remaining vinaigrette.

Mustard Vinaigrette
Ingredients:

• 1/4 cup Dijon mustard
• 3 Tbs white wine vinegar
• 3/4 cup olive oil
• 2/3 cup chopped shallots
• 2 Tbs chopped fresh rosemary
• 2 tsp chopped fresh sage

Directions for Vinaigrette:

1. Mix mustard and vinegar in a bowl.
2. Gradually whisk in oil.
3. Mix shallots and herbs.
4. Season with salt and pepper.

(Can be made one day ahead. Cover, chill. Bring to room temperature, mix before using.)

Makes 1 1/2 cups.

Both recipes from Bon Appetit, May 1994 (found on Epicurious)

Skillet Polenta with Tomatoes and Gorgonzola

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 cups water
• 1 1/3 cups yellow cornmeal
• 1 1/4 teaspoons salt
• 1/2 cup slivered fresh basil leaves
• 2 cups halved cherry tomatoes
• 2 garlic cloves, minced
• 1 cup crumbled Gorgonzola cheese (about 4 ounces)
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1/2 cup tosted pine nuts (optional)

Directions:

1. Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
2. Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
3. Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges, top with pine nuts and serve from skillet.

Serves 4-6 as a main course.
Recipe modified from epicurious.