Zucchini Ricotta Fritters

This recipe from smitten kitchen is probably one of my favorites during the summer time. It's quick and easy, and VERY filling. We made these for a party, and most everyone liked them so I figured I'd put up a recipe.

1 cup self-raising (self-rising) flour, sifted
2 eggs
1 1/2 tablespoons butter, melted

1/3 cup milk
Sea salt and cracked black pepper
1/2 cup fresh ricotta cheese
1/4 cup torn basil leaves (we used oregano, we didn't have enough basil)
2 2/3 ounces ham, torn (omit if vegetarian)
1 zucchini, cut into long, thin strips or grated.
Vegetable oil for shallow frying

Place the flour eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoon of the oil in a small frying pan [I used a light coating of olive oil spray] and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.

Add another two tablespoons of the oil and repeat with the remaining batter. Cut into wedges to serve

Banana Cake with Brown Butter Frosting and Toasted Pecans.

Thank goodness we brought this to a dinner party. 

• 3 very ripe bananas, mashed
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• Cream Cheese Frosting (recipe follows)
• 
  

Directions:

Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, and vanilla. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Cream Cheese Frosting:

Toast pecans in a flat pan until slightly burnt, they will taste sweet and have a good crunch, set aside to cool.

• 8 ounces cream cheese, at room temperature
• 1 stick unsalted butter,browned. Cook the butter until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Set aside to cool.
• 1 glug (tbs or so) of pure vanilla extract
• 2 1/2 cups sifted confectioners' sugar (1/2 pound)

Mix the cream cheese, cooled brown butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. I whipped it, but you don't have to. Add the sugar and mix until smooth. Yield: frosting for one 9-inch cake.

Sprinkle pecans all over.

Baked Oatmeal

In an effort to get healthier we've started to eat more at home and more whole foody. If you know Andrew he LOVES to go out and eat, and I love to not have a dirty kitchen so I comply.

BUT my butt has gotten a little big for my liking so I'm enforcing some happy-good eating in our little household.


Today's breakfast has been a favorite these last few weeks.

Baked oatmeal.

Dry ingredients:

2 cups of oatmeal
1 tsp baking powder
pinch of salt
1 tsp cinnamon
walnut pieces - however many you want- we use about a cup
any kind of frozen berry or fresh fruit you want

You can also add chocolate chips but I don't ;)

Wet:

2 cups skim milk
3 Tbs melted butter
1 large egg or 2 small eggs
a dash of vanilla (for us its a glug glug)

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts and half the berries. Save the other half of berries and walnuts for the top of the oatmeal.


In another large bowl, whisk together the milk, egg, butter and vanilla extract. Add the oat mixture to prepared (spray generously with cooking spray) baking dish. Arrange the remaining berries and walnuts then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.

Bake @ 375 for 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

Of course I'm taking pictures barefoot and in the snow. 

Butternut Pear Soup

I don't know if Skoticus put this recipe up or not but here goes.

I LOVE this recipe. It's amazing, and we eat it a lot.

Butternut Pear Soup:

Ingredients
1 butternut squash
2 tbsp olive oil
1 onion (peeled and finely chopped)
1 carrot (peeled and finely chopped)
1 garlic clove (peeled and minced)
2 tbsp ginger root (fresh, peeled and finely minced)
2 halved pears (cored and diced)
3 cups chicken broth- or whatever it takes to make it soupy
2 sprigs fresh rosemary
1 tsp ground cumin
6 tsp paprika
salt-to taste
black pepper-to taste (ground is best)
2 tbsp lemon juice

Directions: Peel, seed and cube squash. In a large pan add broth onion, carrot, garlic and ginger, squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree, in larger batches) and be careful it's hot! Pour soup into a clean pan. Reheat over medium-low heat, until very hot. Season with pepper and lemon juice. You can add a dollop of sour cream or drizzle some cream into the soup to make it extra yummy, but if you're bottling don't add any dairy until you eat it.
I ended up adding a lot of broth but I was also bottling lots soup, so use your discretion on how much to add. 

We had this soup for our wedding reception in Provo, so it's not only nostalgic but it's such a good wintery soup as well. and we only have 2 bottles left, time to make more!! 

BESOS! 

Andrew's Apple Cake

Andrew made this lovely concoction today!

2 1/2 cups flour 
1 1/2 teaspoons cinnamon 
1 teaspoon salt 
1/4 teaspoon baking powder
2 eggs 
3/4 cups sugar 
1/2 cup oil 
1 tablespoon vanilla and a little almond extract
2 cups diced apples
Powdered sugar for the top


The apples were local, and surprisingly there isn't much sugar! So for a light treat try this out

Besos! 
 

We Made A Cake

We got invited to a dinner group thing and we made a yummy cake to go along with it! So we made
 a white almond cake with lemon custard filling and candied lemons on top.

Andrew made his custard-

6 egg yolks

• 2 cup white sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3/4 cup water
• 1/3 cup lemon juice
• 2 tablespoons butter
• 
  
• In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled
• I made the cake using 2 box cakes *it's just easier* and let them cool in the freezer for a few hours/overnight. 

  Then I candied some lemons- using 3/4 cup water and 3/4 cup of sugar. I boiled the sugar water first and added 2 thinly sliced lemons and boiled those until they were translucent about 7 mins or so. I let them cool on this rack for a few hours. They tasted exactly like really lemony gummy bears. There was also a little left over syrup infused with lemon so we saved it in a little jar for some other use. 

  I made butter cream almond frosting using our bodacious kitchen-aid (of course we brought it!) using 2 cups of sweet cream unsalted butter 1 tsp or so of almond extract and 3 cups of powdered sugar and a pinch of salt, then proceeded to whip it to death. 

  After layering the cakes with the custard in the middle and frosting the whole thing, decorating the cake was anything but utterly pleasant! The lemons on the cake add a lovely appeal and challenge to those willing to try and eat the sour sweets. 

  
  

  
  

Cinnamon Vanilla Pancakes From Scratch

Learning to properly feed husbands who go out all day doing what AJ does can be challenging. Especially when wives are trying to cut back on carbs and sugar because of various widening of certain posterior areas. But if you're in the mood for some good comfort food this is it! 

2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
2 eggs, beaten lightly
1 ½ cups milk
2 tbsp butter, melted
2 tbsp cinnamon
1/8 cup vanilla 


Mix dry then wet ingredients and pour onto hot pan.....The batter is thick and fluffy, and quite tasty! 


The Vanilla-


I strongly suggest making you're own, it's a bit pricier but totally worth it and it lasts a long time. For AJ's birthday last year I got fresh vanilla beans (36) for around 20 bucks on Ebay. They were gooey and not dried out and gross like the store bought ones, plus you get them for way cheaper. Then I got a big bottle of rum with a Kraken on it and we put about 15 beans in it way back in October, it's seriously the best vanilla we own.  We even carted a mason jar of it here to TN!

Singapore Noodles

3/4lb fresh Singapore noodles or in my case rice noodles.
 2oz Laksa paste or other Thai curry paste 
1 large can coconut cream 2 cups 
mixed chopped vegetables- I used a cup of stir fry mix and chopped bok choy and green onions 
handful fresh basil leaves 
Start cooking noodles *these took at least 15 mins to cook*
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking. To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.


It was a bit spicy but really good! 

Buttermilk German Pancakes

Since Andrew has been working I have been doing all the cooking which I prefer because I use less butter and sugar, as well as make more healthy nutrition savvy choices. Although Andrew's food is downright delicious and my favorite, I seriously cannot afford to pack away anymore post marriage pounds.

But I can still eat a little goodness now and then!

I try and get up before AJ goes to work so he can have a good amount of energy to start the day.

German pancakes

Easy peasy!

I halved the recipe since it's just the two of us.

4 Tbs. Butter
1 Cups Flour
1 Cup Butter Milk
1/2 tsp. Salt
6 Eggs
Vanilla-Lots. 


Melt butter first in 9X13 pan glass is preferable but you can make anything work


Mix up batter by whipping eggs until thin then adding the rest of the ingredients. 


Pour batter in pan after the butter is all melty-keep a keen eye on that butter, the minute you get distracted it'll burn....trust me. 


bake for about 15-20 mins in 425 oven until peaked and brown. 


We used some apple butter made by some local Amish, SO GOOOOD. 

Dragon Fruit

Andrew and I found a dragon fruit at winco last night while getting snacks for our long trip across country, if you ever wondered about these things I'll tell you they're quite strange.

Basically the flavor is like a floral cactus, juicy and lightly sweet. I didn't like it much but Andrew did! Which was good because these things were like 4 bucks a piece (we only bought one) 

First you cut it in half then you spoon out all the white flesh *don't eat the pink it's not good for us* then serve in the pink shell which in my opinion is aesthetically pleasing. 

The best part to me was the pretty colors! I loved the bright pink skin with the B/W polkadot inside. Pretty fruit!

I made another pie.

Since the Rhubarb pie was snarfed so quickly I felt the need to use up some of our apples we had lying around.
I used my own recipe for this pie.

The crust-

2 1/2 cups flour
2 sticks unsalted butter
1/8 cup sugar
1 1/2 tsp salt- or so-
1/4 cup ice water
1 egg for wash

For the crust the colder the better so sometimes before adding the water and rolling it out I'll refrigerate it, in addition to almost freezing the water by sticking it in the icebox for 15 minutes.

The filling-

5 peeled and cored medium apples I used granny smith and fuji apples
3-4 tbs of lemon juice
almost a cup of sugar
a bunch of cinnamon and allspice
a few glugs of vanilla infused rum
1/4 cup flour or tapioca (I used flour)
mix it all up!

When layering the apples I usually stack them neatly until it's full almost over full because the apples settle leaving lots of negative space.

Bake at 425 for 25 minutes on a baking sheet then turn down the heat to 325 for another 30 minutes.

Strawberry Rhubarb Pie

I made this pie special for Andrew last night because we kind of bickered over the rhubarb plant at his old house.

I didn't want it...he did. His logic was I had given him that plant 3 years ago (after saying something mean) and he had taken it with him wherever he lived.

*It was our love fern*

My logic was "rhubarb can always be our love fern it doesn't matter if it's THAT plant."

So we transplanted it in the backyard, again, and it was all wilty and didn't look so good. I snipped the few stalks that were somewhat turgid and preceded to find a recipe for it.

Strawberry Rhubarb pie via Smitten Kitchen


For crust



2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold

If you don't know how to make pie crust, find directions here

For filling


3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)


Whipped Cream-


Cream
Sugar
Vanilla- we made ours using a bottle of rum and some vanilla beans 8 months ago... SO GOOD



Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to roll mine gently into  to transfer it more easily, then unroll it in the pie plate.)
Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.
Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.






*Disclaimer* I made this last night and there is only one piece left.

Baba Ganoush

Besides being really fun to say, baba ganoush is also really delicious, and remarkably simple Mediterranean dish to make. When you serve it at parties or dinners, it will disappear quickly, but I also keep some in the fridge to spread on veggie sandwiches.

This is not a traditional baba ganoush recipe, but one I've put together to meet how I like it, a little thicker and sturdier. For a traditional, smoother baba ganoush, omit the garbanzo beans and olive oil.

Baba Ganoush

1 large eggplant
1-2 cloves garlic
1/3 can garbanzo beans
1/4 tsp kosher salt
3 Tbs tahini
2 Tbs lemon juice
2 Tbs olive oil
Black pepper to taste


Preheat oven to 450.

Prick eggplant all over with a fork, then place on a cookie sheet lined with foil. Bake the eggplant until it is soft all the way through for about 20 minutes. (Check on it at about 10 minutes and turn it to the other side.)

Let the eggplant cool.

Cut the eggplant lengthwise and let the juices drain. Be sure to let it drain thoroughly, since these juices are what give eggplant its bitter taste. Scoop out the seedy pulp in the center, and transfer the meaty innards to a food processor (don't use the skins.)

Process until smooth, then add the other ingredients until it makes a smooth paste. Add more salt and pepper to taste. Garnish with fresh parsley, chopped tomatoes, etc.

Serve as a dip for pita bread or sliced vegetables, or a spread for sandwiches.

A Study in Oranges

I love fresh oranges, especially because there are so many kinds.

Simple Vegetables

This is my new favorite way to cook vegetables:



Heat some olive oil and minced garlic in a pan.

Gently sauté whatever fresh vegetables you like: spinach, cauliflower, Brussels sprouts, zucchini, whathaveyou.

And I mean gently: just enough to warm them through. You're going to be cooking them more, so don't over cook them now.

Sprinkle in some salt and pepper to taste, maybe add some fresh herbs (a sprig of rosemary is perfect).

Then, transfer them to an oven safe dish, sprinkle with fresh Parmesan or Mozzarella, or a combo of both.

Heat in the oven at 350 for 10-15 minutes, until the cheese starts to brown a bit.

It's perfect, simple, flavorful,

Warm Blackberry Salsa: The Best Breakfast Ever

This was, to date, the best breakfast I have ever made:

Maple infused grilled salmon fillet
Fried egg on top
Sauteed Mushrooms
Warm Blackberry Salsa

Warm Blackberry Salsa

Dice tomatoes in large chunks
Mix with fresh blackberries
Add a Tbs or so of fresh, chopped basil
Add a splash of white vinegar
Sea salt and black pepper to taste
Pinch of sugar

Mix all together then sear very briefly on a hot pan, just enough to warm.

Lemon Pepper Pasta with Shrimp

This is a meal that Andrew and I make often-ish. It's quite easy and very delicious!

Depending on how many people you're feeding changes this recipe a bit.

But it's so easy, it's not a big deal.

We use 1/2 box of bow tie pasta *or spaghetti*

A few tbs of butter or olive oil

A lot of freshly ground pepper

1/8 cup or so of lemon juice

and however much shrimp or scallions you'd like.

Mix prepared pasta with above ingredients and enjoy!

Super easy spring/summer weeknight dish.

Pancakes

It's conference weekend and I love good food to go along with the comforting words.

Today Andrew made his famous pancakes!

Cinnamon Vanilla Pancakes

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder at high altitude (3 1/2 tsp at sea level)

1 teaspoon salt

1/2 tsp cinnamon

1 1/2 teaspoons pure vanilla extract

1 tablespoon white sugar           1 1/4 cups milk

1 egg

3 tablespoons butter, melted

Directions:

1.         In a large bowl, sift together the flour, baking powder, salt, cinnamon, and sugar. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until smooth.

2.         Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Banana/Persimmon Up-side Down Bread

It's simple, really:

1. Cut up a not-yet-ripe persimmon and mix it with some butter and brown sugar. Lay those out on the bottom of a loaf pan.

Then, make your favorite banana bread recipe. Pour in the batter, and cook as usual. Then upturn the bread and you've got something wonderful and delicious.

Simple as pie...er...banana bread.

Hors d'oeurves: Radish and Salsa Croutons

I just spelled "hors d'oeurves" without looking it up. First time for everything.

Anyhow, a few months ago, Kirsten and I were going to go to an hors d'oeurves party, but then we weren't feeling well, so I had to eat all of these myself. It was tragic.


Radish and Salsa Croutons

Some good, quality bread. Any kind will do.
Garlic
Olive Oil
Greek Yogurt
Cream cheese, or any other soft cheese
Mustard
Radishes

Green Salsa

First, mince some garlic and mix with a small amount of olive oil. Brush the oil on ones side of the bread.

Cut the bread into strips and heat on low in the oven until it is dried out.

While the bread is drying, mix the Greek yogurt and cheese together, in about equal portions. Then season to taste with mustard, salt, and garlic. Really, you could season this any number of ways.

When the bread is done, spread a small amount of the cheese/yogurt mixture on each crouton.

Place a small dollop of salsa in the center of each crouton.

Thinly slice the radishes and cut each slice in half, then gently twist to make the radish helixes, place those on top.

Easy as that, and so delicious.

The yogurt and the salsa will both make the bread a little soggy, so don't decorate these until just before serving, although all the individual parts can be made ahead of time.