Italian Green Beans

1/3 C chopped onion

3 cloves garlic minced

3/4 t salt

1/2 t pepper

1/2 t basil 

1 t italian seasoning

1 C mushrooms

1/3 C oil

Saute in pan and add to cooked green beans.

Lion House Crescent Rolls

2 T yeast

2 C warm water

1/3 C sugar

1/3 C Crisco

2 t salt

2/3 C nonfat dry milk

1 egg

5 to 6 C flour

About 1/2 C melted butter

Mix yeast and water and let stand 5 minutes.  Add sugar, Crisco, salt, dry milk, egg, and 2 C flour. [ I make these rolls with my Bosch ] Beat together till smooth.  Add the remaining flour 1/2 C at a time, beating well after each addition. [ This usually takes about 10 to 15 minutes, I usually use about 5 1/2 C flour, you want the dough to be a little sticky].  Place in a greased bowl; cover and let rise till double in bulk.  Divide into thirds.  Roll one third out into a circle.  Take a pizza cutter and cut in half and then in pizza triangles.  Roll up starting at the bigger end into a crescent.  Place on a greased cookie sheet with the point on the bottom.  Brush tops with the melted butter.  Let rise until double.   Bake at 400 for 8 to 12 minutes, until golden.

Ham Sauce

MUSTARD SAUCE                                          HALF RECIPE

4 eggs                                                    2 eggs

¾ C sugar                                               1/3 C plus 1 T sugar

1 T unflavored Knox gelatin                        1 ½ t gelatin

1 ½ T dry mustard                                    1 ¾ t mustard

¼ t salt                                                   1/8 t salt

½ t turmeric                                            ¼ turmeric

1 C water                                                ½ C water

½ C vinegar                                             ¼ C vinegar

1 C heavy whip cream                               1/2 C heavy whip cream

In top of double boiler thoroughly combine sugar and gelatin; stir in seasonings.  Beat eggs.  Add water and vinegar to eggs.  Stir into sugar mixture.  Cook over boiling water, stirring constantly, until mixture is slightly thickened.  Cool.  Fold in Whipped cream.  Pour into mold.  I usually make the half recipe.

Baked Pasta and Broccoli with Cheesy Creamy Cauliflower Sauce

Baked Pasta and Broccoli with Cheesy Creamy Cauliflower Sauce

Ingredients
1 teaspoon extra-virgin olive oil
1 small head cauliflwer, cored and chopped (about 3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped (or sub about 1/2-3/4 cup diced onion)
Kosher salt and fresh cracked black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon ground nutmeg (I did just under that, between 1/8-1/4)
6 ounces Pecorino cheese, grated (about 2 cups- could sub fresh grated Parmesan)
1/2 pound medium multigrain pasta shells or bowties
1/4 pound sliced smoked ham, chopped (about 1 cups) (optional)
1 medium bunch broccoli, trimmed and cut into florets (3-5 cups)
optional: 1/2 cup toasted whole-wheat panko (Japanese bread crumbs) for serving.

Instructions
Heat oil in a medium saucepan over medium heat.  Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally.  Sprinkle with flour; stir to coat well.

Gradually stir in milk; bring to a boil.  Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes.  Let cool for 5 minutes.  Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.

Preheat oven to 400 degrees.  Meanwhile, bring a large pot of water to a boil.  Cook pasta until slightly tender but not fully cooked, about 5 minutes.  (Note:  If you like your broccoli pretty tender, add it to boiling pasta water for a couple of minutes before draining)  Drain well; return to pot.  Add ham, broccoli, and cauliflower sauce; toss to combine.  Transfer to an ovenproof 3 1/2 quart baking dish.  Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes.  Heat broiler, and broil until golden brown on top, 1-2 minutes.  Divide among dishes, top with breadcrumbs (if using), and serve immediately.

Notes:

I left out the ham to make this vegetarian and it was still very filling and satisfying. The sauce is creamy and cheesy and I love that it's made with a whole head of cauliflower!! The three boys as well as the hubby quite enjoyed it. I used parmesan cheese, as it's what I always have on hand, but I'm sure the Pecorino flavor would be even better. My thoughts for next time: instead of sauteeing and simmering the cauliflower/onion/garlic, I think I will just try tossing in olive oil and roasting for 20 minutes at 450F. I love how roasting brings out flavors and I think it would be easier as well. So that's my plan for next time. I expect we will make this after Christmas to use up some leftover ham! My oven must be hot, as I only needed to cook it at 400F for 25 minutes and the top was perfectly crispy and golden brown.

Recipe and picture from: http://www.ourbestbites.com/2012/01/baked-pasta-and-broccoli-with-ham-and-cheesy-creamy-cauliflower-sauce/

Chocolate-Peppermint Thumbprint Cookies

Chocolate-Peppermint Thumbprint Cookies

Ingredients:

1 1/3 cups (6 oz.) unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups white sugar
1 1/2 oz. (1/2 cup) natural, unsweetened cocoa powder, sifted if lumpy
3 large eggs
1/2 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1/2 cup (3 oz.) bittersweet chocolate, melted and cooled slightly (I used semisweet chips)

For the chocolate-peppermint ganache filling
1/2 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1/2 teaspoon peppermint extract

Instructions:

Position a rack in the center of the oven and heat the oven to 350°F. Spray a mini muffin tin with spray with cooking spray.

In a small mixing bowl, whisk the flour, salt, baking powder, and baking soda.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and cocoa powder on medium speed until well blended, about 2 minutes. Scrape down the bowl and the beater. Add the eggs one at a time, mixing until blended after each addition, about 30 seconds, and adding the vanilla and peppermint extract along with the last egg. Continue mixing on medium speed until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until well blended, about 1 minute.

Using a mini ice cream scoop or spoon, drop a tablespoon of dough into each cup of prepared mini muffin tins. Fill the muffin cups only about 2/3 full. Bake, one tin at a time, until the cookies are puffed and the tops are cracked, 11 to 15 minutes. Be sure not to overbake. When the cookies are just out of the oven, use the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie. Let the cookies sit on the muffin tin for 5 minutes and then transfer them to a rack to cool completely. (At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month before filling.)

To make the filling, combine the ganache ingredients in a small bowl and melt in 30 second increments, stirring well each time, until the chocolate is melted and can be completely incorporated into the cream. Allow to stand for a few minutes to thicken. Transfer to a heavy-duty Ziploc bag or a cake decorating bag. Snip off a small corner and carefully fill the wells in the cookies. Allow to stand for at least an hour to allow the filling to firm up a little. Serve immediately or store in an airtight container at room temperature for up to 3 days. Makes about 4 dozen cookies.

Notes:

I love peppermint and chocolate together, especially around the holidays. These cookies are soft and chewy and the ganache filling is the perfect bite of rich chocolaty-pepperminty yumminess in the middle! My first batch I pushed the spoon handle down to far to the bottom and some of the ganache leaked out as a result. So don't make the well TOO deep:) I don't have a stand up mixer, but my hand mixer worked just fine here. We gave these as gifts to the boys' teachers and I also brought some to a Christmas party last night. I think a bit of crushed candycanes on top would also make them festive! (Didn't think about that until later though!). These were a little time intensive, especially as I only have one mini muffin tin (so I had to let it cool and wash it in between batches) but for a special holiday treat, totally worth it!

Recipe and picture from: http://www.ourbestbites.com/2012/12/chocolate-peppermint-thumbprint-cookies/

Pumpkin Cream Cheese Muffins

 

Ingredients

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions

• To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
• To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
• To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
• To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
• Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

My new favorite muffins!!!!
recipe found here http://www.annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/

Slow-Cooker Indian-Spiced Lentils

Slow-Cooker Indian-Spiced Lentils

Ingredients:

• Ingredients: 2 cups red lentils (in the bulk food section of Whole Foods or other major grocery stores)
• 10 ounces spinach (fresh and chopped or frozen and thawed)
• 1 15-ounce can diced tomatoes, undrained (update: I use a 28 oz can and like it better)
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger (use the real stuff!)
• 4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
• 1 tablespoon curry powder or paste 
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 2 teaspoons sugar
• 1 1/2 teaspoons kosher salt
• Juice of 1/2 lemon or lime
• Handful of chopped cilantro, plus more for garnish if desired

Instructions: 

Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice (we serve it with brown rice). This makes quite a bit - 8-10 servings.

Notes:

Jordan and I love Indian food! I am always looking for more tasty and filling meatless main courses and this one was great. We had it over brown rice and a side of naan bread. As I'm working hard to bring my iron levels back up before this birth, I was also grateful for the high iron content of lentils and spinach!  It has some spice but not too much; the boys all enjoyed it. (Well, little Jordo did need some bribing with some mandarin orange slices now and then, but that is normal). When we came home after our doctor's appointment and the boys could smell the lentils cooking Jacob said, "I can tell it's going to be yummy!" Also, for a tip on ginger, I peel it with a spoon and the grate it with the fine side of my grater. That seemed to work well. 

All the credit goes to ourbestbites again! http://www.ourbestbites.com/2012/11/slow-cooker-indian-lentils/