Recipes

Kale Lasagna

My son comes home from college most Sundays to spend the day with his dad and have Sunday dinner with us.  Last night I made Kale Lasagna.

Kale Lasagna

1 package lasagna noodles (I use the oven ready, no boiling needed)

5 oz kale

2 jars marinara sauce

8 oz ricotta cheese

4 1/2 cups mozerella

1/2 cup parmesan cheese

Preheat oven to 350 degrees.  Combine 4 cups mozzarella, ricotta and parmesan in bowl and stir.  Put one cup of sauce in bottom of 9 x 13 baking pan, place 3 lasagna noodles vertically in pan.  Spread 1 cup cheese mixture on noodles and then kale.  Repeat these steps 3 more times.  Top with remaining mozzarella and sauce.  Cover with foil and bake for 35 minutes.  Uncover and bake for 5 more minutes.  Let stand for 5 minutes.  I served with a salad.

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Recipes

Oven Baked Chicken

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My oven baked chicken is perfectly moist and juicy.  The coating is crispy and crunchy and turns out perfect every time.  Here is my recipe, it is very simple.

Crispy Crunchy Oven Baked Chicken

1 lb chicken thighs (or other pieces)

1/2 cup mayonnaise

1 cup bread crumbs or panko

1 cup parmesan cheese

 

Preheat oven to 350 degrees.  Put mayonnaise in a dish and the bread crumbs and paremesan in another dish.  Coat chicken pieces with mayo and then cover with bread crumb and cheese combination.  Bake until chicken has an internal temperature of 165 degrees.

Recipes

Broccoli and Mushroom Casserole

Winter has returned, which means I had an excuse for one more casserole.  I made this one up with what I had in the pantry and it turned out delicious.

Broccoli and Mushroom Casserole

8 oz egg noodles

8 oz button mushrooms

12 oz frozen broccoli

1 tbsp olive oil

2 tbsp butter

2 tbsp heavy cream

1 can cream soup (mushroom or chicken)

1/4 cup sour cream

1/2 cup cheddar cheese

1 garlic clove

1 tsp rosemary

1/4 cup panko

salt and pepper to taste

Preheat oven to 350 degrees.  Grease casserole dish and set aside.  Boil egg noodles.  While noodles are cooking, saute sliced mushrooms in olive oil and butter.  Once mushrooms are cooked, add cream and rosemary.  Set aside.  When noodles are about 3-4 minutes from being done, add the frozen broccoli to water.  Drain.  Stir together the noodles, brocolli, mushroom, soup, sour cream and cheese.  Pour in prepared dish, sprinkle panko on top.  Cook until bubbly.  Add additional cheese on top and put back in oven for 5 minutes.  So simple and so delicious.

 

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Recipes

Kale and Tomato Frittata

The chickens are laying A LOT of eggs.  So, it’s been a lot of dinners with eggs as the protein.  Last night was Fritatta.

Kale and Tomato Frittata

3 cups kale

2 tbsp olive oil

1 cup chopped tomatoes

8 eggs

3 tbsp half and half

1/4 cup Gruyère cheese

Preheat oven to broil.  Saute kale in olive oil for about 3 minutes or until wilted.  Whisk eggs with half and half, set aside.  Add tomatoes to kale once wilted.  Add eggs and cook for about 3 minutes.  Spread cheese on top and put under broiler for 3-4 minutes.

I served this with cauliflower tots I had in the freezer.  Delicious dinner and easy to make.IMG_0175

 

Recipes

Marble Cake

This cake was my first attempt at a marble cake, and it turned out really good! It doesn’t look the prettiest, but it makes up for that in how tasty it is.

I got this recipe from http://www.mycakeschool.com

INGREDIENTS

  • 4 large eggs
  • 1 cup (242 g) milk
  • 2 teaspoons (8g) vanilla extract (If making a coconut cake, add an additional 1 teaspoon coconut extract)
  • 2 Tablespoons (18 g) vegetable oil
  • 2 1/2 cups (285 g) cake flour
  • 1 1/2 cups (300 g) granulated sugar
  • 1 teaspoon (6 g) salt
  • 2 1/2 teaspoons (12 g) baking powder
  • 1 1/2 sticks (12 T) (169 g) unsalted butter, I cut the butter into 1/2 inch slices onto waxed paper for 5 to 6 minutes it will soften only slightly , it should still be quite cold.
  • 3 Tablespoons unsweetened cocoa powder + 2 T very hot water (for marbling)

 

NSTRUCTIONS

This recipe uses the reverse creaming method of mixing.

Preheat the oven to 350 degrees, and Grease and Flour two 8 inch pans.

  1. In the bowl of your mixer, whisk the dry ingredients (except for the cocoa) for 30 seconds to combine. With your mixer on low to medium speed, slowly add the pieces of butter, a few pieces at a time. Mix until the dry ingredients are crumbly and look like coarse sand.
  2. Scrape the sides and bottom of the bowl to make sure there is no dry flour.
  3. In a separate bowl, whisk the eggs, milk, oil, and vanilla until blended.
  4. Method is important when using this Reverse Creaming method of mixing. With the mixer on LOW speed VERY SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients, increasing the mixer to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.

MARBLING INSTRUCTIONS..

  1. Mix 3 Tablespoons unsweetened cocoa powder with 2 Tablespoons very hot water. Stir until smooth & set aside.
  2. Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter. Now it’s time to marble our batter in two 8 inch pans.
  3. Using a large spoon, place 3 large spoonfuls of yellow cake batter into each pan, then 3 spoonfuls chocolate batter. Repeat adding more yellow cake batter. You will see areas of both yellow and chocolate batter. Using an offset spatula or knife (we prefer something appox. 1/2 inch wide), swirl the two colors together to get a marbled effect. Do not overmix.
  4. Bake at 350 degrees for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. (Makes 6 1/2 cups batter

 

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Recipes

Broccoli Cheddar Quiche

It is going to be really cold in my neck of the woods over the next week.  We are looking at highs that will be below 0 degrees, without wind chill.  I spent the day busy in the kitchen cooking and baking in attempt to keep the house warm without forcing the furnace to run constantly.

I made scones, brownies, banana bread, lentil soup, cranberry sauce, bread and quiche.  The quiche will be tonight’s dinner.  I am dreading this evening, I will need to brave the cold and go to a meeting tonight.

Broccoli Cheddar Quiche

2 cups broccoli

6 eggs

3/4 cups whole milk

1 cup cheese (I used cheddar, but you could use any cheese you want)

salt and pepper to taste

pie crust (I use premade, I have yet to be successful making a pie crust)

Preheat oven to 350.  Put crust in pie pan.  If using fresh broccoli, boil for 4-5 minutes.  When broccoli is done, chop.  Whisk together eggs and milk.  Add cheese and broccoli.  Pour in pie pan and bake for 40 minutes or until knife inserted in middle comes out clean.

I will serve with a salad and crusty bread.  Bon appetit!

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Recipes

Mixed Green Salad

salad

Winter is a terrible time for salads with tomatoes, cucumbers and other summer toppings.  My winter mixed green salad uses toppings that are more seasonal.

Mixed Green Salad

Mixed Greens

1 pear

1 clementine

1/4 cup dried cranberries

1/4 cup walnuts

4 oz goat cheese – bake the goat cheese in oven for 5 minutes at 350 degrees and crumble

Dressing

1/4 cup olive oil (i use a citrus infused)

3 tbsp balsamic vinegar (mine was cranberry pear)

1 tsp Italian seasoning

salt and pepper

Assemble salad, mix dressing and toss.

Recipes

Artichoke Spinach Dip

spinach dip

Artichoke Spinach Dip is the perfect appetizer for a potluck dinner or party.  I made it for a surprise birthday party that was given for my daughter over the weekend.  This is a favorite dish and was a big hit.

Artichoke Spinach Dip

2 cups grated parmesan cheese, extra for topping

10 oz spinach (if using frozen, drain water)

1 package cream cheese-softened

1 8 oz sour cream

1/3 cup mayonnaise

Preheat oven to 375 degrees.

Mix all ingredients together and pour into baking dish. Sprinkle parmesan cheese on top.  Bake in oven for 30 minutes or until bubbly.

 

Recipes

Banana Cake

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My daughter’s favorite cake is banana with a peanut butter frosting.  I use bananas that are passed their prime, which I keep in the freezer until ready for use.  This recipe is really simple and delicious.

 

Banana Cake

1 stick of softened butter

1 cup sugar

2 eggs

1 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

3 bananas

1 cup sour cream

2 tbsp milk

Preheat oven to 350 degrees.

In mixer, or large bowl, cream butter and sugar and fluffy.  Add the eggs, beating well after adding. Add vanilla.  In separate bowl combine the flour, baking soda and salt; add to creamed mix. Add the banana, sour cream and milk.

Pour into prepared 13×9 inch pan.  Bake 35-40 minutes or until toothpick in center comes out clean.  Cool completely.

 

Peanut Butter Frosting

2 sticks unsalted butter, softened

1 cup creamy peanut butter

3 cups powdered sugar

1 tsp vanilla extract

milk

Mix the butter and peanut butter until creamy.  Add the powdered sugar and mix on low until combined.  Stir in vanilla.  Add milk until you get desired consistency.  Spread on cake.

Recipes

Miso Glazed Salmon

We get our seafood from Sitka Salmon Shares.  It is a CSA for seafood that is available in the Midwest.  This company uses sustainable practices and is environmentally friendly. Once a month from May to December we get a box of really good seafood.  This year we received salmon, cod, bass, tuna and prawns.  We eat it once a week and I think we might have enough left to get us through March.  We will be signing up again this year.

Tonight I made Miso Glazed Salmon with rice and sugar snap peas on the side.

Miso Glazed Salmon

1 lb salmon

1/4 cup miso

2 tbsp brown sugar

3 tbsp white wine vinegar

1 tbsp water

Preheat the oven to 500 degrees.  Mix miso, sugar vinegar and water.  When oven is 500 degrees, turn the oven down to 200, put the glaze on the salmon and bake.

I cook my seafood in a high temperature oven and then turn down and let the heat cook the fish slowly.  It take about 30 minutes, but the fish always turns out perfectly and not overcooked.

miso salmon