Beans and Pasta

I have meant to post this recipe for ages. I have made it...I don't even know how many times! It's really tasty, easy and filling, as well as pretty healthy. Nowadays the Boy and I are trying to reduce our meat intake, so this bean filled, vegetarian dish is perfect.

2 cups Bowtie pasta

1 Tbsp olive oil

2 medium carrots, diced

1 large onion, chopped

2 cloves garlic, chopped

1 tsp basil

1 tsp rosemary

1 tsp oregano

1 (28 oz) can diced tomatoes, undrained

1 (19 oz) can kidney beans, drained and rinsed

1 (19 oz) can chickpeas, drained and rinsed

Parmesan cheese to serve

Directions

1. Cook until tender but firm. Drain.

2. Heat oil over medium heat in a large deep skillet.

3. Add carrots, onion and garlic to skillet. Cook until tender.

4. Add spices and tomatoes to skillet. Bring to a boil.

5. Add beans to skillet.

6. Add cooked pasta to skillet. Simmer gently for 2 minutes. Serve in soup bowls. Sprinkle with Parmesan cheese.

Brownie Bottom Cheesecake

I have not posted a dessert in a while, have I? Tsk tsk to me!

I made this absolute delight for a game night with some law school friends back during a magical time before finals. Ahhh I vaguely remember those days...Anyway, finals are done, vacation is done and now on to work for the summer. Because it seems like my summer meals have been scheduled for me by the firm, the only non-sweets you will see on here this summer will likely be ones I have already photographed and just need to post. I do intend to bake for coworkers (once I can remember how to get around the super confusing hallways to offer them said baked goods) so you may see more desserts up here in the coming weeks.

This cheesecake was super rich, but was wonderful. I would say there were about 16 of us at the game night, and we polished it off completely, but none of us could eat any more because it really was rich and a sliver was enough. The combination of brownie and cheesecake/cream cheese is a classic (see, e.g. these beauties and this brownie with a cream cheese frosting). This cake takes that combo to a whole new level- and looks super impressive to boot. The chocolate on top can cover any cracks and the end result looks like you bought it at cheesecake factory. Gotta love that wow factor when you have to correct people "No, actually I made it." "NO WAY!!"

Brownie Bottom Cheesecake (adapted from AllRecipes)

Ingredients

• 1 box of brownie mix for 8x8"pan (I used Ghiradelli Triple Chocolate Mix)
• Ingredients for brownie mix
  
• 1/2 cup mini chocolate chips- if brownie mix does not include chips
  
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F. Grease bottom only of 10-inch springform pan. Prepare brownie mix as package directs for chewy brownies. If chocolate chips are not included in brownie mix, mix in the chocolate chips. Spread evenly in prepared pan. Bake 35 minutes or until set.
2. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Pour into prepared pan.
3. Reduce oven temperature to 300 degrees F. Bake about 60 minutes or until set and beginning to become golden at edges. Cool. Chill thoroughly (very important! do not try to remove from pan while at all warm). Remove side of springform pan. Melt chocolate and drizzle over top (do after cake is removed from pan or else the chocolate will stick to the edges and rip your top if you are not careful). Store leftovers covered in refrigerator.

Pioneer Woman's Spaghetti and (Turkey) Meatballs

Since I made this dinner for 2 of my good friends, I will let them give you an intro into Pioneer Woman's Spaghetti and (Turkey Version) Meatballs:

J: The meatballs were really really really moist and delicious

K: I liked it very much.

Neither minded that I made the meatballs with all turkey, and in fact, one said she preferred it to the typical, all-beef meatball

The Sauce for the meal came out WONDERFULLY. I had twice before tried to make homemade pasta sauce with either tart or bland results. This came out great (though I did tweak a little to get there).

Also of note- these freeze very well. Which is good since it makes way way WAY more than the 3 of us could eat.

Pioneer Woman's Spaghetti and Meatballs- Turkey Version

Ingredients

Meatballs:

• 1.5 lbs ground turkey
  
• 3 cloves Garlic, Minced
• ¾ cups Bread Crumbs
• 2 whole Eggs
• ¾ cups Grated Parmesan
• ¼ cups Flat-leaf Parsley, Minced- I used a little less and used some dried
• dried basil to taste
  
• ¼ teaspoons Salt
• Freshly Ground Black Pepper
• Splash Of Milk
• ½ cups Olive Oil

Sauce:

• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes
• pinch of red pepper flakes
  
• ½ cups Red Wine
  
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• dried basil, parsley and oregano to taste
  
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade
  
• 2 pounds Spaghetti, Cooked To Al Dente

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, basil, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes (or fridge for about 30 min) to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 5 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, red pepper, and wine. Add salt, pepper, sugar, dried herbs and parsley. Stir to combine and cook over medium heat for 20-30 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30-40 minutes, stirring very gently a couple of times during the simmer.

Just before serving, stir in basil if using.

Serve over cooked spaghetti. Sprinkle with extra Parmesan.

Turkey Tetrazzini

Back in late October I hosted a pre-Thanksgiving supper club dinner. Because I hosted, I made the entree, a turkey breast. A whole, bone in turkey breast. For 4 girls. To say I had leftovers is an understatement. I found this recipe on AllRecipes and tweaked it to my liking. LOVED IT.

After Christmas, my mom was asking if I had any recipes for leftover turkey, and I told her about having made this with the leftover supper club turkey. She loved the idea, so we made it, and she, too loved it.

Now I bring the recipe to you in case you ever find yourself with so much leftover turkey and no clue what to do with it. It makes a sort of turkey casserole. The sauce for it is great though, so much better than some canned "cream of" soup as a base. I would even recommend trying the sauce for tuna noodle casserole as a way to avoid the canned soup base. Much yummier (and probably a LOT less sodium too).

Each time I have made this I halved in and baked in a 9" round cake pan or an 8x8 cake pan. If you make the whole recipe, use a 9x13 pan I think. The entire recipe should make about 6-8 servings.

Turkey Tetrazzini

Ingredients

• 1 package uncooked rotini
  
• 1/2 cup butter
• 1 tsp minced garlic
• dried parsley, basil and oregano to taste
• pepper to taste
  
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups chopped cooked turkey
• 1/2 cup bread crumbs
  

Directions

1. Preheat oven to 350 degrees F . Lightly grease a medium baking dish.
2. Bring a large pot of lightly salted water to a boil. Add rotini, and cook until al dente. Drain, and place in the prepared baking dish. Add turkey.
   
3. Melt butter with garlic, pepper and parsley/oregano/basil in a medium saucepan over medium heat. Stir in flour and cook, stirring constantly for a minute or so until a thick roux forms. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
4. Mix chicken broth mixture (to taste: I used about 1/2 of it, but other people prefer theirs saucier and should use more) with rotini and turkey. Top with remaining cheese and breadcrumbs. Bake 1 hour in the preheated oven, until surface is lightly browned.
   

Swiss Apple Grilled Cheeses

As I previously mentioned, I hosted a friend's birthday a while back and made various snacks, including these Swiss Apple Grilled Cheese triangles. My friend said it tasted like her favorite fondue (swiss with apples, who would have thought?!) Basically, very good.

I have made these like regular grilled cheese in a pan (with olive oil instead of butter) and in a panini press without any oil, and I think I liked the panini press better, but you can certainly make them as you would make a regular grilled cheese.

Grilled Apple Swiss Cheese

Ingredients
2 slices whole wheat bread
1/4 Granny Smith apple - cored and sliced
1/3 cup shredded Swiss cheese

Directions
Preheat the panini press to medium heat. Place 1 slice of bread onto the press, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread. Cook until the bread is golden brown and the cheese is melted, 1 to 2 minutes. Cut into diagonal qurters for finger food.

Pizza Dip

A few weeks ago I hosted a friend's surprise birthday party. Now I am studying for finals. Guess which was more fun? TOTALLY finals, right?

While, sadly, the fun awesome time of the party is past, I would like to share what I made. I made the Italian grilled cheeses, swiss apple grilled cheeses, pigs in a blanket (ALWAYS disappears!! I made 150% of what I thought we'd need and there was still not a single one left), bean dip, chocolate chip cookies, the black forest cake and this pizza dip.

Hot Pizza Dip

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon garlic, minced
  
• 1.5 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups pizza sauce
• 1/2 bell pepper, chopped
  
• 2 ounces sliced pepperoni, cut into 1/4s

Directions

1. A day or 2 before you want to serve, do steps 1-3. Do step 4 right before serving. Spread pepperoni on a few layers of paper towels on a microwave safe plate. Cover with another paper towel and microwave 30 sec-1min to get the grease out. Pat dry and let cool.
   
2. In a small bowl, mix together the cream cheese, oregano, parsley, garlic and basil.
3. Spread mixture in the bottom of an 8x8 microwave-safe dish. Sprinkle 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with bell pepper and pepperoni. Cover and refrigerate for a day or 2 until ready to serve (the flavors mesh well during this time).
   
4. Cover, and microwave for 6 minutes. Serve hot with crackers (bread may also be good).

Cashew Chicken

Normally I take forever to post something, but I JUST finished eating this and had to post. 2 reasons: 1. it was absolutely delicious and 2. I had to make a number of changes to the recipe, so I wanted to get it down while I remember. But mostly #1, bucause it really was good.

Because of the number of changes I made, I won't even go through it here. Just trust me on the changes. Also note: most of my recipes make 4 servings, this makes 2. Keep that in mind.

Cashew Chicken (adapted from Williams-Sonoma: The Weeknight Cook)
Serves TWO (2)

Ingredients
3TBSP soy sauce
1 1/2 TBSP white wine
1 tsp ginger
2 chicken cutlets cut into bite sized pieces
1/2 tsp Worcestershire sauce
3/4 tsp sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
1/2 head of broccoli cut into small florets
1 TBSP canola oil
2 green onions, chopped
3/4 cup salted cashews
steamed rice, to serve

Method
1. Marinate Chicken: in bowl, combine 2 TBSP soy sauce, 1 TBSP wine, and ginger. Stir in chicken and allow to marinate for 15-30 min.
2. Make the sauce: in a small bowl, combine 1TBSP water, remaining 1TBSP soy sauce, remaining 1/2 TBSP wine, Worcestershire sauce, sesame oil, sugar and cornstarch and stir to dissolve sugar and cornstarch,
3. Stir Fry the chicken. Steam the broccoli very briefly (about a minute) in the microwave so that it is not undercooked at the end. Heat oil in frying pan over medium high heat. Remove chicken from marinade and drain well, discarding marinade. Add chicken to pan and stirfry until slightly brown. Add cashews and stirfry another 30 seconds or so. Using a slotted spoon, move the chicken and nuts BUT NOT THE OIL to a bowl. Heat pan to medium high and stirfry green onions about 30 seconds until fragrant, add chicken and nuts and broccoli. Stir the sauce and add to pan. Stir until sauce thickens slightly (this happened very fast for me). Serve over the rice.