Mushroom & Celery Root Lasagna

I know it has been since August that I have posted here.  I have been cooking & eating just not blogging  about it.

Today, I made Mushroom & Celery Root Lasagna.  My Husband said it was really,really yummy.  So, this is going to be added to the menu rotation.

First thing.  If you are going to make this in the 9x13 pan, double the mushrooms & celery root. Otherwise, use a 9x9 pan.

Second thing.  Save the water from the porcini mushrooms and add it to the water for boiling the pasta. And while you are at it, toss in a few as well. Mmmmm

Third thing.  When making the white sauce, add some herbs and some red pepper flakes. Gives it a bit more depth.

Fourth thing. You can totally make this Vegetarian friendly by skipping the chicken stock and prosciutto. And use Vegetable stock.

Fifth thing.  Save the water from your pasta.  If the noodles stick together while you are in the process of assembling your dish, put the noodles back in.

So, let me know what you did to change it up and make it your own.

Happy Eating!!!!!!!!!

8/30/2012 Bacon-Corn-Mascarpone

This is a perfect quick whip together for when you want something tasty at the end of your day with out too much fussiness. And it could be a perfect first date meal. Mmmm bacon.

Here is what you need:

Ingredients:

• 1/2 pound bacon- good quality. Mainly meat.
  
• pasta (anything you like - spaghetti, flat pasta)
• sweet corn (about 2 ears), cut off the cob-
• 1 med red onion diced
• 2 ounces sun dried tomatoes-smoked,
• 3 TBS Gorgonzola
• 3 TBS mascarpone
• 1/2 cup white wine
• 1 tablespoon chopped fresh basil

• 

This is a multi-tasking meal made in two pans. One for boiling the pasta, the other for making the meal.

Chop up your bacon and put into your pan. Medium heat.

While the bacon is cooking, dice up your onion add to the pan.

Get your water boiling for the pasta.

Cut the corn off of the cob-break the ears in half for a flat surface to place onto the cutting board. Add to the pan. Place pasta into boiling water and cook per directions.

When the bacon is cooked to your satisfaction, add the wine and the sun dried tomatoes. Cook until the wine is reduced.

Add the cheese and fold into the pan. Pasta should be ready to come off and drain.

Plate up and top off with fresh basil.

Happy Eating.

Let me know what you changed up to make it your own.

Terri

8/29/2012 Wheat Bread & Yogurt

It has been a while since I have posted in here. My Cannon Powershot G6 is not letting me upload the pictures to the computer regardless of how many different cables I use. I will be using my husband super cool Nikon until I get mine fixed.

Today is going to be a hyperlink day. Because these the ones I have been using and they work out perfectly every time.

I could not find my original bread person on the web and this one is the same recipe.

The only thing I change is I use three (3) cups wheat flour and three (3) white flour.

I use a Pullman Bread Pan it makes the bread nice and square. Perfect for slicing.

I make my own yogurt. It is really easy to do at home and you do not need any fancy equipment such as those individual containers. If you have a crock pot with a removable center and 4 quart Mason jars, you are half way there. Now all you need are the ingredients.

I no longer follow a recipe, this one close to what I do. Except, when the milk is cooling, I preheat my oven to 170 degrees. When it reaches the temp, I add my cultures, whip it until frothy, place in oven and TURN THE OVEN OFF. Let it sit overnight and if there is too much whey (liquid) use a flour sack towel (which you can find at Wal-mart or Target) and a colander to remover extra whey. If you remove too much you are on your way to yogurt cheese and yogurt cream cheese.

Homemade yogurt has a bit more tang to it, so do not be alarmed by that. You can also make it with 2% milk. If you have an Aldi near you, get your milk there. Bring your own bags, if you have never been to Aldi before and a quarter for the cart.

The milk is good and sometimes you can purchase milk for $1.99 a gallon. Currently, it is $2.99. Still better than most larger stores.

Happy Cooking!

Let me know what you changed to make it your own dish.

Terri.

Grilled/Smoked Shrimp & Corn Chowder

This soup came to me from a dinner pairing at the Lexington Restaurant here in St. Paul, MN.

It is not their recipe just something I have been fiddling with for a while.

Plan to make this one while you have your grill/smoker all ready cooking with other items.

What you need.

2 TBS butter

2 TBS flour

1 medium red onion

1/2 pound of peeled & diced potatoes

1 tps smoked paprika

1 TBS black pepper

pinch of red pepper flakes

1 box of chicken broth

1 bag of frozen corn

1 can of creamed corn

2 cups milk

1 1/2 pounds of shrimp-peeled & tail off

**you will see i do not call for salt. slowly add this into your dish as you cook. too much salt ruins your dish. Also, do this for all herbs and spices.**

Make a Roux with your butter and flour. After three minutes, add your onions cook for a minute or two. Slowly, add 1Cup of broth until it thickens. Continue adding your broth a little at a time until it is all gone.

Add your potatoes. Stir your pot. Do not let the bottom get scorched. When potatoes are half way cooked, puree them with whatever tool you use. I use an immersion blender.

Next add your corn and milk. Are you stirring your mixture? Do not let the bottom get scorched.

Taste your soup continually, add more or less paprika, salt, and pepper as you go along. When you have the chowder tasting as you like, add your cooked shrimp into the mix.

Happy Eating!!

Let me know what you changed or added to make it your own. :)

Grilled Veggies & Freekeh

Meatless Monday-

Roasted/Grilled vegetables is quick, easy, and fun. Plus, it is an excellent way to keep the heat out of the kitchen during the summer. Pick your favorites chop, dice, or leave whole, entirely up to you!

What you need is heavy duty tin foil, or double layer your foil if you do not have heavy duty.

Butter & oil, pinch of salt to release the water in the veggies. Think of this as another way to 'sweat' them.

Grill, Charcoal whatever method you use to start yours. I use the chimney tower.

Washed Golden Beets. Pretty colour.

Pink Banana Squash I picked this beauty up at the Farmer's Market on Thursday. I fell in love with the orange colour of it. Had just a hint of pink.

Everyone's favorite, potato, onion, and carrot.

Served on a bed of Freekeh.

This is something the entire family can make & do if your children are old enough to cut up veggies or they can pick out veggies.

Happy Eating!!

Carrot & Coriander Soup-Lunch

Here is the beginning of you soup. This was sent to me by my In-Laws. Wonderful people who enjoy cooking as much as I do.

What you need are carrots, potatoes, celery, an onion, milk or heavy cream, chicken broth, coriander, black pepper, salt, and butter.

With this soup, I only used three exact measured items.

2 Cups of Whole Milk/Cream

1 32oz Box of Chicken Broth.

2TBS butter

Dice your onion.

Place your butter into your stockpot. Then add your onions 'sweat' until they release their sugars. You will be able to smell this happening and the onions become translucent.

While this is happening chop up your carrots, potatoes, and celery. I used about 5 carrots from the pile in the first photo, about 8 potatoes and cut the celery until I had about 1 Cup.

Put this into the stockpot, add a pinch of Salt, black pepper and Coriander.

Now, you are going to 'sweat' your vegetables. This means, cook them until they release their water. The photo below, shows what it looks like after 15 minutes on a low heat. The potatoes mix the 'sweat' a bit thick.

When you have a nice 'sweat', add your broth and turn the heat up to let it simmer and get your veggies soft and tender, about an hour. Taste while you are cooking and add Coriander as you go along to get the flavor you like.

When your veggies are tender, grab your immersion blender and puree your soup. Or use a food processor or blender. Whatever tool you have. ;)

Add your milk/cream.

Serve and enjoy.

Napa Cabbage Salad

This salad came about due to the fact, I was going to make Napa Cabbage Rolls but that never came to fruition. Instead, I made a tasty salad with broccoli, cauliflower, carrots, green beans and a pinch of black pepper and dried basil.

Napa Cabbage comes in large heads so I have made this salad twice this week so nothing gets wilted and slimey.

For the dressing, I made this.

Dressing:

1/3 c. lime juice Rose's or fresh squeezed

3 Tbs. fish sauce

1 Tbs. siracha (to taste)

2 Tbs. Tamarind paste

2 Tbs. Soy sauce

3 Tbs. toasted sesame oil

Make dressing. Place everything in a medium bowl then whisk in sesame oil until well blended.

Simple easy and tasty.

Let me know what you changed to make it your own.