Hummus

Pioneer Woman’s Classic Hummus

Ingredients

         3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained

         ⅓ cups Plus 1 Tablespoon Tahini

         3 cloves Garlic, Chopped, Or More To Taste

         ½ whole Lemon, Juiced

         ½ teaspoons Ground Cumin, Or More To Taste

         Salt To Taste

         Fresh Basil Or Italian Parsley

         3 Tablespoons To 5 Tablespoons Cold Water

         1 Tablespoon Olive Oil

Preparation Instructions

Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.

Pulse until mixture becomes somewhat smooth and combined, but do not over mix.

Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.

***My personal add-in: 1 piece of roasted red pepper from a jar, and eliminate the water. Yum.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Tuna Casserole

I can't explain why we like this, except to say: comfort food.

2 cans tuna
3 cups macaroni, cooked
2 cups broccoli, steamed
2 cups cheese, shredded

mix together, add sauce:

1 can cream of celery soup
1 cup sour cream
1/3 cup mayonnaise
milk to own judgement of consistency

top with:

2 cups cracker crumbs
1/4 cup margarine melted
mixed together

Back at 350' x 30 minutes, or until bubbly

Ptarmigan Pasta

• 9 ounces uncooked pappardelle (wide ribbon pasta)
• 2 tablespoons extravirgin olive oil
• 1/4 teaspoon crushed red pepper
• 3/4 garlic cloves, thinly sliced
• 1 1/2 cup halved yellow tear-drop cherry tomatoes (pear-shaped)                                 
• 1 1/2 cups halved grape tomatoes 
• 3/4 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 5 cups loosely packed trimmed spinach
• 1 1/2 ounces shaved fresh Parmesan cheese 
• 1/2 package bacon 

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Chop bacon, saute until crispy.

1. Add pepper and garlic to skillet; cook 1 minute or until garlic is fragrant. Add tomatoes; cook 45 seconds or just until heated, stirring gently. Remove the skillet from heat; stir in lemon juice and salt. Combine the hot pasta, spinach, and warm tomato mixture in a large bowl, tossing to coat. Top with cheese.

Adapted from Cooking Light, introduced to us by Kelly at the cabin.

Roasted Sweet-Potato Cheesecake with Maple Cream

Roasted sweet potato offers a perfect earthy sweetness to show off the flavor combo of cinnamon and nutmeg in this creamy cheesecake.

Sunset NOVEMBER 2008

         Yield: Makes 12 to 16 servings

         Total:2 Hours, 30 Minutes

         Other:2 Hours, 30 Minutes

Ingredients

         2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total), such as jewel or red garnet (sometimes sold as yams)

         1 tablespoon melted butter

         Pecan Crust (recipe follows)

         2 teaspoons lemon juice

         3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature

         3/4 cup granulated sugar

         1/2 cup firmly packed light brown sugar

         4 large eggs

         1/4 cup whipping cream

         1/4 cup sour cream

         1/4 cup maple syrup

         1 1/2 teaspoons ground cinnamon

         1 teaspoon ground nutmeg

         1/2 teaspoon ground ginger

         Maple Cream (recipe follows)

Preparation

1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.

2. Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.

3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.

4. Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.

5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.

6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).

7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.

Pecan Crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 in. tall). Press mixture evenly over bottom of pan.

Maple Cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.

Note:

You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving.

Chicken Stew with Olives and Lemon

Chicken Stew with Olives and Lemon

Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on cold-weather cooking. Prep and Cook Time: about 45 minutes. Notes: To save prep time, cube the potatoes or mince the garlic and capers while the chicken browns. Then, while the stew simmers, you can chop the parsley and juice the lemon.

Sunset DECEMBER 2006

         Yield: Makes 4 servings

         Total:45 Minutes

Ingredients

         1 pound boned, skinned chicken thighs, rinsed and patted dry

         2 tablespoons all-purpose flour

         1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste

         2 tablespoons olive oil

         2 large garlic cloves, minced

         1 tablespoon capers, drained and minced

         Grated zest and juice of 1 lemon

         1/2 cup dry white wine

         1 3/4 cups chicken broth

         1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes

         1 package (8 oz.) thawed frozen artichoke hearts, quartered if large

         1 cup finely chopped flat-leaf parsley

         1 cup pitted medium green olives

         Lemon wedges

Preparation

1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

Slow Cooker Cuban Braised Beef and Peppers

Serves 4| Hands-On Time: 10m| Total Time: 8hr 30m

Ingredients

• 1  28-ounce can  diced tomatoes, drained
• 2  red bell peppers, sliced 1/2 inch thick
• 1  onion, cut into 8 wedges
• 2  teaspoons  dried oregano
• 1  teaspoon  ground cumin
• kosher salt and black pepper
• 1 1/2  pounds  flank steak, cut crosswise into thirds
• 1  cup  long-grain white rice
• 1  avocado, sliced
• 1/4  cup  fresh cilantro leaves

Directions

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Iced Lemon Cookies

This comes from Kelly, and all the narrative is hers. I having been craving this cookie for 2.5 years, and still haven't made it.

Around these parts friends and neighbors are giving away huge bags of freshly picked citrus, much like people in normal climates do in August with zucchini and tomatoes.  The last few weeks we have come away from Avery's cello lessons with huge bags of lemons.  Much appreciated since we don't have a lemon tree, and they just smell divine! 

This is one of our favorite things to do with lemons, so here's the recipe in case you are also inundated with lemons. 

 

Iced Lemon Cookies

COOKIES

1 cup butter, softened

1 cup sugar

1 cup powdered sugar

2 eggs

1 cup oil

2 teaspoons grated lemon peel (this is about one large lemon)

4 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1/4 cup sugar (for flattening cookies -- not for the dough)

TOPPING

4 cups powdered sugar

6 to 8 tablespoons of fresh lemon juice

1 1/2 cups coarsely chopped shelled pistachios

1.  In a large bowl, combine butter, sugar and powdered sugar.  Beat well.  Add eggs, oil and lemon peel.  Mix well.

2.  Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended.  Cover dough with plastic wrap; refrigerate 1-2 hours for easier handling.

3.  Heat oven to 325• F.  Shape dough into 1 -inch balls.  Place 2 inches apart on ungreased cookie sheets.  Flatten cookies into 2-inch rounds with bottom of a glass dipped in sugar.

4.  Bake at 325•F for 9 to 11 minutes or until edges begin to set and cookies are light golden brown.  (You really don't want much color.)  Cool 2 minutes.  Remove from cookie sheets; place on wire racks.  Cool completely.

5.  Meanwhile, in a small bowl, blend powdered sugar with enough lemon juice for desired spreading consistency.  Spread frosting on cooled cookies.  Sprinkle pistachios on frosting before it sets. 

Posted at 10:03 AM in Recipes | Permalink

Huckleberry Cheesecake

1 graham crust

12 oz cream cheese, softened
1 cup sugar

cream together, then add:

1 large Cool Whip (4 cups)

spread over graham crust

top with:

1 raspberry Danish Dessert
glaze directions with 1/2 c sugar and 1 T lemon juice

cook together, then add:

2 cups huckleberries

spread over cream cheese layer

chill until set

(Humphreys like this in shallow pie pans.)