Shepherd's Pie 1

Ingredients:

• 12 servings prepared mashed potatoes
• 2 pounds lean ground beef
• 1 onion, finely diced
• 3 cups frozen green beans
• 2 (10.5 ounce) cans cream of mushroom soup
• 2 cup sour cream
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F.
2. Prepare mashed potatoes according to directions on box or from fresh boiled potatoes. Set aside.
3. In a large skillet, saute ground beef and onion until beef is no longer pink. Drain off grease.
4. Add green beans to skillet and simmer for 4 minutes. Add soup and sour cream and mix thoroughly. Salt and pepper to taste. Pour mixture into a 9x13 inch baking dish. Spread potatoes over top.
5. Bake in preheated oven for 40 minutes, until hot and bubbly

Shepherd's Pie 2

Ingredients:

• 12 servings prepared mashed potatoes
• 2 pounds lean ground beef
• 1 onion, finely diced
• 1 Portabello mushroom diced
• 1½ cups frozen kernel corn
• 1½ cups frozen green beans
• 2 (10.5 ounce) cans brown gravy
• 1 (10.5 ounce) can cream of mushroom soup
• salt and pepper to taste
• ¼ pound American cheese slices

Directions 

1. Preheat oven to 350 degrees F.

2. Prepare mashed potatoes according to directions on box or from fresh boiled potatoes. Set aside.  

3. In a large skillet, saute ground beef over medium heat for 1 minute. Add onion and mushroom to skillet and continue to cook until beef is no longer pink. Drain off grease. 

4. Add corn and green beans to skillet and simmer for 4 minutes. Add soup and gravy to skillet and mix thoroughly. Add salt and pepper to taste. Pour mixture into a 9x13 inch baking dish. Spread potatoes over top. Lay cheese slices over potatoes.  

5. Bake in preheated oven for 40 minutes, until cheese turns golden brown.

Watermelon Honey

When I was about twelve, my mom and I drove to Fort Morgan to gather at my Uncle Jake’s farm to cook Watermelon Honey with her sisters, Kate, Dorothy, Martha, Nancy, and Kay. 

Uncle Jake and Uncle Ed grew watermelons in the cornfields, and after harvest they were taken by truck to Uncle Jake’s farm.  There, an outdoor stove had been built many years before by my grandfather.  Grandpa had retrofitted a piece of farm machinery with three large (probably five gallons each?) cast iron kettles sunk into the surface with room to build large wood fires below.  Each kettle was supervised by one Aunt, and one Aunt was in charge of the fires. 

My job – with my female cousins – was to haul the watermelons to the gathering area and wash them.  The older cousins and a few of the boys were given the job of cutting the watermelons in half. Imagine large, sharp knives in the hands of teenagers.  Scary.  Of course, half of the fun was squirting each other with the seeds and juices.   The boys then carried the cut watermelons to a huge table where the Aunts would scrape the fruit from the rind and run it through the large, cone shaped colanders to separate the pulp and seeds from the juice.   The juices were poured into the kettles in the stove and brought to a boil.  This was tricky, because the honey had to boil and bubble to reduce, but it also burned easily.  The Aunts used really large wooden spoons to (maybe they were oars, now that I think about it) to stir the juices.  Once the juices had turned a rust color and thickened, the hot honey was poured into mason jars and sealed. 

This was late August, and it was hot.  And the job was sticky – I mean really sticky.  The bees liked the sticky mess, so they were buzzing around.  As the sun began to set, Uncle Jake and Grandpa brought out the hoses and hosed down everything – the stove, the kettles, the fires, the tables, the ground, and of course the cousins and, inevitably, the Aunts.  Amid screeches and threats of bodily harm we cooled down and cleaned up.  Everyone went home with tasty treasures in glass jars and memory treasures to last for years to come.  

Crock Pickles

1 gallon water

1 cup cider vinegar

½ cup salt

Layer sprigs of fresh dill and washed cucumbers until container is half-full, finishing with a double layer of dill.

Bring water, vinegar and salt to a boil and pour over the cucumbers and dill.  Place a dinner plate on top of the top layer and weight it down to the cucumbers are submerged.  Place in a dark area.  Pickles will be ready in 24 hours, and will last several weeks.

I often use a clean 5 gallon paint bucket

Chicken Enchiladas

Ingredients:
3 cups shredded Cheddar cheese, divided
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
2 (10.75 ounce) cans condensed cream of chicken soup, divided
1 (4 ounce) can chopped green chilies
2 tablespoons finely chopped onion (sauté in a little butter)
1/4 teaspoon pepper
½ tbsp. cumin
1/8 teaspoon salt
10 (8 inch) flour tortillas, warmed
1 (15 oz) can Stoke’s Green Chili Sauce

Directions
1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, one can soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Mix the remaining can of cream of chicken soup with the green chili sauce and spread the mixture over the top of the tortillas.

2. Bake uncovered at 350 degrees F for 30 minutes or until hot and bubbly. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Banana Bars

½ cup butter

1½ cup white sugar

2 eggs

¾ cup sour milk (mix 1 tablespoon vinegar + 1 cup milk)

3 ripe bananas, mashed

1 teaspoon vanilla

2 cups flour

½ teaspoon salt

1 teaspoon baking soda

Cream the butter and sugar together until fluffy.  Add eggs, one at a time then soured milk, bananas and vanilla and beat until smooth.  Sift flour, salt and soda together and stir into mixture until combined.

Spread batter on a greased jelly roll pan and bake 30 minutes.  Cool banana bars and top with powdered sugar frosting.

Vi  Sjaardema

Salmon Patties

Ingredients:
· 1 can (16 ounces) salmon
· 1 small onion, finely grated
· 2 tablespoons minced fresh parsley
· ground black pepper, to taste
· 2 large eggs, well beaten
· 1 to 1 1/2 cups fine dry bread crumbs
· 3 tablespoons butter
Preparation:
Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side until brown; add remaining butter, turn patties and fry until brown on the other side.
Serves 6.

Steak Strip Stir Fry

·         1 tablespoon vegetable oil

·         12 ounces beef top round steak, trimmed and cut into thin strips

·         1 large yellow onion, sliced (about 1½ cups)

·         1 (8-ounce) can tomato sauce

·         ½  cup beef  broth

·         1 tablespoon chili sauce

·         ¼ teaspoon ground black pepper

·         1 (10 ounce) bag frozen cut green beans, thawed

·         8 ounces egg noodles

·         1 tablespoon cornstarch

·         2 tablespoons cold water

In a large nonstick skillet, heat oil over medium-high heat.  Add steak, cook, stirring frequently until no longer pink – about 4 minutes.  Using a slotted spoon, transfer steak to a plate.

Cook noodles according to package directions as you perform the next step.

Add onion to juices in skillet.  Cook, stirring frequently, until browned, about 3 minutes.  Stir in tomato sauce, broth, chili sauce and pepper.  Cook for 3 minutes.

Return beef to skillet.  Add green beans, cook until hot.  Make a slurry with the cornstarch and water and add to skillet. Simmer until sauce is slightly thickened, about 2 minutes.   Drain noodles in a colander, place on serving plates.  Top with beef mixture and serve.

Food Memories Journal 6

Dessert: noun

Description:  the final course of a meal; often a sweet flavor and high in fat content and calories

Dessert was not a part of my childhood daily routine.  Dessert was reserved for company and special occasions.  My mother is a good baker. Me?  Not so much.  I can cook just about anything, but baking?  Not my strong point.

I have tried to make cookies, cakes, candy, bars, breads, and anything else that might need baking.  Cake mixes are fairly consistent, break and bake cookies work out for me sometimes, and my Almond Bars are pretty good.  And I scoop a mean bowl of ice cream.

The last banana bread I made was a complete failure. I had lots of bananas, so I doubled the recipe.   I knew something was wrong when I mixed in the flour and my mixer overheated.  The second clue should have been the fact that the loaf pan weighed about nine pounds.  Still, I baked it, (it smelled good) and cooled it ( it looked good).   I was so excited….the house smelled wonderful!  When I tried to cut it with a knife, it was like sawing concrete.  So I took the whole thing and put it in the trash can.  Dave came home about an hour later, and found the banana bread in the trash and took it out, thinking it was there by mistake (really?) until he tried to cut it.  Back into the trash can it went.  Looking back, I am pretty sure that I doubled the recipe, but quadrupled the flour. 

Favorite family desserts:  Yule Log. Almond Bars.  Marble Brownies.  Lemon meringue pie.  Pumpkin pie. Chocolate Volcano  cake.  Ice cream. Klondike Bars.  Ponsonita Sundae. Éclair dessert.  Buster Bar Dessert.  Cherry pie. Coconut cream pie. Cherry cheesecake. Hot fudge sundae.

Marble Brownies (one of Dave’s favorite desserts)

• 2 sticks butter
• 2 cups sugar
• 4 eggs
• 2 cups flour
• ½ teaspoon salt
• 1½ teaspoon milk
• 1 teaspoon vanilla
• 2 squares baking chocolate

Preheat oven to350 degrees F.

Cream the butter and sugar together until fluffy.  Add milk, vanilla, then eggs, one at a time.  Add flour into mixture and beat until smooth.

Drop ½ of batter in spoonfuls into a greased 9x13 pan. 

Melt baking chocolate in microwave and add to the rest of the batter.  Drop spoonfuls of chocolate batter between the white batter and marbleize by drawing a knife through the mixture.

Bake 30-40 minutes until a wooden pick inserted into center of pan comes out clean.

Cool and frost with chocolate frosting.

Vi Sjaardema

Bruce’s Really Yummy Cheese Dip

Ingredients:
1 – 3# box of Kraft American Cheese

A splash of milk

4 bunches green onions, sliced

3 jalapenos, seeds removed and chopped

2 Anaheim peppers, chopped

Directions:

Cube cheese and place in microwave safe dish.  Add a splash of milk and cook in microwave until smooth. 

Add veggies and stir.

Serve as a dip with tortilla chips, fresh vegetables, and crackers. 

Bruce Baird

Food Memories Journal 5

Dishes:  noun

Definition:   a grouping of similarly patterned items for the presentation of food.   Typically consists of dinner plate, salad plate, bowl , bread/dessert plate. Set may also contain serving items, i.e. large bowls, meat platter, gravy boat, soup terrene, etc.

My mother loves dishes.  I mean she really, really loves dishes.  All kinds of dishes!  Stoneware dishes, ironstone dishes, depression glass dishes, Noritake, Mikasa, Corelle, Hull Pottery and tons of others that I can’t name.  As long as I can remember there has been a parade of different patterns floating across her table.

My early memories contain Melmac dishes - white with a blue flower.  We also had plastic drinking goblets.  They have a swirled pattern in the drinking part of the glass, and Melmac  bases – sort of “feet.”  I think the feet were white.  The glasses were so interesting that I had to see if I could find a picture of them somewhere on the internet.  They are listed at 1960’s Retro Drinking Glasses.

Ironstone was next – it did not last long...it was “way too heavy.”  Several stoneware patterns followed, then came several different patterns of Corelle and Pfaltzgraff . 

After all these years, Depression Glass continues to be Mom’s favorite find.  Glass dishes  of all different colors – ruby red, cobalt, light green, dark green, light blue, amber, and her favorite, pastel pink. Many pieces grace the display cabinets and china hutches in her home.

Garage sales and “The Value Village” are my mother’s favorite places to shop.  She constantly combs through peoples castoffs looking for hidden treasures.  So many of these beautiful pieces are part of an estate or donated to thrift stores by people who don’t know their true value.  When these items appear, Mom makes a few fast bucks selling them to her favorite antique man, Ken.  Of course, most of the time she is outwardly (and vocally) disappointed that he sells the items for twice what she is paid, but I believe it is all part of a delightful game. 

Mom’s china pattern was” Rose Chintz” by Mieto of Japan.  It is a simple pattern with a delicate burgundy red rose and silver rims.  I loved that pattern, and it was always a special day if the table was set with the china.  This set now resides in my home.  When I was first married, I received a set of Franciscan Ware Desert Rose.  Mom liked it better than hers, so we traded. I love to use the china, and do so whenever possible.  What an honor to share this treasure with my family and friends.

Almond Zucchini Burritos

 Sounds weird, tastes AMAZING!!!
  
Ingredients:
· 6 flour tortillas
· 3 cups julienned zucchini (matchstick size)
· 1/3 cup chopped onions
· 1 tablespoon vegetable oil
· 1/3 cup salsa (mild, medium or hot...up to you)
· 2 tablespoons water
· 3/4 cup sliced almonds (reserve 3 tbsp for garnish) 
1 1/2 cups grated cheddar cheese
· 1 (4 ounce) cans diced chilies

· For topping
· 6 tablespoons salsa (mild, medium or hot)
· 6 tablespoons sour cream (lite or regular)
· 3 tablespoons reserved sliced almonds (mentioned above)

Directions:
Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through. (Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.)

While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.

Reduce heat to low, add water and salsa, cover and cook for three minutes.

Stir in almonds (remember to reserve 3 tbsp for garnish).

Food Memories Journal 4

Recipe Box :  noun

Definition:   My mother’s way of keeping recipes treasured from family, friends, etc. 

Let’s be honest, my mother will probably never read this blog.  The complexity of the computer is too much for her to tackle. But if I ask her for a recipe, she is always able to walk right to that wooden box that she has had FOREVER and pull out the properly filed recipe in a flash.  As a little girl, I looked through Mom’s recipe box often, treasuring the recipes that my grandmother had passed down to all her daughters.  I only knew my grandmother as a very little girl, so this tangible item created imaginary moments of play and  a sad longing for interaction  with a woman I never really got to know.

Truth told, I tried to keep a recipe box over the years, but I find that it is just too difficult.  Mine are never filed, usually food spattered and gooky, or scattered around the kitchen in a multitude of cabinets and drawers.  If someone asks for a recipe, I tell them I will call them back if I manage to find it.

My first recipe box was a gift for a wedding shower.  Betty provided a green plastic flip-top box, and asked all the guests to bring a favorite recipe to the shower to share. (Remember – I had never cooked…)  Valiantly, I tried every recipe at least once.  Some were good, some were not particularly my taste, but there was something very special about pulling out a recipe from Gwen, or Tammy, or Mrs. B, or Joann.

When we are young, we don’t seem to see things too far ahead in the future.  Little did I know where life was leading at that time.  But, true to form, “Life” intruded – people moved away, children were born, couples divorced, people died- you know -LIFE.  

About 18 months ago, I had a profoundly moving moment.  While fumbling through my recipe box, I found the recipe given to me at my bridal shower by Kim.  Kim passed away about 5 years ago after a long battle with a brain tumor. Holding the recipe in my hand I realized for the first time the power of handwriting.  The moment was bittersweet.  Seeing her carefully penned directions on that card brought so many memories crashing back--her indescribable musical gift and talent as an organist and pianist; her beautiful heart-shaped smile.  Watching her run down the street while 8½ months pregnant and asking her if she “should really be running when so close to delivery” as well as the  details of her not-so-easy short life-dating, marriage, birth of children, a rocky marriage and divorce, a remarriage, and then the fight that finally took her life. Kim was my friend and I miss her.

Reflecting on these snippets of time, I realized how short our time is and how precious we are to those whose lives we touch.  Close friends, casual acquaintances, family, friend, or foe – these are the people God places in our lives to make us into the people He wants us to be. 

All this to say, even though I am writing a blog, and sharing my thoughts and recipes online, I encourage each person to find a pen and a recipe card, and share a recipe with those you love.  It may become a precious treasure in the days to come.

Creamy Banana Coffee Cake

Preheat oven to 350 degrees F.

Ingredients and Directions

·         6 ounces cream cheese

·         1/3 cup sugar

·         1 tablespoon flour

·         ½ teaspoon nutmeg

·         1 egg

Beat cream cheese, sugar and flour until smooth. Beat egg into mixture until smooth.  Set aside.

·         ½ cup butter, softened

·         1½  cup white sugar

Cream butter, gradually adding sugar. 

·         2 eggs

Add eggs one at a time, beating until smooth.

·         1 teaspoon baking soda

·         3 tablespoons hot water

Combine soda and hot water and add to creamed mixture.  Stir until blended.

·         3 cups flour

·         1 teaspoon baking powder

·         ½ teaspoon salt

·         ½ teaspoon nutmeg

·         1 teaspoon cinnamon

·         1/3 cup orange juice

Sift dry ingredients together and add flour mixture to butter mixture alternately with orange juice.

·         1 teaspoon vanilla extract

·         3 ripe, mashed bananas

·         1 cup chopped pecans (optional)

Stir vanilla, bananas and pecans (if desired) into batter. 

Spoon 1½ cup batter into a greased Bundt pan.  Spread cream cheese mixture over batter.  Spoon the rest of the cake batter over cream cheese. 

Bake 55-60 minutes.

Cool in pan 15 minutes then invert cake onto a wire rack.  Brush with 1 teaspoon melted butter and sprinkle with Cinnamon and sugar.

Debbie Weitzel

Food Memories Journal 3

Memories are funny things.  You think you have it all remembered, then another one creeps in and takes you by surprise.

Take school lunches, for example.  When I was little, the schools I attended were very small.  No cafeteria lunches for me.  It was strictly carry-your-own.  So begins the unending parade of peanut butter and potato chip sandwiches and oranges.  Or sometimes bologna and lettuce and an apple. 

All my friends  got a small carton of milk each day, complete with paper wrapped bendy straw.  Milk was not a given in my life, due to an allergy, so there was nothing but water in my thermos.  Yes, I felt deprived. 

The school I attended  in fifth grade had a main lunch area where students ate their lunches at long tables.  While enjoing lunch and conversation one day, I was seated at the table with a girl (I can't even remember her name) who had the giggles.  During one fit of giggles, she bent forward and somehow managed to get her bendy straw stuck between the eyelids of her right eye.  It was pretty freaky as I recall.  I grabbed the straw and pulled it out.  Thankfully, her eye was fine.  We all calmed down and finished lunch.  I guess that memory must have had an impact on me.

Memories are funny things.  Go figure.

Roasted Asparagas

Ingredients:

• Fresh Asparagas
• Salt
• Ground black pepper
• Olive Oil
• Sesame Seeds

Directions:

Preheat oven to 400 degrees F.

Wash and trim asparagas. Place spears in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Sprinkle with sesame seeds.

Bake approximately 15 minutes, until asparagas is crisp-tender. Serve immediately.

***This is also good on the grill.  Prepare in the same manner, then grill over hot grill for 5-6 minutes.

Roasted Broccoli

Ingredients:

• Fresh Broccoli
• Salt
• Ground black pepper
• Olive Oil
• Sesame Seeds

Directions:

Preheat oven to 400 degrees F.

Wash and trim broccoli. Cut into spears. Place in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Sprinkle with sesame seeds.

Bake approximately 20 minutes, until broccoli is crisp-tender. Serve immediately.

Marilyn Sjaardema

Food Memories Journal 2

The first time I cooked a meal for company after we were married was for Dave's Uncle Mike and Aunt Carol.

Dave wanted me make spaghetti. Spaghetti was a big deal.  My mother never made spaghetti, so I was very nervous. Now, I should explain that I had never cooked before we were married, but I agreed to cook and show myself to be the perfect hostess.

The table was set with my fine china and crystal.  The flowers on the table were lovely.  The house sparkled, so I was ready to cook.

I browned the hamburger, put it with the sauce in the jar, and had it simmering on the stove.  (Wow - culinary giant.)

It seems that cooking the pasta proved to be a difficult thing for me.  Apparently, I couldn't even boil water properly.  The water came up to a boil, and it started to boil over.  The oil in the water caught on fire and went up in flames.  No huge deal - a cover on the pot solved the problem - except for the smoke smell in the house.  Again - it should not have been a problem - open the doors, turn on the fan, spray the air freshener - situation handled!

Except - Uncle Mike was a firefighter.  I was terribly embarrased when his first comment after entering the house was, "So what did you burn, Marilyn?" 

Not my most shining moment.  Uncle Mike passed away in a farm accident a few years later, so this remains a shining memory.  Mike, this jar of Prego is for you.

Hot Tuna Salad on Rolls

Ingredients: 

• 1 cup elbow macaroni
• 7 ounces canned or packaged tuna, drained
• 2 hard-cooked eggs, chopped
• 4 ounces cheddar cheese, shredded
• 2 cups celery, sliced diagonally
• 1/4 cup onion,  chopped
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon coarse ground black pepper
• Kaiser rolls, sliced

 Directions: 

Prepare macaroni according to package directions.  Drain pasta.

Toss together with remaining ingredients and spread on open faced kaiser rolls.  Place in oven under broiler until hot and bubbly.

**This mixture can also be placed in a 2-quart baking dish.  Bake at 350 for 15 minutes.  Serve hot. 

Pork Chops and Scalloped Potatoes

Ingredients

• 6 tablespoons butter, divided
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 5 tablespoons all-purpose flour
• 3 cups chicken broth
• 6 pork chops
• 6 cups thinly sliced potatoes
• 1 dash paprika

Directions

Preheat oven to 350 degrees F (175 degrees C).

In sauce pan melt 3 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.

In skillet brown pork chops in 2 tablespoons butter. Grease a baking dish (12x14) with the remaining tablespoon butter and layer potatoes.

Pour 1/2 gravy mixture mixture over potatoes and bake for 20 minutes.  Remove from oven and pur the rest of the gravy mixtre over the top. Place browned chops on top of potatoes and sprinkle paprika on top.

Cover and bake for 40 minutes. Uncover and bake for an additional 15 minutes.

Marilyn's Macaroni and Cheese

This is my favorite homemade  mac and cheese.  I have never cared for the powdery stuff, and the creamy stuff is usually too rubbery. 

Ingredients

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3/4 cup heavy cream
• 1/2 cup milk
• 1 pound elbow macaroni
• 1/2 cup shredded Colby cheese
• 1/2 cup shredded pepper jack cheese
• 1 cup shredded and Monterey Jack Cheese
• 1/2 tsp dried red pepper flakes
• 1/4 cup melted butter

Directions

Preheat oven to 350 degrees F.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni and pepper flakes. Stir in 1/2 of cheese.  Pour macaroni mixture into 9x13 baking dish. Top with remaining cheese.  Drizzle butter over the top.

Bake for 25 minutes or until cheese is golden and bubbly.

Harvest Vegetables with Whole Wheat Pasta

Ingredients

• 1 pound whole wheat penne
• Salt and freshly ground pepper
• 2 large or 4 small zucchini, chopped into bite-size chunks
• 1 yellow squash, chopped into bite-size chunks
• 1 red pepper, chopped into bite-size chunks
• 1 red onion, chopped into bite-size chunks
• 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided
• 1/4 cup sliced almonds, blanched and toasted
• 1 cup basil
• 3/4 cup parsley
• 1 clove garlic
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 1 to 1 1/2 cups ricotta cheese

Preheat oven to 400ºF.

Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Right before draining, remove and reserve 1 cup of the pasta cooking water. Drain pasta thoroughly, return to the pot and reserve.


While the pasta is cooking, place chopped zucchini, yellow squash, red pepper and onion on baking sheet. Drizzle the vegetables with 3 tablespoons olive oil, and season with salt and freshly ground black pepper. Roast for about 15 minutes or until tender and golden brown.

While vegetables are roasting, place the almonds, herbs, garlic, some salt and pepper in a food processor. Pulse the processor while drizzling in the 1/4 cup olive oil. Transfer the pesto to a large mixing bowl and mix in the Parmigiano-Reggiano. Add the cup of reserved pasta-cooking liquid to the bowl and mix it to combine. Add the pasta and the roasted veggies to the bowl and give it a good toss to coat everything with the pesto.


In a small mixing bowl, combine ricotta cheese and freshly ground black pepper.


Spoon pasta into 6 dishes and top each dish with dollop of the peppery ricotta mixture.

Rachael Ray

Food Memories Journal 1

Early food memories:


Root beer floats on Sunday night after church
Popcorn on the stove.
Peppermint Cookies at Christmas time
Noodles and butterballs.  I never really liked butterballs.  Thankfully, there was always someone who was willing to take them off my plate.
Chicken.  Lots and lots and lots of chicken. 
Chicken stew with mushy potatoes and carrots and celery.
Beef and vegetable soup with mushy cabbage, mushy potatoes, and mushy carrots.
Carrots.  I don't like carrots.  I have never like carrots.  A few years ago I finally embraced the fact that I don't like carrots and therefore I choose not to eat them.  I don't care if they are good for me.  I don't care if they will give me good eyesight.  I don't like carrots.
Popcorn balls with crushed peppermint.
Peanut brittle
Grapefruit soda  one 2-liter for 4 people
Spices - or the lack of them.  In my home, we had salt, pepper and allspice.  Nothing else. 
Sandwiches.  My dad will wrap a piece of bread around anything and call it a sandwich. 
Strawberry and blackberry noodle.  They took all day to make.  Make the noodle dough, let it set, fill them with strawberries, boil them, make a sweet cream sauce and eat them all that evening.  Not good left over.  (Of course, at this time, I did not like blackberries or strawberries.). 
Potatoes and Glase  Still my favorite today.
German Sausage.  Not sure how Mom did it - but she cooks it better that anyone.
Kraut Birok.  Not enough words to say how wonderful they are. 
Meatloaf.  Really bad meatloaf.  It was many years into my marriage before I tried meatloaf.  Mine is much better.
Canned green beans.  I ate many many cans.  Often for meals after work at the hospital
Corn on the cob.  From Uncle Ed's farm.  Husking lots and lots of ears, then cutting it off the cobs and blanching it for freezing. I also remembered putting the new season's corn in the freezer.  Mom told me to make sure that I "rotated" the corn wso we would use the older stuff first.  Unfortunately, I forgot to put the other bag back in the freezer - until we smelled it a few days later. 
Jello.  Every possible color. 
Frog eye salad.  Yecch.
Peanut butter sandwiches and potato chips in a red plaid metal lunch box. 
Homemade pickles.  Jars and jars of them  and even better, crock pickles!
Beef stew with mushy potatoes, and mushy carrots.
Bean soup with ham
Porcupine meatballs

Caprese Meatballs with Tomato Pesto Sauce

Ingredients

• 5 to 6 slices of bread, torn up
• 3/4 cup milk
• 1 pound ground sirloin
• 1 pound ground veal
• 4 cloves garlic, grated or finely chopped
• A small handful flat-leaf parsley, chopped
• 1/2 to 3/4 cup grated Parmigiano Reggiano cheese
• 1 teaspoon allspice
• 1 egg
• Salt and freshly ground black pepper
• 4 cherry tomatoes, any stems removed
• 4 bocconcini (mini mozzarella balls), look for ones that are about the size of a cherry tomato. If they are bigger, cut them in half
• 2 tablespoons Extra Virgin Olive Oil, plus additional for drizzling, divided
• 1 28-ounce cans San Marzano plum tomatoes
• 1/2 cup homemade or store-bought basil pesto (eyeball it)
• Zest of 1 lemon, if using store-bought pesto
• A loaf of crusty bread

 

Directions

 

Preheat oven to 425ºF.

 

Place the torn bread in a small bowl with the milk (make sure all the bread is submerged) and reserve.

 

In a large bowl, combine the ground meats, garlic, parsley, grated Parmigiano, allspice, egg, salt and freshly ground black pepper. Squeeze out the excess milk from the soaking bread (it should be loose and in small pieces) and add it to the meat mixture. Mix everything with your hands to combine.

 

Divide the meatball mixture in half, and score each half into eight sections with the back of your hand. Take one of the portions of the meatball mix and slightly flatten it out in your hand. Place a cherry tomato in the center and evenly wrap the meat around the tomato, completely encasing it in the meat.

 

Transfer the stuffed meatball to a baking sheet, using one half of the baking sheet for the tomato ones and the other for the bocconcini ones so you can keep track of which is stuffed with what. Repeat the processes until the rest of the tomatoes and bocconcini have all been rolled in a portion of the meatball mixture. Drizzle the stuffed meatballs with some olive oil, transfer to the oven and roast 15-18 minutes, until golden brown and firm to the touch.

 

While the meatballs are cooking, place a saucepot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the canned tomatoes and break them up with a potato masher or the back of a wooden spoon. Add a little salt and pepper, bring up to a bubble and simmer while the meatballs are cooking.

 

Once the meatballs are ready, remove the sauce from the heat and stir in the pesto. If you are using store-bought pesto, add in the lemon zest. Transfer all of the sauce into a serving dish and nestle all of the meatballs into the sauce, keeping the cherry tomato-stuffed ones on one side and the bocconcini-stuffed ones on the other. Serve with some sliced crusty bread alongside.

Garlic and Cheese Orzo

Ingredients

• Salt
• 1/2 pound orzo
• 4 tablespoons butter
• 3 to 4 cloves garlic, finely chopped or grated
• 1/4 cup grated Parmigiano Reggiano cheese
• 1/4 cup (about a handful) chopped flat-leaf parsley
• Ground black pepper

Directions:

Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.

Rachael Ray

Bow-Tie Pasta with Peas

Ingredients

·         1 pound bow tie pasta

·         1 tablespoon Extra Virgin Olive Oil

·         1 medium onion, finely chopped

·         2-3 large cloves garlic, finely chopped or grated

·         1 cup frozen peas, defrosted

·         3 tablespoons butter  

·         1 cup grated Parmigiano Reggiano

·         1/4 cup flat leaf parsley, finely chopped

Directions:

Place a large pot of water to a boil over high heat. Salt water and cook pasta to al dente.

***Heads up: you need to reserve a ladle of starchy cooking water for pasta and peas just before draining.

 Drain Pasta.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and garlic and cook to tender, 5-6 minutes. Add the peas and butter to the skillet with the onions and garlic and heat the peas through. Add starchy cooking water and drained pasta. Turn off the heat, toss parsley and a couple of handfuls of cheese, season with salt and pepper.