Hi,
I made this to take to our friends annual cranberry picking celebration and it was a success. The tart was particularly appropriate to the gathering. The goat cheese added a savory sweet taste to contrast the sweet cranberry topping. It is rather impressive looking, but surprisingly easy.
Preheat the oven to 425 degrees.
1 prepared piecrust (such as Pillsbury)
I know I didn't make the piecrust, but I thought the bought piecrust was fine. Fit the pie crust into a 11 inch tart pan with removable bottom and straight sides. You may need to roll out the dough a bit so it's large enough to fit into the pan. Cover the pie crust with aluminum foil and pie weights or uncooked beans or rice. Bake for 18 minutes. Remove foil and bake for an additional 5 minutes until the crust is lightly browned.
8 ounces goat cheese
1/2 teaspoon cinamon
6 tablespoons sugar
1 egg
2 tablespoons milk
While the tart bakes, mix together the five ingredients listed above in a medium bowl. When the crust is done, pour the cheese mixture into the crust. Spread to smooth the top. Turn oven to 375 and bake for an additional 20 minutes until set.
1 bag fresh cranberries (12 oz.)
1 cup sugar
Zest from one lemon
Juice from one lemon
While the cheese bakes. Combine the above ingredients in a sauce pan. Bring to a boil and cook for about 10 minutes, stirring. Remove from heat. Pour over the cheese mixture and spread until smooth. Cool until set.
The color of the tart is beautiful and would be a perfect ending to a simple meal of soup and sandwiches. I hope you'll enjoy this as much as I did.
Hugs,
Mameekosan
Monday, October 15, 2012
Asian Corn and Chicken Soup
Hi,
I liked this new recipe because it's surprising and fresh. I made it with fresh corn on the cob, but I think it would be equally good with frozen corn. This recipe was adapted from Cook's Country.
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
3 tablespoons fresh ginger, minced
Combine the four ingredients listed above in a large soup pot. Cook stirring over medium heat until the ingredients are almost brown about 1 to 2 minutes.
3 fresh corn on the cobs (or half a bag frozen corn)
Remove the corn from the cob, if you are using fresh. Hold the cob perpendicular to a cutting board and carefully slice off the kernels. Rotate the cob to continue cutting all the way around the cob. Add the corn, either fresh or frozen into the soup pot.
1 (14 ounce) can coconut milk
3 cups water with 1 large bouillon cube or 3 cups chicken stock
Add the coconut milk and water or stock. Bring just up to boiling. Cook about 15 minutes. At this point if you have an immersion blender you can puree the mixture a bit at this point. If you don't have a blender, it's not vital, don't worry.
1 pound boneless and skinless chicken breasts cut into 1/2 inch pieces
Add the chicken and cook for about 10 more minutes, or until the chicken is cooked.
1/4 cup minced fresh cilantro
Juice from a lime
Salt and pepper
Lime wedges (optional)
Stir in the cilantro and lime juice and adjust seasoning with additional salt and pepper if needed. You can serve some additional lime wedges. I hope you are delighted with this recipe as much as I was. The coconut milk makes for a rich creamy soup. Hope you like it as much as I did.
Hugs,
Mameekosan
I liked this new recipe because it's surprising and fresh. I made it with fresh corn on the cob, but I think it would be equally good with frozen corn. This recipe was adapted from Cook's Country.
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
3 tablespoons fresh ginger, minced
Combine the four ingredients listed above in a large soup pot. Cook stirring over medium heat until the ingredients are almost brown about 1 to 2 minutes.
3 fresh corn on the cobs (or half a bag frozen corn)
Remove the corn from the cob, if you are using fresh. Hold the cob perpendicular to a cutting board and carefully slice off the kernels. Rotate the cob to continue cutting all the way around the cob. Add the corn, either fresh or frozen into the soup pot.
1 (14 ounce) can coconut milk
3 cups water with 1 large bouillon cube or 3 cups chicken stock
Add the coconut milk and water or stock. Bring just up to boiling. Cook about 15 minutes. At this point if you have an immersion blender you can puree the mixture a bit at this point. If you don't have a blender, it's not vital, don't worry.
1 pound boneless and skinless chicken breasts cut into 1/2 inch pieces
Add the chicken and cook for about 10 more minutes, or until the chicken is cooked.
1/4 cup minced fresh cilantro
Juice from a lime
Salt and pepper
Lime wedges (optional)
Stir in the cilantro and lime juice and adjust seasoning with additional salt and pepper if needed. You can serve some additional lime wedges. I hope you are delighted with this recipe as much as I was. The coconut milk makes for a rich creamy soup. Hope you like it as much as I did.
Hugs,
Mameekosan
Tuesday, October 2, 2012
Lentil Soup with Bacon and Ham
Hi,
The weather is starting to turn cool here. I'm holding out turning on the heat, so instead have been making soup and other fall type dishes to warm us up.
I'm a huge fan of slow cookers. I throw in everything in the morning before I leave the house and "voila" when I get home... dinner. Somehow it seems magical. I made this soup with things I had around the house. If you don't have the bacon or the ham, I think you can do without, but I think the addition of a bit of protein adds depth to the soup.
1 lb lentils, I used half brown and half red, rinsed thoroughly
Be sure to rinse the lentils. A good way is in a large bowl, swishing the lentils around and changing the water frequently until the water is clear. On a few occasions I have found a small pebble or debris. Drain, then set aside.
4 medium onions, coarsely chopped (I used red onions because those were the ones I had. Regular onions are fine too)
2 tablespoons olive oil
2 slices of bacon, chopped into 1/2 inch pieces
Add the onions, oil and bacon to a large pot. Cook until the onions start to brown.
4 medium carrots, coarsely chopped
Add the carrots and cook for another minute. At this point if you are using a slow cooker transfer the mixture the slow cooker.
5 cups of water
1/4 lb sliced ham, cut into 1/2 inch pieces
1 bouillon cube (for 2 cups)
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1 teaspoon thyme
Rinsed lentils
Add the rest of the ingredients. If you are doing the soup in a slow cooker, set it to medium and the soup will be done in about 8 hours. If you are doing this on top of a stove, simmer the soup over low heat for about 2 hours. You may need to add a bit more liquid if the soup gets too thick.
Salt and pepper
Check to see if the soup needs a bit more salt or some pepper. This is a very hearty soup. We had it for dinner with some cheese toast and fruit. It reheats well, so it's perfect for the rest of the week for lunches or dinners. It's very quick and easy.
Hugs,
Mameekosan
The weather is starting to turn cool here. I'm holding out turning on the heat, so instead have been making soup and other fall type dishes to warm us up.
I'm a huge fan of slow cookers. I throw in everything in the morning before I leave the house and "voila" when I get home... dinner. Somehow it seems magical. I made this soup with things I had around the house. If you don't have the bacon or the ham, I think you can do without, but I think the addition of a bit of protein adds depth to the soup.
1 lb lentils, I used half brown and half red, rinsed thoroughly
Be sure to rinse the lentils. A good way is in a large bowl, swishing the lentils around and changing the water frequently until the water is clear. On a few occasions I have found a small pebble or debris. Drain, then set aside.
4 medium onions, coarsely chopped (I used red onions because those were the ones I had. Regular onions are fine too)
2 tablespoons olive oil
2 slices of bacon, chopped into 1/2 inch pieces
Add the onions, oil and bacon to a large pot. Cook until the onions start to brown.
4 medium carrots, coarsely chopped
Add the carrots and cook for another minute. At this point if you are using a slow cooker transfer the mixture the slow cooker.
5 cups of water
1/4 lb sliced ham, cut into 1/2 inch pieces
1 bouillon cube (for 2 cups)
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1 teaspoon thyme
Rinsed lentils
Add the rest of the ingredients. If you are doing the soup in a slow cooker, set it to medium and the soup will be done in about 8 hours. If you are doing this on top of a stove, simmer the soup over low heat for about 2 hours. You may need to add a bit more liquid if the soup gets too thick.
Salt and pepper
Check to see if the soup needs a bit more salt or some pepper. This is a very hearty soup. We had it for dinner with some cheese toast and fruit. It reheats well, so it's perfect for the rest of the week for lunches or dinners. It's very quick and easy.
Hugs,
Mameekosan
Friday, September 28, 2012
The Trouble with Kale or Chop Chop Salad to the Rescue
Hi,
I hope you have had a good week. I'm going to be terribly untrendy, unpolitically correct, and not cool, but I admit it... I haven't really been able to jump on the Kale Bandwagon. I know that everyone has extolled the deliciousness of Kale Chips. But, I tried them twice this summer and to be honest, they were just okay. Maybe I didn't have a good recipe?
I also cooked kale like I cook broccoli rabe and I like the way the broccoli rabe taste better than the kale. I have put kale in soup and it's okay.
But, yesterday while I was picking up my weekly CSA share there was another woman who confessed to not being on the kale bandwagon. I guess I should have come clean as well, but I didn't say anything. Anyway, Kathy suggested making a salad out of the kale that sounds like (insert drum roll here) Chop chop Salad! Yes, the awesome Chop Chop Salad comes to rescue kale. So, I rushed home and made Chop Chop Salad with the kale and it was delicious.
1 large bunch of kale, washed and very thinly sliced
Carefully wash the kale and then stack the kale up. Make very very thin slices across the leaf to make thin slices of kale. Place in large bowl.
Juice from one lemon and one lime
2 tablespoons extra virgin olive oil
2 tablespoons honey
Mix the 3 ingredients together and pour over the kale. Toss to coat well.
1 apples, cut in long thin matchstick pieces (don't get too hung up they don't have to be perfect)
1 red onion, very thinly sliced
1/2 cup dates, coarsely chopped
Salt and pepper
Mix the above ingredients into the kale. Taste and adjust with salt and pepper.
1/4 cup salted almonds
Sprinkle with almonds.
There you have it. Something with kale, that I think is delicious. Now I can be cool too, although I still don't think kale chips are the next great invention after sliced bread.
Hugs,
Mameekosan
I hope you have had a good week. I'm going to be terribly untrendy, unpolitically correct, and not cool, but I admit it... I haven't really been able to jump on the Kale Bandwagon. I know that everyone has extolled the deliciousness of Kale Chips. But, I tried them twice this summer and to be honest, they were just okay. Maybe I didn't have a good recipe?
I also cooked kale like I cook broccoli rabe and I like the way the broccoli rabe taste better than the kale. I have put kale in soup and it's okay.
But, yesterday while I was picking up my weekly CSA share there was another woman who confessed to not being on the kale bandwagon. I guess I should have come clean as well, but I didn't say anything. Anyway, Kathy suggested making a salad out of the kale that sounds like (insert drum roll here) Chop chop Salad! Yes, the awesome Chop Chop Salad comes to rescue kale. So, I rushed home and made Chop Chop Salad with the kale and it was delicious.
1 large bunch of kale, washed and very thinly sliced
Carefully wash the kale and then stack the kale up. Make very very thin slices across the leaf to make thin slices of kale. Place in large bowl.
Juice from one lemon and one lime
2 tablespoons extra virgin olive oil
2 tablespoons honey
Mix the 3 ingredients together and pour over the kale. Toss to coat well.
1 apples, cut in long thin matchstick pieces (don't get too hung up they don't have to be perfect)
1 red onion, very thinly sliced
1/2 cup dates, coarsely chopped
Salt and pepper
Mix the above ingredients into the kale. Taste and adjust with salt and pepper.
1/4 cup salted almonds
Sprinkle with almonds.
There you have it. Something with kale, that I think is delicious. Now I can be cool too, although I still don't think kale chips are the next great invention after sliced bread.
Hugs,
Mameekosan
Wednesday, September 26, 2012
Italian Sweet and Sour Country Ribs
Hi,
I was looking through my Sunset Italian cookbook when I found this recipe for Spuntature di Maiale. I had just gotten a package of country ribs, so I thought it would be perfect. I made it in the morning in my trusty crockpot and when I got home at night, the ribs were tender and fragrant.
1tablespoon butter
1 tablespoon olive oil
Heat the oil in a deep heavy pot. My crock pot has a removable pot that I can use on the stove. You can also make this dish in a dutch over or heavy pot.
1 pound country style pork ribs, cut into 2 inch pieces
Brown the ribs in the oil. If there is too much liquid, drain and reserve the liquid. If you don't drain the liquid the meat will never brown. After you drain the liquid you might need to add a tablespoon more oil.
When the ribs are browned, remove and set aside.
1 large onion, coarsely chopped
Add the onion and cook stirring until the onion is soft.
2 garlic cloves, minced
1 can (15 oz.) diced tomatoes
1/3 cup red wine vinegar
1/4 cup crasins, raisins, or currants (I used the crasins)
1/3 cup fresh herbs chopped (parsley, oregano, thyme. The recipe called for parsley but I used the oregano and thyme since I didn't have the parsley)
1/8 teaspoon whole allspice
1/4 teaspoon whole cloves
1/4 teaspoon black peppercorns (If you don't have whole, use a generous amount of ground black pepper)
Add all the above ingredients and add the ribs back into the pot. Stir. I set the crock pot on medium and the ribs cooked all day. If you do the ribs on the stove, turn the heat to low so they just simmer, they'll need about 2 1/2 hours to 3 hours to be tender.
I hope you enjoy this recipe as much as I did. We ate the ribs on a bed of arugula. The original recipe suggested eating them with polenta. I'm going have to hunt up a recipe for polenta!
Hugs,
Mameekosan
I was looking through my Sunset Italian cookbook when I found this recipe for Spuntature di Maiale. I had just gotten a package of country ribs, so I thought it would be perfect. I made it in the morning in my trusty crockpot and when I got home at night, the ribs were tender and fragrant.
1tablespoon butter
1 tablespoon olive oil
Heat the oil in a deep heavy pot. My crock pot has a removable pot that I can use on the stove. You can also make this dish in a dutch over or heavy pot.
1 pound country style pork ribs, cut into 2 inch pieces
Brown the ribs in the oil. If there is too much liquid, drain and reserve the liquid. If you don't drain the liquid the meat will never brown. After you drain the liquid you might need to add a tablespoon more oil.
When the ribs are browned, remove and set aside.
1 large onion, coarsely chopped
Add the onion and cook stirring until the onion is soft.
2 garlic cloves, minced
1 can (15 oz.) diced tomatoes
1/3 cup red wine vinegar
1/4 cup crasins, raisins, or currants (I used the crasins)
1/3 cup fresh herbs chopped (parsley, oregano, thyme. The recipe called for parsley but I used the oregano and thyme since I didn't have the parsley)
1/8 teaspoon whole allspice
1/4 teaspoon whole cloves
1/4 teaspoon black peppercorns (If you don't have whole, use a generous amount of ground black pepper)
Add all the above ingredients and add the ribs back into the pot. Stir. I set the crock pot on medium and the ribs cooked all day. If you do the ribs on the stove, turn the heat to low so they just simmer, they'll need about 2 1/2 hours to 3 hours to be tender.
I hope you enjoy this recipe as much as I did. We ate the ribs on a bed of arugula. The original recipe suggested eating them with polenta. I'm going have to hunt up a recipe for polenta!
Hugs,
Mameekosan
Sauteed Spicy Broccoli
Hi,
I know that I'm usually a huge fan of all veggies. The more the merrier. Recently though broccoli has sorta fallen out of favor. Simple steamed broccoli is boring and temperamental. If you steam it too long it turns gray and mushy and if you don't cook it enough it seems undercooked. I had 2 pounds of broccoli that I got last week from the CSA and I wasn't inspired. But...I found this recipe and I think it's a keeper. Fast, easy and it gives broccoli some life.
2 pounds broccoli, see preparation below
I like to cut off the florets into 1 1/2 inch pieces, that leaves a lot of stem. I like to use all of the broccoli, so I cut off the brown end and peel any leaves off and the tough outside of the broccoli stalk. Then I cut the stalk into 1/2 inch pieces.
3 tablespoons olive oil
After preparing the broccoli, heat the oil in a wide frying pan over medium-high heat. Add the broccoli and saute for about 5 minutes. The broccoli will just start to brown.
2 cloves garlic, peeled and sliced
1/4 teaspoon red pepper
Add the garlic and red pepper.
Saute for another minute or until the garlic just starts to brown.
2 teaspoons lemon zest
Juice from 1/2 lemon
Salt and pepper to taste
Remove the broccoli to a serving bowl and add the above ingredients. Toss well.
I like this so much better than steamed broccoli. You can still have a bit of crunch to the broccoli, but it doesn't seem undercooked. With the addition of the garlic, lemon zest and juice, the dish seems complete. It also holds quite well, so if you prepare it a bit ahead, you can warm up the broccoli and garlic and then add the lemon and seasoning.
I hope this broccoli recipe becomes your go-to also!
Hugs,
Mameekosan
I know that I'm usually a huge fan of all veggies. The more the merrier. Recently though broccoli has sorta fallen out of favor. Simple steamed broccoli is boring and temperamental. If you steam it too long it turns gray and mushy and if you don't cook it enough it seems undercooked. I had 2 pounds of broccoli that I got last week from the CSA and I wasn't inspired. But...I found this recipe and I think it's a keeper. Fast, easy and it gives broccoli some life.
2 pounds broccoli, see preparation below
I like to cut off the florets into 1 1/2 inch pieces, that leaves a lot of stem. I like to use all of the broccoli, so I cut off the brown end and peel any leaves off and the tough outside of the broccoli stalk. Then I cut the stalk into 1/2 inch pieces.
3 tablespoons olive oil
After preparing the broccoli, heat the oil in a wide frying pan over medium-high heat. Add the broccoli and saute for about 5 minutes. The broccoli will just start to brown.
2 cloves garlic, peeled and sliced
1/4 teaspoon red pepper
Add the garlic and red pepper.
Saute for another minute or until the garlic just starts to brown.
2 teaspoons lemon zest
Juice from 1/2 lemon
Salt and pepper to taste
Remove the broccoli to a serving bowl and add the above ingredients. Toss well.
I like this so much better than steamed broccoli. You can still have a bit of crunch to the broccoli, but it doesn't seem undercooked. With the addition of the garlic, lemon zest and juice, the dish seems complete. It also holds quite well, so if you prepare it a bit ahead, you can warm up the broccoli and garlic and then add the lemon and seasoning.
I hope this broccoli recipe becomes your go-to also!
Hugs,
Mameekosan
Monday, September 24, 2012
Eggs in Purgatorio
Hi,
The Italians have such fun names for their dishes. I decided to keep the name, but I made a bunch of changes to this Sunset's Italian Cookbook recipe. You'll probably have most of the ingredients on hand and it's very quick and easy. I made it with sausage, but I think it would still be quite delicious without.
1/2 pound pork bulk breakfast sausage (italian sausage would work as well)
Brown the sausage in a large frying pan with a tablespoon of oil over medium heat. When brown and cooked through remove from pan.
1 leek, sliced in half lengthwise, rinsed well, sliced in 1/2 in pieces.
(if you don't have a leek, you can substitute with 1/2 pound of mushrooms or use both.)
2 tablespoons olive oil or butter
1/2 teaspoon crushed red pepper
Cook the leek and/or mushrooms in the oil seasoned with the red pepper until brown and most of the liquid has evaporated, about 5 minutes. Add the sausage back in.
2 large ripe tomatoes, cut into chunks (can of diced if you don't have fresh)
Salt and pepper
Add the tomatoes, cook until just heated through. Taste, add salt and pepper if needed. With a spoon, push the tomato mixture aside to make four round depressions.
4 eggs
Crack an egg and put one egg into each indent.
1/4 cup cheddar or jack cheese
Sprinkle with cheese, cover and cook until the eggs are set the way you like. We went with the yolks not quite done all the way through.
Parsley or something green
I think a sprinkle of fresh herbs or maybe some arugula would be nice. Last night I forgot to add the arugula, but the eggs were still delicious. On the side you could service a green salad or a simple fruit side with melon and grapes and maybe a piece of bread.
There was one egg and tomato stuff left and it heated up well for lunch today. I hope you'll enjoy this simple egg dish.
Hugs,
Mameekosan
The Italians have such fun names for their dishes. I decided to keep the name, but I made a bunch of changes to this Sunset's Italian Cookbook recipe. You'll probably have most of the ingredients on hand and it's very quick and easy. I made it with sausage, but I think it would still be quite delicious without.
1/2 pound pork bulk breakfast sausage (italian sausage would work as well)
Brown the sausage in a large frying pan with a tablespoon of oil over medium heat. When brown and cooked through remove from pan.
1 leek, sliced in half lengthwise, rinsed well, sliced in 1/2 in pieces.
(if you don't have a leek, you can substitute with 1/2 pound of mushrooms or use both.)
2 tablespoons olive oil or butter
1/2 teaspoon crushed red pepper
Cook the leek and/or mushrooms in the oil seasoned with the red pepper until brown and most of the liquid has evaporated, about 5 minutes. Add the sausage back in.
2 large ripe tomatoes, cut into chunks (can of diced if you don't have fresh)
Salt and pepper
Add the tomatoes, cook until just heated through. Taste, add salt and pepper if needed. With a spoon, push the tomato mixture aside to make four round depressions.
4 eggs
Crack an egg and put one egg into each indent.
1/4 cup cheddar or jack cheese
Sprinkle with cheese, cover and cook until the eggs are set the way you like. We went with the yolks not quite done all the way through.
Parsley or something green
I think a sprinkle of fresh herbs or maybe some arugula would be nice. Last night I forgot to add the arugula, but the eggs were still delicious. On the side you could service a green salad or a simple fruit side with melon and grapes and maybe a piece of bread.
There was one egg and tomato stuff left and it heated up well for lunch today. I hope you'll enjoy this simple egg dish.
Hugs,
Mameekosan
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