Lemon Fresh Cookies

Ever had an ingredient that you buy saying this will be great to use but never do? That's me! Pure lemon extract ... amongst a few others... But, I even bought a second bottle forgetting I had one already in the cabinet. The extract gets pushed to the side and I keep saying I'm going to use it soon. Well, soon has finally come! 

(... Nearly years later ... But don't worry I checked the expiration date ...) 

I like lemons cookies on occasion. I have no idea why but they are alluring to me. I think they should be delicate in flavor. I have had my share of overpowering lemon cookies. It is always a disappointment when I try to choke one down on the first bite. So, I've come up with a lemon cookies recipe that is not overly sweet and has the right hint of lemon. These cookies are refreshing. It's definitely a nice palate cleanser. These lemon cookies are also soft and chewy! 

Lemon Fresh Cookies
Ingredients:

1/2 cup (1 stick) butter, salted 

1 egg

1/2 cup sugar

1 teaspoon pure lemon extract 

1/2 teaspoon baking soda

1 1/2 cup flour

Directions:

Preheat oven 350 degrees.

Cream together butter, sugar and egg. Add baking soda and lemon extract. Mix in flour. Roll into teaspoon sized balls, place on greased pan and score with fork. Bake for 10-12 minutes. Bottom of cookies should be golden brown. 

Makes approximately 20 cookies. 

Tips:

If you want to spruce up this cookie, add white chocolate chips.

Scoring the cookies is not necessary. I did it to give the cookie a little textured look. Plus, it's fun! 

Keep an eye on the bottom of the cookies! 

Classic Taco Dip - Chilled

Classic Taco Dip - Chilled

Every taco dip is usually a little different. Hot/baked vs cold/chilled or beans vs. no beans. This classic taco dip is addictive! The recipe is no where near healthy. At this point, I have no desire to come up with a healthier kind. I have been making taco dip since college. I bring it to parties. I rarely make this dip at home because I could eat a whole pan nearly in one sitting...by myself! When I do make this (like tonight I had a craving), I try to make a smaller pan. Simple to make and delicious to eat! 

Ingredients:

4 oz cream cheese, softened

8 oz sour cream

1/4 package of taco seasoning

1/4 cup onion, sliced thinly and diced

1/2 cup cheddar cheese, shredded 

1 cup lettuce, shredded

Directions:

In small bowl (cereal bowl), mix together softened cream cheese and sour cream. Add the taco seasoning. Spread mixture in 8x8 pan. Layer onion, cheese, and lettuce on top. You may sprinkle a little taco seasoning onto for looks and additional flavor. Cover the pan. Chill in fridge for several hours before eating. May be prepared the night before. Serve with tortilla chips. 

Tips:

Recipe can be doubled for a 9x13 pan! 

Do a little finger test to the dip after the taco seasoning is added, see if it has even taco flavor. If not, add a little more. Flavor will come out once chilled. 

I soften my cream cheese in the microwave for about 20 seconds. 

Pecandies (Candied Pecans)

INGREDIENTS:

• 1 egg white
• 1 Tbsp water
• 1/4 tsp vanilla extract
• 8 oz. pecans (about 2 cups)

• 1/2 cup sugar
• 1 tsp cinnamon
• 1 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

DIRECTIONS:

• Combine egg white, water, and vanilla and beat until slightly foamy.
• Add pecans to egg white mixture and coat well.
• Combine sugar, cinnamon, salt, cloves, and nutmeg in a plastic bag.
• Lift pecans out of egg white mixture with a slotted spoon and put into bag; shake to coat well.
• Pour pecans onto baking sheet lined with parchment, greased foil, or a silpat; spread out evenly.
• BAKE at 300ºF for 15 minutes, then stir, then bake an additional 10 minutes.
• Let cool, and serve!

NOTES:

• Great on salads or as a snack.
• Be careful, they are very difficult to stop eating once you start!!!
• If you double the recipe, bake for a total of 40 minutes, stirring at 15 minutes into the baking, again at another 10 minutes, and finish baking for the remaining 10 minutes.
• Perfect for Christmas gift treats! (My family begged for more one Christmas).

Black Bean, Corn and Veggie Salsa

I got this recipe from a former colleague. I've been in love with this salsa ever since the first bite! It is most certainly not an ordinary salsa since it does not have a tomato base. I believe some may call it comparable to a cowboy salsa. This salsa is a dice, toss in bowl and mix kind of easy! It is perfect to have at home or take to large parties. 

Black Bean, Corn and Veggie Salsa

Ingredients:

2 cans black beans

2 cans shoe peg corn

1 red pepper

1 green pepper

1 yellow pepper

1 red onion

1 small container of Feta cheese ( 4 oz.)

1 bottle of Newman’s Own Oil and Vinegar salad dressing

Directions:

Dice all veggies and place in a very large mixing bowl. 

Drain and rinse black beans and shoe peg corn then add to the mixing bowl. 

Add the feta cheese.

Add the oil and vinegar salad dressing. 

Mix together and set in fridge to chill before serving**. 

Serve with tortilla chips.

Notes: 

My recipe makes A LOT! Recipe may be cut in half. In fact, if you are serving a smaller group I would recommend that. BUT...Leftovers do freeze well. 

**Best to prepare the night before and let chill overnight. If you are short on time or don't have enough refrigerator space, at least let it chill for several hours (maybe 4) to get the greatest flavors. The longer it sits, the better the flavors congeal. 

Shoe peg corn is a white corn and is found in the canned section of the grocery store. It holds up better than kernel corn. 

Mousse Au Chocolat (Chocolate Mousse)

Mousse au Chocolat

The summer of 1995, our French exchange student, Élodie called up her dad in Paris, got this recipe from him, and I've been making it ever since.  One of my favorite desserts.  Looks and tastes fancy... and only 231 calories per serving!

INGREDIENTS:

• 4.5 ounces (10 Tbsp) semisweet chocolate
• 1 Tbsp water
• 1 tsp vanilla extract
• 4 eggs, separated

DIRECTIONS:

• Melt chocolate in double boiler or in small sauce pan over extremely low heat, stirring constantly.  Set aside to cool.
• Meanwhile, separate the eggs.  Set yolks aside in separate dish.
• Beat the egg whites until firm (stiff peaks).
• Stir the water and vanilla into the chocolate, then add the egg yolk and combine thoroughly.
• Fold the egg whites into the chocolate slowly until completely combined; should be fluffy but a little runny.
• Pour the mixture into four separate dessert dishes (the size of individual casserole dishes), I used 8-oz (approx.) stainless prep bowls.
• Chill in refrigerator for 2-4 hours before serving.
• Garnish with chocolate chips, chocolate shavings, sprig of mint, raspberries, or your creative choice!

NOTES:

• Store in refrigerator for up to 3 days, covered.

Spaghetti Sauce

Homemade Spaghetti Sauce

INGREDIENTS:

• 2 Tbsp extra virgin olive oil
• 1 tsp dry basil
• 1 tsp dry parsley
• 1 tsp dry oregano
• 2 Tbsp garlic powder (or 6-8 cloves fresh garlic, finely chopped)
• 1 small onion, chopped
• 2 bay leaves
• 3 tsp salt
• 1/4 cup dark balsamic vinegar
• 1/4 cup sugar
• 1 quart (24 oz.) canned tomatoes + their juice
• 1 cup water
• 12 oz. tomato paste
• 1 pound cooked ground beef

DIRECTIONS:

• Sauté basil, parsley, oregano, garlic, and onion in the olive oil until the onion is translucent (5-10 minutes).
• Add the rest of the ingredients and bring to a boil.
• Reduce heat to very low and simmer the sauce for 1-3 hours to let the flavors combine properly.

Notes:

• Serve over your favorite al dente pasta or use in a lasagna.
• Freezes very well!

Homemade Garlic Rosemary Crutons

Homemade Garlic Rosemary Crutons

INGREDIENTS:

• 3 thick slices of that (previously posted) homemade crusty bread, diced (equals about 3 cups)
• 2 Tbsp unsalted butter, melted
• 1-2 tsp garlic salt
• 1/4 tsp ground dry rosemary

DIRECTIONS:

• toss the bread cubes & seasonings in a medium-size bowl
• slowly drizzle on the butter while tossing the bread
• BAKE at 300ºF for 1 hour on baking sheet lined with parchment paper

A great way to use your leftover homemade bread!  Impress your family and guests with a salad they'll never forget (all because of your handmade crutons)!

Garlic Chicken and Rice Salad

Garlic Chicken and Rice Salad

In our house we like rice. There are days when I want a quick meal and what do I toss together? Rice. Rice and chicken. I really like white rice with onion and mozzarella cheese with or without chicken. Well, as the days go on I try to make rice fancy. By that I mean more tasty. After all, colorful foods are the best foods. 

For this recipe, I used the multi-grain medley minute rice. This rice is hearty and crunchier in style than white rice. I added our household staple veggies of peppers and onion. I also happened to have a tomato and that acid brings the dish together. Of course, who doesn't love cheese! I topped mine with shredded mozzarella. My counter part used grated parmesan. If I would have had some smoke gouda in the fridge I would have used that! So pick the cheese of your liking but I do think a white cheese would be best. 

This recipe is perfect for feeding 2-3 people. Depending on your taste buds, this recipe may be served hot or cold. Steam up the veggies or leave them raw. 

Ingredients: 

1/3 cup onion

1/3 cup red pepper

1/3 cup green pepper

1 vine tomato

1 cup rice

2 chicken tenderloins

1 dollop garlic

2 tsp olive oil 

Salt

Trader Joe's Everyday seasoning

Shredded Cheese

Directions:

1. Dice the onion, red pepper, green pepper and tomato. 

2. Cook the 1 cup of rice. 

3. Dice the chicken, season with salt and trader joes everyday seasoning. On medium heat sauté the chicken in minced garlic and olive oil. 

Choose A or B...

A. Cold Version - Mix the veggies, chicken and rice in a bowl.  Toss some shredded cheese on top. 

B. Hot Version - Mix veggies and rice with the chicken. Then heat over the stove for a few minutes. Lastly, add shredded cheese on top.

Tips:

I've noticed this medley rice takes longer to cook than what the box says - at least in the pampered chef rice cooker that I have. About 2 minutes longer. The wild rice in this minute mix doesn't crack open and get all fluffy. It could be the quality of the wild rice or the water vs rice and the way it's cooked. However, the rice tastes good - hearty and crunchier. 

If you don't have trader joe's everyday seasoning, you may use your choice of shaker pepper. I do love using the everyday seasoning! 

Pictures from cooking...

Homemade Crusty French Bread

INGREDIENTS:

• 7 tsp active dry yeast
• 4 cups bread flour
• 1 1/4 cup water (115ºF)
• 1/4 tsp ground ginger (you won't taste it; yeast loves ginger)

• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 Tbsp salt

Dough Conditioner:

• 2 Tbsp white vinegar
• 1 tsp corn starch
• 1/2 tsp baking powder

DIRECTIONS:

• put the yeast into a medium sized (2-quart) bowl.
• use a candy thermometer to measure the temperature of the water; most recipes say anything warmer than 112ºF will kill the yeast, but in my kitchen, I've found that the yeast likes between 115º and 119º; but maybe my thermometer's broken?
• pour the water into the bowl over the yeast and wait for the yeast to dissolve; will slightly bubble and look something like this (after about 10-15 minutes in a warm place; inside an off oven is a good place, or on top of a gas stove turned off, of course):

• add 2 cups of the bread flour and the ginger and mix thoroughly (bread flour has more gluten in it, which makes for a more elastic, softer bread, very important.  you can also buy gluten flour to add to the recipe, which I have yet to try, but it is said to make the bread even fluffier and more artisan in texture); this is called the "sponge method" and will start out looking something like this:

• at this point, let the mixture ferment for 4 hours (or, at least 2 hours, and up to 12 hours overnight; the longer the better); again, inside the oven is a great place to set the bowl; after about 30 minutes the mixture will double in size and look something like this:

• the longer it ferments, the larger the bubbles may become; and it will eventually deflate a little (and if you ferment it overnight, the mixture will become a little crusty and dry on top; don't worry, this is normal):

• then add the rest of the ingredients, including the dough conditioner items, and combine thoroughly.
• then tip the dough out onto a lightly floured surface and knead the dough for 5-10 minutes, adding extra flour if the dough is too sticky.
• cut the dough in half, shape each half into long, thin loaves, and place on a baking sheet lined with foil, a silpat, or slightly oiled; (a silpat is my favorite).
• place the loaves into the oven (or other warm place, no need to cover) again to rise (oven turned off still), for about an hour or two.
• remove the raised loaves from the oven, and make short slashes into the top.
• BAKE at 425ºF for 35 minutes.
• place the loaves on a rack to cool; this prevent sogginess.

TIPS:

• never let salt touch the yeast while the yeast is dissolving, it will kill the yeast; water that is too warm will also kill the yeast; water too cool won't dissolve it properly.
• kneading method: fold the top side of the dough into the center and push down; turn the dough slightly, and repeat.  or look up a video on the internet.
• kneading is extremely important to the bread making process; it helps make the bread soft and elastic by utilizing all that good gluten in the flour.
• when the bread is done baking, it should have a nice hollow sound when you knock on the outside with your knuckles.
• fresh-baked bread is best eaten on the same day it is baked; the next day, and the days after, it is considered stale.
• save all stale bread to make: french toast, croutons, bread crumbs, or to feed wildlife.

*Thank you to my Chef-brother-in-law for giving me most of these tips.

Spaghetti alla Puttanesca

(literally "spaghetti of the whore" in Italian)  

This is a tangy, salty sauce, served over spaghetti cooked al dente.  A chef I know says literally anything can be thrown into this sauce - whatever you have leftover or in your pantry - a veritable peasant sauce.  Recipes tend to differ based on one's tastes; ingredients usually involved are tomatoes, olive oil, olives, and garlic, and can include anchovies, capers, chili peppers, oregano, and parsley.  My taste buds liked this version, below, so much that my stomach wished I had made enough for a second helping.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp dried basil
• 1/4 tsp cayenne pepper
• 4-6 cloves garlic, finely chopped or minced
• 6 large roma tomatoes, diced
• 1/4 cup onion, finely chopped
• 1 red bell pepper, roasted/charred
• 1/3 cup black olives, pitted, halved
• 1/3 cup green olives, pitted, halved
• 2 Tbsp capers
• 1/4 cup dark balsamic vinegar
• salt & pepper to taste
• 8 oz. (4 servings) spaghetti, uncooked

Directions

• char the skin of one red bell pepper over gas stove flame or in oven broiler, turning occasionally to char all sides equally. set aside to cool.
• heat oil in medium sauce pan over med-low flame and add herbs, cayenne, and garlic for 1 minute, then add tomatoes and onion.
• remove core and seeds from bell pepper and slice into 1/4-inch strips and then into 1/2-inch pieces. add to sauce. 
• add olives, capers, and vinegar and simmer for 60 minutes, stirring occasionally.  add tiny amounts of water if the sauce becomes too dry or sticks to the bottom of the pan.
• taste the sauce before adding any extra salt!  the olives usually contain enough salt that will permeate into the other ingredients after simmering.  
• serve over spaghetti cooked al dente (about 9-11 minutes in boiling water).
• ENJOY!
• Even better as leftovers!

Hot Cheesy Spinach Dip

It's been a couple of times I've purchased spinach with intent to use it and forgot.

Thus having to toss out my spinach because it went bad. Well, not today! (Though it was close...) 

I decided I wanted to make a cheesy spinach dip as an appetizer for our dinner party. I played around with the abundance of cheese I had in the fridge and came up with this recipe. This truly was a my own Stacy success in the kitchen. It's creamy, cheesy and delicious!! 

Hot Cheesy Spinach Dip

Ingredient List:

3/4 of a 8 oz bag of fresh spinach - approx 6 oz. (will need to slice and chop)

1/2 cup chopped onion

1 tablespoon minced garlic

3 teaspoon extra virgin olive oil

1/4 cup milk

3 oz cream cheese

3/4 cup cheddar cheese (shredded)

3/4 cup mozzarella cheese (shredded)

Directions:

Preheat oven to 350 degrees.

Chop onion and spinach. Set aside. 

Pour one teaspoon of extra virgin olive in your small pan to grease (I used a 6x8 Pyrex). Set aside. 

In medium pot, add two teaspoons of extra virgin olive oil, 1/2 cup chopped onion, one tablespoon minced garlic and on medium heat cook until hot or softened (about 5 minutes). Be sure to stir often so the mixture, especially the extra virgin olive oil doesn't burn. 

Stir in finely chopped spinach. Cook spinach until soft and deep green in color, almost mushy looking. 

Pour in milk and stir.

Add cream cheese and slowly mix until melted. 

Add 1/2 cup each of mozzarella and cheddar cheeses. Again, stir until cheese is melted. 

Pour mixture into greased baking. Sprinkle 1/4 cup each of mozzarella and cheddar cheeses on top.  

Place in oven for baking.

Bake on 350 degrees for 20-25 minutes or until the dip is bubbling and golden brown on the sides.

Serve with crackers or chips. 

TIPS:

Using the 6x8 pan made the dip about a one inch deep. 

Once you pull the dip from the oven, the bubbling cheese will settle. The top cheese will harden/crisped a bit. 

I served the dip with wheat thins and garden herb triscuits. The garden herb crackers brought an extra delicious zip to the dip. 

As the only appetizer, this comfortably fed four people. It is extremely filling that it was almost hard to finish but the pan was wiped clean! 

Why not a whole bag of 8 oz spinach? I think it's just too much for my recipe. Plus, I'm about getting the most use out of the ingredients and the left over bag is plenty to add into a large salad. 

Lastly, I think this dip could also be served straight from the pot to a bowl! The dip tasted amazing in the spoon. However, I do like how the almost toasted cheese tasted on top when baked. Therefore depending on how much prep time, and or presentation you want to have could determine how you want this dish served. 

Pictures from cooking...

No Bake Energy Oatmeal Bites

I first tried this recipe at a friends house and it was delicious! Of course I asked "may I have this recipe?" And her response was "it's on my Pinterest under recipes." Fantastic, I thought and immediately went to pin the recipe. I loved that fact it was easy to make and for once didn't require turning on the oven. I love my friend even more, for the company and the sharing of ideas. Thanks, C! 

I decided to claim Pinterest as my friend, too! Pinterest helps and brings great joy to my world. I could search for hours to find new and inspiring ideas. I'm sure this will be the first of many Pinterest recipes I shall post for tried and liked. 

No Bake Oatmeal Bites Recipe

Ingredient List:

1/2 cup peanut butter

1/2 cup milled/ground flaxseed

1/3 cup honey

1 teaspoon vanilla

1 cup old fashioned oats

1/2 cup chocolate chips

Directions:

Line cookie sheet with wax paper.

In medium bowl, add peanut butter, honey, flaxseed, vanilla and mix together. Mix in oats and then chocolate chips.

Use a teaspoon to scoop dough into your and a roll to form a ball. Place dough balls on lined cookie sheet. Place the cookie sheet in your freezer for chilling to set the dough...10-15 minutes is fine, then transfer to an air tight contained and keep refrigerated. 

Makes approximately 16 (depending on size of balls). 

TIPS:

Your hands will get sticky. Don't forget to lick your fingers ;)

Next time I will consider adding about a 1/4 cup of sliced almonds. I think that would make these even tastier. 

Pictures from baking...

Apple Cinnamon Oatmeal Cookies

Several weeks ago I looked in my pantry and saw I still had jars of canned homemade unsweetened apple sauce. Rather than eat the apple sauce plain, I thought wouldn't that taste good in oatmeal cookies?! I thought it would be like having a hand-held piece of apple crisp. I started playing around with the basic ingredients and this is what I've come up with! No eggs needed! It's a subtle but tasty cookie recipe. The cookies are soft and chewy. They remain this way even after being left on the counter for hours (even days). 

Apple Cinnamon Oatmeal Cookies Recipe

Ingredient List:

1/2 cup butter or margarine (room temperature)

1/2 cup sugar

1/3 cup unsweetened apple sauce

3/4 cup flour

1 cup oats

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

Directions:

Preheat oven to 350 degrees.

Grease cookie sheet and set a side until ready.

Mix the ingredients in order as listed below.

Cream together the butter and sugar. Then mix in the unsweetened apple sauce, cinnamon, baking soda and flour. Lastly, add in the oats. 

Using a cookie scoop, evenly space and place dough on the pan. This makes approximately 15 cookies with medium scoop (1.5 T).

Bake on 350 for 10-12 minutes or until golden brown. 

Baking Tips:

There is slightly a difference when using butter vs. margarine in this recipe. Both maintain the soft and chewiness of the cookie; however, using margarine will make dough a little more wet when mixing and a little more moist after baked. Margarine will also make the cookies a tad more airy. Using butter will make the dough stiffen up more and a tad more fluffy. 

This dough mixture is sticky! Don't be alarmed and enjoy! 

Pictures from baking....

Banana Bread

Banana Bread? Yes, please! 

Happy Monday!! 

I have tried many banana bread recipes...too many to count...

I never had success... 

I mean the banana breads would get too dark, too fast and have a soggy middle. Other banana bread recipes I tried would get hard and dry. FRUSTRATING!!  Banana bread has been a baking nemesis for me. It truly sounds silly but I have wanted to master baking banana bread for a long time! 

And then....FINALLY!!! 

For years now this has been my go to recipe. Simple, easy to make, and has a nice balance. I use a fork or spoon to mix this recipe I don't recall where I got the original recipe but I made some minor modifications anyways. 

I bought some bananas and have been waiting for them to ripen so I may share this recipe with you.

Ingredients List

2 or 3 ripe bananas, mashed

1/3 cup salted butter, melted

3/4 cup sugar

1 egg 

1 teaspoon vanilla

1/2 teaspoon baking soda

1 1/2 cups all purpose flour

Directions

Preheat oven to 350 degrees. 

In a small or medium sized bowl, smash the bananas and mix in the melted butter. Then add in the sugar, egg, and vanilla. Lastly, mix in the baking soda and then the flour.

**Pour mixture into a greased 4x8 inch loaf pan. Bake 45 minutes to 1 hour. I use the toothpick test to double check if the loaf is ready.

TIPS:

**If you want a wider loaf use a 6x8 pan. This is great for small bars vs slices. 

I nearly wrote this is a fool proof recipe, and it can be if you double check your ingredients! Though there are not many; don't forget to add the baking soda. I made this mistake once and it does not turn out well. Do not add the baking soda once the batter is already in the pan and just swirl it in. The baking soda does not mix in evenly. Once baked like this, I saw brown swirls and swirl patches taste of straight baking soda! If you noticed you've forgotten the baking soda, I'd suggest remove the batter from the pan and place back into your bowl to remix. Re-wash your pan, grease, and re-pour your batter for baking.

Cooking From The Heart /Pierogi Sauce

"real home cooking is like a fine art: it is hard to define, but we know it when we see it... it is the most personal and satisfying style of cooking we know.  home cooking stresses finesse over fancy techniques.  it calls for ingredients close at hand... simplicity is a hallmark of home cooking, and so is adaptability: if a dish calls for six loves of garlic and you only have one, if the recipe requires a tablespoon of tomato paste and you're all out, if you're supposed to use lemon juice but you've got only oranges, you cook anyway, and you end up making something good."

~ Nancy Harmon Jenkins, SAVEUR January/February 2009 #117

A 5-star gourmet chef lives in the apartment above me.  He is my brother-in-law and he frequently passes along secrets from various prestigious kitchens he's worked in.  This creation below was one of them...sort of.  I used what I had on hand for the Pierogi that he got for us from his Russian cook friend).  Of course, my upstair chef neighbor usually uses fresh ingredients and has obvious more-skilled techniques, but there's always a place in this world for the home cook.

Tangy, earthly, salty, not his exact recipe, because he never remembers what it is. I could easily mistake this for Cream of Wild Mushroom Soup. MMM!

PIEROGI SAUCE

• 2 cloves garlic, minced (mine were frozen)
• 2 Tbsp unsalted butter
• 1 tsp extra vigrin olive oil (mine was cheap)
• 1 tsp dry parsley
• 1/2 tsp dry thyme
• two handfuls dried wild mushrooms, roughly chopped (he would've used fresh herbs & mushrooms)
• 2 Tbsp dark balsamic vinegar
• 1.5 cups chicken broth (he would've made his own slow-simmered homemade chicken stock from scratch)
• 3 Tbsp cup heavy cream
• salt

1. slowly brown garlic, herbs, and mushrooms in butter & oil over low/simmer flame for 5 minutes
2. add vinegar and stir for a minute
3. add chicken broth/stock and simmer for 3 hours (or, in chef language: Reduce)
4. add cream and purée
5. salt to taste
6. Find some Russian pierogis that are freshly baked and pour the sauce over (or bake refrigerated ones in the sauce at 350ºF, 20-30 minutes, like I'm going to tonight).

Italian Meatball Soup

This soup is a little labor-intensive, but your tastebuds won't regret it!

THE SOUP BASE:

2 Tbsp extra virgin olive oil
1 large Vidalia onion, chopped
2 large carrots, chopped
4-6 cloves garlic, finely chopped
1 tsp dry oregano
2 tsp dry basil
1 Tbsp dry parsley
*Heat oil in large saucepan over med to med-high flame. Sauté above ingredients in oil until soft/onion turns translucent.

2 cups vegetable stock (or chicken, if you don't have any veg stock on hand).

*Add liquid slowly, stirring.  Scrape bottom of pan until brown bits are combined.

2 cups favorite hearty salad greens, roughly chopped (I used: broccoli, Brussels sprouts, red & green cabbage, kale, & chicory)

1 can (15 oz?) butter beans/lima beans

1 quart (or 24 oz?) jar/can stewed tomatoes WITH their juice

1 cup/8 oz. beef broth/stock

at least 1 tsp. garlic powder

salt to taste (1-3 Tbsp???)

*Add above ingredients, stir to break of tomatoes.  Simmer on low flame while you make the meatballs. Stir occasionally if needed.

THE MEATBALLS:

1 lb. ground beef

1 egg

2 cloves garlic, minced

1/4 cup bread crumbs

1/4 cup grated parmesan

(although, i think i might double this next time. i found myself wanting more meatballs).

*Mix together above ingredients.  Form meatballs, 1 heaping Tbsp each, size of golf ball.  Bake in 350ºF oven for 30 minutes, then add to soup.

Voilà!

Chef's Hint: the longer you simmer this soup (with meatballs), the better it tastes.  About 3-4 hours seems right about perfect, if you ask me.

Baked Crab Wontons

Tonight's appetizer...

Baked Crab Wontons

Ingredient list:

4 oz cream cheese

1 generous tsp minced garlic

1/4 tsp soy sauce

1/4 tsp worcestershire sauce

1/4 tsp onion powder

2 sprigs of green onion thinly sliced

3-4 imitation crab sticks sliced/chopped

Wonton wrappers

Directions:

Preheat oven to 350 degrees. 

Soften the cream cheese for about 20 seconds in the microwave or leave out until room temperature.

Slice green onions. Dice the crab sticks and set aside.

Add the following ingredients to the cream cheese and mix together: minced garlic, soy sauce, worcestershire sauce, onion powder, green onions, and then crab.

Spray the mini cupcake pan (or pan of your choice) with cooking spray.

Place a generous teaspoon of the mixture on the wonton wrapper. Fold corner to corner, corner to corner again, and a slight pinch or twist to the top. Place in mini cupcake pan. Once completed, lightly spray the wontons with cooking spray. This will help them crisp up. 

Makes about 15. 

Bake at 350 degrees for 13-15 minutes until lightly browned. 

We eat these alone and sometimes serve with sweet chili sauce. 

TIPS:

If you don't like crab, there is another option that I like as well. Leave out the crab, soy sauce, and Worcestershire sauce. Most times I do half with crab and half without (using then the full block of cream cheese).

These are a great item to prepare ahead of time and freeze in an air tight container. Take out the desired about you want to bake. Be sure to spray the pan and the wontons before placing in the oven. 

Some pictures of my prep...