tag:blogger.com,1999:blog-13885709702431415182024-03-13T03:21:42.842-04:00Brown Family RecipesA family full of cooks looking for a way to make the world a tastier place one recipe at a time.Spencerhttp://www.blogger.com/profile/05479498935695408618noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-1388570970243141518.post-92108174186038520962011-09-29T12:31:00.001-04:002011-09-29T12:31:32.790-04:00RatatouilleThis is a dish is fairly easy and very delicious. I am making it with some friends today so I thought I would put it up here to share with you and as an easy way to have it ready for my friends to take home with them.<br />
<br />
Ratatouille<br />
<br />
2 medium sized firm eggplants, peeled, sliced, salted, (do this first) rinsed and then diced<br />
While the eggplant is exuding its excess (and bitter)liquid prep the following vegetables.<br />
<br />
2 medium onions, thinly sliced<br />
2 cloves of garlic, finely minced<br />
4 green peppers, julienned (1 1/2 inch by 1/8 inch matchsticks)<br />
3 small zucchini in 1/2 inch slices<br />
15 oz can of whole tomatoes roughly chopped. (Seasonally replaced by good fresh tomatoes)<br />
2 T basil, chopped<br />
<br />
Then Saute the onions and garlic in 1/3 cup olive oil until golden brown. Then add all the vegetables plus 1/2 cup of black olives and the rinsed and diced eggplants.<br />
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Simmer covered over very low heat for 30-45 minutes. Then uncovered to reduce the liquid.<br /> Season with salt and fresh ground pepper.<br />
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Serve with sour cream and crusty bread.<br />
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I also love to use the leftovers from this as the vegetable/red sauce component of vegetable lasagna prepared in the french style with a mornay sauce (rather than a ricotta or cottage cheese)<br />
Spencerhttp://www.blogger.com/profile/05479498935695408618noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-78448437719760892232011-09-24T13:49:00.001-04:002011-09-24T13:50:09.060-04:00AeblskiversHugh sent this out to Brownclan a while ago, and I wanted to include it here.<br />
<br />
So here it is!<br />
<br />
I've been looking at pans and came across a review that recommended this video on how to get spherical Aeblskivers. She does it via quarter turns.<br />
<br />
<a href="http://www.youtube.com/watch?v=xWxISl1dpyI">Here</a> is the video he shared.Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-66320504012839603282011-09-24T12:42:00.002-04:002011-09-24T12:44:57.225-04:00Pita ChipsPita Chips<br />
We did a salad bar night again for supper the other day. At the store, picking up a few items, I saw a bag of delicious but rather pricey pita chips that would go splendidly with the roasted pine nut hummus I had in my grocery cart. Hmm...next to the pita chips were bags of pita bread for a mere $1.50. So, I decided to make pita chips at home.<br />
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Google churned out a number of options. I looked at the top two, and picked one that had more ratings than the first in the list of choices. <br />
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I skipped the chervil (didn't have it) and used garlic powder and salt. For the first batch I peeled the layers of the pita pockets apart, so they were thinner and crunchier. The second batch I left the layers intact, so they were both crunchy and a bit chewy. Both were tasty.<br />
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From www.allrecipes.com<br />
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<a href="http://allrecipes.com/Recipe/pita-chips/detail.aspx">Pita Chips</a><br />
<br />
Prep Time: 10 Minutes<br />
Cook Time: 7 Minutes<br />
Ready In: 17 Minutes<br />
Servings: 24<br />
"These fresh-from-the-oven triangles--pre-brushed with olive oil and herbs--have a warm and crunchy warm snap that you just can't get from a store bought bag."<br />
<br />
INGREDIENTS:<br />
12 pita bread pockets<br />
1/2 cup olive oil<br />
1/2 teaspoon ground black pepper<br />
1 teaspoon garlic salt<br />
1/2 teaspoon dried basil<br />
1 teaspoon dried chervil<br />
<br />
DIRECTIONS:<br />
1. Preheat oven to 400 degrees F (200 degrees C).<br />
2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.<br />
3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.<br />
4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com1tag:blogger.com,1999:blog-1388570970243141518.post-30207846545338554372011-09-20T09:00:00.000-04:002011-09-20T09:00:22.502-04:00From the cookbook: Oatmeal CakeI thought it might be fun to explore some of the recipes in the family cookbook that are less familiar to me by making them and then reporting on them. So this week I made Oatmeal Cake submitted by Gia on behalf of Stella Morris Baker. I was intrigued by the fact that it used prepared oatmeal as an ingredient.<br />
<br />
<b>Cake</b>:<br />
1 1/2 cups boiling water<br />
1 cup old fashioned rolled oats<br />
1/2 cup butter<br />
1 cup white sugar<br />
1 cup brown sugar<br />
2 eggs<br />
1 tsp salt<br />
1 tsp cinnamon<br />
1 1/3 cup flour<br />
1 tsp baking soda<br />
<br />
<br />
Pour water over the oats, stir to combine and set aside. Cream butter and sugars, then beat in eggs. Add the cooled oatmeal. Sift together and then add the dry ingredients. Bake in a well greased 9x13" pan at 350 degrees for 35-40 minutes.<br />
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<b>Broiled Topping:</b><br />
<br />
6 T butter<br />
2/3 cup brown sugar<br />
1 cup coconut<br />
1 cup chopped nuts<br />
1/4 cup cream or evaporated milk<br />
1 tsp vanilla<br />
<br />
During the last few minutes that the cake is baking, melt the butter in a saucepan and dissolve the sugar in it. Mix in the other ingredients and spread on the top of the cake when it is finished but still hot. Broil it for 2-3 minutes until it is just golden brown. Watch it carefully that it doesn't burn.<br />
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I made this cake twice: once following the recipe and once making changes. When prepared as written, it is a an incredibly moist, rich cake. Adrian describes it as at the border between cake and pudding (as in bread pudding not Jello) The topping is very like a German chocolate cake and is very good. There was one small problem with the topping however, my 9x13 pans are not approved for the broiler as directed in the directions for the cake. I baked it at 450 degrees for 5 minutes instead.<br />
<br />
My variation was to add plums to the cake as I had plums that needed eating. The plums added to the bottom of the cake turned out beautifully, whereas the plums added to the top of the cake sank to the bottom and disrupted the crumb of the cake. The plums also added sufficient liquid that the cake took twice as long to bake. Over all I enjoyed the addition of the plums, but I would have only included them on the bottom and would probably precook them to drive off some of the moisture. I also would have added a streusel topping for the last few minutes of baking.<br />
<br />Spencerhttp://www.blogger.com/profile/05479498935695408618noreply@blogger.com1tag:blogger.com,1999:blog-1388570970243141518.post-44876111714995259312011-09-19T21:36:00.000-04:002011-09-19T21:36:15.763-04:00Stove popped PopcornA couple of weeks ago we found ourselves without power for several days but having a gas stove we counted ourselves lucky that we could go on cooking in the dark. Our favorite recipe from the power outage is definitely old fashioned or stove popped popcorn. We tried it with a setup based on one by Alton Brown of Good Eats.<br />
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This is what you need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGC-6RjKryo1SLInuiBP7V0PuNgnoQXxy9O9h-owz9kFhlzPmpPrhUP6BjstuidULnqzKaasMLo0jWjqCX06chwn1BVhC7leh75nVeVcDBvnzGmZeefV5MG6sgwKsldk82kAjld17TC03s/s1600/popcorn+001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGC-6RjKryo1SLInuiBP7V0PuNgnoQXxy9O9h-owz9kFhlzPmpPrhUP6BjstuidULnqzKaasMLo0jWjqCX06chwn1BVhC7leh75nVeVcDBvnzGmZeefV5MG6sgwKsldk82kAjld17TC03s/s320/popcorn+001.JPG" width="320" /></a></div>
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1/4 cup popcorn kernels<br />
2T vegetable oil<br />
1/4-1/2 tsp of popcorn salt.<br />
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Sturdy metal bowl with flared sides and isn't too flat on the bottom preferably with a lip.<br />
Aluminum foil<br />
Tongs<br />
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Add popcorn, oil and salt to bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByfI7ozy5ptUIrs_z7j1X7fZXx-AQHLGZ6MVRYa_ICFIelhlQGm5WTggULWDKIypAimeYbxgqjMPMZATpdNnh_R6OLOHL135LaFUo8TtZicmrfxY_n1Ykb6Luh8Bu9XXUH72Ve3Lbv5qc/s1600/popcorn+005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByfI7ozy5ptUIrs_z7j1X7fZXx-AQHLGZ6MVRYa_ICFIelhlQGm5WTggULWDKIypAimeYbxgqjMPMZATpdNnh_R6OLOHL135LaFUo8TtZicmrfxY_n1Ykb6Luh8Bu9XXUH72Ve3Lbv5qc/s320/popcorn+005.JPG" width="320" /></a></div>
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Cover with foil and poke some steam vents<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGyfFSP5lCyzKiJ2JOsZSJTfaeKrXiCLfIYg1gN0uqKZIJmZ-D0dMzNUa4hA6hy5fCrHH1-B4kZmyRmxps2jVqoU340yrbFFFVN-wAXg26SNCriAxxo9W0gyy3Mttv6eJv99zJGKTK13U/s1600/popcorn+010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/-2gaQncxkoo?feature=player_embedded' frameborder='0'></iframe></a> Over medium flame you shake the bowl gently back and forth using the tongs to grip it<br />
As the kernels begin to pop you shake it faster and faster until the popping slows down. Turn off the heat and continue shaking for another<br />
few seconds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGyfFSP5lCyzKiJ2JOsZSJTfaeKrXiCLfIYg1gN0uqKZIJmZ-D0dMzNUa4hA6hy5fCrHH1-B4kZmyRmxps2jVqoU340yrbFFFVN-wAXg26SNCriAxxo9W0gyy3Mttv6eJv99zJGKTK13U/s1600/popcorn+010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGyfFSP5lCyzKiJ2JOsZSJTfaeKrXiCLfIYg1gN0uqKZIJmZ-D0dMzNUa4hA6hy5fCrHH1-B4kZmyRmxps2jVqoU340yrbFFFVN-wAXg26SNCriAxxo9W0gyy3Mttv6eJv99zJGKTK13U/s320/popcorn+010.JPG" width="320" /></a><br />
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Here is the finished product. Pour it into a different bowl for eating it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzHYCI0cmNY2BGO6Hq1u80ZKQMXENQLY3j4LXlWlPRyQpv7MPnHNsRbxpCbY2NpbLiA1orZUHqYOehyphenhyphenwWzqNCaLjBzH08jh0W22raC-a1jmBjZJJiwxI5HBK6dSnKfiOicwvyA2WoxrxK/s1600/popcorn+013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzHYCI0cmNY2BGO6Hq1u80ZKQMXENQLY3j4LXlWlPRyQpv7MPnHNsRbxpCbY2NpbLiA1orZUHqYOehyphenhyphenwWzqNCaLjBzH08jh0W22raC-a1jmBjZJJiwxI5HBK6dSnKfiOicwvyA2WoxrxK/s200/popcorn+013.JPG" width="200" /></a></div>
After this you may throw out the air popper and stop buying the
microwave stuff, but in the timeless words of Reading Rainbow, You don't
have to take my word for it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii88ySO7g2qGRV_xM389joQ3acIQaYgxOERJ290Tpw2rdNhxCP8eRGYH0UCuPNm0N_LZGXnQxP8ufNEAtgNeqohLOD0Cr1D3-N_ZfAFWNzLEz4mD4iq1COPN_DxUPVBvv08sGZJCKXzmyi/s1600/popcorn+015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii88ySO7g2qGRV_xM389joQ3acIQaYgxOERJ290Tpw2rdNhxCP8eRGYH0UCuPNm0N_LZGXnQxP8ufNEAtgNeqohLOD0Cr1D3-N_ZfAFWNzLEz4mD4iq1COPN_DxUPVBvv08sGZJCKXzmyi/s200/popcorn+015.JPG" width="200" /></a><br />
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We love it prepared as above, but unable to resist I have begun to experiment with variations. My favorite variation to date is replacing the vegetable oil with chile oil for a delightful and spicy treat. <br />
<br />Spencerhttp://www.blogger.com/profile/05479498935695408618noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-46449426828993905742011-09-16T12:50:00.000-04:002011-09-16T12:50:00.857-04:00Cardamom Rice PuddingI absolutely adore this rice pudding that I adapted from the Joy of Cooking<br />
<br />
1 cup short grain rice<br />
6 cups milk (I've only tried this with whole milk)<br />
1/2 tsp salt<br />
4 green cardamom pods<br />
2 tsp of sugar<br />
2 T butter<br />
Cook the rice in the milk, salt, and cardamom in double boiler stirring often. Make sure the water in the bottom pan doesn't boil off. You'll know it is done when the rice has expanded and absorbed almost all the milk. Take it off the heat and stir in the sugar and butter. Serve hot and then serve the left-overs well chilled.<br />
<br />
I love the slightly perfumy combination of jasmine rice and cardamom but if that isn't your thing, you can replace the cardamom with vanilla or lemon rind. I also enjoy adding dried cherries in the last 10 minutes of cooking so they plump up and offer a sweet-tart counterpoint to the creamy richness of the pudding. I ate something very like this on my mission with cinnamon sugar or good jam and enjoy that as well.<br />
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Spencerhttp://www.blogger.com/profile/05479498935695408618noreply@blogger.com2tag:blogger.com,1999:blog-1388570970243141518.post-57791059846752458022011-09-15T12:37:00.000-04:002011-09-15T12:37:00.381-04:00Double Dark Chocolate CheesecakeThis is the chocolate cheesecake I shared as my talent at the recent reunion.<br />
<br />
<a href="http://www.epicurious.com/recipes/food/views/Deep-Dark-Chocolate-Cheesecake-236209">Cheesecake Recipe at Epicurious</a><br />
<br />
I changed a couple of things in the recipe. First I bake the cheesecake in a 12 inch cake pan lined with a parchment paper circle. Cheesecake and spring-form pans have never worked well together for me.<br />
<br />
Second I add the chocolate to the batter before the eggs. Otherwise you over-beat the eggs. <br />
<br />
Third I serve this with raspberry jam which I sometimes spread under the ganache and sometimes just drizzle over each piece.Spencerhttp://www.blogger.com/profile/05479498935695408618noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-82123818673627675902011-09-14T12:31:00.000-04:002011-09-14T12:31:44.329-04:00Japanese Vegetable Stew (Kenchin JiruI learned this dish from a friend and now we just love it. The proportions I use assume that it is used as a opening soup course for 4. I'd probably double or triple and possibly add some diced chicken (at the beginning with the vegetables) it if it was going to be the star of the show. <br />
<br />
1 small carrot, peeled and cut into half rounds <br />
1 medium onion, in medium large dice<br />
1 medium potato peeled and cut into quarter rounds<br />
1 T sesame oil<br />
5 cups dashi broth, or chicken or vegetable broth or just water<br />
4 T miso<br />
1 tsp soy sauce<br />
1 cake of firm tofu, cut into 1/2 inch cubes<br />
2 green onions, chopped<br />
<br />
Saute carrots, onions, and potato in sesame oil for 1-2 minutes. Add broth and bring to boil, skimming any scum off the surface. Add 2 T of miso dissolved into a 1/2 cup of the broth. Lower heat and simmer until vegetables are soft about 15 minutes. Add the remaining miso (again dissolved in 1/2 cup of broth), soy sauce, and tofu. Simmer another minute or so. Serve with green onions as a garnish.<br />
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We love this as part of a Japanese meal with Spinach with Sesame (Horenso no Goma ae) and Japanese rolled omelets and sticky rice.<br />
<br />
In Detroit I get miso at a japanese grocery store, but am pretty sure you can get it at one of the higher end "gourmet" grocery stores. Everything else is easily available at your local mega-mart.<br />
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<br />Spencerhttp://www.blogger.com/profile/05479498935695408618noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-33598683950967472012011-09-13T10:56:00.000-04:002011-09-13T11:04:38.875-04:00Indian Style Fried Eggplant SlicesThis week while Gia was here we made Indian food including a new recipe for fried eggplant slices.<br /><br />1 medium sized eggplant<br />chickpea flour (also called besan flour)<br />garam masala<br />a little salt<br />2 eggs, lightly beaten<br />oil for pan frying<br /><br />Slice the eggplant into about 1/2 inch slices (Adrian says a little thinner) Salt them and let them exude their bitter juices for about 30 minutes. Flip them over and repeat. Rinse them off and pat them dry.<br /><br />Mix about half the chickpea flour with garam masala as the first dredge, then the eggs then in the unseasoned flour. <br />Pan fry in oil until golden brown and delicious. Remove from oil and drain on paper towels and salt immediately.Spencerhttp://www.blogger.com/profile/05479498935695408618noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-65301016519897285552011-09-13T10:16:00.000-04:002011-09-13T10:16:49.522-04:00A few of our usuals...A family member emailed me asking for a few of our usual dinners, so I wrote back. I figured I could include an excerpt here:<br />
<br />
______<br />
<br />
Amri and I were just talking meal planning last night.<br />
<br />
Here are some of our standby meals at our house:<br />
<br />
Pasta (we usually do whole wheat, but not always) with tomato sauce, sometimes with a salad, sometimes with simple garlic bread<br />
<br />
Stir-fry - this is a big one for us. :) <br />
some combo of veggies (often carrots, broccoli, napa/thin leaf cabbage, garlic, green beans, sugar snap or snow peas, etc., and tofu. We love the Soyaki regular or Veri Veri Teriyaki sauces). <br />
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burritos, tacos, fajitas. Beans instead of meat (or occasionally we'll do ground turkey with taco seasoning for tacos depending on who we are cooking for). Some people do the soy crumble stuff. I just haven't. <br />
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We want to start doing hearty salad bar nights<br />
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We don't do it often at all, but homemade pizza is a god one (yours are amazing!)<br />
<br />
Indian food - should I send you our favorites? <br />
<br />
Soups - especially crockpot. :) Should I send you a few?<br />
<br />
That's a start! :)<br />
<br />
I'd love yours, too!!<br />
<br />
_____<br />
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OK, so the lazy-lady's blogging technique, but better than nothing, I figure! :)Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-11439897853885107652010-09-12T20:17:00.001-04:002010-09-12T20:21:59.454-04:00Fig & Goat Cheese Pitas4 pita breads<br />1 T olive oil<br />1 clove garlic, peeled & halved<br />9 firm ripe fresh figs<br />6 oz fresh chevre<br />3 T honey<br />2 T fresh thyme leaves<br />salt & pepper<br /><br />1. Heat oven to 350. Lay pita breads on baking sheets and bake until slightly golden and slightly crisp at the edges, 6 to 8 minutes.<br /><br />2. While breads are warm, brush with olive oil and rub generously with the cut sides of the garlic clove.<br /><br />3. Rinse and stem figs. Cut lengthwise into 1/4-inch think wedges. Distribute wedges over breads. Crumble goat cheese over, or spread more as a paste over the pita. Drizzle with honey. Sprinkle with thyme leaves and salt and pepper to taste. Cut into wedges. (pizza cutter useful here).Adrianhttp://www.blogger.com/profile/02007010000882447482noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-84972490312762942172009-11-09T14:54:00.000-05:002009-11-09T14:57:03.234-05:00Tortilla SoupChicken Tortilla Soup Extravaganza<br /><br />- 1 onion, finely chopped<br />- olive oil<br />- 2 green onions, chopped<br />- 4 cloves garlic, minced<br />- 8 cups chicken broth<br />- 2-3 tomatoes, chopped<br />- ½ bag frozen corn<br />- 1 large chicken breast<br />- 1 can black beans, drained & rinsed<br />- 1 lime (one extra for garnish)<br />- 1 handful cilantro, chopped<br />- 4-5 corn tortillas, cut into strips<br />- 1 avocado, diced<br />- cayenne pepper<br />- chili powder<br />- cumin<br />- salt and pepper<br />- cheddar or jack cheese, shredded<br />- sour cream<br /><br />Sautee onion in olive oil until soft, then add garlic, green onions, cayenne, chili powder, and cumin. Sautee until fragrant (a minute or two). Add chicken broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.<br /><br />Grill up chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. (You can also pan-fry it, but it won’t add the smokiness that the bbq does). Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste, if needed. Add lime juice, cilantro, and avocado.<br /><br />In large fry pan over medium-high heat, crisp up tortilla strips. Add salt. You may do this with oil or cooking spray. (For a shortcut, use tortilla chips instead).<br /><br />Serve soup garnished with cheese, sour cream, tortilla strips, fresh cilantro, and a lime wedge.<br /><br />Note on spices: as you see, they didn't specify amounts for spices. I used in the soup: 2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp cayenne. And then extra spices for the chicken.Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-35401083859665895692009-10-11T23:03:00.000-04:002009-10-11T23:08:10.487-04:00Polenta and Black Bean Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmJBPPyZjqvQ-uH4zXr_WV9ZesZODRAHIgfw28yJ8Xe4UuzRo9VZANKftk-NKlIk5USxltHUC0eIkMXiLVaPWg4H6HubWX2545czwkRVUzw9gvRE_UEJ2rUC3EczBXQVQQrAYDv5OHj0/s1600-h/polenta1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmJBPPyZjqvQ-uH4zXr_WV9ZesZODRAHIgfw28yJ8Xe4UuzRo9VZANKftk-NKlIk5USxltHUC0eIkMXiLVaPWg4H6HubWX2545czwkRVUzw9gvRE_UEJ2rUC3EczBXQVQQrAYDv5OHj0/s320/polenta1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5391544937970004274" /></a><br />SO tasty. Have just made it once, but it'll be a repeater. I made it exactly to the recipe, but I'm sure you could make adjustments. <br /><br />Ingredients <br /><br />3/4 cup chopped fresh cilantro <br />2 4-ounce cans diced green chilies, drained <br />1/4 cup canned salsa verde (tomatillo salsa) <br />3 large garlic cloves, minced <br />1 1/2 teaspoons ground cumin <br />1 16-ounce purchased polenta roll, cut into 18 rounds <br />1/2 cup whipping cream <br />1 15-ounce can black beans, well drained <br />1 15-ounce can golden hominy, well drained <br />3 cups coarsely grated Monterey Jack cheese (about 10 ounces) <br /><br />Preparation<br /><br />Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-88844074032911613842009-05-26T10:59:00.001-04:002009-05-26T11:00:34.124-04:00Black Bean Soup with Cumin and JalapenoGreat, tasty, very easy black bean soup. Haven't tried it with the suggested garnishes yet, but it would probably be yummy. <br /><br />Ingredients<br /><br />2 tablespoons olive oil <br />1 onion, chopped <br />1 carrot, chopped <br />4 garlic cloves, chopped <br />2 teaspoons ground cumin <br />1 to 2 teaspoons chopped jalapeño chile with seeds, divided <br />2 15- to 16-ounce cans black beans, undrained <br />1 15-ounce can petite diced tomatoes in juice <br />1 1/2 cups low-salt chicken broth <br /><br /><br />Chopped fresh cilantro <br />Chopped green onions <br />Crumbled feta cheese <br /><br />Preparation<br /><br />Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired. <br /><br />Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-70145931376912434612009-03-17T07:29:00.000-04:002009-03-17T07:32:58.966-04:00Hugh's Pulled Pork Sandwiches1 8-10lb pork shoulder/boston butt/pork butt roast<br />1/2 C of ButtRub<br />1/2 C of turbinado/raw sugar<br /><br />Trim the meat of excess fat. Mix the rub and sugar in a bowl using your fingers or a fork. Paint the roast with yellow mustard and then apply the rub liberally. Put roast in the smoker/oven at 240F. Cook until meat thermometer reads 190, usually 1.5 hours per pound.<br /><br />Let meat rest for 20-30 minutes (so your fingers don't get burned), pull the pork with a pair of forks, picking out bits of fat and the bone (if you got bone-in).<br /><br />Coleslaw:<br /><br />Combine<br /><br />1C mayonnaise<br />4 chopped scallions or green onions<br />2 tsp vinegar<br />1/8 tsp worcestershire sauce<br />1/4 tsp salt<br />1/8 tsp pepper<br />1/4 tsp sugar<br /><br />Add mixture to<br />3 C chopped cabbage<br />3 C salad greens<br />1 thinly sliced carrot<br />1/2 green pepper sliced<br /><br />Serve meat with hamburger buns, your favorite bbq sauce, and coleslaw.Adrianhttp://www.blogger.com/profile/02007010000882447482noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-9573038705787072492009-03-06T08:18:00.001-05:002009-03-06T08:39:28.695-05:00Monster Cookies (flourless)1 1/4 c. firmly packed brown sugar<br />1 c. sugar<br />3/4 c. shortening<br />3 eggs<br />1 1/2 c. peanut butter (crunchy or creamy)<br />1 tbsp. corn syrup (optional but good to include if you have it on hand)<br />2 tsp baking soda<br />1 tsp vanilla<br />4 1/2 oats<br />1 bag of choc chips or something<br /><br />Bake at 350 for 11-13 minutes on a greased cookie sheet.<br /><br />The chocolate chips can be replaced by any combination of chips and dried fruit. We liked dark chocolate chips with dried cherries, and another variation with dried apricots. My most recent batch had butterscotch chips. I also like the Sunmaid "tropical trio" dried fruit in it. <br /><br />I think they're called "monster cookies" because this recipe makes a monster batch, probably about forty cookies.Adrianhttp://www.blogger.com/profile/02007010000882447482noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-48284037601209894172009-03-06T08:03:00.000-05:002009-03-06T08:17:48.621-05:00Aebleskivers3 eggs, separated<br />2 c. buttermilk<br />2 c. flour<br />1 Tbsp sugar<br />1/2 tsp salt<br />1 tsp bkg soda<br />1 tsp bkg powder<br />------------<br />A slightly larger batch:<br />4 eggs, separated<br />3 c. buttermilk<br />3 c. flour<br />1 Tbsp sugar<br />1/2 tsp salt<br />1 tsp bkg soda<br />1 tsp bkg powderAdrianhttp://www.blogger.com/profile/02007010000882447482noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-58652402032992264222009-03-06T07:58:00.000-05:002009-03-06T08:01:53.664-05:00Sour Cream CoffeecakeThis is one of Gia's recipes. We made it with full fat sour cream and it produced an extremely tender and delicious coffeecake. We made it again the next day.<br /><br />1 stick butter<br />1 c. sugar<br />2 eggs<br />1 tsp vanilla<br />2 c. flour<br />1 tsp bkg powder<br />1 tsp bkg soda<br />1 grated lemon or orange rind<br />1 c. sour cream <br />1/4 c. chopped pecans<br />2 Tbsp cinnamon<br />2 Tbsp sugar<br />1/2 stick melted butter<br /><br />Cream together butter, sugar, eggs and vanilla. Sift together flour, powder & soda. Sitr into creamed mixture. Add citrus rind and sour cream. Pour into greased 9x13 pan. Mix cinnamon, sugar & chopped pecans together. Sprinkle on top, use a knife to swirl it into the batter. Pour melted butter over the top. Bake at 350 for 40-50 minutes.Adrianhttp://www.blogger.com/profile/02007010000882447482noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-48575814941448405582009-03-06T02:10:00.000-05:002012-04-24T14:44:41.389-04:00DahlThis dahl recipe is tasty and easy. <br />
<br />
Dahl<br />
1 oz butter<br />
2 garlic cloves<br />
1 onion, chopped<br />
1/2 teaspooon turmeric<br />
1 teaspooon garam masala<br />
1/4 teaspoon chili powder<br />
1 teaspoon ground cumin<br />
2 lb 4 oz. canned, chopped tomatoes, drained<br />
6 oz red lentils, picked over and rinsed<br />
2 teaspoons lemon juice<br />
1 pint vegetable stock<br />
1/2 pint coconut milk<br />
Garnish: chopped cilantro, lemon slices<br />
<br />
1. Melt butter in large saucepan, saute garlic and onion 2-3 minutes. Add spices, cook 30 seconds.<br />
<br />
2. Stir in tomatoes, lentils, lemon juice , coconut milk, stock, bring to a boil. Reduce heat, simmer 25-30 minutes, til lentils are tender. Serve with chopped cilantro and lemon slices (optional).Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-30744051194890531602009-03-06T02:09:00.000-05:002009-03-06T02:14:05.639-05:00Vegetable KormaMade this for dinner tonight, it was very tasty. It's good with rice and/or naan. <br /><br />Vegetable Korma<br /><br />INGREDIENTS<br />1 1/2 tablespoons vegetable oil <br />1 small onion, diced <br />1 teaspoon minced fresh ginger root <br />4 cloves garlic, minced <br />2 potatoes, cubed <br />4 carrots, cubed <br />1 fresh jalapeno pepper, seeded and sliced <br />3 tablespoons ground unsalted cashews <br />1 (4 ounce) can tomato sauce <br />2 teaspoons salt <br />1 1/2 tablespoons curry powder <br />1 cup frozen green peas <br />1/2 green bell pepper, chopped <br />1/2 red bell pepper, chopped <br />1 cup heavy cream <br />1 bunch fresh cilantro for garnish <br /><br />DIRECTIONS<br />Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. <br />Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-64955310646405071752009-02-25T00:03:00.000-05:002009-02-25T00:10:52.031-05:00Gingery Cauliflower with Grated CheeseDiann and I made this during her recent trip out to meet Gabriel. It was really tasty and quick. We prepped the ingredients and spices ahead of time because they are added to the dish in quick succession. Yummy way to prep cauliflower. <br /><br />Ingredients<br /><br />5 tablespoons vegetable oil<br />1 teaspoon whole cumin seeds<br />2 teaspoons peeled, minced fresh ginger<br />1/4 teaspoon cayenne pepper<br />4 teaspoons ground coriander seeds<br />1/4 teaspoon ground turmeric<br />1 medium-sized cauliflower, cut into slim florets<br />3/4 teaspoon salt, or to taste<br />2 teaspoons lemon juice<br />4 tablespoons finely grated parmesan cheese<br /><br />Heat the oil in a wok or a large pan over a high flame. When hot, put in the cumin seeds. After a few seconds, put in the ginger. Stir once or twice. Now put in the cayenne, coriander, and turmeric. Stir quickly and put in the cauliflower and salt. And about 1/2 cup water, cover, and continue to cook on fairly high heat for about five minutes or until the cauliflower has just cooked through and the liquid has evaporated. Remove the cover, turn the heat down and add the lemon juice. Taste for seasoning. The cauliflower should be slightly undersalted. Empty the cauliflower into a serving dish. Sprinkle the cheese over the top and toss. Serve immediately.Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-36232953344667006032009-02-24T01:10:00.000-05:002009-02-24T01:18:52.940-05:00Mexican Pasta Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKP3cPeiWQvYSkG64TZOwIbRvzyApIcSFkuGt1EZF9Qvkg-dswuYq6IMxIuogGZGaYF-fvjY39OmSS-JEHXAEIYxSJWkIQulf9uHrxKeqsVJBUFMfSMQa5M9iVwlopFmSBTLHxKjyk7Us/s1600-h/cilantro.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKP3cPeiWQvYSkG64TZOwIbRvzyApIcSFkuGt1EZF9Qvkg-dswuYq6IMxIuogGZGaYF-fvjY39OmSS-JEHXAEIYxSJWkIQulf9uHrxKeqsVJBUFMfSMQa5M9iVwlopFmSBTLHxKjyk7Us/s200/cilantro.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5306244394357068850" /></a><br />Peter and I really like this pasta salad. We're making it this week and I already feel like eating it. When we have made it in the past we have made it vegetarian - omitting the meat and adding black beans. We've also added chopped bell peppers and sliced black olives. It might also be good with some cheese in it. <br />The sauce is very tasty, though I usually use less jalapeno.<br /><br /><br />Ingredients<br /><br />1 1/4 pounds fusilli pasta <br />1 1/2 tablespoons plus 1/3 cup olive oil <br /><br /><br />1 2 1/2-pound roasted chicken, skinned, meat shredded or 7 cups shredded cooked turkey <br />4 large tomatoes, seeded, diced (about 4 cups) <br />3 cups corn kernels (fresh or frozen, thawed) <br />3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips <br />1/2 large red onion, chopped <br /><br /><br />2 tablespoons plus 1 teaspoon Dijon mustard <br />2 tablespoons plus 1 teaspoon fresh lime juice <br />2 jalapeño chilies, seeded, minced <br />1 1/4 teaspoons chili powder <br />1 1/4 teaspoons ground cumin <br />2 bunches fresh cilantro, coarsely chopped <br /><br />Preparation<br /><br />Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add shredded chicken or turkey, diced tomatoes, corn kernels, carrot strips and chopped onion and toss. <br /><br />Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining 1/3 cup olive oil. Mix in minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper. (Salad can be prepared 4 hours ahead. Cover and refrigerate.)Nikki CBhttp://www.blogger.com/profile/03389315784264743764noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-43119200995870773672009-01-07T08:19:00.000-05:002009-01-07T13:26:09.703-05:00Turkey<p>A couple friends have asked for this so I thought I would post it. When we started writing this up, we realized that it might be a little overwhelming. So here's the short version:</p><br /><p></p><br /><p>1. you must use a roasting rack and an oven thermometer</p><br /><p>2. be sure and thaw the bird completely (meaning, take it out of the freezer four days before you plan to cook it)</p><br /><p>3. use a good rub</p><br /><p>4. cook it breast side DOWN for the first hour and breast side UP for the remainder</p><br /><p>5. cook to temp 160 for the breast and 175 for the thighs. </p><br /><p>6. let it rest for half an hour before carving.</p><br /><p></p><br /><p>Also, when cooking a turkey, because it's pretty time-consuming and it occupies your oven for a long stretch of time, we always also recommend careful planning for how you're going to get the rest of the meal done and ready so that you're not freaking out about the turkey and getting it finished, rested and carved and the table set, etc., etc., in the last half hour before dinner.</p><br /><p></p><br /><p>About the roasting rack: we have a rack that we use with a rimmed cookie sheet- you don't need a full out pan, just the rack is the key. Right now they're for sale at Wal-Mart for about $10.</p><br /><p></p><br /><p>Now, here's the long version!</p><br /><p>First, if it's frozen, you must give it a whole 4 days (NO LESS) to thaw BEFORE YOU PUT IT IN THE OVEN. So if it's for Thursday night dinner, you must put it in the fridge Saturday night or Sunday morning. Be sure to put a plate under it to catch any drippy juices (even wrapped turkeys drip) and make sure there's nothing underneath it that can be contaminated by raw poultry juice. We put our turkey in one of the crispers to deal with this. Spencer in general prefers fresh turkeys because a)you don't have to worry about the thawing time and b)he finds that the skin is less fragile and easier to work with.</p><br /><p></p> <br /><p>Wednesday night, clean your sink and wash the unwrapped bird thoroughly inside and out with room temperature water until the water runs clear. (Gross, I know, but necessary.) Then pat it dry with paper towels inside and out. It takes a lot of paper towels, so be ready. </p><br /><p></p> <br /><p>Using a sharp chef's knife or kitchen shears, cut off the wingtips at the first joint. Kind of wiggle the wing until you see where it bends, and then you can nip at it with the knife until you see the actual bones and slide the knife right between the bones and it will come right off, no big deal. Put the bird on a platter or preferably a cookie rack inside a baking sheet so any extra juices won't stay on the bird.</p><br /><p></p> <br /><p>Then you rub it with whatever you want. We use Penzey's Bicentennial Rub from www.penzeys.com. Otherwise we suggest salt, pepper and sage. (Spencer says, this is one of those messy bits that separates true cooks from just people.) Starting at the bottom of the bird, put your hand between the skin and the flesh and kind of spread your fingers to separate the skin from the bird. It's a bit tricky over the thighs. If the skin tears a bit, that's okay. Under the skin, season breast and thighs with the rub. Then rub it all over the outside of the bird. He says, It always takes more than I think and I have to stop and make more halfway through, which is messy because of poultry all over your hands, so just start by making lots more than you think you'll need. Put a bit of rub inside the cavity, too. Then put some aromatics inside the bird: onions, fresh parsley, fresh thyme, peeled but uncrushed garlic cloves, for example. </p><br /><p></p> <br /><p>Put the turkey back in the fridge. If it is sitting on a platter, make sure and dump any residual juices before putting it back in the fridge. You can cover it loosely with tin foil but not tightly- you want it to dry a bit.</p><br /><p></p> <br /><p>The next day: Oven is set at 350. Turkey goes into the oven three to four hours before you plan to sit down for dinner. (I'd go for four hours to give yourself a margin.) When you put the turkey on the rack to roast, put it in breast side up and let it cook that way for about an hour and a half, maybe two hours if it's a bigger bird. Then take it out and turn it over so it's breast side down. Spencer says, how do I know to turn it over? Intuition- the back looks cooked... sorry we can't be more helpful here. At this point also add vegetables (carrots, onions, celery, chopped into big chunks) to the pan. Back in the oven. After that, every half hour, take out the turkey, pour a bit of chicken broth (low-sodium packaged broth makes this MUCH EASIER and saves you from oversalted gravy at the end) maybe a quarter cup into the pan, especially looking for any spots where the juices are cooking away. This keeps the veggies from burning.</p><br /><p></p><br /><p>Breast should be 160 degrees, thighs 175 when its done. Mostly, (says Spencer) I move the leg and it should feel very, very loose- no resistance as you wiggle it, as though if you wanted to you could pull it off and chew on it like a barbarian. That's a good sign that it's done. That should happen somewhere between 2 1/2 to 3 hours after you put it in. And watch your thermometer.</p><br /><p></p> <br /><p>Check about an hour after you turn it breast side up- wiggle the leg and check the breast temp. If the leg is still stiff but the breast temp is getting close to 160, then cover the breast with foil to slow down its cooking while the thighs catch up.</p><br /><p></p> <br /><p>Pull it out, put it on a plate to rest, covered, for half an hour while you make gravy from the veggies. Then carve and serve!</p>Adrianhttp://www.blogger.com/profile/02007010000882447482noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-58544861860728131172009-01-07T08:07:00.000-05:002009-01-07T08:11:45.323-05:00Roasted VegetablesSpencer has been experimenting with root vegetables, hot fat, and the oven.<br /><br />Heat oven to 350. On a rimmed baking sheet, melt three heaping tablespoons of shortening in the oven almost to the smoke point.<br /><br />Peel and chop a bunch of root vegetables. We've used carrots, parsnips, potatoes and sweet potatoes, and are going to get a turnip next time we go to the store. When the shortening is hot, pour the veggies into the pan- careful not to overcrowd it. Put it back in the oven and bake, stirring every ten minutes or so. They should be done in about 45 minutes.<br /><br />Remove from oven, put on paper-towel-lined plate to absorb some fat, sprinkle with kosher salt, and eat immediately. We use sour cream for dipping sauce sometimes. But last night they were so flavorful we ate them just as they were.Adrianhttp://www.blogger.com/profile/02007010000882447482noreply@blogger.com0tag:blogger.com,1999:blog-1388570970243141518.post-78928568050364715812008-09-08T21:53:00.000-04:002008-09-08T21:58:57.925-04:00Penne Perfection2 Tbsp olive oil<br />3 cloves garlic, minced<br />3 cups sliced mushrooms<br />1 cup diced green pepper<br />1 tsp Italian seasoning<br />1 can (28 oz) chunky crushed tomatoes<br />1 cup chicken broth<br />1 cup shredded parmesan<br />2 tsp sugar<br />16 oz penne pasta, cooked<br /><br />In skillet with olive oil, saute garlic, mushrooms, green pepper, and italian seasoning. Stir in remaining ingredients. Cover; heat through. Makes 8 servings.<br /><br />notes: Hugh LOVED this with fresh basil. I don't think I had italian seasoning, so I probably threw in some basil and oregano and pepper or something. I probably also just used a small can of mushrooms and called it good. And didn't have much parmesan, so I think we might have thrown in some mozarella. Anyway, pretty easy and good, even with the changes. Definitely worth a try.Jesshttp://www.blogger.com/profile/17845399891502863081noreply@blogger.com1