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Archive for the ‘Recipies’ Category

Stuffed Eggplant

I had a 6 year stint as a vegetarian, and during that time I found there are very few things that are meat-free and very hearty.  Eggplant has that quality and I am always trying for new ways to prepare it see here, this new recipe is simple and delicious.  Sampling from stuffed mushrooms this halved and hollowed eggplant is filled with the remaining eggplant, mushrooms, onions, garlic, cheese and bread crumbs and baked.  This is a really simple, filling, and delicious recipe you have to try.

Ingredients

1 Medium to Large Eggplant

2 C. Sliced Mushrooms

1/2 Onion Chopped

4 Garlic Cloves Minced

1/2 C. Seasoned Panko Crumbs

1/4 C. Parmesan Cheese

1/2 C. Shredded Mozerella

2 Tbs. White Wine

1 TBS Rosemary

1 tsp. Time

Salt/Pepper

Olive Oil

Heat oven to 375* Half eggplant and hollow out leaving about 1/2″ still remaining, set aside pulp and remaining eggplant.  Lightly oil and salt a cookie sheet placing eggplant skin down on the sheet, bake for 10-12 minutes.

Meanwhile, chop eggplant, mushroom, onion, and garlic.  Season with salt, pepper, herbs, and lemon zest.  Heat olive oil in a large skillet and cook stuffing until tender.  Gradually add in the white wine to get all the little bits on the bottom on the skillet and cook for another two minutes.  In a small bowl combine cheeses, and bread crumbs.  Spoon a quarter of the mixture into each eggplant shell, top with a quarter of the breadcrumbs.  Use the remaining filling to fill both halves, and do the same with the cheese/crumb mixture.  Top lightly with olive oil.  Reduce heat to 350* and bake for about 25 minutes.  Enjoy!

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October has been a month of lots of changes, professionally, and personally.  When I am stressed or overwhelmed I find myself compulsivley baking muffins.  The upside to this behavior is that I make a mean muffin, and this blueberry crumb muffin is sure not to disappoint.  If you are not partial to muffins just take the crumb topping recipe portion, it is a staple for loafs, crumb cakes, cobblers, and many other delicious treats.

 

Ingredients

Topping

6 tbs. Melted Unsalted Butter

1c. Flour

3 tbs. Light Brown Sugar

2 tbs. Sugar

1 tsp. Baking Powder

Pinch of Salt

Combine all ingredients and pinch together with a fork, set aside

Muffins

1 3/4c.  Flour

2 1/4 tsp. Baking Powder

1/2 tsp. Salt

1c. Sugar

2 Eggs

1/2 c. Canola Oil

3/4 c. Milk

1 tsp. Vanilla

1 1/2 c. Blueberries

Preheat oven to 375*, line muffin pan with liners.  Wisk together flour, baking powder, and salt.  Combine sugar, eggs, and oil beating well with a mixer.  Beat in Milk and vanilla throughly.  Slowly add in the flour mixture just until combined.  Lightly flour the blueberries and stir in by hand.  Fill muffin pan 3/4 of the way full, top with crumb topping.  Bake for about 30 minutes turning the pan halfway through.   Let cool 10 minutes.

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You ever notice how kids find such excitement with each holiday?  Well my psuedo nephews are no exception and with halloween on the cusp I wanted to make them a treat that is as delicious as they are.  I took your standard black and white cookie and just colored the vanilla portion for a festive twist, and who doesn’t love black and white cookies?  These ambiguous treats are one of my favorite: neither cake nor cookie, chocolate or vanilla!  Since I didn’t have the ingredients for my own recipe I used this one from smitten kitchen, and they are scrumptious!

 

 

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One of my favorite parts about living in the North East is the change of seasons.  Every time the seasons change I always declare that it is my favorite, the truth is there is something about each and every season I adore.  The fall stakes the cake for the best sleeping weather, foods with hearty flavors, and cozy sweaters.

Cinnamon Swirl bread is the perfect fall bread: it is delicious straight out of the oven, toasted with a dab of cream cheese or the perfect compliment for outrageous french toast.  I took the recipe from Martha Stewart’s Baking School Cookbook since I am not a big raisin fan I didn’t include them but, with or without I assure you its ridiculously scrumptious!

Cinnamon Raisin Bread (makes 2 loaves)
– 1 envelope (¼ ounce/7g) active dry yeast
– 480 ml (2 cups) warm milk
– 950g (6 ½ cups) all-purpose flour, plus more for dusting
– 115g (1 stick/½ cup) butter, room temperature, cut into pieces, plus more for pans
– 100g (½ cup) sugar
– 2 eggs, plus 1 egg, lightly beaten
– 2 ½ tsp coarse salt – 200g (1 cup) raisins
– 1 Tbsp ground cinnamon
filling:
– 300g (1 ½ cups) dark brown castor sugar
– 2 Tbsp ground cinnamon

1. In the bowl of an electric mixer, sprinkle the yeast over the warm milk and whisk to combine. Add the flour, butter, sugar, 2 eggs, and salt. Attach bowl to mixer fitted with the dough hook. Mix on low speed until all the ingredients are well combined, about 3 minutes. Raise speed to medium-low, and continue to mix until the dough is completely smooth and pulls away from the sides of the bowl, about 3 minutes more.

2. Turn out the dough on a lightly floured surface. Pat out the dough into a big round. Sprinkle with raisins and cinnamon and knead and fold until they are just incorporated. Place the dough in a lightly oiled bowl, and cover with oiled plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

3. Return the dough to a lightly floured work surface, and pat into a round. Fold the bottom third of the dough up, the top third down and the right and left sizes over, pressing down the seal. Return the dough into the bowl and let rise again until doubled in bulk, about 40 minutes.

4. Make the filling. Combine sugar and cinnamon with 2 Tbsp water in a small bowl.

5. Generously butter two 9by5-inch loaf pans (if you don’t have two, one 7 inch round spring form) set aside. 6. Return the dough to a lightly floured work surface, and divide in half. Roll each half out to a large rectangle, a bit bigger than your loaf pans – about 10 inch. Brush with beaten egg and sprinkle each with half of the filling.

7. With the short end of the rectangle facing you, fold in both of the long sides of the dough in. the roll the dough towards you, gently pressing forming a tight log. Roll back and forth to seal the seam. Place loafs in the prepared pans. Cover loosely with oiled plastic wrap, and let rest in a warm place, about 30 minutes. Meanwhile, preheat oven to 225°C (425°F)

8. Brush the tops of the loafs with beaten egg, and transfer pans to the oven. Bake, rotating pans halfway through, until loaves are golden brown, about 45 minutes. If the tops begin to brown too quickly, tent with aluminium foil.) turn out the bread onto a wire rack to cool completely before slicing. (if you can wait…) The bread can be kept, wrapped in plastic up to 4 days

 

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Salmon and Broccoli Rabe

 

A friend of mine has been harassing me to post the easiest  and fool proof salmon and broccoli rabe recipe.  Most people are intimidated my broccoli rabe but, it’s really so easy and so delicious!

Ingredients 

* Salmon Fillet

*Olive Oil

* 1/2 fresh lemon

* Italian Seasoning

* Salt/Pepper

* A couple thinly sliced Onions

* One Bunch Broccoli Rabe

* 4 Cloves Garlic

Preheat oven to 400*, place fillets on foil and lightly drizzle with olive oil.  Season with about a teaspoon of italian seasonings, and a pinch of salt and pepper.  Top with thinly sliced onion (zucchini ribbons, or heirloom tomatoes are also delicious) and squeeze the juice from one wedge of lemon.  Close up the foil and bake for about 15 minutes.

For the broccoli rabe bring, water in a large saucepan to a rapid boil.  Meanwhile trim the stems off the broccoli rabe and roughly chop the rest.  Once the water is boiling add in broccoli rabe, salt the water and cook for about 5-6 minutes be careful to to overcook as it will become bitter.  When done cooking strain, rinse with cool water, and wring out to remove excess water.  Take the sauce pot and over medium heat, heat about 2 tablespoons of olive oil.  Add chopped garlic, and broccoli rabe saute for about 3-4 minutes.  Voila!

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August was crazy, and as a result I have been neglecting my blog.  The only way I could properly redeem myself would be an insanely delicious, and easy recipe.  These cupcakes take your favorite chocolate cupcake recipe (even those from a box) and add an unexpected surprise.  

Ingredients 

For the Cupcake

-Favorite Chocolate Cupcake Mix

-1 package Mini Milky Ways

For the Icing

1 stick unsalted butter

2 ounces Semi-Sweet Chocolate

1/2 Cup Unsweeted Cocoa Powder

1/3 Cup Milk

1 Box Confectioners Sugar

Prepare batter and scoop into cupcake pans, drop one mini milky way into each cupcake and bake as usual.  

 Icing: Cut butter and chocolate into pieces and place in a saucepan.  Heat over medium heat stirring constantly until melted, then add cocoa powder stirring until smooth.  With a mixer add powdered sugar and milk in alternating batches.  Place mixture in a pipping bag and frost when cupcakes are cool.  Top with chopped Milky ways!

It’s just that easy and the results are out of this world!!

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Black Bean Quinoa

Quinoa, is a food that is rather new to me, its super good for you and has a taste quality similar to that of  couscous, and pastina.  It is cooking similar to rice 2 cups of water for ever 1 cup of quinoa, but finding what to pair it with was a little tough.  So while I become familiar with this super food I surfed the internet for a recipe that was not going to taste too dietetic.  I came across this black bean quinoa recipe on epicurious found here .  The additions that I made were: fresh corn on the cob, 1 green pepper, and the juice of  1 lemon.  If you are looking away to add this protein rich food into your diet but not sacrifice and flavor try this out.  Before too long I’m sure you’ll see some Tracey original quinoa recipes soon!

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