8 ounces Whole Wheat Rigatoni
14 ounce can quartered artichokes (drain and rinse)
9 package frozen creamed spinach (thawed)
1/4 cup grated Parmesan (optional)
2 cups shredded mozzarella
Black Pepper to taste
Cook pasta according to directions. Drain. Return to pot. Heat broiler. Mix 1/2 mozzarella cheese, Parmesan, spinach, and artichokes to pasta. Transfer to 8 inch baker. Broil 2-5 minutes until cheese begins to brown in places. Pepper once on plate to taste.
I received a package of this spinach from Aunt Kate after her surgery. I had no clue what to do with it and while eliminating some magazines I came across this recipe and tried it out tonight! Amazing and super fast!
This is from the April 2010 edition of Real Simple Magazine.
Monday, August 1, 2011
Monday, January 10, 2011
Cocoa Nut Crumble Cheesecake
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup chopped walnuts
2 (8oz) packages cream cheese
1/2 cup sugar
1/2 cup brown sugar
1/3 cup cocoa powder
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup oatmeal
1/3 cup brown sugar
1/4 butter, melted
1/2 cup chocolate chips
Preheat oven to 350. In small bowl combine graham cracker crumbs and 1/3 cup butter and walnuts, mix well. Pour into 9 inch springform pan and smash onto bottom and sides to make the crust.
(okay I cheated and used my Kitchen Aid for this because I hate working with cream cheese) Combine cream cheese with sugar and 1/2 cup brown sugar, beat until smooth. Add cocoa powder and beat until just combined. Add eggs and vanilla beat until smooth. Pour into crust.
In another small bowl combine the rest of the ingredients (flour, oatmeal, brown sugar, butter, and chocolate chips). Sprinkle over filling and slightly press down.
Bake for 30-40 minutes. I baked it until it wasn't jiggly and the topping was toasted looking. Cool 1 hour. Refrigerate 3 hours. EAT.
I found this recipe in The Everything Meals on a Budget Cookbook. My sister-in-law Sarah gave it to me for Christmas and I was able to make the cheese cake in a springform pan Phil gave me for Christmas too! What a tasty season it was!
By the way it serves 10 and is about $.74 per serving.
1/3 cup butter, melted
1/4 cup chopped walnuts
2 (8oz) packages cream cheese
1/2 cup sugar
1/2 cup brown sugar
1/3 cup cocoa powder
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup oatmeal
1/3 cup brown sugar
1/4 butter, melted
1/2 cup chocolate chips
Preheat oven to 350. In small bowl combine graham cracker crumbs and 1/3 cup butter and walnuts, mix well. Pour into 9 inch springform pan and smash onto bottom and sides to make the crust.
(okay I cheated and used my Kitchen Aid for this because I hate working with cream cheese) Combine cream cheese with sugar and 1/2 cup brown sugar, beat until smooth. Add cocoa powder and beat until just combined. Add eggs and vanilla beat until smooth. Pour into crust.
In another small bowl combine the rest of the ingredients (flour, oatmeal, brown sugar, butter, and chocolate chips). Sprinkle over filling and slightly press down.
Bake for 30-40 minutes. I baked it until it wasn't jiggly and the topping was toasted looking. Cool 1 hour. Refrigerate 3 hours. EAT.
I found this recipe in The Everything Meals on a Budget Cookbook. My sister-in-law Sarah gave it to me for Christmas and I was able to make the cheese cake in a springform pan Phil gave me for Christmas too! What a tasty season it was!
By the way it serves 10 and is about $.74 per serving.
Tuesday, October 26, 2010
Zesty Black Bean Pie
Crust
1/2 cup cheese crackers, it says to count 30 crackers, I guessed...
1/4 cup butter, melted
Filling
1 tbsp canola oil
1 onion, diced
1-2 cloves garlic, minced
1 tsp cumin
1 can black beans, drained and rinsed
1 can corn, drained
1 cup salsa
4 oz cream cheese
*Preheat oven to 350
1. Crunch crackers into crumbs, either by hand, blender or food processor.
2. Combine butter and crumbs. Press into pie plate to make the crust. Bake in preheated oven for 8 minutes or until golden.
3. Heat oil in skillet over stove, add onion until soft. Add garlic and cumin, while stirring cook for 1 minute.
4. Add bean, corn, and salsa. Bring to a boil. Add cream cheese, cook while stirring until it is melted and mixture holds together, about 2 minutes. Remove from heat.
5. Put the filling into the crust and bake for 10 minutes.
I got this recipe from one of my favorite cook books The Convenience Cook, by Judith Finlayson. It has recipes that use tons of canned and frozen food to make it go faster. It also gives ideas for different ways to speed it up more or to change the flavor some.
1/2 cup cheese crackers, it says to count 30 crackers, I guessed...
1/4 cup butter, melted
Filling
1 tbsp canola oil
1 onion, diced
1-2 cloves garlic, minced
1 tsp cumin
1 can black beans, drained and rinsed
1 can corn, drained
1 cup salsa
4 oz cream cheese
*Preheat oven to 350
1. Crunch crackers into crumbs, either by hand, blender or food processor.
2. Combine butter and crumbs. Press into pie plate to make the crust. Bake in preheated oven for 8 minutes or until golden.
3. Heat oil in skillet over stove, add onion until soft. Add garlic and cumin, while stirring cook for 1 minute.
4. Add bean, corn, and salsa. Bring to a boil. Add cream cheese, cook while stirring until it is melted and mixture holds together, about 2 minutes. Remove from heat.
5. Put the filling into the crust and bake for 10 minutes.
I got this recipe from one of my favorite cook books The Convenience Cook, by Judith Finlayson. It has recipes that use tons of canned and frozen food to make it go faster. It also gives ideas for different ways to speed it up more or to change the flavor some.
Monday, October 25, 2010
Acorn Squash Gnocchi
1 acorn squash, halved and seeded
2 cloves garlic, pressed
1/2 teaspoon salt
1 egg
1 cup whole wheat flour
1 cup white flour
7 cups water
1. Cook acorn squash. Either roast it in the oven for about 45 minutes or cook it in the micro with some water on the bottom of a pyrex dish and cut slits into it and cook for 5 minutes on high. Check and if not tender try another 5 minutes.
2. Scrape out squash with ice cream scoop or a grapefruit spoon works wonders too. Place into nice sized bowl.
3. Stir garlic, salt, egg and whole wheat flour into bowl. Add white flour in slowly, until you have a sticky, yet manageable texture.
4. Make gnocchi. Roll into ropes about the width the size of a quarter and slice of little chucks roll into small ropes and make it look like a ribbon for awareness of something. That's how mine looked you can try something else if you'd like.
5. Boil water. Add pasta one at a time to pot. Cook until they are totally floating on the top, and don't sink back down.
We had our with the Alfredo Sauce, but anything would be great.
2 cloves garlic, pressed
1/2 teaspoon salt
1 egg
1 cup whole wheat flour
1 cup white flour
7 cups water
1. Cook acorn squash. Either roast it in the oven for about 45 minutes or cook it in the micro with some water on the bottom of a pyrex dish and cut slits into it and cook for 5 minutes on high. Check and if not tender try another 5 minutes.
2. Scrape out squash with ice cream scoop or a grapefruit spoon works wonders too. Place into nice sized bowl.
3. Stir garlic, salt, egg and whole wheat flour into bowl. Add white flour in slowly, until you have a sticky, yet manageable texture.
4. Make gnocchi. Roll into ropes about the width the size of a quarter and slice of little chucks roll into small ropes and make it look like a ribbon for awareness of something. That's how mine looked you can try something else if you'd like.
5. Boil water. Add pasta one at a time to pot. Cook until they are totally floating on the top, and don't sink back down.
We had our with the Alfredo Sauce, but anything would be great.
Tuesday, October 19, 2010
Coming Soon
I promise I will post soon. If you notice it has been 2 months, guess how old Pete is? But as soon as I can I will add Zesty Black Bean Pie and Acorn Squash Gnocchi. Be Excited.
Friday, August 6, 2010
Short Order Ice Cream
24 oz frozen strawberries
1/2 cup sugar
1 1/2 cups heavy cream
If using whole frozen berries, sit out until you can slice them-but NOT thawed! Slice berries. Combine berries and sugar in blender. Blend until chopped, this was super hard for me I did as much as I could and gave up eventually, Stir often with spatula. Add cream while blending, stir with spatula often, it helps the blender out to get some cream to the bottom, mix until thick. Pour it into a pan, I used a pyrex dish. Let sit in freezer until scoop-able, the original recipe calls for an hour we only did 1/2 an hour.
This stuff was amazing and super fast. For the two of us I made half a batch and left the rest in the freezer for tomorrow. It is super yummy and not too bad for you. Also a cheap place for the frozen berries is Dollar Tree, we use 1 bag of berries for our half batch (12 oz berries) and it was $1. The cream was the most expensive thing in it, at $2.27 from Wal-mart, we could have gotten it cheaper somewhere else but we were there looking for canning supplies. You might also be able to save on some calories and money by using whipping cream instead, but I don't know if it will be the right consistency.
...by the way...I got this recipe from MaryJane's Farm, The Everyday Organic Lifestyle magazine, from the June/July issue of 2010.
1/2 cup sugar
1 1/2 cups heavy cream
If using whole frozen berries, sit out until you can slice them-but NOT thawed! Slice berries. Combine berries and sugar in blender. Blend until chopped, this was super hard for me I did as much as I could and gave up eventually, Stir often with spatula. Add cream while blending, stir with spatula often, it helps the blender out to get some cream to the bottom, mix until thick. Pour it into a pan, I used a pyrex dish. Let sit in freezer until scoop-able, the original recipe calls for an hour we only did 1/2 an hour.
This stuff was amazing and super fast. For the two of us I made half a batch and left the rest in the freezer for tomorrow. It is super yummy and not too bad for you. Also a cheap place for the frozen berries is Dollar Tree, we use 1 bag of berries for our half batch (12 oz berries) and it was $1. The cream was the most expensive thing in it, at $2.27 from Wal-mart, we could have gotten it cheaper somewhere else but we were there looking for canning supplies. You might also be able to save on some calories and money by using whipping cream instead, but I don't know if it will be the right consistency.
...by the way...I got this recipe from MaryJane's Farm, The Everyday Organic Lifestyle magazine, from the June/July issue of 2010.
Tuesday, August 3, 2010
White Chocolate Puppy Chow with Cinnamon
Oh my goodness... Amazing. I kind of faked this one and the only reason I decided to try it is because I want puppy chow, but didn't want to walk to the pantry to get chocolate chips and had white chocolate in the fridge. Who said laziness didn't pay off? Well I didn't measure anything I just guessed so if you don't know how to make it look up a normal recipe and substitute white chocolate, I also just sprinkled in some cinnamon to taste...don't lie I know you taste it while shaking and mixing the stuff together... Well I think I am going to go feast on some now.
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