Wednesday, January 16, 2008
Tuesday, January 15, 2008
Friday, January 11, 2008
Uggg...
My sister's apartment was broken into and they took a brand new tv (and the box that was in the closet), new dvd player (and its box), her laptop and her ipod. They broke in through a window. She just moved in a couple days ago and now she's scared to stay there (I don't blame her). And get this, none of her roommate's stuff was stolen, probably since her room is on the street side and her light was on, so people might have seen something. At least nobody was home when they broke in and my mom is still there with her. I feel so bad for her.
Monday, January 7, 2008
Sunday, January 6, 2008
Vegetable Soup
Ok, so I have started on my New Year's resolution. I made vegetable soup tonight. It was really good, good for you, and super easy. My changes are in blue.
Vegetable Soup
Courtesy of Real Simple: Meals Made Easy
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 small zucchini, chopped
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon crushed red pepper
3 handfuls stelline - star shaped pasta - could use any small pasta
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces
1 cup chopped broccoli
Grated Parmesan (optional)
1 baguette, sliced and toasted (optional)
Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, the potatoes, thyme, and salt (also zucchini, pepper, crushed red pepper, and pasta). Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes. Add the tomatoes, green beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes. Ladle the soup into bowls, sprinkle with the Parmesan (if using), and serve with the baguette slices (if using).
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 239(38% from fat); FAT 10g (sat 1g); SUGAR 8g; PROTEIN 10mg; CHOLESTEROL 0mg; SODIUM 542mg; FIBER 6g; CARBOHYDRATE 31g; IRON 2mg
Saturday, January 5, 2008
My New Year's Resolution
My New Year's Resolution is to make at least one new recipe a week. We just got back from Sun Valley (post to come in the next few days) and we were there for their big cookbook sale (50% off all cookbooks.) So of course I bought 4 new cookbooks to add to my only slightly used collection.
I got the following...
I'll keep you updated on my progress!
I got the following...
I'll keep you updated on my progress!
Saturday, December 22, 2007
Recipe Exchange
I was involved in an online recipe exchange where we all submitted a recipe, somebody switched the recipes around, and emailed us somebody else's recipe. We were then supposed to make that recipe and blog about it. So, here's mine.
I thought that the cake was good, but could have been a little more moist. Miles liked it and was happy it had some fruit in it...like that makes it healthy. I did halve the recipe since it called for using 3 round cake pans and I only have 2. I'm not very patient when it comes to complicated recipes so it was a challenge for me to actually read and follow the instructions. I really did try, but I "cheated" in a few places (marked in blue.) Enjoy!
Filling:
3/4 c sugar
3/4 c evaporated milk
2 large egg yolks
3 T unsalted butter, in pieces
1/4 c mashed ripe banana
3/4 c finely chopped walnuts (I just broke a couple handfuls with my fingers)
1 1/2 t pure vanilla extract
Cake:
3 c sifted cake flour (I used All Purpose flour)
1/2 t baking soda
1/2 t salt
3/4 c (1 1/2 sticks) unsalted butter, at room temp
1 3/4 c sugar
1 t pure vanilla extract
2 large eggs, separated
3 large eggs
1 c mashed bananas (2-3 medium bananas)
1/2 c buttermilk
Frosting:
2 oz (2 squares) unsweetened chocolate
4 T (1/2 stick) unsalted butter, in pieces
1/4 c milk, plus more if needed
2 c confectioner's sugar
1/3 c Dutch-processed cocoa (I used Hershey's)
1 1/2 t pure vanilla extract
1. For the filling, stir together the sugar, evaporated milk, egg yolks and butter in a medium heavy saucepan set over medium heat. Cook, stirring occasionally with a heatproof rubber spatula until the butter is melted and the sugar dissolved. Increase the heat to medium-high and stir constantly, scraping the bottom, until the mixture boils and thickens and becomes opaque and tan. Cook for 10 minutes, until the consistency of a thick cream sauce. Remove from heat and stir in the mashed banana, walnuts and vanilla. Let cool completely, stirring occasionally. (The filling can be made a day ahead, covered and refrigerated. Bring to room temperature before using.
2. For the cake, adjust two oven racks to divide the oven into thirds and preheat the oven to 350°F. Butter or grease three 9-inch round cake pans. Line the bottoms with rounds of waxed paper or parchment. Butter the paper and dust the bottoms of the pans with all-purpose flour. Knock out the excess and set aside.
3. Re-sift the flour with the baking soda and salt; set aside. I don't ever sift.
4. In a large bowl, beat the butter with an electric mixer (I used my Kitchen Aid stand mixer) on medium speed for about 1 minute, until smooth. Add 1/4 cup of the sugar and the vanilla extract and beat on medium-high speed for 1 minute. Beat in 1 1/4 more cups of the remaining sugar 1/4 cup at a time, beating for about 15 seconds after each addition, then beat for 5 minutes. Add the egg yolks and beat for 1 minute. Add the whole eggs one at a time, beating 1 minute after each. Beat in the banana on medium speed. I didn't time any of beating. I just put in the next ingredient when it was ready.
5. On low speed, add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour and beating only until the batter is smooth. I forgot to alternate with the buttermilk, so that went in at the end.
6. With clean beaters, beat 2 egg whites in a medium bowl on medium speed until they form soft drooping peaks when the beaters are raised. Beat the remaining 1/4 cup of sugar about 1 tablespoon at a time, beating for 15 seconds after each addition. Increase the speed to medium-high and beat only until the whites from shiny peaks that curl slightly at their tips. Using a large wide rubber spatula, fold the whites gently into the batter only until no whites show. Divide the batter evenly among the prepared pans. To level the batter, rotate the pans briskly on your counter top.
7. Place the pans in the oven, two on the upper rack and one on the lower. Bake 25 to 30 minutes, until the layers are golden brown and spring back when gently pressed in the center. (The layer in the bottom rack will be done first.) Cool in the pans on the wire racks for 10 minutes. Run the tip of a small sharp knife around the sides of the layers to release them, cover with wire racks, and invert. Carefully lift of the pans and the papers. Replace the papers on the bottoms, then cover the layers with other racks, invert and cool completely right side up. I just let them cool in the pans. I only have one cooling rack anyway.
8. For the frosting, melt the chocolate with the butter in a small heavy saucepan over very low heat, stirring occasionally with a whisk. Whisk in the milk. Place the confectioners' sugar in a medium bowl, add the chocolate mixture, and beat with an electric mixer on low speed until very smooth. Beat in the cocoa and the vanilla, then beat on medium speed until thick and smooth. The frosting should be spreadable; beat in a few drops of milk if necessary. (VERY little milk, otherwise the frosting will slide off the cake.)
9. To frost the cake, place one of the layers upside down on a cake plate and peel away the paper. Using a narrow metal spatula, spread the layer with half of the banana filling. Remove the paper from the second layer and set it upside down on the filling. Spread with the remaining filling. Place the last layer right side up on top. Spread the chocolate frosting on the sides and top of the cake. Let stand until frosting is set. (The cake can be made a day ahead and refrigerated, but bring to room temperature before serving). To serve, rinse a sharp knife in hot water and shake off excess water before making each cut. Refrigerate leftovers.
I thought that the cake was good, but could have been a little more moist. Miles liked it and was happy it had some fruit in it...like that makes it healthy. I did halve the recipe since it called for using 3 round cake pans and I only have 2. I'm not very patient when it comes to complicated recipes so it was a challenge for me to actually read and follow the instructions. I really did try, but I "cheated" in a few places (marked in blue.) Enjoy!
Banana Split Layer Cake with Chocolate Frosting
from Baking in America (Greg Patent)
Filling:
3/4 c sugar
3/4 c evaporated milk
2 large egg yolks
3 T unsalted butter, in pieces
1/4 c mashed ripe banana
3/4 c finely chopped walnuts (I just broke a couple handfuls with my fingers)
1 1/2 t pure vanilla extract
Cake:
3 c sifted cake flour (I used All Purpose flour)
1/2 t baking soda
1/2 t salt
3/4 c (1 1/2 sticks) unsalted butter, at room temp
1 3/4 c sugar
1 t pure vanilla extract
2 large eggs, separated
3 large eggs
1 c mashed bananas (2-3 medium bananas)
1/2 c buttermilk
Frosting:
2 oz (2 squares) unsweetened chocolate
4 T (1/2 stick) unsalted butter, in pieces
1/4 c milk, plus more if needed
2 c confectioner's sugar
1/3 c Dutch-processed cocoa (I used Hershey's)
1 1/2 t pure vanilla extract
1. For the filling, stir together the sugar, evaporated milk, egg yolks and butter in a medium heavy saucepan set over medium heat. Cook, stirring occasionally with a heatproof rubber spatula until the butter is melted and the sugar dissolved. Increase the heat to medium-high and stir constantly, scraping the bottom, until the mixture boils and thickens and becomes opaque and tan. Cook for 10 minutes, until the consistency of a thick cream sauce. Remove from heat and stir in the mashed banana, walnuts and vanilla. Let cool completely, stirring occasionally. (The filling can be made a day ahead, covered and refrigerated. Bring to room temperature before using.
2. For the cake, adjust two oven racks to divide the oven into thirds and preheat the oven to 350°F. Butter or grease three 9-inch round cake pans. Line the bottoms with rounds of waxed paper or parchment. Butter the paper and dust the bottoms of the pans with all-purpose flour. Knock out the excess and set aside.
3. Re-sift the flour with the baking soda and salt; set aside. I don't ever sift.
4. In a large bowl, beat the butter with an electric mixer (I used my Kitchen Aid stand mixer) on medium speed for about 1 minute, until smooth. Add 1/4 cup of the sugar and the vanilla extract and beat on medium-high speed for 1 minute. Beat in 1 1/4 more cups of the remaining sugar 1/4 cup at a time, beating for about 15 seconds after each addition, then beat for 5 minutes. Add the egg yolks and beat for 1 minute. Add the whole eggs one at a time, beating 1 minute after each. Beat in the banana on medium speed. I didn't time any of beating. I just put in the next ingredient when it was ready.
5. On low speed, add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour and beating only until the batter is smooth. I forgot to alternate with the buttermilk, so that went in at the end.
6. With clean beaters, beat 2 egg whites in a medium bowl on medium speed until they form soft drooping peaks when the beaters are raised. Beat the remaining 1/4 cup of sugar about 1 tablespoon at a time, beating for 15 seconds after each addition. Increase the speed to medium-high and beat only until the whites from shiny peaks that curl slightly at their tips. Using a large wide rubber spatula, fold the whites gently into the batter only until no whites show. Divide the batter evenly among the prepared pans. To level the batter, rotate the pans briskly on your counter top.
7. Place the pans in the oven, two on the upper rack and one on the lower. Bake 25 to 30 minutes, until the layers are golden brown and spring back when gently pressed in the center. (The layer in the bottom rack will be done first.) Cool in the pans on the wire racks for 10 minutes. Run the tip of a small sharp knife around the sides of the layers to release them, cover with wire racks, and invert. Carefully lift of the pans and the papers. Replace the papers on the bottoms, then cover the layers with other racks, invert and cool completely right side up. I just let them cool in the pans. I only have one cooling rack anyway.
8. For the frosting, melt the chocolate with the butter in a small heavy saucepan over very low heat, stirring occasionally with a whisk. Whisk in the milk. Place the confectioners' sugar in a medium bowl, add the chocolate mixture, and beat with an electric mixer on low speed until very smooth. Beat in the cocoa and the vanilla, then beat on medium speed until thick and smooth. The frosting should be spreadable; beat in a few drops of milk if necessary. (VERY little milk, otherwise the frosting will slide off the cake.)
9. To frost the cake, place one of the layers upside down on a cake plate and peel away the paper. Using a narrow metal spatula, spread the layer with half of the banana filling. Remove the paper from the second layer and set it upside down on the filling. Spread with the remaining filling. Place the last layer right side up on top. Spread the chocolate frosting on the sides and top of the cake. Let stand until frosting is set. (The cake can be made a day ahead and refrigerated, but bring to room temperature before serving). To serve, rinse a sharp knife in hot water and shake off excess water before making each cut. Refrigerate leftovers.
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