Author: laughingmoondesigns@yahoo.com

Granola Bars
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Granola Bars

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I have been making granola bars for years with varying success. Some great, some too hard and crumbly. This recipe from Smitten Kitchen seems perfect. I did a few tweaks of my own. I made it twice and the recipe is from the second batch.

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1 2/3 cups quick rolled oats
1/4 Sugar
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup dried fruit (golden raisins, dates, Coconut, raisins, dried cranberries, cherries, etc)
1/2 cup nuts (toasted walnut are great, sesame seeds, etc)
1/3 cup peanut butter or another nut butter (I used Jiff natural creamy)
1 teaspoon pure vanilla extract
6 tablespoons melted butter
1/4 cup honey
2 tablespoons maple syrup (optional)
1 tablespoon water

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Preheat the oven to 350F. Butter an 8″ x 8″ pan or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter, peanut butter, honey, maple syrup and water. Toss the wet ingredients with the dry until the mixture is evenly moist. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges. They will set completely once completely cool.

Cool the bars in their pan completely on a cooling rack.

Once cool, a serrated knife to cut the bars into squares. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

Spaghetti Squash Rosti
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Spaghetti Squash Rosti

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My wonderful mother, who taught me how to cook, is always on the lookout for recipes I might like. She found this on the Chew and I did my own version of it. This is great as a vegetarian main meal with a salad. We warmed up the leftovers for lunch the next day. You could add a lot of different ingredients like roasted grape tomatoes, onions or swiss chard. If you want to go vegetarian you can leave out the egg. The recipe did not call for it but I added as a binder.

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Ingredients:

  • 1 large spaghetti squash
  • 1 cup cooked Quinoa
  • 3 tablespoons flour
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon chili flakes
  • 1 egg, beaten
  • 1/4 cub bread crumbs

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Directions:

Preheat oven to 400ºF. Slice spaghetti squash in half lengthwise, scoop out the seeds and place cut side down in a baking dish. Add enough water to cover the bottom of the baking dish, cover with foil and bake until tender, about 30-35 minutes. Remove from the oven and allow to cool. Once cool enough to handle, shred with a fork and place in a large bowl

Add the squash, quinoa, egg, flour, bread crumbs  and chili flakes. Season with Kosher salt and freshly ground black pepper.

Spray a large sauté pan with cooking spray and heat over medium-high heat. Add the squash mixture and press into a pancake using a spatula. Allow to cook until golden brown and crisp, about 5 minutes. I covered the pan for about half the time. Place a large plate over the pan and invert the pancake onto the plate and slide back into the pan. Cook on the other side until golden brown, about another 5 minutes. Slide onto a large plate. Cut into wedges.

 

Roasted Cauliflower and Onion Soup
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Roasted Cauliflower and Onion Soup

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I served this as a main dish with a mixed greens, pear and walnut salad, but it would make a great first course, too. I used an immersion blender but I think I might try a food processor or blender to make the soup a bit smoother. The taste was wonderful and it was very easy to put together on a weeknight.

Ingredients

1 head cauliflower
4 tablespoons extra-virgin olive oil, divided
smoked sea salt
1 small onion, sliced thin
1 quart chicken or vegetable stock
1/2 cup finely grated Parmesan
Freshly ground black pepper

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Directions

Pre-heat the oven to 400.

Remove the leaves and thick core from the cauliflower and chop into chunks.

Line a baking sheet with tinfoil, spread cauliflower onto it in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt. Roast for about 15 minutes until tender and just starting to brown.

While the cauliflower is roasting, heat the olive oil in a large saucepanover medium heat and add the onion. Cook until golden brown and caramelized, about 10-15 minutes.

Add the roasted cauliflower and stock to the onions and bring to a boil. Reduce the heat to a simmer and cook until the cauliflower is very soft and falling apart, about 5 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup until smooth, or puree in small batches in a food processor or blender and return it to the pot.

Add the Parmesan and stir until smooth.

Ladle into bowls and sprinkle with pepper.

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Pasta Pie with Greens
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Pasta Pie with Greens

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This is an interesting way to serve pasta. I adapted this from a Smitten Kitchen Recipe. This is great as a main meal with a salad or as a side dish.

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Ingredients

2 packages of Spinach with stems removed (you could also use kale or swiss chard)
1 pound dried spaghetti or cappellini
1 1/2 cups milk
3 large eggs, lightly beaten
2 tablespoons water
2 to 3 teaspoons ground black pepper
2 teaspoons sea salt
1 Cup aged pecorino cheese, shredded, divided
1 Cup cheddar cheese, shredded
1/2 Cup grated parmesan
1/2 Cup bread crumbs
1 teaspoon paprika
1 pat of butter

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Directions

Heat oven to 425 degrees. Butter a (or use a non-stick) 9-inch springform pan. Wrap the outside of the springform, focusing on the places where the ring meets the base, tightly in aluminum foil. Set aside. This is very important as there will be some leakage from the pan and it will make a mess if you don’t!

Bring a large pot of well-salted water to a boil. Add pasta to boiling water and cook until (this is also important) 2 minutes shy of done, so very al dente, as the spaghetti will continue cooking in the oven. Drain well and let cool slightly.

In a frying pan add the 2 tablespoons of water and cook spinach over low heat until wilted. Drain well. I use a mesh strainer and press all the water out.

In a large bowl, whisk eggs and milk together with salt and pepper. Stir in all but 1/2 cup of each cheese and spinach, if using. Add pasta and toss to coat.

Pour into prepared springform and sprinkle remaining cheese and bread crumbs on top. Bake for 35 to 40 minutes until the cheese is melted and bubbling and a knife inserted into the center of the pie and turned slightly will not release any loose egg batter into the center. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.

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spinach and chickpeas
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spinach and chickpeas

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This was adapted from the Smitten Kitchen with my own little take on it.. This made a great side dish with pork chops but it could be served as a vegetarian dish.

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INGREDIENTS

1/2 pound dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound spinach, washed and long stems removed
5 slices of a small Ciabatta loaf, brushed with olive oil
1 cup (8 ounces) tomato sauce
1 sweet onion, thinly sliced
Pinch of red pepper flakes
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste

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Place a large saucepan over medium heat and add 2 Tablespoons of olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Brush the bread with 2 tablespoons of olive oil and toast until crisp and golden. Transfer to a food processor and roughly chop

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the onion until golden and add the pepper. Cook for 1 minute more or until combined

Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

* In a slow cooker add the beans and cover them 2 to 3 inches of water and cook them 4 hours on high. You can make these ahead of time and leave them soaking in the juice before draining and using them in the recipe.

Spinach & Goat Cheese Bisque
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Spinach & Goat Cheese Bisque

 

I hope everyone had a wonderful Christmas. I cooked a feast for family and friends and this was a big hit. This is relatively guilt-free as it does not have the usually heavy cream and uses potato to thicken. It is not maybe the most attractive but it IS good. Adapted from an Eating Well recipe Recipe by Anna Thomas, September/October 2011. I apologize for not taking many photos but I got busy and forgot and I wanted to share this! The original recipe left out something and I did not realize until after I made it. Next time I will add more broth to make it not so thick (and a bit smoother). That change is reflected in my recipe below. I made this the day before and so it was easy to just reheat before serving.

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Ingredients

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 large yellow onions, chopped
  • 1/2 teaspoon salt, divided, plus more to taste
  • 2 tablespoons water
  • 2 cups Vegetable broth
  • 1 teaspoon dried thyme or 2 teaspoons fresh
  • 1 large Yukon Gold potato, peeled and diced
  • 2 tablespoons cream sherry
  • 2 cups vegetable broth, store-bought or homemade
  • Spinach – about 1 1/4 pounds), any tough stems trimmed
  • Pinch of pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup crumbled fresh goat cheese (2 ounces), plus more for garnish
  • 2 tablespoons butter
  • 1 tablespoon fresh lemon juice, or more to taste
  • Soup croutons for garnish (see below)

Preparation

  1. Heat oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and thyme and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
  2. Meanwhile, combine the 2 cups broth and 1/4 teaspoon salt in a large soup pot or Dutch oven; add potato. Bring to a boil. Reduce heat to maintain a simmer and cook until very soft, 12 to 15 minutes.
  3. When the onions are caramelized, stir sherry (or Marsala) into them; add them to the pot along with broth. Add the remaining broth. Return to a simmer. Stir in spinach, cayenne and nutmeg; cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes.
  4. Remove from the heat, stir in goat cheese, butter and 1 tablespoon lemon juice; allow the butter and cheese to melt. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Taste and add more salt and/or lemon juice, if desired. Serve garnished with a large soup crouton and crumbled goat cheese, if desired.

1 Carbohydrate Serving  Exchanges: 1/2 starch, 1 vegetable, 1 fat

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • To make soup croutons: Slice one-fourth of a whole-grain baguette into slices 1/2 inch thick. Melt 1 tablespoon butter; lightly brush on both sides of each slice. Place the slices on a baking sheet. Bake at 350°F until the edges are crisp and golden brown, 10 to 20 minutes, keeping an eye on them so they don’t burn.
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Merry Christmas

All the cards have been sent, cookies are being made, gifts bought but not yet wrapped. Two blogs in one day!!! But this blog is about food AND art, so here is some Christmas art. I have been making handmade Christmas cards for about 30 years. I started small with a limited edition of 12 pastel illustrations and it just grew from there. I have about 100 on my list now. I have done everything from handmade paper, watercolor, embossed copper, some with poetry. The past couple of years it has been animals. I just enjoy making them. Happy Holidays, Happy Hanukkah, Kwanza, and a very Merry Christmas to everyone who follows this blog.xmasmouse001

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Christmas Sugar Wafers

 

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These were adapted from a Cooking Light magazine. I do not like a super sweet iced cookie so I made these with Sanding sugar sprinkled on instead of icing. They dod not use as much butter or sugar as traditional. So while not completely guilt free a bit less fat and sugar than some!

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Ingredients

Cookies:
6 tablespoons sugar
1/4 cup butter
2 tablespoons dark brown sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon baking powder

Sanding Sugar or colored sugar

Icing:
To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies.

Preparation

Preheat oven to 375°.

To prepare cookies, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 1/2 teaspoons vanilla. Add egg whites, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Add to butter mixture; beat well. Turn dough out onto a lightly floured surface (dough will be soft). Divide dough into 4 equal portions. Roll each portion to an 8-inch circle between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.

Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 3-inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray. Discard bottom sheet of plastic wrap; reserve remaining dough scraps. Repeat procedure with remaining frozen dough.

Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure.

Bake at 375° for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack.

To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies.

Soy Chorizo, black bean & sweet potato skillet
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Soy Chorizo, black bean & sweet potato skillet

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I came up with this recipe because I needed to clean out the fridge and I wanted something for dinner that did not involve turkey. I has some sweet potatoes and squash leftover so I just made this up as I went along. It is vegetarian but you can use real Chorizo as well. Butternut Squash would be good in this as well as a red pepper.
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INGREDIENTS
  • 1 Tbsp olive oil
  • 1 medium (1 lb.) sweet potato cubed
  • 1 large sweet yellow onion, sliced thin
  • 1 small Delicata squash peeled and cut (optional)
  • 1 package Trader Joe’s Soy Chorizo
  • 1 (15 oz.) can black beans
  • 1 can diced fired roasted salsa style tomatoes
  • 1 cup shredded cheddar cheese
  • 1 cup white quinoa, cooked

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INSTRUCTIONS
  1. Peel and dice the sweet potato (and squash) into ½ to ¾ inch cubes. Sauté the sweet potato cubes in a large skillet with olive oil over medium heat for about 5 minutes, or until the sweet potatoes have softened about half way through.
  2. Add the onions and cook until tender.
  3. Take Soy Chorizo out of its casing and put into a separate skillet. Sauté over medium heat,  breaking it up into small pieces as it browns.
  4. Rinse and drain the black beans. Add the black beans and tomatoes to the sweet potato/onion mixture. Stir gently to combine.
  5. Add in the cooked Soy Chorizo.
  6. Cover and simmer on low for 5-10 minutes.
  7. While the mixture is simmering, cook Quinoa according to directions.
  8. Add in the cheese and stir to combine with the squash mixture.

Spoon quinoa into a large bowl and ladle squash mixture over it and sprinkle with additional cheese