20 minute dinners: Walnut & Garlic Linguine with Arugula

 

4-5 cloves garlic, minced

1 cup chopped walnuts

1/4 cup parsley or basil

1/4 c olive oil

1/2 T salt

1 tsp garlic salt

1 tsp coarse pepper

1-2 cups parmesan or quattro formaggi

1 12 oz whole wheat pasta

2 c organic chicken broth

Heat olive oil, garlic and walnuts in large skillet over medium heat. Stir frequently until walnuts are lightly toasted, about 5 minutes. Cook pasta with 1 T salt or olive oil. Drain. Return pasta to pot, add 2 cups chicken broth, 1 bag of arugula or spinach and warm till wilted, then add walnut and garlic mixture, garlic salt and fresh ground pepper.  Serve in bowls and top with your favorite pasta cheese.

20 minute dinners: Jalapeño sausage, roasted corn and chimichurri rice

Another 20 minute “in the freezer”, a go to dinner in a snap. All TJ’s, roasted corn, chimchurri rice and jalapeño sausages.  Saute an onion, throw all together and heat!

The BEST Spiced Pumpkin Cheesecake

This is the best pumpkin cheesecake ever and worth every bit of the effort my daughter in law puts into it every year.  This recipe and cropped photo were posted on the blog below and credit's America's Test Kitchen.

http://blog.junbelen.com/2012/11/14/how-to-make-spiced-pumpkin-cheesecake/

Spiced Pumpkin Cheesecake Recipe
Recipe from America’s Test Kitchen, makes one 9-inch cake, serves 12 to 16

For the crust

5 ounces graham crackers or 9 whole crackers, broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted

For the filling

1 15-ounce can pumpkin, unsweetened canned pumpkin and not pumpkin pie filling
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 tablespoon vanilla extract
1 tablespoon lemon juice
5 large eggs, at room temperature
1 cup heavy cream

Making the crust

Adjust oven rack to lower-middle position. Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and set aside.

Pulse graham crackers, sugar, and spices in food processor until evenly and finely ground. Transfer crumbs to medium bowl, drizzle with melted butter, and mix with rubber spatula until evenly moistened. Spread crumbs into an even layer into greased springform pan. Use the flat bottom of a drinking glass to press crumbs evenly into the bottom of the pan, then use a spoon to press crumbs into the edges. Bake crust until fragrant and beginning to brown, about 10 to 15 minutes. Cool on wire rack while making filling.

Making the filling

Bring a kettle of water to a boil.

Drain or strain any liquid from pumpkin. Take pumpkin and place on several layers of paper towels. Gently squeeze out as much liquid as you can from the pumpkin. Discard the paper towels.

Whisk sugar, spices, and salt in small bowl and set aside.

In stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Scrape down the bowl and beater well with rubber spatula.

Add about one third of sugar and spices and beat at medium-low speed until combined, about 1 minute. Scrape bowl and beat in remaining sugar in two more additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 1 minute. Scrape bowl. Add eggs, one at a time, and beat at medium-low until combined, about 1 minute. Scrape bowl. Add heavy cream and beat at low speed until combined, about 1 minute. Scrape bottom and sides of bowl and give final stir with a rubber spatula.

Set springform pan with cooled crust on 18-inch-square double layer heavy-duty foil and wrap bottom and sides with foil and set wrapped springform pan in roasting pan. Carefully pour filling into springform pan. Set roasting pan in oven and pour enough boiling water into roasting pan until it reaches about halfway up the sides of the springform pan. Bake until center of cheesecake is slightly wobbly when pan is shaken, and center of cheesecake registers 150 degrees on instant-read thermometer, about 1 1/2 hours.

Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool cheesecake while still in the water bath until water is just warm, about 45 minutes. Take springform pan out of the water bath, discard foil, and set on wire rack. Continue to cool until barely warm, about 3 hours. Wrap tightly with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

To unmold cheesecake, wrap a kitchen towel moistened with hot water around the springform pan and let it sit for 1 minute. Carefully unlock the springform and lift off the sides. Let cheesecake stand at room temperature about 30 minutes before serving. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife. Between slices, dip the blade into a pitcher of hot water and wipe it clean with paper towels.

Mock Urban Plates Roasted Tomato Soup in 30 minutes

The original recipe inspiration and this photo are from OhSheGlows.com.  She has wonderful recipes and more. I'm posting my altered version as it I made it with great canned tomatoes and it was ready in a flash.  Here is her link.

http://ohsheglows.com/2011/09/23/creamy-roasted-tomato-garlic-onion-coconut-soup/

I'd been looking for a roasted tomato soup that uses coconut milk as I enjoyed the one at my local Urban Plates here in Carlsbad and it's the bomb.  This is the closest I can find and the guys liked it too.  Here are the changes I made. 

1. I used chicken stock as I had it on hand

2. Instead of roasting the garlic I used pureed garlic from a tube I got at Von's, it's also the bomb.

3. I used the same brand of coconut milk that Urban Plates uses and it's available at Von's, CHAOKOH. 

• 2 large cans TJ's Tuscano marinara sauce
• 1 large onion
• 2 tbsp garlic (the pureed garlic in a tube from Von's is great, find in the veggie section)
• 1 can coconut milk  CHAOKOH brand
• 3 cups chicken broth (original recipe uses vegetable broth)
• 2 tbsp tomato paste
• 1 tsp salt or to taste
• 1/2 tsp ground black pepper
• for garnish: garlic croutons and a swirl of pesto if desired

1. Saute the onion till soft in a large pot with garlic and olive oil.  Add marinara sauce,  coconut milk, tomato paste, and broth and stir well.

3. Stir in seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4. Blend in a processor, add garlic croutons if desired

and swirl of pesto.

INA GARTEN BROWNIES, WHEN YOU AREN'T KIDDING AROUND ABOUT YOUR CHOCOLATE FIX

THIS RECIPE MAKES A COOKIE SHEET OF DELICIOUSNESS, PLENTY FOR YOU AND TO SHARE, VERY RICH.

text/foto from BrownEyedBaker.com

INA'S OUTRAGEOUS BROWNIES

YIELD:20 large brownies

 

PREP:30 minutes

 

COOK:35 minutes

 

TOTAL:1 hour 5 minutes

These are the super rich brownie brainchild of Ina Garten, complete with tons of chopped walnuts!

INGREDIENTS:

16 ounces unsalted butter

16 ounces semisweet chocolate, finely chopped

6 ounces unsweetened chocolate, finely chopped

2¼ cups granulated sugar

6 extra-large eggs (or 7 large eggs)

2 tablespoons vanilla extract

1¼ cups all-purpose flour, divided

1 tablespoon baking powder

1 teaspoon salt

3 cups chopped walnuts

12 ounces semisweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Grease and flour a 13x18-inch rimmed half sheet pan (or grease and line with parchment paper).

2. Place the butter, semisweet chocolate and unsweetened chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. (Alternately, you can also melt the butter and chocolates in a double boiler on the stovetop). Allow to cool slightly. 

Paleo cavewoman bars

from cavewomancafe.com

full story here

http://cavewomancafe.com/fruit/new-beginnings/

PJ/These are really good. I used almond meal from trader joes as the  nut flour. 

INGREDIENTS

• 1 cup of slivered almonds
• 1 cup of pecans
• ½ cup of nut flour, 
• (I used Bob’s red mill hazelnut flour, more local ya know)
• ½ cup of unsweetened dried coconut
• ½ cup almond butter
• ½ cup of coconut oil
• ¼ cup of honey
• 2 tsp of pure vanilla
• ½ teaspoon of salt
• 1 cup of dried fruit, like cranberries

INSTRUCTIONS

1. Preheat the primal cooking fire (oven) to 350 degrees and toast the nuts until golden brown stirring occasionally. Watch them carefully, they’ll go from golden to black fast! Once they are toasted nicely, toss them in the stone grinder, (the food processor or blender) and give them a few pulses till they are a coarse meal and stir into the nut flour in a medium bowl.
2. In a microwave safe bowl, warm up the coconut oil and almond butter for about 20 seconds, in the radiant zapper, (microwave) and stir them together well. (Or use a double boiler to do this) Add the honey, vanilla, and salt then mix till all creamy and you are starting to drool. Fold the nut mix into the honey mix then add the fruit. Pat into an 8 x 8 baking dish and stick in the ice cave (fridge) for 1 hour or more till nice and solid. Cut into squares and try not to grunt when eating. Keep in the ice cave to store.

Baked Ina Garten's outrageous brownies for the Jr. Golf campers that come eat BBQ at our house after their first 18 holes at Aviara. It's part of the curriculum!  



Outrageous Brownies
Recipe courtesy of Ina Garten and taken from Food Network.com

Outrageous Brownies
Total Time:
1 hr 5 min
Prep:
30 min
Cook:
35 min
Yield:20 large brownies
Level:Intermediate
Ingredients

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions

Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Copyright 1999, The Barefoot Contessa Cookbook This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Advertisement
© 2016 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3.print.html?oc=linkback

BREAKFAST: Summer Fruit Scones with Lemon Glaze

I've made these several times and they don''t last long.

8 scones    400F     15-18 min

2 cups all-purpose flour + a bit  for work surface

1/2 cup granulated sugar
1 T baking powder

8 T cold butter

1 egg, large if possible
1/2 cup sour cream
1 teaspoon vanilla
1 generous cup mixed berries from Trader Joe's

1 c confectioners' sugar
1 tablespoon lemon juice 

Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.

In your processor, add 2 cups flour, granulated sugar, baking powder, optional salt and process once to mix.

Add the butter and process till lumpy.

In a small bowl mix  the egg, sour cream, vanilla.

Pour wet mixture over dry, and fold until just combined. without OVERTAXING.

Fold in the berries and zest if available.

Sprinkle 2 T flour over clean surface.

Turn dough on floured surface and need just till you get about an 8 in circle or whatever shape you are looking for or put in a pie plate.

If making a round circle, slice into 8 triangle scones or if using a pie plate just knife through the 8 lines.

Place the scones on a cookie sheet with a Silpat sheet or similar, they will spread. 

Bake 18 min until lightly browned but check at 15 min to make sure bottoms aren't burning.

Let cool and make lemon glaze, drizzle over scones!

Recipe based on one from Averie Cooks, here is her link if you want a more complete description. I found it on Pinterest.

http://www.averiecooks.com/2014/04/the-best-glazed-mixed-berry-scones.html/print

PIZZA: PIRET'S 5 CHEESE PIZZA

I've made this often after discovering Piret's restaurants in Hillcrest and Encinitas in the 80's.  Sadly the restaurants are no more but they put out a fab cookbook.  Their French Onion soup is also wonderful.

SWEETS: INA GARTEN PECAN BARS

Our friend Amelia brought these over to share this Thanksgiving and they were so delicious. Honey replace the usual corn syrup and makes them so much better.

Add caption

Roast Tenderloin with Caesar Crust from Epicurious

I've made this twice for Christmas Eve and it's great.  Don't overcook.

YIELD

Makes 8 servings

INGREDIENTS

1. • 1 4-pound center-cut beef tenderloin, fat and silverskin trimmed
   • Kosher salt
   • 4 teaspoons freshly ground black pepper plus more for seasoning
   • 2/3 cup fine fresh breadcrumbs made from day-old white bread
   • 2/3 cup finely grated Parmesan
   • 2/3 cup mayonnaise
   • 4 anchovy fillets packed in oil, drained, finely chopped
   • 4 teaspoons Dijon mustard
   • 4 teaspoons finely grated lemon zest
   • 2 teaspoons Worcestershire sauce
   • 2 garlic cloves, finely chopped

Preparation

1. 1. Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
   2. Uncover tenderloin; let stand at room temperature for at least 2 hours.
   3. Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
   4. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
   5. Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.