Leek and Roasted Tomato Orzo

Today was one of those days where I tried to use up od's and end's that are left over from the last week or so. When my husband asks, whats for lunch? and I reply "odds and ends" he knows exactly what I mean. Fortunately I've come up with some pretty crafty combinations.

I looked in the refrigerator and found about 3/4 cup oven roasted tomatoes, one leek, and one cup of chicken stock. At first I was thinking of a linguine pasta dish, but then I remembered I had some orzo left over, and this wee I picked up some Grana Padano cheese at the grocery store, and then it hit me-I knew my plan from there.

Grana Padano cheese is an aged Italian cheese. It is usually aged over 16 months, it's firm and slightly nutty like Parmesan. I believe it's a cow's milk cheese. It's best served shaved over a pasta, on a cheese plate with pears and prosciutto.



Leek and Roasted Tomato Orzo

1 leek, sliced and thoroughly cleaned.
3/4 cup oven roasted tomatoes
2 Tbsp butter
1 cup orzo pasta
1 1/2 cup chicken stock
Grana Padano (or Parmesan) cheese (but promise me you won't use the powdery stuff in the plastic container!)

In a saute pan, melt the butter on about medium heat and saute the leeks until semi translucent. Add the dry, uncooked orzo pasta and cook for a bit to toast the pasta a bit giving it a nice nutty flavor. Once color starts to develop add the chicken stock and reduce the temperature to low. Stirring often, the orzo will absorb the chicken stock, if needed add a bit more cooking liquid. Once that process is complete, about 10 minutes, add the tomatoes and stir to heat.

Finely grate the cheese over the top before serving, using as much or as little as you wish. I like a little fresh cracked pepper also-Enjoy!

Chocolate Pudding

I first saw this recipe watch Tyler Florence on the Food Network. I believe it was "Ultimate Soup and 'Sammy Favorites." The theme was obviously comfort foods that are great on a rainy day or a cold and chilly day. The show started out with a killer grilled cheese sandwich, not your ordinary Kraft or Velveeta sandwich. Then the soup was a Minestrone, that I have made a number of times and my husband loves it! I'll blog about that one in the coming weeks. And finally it ended with a good homemade chocolate pudding. Gasp! A pudding made without a little packet of powder and milk, pudding not from a little refrigerated cup! I know the other two are super easy and quick, and I do love my little pudding snack pack every now and then, especially the milk and dark chocolate combo. Or butterscotch pudding, I like that one also.

But, this was easy. I had made coconut macaroons earlier and had 4 egg yolks to use up (the macaroons require 4 egg whites) and not wanting to waste anything I whipped up a batch of pudding. My husband knows that when there are macaroons, there will always be pudding to follow!

Chocolate Pudding (from Tyler Florence)

1/2 cup sugar

1/3 cup cocoa powder, all natural

4tsp corn starch

2 cups whole milk

3 egg yolks

2 tsp pure vanilla extract

1/4 tsp fine salt

In a small nonreactive sauce pan combine 1 1/2 cup milk, cocoa powder, and sugar and bring to a simmer over medium high heat. Remove from heat.

In a separate bowl, whisk together egg yolks, corn starch, salt, 1/2 cup whole milk, vanilla. Gradually whisk in the hot mixture. Then return the combined mixtures to the saucepan and bring to a boil over medium high heat, whisking constantly. Reduce heat and simmer for another 6-8 minutes until pudding thickens. Remove from heat and portion into containers. I can usually get 4 servings per batch. Original recipe states 6. I guess this depends on the size of your serving vessel.

Once portioned, wrap the top with plastic wrap. Make sure the plastic wrap actually makes physical contact with the top of the pudding so a thick skin doesn't form. Refrigerate for at least four hours before serving, or ideally overnight.

Serve with a little whipped topping if you like and enjoy!

Toasted Coconut Macaroons

I think personally the term macaroons can mean different things to different people or in different parts of the world. To the French they are macarons, made with the addition of almond paste and is more dense. To some on this side of the ocean, macaroons are more similar to a Mounds Bar (w/o the chocolate) and to some they are light and airy. The last of those are the ones I prefer, toasty outside and moist and fluffy inside. It seems like coconut is something you for sure like or for sure dislike.. Personally I hope you like it as much as I do!


Toasted Coconut Macaroons (From Alton Brown)

4 Large Egg Whites (maybe consider saving 3 of the egg yokes for a homemade chocolate pudding)

pinch of salt

8oz bag of shredded sweetened coconut

1/2 cup granulated sugar

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper and spread coconut out on prepared sheet pan. Toast coconut in the oven for 7-10 minutes until lightly browned, allow to cool before incorporating.

In a stand mixer bowl fitted with the whisk attachment, place the four egg whites and pinch of salt and mix until mixture has turned white and is beginning to form soft peaks. Gradually add the sugar in 3 batches, and mix until stiff peaks are formed. The whole process will take about 10 minutes. Once this is complete, using a rubber spatula gradually fold in the toasted coconut.

On the parchment lined cookie sheets, spoon out mixture leaving an inch or so between the cookies. The mixture will not spread too much. The finished product will also cook down, as in it will not be as tall as the the 'dough' is. For instance if your cookie is 1.5" tall before going into the oven, it will be 3/4" thick after it is baked and cooled. Not that important but if you like a more tall macaroon, keep that in mind when portioning out each cookie.

Bake at 350 degrees for 15-20 minutes. The outsides will be browned but the insides should still be moist.

Enjoy!

Hawaiian Chicken Skewers

Even though Autumn is in full swing in this neck of the woods, I am still thinking about summer food-kebabs on the grill! I love it! Every time I make these I love them even more. There is something about sweet and sour grilled pineapple, red peppers, and chicken with fried rice that is absolutely perfect. Additionally the leftovers are perfect for bringing to work the next day.

Hawaiian Chicken Skewers (from Sandra Lee)

1/2 cup apple cider vinegar
1/4 cup brown sugar
1 20 oz can pineapple chunks in juice (reserve juice for sauce)
1 Tbsp corn starch (mixed with 1 Tbsp. cold water)
1 red bell pepper (cut into one inch pieces)
1 package boneless skinless chicken thighs
kosher salt and course ground pepper

9-10 bamboo skewers (soaked in water for 30 minutes prior)

Put the reserved pineapple juice, corn starch slurry, brown sugar, and apple cider vinegar in a small saucepan. Bring to a boil and reduce heat and simmer until sauce thickens, this will take about 8 minutes, remove from heat and set aside. If you wish, separate out half of the mixture to use as a dipping sauce for the skewers

Slice the chicken thighs into smaller pieces, about 6 pieces. It's important to keep each piece uniform so they cook evenly. Core and seed the red pepper, cut each piece roughly about the same size, about one inch in size.

Assemble the skewers, alternate the ingredients as you wish. Continue this until all of your ingredients are used up. Sprinkle the skewers with a bit of kosher salt and fresh ground pepper. Then using a basting brush, dip it in the sauce and brush each skewer generously. All of those good flavors will caramelize and make that yummy flavor I love.

At this point I moved to the preheated outdoor grill, of course you could also do this indoors on a grill pan. Since all of the pieces are rather small they will cook quickly. After a few minutes, give each skewer and a little turn to cook evenly. At this point if you prefer you can baste a little more of that sauce on.


Once the skewers are complete, serve over your favorite side, ours is fried rice. Whatever your choice is, I hope you love these :)

Banana Almond Streusel Muffins

Banana Almond Streusel Muffins (Originally from Taste of Home as seen at Carries Sweet Life)

1.5 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg (slightly beaten)

1/2 cup melted butter

3/4 cup granulated sugar

2 large or 3 small mashed ripened bananas

1 tsp almond extract

1Tbsp toasted almond slivers

Topping:

1/3 cup packed brown sugar

1Tbsp cold butter

1 tsp ground cinnamon

1 Tbsp toasted almonds (slivers or sliced)

1 Tbsp flour

Preparation:

Mix flour, baking soda, baking powder, and salt together in one bowl and set aside.

Mix bananas, granulated sugar, almond extract, egg, and butter, and 1 Tbsp almond slivers until combined. Mix the wet ingredients into the dry until just incorporated. In a small bowl mix the topping ingredients until crumbly texture is achieved.

Line or grease muffin tin. Fill each cup about 3/4 full and generously top each with the streusel topping. Bake for 18-20 minutes until a wooden toothpick is inserted and comes out clean. Cool on a baking rack and store in an airtight container.

Makes 12

Baked Potato Skins

It's football Sunday and it's a fine time for usual bar food to enjoy with a good game. I love Sundays this time of year!

Potato Skins (serves 2-3) (from Simply Recipes)

7 smaller Russet Potatoes

Olive Oil

Kosher Salt

Black Pepper

Canola Oil

Shredded Cheddar Cheese

6 strips of bacon

Light sour cream

green onions for garnish

Scrub the potatoes clean and allow to dry. Rub the skins with olive oil and bake on a foil lined baking sheet at 400 degrees for approximately one hour. The skins should give slightly when pressed to confirm the potatoes are baked.

Allow to cool until handling is safe. Slice the potatoes open lengthwise. Using a spoon, scoop out the insides of the potatoes , leaving about a quarter inch potato on the skins. Using the canola oil, brush the insides and outsides of the skins and sprinkle both sides with kosher salt and black pepper. Meanwhile, dice the bacon and cook until browned.

Increase the oven's temperature to 425 degrees and bake skin side up for 10 minutes, then flip the potatoes over and bake flesh side up for 10 minutes. Remove the baking sheet from the oven and sprinkle each individual potato skin with cheddar cheese and cooked bacon. Place the baking sheet in the oven one final time until the cheese has melted.

Remove and transfer to a plate, garnish with chopped green onions and serve with sour cream.

Apple Pancakes

This is perfect Sunday morning brunch treat, as usual, Penzeys has yet to steer me wrong!

Apple Pancakes (from Penzeys)

2 granny smith apples

3/4 cup milk

3/4 cup flour

4 eggs

1 tsp. vanilla extract

1/2 tsp. salt

1/2 stick butter

1/2 cup sugar

2 tsp cinnamon

Preheat oven to 400 degrees. Divide butter into 2 glass pie plates and place in oven, the butter will melt while the rest of the ingredients are assembled.

Combine eggs, flour, vanilla, salt, and milk in a small bowl and whisk to combine. Peel the apples and slice, roughly about one cm. thick. The thickness can vary, but don't them get to thick or they will not cook uniformly.

Combine the cinnamon and sugar in a separate dish. Working in batches, dip the apples in the cinnamon sugar.

Pull the two pie plates out of the oven when butter has melted and swirl the plates to coat with the butter. Arrange the cinnamon sugar dipped apples in the pie plate and divide and pour the batter over the arranged apples, the remaining Cinnamon sugar should be dusted over the prepared dishes. Move the pie plates into the heated oven.

Bake for 20 minutes at 400 degrees. The pancakes will be light and fluffy when finished. Garnish with a dusting of powdered sugar and keep some maple sugar close by if you'd like, it's mighty tasty.