best pagan eggs ever!

this resurrection sunday while people are busy praising the goddess easter, remember Jesus died for your sins and rose again to go the Father and send His Holy Spirit... but that doesn't mean you can't enjoy a Reese's peanut butter egg :-)

Making an Earthen Pizza Oven

Project up on Indiegogo

Indiegogo

Help get this funded so there can be more cooking joy in my life and yours :-)

Apple Pie in the Apple!

Step 1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling

This recipe will make 4 baked apple pies (in the apple).

Step 2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

Step 3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

Step 4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

How neat does that look? The entire thing is edible and best served with ice cream if you ask me. Enjoy!

You can find the original posting on Pinterest or the Paper Plates and China blogpost: http://paperplatesandchina.blogspot.com/2011/08/pie-la-apple.html

frenched lamb chops

I prefer to use a rosemary dijon marinade on them, grill em and finish in the oven. Serve em rare with your favorite rice or potato dish.

Moroccan Chicken Noodle Soup

saw this on Mehans Kitchen, will make it soon.

Moroccan Chicken Noodle Soup


1 rotisserie chicken (I kept aside some for a sandwich for the next day)
6 c chicken stock (add more for the right soupyness)
3 carrots, finely diced
1 small onion, finely diced
3 ribs celery, finely diced
1 yukon gold potato, finely diced
1 bunch swiss chard, chopped
2 bay leafs
1 T tomato paste
1/2 c cous-cous
spices: 1 t each of cumin, coriander, garam masala, paprika



In a stock pot, saute onion in some oil over medium heat. Add carrots, celery and potato. Salt, pepper. Add spices and tomato paste. Next add in swiss chard and let wilt. Add cous-cous and pour in chicken stock (you may need more, but you can also add water) and chicken and let come to a simmer. Let simmer for 20 minutes, until flavors have matured and vegetables are cooked and cous-cous is plumped up.

tapas spreads for the day

white bean and sage:

1 can white beans
1/2 small white onion
1 t minded garlic
1 T fresh sage
olive oil
salt and pepper

saute garlic and onion over medium heat with a t of olive oil. saute til translucent then turn off heat and add sage. once pan cools mix with drained white beans, and process in food processor til smooth(may need olive to blend) salt and pepper to taste.

sweet potato spread:

1 coooked sweet potato, cooked and cooled and then peeled and blended in food processor with tahini and served with your favorite bread or crostini.

garden start

Little Chefs

lazy stroganoff

1 lb. ground beef
4 slices bacon
1/2 c. chopped onion
1/4 tsp. paprika
3/4 tsp. salt
dash pepper
1 can cream of mushroom soup
1 c. dairy sour cream
Hot buttered noodles

Brown beef with bacon. Add onion, cook until tender but not brown. Drain off fat. Add seasonings to meat mixture. Stir in soup. Cook slowly uncovered for 20 minutes stirring frequently. Stir in sour cream and heat through. Do not boil. Serve over buttered noodles.

Homemade Tiramisu

I would have included a picture, but it was all eaten as soon as it was ready to come out of the fridge....
16 oz mascarpone cheese
6 eggs
1 cup sugar
2 T brandy or cognac
2 cups espresso or strong coffee( i used a medium body Italian roast)
20-25 lady finger cookies
cocoa(for dusting)

blend together sugar, brandy or cognac, 2 T of the coffee, beat together 2-3 minutes, then add mascarpone and beat til smooth 3-5 minutes. Beat egg whites til they form stiff peaks, fold into first mixture. Dip cookies in coffee and place in a single layer in 9x13 dish( i prefer glass), cover with mascarpone mixture, sprinkle top with cocoa. Refrigerate at least 3 hours and enjoy!

Zucchini Lasagna

My new fave!

1/2 lb ground beef, bison, lamb, or pork
1/2 lb ground turkey, chicken, or duck
1/2 cup favorite red wine
1 t oregano
1 t basil
1-2 cloves garlic
6 oz tomato paste
2-3 zucchini
1 lb mozzarella
herbed ricotta or low fat cottage cheese

brown your meat(s) of choice add tomato paste, herbs, and wine simmer til nice and thick and cooked through layer in 9x13 baking dish slices of zucchini just like you would pasta. bake til bubbly and cheese is browned on top. let stand 5-10 minutes serve and enjoy

Habanero salsa

3 carrots 1 tomato 1-2 scallions 2 garlic cloves 1 habanero blend in food pro to preferred consistency... enjoy! Might be too hot for some but not as scary as it sounds.

Raw Hummus

Ingredients:
1 1/2 cups dry garbanzo beans
2 tablespoons tahini
1 teaspoon sea salt
2 lemons, juiced
4 cloves garlic, crushed or to taste
1 cup filtered or spring water
1 pinch paprika

Directions:
Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day. Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful. Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.

okra rice, because sometimes you have to do something different

Okra Rice
Ingredients:
1 pound bacon
1 large onion, chopped
3 cups sliced okra
1 cup blended tomatoes
1/2 cup chicken stock
1 cup uncooked rice
1 1/2 cups water

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside.

In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, blended tomatoes, and chicken stock. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for about 20 minutes, or until fluffy.

I like it with this rice best:

food transparency makes us happy

The calendar says summer is officially underway and farmers markets across the country are once again lively and bustling places—now more than ever, apparently. According to the USDA, farmers markets have grown 17 percent in the last two years.

One major reason why: people like the idea of eating local, and perhaps more importantly, knowing where, exactly, the food comes from that they’re going to be putting on the family table. This concept of knowing where one’s food comes from is becoming known as “transparency,” and more consumers today are demanding it from their food sources—in both grocery stores and restaurants.

The recent food contamination outbreak in Europe has undoubtedly helped to further ratchet up people’s desire to know as much as possible about what they’re putting inside their bodies.

hmmm cooking :-)

pasta made easy...

garlic scape pesto, make some today!

Ingredients

6 garlic scapes, chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Asiago cheese
1 tablespoon fresh lemon juice
1/4 cup pine nuts
3/4 cup extra-virgin olive oil
salt and pepper to taste

Directions

Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.

I like it on homemade raviolis... like these:

Mushroom Ravioli Filling

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper


Saute onion and garlic in butter 2-3 minutes.
Add mushrooms and sauté until brown and most of the liquid has evaporated.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients. Fill ravioli.

use store bought wonton wrappers or make your own pasta from scratch, its fun and easier than you think :-)

Homemade beef ravioli recipe

INGREDIENTS:

***Filling***
1/2 pound ground beef
1 small onion, minced
1 clove garlic, minced
1/4 cup minced parsley
2 tablespoons grated Parmesan cheese
salt
1 egg
water

***Ravioli Dough***
2 1/4 cups flour
2 eggs
1/4 cup water
1 tablespoon olive or salad oil
1 teaspoon salt

***Marinara Sauce***
2 tablespoons olive or salad oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon sugar
2 teaspoons basil
1 teaspoon salt
1 can (16 ounce size) tomatoes
1 can (6 ounce size) tomato paste



PREPARATION:

FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and 1/2 ts salt, then egg. Cover and refrigerate ground beef filling.

RAVIOLI DOUGH: In large bowl, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling.

Cut dough into 4 pieces. On floured surface with floured rolling pin, roll 1 piece into 12 by 8 rectangle. With dull edge of knife, lightly mark dough into twenty four 2-inch squares. Place a scant teaspoon of ground beef filling in center of each square.

Roll second piece of dough into 12 by 8 rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes.

In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling. Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with sauce.

MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.