Happy Spring-ish! Easter is this weekend so naturally it might snow today in Chicago. Sigh.
Moving right along...you must make this frosting. It's my go-to frosting for just about anything that needs to be frosted. It's also excellent left over and smeared on graham crackers or spoons. :)
And because making an entire batch of frosting for only a spoon is not socially acceptable, I give you a delicious vehicle! Banana cake is a favorite in our house. My oldest requests it every year for his birthday. I have made A LOT of banana cake recipes. While I'm not married to any of them, I come back to the one from my Gourmet cook book most often. I always make it in a 9x13 pan so they turn out like more of a banana bar, but they are quick and easy for a weekday treat.
~Erin
Banana Cake with THE BEST Chocolate Frosting
Author: Erin (adapted from Gourmet and Cake Central)
Ingredients
Cake
1 c. ripe bananas, mashed
2 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 plain yogurt
1/2 c. butter, softened
1 c. sugar
2 eggs
2 tsp. vanilla
Frosting
1/2 c. butter softened
1/2 c. unsweetened cocoa powder (such as Hershey's)
1/2 c. chocolate syrup (again, such as Hershey's)
3 c. powdered sugar
1 Tbs. milk
1 tsp. vanilla
Instructions
Heat oven to 350.
Spray or butter and flour a 9x13 pan.
Whisk together flour, baking soda, baking powder, and salt.
Beat butter and sugar together on medium-high speed till light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition.
In a separate bowl, mix together bananas, yogurt, and vanilla.
Gradually add flour mixture to butter and sugar, alternating with banana mixture. End with flour mixture and mix only till just combined.
Pour batter into prepared pan and smooth top.
Bake on middle rack until top is springy and toothpick comes out clean, about 22-25 minutes. Cool completely.
Frosting
Combine butter, cocoa powder, and chocolate syrup in mixer on low speed till combined.
Gradually add powdered sugar on low speed till combined. Add milk and vanilla.
Increase mixer speed to medium and mix till frosting is smooth. Add a little more milk or sugar if needed to get a nice spreadable consistency.
Apply generously to cooled cake. Or to whatever else your heart desires!
Notes
Here's the deal...both the cake recipe and the frosting recipe call for sifting your dry ingredients (before measuring). I am lazy when it comes to this extra step. So unless I'm making it for people I'm not related to, I don't sift. Perhaps my cake is a little denser but otherwise I can't tell the difference. Either way people will love it. :)
It baffles the mind that you can buy an entire case of ramen noodles at Aldi for less than $3. No wonder they're the official meal of college students across the country. When the only cooking supplies I had consisted of a hot pot and tap water ramen noodles made a daily appearance on my menu and I was perfectly fine with it. Now that my kitchen (and budget) has expanded I still have found a use for them! I always keep several packages of ramen noodles in my pantry. If you break them up and toast them under a broiler they make the best topping for any salad, especially an Asian chopped salad or coleslaw...yum! However they tend to get the most regular use at my house around lunch time. I love to doctor them up a bit and make this chicken soup. You can add any veggies you have in your refrigerator or freezer. I prefer carrots, peas, corn, and/or edamame. Some other great options might be cabbage, broccoli, red pepper, celery, or spinach. Feel free to experiment! The same is true with the chicken, you could easily use shrimp, pork or beef instead of the chicken. Just don't skip the cilantro or the red pepper flakes- they're my favorite part! This soup does not keep well so be sure to eat it as soon as its ready and don't plan on keeping leftovers unless you don't mind eating it as pasta instead of soup! Its a perfect spring lunch, especially on rainy days like we're having here today. So run out to Aldi or Walmart or wherever and take advantage of the $3 special- it will make you lunch for the next two weeks. How do you beat that??
Chicken Ramen Soup
Recipe Type: Soup
Author: Wendy
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
1 pckg chicken ramen noodle soup
2 c. water
1 c. peas
1/2 c. chopped carrots
1/4 c. chopped cilantro
1 c. chicken breast, chopped
1 Tbsp red pepper flakes
1 Tbsp olive oil
salt & pepper to taste
Instructions
In a large soup pot heat the olive oil over medium-high heat. Add the chicken and cook until slightly browned and cooked through. Season with salt and pepper and remove from the pot, place on a plate and keep warm.
Back in the soup pot add 2 cups of water, bring to a boil. Add the seasoning packet from the ramen noodles. Discard the vegetable packet from the soup package.
Add the ramen noodles, peas and carrots and simmer over medium heat for 5 minutes.
Add in the chicken and red pepper flakes, simmer for another 2-3 minutes.
Remove from heat. Separate into 2 or 3 serving bowls and add in the cilantro and salt & pepper to taste.
I feel like I've been a little late to the kale bandwagon, party, bruhaha, whatever you want to call it. The benefits of this powerhouse veggie are hard to ignore, no matter if you're a veggie lover or not.
Source of ALA (alpha-linoleic acid) which is actually a FAT...in a LEAF. But it's a GOOD fat.
More iron per calorie than beef.
More vitamin A than any other leafy green (206% recommended daily vitamin)
More calcium per calorie than milk
And according to Shape.com, "many of its top health-promoting compounds are rendered more effective when you eat the stuff in combination with another food. Pair kale with fats like avocado, olive oil, or even parmesan to make fat-soluble carotenoids more available to the body. And acid from lemon juice helps make kale's iron more bioavailable as well."
After reading that last part, I've decided that this recipe from Bon Appétit is pretty tough to beat in the good-for-you department. Add some protein by the way of some grilled chicken and it may just be the most healthy thing you can eat on the planet.
Oh, and it's actually really delicious too!
~Leah
Kale and Brussels Sprout Salad
Recipe Type: Salad
Author: Leah (from Bon Apetit)
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
1/4 cup fresh lemon juice
2 Tbsp Dijon mustard
1 Tbsp minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded in food processor or with a knife OR bag of shredded brussels sprouts (usually around 10 oz)
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
Instructions
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Notes
Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.[br][br]FYI, Kale is so hearty that this is one of the very few salads that the leftovers can be saved and aren't a gross mushfest the next day...or two! Bonus![br][br]Shape.com also mentions that "According to the Environmental Working Group, kale is one of the most likely crops to have residual pesticides. The organization recommends choosing organic kale (or growing it yourself!)."
I'm fairly certain the benefits of the crock pot have been loudly heralded here before. Nothings better- put your meal in a pot, add some seasoning, turn a dial, come back later and eat. Brilliant! This recipe is SO simple and it makes great tacos. Not to mention it can feed a small army. My kids are currently on a quesadilla kick, so when I made the tacos we had plenty of leftovers for quesadillas the next day.
I am never a fan of using water in the crock pot. No matter what seasonings I use, it always comes out tasting well...watery. So I used beef broth in this recipe and had great results. I'm sure you can use water and beef bullion cubes, or probably even just water to add the needed moisture. Add whatever you love to finish off your tacos, but I think these are GREAT with just cilantro, onion and some cheese. (I cannot have tacos without cheese, its against my religion.)
Give yourself a break next week and make these for dinner!
~Wendy
Crock Pot Beef Tacos
Recipe Type: Dinner
Author: Wendy
Prep time:
Cook time:
Total time:
Serves: 10-12
Ingredients
1 1/2-2lb Sirloin Roast
2 1/2 c. beef broth
1 large onion, cut into 3 pieces
2 Tbsp cumin
2 Tbsp chili powder
1 Tbsp black pepper
1 Tbsp salt
1 Tbsp onion powder
1 Tbsp garlic powder
Instructions
Remove the roast from the refrigerator and unwrap. Let rest on the counter for 5 minutes.
Meanwhile mix all of the seasonings together in a small bowl. Place the onion pieces on the bottom of the crock pot.
Rub the seasonings into the roast, be sure to cover the entire roast.
Place the roast in the crock pot on top of the onions. Pour 2 cups of the beef broth into the crock pot AROUND the roast (not on top of).
Cook on low for 8 hours, check every few hours, add more broth if necessary.
Remove roast and shred the meat with two forks, put into a bowl and add the remaining 1/2 cup of beef broth.
Serve with warm taco shells, cilantro, chopped onions, and cheese.
Notes
I used a Sirloin Roast, you could likely use any type of non-fatty beef roast.
I've got another fab one-pot meal to share! Not to mention hot and cheesy. This is a perfect match for the dreary, cabin-fever-crazed days we have been having here in Chicago.
The first time I made lasagna soup my kids asked for seconds. And hold the phone.....even asked for leftovers the next day! This is unheard of, folks.
While this meal is easy, be sure to factor in some simmering time. 30 minutes is good, but more is great. I also subbed in cottage cheese for the ricotta called for in my inspiration recipe. Just my personal preference, but the two would be interchangeable here.
You might notice my picture above sports no tomato chunks. To avoid forcing diced tomatoes on my diced-tomato-hating 7 year old, I put the entire 28 oz. can though the blender before adding to the pot. I pick my battles. Either way will be delicious, so I encourage you to consider your own tomato eating preferences. Enjoy!
~Erin
Lasagna Soup
Author: Erin (adapted from Closet Cooking)
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
1 T. extra virgin olive oil
1 lb. Italian sausage, casings removed
1 onion, diced
2 cloves garlic, minced
1/2 tsp, red pepper flakes
4 cups chicken broth (32 oz. carton)
1 (28 oz.) can diced tomatoes, undrained
2 T. tomato paste
1 tsp. oregano
1 bay leaf
salt and pepper to taste
8 oz. bow tie pasta
4 ounces cottage cheese
1/2 c. parmesan, grated
2 c. mozzarella, shredded
1 tsp. dried basil
Instructions
Brown sausage in a pan over medium-high heat with olive oil. When no longer pink, remove from pan, and reserving fat in the pan.
Add onion to pan and cook until softened, about 5 minutes. Add garlic and red pepper flakes and cook for 1 minute.
Add sausage, chicken broth, diced (or blended) tomatoes, tomato paste, oregano, bay leaf, salt, and pepper to pan. Simmer for 30 minutes.
Add pasta to pan and cook until al-dente, about 7-8 minutes. Remove from heat.
In a separate bowl, combine cottage cheese, parmesan, mozzarella, and dried basil.
I know that quite some time ago I promised to make a copycat version of California Pizza Kitchen's Salted Caramel Pudding and I have FINALLY done it! Better late than never I guess!
This is a lighter, less fat pudding that does not use any heavy cream or eggs. I always hesitate to use the word "lighter" because I feel like people immediately think that it's better for you. I guess it depends on your school of thought. I, personally, prefer full fat versions of foods -- and I'm not saying that because I prefer the way they taste per se. I consider them to be "healthier" (generally speaking) than their non- or low-fat counterparts that usually replace the missing fat with more sugar or artificial flavoring.
Now all that being said, there is still whole milk in this and since the pudding literally only uses 6 natural ingredients, i don't feel that this is a "bad" version. :) It definitely is not a super thick, rich pudding (unless you overcook it that is -- see below), but the homemade caramel adds so much flavor that you won't even care.
When following this recipe, I would suggest trying to stay within the time frames I give...my first attempt at making it I ended up with pudding that was more the consistency of flan...or even jello...it was pretty unappetizing. The second time around, I went more with the times suggested and not so much the way the recipe said it should look and ended up with much better results.
And who knows, maybe I'll try a more true pudding recipe next and give you that option too. ;)
~Leah
Salted Caramel Pudding
Recipe Type: Dessert
Author: Leah (adapted from chow.com and Smitten Kitchen)
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
Crust
30 chocolate cookie wafers, such as Nabisco Famous Chocolate Wafers
4 Tbsp unsalted butter (1/2 stick), melted and cooled
Pudding
4 cups whole milk)
6 Tbsp cornstarch
2 tsp pure vanilla extract
1/4 tsp salt
1 cup sugar
coarse sea salt
whipped cream (homemade or store bought)
8, 1/2 pint mason jars (preferably wide mouth) or ramekin or any other oven safe, small dessert bowls.
Instructions
For the crust, heat the oven to 350°F and arrange a rack in the middle.
Place cookies in the bowl of a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you should have about 1 1/2 cups). Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into fine crumbs until uniform. Transfer to a medium bowl, add melted butter, and mix until evenly combined.
Fill each 1/2 pint mason jar with 3 Tbsp of crumbs, pressing down lightly. Place mason jars on a cookie sheet (lining it with a silpat if you have one helps them not slide around) and bake for 5 min. Remove and let cool.
For the pudding, in a small bowl, whisk 1/2 cup of the milk with the cornstarch, vanilla and salt until smooth. Set aside. In a large saucepan, combine the sugar with 6 tablespoons of water and bring to a boil. Cook over med high heat, undisturbed, until a deep amber caramel forms, about 8-10 minutes. Be patient but watch the stove like a hawk as caramel changes color quickly, and can (and will) burn within seconds. Remove from the heat. Very gradually whisk in the remaining 3 1/2 cups of milk. As you begin whisking it in, the caramel will get darker and will seize up and turn into caramel clumps...don't fear, just keep going! :)
Return the pot to the stove and whisk over med-high heat until the caramel has dissolved again. Once again, watch this closely as the milk can foam up quickly as it comes to a simmer. Simmer over medium heat until the mixture thickens slightly about 10 minutes. (this is where I screwed up my first time around...I didn't notice the significant thickening or darkening that the recipe I was following called for and I ended up WAAY overcooking it--once you get to that simmer, just go with the 10 minutes. I would say in total from getting it back on the heat, to the next step should be around 15 minutes tops.)
Restir the cornstarch mixture and gradually whisk it into the caramel/milk. Cook again over medium heat, stirring, until the pudding thickens, about one minute. Don't worry if it still seems a little on the thin side, it will thicken up a bit more in the fridge. You may strain the pudding in a fine strainer set over a large measuring cup or bowl if you wish (I did), but the original recipe says that you can skip this and nothing terrible will happen. Scrape the pudding into the eight vessels you have chosen with the crust already in the bottom and refrigerate until chilled and set, about 2 hours.
When ready to serve, top pudding with a pinch of coarse sea salt (less is more here people!) and whipped cream.
Also, if you do not like pudding skin (blech), press a piece of plastic wrap onto the surface of each pudding dish as it chills.
Notes
A few notes on supplies: 1. If you're going to purchase mason jars because of this recipe, I would recommend getting the wide mouth 1/2 pint jars (ours pictured are NOT wide mouth). They would make it a little bit easier to get your spoon all the way down to the crust from the first bite. 2. If you have a flat whisk, use it for this recipe! It will be great at getting at that hardened caramel in the corners of your pan when you're stirring it trying to get it to re-melt. And 3. I have not tried (yet) to make this in a larger pan instead of individual cups, but I'm sure it would work fine. You could even purchase a prepared chocolate cookie crust (found in the baking aisle). If you're going to stick with the homemade crust, adjust the baking time to about 7-10 minutes and I would try a 9x9 pan or something along there. Just bear in mind though that this is a pretty soft-set pudding so if you do prepare it in a pie pan or a square dish, it's not going to "cut" out like a cream pie...it will be a gloppy, mess, but cover it with some whipped cream and no one will be any the wiser! ;)
So the Super Bowl is this weekend, and we don't really have any big plans this year. I've found that as I get older I like two things less and less- fish and football. Not sure why on the fish. I attribute the football to my lifetime love of the Chicago Bears. Why in the world I have to like teams that constantly lose is beyond me. I think maybe I'm just tired of watching my favorite team lose so I've developed an aversion to the entire sport. Whatever the reason, I'm not really into football this year. I will however, make an effort to watch the Super Bowl. Mostly for the fun appetizers that I get to make and the commercials. This recipe will ABSOLUTELY be on the menu. It can best be described as "cheesy warm deliciousness!!"
You bake this dip inside the loaf of bread. Such a great idea! The first time I tried it, it became one of my favorite all time dip recipes. It really is that good. If you haven't yet finalized your Super Bowl menu, add this one to the list. Its a crowd pleaser.
~Wendy
Cheesy Bread Dip
Recipe Type: Appetizer Dip
Author: Wendy
Prep time:
Cook time:
Total time:
Serves: 15
Ingredients
8 oz sour cream
8 oz cream cheese
16 oz cheddar cheese, shredded
4 oz chopped green chiles
1 c. chopped ham
1/2 lb. chopped bacon
1 round or oblong bread loaf, hollowed out
Instructions
Preheat oven to 350 degrees
Mix first six ingredients together, put into the hollowed bread loaf.
