i eat, you read

you eat.

Oct 14

Pumpkin Cheesecake Bars

We needed pumpkin cheesecake bars.  I tried the recipe below.  If you were not told that they were supposed to be cheesecake bars, I think you would be pleasantly surprised and happy with them.  However, if you were expecting cheesecake, you might be disappointed.  The search will continue.

http://www.bettycrocker.com/recipes/pumpkin-cheesecake-squares/f430e9b3-2318-4f05-9946-0cfaa1fda979


Sep 27
Spinach and Arugula with Roasted Butternut and a Fried Chicken Liver
I fried some chicken livers, lightly coated in flour and salt and pepper in about 1/8 cup vegetable oil for maybe 20 minutes.  I’m not sure how I fry things, they just get fried.  
I cut up the butternut squash and roasted for 25 minutes in a 400 degree oven with a little bit of EVOO and salt.  
The greens are dressed in a mustard vinaigrette - 1/4 cup EVOO, 1 Tbls mustard, 1 1/2 Tbls red wine vinegar, salt and pepper.  
The only thing I would do differently next time is to serve with lemon wedge, maybe. 

Spinach and Arugula with Roasted Butternut and a Fried Chicken Liver

I fried some chicken livers, lightly coated in flour and salt and pepper in about 1/8 cup vegetable oil for maybe 20 minutes.  I’m not sure how I fry things, they just get fried.  

I cut up the butternut squash and roasted for 25 minutes in a 400 degree oven with a little bit of EVOO and salt.  

The greens are dressed in a mustard vinaigrette - 1/4 cup EVOO, 1 Tbls mustard, 1 1/2 Tbls red wine vinegar, salt and pepper.  

The only thing I would do differently next time is to serve with lemon wedge, maybe. 


Mushroom Quiche
Crust: I use the basic crust recipe from Betty Crocker.  Make it, roll it out, and put it in a tart pan with a removable bottom.  Bake at 400 degrees for 12 minutes with some parchment paper pressed over crust and pie weights poured over.  I use some beans that I keep in a jar labeled pie weights so I don’t ever try to cook and eat them.  Cool crust completely.  
Sauté two shallots in some butter (about 1 Tbls) until crispy and then add about 1 1/2 - 2 cups sliced mushrooms and some fresh thyme and pepper.  Sauté until soft.  Cool and put on top of pie crust.  
Mix up 5 eggs with 3/4 cup light cream or milk or heavy cream, a pinch of salt, and about 3/4 cups gruyere.  Pour over mushrooms.
Bake for 40-45 minutes at 350 degrees.  

Mushroom Quiche

Crust: I use the basic crust recipe from Betty Crocker.  Make it, roll it out, and put it in a tart pan with a removable bottom.  Bake at 400 degrees for 12 minutes with some parchment paper pressed over crust and pie weights poured over.  I use some beans that I keep in a jar labeled pie weights so I don’t ever try to cook and eat them.  Cool crust completely.  

Sauté two shallots in some butter (about 1 Tbls) until crispy and then add about 1 1/2 - 2 cups sliced mushrooms and some fresh thyme and pepper.  Sauté until soft.  Cool and put on top of pie crust.  

Mix up 5 eggs with 3/4 cup light cream or milk or heavy cream, a pinch of salt, and about 3/4 cups gruyere.  Pour over mushrooms.

Bake for 40-45 minutes at 350 degrees.  


Sep 15

I made some bread.  I like this recipe cause it’s super easy and always turns out.  The recipe is from The Practical Encyclopedia of Baking. 


Roasted Pork with Pears and Parsnip Mash
pork roast (I purchased maybe 1.6 pounds worth of meat)
2 pears
2 shallots
butter
salt and pepper
stock
beet greens ( I needed to use them, you don’t have to)
Fry up the shallots in the butter and add sliced pears.  Sear the pork if you’d like.  You can skip all that and just go ahead and put it all in the crock pot.  Add a little stock (I used chicken), maybe 1 cup.  Cook on low heating 6-8 hours.  You can shred it.  Add greens in at the end. 
1 potato
8 parsnips (don’t buy the extra large ones, they are mainly just core)
butter
milk
Pecorino cheese
salt and pepper
Chop potatoes and parsnips and boil until tender, less than 15 minutes.  Drain, mash, and add butter, milk, salt and pepper.  I added a little (1/8 cup) of Pecorino as well.  
Serve pork over mash.   I served it with a good helping of the juice from the crock pot.  
I adapted this from a recipe I saw in Martha’s September issue.  The picture doesn’t do it justice.  A great treat to bring in the fall.  I also made an apple crisp (Betty Crocker cookbook recipe). 

Roasted Pork with Pears and Parsnip Mash

  • pork roast (I purchased maybe 1.6 pounds worth of meat)
  • 2 pears
  • 2 shallots
  • butter
  • salt and pepper
  • stock
  • beet greens ( I needed to use them, you don’t have to)

Fry up the shallots in the butter and add sliced pears.  Sear the pork if you’d like.  You can skip all that and just go ahead and put it all in the crock pot.  Add a little stock (I used chicken), maybe 1 cup.  Cook on low heating 6-8 hours.  You can shred it.  Add greens in at the end.

  • 1 potato
  • 8 parsnips (don’t buy the extra large ones, they are mainly just core)
  • butter
  • milk
  • Pecorino cheese
  • salt and pepper

Chop potatoes and parsnips and boil until tender, less than 15 minutes.  Drain, mash, and add butter, milk, salt and pepper.  I added a little (1/8 cup) of Pecorino as well. 


Serve pork over mash.   I served it with a good helping of the juice from the crock pot. 

I adapted this from a recipe I saw in Martha’s September issue.  The picture doesn’t do it justice.  A great treat to bring in the fall.  I also made an apple crisp (Betty Crocker cookbook recipe). 


Aug 12
Granola Bars
Do whatever you like to substitute stuff, but try to keep the sticky/non sticky ratio the same.  
Combine and bake at 350 (stir twice during baking) for 15 minutes on rimmed baking sheet:
2 cups oats
1 cup chopped hazelnuts
1 cup wheat germ
1 cup unsweetened coconut
Reduce oven temp to 300. 
Heat in saucepan until bubbly and combined well:
2 Tbls butter
1/2 cup honey
1+ Tbls molasses 
1/4 cup brown sugar
~ 1/2 tsp kosher salt
2 tsp vanilla
Add together with oat mixture in a large bowl and mix in:
1 1/2 cups dried fruit ( I used half and half of dates and mango)
cinnamon or other spice
Press into a greased 13X9 or 12X8 inch rectangular baking dish with wet fingers. 
Bake at 300 for 25 minutes.  Press down with wax paper and pot holders when you take it out. Cut bars, but do not remove from pan.  Let it cool for a long, long time.  Re-cut bars, and remove from pan when cooled completely.   
They are really good!  Not too sweet, but sweet enough. 

Granola Bars

Do whatever you like to substitute stuff, but try to keep the sticky/non sticky ratio the same.  

Combine and bake at 350 (stir twice during baking) for 15 minutes on rimmed baking sheet:

  • 2 cups oats
  • 1 cup chopped hazelnuts
  • 1 cup wheat germ
  • 1 cup unsweetened coconut

Reduce oven temp to 300. 

Heat in saucepan until bubbly and combined well:

  • 2 Tbls butter
  • 1/2 cup honey
  • 1+ Tbls molasses 
  • 1/4 cup brown sugar
  • ~ 1/2 tsp kosher salt
  • 2 tsp vanilla

Add together with oat mixture in a large bowl and mix in:

  • 1 1/2 cups dried fruit ( I used half and half of dates and mango)
  • cinnamon or other spice

Press into a greased 13X9 or 12X8 inch rectangular baking dish with wet fingers. 

Bake at 300 for 25 minutes.  Press down with wax paper and pot holders when you take it out. Cut bars, but do not remove from pan.  Let it cool for a long, long time.  Re-cut bars, and remove from pan when cooled completely.   

They are really good!  Not too sweet, but sweet enough. 


Jul 29
Roasted Squash and Fresh Herb Quinoa
Roast squash in some EVOO and salt at 425 for about 10-15 minutes. Watch it! 
Meanwhile cook quinoa according to instructions.  I just made 1/2 box and used 2 squash because it’s just me eating it.  
Saute 1/4 of an onion. 
Chop up basil, parsley, and cherry tomatoes ( I used 1/4 cup, 1/8 cup, and 1/4 cup respectively).  Grate some Parmigiano Reggiano.  
Add everything together, slightly cooled, and combine with juice of lemon (for this amount I used 1/2 lemon) and salt to taste. 

Roasted Squash and Fresh Herb Quinoa

Roast squash in some EVOO and salt at 425 for about 10-15 minutes. Watch it! 

Meanwhile cook quinoa according to instructions.  I just made 1/2 box and used 2 squash because it’s just me eating it.  

Saute 1/4 of an onion. 

Chop up basil, parsley, and cherry tomatoes ( I used 1/4 cup, 1/8 cup, and 1/4 cup respectively).  Grate some Parmigiano Reggiano.  

Add everything together, slightly cooled, and combine with juice of lemon (for this amount I used 1/2 lemon) and salt to taste. 


Jul 28

Fresh Corn and Tomato Soup

  • 2 Tbls butter
  • 2-3 sprigs thyme
  • 1/2 large onion
  • 3 ears corn
  • 2 cups chicken broth
  • 4 tomatoes
  • salt and pepper
  • 1/4 cup cream

Melt butter in soup pan and add thyme to simmer around for a while.

Meanwhile add tomatoes to boiling water for a few minutes and then plop in cold water to peel.  Chop roughly.

Add finely chopped onion to butter and saute until cooked through.  Add corn kernels that have been removed from ear.  Saute about a minute and then add chicken stock.  Add tomatoes and cook for a few minutes.  Using a emulsion blender, blend part of the soup, all, or none.   Add cream and salt and pepper to taste.


The process is super simple, but the soup tastes complex. 


Jun 7

Kale and Quinoa Salad

My friend Jess made this for a brunch party and I just made it last night based off of her lovely emailed recipe below:

Take out the hard stem stuff in the kale, and cut it up small.  Massage into it a mix that includes: lemon, apple cider vinegar, honey, salt, mustard, and olive oil

Meanwhile, cook quinoa and let it cool.  Then add it to the massaged kale, and add more of the dressing.  Mix and add dried cranberries, toasted hazelnuts, and avocado (right before you serve it)… also, I think feta would be good but I left it out to keep it vegan for people….

I think that’s all I did, but I could be forgetting something!  Nice thing is it keeps for a while, so you can make a bunch and eat it all week.


Pasta with Spigarello Liscia
We have been trying to eat healthy and at home and use up our farm share ingredients.  I know this probably isn’t everyone’s idea of healthy, but if you don’t eat a giant bowl of it, it really is.  I made this twice recently to use up our Spigarello Liscia and it really highlights the green.  You could also just make the sauce for the greens.  I made a marinara based on whatever I had around.  This round I think I used EVOO, sun-dried tomatoes, garlic, green onions, red pepper flakes, little bit of sweet sherry, and can of San Marzano tomatoes.  Add the greens at the end and cook for a couple minutes then add pasta and Parmesan. 

Pasta with Spigarello Liscia

We have been trying to eat healthy and at home and use up our farm share ingredients.  I know this probably isn’t everyone’s idea of healthy, but if you don’t eat a giant bowl of it, it really is.  I made this twice recently to use up our Spigarello Liscia and it really highlights the green.  You could also just make the sauce for the greens.  I made a marinara based on whatever I had around.  This round I think I used EVOO, sun-dried tomatoes, garlic, green onions, red pepper flakes, little bit of sweet sherry, and can of San Marzano tomatoes.  Add the greens at the end and cook for a couple minutes then add pasta and Parmesan. 


Page 1 of 11