Monday, February 26, 2024

Creamy One-Pot Beefy Orzo

This was a quick and flavorful, one-pot easy pasta dish. My fam enjoyed this. Serve it with a green salad or some roasted broccoli (I even use frozen for ease) and you have a complete meal. 
Creamy One-Pot Beefy Orzo  
adapted from the Kitchn

1 ounce Parmesan cheese (1/2 packed cup freshly grated or 1/4 cup store-bought grated), plus more for serving
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
1 pound lean ground beef
3/4 teaspoon kosher salt, plus more as needed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cups or 1 (14.5-ounce) can beef broth, plus more as needed
1 (15-ounce) can tomato sauce
1 cup dried orzo pasta (about 6 1/4 ounces)
1/4 cup heavy cream or half-and-half
Fresh basil leaves, for serving (optional)

1.  Heat 1 tablespoon olive oil and 1/4 teaspoon red pepper flakes, if using, in a Dutch oven or heavy-bottom pot over medium-high heat until the oil is shimmering. Add 1 pound lean ground beef and season with 3/4 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

2.  Add 2 cups or 1 (14.5-ounce) can of beef broth, 1 (15-ounce) can tomato sauce, and 1 cup dried orzo pasta. Bring to a boil, stirring constantly. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. (If the orzo isn’t completely cooked at this point, add more broth or water to the pot and continue to simmer until it has.)

3.  Remove the pot from the heat. Add 1/4 cup heavy cream or half-and-half and the Parmesan, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve topped with more Parmesan cheese and torn fresh basil leaves if desired.

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Saturday, January 27, 2024

Extra Fudgy Brownies

Here's a good brownie recipe if you enjoy fudgy, chewy brownies. You do have to melt some butter and  unsweetened chocolate, but I do that on the stovetop and then mix up the rest of the batter right in the chocolate pan. Instead of using chocolate chips, I used peanut butter chips, and I really liked the choc/pb combo.


Extra Fudgy Brownies  
adapted from Mel's Kitchen Cafe 

½ cup boiling water
2 ounces (57 g) unsweetened chocolate, finely chopped
⅓ cup (28 g) unsweetened or Dutch-process cocoa powder 
2 ⅓ cups (495 g) granulated sugar
½ cup sunflower, canola or vegetable oil
4 tablespoons (57 g) butter, melted
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
1 ¾ cups (249 g) all-purpose flour
½ teaspoon salt
1 cup (170 g) peanut butter OR chocolate chips (or a mix)

1.  Preheat oven to 350 degrees F. Spray a 9X13-inch metal pan with cooking spray. 

2.  In a medium, heavy-bottomed saucepan boil the water. Whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn’t melt fully, just wait a bit and it will soften and melt. Add the cocoa powder and whisk together. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.

3.  Add the flour and salt and mix until just combined and no white streaks remain. Stir in the chocolate or PB chips (don’t overmix, just fold them in until evenly distributed).

4.  Spread the batter evenly in the prepared pan. Bake for 20-27 minutes until crackly on top and set around the sides. Cool completely.

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Friday, January 19, 2024

Creamy Sausage and Tomato Noodle Soup

Our family loves this soup from Mel's Kitchen Cafe. I've made it twice recently. The first time, it was a bit too salty, so I made some changes, which I'll reflect below. (One reason was because I subbed in Italian sausage for the ground beef, so I compensated by adding some water in place of the broth.) I love the flavor and texture of this soup, and it's great for winter. Note: Mel mentions she runs the can of crushed tomatoes through a blender to smooth them out, and I did this too. If I had access to a larger can of just tomato sauce, I'd use that, but I can't find it here.

Creamy Sausage and Tomato Noodle Soup
adapted from Mel's Kitcen Cafe 

1 pound bulk Italian sausage
½ cup finely chopped onion
Salt and pepper (to taste...sausage makes this salty)
1 ½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
Pinch of dried thyme
4 cups low-sodium chicken broth or stock 
2 cups water
1 (28-ounce) can crushed tomatoes (can blend for a smoother soup, or use tomato sauce)
1 (15-ounce) can tomato sauce
1 teaspoon brown sugar, optional 
8 ounces cream cheese, light or regular, softened to room temperature
2 cups (8 ounces, 250 grams) short tube pasta, like ditalini 
Freshly grated Parmesan, for serving

1.  Heat a large pot over medium heat and add the sausage, onion, and a pinch of pepper (add salt later, if needed). Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease, if any.

2.  Add the basil, oregano, garlic powder, thyme, broth, water, crushed tomatoes and tomato sauce. Stir well. Bring the soup to a simmer and add the pasta. Simmer until the pasta is just al dente (according to package directions). Stir occasionally to prevent sticking and lower (or increase) heat, if needed, to maintain a gentle simmer without scorching.

3.  Add the softened cream cheese to a bowl (bigger than you think you need!) and ladle in 1-2 cups of the hot soup (do the best you can to avoid scooping up the noodles and small pieces of ground beef – doesn't have to be perfect). Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt then whisk until creamy, smooth and well-combined. I had to really whisk here. 

4.  Add the cream cheese mixture back into the soup and stir until evenly combined. Taste here, and if you need extra salt, add some. Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened. The soup will thicken as it cools (so if you want a thicker soup, let the soup rest, off the heat, for 5-10 minutes). Serve with freshly grated Parmesan cheese.

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Sunday, January 14, 2024

Pumpkin Rosemary Dinner Rolls

These pumpkin rolls are so good. They're wonderful with a savory soup, or for Thanksgiving dinner. The first time I made these, last November, our family ate half the batch, and I froze the rest for Thanksgiving. They thawed and warmed up beautifully and went very well with all of the Thanksgiving flavors. The leftovers are also very good toasted and made into a breakfast sandwich (with a fried egg and slice of sharp cheddar). 

Pumpkin Rosemary Dinner Rolls   
adapted from Mel's Kitchen Cafe
Yield: 20 rolls

1 cup pumpkin puree, canned or homemade, warmed for 20 seconds in the microwave
¾ cup warm water
⅓ cup melted butter or oil
⅓ cup granulated sugar
2 large eggs
1-2 tablespoons finely chopped fresh rosemary 
1 tablespoon instant yeast 
2 teaspoons salt
5 1/2-6 cups all-purpose flour 

1.  In the bowl of a stand mixer fitted with the dough hook, add the pumpkin, water, melted butter or oil, sugar, eggs, rosemary, yeast, and salt. Mix to combine.

2.  Add 2 cups of the flour and mix to combine. With the mixer on low speed, continue to add flour, 1/2 cup at a time, until a soft dough forms. The exact amount of flour needed will depend on the texture and feel of the dough. It should be soft and slightly tacky to the touch but should form a ball and clear the sides of the bowl. Add additional flour as needed. (I live in a humid climate, so I had to keep adding more until the dough was not too sticky.) Knead the dough in the mixer for 5-6 minutes.

3.  Let the dough rise until doubled, 1-2 hours. (You can place the dough in a greased bowl and cover or leave the dough in the mixer to let rise there.) This dough needs a little more time to rise, as it is heavier because of the pumpkin. 

4.  Line a half sheet pan with parchment paper. Lightly grease the parchment paper with cooking spray.
Gently deflate the dough. Cut off pieces of dough and roll into balls. (I make 20 rolls- so I divide dough in half, then each half into 10 balls.) Place the rolls about 1/2-inch apart on the prepared baking sheet. Cover and let rise until doubled, 1-2 hours. (Again, these rolls are slow to rise.)

5.  Preheat the oven to 375 degrees F. Place an oven rack in the center position (or just slightly higher than center). Bake the rolls for 18-22 minutes until golden. Remove from the oven and butter the tops while still warm.

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Friday, December 22, 2023

Risotto with Zucchini & Smoked Pancetta

 

I've wanted to make risotto at home lately ever since I made some at a recent cooking class. I haven't made any at home for a while. I was able to use some special rice an Italian friend gifted me. I used 2 medium-small zucchini and a little container of smoked pancetta. We all had this for lunch a few days ago. It's nice to have more time over the Christmas break to actually cook. I feel like I haven't done any cooking in a really long time. 
Risotto with Zucchini & Smoked Pancetta 
adapted from here 

2 medium-small zucchini, sliced 
2 Tbs. olive oil
1/2 medium yellow onion, finely chopped
1/2 cup (more or less) cubed, smoked prosciutto (can sub chopped ham, bacon or Canadian bacon)
4-6 cups chicken broth
2 cups water 
(2 cups- about 377 grams) arborio, vialone nano, or carnaroli rice 
1 oz. (2 Tbs.) butter, cut into 4 pieces
1/2 to 1 cup finely grated Parmigiano-Reggiano or Grana 
Kosher salt and freshly ground black pepper

1. In a wide heavy-duty 5- to 6-quart pot, heat the olive oil over medium-low heat. Add the onion and chopped prosciutto and cook, stirring occasionally (a wooden spoon is best), until soft and translucent, 5 to 8 minutes. After you get this set up, in a skillet, heat some olive oil and cook the zucchini slices until crisp-tender. Stir occasionally so they don't burn. 

2. Meanwhile, in a 3-quart saucepan, bring the broth and water to a bare simmer over medium-low heat.

3. Add the rice to the onion and stir with a wooden spatula until the grains are coated with oil, slightly translucent around the edges, and opaque in the center, 2 to 3 minutes.

4. Using a large ladle, add about 3/4 cup of the broth. Stir, mixing any rice sticking to the pot’s sides back into the mixture, until most of the broth is absorbed, the rice no longer seems loose when you shake the pot, and a wide trail forms when you run the spatula across the bottom of the pot.

5. After about 10 minutes, add your cooked zucchini. Continue to add broth in 3/4-cup increments, stirring constantly and scraping around the edge of the pot, until the rice is al dente (still a bit firm to the bite but without a hard or crunchy center) and most of the broth is absorbed, 18 to 22 minutes. (You may or may not use all of the broth; if you run out, use hot water.) (If you want the risotto a little softer, go ahead and cook it longer, adding extra liquid if needed.) 

6. Immediately turn off the heat. Add another bit of broth and the butter, Parmigiano-Reggiano, and salt and pepper to taste, and stir quickly. Cover with a tight-fitting lid and let sit for 5 minutes. Stir again and serve. (I skipped the resting period and we just dug in immediately... lol). 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Monday, December 11, 2023

Sweet and Sour Chicken

My husband and I really love this recipe for Sweet and Sour Chicken. It is a lot of work compared to things I usually make- first, you have to chop chicken into bite-sized pieces. Then, coat in cornstarch, then beaten egg, and lightly fry in shallow oil. You then whip up a quick sauce and pour it over the chicken in a 9x13 baking dish and bake for an hour. All of this to say- this recipe is worth the work! It has a great taste and texture. The leftovers are great too, just warmed up in the microwave. I've made this twice, and just serve it with steamed broccoli (frozen brocc, since I'm too tired to chop any broccoli after preparing this, lol!)

Note: I double the sauce on this..... I'm re-writing the recipe below with that change. 
Sweet and Sour Chicken 
adapted from Mel's Kitchen Cafe

3-4 boneless, skinless chicken breasts (about 2 pounds- chicken tenders are also good!)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten (may need an extra egg near the end of the dipping/coating)
¼ cup canola, vegetable or sunflower oil (may need extra oil near the end of frying)

Sauce:
¾ cup granulated sugar, depending on how sweet you want the sauce
1/2 cup ketchup
1 cup apple cider vinegar (can use a mix of this and rice vinegar)
2 tablespoons soy sauce
2 teaspoon garlic salt

1.  Preheat the oven to 325 degrees F. Cut the chicken into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a large bowl. Put the chicken into the bowl with the cornstarch. Using a good pair of tongs, move the chicken around to coat it in cornstarch thoroughly. 

2.  Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces into the egg and place them carefully in a single layer in the hot skillet. (Another set of tongs is great for this part- one set for the cornstarch bowl, one for the egg bowl. I actually use a third pair for the frying part.) 

3.  Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it’s really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces. (Note: While one batch of chicken is frying, prepare the next batch by placing some cornstarch-coated pieces in the egg wash and coating them with that.) 

4.  Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. (My chicken seems to be perfect at 50 minutes. Check here, and if anything seems to be drying out at all, remove from the oven and serve.) Serve over hot, steamed rice.
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Sunday, December 3, 2023

Blueberry Crumble Pie

I really loved this pie. We had it for Thanksgiving this year. Usually, I make this old recipe for blueberry pie, but I wasn't 100% happy with the topping the last time. I decided to look for a new recipe that included oats in the topping, because that sounded good. Kind of like a fruit crisp inside a pie crust. 

I used two bags (12 oz. each) of frozen blueberries for this. The original recipe's author says not to do this, but it's November in Italy. I can only get frozen blueberries this time of year, so I just decided to go with it. They were perfect! The author does state that although she prefers fresh, but if you use frozen, you might have to bake it a bit longer. I did this- about 10 extra minutes. I made sure to cover it with foil, so it didn't brown too much. 

I really enjoyed how firm the filling was in this recipe. I'm attributing that to the use of both flour and cornstarch in the recipe. It didn't fall apart upon serving! Score. 

Blueberry Crumble Pie  

1 unbaked single-pie piecrust 
5 and 1/2 cups (about 780g) fresh blueberries* (2, 12 oz bags of frozen, unthawed bags are perfect)
1/2 cup (100g) granulated sugar
1/3 cup (41g) all-purpose flour
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 teaspoon lemon zest

Crumble Topping:
1/2 cup (100g) packed light or dark brown sugar
6 Tablespoons (46g) all-purpose flour
1 teaspoon ground cinnamon (I used Penzey's Pie Spice)
6 Tablespoons (85g) salted butter, very cold and cubed
2/3 cup (57g) old-fashioned whole rolled oats

1.  Make the filling: In a large bowl, mix blueberries, granulated sugar, flour, cornstarch, lemon juice, and zest together until thoroughly combined. Place filling in the fridge until needed in step 2. Preheat oven to 400°F (204°C). (Do not thaw frozen blueberries first; just use straight from freezer.) 

2.  Roll out the chilled pie dough: On a floured work surface, roll out a disk of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the cold filling into the crust. Flute or crimp the pie crust edges. Place pie in the refrigerator until needed in the next step.

3. Make the crumble: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie.

4. Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, you may want to cover the pie with foil to prevent the edges from browning too quickly. **If using frozen blueberries, you may want to add 10 minutes to the baking time so it can bake and later thicken up thoroughly.**

5. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days. (Can also bake the night before and refrigerate. I did this for Thanksgiving.) 

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