Mar
2
2010
Day 57 – February 26 2010 – food day 148 Nacho’s at the Dane
Jan
10
2010
Day 10 – January 10 2010 – Food day 101 Empanadas8
EMPANADAS
 |
Recipe Origin: Molly Katzen Recipes Online
|
IngredientS:
|
2 cups unbleached white flour
1/2 teaspoon salt Suggested filling: 1 medium banana, sliced plus about 1/4 pound jack cheese, in thin slices
|
1/2 cup water (more, if needed)
4 egg whites
|
Directions:
| 1. | Combine flour and salt in a medium-sized bowl. Make a well in the center. |
| 2. | Pour in the water and stir until reasonably well combined. You should have a soft, supple dough. Add a tiny bit of additional water, if it is too stiff. |
| 3. | Turn out on a floured surface and knead until smooth (5 minutes). |
| 4. | Divide the dough into 8 equal parts, and roll each one into a small ball. Set the balls aside while you prepare the filling ingredients. |
| 5. | Roll each ball of dough into a circle approsimately 5 inches in diameter. Place a couple of cheese slices near the center and cut a piece of banana into several small strips on top of the cheese. Lightly brush the edges of the dough with water, and fold the dough over the filling as you would with a turnover. Crimp the edges securely with a fork. Set aside, and repeat until you have 8 empanandas. |
| 6. | TO SAUTÉ: For every 4 emapnadas melt 1 tablespoon butter in a heavy skillet and sautŽ over medium heat for about 5 minutes on each side. Serve hot.
TO BAKE: Preheat oven to 375°F. Arrange the empanandas on a buttered baking tray, making absolutely sure they are securely closed. (If the cheese creeps out during baking, it will burn.) Brush the tops lighlty with melted butter and bake for 12 to 15 minutes, or until lightly golden. Serve hot. |
Dec
12
2009
Day 344 December 10 2009 food day 69 Homemade “Burritos”
We couldn’t decide what to have for dinner so I volunteered my friends version of burritos. She makes them with a tortilla, beans, cheese, peppers and salsa. This version I made was basically a taco baked for a few minutes. We put hamburger, cheese, salsa, and lettuce. Rolled it up and baked it in the oven for a few minutes.
Nov
9
2009
Day 310 November 7 2009 food day 37 Secret Ingredient: Gelatin/Jello Tag Team Day 2
Day 2 of this project with my friend Kelly (flickr)
Allison’s Cheesecake
Kelly’s (flickr ) rasberry Jell-O soaked pears with cool whip
 |
Recipe Origin: Kraft.com
|
Ingredients:
|
1 env. KNOX Unflavored Gelatine
1/2 cup sugar
1 cup boiling water
|
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 HONEY MAID Graham Pie Crust (6 oz.)
|
Directions:
| 1. |
MIX gelatine and sugar in small bowl. Add boiling water; stir 5 minutes or until gelatine is completely dissolved. |
| 2. | BEAT cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust. |
| 3. | REFRIGERATE 3 hours or until firm. |
 |
Recipe Origin: Kraft.com
|
Ingredients:
|
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 qt. (4 cups) water
|
4 pears (1-1/4 lb.), peeled
1/2 cup thawed COOL WHIP Whipped Topping
|
Directions:
| 1. |
MIX gelatin mixes and water in Dutch oven or small stockpot. Bring to boil on medium-high heat; cook 2 min. until gelatin is completely dissolved, stirring frequently. |
| 2. |
ADD pears; partially cover pan with lid. Reduce heat to medium-low; simmer 20 min. or just until pears are tender, stirring every 10 min. Remove pears from liquid; reserve liquid for another use (see Tip) or discard. |
| 3. |
TOP pears with whipped topping just before serving. |
Nov
6
2009
Day 309 November 5 2009 food day 35 The Perfect Grilled Cheese
Ingredients:
2 slices of Sara Lee Honey Wheat
Margarine/Butter
Pesto
Shredded Cheddar Cheese
Directions
1. Melt butter in a nonstick pan over low heat.
2. Butter one of two slices of bread, then add a slice of your favorite cheese. Assemble.
3. Put the slice of bread that is buttered, butter side down on the pan, add the cheese. Apply pesto to the other slice of bread, cover the cheese with the pesto side.
4. Turn temperature up to medium. Check every few minutes to make sure the heat isn’t too high and causing the underside of the sandwich to burn.
5. When the underside of the sandwich is golden brown and the cheese is melting out the sides, turn over the sandwich and brown the other side over medium heat.
6. Slice diagonally, and enjoy!
Oct
26
2009
Day 298 October 25 2009 food day 25 Four Cheese and Spinach Lasagna
Ingredients
* Kosher salt and freshly ground black pepper
* 12 dry lasagna noodles (not no-boil)
* 1/4 cup extra-virgin olive oil
* 2 cloves garlic, minced
* 1 (10-ounce) box frozen spinach, thawed
* 1 pound cottage cheese (about 1 3/4 cups)
* 4 ounces fresh goat cheese, softened
* 3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
* 1 pound pre-shredded mozzarella, shredded (about 4 cups)
* Finely grated zest of 1 lemon
* 1/2 teaspoon freshly grated nutmeg
* 1/8 teaspoon cayenne
* 1 large egg, beaten
* 4 cups tomato sauce, recipe follows, or your favorite jarred
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
Tomato Sauce with Basil:
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
2 (28-ounce) cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper
Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
Yield: approximately 4 cups
Oct
26
2009
Day 297 October 24 2009 food day 24 Cheese and Crackers
Cheese and Crackers are my all time favorite food. I ate cheese crackers and bologna every day of elementary school. And I STILL LOVE IT!
Oct
12
2009
Day 283 October 10, 2009 Food Day 10 Spanakopita
This is one of my favorite foods. If anyone wants the recipe I’ll post it tonight.
Sep
24
2009
Day 265 September 22nd 2009 Fondue night with my girls
Unlike alot of people my group of friends in Madison are my friends from high school. It’s hard to explain but we weren’t exactly good friends till highschool ended and I was accepted into their group. I hung out with one of these girls, “B”, in 8th grade when I moved here, and another one, “E”, I went on a trip to New York with that same year, but we weren’t friends exactly. E and I became friends when I was on Yearbook our senior year of Highschool, when I was taking pictures of the Gymnastics team for the spread I was working on. At that point I had no idea we’d become friends. L and I met through one of our other friends K. We had study hall together and would goof off on online forums. She changed how I viewed cyberspace. K was in many of my classes from freshman year through senior year. Our senior year, I was invited to K’s house for a Pre-prom party. I bonded with these girls that night over burgers, brats, boys, and my first viewing of Top Gun.
Four years later we graduated from college. Every summer we hung out together, at the union or just watching movies and eating brownies at someone’s house. The past 3 years since College graduation, E has lived out west and now returned home, K has gotten married and moved out east, B has now gotten married and soon with move to South Dakota, and tomorrow L leaves for Texas.
This fondue dinner was a celebration of many different things, marriage, birthdays, moving on, and life.
