Cream of Spinach Soup

I got this recipe from Wilson Farm in Lexington, MA.  This was Tate's favorite soup when he was 2 and the only way I could get some veggies in him at the time.  It might taste best when you buy your spinach from Wilson Farm but I just get it here in Florida these days :)

5 Yukon Gold potatoes, peeled and roughly chopped
2 lbs spinach, washed and stemmed
2 yellow onions
3 garlic cloves
1 cup light cream
1/4 cup Romano cheese
2 Tbs butter
salt and pepper
pinch of nutmeg
water

Melt butter in a large soup pot.  Add onions and garlic and brown for about 10 minutes.  Add potatoes, nutmeg, and enough water to just barely cover the potatoes.  Simmer until potatoes are soft, about 10 minutes.  Remove from heat.  Add spinach and let sit for 8-10 minutes until spinach wilts.  Puree in a regular blender (or use an immersion blender).  Add cream, cheese, and season with salt and pepper.  Serves 8-9.

Vegetable and tofu pad thai

Even my kids liked this recipe!

• 8 ounces dried wide, flat rice noodles
• 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
• 3 tablespoons soy sauce or fish sauce
• 1 tablespoon chili sauce, such as Sriracha (I use a little less so it's not too spicy for my kids)
• 1 tablespoon packed dark-brown sugar
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 1 package (14 ounces) firm tofu, drained, thinly sliced, and patted dry
• 2 medium carrots, peeled and shredded
• 2 garlic cloves, minced
• 8 scallions, white and green parts separated and thinly sliced
• Coarse salt
• 2 tablespoons roasted salted peanuts, chopped
• 1/4 cup fresh cilantro leaves
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• Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
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• In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
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• Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among four plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.

Key Lime Pie

• • This recipe for key lime pie is my favorite but I have tried many.  Since I have a key lime tree in my backyard I have spent a lot of time experimenting with recipes.
    
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  • 1 1/2 cups graham-cracker crumbs
  • 6 tablespoons unsalted butter, melted and cooled
  • 5 tablespoons sugar
  • 1/2 cup freshly squeezed key-lime juice
  • 1 tablespoon grated Key lime zest, plus more for garnish
  • 1 1/2 cups heavy cream, chilled
  • 1 can (14 ounces) can sweetened condensed milk
  • 4 large egg yolks
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  • Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
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  • Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
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  • Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
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  • Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

Vegetable Lasagne

This is my favorite lasagne recipe, especially with the homemade tomato sauce (follow the link).

Vegetable Lasagna

Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later.

4 cups (32 ounces) whole-milk ricotta cheese
2 large eggs
Salt
fresh ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade tomato sauce
12 no-boil lasagna noodles (8 ounces)
1 pound fontina cheese (4 cups), shredded *I use mozzarella instead

Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.

Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.

Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

Corn and Black Bean Salad

This salad is really good served as burritos in tortillas with tomatillo enchilada sauce drizzled inside.

• • 1 teaspoon vegetable oil
  • 2 cups corn kernels (from 3 ears)
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 teaspoon minced seeded serrano chile
  • 4 teaspoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 avocado, pitted, peeled, and diced medium
  • Coarse salt and ground pepper
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  • In a large nonstick skillet, heat oil over medium-high. Add corn and cook, stirring occasionally, until browned in spots, about 3 minutes.
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  • Transfer corn to a large bowl and stir in black beans, chile, cilantro, lime juice, and avocado. Season with salt and pepper. Serve immediately.
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Good with pork tacos, baked chicken, or quesadillas.

Peach Crumble

Catherine says this is "extra super good!"  We added raspberries.

• • For the filling:
  • 2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 4 teaspoons cornstarch
  • 1/2 teaspoon coarse salt

  
  
• For the topping:
• • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup light-brown sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon coarse salt
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  • Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
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  • Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
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  • Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.
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Add a cup of raspberries or blueberries to peach or apricot, or strawberries to rhubarb. The topping freezes well, so why not make a double batch and save half for another day?

Pasta with fresh tomatoes and pine nuts

Next time I will try adding a little lemon juice and some fresh basil (thanks for the idea, Blaire).

• • Coarse salt and ground pepper
  • 2 medium tomatoes, diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 8 ounces angel-hair pasta
  • 2 tablespoons pine nuts, toasted if desired
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  • Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
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  • Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Fudgy Ice Cream Cake

I made this for Father's Day and it was a big hit with everyone.

• • Cooking spray
  • 1/4 cup light corn syrup
  • 1 3/4 cups heavy cream, divided
  • 1/2 stick unsalted butter
  • 2/3 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder, plus more for serving
  • Salt
  • 3 pints vanilla ice cream
  • 18 graham crackers
  • 1 tablespoon confectioners' sugar
  • Unsweetened cocoa powder
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  • Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
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  • In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
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  • Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
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  • To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
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  • In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.

Tres Leches Cake

Alton Brown is one of my favorite chefs.  All of his recipes are delicious and this cake is no exception!

For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Cuban Black-Bean Stew with Rice

Tate wanted this for his birthday dinner this year.

• • 1 1/2 cups long-grain white rice
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper (ribs and seeds removed), chopped
  • 2 cans (19 ounces each) black beans, rinsed and drained
  • 1 can (14.5 ounces) vegetable broth
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon dried oregano
  • Coarse salt and ground pepper
  • Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes
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  • Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
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  • Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.
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If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It's also delicious with chips or tortillas alongside. Canned beans are a great time-saver to stock in the pantry, but they're often high in sodium, so rinse them in a colander before using.

Pomegranate Soda

It was fun to try making my own soda.  It would be fun to experiment with other juice flavors.

• • 1 cup sugar
  • 1/2 cup pomegranate juice
  • Club soda, for serving
  • Maraschino cherries, for garnish (optional)
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  • In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)
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  • To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.

Lemon Coolers

These little cookies are so easy and delicious.  They are my new favorite because they are so fast to make!  I found the recipe at Tasty Kitchen

1 cup flour
3/4 cup powdered sugar, divided
zest from one lemon, finely grated (easy with a microplaner)
1/2 cup butter, softened
1/2 tsp vanilla

Mix flour, 1/4 cup powdered sugar and lemon zest (I use a KitchenAid stand mixer).  Add butter and vanilla.  Mix to form a smooth dough.  Drop by generous teaspoons onto a parchment or Silpat-lined cookie sheet (makes 20 - 24 cookies, depending on your scoop).  Bake until cookie bottoms are golden brown, about 15 minutes.  Cool on a wire rack.  Place remaining powdered sugar in a Ziploc bag, add cookies a few at a time and shake to coat.

Late-Summer Vegetable Soup

• • I love dishes like this that have lots of veggies included so I don't have to make a side dish.
    
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  • 4 ears corn, husks and silks removed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
  • 2 large zucchini, halved lengthwise and thinly sliced
  • 8 ounces green beans (stem ends removed), cut into thirds
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 1/2 cup orzo
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  • Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
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  • In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
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  • Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
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Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.

Creamy Pasta with Peas

I love anything with arugula!

Coarse salt and ground pepper
12 ounces farfalle pasta
1 package (10 ounces) frozen green peas
3/4 cup heavy cream
1/3 cup canned reduced-sodium chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons pine nuts
1 bunch (5 ounces) arugula, tough stems removed, chopped

• • For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
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  • Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
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  • Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
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  • For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.
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Before using, be sure to wash the arugula well in several changes of cold water to remove all the grit, then pat dry with paper towels.

Fudge Bars

• • My kids loved these Fudge Bars.
    
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  • 2 teaspoons cornstarch
  • 1 1/2 cups whole milk, divided
  • 1 1/3 cups heavy cream
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons pure vanilla extract
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  • In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
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  • Transfer to a large liquid-measuring cup and stir in vanilla. Pour into ten 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

Go with a standard pop shape, like we did here, or try another fun mold. You can also use small paper cups -- simply tear to unmold.

Angel-Hair Pasta with Bacon and Peas

Everyone in my family liked this recipe and it was fast!

In our take on pasta alla carbonara, bacon substitutes for pancetta, and shallots and peas are included to give the sauce texture. We left out the eggs.

Everyday Food, March 2008

Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half 18 ounces fresh angel-hair pasta

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).

Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.

Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

Creamy Orange Pops

My kids loved making and eating these!  They were fast and easy.

Creamy Orange Pops
from Martha Stewart's Everyday Food
You can also make these pops in small disposable paper cups -- simply peel away the paper to unmold.

1 cup thawed orange juice concentrate
1/3 cup sugar
2 cups full-fat plain yogurt
2 teaspoons pure vanilla extract

In a small saucepan, combine juice concentrate and sugar over medium-low. Cook, stirring, until sugar is dissolved, 3 minutes.

• • Stir in yogurt and vanilla. Transfer to a large liquid-measuring cup, pour into ten 3-ounce ice-pop molds, and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Briefly run molds under hot water to release pops.

  
  

Marinated Skirt Steak with Apricot Arugula Rice

I loved this!  I've never really tried arugula before but now I love it and I keep buying it to add to all my salads.


Marinated Skirt Steak with Apricot-Arugula Rice

• 1 tablespoon grated orange zest plus 1/4 cup fresh orange juice plus orange wedges for serving

• 1 garlic clove, minced

• 1/2 teaspoon red-pepper flakes

• 1/4 cup vegetable oil

• 1 1/4 pounds skirt steak, cut into 4 pieces

• Coarse salt and ground pepper

• 4 cups cooked long-grain white rice

• 2/3 cup low-sodium chicken broth

• 1/2 cup dried apricots, chopped

• 1 teaspoon white-wine vinegar

• 2 cups arugula, trimmed, washed, dried, and roughly chopped

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• In a zip-top bag, combine orange zest, garlic, red-pepper flakes, vegetable oil, and steak pieces. Seal and shake bag to evenly coat steak. Marinate at least 8 hours (or up to 4 days).

• Heat a large skillet over medium-high. Remove steak from marinade and shake to remove excess; season with salt and pepper and cook until medium, about 4 minutes per side (work in batches, if necessary). Add juice and swirl pan to pick up browned bits from bottom. Transfer steak and juice to a plate and tent with foil. Let rest 10 minutes; thinly slice against the grain.

• Wipe pan clean and add rice, broth, apricots, and vinegar. Cook over medium-high until rice is warmed through and liquid is absorbed. Season with salt and pepper, remove from heat, and stir in arugula. Divide among four bowls, top with steak, and serve with orange wedges.

Roasted Salmon with Butter

Roasted Salmon with Butter from Martha Stewart's Everyday Food
Best-selling cookbook author Mark Bittman says, "This basic recipe is easy and reliable, and the results taste great. You can use any thick fillet or fish steak in place of salmon -- swordfish and halibut are also good." This recipe is adapted from Bittman's "How to Cook Everything: The Basics."

4 tablespoons (1/2 stick) unsalted butter
Coarse salt and ground pepper
1 salmon fillet (2 to 3 pounds), skin on
Chopped fresh parsley leaves, for serving

Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.

Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.

Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

Baked Chicken Nuggets

From Martha Stewart's Everyday Food.  Baked Chicken Nuggets Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs -- seals in moisture and gives a crisp crunch without a lot of added fat.

2 boneless, skinless chicken breasts (about 1 pound total)
1 cup panko (Japanese breadcrumbs)
1/3 cup grated Parmesan
Coarse salt
1 tablespoon vegetable oil
1/2 cup all-purpose flour
3 large eggs, lightly beaten
Cooking spray
Honey Mustard or Spicy Ketchup, for serving

Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine. Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.

Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack. Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.

Cook's Note
Honey Mustard Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey. Spicy Ketchup Combine 1/4 cup ketchup; 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayonnaise.