Saturday, August 27, 2011

Fettucini Tomato Alfredo

-2 Tbs of Butter or Olive oil (or a mix. of both)
-3 cloves of Garlic, minced
-1/4 tsp of crushed red pepper flakes
-2 large Fresh Tomatoes, finely diced (No Canned Tomatoes Here!)
-4 oz of Cream Cheese
-1/2 cup of Milk
-1 small or 1/2 med head of Broccoli (washed and finely chopped)
-1/4 cup of Mozzarella (or for a more sharp flavor use Parmesan)
-8-12 oz of Fresh Fettucini (depending on how saucy you like it; You can use dried pasta)
-1/4 cup of fresh basil leaves
-Grape tomatoes to add on top.
-S&P (salt and pepper) to taste

Over med heat, heat the oil/butter in a large saute pan. Add the garlic and crushed red pepper flakes stirring frequently and watching carefully so as not to burn. Next add the diced tomatoes and S&P. Cook for the next 8-10 mins or until most of the moisture of the tomatoes has been cooked out. (This would be a good time to get the water for the fettucini in a pot and on the heat.) Next add the cream cheese, which may take a minute to work completely into the tomato mixture. Then whisk in the milk to ensure the sauce is smooth and creamy. Next add the broccoli into the sauce.(broccoli-which you have washed thoroughly and chopped. You don’t want much of the stalks. We just want the nice green top part.) If you are using fresh pasta, you will only have to cook it in the boiling water about 30-45 sec before adding it to the sauce. If using dried pasta make sure to take it out of the water before it is quite down because it will continue to cook in the sauce. Either way, make sure to reserve some of the pasta water if the sauce needs to be loosened up a bit. Once as the pasta is done cooking, add it to the sauce and add the cheese and basil. Using tongs toss the noodles in the sauce adding some of the reserved starchy pasta water if needed.  Serve with cheese, basil and quartered grape tomatoes on top. Enjoy! Serves 3-4 nice servings. 

Chocolate Mocha Crinkle Cookies

1 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 tsp of instant coffee granules 
1 TBS of milk (or water)
Preheat an oven to 350°F. 
Put the confectioners' sugar into a bowl and set aside.
In a separate bowl stir together the flour, cocoa, baking powder and salt. Set aside.

In a small bowl mix the vanilla, coffee granules, and milk (or water) together until all the coffee has dissolved. 
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add eggs one at a time and beat on medium speed until blended. Add vanilla coffee milk mixture and beat until blended.Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Line a baking sheet with parchment paper. Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand and roll into a ball. Roll the ball in the confectioners' sugar until covered then place on a prepared baking sheet.
When  baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Let cool on wire rack for a few minutes before removing from pan. Using a spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.
Looks like some one got to one of the cookies before i had a chance to take a picture! 

Tuesday, August 2, 2011

Refried Beans

So first off i just want to say a quick apology for not keeping up with my blog. But i do have a reason! Our computer was in the ‘shop’ for the past week and a half, and all my recipes and picture were on that computer so i couldn’t really get much down. But I am back.

Time: <15 mins
Yield: 1 1/2 to 2 cups
-2 tablespoons of butter or olive oil
-1/2 of a small onion
-2 cloves of garlic
-1/2 tsp of salt
-1/4 tsp if black pepper
-14oz can of Pinto Beans
-2 to 4 TBS of liquid (milk, water, or chicken broth)
-1/4 tsp of cayenne pepper
-1/4 tsp of chili powder
-1/4 tsp paprika

-1/4 tsp of dried oregano
-2 tsp of Chipotle in Adobo puree, (optional)
-2 tbs of cilantro

-1 1/2 tsp of freshly squeezed lime juice

In a medium sauce pan over medium heat melt/heat the oil/butter. Add the onions and garlic. Add in the salt and black pepper and saute for 4-6 minutes. Meanwhile drain and rinse the beans. Add in the beans, milk, cayenne pepper, chili powder, paprika, oregano and chipotle in adobo puree (if using)

and cook until heated through. If you have Now we have to tackle mashing these. You can put them in a food processor or use an immersion blender or if you like them a little more textured you can use a potato masher. After you have mashed them add the cilantro and lime juice. Depending on how long until they will be served you may need to add more liquid. As the beans sit they tend to dry out.