Cookies…Yeah, That Kind of Cold

There's only one respite from the polar vortex, and I mean inside or out. I've got to be in front of a warm oven. That probably explains why I baked the whole batch of rugelach (like a Jewish croissant cookie) instead if saving half for later.

We also made these cookies in the cooking class I taught this week. The food processor dough is so easy, we made two Middle Eastern salads and the fixins for an Israeli inspired sandwich.

Sub mini chips for the walnuts. You'll thank me.

Click here for the recipe from Martha Stewart Living

Eat with tea – B

 

Not Take-Out Stir Fry

Use beef or sub chicken like I did, this dish is faster to make than waiting for a delivery. Start the rice first. Also on our All American, larger portion, teen enriched table, the recipe barely served four portions. Up the quantity, lower your intake, or add a super fiber rich side…broccoli and ginger anyone?

Click here for the full recipe from Martha Stewart

Eat – B

 

Meat free and Monday Pudding

I'm not advocating for weeknight dessert after reading the latest in the NYT's from noted food and health doctor Robert Lustig regarding sugar consumption. BUT as a treat, this “Best-Ever Vanilla Pudding” from Better Homes and Gardens works just fine. Hands down it eclipses powdered pudding!

A couple of notes, the first step can take a bit, at least 15 minutes by my watch. But don't rush milk that's thickening, or adding eggs to hot liquid. You'd regret it.

Also the only true way to have completely lump free pudding would be to strain it. I didn't and it was fine, but a table topic nonetheless (ingrates :).

I may try the recipe again with 1/4 cup less of sugar. It's a little sweet and I suspect it would come together anyway.

And think about a dash of cinnamon – couldn't hurt and supposedly great for cardiovascular health. So that's something.

1 cup sugar

2 Tbsp. cornstarch

3 cups half-and-half or whole milk

4 egg yolks, lightly beaten

1 Tbsp. butter

2 tsp. vanilla or vanilla paste

1/4 teaspoon salt

In medium saucepan combine sugar and cornstarch. Add dairy and stir over medium heat until thickened and bubbly. Cook and stir 2 more minutes. Remove from heat. Gradually add 1 cup hot liquid to egg yolks while stirring, then whisk egg mixture into pot. Bring to gentle boil and reduce heat. Cook 2 more minutes. Take off heat, adding butter, vanilla and salt.

Pour into 6 bowls, let stand 45 minutes, serve or chill.

Whip cream and/or berries optional. Or think about mini chips in that bad boy!

Eat – B

 

Leftover…Pasta and Cabbage

 

My job is done, almost. I got my husband to eat chickpeas. I got my son to say he would eat cabbage – he balked at the sight of the legumes, but heck, I'm nearly home.

Just about every ingredient is flexible or replaceable…cabbage and kale could switch places. Shallots and onion of just about any color are interchangeable. Bacon isn't essential if you're meat free. Pancetta could sideline the bacon if you're a meat lover.

I channeled my inner NY Chef Michael White for this one – who else would mince a jalapeño for this pasta special?

Ingredients:

12 ounces pasta

4 slices bacon, 5 if you're snacking

2 shallots chopped

1/2 cabbage roughly matchsticked

2-3 cloves garlic, minced (optional)

1 jalapeño, chopped fine

1 cup chickpeas rinsed

1/2 cup Parmesan or similar Italian cheese

Olive oil (if not using bacon)

Salt & pepper

1-2 tablespoons butter (optional)

Cook pasta according to directions, saving 1 cup pasta water. Cook bacon in large skillet until crisp. Remove and chop. Leave fat (or add olive oil if you skipped bacon), adding shallots. Soften 2-3 minutes. Add cabbage and garlic if using. Cook 5-ish minutes. Add jalapeño, 1-2 minutes. Add chickpeas, cook through, then add pasta with enough pasta water to make “sauce” and get the good stuff from the bottom of the pan. It will be at least 1/2 cup. Add bacon & butter. Season with salt, pepper & Parmesan.

 

Party Trick Cake

It must be my Bon Appetit week. I committed to this confection for a last minute get together. I was so distracted by wine and company, I made a couple of “alterations”. I skipped the fresh ginger, using half the amount of dried which I added to the dry ingredients, not the wet. I also erred on the side of too few apples. I won't be making that mistake again. They shrink as the cook, so jam them in there.

Click here for the recipe

A little brown sugar sweetened creme fraiche (French for sour cream), vanilla ice cream or whipped cream wouldn't hurt.

Eat – B

 

Better Baked Beans

With back to back weekly snowstorms you can cook or clean. The former is more fun. Plus the latest 8-10 inches gave me a chance (an excuse?) to go through my recipe file.

The root beer in the recipe caught my eye first, THEN I remembered its author, and my friend, Rick Rodgers gave it to me personally. I'm sure it was intended for a summer shindig. But frankly, a hot bean dish in summer? I don't get it. (Click here for the recipe)

This is neither vegan nor vegetarian, but the snow went to my head and I made it on meat free Monday. Primarily pantry ingredients and a quick cook time make it a winner.

I halved the ingredients and added a pinch of cayenne. I wouldn't hesitate to big batch it for a party, or the freezer, although that will break down the beans further.

Eat – B

 

Polar Vortex Cake

 

Baby boy asked for pound cake (and I don't mean the dog). And because I'm cocooning, or stress cooking, I made it.

I've had this Gourmet recipe calling for browned butter in the file folder a few years. I'm not gifted in the pound cake department. Plus I have a vivid memory of my sister (now expert food writer) attempting a dismal version in a big hair decade. But I am determined to master it. This version is worth the struggle. (Click here for the recipe)

One cooking caveat – after browning the butter, 15 minutes in the freezer is supposed to solidify it for the mixer. Mine took at least half an hour, but it was worth the wait. And your freezer might be superior to mine.

Eat – B

 

Meat Free Monday Pasta

In an effort to save $ I planned to use half a head of Napa cabbage shredded with pasta, cheese, and leftover cream. Plus I was parsimoniously planning to turn stale bread into crusty crumbs. But that plan bit the dust as I unfurled leaf after mildewed cabbage leaf. Gross.

That left the cauliflower. While a fan of roasted veg, I couldn't bear it again. Thus “the way better than I have any right to expect it to be meat free Monday pasta” was born. And I still got to make crusty crumbs!

Ingredients

At least 4 inches baguette or some other loaf, ground in food processor

4 cloves garlic, chopped fine

1/2 head large, or a whole head of small cauliflower, cut into florets

12 ounces pasta of choice

1/4 cup cream (frankly 1/2 is better)

1/3 cup Italian cheese of choice

5 tablespoons olive oil

Salt

Nub of butter (optional and not needed if using 1/2 cup cream!)

Start pasta water with a big sprinkle of salt. When water boils, add pasta. Add cauliflower when there's about 4 minutes left of cooking time. Before draining save 3/4 cup of cooking water.

Meanwhile heat large skillet with 2 tablespoons olive oil over medium heat. Add a teaspoon-ish chopped garlic. When it smells good (:30) add the crumbs, sprinkle with salt and stir occasionally until crunchy. Put in separate bowl and wipe skillet.

As pasta finishes cooking, add 3 tablespoons olive oil to skillet over medium heat, plus remaining garlic. When it smells good (:30) add drained pasta and cauliflower. Toss. Adding at least 1/2 cup cooking liquid – it will keep pasta and garlic from sticking to the pan. Plus it gets absorbed. Add cream and cheese. Stir. Top with crusty crumbs.

Eat – B

BTW – It really only takes 20 minutes despite the lengthy instruction.

BBTW – why over share ingredients. My non cheese lover couldn't tell you what was in the dish.

 

EZ Savory Scones

Oh no! I just remembered – book club tonight! …or PTA meeting…or a last minute office bribe. That's how fast I made these tasty tidbits. If you don't have scallions, try chives, or bacon!

The ingredients are mostly pantry staples. I used cream instead of milk and cut them into two bite nibbles. That means you've got to watch the time – mine were done in 15 minutes.

Click here for the recipe from King Arthur flour.

For the record, the King Arthur test kitchen always has my back!

Eat – B