Asiago Stuffed Shells with Pancetta and Spinach

I've been slacking on my blog the past two months, but this new recipe I just HAD to share! I got the idea while watching Giada on the Food Network one day last week, but I added my own ideas to it with the mushrooms, sun dried tomatoes, parmesan cheese and garlic. This recipe was relatively quick and easy, and the flavors were amazing. If you love cheese and pasta half as much as I do, you will love this dish!

For the Shells:
1 12-ounce package jumbo shells pasta
1/2 pound thick cut pancetta, cut into small cubes (You can also use bacon for this)
2 16-oz packages frozen spinach, thawed and drained
1 cup chopped mushrooms
1/4 cup sun dried tomatoes, chopped and drained of excess oil
3 cloves garlic, minced
1 15-ounce container whole milk ricotta
1 cup grated asiago cheese
1/2 cup grated parmesan cheese
1/2 teaspoon ground black peper
1/2 teaspoon grated nutmeg

Sauce:
1 tablespoon butter
2 garlic cloves, minced
1 cup heavy cream
2 cups grated asiago cheese
1/4 cup chopped parsley
1/4 tsp ground black pepper
1/4 tsp ground nutmeg

Directions:

Preheat the oven to 375 degrees F

For the shells:
Bring a large pot of salted water to boil over high heat, add the pasta and cook until tender but still firm to the bite, about 8 to 10 minutes.

In a heavy skillet over medium heat, cook the pancetta or bacon until it is crispy and golden, remove it from the pan and put it in a large bowl. Remove the excess oil from the pan and cook the mushrooms until they are cooked through, about 4 minutes. Add the mushrooms to the bowl, then add the spinach, ricotta cheese, asiago cheese, parmesan cheese, garlic, sun dried tomatoes, pepper, and nutmeg. Stir well to combine all of the ingredients thoroughly. Stuff the cooked shells with the filling and place the stuffed shells in a large buttered baking dish.

For the sauce:
Melt the butter in a saucepan, and add the garlic until it becomes fragrant. Add the cream and bring to a simmer, then add the cheese, parsley and pepper. Turn the heat down to low and stir until the cheese melts. Pour the sauce over the shells and top with 1/4 cup asiago cheese.

Bake until it is golden on top, about 20 minutes.

Crispy Chicken Burritos

2 chicken breasts, bone in
1 8-oz package cream cheese, softened
4 scallions, chopped
4 slices bacon, cooked and chopped
3 tablespoons chopped jarred jalepeno
8 flour tortillas

Cook the chicken in any way you would like, then remove from the bones and shred with two forks. Place in a medium bowl, and stir the chicken with the cream cheese, scallions, bacon and jalepeno. Place a heaping spoonful of the filling onto the center of each tortilla, then roll the tortilla up with the filling in the middle and skewer them with two toothpicks so they don't unfurl in the hot oil.
Heat oil to 350 and then slowly place them in to fry for about 5-7 minutes each. When they are golden brown, they are done, remove from the oil and transfer to a wire rack to drain off any excess oil. Remove the toothpicks, and serve with sour cream, guacamole and salsa.

Enjoy!

Cartofi Frantuzesti

These potatoes are a twist on traditional scalloped potatoes, in which you layer thinly sliced raw potato slices and cover with cream, bake and enjoy. This recipe calls for the potatoes to be boiled first, then sliced into thicker slices and to be layered with cheese and hard boiled eggs. This is a very rich side dish, but it can easily be enjoyed as a main course with a side of pickles to cut through the heaviness.

Ingredients

6-8 medium golden yukon potatoes, or any other type of potato you have
1/2 cup cheddar cheese, shredded
1/2 cup fontina cheese, shredded
1/2 cup muenster cheese, shredded
3 hard boiled eggs
1/2 cup sour cream
2 eggs

**Note, you can use any variety of cheese you choose, but I highly recommend the Muenster cheese to be used because of the creaminess it offers, it really makes a difference**

1. Boil the potatoes until fork tender, then peel them and cut into 1/4" slices. To boil the eggs, place them in a small saucepan and cover with water. Bring to a boil then turn the heat off and cover the saucepan for 12 minutes. Remove the shells and slice the eggs in 1/4" slices.
2. In a glass baking dish, layer some of the potato slices on the bottom to make a foundation for the remainder of the ingredients. Add a little bit of each cheese and a couple slices of egg, placed randomly. Continue layering the potatoes, cheese and eggs until you have used them all.
3. Stir together the sour cream and the two eggs until they are well incorporated, and them top the potatoes with the cream mixture, careful to evenly cover the potatoes.
4. Sprinkle with a little bit of paprika, cover with foil, then bake at 400 for 40-50 minutes or until the cheese is melted and it is golden brown on the sides.

Enjoy!

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

I was watching one of my favorite cooking shows "Tyler's Ultimate" one day, when the featured recipe was Chicken Enchiladas. I had never tried an enchilada in my life at this point, but I figured that with my love for Mexican food, there was nothing that could not be good in this dish! Needless to say after watching the episode, I was starving for some enchiladas! I did not make them right away, but they have been in the back of my mind, and finally, tonight was the perfect night! I prepared all of my ingredients, hoping all along that I would LOVE this dish as much as I hoped! Needless to say, it was delicious!

The thing about this recipe is that it makes alot of enchiladas! Lucky for us, we had guests over to help us in eating them, but I am also proud to say that Nicholas loved them too!

The recipe comes from Tyler Florence, but I revised it per my taste. He uses a lot of cumin, which is my least favorite spice, so I used very little of it, and I thought they were perfect!

This is definitely the ultimate for chicken enchiladas and it is well worth the effort put into making the salsa from scratch! Have fun and good luck!

Ingredients

Roasted Tomatillo Chile Salsa:

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
1 jalapeno
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:

olive oil
1 medium onion, diced
3 garlic cloves, chopped
1/2 tsp ground cumin
1/4 cup all-purpose flour
2 cups chicken stock
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream

Garnish:
Chopped tomatoes, Guacamole,Sour Cream

Directions
Preheat oven to 400 degrees F.

For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapeno for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, with sour cream, guacamole and tomato.

Enjoy!

Salata de Boeuf

A couple of times a month, I make chicken soup and usually with the chicken and most of the vegetables I use in making the broth, I make a salata de boeuf, which is basically a traditional salad with cooked veggies and chicken that is mixed together with mayonnaise and mustard.
People that know me well, know that I love foods made with mayonnaise. While it may not be the healthiest of favorites, I am a believer in the 90/10 rule... follow a strict diet 90% of the time, and allow for some lenience 10% of the time.
Anyway, this salad, is very tasty, and it's a great salad to serve during get togethers, at least at my house it is a favorite!
There are hundreds of different ways to make this, but here is my version:

1 3-lb. whole poached chicken
6-8 carrots, boiled until tender
1 small parsnip, boiled until tender
1/2 of 1 celery root, boiled until tender (this is optional)
(The above ingredients are what I put into my chicken stock, so I just take them out of the soup, and let them cool before using them)
3 potatoes, boiled until tender and peeled
2 cups peas, boiled until tender
6-8 medium sized dill pickles

Remove the meat from the chicken, and neatly dice it so that the cubes are small and even. Repeat with the carrots, parsnip, celery root, potatoes and pickles. All of the ingredients should be roughly the same size. Place everything into a large mixing bowl, and add the peas. Add 1 1/2 cups Real Mayonnaise (I use Best Foods) and 3-4 tbls yellow mustard (the amounts are approximate, you can adjust this to your taste). Slowly fold everything together so that it is all coated in the mayonnaise and mustard. Add salt and pepper to taste.
Enjoy!

Chocolate Chip Cookies

My favorite cookies are Chocolate Chip Cookies. I've tried DOZENS of recipes in search of finding my favorite homemade version, and while I have a few favorites, I always come back to this one. I did not write this recipe, I got it out of a cook book, although I no longer remember which one! I have made the recipe so many times that I have it memorized.
This recipe is fast, easy and very delicious! The best part is that you don't have to use a mixer of any sort in order to make the dough, it is all done by using a whisk and a spatula! These cookies come in handy when you have surprise guests come over and you have nothing to serve them with! It's always a nice way to end an evening with a sweet snack that takes you back to your childhood!

Chocolate Chip Cookies

1 stick unsalted butter, softened
1 cup packed dark brown sugar
2 tbls milk
1 tsp pure vanilla extract
1 egg
1 1/2 cups flour
1 tsp baking powder
1 1/2 cups Ghirardelli semi-sweet chocolate chips
1 cup chopped walnuts

Preheat the oven to 350 F and grease two baking sheets.
In a large mixing bowl, whisk together the butter and the sugar until it becomes a creamy paste, then add the vanilla, milk and the egg. Whisk well until it is well combined. Sift in the flour and the baking powder and fold them in until all of the dry ingredients are thoroughly combined into the wet ingredients. Fold in the chocolate and the walnuts. Using an ice cream scoop, scoop out 8 evenly spaced out cooking per sheet and flatten the cooking with your hand. Bake one sheet at a time, rotating the baking sheet once. They need to bake for about 15-17 minutes or until they are golden brown. Remove from the oven and place onto a cooling rack. Enjoy!

Chicken and Veggie Stir Fry

I have been in a "quick and easy" mood lately. I think that a stir fry is one of the easiest meals to make because it is a one pan meal and everything cooks super fast. My stir fry took me less that 20 minutes to prep and cook! It is very versatile and you can add any vegetable you like or substitute with any meat you like...

Ingredients:

2 boneless, skinless chicken breasts, sliced very thin
1 zucchini, julienned
1 carrot, julienned
1 onion, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 stalk celery, sliced
2 cups broccoli slaw mix
3-4 tbls teriyaki sauce (I use Kikkoman Teriyaki Glaze)
1/4 cup sliced almonds
3 scallions, sliced

Heat 1-2 tbls oil over high heat, then add the chicken. Season with a little bit of salt and pepper at this point, and saute to brown the chicken pieces. After about 3 minutes, add the onion and saute 1 minute, then add the carrot, zucchini, bell peppers and celery and saute to evenly coat with the oil. After about 2 minutes, add the broccoli slaw mix and the sauce (you can add the sauce per your taste). Continue sauteing for about 2-3 minutes or so, until the chicken is cooked through and the veggies are cooked but still crisp. Top with the almonds and scallions and serve with steamed rice!

Enjoy!

Creamy Mushroom Sauce

I used to despise mushrooms, but now I not only like them, I CRAVE them. I put mushrooms in so many different dishes because I love the earthly flavor they provide in any meal. This sauce is really good on top of any type of roast meat but it also works perfectly for a unique side dish, it is also REALLY easy to make!

Ingredients:

4 cups mushrooms, cleaned and sliced (any mushroom will do, I used button mushrooms)
1 onion, diced
1 clove garlic, minced
1 cup half and half
1 cup sour cream
1 tsp paprika
1 tbls parsley, chopped
salt and pepper

Heat a little bit of oil in a pan, and add the onion and a pinch of salt. Saute for about 4-5 minutes until the onion begins to soften, then add the garlic and saute for another minute or so. Add the mushrooms and another pinch of salt and a bit of pepper. Saute until the mushrooms are soft and cooked through, about 10 minutes, add the paprika and stir so that all of the mushrooms are coated evenly. Add the half and half and reduce the heat to medium low. Let it simmer for about 5 minutes, then add the sour cream and stir to thin it out and to evenly distribute it. Remove from heat, add the parsley and season with more salt and pepper to taste. Enjoy!

Stewed Tomatoes

Well, another summer has come and gone and so has gardening season. This year, we were left with an overabundance of fresh tomatoes, and with nothing else to use them for, I made stewed tomatoes, which is very similar to canned Italian style tomatoes. I made this last year and I used it in everything from soups to roasts. If you have lots of tomatoes and nothing to use them for, give this recipe a try!

Ingredients:

10 lbs. tomatoes

1 large onion, diced

1 bell pepper, diced

2 stalks celery, diced

1 hot pepper, seeded and diced

2 cloves garlic, minced

1 tbls kosher salt plus 1 tsp

1 tbls sugar plus 1 tsp

1/2 tsp dried basil

1. Bring a large pot of water to a boil. In the meantime, score each tomatoes with an X. Once the water is boiling, add the tomatoes in batches for about 2 minutes or until the skins begin to lift. Remove and place the tomatoes in an ice bath to shock them. Repeat with all of the tomatoes.

2. Remove all of the tomato skins and then dice the tomatoes.

3. Place the diced tomatoes, and all of the remaining ingredients in a pot and bring to a boil. Stir frequently for about 5 minutes, then reduce heat to a simmer and cover for 10 minutes.

4. Remove the lid and allow the tomatoes to simmer for another 5-10 minutes, then ladle into sterilized pint jars. Put the lids on immediately.

5. Cover the jars with a towel and allow them to sit out overnight. The next day, store them in a cool, dry place.

Enjoy!

Chicken Stew

"Tocanita de pui"

On a cold, rainy day such as today, I wanted to cook something warm, comforting and delicious. I was craving a stew, particularly a chicken stew, which is my favorite! The stew that I make is rich in flavor and color. I add carrots and bell peppers for sweetness, and also for my son who loves to grab them with his chubby fingers and eat with his hands. The recipe is super simple and takes very little time, which is another reason why it is such a popular dish at my house!




Ingredients:

6 pieces of bone-in, skin-on chicken* (I used 3 legs and 3 thighs), washed and seasoned with kosher salt or seasoning salt
1 medium yellow onion, diced
2 carrots, peeled and sliced
1 red or yellow bell pepper, sliced
2 medium potatoes, peeled and cut into 1-inch cubes
1-2 tbls paprika
2 tbls corn starch



1. In a medium saucepan, heat 1 tbls oil and place chicken skin down in pan until it forms a crust and begins to lightly brown (about 2 minutes each side). Remove from the pan and set it aside.
2. In the same pan, heat one more tbls oil on medium heat, and add the onion, carrots and bell pepper. Season the vegetables with salt (about 1 tbls). Let them saute for a few minutes until they become translucent, at this point, you add the paprika and toss to coat evenly.
3. Add the chicken back into the pan and add water to just cover the chicken and vegetables (about 1 1/2 cups).
4. Allow it to come to a boil then add the potato cubes. You can add more water if needed.
5. Reduce the heat to medium-low so that it simmers until the chicken and the potatoes are cooked through evenly (about 15-20 minutes).
6. In a small bowl, mix the corn starch with cold water until it dissolves and then add the mixture to the stew to thicken. Stir the stew for about a minute or two with a wooden spoon while it simmers so that the corn starch is evenly distributed and for the starchy flavor to cook out.
7. Once it thickens to your liking, turn the heat off and add 1 tbls minced parsley, stir and enjoy

*Note: the skin on the chicken is for flavor purposes only, I remove the skin from the pieces of chicken once the stew is all done.

I usually serve stew with polenta, or as we Romanians know it: mamaliga.





To make mamaliga, bring two cups of water to a boil. Add 1 tbls salt, and slowly add corn meal. You will need about 3/4 - 1 cup corn meal to this amount of water, add it slowly, and whisk until it thickens but is still smooth and manageable. Once you begin to add the corn meal, quickly turn the heat down to low and continue to whisk the mixture until the bubbling slows down. Once it slows down, you can stop whisking and let it slowly simmer on low heat for a few minutes until the corn meal cooks through and becomes creamy. Pour it out all at once onto a plate or enjoy it out of the sauce pan.

BONUS RECIPE:
If you have leftovers of the polenta/mamaliga, toss in some bacon bits, sliced scallion, feta cheese and sour cream. Enjoy!

Apple Sheet Cake

I am addicted to simple desserts such as this one, it is especially perfect for a chilly fall day. I remember my mom making apple sheet cakes very often growing up and after I got married I began making these very often as well. This recipe is very versatile and you can adjust it any way to fit your taste... you can make it with A LOT of crust and a little bit of apple in the middle, or with a little bit of crust with A LOT of apple (as I did this past weekend, as as shown in the picture), or you can double the dough recipe and make it with A LOT of crust and A LOT of apple. Either way, I guarentee it will be good!

The recipe calls for 2 kg apples, shredded, use any kind of apple you like, I used a few golden delicious and a few granny smith (which I am proud to say came from trees in my backyard!).

Anyway, give it a try and let me know how it turns out!

Dough:

2 cups flour
1/2 tsp baking powder

1 stick uns. butter, softened

1/2 cup sour cream

1/4 cup sugar

1 egg and 1 yolk

Filling:

2 kg apples, shredded

1/2 cup sugar (adjust to your taste)

1 tbls. cinnamon

1/2 tbls nutmeg

2 tbls dry grits

Combine all ingredients for dough by hand or in a food processor. On a well floured board, cut the dough in half and roll each half out to about 9"x13". Lay one of the layers on the bottom of a greased 9"x13" baking sheet and sprinkle it with 1 tbls of the grits.

In a bowl, combine the apples, sugar, cinnamon and nutmeg and mix well to coat all of the apples with the mixture. Using both hands, squeeze out some of the liquid out of the apples then put them inside the baking sheet. Top with the remaining grits and lay the remaining dough sheet over. Bake at 350 for about 45-50 minutes or until golden brown. Sprinkle some powdered sugar on top for a garnish.

Enjoy!

Galuste/Gomboti de Prune

"Plum Dumplings"

Fresh fruit wrapped in dough that is then cooked and rolled through sweetened breadcrumbs. This dessert reminds me of my childhood, my mom would make these often during plum season. Although the breadcrumbs that stuck to the dumpling was already sweetened, I used to love to dip it in even more sugar. These are really good warm or cold, and to me, they are the perfect comfort food! As a variation, I have made these with apricots and with peaches and they were equally as delicious!

6-8 medium potatoes
3 eggs
3 tbls vegetable oil
pinch of salt
Flour
15-20 plums, pitted and halved

Boil the potatoes in salted water until they are soft, then peel them and allow to cool slightly. In a large bowl, mash the potatoes thoroughly with a fork so that there are no large clumps. Add the eggs, oil and salt, and mix so that it is well incorporated. Slowly add flour in order to form a dough, once it is no longer wet it is done. Be careful not to overwork the dough, otherwise it will get to be tough.

On a lightly floured board, roll the dough out so that it is about 1/4 inch in thickness and cut into 3-inch squares. Place a half of a plum in each square, and gather the corners of the dough to enclose the plum, rolling the dumpling in your hand so that there are no openings.

Fill a pot to about halfway with water and about a tablespoon of salt and 2 tablespoons of vegetable oil, and bring to a simmer. Add the dumplings to the water, depending on the size of your pot, just 5 or 6 at a time.

While the dumplings are cooking, in a pan, heat some oil (3-4 tbls or so) and add 3cups plain breadcrumbs, lightly toast the breadcrumbs over low heat while combining with the oil. Remove from heat and add a couple spoonfuls of sugar, per your taste, and mix thoroughly. Set aside.

When the dumplings are fully cooked in the water, they will float to the top. With a slotted spoon, remove one at a time and place it directly in the breadcrumbs. Roll the dumplings in the breadcrumbs one by one until they are fully coated, then remove and place on a serving dish. Repeat with all of the dumplings.

Enjoy!

Pineapple Zucchini Bread

No explanation needed, this is just delicious! The zucchini keeps it moist and the pineapple and raisins add sweetness! I think this would turn out really well as a cake with a cream cheese frosting, I just have never made it that way yet... but today I made up a cream cheese glaze to top it with and it's amazing! Give it a try and let me know how you like it!

Preheat oven to 350 F

1. In a large bowl, beat 3 eggs just to blend.

2. Add 1 cup canola oil, 2 cups sugar, 2 tsp vanilla and beat until the mixture is thick and foamy.

3. Stir in 2 medium coarse grated zucchini (about 2 cups) and 1 20-oz can crushed pineapple (well drained). Set bowl aside

4. In a separate bowl, combine 3 cups flour, 2 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 1/2 tsp. ground cinnamon, 3/4 tsp. nutmeg, 1 cup chopped walnuts and 1 cup finely chopped golden raisins. Stir gently to coat the walnuts and the raisins in the flour mixture.

5. Gently fold the dry ingredients into the wet ones in 3 batches and stir until just incorporated, careful not to over-stir.

6. Distribute the batter into two greased loaf pans, and bake for 1 hour or until a toothpick inserted in the center comes out clean. Careful not to over-bake or the loaves will be dry!

7. Remove from pans and place on a cooling rack, and top with cream cheese glaze.

Cream Cheese Glaze

1 8-oz block of cream cheese (softened)

3/4 cup powdered sugar

1 tsp. vanilla

Whisk these together until they are all properly combined, then add milk and continue to whisk until the consistency is that of a glaze. Pour over the loaves while they are still warm and allow the glaze to go down over the sides.

**Caution**

This glaze is REALLY addicting, I found myself dipping my slice into the leftover glaze!

Chicken Schnitzel

I love chicken and I try to make it as often as possible, in as many different ways as I can. This recipe is really good because the Panko breading makes it super crunchy and very delicious. You could easily substitute bread cumbs for the Panko, but I think that the Panko is what makes it extra special!

4 boneless skinless chicken breasts, fat trimmed off

1 cup flour

2 tbls paprika

4 eggs

3 cups Panko

4 lemon wedges, for serving

1. Lay out a piece of plastic wrap on a flat surface, and place one of the chicken breasts on it. Cover with another piece of plastic wrap. Using a mallet, pound them until they are about 1/2 of an inch thick all over. Repeat with all of the chicken breasts.

2. Season both sides of the chicken breasts with kosher salt and fresh cracked pepper.

3. In a shallow bowl, combine the paprika and the flour and add some more salt, about 1 teaspoon.

4. Dredge the chicken in the flour and shake off the excess.

5. In a bowl, beat the eggs with some salt and pepper until they are thoroughly combined. Add the chicken breasts, one at a time, to the egg mixture and coat them evenly with the egg.

6. One by one, after dipping the chicken into the egg mixture, coat it with the panko then place on a plate, separating each breast with some wax paper or plastic wrap. Once they are all coated, cover and refrigerate 30 minutes so the crust can begin to dry (that way the panko won't all fall off when you fry it).

7. In a frying pan, add oil so that it is about 1/2 inch deep, heat on medium or medium low. When the oil is hot, add one schnitzel at a time and allow it to fry for 3-4 minutes on each side, until the breading is golden brown. Remove from the oil and place on a plate with a paper towel on it to drain any excess oil. Repeat with all of the chicken.

Enjoy!

Ultimate Pancakes

This recipe comes from the show "Tyler's Ultimate", the chef, Tyler Florence makes the "ultimate" everything. These pancakes are particularly good, as I make them as often as I can. There is no way to make this recipe more perfect because it is already flawless in my opinion. I will be making these tomorrow morning, and I leave you with the recipe over the weekend to possibly try them out as well. They are SOO worth the effort put into making them!

Bananca Pecan Pancakes with Maple Butter

Ingredients:
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground, not chopped
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish

Cooking Directions

Preheat the oven to 200 degrees F.

1. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar.

2. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth.
3. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan (see Cook's note*).
4. Cook the pancakes on one side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.

*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.

Maple Butter
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended.
Roll it up in the paper, like a tube and twist the ends.
Chill in the refrigerator for 30 minutes.

Beef Stew with Tomatoes and Mushrooms

My dad brought this recipe back from a trip to France several years ago, and it quickly became a family favorite. We modified the recipe according to our taste, but it makes an amazing stew, and it is full of surprising flavors that all come together beautifully.
The only way I know to make it is in a large amount, but you can easily divide the ingredients to make a smaller portion. However, as with most of my food, the larger the amount, the better the taste! And, of course, it always tastes better the next day!
Try it out and let me know how it turned out!!

2 lbs. cubed beef stew meat
2 medium yellow onions, sliced
3 cloves garlic, roughly chopped
4 cups beef stock (I use a low sodium one so that I can add as much salt I feel necessary)
2-3 cups water, or enough to cover the meat after adding the beef stock
3 bay leaves
1 sprig rosemary, leaves finely minced and the stem reserved
1 red or yellow bell pepper, sliced
2 cans straw mushrooms, drained (you will find these in the Asian section in any grocery store)
1 can diced tomatoes
1 tsp whole peppercorns
1/2 cup dry white wine
Minced fresh parsley, to garnish

1. Season the meat with salt and pepper and give it a light dust of flour to coat.
2. In a heavy stockpot, add some olive oil (2 tbls or so) and heat, when the oil is hot, add the meat and allow it to caramelize on each side.
3. Remove the meat once it has a crust on each side and add the onion and garlic. Saute until fragrant. Add the meat again and pour the beef stock and water to cover the meat by about 1/2 inch or so
4. Add the bay leaves, rosemary stem and minced leaves, peppercorns and bell pepper.
5. Put the pot into a 350 F oven for about 2 hours or until the meat is very tender.
6. Once the meat is cooked and tender, remove from the oven and place it on the stove on a low heat. Add the mushrooms and the wiine and allow it to slowly simmer. Stir in the diced tomatoes and season with salt and fresh ground pepper to taste.
7. If you would like to thicken it, use cornstarch mixed with cold water and simmer for 2-3 minutes until the consistency you want is reached.
Serve with pasta or mashed potatoes.

Enjoy!

Zacusca

"Roasted Eggplant and Red Pepper Spread"

12 medium Eggplants
30 large red bell peppers
1 kg yellow onions (about 4 medium onions)
3 cloves garlic
2 cups oil
3 8-oz cans tomato sauce
2 bay leaves
1 tsp peppercorn
3-4 tbsp kosher salt

Over a hot grill, cook the eggplants until tender. Once they are done, cool and remove the skins, set them into a colander and allow them to drain for at least 4 hours. Repeat with the red bell peppers, removing the skins and the seeds. Peel the onions and cut into quarters, then put in a pot of water and boil until they are tender. Rinse the onions and drain them in the colander as well.
In a food processor, process the eggplants, bell peppers, onions and garlic to your desired consistency. You can also chop the vegetables by hand if you prefer.
Place the oil and the vegetables in a large pot and simmer slowly. When the mixture is hot, add the bay leaves, peppercorn, salt (one tablespoon at a time, depending on your taste), and the tomato sauce.
Stir constantly while it is simmering, for about 3 hours. Once it is done, divide it into jars and place the jars, uncovered, on a baking sheet and into a 200 F oven, after about an hour, put the lid on each jar and turn off the oven. Return the jars to the oven for about another hour. Enjoy!

Lapte de Pasare

Ile Flottante, or floating island.

On a cold, rainy night, my husband and I and our newborn baby Nicholas were on our way to my parent's house to celebrate my grandma's 81st birthday. Nicholas was 3 days old. I was exhausted and in pain but overwhelmingly happy. My mom had prepared some home made pizza and for dessert, lapte de pasare. Needless to say, the taste was to die for, but the comfort that came with it was indescribable. My mom makes some of the best and most comforting dishes, but this one was different... she made it with the love that only a brand new grandmother can make. This recipe is very special to me, it reminds me of the feelings and emotions I was going through as a brand new mother. My mom was always able to relate to me through her food and especially through this dessert.
Now, every time I make this dish, I remember the warm fuzzy feeling I got that night.

Thanks, Mom, I love you!

4 cups milk (2% or whole) + 1/2 cup milk
1 vanilla bean, cut in half lengthwise with the seeds scraped out
6 eggs, whites and yolks separated
12 tablespoons (the soup kind) sugar
1 tablespoon cornstarch

1. In a saucepan over medium heat, bring milk and vanilla bean and scraped seeds to a simmer, turn heat off so that it doesn't burn.

2. Beat the egg whites with half of the sugar until stiff peaks form.

3. Place a metal serving spoon in the simmering milk so that it heats up and use it to spoon out servings of the egg whites into the milk.

4.Turn the egg whites into the milk after 2 minutes or so, and then let them "cook" on that side too. After another 2 minutes, remove the egg whites and place them in one layer into a deep baking dish, leave room inbetween them so they don't stick. Repeat this until all of the egg whites are done.

5. In a bowl, use a whisk to beat the egg yolks with the remaining sugar and about 1/2 cup milk (you might need more). Add the corn starch and mix until it is well incorporated.

6. Add some of the hot milk to the cold yok mixture in order to temper it and then gradually combine the two together.

7. Once they are combined, remove the vanilla bean and whisk the milk mixture thoroughly.

8. Gently ladle the milk mixture into the baking dish where the egg whites are sitting.9. Keep warm in the oven at 200 for about 30-45 minutes (any longer and the milk will thicken and become like pudding)

Enjoy!

Plum Jam (Pflaumenmus)

Every time I go to Gustavs or Rheinlander on Sandy Blvd, in Portland, I always ask for a side of their famous (in my book) plum jam. And for the entire time I am there, I forget about my "no bread after breakfast" rule, because I can't stop eating their sourdough rolls with salty butter and the delicious plum jam! Well... after many attempts of finding a replica, I finally got it! Here it is:

3.5 kg plums, pitted and halved
700 grams white sugar
2 cinnamon sticks
7 cloves
2 nutmegs
1/8 tsp ground nutmeg

Place plums, sugar and spices in a large bowl, and cover with plastic wrap and leave overnight. In a heavy pot, bring to a boil, and then reduce the heat to a slow simmer for 1 1/2 hours. Remove cinnamon sticks and nutmegs and press the jam through a food mill or a siv, then pour into a tray and bake at 350 F for about 1 1/2 hours with the door slightly open so the excess liquid evaporates. Place in sterilized jars and cover with a towel overnight until it has cooled.
Enjoy!

Apple Tart

Fall is here, and to me that means apple season! I adore apples of every kind and every year we go to Hood River and get boxes full of various apples to use all winter long. The farm stand we visit is Kiyokawa Farm, you can locate it by visiting their website (http://www.mthoodfruit.com/). I will be visiting the fruitstand sometime in mid-end October, can't wait!

This recipe is very easy to make and it is so beautiful to serve. While I didn't write this recipe from scratch, I did tweak it to my taste, so I will be posting my version:

Ingredients

Crust:

1 cup all-purpose flour

1/3 cup confectioners sugar

1/2 cup cold unsalted butter, cut into small pieces

Filling:

1 8-oz cream cheese, room temperature

1/4 cup white sugar

1 large egg

1 tsp pure vanilla extract

Topping:

1/4 cup white sugar

1/2 tsp ground cinnamon

3 large apples, peeled and cut into slices (I used jonagold apples because it is what I had on hand when I made this, but feel free to use whatever kind of apple you like)

1/2 cup sliced almonds, lightly toasted

Powdered Sugar

Preheat oven to 450 F and place the rack in the center of the oven

Spray a 9 inch springform pan with Pam

Crust: In the bowl of your food processor, place the flour and sugar and pulse to blend together. Slowly add the butter and pulse until the dough comes together. Lay the dough into the bottom and halfway up the sides of the springform pan. Cover with plastic wrap and refrigerate one hour.

Filling: In a food processor, process the cream cheese with the sugar until it is smooth. Add the egg and vanilla and process until the mixture is creamy. Remove the crust from the refrigerator adn pout in the filling, return to the refrigerator while you prepare the topping.

Topping: In a bowl, combine the sugar and cinnamon. Toss in the sliced apples and coat with the sugar mixture. Spread the apples over the cream cheese layer and sprinkle with the almonds. Place the springform pan on a larger baking sheet to catch any drips.

Bake at 450 F for 10 minutes, then reduce the heat to 400 F and bake for about 30 minutes or until the apples are soft when pierced with a fork and the filling is almost set. Remove and cool slightly before removing from the springform pan. Sprinkle with confectioners sugar and serve at room temperature or slightly warm.

Enjoy!

Welcome!

Hello and welcome to Simply Recipes by Rachel.

This blog was created to share recipes that I have written, as well as recipes given to me by my family or my friends. I invite you to try the recipes, and if you would like, leave constructive feedback in the comments. If you have a recipe you would like to share, please e-mail me and I would love to test it and post it on my blog.

A few years ago I discovered my passion for cooking and I started writing down the recipes I had grown up with and inserting them into a binder. Today, my binder contains hundreds of recipes I scribbled on a scrap of paper in the midst of a cooking marathon. Many of my recipes are old family recipes. My entire family is Romanian so I cook that style of food most often. What is different about my food is that I have made my recipes fit my lifestyle and my taste based on the Romanian background I have. I use simple ingredients and techniques to get the results that I always strive for: simply delicious food. The recipes that I will post use mostly whole food ingredients and only occasionally a few things from cans or prepared foods. I believe in a varied, healthy diet, using real butter, real cream, eggs, lots of fresh vegetables, and protein from meats, fish, beans, and cheese.

I am thrilled to have started blogging, and I hope my readers will be inspired to try out the recipes I will be sharing! In the next few days, I will begin adding recipes; some with pictures and some without, I will keep you all posted.

And so, the journey begins...