It's family reunion time - and that means two things are needed : wine and a quick and easy pasta salad. I'm sure you already have the wine covered. And now, with this recipe, I've got ya covered on the second most important thing. Please enjoy!
love,
Carin
12-16 ounces rotini pasta
1/4 to 1/2 cup olive oil
1 clove garlic, crushed
16 ounce container cherry tomatoes, quartered
salt and pepper, to preference
crushed red pepper, to preference
5 ounces fresh baby spinach
aged Asiago, shaved, to preference
Cook pasta to package directions. Be sure to add salt and a little olive oil to the water. Reserve 1 cup of pasta water, drain the rest. Immerse pasta in cold water to stop the cooking, and to cool.
Meanwhile, heat olive oil over medium-high heat. Add garlic and saute 1 minute, or until fragrant. Add tomatoes, salt, pepper and crushed red pepper. Use a potato masher or other utensil to crush the tomatoes a bit. Cook until tomatoes are soft, about 5 minutes. Add spinach and cook until wilted, about 1-2 minutes. Remove from heat.
Drain pasta again. In a large bowl, combine the pasta and tomato spinach mixture. Add shaved Asiago, to preference.
Notes: I used a vegetable peeler to shave the Asiago. If you're not serving the pasta immediately, save the reserved pasta water to re-moisten if needed.
Sunday, May 4, 2014
Saturday, April 12, 2014
Beef Sampanadas with Cilantro Cream
Thanks to my sister, Donna, for giving me this recipe idea. I took her empanada recipe and mixed it up a bit to come up with a version that is sorta like a samosa, and sorta like an empanada. Knockoff samosa + knockoff empanada = sampanda! Ha! Please enjoy!
love,
Carin
2 Tbsp olive oil
1 Tbsp curry powder
1 Tbsp cumin
1 Tbsp garam masala
1 lb ground beef
1/2 bag mixed frozen vegetables, cooked to package instructions
1 (8-ounce) can tomato sauce
kosher salt and pepper, to taste
Pillsbury Grands! biscuits, any flavor except Honey Butter
Cilantro Cream, recipe to follow
Heat oven to 350 degrees.
In a large frying pan, heat olive oil over high heat. Reduce to medium heat and add spices. Cook for about 30 seconds, until spices are aromatic. Add ground beef, breaking the meat into small pieces. Cook beef until no longer pink. Add mixed vegetables and tomato sauce. Continue cooking an additional 5-7 minutes. Remove from heat and set aside.
Split each biscuit in half (by carefully separating at midpoint). On a baking sheet, flatten biscuit round to desired thickness. Add a spoonful of meat mixture to the center of each round. Fold over and pinch/seal together. Bake at 350 for about 10-12 minutes, or until browned. Serve with Cilantro Cream.
Cilantro Cream
1 container plain Greek yogurt
1/2 lime, juiced
kosher salt and pepper, to taste
fresh cilantro, chopped, to preference
Mix all ingredients together. Serve with sampanadas.
Notes: The next time I make the cilantro cream, I may try pureeing in my blender to incorporate the cilantro better. Also, I made a few sampanadas over several nights. You should be able to freeze half the meat mixture if you only want to make a few at any given time.
love,
Carin
2 Tbsp olive oil
1 Tbsp curry powder
1 Tbsp cumin
1 Tbsp garam masala
1 lb ground beef
1/2 bag mixed frozen vegetables, cooked to package instructions
1 (8-ounce) can tomato sauce
kosher salt and pepper, to taste
Pillsbury Grands! biscuits, any flavor except Honey Butter
Cilantro Cream, recipe to follow
Heat oven to 350 degrees.
In a large frying pan, heat olive oil over high heat. Reduce to medium heat and add spices. Cook for about 30 seconds, until spices are aromatic. Add ground beef, breaking the meat into small pieces. Cook beef until no longer pink. Add mixed vegetables and tomato sauce. Continue cooking an additional 5-7 minutes. Remove from heat and set aside.
Split each biscuit in half (by carefully separating at midpoint). On a baking sheet, flatten biscuit round to desired thickness. Add a spoonful of meat mixture to the center of each round. Fold over and pinch/seal together. Bake at 350 for about 10-12 minutes, or until browned. Serve with Cilantro Cream.
Cilantro Cream
1 container plain Greek yogurt
1/2 lime, juiced
kosher salt and pepper, to taste
fresh cilantro, chopped, to preference
Mix all ingredients together. Serve with sampanadas.
Notes: The next time I make the cilantro cream, I may try pureeing in my blender to incorporate the cilantro better. Also, I made a few sampanadas over several nights. You should be able to freeze half the meat mixture if you only want to make a few at any given time.
Curried Cauliflower with Potatoes and Chickpeas
My first attempt at a vegetable curry from scratch. I'm considering this a work in progress, and will likely play around with the spice combination the next time I make it. This particular version was more mild than I would have preferred. That all said, it was still delicious. This is one recipe that is better the next day .. (trust me). Please enjoy!
love,
Carin
1 medium head cauliflower, separated into florets
3 large potatoes, peeled and diced
4 Tbsp olive oil
1 small onion, diced
1 tsp cumin seeds
1 tsp coriander
1 tsp tumeric
1 Tbsp garam masala
1 Tbsp red pepper flakes
1/8 tsp ground ginger
1 (15-ounce) can chickpeas, undrained
1 (14.5 ounce) can diced tomatoes
1/2 lime, juiced
kosher salt and pepper, to taste
1 (14-ounce) can coconut milk
fresh cilantro, to preference
Bring a large pot of salted water to boil. Separate cauliflower into small-medium florets. Peel and dice potatoes. Add cauliflower and potatoes to boiling water. Return to a boil and parboil for 3 minutes. Remove from heat, drain, and set aside.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add cumin seeds and cook for 1 minute. Add onions and remaining spices through ground ginger. Cook until onions are soft. Turn heat to medium-high, add chickpeas, diced tomatoes, cauliflower, potatoes, and lime juice. Season with salt and pepper, to preference. Bring to a boil, then cover and reduce heat to low. Cook 20 minutes, stirring occasionally. Add coconut milk, bring back to boil, then reduce to low again and cook another 20-30 minutes, or until sauce has thickened. Garnish with fresh cilantro, to preference.
Notes: I cooked this longer than 40 minutes, probably closer to an hour.
love,
Carin
1 medium head cauliflower, separated into florets
3 large potatoes, peeled and diced
4 Tbsp olive oil
1 small onion, diced
1 tsp cumin seeds
1 tsp coriander
1 tsp tumeric
1 Tbsp garam masala
1 Tbsp red pepper flakes
1/8 tsp ground ginger
1 (15-ounce) can chickpeas, undrained
1 (14.5 ounce) can diced tomatoes
1/2 lime, juiced
kosher salt and pepper, to taste
1 (14-ounce) can coconut milk
fresh cilantro, to preference
Bring a large pot of salted water to boil. Separate cauliflower into small-medium florets. Peel and dice potatoes. Add cauliflower and potatoes to boiling water. Return to a boil and parboil for 3 minutes. Remove from heat, drain, and set aside.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add cumin seeds and cook for 1 minute. Add onions and remaining spices through ground ginger. Cook until onions are soft. Turn heat to medium-high, add chickpeas, diced tomatoes, cauliflower, potatoes, and lime juice. Season with salt and pepper, to preference. Bring to a boil, then cover and reduce heat to low. Cook 20 minutes, stirring occasionally. Add coconut milk, bring back to boil, then reduce to low again and cook another 20-30 minutes, or until sauce has thickened. Garnish with fresh cilantro, to preference.
Notes: I cooked this longer than 40 minutes, probably closer to an hour.
Thursday, March 20, 2014
Homemade Peanut Butter Ice Cream
Finally, a dessert recipe, right?! Oh, I hear ya. This is not a fancy dessert by any means, but it's one I will be making
love,
Carin
1 cup heavy cream
1 cup light cream (or half and half)
1/2 cup sugar, or less to taste
1 teaspoon vanilla extract
1 pinch salt
1/2 cup smooth or crunchy peanut butter
Combine all ingredients and stir until sugar dissolves and base is smooth. Cover and refrigerate for 4 hours (minimum), or overnight (better). Freeze in an ice cream maker according the manufacturer's instructions. [I have the Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker. $60 on Amazon.]
Tip: mini PB cups are a great addition. Roughly chop and add towards the end of the freeze cycle.
Wednesday, March 19, 2014
Sunday Gravy
... or homemade sauce - depending on which side of the debate you're on. My grandmother, Clem, always referred to it as 'gravy'. My dad insists on 'sauce'. Regardless, here is my take on the Cavaliere family recipe for homemade gravy, uh, I mean, sauce. Please enjoy!
love,
Carin
1-2 T olive oil
1-2 cloves of garlic, chopped (or more or less, to taste)
1 lg can crushed tomatoes (favorite brand = Cento)
1 lg can tomato sauce
2-3 T tomato paste, a little less if using concentrated
water
Italian herbs (dried) – basil, oregano, crushed red pepper, to taste
Pinch or two of sugar
Salt & pepper, to taste
4 T butter
red wine, optional
In a large sauce pot, heat olive oil over medium heat. Add garlic and saute until fragrant, but be careful not to burn. Add crushed tomatoes and tomato sauce, along with a large can of water. Add Italian herbs, sugar, salt and pepper. Turn heat to high, bring to a boil, and then reduce heat to medium. Whisk in tomato paste, and cook on medium for about 15 minutes or so. Add butter and wine. Reduce heat to low. Cook for 2 ½ - 3 hours. Keep an eye on it – you want it to boil gently but still cook. You may have to add more water if it gets too thick.
Tip: Freezes well. When cool, add to freezer bags and toss in the freezer. Freeze flat and it will take up hardly any space.
love,
Carin
1-2 T olive oil
1-2 cloves of garlic, chopped (or more or less, to taste)
1 lg can crushed tomatoes (favorite brand = Cento)
1 lg can tomato sauce
2-3 T tomato paste, a little less if using concentrated
water
Italian herbs (dried) – basil, oregano, crushed red pepper, to taste
Pinch or two of sugar
Salt & pepper, to taste
4 T butter
red wine, optional
In a large sauce pot, heat olive oil over medium heat. Add garlic and saute until fragrant, but be careful not to burn. Add crushed tomatoes and tomato sauce, along with a large can of water. Add Italian herbs, sugar, salt and pepper. Turn heat to high, bring to a boil, and then reduce heat to medium. Whisk in tomato paste, and cook on medium for about 15 minutes or so. Add butter and wine. Reduce heat to low. Cook for 2 ½ - 3 hours. Keep an eye on it – you want it to boil gently but still cook. You may have to add more water if it gets too thick.
Tip: Freezes well. When cool, add to freezer bags and toss in the freezer. Freeze flat and it will take up hardly any space.
Carin's Best-Ever! Crockpot Beef Stew
Crockpots can be a lifesaver for busy folks. Mine got me through all those late nights during grad school many, many years ago. I still have the same one - I can't bring myself to throw it away. You simply cannot mess up any meal made in the crockpot (trust me). Not all crockpot recipes I come across are worthy of the "Make This! (trust me)" list, though. This one, however, is. My initial intention with this recipe was to put a roast in the crock pot for sliced beef - until inspiration hit me at the very end. Please enjoy!
love,
Carin
Ingredients for Step 1:
roast (2-3 lb), any cut (cheaper cuts are fine, will become tender in the crockpot)
pepper, to taste
parsley, to preference
Au Jus Gravy mix (McCormick packet)
water
red wine, optional
pepper, to taste
parsley, to preference
Au Jus Gravy mix (McCormick packet)
water
red wine, optional
Ingredients for Step 2:
Herb Gravy mix (McCormick packet)
half n half
water
button mushrooms, quartered
frozen peas
half n half
water
button mushrooms, quartered
frozen peas
Step 1:
Put roast in crockpot. Season with pepper and parsley. Add au jus mix and a little water (about a cup) plus a
little red wine. Cook on Low 8-9 hours.
Step 2:
Turn crockpot to High. Remove roast. Skim fat. Mix herb gravy mix with half n
half and water (enough of both to equal 1-1 1/2 C). Add to crockpot.
Cube roast. Add back to crockpot. Toss in mushrooms & peas. Cook on
high for another 30 minutes or so, until heated through.
Serving suggestions: Serve over risotto* or polenta.
Serving suggestions: Serve over risotto* or polenta.
*Quick, Creamy Risotto:
2 cups water
butter
olive oil
1 cup arborio rice
heavy cream or half n half
salt, to taste
butter
olive oil
1 cup arborio rice
heavy cream or half n half
salt, to taste
Bring water to a boil in a pot with a fitted lid; add a few tablespoons
of butter + some olive oil and arborio rice to water; cover and simmer for
20-25 minutes, or until all liquid is absorbed. Remove from heat, let sit
5 minutes. Add a little cream or half n half and more butter, if desired. Add
salt to taste.
Monday, March 17, 2014
Roasted Brussel Sprouts with Lemon
Don't like brussel sprouts much? Then this is definitely a (trust me) recipe for you! I beg you to try it. You'll never feel the same about brussel sprouts ever again. You might just even fall a little bit in love with them. Please enjoy!
love,
Carin
1 lb fresh brussel sprouts, halved or quartered
olive oil
1 lemon
kosher salt, to taste
pepper, to taste
grated Parmesan cheese, to taste
Preheat oven to 425. Cut off the base of the brussels, remove any tough outer layers, and cut them in half. Mix in a large bowl with with just enough olive oil to lightly coat them. Season with salt and pepper, to taste. Add to appropriate-sized roasting pan. Roast for about 1 hour to an hour and 15 minutes, or until brown around the edges and tender. Be sure to stir the brussels once or twice during the roasting period.
Remove from oven and immediately squeeze the juice of one lemon on top, and toss with Parmesan.
love,
Carin
1 lb fresh brussel sprouts, halved or quartered
olive oil
1 lemon
kosher salt, to taste
pepper, to taste
grated Parmesan cheese, to taste
Preheat oven to 425. Cut off the base of the brussels, remove any tough outer layers, and cut them in half. Mix in a large bowl with with just enough olive oil to lightly coat them. Season with salt and pepper, to taste. Add to appropriate-sized roasting pan. Roast for about 1 hour to an hour and 15 minutes, or until brown around the edges and tender. Be sure to stir the brussels once or twice during the roasting period.
Remove from oven and immediately squeeze the juice of one lemon on top, and toss with Parmesan.
Roasted Red Potatoes, Asparagus & Fennel
Roasted veggies are definitely quick, simple, easy. And .. delicious! Please enjoy!
love,
Carin
red potatoes, quantity to preference
fresh asparagus, quantity to preference
1 large fennel bulb
olive oil
kosher salt, to taste
pepper, to taste
Preheat oven to 425. Prepare vegetables: halve or quarter potatoes; snap off woody base of asparagus then slice in 1-inch pieces; cut about 1-inch above fennel bulb, remove outer layer, slice to desired size.
In a large bowl, toss vegetables with just enough olive oil to lightly coat them. Season with salt and pepper, to taste. Add to appropriate-sized roasting pan. Roast for about 1 hour to an hour and 15 minutes, or until the vegetables are tender. Be sure to stir once or twice during the roasting period.
love,
Carin
red potatoes, quantity to preference
fresh asparagus, quantity to preference
1 large fennel bulb
olive oil
kosher salt, to taste
pepper, to taste
Preheat oven to 425. Prepare vegetables: halve or quarter potatoes; snap off woody base of asparagus then slice in 1-inch pieces; cut about 1-inch above fennel bulb, remove outer layer, slice to desired size.
In a large bowl, toss vegetables with just enough olive oil to lightly coat them. Season with salt and pepper, to taste. Add to appropriate-sized roasting pan. Roast for about 1 hour to an hour and 15 minutes, or until the vegetables are tender. Be sure to stir once or twice during the roasting period.
Carin’s Cream of Crab Soup
Tried and true, this recipe never fails, and is often a repeat request by family members. In fact, it's such a fav, my nephew Keith asked for it as his birthday gift. Coming from an 18-year old, who typically only ever asks for cash, cash, and more cash, this was quite the compliment! BTW, he got both from me that birthday. :) Please enjoy!
love,
Carin
1 stick butter
1/2 cup flour
pepper, to taste
celery salt, to taste
Old Bay, to taste
14 oz can chicken broth
1 quart half and half*
1 cup milk*
dried parsley, to preference
dry sherry or cooking sherry, or to taste
1 lb jumbo lump crab meat
Melt butter over medium-low heat. Stir in flour and whisk until smooth. Add pepper, celery salt & Old Bay seasonings. Cook 2 minutes, stirring continuously. Slowly add chicken broth. Whisk until smooth. Simmer for 5 minutes. Slowly add half-and-half and milk. Stir/cook until thick. Add crab meat, parsley & sherry. Cook until heated through.
*More half and half or milk may be needed, depending on the desired consistency/thickness.
love,
Carin
1 stick butter
1/2 cup flour
pepper, to taste
celery salt, to taste
Old Bay, to taste
14 oz can chicken broth
1 quart half and half*
1 cup milk*
dried parsley, to preference
dry sherry or cooking sherry, or to taste
1 lb jumbo lump crab meat
Melt butter over medium-low heat. Stir in flour and whisk until smooth. Add pepper, celery salt & Old Bay seasonings. Cook 2 minutes, stirring continuously. Slowly add chicken broth. Whisk until smooth. Simmer for 5 minutes. Slowly add half-and-half and milk. Stir/cook until thick. Add crab meat, parsley & sherry. Cook until heated through.
*More half and half or milk may be needed, depending on the desired consistency/thickness.
Saturday, March 15, 2014
Curried Chicken Pot Pie
While browsing recipe after recipe (I could do this for hours), I often wind up taking favorite parts of two (sometimes, more) recipes and creating my own version. Below is a version of a chicken pot pie that incorporates one of my favorite spices, curry. Please enjoy!
love,
Carin
Curried Chicken Pot Pie
Ingredients
2 packs chicken tenders, boiled and cubed
frozen peas and carrots (or mixed vegetables), thawed
4 small potatoes, cubed, boiled (or 1 can of diced potatoes)
1 can diced (or sliced) water chestnuts, drained, optional
low fat shredded mozzarella (or any Italian blend), to preference
salt and pepper, to taste
Curry Sauce
Bisquick Topping
Curry Sauce
1/2 stick butter
1/2 c flour
curry powder, to taste
2 chicken bouillon cubes
half n half + 2% milk, as needed to make a thick (but not too thick) sauce
low fat shredded mozzarella, (or any Italian blend), to preference
Bisquick Topping
2 c Heart Smart Bisquick
Herbes de Provence, to taste
curry powder, to taste, optional
1 c 2% milk
Preheat oven to 350. Boil chicken, then cube. In a large bowl, combine chicken & vegetables. Set aside.
Curry Sauce: melt butter over low-medium heat (you want the butter to be hot enough to 'cook' the flour for the roux, but not too hot that it will burn). Stir in flour and whisk until smooth. Whisk in curry, to taste. Cook 1 minute. Slowly add in half and half and/or milk (or any preferred combo). Add bouillon cubes. Turn heat to medium. Stir continuously bouillon cubes are dissolved, and sauce is thick. You want a moderately thick sauce, not too thin, not too thick. Add more half and half/milk, as needed. Add about a cup of shredded mozzarella, or to preference.
Add curry sauce to chicken and vegetables mixture. Stir to combine. Add shredded mozzarella, to preference. Season with salt and pepper, to taste. Add mixture to an appropriate-sized baking pan. I typically use a medium casserole dish. If you use a 9 x 13 pan, you might have to make more topping.
Bisquick Topping: in a medium bowl, combine Bisquick, Herbes de Provence, and curry powder, if adding more. Stir in milk. Spread carefully on top of chicken mixture.
Bake at 350 until crust is browned, about 45 minutes.
love,
Carin
Curried Chicken Pot Pie
Ingredients
2 packs chicken tenders, boiled and cubed
frozen peas and carrots (or mixed vegetables), thawed
4 small potatoes, cubed, boiled (or 1 can of diced potatoes)
1 can diced (or sliced) water chestnuts, drained, optional
low fat shredded mozzarella (or any Italian blend), to preference
salt and pepper, to taste
Curry Sauce
Bisquick Topping
Curry Sauce
1/2 stick butter
1/2 c flour
curry powder, to taste
2 chicken bouillon cubes
half n half + 2% milk, as needed to make a thick (but not too thick) sauce
low fat shredded mozzarella, (or any Italian blend), to preference
Bisquick Topping
2 c Heart Smart Bisquick
Herbes de Provence, to taste
curry powder, to taste, optional
1 c 2% milk
Preheat oven to 350. Boil chicken, then cube. In a large bowl, combine chicken & vegetables. Set aside.
Curry Sauce: melt butter over low-medium heat (you want the butter to be hot enough to 'cook' the flour for the roux, but not too hot that it will burn). Stir in flour and whisk until smooth. Whisk in curry, to taste. Cook 1 minute. Slowly add in half and half and/or milk (or any preferred combo). Add bouillon cubes. Turn heat to medium. Stir continuously bouillon cubes are dissolved, and sauce is thick. You want a moderately thick sauce, not too thin, not too thick. Add more half and half/milk, as needed. Add about a cup of shredded mozzarella, or to preference.
Add curry sauce to chicken and vegetables mixture. Stir to combine. Add shredded mozzarella, to preference. Season with salt and pepper, to taste. Add mixture to an appropriate-sized baking pan. I typically use a medium casserole dish. If you use a 9 x 13 pan, you might have to make more topping.
Bisquick Topping: in a medium bowl, combine Bisquick, Herbes de Provence, and curry powder, if adding more. Stir in milk. Spread carefully on top of chicken mixture.
Bake at 350 until crust is browned, about 45 minutes.
Sunday, March 9, 2014
Welcome to Make This! ... (trust me)
Hello, and welcome to my recipe
blog!
Anyone who knows me well knows that I love to cook - provided the recipe is simple, quick, and, most importantly, easy. When I do find that perfect combination, I love to share. Rather than emailing myself (and you all!) the recipes, writing them down (in loving memory of Clem and Nancy), or typing them up (in loving memory of Kenny), I've decided to blog them, with the hope that sharing them in this fashion will be simple, quick, easy. Please enjoy!
love,
Carin
Disclaimer – this is by no means a professional blog or a precisely measured/detailed recipe compilation. Thanks to both my grandmother, Clem, and my mom, Nancy, I learned to cook by look and feel. Most of my recipes will reflect that "style". :)
Anyone who knows me well knows that I love to cook - provided the recipe is simple, quick, and, most importantly, easy. When I do find that perfect combination, I love to share. Rather than emailing myself (and you all!) the recipes, writing them down (in loving memory of Clem and Nancy), or typing them up (in loving memory of Kenny), I've decided to blog them, with the hope that sharing them in this fashion will be simple, quick, easy. Please enjoy!
love,
Carin
Disclaimer – this is by no means a professional blog or a precisely measured/detailed recipe compilation. Thanks to both my grandmother, Clem, and my mom, Nancy, I learned to cook by look and feel. Most of my recipes will reflect that "style". :)
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