Apple and Vanilla Pancakes with Fresh Thyme

I feel like I need a lot more time in my life these days. Right now, I am juggling a 40-hour week student teaching internship, a commute, 8 credits of classes (including a full day Saturday class), being a mommy to an almost 2-year old girl, and cooking meals for my family. My favorite things out of that list are of course being a mommy and cooking! It is a rare snow day like I had today that I was able to get enough time to get stuff done on my ever growing to-do list, and get time to do some of the things that I love. I spent today creating a math game, completing chapter quizzes, making chocolate chip cookies with Wendy, enjoying a walk outside (there wasn't really any snow today), and now, blogging.

Cooking is something that I love so much and it is a stress release for me. The meals and baked goods that I make and enjoy are something that I want to share with you. One meal that I have made a lot lately and I have thoroughly enjoyed are these apple and vanilla pancakes with thyme (thyme is not as good as time, but it will have to do). The thyme was actually just something I decided to throw in the batter when I made the pancakes on Valentines Day, and it was quite a nice addition to the sweet flavors of the apple and vanilla. If you want, you can leave it out, but if you have some on hand, I definitely suggest adding it in. These pancakes are super easy to make and they are pleasing to both kids and adults. I serve them with chicken sausages, apple slices, cheddar cheese, and maple syrup. The combination of those foods together is quite amazing. It is great for breakfast and just as satisfying for dinner. The recipe makes plenty of pancakes, so you may even have some leftover, and Wendy can tell you that they hold up pretty well as leftovers. I hope you get a chance to try this recipe out, and I hope you find these apple and vanilla pancakes as incredible as we do!

Recipe for Apple and Vanilla Pancakes with Fresh Thyme

INGREDIENTS: 
1 cup of diced apples (I used Gala)
3/4 tsp. of cinnamon
2 Tbsp. of light brown sugar or pure maple syrup
1 1/3 cups of all-purpose flour
2 1/2 tsp. of baking powder
1/2 tsp. of salt
2 Tbsp. of unsalted butter, melted
1 1/4 cups whole milk*
1 Tbsp. of freshly squeezed lemon juice*
2 large eggs
1 tsp. of pure vanilla extract
A pinch or two of torn fresh thyme leaves
Unsalted butter for the pan
Butter and pure maple syrup, for serving

DIRECTIONS:
Put the chopped apple, cinnamon, and brown sugar or maple syrup into a smallish bowl and give it a stir. Set aside.

Put the milk and lemon juice into a liquid measuring cup and allow to sit for five minutes before using (*or you can use 1 1/4 cup buttermilk ins place of the milk and lemon juice mixture - I choose not to because every time I buy buttermilk it goes to waste because I never can use the entire container).

Sift together the flour, baking powder, and salt in a medium bowl.

In a large bowl, whisk together the melted butter, milk and lemon juice (after it has sat for 5 minutes), and eggs. Stir in the vanilla extract. Slowly add the flour into the butter mixture and stir until just combined. Then fold in the apples, and the thyme, if using.

Heat a large pan over medium heat. Add in about a tablespoon of butter. Once it is melted, scoop about a tablespoon of batter into the pan and continue adding tablespoons so you can cook about 7 - 8 pancakes at a time. Cook for about 2 minutes, flip, and cook another two minutes.

I usually heat the oven to about 250 degrees, butter a baking pan, and let the pancakes that have already been cooked in the pan keep warm in the oven. Also, since the pancake pan can get really hot, I sometimes give it a rest off the heat and then wipe it out with a paper towel between pancake batches.

Serve the pancakes with butter and maple syrup. For a hearty meal, serve with chicken sausages, cheddar cheese slices, and apple slices.

Recipe makes approximately 28 pancakes.

Recipe adapted from: Weelicious cookbook

Vegetarian Tamale and Cheese Pie

Over the past few months, I have been following a pretty low carb diet. Did you know that carbs are in pretty much everything under the sun except for meat, eggs, and cheese? I have definitely been feeling like I have been eating way too much meat lately. I have slowly been reintroducing carbs back into my diet, and I have been trying to find recipes that are healthy and satisfying. I have been uninspired by so many recipes that I come across, but I was so excited when I saw this recipe on a blog that I follow the other day. I knew immediately that I had to try it out. Greg was away for two weeks at a work training in Pennsylvania, so I made this dish for him when he got home last Saturday. We had our neighbor over, and we sat out on the front deck enjoying the chillier fall weather and the soulfulness of this dish. This recipe does require a bit of time, but none of the steps are difficult. After making it, you won't have to cook again for several days. We ate it every day between Saturday and Wednesday and never got tired of it! Our daughter, who is 1 1/2 and getting more picky about food, also enjoyed this meal. I think you will probably enjoy this meal, too! It is healthy, hearty, comforting, and filling! Yum!

Recipe for Vegetarian Tamale and Cheese Pie

INGREDIENTS:
3 14.5-ounce cans of diced tomatoes, with liquid reserved
1 medium yellow onion, chopped
4 cloves of garlic, chopped
1 Tbsp. of extra virgin olive oil
1 1/4 tsp. of kosher salt, divided
1 Tbsp. of chipotle peppers in adobo, chopped (add more if you want more heat)
2 tsp. of chili powder
1 Tbsp. of freshly squeezed lime juice
2 15-ounce cans of black beans, drained
2 15-ounce cans of pinto beans, drained
1 1/2 cups of frozen corn
2 Tbsp. of fresh cilantro, finely chopped
1/2 tsp. of dried oregano
12 ounces of grated cheese (you can use colby jack, mild cheddar, sharp cheddar, pepper jack - or a blend of cheeses)
5 1/2 cups of water
1 3/4 cups of cornmeal
Salt & pepper

For serving:
Sour cream or Greek yogurt
Chopped avocado
Tortilla chips

DIRECTIONS:
Preheat the oven to 425 degrees. In a medium sized bowl, combine the diced tomato, chopped onion, garlic, olive oil, and 1/2 tsp. of the kosher salt. Mix together. Line a rimmed baking sheet with foil and then pour the tomato mixture onto the baking sheet. Place in oven and roast, stirring a couple times, until the garlic and onion begin to brown on the edges (about 30 minutes or so).

While the vegetables are roasting, pour the reserved tomato liquid into a blender. Add in the chipotle peppers, chili powder, and lime juice. Then when the vegetables are finished roasting, transfer them into the blender with everything else. Puree the mixture until it is slightly chunky, about 10 - 15 seconds. Set aside. Lower the oven temperature to 375 degrees.

Put the beans, corn, cilantro, and oregano into a 9x13 inch baking dish. Pour the sauce from the blender on top and mix well. Spread the mixture into an even layer, and then sprinkle the cheese evenly over the top.

Get a whisk ready. Put the water into a large saucepan, set over high heat, and bring to a boil. Add in the 3/4 tsp. of kosher salt. Slowly add in the cornmeal, using the whisk to whisk vigorously so the cornmeal does not clump. Then reduce the heat to medium-high and continue to cook, while whisking constantly, until the cornmeal softens and the mixture thickens (about 3 - 4 minutes).

Remove the cornmeal mixture from the heat and season with salt and pepper, to taste. Use a spatula to spread the warm cornmeal evenly over the top of the casserole. Make sure to spread the cornmeal to the edges of the baking dish.

Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and cook for another 30 minutes. Allow it to cool for 5 - 10 minutes before serving.

Serve each piece with sour cream (or Greek yogurt), avocado slices, and tortilla chips.

Recipe makes approximately 10 - 12 servings.

Recipe Adapted from: Annie's Eats, and her recipe was slightly adapted from The Complete Vegetarian Cookbook

Pumpkin Sage Pasta

Fall is here, and so that means we will be eating LOTS of pumpkin in my house for the next several weeks. My first post of the Fall season is a vegetarian pasta dish with a creamy pumpkin sauce, fresh sage, and melted cheese. My mom sent me the recipe and brought over fresh sage from her garden the other day, so I made the pasta and served it to everyone for lunch. It was really good! I have not cooked much with sage before, and after cooking this dish, I would like to try more recipes with it. This pumpkin sage pasta is easy to prepare, and it is a very satisfying meal. If you are not worried about making it vegetarian, you can top it with cooked bacon or a mild crumbled sausage instead of the crispy sage. I loved the crispy sage on top of it, but Greg really liked having bacon on his! Now that I have cooked my first pumpkin dish of the season, I am thinking about what my first pumpkin dessert of the season will be, and a pumpkin cheesecake keeps popping into my head. That will probably be my next post! I hope you like this recipe, and I hope you are enjoying the Fall weather where you live as much as I am loving it here in Maryland.

Recipe for Pumpkin Sage Pasta

INGREDIENTS:

12 ounces of pasta (good choices would be farfalle, penne, ziti)

3 Tbsp. of unsalted butter

3 cloves of garlic, minced

1/4 cup of all-purpose flour

2 cups of whole milk

1 cup of canned pumpkin 

A couple pinches of nutmeg

Salt and pepper, to taste

1/3 cup of chopped fresh sage leaves

1/2 cup of grated Parmesan cheese, divided

1 1/4 cups of sharp white cheddar cheese

For the crispy sage topping

1 Tbsp. of extra-virgin olive oil 

1/3 cup of fresh sage leaves, sliced thin

DIRECTIONS:

Preheat the oven to 350 degrees. Lightly butter an oven-safe dish (9x13, 2" deep). 

Cook the pasta according to package directions to al dente, then drain in a colander.

While the pasta is cooking, make the sauce. Put the butter in a large saucepan set over medium heat. Once butter is melted, add in the garlic and cook, stirring frequently, for about 4 minutes. Add the flour to the pan and stir until the flour is golden brown, about 2 minutes. Then slowly pour in the milk and use a whisk to mix. When milk is mixed in and mixture is smooth, add in the pumpkin and continue to whisk. Cook until the sauce is thickened, about 5 - 7 minutes. Then remove from heat and add in the nutmeg, salt, pepper, fresh sage, and  1/4 cup of the Parmesan cheese. Stir in the pasta and coat it with the sauce. Spread the pasta into the prepared pan. Top evenly with the sharp white cheddar cheese and the remaining Parmesan. Cover the top of the dish with foil and place in the oven to cook. Cook for 15 minutes. A few minutes before the pasta is finished cooking, make the crispy sage topping, if using. Heat a small saucepan on medium high heat. Once hot, add in the olive oil and let it coat the pan. Add in the sage leaves and cook until crispy but not burnt, 2 - 3 minutes. Remove the pasta from the oven and sprinkle the crispy sage over it, or you can sprinkle it over each individual serving. 

You can also top the pasta with cooked bacon pieces or a mild crumbled sausage if you don't care about it not being a vegetarian meal!

Recipe Makes approximately 8 servings

Recipe Adapted from: Oh My Veggies

Slow Cooker Chicken Tortilla Soup

I like things in my life to be fairly simple. That is why this slow cooker chicken tortilla soup recipe is a winner in my book. The soup itself requires barely any prep time at all. If you want to really save time with this recipe, you can opt out of doing the tortilla crisps, and just use store-bought tortilla chips instead. I think the tortilla crisps add a nice touch, though. Greg and I enjoyed the chicken tortilla soup for lunch and dinner last week. We topped it with avocado, sour cream, white cheddar cheese, and the tortilla strips. I found that the soup actually tasted even better after being in the fridge for about a day, since it gave a chance for the flavors to meld together even more. I will definitely be making this soup many times this fall and winter! I hope you will give it a try, too. Enjoy!

Recipe for Slow Cooker Chicken Tortilla Soup

INGREDIENTS:
For the soup
5 cups of chicken broth
1 (29-ounce) can of diced tomatoes

1/2 cup of diced yellow onion
4 cloves of garlic, pressed (or 1 tsp. of garlic powder)
2 tsp. of cumin powder
1 Tbsp. of chili powder
1 tsp. of paprika
1/2 tsp. of ground coriander
A pinch or two of salt
Freshly ground black pepper
2 1/2 pounds of boneless skinless chicken breasts
2 (14.5-ounce) cans of  black beans
2 cups of frozen corn
2 Tbsp. of freshly squeezed lime juice
1/4 cup of fresh cilantro leaves, torn (buy U.S. grown)

For the tortilla strips
4 8-inch flour tortillas
2 Tbsp. of vegetable oil
1/2 tsp. of ground cumin
1/4 tsp. of cayenne pepper
Salt

For topping
Chopped avocado
Grated cheese (we used sharp cheddar)
Sour cream (or full-fat Greek yogurt)
A few cilantro leaves

DIRECTIONS:
For the soup
Put the chicken broth, tomatoes, onion, garlic, and spices into the bowl of a slow cooker. Add the salt and pepper. Drop the chicken into the mixture, cover with the slow cooker lid, and cook on low heat for 6 hours (or until chicken is cooked and shreds easily with a fork).
Use a slotted spoon to remove the chicken from the slow cooker and transfer to a plate. Use a fork to shred the chicken into smallish pieces. Then add the chicken back to the slow cooker and stir in the beans, corn, lime juice, and cilantro. Cook for an additional 10 - 15 minutes. While it finishes cooking, make the tortilla strips.

Once tortilla strips are finished, ladle the soup into bowls and top with grated cheese, sour cream (or full-fat Greek yogurt), chopped avocado, and tortilla strips.

*If you make the soup later in the day like I did, ladle the soup into airtight containers and store in the fridge. Reheat in a pan over medium-low heat on the stove top. I actually found that the soup got even better leftover because the flavors melded together more in the fridge! 

For the tortilla strips
Preheat the oven to 375 degrees. Lightly oil a baking sheet with Misto or Pam.  In a small bowl, stir the oil and spices together. Brush each side of a tortilla lightly with the oil mixture (about 1/2 tsp.per side - you will not use all of the mixture). Then stack the flour tortillas together on a cutting board and cut into desired sized strips.. Put the strips in a single layer on the prepared baking sheet and sprinkle salt over top. Place in oven and cook until crispy, about 10 - 15 minutes. Let cool on the baking sheet until ready to use. Any leftovers can be stored in an airtight container at room temperature for a few days.

Chicken Tortilla Soup Recipe makes approximately 8 servings.

Chicken Tortilla Soup recipe adapted from: Cooking Classy
 Tortilla Strips recipe adapted from: Food.com

Roasted Garlic and Lemon Brussels Sprouts with Parmesan Cheese

Do you remember when you were a kid and you used to hate almost all vegetables? I probably liked more vegetables than most kids when I was young, but there were definitely a few that I told myself I would never eat again, and Brussels sprouts fit into that category. After trying one  with dinner some 20+ years ago, I didn't give them another chance until about three years ago. Somebody brought them as a side at a potluck, and I thought I would try them because they looked so good. And, they were pretty darn good. That was the turning point in my relationship with Brussels sprouts, and I have made a couple different recipes with them at home since then. These roasted garlic and lemon Brussels sprouts are one of my favorites since it is simple to make, and it makes a great side to many meals. If you were like me, and you wrote off Brussels sprouts a long time ago, I encourage you to give them another try. This time, you may like them! Enjoy.

Recipe for Garlic and Lemon Brussels Sprouts with Parmesan Cheese

INGREDIENTS:
 2 pounds of Brussels sprouts, rinsed

3 - 4 Tbsp. of extra-virgin olive oil
1 Tbsp. of freshly squeezed lemon juice
4 cloves of garlic, pressed
1 tsp. of salt
1/8 tsp. of crushed red pepper flakes (optional)
Freshly ground black pepper
A pinch or two of coarse sea salt
Grated Parmesan cheese, for topping

DIRECTIONS:
Preheat the oven to 400 degrees. Cut of the ends of the Brussels sprouts and discard. Chop the Brussels sprouts in half lengthwise. Put the Brussels sprouts into a large bowl and drizzle with olive oil and 1 Tbsp. of lemon juice. Add in the pressed garlic, 1 tsp. of salt, and crushed red pepper flakes and stir well to coat. Spread the Brussels sprouts onto a baking pan and sprinkle with several grinds of freshly ground pepper and a pinch or two of coarse sea salt. Place baking pan into the oven and cook for 25 - 30 minutes, gently stirring halfway through the cooking. Once the Brussels sprouts are cooked to desired crispiness (I like them a little blackened), take out of oven and divide amongst plates. Sprinkle each serving with some Parmesan cheese.

Recipe makes approximately 4 servings. 

Recipe Adapted from: Cooking Classy,  originally from Whole Foods 

Shredded Mexican Slow Cooker Chicken (like Cafe Rio)

Please visit my new website, Make It and Bake It with Beth, for this Shredded Mexican Slow Cooker Chicken recipe. 

African Peanut Soup

Years ago, I worked at a teacher resource center in Howard County. It was the best job ever for many reasons. I had an amazing boss who is also a friend and I met a wonderful woman who volunteered there during the week, who also became a good friend. Not only was the job a place with lots of wonderful people, it was also a place where good food was had on a daily basis. The building I worked in was right across the street from a market called Produce Galore, which sadly went out of business the last year I worked at the resource center. Every day I would walk over to Produce Galore to get lunch. One of the things I especially loved there was the soup bar. There were exciting new soups to try every day and I don't think I was ever disappointed with anything that I had. One soup that I got a few times was a peanut soup. It was rich and creamy and like no other soup I had ever had before. I finally decided to try to make the soup (seven years later) and I'm so glad I did! I had no idea it would be so easy. When I searched online for recipes, I came across many different ones and the one I decided to go with turned out great. I served it over rice and added some Greek yogurt on top. This soup is vegetarian (vegan if you omit the cream), but if you want to add meat Greg and I think that chicken or shrimp would go well with it. Greg was pretty skeptical when I told him about the soup when I was making it but he ended up raving about it when he tried it! It makes a lot of leftovers too (we ate it for the fourth time today and are still looking forward to eating the last of it tomorrow night). The soup is rich because of the coconut milk and peanut butter, but if you serve with the rice you don't need much of it to fill you up. We did about 1/2 cup of cooked rice and 3/4 cup of soup per bowl. But you can eat as much as you want! Enjoy.

Recipe for African Peanut Soup

INGREDIENTS:
4 cups of vegetable broth
3 cups of coconut milk (I use the So Delicious culinary brand)
1 small yellow onion, diced
4 cloves of garlic, pressed
1/2 tsp. of crushed red pepper flakes
1 very large or 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
1 14.5 ounce can of fire-roasted diced tomatoes
1 1/2 tsp. of sea salt
1/4 tsp. of paprika
1/8 tsp. of smoked paprika
Several grinds of fresh black pepper
A pinch of cayenne pepper
A pinch or two of ground ginger
1 cup of creamy peanut butter
*2 Tbsp. of heavy cream
Fresh cilantro leaves, for garnish
Cooked rice, such as Jasmine rice, for serving
Greek yogurt, for garnish
Roasted peanuts, for garnish

*If desired, and if it doesn't matter to you if this meal is vegan, you can add in the heavy cream. I did!

DIRECTIONS:
Pour the broth into a large pot and set over high heat. Add in the coconut milk, fire-roasted tomatoes, diced onion, pressed garlic, crushed red pepper flakes, cubed sweet potato, sea salt, paprika, smoked paprika, black pepper, cayenne pepper, and ginger. Give it a stir and let it sit over high heat for 15 - 20 minutes, or until the potatoes are cooked through (you can check this by pricking the potatoes with a fork, if it goes all the way through they are done cooking). Then use a ladle to take out 1 1/2 cups of the liquid and throw out. Stir in the peanut butter and stir until smooth. Remove the soup from heat. Use an immersion blender to puree until the soup is smooth and there are no chunks of onion or potato. Stir in the cream, if using. Then return the pot to the stove and set over low heat for a couple minutes before serving.

Scoop desired amount of rice into a bowl. Top with the peanut soup. Add on some cilantro leaves and peanuts for garnish. If desired, top with a little bit of Greek yogurt (I did this, but Greg did not).

Store leftovers in an airtight container in the fridge. Recipe makes about 8 -10 servings (if you serve with rice).

Recipe Adapted from: Oh My Veggies, originally from The 30-Minute Vegan: Soup's On! More than 100 Quick and Easy Recipes for Every Season by Mark Renfield

The Best Cream of Crab Soup

For the recipe, please visit my new website - Make It and Bake It with Beth

Spicy Ginger "Labor Inducing" Cookies

Recipe for Spicy Ginger "Labor Inducing" Cookies

Please visit my new website, Make It and Bake It with Beth, for the recipe for Spicy Ginger "Labor Inducing" Cookies

Easy Chicken Risotto with Caramelized Onions

Last weekend my husband very graciously volunteered me to make a meal for one of our neighbors. Wasn't that nice of him? Just kidding, I was happy to make a meal. Our neighbors have been our second Home Depot since we started these home renovations forever ago. If Greg needs anything, he just goes over to Don's house, because Don has almost everything! We are lucky to have such awesome and generous neighbors. Anyways, I chose to make this risotto dish for Don and Rita because it makes a lot, it is comforting, and it is delicious. They told me it was one of the best things they have ever had! I've made this risotto many times before, and I was actually shocked that I had never posted the recipe on the blog. In the past, I actually cooked the chicken - but I decided to cheat this time. When I stopped in the grocery store to pick up the lemon and parsley, I saw the cooked rotisserie chickens and they called my name. Let me tell you, it made things SO much easier when I made the meal, and I think I will always "cheat" when I make this risotto. This risotto is fairly easy to make and it is absolutely amazing. It is definitely one of my favorite winter time meals. If you have never made risotto at home but have always wanted to, I suggest you try this recipe. Enjoy!

Recipe for Easy Chicken Risotto with Caramelized Onions

INGREDIENTS:
For the caramelized onions:
2 1/2 tsp. of olive oil
1 yellow onion, very thinly sliced
1/4 tsp. of granulated sugar

For the risotto:
One fully cooked rotisserie chicken (make it easy - purchase at your grocery store)
6 cups of chicken broth
4 Tbsp. of unsalted butter, divided
2 cloves of garlic, minced
2 cups of Arborio rice
1 cup of dry white wine (I used cooking wine)
3/4 cup of grated Parmesan cheese
2 tsp. of freshly squeezed lemon juice
2 Tbsp. of chopped parsley
Freshly ground black pepper

DIRECTIONS:
Make the caramelized onions first. Put the olive oil into a large skillet and set over medium heat. Add in the onions and sugar to the skillet and toss to coat. Cook the onions, stirring frequently, until they are golden brown in color. It takes about 12 -15 minutes for the onions to caramelize. Transfer the onions to a bowl or plate and set aside.

Put the chicken broth into a fairly large saucepan and set over medium high heat. Allow it to come to a simmer while you start the risotto. Put the 2 Tbsp. of butter into a Dutch oven and set over medium heat. When the butter melts, add in the garlic and cook for about 30 seconds. Then add the Arborio rice to the pot and stir to coat with the butter. Cook and stir until the grains are translucent around the edges, about 2 - 3 minutes.

Add in the wine to the pot and stir. Cook, stirring the entire time, until the wine is fully absorbed - about 2 minutes. Stir 5 cups of the simmering broth into the rice (save the remaining broth for later and keep it over medium low heat so it stays hot or turn off heat and then bring it to a simmer just before the risotto is finished cooking). Reduce the heat  on the rice to medium-low, cover the pot, and simmer for 15 - 20 minutes. Stir two times during the cooking. The risotto is done when almost all the liquid has been absorbed.

Add 1/2 cup of the hot broth to the risotto and gently stir until the risotto becomes creamy, about 3 minutes. Add in the Parmesan cheese and stir. Remove the Dutch oven from heat, cover, and let sit for 5 minutes.

While the risotto is resting, shred the chicken into small pieces. If you had the chicken in the fridge, zap the shredded chicken on low in the microwave until it is warm. Then stir the chicken and the caramelized onions into the risotto. Set the pot back over low heat. Add in the rest of the butter, the lemon juice, and the parsley and stir well. Grind some freshly ground black pepper over the risotto, if desired. Serve immediately.

Recipe Adapted from: Annie's Eats

*Recipe makes about 8 servings - the risotto is also great leftover (just zap for about a minute in the microwave). Store in an airtight container in the fridge. 

Asparagus and Arugula Risotto

Risotto is more of a winterish meal, but you can make it springy with beautiful green vegetables! I made this risotto a couple weeks ago for dinner and Greg and I loved it. The risotto has a great flavor and texture, and it is loaded with healthy green things. Since asparagus is more in season now, it is less pricey at the grocery store. When I went to the Outer Banks, NC for spring break (in March), I ended up paying over 10 dollars for a pound of asparagus. Note to self - when a price isn't marked on something in the grocery store, it means it is way too expensive to buy!

I think you'll love this risotto recipe. It's not too filling and it's completely vegetarian, but it is also entirely satisfying. It's a great meal to celebrate spring, which I think is finally here to stay. Happy Spring to all!

Recipe for Asparagus & Arugula Risotto 

INGREDIENTS:
4 cups of vegetable broth
2 Tbsp. of Extra-Virgin olive oil
2 Tbsp. of unsalted butter, divided
1 1/2 cups of chopped chives
3 basil leaves, torn into smallish pieces
1/4 tsp. of dried fennel seed
1 1/2 cups of Arborio rice
2/3 cup of white cooking wine
1 lb of asparagus, tough ends removed & then cut into 1 1/2-inch pieces
A handful or two of Arugula leaves

3 Tbsp. of cream cheese, softened at room temperature
1 tsp. of freshly ground black pepper
1 tsp. of kosher salt
Zest of 1 lemon
Juice of 1 lemon
Finely grated Parmesan cheese (for topping)

DIRECTIONS:
Heat the broth in a small saucepan set over medium heat. Once it is hot, leave it on the burner but adjust the heat to the lowest setting.

Heat the olive oil and 1 Tbsp. of butter in a large stockpot set over medium heat. Once the butter is melted, add the chives, basil, and fennel seed. Cook, stirring frequently, for 3 minutes. Add in the Arborio rice, and stir consistently for 1 minute, until it is coated with the oil and butter. Pour in the cooking wine and cook on low, stirring frequently, until it is fully absorbed. Ladle the hot broth mixture into the rice mixture, about 1/2 cup at a time. After each addition of broth, stir constantly and allow it to cook and absorb into the rice. This process should take about 20 minutes total.

When you are about halfway finished with the broth additions, cook the asparagus. Put asparagus in a saucepan with boiling water and cook for 3 - 4 minutes. Immediately drain asparagus in colander and rinse with very cold water. (Make sure you are continuing to do the broth additions while you are cooking the asparagus).

When you are just about finished with the broth additions, add in the lemon zest, arugula leaves, salt, pepper, and asparagus to the risotto. Add in the remaining amount of hot broth into the risotto. Once  the broth is all gone and it is fully cooked into the mixture, add in the remaining tablespoon of butter, cream cheese, and lemon juice. Stir until ingredients are fully incorporated. Serve risotto in bowls. Top each bowl with extra black pepper and some finely grated Parmesan cheese.

*Makes approximately 6 - 8 servings of risotto. 

Recipe Adapted from Barefoot Contessa Back to Basics by Ina Garten

Looking for more risotto recipes? Try the Butternut Squash Risotto

The Best French Onion Soup in the World!

I have ALWAYS loved french onion soup. I think I love it so much because it comes with a mountain of cheese on top of it - which I always considered the best part. I actually thought the bowl of french onion soup from TGIFridays was really good, because it was loaded with so much cheese. But looking back, I think once the cheese was gone, I didn't actually eat any of the soup! When I saw a recipe for french onion soup on Annie's Eats a couple years back, I knew I wanted to try it. At that time, I had just started getting into cooking, so I thought the recipe was really difficult to make. It turned out AMAZING, but it was a lot of work. Greg didn't think he would like it, because he has never been a fan. I remember he thought it was one of the best soups he had ever tasted (and this coming from someone who doesn't like french onion soup). I'm thankful Greg is willing to try foods that he doesn't think he will like, because it's always neat when he is pleasantly surprised.

It had been quite some time since I made the french onion soup. I decided to make it a few weeks ago when the weather was really cold, so I went out to buy the ingredients. Things came up and I was never able to make the soup before Greg and I left to go to the beach for spring break that felt like winter break. Luckily when I got home, the leeks I had bought were still good. I made the soup and this time it was so much easier. I can't even figure out why I would have thought it was hard before, but it must just be because I was still a total beginner in the kitchen. The thing that it is so great about this recipe is that the flavor of the broth and onion really stands out. It's not the cheese that is the shining star in this soup (even though I would never leave it out). The entire bowl of soup gets eaten, and it's so good that it leaves me wanting to eat even more! So yes, the weather is slightly warmer, but I'd still make the soup again before fall. I don't want to wait as long as I did to make it again. I think you'll love this recipe and I hope you find it as satisfying as I do. Enjoy! 

Recipe for The Best French Onion Soup in the World

INGREDIENTS:
For the broth
2 Tbsp. of unsalted butter

1 1/2 Tbsp. of extra-virgin olive oil

2 medium red onions, sliced thin

1 medium yellow onion, sliced thin
1/2 tsp. of sugar
2 leeks, sliced thin
2 cloves garlic, pressed
2 1/2 cups of chicken broth
1 1/4 cup of beef broth
1/4 cup of dry red wine
2 sprigs of fresh Italian leaf parsley
3 sprigs of fresh thyme
1/8 tsp. of kosher salt
Freshly ground black pepper

For the toasty & cheesy topping
Slices of french bread
Slices of high quality Parmesan or Romano cheese

DIRECTIONS:
For the broth
Put the butter and olive oil in a large stockpot set over medium heat. Once the butter has completely melted, add in the slices of onion. Cook, stirring frequently, for about 8 minutes. Then add in the leeks and sugar. Continue to cook and stir, until the onions are caramelized (about 12 - 15 minutes). Add the pressed garlic in and cook for 1 minute. Add in the chicken broth, beef broth, and red wine. After you add in the red wine, scrape the browned bits on the bottom of the pot. Add in the sprigs of parsley and thyme. Stir in the salt and a few grinds of black pepper. Cover the pot and reduce the heat to medium-low. Simmer for 25 - 30 minutes. Once if has finished cooking, remove the parsley and thyme from the pot. Sprinkle with extra salt and pepper to taste.

Adjust your oven so the rack is in the second to highest position in the oven. Preheat the broiler. Ladle the soup into oven-safe bowls and place them on a sturdy baking sheet. Top the soups with slices of bread and cheese. I usually try to cover the entire top with bread and layer the cheese on top of the bread slices. Put the baking sheet with the bowls into the oven under the broiler and cook until the cheese is bubbly (watch it the entire time, it should take only a few minutes). Remove from oven, let rest a couple minutes, then serve!

Recipe Adapted from Annie's Eats 

Butternut Squash Risotto

Back when my husband was doing a lot of freelance photography work, he sometimes would take photos for a magazine called Capitol File. After he did a portrait shoot for a feature in the magazine, we started receiving the copy of the magazine in the mail for quite some time. The magazine is huge and glossy and it showcases events, restaurants, and much more from the Washington DC area.

I saw this recipe for butternut squash risotto, courtesy of chef Nicholas Stefanelli of Bibiana, in the magazine last fall. I ripped it out of the magazine, tucked it away, and made a mental note to try it out. Well, I finally got around to making it last weekend! It was really good. It was warm and a tad sweet and a tad salty, and it was a total comfort food. The original recipe used Taleggio cheese, but I used Mascarpone in its place. Mascarpone is a sweet Italian cream cheese, and it's amazing (you'll be tempted to eat it by the spoonful). I will definitely be making this delicious risotto dish again, and I hope you will try it too. Enjoy!

Recipe for Butternut Squash Risotto
INGREDIENTS:
3 cups of chicken broth
3 cups of vegetable broth
3 Tbsp. of extra-virgin olive oil, divided
5 Tbsp. of unsalted butter, divided
Half of a yellow onion, chopped very small
1 clove of garlic, minced
1 cup of risotto (Arborio rice)
20 ounces of cubed butternut squash, divided
1/4 cup of white cooking wine or dry white wine
4 ounces of Mascarpone Cheese
2 ounces of finely grated parmesan cheese
Pumpkin seeds (for garnish)

DIRECTIONS:
Preheat the oven to 400 degrees. Place 8 ounces of the butternut squash onto a baking pan and coat with 1 Tbsp. of olive oil, a dash of salt, and some black pepper. Set aside.
Bring the broths to boil in a large pot. Put the 2 Tbsp. of olive oil and 3 Tbsp. of the butter into a large stockpot or Dutch oven and set over medium heat. When the butter starts to foam, add in the chopped onion and cook for about a minute. Add in the garlic and cook for another minute. Stir in the risotto, and allow the ingredients to cook together (while stirring) for about four minutes (the risotto will brown a bit). Add in the 12 ounces of butternut squash and cook for another two minutes. Place the baking pan with the 8 ounces of butternut squash onto the top rack of the oven. Cook the butternut squash for about 20 minutes, or until the risotto is finished (whichever comes first).
Continue to stir the risotto, and then add in the white wine to deglaze the pan. Stir constantly until all of the wine has cooked out. Add enough of the hot broth to cover the risotto. Stir and allow the broth to reduce by half, and continually add in more of the hot broth and stir. You probably will not end up using all of the broth. Stir the risotto continuously for about 15 minutes. Once the rice is cooked to al dente and almost all of the broth has been absorbed, add in the Mascarpone cheese, 2 Tbsp. of butter, and Parmesan cheese. Stir together until the risotto is nice and creamy. Serve immediately. Top each dish with the roasted butternut squash and pumpkin seeds. Sprinkle with some freshly ground black pepper, if desired. Enjoy!

Recipe serves 4 - 6. 

Recipe Adapted from: Capitol File Magazine, courtesy of Chef Nicholas Stefanelli of Bibiana DC

Italian Wedding Soup

Visit my new website, Make It and Bake It with Beth, for the Italian Wedding Soup recipe.

Greek Pizza with a Cornmeal Crust

Greg got me a pizza stone for Christmas (he also got me a Kindle Fire & an Epilady). What did I get Greg? I got him a hat and a tie. I'm pretty boring.

Before receiving the pizza stone, I always wondered why my pizza crusts would NEVER work out to my liking. Well, the answer is that I had never used a pizza stone. What a difference it makes! It helps to cook the pizza evenly, and it helps to extract moisture (from cheese, toppings, etc.) When I had used a baking sheet to cook pizzas, the moisture from cheese would seep into the crust and it would become a soggy mess.

The very first (and second) pizza I made with the stone was a Greek pizza. The pizza starts with a cornmeal crust, then it is spread with an olive oil & roasted garlic sauce, and it is topped with feta cheese, mozzarella, sun dried tomatoes, kalamata olives, arugula, and spices. It is absolutely amazing! Greg and I are thinking of having some friends over for the Superbowl to enjoy the game and Greek pizza together (but I'll enjoy the pizza more, even though my home team is playing my nephew's home team). I just like food way more than I like football. Enjoy!

Recipe for Greek Pizza with a Cornmeal Crust

INGREDIENTS:
For the crust
1 1/2 cups all-purpose flour
1/2 cup cornmeal
3/4 tsp. kosher salt
2 tsp. active dry yeast
pinch of sugar
2/3 cup of warm water (about 110 degrees)
2 Tbsp. of extra-virgin olive oil

DIRECTIONS:
Put the warm water in a liquid measuring cup. Add yeast and sugar and let sit for ten minutes until a bit bubbly. Put flour, cornmeal, and kosher salt into a food processor and pulse together. Slowly add in the olive oil. With the food processor running, slowly add in the water/yeast mixture through the feed tube. When it forms into a ball, stop and divide the dough into two even pieces. Wrap one piece in plastic wrap and refrigerate or freeze for another use. Place the other piece of dough in a bowl coated with olive oil, and cover the bowl with plastic wrap or a  warm moist towel. Put somewhere warm  (like on top of the warm oven while the garlic is roasting). Let the dough rise for about an hour.

For the roasted garlic & olive oil sauce
2 large heads of garlic, with much of the skin peeled off
5 Tbsp. of extra-virgin olive oil, divided
a pinch of lemon zest (optional)
1/8 tsp. oregano
salt and pepper
a pinch of red pepper flakes
6 sundried tomatoes in oil, chopped small

Line a baking sheet with foil. Pour a couple tablespoons of the olive oil on the foil. Place garlic on top of foil. Place in an oven heated to 375 degrees and cook for 45 minutes. Let the garlic cool slightly, then use your hands to squeeze the garlic out into a bowl. Add the remaining ingredients and mix well, forming a bit of a paste while doing so. Set aside.

For topping & assembling
3 - 4 ounces of grated mozzarella cheese
5 ounces of crumbled feta cheese
10 - 12 kalamata olives, sliced thin
3 - 4 sun dried tomatoes in oil, sliced small
A handful or two of arugula leaves
A drizzle of olive oil
Dried Oregano
Black Pepper
Crushed Red Pepper flakes

Preheat pizza stone according to manufacturer's directions (most stones need to be at 500 for thirty minutes).

After the dough has risen, place it on an inverted baking sheet dusted generously with cornmeal. Spread out the dough to make a thinnish crust. Drizzle the dough with the roasted garlic & olive oil sauce, spreading evenly. Then top with most of the mozzarella cheese, add the feta cheese, add the olives and sun dried tomato, add a little more mozzarella, then add the arugula. Drizzle the arugula with a little olive oil and then top the pizza with a sprinkle of dried oregano, crushed red pepper flakes, and black pepper.

Once pizza stone is ready, carefully slide the pizza onto the stone (leave stone in oven). Cook for about 6 - 7 minutes, or until crust is done and cheese is melted. Remove the pizza from the oven, let cool for a minute, slice and serve.
Greg & I enjoy our pizza with a small arugula salad topped with olives, feta, olive oil, crushed red pepper flakes, and a touch of balsamic vinegar.

Cornmeal crust recipe adapted from: Martha Stewart

Curried Pumpkin Mushroom Soup

 Please visit my new blog, Make It and Bake It with Beth, for the curried pumpkin mushroom soup recipe. 

Chocolate Cranberry Coconut Banana Bread (CCCBB)

We live in a world filled with acronyms. I would like to take the opportunity to refer to this delicious chocolate cranberry coconut banana bread as "CCCBB," because chocolate cranberry coconut banana bread is quite a mouthful! I made this CCCBB last weekend. It was enjoyed for a couple days, but Tuesday night I put some in a container for Greg to take to work, and I left the bread on the counter ALL night long. I woke up to see it on the counter, and although I could have sworn I had put it back in the fridge, my tired brain must had forgotten. It was kind of (really) sad to have to throw it away. Luckily it is really easy to make and I might just have to make a loaf of CCCBB this weekend. Banana bread is a great comfort food, so if you need some comfort, try out this recipe. Enjoy!

Recipe for Chocolate Cranberry Coconut Banana Bread (CCCBB)

INGREDIENTS:

2 cups of flour
3/4 tsp. of baking soda
1/2 tsp. of salt
1 cup of granulated sugar
4 Tbsp. of unsalted butter, softened at room temperature
2 large eggs
3 ripe bananas (medium to large in size)
1/3 cup of part skim ricotta cheese
1 1/4 tsp. of vanilla
1 cup semisweet chocolate chips
1/3 cup of dried cranberries (such as Craisins)
1/3 cup of sweetened shredded flaked coconut

DIRECTIONS:
Grease a 9 x 5 inch loaf pan with baking spray. Preheat the oven to 350 degrees.

In a medium-sized bowl, mix together the flour, baking soda, and salt. Then, in a large bowl, beat the softened butter and sugar with an electric hand mixer set on medium speed. Mix until the sugar and butter are well combined (3 - 4 minutes). Add in the eggs, one at a time, and beat well after each egg is added.

In a smallish bowl, beat together the bananas with an electric hand mixer on medium-low speed until they are mashed well. Add the bananas to the butter and egg mixture. Stir in the ricotta cheese and vanilla extract, and mix on low until they are blended. Add in the dry ingredients (flour, baking soda, salt) to the wet ingredients. Beat until the dry ingredients are just incorporated. Add in the chocolate chips, dried cranberries, and coconut. Use a spoon to gently fold them into the batter.

Pour or spoon the batter into prepared pan. Bake for 55 - 60 minutes, or until a toothpick pricked in the center of the loaf comes out clean. Let the bread cool for 15 minutes in the pan, then carefully transfer loaf out of the pan and allow it to cool completely on a cooling wrack.

*Makes about 12 - 15 pieces (unless you accidentally leave the bread out on the counter overnight...).

Recipe Adapted from: Recipe Boy

NOTE: 
Looking for a great set of mixing bowls? You will love the Cuisinart stainless steel mixing bowl set with lids.