Category: Uncategorized

Baked Ziti

delicious penne pasta topped with grated cheese in macro shot
Print Recipe

Baked Ziti

This was actually based on a cannelini recipe that we found here: https://www.recipetineats.com/wprm_print/23117
We didn't have cannelloni shells, so we punted, and it turned out really good!
Course: Main Course
Cuisine: Italian
Keyword: dinner, pasta
Servings: 4 servings

Equipment

  • 2 qt. pot for sauce
  • 4 qt.+ pot for pasta
  • 13"x9" pan We use a Pyrex pan

Ingredients

Sauce (you need LOTS! – NOTE: you can also use a 25 oz. jar of good marinara):

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 garlic clove minced
  • 1 bay leaf fresh (sub dried)
  • 1/2 tsp each dried thyme and oregano
  • 1/3 cup tomato paste
  • 800 g / 28 oz canned crushed tomato
  • 4 cups vegetable or chicken stock/broth low sodium
  • 1/3 cup Chardonnay or other dry white wine sub more stock
  • 3/4 tsp salt
  • 1 1/2 tsp sugar
  • 1/3 tsp black pepper
  • 2/3 cup basil leaves roughly torn (recommended but not critical)

Filling:

  • 250 g / 8 oz frozen chopped spinach thawed (Note 1)
  • 500 g / 1 lb ricotta (we used fresh farmers' market – yum!) full fat please (Note 2)
  • 1/3 cup parmesan finely shredded
  • 1 cup shredded cheese Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss
  • 1 egg
  • 1 large garlic clove minced
  • Grated fresh nutmeg just a sprinkling or 1/8 tsp nutmeg powder (optional – we didn't add)
  • 3/4 tsp cooking / kosher salt
  • 1/2 tsp black pepper

Pasta and topping

  • 1 lb. pasta ziti or penne work best
  • 1/3 cup parmesan finely shredded
  • 1 1/4 cups shredded Mozzarella
  • More basil and parmesan for garnish (optional)

Instructions

Sauce (if not using jarred):

  • Sauté – Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 – 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
  • Reduce wine – Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
  • Simmer – Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
  • Blitz – Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove
  • Basil – Stir in basil then cover to keep warm until required.

Filling:

  • Squeeze spinach – Place spinach in a colander and press out most of the liquid (don’t need to thoroughly squeeze dry).
  • Mix filling – Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).

Assemble & Bake:

  • Preheat oven to 180°C/350°F (160°C fan).
  • Smear/Spread ~1 cup of Sauce on the base of the pan (stops pasta from sliding around).
  • Distribute a layer of about 1/2 the pasta
  • Spread the ricotta-spinach filling more or less evenly on top of the pasta
  • Distribute the remainder of the pasta on top of the filling
  • Pour/spread the remainder of the sauce over the pasta (it should cover
  • Bake covered (but naked) – Cover with foil, then bake for 30 minutes.
  • Cheese it! Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
  • Serve, garnished with extra parmesan and basil if desired.

Notes

1. Spinach – Though the recipe calls for frozen, we used fresh. To use fresh, use about 500g/1 lb sliced spinach leaves or baby spinach leaves, saute with a little oil to wilt down and remove excess liquid (important!). Cool then proceed with recipe.
2. Ricotta – We used fresh ricotta from the farmers’ market, and it was terrific! Use whole milk ricotta. Low fat ricotta is harder and drier, so it’s more difficult to pipe into the tubes plus once baked, is not as juicy and moist. Avoid Perfect Italian brand in tubs. My favourite is Paesanella.
3. For FREEZING or refrigerating uncooked: Add extra 3/4 cup water* into Sauce, cook Sauce per recipe then blend* until smooth. Place filled, uncooked cannelloni in single or multiple dishes, cover with sauce (will look like LOTS!) then cheese. Cover, cool then freeze / refrigerate.
On the day of, thaw then bake per recipe (covered then uncovered). OR bake from frozen, bake covered 35 minutes then uncovered 10 minutes.

Lemon-Olive Oil Cake

Lemon Olive Oil Cake - from https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
Print Recipe

Lemon Olive Oil Cake

Another recipe we tried looking for ways to use lemons from our tree.
Light, yummy, delightful.
Found on the New York Times Food app: https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
Prep Time10 minutes
Cook Time45 minutes
Cooling time20 minutes
Total Time1 hour 20 minutes
Course: Breads, Muffins & Quickbreads, Dessert
Cuisine: Italian, Mediterranean
Keyword: baking, cake, cakes, Vegan, vegetarian

Equipment

  • 9″ Spring-form Cake Pan (we used 10″ and it worked perfectly)

Ingredients

  • 1 cup/240 milliliters good-quality extra-virgin olive oil plus more for the pan (we used non-virgin/”light” olive oil — we liked the flavor)
  • 2 cups/255 grams all-purpose flour plus more for the pan
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cups/300 grams granulated sugar plus about 2 tablespoons for sprinkling
  • 3 large eggs at room temperature
  • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice (ours are Meyer lemons — mild and sweet)
  • 1¼ cups/295 milliliters whole milk at room temperature

Instructions

  • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
  • In a large bowl, whisk together the flour, salt, baking powder and baking soda.
  • In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
  • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

Instant Pot Corned Beef and Cabbage

Print Recipe

Instant Pot Corned Beef and Cabbage

Make this Easy Instant Pot Corned Beef and Cabbage (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic. By
Prep Time20 minutes
Cook Time1 hour 55 minutes
Course: Main Course
Cuisine: American, Irish
Keyword: beef, brisket, meat, St Patrick’s Day
Servings: 6
Calories: 452kcal

Equipment

  • ▢Instant Pot Pressure Cooker

Ingredients

  • ▢2 pounds 996g corned beef (1.5 inches in thickness)
  • ▢4 cups cold water (I substituted a 16oz can of Guinness for 2 cups)
  • ▢1 200g medium onion , quartered
  • ▢4 13g garlic cloves , crushed

Pickling Spices Seasoning:

  • ▢1 teaspoon yellow mustard seeds
  • ▢1 teaspoon whole black peppercorns
  • ▢1 teaspoon coriander seeds
  • ▢½ teaspoon whole allspice
  • ▢3 whole cloves
  • ▢3 bay leaves
  • ▢½ teaspoon ground ginger optional

Vegetables:

  • ▢6 370g carrots , peeled & cut to 2.5 inches in length
  • ▢4 570g red potatoes , quartered
  • ▢1 1300g cabbage , cut into 8 wedges

Instructions

  • Rinse Corned Beef: Rinse corned beef under cold water – be sure to rinse well.
  • Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker.
  • With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes).
  • If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
  • Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described.
  • Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 – 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot.
  • With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.
  • Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~ 🙂

Plum Jam

Print Recipe

Plum Jam Recipe (No Peel, No Pectin!)

A wonderful use for all of our plums
From: Natasha's Kitchen – https://natashaskitchen.com/plum-jam-recipe-no-peel-no-pectin/
Course: Breakfast, Dessert
Cuisine: American
Keyword: jam
Cost: $7-$12 using homegrown plums

Equipment

  • 8 pint-sized jars with lids. I purchased them at Walmart.
  • Large Stock Pot (20Qt+) with Rack (or purchase a canner)
  • Jar lifter to safely transfer the jars (We use tongs)

Ingredients

  • 12 lbs sweet ripe plums rinsed
  • 4 1/2 cups white sugar
  • 8 pint-sized jars with lids.

Instructions

  • Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.
  • Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.
  • Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.
  • To Sterilize Your Jars:
  • Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
  • Filling and processing your jam:
  • Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
  • Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.
  • Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.

Notes

Nutrition Facts
Plum Jam Recipe (No Peel, No Pectin!)
Amount Per Serving
Calories 74
% Daily Value*
Potassium 106mg3%
Carbohydrates 19g6%
Sugar 17g19%
Vitamin A 235IU5%
Vitamin C 6.4mg8%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure
Recipe updated in 2019 to reflect new canning standards. Previously we used the oven method: screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min then carefully remove from oven, flip upside down and let cool to room temperature.
Signs of Spoiled Canned Food:
With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:
the jar is leaking, bulging, or swollen
the jar looks damaged, cracked, or abnormal
the jar spurts foam or liquid upon opening
the canned food is discolored, moldy, mushy, slimy, or smells bad
Natasha Kravchuk

The Best Chicken Marinade Recipe

Best Chicken Marinade Recipe photo
Print Recipe

The Best Chicken Marinade Recipe

A great chicken marinade for juicy, flavorful grilled chicken
Prep Time30 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Keyword: barbecue, chicken, grilling
Calories: 224kcal

Equipment

  • Grill/hibachi

Ingredients

  • 2 lbs. Chicken Breasts Tenders or Thighs
  • 1/3 – 1/2 cup Extra Virgin Olive Oil depending on preference
  • 3 Tablespoons Fresh Lemon Juice
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Balsamic Vinegar
  • 1/4 cup Brown Sugar
  • 1 Tablespoon Worcestershire Sauce
  • 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Pepper

Garnish:

  • Fresh Parsley

Instructions

  • In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
  • Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
  • Let marinate for at least 30 minutes. 4 – 5 hours is ideal.
  • Preheat grill to medium heat. Brush grill with oil to prevent sticking.
  • Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
  • Remove chicken from grill and let rest for 5 minutes.

Notes

From Modern Honey: https://www.modernhoney.com/the-best-chicken-marinade-recipe/

Banana Bread

Print Recipe

Banana Bread

From Entertaining By Martha Stewart We have tried a number of banana bread recipes but this is the one we keep coming back to.
Course: Breads, Muffins & Quickbreads, Breakfast
Cuisine: American
Keyword: baking, bread, breakfast

Ingredients

  • ½ cup butter at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 ½ cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas
  • ½ cup sour cream we often use plain Greek yogurt
  • 1 teaspoon vanilla
  • ½ cup mini-chocolate chips the recipe calls for walnuts or pecans but we always substitute

Instructions

  • Preheat oven to 350 degrees
  • Cream butter, sugar, and eggs
  • Sift dry ingredients and combine with sugar mixture
  • Blend well
  • Add the bananas, sour cream/Greek yogurt, and vanilla
  • Stir well
  • Fold in mini-chocolate chips
  • Pour batter into a well-buttered 9x5x3-inch loaf pan
  • (or several smaller ones)
  • Bake 1 hour
  • Turn out on a rack to cool

Notes

Yield: 1 large loaf or 4 small loaves

Farm Stand Brownies

Print Recipe

Farm Stand Brownies

From Bon Appetit.
Course: Dessert
Cuisine: American
Keyword: baking, bar cookies, desserts

Ingredients

  • 3 1/2 cups semi-­sweet chocolate chips
  • 1 cup butter
  • 1 1/2 tablespoons instant espresso powder
  • 1 tablespoon vanilla
  • 1/2 cup flour plus
  • 1 tablespoon flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped walnuts
  • 3 eggs
  • 1 cup sugar plus
  • 2 tablespoons sugar

Instructions

  • Heat oven to 350°F.
  • Line a 13×9 pan with foil and butter the foil.
  • Place chocolate chips and butter in a saucepan and stir constantly over medium-­low until melted
  • and smooth. Add espresso powder and vanilla and stir. Cool 15 minutes.
  • Whisk flour, baking powder, and salt in a small bowl. Add walnuts and toss to coat.
  • Whisk eggs and sugar in a large bowl just to blend. Add chocolate mixture and stir to blend. Add
  • flour mixture and stir to just blend. Pour into pan.
  • Bake until a tester comes out with moist crumbs, about 35 minutes.
  • Cool completely. Cover and chill for 6 hours. Remove from pan to work surface. Cut into 16 pieces.

Grandma’s Chestnut Soup

Print Recipe

Grandma’s Chestnut Soup

This is Grandma Jackie’s famous Thanksgiving soup. Goes great with Challah!
Course: Soup
Cuisine: French
Keyword: holidays, soup

Ingredients

  • 1 lb. chestnuts
  • 3 ½ Cup chicken broth
  • 2 tsp. grated lemon rind 2 tsp. sugar
  • ½ tsp salt
  • 1 Cup half and half cream
  • 1 pinch ginger
  • 1 egg yolk well beaten
  • ¼ Cup sherry

Instructions

  • In saucepan, cook peeled chestnuts with 1 C broth, rind, and salt for 20 minutes.
  • Grind mixture to a puree.
  • Combine puree with rest of broth, cream, and ginger.
  • Bring soup to a boil, stirring occasionally.
  • Gradually stir 1 C soup into egg yolk, then return to rest of soup stirring constantly and bring to a boil, stirring occasionally.
  • Add sherry and reheat but don’t bring to a boil.