Wednesday, July 30, 2014

Raspberries, Clam Chowder and #WIAW


The weather has been beautiful the last few days. Sunny but not too hot and humid.  We can home from work the other day went for a walk and then picked some raspberries from the 4 wild bushes we have round our yard. We really had no idea they were there until about 3 weeks ago.  Sadly the birds were more knowledgeable than us and got to them first.  We managed about two handfuls though during this haul.   Of course, they don't last long once picked but they sure taste good. A perfect dinner making snack.


We picked up a loaf of my most favorite whole wheat bread last week. I savor every slice. Monday I had a lovely plate of toast. One with raspberry jam.  The other with chocolate peanut butter and 1/2 banana sliced. 


Lunch at work was clam chowder and strawberries. Work is so cold with the A/C cranked up on high.  Soup is just what I need mid-day to warm up. My parents were visiting last weekend and Saturday afternoon I had the genius idea to have my dad make clam chowder. He makes the best clam chowder.  We froze two servings to enjoy in a few weeks and had a little each day since.  


Dinner was 1/2 of a panini sandwich. This was chicken cutlet, fresh tomatoes and fresh mozzarella. If you live around New Haven you know that there is Italian sandwich/pizza shop galore around here. We have a local deli that makes the best sandwiches. I am always a sucker for the chicken cutlet.  If I didn't care about healthy eating I would snag one of these every.single.day. 

If health wasn't an issue, what would you eat every day?

Monday, July 28, 2014

Grown Up Gouda Mac and Cheese {SRC}


Hello Mac and Cheese! The ultimate comfort food is welcomed in my home anytime of year. 

This month for the Secret Recipe Club I had Christie from Kitchen Hoor's Adventures.  Christie, like me, has been in the kitchen since she was little.  And did you know what? She is famous. She has been on 
Emeril Live! Pretty cool huh?  I searched quite a bit from dinner recipes to desserts deciding what I wanted to make.  There were so many good options.




At first I didn't think Mac and Cheese was in the running with it being summer and all.  Steamy hot pasta just didn't seem right but I my mind kept going back to this recipe.  It looks so good. Plus this stove top version required no oven time.  


We had this dish on a Sunday night but let me tell you how fast it came together. Literally you start the pasta, grate the cheese and whip up the cottage cheese and cream cheese while the pasta is cooking and then once done you mix it all up.  So super simple. I am going to be keeping it handy for the week nights when I have no energy to make dinner. 



The gouda adds all the flavor while the cottage cheese and cream cheese add the creaminess you look for in a good Mac and Cheese. We loved it.  Since it was just the two of us we had plenty of leftovers but it heated up nicely and made for a quick and easy lunch during the week. 

Thanks Christie for sharing a great recipe! We will be making this again. 



Grown Up Gouda Mac and Cheese

by Emily Morris
Prep Time: 10 minutes
Cook Time: 12 minutes
Keywords: entree cheese pasta
Ingredients (serves 8)
  • 16 ounces macaroni
  • 2 cups Gouda, grated
  • 1/2 cup fat free cottage cheese
  • 2 ounces low fat cream cheese
  • salt and pepper to taste
Instructions
Cooking pasta according to package directions for al dente.

Combine the cottage cheese and cream cheese in the bowl of a food processor and mix until smooth and creamy.

When the pasta is done, drain and place back into the cooking pot.

Pour the cottage cheese mixture over the hot, cooked pasta and stir to combine.

Add the Gouda cheese and stir until melted.

Season with salt and pepper to taste.
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Secret Recipe Club

See below for the other delicious recipes from Group D!



Thursday, July 24, 2014

Almond-Poppy Seed Pound Cake with Lemon Neufchâtel {Pass the Cook Book Club}


This month for the Pass the Cook Book Club, Julie picked the cookbook,  Emeril's Kicked Up Sandwiches cookbook.  Each month a group member chooses a cookbook and picks three recipes.  You choose your favorite recipe from the three, cook it up, and share the adventure with all of you.



One of the things I love most about this group is learning about new cookbooks. I have my fair share of cookbooks but it never ceases to amazing me the vast number I have no idea exist. As you can imagine, Emeril's Kicked Up Sandwiches cookbook, has all sorts of sandwich recipes but each recipe makes everything from scratch.  You can find all kinds of bread and sauces within this book along with completely amazing sandwich combinations.  



The options for this month were Almond Poppy Seed Pound Cake with Lemon Cream Cheese, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce.  They all sounded pretty yummy but I had neglected my sweet tooth for a while now. The sound of a sweetened up sandwich won me over.



I left out the poppy seeds - they are just not my thing. I also added some raspberries to the sandwich filling because well, they are pretty and wonderful.  It summer!  This was the perfect snack.  The cake itself wasn't too sweet so it didn't seem excessive for a big sliced sandwich in the middle of the day.  However, it was sweet enough to call this treat dessert after dinner. 

The only down side to this recipe was the fact the oven had to be on for over an hour. I made the stupid mistake of making this on a hot and humid day in the middle of the afternoon. My bad.  Yup, I just said my bad.  




Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

by Emily Morris
Prep Time: 20 minutes
Cook Time: 65 minutes
Keywords: bake dessert lemon
Ingredients (serves 8)
    For the Cake:
    • 12 tablespoons (1 ½ sticks) unsalted butter, room temperature, plus more for greasing the pan
    • 1 ½ cups granulated sugar
    • 3 large eggs, at room temperature
    • 1 ½ cups sifted cake flour
    • 1 teaspoon almond extract
    • 2 tablespoons plus 1 teaspoon poppy seeds
    • 1 cup confectioners sugar
    • 3 tablespoons plus 1 teaspoon freshly squeeze lemon juice
    For the Lemon Neufchâtel:
    • (makes 1 cup)
    • 8 ounces Neufchâtel or cream cheese, at room temperature
    • 2 tablespoons confectioners sugar
    • 1 teaspoon finely grated lemon zest
    • 1 ½ teaspoons freshly squeezed lemon juice
    Instructions
    For the Cake:
    Preheat the oven to 350 degrees F. Grease with butter and lightly flour an 8 ½” x 4 ½” loaf pan.

    In the bowl of a standing mixer fitted with the paddle attachment, cream the butter on low speed for 1 minute. Slowly add the granulated sugar, and continue to mix until light and fluffy, about 5 minutes. Add 1 egg, and when it is completely incorporated, add one-third of the flour. Mix for 30 seconds. Repeat with the remaining eggs and flour.

    Add the almond extract and the poppy seeds, and mix for 30 seconds more, until evenly distributed. Scrape the bowl with a rubber-spatula and transfer the batter to the prepared loaf pan.

    Bake for 35 minutes. Then rotate the pan and continue to bake for another 35 to 40 minutes, until a toothpick inserted in one of the cracks has a trace of crumb. Removed the cake from the oven, set the pan on a wire rack, and let it cool for 10 minutes.

    In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth.

    Pun a thin metal spatula around the edges of the cake to loosen it from the pan, and place a wire rack or a plate on top. Carefully invert the cake onto the rack and lift off the loaf pan. Set another wire rack on the bottom of the cake, and turn it right side up.

    Set the rack over a parchment-lined baking sheet, and drizzle with lemon glaze over the top of the warm cake. Using a rubber spatula, smooth the glaze around the sides of the cake. You can scrap any glaze that has dripped onto the parchment and drizzle back onto the cake. Allow the cake to cool completely before slicing, about 2 hours.

    For the Lemon Neufchâtel:
    Combine the Neufchâtel, confectioners’ sugar, lemon zest, and lemon juice in a small bowl, and blend well with a rubber spatula or spoon. Use at room temperature. (Cover and refrigerate any unused portion for up to 1 week.)

    To assemble the sandwiches, cut the cake into ½” thick slices. Spread the Lemon Neufchâtel between 2 slices, forming a cake sandwich. Enjoy!
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