little stars with peas & parmesan [new favorites challenge]

10/25/2011 by · Leave a Comment

This is a very simple recipe, but sometimes - especially in a house full of kiddos - simple is just what we need.

(My boys loved this meal, especially Haakon… who just couldn’t seem to get enough!)

For this week’s New Favorite Challenge cookbook (we’re on week 6, if you’re keeping track!), I chose “Everyday Pasta” by Giada DeLaurentiis.

I love Giada. Back when I had access to the Food Network, I watched her all the time. I own most of her cookbooks, and I have even met her in person!

(She is absolutely adorable, by the way… as if you didn’t know that already!)

These adorable little star-shaped noodles are called Stelline, and they are perfect for little eaters… especially little eaters that love Dora as much as mine does!

I added peas because Haakon loves them. Bjørn, of course, wouldn’t touch his bowl with a 10-foot pole.

He’s picky. There were lots of tears.

And no, he didn’t get a bowl without peas. He may be stubborn, but I’m pretty sure I’m more stubborn!

Little Stars with Peas & Parmesan Recipe
adapted from Everyday Pasta

Ingredients:
1 cup (6oz) stelline (star-shaped pasta) or other small pasta
1 cup frozen peas, defrosted
4 tablespoons freshly grated parmesan cheese
2 tablespoons butter, softened
salt, to taste

Directions:
Cook the pasta according to package directions. Just before draining, stir in the peas and let them warm up for a few seconds. Drain well.

Return the pasta & peas to the now-empty pot and toss in 2 tablespoons of the parmesan cheese. Stir to coat and melt the cheese.

Add the butter and remaining parmesan cheese, stirring again to coat. Add salt to taste and serve!

Filed Under: new favorites challenge, recipes, recipes - dinner, recipes - kids, recipes - pasta, recipes - toddler ·

spiced apple pancakes [New Favorites challenge, week 5]

10/18/2011 by · Leave a Comment

Does anyone else have a new-found aversion to the Joy of Cooking books because of Julie & Julia?

Or is it just me??

I guess I should do some research on the truth of that matter, but it really bugged me when Irma Rombauer’s character in the movie said that she didn’t test all of her recipes.

ARGH! Recipes must be tested! How can someone just make something up out of thin air and not try it to see if it works before sharing it with the world?!

Well, I have some of these Joy of Cooking books (from the “All About…” series) and after ignoring them and glaring at them on the bookshelf for months now, I decided to give one of them a try.

That’s the real point of this challenge, isn’t it? To take myself out of my comfort zone and try things I normally wouldn’t?

Ok then. Our weekend-mornings chef (a.k.a. the husband) decided he wanted to make some spiced apple pancakes for breakfast. So, I went to my bookshelf and grabbed this book:

I found the pancakes section and we decided to use the Blueberry Buttermilk Pancakes recipe as our starting point. Lots of changes made, but it was a good starting point and I might even use this cookbook again!

Spiced Apple Pancakes Recipe
adapted from All About Breakfast & Brunch

Ingredients:
2 tablespoons butter
1 large apple (or 2 mediums ones!), finely chopped

2 tablespoons brown sugar
2 teaspoons cinnamon, divided (1 teaspoon + 1 teaspoon)

1 1/2 cups flour
1/4 cup sugar
1 1/4 teaspoon baking powder
1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
4 tablespoons butter, melted
2 large eggs, separated (2 yolks + 2 whites)
caramel sauce

Directions:
Heat 2 tablespoons of the butter over medium heat in a skillet. Dump in the apples, brown sugar & 1 teaspoon of the cinnamon, and sauté until soft. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, remaining 1 teaspoon cinnamon, nutmeg, baking soda & salt.

In a small bowl, whisk together the buttermilk, 4 tablespoons melted butter & the egg yolks.

Dump the wet ingredients into the dry ingredients and whisk them gently together until just combined (lumps are ok!).

In a separate mixing bowl, beat the egg whites on medium speed until stiff, but not dry. Gently fold the egg whites (in 2 batches) into the batter.

With a slotted spoon, scoop the sauteed apples out of their sauce and gently fold them into the batter. Reserve the sauce for drizzling!

Cook the pancakes as you normally would. Serve with the leftover apple caramel sauce, more caramel sauce if desired, maple syrup, cinnamon & sugar or whipped cream!

Filed Under: new favorites challenge, recipes, recipes - breads, recipes - breakfast, recipes - made by my man ·

farmer’s market pumpkin bars

10/11/2011 by · Leave a Comment

For this 4th week of my New Favorites Challenge, I opened up a book I have often passed over on my bookshelf. I’m not exactly sure why… probably the lack of actual recipe photos? (I’m a sucker for great food photography!)

Jenny’s Country Kitchen Recipes For Making Homemade a Little Easier! by Jenny Wood

I’m so glad I didn’t pass over it again this time! I was looking for a simple, comforting fall recipe to take to my mom’s group. Something sweet, but at the same time not too out of place for breakfast.

These pumpkin bars were perfect! So quick and easy to throw together, yet packed full of flavor and perfect for fall. And hey… a little cream cheese frosting never hurt anybody!

farmer’s market pumpkin bars

Ingredients

    for the cake:
  • 4 large eggs
  • 2 cups sugar
  • 1 cup butter, melted & cooled
  • 2 cups (or one 15oz can) pumpkin purée
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
    • for the frosting:
  • 1 (8oz) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice or cinnamon
  • 2-3 tablespoons milk
  • 4 cups (about 1 pound) powdered sugar, approximately

Directions

Preheat the oven to 350ºF. Lightly grease and flour a 15x10" jelly roll pan.

In a large mixing bowl, beat the eggs with an electric mixer until foamy. Add in the sugar, butter & pumpkin, continue to beat at medium speed for about 2 minutes.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt & spice. Add the dry ingredients to the pumpkin mixture; beat on low speed until combined.

Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

In a large mixing bowl, beat together the cream cheese, butter, vanilla & pumpkin pie spice until fluffy. Blend in the milk until smooth. Beat in the powdered sugar, 1 cup at a time, until you've reached the desired consistency. Spread on the cooled bars, cut and serve!

http://sweetannas.com/2011/10/farmers-market-pumpkin-bars-new-favorites-challenge-week-4.html

adapted from Recipes for Making Homemade A Little Easier

 

Filed Under: new favorites challenge, recipes, recipes - breakfast, recipes - desserts, recipes - holiday ·
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