Spaghetti Limone

When I was in NYC visiting my brother he took me to Lil' Frankie's  in East Village. I had the best Italian food I have ever had there! If your ever in NYC you have to go there. I  had fresh arugula salad; simple and fantastic, Mozzerella di Bufala, and Pizza.  One of my favorite things was Spaghetti Limone..  So today I did a Pintrest search and found a recipe. That I altered slightly. I got the recipe from Smitten Kitchen.

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Spaghetti Limone
1 lb dry spaghetti
salt
3 lemons
1/8 cup olive oil
1/8 cup butter, no substitute.
1/2 cup Parmesan
pepper
handful of basil, arugula or spinach

Cook linguine or spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot. (You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.)
While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, butter, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice (we did). Stir in basil or arugula and season generously with salt and pepper.
Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan. cheese.

Greek Lemon Potatoes

Greek Lemon Potatoes

10 large potatoes, cut into wedges (In the photo they are cut different for faster cooking, see * Note.)

1/2 c. olive oil

1/2 c. lemon juice (fresh squeezed is best)

6 cloves garlic, minced

1 1/2 c. water

2 Tbsp. dried parsley

2 tsp. sea salt

ground pepper to taste

Preheat over to 400 degrees.

Mix all ingredients, except potatoes, in a 9 x 13 baking dish with a wire whisk until well combined. Throw in the potatoes and toss until they are well coated in the oil mixture.

Place in hot oven and bake 1 1/2 hours, toss frequently, until the potatoes are soft and lightly browned.

*Note-when I'm in a hurry I cut the potatoes in bite sized pieces and put them into the pressure cooker with the oil mixture. Then I pressure cook at 2nd pressure for 5 minutes.  They do taste better baked.

These are great with Fried Feta and Gyros. 

You can Keep your Pumpkin Pie... I've gone to better things...

I have found a new tradition for our thanksgiving!  Delicious and easy to make...

French Silk Pie

1 c. sugar
3 sqs. (3 oz.) unsweetened chocolate, melted & cooled
1 1/2 tsp. vanilla
1 (9 inch) baked pastry shell
Chocolate curls (optional)
3/4 c. butter
3 eggs
Unsweetened whipped cream (optional)

In a small mixer bowl, cream sugar and butter about 4 minutes or until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed after each addition and scraping sides of bowl constantly. Turn into baked pastry shell. Chill several hours or until set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill. Makes 10 servings.

Note: I choose a graham cracker crust for mine.





For a sugar free pie I substituted the sugar with 1 to 2 tsp. of stevia powder *different brands have different sweetness*  and I used a super thin flour pie crust. Delicious!

Crockpot Nachos

1 lb. ground beef
1/4 cup diced onion (I use whole)
1/4 cup diced green pepper
1 pint taco sauce
1 can refried beans
10 3/4 oz can cream of mushroom soup
1 envelope dry taco seasoning
salt to taste
2 cups velvetta or sharp cheddar
tortilla chips
lettuce
chopped tomatoes
sour cream

Crockpot
1. Brown ground beef, onions and green peppers in saucepan. Drain.
2. Combine all ingredients except tortilla chips, lettuce, tomatoes and sour cream in slow cooker.
3. Cover. Cook on high 1 hour, stirring occasionally until cheese is fully melted.
4. Pour into serving bowl and serve immediately with chips, lettuce, tomatoes, and sour cream, or turn to warm and serve from cooker.

Stove Top
1. Brown ground beef, onions and green peppers in saucepan. Drain.
2. Combine all ingredients except tortilla chips, lettuce, tomatoes and sour cream in skillet.
3. Cover and heat until heated through.
4. Pour into serving bowl and serve immediately with chips, lettuce, tomatoes, and sour cream.

Chicken Pot Pie with Bisquits

This is super easy.
I usually make this into real pies with pie crust. But I wasn't in the mood to make crust so I used my favorite bisquit recipe.

3 cans of Mixed Vegetables, drained
3 cans of cream of chicken soup
chicken meat cooked  and chopped
Your favorite bisquit recipe.

Mix the chicken, soup and veggies. Put into a 9 X 13 pan. Make bisquit rounds and place on top.
Bake in oven at 350 degrees for 35 minutes or until bisquits are golden brown and baked through.

Another Truffle Recipe

Use either chocolate chips or chocolate bars for this rich candy. Dark chocolate can be substituted for the outer coating if desired. Makes 15 to 20 candies.

12 oz milk chocolate (divided in half)
2 Tbsp. butter (no substitute)
1/4 cup whipping cream
1 Tbsp. shortening
Sprinkles, cocoa powder or finely chopped nuts

Melt half of chocolate and butter until it stirs smoothly. Stir in whipping cream. Refrigerate 30 minutes until stiff enough to form into balls. Freeze balls 30 minutes. Heat shortening, adding remaining chocolate until melted. Using a spoon, dip frozen balls in the melted coating until covered. Place on wax paper. Sprinkle tops with nuts or sprinkles or roll in cocoa powder, before chocolate hardens. Chill in refrigerator for 10 minutes.

Truffles

I got the recipe from Beth at I Should be Folding Laundry. They were delicious.

Fudge

Prep: 10 minutes plus cooling
Cook: 15 minutes

2 cups sugar
3/4 cup (1 1/2 sticks) butter (don't substitute)
5 oz evaporated milk (2/3 cup)
7 marshmellow creme
1 TSP vanilla
1 cup walnuts, chopped (opt.)

1. Heat sugar, butter and milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees F, Stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
2. Stir in chocolate and marshmellow creme until melted; stir in vanilla and walnuts.
3. Spread immediately in a foil-lined 9 " square pan. Cool at room temperature at least 4 hours; cut into squares. Store in airtight container. Makes about 3 lbs.

Grilled Pepperoni and Cheese

These are very simple but a nice change of pace for lunch.
Just add pepperonis with the cheese. Delicious.

Gingerbread Girls

Gifts from my girl to her friends.

Peppermint Bark

I have never had Peppermint bark in my last 39 years. Beth from I Should be Folding Laundry posted a recipe so I thought I would give it a try. This will be made yearly now!

Yummy Homemade Thin Mints

My son made these to give as gifts to his siblings for Christmas. Recipe is from Beth at I Should be Folding Laundry.

Guacamole

Fresh Guacamole

1 tomato chopped
1 avocado chopped
1 garlic minced
1/2 lemon squeezed

Mix all together and eat with your favorite Tortilla Chips.
Serves 2 or 1 who is very hungry.

The Best Brownies EVER!

3/4 cup butter, melted
1 1/2 cups sugar (we use raw)
1 1/2 tsp. vanilla extract
3 eggs
3/4 cup flour ( we prefer fresh ground whole wheat)
1/2 cup baking cocoa
1/2 tsp.  baking powder
1/2 tsp. salt

Blend melted butter, sugar and vanilla in a mixing bowl. Add eggs. Beat well with spoon.  Combine flour, cocoa, baking powder, and salt. Gradually add to egg mixture until well blended. Spread in greased 8 to 9 in square pan. Bake at 350 degrees for 40 to 45 minutes or until brownies begin to pull away from edges. Cool. Cut into squares.

Note: For extra chocolate brownies, add chocolate chips before baking.

Quinoa and Beef Burgers

1 lb. of ground beef, raw
2 to 2 1/2 cups quinoa cooked
3 egg
1 to 2 tsp. greek seasoning

Mix all ingredients. Cook like hamburgers. If you like you can add a bit more seasoning to the outside.
My children said these were the best burgers ever. And the quinoa packs them with nutrition.

Whole Wheat Bread and Rolls

This Makes 3 loaves of bread.
Recipe by Me.
3 Tbsp. SAF yeast or 3 packages
1 1/8 cups warm water
3 cups lukewarm milk, scalded then cooled OR
3 cups powdered milk  made with warm water (this is what I do, I'm lazy)
1/2 cup honey
1/4 cup butter
1 1/2 Tbsp. sea salt
7 1/2 cups fresh ground wheat flour
3 Tbsp Gluten
2/3 c. wheat germ

Dissolve yeast in warm water in large bowl. Stir in milk, honey, butter, salt, 4 cups of flour, gluten and wheat germ. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto floured surface. Knead until smooth and elastic. About 10 minutes.  The time it takes to say the Lords Prayer 3 times, kneading every syllable. Place in a greased bowl. Turn greased side up. Cover. Let rise in a warm place, until double. About 1/2 to 1 hour. (on top of gas stove works well)  Dough is ready if indention remains when touched.

Punch down dough. Divide into halves. Roll each half into rectangles. 18 X 9 inches. Roll up tightly, begining at narrow ends. Pinch edge of dough inot roll to seal well. Press in the ends of roll. Press each end with side of hand to seal. Fold ends under.

Place loaves seam sides down in  greased loaf pans. Brush lightly with butter. Let rise until double. (about 1/2  to 1 hour.)

Heat in oven at 425 degrees. Place loaves on lower rack so that the tops of pans are in the center of the oven. Pans should not touch each other or side of the oven. Bake until loaves are deep golden brown and sound hollow when tapped, top and bottom.  15 to 25 minutes. Immediately remove from pans. Brush tops of loaves with butter, if desired. Cool on wire or wood racks.

Note: when I make the rolls I roll it the long side. And then cut them into pieces and form the ring.

Watercress (Spinach) and Mushroom Soup

Ingredients:
3 Tbsp. Butter
8 oz fresh mushrooms, chopped
1 large onion, chopped
2 bunches of watercress (Or 1/2 to 1 bag fresh spinach leaves) chopped
2 cloves garlic, chopped
2 (14.5 oz) cans chicken broth, Or same amount boullion (If you want it purely vegetarian check your local health food store for vegetable broth, it's powdered)
salt and pepper to taste
5 Tbsp. heavy cream

Heat a large saute pan on medium heat. Add the butter. When butter is melted, add the mushrooms and onion. Saute about 5 minutes. Add the chopped watercress/spinach and garlic and saute another 10 minutes. Stir in 1 can (2 cups) chicken broth.
Puree the mixture using a hand mixer or transfer to a blender or food processor.
Return the mixture to a saucepan and add rest of the broth, salt and pepper. Stir in the cream just before serving.

Bierocks

Bierocks
The Bread
2 cups water, warmed
2 packages yeast or 2 Tbsp SAF yeast
1/4 c. sugar
1 1/2 tsp salt
1 egg
1/4 cup butter
6 cups flour, up to 6 1/2 cups

(I am assuming you know how to make homemade dough.)
CHILL DOUGH (I never do, but the instructions say it!)


Meat Mixture
brown and drain
1 1/2 lbs beef
1/2 onion

Add:
3 cups or more cabbage, finely chopped
1 1/2 tsp salt
1/2 tsp. pepper
dash Tabasco sauce

Cover skillet and continue over low heat. Stirring occasionally, until cabbage is tender. Do not add liquid. Cool slightly. Roll out dough into thin sheets. Cut in 5" squares. Place meat mixture on each square, pinch edges together, and place pinched side down on greased cookie sheet. Let rise 15 minutes. Bake at 350 degrees for 20 to 30 minutes. Or until golden brown.

Bulger-Filled Eggplant

Bulgur-Filled Eggplants
Recipe from What's Cooking Vegetarian
Serves 4 to 8
4 medium eggplants
salt
3/4 cup bulger wheat
1 1/4 cups boiling water
3 Tbsp. olive oil
2 garlic cloves, crushed
2 Tbsp pinenuts
1/2 tsp. turmeric
1 tsp chili powder
2 celery stalks, chopped
4 scallions, chopped
1 carrot, grated
3/4 cup chopped button mushrooms
2 tbsp. raisins
2 tbsp. fresh cilantro (chopped) (I hate cilantro so for me this is optional)
salad greens, to serve

1. Cut the eggplants in 1/2 lengthwise and scoop out the flesh with a spoon without piercing the shells. Chop the flesh and set aside. Rub the insides of the eggplants with a little salt and set aside, upside down, for about 20 minutes.

2. Meanwhile, put the bulgur wheat in a mixing bowl and pour the boiling water over the top. Let stand for 20 minutes, or until the water has been absorbed.

3. Heat the oil in a skillet. Add the garlic, pine nuts, turmeric, chili powder, celery, scallions, carrot, mushrooms, and raisins and cook for 2 to 3 minutes.

4. Stir in the reserved eggplant flesh and cook for a further 2 to 3 minutes. Add the cilantro, mixing well.

5. Remove the skillet from the heat and stir in the bulgur wheat. Rinse the eggplant shells under cold water and pat dry with the paper towels.

6. Spoon the bulgur filling into the eggplants and place in a roasting pan. Pour in a little boiling water and coook in a preheated oven at 350 degrees for 15 to 20 minutes. (Took longer than this for me)

7. Serve hot with salad greens.

NOTE: My children did not care for the shells. So next time I will peel the eggplants and dice all the flesh and then cook it in a casserole dish.

Brocolli Chicken Alfredo

This is not a light meal. While it is all whole foods many are high calories. So we enjoy this meal only occasionally!

Chicken Brocolli Alfredo
Recipe from MOMYS Cookbook, submitter Angie Reber (WI)
4 cups Heavy Cream
2 cups Parmesan Cheese, Grated
1 onion, chopped
1 whole head garlic, minced (I don't use that much, last time I believe I used 6 to 8 cloves)
1/2 cup butter
Seasoning salt to taste
Italian seasoning to taste
Chicken Breasts (cooked)
Brocolli (steamed)
Whole Wheat Fettuccine noodles

Dice or cut chicken into strips. You can add the seasoning to the chicken as you cook or you can add it to the sauce as you make it. Fry in 1/4 cup butter. (yikes, never do that much)
Remove chicken from pan and cook the garlic and onions. Saute until clear. Add cream and bring to a gentle boil. Add parmesan. Stir until melted than add chicken and brocolli. Serve over pasta. Sauce can make a garlic/chicken pizza also. Top your pizza with the sauce and add your desired pizza toppings and bake.