This makes for an amazingly delicious, vegetarian appetizer. It's a big crowd-pleaser and goes very fast!
2 small (6-oz) or one large jar of marinated artichoke hearts
1 small yellow onion, peeled and finely chopped
4 cloves garlic, minced
4 eggs, lightly beaten
1 cup pre-cooked Polenta (dry-ish)
1/4 tsp salt
1/4 tsp pepper
2 Tbs pesto
1/8 teaspoon Tobasco sauce
2 cups extra-sharp cheddar cheese, coarsely shredded
Directions:
Preheat oven to 325 degrees. Grease 9x13x2 glass baking pan; set aside. Drain marinade from artichokes and pour half of it into a saucepan or large skillet. (Use marinade from second jar for salad dressing). Coarsely chop artichoke hearts and set aside. Heat marinade in skillet. Add onion and garlic, set over moderate heat, and stir-fry until glassy, about 3 to 5 minutes. Add polenta and stir until lumps are mostly gone. Then add salt, pepper, pesto, hot pepper sauce, cheese, and chopped artichokes, and mix well. Add the eggs at the end and mix again. Pour into the greased baking pan and bake uncovered about 45 minutes, until well set (like custard or quiche). Cool slightly, cut into inch squares, and serve warm or at room temperature. (These can be cooked a day or more ahead and reheated, if desired.)
Tuesday, December 16, 2008
Sunday, December 14, 2008
Phuong's Banana Bread
My coworker, Phuong, gave me this recipe and it is AMAZING. It isn't actually called "Phuong's Banana Bread" but that is what I call it - I guess it is actually called "Brandt House Banana Bread" from Greenfield, Massachusetts.
2 sticks butter (1 cup)
2 cups sugar
4 eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons banking soda
1 teaspoon salt
2 cups mashed bananas
1 cup chocolate chips
1 cup sour cream
Cream butter and sugar. Add eggs, one at a time, then vanilla. Mix dry ingredients together and blend in. Fold in mashed bananas, chocolate chips, and sour cream. Pour into two greased to "Pammed" loaf pans. Bake at 350 degrees for one hour (I don't actually think it takes this long - so check after 45 min prob) Let cool at least twenty minutes before taking out of pan. Makes two loaves.
2 sticks butter (1 cup)
2 cups sugar
4 eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons banking soda
1 teaspoon salt
2 cups mashed bananas
1 cup chocolate chips
1 cup sour cream
Cream butter and sugar. Add eggs, one at a time, then vanilla. Mix dry ingredients together and blend in. Fold in mashed bananas, chocolate chips, and sour cream. Pour into two greased to "Pammed" loaf pans. Bake at 350 degrees for one hour (I don't actually think it takes this long - so check after 45 min prob) Let cool at least twenty minutes before taking out of pan. Makes two loaves.
DON'T PANIC EVERYONE
Dear readers,
The reports of my death are greatly exaggerated.
Sincerely,
Recipe Go Round
The reports of my death are greatly exaggerated.
Sincerely,
Recipe Go Round
Friday, December 12, 2008
Recipe for a Birthday Cake
Hey Bret,
Happy Birthday!
I was going to bake you a cake, but I wasn't sure how to.
Anyone got some ideas?
Thursday, December 11, 2008
Cranberry Cheese Louise!
Brought to you by request...this is what I made for Friends Thanksgiving. It is easy...kinda quick...and very delicious!
I'm not much of a recipe guru, so this is how I make them...more or less.
Ingredients:
-1 Package of dried cranberries
-1-2 Jalapenos (depending on your tolerance for pain)
-1 large container of cream cheese (you can use the reduced fat kind if you want...it won't ruin the recipe...even though my grandma would disagree)
-1 roll of Pillsbury dough boy croissants
How to:
• Let the cream cheese sit at room temperature...or heat it slightly in the microwave.
• Mix cream cheese together with dried cranberries, and diced jalapenos (seeds removed).
• Unroll the pastry dough and ignore perforated lines that the dough boy has so kindly cut for you. You can even smoosh them out if you like.
• Cut the dough into 1.5 inch squares.
• Scoop a small amount of cream cheese mixture onto the square of dough.
• Pull the four corners to meet at the top of the dumpling and pinch together so the cheese is fully enclosed.
• Bake at 350 degrees for about 10 minutes...but keep an eye on them because, depending on your oven, they may take more or less time.
I usually like them to be a little bit crispy, so I take them out when they are brownish.
If you want to prepare them ahead of time, you can make them and refrigerate them until you are ready to serve them...they aren't that great cold.
I'm not much of a recipe guru, so this is how I make them...more or less.
Ingredients:
-1 Package of dried cranberries
-1-2 Jalapenos (depending on your tolerance for pain)
-1 large container of cream cheese (you can use the reduced fat kind if you want...it won't ruin the recipe...even though my grandma would disagree)
-1 roll of Pillsbury dough boy croissants
How to:
• Let the cream cheese sit at room temperature...or heat it slightly in the microwave.
• Mix cream cheese together with dried cranberries, and diced jalapenos (seeds removed).
• Unroll the pastry dough and ignore perforated lines that the dough boy has so kindly cut for you. You can even smoosh them out if you like.
• Cut the dough into 1.5 inch squares.
• Scoop a small amount of cream cheese mixture onto the square of dough.
• Pull the four corners to meet at the top of the dumpling and pinch together so the cheese is fully enclosed.
• Bake at 350 degrees for about 10 minutes...but keep an eye on them because, depending on your oven, they may take more or less time.
I usually like them to be a little bit crispy, so I take them out when they are brownish.
If you want to prepare them ahead of time, you can make them and refrigerate them until you are ready to serve them...they aren't that great cold.
Thursday, December 4, 2008
Yummy Mushroom Casserole
I found this recipe online and it turned out delicious! Super easy and great for left-overs to bring to work. Enjoy!
Mushroom Casserole Recipe
Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan and enjoy.
Serves about 8.
Mushroom Casserole Recipe
Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan and enjoy.
Serves about 8.
Tuesday, December 2, 2008
Double Chocolate Chip Cookies - Grad Student Style
*Candied Bacon not included in this recipe So Bret promised me his first-born child if I posted these to Recipe Go 'Round, and as there is no such thing better than a tiny little helper monkey, I must post it.
History
It was given to my mother when she was getting her masters in behavioral therapy by another grad student. The name of the original giver is lost to time, but the recipe remains. It was a favorite of mine as a child and still is.
Also, this is probably the easiest recipe in the world.
Ingredients
- 1 box Duncan Hines Butter Recipe Fudge Cake
- 1/2 Cup Flour
- 2/3 Cup Vegetable Oil
- 2 Eggs
- 6 oz Chocolate Chips
- 1 Cup Walnuts (optional)
Directions
- Pre-heat oven to 350˚
- Mix all the ingredients together in a large bowl until everything is well incorporated. The cookie dough should have a slightly glossy shine to it.
- Take a spoonful of dough or just tear out a chunk from the mix and roll into balls between your hand.
- Bake on a greased cookie sheet for 8-11 minutes.
Notes
I personally prefer the cookies to be slightly undercooked and allowed to cool for 15 minutes before eating them silly-like. Also, the boxed cake mix doesn't have to be Duncan Hines nor the Fudge cake variety. The cake mix does heavily influence the flavor of the cookie, so choose wisely. From personal experience, strawberry cake mix does not taste that good.
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