One Ordinary Day

White beans and cabbage

one ordinary day — Sat, 28 Jan 2012 11:00:37 +0000

White beans and Cabbage Hash

I came across an excellent cookbook at the library and have several post-its poking out of its pages. This delicious dish is one of them. Jim and I were both a little skeptical, but any misgivings we had flew right out the window with the first bite. This was wonderful! In my opinion, the only thing that would make it even better is serving it at breakfast with a perfectly cooked egg on top. In fact, we both agreed that we’ll be doing that really soon. The bottom line is that it’s a healthy recipe you can eat at any meal. Thank you, Heidi Swanson!

{one year ago: salted peanut butter hot chocolate, nutella mocha hot chocolate, and peppermint white chocolate mocha}
{two years ago: roasted chickpeas}
{three years ago: salted fudge brownies}

Recipe: White Beans and Cabbage

(slightly adapted from Super Natural Every Day by Heidi Swanson)

2 Tbsp. extra virgin olive oil
3 medium red potatoes, cut into small cubes
1 large onion, diced
kosher salt
freshly ground black pepper
1 15-oz. can white beans, rinsed and drained
3 c. finely shredded green cabbage
grated Parmesan cheese

Pour the olive oil into a large skillet over medium-high heat. Add potatoes and sprinkling of salt. Toss, cover, and cook until potatoes are cooked through, 5-8 minutes, stirring occasionally. Stir in the onion and beans. Allow the beans to nicely brown on all sides, by stirring the pan now and then. Salt and pepper, to taste. When the beans are slightly crispy around the edges, stir in the cabbage and cook another minute or so, until the cabbage loses a bit of its structure. Serve with Parmesan cheese.

Lasagna soup

one ordinary day — Tue, 24 Jan 2012 21:08:58 +0000

Lasagna Soup

We got a little snow over the weekend, and while my kiddos were happily playing outside, I was thinking about what kind of soup was going to be simmering on the stove when they came in. I make soup often, and we’re all pretty used to getting that “soup facial” as the steam curls up and out of our bowls. I think it’s one of the perks of winter.

This soup is a take on one of our family favorites – lasagna. We love, love, love lasagna! This soup definitely brings all those flavors to the party. My favorite part though, is the yummy spoonful of cheese you put in the bottom of the bowl before ladling in the soup. That’s what turns this soup into lasagna. Plus, it made it kind of fun to serve. Like a little edible science experiment going on right at the table. But then again, I’ve been told I’m rather easy to entertain.

Recipe: Lasagna Soup

(adapted from A Farmgirl’s Dabbles)

1 lb. ground beef (90/20)
1 large chopped onion
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp dried basil
1/2 tsp. crushed red pepper flakes
3 T. tomato paste
1 28-oz. can petite diced tomatoes
1 bay leaf
6 c. chicken broth
8 oz. broken lasagna noodles or fusilli pasta
salt and freshly ground black pepper, to taste
2 c. shredded mozzarella cheese, for sprinkling on top of served soup

For cheesy goodness:
8 oz. ricotta cheese
1/2 c. grated Parmesan cheese
1/4 tsp. salt
freshly ground pepper

Cook ground beef and onion in a large pot until meat is no longer pink and onions are translucent. Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute. Add tomato paste and mix well. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaf, and chicken broth. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Meanwhile, cook broken lasagna noodles or fusilli in another pot, until al dente. Drain pasta and add to soup. Season soup with salt and pepper, to taste.

In a small bowl, mix up the cheesy goodness by combining the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheese mixture in each soup bowl, ladle the hot soup on top, then sprinkle with a generous portion of mozzarella cheese.

Servings: 8

Root beer float snack cake

one ordinary day — Tue, 17 Jan 2012 22:02:23 +0000

Root Beer Float Snack Cake

Would you believe I’ve had this recipe tucked away for over 2 years? I’ve looked at it a million times and just kept bypassing it. Well, nothing says a long weekend like cake, so here it is. And you will not believe how much it tastes like a root beer float! Seriously! Even the topping has the flavor of the foam on top of an ice cream float. Yum-my.

My baby girl is a major root beer lover, so there was some squealing and jumping up and down when this bad boy was all done and ready to eat. She insisted that she be the first to “taste test” it because she loves root beer more than anyone and would know if it was delicious. Guess what? It was delicious. The cake itself is dense and moist, the glaze gives you a pop (no pun intended) of root beer, and the topping is whipped and lightly root beer-ish. All together, this was a dessert that any soda fountain would be proud to claim.

{one year ago: Italian sausage soup}
{two years ago: chocolate chip sour cream snack cake}

Recipe: Root Beer Float Snack Cake

(adapted from Washington Post)

Cake:
2 c. self-rising flour
2 c. sugar
1 tsp. baking soda
2 sticks unsalted butter, melted (Butter can be warm, but not hot, when incorporated into mix.)
2 large eggs
1 c. reduced root beer (One 12-oz. can of root beer reduced to 8 oz. when heated in a pan on the stove.)
1/2 c. buttermilk
1 tsp. McCormick root beer concentrate

Glaze:
1 c. sweetened condensed milk
1 1/2 Tbsp. McCormick root beer concentrate

Topping:
1 c. heavy cream
1/2 c. confectioners’ sugar
1 packet (about 2 1/2 teaspoons) unflavored powdered gelatin, such as Knox brand
1 c. reduced root beer (One 12-oz. can of root beer reduced to 8 oz. when heated in a pan on the stove.)

For the cake:
Preheat the oven to 350 degrees. Lightly grease and flour a 9- by 13-inch baking pan. Combine the flour, sugar and baking soda in a mixing bowl. Combine the reduced root beer, eggs, buttermilk and root beer concentrate in another bowl and beat on low speed to incorporate, then add the melted butter.

Add the combined root beer mixture to the dry ingredients and mix well, for 2 minutes (either by hand or mixer). Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack to cool for about 20 minutes before glazing.

For the glaze:
Combine the sweetened condensed milk and root beer concentrate, stirring to form a uniformly dark brown mixture. Spread the glaze evenly on top of the warm bars. Let cool completely.

For the topping:
Dissolve the gelatin in the reduced root beer (it can be warm but not hot). Let sit for 5 minutes.

Whip the cream in the bowl of a stand mixer or hand-held mixer on medium-high speed until soft peaks form. Slowly add the sugar, then beat on medium speed to form very stiff peaks (for about 4 minutes). Use a wooden spoon to stir in the root beer-gelatin mixture.

Spread the mixture on top of the cake. Cover loosely with plastic wrap and refrigerate for 30 minutes before cutting and serving.

Cornmeal waffles and chili

one ordinary day — Sun, 15 Jan 2012 21:54:14 +0000

Cornmeal Waffles with Chili

You know that psychological test when one person says a word and you say the first thing that pops into your head?
Peanut Butter … Jelly.
Milk … Cookies.
Chocolate … Vanilla.

Wouldn’t you add chili and cornbread to a list like that? They go so perfectly together and are such a tasty pair that I don’t really think about chili without thinking about cornbread to go with it. Until today, that is. Now I’ll think of waffles instead!

These waffles have the flavor of cornbread, but the texture of waffles. The best of both, and delicious smothered in hot chili. I thank Paula Deen for the waffle inspiration, but the chili is the recipe I’ve made forever. It’s not all that different from your average chili, except for my secret ingredient. (Don’t you love being able to say you have a secret ingredient?) I keep small cans of spinach in my pantry and whenever I make chili or spaghetti sauce, I always puree a can of spinach and add it to the pot. The spinach gives the sauces a deeper flavor and it’s an easy way to add something really healthy to our meal. Give it a try. You won’t be disappointed.

Food like this can get ya through the cold winter.

{one year ago: chocolate cookie bars}
{two years ago: whole wheat pumpkin muffins with cream cheese glaze}
{three years ago: chocolate butter cake}

Recipe: Cornmeal Waffles

(adapted from Paula Deen)

1 3/4 c. white whole wheat flour (You can also use all-purpose flour)
1 1/4 c. yellow cornmeal
1 Tbsp. baking powder
1 tsp. sugar
1 tsp. salt
2 c. milk, any fat content
3 Tbsp. vegetable oil
2 large eggs, separated
Chili, my recipe follows or use your favorite
Chopped green onions, sour cream, and shredded cheese, to garnish

Preheat waffle iron according to manufacturer’s instructions.

In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt; set aside. Beat egg whites in a separate bowl until soft peaks form, about one minute; set aside. Add milk, oil, and egg yolks to the flour mixture; stirring until smooth. Gently fold in beaten egg whites. Do not overmix. Pour batter onto hot waffle iron and bake in batches. Keep cooked waffles warm by placing them on a cookie sheet in a 250 degree oven.

Recipe: Chili

(not sure where the recipe originated, but I’ve tweaked it a bit over the years and it’s my tried and true chili)

1 lb. ground beef
1 large onion, diced
1 28-oz. can petite diced tomatoes
1 28-oz. can tomato sauce
1 7.75 oz. can cut or whole leaf spinach
4 15.5-oz. cans of chili beans (I use Hanover brand chili beans in sauce)
2 Tbsp. chili powder
2 tsp. salt
1 tsp. sugar
1 tsp. Worcestershire sauce

Brown ground beef with onion in a stock pot. While meat is browning, empty contents of the can of spinach (with the liquid) into a small food processor. Process spinach until it is the consistency of baby food; set aside. Once the ground beef is no longer pink, add diced tomatoes, tomato sauce, pureed spinach, and chili beans. Add spices and Worcestershire sauce. Stir to combine. Cook over medium heat for one hour.

Baked buttermilk donuts

one ordinary day — Mon, 09 Jan 2012 17:55:34 +0000

Buttermilk Donuts

I know a real donut should be fried in oil, but I really love this mini donut pan and the cute little cakes that come from it. In my eyes, these are donuts all the same. Just healthier. And my kids love them as an after-school snack.

You could top these any way you like. They’d be great dipped in melted chocolate or with a glaze, but I like the crunch of the granulated sugar in every bite. And they got a thumbs-up from my target audience too.

{one year ago: chicken salad pasta cups}
{three years ago: red velvet cake roll}

Recipe: Baked Buttermilk Donuts

(from Health.com)

1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1/4 cup honey
2 tablespoons melted butter
1 tablespoon vanilla extract
extra sugar for coating donuts

Preheat oven to 425°. Lightly coat a donut pan with cooking spray.

Combine flours, sugar, baking powder, nutmeg, and salt in a large bowl, whisking well.

Combine buttermilk, eggs, honey, butter, and vanilla in a separate bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

Spoon batter into a pastry bag or a plastic storage bag with the corner cut off. Fill donut pan 2/3 full. Bake in middle of oven until donuts spring back when touched and are golden on bottom, about 8 minutes. Remove donuts from pan and immediately dip into sugar while still warm.

S’mores dip

one ordinary day — Wed, 04 Jan 2012 11:00:57 +0000

S’mores Dip

If you’ve ever longed for a s’more but didn’t have a campfire handy, I’ve found a great solution. The milk chocolate and marshmallow are right there in a nice little bowl, just waiting to be loaded onto graham crackers. No fuss, no mosquito bites, and you can eat them sitting on the couch. Who needs camping?

This is a microwave recipe that serves up a dip in no time, but as it sits, it turns into more of a spread. Still tasty either way, but I did prefer being able to dip the cracker right in. I think there’s something to be said for eating it a little warm, while it’s melty and gooey. Makes it much more s’more-like. If it’s going to be sitting out at a party, I think a fondue pot warmed by a candle might be the way to go.

{one year ago: favorites of 2010}
{two years ago: beef and lentil soup}

Recipe: S’mores Dip

(found at Tasty Kitchen)

11.5 oz. bag of milk chocolate chips
14 oz. can of sweetened condensed milk
7 oz. of marshmallow fluff
graham cracker sticks, for dipping

Combine chocolate chips and sweetened condensed milk in a heatproof bowl, and heat in the microwave for 30 seconds. Stir until melted and smooth. If needed, microwave for 10 additional second increments until chocolate has completely melted. Dot the surface of the chocolate mixture with spoonfuls of marshmallow fluff. Stir marshmallow into chocolate to create a marbled effect. Serve with graham cracker sticks.

Sugar cookies

one ordinary day — Sun, 01 Jan 2012 11:30:11 +0000

{one year ago: salted peanut butter hot chocolate}
{two years ago: confetti eggs and favorites from 2009}

Recipe: Basic Sugar Cookies

(from Martha Stewart)

2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating

In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

Preheat oven to 325 degrees. Line baking sheets with parchment paper. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough. Bake until edges are golden, about 10-14 minutes. Cool completely on wire rack. Frost and decorate when cooled.

For the new year…

one ordinary day — Sat, 31 Dec 2011 13:55:46 +0000

Donut snowmen

one ordinary day — Thu, 22 Dec 2011 12:41:14 +0000

This is an incredibly easy gift for kids to make, so I wanted to make sure to share it while there are still a couple days before Christmas. I grabbed the ipod and took a couple quick pics, so you have to imagine magnified cuteness in person.

Sam put these little donut snowmen together to pass out at school today. They turned out super sweet, and were pretty inexpensive. Each snowman consists of a pretzel rod bag (from the craft store), 3 powdered donuts or donut holes, and a ribbon scrap. We made a template on one pretzel bag, then Sam just kept going until he had enough bags. Once the donuts are in, the top is folded over and tucks perfectly under the ribbon scarf. As Claudia would say, “Easy peasy lemon squeezy.”

Chocolate peppermint bark cookies

one ordinary day — Tue, 20 Dec 2011 19:21:10 +0000

Chocolate Peppermint Bark Cookies

Today has been a flurry of Christmas baking, but of all the things I’ve made, these cookies are by far my favorites this year. It’s a delicious blend of chocolate and peppermint topping a buttery cookie. I have a feeling this will be a new addition to our holiday treats every year.

And since Hershey’s makes so many fun flavored Kisses throughout the year, I can imagine this being a fun dessert with a lot of different flavor combinations. Can’t wait to try them all!

{one year ago: oreo brownie cups}

Recipe: Chocolate Peppermint Bark Cookies

(very slightly adapted from Recipe Girl)

2 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1 c. bittersweet chocolate chips
1 c. chopped Hershey’s Candy Cane Kisses (or use crumbled candy canes)
2 ounces white chocolate

Preheat oven to 350°F. Line bottom of a 13×9″ pan with long strip foil and spray with nonstick cooking spray.

Whisk flour and salt in medium bowl. Using electric or stand mixer, beat butter until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.

Transfer dough to prepared pan. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.

Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 25-30 minutes. Remove pan and immediately sprinkle bittersweet chocolate over the cookie crust. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread melting chocolate over top of cookie in thin even layer. Immediately sprinkle chopped candy cane kisses on top of chocolate.

Melt white chocolate in a microwave safe bowl at 30 second intervals until melted and smooth. If it’s too thick to stir, add a tiny drizzle of vegetable oil to thin it out. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.

Lift cookie bars from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces to resemble bark candy.