Ricotta Cheese Gnocchi
8 oz. ricotta cheese (strained of water for about 30min.)
2 eggs
1/2 cup fresh grated parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 cup white flour (I've used wheat and it just isn't the same)
Mix all ingredients except flour until well blended. Then add flour to form a soft dough. Keep hands and working surface floured. If dough is sticky add a little more flour. Form into ropes about 1/2 inch cross-section and cut into bite sized pieces. Roll with a fork to create grooves. Place in boiling water for about 4 min. Serve with favorite sauce. Gnocchi can be kept in fridge for later or frozen.
Potato/Winter Squash Gnocchi
Gnocchi can be made from potatoes, sweet potatoes, and baked winter squash instead of ricotta cheese. All are delicious.
8 oz. winter squash, sweet potato, potato
1 clove garlic (crushed)
1/2 tsp salt
1/2 tsp nutmeg
1 egg
2 cups flour
Simple bake potato, sweet potato or squash. Prep and cooking method is same as above.
Dessert Gnocchi
Dessert Gnocchi can be made from apples, persimmons, pumpkin/winter squash, etc. Add cinnamon, nutmeg, allspice, etc. Follow general proportions as above two recipes. Cooking method is the same. Serve with honey or other sweet sauce.
Sunday, November 30, 2008
Pumpkin Pie
1 sugar pumpkin (sweet meat squash or sunshine pumpkin)
1 9 in pie shell
2 eggs
1 cup packed light brown sugar (I used Lakanto w/ 1/2 TBS molasses)
1 TBS flour (or cornstarch or tapioca starch)
1/2 tsp salt
2 1/2 tsp pumpkin pie spice
1 (12 fl. oz) can evaporated milk
Bake squash/pumpkin whole until soft (350F for about an hour and a half). Remove and allow to cool enough to work with. Cut in half, scoop out and discard seeds, remove skin. Puree about 2 cups of pumpkin. Save rest for side dish, second pie, or add to baked goods like breads, muffins, pancakes, etc. In a bowl slightly beat eggs. Add sugar, flour, salt, and pumpkin puree, pie spice and evaporated milk. Stir until smooth. Pour into pie shell. Place a strip of foil over the edge of the pie crust so it does not burn. Bake 10 min. at 450F, then reduce to 350F and cook for 40-50 min. until a toothpick comes out clean. Remove foil about 20min. before pie is done so crust is golden brown. Cool pie and refrigerate overnight for best flavor.
1 9 in pie shell
2 eggs
1 cup packed light brown sugar (I used Lakanto w/ 1/2 TBS molasses)
1 TBS flour (or cornstarch or tapioca starch)
1/2 tsp salt
2 1/2 tsp pumpkin pie spice
1 (12 fl. oz) can evaporated milk
Bake squash/pumpkin whole until soft (350F for about an hour and a half). Remove and allow to cool enough to work with. Cut in half, scoop out and discard seeds, remove skin. Puree about 2 cups of pumpkin. Save rest for side dish, second pie, or add to baked goods like breads, muffins, pancakes, etc. In a bowl slightly beat eggs. Add sugar, flour, salt, and pumpkin puree, pie spice and evaporated milk. Stir until smooth. Pour into pie shell. Place a strip of foil over the edge of the pie crust so it does not burn. Bake 10 min. at 450F, then reduce to 350F and cook for 40-50 min. until a toothpick comes out clean. Remove foil about 20min. before pie is done so crust is golden brown. Cool pie and refrigerate overnight for best flavor.
Green Bean Casserole
2 TBS butter
2 TBS flour
1 tsp salt
1 tsp white sugar
1/4 cup onion, diced
1 cup sour cream
3 cans French style green beans (I used fresh/frozen green beans-enough to fill a 9X9 pan)
2 cups shredded cheddar cheese
1/4-1/2 cup fresh chopped mushroom
1/2 cup crumbled buttery round crackers (frozen onion rings or French's fried onions)
1 TBS butter, melted
Fresh grated parmesan cheese
pepper to taste.
Preheat oven to 350F. Melt 2 TBS butter in large skillet, stir in flour until smooth. Cook 1 minute. Add salt, pepper, sugar, onion, mushroom and sour cream and parmesan cheese. Set aside. Boil fresh or frozen green beans until done. Drain and add green beans to cream sauce, stir to coat. Transfer to 9X9 baking dish. Cover with shredded cheddar cheese. If you use crackers, crush and mix with remaining butter. Add them now and bake for 3o min. or until bubbly. If you use onion rings, place them on top of cheese and bake for 30min. If you use fried onions, bake cheese topped casserole for 25 min. and add them the last 5 min. to brown.
2 TBS flour
1 tsp salt
1 tsp white sugar
1/4 cup onion, diced
1 cup sour cream
3 cans French style green beans (I used fresh/frozen green beans-enough to fill a 9X9 pan)
2 cups shredded cheddar cheese
1/4-1/2 cup fresh chopped mushroom
1/2 cup crumbled buttery round crackers (frozen onion rings or French's fried onions)
1 TBS butter, melted
Fresh grated parmesan cheese
pepper to taste.
Preheat oven to 350F. Melt 2 TBS butter in large skillet, stir in flour until smooth. Cook 1 minute. Add salt, pepper, sugar, onion, mushroom and sour cream and parmesan cheese. Set aside. Boil fresh or frozen green beans until done. Drain and add green beans to cream sauce, stir to coat. Transfer to 9X9 baking dish. Cover with shredded cheddar cheese. If you use crackers, crush and mix with remaining butter. Add them now and bake for 3o min. or until bubbly. If you use onion rings, place them on top of cheese and bake for 30min. If you use fried onions, bake cheese topped casserole for 25 min. and add them the last 5 min. to brown.
Friday, November 28, 2008
Butternut Squash Soup
1 butternut squash
6 TBS onion (chopped)
4 TBS butter
3 cups water
4 chicken bouillon cubes
1/2 tsp dried marjoram (I used parsley and thyme)
1/8 tsp ground cayenne pepper
8 oz. cream cheese
pepper to taste
Bake squash whole at 350F until soft (1 1/2 hours or so). Allow to cool so you can work with it. Sautee onions in butter until tender. Add squash, cream cheese, onions and butter, water, and all spices to a blender (You might have to do this in two batches). Puree. Place into a soup pan, heat (don't allow to boil) and serve. Great w/ sourdough bread or rolls.
6 TBS onion (chopped)
4 TBS butter
3 cups water
4 chicken bouillon cubes
1/2 tsp dried marjoram (I used parsley and thyme)
1/8 tsp ground cayenne pepper
8 oz. cream cheese
pepper to taste
Bake squash whole at 350F until soft (1 1/2 hours or so). Allow to cool so you can work with it. Sautee onions in butter until tender. Add squash, cream cheese, onions and butter, water, and all spices to a blender (You might have to do this in two batches). Puree. Place into a soup pan, heat (don't allow to boil) and serve. Great w/ sourdough bread or rolls.
Thursday, November 27, 2008
Happy Thanksgiving
Happy Thanksgiving to all of you reading this blog. I hope your holiday is filled with joy, friends and family.
We are very blessed to be able to have Thanksgiving with my mother this year. If you have read my previous blogs she was in the hospital for about 4 1/2 months during spring and summer. We feared for her life on two occasions during that time. So it is great to be able to spend this day with her at home.
We will also be spending time with my dad and Suzi and are greatful for that. For those who we can't be with, we are thinking of you today as well.
In preparation for the holiday, the boys and I have been working on various crafts to liven up the house. We have a silly turkey bread basket, Thanksgiving tree, pinecone turkeys, turkey terra cotta pots and pilgrim and Indian hats. Of all the crafts the kids' favorite were and still are the pinecone turkeys. How can you go wrong with hand picked pinecones, pipe cleaners, googly eyes, pompoms, construction paper and glue?
We are very blessed to be able to have Thanksgiving with my mother this year. If you have read my previous blogs she was in the hospital for about 4 1/2 months during spring and summer. We feared for her life on two occasions during that time. So it is great to be able to spend this day with her at home.
We will also be spending time with my dad and Suzi and are greatful for that. For those who we can't be with, we are thinking of you today as well.
In preparation for the holiday, the boys and I have been working on various crafts to liven up the house. We have a silly turkey bread basket, Thanksgiving tree, pinecone turkeys, turkey terra cotta pots and pilgrim and Indian hats. Of all the crafts the kids' favorite were and still are the pinecone turkeys. How can you go wrong with hand picked pinecones, pipe cleaners, googly eyes, pompoms, construction paper and glue?
Friday, November 21, 2008
Fennel Risotto
This is my favorite risotto so far and it happens to be very simple.
2 fennel bulbs (cored and cut lengthwise in 1/4 inch slices)
1 medium onion (diced)
1-2 TBS butter or olive oil
1 cup arborio rice
3-4 TBS parmesian cheese (grated)
1 cup heavy cream
1 cup white wine (optional, I used a sweet muscat)
1 carton chicken/vegetable broth
Salt and pepper (to taste)
In a heavy pan/pot, sautee fennel slices and onion in butter a few minutes to soften. Add rice and cook for 2 minutes, stirring constantly so it doesn't burn. Add wine and stir until most of the liquid is gone. Add 1 cup chicken broth and stir until most of the liquid is gone. Continue this process of adding broth until rice is done. Add parmesian cheese, heavy cream, salt and pepper. Cook stirring constantly until risotto is nice and creamy (just a few minutes). Serve.
2 fennel bulbs (cored and cut lengthwise in 1/4 inch slices)
1 medium onion (diced)
1-2 TBS butter or olive oil
1 cup arborio rice
3-4 TBS parmesian cheese (grated)
1 cup heavy cream
1 cup white wine (optional, I used a sweet muscat)
1 carton chicken/vegetable broth
Salt and pepper (to taste)
In a heavy pan/pot, sautee fennel slices and onion in butter a few minutes to soften. Add rice and cook for 2 minutes, stirring constantly so it doesn't burn. Add wine and stir until most of the liquid is gone. Add 1 cup chicken broth and stir until most of the liquid is gone. Continue this process of adding broth until rice is done. Add parmesian cheese, heavy cream, salt and pepper. Cook stirring constantly until risotto is nice and creamy (just a few minutes). Serve.
Thursday, November 13, 2008
Did Dinosaurs Live with Man?
I have not given much thought in the past about dinosaurs. They existed and that was good enough for me. But now, my kids just love them. Gabriel teaches dino school almost every day. So I started learning about them and their names. I started finding a lot of evidence that dinosaurs lived with man. There are archeological artifacts showing man and dinosaurs, fossil footprints, petroglyphs (cave drawings of men and dinosaurs), historical writings, and 'recent' sitings of these creatures. I don't have any trouble believing that our Earth could still have a few of these creatures on it. Take the coelacanth, it supposedly died out millions of years ago and now we know they still live in our oceans. The evidence, much of it proven to be authentic (there's always someone trying to fool the scientists) is quite exciting if you think about it. There are accounts of seeing and sometimes eating dinosaurs that live in a huge swamp in the middle of Africa. These accounts come from the natives and missionaries that live there. So did man live with dinosaurs? I believe we did and possibly still do.
Saturday, November 1, 2008
Sauerkraut Salad
1 1/2 cup sauerkraut
1/8 cup olive oil
1/8 cup apple cider vinegar
1/2 cup chopped celery
1/2 cup chopped bell pepper (any color)
1 TBS minced pemento
2 chopped green onions
1/2 cup sugar (I use several drops of liquid stevia instead)
pepper to taste
Combine oil, vinegar and sugar/stevia. Rinse and drain sauerkraut well. Combine all other ingredients and toss with dressing.
BTW, you can make your own sauerkraut very easily. Here's how:
1 head green cabbage
celtic sea salt or pickling salt
1 clean quart mason jar
cheese cloth
Shred cabbage and pack into a clean mason jar. Pack about 1 inch and sprinkle a pinch of salt over it. Add another layer of cabbage and salt. Continue like this until whole jar is full. Leave about 1 inch head room. Also, make sure it is well packed. You will notice liquid in the jar, it should come up over the cabbage. Do not add water. Cover with a clean cheese cloth and let it sit on your counter several weeks. Check it every week for flavor. When it tastes the way you like put it in the fridge. It should keep for quite a while. If mold grows on top, just skim it off. The kraut under it should be fine.
1/8 cup olive oil
1/8 cup apple cider vinegar
1/2 cup chopped celery
1/2 cup chopped bell pepper (any color)
1 TBS minced pemento
2 chopped green onions
1/2 cup sugar (I use several drops of liquid stevia instead)
pepper to taste
Combine oil, vinegar and sugar/stevia. Rinse and drain sauerkraut well. Combine all other ingredients and toss with dressing.
BTW, you can make your own sauerkraut very easily. Here's how:
1 head green cabbage
celtic sea salt or pickling salt
1 clean quart mason jar
cheese cloth
Shred cabbage and pack into a clean mason jar. Pack about 1 inch and sprinkle a pinch of salt over it. Add another layer of cabbage and salt. Continue like this until whole jar is full. Leave about 1 inch head room. Also, make sure it is well packed. You will notice liquid in the jar, it should come up over the cabbage. Do not add water. Cover with a clean cheese cloth and let it sit on your counter several weeks. Check it every week for flavor. When it tastes the way you like put it in the fridge. It should keep for quite a while. If mold grows on top, just skim it off. The kraut under it should be fine.
Jesus Loves Me
Gabriel loves role playing with Andrew. They reenact scenes from their favorite TV shows. Today a Christmas catalog from the Oriental Trading Company came. In it were several nativity scenes and a nativity costume set. Gabriel got very excited and made a manger out of pillows for 'baby Jesus'. He put his farm animals around it and had Andrew lay down and covered him in a blanket. Then he sang "Jesus Loves Me." Then they changed positions and Andrew sang "Jesus Loves Me."
It was pretty cute. Their version of the song goes like this: Jesus, Jesus loves me. For the Bible it tells me so. Little ones to him belong they are weak but he is strong. Jesus, Jesus he loves me. For the Bible it tells me so.
It was pretty cute. Their version of the song goes like this: Jesus, Jesus loves me. For the Bible it tells me so. Little ones to him belong they are weak but he is strong. Jesus, Jesus he loves me. For the Bible it tells me so.
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