30 minute gingersnap cookies/gingersnap crust. what more can i say?
GINGERSNAP COOKIES/GINGERSNAP CRUST
Yield: 24 cookies, or one gingersnap crust
Nutrition: 83 calories, 11 carbs per cookie (as a crust: 248 calories, 33 carbs per slice if 8 slices)
6 Tbsp unsalted butter, room temperature
1/4 cup dark brown sugar
1/4 cup sugar
2 Tbsp molasses
1 small egg
1/4 teaspoon vanilla
1 cup flour
1/4tsp baking soda
1/4tsp Kosher salt
1 rounded tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1 pinch ground white pepper
Preheat the oven to 350. Line two baking sheets with parchment paper.
In the bowl of your electric mixer, fitted with a beater attachment, beat the butter and sugars until light and fluffy. Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and remaining spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm.
Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with your index and middle fingers, flatten the cookies to about 1/8″. Bake for 15-17 minutes or until the cookies feel dry and firm on top. If you desire a crisper cookie, cook to 17 minutes. Cool on a wire rack.
The Family Feed
so this tart is pretty yummy. i usually make it for easter but this year i was a little behind. i tend to stay away from cakes and cupcakes (too much flour with a high glycemic load), but tarts are where its at. i like them better than pies because they have less crust. though, i must admit -- the crust on this one is pretty divine. i made the gingersnap cookies myself this time and will share the recipe on friday. my reasoning? i was too lazy to get in the car and go to the store. making and baking the cookies took only 30 minutes and i had all the ingredients on hand. score.
DOUBLE CITRUS TART
Yield: 8 servings
Nutrition: 396 calories, 41 carbs per serving
1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (14-ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish. Serve with whipped cream.
Southern Living, March 2005
omg! homemade croutons. i started making homemade croutons sometime in the past year and will never, ever eat a packaged crouton again. so not worth it! i made these as pumpernickel croutons (i have a separate method for croutons made from small-batch loaves or baguettes), and they turned out superbly. though i don't eat chex mix but once a year now, my favorite part was always the pumpernickel. if yours is too, these croutons won't disappoint. try them on the kale caesar salad
that i made earlier this week. or just, you know, by the handful.
Yield: 8 servings
Nutrition: 270 calories, 27 carbs per serving
8 slices pumpernickel bread (16 oz), cut into cubes
1 tbsp minced garlic
1/2 cup olive oil, divided
Kosher salt, to taste
Cover the bottom of your largest skillet with olive oil. Heat olive oil on medium high. Once hot, add garlic. Saute for 1-2 minutes, stirring. Add the bread pieces to the pan. Pour olive oil on top to coat the bread crumbs; stir. Add Kosher salt to taste. Reduce heat to medium-low. Continue cooking, stirring very infrequently for 5 minutes. Move breadcrumbs to a pan and place in heated oven. Cook for 45 minutes or until crisp. Let cool and enjoy!
Note: Do not store in an entirely airtight container as they will lose their crispness.
i needed a salad, and i needed it pronto. with weather warming up here in indiana, i began thinking of kale salads. this kale caesar salad hit the spot for me. though the salad dressing uses anchovies, i was brave. i used them, and the result is marvelous. don't be scared.
KALE CAESAR SALAD Yield: 4 large servings
Nutrition: 238 calories, 7 carbs per serving (excluding croutons)
For the salad:
1 bunch of kale
1/2 bunch of red kale
1/2 bunch of swiss chard
1/2 head of red leaf lettuce
1/2 head of romaine lettuce
2 eggs, hard-boiled4 tbsp grated parmesan cheese
1 cup pumpernickel croutons (recipe forthcoming )
For the dressing:
1/3 cup olive oil
1 garlic clove
2 anchovy fillets
1 tsp Worcestershire sauce
Salt and pepper, to taste
Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss chopped kale and swiss chard with the remaining dressing; broil on a baking sheet, stirring with a watchful eye and the oven door open, until crisp, 5 to 8 minutes. Mix the kale and lettuce together in a bowl and top with lemon juice, chopped hard-boiled eggs, grated parmesan, and croutons.
SOURCE Adapted from Food Network Magazine
our office potlucks were once world renown. before they took a turn for the sad, i gleaned this recipe for corn pudding from a colleague. it is better than other corn puddings i know because of the butter. you can never have too much butter. and anyway, it brings down the glycemic index, right? serve with beef and beer chili. :)
THE BEST CORN PUDDING
Yield: 6 servings
Nutrition: 220 calories, 25 carbs per serving
120 grams of Jiffy corn bread mix (half of the box)
1/2 can creamed corn
1/2 can corn
1/2 cup light sour cream
4 tbsp salted butter, melted
1 small egg
Mix together. Bake at 350 for 35 minutes. Remove from oven and serve.
it's cold outside. there's snow in indiana.
i'm not surprised and i'm not upset. i had this chili to keep me warm!
BEEF AND BEER CHILI
Yield: 4 servings of 1 1/3 cup
Nutrition: 337 calories, 37 carbs per serving
1 1/4 lb boneless beef chuck, cubed into 1/2 inch pieces
1/3 cup water
2 medium red onions, chopped
8 oz fresh portabello mushrooms, stems discarded and diced
3/4 lb carrots, diced
1 1/2 tsp minced garlic
1 cup dark beer
1/4 c tomato paste
1 chipotle in adobo sauce, seeded and finely chopped
3 tbsp honey
3 tbsp chili powder
2 tsp ground cumin
3/4 tsp dried oregano
1 tbsp cornmeal
1/4 cup light sour cream
Spray a large skilled with canola oil spray and set over medium-high heat. Add half of the beef and cook until browned, about 4 minutes. Transfer the beef to a 5 or 6-qt slow cooker. Repeat with the remaining beef.
Add the water to the skillet; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Transfer to the slow cooker. Add the onions, mushrooms, carrots, garlic, beer, tomato paste, chipotle, honey, chili powder, cumin, and oregano; mix well. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.
About 20 minutes before the cooking time is up, gradually stir the cornmeal into the slow cooker until blended. Cover and cook on high until thickened, about 15 minutes. Serve with 1 tbsp sour cream per bowl.
Weight Watchers Slow Good Super Slow-Cooker Cookbook, 2005
here's a great sauce to serve with chicken or fish! i first tried it this summer at a local restaurant, and absolutely had to find a recipe online afterwards. you can make the reduction part of the recipe in advance as it can be stored and kept in the freezer.
TOMATO BEURRE BLANC
Yield: 16 servings of 2 tbsp each
Nutrition: 86 calories, 2 carbs per serving
For the reduction:
2 cups chicken stock
5 oz tomato flesh (no peel), minced
2 shallots, minced
1/2 tsp minced garlic
4 tbsp white wine vinegar
Salt and pepper
1 tbsp sugar
1 cup heavy whipping cream
2 oz butter, cubed
To make the reduction: Dice the shallots and garlic and place them into a pan with the stock, tomato flesh, vinegar and basil stalks. Allow to simmer and reduce to a little less than 1/2 cup in volume. Once reduced strain through a sieve (optional). At this point you may store the liquid reduction in a jar for later use (I stored half, and halved the finishing ingredients) .
To finish the sauce: Add the cream to the reduction and then slowly whisk in the cubes of butter until the sauce thickens over a gentle heat. Be sure not to overheat the sauce when adding the butter as it may split. Serve warm.
Tomato Casual, 2008
i bring you baked macaroni and cheese. james surprised me recently when we had this for the second sunday in a row (with corned beef and sauteed cabbage this time) by telling me that finally, i had made a better-than-kraft macaroni and cheese. the man likes his processed food, though i try to limit it (according to my own definition and for my own reasons, of course). i am reveling in my success.
feel free to play with the cheese in this recipe (a creamy boursin might be a great fourth cheese), but do not remove the brie. more brie = even more awesome. my favorite brie is a double creme brie found at sam's club, delice de france
. try it in this recipe or on its own as soon as you can!
BETTER-THAN-KRAFT BAKED MACARONI AND CHEESE
Yield: 6 servings
Nutrition: 387 calories, 40 carbs per serving
4 tbsp unsalted butter, divided
2 tbsp flour
1 1/2 cups whole milk
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
8 oz elbow macaroni
4 oz shredded cheddar, divided
4 oz shredded colby jack, divided
4 oz brie, rind removed and chopped into small bits, divided
1/2 tsp minced garlic
1/2 cup panko breadcrumbs
1 tsp dried parsley
Preheat oven to 400. Melt 2 tbsp butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 1/2 tsp salt and 1/4 teaspoon pepper. Remove sauce from heat.
Toss pasta and 1 1/2 cups cheese in a 8 x 8 baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
Remove foil from dish. Stir. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
Adapted from Bon Appetit, January 2013
i'm sharing this recipe -- my favorite tart recipe -- in recognition of pi(e) day yesterday. in fact, i can confidently state that this coconut cream tart is and forever will-be my standard birthday request (james, did you read that sentence???).
a little over a year ago, i stumbled across this recipe on Once Upon A Chef
, and i shared the link with james via chat. it must have been a month or so before my february birthday, but i didn't think to ask james to make it; i simply wanted to share a recipe that i thought looked amazing.
fast forward several weeks and i left the day before my birthday to go on a cross-country skiing trip with insulindependence
in carabasset valley, maine. i came home several days later and was shocked and surprised to find toasted coconut flakes on the counter (clue #1 that something is OFF as james HATES coconut) and THIS TART in the refrigerator (what?!?!?!)! i thought surely that my neighbor/running partner/friend lesley had been over (she loves to bake), though i wasn't sure why. maybe james paid her to make my birthday treat?!?!? i kept quiet and eventually james asked if i had noticed what was in the fridge. the truth came out: he had saved the recipe and made the tart: just for me, just for my birthday! it is divine.i asked for it again this february, and he obliged.
COCONUT CREAM TARTYield: 10 servings
Nutrition: 515 calories, 50 carbs per serving
INGREDIENTSFor the crust:
7 1/2 oz shortbread cookies, finely ground
1 1/4 cups loosely packed sweetened flaked coconut
1/2 stick (4 tbsp) unsalted butter, meltedFor the custard:
2 large eggs
2 large egg yolks
3/4 cup sugar
2 tbsp flour, packed
2 tbsp corn starch, packed
1 1/2 tbsp Malibu rum
5 tablespoons cream of coconut
1 cup coconut milk
1 cup whole milk
3 tbsp unsalted butterFor the whipped cream topping:
1 cup heavy whipping cream
3 tbsp sugar
1 tbsp Malibu rum
1/2 cup coconut flakesDIRECTIONSFor the crust:Adjust your oven rack to middle position and preheat the oven to 350 degrees.
While the oven is preheating, pulse cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Using a 1/2 cup dry measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Bake the tart crust until golden (15-18 minutes), and cool completely in pan on a rack.
With the oven still at 350 degrees, toast the coconut flakes. Stir often and remove when lightly golden; set aside to cool. Turn off the oven when finished.For the filling:Whisk the eggs, egg yolks, sugar, flour, cornstarch, and salt in a medium bowl and set aside.
Combine Malibu rum, cream of coconut, coconut milk, and whole milk in a medium saucepan and bring the mixture to a boil. Turn off the heat. Whisking constantly, slowly add 1 cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture; whisk well to combine. Return the mixture to the sauce pan. Over medium-high heat, cook, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. Off of the heat, whisk in the butter until fully incorporated.
Pour the hot filling into the cooled tart shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, 3-10 hours.For the whipped cream topping:Before serving, beat the cream, sugar, and Malibu Rum with an electric mixer until soft peaks form, about 90 seconds - 2 minutes. Top the tart with whipped cream and sprinkle with toasted coconut flakes.
Serving note: Carefully remove the rim of the pan by gently pressing upwards on the bottom while holding the rim in place. Cut into wedges, wiping your knife clean between slices, and serve cold. The tart (without whipped cream topping) can be chilled up to 10 hours. The tart can be topped with whipped cream 3 hours ahead and chilled. If you are fortunate enough to have leftovers, store the topped tart pieces in the freezer.SOURCEOnce Upon a Chef
my brother is a picky eater. but when i served him these teriyaki turkey burgers this weekend along with a mac and cheese recipe that will be shared later this month, he ate every bite. i even saw him take a second burger.
a little bit different, but moist and flavorful, these teriyaki turkey burgers are one of my favorite go-to recipes. since the burgers cook in a skillet and not on the grill, they are suitable for all times of year in climates where it often rains or reaches freezing. though this time i served these burgers with mac and cheese, we often use baby carrots and purchased root vegetable chips or kettle chips as easy sides.
TERIYAKI TURKEY BURGERS
Yield: 4 servings
Nutrition: 318 calories, 7 carbs per serving
1 pound ground turkey
2 tsp garlic powder
1 tsp Caribbean seasoning
1/4 tsp black pepper
6 tbsp teriyaki sauce + 2 tbsp water
2 tbsp Canola oil, divided
1 large onion, sliced
Combine the ground turkey, garlic powder, Caribbean seasoning, black pepper, and 4 tbsp teriyaki sauce mixture in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a patty.
Place a large nonstick skillet over medium heat until hot; coat with 1 tbsp Canola oil. Add the onion slices and cover/cook until the onions are golden brown (approximately 10 minutes), stirring frequently.
Stir in 1 tbsp teriyaki sauce mixture. Remove the onions from the pan, and keep warm. Add second tablespoon of Canola oil to the pan. Add patties; cook 5 minutes over medium heat. Add remaining 3 tablespoons teriyaki mixture to pan. Carefully turn patties over, and cook for 3 minutes or until golden.
Serve patties on romaine lettuce or traditional buns with cooked onions on top. I suggest mayonnaise, and James suggests tomatoes.