Fettuccine Alfredo

I can make really complex recipes with no problem sometimes, and then very simple ones I manage to destroy. I have no idea how I screwed up something so easy as fettuccine alfredo. It turned into this horrible, gluey, watery mess. It was NOT creamy OR delicious. I am also 100% sure it was cook's error, though I'm not positive where (or how many times!) I went wrong. It was just a disaster from start to finish. I'm not going to try it again - I've ruined it for myself. I'll try another recipe some other time. Anyone else want to try it out and tell me how it goes?



Fettuccine Alfredo
Everyday Italian - Giada de Laurentiis (Food Network)

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
pinch freshly grated nutmeg
Salt and freshly ground white pepper

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain .

2. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend . Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

3. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Servings: 6

Bean-and-Veggie Sliders

I don't know what my deal is with sliders this week. Tonight I made Middle-Eastern Chickpea Miniburgers, and last night I made these Asian-inspired sliders. As a side note, tonight's repeater recipe was not, in fact, worthy of making it again. This is why I have a "worth keeping" pile - to try things out to determine if they really are worth making more than once or twice. And that recipe is not worth keeping around.

Neither is this bean-and-veggie one, for that matter. It's kind of neat, using the rice as a binder in the burger. It holds together nicely. The mango is an interesting twist. These were alright, but I feel like they were missing something exciting and I'm not sure what. I wouldn't make them again.



Bean-and-Veggie Sliders
Martha Stewart Living, January 2011

These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.

2 cups cooked kidney beans
1 cup steamed jasmine or basmati rice
1/2 cup shredded carrot
1/3 cup shredded broccoli
2 tablespoons grated ginger
2 tablespoons finely chopped fresh cilantro
1/2 recipe flavor base (follow recipe in pot of beans, below)
1 tablespoon vegetable oil
12 small whole wheat rolls, split
Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.

2. For the Chili Mayonnaise: Stir together 3/4 cup mayonnaise, 1/2 teaspoon Asian chili paste (such as sambal oelek), and a dash of toasted-sesame oil.

Servings: 12

Pot of Beans
Beans:
1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
8-10 cups water, plus more for soaking
Flavor Base:
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 fresh chile, chopped
Coarse salt
Optional flavor add-ins (see below)

1. Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)

2. Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.

3. Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)

Tips
Stir a few tablespoons of any of these into the flavor base: bell peppers, sausage, bacon, tomatoes. Or season with herbs and spices (cumin, paprika, cayenne, oregano, thyme, rosemary, bay leaf).

Some Make-Agains

Last night I made Asian Dumpling Soup with some vegetable dumplings I picked up from Trader Joe's last time I was in Connecticut. (I don't have Trader Joe's here in PA! Booooo.) I made it even faster by using a pre-shredded cabbage mix (napa, carrot, celery). I also added a few drops of hot chili oil at the end. Yum!

Sunday night I made Broccoli Cheese Rice Casserole with the intention of being able to take it to work every day this week for lunch. I used the last of my frozen farm-picked broccoli from last year, and I made some fresh basmati rice to use in it. Perfect!

Double Peanut Butter-Chocolate Chewies

The request was: a chocolate cookie with peanut butter chips. The result was: a tasty cookie, maybe a little flatter than I'd hoped, that met expectations but did not exceed them. It was definitely good but wasn't as impressive as I anticipated. I packaged up about a dozen of them and mailed them to friends, and I am nervous that they will not make it to their destination in a good way since the cookies left in my house have hardened significantly in the past day or two. I emailed my friend and said, "I promise they were good before I sent them..." So, I guess we'll see how they survive the transit. Ultimately, I would try a different recipe next time.



Double Peanut Butter-Chocolate Chewies
Eating Well, November/December 2009

These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips.

1 cup chunky natural peanut butter
1/4 cup canola oil
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons low-fat plain yogurt
1 tablespoon vanilla extract
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup semisweet chocolate chips
1/4 cup trans-fat-free peanut butter chips -- such as Sunspire
1/4 cup turbinado sugar

1. Preheat oven to 350°F.

2. Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined.

3. Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips.

4. Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.

5. Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.

6. Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

Yield: 3 dozen

Sweet Potato Fritters with Smoky Pinto Beans

When I read reviews for this on the Eating Well website, all the notes said that the fritters were pretty bland and encouraged adding in spices and seasoning. I did that, and it was STILL pretty bland. It was good when I ate it along with the beans or with some of the chard I made for a side dish, but in general this recipe was kind of a dud. Disappointing! I wouldn't make this again.



Sweet Potato Fritters with Smoky Pinto Beans
Eating Well, September/October 2010

These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika, but sweet or hot would work well too. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika.

1 large sweet potato -- (about 1 pound)
3 tablespoons canola oil -- divided
1 medium onion -- chopped
2 large poblano peppers or small green bell peppers -- chopped
15 ounces pinto beans -- rinsed
1 1/4 teaspoons smoked paprika -- (see Note) divided
3/4 teaspoon salt -- divided
3/4 cup fine yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1 large egg -- lightly beaten
1/4 cup water
4 lime wedges for garnish

1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

2. Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) Set aside to cool.

3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.

4. Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.

5. Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.

6. Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.

Servings: 4

Chipotle Cheddar Chard

I needed a good side dish for my dinner last night, and reviews on the Eating Well website said to make Chipotle Cheddar Chard. I have made this before in the form of a quesadilla but had not made it just as a side dish. And since I made it almost 5 years ago, I decided it was worth revisiting. And you know what? It wasn't. I don't know why it consistently gets such high reviews because it's really nothing special at all. It went well with my dinner, but it's not great. I officially won't make this again.

Panko-Crusted Asparagus Spears

Well.

This is amazing.

I thought it would be time-consuming but it wasn't at all, and the result was phenomenal. The dipping sauce is delicious and the asparagus is delicious and everything is just wonderful. I will admit I roasted them a little longer than they needed to because I forgot to check, so they were a little more toasty than they should have been. But that was not a bad mistake at all! Very forgiving, in fact! I would definitely make this again. Maybe even this week if I can find some more miso paste (I finally ran out after what, like, 3 years?). Usually I can find it in the international or "healthy" sections of grocery stores, so hopefully I can find it. Hoorah! You should probably try this if you like asparagus. And if you're worried it will be too spicy, just reduce the chili paste/sriracha.

Also a note: I used yellow miso. What's the difference? You can buy it at Asian Food Grocer, small local Asian food stores, Whole Foods, Wegmans, Trader Joe's, etc.


Panko-Crusted Asparagus Spears
Eating Well, March/April 2011

Warm from the oven, these crunchy asparagus spears make a tasty side dish or cocktail nibble. Before being coated in panko breadcrumbs they are rolled in a flavorful sesame-miso sauce that doubles as a simple dipping sauce.

Cooking spray -- preferably canola oil
1/3 cup low-fat mayonnaise
2 scallions -- trimmed and finely chopped
2 tablespoons white miso
1 teaspoon chile-garlic sauce
1/2 teaspoon toasted sesame oil
1 bunch asparagus -- (about 1 pound) trimmed
3/4 cup Japanese-style panko -- (see Notes)
1/4 cup sesame seeds

1. Preheat oven to 450°F. Line a baking sheet with foil; coat with cooking spray.

2. Combine mayonnaise, scallions, miso, chile-garlic sauce and oil in a small bowl.

3. Place asparagus in a shallow dish and toss with half the miso mixture (about 1/4 cup), making sure the asparagus is well coated.

4. Combine panko and sesame seeds in another shallow dish. Working with one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Coat the prepared spears with cooking spray.

5. Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining miso mixture as a dipping sauce.

Servings: 4

Sesame Farfalle with Roasted Tofu

This was good, but this was the kind of recipe that made me pause and look up on this blog to see if I'd already made it before. I hadn't, but it felt like I did because this is similar to so many other things I've made. It was definitely good, but there wasn't anything that set it apart from anything else. I'd make it again if I had the ingredients.



Sesame Farfalle with Roasted Tofu
Cooking Light, June 2004

Baking the tofu in a mixture of soy sauce, ginger, sesame oil, and chile paste accomplishes three goals: It creates a golden crust, gives the tofu a firmer texture, and adds flavor by cooking the seasonings into the tofu.

Salad:
2 cups halved shiitake mushroom caps
1 tablespoon low-sodium soy sauce
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic
14 ounces extrafirm water-packed tofu -- drained and cut into 1-inch cubes
2 cups uncooked farfalle -- (about 8 ounces uncooked bow tie pasta)
3/4 cup slices green onions -- (1-inch)

Dressing:
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lemon juice
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons dark sesame oil
1 1/2 teaspoons vegetable oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves -- minced

1. Preheat oven to 425°.

2. To prepare salad, combine first 6 ingredients in a 13 x 9-inch baking dish; toss gently to coat. Bake at 425° for 40 minutes or until mushrooms are tender and tofu is golden brown.

3. Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water. Drain. Combine pasta, tofu mixture, and green onions in a large bowl.

4. To prepare dressing, combine the cilantro and remaining ingredients, stirring well with a whisk. Drizzle dressing over salad; toss well to coat. Cover and chill at least 1 hour.

Servings: 6

Wild Cream of Mushroom Soup

Though this is another successful meal from the Hunger Games Cookbook, it isn't as extraordinary as the other things I've made from it, so far. Unsure if I picked some randomly amazing things to start with or whether this one is just not quite excellent because it's a boring idea to begin with, but whatever. Don't get me wrong! It wasn't bad AT ALL. It was actually one of the better homemade mushroom soups I've ever had. I just don't think I would make it again. Probably. I don't know. Aah! I'm seriously in love with this cookbook though.

Must point out that this recipe involves a roux. Roux = RUE? :) (//Hunger Games Reference)

This looks terrible, I'm sorry:


Wild Cream of Mushroom Soup
The Unofficial Hunger Games Cookbook, page 53

1 1/2 pounds fresh mushrooms such as cremini
1/2 cup (1 stick) butter
5 green onions, chopped
3 cloves garlic, choppped
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
3 tablespoons all-purpose flour
4 cups vegetable broth
1 cup heavy cream
1 tablespoon apple cider

1. Brush mushrooms clean. Thinly slice the mushroom caps. Discard the stalks.

2. Melt butter in a large skillet over low heat. Add onions, garlic, lemon, and thyme, stirring for 1 minute, or until the garlic and onions are golden brown. Add the mushrooms, and then salt and pepper to taste. Cook for 4-5 minutes, or until the mushrooms just barely soften. Add flour and stir for 1 minute.

3. Remove from heat. Add the stock, stirring continuously. Return to the heat and bring mixture to a boil, still stirring. Reduce heat and gently simmer for 2 minutes, stirring occasionally.

4. Whisk the heavy cream into the soup, then reheat gently, stirring the whole time. Do not allow the soup to boil. Add cider. Season to taste with more salt and pepper.

Yield: 4 servings