Wednesday, October 28, 2015

Cake Mix Cookies

For Cookie Monday, I adapted this recipe for Strawberries & Cream Cookies to create Funfetti cookies. Since the recipe really is reliant on the cake mix that you use, you can make pretty much anything. I used Funfetti cake mix and produced a bunch of little cake cookies. So good! I've made them with lemon cake mix, yellow cake, strawberry, and I'm hoping to try with carrot cake mix soon.

Also of note, I just made a HUGE batch of kimchi using cabbage, daikon radishes, carrots, and garlic from the farm. I ordered a big bag of gochugaru chile flakes off Amazon for like $10 so I have enough to make more kimchi in the future. I've already eaten the first few jars I made over the summer, so I'm excited to have more. Love it so much!

Friday, October 23, 2015

Brown Butter Spaghetti with Kale & Roasted Butternut Squash

The CSA is almost over, and I don't know what I'm going to do with my life when it is. Will I actually have to buy produce again? (Yes.) I used a butternut squash, some kale, onions, and garlic from the farm. I also didn't have spaghetti so I used the pasta I had. I wanted to add herbs to the squash - like some sage, maybe? - but I resisted, and it paid off. Simple and delicious. I have leftovers to reheat later. Yum!

pasta

Brown Butter Spaghetti with Kale & Roasted Butternut Squash
The Little Epicurean

6 ounces spaghetti
2 cups butternut squash, cut into cubes
tablespoon olive oil
1/4 cup unsalted butter
3 cloves garlic, smashed
2 small onions, sliced (about 2 cups)
4 packed cups baby kale
1/4 cup pecorino romano
1/4 cup parmesan cheese
Salt and pepper, to taste
Additional pecorino or parmesan, for serving
Finely sliced chives, for serving

Preheat oven to 400 degrees F. On a parchment lined baking sheet, spread out butternut squash. Drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper. Toss to combine. Bake for 30-40 minutes until squash is soft and can be easily pierced with a fork or knife. Set aside.

Bring a large pot of salted water to a boil. Cook spaghetti to al dente according to package details. When draining pasta, reserve a cup of pasta water.

In a large nonstick skillet, melt butter over medium heat. Once butter is melted, continue to cook over medium low heat until butter has browned and is fragrant (should smell nutty). Add minced garlic (I like to smash mine using a mortar and pestle) and sliced onions. Cook until onions are almost translucent. Add baby kale in two additions. Cook until kale begins to wilt. Remove from heat. Add pecorino romano, parmesan cheese, and roasted butternut squash. Toss to combine. Season with salt and pepper to taste. Add cooked spaghetti and toss to coat pasta. Add 1/4 cup of reserved pasta water at a time until pasta is well coated with sauce.

Serve immediately with sliced chives and/or more cheese, if desired.

Yield: 4 servings

Wednesday, October 14, 2015

Fingerling Potato-Leek Hash with Swiss Chard and Eggs

This recipe basically utilized everything I got in my CSA pickup last week. Leeks, chard, garlic, potatoes, and eggs. Hooray! And it was delicious! It was a perfect dinner for a stressful weekday. I didn't have any Gruyere cheese so I just did a little sprinkle of Parmesan and that was good enough. This was delicious and I would make it again.

hash

Fingerling Potato-Leek Hash with Swiss Chard and Eggs
Cooking Light, April 2011

2 tablespoons extra-virgin olive oil
2 cups sliced leek (about 2 large)
12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
2 garlic cloves, minced
1 1/4 teaspoons Spanish smoked paprika, divided
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
4 large eggs
1/4 cup shredded Gruyère cheese (1 ounce)

Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

Yield: 4 servings

Monday, October 05, 2015

Pumpkin-Oat Chocolate Chip Cookies

I've been on vacation for a couple weeks so I didn't make any cookies for a little bit! Today is my first Monday back at work so I tried to pick out a recipe that would make everyone happy. Eleven (11) people posted a recipe on my Facebook for these pumpkin snickerdoodles with cream cheese in the middle, but they seemed like a lot of effort for something that inevitably would be disappointing - in previous years, pumpkin snickerdoodles have failed to win accolades. So I agreed to make something pumpkin-spice, but I searched for a better recipe.

I picked this one because it has oats and chocolate chips to add texture and flavor, instead of just relying on the baby-food consistency of pumpkin. Also, knowing that most people enjoy the "spice" far more than the actual "pumpkin," I tweaked the spices. Actually, first, I doubled them. Pumpkin is bland. Must spice. More spice. Then I also added some allspice and some cloves. Go easy on the cloves, but honestly I think they really helped.

Anyway, these were delicious and enjoyable. Much better than the pumpkin snickerdoodles!

pumpkin

Pumpkin-Oat Chocolate Chip Cookies
Cooking Classy

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 3/4 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional - I did not add these)

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much).

Scoop dough out 2 Tbsp at a time, and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Yield: 4 dozen