Field Greens with Spiced Pecans, Goat Cheese, and Balsamic Vinaigrette

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Field-Greens-Spiced-Pecans-Goat-Cheese-Balsamic-Vinaigrette-5A few things today.

One – sorry for being a little off the radar recently. My excuse? Laziness and a busted computer. But…just because I haven’t been posting, doesn’t mean I haven’t been cooking.

Two – Emily from A Gilt Nutmeg chose a great recipe for this week’s Project Pastry Queen. Don’t let the length of this recipe stop you from making this. It just looks like a lot. I actually told Andy that if I had to pick one salad dressing for the rest of my life, this would be it. The whole meal took about 25 min to make and I was also cooking other items at the same time.

Three – Back to the busted computer. I’m going to post a few recipes without pictures. You see, I shoot in RAW which means the files are huge. My computer has crashed a few times and opening just one file takes a few minutes. Then, trying to save them in a format I can use on the web…another five min. This doesn’t include the time it takes to do any editing. I don’t have the patience. Once the computer is functioning again, I’ll repost them with some pics.

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INGREDIENTS

Spiced Pecans
1 ½ C pecan halves
3 T unsalted butter\
tsp ground cumin
¼ tsp cayenne pepper
¼ tsp salt

Balsamic Vinaigrette
2 cloves garlic, minced
1 tsp Dijon mustard
1 T honey
½ C balsamic vinegar
¼ C red wine vinegar
1 T freshly squeezed lemon juice
1 tsp salt
½ C – 2 ¼ C extra-virgin olive oil (I used 1 C)

Salad
1 (6 oz) goat cheese round, at room temperature (I used a 4 oz log)
3 C assorted baby greens
1 small bunch arugula
1 pint cherry tomatoes

DIRECTIONS

Spiced Pecans:

  1. Preheat the oven to 350.
  2. Place the pecans in a medium bowl.
  3. Melt the butter in a small saucepan over medium heat. Stir in the cumin, cayenne, and salt.
  4. Pour the butter mixture over the pecans and toss to coat well.
  5. Spread the spiced pecans in a single layer on a baking sheet and toast for 7-9 min, until golden brown and aromatic. Set aside to cool at least 15 min.

Balsamic Vinaigrette:

  1. Blend the garlic, mustard, honey, both vinegars, lemon juice, and salt about 15-20 seconds in a blender or food processor fitted with a metal blade.
  2. Pour ½ C olive oil through the feed tube in a slow stream and blend until the mixture emulsifies. Add additional olive oil as desired (I used 1 C.).

Salad:

  1. Cut the goat cheese rounds into quarters and gently form each into a disk.
  2. Coarsely grind ½ C of the spiced pecan halves in a food processor fitted with a metal blade. Pour the ground pecans into a medium bowl. Roll the goat cheese rounds in the ground pecans to cover completely.
  3. Just before serving, toss the baby greens, arugula, the remaining 1 C of spiced pecans, and balsamic vinaigrette to taste in a large salad bowl.
  4. Serve on individual plates. Top each salad with some of the cherry tomatoes and a disk of pecan-coated goat cheese.

NOTES

4 servings

The Pastry Queen by Rebecca Rather

Pumpkin Granola

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I really haven’t been able to get enough pumpkin this fall. One morning I was craving oatmeal and pumpkin so I did a search. This is what I came up with.

It’s good for a breakfast or just a snack.

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INGREDIENTS
2 C old-fashioned oats
¼ C Honey
¼ C water
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
¼ C pumpkin puree

DIRECTIONS

  1. Preheat oven to 325.
  2. Combine all ingredients in bowl. Stir well.
  3. Place on a baking sheet and spread with a spatula.
  4. Bake for 25-30 min. Check after 20 and stir if needed.
  5. Granola will continue to crisp after it’s removed from the oven.

NOTES

Serves 4

Adapted from Shop.Cook.Make

Ground Beef Gorditas

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Another Project Pastry Queen assignment! This week, Amanda picked Ground Beef Gorditas or “Little Fat Ones.”

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I love cooking with these other bloggers because it keeps me from cooking the same things in my kitchen. I rarely cook beef and I never fry anything so this tested me in a few ways. Plus, I was cooking this for friends. Talk about pressure!

Since I never fry anything, it makes me very nervous. I burn myself enough without hot, sputtering grease flying around. Geez!

You’re supposed to split open the gorditas and fill them with the toppings. Mine didn’t puff up as much as I think they were supposed to so we just put them on the plate and loaded them up with the toppings.

If you don’t want to go the trouble of making the gorditas, you can put it on a tortilla. The filling is the best homemade taco filling I’ve ever tasted and it was so quick. I doubt I’ll ever buy the packaged kind again.

Next week, we’re cooking Southern Comfort Apple Pie.

INGREDIENTS

For the dough:
4 cups corn masa mix, or 12 ounces fresh masa dough
1 teaspoon salt, if necessary
1/2 C (1 stick) unsalted butter, at room temperature
Safflower oil, for frying (I used vegetable oil)

For the beef filling:
1 lb lean ground beef
1 Tbls finely chopped yellow onion
3 cloves garlic, minced
½ tsp salt
½ tsp ground cumin
½ tsp freshly ground black pepper
1 Tbls Tabassco or hot pepper sauce
1 8 oz can plain tomato sauce

For serving:
½ head iceberg lettuce, shredded
½ C chopped tomatoes
1 C queso fresco, crumbled
sliced black olives
½ C sour cream
salsa

DIRECTIONS

For the Dough:

  1. If using masa mix, mix in large bowl according to the directions. Beat the masa, butter and salt in an electric mixer with the paddle attachment until it forms a ball. If using fresh dough, add the butter and mix until a ball is formed.
  2. Separate the dough into 8 equal pieces. Roll until roughly 4″ across and 1/2″ thick.
  3. Grease a large skillet with cooking spray and set over medium-high heat. Cook the gorditas until lightly browned on each side, about 5 to 10 minutes on each side.
  4. Fill a large skillet with enough oil to come about 1/2 inch up the sides. Heat on medium heat until hot enough that the oil bubbles when a small ball of dough is dropped in.
  5. Using a spatula, lower the gorditas into the hot oil.
  6. Fry the gorditas for about 5 minutes on each side, until golden brown and crisp.
  7. Transfer to paper towels to drain.

For the Beef Filling:

  1. Saute the beef and onion in a large skillet over medium-high heat until the meat is brown, 8-10 min.
  2. Drain off the fat.
  3. Add the garlic, salt, cumin, pepper, hot pepper sauce, and tomato sauce. Cook for 5 minutes.

Assembly:

  1. Split gorditas in half and set them on individual plates.
  2. Spoon the beef mixture over the bottom halves. Sprinkle with cheese, lettuce, tomatoes, sour cream, and anything else your heart desires.
  3. Lean the top half of the gordita at an angle on top of the beef mixture and serve.

NOTES
Serves 4 (2 gorditas each)

from The Pastry Queen by Rebecca Rather

One Bowl Scratch Brownies

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The quickest, most satisfying chocolate fix.

They’re ooey-gooey, chocolaty goodness.

This is my go-to brownie recipe. It’s fast, easy, and versatile. Even better, there’s only one pot and a whisk to clean. Well, except for the pan you cook them in. My guess is you’ll probably be washing it a few minutes after they come out of the oven. That’s how fast they’ll be eaten.

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INGREDIENTS

1/3 C (5 1/3 Tbsp) butter
¾ C sugar
2 Tbsp water
12 oz (1 bag) chocolate chips
1 tsp vanilla
2 eggs
¾ C flour
¾ tsp baking powder
½ tsp salt

DIRECTIONS

  1. Preheat the oven to 325.
  2. Melt butter, sugar, and water in medium saucepan until just boiling.
  3. Immediately remove from stove and stir in ¾ of the chocolate chips and vanilla.
  4. Beat in eggs one at a time.
  5. Whisk in flour and baking powder.
  6. Stir in remaining chocolate chips (I used peanut butter chips).
  7. Pour batter into greased 8”x8” pan.
  8. Bake at 325 for 20 min.
NOTES
You can replace the remaining chocolate chips with anything such as peanut butter, white chocolate, butterscotch, etc.
I take them out right at 20 min because I like them a bit undone in the middle, but you may want to cook them for a few more minutes.

Pumpkin Pancakes

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I hate Fall.

There, I said it.

Blasphemous, I know.

I’ll probably lose a few blog subscribers.

People start saying, “Oh, the cool weather, football, sweatshirts, pumpkin spice lattes, blah, blah, blah.”

You know what happens in the fall and after the fall??? It gets cold. Then it gets colder. Then it snows.  Ugh.

Summer rocks and I’ll wear my flip flops until my toes get frostbite. So there.

Exaggerating? Maybe a little. But really…it makes me so sad to think summer is gone.

The one item that actually makes me happy to have fall is pumpkin. I can’t get enough of it. It works in just about everything. Sweet and savory.

Andy has been asking me to makes these pancakes for months. I kept telling him he has to wait until it is cool out. Well, I guess he was in luck.

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Stay tuned for many more pumpkin recipes. I just stocked up on 100% pure, organic pumpkin puree from Trader Joes.

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INGREDIENTS

1 ½ C milk
1 C pumpkin puree
1 egg
2 Tbls vegetable oil
2 Tbls vinegar
2 C all-purpose flour
3 Tbls brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt

DIRECTIONS

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
  3. Stir into the pumpkin mixture just enough to combine.
  4. Heat a lightly oiled griddle or frying pan over medium high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  6. Brown on both sides and serve hot.

NOTES

Makes 12 pancakes.

Recipe from Allrecipes.com

Curried Butternut Squash Soup

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Curried Butternut Squash Soup

A yummy fall soup!

This week’s Project Pastry Queen was this delicious butternut squash soup. It’s thick and creamy with the perfect amount of spice. I tend to stay away from many soups because they contain so much cream. This one did too but it’s optional. I went without the heavy cream but did add the sour cream.

Next time, instead of spending so much time peeling and cutting the squash, I’ll roast it like Sarah from 20 Something Cupcakes.

This soup is definitely better warmed up the next day after all of the flavors and spices have time to blend.

Enjoy!

INGREDIENTS
2 Tbls unsalted butter
½ medium yellow onion, chopped
1 carrot, peeled and sliced
1 ½ lbs butternut squash, peeled, seeded, and chopped
1 medium russet potato, peeled and cubed
½ tsp ginger
1 tsp cinnamon
½ tsp curry powder
½ tsp salt
2 C chicken stock
½ C milk
½ C heavy whipping cream (optional)
½ tsp honey
½ tsp paprika
pepper, to taste
sour cream, for garnish
¼ C pumpkin seeds, toasted (optional)

DIRECTIONS

  1. Melt butter in large stockpot over medium heat.
  2. Add the onion and carrot. Saute over medium heat for about 3 min or until onions begin to soften.
  3. Add the squash, potato, ginger, cinnamon, curry powder, and salt. Saute for 2 min.
  4. Add the stock, milk, cream, honey, and paprika. Bring soup to a boil.
  5. Cover and simmer on low for about 45 minutes or until vegetables are soft.
  6. In batches, puree the soup in a blender until smooth. Add pepper to taste.
  7. Serve with a spoonful of sour cream and sprinkle pumpkin seeds.

NOTES
Adapted from The Pastry Queen by Rebecca Rather

4-6 servings

Tuxedo Cake…kind of

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Remember last week I said I’d be posting about the Tuxedo Cake? Well, sometimes bad things happen. I wish all of my attempts in the kitchen were successful. Sadly, they are not. Some are disasters.

I was so excited for this cake. Chocolate cake with a whipped cream frosting and a chocolate glaze. Yummm-mmmyyy!!!

Long story, short…the cake crumbled on itself. As I put the cake together, each layer crumbled the one below. It was a mess. Thankfully, it was a tasty mess.

Instead of a beautiful three-layer cake, I made two trifles. One with just the cake, frosting, and glaze and the other I added cherry pie filling. It was delicious! Ugly, but delicious.

So, instead of looking at my terrible attempt at this cake, check out these lovely blog posts from other Project Pastry Queen participants.

The next Project Pastry Queen assignment is a lovely fall treat! Hint, hint – I’ve already made it and it was NOT a disaster. 🙂

 

Homemade Croutons

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Andy is great at helping get dinner ready before I come home from work. I’ll leave a recipe on the counter or give him instructions in the morning. He’ll start chopping, defrosting, mixing, etc. As soon as I walk in the door, he turns it over to me. It’s a great time saver since he gets home so much earlier.

One night, we were eating Turkey and Spinach Meatloaf. I kept getting these odd chunks of something that didn’t taste bad…just odd. I kept eating. Finally, I had to ask, “Bubs, do you know what this is?” He so innocently replies, “It’s the breadcrumbs.”

Me: “Did you stir them in?”

Andy: “Yeah. I followed the recipe exactly.”

Me: “Oh, ok…..Wait. Are you sure you didn’t use the croutons?”

Andy: “I don’t know. It’s the one in the container.”

I go to the pantry and hold up the Panko breadcrumbs.

Me: “You used this?”

Andy: “Uhhhh. No. I used the ones you made the other day.”

Me: “Bahahaha!!!! Those would be croutons, not breadcrumbs.”

Homemade-Croutons

Do you have some leftover bread? Make some croutons. You’ll never buy croutons again.

I’m not listing specific amounts of the ingredients because it completely depends on how much bread you have or how much flavor you want on the croutons. Eyeball it, then taste a piece of bread. You’ll know if it needs more. You can always add more salt after they’re cooked.

INGREDIENTS

Old bread

Olive oil

Salt

Seasonings (garlic powder, red pepper flakes, Parmesan cheese, or anything else that sounds good to you)

DIRECTIONS

  1. Preheat oven to 350.
  2. Cut bread into 1” pieces.
  3. Toss bread in a little bit (just enough to coat) of olive oil. Better yet, use an olive oil mister.
  4. Sprinkle salt and other spices. Mix well.
  5. Place on baking sheet in single layer.
  6. Bake for 25 min. After 25 min, begin checking every few minutes until golden brown and crispy.

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