Laurie's Kitchen

A cooking blog of some of my favorites

Tortellini Salad June 3, 2012

Filed under: Dinner,Pasta,Recipe Swap,Side Dish,Summer,Vegetarian Optional — laurms15 @ 3:57 pm

1 package of tortellini salad (I use tri-color because its festive)
1 package of spinach washed and chopped in half/thirds just to make it easier to eat.
1/3 cup of parm cheese
2 cups of cherry tomatoes cut in half
1 cup of kalamata olives cut in half
(sometimes I add artichoke hearts if I have them)

Dressing:
Balsamic Vinegar
Tomato Paste
Olive Oil
Basil
Parsley
Oregano
Salt
Pepper
(touch of onion powder/garlic powder to taste if you like)

Cook the pasta then run under cool water or place in the fridge. Combine the other ingredients with the pasta when its cool and pour the dressing over the top.

 

French Dip Sandwiches April 29, 2012

Filed under: Beef,Dinner,Dutch Oven,Lunch,Recipe Swap,Slow Cooker — laurms15 @ 12:40 pm
My recipe for this recipe swap was French Dip Sandwiches. It was slow cooker week and this was one I knew my husband and I would love. I was happy to see that the cook time was 10-12 hours which for us is perfect since we work in the city. This recipe was AMAZING. Both of us enjoyed it so much. I just made a green veggie to eat on the side and served it like that. I didn’t eat much of the bread to keep it a little lower carb but even without the bread it was fantastic. I did make a couple of adjustments to the recipe to make the flavor a little stronger but here is the original http://allrecipes.com/recipe/french-dip-sandwiches/
Prep Time:
10 Min
Cook Time:
12 Hrs
Ready In:
12 Hrs 10 Min
Ingredients
  • 1 (4 pound) boneless beef roast
  • 1 cup soy sauce
  • 2 beef bouillon cube
  • 2 bay leaves
  • 3 teaspoons ground black pepper
  • 3 teaspoon dried rosemary, crushed
  • 3 teaspoon dried thyme
  • 3 teaspoon garlic powder
  • French bread

Directions

  1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. I used an angus beef pot roast so there wasn’t much fat on it and I did leave just a little bit of fat on for flavor.
  2. Combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder in the slow cooker then add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
  3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

I can’t wait to make this one again for friends!!

 

Three Cheese Garden Pizza April 1, 2012

Filed under: Cheese,Dinner,Pizza,Recipe Swap,Vegetarian Optional — laurms15 @ 7:28 pm

I’ve started up again with my recipe swap ladies and I was excited that this weeks theme was “fast and easy”. Work has been crazy so “fast and easy” is about all I can cook right now. Plus it was meat free and perfect for a Friday during Lent.

I was assigned Three Cheese Garden Pizza from Lauren check out the recipe on her blog here: Lauren’s Kitchen.

This recipe was a hit with my husband and I would absolutely make it again. The other plus to this is that you can vary the veggies based on whats in the fridge and I always love a way to use up veggies at the end of the week!

Ingredients

  • 1 package refrigerated pizza crust
  • 1 small onion, sliced into rings
  • 1 medium zucchini, sliced
  • 2 plum tomatoes, sliced
  • 1 cup asparagus tips
  • 2 garlic cloves, pressed
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 1/4 cup grated parmesan
  • 1 teaspoon Italian seasoning

Lauren’s recipe called for 1 cup of mushrooms, sliced. I skipped that part in favor of asparagus tips because I’m not a fan of mushrooms but you could do both mushrooms and asparagus if you like them both!

1. Preheat oven to 400°F. Using lightly floured roller, roll pizza crust into a 14-inch circle on large round stone. Bake crust 7 minutes. Remove from oven; place on cooling rack.

2. Using a mandolin slicer fitted with v-shaped blade, slice onion, zucchini and tomatoes. If you don’t have a slicer just cut them very thinly so they will cook evenly.

3. Using a garlic press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges.

 

Gnocchi Mac and Cheese November 21, 2011

Filed under: Dinner,Pasta,Side Dish,Vegetarian Optional — laurms15 @ 12:39 am

Gnocchi Mac n’ Cheese

1 pound purchased or homemade gnocchi
2 Tablespoons butter
1 teaspoon garlic powder (original calls for 2tsp fresh garlic)
3 Tablespoon all-purpose flour
3/4 cup milk
3 teaspoon Dijon mustard
1/4 cup+ shredded Gruyere cheese
1/4 cup+ shredded fontina cheese
Salt and white pepper to taste
1/3 cup+ shredded Parmigiano-Reggiano
Basil leaves for garnish, optional (I didn’t have any fresh basil in the house so I left it out)

Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic powder and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

I found the cheeses to soft to grate so I just broke them into very small pieces and they melted just fine. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Original Recipe from: http://thecuttingedgeofordinary.blogspot.com/ which took it from Cusine at Home

 

Slow Cooker Brisket October 25, 2011

Filed under: Beef,Dinner,Dutch Oven,Slow Cooker,Winter — laurms15 @ 11:03 pm

Ingredients

  • 2 tablespoons vegetable oil
  • 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
  • Kosher salt and freshly ground pepper
  • garlic powder/salt
  • 1 12-ounce bottle stout beer (I used two bottles of Guinness instead of one)
  • 4 stalks celery, cut into large pieces
  • 2/3 cup packed dark brown sugar
  • 1/2 cup tomato paste
  • 1/2 cup red wine vinegar
  • 1/3 cup dijon mustard
  • 1/3 cup soy sauce
  • 2 bay leaves
  • 1 teaspoon paprika (I used additional to season)

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, paprika, and garlic salt, then brown on all sides, about 10 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. (I added in the second bottle of Guinness) Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

I saved the leftover meat in the liquid from the slow cooker and was thankful that it wasn’t oily so I served the leftovers over egg noodles.

This can also be done in the dutch oven.

 

Lo Mein October 16, 2011

Filed under: Asian,Chicken,Dinner,Sea Food,Vegetarian Optional — laurms15 @ 10:53 am

Ingredients

3/4 pound lo mein noodles
Sesame oil (start with a small amount)
1/4 cup hoisin sauce
4 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger (I just sliced mine)
sliced scallions (green onions)
1 cup julienne carrot (2 large)
1 cup thinly sliced celery (1-2 stalks)
3/4 cup fresh bean sprouts
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and julienned

Method

Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger and scallions until they release aroma, then add the carrots, snow peas, pepper, and celery and briefly sauté before adding the noodles and at the end the bean sprouts.  Add the soy-hoisin mixture and stir to coat.

I have also sauteed chicken or shrimp in some olive oil and soy sauce and added them to the dish if I want a protein though it stands quite well as a vegetarian dish as well.

 

Balsamic Glaze Pork Loin

Filed under: Dinner,Dutch Oven,Pork,Slow Cooker — laurms15 @ 10:30 am

This was a fantastic slow cooker recipe! I found it on Pintrest (love) I served it with these potatoes and a vegie.

Ingredients:
1 (3 pound) boneless pork loin (fed 4 adults with 1 portion leftover)
1+ tablespoon ground sage
1+ tablespoon salt
1+ tablespoon pepper
1+ tablespoon garlic powder
1/2 cup water
1/2 cup balsamic vinegar
1/2 cup soy sauce
Glaze
1/2 cup brown sugar
3 tablespoons cornstarch
1/4 cup balsamic vinegar
1/2 cup water
4 tablespoons soy sauce
Directions:
I will preface this by saying the measurements above are approximate as I don’t measure usually when I cook but these are my best guesses. Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water, 1/2 cup of soy sauce, 1/2 cup of balsamic vinegar. Cook on low for 8 hours (or high for 5 hours).
About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Original Recipe to which I made a few adjustments.