Tag Archives: food

Baked Spicy Macaroni

12 Aug

I don’t know about anyone else, but when Sunday rolls around, I’m rarely prepared with a dinner dish in mind for that night. I’m still in weekend mode – and weekend mode does not include stops to the grocery store and slaving in the kitchen, let alone thinking about the upcoming week.

However, as my gram would say, sometimes you got to put on your big girl pants and deal with it (life? grocery store? not watching another Law and Order rerun?). So in my search for a good start to our dinner schedule, I found a pasta casserole dish from Giada DeLaurentiis. The dish seemed easy enough and tasty to boot. Annnnd, we weren’t disappointed. The meal was excellent and this dish will be making a regular rotation in our meals.

This dish makes enough for two meals – so be sure to freeze the leftovers for another night.

Baked Spicy Macaroni, c/o Giada Delaurentiis

Ingredients

1 lb elbow macaroni (I used whole wheat)
3 TBSP olive oil
1/2 lb assorted mushrooms, quartered
1 onion, chopped
2 garlic cloves, chopped
1 14.5 oz can of diced tomatoes, with juice
1 10 oz package frozen spinach, thawed and squeezed dry
1/2 tsp crushed red pepper flakes
1/2 C bread crumbs
1/2 C & 1/3 C grated Parmesan cheese
1/2 C & 1/3 C grated Romano cheese2 TBSP butter, softened, plus 2 TBSP cold butter (cut into pieces)
12 oz mozzarella cheese, cubed
1/4 tsp grated nutmeg

Preparation

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add macaroni and cook until tender, but still firm (about 8-10 minutes). Remove from heat and drain.

In a large pan, heat oil over medium heat. Add garlic, mushrooms and onion. Cook until mushrooms are tender and onions are translucent, about 7 minutes. Add tomatoes, spinach and red pepper flakes and cook for another 5 minutes.

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In a small bowl, mix bread crumbs and 1/2 C each of Parmesan and Romano cheeses.

Take 2 TBSP of softened butter and spread on bottom of casserole dish. Sprinkle half of bread crumb/cheese mixture over butter.

Meanwhile, stir pasta, vegetable mix, nutmeg, and mozzarella cheese together. Add salt and pepper to taste.* Spoon into casserole dish and sprinkle remaining bread crumb/cheese mixture. Add remaining butter to top of dish.

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Bake for 35-40 minutes. Serve.

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*I added some milk to the dish so there would be moisture in it as it baked.

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Chocolate Fudge Pie

5 Aug

If I were to retire from using Real Simple recipes, this would be the one to go out on.

Where are my laurels? I’m ready to rest on them, dammit!

I made this dessert for a mini housewarming party we attended at our friends’ house the other weekend. It turned out absolutely decadent and divine. To top it off, the recipe called for easy ingredients and was a cinch to put together.

Steve’s review? “This might beat out my favorite [lemon meringue]. I think I’ll request this for my birthday.”

Awesome. Considering I’ll have a newborn and grad school to contend with around his birthday, I can easily manage this pie.

OLYMPUS DIGITAL CAMERACheck out that pie dish – isn’t it adorable? It was a gift from my in-laws a few Christmases ago. I normally keep it out on display (it would be a crime to hide it in a cabinet) but thought the dish suited the occasion. It did the job well!

Chocolate Fudge Pie, c/o Real Simple

Ingredients
1 store-bought piecrust, fitted into a 9-inch pie plate
6 OZ semisweet chocolate, chopped. Plus more shaved for topping.
1/2 C unsalted butter
3 eggs
1/8 tsp kosher salt
1/2 C plus 3 TBSP granulated sugar
1 1/2 C heavy cream

Preparation
Heat oven to 375º F. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.

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Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.

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Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes.

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Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

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Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.

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Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.*

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*I recommend having the chocolate at least at room temperature to create really good shavings. A potato peeler will do the trick nicely.

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Lemon Bread

1 Aug

Oh CSA packages. Here they are, meant to make me a healthier person.

And yet, I take their bounty and douse them in sugar, butter, and other life-shortening ingredients.

The lemons we had from our last package were the only things left from the shipment. I know! It only took us three weeks to work our way to the bottom of the box.

So, of course the occasion calls for lemon bread.

Don’t question it. ANY occasion calls for lemon bread. Obviously.

Lemon Bread,c/o tasteofhome.com

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Ingredients
1 TBSP lemon rind
2 TBSP lemon juice
1 C sugar
1/2 C butter
2 eggs
1/2 C milk
1 1/2 C flour
1 tsp baking powder
1/8 tsp salt

Powdered sugar
Lemon juice

Preparation

Preheat oven to 350 degrees.

Mix together sugar and butter. Add eggs, rind, and juice. Add baking powder and salt. Alternate adding flour and milk until dough is well mixed.

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Pour into prepared loaf pan and bake for 45 minutes or until center is cooked all the way through. Cool for 10 minutes and then remove from pan.

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Prepare glaze with powdered sugar and lemon juice. Pour glaze over bread and serve.

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Savory Popovers

13 Apr

 

On Easter Sunday,  I baked up these simple little treats for everyone to enjoy as we waited for the main event (brunch) to get underway.

I am a sucker for any recipe that is easy to make, quick to bake, and so delicious that I want to forget that the recipe requires a 1/2 C of butter (which is hard to forget when you are the baker).

Savory Popovers, c/o Betty Crocker, with modifications by Erin

Ingredients

1/2 C butter

1 C milk

3/4 C all-purpose flour

4 eggs

1 TBSP sugar

Kosher salt

Fresh ground pepper

Heavy dash of garlic powder

Handful of Parmesan cheese, plus a sprinkling for the top

Preparation

Preheat oven to 375. Spray mini muffin pan with no-stick cooking spray.

Melt butter in pan over medium heat. Add milk and bring to a boil.

Mix in flour and stir constantly until well-mixed. Remove from heat.

Beat in one egg at a time until all four eggs are mixed in.

Add sugar, salt, pepper, garlic powder and cheese.

Scoop into mini muffin tins and bake for about 30 minutes.

Remove from pan, cool for a few minutes and serve!

 

Weekend Round-up

6 Mar

I wish I had a picture of me with a lasso – because that is the image I conjure up when I think about this blog title. Not that I can lasso anything. Most likely, if given a long piece of rope to lasso with, I would accidentally whip the back of my head and end up in tears.

I thought this might be a fun, new segment for Teal and Tulle. “Weekend Round-up.” We’ll see if it sticks – lasso or no lasso.

This weekend was full of work and play. Well, mostly play. Ok, ok. ALL play. Geez.

Between date night on Friday and wine tasting on Sunday, I worked on some mini pennant flag garlands for our wedding:

 

Personalized pennant flag cake toppers for our small cake to cut at the reception:

Baked some fresh spinach and cheese morning muffins (recipe later this week):

And we bought a new head-board/bed-frame for our guest room.

 

Those who are regular visitors to Teal and Tulle will appreciate this – this bed, from Cost Plus, is called the Erin Cute as a Button Bed (no joke!). And the button details on the head-board are each covered in a different fabric. Fiance inquired if I have been issuing my own furniture line without telling him, as it is something I would totally create, and it actually has my name on it. Alas, I am not secretly a gingery Ethan Allen, much to the disappointment of the both of us.

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