"Calzone" Thing

I threw this together the other day and it was pretty yummy!  Like a calzone with a pot pie crust.  YUM!

2 cans Pillsbury croissants

1 cup marinara sauce (I used homemade, but canned would work too)

1 large chicken breast (haha)

3 cloves garlic

1/2 white onion, chopped

3 TBS fresh parsley, chopped

1 tsp dried oregano

3 small sweet peppers (I used one red, one orange, and one yellow just because)

1/4 spinach, cut into chiffonade ribbons OR 3 TBS basil ribbons

1/4 cup mozzarella, shredded

1/8 feta cheese, crumbled

7 or 8 Kalamata olives, chopped

1 egg

Preheat oven to 375.

Chop chicken and sautee with a little EVOO and the garlic until done.  Set aside in a large bowl.  Add the rest of the veggies, herbs, sauce, and cheese.  

On a baking sheet, lay out all of the croissant dough, making a large rectangle.  I pushed it together with my fingers, but evened it out with a rolling pin.  Cut strips toward the middle, about one inch thick and two inched long, leaving a strip crosswise down the middle.

Pour the chicken mixture down the middle strip, and fold the side strips up to the middle and pinch together. In the end it should look like a stuffed french bread loaf.

Beat one egg and paint over the top, and garnish with either DRIED parsley, oregano, or basil (if you use fresh herbs, they will burn).

Bake for 45 minutes and enjoy! 

Variations:

Use ham and cheddar = cordon bleu

Use ham, cheddar, black beans, and cilantro, like a Mexican style pot pie

Use mushrooms, peppers, pepperoni, and cooked sausage = Italian Pizza Style

Replace the marinara with a creamy alfredo sauce... Mmmm.

Put bacon and bleu cheese in it, and replace the marinara with a BBQ style sauce.

Add different veggies like zuccini or shredded carrot:-)

Thai Peanut Shrimp

Whilst on the subject of Thai/ Asian food, I thought I would share one of our favorites. My family loves this dish.  Again, you can vary the amounts and the veggies used as much as you'd like and it would still taste great!

2 pounds shrimp, peeled and deveined
1 bell pepper, sliced
1 bunch green onions, chopped
1 small can sliced water chestnuts
1 head broccoli, chopped
1 16oz can coconut milk
2 tbs peanut butter (smooth or chunky)
1 tsp curry paste (I prefer red for this recipe, but any kind will work)
1 tsp soy sauce
1 tsp sesame oil (plus 1-2 tsp oil of your choice)
2 tbs sake or rice vinegar
1 tbs dried cilantro
juice and zest of 1 lime
1 tsp cayenne pepper
1 package Asian style noodles, such as Japanese udon noodles or stir fry noodles
chopped peanuts or sesame seeds (optional)

In a stockpot or in a large, deep frying pan, saute the shrimp in the oil until pink.  Add all of the veggies and cook, stirring constantly so nothing burns or sticks.  Deglaze the pan with the sake or vinegar.  Add the coconut milk, curry paste, and peanut butter and stir well.  Add the remaining ingredients and simmer until hot.

Cook the noodles according to the package directions.  Serve the shrimp over the noodles with chopped peanuts or sesame seeds as a garnish.

Good for the Soul Thai Style Curry

Typical Eastern Oregon Spring:  It gets really hot out; I turn off the pilot light for the fireplace; it gets cold two days later; and I can't figure out how to get it back on.  Haha... story of my life.  So to solve the problem of freezing my buns off in my house, I made a big pot of curry.

Personally, I am a fan of the Asian style curry dishes rather than the Indian style.  I still sort of mix the two whenever I make anything.  This is another recipe of mine that can be altered 1001 times and still be awesome. It is another one of those clean- out- your- fridge dishes that I love.

This is what I use in my standard recipe, although it changes almost every time:

2-3 chicken breasts, diced (or beef, or shrimp, or omit the meat to go vegan)
1 onion, diced
2 carrots, diced
1 head broccoli, stems and florets, cut into small pieces
1 small can water chestnuts, sliced
1 cup sugar snap peas, left whole
2 zucchinis, sliced
1 tbs dried ginger or (I prefer) 4 tbs grated fresh ginger
5 or 6 small sweet peppers, sliced (rainbows make it pretty;-))
1-2 jalapenos or hot chiles, diced
2 cloves garlic
1/2 bunch cilantro, chopped
1 stalk lemongrass, FINELY sliced or lemongrass paste
1/4 bunch basil, cut into chiffonade ribbons or dried basil
2 16oz cans coconut milk
1 small can diced green chiles
1 small can bamboo shoots
2-5 tbs curry paste (I prefer green for chicken, but red is delicious with shrimp)
juice and zest of 1 lime
1 tsp fish sauce (Nam Pla)
soy sauce
sesame oil

In a large stock pot, sautee the meat in the sesame oil (I usually use about 1 tbs, then add a little olive oil so the sesame taste isn't overpowering).  When the meat is done, add the vegetables and sautee until tender, stirring often.  Add the coconut milk, green chiles, curry paste, lime juice and zest, lemongrass, bamboo shoots, then add the fresh herbs.

Simmer uncovered until hot.  Serve over rice with soy sauce.

What I love about this dish is the food allergy/sensitivity/ limitation aspect:  It is dairy free, soy free, sugar free, and gluten free.  It can be meat free easily and still be filling ( I like to replace the meat with diced eggplant).  It's a great vegan or vegetarian dish.  It is packed full of vitamins and different colored vegetables and is low in fat and calories (depending on the kind of coconut milk and meat used).  It's a great, healthy, tasty dinner to make your family when you only want to use one pot and not dirty a bunch of dishes:-)

If nothing else, it saves you from freezing your hiney off on a cold day like today;-)

You can also do this recipe in a crockpot. Cook on low for 5 hours.

College Student version:
Use a frozen bag of stir fry veggies and a jar of premade green curry in coconut milk:-)

FAT FREE Spicy Honey Mustard Dressing

This salad dressing is one of my favs - It keeps for a long time, it is fat free, and it is more than just salad dressing: it can be used as a dip or marinade too.


Here we go:


1/2 cup honey
1/2 cup mustard (I prefer spicy, smooth dijon, but if you don't like it as spicy, yellow works too)
1/4 cup red wine vinegar
1 tbs dried terragon


Holy yum!

Key Lime Pie- Lime Custard Pie with White Chocolate Flakes

OMG, I know.  Today I am a piggy, because I can't stop thinking about desserts.  Ha.  Oh well.

Here is another recipe, this time LIME instead of lemon.  I like this pie because the layers are so different: Salty, tart, then sweet.  It's the perfect combination.

Crust:

3 cups graham crakers, crushed.
1 1/4 tsp salt
3 tbs unsalted butter, melted

Combine all ingredients in a food processor and pulse until crumbly.  Press into a nine inch pie plate.  NOTE: This crust should be thicker than a normal graham cracker crust.  It should also be less sweet.

Bake on 350 for 15 minutes

Custard:

1 14oz can sweetened condensed milk
2 tbs flour
4 egg yolks
5 tbs lime juice
zest of three limes

Mix all ingredients in a large bowl.  Pour into the crust.  Bake on 350 for about 10-15 minutes, or until the filling is not runny and barely starting to brown.  Cool for at least one hour.

Topping:

1 cup heavy whipping cream
1 tbs vanilla bean paste or vanilla extract (Mexican Vanilla is the best for this recipe)

Whip together both ingredients until fluffy.  Spread over COOLED pie.

Top with grated white chocolate (this I had at a restaurant in Portland, I thought it was amazing!) and lime slices.  Serve chilled.

Pardon this closeup.  My dad (yes, my very mature dad) was giving this pie bunny ears.  Unfortunately, it's the only photo I have of it.  Oh well!

Easy Valentine's Dessert

After I wrote about the lemon cake yesterday, I really realized what I was writing.  Even though it's an easy recipe to me, other's might have a harder time.  Especially because it's time consuming, and because there are so many steps.  So, I decided to write this recipe for those of us that would rather a simple, easy dessert that doesn't require as much clean up! ;-)  It's a simple lemon curd tart with raspberry sauce.




Curd:



2  cups Sugar
2  tsp cornstarch
1  cup fresh lemon juice (do not use Meyer Lemons)
3  large eggs, chilled
3  large egg yolks
1/2 cup unsalted butter


Combine sugar and cornstarch in a bowl.  Gradually add in the lemon juice.  Be sure to whisk constantly to avoid lumps.  Add eggs and egg yolk, and whisk for a minute, until the lumps are gone.  Heat on medium in a saucepan, stirring constantly.  Add the butter, keep stirring. Heat until boiling, making sure to stir so it doesn't stick or burn.

Pour into a bowl and chill.



Then, make the crust.  I got this recipe on the internet and I use it all the time.  If you have a different one, I'm sure it would be fine to use.


Crust: 


8 tbs unsalted butter
1 1/3 cups all purpose flour
1/4 tsp salt 
2 1/2 to 3 1/2 tbs ice water
1 1/2 tsp cider vinegar
1/8 tsp baking powder


Mix all dry ingredients in food processor.  Add butter a little at a time, pulsing the processor between each addition.  Add vinegar, pulse.  Slowly add water, 1 teaspoon at a time, pulsing three or four times between each addition.  You may not use all of the water, and that's okay.  


Roll out dough into a ball and chill if desired.  On a floured surface, roll thin and place in a 9 inch diameter tart tin or shallow pie plate.  Place parchment paper over the crust and fill with dry rice or beans.  Bake at 350 for 10 minutes (this is known as the "blind bake method", which will prevent the crust from bubbling up or having lumps).  Remove the rice and paper and bake for an additional 10 minutes, or until the crust is flaky and browning.


Then, make the frosting.  You have several choices, but my favorite is mascarpone frosting:


In a large bowl, whip 1 cup mascarpone or creme fraiche until thick.  Add 2 tsp powdered sugar and 1 tsp vanilla extract or vanilla bean paste and whip.  Chill in a pastry bag.


After the crust has cooled completely, pour the curd into the crust. Decorate with the frosting.


The tart is good the way it is.  It doesn't *need* anything.  But, since this is for Valentine's Day, I think it needs something red and fancy;-)


Raspberry Sauce:


In a medium saucepan, combine 2 cups frozen raspberries (or strawberries, or any other berry) and 1/4 cup sugar.  Heat on medium, stirring occasionally.


In a small glass, mix 2 tsp cornstarch with 1/8 cup merlot (you can really use any red wine that you like, but merlot and pinot noir are my favorites).  Add the mixture to the raspberries and heat.


Serve the tart cold with the hot berry sauce as a garnish.  Yum!

Layered Lemon Cake with Lemon Curd and Lemon Frosting= Lemony Goodness

This cake recipe is amazing.  I am a chocolate lover, so that is usually my first choice when I make a dessert.  However, a lot of my friends and family dislike chocolate, so I am left with my second favorite: lemon.  A year ago I was asked to make a cake for my grandmother's birthday party.  This is what you need to know about her:

1. She is an amazing baker, and can bake any kind of cake (or pie, or cookie, or muffin, or bread), from scratch, and get it perfect every time.
2. She does not keep her opinions to herself.  I knew if I screwed this up, she'd tell me.
3.  She forgets a lot of things, but never seems to forget those embarrassing moments.  If this cake didn't impress everyone, I knew I'd hear about it for a long time.
4.  I love my grandma.  She does a lot for me, so she deserved a kick ass dessert.

I asked my grandma what kind of cake she wanted.  She said, "Well, I'm tired of chocolate, and your grandfather like either lemon or apple."  Unfortunately for me, my grandma make the best apple cake in the world.  Was I going to compete with that?  Hell no.  Luckily, the only citrus dessert she makes is lemon meringue pie, which left a lot of other lemony options for me.

I searched and searched for a recipe, and I couldn't find one that I loved.  I googled, epicuriused, food networked.  I did practice runs on cupcakes.  I read reviews.  I searched and searched.  Nothing.  So, I combined a few family recipes and recipes with okay reviews, added in my own ideas, and this is what I came up with:-)  I hope you enjoy!  (BTW, my grandma and grandpa loved it, and she begged for this recipe... WIN)

The lemon curd and the frosting should be made at least 8 hours in advance of beginning the cakes, because you will need to chill each for a long time.  You will also combine some frosting with the curd, and some curd with the cake batter, etc.  If you add hot curd or to anything it will ruin the texture.

Do not use Meyer Lemons for the curd.  They do not have as much acidity, and can make the curd runny.

The curd and frosting are pretty sweet, as is the cake.  It does not need to be served with ice cream. It is very rich.  It can easily serve 16 people, or more.  The cake can be made a day ahead of time, as long as it is chilled well.

Lemon Curd (Can be made a couple days in advance, because it has to chill for 8 hours)

2 1/3 cups sugar
2 1/2 tsp cornstarch
1 1/8 cup fresh lemon juice (do not use Meyer Lemons)
4 large eggs, chilled
4 large egg yolks
3/4 cup unsalted butter

Combine sugar and cornstarch in a bowl.  Gradually add in the lemon juice.  Be sure to whisk constantly to avoid lumps.  Add eggs and egg yolk, and whisk for a minute, until the lumps are gone.  Heat on medium in a saucepan, stirring constantly.  Add the butter, keep stirring. Heat until boiling, making sure to stir so it doesn't stick or burn.

Pour into a bowl and chill, covered, for at least 8 hours.  If you add the curd to the cake before it is thoroughly chilled, it will run and the cake will fall apart.  The curd will last, so you can make this days in advance.

Cake

1 1/2 cups cake flour
1 to 1 1/4 cup sugar, depending on how sweet you want the cake
2 1/2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
4 large egg yolks
zest of two large lemons
8 egg whites

1/4 cup vegetable or canola oil
1/4 cup fresh squeezed orange juice (do not use store bought orange juice, it can make the cake very sweet)

Preheat oven to 350.

In a large bowl, combine flour, 1/2 cup sugar, salt, and baking powder.  Add egg yolks, oil, orange juice, and zest. Add 3/4 cup lemon curd to the mixture.  Beat mixture until smooth.

In a separate bowl, beat egg whites with cream of tartar until peaks form.  Gradually add in the remaining sugar.  Beat until stiff.

Add the egg white mixture to the yellow mixture in three additions, floding gently between each addition.  Over- stirring could make the flufiness go away, so be careful.

Butter and flour three 9 inch diameter cake pans (with at least 1 1/2 inch sides to avoid spilling over), and line with parchment paper.  Divide batter equally among the three pans.  Bake the cakes for about 25 minutes.  Don't brown the cakes, but make sure when you insert a toothpick, it comes out clean.  Cool the cakes completely before assembling.  They should cool for at least an hour.

Frosting
1/4 cup powdered sugar
2 cups chilled whipping cream
1 tsp vanilla

Beat cream until peaks form, add remaining ingredients and beat until stiff.  Gently fold into 1 1/4 cups chilled lemon curd.  Chill for at least 5 hours (until firm).

Place one cake layer on cake platter.  Spread 2/3 cup curd on it. Add the second cake layer.  Spread 1 cup frosting on it.  Place the third layer on top.  Spread remaining frosting over the top and sides of the cake, completely covering it.  Pipe chilled frosting around the outside edge of the top of the cake, leaving no space in between pipings.  Add sliced lemon wedges in between pipings for decoration.

Pour about 1/2- 1 cup curd on the top of the cake.  The piped frosting will keep it from spilling over the sides.

Apologies for this photo... my brother is being a nerd;-)