RSS

Tag Archives: Vegetarian

Danielle’s Special Salad

16 May

 This is an improvisational recipe that I created years ago when I first started living on my own. I simply blend all my favorite salad ingredients and live off of this for a few days. I love that this salad looks different every time I make it and allows ample room for creativity.


Preparation Time: 20 minutes
Cooking Time: N/A

Ingredients:

Salad

  • 1 head of fresh romaine lettuce or 1 bag of pre-washed romaine lettuce. *
  • 1 carrot (you may substitute for shredded carrots if short on time)
  • 1 red pepper
  • 1 cucumber
  • 1 avocado
  • 1 pack of cherry tomatoes
  • Feta cheese or mozzarella balls
  • Shaved parmasan cheese
  • Dried cranberries
  • Optional: cilantro, chickpeas, and/or tabouli

*You can use mixed greens if you like, but I always make sure there is some romaine.

Instructions:

  • Place lettuce in bottom of large bowl.
  • Add other ingredients. If preparing for company, I like to arrange the cucumbers, avocados, cherry tomatoes, and red peppers in fun designs on top of the lettuce. If you are going for a Christmas theme, use both red and green peppers.

Serving Suggestions:

  • Serve with a dinner entrée or add tuna fish/chicken salad/sardines or other type of lean protein for a deliciously healthy lunch.
  • You can serve with any type of dressing you like, but I usually eat this salad with olive oil which is especially good if you add sardines.

Chef’s Tips:

  • If stored dry (without dressing), this salad stays good in the refrigerator for a couple days.
  • Double the recipe if preparing for a large gathering.
Salad
 
2 Comments

Posted by on May 16, 2011 in Salads

 

Tags: ,

Grapenut Pudding with Fresh Whipped Cream

16 May

(Original source: Boston Examiner)

Grapenut pudding is my boyfriend Jason’s favorite dessert. I made this for him the first time he came over to my house for dinner. I also made him eggplant parmasan, his favorite meal. 🙂

Preparation Time:
Cooking Time: 45-60 minutes

PUDDING:

Ingredients:

  • 3 cups whole milk
  • 3/4 cups grape-nuts cereal (not flakes)
  • 4 large eggs
  • 3/4 cups white sugar
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon ground nutmeg

Instructions:

  • Preheat oven to 350 degrees F.
  • Spray an 8″ X 8″ baking or casserole dish with vegetable spray. Do not use metal.
  • Warm milk almost to scalding. Remove from heat and stir in Grape-nuts. Let sit for 15 minutes.
  • Meanwhile, in a large bowl with a whip attachment, whisk together eggs, sugar, vanilla and 1/4 teaspoon nutmeg. Whip until well mixed. Add milk and grape-nuts and mix on low only until blended.
  • Fill a 9″ X 13″ pan 1/3 with hot water. Place the prepared 8″ X 8″ dish into the pan with the hot water. Pour grapenut pudding into the smaller pan. Place the pans very carefully into the oven, and bake for 45-60 minutes or until knife comes out clean.
  • Serves 6-8. Can be doubled in a 9″ X 13″ pan.
  • Chill and serve with fresh whipped cream (recipe below).

WHIPPED CREAM:

Ingredients:

  • 1 cup Whipping cream
  • 1/4 cup powdered sugar (confectioners’ sugar)
  • 1/2 tsp pure vanilla

Instructions:

  • In large mixing bowl, beat cream until it sets up. There’s no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. You can always whip it a little more after the sugar is added.
  • Add powdered sugar and vanilla and beat until fluffy and stiff. Do not over beat.
 
Leave a comment

Posted by on May 16, 2011 in Desserts, Puddings

 

Tags:

Classic Brownies

16 May

Grandmama

According to the Ince Family Cookbook, Grandmama got this recipe in 1960 from another Cub Scout mother when Uncle John was a Cub Scout in Yokohama, Japan. At the time, Grandfather was stationed there in the Navy.

Whenever Mom made these brownies for me and Gabe as kids, she let the two of us lick the bowl. We drew a line down the middle of the bowl, but always argued over who got the bigger half. Mom decided that whoever drew the line didn’t get to choose, so we started taking turns with who drew the line. Then we fought over who got to eat the batter on the line. Mom would ask us “Who is going to take the high road?” and we’d both shout “Me! Me!” Exasperated, she would say “Neither of you is taking the high road” and left the room. Of course, we also fought over the beaters. The same saga occurred with chocolate chip cookies. Fortunately, we both grew up and do not quarrel over such things anymore.

Preparation Time:
Cooking Time: 25 minutes

Ingredients:

  • 2/3 cup sifted flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup butter
  • 2 squares unsweetened baking chocolate
  • 1 cup sugar
  • 3 eggs, beaten
  • 1 tsp. vanilla
  • ½ cup walnut pieces (optional)
  • Powdered sugar (enough to cover brownies)

Instructions:

  • Grease an 8x8x2 inch pan.
  • Sift flour, measure, and re-sift with salt and baking powder.
  • Melt butter and chocolate together.
  • Add sugar gradually to eggs, beating. (Use a larger bowl for this as you will need to add to it).
  • Add chocolate mixture and blend.
  • Add flour, vanilla, and nuts if you are using them.
  • Bake 25 minutes or until done.
  • Cool in pan and dust with powdered sugar while still hot.
 
Leave a comment

Posted by on May 16, 2011 in Brownies, Desserts

 

Tags:

Double Chocolate Brownies

16 May

Aunt Jaymie

A deliciously rich treat, Aunt Jaymie often brings these brownies to family gatherings and back in the day, she made them for her kids’ soccer games. If you are craving chocolate, this is the way to go. 

Preparation Time:
Cooking Time:

Ingredients:

  • 2 sticks butter
  • 3 cups semi sweet chocolate chips
  • 4 whole eggs
  • 1 tsp. vanilla
  • A pinch of salt
  • 1 cup flour

Instructions:

  • Melt butter.
  • Add 2 cups chocolate chips, stir until melted putting back on heat if necessary.
  • Add eggs (stirred well), vanilla, salt, and flour.
  • Stir until smooth.
  • Add remaining 1 cup of chocolate chips
  • Pour into buttered 13×9 in. pan
  • Bake at 350
  • Cool completely before serving

Aunt Jaymie’s Tip: DO NOT OVERBAKE!

 

 

 

 
Leave a comment

Posted by on May 16, 2011 in Brownies, Desserts

 

Tags:

Mom’s Famous Chocolate Chip Cookies

16 May

Mom was known in the Ince Family for her “famous chocolate chip cookies.” When she met Dad, this was the only thing she knew how to bake! In college, Mom used to make them for herself and one time, she got sick from eating all of the batter. I don’t recommend doing that, but licking the bowl and the beaters won’t hurt you. 

I never managed to get the recipe from Mom, but Aunt Jaymie says that Mom simply followed the instructions on the back of the Nestle chocolate chip package. Her secret was adding extra brown sugar. The below recipe is from Aunt Jaymie, but it’s pretty close to how Mom made her cookies. 

Preparation Time: 15 minutes
Cooking Time: 9-11 minutes

Ingredients:Chocolate chip cookies

  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 cups flour
  • 1 cup butter
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 2 eggs
  • 1 package chocolate chips

Instructions:

  • Combine all ingredients except chocolate chips in a large bowl using an electric mixer. Stir in chocolate chips last- do not beat!
  • Place batter on a greased cookie sheet (about 1 tsp. batter per cookie). Be careful to space the cookies apart on the sheet so that they don’t stick together while baking.
  • Bake at 375 for 9-11 minutes (same instructions as Nestle Tollhouse chocolate chip package). Allow to cool before removing from sheet.
Cookie sheet
 
Leave a comment

Posted by on May 16, 2011 in Cookies, Desserts

 

Tags:

Peach and Raspberry Crisp

16 May

Aunt Jaymie 

Original Source: The Barefoot Contessa Cookbook, by Ina Gratin 

About one month before Mom died, Aunt Jaymie came up to Moody Beach in Maine to stay with us for two weeks while the Thompsons spent our last vacation together as a family. While Mom rested upstairs, Aunt Jaymie taught me how to make this peach cobbler and in the process, taught me a great deal of what I know about cooking today. Baking with Aunt Jaymie helped to create some happy memories in the midst of a difficult time. It is still one of our favorite recipes to make together. This cobbler is best if you make it in the summer when peaches are in season. The flavor will be much better.

Preparation Time:
Cooking Time: 1 hour

Ingredients:

Fruit Mixture

  • 4-5 lbs. ripe peaches
  • Zest of one orange
  • ¼ cup sugar
  • ½ cup brown sugar
  • 2 Tbsp. flour
  • ½ pint raspberries

Topping

  • 1 ½ cups flour
  • 1 cup sugar
  • ½ cup brown sugar
  • ¼ t salt
  • 1 cup quick-cooking oatmeal
  • ½ pound cold, unsalted butter, diced

Instructions:

Fruit Mixture

  • Slice peaches & place into a bowl with zest, sugars & flour.
  • Toss well.
  • Gently mix in raspberries & allow to sit 5 minutes.  If there is a lot of liquid, add 1 additional tablespoon of flour.
  • Pour into a baking dish and gently smooth top:

Topping

  • Combine in bowl of mixer fitted with paddle attachment.
  • Mix on low speed until the butter is pea-sized and the mixture is crumbly.

Final Instructions

  • Sprinkle topping evenly on top of fruit.
  • Bake at 350 one hour, until the top is browned & crisp & the juices are bubbly.
  • Serve immediately, or store in refrigerator & reheat at 350 for 20-30 minutes.

Serving Suggestion
Best served warm with vanilla ice cream.

Chef’s Tip:
Aunt Jaymie and I remove the skin from the peaches before using. To do this easily, boil the peaches until the skin starts to fall into the water. Allow peaches to cool and gently remove rest of the skin with your hands. You won’t need a peeler.


 
Leave a comment

Posted by on May 16, 2011 in Desserts, Fruit Cobblers and Crisps

 

Tags:

Banana Bread

16 May

Anna Filosi and Jane Durland

This recipe is from Jane Durland, a lovely woman who was Deputy Director of Human Resources at the Massachusetts Executive Office of Health and Human Services (EOHHS). I began working at EOHHS shortly before Jane died from brain cancer in 2007. I never had the privilege of meeting Jane, but everyone in the office spoke very highly of her as a consummate professional, trusted friend, and confidante. After hearing so many stories about Jane, I feel like I knew her. My friend Anna, who was very close to Jane, gave me her banana bread recipe which I include here in Jane’s memory. You will not find a better banana bread recipe anywhere! 

Preparation Time:
Cooking Time: 45 minutes

Ingredients:

  • 3 large ripe bananas
  • 1 egg
  • 1/3 cup sugar
  • 1 Tbsp. canola oil
  • 1 cup flour
  • 1 cup oatmeal (quick oatmeal is fine)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • Optional: Add tropical nuts, dates, raisins, or cranberries for variety.

Instructions:

  • Mash bananas well and mix thoroughly with beaten egg, sugar, and oil.
  • Sift together remaining dry ingredients except oatmeal and add to banana mixture. Then mix in oatmeal.
  • Bake in a greased 5×9 inch pan at 350 degrees for 45 minutes.
 
Leave a comment

Posted by on May 16, 2011 in Breads

 

Tags:

Basic Cheesecake

16 May

(Original Source: TammysRecipes.com) 

I made this cheesecake for my friend Gail’s birthday party in April 2011. Months earlier, Gail had told me that cheesecake was her favorite dessert, so I promised to make it for her birthday, but now I was swamped with finals in graduate school and very pressed for time. Also, I had never made cheesecake before and was nervous since it seemed so complicated and I don’t like to experiment with new recipes for special occasions. But a promise is a promise! So, I looked online and found this recipe which is just as easy as making a one-crust pie. I was very pleased with how it came out. I topped mine with freshly sliced strawberries and blueberries for added flavor and seasonal decoration.

Preparation Time: 10 minutes
Cooking Time: 45 minutes

Ingredients:Basic Cheesecake with fruit toppings

  • 12 oz. cream cheese softened
  • 4 oz. (1/2 cup sour cream)
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • One 9 inch graham cracker crust

Instructions:

  • In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
  • Pour into crust and bake for 45 minutes at 350 degrees. Remove from oven and let cool.
  • Chill for at least 4 hours or up to 2 days before serving. Top with fruit topping, whipped cream, or just eat plain!
Basic Cheesecake with fruit toppings
 
Leave a comment

Posted by on May 16, 2011 in Cakes

 

Tags:

Carrot Cake with Cream Cheese Frosting

16 May

Mom

Mom often made this carrot cake for birthday celebrations. I got the recipe from my cousin Haley. Since Mom had passed away seven years earlier, Haley made it for Aunt Jaymie’s 60th birthday as a way of ensuring that a piece of Mom was present.

CAKE:

Ingredients:

  • 3 eggs, beaten, then add:
  • 1 cup dark brown sugar
  • 1 1/2 cups light oil (sunflower)
  • 1/4 cup molasses (add molasses to oil in measuring cup)
  • 3 cups flour (mixed wholemeal/white)
  • 2 1/2 – 3 cups grated carrots
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp vanilla
  • 8 oz cream cheese
  • 1 cup chopped walnuts

Instructions:

  • Grease and flour a cake pan.
  • Bake at 350 degrees for 30-40 minutes until knife comes out clean.
  • Same recipe for pumpkin cake- Just omit cream cheese and add tinned pumpkin)
  • Then frost with Cream Cheese Frosting

FROSTING:

Ingredients:

  • 8 oz cream cheese
  • 4 oz butter
  • Nearly lb icing sugar
  • Vanilla to taste
  • Lemon juice (or lime!)

Instructions:

  • Beat together until smooth.
 
Leave a comment

Posted by on May 16, 2011 in Cakes

 

Tags:

Lemon Cake

16 May

Aunt Jaymie

A very basic recipe, this lemon cake is ideal for a novice cook or anyone who is in a hurry. Serve it at a summer BBQ, cocktail party, or other semi-casual social function.

Preparation Time:
Cooking Time: 30-35 minutes

Ingredients:

Cake

  • Small lemon jello
  • Yellow cake mix
  • ¾ cup water
  • ¾ cup oil
  • 4 eggs

Glaze

  • ¾ package confectioners’ sugar
  • Juice of 2 lemons
  • Rind of 1 lemon

Instructions:

  • Beat cake ingredients for 2 mins or just until mixed.
  • Bake at 350o for 30-35 mins. in 9×13 inch pan.
  • Poke holes in cake with a carving fork and pour glaze over.
  • Prepare 1 day before serving.
 
Leave a comment

Posted by on May 16, 2011 in Cakes

 

Tags:

← Older posts
Newer posts →