Well, I did it. I jumped into the Dutch world and learned how to make banket this year. I have always loved it but really had no clue how to make it. Add that to the fact that I have a pastry phobia and you have one Dutch girl who can't make a stick of banket! Well, Judy swooped in to save the day! My first batch turned out pretty good!
Pastry
1 lb COLD butter
4 c flour
1 tsp baking powder
1 tsp salt
1 c ice water
Mix first four ingredients and drizzle in ice water until dough forms a ball. Chill. Roll into a oblong strip~appx. 6" x 20". Fold into thirds and let rest in the fridge for 20 minutes. Do this 3 times.
Filling
1 lb almond paste~DO NOT use almond pastry filling
2 c sugar
2 eggs, beaten
Mix and chill in fridge. Divide into 8 equal parts.
Cut dough into 8 pieces. Roll into strips about 15" x 6". Place 1/8 of the filling down the center, about the width of a dime. Fold ends over and roll up, sealing with water. Place seam side down and brush with egg wash. Bake at 425 for 10 minutes and then pierce top with a fork about every 1 1/2 inches. Bake at 325 for 10-15 minutes, until golden brown.
Friday, December 25, 2009
Wednesday, December 9, 2009
Meatballs
Meatballs are just yummy fun. Round and tasty and easily placed on a stick. This is a great basic recipe without frying! There is very little seasoning so add your own based on what you want~oregano and basil for spaghetti meatballs, thyme and rosemary for swedish meatballs, ect. Or leave out the seasoning completely and let the sauce season them!
4 lbs ground meat with at least 1 lb beef~other can be chicken, pork, turkey, venison, more beef, lamb, ect
1-2 onions, chopped
2 c bread crumbs
1 c egg substitute
2 1/2 c milk
salt and pepper to taste
Mix all ingredients and form into one inch balls. Bake 350 for 25 minutes. These freeze beautifully.
4 lbs ground meat with at least 1 lb beef~other can be chicken, pork, turkey, venison, more beef, lamb, ect
1-2 onions, chopped
2 c bread crumbs
1 c egg substitute
2 1/2 c milk
salt and pepper to taste
Mix all ingredients and form into one inch balls. Bake 350 for 25 minutes. These freeze beautifully.
Tuesday, December 8, 2009
Chicken Tortilla Soup
It was freezing rain/snowing when I got home from school with the kids today. This soup was simmering in the crock pot and it was perfect! Adjust the level of spice to your family's taste. We had plain cheese quesadillas to go with this thick-ish soup.
1 onion, chopped
3 cloves garlic, minced
2 Tbsp butter
2 tsp chili powder
1 tsp italian seasoning
1-2 tsp cumin
28 ounce can crushed tomatoes
2 c chicken broth
1 cup water
1 can corn
4 ounce can chopped green chile peppers
15 ounce can black beans, rinsed and drained
rotisserie chicken, shredded
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in butter until soft. Stir in chili powder, italian seasoning, cumin, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, chiles, and beans. Simmer for 10 minutes or place in crock pot for 2-5 hours on low. Top with crushes tortilla chips, avaocado slices, cheese and green onion.
1 onion, chopped
3 cloves garlic, minced
2 Tbsp butter
2 tsp chili powder
1 tsp italian seasoning
1-2 tsp cumin
28 ounce can crushed tomatoes
2 c chicken broth
1 cup water
1 can corn
4 ounce can chopped green chile peppers
15 ounce can black beans, rinsed and drained
rotisserie chicken, shredded
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in butter until soft. Stir in chili powder, italian seasoning, cumin, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, chiles, and beans. Simmer for 10 minutes or place in crock pot for 2-5 hours on low. Top with crushes tortilla chips, avaocado slices, cheese and green onion.
Monday, December 7, 2009
Pumpkin Apple Streusel Cake
Another cake from the non-baker. This is really a fall dessert but it equally yummy for the holidays.
5-6 cups of slices, peeled, cored Granny Smith apples
1/4 c sugar
cinnamon
CAKE
3 c flour
2 c packed brown sugar
2 sticks butter, room temp, cut into pieces
3/4 tsp salt
1 1/2 c canned pure pumpkin
2/3 c sour cream
1/4 c sugar
3 tsp pumpkin pie spice
2 tsp baking soda
4 large eggs
Mix apples with sugar and cinnamon to taste. Set aside.
Preheat oven to 350. Spray 13x9 cake pan. Combine flour, brown sugar, butter, and salt in a large bowl. Mix until mixture is crumbly. Set aside 1 1/3 c for topping. Add pumpkin, sour cream, sugar, spice, and baking soda into remaining flour mixture until smooth. Add eggs.
Transfer batter to pan. Scatter apples evenly over the top and sprinkle with reserved topping. Bake 65-75 minutes until knife comes out clean. Serve warm or room temp with vanilla ice cream and caramel sauce.
5-6 cups of slices, peeled, cored Granny Smith apples
1/4 c sugar
cinnamon
CAKE
3 c flour
2 c packed brown sugar
2 sticks butter, room temp, cut into pieces
3/4 tsp salt
1 1/2 c canned pure pumpkin
2/3 c sour cream
1/4 c sugar
3 tsp pumpkin pie spice
2 tsp baking soda
4 large eggs
Mix apples with sugar and cinnamon to taste. Set aside.
Preheat oven to 350. Spray 13x9 cake pan. Combine flour, brown sugar, butter, and salt in a large bowl. Mix until mixture is crumbly. Set aside 1 1/3 c for topping. Add pumpkin, sour cream, sugar, spice, and baking soda into remaining flour mixture until smooth. Add eggs.
Transfer batter to pan. Scatter apples evenly over the top and sprinkle with reserved topping. Bake 65-75 minutes until knife comes out clean. Serve warm or room temp with vanilla ice cream and caramel sauce.
Tuesday, August 25, 2009
Pasta e Fagioli
Olive Garden is famous for their soup, salad, and breadsticks lunches. My favorite is the pasta e fagioli and this recipe is almost exactly the same!
1 lb lean ground beef
1 c EACH diced carrot, onion, celery
2 Tbsp minced garlic
1 can kidney beans, undrained
1 can great northern beans, undrained
2 15oz cans tomato sauce
1 can beef broth
1 Tbsp vinegar
1 1/2 tsp salt
1 tsp Italian seasoning
8 oz small pasta
In large soup pot, brown beef with carrots, onion, and celery. Drain. Add remaining ingredients except pasta. Simmer 30 minutes. Cook pasta al dente. Add to soup and simmer another 7-9 minutes.
1 lb lean ground beef
1 c EACH diced carrot, onion, celery
2 Tbsp minced garlic
1 can kidney beans, undrained
1 can great northern beans, undrained
2 15oz cans tomato sauce
1 can beef broth
1 Tbsp vinegar
1 1/2 tsp salt
1 tsp Italian seasoning
8 oz small pasta
In large soup pot, brown beef with carrots, onion, and celery. Drain. Add remaining ingredients except pasta. Simmer 30 minutes. Cook pasta al dente. Add to soup and simmer another 7-9 minutes.
Monday, August 3, 2009
Flank Steak with Confetti Salsa
You can never have too many grill recipes unless it's a cold wet summer like it's been here this year. I figure it'll be 85 in late October.
1 red bell pepper, chopped
1/2 red onion, chopped
1 glove garlic, minced
1 avocado, chopped
1 c diced fresh mango
2 Tbsp lime juice
1/2 c cilantro
salt and pepper
2.5 lb flank steak
Combine red pepper, onion, garlic, avocado, mango and lime juice in a small bowl. Add cilantro.
Rub steak with olive oil and season with salt and pepper. Grill to desired doneness. Remove from grill and tent with foil for 10 minutes before slicing thin across the grain. Serve with salsa, rice, and chips.
1 red bell pepper, chopped
1/2 red onion, chopped
1 glove garlic, minced
1 avocado, chopped
1 c diced fresh mango
2 Tbsp lime juice
1/2 c cilantro
salt and pepper
2.5 lb flank steak
Combine red pepper, onion, garlic, avocado, mango and lime juice in a small bowl. Add cilantro.
Rub steak with olive oil and season with salt and pepper. Grill to desired doneness. Remove from grill and tent with foil for 10 minutes before slicing thin across the grain. Serve with salsa, rice, and chips.
Friday, June 19, 2009
Chicken Tetrazzini
Another chicken casserole. . .yippee. I know they are not exciting but they are cheap and the fam likes 'em.
1 1b. chicken
12 oz spaghetti, cooked
1 can cream of mushroom
1/2 shredded parmesan cheese
1 1/4 c sour cream
10 oz frozen peas
3 Tbsp sherry
Cook and dice chicken. Combine chicken, spaghetti, soup, parmesan, and sour cream. Stir in frozen peas. Spread into 13x9 and drizzle with sherry. Top with more parmesan. Bake at 350 for 30 minutes.
1 1b. chicken
12 oz spaghetti, cooked
1 can cream of mushroom
1/2 shredded parmesan cheese
1 1/4 c sour cream
10 oz frozen peas
3 Tbsp sherry
Cook and dice chicken. Combine chicken, spaghetti, soup, parmesan, and sour cream. Stir in frozen peas. Spread into 13x9 and drizzle with sherry. Top with more parmesan. Bake at 350 for 30 minutes.
Monday, February 2, 2009
Sausage and Red Pepper Pasta
Lots of color and veggies and each girl CLEANED HER PLATE. They loved this. Packed with fiber and vitamins, this dish is good hot for dinner and as a cold pasta salad for lunch the next day.
1 lb pasta (penne, rotini, shells)
1 1/2 c broccoli
olive oil
1 pkg. turkey smoked sausage
1 c coarsely chopped roasted red peppers
dash salt
Cook pasta is salted water, adding broccoli in the last few minutes of cook time. Drain and return to the pot. In a skillet, heat olive oil to steaming. Slice sausage on diagonal in 1 inch pieces and add to the skillet. Cook til well browned and heated through. Add sausage to the pasta mix, scraping the pan to get all the oil. Add red peppers. Toss well to combine and heat thru. Sprinkle with parmesan cheese.
1 lb pasta (penne, rotini, shells)
1 1/2 c broccoli
olive oil
1 pkg. turkey smoked sausage
1 c coarsely chopped roasted red peppers
dash salt
Cook pasta is salted water, adding broccoli in the last few minutes of cook time. Drain and return to the pot. In a skillet, heat olive oil to steaming. Slice sausage on diagonal in 1 inch pieces and add to the skillet. Cook til well browned and heated through. Add sausage to the pasta mix, scraping the pan to get all the oil. Add red peppers. Toss well to combine and heat thru. Sprinkle with parmesan cheese.
Sunday, January 4, 2009
Tortellini and Sausage Soup
It's time to eat healthy again! After all the rich food and drink of the past 6 weeks, I am ready to eat like a rabbit. This is a great quick soup that is low in fat too. Perfect with a sprinkle of Parmesan cheese.
8oz turkey or vegetarian sausage
9 oz refrigerated cheese tortellini
28 oz crushed tomatoes
14 oz diced tomatoes
2 medium zucchinis chopped
1 small onion chopped
1 red pepper chopped
4 beef bouillon cubes dissolved in 4 cups water
Microwave sausage and crumble. In a large soup pot, melt 1 Tbsp butter and 1 Tbsp olive oil. Add zucchini, onion, and pepper. Saute until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
8oz turkey or vegetarian sausage
9 oz refrigerated cheese tortellini
28 oz crushed tomatoes
14 oz diced tomatoes
2 medium zucchinis chopped
1 small onion chopped
1 red pepper chopped
4 beef bouillon cubes dissolved in 4 cups water
Microwave sausage and crumble. In a large soup pot, melt 1 Tbsp butter and 1 Tbsp olive oil. Add zucchini, onion, and pepper. Saute until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes.
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