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Comfort Food Guest Post from Mom

 

I have more recipes and things to post, but haven’t gotten myself organized enough to find time for them.  I am expecting a pile of editing work this weekend, so hopefully next week I’ll get back on track.  Until then, here’s another one from my mom!! This is pretty much top secret information I’m about to share, so be grateful.  My grandma makes something we have always called Easter Bread…it has very little to do with Easter for me, since I remember eating it all the time.  She used to send it to me in college and one of my roommates and I would devour an entire loaf…it’s amazing. Super simple, but somehow you have to get it just right otherwise it won’t be the same.  My mom has been working hard trying to get it to be as good as grandma’s, and she is pretty close…there’s just something about grandma food, right?? 

Anyway, here it is.  Can you really go wrong with bread, cheese, pepperoni and ham?? Nope! I actually like it better when it is leftover in the fridge after a day or two (if it lasts that long).  The bread is nice and chewy and soft and because it’s all rolled up, you get a bit of cheese, pepperoni and ham in each bite and it’s one of the most comforting snacks for me 🙂 Take it away mom!

Easter Bread à la Grandma, via Mom

Or as mom calls it: “For the girls that need to add a couple inches to the waistline.” Of course that’s not me and I really don’t know any.  Never as good as  hers but we keep trying cause it is so yummy.

• Bread dough rolled thin (Mallory note: mom has a bread maker, which makes this part wonderfully easy…I have no bread maker and have not yet attempted to make this for that exact reason.)
• Ham, Pepperoni and cheese  -  sharp please
• Dad and I started adding some pizza seasoning too

1. roll…seal with cold water
2. 350 for 30 minutes…

MISTAKES	HINTS
I love my cheese but too much will make it burst…	When some bursts out of the badly sealed edges  -  YOU get to eat it….
forgetting the seasoning on the 2nd loaf	Great for me to take to work for breakfast
I can get flour all over the kitchen in 2 seconds..	Wonderful heated slightly with some tomato or marinara sauce for dipping (Mallory note: AGREED!)

 

What to do with all this apple butter??

A quick morning treat that we had along with a ham, cheese, onion and red pepper scramble to give us the energy for a little hike with friends today!

Apple Cinnamon Sweet Rolls

• 1 tube crescent roll sheet (Pillsbury makes crescent roll dough that isn’t cut into triangles because they realized that people like me like to use crescent rolls for EVERYTHING!).  You could also use actual cinnamon roll dough if you were inclined to make such a thing
• 2 heaping tablespoons of apple butter
• 3 Tb AP flour
• 3 Tb brown sugar
• 2 Tb butter
• 1/2 Tb cinnamon
• 1 cup sifted powdered sugar
• 1 tsp vanilla
• 2 Tb orange juice or milk

1. Preheat oven to 375 degrees.
2. Unroll crescent roll dough and spread with apple butter (try to leave a little space at the top of the sheet where your roll will end.
3. Mix flour, brown sugar and cinnamon and cut in cold butter until crumbly.  Spread this on top of the apple butter.
4. Roll either lengthwise or widthwise, depending on how many/how big you want your rolls. 
5. Slice into even rolls and place in ungreased pan (I used a glass pie plate).
6. Bake for 15-20 minutes…keep an eye on them so they don’t burn.
7. While they’re baking, mix powdered sugar, vanilla and juice/milk.  Add more liquid if necessary.
8. Let the rolls cool just a bit before adding glaze.

Sweet and yummy! A great morning treat! The glaze sort of soaked into the rolls a bit while I made the eggs. 

We’re headed out for a mini-hike with our friend Nicki and Santana’s good friend Bonnie.  When I say “good friend”, I mean Bonnie and Santana have had 2 play dates at our apartment.  Once, Bonnie threw up.  Once, Santana peed on the floor.  Neither time did they try to play with each other.  GREAT friends.  I am interested to see them on neutral territory today.  Santana thinks she is too human for other dogs.  If she wasn’t so adorable and sweet, this would be a problem. 

Bonnie inherited Santana’s pink jacket, since it actually fits her.

 

Santana was skeptical…

Very very skeptical.

We’ll see how they do today and maybe get some adorable pictures of puppies possibly becoming friends???

White Chicken Chili

What you need:

• 6 chicken thighs
• spice mix of cayenne, paprika, cumin, ground coriander, dry oregano, kosher salt…adjust ratio based on your taste. I love love love cumin, so I was heavy on that one.
• 1 Tb. olive oil
• 1 large yellow onion, diced
• 1 Tb. minced garlic
• 3 cans white beans of your choice, drained (I used great northern beans and regular white beans)
• 1 7oz. can diced green chilies
• 1 tomato, diced
• Hot sauce, to taste
• Low sodium chicken broth
• Scallions, cheese, sour cream, crusty bread, and any other toppings you like on your chili

 

What you do:

• Rub chicken thighs with spice mix to cover, grill to cook, rest and chop.  I used our Foreman grill and this was SO easy…I love that thing.

• Heat the olive oil in a large dutch oven or deep pan.
• Sauté onion and garlic in oil until translucent.

• Add a couple spoonfuls of the same spice mix you used to coat chicken, beans, chilies, tomato, and hot sauce.
  • Thanks to my friend Daniel, I pureed about 1/3 of the beans before adding to the pan, this helps thicken the chili. 
  • The grocery had some gorgeous heirloom tomatoes and I used one for this chili and another I’m saving for Monday’s dinner.  Look how pretty!

• Add chicken broth to cover and bring to desired consistency. The longer you cook your chili, the thicker it will get.  We let ours simmer for several hours, so I added quite a bit of broth to make it pretty soupy at first.

• Heat on low until everything is nice and hot, and you can eat whenever you’re hungry.  This kind of thing usually only gets better and better as it cooks.  If it’s getting too thick, you can always add more chicken broth. You could also do this in a Crockpot and let it cook on low all day.
• Serve and add toppings of your choice…we went with shredded cheese and scallions.  Plus, some really great crusty bread from Macrina Bakery.  We have at least 2 servings ready for leftovers….I can’t wait!

Creamy Asparagus Soup and Roasted Veggies – A healthy dinner, topped with bacon and followed with a sugar rush for dessert!

Last week we had HUGE asparagus stalks in our CSA box.  I have never seen asparagus quite so massive.  With the chilly weather and a lack of creativity, I stole this recipe from Maeve for Asparagus soup and switched it up a bit to make a pretty quick weeknight dinner that lasted through two rounds of leftovers.  We had soup again on Sunday with our potato cakes leftover from the Passover/Easter dinner, and AGAIN on Monday with some egg salad sandwiches.  Yum!! It’s finally gone now, but it was definitely worth the minor effort I put into it 🙂

Maeve is amazing and made an asparagus based stock for her soup….I used veggie broth from a box. It was the middle of the week. Just deal with it :)  I also had a different set of vegetables on hand, and didn’t feel like going to the store, so the variety in the soup got switched up a bit as well.  This is where the stalks of our Red Swiss Chard (previously noted in the side-dish yuckiness from this past weekend) came into play.  I also bacon-ed  it up a bit because we had some bacon in the fridge that needed to be used up quickly.  This made the original dish AMAZING, but we had it without bacon both times we had leftovers and it was still mucho delicious.

• 1 Box Vegetable Stock
• 2 Tb Olive Oil
• 1 onion, chopped
• 1 Bunch asparagus, tops reserved (we also had some leftover stalks frozen from our yummy asparagus side dish that we served with pan fried scallops a while ago)
• 2 small potatoes, diced
• 2 cloves crush garlic
• Stalks from 1 bunch of red swiss chard, chopped small
• Salt & Pepper
• 1/4 cup milk
• Bacon!

Heat olive oil in large stockpot. Sauté middle portions of asparagus stalks, chopped onion, potatoes, and garlic until a little brown. Add stock to cover and simmer until the veggies are nice and soft.  Puree (I used our wonderful stick blender!). Turn it on low heat and add  Simmer for 20 minutes covered until vegetables can be mashed with the back of a spoon. Puree soup until smooth. Return to a very low heat and add milk, asparagus tops, and chopped chard stalks.  Cook on low until the veggies are cooked through (the chard will take a little longer than the asparagus, so you may want to add the asparagus a few minutes after the chard).   While this was happening, we had chopped the bacon and then cooked slowly over medium-low heat to render out as much fat as possible, then cranked the heat to get it nice and crispy.   This went on top of the soup! Yum!

We also roasted some potatoes, red peppers, onions and garlic coated in olive oil to serve alongside.  When we were cleaning up after dinner, we threw the handful of leftover roasted veggies into the soup and it became a creamy asparagus vegetable soup for the rest of its yummy career. 

Thanks for the inspiration Maeve!!

Matt made dessert! We had a package of strawberries from our CSA and he grabbed some angel food cake and whipped cream at the store.  This was a complete sugar overload and so huge I couldn’t finish, but a satisfyingly sweet to end the evening.

Guest Post on Dori’s Shiny Blog

Click over to Dori’s blog to read my guest post about my Italian Wedding Casserole! Lots of pictures and the Sage Parmesan Meatball recipe! This is a really fun meal that Matt and I made together and has lasted through several rounds of leftovers…yum yum yum!  Here are the instructions for putting the casserole together (you’ll have to head over to DSB to get the meatball recipe!):

• What You Need:
  • Pasta (We used Rotelle, but any curly or spiral pasta will work)
  • About 1/3 of the sage parmesan meatball mix
  • Chicken stock
  • 1 Tb Flour
  • 1 Tb olive oil
  • 1 Tb Minced garlic
  • 1 Diced onion
  • 1 bunch fresh spinach, washed, drained, and chopped. (Or frozen spinach, defrosted, drained, squeezed as dry as possible)
  • Ritz crackers
  • Butter
  • Parmesan Cheese
  • Salt and Pepper
  • Basil, parsley, sage, cayenne pepper

 

• What You Do:
  • Cook pasta, as directed on package, drain, and set aside.
  • While pasta cooks, mix your meatballs and pan fry.
  • Remove with a slotted spoon and drain on paper towels — if there is a ton of grease in the pan, pour off or soak up (with a paper towel) most of it, leaving about 1/2 a teaspoon
  • Sprinkle flour around pan, stirring to coat with grease in the pan and let it cook for a couple minutes on medium heat (this will take away some of the floury taste)
  • Add salt, black and cayenne pepper, basil, parsley and sage and slowly add stock, stirring constantly and mixing completely with the flour after each bit is added.
  • When all the stock has been added to the pan, keep stirring so it doesn’t burn or stick. Bring it to a simmer and let it cook for 5 minutes. This will get it just a little bit thick.
  • While sauce is cooking, heat olive oil in pan over medium-high heat.
  • Sauté onion and garlic in pan until very soft and translucent (caramelized a bit if you want that extra sweetness).
  Add spinach to pan and stir. As the spinach cooks it will wilt down quite a bit. It might seem like you have a TON of fresh spinach, but it will result in a lot less cooked than you think.
  • Cook until spinach is wilted and tender, stirring constantly. Set aside.
  • In a large bowl, mix pasta, meatballs, spinach, stock mixture and a handful of parmesan cheese until well blended.
  • Pour into large, greased casserole dish.
  • In small saucepan, melt 1 stick of butter. Crush 1 tube of Ritz crackers (you can really use any kind of crackers you want, but Ritz are super buttery and have the best taste as far as I’ve found so far)and add to the melted butter (along with a small handful of parmesan cheese), stirring to coat.*
  • Top the casserole with the deliciously buttery cracker mix.
  • Bake this in 350 degree oven for 20-30 minutes or until bubbly and hot in the middle. The time will vary based on what size/shape casserole dish you use. You’ll want to watch the crackers, because they could burn if the oven is too hot or they’re in there too long…if you see them starting to get too dark, just cover with aluminum foil. Since everything is already cooked, you’re really just aiming for it to be heated and bubbly all the way through and for the cracker topping to get nice and brown! 

*It should be noted that the topping on this casserole comes originally from a broccoli cheese casserole side dish I learned from my greasy friend from KY, Bob…while we were Undergrads, we spent a LOT of time topping things with butter and crackers.  It’s delicious.

Thanks to Dori for letting me guest post! 4th bar review later today after my afternoon snack! (The last of the leftover italian wedding casserole for lunch today, so that will probably hold me over for a while!)