Hearty Meat Lasagna

I LOVE lasagna! Every time I see a casserole or plate of lasagna, I can imagine eating the entire thing. This is an official recipe from "The New Best Recipe" cookbook, however once you've learned the fundamentals of lasagna making, you can substitute ingredients as you please!!

Serves 6-8 (or One)

Tomato-Meat-Sauce

1 tablespoon Olive oil

1 medium onion, chopped fine

6 medium garlic cloves, minced or pressed through a garlic press

1 pound meat loaf mix of 1/3 pound each: ground beef chuck, ground veal or ground pork

½ teaspoon salt

½ teaspoon ground black pepper

¼ heavy cream

1 (28 oz.) can pureed tomatoes

1 (28 oz.) can diced tomatoes, drained

Ricotta-Mozzarella, and Pasta Layers

15 oz. whole-milk or part-skim ricotta cheese

2 ½ oz. Parmesan cheese, freshly grated

½ cup chopped fresh basil leaves

1 large egg, lightly beaten

½ teaspoon salt

½ teaspoon ground black pepper

12 no-boil lasagna noodles

1 lbs. whole-milk mozzarella cheese shredded

1. 375 degrees

2. Sauce: heat oil in heavy Dutch oven over medium heat until shimmering, but not smoking, about 2 minutes. Add onions and cook, stirring occasionally until softened but not browned, about 2 minutes. Add the garlic and cook until fragrant, about 2 minutes. Increase the heat to medium-high and add the ground meat, salt and pepper; cook, breaking meat into small pieces with a wooden spoon, until the meat looses raw color but has not browned, about 4 minutes. Add the cream and simmer, stirring occasionally, until the liquid evaporates and only the fat remains, about 4 minutes. Add the pureed and drained diced tomatoes and bring to a simmer; reduce the heat to low and simmer slowly until the flavors are blended, about 3 minutes; set sauce aside. (Sauce can be covered and refrigerated for 2 days before assembling.)

3. Layers (Ricotta mix): Mix ricotta, 1 cup of Parmesan, the basil egg, salt and pepper in a medium bowl with a fork until well combined and creamy; set aside.

4. Smear bottom for a 13x9-inch baking dish with ¼ cup of meat sauce (avoiding large chunks of meat). Place three noodles in the baking dish to create the first layer. Drop three tablespoons of the ricotta mixture down the center of each noodle and level the domed mounds by pressing with the back side of a measuring spoon. Sprinkle the later evenly with 1 cup of the shredded mozzarella cheese. Spoon 1 ½ cups of the meat sauce evenly over the cheese. Repeat the layering of noodles, ricotta, mozzarella, and the sauce two more times. Place the 3 remaining noodles on top of the sauce, spread the remaining sauce over the noodles, sprinkle with the remaining 1 cup mozzarella, then remaining ¼ cup Parmasan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna.

5. Bake: 15 minutes, then remove foil. Then return into oven for another 25 minutes, until sauce is boiling and cheese is spotty brown. Cool lasagna for 10 minutes then serve.

Notes: I added spinach in this lasagna. Instead of the meat suggested here, I used a half pound of ground lean turkey and a half pound of Italian sausage (taking the raw meat from the sausage casing). In addition, once I saw the sauce boiling, I changed the oven to broil. It's important to keep an eye on your cheese, because the browning happens quickly! Happy cooking!

What, like it's hard?
Well it turns out, it IS hard. And I'm not the only one who thinks so...a while ago I caught an episode of Hell's Kitchen during whcih Chef Ramsay made a big deal about how difficult risotto is to perfect. Nethertheless, this did not prevent me from attempting a yummy risotto recipe I found on allrecipes.com (see recipe below).

This was yet another "learning experience" for me. Don't get me wrong, it pretty tasty, but it didn't necessarily, fully, um, come together. First of all, the recipe calls for both Arobrio and wild rice. Do you know how long wild rice takes to cook?! A LONG TIME. I don't see how making this risotto with wild rice is supposed to happen, there's no way it can get soft enough in the amount of time the recipe says it should take, or with the amount of vegetable stock/white wine/butter that the risotto is supposed to soak up. All of that liquid was soaked up and my pan was starting to burn at the bottom so I had to quit it and just deal with hard wild rice.

However, if you precook the wild rice or just nix it from the recipe altogether, this is quite a yummy recipe. The best part is the Gorgonzola and butternut squash that was pre-baked in maple syrup. In fact, I think I am going to start baking squash in syrup and eating it as a vegetable side dish now that I have seen the light thanks to this recipe.

The shiitake mushrooms and white wine also added great flavor to the risotto, but the recipe calls for dried mushrooms which are 1) expensive and 2) take a while to soften up, even after being soaked in water for half an hour. Therefore, I would say you can just use regular, not dried shitake mushrooms if you attempt this one.

I'm not so good at taking pictures of food yet, so this photograph really doesn't do the dish justice. It was a good blend of flavors and I learned a lot about cooking rice, mushrooms, and squash.

Ingredients

* 3 ounces dried sliced shiitake mushrooms
* 4 cups water
* 4 cups cubed butternut squash
* 2 tablespoons olive oil
* 1 tablespoon maple syrup (optional)
* 4 cups vegetable stock
* 3 tablespoons butter
* 1 large onion, finely chopped
* 1 cup wild rice
* 2 cups Arborio rice
* 1 cup dry white wine
* 1 (4 ounce) container crumbled Gorgonzola cheese
* salt and ground black pepper to taste
* 1/2 cup chopped fresh flat-leaf parsley

Directions

1. Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
2. Preheat an oven to 375 degrees F (190 degrees C).
3. Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
4. Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
5. Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
6. Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
7. Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.

Hello!

I'm Thuy-An (on the right) and I like Vietnamese food. Unfortunately, I don't know how to cook it.

I'm currently a junior in college, and for the first time, I'm living in my own apartment, which means I am responsible for cooking for myself. I love the freedom of being able to eat whatever and whenever I want, but it's also quite daunting since I've never cooked very much before, so I do give in to the occasional ramen or sneak into the dining hall.

I'm excited about sharing my cooking ventures here, especially my baking recipes. I LOVE baking! I find baking therapeutic and fun, and a great way to keep up with friends. Ironically, I don't like sweets very much, with the exception of cookies and banana bread, which I bake quite often. My friends and I have a Baking Sunday tradition that we hope to hold up for the rest of the year, so I will share our best recipes here. So far, it's been a success!

Last week, we made snickerdoodles (which comes from the German word schneckennudelns, according to Wikipedia), which were a HUGE hit! Snickerdoodles are basically butter cookies with a sugar and cinnamon coating. Yum! I pulled the recipe from Betty Crocker online.

Soft Snickerdoodle Cookies:

• 1 cup butter (2 sticks)
• 1 1/2 cup sugar (I usually use a reduced 1 cup sugar)
• 2 large eggs
• 2 3/4 cups flour
• 1 tsp vanilla (if desired - I put vanilla in everything, even if the recipe doesn't call for it, like here)
• 2 tsp cream of tartar (you can replace this with 2 tsp baking powder)
• 1 tsp baking soda
• 1/4 tsp salt
• 3 Tbsp sugar
• 1 Tbsp cinnamon (I like to put about a tsp more)

1. Preheat oven to 350 F
2. Mix softened butter with sugar, then stir in eggs.
3. Combine dry ingredients in a separate bowl.
4. Stir dry ingredients into butter mixture.
5. Chill dough for 10-15 minutes.
6. In a separate bowl, mix the 3 Tbsp sugar and cinnamon.
7. Roll the chilled dough into 1-inch balls.
8. Coat the balls by gently rolling the balls in the sugar/cinnamon mixture.
9. Bake for 10 minutes. The cookies are done when you see cracks on the surface of the cookies. Don't leave them in for too long, or they get hard, and don't worry if they are not flat.

The result should be delicious, moist, soft, and fluffy cookies that taste great with a cup of milk. Enjoy!

Butter Cookies and a Lemon Glaze

Knowing a good butter recipe is like opening a door to endless opportunities. This recipe can be used to make Jam Sandwiches, chocolate-nutty-any-how-you-like bar cookies, and is easily molded to become any shape you'd like to use to present your delicious treats! I've been flattening out the balls of dough and adding a lemon glaze on top. I'm positive you already have all the ingredients in your kitchen! (Lemon glazed cookies on the right.)

Butter Cookie Dough:

2 1/2 cups unbleached all-purpose flour

3/4 cups superfine sugar

1/4 teaspoon salt

16 tablespoons (2 sticks) unsalted butter, softened but still cool, cut into sixteen pieces

2 teaspoons vanilla extract

2 tablespoons cream cheese, at room temperature

1. In the bowl of an electric mixer, mix the flour, sugar and salt at low speed until just combined, about 5 seconds. With the mixer on low, add the butter, one piece at a time; continue to mix until mixer looks crumbly and slightly wet, about 1 minute longer. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.

2. Knead the dough by hand in the bowl for 2 or 3 turns to form a large, cohesive mass. Turn the dough out onto the countertop; divide in half , pat each into a 4-inch disk, wrap the disks in plastic, and refrigerate until they begin to firm up, 20-30 minutes. (The disks can be refrigerated for up to 3 days or frozen for up to 2 weeks; defrost in the refrigerator before using.)

3. Cut/mold the dough into desired shape and place on a parchment-lined baking sheet about 1 1/2 inches apart. Bake for about 10 minutes, rotating baking sheet halfway, until lightly golden brown at 375 degrees. Cool the cookies to room temperature on a wire rack.

Lemon Glaze:

1 tablespoon cream cheese, at room temperature

2-3 tablespoons milk

1 1/2 cups confectioners' sugar

Whisk cream cheese and 2 tablespoons of the milk in a medium bowl until just combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding the remaining milk as needed until glaze is thin enough to spread on easily. Drizzle a scant teaspoon of the glaze onto each cooled cookie, or spread it on with the back of a spoon.

Some things I've learned with this recipe is to truly take it out right when it's lightly golden brown. I feel that the cookie is much softer, fluffier and retains more moisture. Also, I've tried the recipe with granulated sugar, which made the cookie seems more sweet, and with confectioners' sugar (as the recipe calls for), creating a less sweet version of the cookie. Again, I love the flexibility of this recipe and I hope you all enjoy it as well! Happy cooking!

(Recipe found in "The New Best Recipe" cookbook)

Sesame Pasta Chicken Salad

I made this the day after Thanksgiving with leftover chicken from Thanksgiving dinner (my family eats chicken instead of turkey), and it turned out well. I had been looking for a chicken salad recipe for my leftover meat which didn't really use mayonnaise and came up with this in a Google search. I recently made this salad earlier in the week for my mom to take to lunch... and she loved it! To be a bit healthier, I used whole wheat pasta instead of regular pasta. For the chicken, I just seasoned some chicken breast and roasted it in the oven for about 30 minutes at 350 degrees.

Original link: http://blogchef.net/sesame-salad-recipe/

Ingredients:
1 (16 ounce) package bow tie pasta
¼ cup sesame seeds
½ cup vegetable oil
1/3 cup rice vinegar
1/3 cup soy sauce
1 teaspoon sesame oil
3 tablespoons sugar
½ teaspoon ground ginger
¼ teaspoon black pepper
3 cups cooked chicken (shredded or cut into small chunks)
1/3 cup cilantro (chopped)
1/3 cup green onions (sliced)


Step 1:  Heat a skillet over medium high heat. Add sesame seeds and cook while stirring until they are lightly browned. Remove from heat and set aside. Bring a large pot of water to a boil and cook according to package direction until Al Dente. Drain pasta and cool. Transfer to a large serving bowl.


Step 2: In a jar with a tight fitting lid combine vegetable oil, rice vinegar, soy sauce, sesame oil, sugar, ginger, black pepper and sesame seeds. Shake well.

Step 3: Pour the dressing over the noodles. Add chicken and mix well. Add green onions and cilantro and serve.

(Makes 4 Servings)

Howdy

My name is Tracy Young and I maybe.. can.. cook. Most evenings, I have a 5 minute heated debate with myself on whether I should cook or assemble. And cook rarely wins. Tonight's dinner is an "assemble".

Ingredients:
- Fistful of baby carrots (pre-washed)
- 1/2 c of cinnamon almonds
- 1/2 c of pecan praline
- a few wedges of cheese

Directions:
- Assemble! (or dump on plate)

Soup for the Sick

I've been home for the past couple of days trying to get over whatever sickness I have caught. Nevertheless, being ill will not thwart my cooking efforts. I'm a big proponent for feeding your illness, so I decided to concoct a hearty and healthy soup for the sick. It's a slightly different take on chicken noodle soup, which many Jewish grandmothers and mothers recommend for the ill. I like this recipe because any cook can adapt it to their tastes by taking out or throwing in additional ingredients. Enjoy!

Please don't let the long list of ingredients deter you from making this soup. It has a rich flavor and a nice kick from the pepper flakes.

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

• 2 glugs of olive oil
• 2 pinches of salt
• 1 large yellow onion, chopped
• 2 large carrots, halved and quartered
• 2 celery stalks, halved and chopped
• 2 tsp of dried oregano
• 1 tsp of paprika
• 1/2 tsp of dried red pepper flakes
• 1 tsp of dried thyme
• 2 garlic cloves, chopped
• 2 cups of vegetable broth (low sodium)
• 6 cups of chicken broth (low sodium)
• 1 cup of grilled chicken breasts, chopped into small pieces (I used pre-grilled chicken breasts pieces from Costco and then chopped them into small bites)
• half of a head of cauliflower, chopped into small florets
• 1 head of broccoli, chopped in to small florets
• 2 handfuls of small spinach.
• 6 oz of partially cooked egg noodles (for 5-6 minutes so they don't get overcooked once you add them to the soup)
• handful of green onions, chopped for garnish (optional)

Method

Heat the olive oil over medium high heat in a large saucepan on the stove top and add the salt. Once the oil is hot (but not steaming), add the onion, carrot, and celery to the pot and saute for 10 minutes. Then add the oregano, paprika, red pepper flakes, thyme and garlic and cook until fragrant, 1 to 2 minutes. Add the vegetable and chicken broth, and cook until a boil and then reduce heat to medium low, so that it simmers. Let soup simmer for 15 minutes. After it simmers, add the chicken, cauliflower, and broccoli and let simmer for an additional 5 minutes. Taste the broth and add whatever additional spices you desire. Right before you think the soup is done, stir in the spinach for a minute until wilted, and then add the noodles. Make sure to cook the noodles for only a minute or two in the soup and then turn down the heat to low or off in order to not over cook the noodles. Ladle into soup bowls and add green onions for garnish. ENJOY! =)

My name is Yelena and I want to learn to cook

Hi everyone, I'm Yelena and I am a novice at cooking. However, I have made it my New Years Resolution to cook more so this is a perfect blog to help me stick to it! I have a feeling I will mostly be reading about all of your masterpieces, but I will try to not be shy and submit my cooking attempts as well. In fact, I started off my resolution last week by making Beef Barley Mushroom Soup


I grew up on Jewish/Russian cooking which tends to be mild and characterized by slow cooking on the stove. I'm always telling people I cook for that they are going to want to add their own salt and pepper because apparently the amount of salt I put in isn't enough, but that is just the Russian way. This soup is an elementary version that my grandmother might make, but hey, I'm just starting out! The soup was yummy, but it would have been better had I not put too much barley in there (I ended up putting in like 3 times the amount the recipe called for because it didn't seem like enough). It was a good lesson to stick to the recipe, at least while I'm starting out. In the cold weeks we've been having though, this was a perfect way to get a hardy meal and warm up at the same time. I look forward to trying new things and getting ideas from you guys!

This recipe was from Allrecipes.com :


Ingredients:

• 1 pound cubed beef stew meat
• 1 tablespoon vegetable oil
• 2 cups water
• 2 tablespoons margarine
• 3 large carrots, diced
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 pound fresh mushrooms, sliced
• 6 cups water
• 3 cubes beef bouillon cube
• 1/4 cup pearl barley
• 1/4 cup sour cream

1. Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3. Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

What to Make for Dinner

Ever find yourself indecisive about/unsure of what you should make for dinner?

Check out this awesome site: http://whatthefuckshouldimakefordinner.com/

Happy cooking!!

Warm Potato Salad with Goat Cheese

 

I got this recipe from the New York Times, and it's awesome. I'm a huge fan of potato salad, but I hate anything with too much mayonnaise. So this recipe is perfect because instead of mayonnaise, it uses goat cheese. It also differs nicely from standard potato salads because it uses a vinaigrette dressing, and it's served warm.

You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes. 


For the dressing:

• 1 tablespoon white wine vinegar or sherry vinegar (can also use regular vinegar)
• 1 tablespoon freshly squeezed lemon juice
• Salt to taste
• 1 teaspoon Dijon mustard
• 1 small or medium garlic clove, minced or pureed
• 1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil

For the salad:

• 1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
• Salt and freshly ground pepper to taste
• 2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained (NOTE: You can use regular onions, and add more if you desire - I always do!)
• 2 tablespoons chopped flat-leaf parsley
• 2 ounces soft goat cheese
• 2 to 3 sage leaves, cut in thin slivers (optional)

1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.

2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Yield: Serves 6

Advance preparation: You can make the dressing several hours before making the salad.

Notes: Instead of steaming the potatoes, I'll simply drop them into boiling water and remove them right when they become soft. You don't want to put them in for too long because they'll get mushy. The potato salad also tastes great with small cubes of chicken breast mixed in.

Crème Caramel

This recipe came from "The New Best Recipe" cookbook, which I receive as a gift from a close family. My sister's favorite dessert is creme brulee, however that particular recipe looked a little too advanced for me. Right before it came this simple looking recipe (containing few steps and ingredients we all have in our kitchens). This recipe turned out was simple, delicious and difficult to fail! I invite you all to give it a try. Hope you enjoy it! Happy baking!

Caramel:

• 1 cup sugar
• 1/3 cup water
• 2 tbsp light corn syrup
• 1/4 tsp juice from 1 lemon

Custard

• 1 1/2 cups whole milk
• 1 1/2 cups light cream
• 3 large egg, plus 2 large egg yolks
• 2/3 cup sugar
• 1 1/2 tsp vanilla extract
• Pinch salt

Make sure you have about 8 ramekins, dish towels, and a baking pan.

For caramel:

1. Bring the sugar, water, corn syrup, and lemon juice to a simmer, without stirring, over medium-high heat, until the syrup turns a golden color (about 8 mins). Then you can begin to swirl the pan gently and constantly until it becomes a honey-caramel color and large and slow bubbles appear (another 3-4 mins). 

2. Remove the pan from heat, and working quickly but carefully, pour a portion of the caramel into ungreased ramekins.

3. Allow caramel to cool and harden (about 15 mins).

For custard:

1. Preheat the oven to 350 degrees.

2. Heat the milk and cream in a medium saucepan over medium heat, stirring occasionally, until steam appears (or until the mixture is 160 degrees). Takes about 6-8 mins. Then remove from heat.

3. Gently whisk the eggs, yolks, and sugar in a large bowl until combined.

4. Off the heat, gently whisk the two mixtures together until just combined but not foamy. Strain the mixture through a fine-mesh sieve into a large measuring cup or container with a pouring spout. Set aside.

5. Bring 2 quarts of water to a boil in a kettle. Fold a dish towel to fit the the bottom of a large baking dish, or roasting pan.

6. Set the ramekins on top of the dish towel in the pan. Divide the reserved custard mixture among the ramekins. Fill the pan with boiling water to reach halfway up the sides of the ramekins. Cover the entire pan loosely with aluminum foil so steam can still escape.

7. Bake until a paring knife inserted in the center of the custard comes out clean (about 35-40 mins). Cool to room temperature. Then store in the refrigerator.

To unmold, slide a knife around the perimeter of each ramekin. Hold a serving plate over the top of the ramekin and invert. Shake the ramekin gently to release the custard. Serve immediately!

Note: I've used this recipe twice. In the first trial, I forgot to use aluminum foil, which elongated the bake time by about an hour. In addition, there was a slightly thick film on top. I definitely appreciated the foil the second time around. The creme caramel was much lighter, however in both trials, after unmolding the creme caramel, there was hardened layer of caramel that didn't leave the ramekin. I wish I had an explanation for this, but I'm still in search of the answer. Lastly, too anxious to wait, Song-My, my sister and I tried the custard warm, and it was just as smooth, light and delicious!

Coconut Macaroons

If you like coconut, then you will love these cookies. If you don't like coconut, then be prepared to be converted. I found this recipe by accident as I was flipping through Mark Bittman's "How to Cook Everything", trying to get to the index. They are seriously the easiest cookie you will ever make and they are always a big hit. Like Bittman's minimalist trademark, these coconut macaroons require few ingredients but they pack a wonderful flavor on your palette. They are a perfect balance of being both moist and toasty. Just always keep some dried coconut on hand and you will never be at a lose for what to make for your next office potluck or holiday presents =)

Coconut Macaroons

Yield About 2 dozen

Time About 45 minutes, plus time to chill

Mark Bittman

Ingredients

• 1 cup sugar
• 3 cups shredded unsweetened coconut
• 3 egg whites, lightly beaten
• 1 teaspoon vanilla extract
• Pinch salt

Method

• 1. Heat the oven to 350 degrees. Combine all ingredients in a large bowl and mix well with a rubber spatula or your hands or a fork (eventually I always get in with my hands).
• 2. Use a non-stick baking sheet, or line a baking sheet with parchment paper. Wet your hands and form 1 to 2 tablespoon balls. To form a dome like shape, I take a tablespoon utensil, dip it in water and grab a tablespoon of the mixture, then scrape it along the side of the bowl to flatten out the bottom. Then I tap the bottom of the tablespoon over the baking sheet so that the dome falls onto the parchment paper. Repeat and remember to frequently dip the tablespoon into water so the macaroon does not stick.
• 3. Place each macaroon about an inch apart on the baking sheet. Bake until light brown, about 15 minutes. Remove the baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days (if they last that long =).

Tip:

• For an even more decadent treat you can melt chocolate and spoon it over the macaroons.

Buongiorno Cooking Companions!

Hi everyone, my name is Katelyn and I am really excited to join this blogging community =). I absolutely love cooking and eating so this blog is purfect for me! Not to mention that I am always searching for new recipes to make. I love the idea of working with my hands to create something yummy. I began serious cooking about two years ago when I finally buckled down and decided it was time for me to get healthy and lose some weight. It's important that I cook at least a majority of my food because I like being aware of what goes into my meals. I like to consider myself a pseudo-vegetarian because while I'll still eat meat, most of meals tend to be meatless due to the San Francisco based food blog, 101cooking.com, in which I've been using for over a year now. You'll find that most of my meals can be contributed to this site =).

Over this last year I have been tackling many of my food fears (i.e. pies, pie dough, yeast, cooking whole chickens, etc). And whether I succeed or fail in the kitchen, I enjoy each experience of attempting to create something new. Cooking has become both an example of leading a healthy lifestyle and also a form of therapy. But don't get me wrong y'all, just because I like to cook healthy does not mean I won't dabble in the occasional coconut macaroon, apple pie, or gratin ;).

I'm super excited to start adding recipes to feasting with friends as well as trying out everyone's recipes.

LET'S COOK! =)

Ginger Crinkle Cookies

I'm posting this right after the holidays, when I just cooked no less than 5 batches of these ginger crinkles in a week. They are *that* good. And also - I had an entire bottle of molasses, and what do you do with molasses if not use them for ginger-flavored desserts?

These are soft, moist cookies with a gingerbread flavor, but a chewier texture than ginger snap cookies. My sister sent me the recipe from a cooking blog called the Homesick Texan, which I want to explore more when I have time.

Original link: http://homesicktexan.blogspot.com/2009/12/ginger-crinkles-recipe.html

Ingredients:

• 3/4 cup sugar
• 1/2 cup oil
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 cup sugar for dipping

*Note: I put in extra ginger and molasses to make it extra moist + flavorful. Also, the original recipe calls for 1 cup of sugar but I liked it better with 3/4 cup.


Method:

Preheat the oven to 350 degrees.

Cream the oil, sugar, egg and molasses. Mix together the flour, soda, salt, cinnamon and ginger and add to the liquid ingredients.

Roll dough into walnut size balls (about 1/2 a tablespoon) and dip into sugar.

Bake at 350 until slightly brown for about 15 min. Make sure not to over-bake! I preferred to take out the cookies after 13 minutes so that they were softer.


Makes about 2 dozen cookies.

Brussels sprout salad w/ mustard vinaigrette

My first addition to this blog is a brussels sprouts salad that I made over my winter break for a friend's Christmas party/potluck. It was very well-received. This winter season is the first time I've started eating brussel sprouts after hearing so much about them from my friends. They are very nutritious (high in Vitamin A, Vitamin C, folic acid and fiber) and as long as you don't cook them for too long, they are delicious! Most people think they taste funny, but this is because they usually cook them for too long. Cooking them for too long releases glucosinolate sinigrin, which has a sulfurous odor. Trader Joe's sells brussels sprout stalks quite cheaply, and I believe they are still in season right now.

The recipe I am sharing below was featured in the LA Times. They adapted the recipe from La Grande Orange Café in Pasadena. I adapted the mustard vinaigrette from another recipe I found instead of using the one they recommended. I also think Song-My's mustard vinaigrette's recipe would work great as well! (and may be simpler to make)

Mustard Vinaigrette

• 3 tablespoons apple cider vinegar
• 9 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• kosher salt and cracked black pepper
• maple syrup (honey/agave would work well too i think)

Salad

• 1 pound brussels sprouts
• 1 tablespoon dried cranberries
• 1 tablespoon dried blueberries
• 2 tablespoons whole almonds, toasted (preferably California or Spanish Marcona)
• 1 ounce Manchego cheese, shaved using a peeler (Trader Joe's sells Manchego)

Directions

1. Put the apple cider vinegar, olive oil, and mustard into a small mason jar, along with the salt and pepper. Put on the lid and shake that jar until the vinaigrette has come together. Add maple syrup and shake again. Keep adding maple syrup until it tastes good!
2. Peel the leaves from the Brussels sprouts until you reach the core. This is an excruciatingly slow process, but the presentation is beautiful. (Although you can discard the core, I saved the brussels sprouts core and later chopped them up and stir-fried them with bacon.)
3. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant (beautiful) green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.
   
4. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten. (Side tip: Alice Waters says that the best way to dress a salad is to use your hands, and to dress each ingredient separately so that the dressing gets dispersed throughout the salad and through each ingredient's texture. I follow this religiously.)
5. Mound the salad on a plate, and top with the cheese shavings. Serve and savor immediately... :)

hello! i'm christina :)

Hi everyone! My name is Christina! I'm currently a graduate student in public health at UCLA.

I love cooking and baking and collecting recipes. My earliest memory of making food is from my second grade classroom. We learned how pasta and butter were made. That recipe book is still in the pantry at my parent's house. Ever since then, I've been collecting recipes to add to my recipe book, to an expanded binder, to my favorite bookmarks on the world wide web, and now to this awesome blog created by Song-My!

My two favorite dishes in the world (which ironically, don't require much cooking): sashimi and papaya salads.

Quinoa and Black Beans

I found this dish on Allrecipes.com (AMAZING place to find recipes). Great, healthier substitute for beans and rice. Enjoy! VEGETARIAN FRIENDLY!

Ingredients:

• 1 tsp veg oil
• 1 onion, chopped
• 3 cloves garlic, peeled/chopped
• 3/4 c. uncooked quinoa
• 1.5 c. vegetable broth
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper (more if you like spicyyyy)
• salt/pepper to taste
• 1 c. frozen corn kernels (canned is fine, too)
• 1 can (15 oz) black beans, rinsed and drained (it calls for 2 cans but 1 is plenty)
• 1/2 c. chopped fresh cilantro (optional)

Directions:

1. Heat oil in medium saucepan over medium heat. Stir in the onion, garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and stir in vegetable broth. Add cumin, cayenne pepper, salt/pepper.
   
3. Bring mixture to a boil. Cover, reduce heat, and simmer for 20 min.
4. Stir frozen corn into saucepan, and continue to simmer about 5 more min until corn is heated through.
5. Add black beans and cilantro. (Add corn last with black beans if using canned version).
6. Fluff with a fork and enjoy!

Optional, I've also added some other veggies, like bell peppers to make a more colorful/veggie variation. Add it in when adding the onion.

Nutritional values per serving: (Makes 10 servings)
Calories: 142
Total Fat: 1.7 g
Cholesterol: o mg
Sodium: 467 mg
Total Carbs: 25.6 g
Dietary Fiber: 6.9 g

Mustard Vinaigrette Salad Dressing

This is such a versatile salad dressing that is super yummy. I got the recipe from my cousin some 5 years ago, and it's a staple in my house - I always have some of it on hand.

Whisk all the ingredients together, and add the chopped onions at the end.

• 3/4 cup oil (can use less if you want)
• 3/4 tbsp chopped onion (can put more if you want)
• 2 tbsp mustard
• 1/3 cup white vinegar
• 1/3 cup sugar
• 3/4 tsp salt
• 3/4 tbsp poppy seed (optional)

Salad ingredients

• Mixed greens
• Caramelized almonds: Put slivered almonds (you can use regular almonds cut in half) in a pan in low to medium heat, and add 3 tbsp of sugar. Watch it because it will burn. Keep stirring until after the sugar caramelizes. When it has browned, turn off the heat. Put it aside to cool, and then put it in the salad.
• Optional: spinach, mushrooms, thinly cut red onions, shredded cheese, mandarin oranges, dried cranberries

angela. pleased to meet you!

Hello everyone! Consider me an amateur at cooking. I'd rather eat Song-My's master pieces. However, inspired by her, I'll do my best to participate!!

My current interests in cooking are in sweets, other than chocolate chip and oatmeal cookies. I hope to one day graduate to cakes and pies. I'm currently going to grad school in Fullerton, CA studying speech and communication, and I love hanging out at the beach there.

Happy cooking everyone. I look forward to all the tips and recipes!

helllloooooo, I'm Jung-Ah

Helloooooo all!

First of all, thanks to Song-My for creating this awesome blog. I'm very excited for this to come into fruition as well as all the recipes I'll be stealing from it!

My name is Jung-Ah, originally born in Seoul, South Korea. I moved to the States at a VERY young age (9 mos) and grew up in Charlotte, NC (yes, North Carolina on the east coast). I moved out to San Francisco a little over 2 years ago after graduating from UNC-Chapel Hill. GO TARHEELS! I currently work for Accenture consulting, based out of SF, but thus far, my client has been in Milpitas, so I've been commuting back and forth from the city Mon-Thurs.

As for food, I love MOST EVERYTHING and am willing to try anything once. Although I was not raised with a strict diet, I've learned in the 4 yrs of college that unrestricted eating/drinking makes you feel 'not so hot'. So I've definitely taken some turns to eat a much more healthy diet and exercise more, to accompany our decreasing metabolism (so sad...). However, I like to splurge and have what you may call a 'dining out tooth' (how can you help it in the city of SF?). In just the two years I've lived in the Bay Area, I have definitely expanded my palette a 1000000000x and have tried a bajillion things I've never heard or seen of in lil' ol' Charlotte, NC.

If I were to choose one type of food, I'd have to stick to my roots, any good ol' Korean food. And by that I do not mean Kalbi/BBQ, I mean the stews, kimchee, seafood, fish, all the different spices/flavors...all that good stuff.

I know this is a recipe blog, but just to throw out there, if anyone is ever looking for an AMAZING restaurant in SF, check out NOPA (and their pork chops). BEST THING I've ever had! great atmosphere, great drinks, great apps, and all shareable.

That's all! Look forward to stealing/sharing recipes with y'all!

Hi, I'm Song-My!

Just thought I'd post an introduction of myself, to set a good example :)

I'm a Bay Area native, and I currently work in Palo Alto at Facebook, where I deal with operational issues regarding our open Platform. One perk is that we have a group of chefs who cook fresh food every day at Facebook, so I'm constantly discovering new grains (such as bulgur and quinoa), ways to cook vegetables, and soups. I'm Vietnamese-American, so I grew up eating delicious home-made Vietnamese food, which is still my favorite cuisine today. I love cooking with fresh, organic ingredients, and I like making well-balanced meals. I generally try to eat healthy foods, but I indulge on the weekends, and I love eating well-made fatty foods.

I haven't eaten fast food (with the exception of In N Out) since 2007, when I read Fast Food Nation. I also don't like to eat canned foods (I'd rather eat a fresh version if possible). I love eating a good salad, where all the ingredients come together in a tasty way.

Introducing a Community of Cooks!

I love eating and cooking, not only because it (generally) tastes good, but because it brings friends and family together. I want to build that community here so that we have direct and quick access to successful recipes posted by friends. This will be a place where we can share awesome recipes, comment on each others' posts, and share cooking tips.

This is how it will work:

- Post the recipe that you used, where you got it from, and pictures (if you have them)

- Add any tips or adjustments you made to the recipe

- Give us an idea of how the recipe turned out
- Tag it with an appropriate label (in the "Labels" field on the bottom of the blog composer)

- Also optional but encouraged: stories, general cooking tips, and anything else you might want to share!

The types of recipes for this blog:

- ANYTHING and everything! 

- This includes: family recipes, something you made up off the spot, the recipes you're eating because you're on a diet, the recipe you found on allrecipes.com, etc.

I'd like for this to be an active community, so please comment on others' posts if you've tried the recipe, or ask questions. Also, we're all friends (or friends of friends), so if you are comfortable, please post an introduction of yourself on the blog so we can all become well acquainted.

This will be fun - I'm super excited!

Yours truly,

Song-My