Biscotti

I wanted to make some Biscotti the other day but only had whole wheat flour on hand. I have a no fail Biscotti recipe memorized and figured I'd just try it using whole wheat instead because it's so dense anyway it might just work. Work it did! It was great and I think I'll only use that from now on. I love how much lower in fat and sugar Biscotti is compared to other cookies, so adding the whole wheat just gives it an extra punch of goodness. Biscotti is great to make and freeze, or just have on hand to go with coffee when friends drop by.

Biscotti:

2 cups flour

1 1/2 tsp baking powder

3/4 cup sugar

2 eggs- room temp

1/2 cup butter-room temp

1/2 tsp salt

1/4 tsp vanilla

3/4 cup pecans- coarsely chopped

3/4 cup chocolate-coarsely chopped

1 cup semi sweet chocolate-melted and reserved for dipping

1/2 cup shredded coconut-for garnish

Heat oven to 350. In one bowl combine the flour, baking powder and salt- whisk to combine or sift through. In another bowl beat sugar, butter, and vanilla. Add in the eggs one at a time until combined. Add in flour mixture just until blended, then fold in nuts and chopped chocolate. Form the dough into a "flattish" log, about 16" long, bake for 40 minutes then cool for 30. Using a bread knife, cut 1/2" thick pieces and place cut side down on a baking sheet, cook another 15 minutes, cool. Take the melted chocolate and reheat. Dip the cooled Biscotti in the chocolate and place on wax paper-sprinkle with shredded coconut. Cool again to let chocolate set-I like to do this in the freezer or place outside if it's freezing.

Really.Good.Soup.

This is a recipe I gave to my Mom to make a while ago, she makes it all the time and I hardly ever do. But, it's really good, very simple and healthy. If you're not a huge veggie fan (SHAME ON YOU), this is a great way to get in a lot of nutrients without sacrificing any flavor. I suggest making this easy soup on a weeknight and you'll feel like you're getting something special. Pair it with a glass of white wine and a crusty baguette (toast it up in the oven)...perfect.

White bean chicken spinach soup:
(This is a big recipe- it makes 8 large servings....make it all, you can always freeze it!)
-2 pkg of chicken sausage (al dente, whole foods or Trader Joe's makes them...you can find them anywhere..comes 4 to a pkg)
-1 pkg or container of fresh spinach
-4 cups chicken broth or stock
-2 cans white navy beans or cannelloni beans
-2 cans diced tomatoes
-salt and pepper to taste
-feta cheese -to crumble on top

Here's the directions..... Add it all to a pot and heat!
Let it heat through and simmer on medium heat for awhile so the flavors combine.
(except for the feta- sprinkle it on top of your own soup right before you dig in)

Granola and Yogurt

Some of my favorite people in the world are coming to visit me at Camp Tulloch this weekend!!! I've made some delicious granola for them to have while they're here...I hope you try this recipe at home, it's real simple (yes, pun intended), just make sure you don't burn it!!! It will go from brown to black very quickly. While the ladies are here I plan on showing them the Kings Land, the big C-Town and maybe even shoot some guns...I mean, we all know it wouldn't be a women's retreat without a good gun shooting.

My super simple Granola recipe

4 cups oats

1/4 cup oil

1/4 cup honey

1/4 cup maple syrup

1/4 tsp cinnamon

1 tsp vanilla

dash of salt

raisins (optional) or other dried fruit

Combine all ingredients except for the oats and raisins and thoroughly mix together. Add oats and coat. Put on two baking sheets so it's spread out. Bake in an oven set to 325 for 10 minutes. Pull out, toss around with a spatula and put back in oven for another 8 minutes. Remove and let cool on wax paper so it doesn't continue browning on the hot sheet pan. Allow to cool completely before storing. Granola will become more crisp as it cools. Add dried fruit after you remove it from the oven.

This granola is great with Windy Ridge Farms Yogurt- Local from a farm in West Potsdam!

Rustic Lasagne

So I'm back up on the land- which calls for rustic cooking, and a lot of it. Upon my brothers return from military school, his friend, and my other two brothers- we go through a lot of food. Basically any average recipe must be tippled. And, keep in mind no one just eats three meals a day. No matter how much time I spend at home I'm always shocked to see how fast the food goes. I made this lasagna yesterday with ground venison we had in the freezer that David shot off our own land. It doesn't get more fresh then that!

I simply made a quick no cook sauce of a few cans of crushed tomatoes, two jars of pesto my Mom had, a little salt, pepper, balsamic vinegar and oregano. I layered the sauce, mozzarella cheese, and the venison that I sauteed with salt, pepper, and green onions. I also put some shaved Parmigiano-Reggiano between the layers. Also, I don't pre-cook my lasagna noodles- I just use plenty of sauce and add a little water to the bottom of the pan before I bake it (just pour it in the side and tilt the pan-it will disperse to cover the bottom). I also cover it for most of the cooking so the moisture steams the pasta. I uncover for the last 10 minutes or so just to brown the top. When you can insert a knife easy into the middle and you see it bubbling up- it's done!

It's always good

Having eggs on hand is always a good idea. I like to take them with me everywhere, just kidding. (Although, I did bring a hard boiled egg with me to school today). They're filling, good for you and very versatile. Last week I felt like there was no food in the house and wasn't feeling inspired to go grocery shopping so I just pulled what I had in the fridge and whipped up a quick frittata. I don't usually make quiche because I don't want to fuss making a crust, but I also like to bake the eggs- so I always put my frittatas in the oven. Here's my frittata that I made last week, but you can put in whatever you like when making your own.

The recipe varies depending on how big you want your frittata. I make mine in a standard 9" pie pan. All you have to know is to use 8 eggs with 1/3 cup of milk for a standard 9" pie tin, then add whatever you like. These are great for lazy Saturday breakfasts or a quick dinner.

Here's what I did when I made mine:
-Rendered the fat of 3 strips of bacon, removed the bacon and in the same pan added half a potato, small dice. Once that was mostly cooked I added onion.
-Removed the potato and onion and added it to the bacon bowl to cool. Added some sliced mushrooms for just a minute and then removed.
-In a separate bowl I whipped my eggs and milk together, seasoned with salt and pepper and a dash of red pepper flakes. Once my vegetables were cool I added them to the eggs and then folded in a large handful of spinach and about 1/2 a cup of shredded cheddar. Then, poured all the filling into a greased 9" pie pan and into the oven for about 20 minutes. Check after 20 minutes and once a toothpick comes out clean in the center it's finished. Allow to cool some and serve! I like to add a little "dollop" of sour cream, diced tomato and fresh cut chives on top.

Pass the peas, please

My Mom often sends me boxes filled with great organic ingredients from our home town co-op. One of my favorite things to get are big bags of split green peas. Not only are they super tasty, but they're also very nutritious with tons of vegetable protein and fiber. This velvety split pea ginger soup is sure to tingle your taste buds with its layers of flavor. I love making a big batch in the winter and keeping it in the fridge to pull out and reheat for lunch or dinner. It's the perfect cold day soup that's guaranteed to warm your heart.

Split Green Pea Ginger Soup: (vegetarian/vegan)
Ingredients you'll need: split green peas (4 cups), veg stock (10 cups), carrots, celery, onions, fresh ginger, garlic, salt, pepper, olive oil, cayenne pepper and lemon are optional.

*Note-this is a big recipe, it serves 8-12, which in my mind is the only way to make soup. The more, the merrier!
It's also gluten free and vegan so you can give it to most anyone!

1st- Get yourself a nice large stock pot and put it on the stove but don't add any heat
2nd- Cut up 3 onions, 3 large carrots, and about 1/2 a bunch of celery all into about 1/2 inch dice. Peel and smash 3 cloves of garlic. Peel and slice up about 1/4 cup of fresh ginger (add more or less to your liking-I like a lot).
3rd- Give a "glug glug" of olive oil around the bottom of your pot and add your garlic- turn up the heat gradually to draw the flavors out of the garlic without burning it. Once the heats up some, add the ginger and saute for a few minutes more.
4th-Add the carrots, onion and celery (this is called mirepoix). Stir, and season with some salt and pepper.
5th-Let the vegetables saute for awhile over mid-high heat. Once they start to soften up, add 4 cups of split peas and toss with the vegetables. Then pour in 10 cups of vegetable stock and bring to a boil.
6th- Once it comes to a boil, turn down the heat to a simmer and add 2 teaspoons crushed red pepper flakes. Let it simmer for about 40-60 minutes or until everything is very soft.
7th- Get yourself another stock pot or big bowl and a blender. Using a ladle, transfer the soup to the blender (about 2-3 cups at a time with enough liquid/peas/veg each time). Put the lid on the blender but leave that little plastic stopper off (it's in the middle of the lid). Put a dishtowel over that hole so some steam can get out but the blender doesn't get too hot. BE CAREFUL- you do NOT want to burn yourself, and this can be a little tricky.
8th- Blend from low to high the soup until it's velvety soft, then transfer to the new, clean pot.
9th- Repeat this until all the soup is blended. Voila! Your soup is done- season with salt and pepper and taste. You can dish it up in bowls and drizzle with a little extra virgin olive oil and a squeeze of lemon if you like. Maybe a LITTLE pinch of cayenne to add to it's richness.
Come and get it!

(Picture is from 101cookbooks.com, recipe is my own)

If Kendra can do it, so can you!

Please, Please, Please friends- stop buying canned marinara sauce! It only takes a few minutes to make a delicious, easy, healthy, and cheep marinara-(about 1/6th of the cost if you buy it canned).

Last night, my friends Kendra and Jackie came by for some dinner, wine and gossip. I had Kendra make the sauce to prove to her how easy it is to make- so if she can do it, so can you. You'll be pleasantly surprised at how great the flavors are and hopefully never go back to canned sauce again!
All you need are 6 ingredients- and most of them you'll just have lying around.

Very Basic Marinara
Ingredients: Olive Oil, Garlic, Onion, Basil, Canned Tomatoes, Red Wine

1st- Start with a large saute pan. Put a good "glug glug" of olive oil in the pan and slice your garlic (it doesn't have to be sliced super small). Place the garlic in the pan with the oil and start it COLD. VERY GRADUALLY start heating up your garlic and olive oil (this will ensure that the garlic doesn't burn and will let it give off great flavor).

2nd- While your garlic is cooking, dice the onion. Once your garlic has a golden color, add the onion and cook until it's translucent.3rd-Add the canned tomatoes, season with salt and pepper and let it come to a simmer, then add about an 1/8th cup of Red wine, stir. Pour yourself a glass and drink that while the sauce simmers. Let it simmer about ten minutes and turn down the heat to low. You're glass will probably be empty by now, so give yourself a refill.
4th-Add the basil- I just like to tear mine by hand into pretty big chunks, but you can cut it to your preferred size. Season, and serve!

I like a good marinara with a nice fire- like the one I made tonight! I'm so rural.

Quick note: This recipe is good for about three small portions, I'd usually double it for more than four people, or triple it- I mean, everyone always goes heavy on the sauce. You can also adjust the seasonings however you prefer- add dried herbs, (towards the start of the cooking) red pepper flakes or whatever you'd like!

It's Hunting Season

My brother, David got a 7 point buck over the weekend with his bow. Yay! He loves hunting and my Mom loves spreading the news as quickly as possible. I, on the other hand, only know how to cook the meat, not kill it. Since venison is such a lean meat it's important to either cook it quickly- as not to dry it out, baste it constantly, or add in a fatty meat to accompany it.

There are some venison recipes out there...but in my mind, it's better to keep it simple and let the flavors do the talking. And besides, I haven't found any that I like.

Some ideas for hunters out there:
-Pan sear the sides then add butter, thyme, smashed garlic and constantly baste for a few minutes each side- reduce butter, deglaze with red wine and beef stock and finish with butter- viola!-venison with beurre rouge!

-Ground venison on a pizza. Simply, sear your ground venison in olive oil until it's browned. Remove your venison and add whatever herbs and spices you like. I would suggest garlic, thyme, tarragon, onions and shallots. Then, add your venison back and deglaze the pan with beef broth. Reduce, and season to taste! It would be delicious with sauteed leeks and mushrooms with ricotta cheese on top. I would also try to grill the pizza dough to get a smoky flavor on the crust. Delicious!