Friday, September 23, 2011
2 lbs peaches
1/2 cup water
1 cup sugar
1 1/2 Tbsp lemon juice
- Peel peaches. (Cut an X in the bottom of the peach, submerge in boiling water for 30 seconds, then in an ice bath for one minute, and peel.)
- Cut peaches into eighths, removing pits. Combine with water, and simmer near boiling, 15-20 minutes, until tender.
- Puree with food processor, and return to pot, adding sugar and lemon juice.
- Simmer near boiling, 30-40 minutes, stirring often, until a spoon leaves a train across the bottom of the pot.
- Let cool. Store in an airtight container, refrigerated.
1 cup peanut butter
3/4 cup sugar
1 egg
1 tsp baking soda
1/2 tsp vanilla extract
- Preheat oven to 350 F. In a medium bowl, stir together peanut butter and sugar.
- Beat in the egg, baking soda, vanilla extract, and a pinch of salt.
- Roll dough into 1-inch balls and place on cookie sheets, pressing down on the top with a fork.
- Bake 8 to 10 minutes. Let sit 5 minutes, then remove from cookie sheets.
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk, shaken
- Combine ingredients until smooth. Optionally, add vanilla extract and a pinch of sugar.
- Make pancakes.
2 tomatoes
1/2 tsp thyme, dried
1/2 tsp oregano, dried
1/2 tsp crushed red pepper
1/2 tsp mint, dried
2 Tbsp olive oil
1 tsp lemon juice
- Cut tomatoes in half, and grate into a medium bowl, holding the sliced end. Discard the skins.
- Add the remainder of the ingredients, and salt and black pepper to taste. Serve with hot, fresh bread.
1 stick butter
1 cup brown sugar
1/2 cup sugar
1 egg
1 cup buttermilk
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup (non-Dutch) cocoa powder
1/2 tsp baking soda
1/4 tsp salt
- In a large bowl, cream butter. Add brown sugar and sugar, and beat until fluffy. Add egg and beat well. Mix in buttermilk and vanilla.
- Sift in the remainder of the ingredients, and stir until well-blended.
- Pour into a buttered and floured loaf pan, and bake at 325 F for about 60 minutes, until toothpick comes out clean.
- Cool in pan for 10 minutes, then remove from pan.
1/2 bunch asparagus
1 Tbsp olive oil
1 clove garlic, minced
1/2 lemon
- Place asparagus on a baking sheet lined with foil. Sprinkle spears with olive oil, minced garlic, and half the lemon’s zest.
- Bake at 400 F for 10 minutes, rotate spears, and bake 10 more minutes.
- Add remainder of lemon zest, and some lemon juice. Serve.
1 1/4 cups warm water
2 Tbsp honey
2 tsp yeast
3 Tbsp olive oil
1/2 Tbsp salt
1 1/2 cups whole wheat flour
2 1/2 cups all purpose flour
- In a large bowl, stir together water, yeast, and honey. Let sit until foamy on top, around 10 minutes.
- Stir in olive oil, salt, and whole wheat flour.
- Gradually add all purpose flour until mixture can’t be stirred.
- Turn dough out on floured surface, and gradually knead in flour until dough is soft. (This may require 2-3 cups of all purpose flour in total.)
- Loosely cover ball of dough, and let rise 45 minutes.
- Punch down, and shape into a log, placing in a greased bread pan. Let rise 45 minutes.
- Slit the top of the bread to allow for expansion. Bake 30 minutes at 425 F. Remove from pan, and let cool.
1 lb ziti (or penne)
15 oz ricotta
1 1/2 cups mozzarella, shredded
1/2 cup Parmesan, grated
1 egg
3 cups spinach, fresh
8 oz mushrooms, sliced
1 clove garlic, minced
4 cups marinara
- Preheat oven to 350 F. Saute mushrooms and garlic in olive oil. Remove from heat and stir in spinach until wilted.
- In a large pot, cook pasta until tender but not finished, about 7 minutes. Drain.
- In a large bowl, mix ricotta, 1 cup of mozzarella, Parmesan, and egg. Stir in mushroom/spinach mixture and pasta once cooled.
- Place a third of the marinara in bottom of large casserole dish, then half the pasta, then marinara, pasta, and marinara. Top with 1/2 cup mozzarella.
- Bake for 45 minutes.
1 cup milk
1 Tbsp lemon juice
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
4 Tbsp butter, cold
- Preheat the oven to 450 F. Mix the milk and lemon juice, and refrigerate.
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- Slice butter, and add to bowl. Mix with hands until the butter is evenly incorporated. Stir in milk.
- Flour the counter top, and turn out dough, forming a 3/4-inch thick layer. Use a cookie cutter to cut round biscuits out of dough, and arrange on a baking sheet lined with foil.
- Bake for 15 minutes.
14 oz crushed tomatoes
1 Tbsp olive oil
1 clove garlic, minced
4 eggs
Parmesan cheese, grated
4 slices bread
Optionally, also:
1/4 cup parsley, chopped
2 Tbsp black olives, chopped
1 Tbsp capers, chopped
1 anchovy filet, minced
1 tsp oregano
- In a small saucepan at medium-high heat, saute garlic and crushed red pepper (and optional ingredients, if used) in the olive oil for one minute.
- Add crushed tomatoes, a pinch of sugar, and salt and black pepper to taste. Lower heat and simmer 10 minutes.
- Crack eggs into saucepan, cover, and simmer 6 minutes.
- Remove from heat and let stand 2 minutes. Serve each egg with sauce on a slice of toast, topped with Parmesan cheese.