2 cups frozen blueberries
1 1/2 cup unsweetened almond milk
1 banana
1/3 cup plain yogurt
- Blend ingredients until smooth.
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Blueberry almond milk smoothie
Friday, August 12, 2022
Carlo’s Suzanne sausage pasta
Friday, August 5, 2022
1 yellow onion, diced
4 links (4/5 lb) hot Italian sausage, casing removed
4 links (4/5 lb) sweet Italian sausage, casing removed
4 cloves garlic, minced
1/2 tsp dried thyme
ground nutmeg
28 oz can of whole tomatoes
1 lb penne
1 cup grated Parmesan
1 1/4 cups heavy cream
- In a large sauté pan, sauté onion in olive oil.
- Add sausage and cook through, breaking it up into small pieces with a potato masher.
- Add garlic, thyme, and a pinch of nutmeg, and cook 3 minutes, stirring well.
- Add tomatoes and about 1/4 cup of water, breaking the tomatoes into small pieces. Cook until somewhat reduced, adding salt and black pepper to taste.
- Meanwhile, cook the penne 1-2 minutes short of al dente, then drain.
- Meanwhile, butter a large baking dish. Evenly distribute 1/3 of the penne, then 1/3 of the sausage mixture, 1/3 of the Parmesan, and 1/3 of the cream. Repeat twice.
- Bake uncovered at 400 F for 30 minutes.
Suzanne’s sausage pasta
Wednesday, August 3, 2022
2 Tbsp olive oil
1 medium onion, chopped
2 lbs Italian sausage (mixture of hot + sweet), casing removed
salt
dried thyme
nutmeg
8 oz mushrooms
4 cloves garlic
1/4 cup wine
28 oz tomatoes, drained, seeded, and chopped
black pepper
parsley
1 lb pasta
1 Tbsp butter
1 1/2 cups grated Parmesan
1 1/4 cups heavy cream
- Sauté onion in olive oil. Add sausage, then salt and thyme.
- Add mushroom, garlic, and nutmeg. Cook 3-4 minutes.
- Drain fat, add wine, and reduce. Add tomato and reduce.
- Add pepper, season to taste, and add parsley.
- Meanwhile, cook the pasta, then drain and rinse.
- Butter an 8-10 cup baking dish. Add 1/4 of pasta, then 1/4 of sausage mixture, 1/4 of the cheese, and 1/4 of the cream. Repeat three times.
- Bake at 400 F for 30 minutes, and top with parsley.
Spinach lentil soup
Saturday, March 26, 2022
1 large yellow onion, diced
6 cloves garlic, minced
4 Tbsp olive oil
1/2 tsp cayenne pepper
2 tsp cumin
1 large potato, in small cubes
1 1/2 cup dried lentils
4 cups vegetable stock
4 cups water
1 lemon
8 oz spinach
- In a large pot at medium heat, brown the onion and garlic in olive oil, 5-10 minutes. Add cayenne and cumin, and cook another minute.
- Add potato, lentils, and stock, and bring to a boil.
- Add water, and simmer 30 minutes.
- Add zest and juice from the lemon.
- Meanwhile, wilt the spinach, and add it to the soup. Add salt and pepper to taste.
Levain chocolate chip walnut cookies
Monday, March 29, 2021
2 sticks butter, cold and cut into small cubes
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 cups cake flour
1 1/2 cups flour
1 tsp cornstarch
3/4 tsp baking soda
3/4 tsp salt
2 cups chocolate chips
2 cups walnuts, roughly chopped
- Preheat oven to 410 F.
- In a large bowl, cream together butter, brown sugar, and sugar.
- Add eggs one at a time, mixing well after each one.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
- Separate dough into large balls and place on parchment-lined lightly colored cookie sheet. Makes 8 very large cookies, 4 to a standard half sheet pan. (You can refrigerate half the dough for later.)
- Bake for 9-12 minutes or until golden brown on the top. Let rest at least 10 minutes to set.
Swedish meatballs
Saturday, November 21, 2020
1 lb ground beef (or imitation ground beef)
1/4 cup bread crumbs
1 Tbsp parsley, chopped
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup onion, finely chopped
1 egg
1 Tbsp olive oil
5 Tbsp butter
3 Tbsp flour
2 cups broth
1 cup cream
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
- In a large bowl, combine ground beef, bread crumbs, spices, onion, and egg. Roll into 12-20 meatballs.
- In a large skillet, heat olive oil and 1 Tbsp butter. Add meatballs and cook, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
- Add 4 Tbsp butter and flour to skillet, whisking until brown. Slowly stir in broth and cream, then Worcestershire sauce and Dijon mustard. Bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.
- Add meatballs back to skillet and simmer until reheated. Serve over egg noodles.
Cucumber yogurt salad
Thursday, October 8, 2020
1/2 English cucumber, diced
1 cup plain yogurt
1/3 cup cold water
1 tsp dried mint
1/3 tsp salt
minced garlic (optional)
olive oil (optional)
- Combine ingredients in a bowl. Let rest 30 minutes in refrigerator.
Mushroom stroganoff
Sunday, June 14, 2020
1/2 lb egg noodles
3 Tbsp butter
1/2 onion, chopped
3/4 lbs portobello mushrooms, sliced
2 cloves garlic, minced
2 Tbsp flour
1 1/2 cups vegetable broth
1/2 cup sour cream
1/2 Tbsp soy sauce
1 Tbsp Worcestershire sauce (optional)
- Boil egg noodles.
- Melt butter in a large saucepan. Add onion, salt, and pepper, and cook until translucent. Add mushrooms and cook until liquid is released and mostly evaporated, adding garlic toward the end.
- Add flour and cook for 2 minutes, stirring often to evenly coat mixture.
- Add broth, and simmer until slightly reduced and thickened.
- Remove from heat and stir in sour cream, soy sauce, and Worcestershire sauce. Season to taste, and serve over egg noodles.
Sun-dried tomato cream cheese
Monday, May 4, 2020
8 oz cream cheese, room temperature
1/4 cup sun-dried tomatoes in oil, chopped, with 1 tsp oil
1 Tbsp chopped basil
- Combine ingredients and stir. Add salt to taste. Let sit overnight in refrigerator.
Doogh (yugort shack)
Saturday, April 25, 2020
1 cup plain (Greek) yogurt
3/4 cup cold water (1/2 cup if non-Greek)
1/4 cup ice
1/4 tsp salt
1/4 tsp dried mint (optional)
1/8 tsp garlic powder (optional)
- Put all ingredients in blender. Blend until ice is incorporated.