Baked Ziti

We had company over for dinner tonight, so there were a total of 14 of us.  I immediately thought of this recipe as it's great to make when having company for several reasons: 1) It's pasta, so everyone loves it, adults and kids alike, 2) It's super easy to double the recipe and 3)leftovers are relish, so if you make too much, no problem!

Ingredients:

• 1# dry ziti
• 1 onion, chopped
• 1# ground beef (I use 90% lean)
• 2 (26oz) jars spaghetti sauce
• 6oz sliced provolone
• 1 1/2 cups sour cream (I use light)
• 6oz mozzarella cheese
• 2T parmesan cheese

Directions:

• Cook pasta
• Brown meat and onion
• Add sauce to meat/onion and simmer for 15 min
• In 9x13 pan, layer 1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella, remaining sauce. Top with parmesan.
• Bake for 30 min at 350*

Lemon & Dill Macaroni Salad

I just made this up and it was delicious and fresh and summery.

1 box macaroni salad noodles (cooked al dente)
2 lemons (zested)
1 lb fresh or frozen peas (raw)
1 lb sugar snap peas (chopped on the bias)
1 bunch of scallions (finely chopped)
1 bunch of fresh dill (chopped)
1/2 a bunch of mint (julienned)
red pepper flakes (to taste)
salt & pepper (to taste)
Olive Oil
White Wine Vinegar

Toss the al dente noodles immediately with some olive oil salt & pepper and white wine vinegar.  Add the peas, herbs, lemon juice and zest, and season to taste.  Noodles absorb the flavors the longer you let it sit.

Salty Milk Chocolate Cookies

This is from my friend, Abby (Instagram @brentwood.made).  I changed it very slightly.

1/2 lb unsalted butter
1 1/4 cup brown sugar
3/4 cup sugar
1 T. vanilla
2 eggs
3 cups flour
1 1/2 tsp salt
1 tsp. baking soda
1 cup Heath toffee pieces
2 XL Symphony bars (chopped)
Flaked sea salt (Maldon)

Preheat oven to 350 degrees.

Cream butter and sugars until light and fluffy, add vanilla and eggs and mix.

In a separate bowl, combine flour, salt, and baking soda.

With the mixer on low, add dry ingredients and mix until just combined, mix in toffee and chocolate until combined (do not over-mix!)  Using a small ice cream scoop, scoop 12 cookies onto a sheet pan and top with Maldon salt.  Place in freezer for 30 minutes, then bake for 15-18 minutes until edges are light brown.

Butternut Squash Risotto

Ina has done it again.  This Risotto recipe is incredible.  I had it at a friend's house and was embarrassed by how much I ate.  Perfect for a fall day.

Total Time:  50 min
Prep:  10 min
Cook:  40 min
Yield:  4-6 servings

Ingredients
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Directions
Preheat the oven to 400 degrees.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Peach Orange Smoothie

You may not think you need a recipe for a smoothie but this one is a keeper! We make it so much that I have the recipe memorized. I always keep frozen peaches so I can whip this up quickly to go with breakfast or dinner. Also, I have found that my kids drink smoothies better with a big milkshake/smoothie straw, something like this.

Peach Orange Smoothie:

2 cups good quality orange juice
1 cup peach yogurt
2 cups frozen peach slices
2 tablespoons of honey
1/4 teaspoon nutmeg

Mix together in a blender and blend until smooth.

Butternut Squash Lasagna

I made this for friends during the World Series and he proclaimed it the Kluber of lasagnas (sad!) but it really is delicious in the fall!  I found it on Food Network but added Spicy Italian Sausage.  If you exclude the sausage, it is healthier and vegetarian.

Total Time: 2 hr 10 min
Prep: 30 min
Inactive: 15 min
Cook: 1 hr 25 min
Yield:8 to 10 servings

Ingredients

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

1 lb spicy Italian Sausage (optional)
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled (a few more doesn't hurt--I buy them at World Market)
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Directions

If including Italian Sausage, brown in a skillet--can be done ahead of time and refrigerated--then follow the rest of the directions.  

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe.print.html?oc=linkback

Chocolate Toffee Cookies

I found these on Epicurious and quickly became Peter's favorite cookies.  Below is the recipe with my notes and variations:

YIELD:  

Makes about 2.5 dozen

INGREDIENTS

1. • 1/2 cup (1 stick) unsalted butter, room temperature
   • 1 cup plus 2 tablespoons sugar (I sometimes substitute a half cup of that with dark brown sugar)
   • 1 large egg
   • 1 tablespoon dark rum (the rum matters so buy a good tiny bottle--Myers Dark, etc)
   • 2 teaspoon vanilla extract (called for 1, but I think a little more is nice)
   • 1 cup all purpose flour
   • 1/2 cup unsweetened cocoa (I buy the good stuff.  I do think that Scharffen Berger or Valhrona do turn out a better product than the old Hershey's.
   • 1/2 teaspoon baking soda
2. • 1/4 teaspoon salt
   • 1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces)
   • 1/2 cup chopped almonds

PREPARATION

1. 1. Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
   2. Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet (preferably on a silicon mat, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 10 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)