recipes

Cauliflower Steak with Jalapeno Creamed Spinach

/ Food & Faith / Leave a comment

Cauliflower Ingredients

  • 1 or 2 heads cauliflower, 3 pounds
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/4 cup pepitas – optional

Jalapeno Creamed Spinach Ingredients

  • 16 oz. fresh spinach
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 375 degrees. Remove outer leaves from the cauliflower and trim stem, leave the core. Turn cauliflower heads core side down. Cut cauliflower vertically into 1-inch thick steaks.
  2. In a Dutch oven, heat the oil over medium heat. Add cauliflower steaks and cook 4-6 minutes until brown, turning once. Sprinkle with salt, cumin and pepper. Put the pan into the oven and bake 15-20 minutes or until tender. Remove cauliflower from Dutch oven and cover to keep warm. Carefully wipe out Dutch oven.
  3. In the Dutch oven cook the spinach in two batches until wilted. (I add a little butter). Put into a colander and squeeze out the access liquid. Add the oil to the Dutch oven over medium heat. Add the onions and jalapeno pepper and cook until tender, about 5 minutes, stir occasionally. Stir in heavy cream and salt and pepper. Bring to a boil and cook until cream starts to thicken, 3 to 5 minutes. (If you want it thicker add a little of the cream into a teaspoon of flour or cornstarch, mix until dissolved and then add to the Dutch oven, add more if needed). Stir in spinach and simmer until desired consistency is reached.
  4. Spoon the creamed spinach onto a plate and place the cauliflower steak on top. Sprinkle with pepitas if desired.

If you want a little more flavor I would go heavier on the seasoning. Some parmesan cheese might be good on top, too. Also, this jalapeno creamed spinach was not very spicy at all. So if you like spicy I would add another pepper.

Slightly altered from Better Homes & Gardens

Kimchi Wonton Soup

/ Food & Faith / Leave a comment

Ingredients

  • 2 tablespoons olive oil
  • 3 cups shanghai or baby bok choy, chopped
  • 1 large carrot, peeled and shredded
  • 4 cups chicken broth
  • 1 package frozen mini pork or chicken wontons (I used pork and vegetable)
  • 1 cup kimchi, chopped (This is usually in the produce section)
  • 1 tablespoon soy sauce
  • Salt and pepper to taste

Directions

  1. In a Dutch oven heat oil over medium high heat. Add bok choy and carrot and cook for about 5 minutes or until tender, stir occasionally. Add broth and bring to a boil. Stir in wontons, cook for 2-3 minutes.
  2. Stir in kimchi and soy sauce. Season to taste with salt and pepper.

This is nice because it is quick and easy and has minimal ingredients (great for a weeknight), but still has a lot of flavor. I never eat just a cup of soup. I have a heaping bowl! If that is you as well, I would double the recipe if you want to have it throughout the week or for lunches. As is, my husband and I each had a bowl for dinner and then I had a bowl for lunch.

Veggie Soup

/ Food & Faith / Leave a comment

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped butternut squash
  • 1 cup chopped onion
  • 3/4 cups sliced parsnips
  • 3 teaspoons finely chopped garlic
  • 1 1/2 teaspoons finely chopped fresh ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 6 cups vegetable broth
  • 1/2 a head of green cabbage
  • 1 15 oz. can stewed tomatoes
  • 3 cups stemmed and chopped rainbow chard
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 tablespoon apple cider vinegar
  • chopped fresh parsley for garnish

  1. Heat oil in a Dutch oven over medium-high heat. Add squash, onions and parsnips. Cook, stirring occasionally for about 5 minutes. Add garlic, ginger, turmeric, cumin and salt. Cook, stirring constantly, for about 1 minute.
  2. Add broth, tomatoes and cabbage. Reduce heat to medium and simmer for 10 minutes or until vegetables are tender. Add chard and chickpeas, stirring occasionally, until chard is bright green, about 2 minutes.
  3. Remove from heat. Stir in apple cider vinegar. Ladle into bowls and sprinkle with parsley.

Great for winter! Serve with Ricotta Bread

(slightly altered from the Eating Well recipe.

Venison Tips in Mushroom-Onion Gravy

/ Food & Faith / Leave a comment

Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 1 1/4 pounds venison meat – comparable to a beef sirloin, cut into 1-inch pieces
  • salt and pepper
  • 10 ounces sliced mushrooms
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 3 tablespoons flour
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce
  • 1 lb. package egg noodles
  • chopped parsley for garnish

Directions

  1. Heat oil in a Dutch oven over high heat. Season the venison with salt and pepper to taste. (You can also season with a little creole seasoning)
  2. Place the meat in the Dutch oven in a single layer. Cook 3-4 minutes per side until browned. Remove from pan, cover to keep warm.
  3. Melt butter in the Dutch oven. Add mushrooms and onions. Season with salt and pepper to taste. Cook 5-6 minutes or until tender and golden brown. Add garlic and cook for 30 seconds.
  4. Add flour. Cook 1 minute, stirring constantly. Slowly add beef broth. Whisk until smooth. Bring to a simmer and cook 2-3 minutes until thickened. Stir in Worcestershire sauce and soy sauce. (for thicker sauce, add a little more flour)
  5. Add the venison back into the Dutch oven. Toss to coat and cook another minute or two, or until venison is heated through.
  6. Serve over egg noodles (cook according to package directions) and sprinkle with parsley.

Venison has such a pungent flavor! When looking for a wine, I needed something that could stand up to it. I went with a Pinot Noir – Robert Mondavi Private Selection. Yum.

In the pictures there are also Ricotta Bread and Butterbeer Cupcakes

Ricotta Bread (In Bread Machine)

/ Food & Faith / 2 Comments

Ingredients

  • 3 tablespoons warm milk (I use goat milk)
  • 2/3 cup ricotta cheese (homemade ricotta cheese recipe coming soon!)
  • 4 tablespoons butter, softened
  • 1 egg
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups bread flour (I’ve been using Pillsbury)
  • 1 teaspoon instant yeast/bread machine yeast

Directions

  1. Make sure the milk is not too, hot – around 100 degrees is good. Add the ingredients into the bread machine in the order recommended in the instruction manual. Generally, this is wet ingredients first, then dry ingredients – flour is second to last. Make a little dent in the flour and pour the yeast in the hole. (Pictured)
  2. Select 1.5 lb loaf and desired crust color – I go for light crust. Press start.
  3. When finished remove the bread pan with oven mitts and let cool. Use a spatula to loosen the bread from the pan. Tip the pan upside down and shake the bread out onto a wire rack to finish cooling.

This bread is so fluffy and delicious. I like to dip it in oil and Italian seasonings. I eat it with soup. I also love putting goat butter on it.

Cheesecake with Sour Cream Topping

/ Food & Faith / Leave a comment

Crust Ingredients

  • 1 1/4 cup graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar

Cheesecake Ingredients

  • 2 – 8 oz. packages cream cheese, softened
  • 2 large eggs, lightly beaten, at room temperature
  • 2/3 cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 1/2 teaspoon lemon juice
  • 1 cup sour cream
  • whipped cream and sugared cranberries – optional

Directions

  1. Preheat the oven to 350 degrees. In a bowl, combine graham crackers, butter and sugar. Pat into the bottom and 1 inch up the side of an 8-inch springform pan. Chill
  2. Beat cream cheese, eggs and lemon juice on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
  3. Place pan on a baking sheet with a tray of water on the rack below. Bake 35 minutes. Cool for 10 minutes.
  4. For topping, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 10 minutes longer. Cool completely on wire rack. Refrigerate at least 3 hours or overnight.
  5. If desired, serve with whipped cream and/or Sugared Cranberries

Graham Cracker Pecan Brittle Chunks

/ Food & Faith / Leave a comment

Ingredients

  • 1 box graham crackers
  • 1 1/2 cups chopped pecans
  • 4 sticks salted butter
  • 2 cups brown sugar

Directions

  1. Layer graham crackers in a single layer in a 9×13 pan that is lined with parchment paper. Cook butter and sugar 1 minute in the microwave. Stir until combined. Mix in nuts.
  2. Pour almost half the mixture over the crackers. Add another single layer of crackers. Top with the rest of the butter and sugar mixture.
  3. Bake at 450 degrees for 5 minutes. Cool completely and break into pieces.

Easy and addictive.

Butterbeer Cupcakes

/ Food & Faith / 2 Comments

Cupcake Ingredients

  • 2 cups flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon butter extract
  • 1/2 cup buttermilk
  • 1/2 cup cream soda

Ganache Ingredients

  • 1 11 oz. package butterscotch chips
  • 1 cup heavy cream

Frosting Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup butterscotch ganache
  • 1 teaspoon salt
  • 1 16 oz package powdered sugar
  • 1 tablespoon heavy cream

Directions

  1. Preheat the oven to 350 degrees and line cupcake pans with liners. (Makes 18) Combine flour, baking powder, baking soda and salt in a bowl and set aside.
  2. In a large bowl, cream butter until light and fluffy (this can be done with a handheld mixer or a stand mixer – if using a stand mixer make sure you are regularly scraping the bottom of the bowl). Add sugars and beat until well combined. Beat in eggs, one at a time. Beat in vanilla and butter extract.
  3. Alternate adding buttermilk, cream soda and dry ingredients. Beat until combined – this is where the stand mixer comes in handy. (I’ve heard you are supposed to start and end with the dry ingredients, but not sure that actually matters)
  4. Fill each cupcake liner 3/4 full. Bake 15-17 minutes, rotating the baking pans half-way through so that the cupcakes in the back are then in the front. (This needs to be done in my oven anyway). A toothpick inserted in the center should come out clean. Cool completely on wire racks.
  5. In a double boiler (I just use a sauce pan and a large metal mixing bowl), combine butterscotch chips and cream. Stir until completely combined and smooth. Cool to room temperature.
  6. Fill a squeeze bottle with ganache and insert into center and squeeze until filling begins to overflow. (This method only really works if the ganache is still a little warm and runny. It seeps into the cake. When it is completely cooled, not nearly enough ganache gets into the cupcake. If you are going to cool the ganache to room temperature you will need to core out the center of the cupcake and then squeeze in the ganache with the bottle)
  7. For the frosting, cream butter until fluffy. Add in ganache, vanilla, butter extract and salt. Mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add cream by the tablespoon if needed. (Honestly, without specific instructions I wasn’t sure what to do here. I ended up using 1 tablespoon of cream and 2 cups of powdered sugar. It tasted ok to me, and then I had several people tell me they don’t normally like frosting, but they liked it this way. And my husband liked it and that’s a miracle!)
  8. Frost cupcakes and drizzle with butterscotch ganache. I also sprinkled them with edible gold stars (Hobby Lobby)

These cupcakes are amazing!!!!!!! I have had this recipe for 10 years and never made it until now, but I am glad I finally did. You can’t eat just one – they are that good. I am about to make my third batch next week because people keep asking for them! So good!

Borscht

/ Food & Faith / Leave a comment

Soup Ingredients

  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 3 medium baking potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 6 oz. can tomato paste
  • 3/4 cup water
  • 1/2 medium head cabbage, cored and shredded
  • 1 8 oz can diced tomatoes, drained
  • 3 cloves garlic, minced
  • salt and pepper
  • 1 teaspoon white sugar, or to taste
  • topping options: sour cream, mayonnaise, or horseradish cream
  • garnish options: parsley, chives, tarragon, or dill

Horseradish Cream Ingredients

  • 2 tablespoons grated fresh horseradish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • pinch of granulated sugar
  • 1 cup creme fraiche or thick sour cream (I thickened regular sour cream by combining 1 cup of sour cream with half a tablespoon of gelatin, stir and heat until its temperature reaches 140 degrees, cool)

Soup Directions

  1. In a large Dutch oven, heat olive oil over medium heat. Add onion and cook until tender. Stir in tomato paste and 3/4 cup water until well blended. Add garlic and cook one minute more.
  2. Add 6-8 cups of water (depending on how brothy you want it) to the Dutch over and stir. Add the beets and cook until they are more pink than red. Add the carrots and potatoes and cook about 15 minutes or until tender. Add cabbage and diced tomatoes. Simmer until the cabbage cooks down. Season with salt, pepper and sugar.
  3. Ladle into bowls and serve with your desired toppings and garnishes.

Horseradish Cream Directions

  1. Put the horseradish, lemon juice, salt and sugar in a small bowl and let it sit for 5 minutes. Stir in creme fraiche or sour cream.

I am in love with this Borscht! I have been searching and searching for a Borscht that I really like. I always compare it to the Borscht I had at my friend’s aunt’s house when I was 14 and nothing has ever measured up. But FINALLY, I found a recipe that I really love.

I tried all the different toppings and garnishes and they are all really good. I thought mayo was going to be weird, but I liked it. The horseradish cream was great! Sour cream will probably always be my favorite because it gives me that sense of nostalgia. Dill with the sour cream is probably my favorite.

I chose to make this vegetarian because that is how my friend’s aunt made it, if I am remembering correctly. You can make it with sausage, too.

I read that German riesling goes really well with Borscht, so that is what I got. Out of my options at Giant Eagle, the Von Wilhelm Haus Spatlese got the best review. It was very yummy. Nice and light and paired well.

Hands down; one of my favorite soups. My mom loved it, my boss devoured it, and even my husband loved it and he’s so darn PICKY! lol

Enjoy!

Spaghetti with Sausage

/ Food & Faith / Leave a comment

Ok, so this is an original recipe so I’m sorry if I am all over the place. 😉

Ingredients

  • 1 box spaghetti – or whatever your favorite pasta is
  • extra virgin olive oil
  • dried basil
  • butter
  • 1 jar of your favorite sauce or homemade sauce – for this we used “Cleveland’s Own Little Italy Pasta Sauce” (I have a “recipe” for homemade sauce, but that is for another post)
  • a blend of your favorite sausage, 5 links total, sliced – we used Johnsonville Italian sausage: cheese blend and hot
  • 1 medium yellow onion, chopped
  • 1/2 pound mini sweet peppers, seeded and chopped – or you could use bell peppers
  • 1 package sliced brown mushrooms
  • sprinkle of salt
  • sprinkle of pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon italian seasoning
  • cheese for topping – we used mozzarella and goat cheese

Directions

  1. Pour a couple tablespoons of olive oil into a Dutch oven over medium-high heat. Add onion, salt, pepper and italian seasoning. Add peppers about 4 minutes after onions. Cook until onions are translucent. Add mushrooms and cook until they start to get dark and shrink up a little bit. Add minced garlic and cook a couple more minutes.
  2. Add sauce and stir. Taste to see if you would like more seasoning. Reduce heat to low and simmer.
  3. Add sausage links to a saute pan. Fill the pan with water until the links are half-way covered. Saute over medium heat until the water level gets low and the sausage is almost cooked through. Keep adding water if you need to. When they are almost cooked through start adding olive oil instead. When finished, remove from pan and slice into bite size pieces.
  4. Add the sliced sausage to the sauce and continue to lightly simmer.
  5. Bring a large pot of water to a boil. Add a sprinkle of salt, a tablespoon or so of olive oil and a tablespoon of dried basil. Cook the pasta according to the package directions. Drain pasta and return to pot. Coat with butter.
  6. Place pasta in a bowl. Top with mozzarella cheese. Cover with sauce and sausage mixture. Top with goat cheese (or whichever cheese you prefer).

Suggestions

Wine. I love wine. I can’t even eat anything Italian without wine. Ha! With this we had Duckhorn Merlot. (Duckhorn Chardonnay is really scrumptious by the way.)

Serve with garlic toast. We were feeling lazy so we got the freezer stuff for this, but I can post homemade garlic toast later on.

Yes – goat cheese. We are obsessed! It adds a creaminess to it that is pretty awesome! I feel like goat cheese is one of those things you either love or hate, it can be an acquired taste, but oh man was it good in this. 🙂

Yes, we always put basil in with our pasta water. A bunch of it will stick to the pasta. We also butter our noodles before putting the sauce on. We have a butter obsession, too. And we don’t seem to notice any issues with the sauce sticking or not sticking with the butter on there.

My husband claims that if you slightly cut the spicy italian sausage and cook it that way, it makes it taste better. I have no idea if there is any truth to that. LOL!

Also, if you are ever in Cleveland, Mia Bella in Little Italy is the best Italian place to go – make sure you make a reservation first. 😉