Wednesday, July 30, 2014

Ravioli with Roasted Vegetables

You would think I'm trying to torture my children by making a dish with a lot of vegetables but they liked it. My husband thought we were torturing him though. He did eat the ravioli and some of the chard but nothing else. No eggplant for him. I tried cooking the ravioli by boiling then in a skillet and baking. I think the baking way is easier since I just added the ravioli with the roasted vegetables. The skillet way tends to give a nice crispness but it sticks easier to the pan. I'm going to use the baking method since I like the easier method plus less cleanup after.
Ravioli with roasted vegetables
3 medium zucchini, chopped
1 eggplant, chopped
1/2 yellow onion, chopped
3 cloves of garlic, minced
1 tsp olive oil
1 tsp oregano
1 cup swiss chard
1 package frozen ravioli
salt and pepper to taste
1 Tbsp balsamic vinegar
1 Tbsp butter, melted

Directions:
  1. Preheat oven to 450 degrees F.
  2. Bring a pot of water to boil for the ravioli.  
  3. Arrange the zucchini, eggplant, onion, and garlic onto a baking sheet.  
  4. Toss the vegetables with the oregano and the olive oil.
  5.  Season with salt and pepper.   
  6. Roast the vegetables for 15 minutes.
  7. Cook the swiss chard and ravioli in the boiling water for 8 minutes.
  8. Drain the water from the swiss chard and ravioli.
  9. Turn the vegetables.
  10.  Add the swiss chard and ravioli to the baking sheet. 
  11. Bake the ravioli and vegetable for 15 minutes.
  12. Drizzle with the balsamic vinegar and melted butter.
  13. Season with salt and pepper to taste.
Recipe by Jen of Sweet Morris.

One year ago............................I made Lots of Chocolate Chip Cookies.
Two years ago..........................I made Bangers and Mash.
Did you already know............
-The small and medium zucchini has more flavor than the larger ones.
-Zucchini has more potassium than a banana.
Other names for zucchini are courgette, summer squash, green squash, and Italian squash.

Monday, July 28, 2014

Tri-berry Pancakes

Oh, I love berries. I love them so much that my husband was willing to go with me to pick some raspberry and blueberries. The kids elected to head to camp since they were going to the beach. I'm not saying I blamed them but when they arrived home they thought I was going to share my berries. (I did tell my husband this was the first time I actually made it home with 3 containers still full of berries.) I did reluctantly shared my berries and I mean reluctantly. Then I was nice and made tri-berry pancakes for supper. I even shared with my Mom and sister. My Mom and I were unsure how the combination would go with cherries but I loved them.
Tri-berry Pancakes
2 eggs
3 1/2 cups buttermilk
1 tsp baking soda
3 1/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 cup blueberries
1/2 cup raspberries
1/2 cup chopped cherries
1 Tbsp vegetable oil

Directions:
  1. Whisk together the eggs and buttermilk in a large bowl. 
  2. Whisk in the baking soda until combined.
  3. Add the flour, baking powder, salt, and sugar. Whisk until incorporated.
  4. Stir in the melted butter and vanilla.
  5. Heat a frying pan over medium heat.
  6. Add a little oil to the pan and wait about 30 seconds.
  7. Pour 1/2 cup of the batter into the frying pan. 
  8. Top the pancakes in the pan with some of each berry. 
  9. When bubbles form on top of the pancake, flip the pancake over.
  10. Cook the pancake until the bottom is golden brown.
  11. Use any remaining berries for topping. 
Recipe adapted from here.

One year ago.........................I made Raspberry Cheesecake Cookies.
Two years ago.......................I made Raspberry Cream Cheese Scones.
He is trying to make his teeth blue!
Did you already know............
-It is believed red raspberries originated from Turkey.
-Black raspberries are native to America.
-Black raspberries are different from blackberries.

Wednesday, July 23, 2014

Dill Salad Dressing

When we were in Vermont, our Aunt told us how she made a dill dipping sauce for seafood. The recipe was originally a salad dressing but she liked the taste and used it for seafood. I really should make homemade dressings more since this dressing came out great and I'm not a great fan of dill. The original recipe was equal parts mayonnaise with sour cream and some dill. I didn't want such a thick dressing so I changed it up. 
Dill Salad Dressing
3/4 cup mayonnaise
1/2 cup sour cream
1 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp dill
1 Tbsp onion, grated
salt and pepper to taste

Directions:
  1. In a medium bowl, combine the mayonnaise and sour cream.
  2. Add the lemon juice, olive oil, dill, and onion.
  3. Add the salt and pepper to desired taste.
  4. Mix well.
Recipe by Jen of Sweet Morris and inspired by Aunt Donna.

One year ago......................I made Raspberry Ginger Ale.
Two years ago....................I made Raspberry Phyllo Cups.
Did you already know..........
-Dill belongs to the carrot family.
-Dill seeds are stronger in flavor than the dill leaves.
-In the Middle Ages, dill was used to ward off witchcraft.

Monday, July 21, 2014

Campfire Cinnamon Rolls

I'm sorry I've been gone. I know there was no excuse. We have returned from vacation. We stayed on the shores of Lake Champlain in Vermont. It was beautiful. The kids went swimming, canoeing, and tubing. They ate marshmallows and ice cream. What a great time! Since we had a fire, I decided to try making orange infused cinnamon rolls. I covered most of the rolls and the inside was gooey. The kids didn't want me to change them. The ones I left the top part of the orange off were fluffy. I had to make one of the rolls without the top since the kids ate my orange. If I'm camping, I would make this easy recipe again.
Orange Infused Cinnamon Rolls (makes 8 rolls)
8 oranges
1 can of unbaked cinnamon rolls tub with frosting

Directions:
  1. Cut the oranges in half. 
  2. Scope out the orange to create a shell. (Eat the scooped out filling.)
  3. Place one of the unbaked cinnamon rolls inside half an orange shell.
  4. Place the other half of the orange shell on top.
  5. Wrap with tin foil.
  6. Place the orange wrapped cinnamon rolls onto hot embers of the campfire.
  7. Allow the cinnamon rolls to cook for at least 13 minutes or until desired doneness. 
  8. Top with the frosting inside the tube of cinnamon rolls.
Recipe adapted from The Kitchen.

One year ago................................I made NB Chocolate PB Bars.
Two years ago..............................I made Berry Lemonade.
Did you already know..................
-Lake Champlain was formed by glaciers during the Ice Age.
-In 1609, Explorer Samuel de Champlain stumbled upon Lake Champlain.
-Samuel de Champlain was the first European to map the Great Lakes.

Monday, July 14, 2014

Summer Minestrone

     After my daughter woke up, she came into my room. I said, "Welcome back."
She asked, "Huh?"
So, I said, "Welcome back from dreamland." She nods.
I ask, "How was your trip?"
She relies, "I'm tired."
I asked,"What did you do on your trip that you are so tired?"
Smiling, she replied, "I don't remember since I slept the whole time."
She is pretty clever even when she first wakes up.
     Since I had so many vegetables from my CSA share, I figured I should make some minestrone. I normally do not make soup in the summer but it was a nice change. My husband decided to make something else since all the vegetables scared him. He even asked why I put beans in it? I replied because I knew you weren't having any. The kids and I liked the soup a lot. I added the kolrobi since I have an abundance of it but you could omit it. I served it with french bread.
Minestrone
1/4 cup olive oil
1 cup onion, chopped
1 cup carrot, diced
1 cup celery, diced
1 cup kolrobi, chopped
2 bay leaf
1 Tbsp thyme
4 cups chicken broth
28 oz. can plum tomatoes
1 cup water
salt and pepper, to taste
2 cups potatoes, diced
2 cups zucchini, diced
2 cups shredded cabbage, shredded
1 cup pasta
1 can cannellini beans 
 1/4 cup Parmesan cheese

Directions:
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and cook for 7 minutes.
  3. Add the carrots, celery, and kolrobi. Saute for 5 minutes. 
  4. Add the bay leaf, thyme, salt, and pepper. 
  5. Add the chicken stock, tomatoes, and the water. Allow to simmer for 1 hour. 
  6. Add the potatoes, zucchini, and shredded cabbage. Cook for 20 minutes.
  7. Stir in the pasta and beans. Cover and cook for 10 minutes.
  8. Stir in the Parmesan cheese before serving.
Recipe adapted from Michele Urvater. 

One year ago.............................I made Cherry Muffins.
Two years ago...........................I made Blueberry Coffee Cake.
Did you already know.....................
-The earliest forms of minestrone was made before the Roman Empire since their diet consisted mostly of vegetables. 
-The Italian word for soup is minestra, zuppa, and brodo.
-Minestrone is usually made seasonal vegetables with pasta and beans.

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