Skillet hamburger Pasta

     Since my son keeps requesting this meal, I had to post it. I think we have made this meal at least three times. When I initially made this dish, I forgot to add the cheese (which is very unbelievable for me). Every since, we haven't added cheese. It is very easy and delicious recipe. However, it is very easy to burn the bottom of the skillet. 
     My son even cooked it by himself including chopping the onion. It was crazy the mess he made just from chopping one onion. It even made him cry. My husband liked that my son actually cooked a whole meal with no help but my husband didn't enjoy the aftermath of the mess left behind from our son. The meal is made with one pan but it still appeared our kitchen was hit by a tornado created by our son. This is the perfect meal for a busy night. Remember if an 11 year can make it, you can too.

Skillet hamburger Pasta

2 tsp olive oil
1 lb. ground beef
1 yellow onion, chopped
1 Tbsp flour
8 oz. can tomato sauce
4 cups chicken broth
1/2 cup pasta, uncooked
2 Tbsp ketchup
2 tsp mustard
1 stalk of green onions, chopped

Directions: 

1. In a large deep skillet, heat the olive oil over medium heat.
2. Add the ground beef and onion.
3. Saute until the beef is browned. 
4. Sprinkle the flour over top and stir into the meat. Allow to cook for one minute.
5. Add the tomato sauce and chicken broth. Stir. 
6. Add the pasta and stir to combine. 
7. Allow the mixture to cook for 10 minutes or until the pasta is the desired texture. Stir often. 
8. Add the ketchup and mustard to the mixture and stir to incorporate.
9. Top with the green onions and serve.

Recipe adapted from Budget Bytes.

One year ago............................I made Southern BBQ chicken.
Two years ago..........................I made Steak Stir Fry.
Three years ago........................I made Radish and Potato Soup.
Four years ago..........................I made Red, White, and Blue Cupcakes.

Did you already know....................
-The U.S. has more tornadoes than any other country.
-The U.S. has about 1,200 tornadoes a year. 
-The fastest winds on Earth were from a tornado which can reach about 300 mph.

Strawberry Sour Cream Streusel Cake

Strawberries are very popular at my house. They are one of my two girls favorite fruit. So everyone agreed that we should try this dessert. It is so good. It is very moist and dense. It didn't need any topping like frosting or powdered sugar. I think whip cream would be a nice addition but not a necessary. This dessert was gone by the next day. I will be making it again but next time I'll it with a different type of berry. I really do like this recipe.

Strawberry Sour Cream Streusel Cake
Strawberry Puree:
8 oz. strawberries
3 Tbsp strawberry jam
2 tsp cornstarch
2 tsp vanilla extract

Cake:
1 cup sugar plus 2 tsp sugar
2 cups plus 2 Tbsp white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
12 Tbsp cold butter, cut into small cubes
1 cup sour cream
1 large egg
1 Tbsp vanilla extract

Directions: 

1. In a blender, puree the strawberries with the jam. 
2. In a small bowl, combine the cornstarch with the vanilla. 
3. Add the cornstarch mixture to the blender. Mix until smooth. Set aside.

To prepare the cake: 

1. Preheat oven to 375 degrees F.
2. Spray a 9 inch spring-form pan with nonstick cooking spray. Set aside.
3. In a large bowl, combine the sugar, flour, baking powder, and baking soda. 
4. Add the butter cubes and combine until mixture resembles large crumbs.
5. Remove 1/2 cup of the flour mixture and set aside in a small bowl.
6. To the large bowl, add the sour cream, egg, and vanilla. Mix well.
7. To the prepared pan, drop half of the batter by spoonfuls. 
8. Pat the batter down and about 1 inch up the sides of the pan.
9. Add the strawberry puree to the pan and spread over the batter.
10. Cover with the other half of the batter over the strawberry puree. Set aside.
11. In the previously set aside small bowl, add 2 tsp sugar to the flour mixture. 
12. Sprinkle evenly over the cake.
13. Bake the cake for 45 minutes and until lightly golden brown.
14. Allow to cool completely before serving.

Recipe adapted from NY Times Cooking. 

One year ago.................................I made Msemmen Moroccan pancakes.
Two years ago...............................I made White Chocolate Ice Cream.
Three years ago.............................I made Cheese Crackers.
Four years ago...............................I made Macaroni Grill copy-cat bread.

Did you already know.................
-The New York Times began publication in September 1851.
-The newspaper has won 117 Pulitzer Prizes. 
-The New York Times is the second largest circulated newspaper.

Amaranth Porridge

It is summer. It is hot. So, I have been making hot porridge. Where is the logic? Well, my family have been trying these dishes without complaining. I guess when someone is cooking you breakfast with fresh fruit is always a plus. So, I made this porridge with amaranth. I have never cooked with amaranth but I really like the grain. It is smooth and fine. The recipe called for soaking the grain for 24 hours then straining it through a fine mesh strainer before cooking. I have cooked this recipe twice and both times I've soaked it. I hadn't research the grain but had just followed the instructions provided in the recipe. I'm unsure if the soaking is necessary. Other recipes do not state to soak the grain including the package of Bob's Red Mill. The appearance of the grain doesn't appear to change with the soaking and will not plump up. So, I guess it will be your choice to soak or not to soak. I will say that I love amaranth. It still has a slight crunch to it after cooking. Of course I added toasted almonds for even more of a crunch. Again, I really loved this recipe since I've made it a couple of times. Even if it is hot outside, you should try some amaranth porridge today.

Amaranth Porridge with raspberries
1 tsp vegetable oil
1 Tbsp honey
1 tsp ground cinnamon
pinch of sea salt
2/3 cup amaranth
1 1/2 cup milk 
Toppings: milk, toasted almonds, raspberries, etc.

Directions:

1. In a medium saucepan, heat the oil and honey over medium heat.
2. Add the cinnamon and stir. Cook for 30 seconds.
3. Add the amaranth with the sea salt. Stir to coat. 
4. Add the milk and stir. Bring to a simmer. 
5. Reduce heat to low and cover. Stir often. 
6. Cook for at least 20 minutes or until the majority of the milk has been absorbed. The amaranth should be thick and creamy consistency with the grain being tender.
7. Serve with additional milk and desired toppings.

Recipe adapted from The Green Life.

One year ago................................I made Khobz bread.
Two years ago..............................I made Skillet Lasagna.
Three years ago............................I made Cherry Cheese Danish.
Four years ago..............................I made Chocolate Nutella Cookies.

Did you already know..............
-Amaranth grain was the grain of the Aztecs.
-The Spanish Conquistadors banned amaranth since the Aztecs used the grain in the religious ceremonies. 
-Amaranth grain is gluten free.

Sauteed Mushrooms

     My oldest daughter told me she missed my blogs. I have missed blogging too but I just had this cold that I couldn't shake. I was tired. I didn't want to cook. My husband even made me go to the doctor. Then I had to take medicine which made me feel better than my youngest daughter gave me another cold. So, finally I feel great! Great enough to cook! My oldest daughter said I've been posting a lot of desserts so I decided to post about mushrooms!
     When I lived in Colorado, I liked to eat at this restaurant called The Hungry Farmer. I would order there sauteed mushrooms for an appetizer. Well, I haven't been back to Colorado for over ten years. Also, the restaurant has closed. I did find an old menu online. Does the dish taste like I remember? I can't remember. I know this recipe did taste good. My husband liked it. I think these would be an awesome topping for steak. Are they low calories? No so it is a good thing that it was an appetizer.

Sauteed Mushrooms
1 Tbsp olive oil
2 Tbsp salted butter
8 oz. button white mushrooms
1 tsp garlic salt
1 Tbsp dry parsley

Directions:

1. In a large skillet, heat the olive oil and butter over medium heat.
2. Add the mushrooms, garlic salt, and parsley. 
3. Saute the mushrooms for about 5 minutes or until the mushrooms are cooked.

Recipe by Jen of Sweet Morris. 

One year ago.........................I made Caesar Salad Dressing.
Two years ago.......................I made Hardtack.
Three years ago.....................I made PB Cup PB Cookies.
Four years ago.......................I made Feta Topped Chicken.

Did you already know................
-Mushrooms do not require sunlight to make energy since they have no chlorophyll.
-In the U.S., the white button mushroom is the most popular mushroom.
-During the reign of King Louis XIV, a commercial mushroom farm was created in a cave in France.

Strawberries & Cream Torte

It is strange to go strawberry picking at the end of April. In Maine, we would go strawberry picking around 4th of July. Last year, we missed it since we hadn't realized it was so early. I'm glad we take them since the kids love strawberries. My youngest daughter tells me that there is something wrong with people who don't eat strawberries. I think she is kidding. When I saw this recipe, I thought the kids would really love it. It has a sponge cake, strawberries, and whip cream. When my oldest daughter visits, I'll have to make this for her. It really is good.  Surprising, the cake is cooked with a meringue topping. It is a good cake for a dessert like this since the cake is very thin. I really would make this dessert again.

Strawberries & Cream Torte
1/4 cup unsalted butter, softened
1/2 cup sugar and 2 tsp sugar, divided
2 egg yolks
1/2 tsp vanilla extract
2 egg whites
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups heavy whipping cream
1 pint fresh strawberries, hulled and sliced

Directions:

1. Preheat oven to 350 degrees F.
2. Line two 8 inch baking pans with parchment paper.  
3. Spray the baking pans with nonstick baking spray and set aside. 
4. In a large bowl, cream butter and 1/2 cup sugar until flight and fluffy. 
5. Add the egg yolks and beat well. 
6. Beat the vanilla.
7. In a large bowl, whisk the flour, baking powder, and salt. 
8. Add about 1/2 cup of the flour mixture.
9. Alternate with some milk and then more flour mixture. 
10. Continue to alternate until all mixture is combined.
11. Transfer the mixture evenly to the prepared pans. 
12. In a bowl, beat the egg whites until foamy. 
13. Add 1/2 tsp of sugar to the egg whites. 
14. Beat the egg whites until soft peaks form. 
15. Spread the egg whites meringue over the batter in the prepared pans.
16. Bake the cake for 12 to 15 minutes or until a toothpick inserted in the middle comes out clean. 
17. Allow to cool.
18. In a large bowl, combine the heavy cream until soft peaks form.
19. Add 1 tsp sugar to the heavy cream. Combine until stiff peaks form. 
20. In a bowl, combine the majority of the strawberries with 1/2 tsp sugar. 
21. Carefully remove one cake with the meringue up and place on the serving plate.
22. Spread some of the sweetened strawberries over the cake.
23. Add the whip cream and spread evenly over the top.
24. Top with the second layer of cake with the meringue facing up. 
25. Spread some of the sweetened strawberries over top.  
26. Add the remaining whip cream and spread evenly on top.
27. Top with strawberries.

Recipe adapted from Taste of Home.

One year ago.........................I made Kentucky Hot Brown.
Two years ago.......................I made Chicken Enchiladas.
Three years ago......................I made Guacamole.
Four years ago.......................I made Coconut Cream Cheese Cookies.

Did you already know......................
-The German word for cake is torte. 
-A torte is a layer cake. 
-A torte tends to have a filling layer of whip cream, jams, fruit, mousse, or buttercream.
-A torte is made with less flour than a traditional cake and is shorter in structure.