24 June 2009

original joe with ham

2 teaspoons vegetable oil
4 ounces medium mushrooms, sliced (optional)
6 green onions, including some tender green tops, sliced
6 large eggs, beaten
2 tablespoons water
1/2 teaspoon salt
Freshly ground pepper
Dash of ground nutmeg
1/2 package (5 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 sliced ham, chopped
Grated Parmesan cheese for topping
Chopped parsley for topping
  1. In a large skillet over medium heat, combine oil, mushrooms (if desired), and green onions and cook until vegetables are tender, 6 to 7 minutes.
  2. In a medium bowl, whisk together eggs, water, salt, pepper to taste, and nutmeg. Pour over meat and vegetable mixture in skillet. Let set for 20 seconds.
  3. Cook, stirring, for 2 minutes. Fold in spinach and ham and stir until eggs are cooked, about 5 minutes longer. Sprinkle with grated Parmesan and parsley and serve immediately.

16 June 2009

what do you want to master? -- tuesday take 5

I am going to go easy on you and me this week and just ask you to list 5 recipes that you want to master!  have fun!

list your answers on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

04 June 2009

princess hollywood squares

4 cups unsweetened shredded coconut
3 1/2 cups all-purpose flour

3 cups sugar
3 cups vegetable shortening

1 1/2 cups chopped walnuts

2 large eggs, beaten

2 cups raspberry preserves
  1. preheat the oven to 350. spray a rimmed 11 by 17 inch baking sheet with nonstick spray
  2. combine the coconut, flour, sugar, shortening, walnuts and eggs in the bowl of an electric mixer fitted with a paddle attachment. mix on medium speed for 4 minutes, or until fluffy
  3. spread half of the dough mixture evenly on the prepared baking sheet, using a spatula
  4. spread the preserves evenly over the mixture and then cover with the remaining dough mix
  5. transfer to the oven and bake for 30 minutes, or until the dough resembles a soft-baked cookie
  6. remove from the oven and let cool, the dough will firm up when completely cooled
  7. cut into squares slightly larger than 2 inches

01 June 2009

caryn’s spaghetti sauce

my friend alicia came over for lunch the other day and I made spaghetti and she loved it so much that she is holding a truffle recipe hostage until she gets this recipe. well, here it is!

8 ounces ground beef (sometimes I crumble in a link of italian sausage as well)
1 teaspoon freshly ground pepper, plus more to taste
1 teaspoon kosher salt, plus more, to taste
1/2 yellow onion, diced
1 zuchini roughly chopped
1/2 cup shredded carrots
2 garlic cloves, minced
1 large (28 ounce) or 2 small (15 ounce) cans of tomatoes
1 cup red wine
1/4 cup sugar, plus more, to taste
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregno, chopped
1 small can tomato paste
1/2 cup milk
1 tablespoon butter
  1. cook ground beef (and italian sausage if desired), seasoned with salt and pepper, in pan over medium-high heat until it is no longer pink. remove meat from pan, reserving fat in pan.
  2. add onion, zuchini, and carrots and cook until tender (about 5 to 7 minutes). add garlic and cook 1 minute.
  3. add the can(s) of tomoatoes, red wine, and sugar to taste
  4. reduce heat to low and add basil and oregno. cook over low heat, stirring occasionally for 1 hour.
  5. using an emerssion blender or a regular blender, blend half the sauce to a smooth liquid. return the meat to the pan and cook for an additional 1 to 2 hours.
  6. add the tomato paste, milk, and butter and cook until butter melts and all is mixed well (about 3 to 5 minutes). serve over pasta with parmesan cheese.