Thursday, January 15, 2009
I made my version of these from the Pioneer Woman's website and they were crunchy, yummy, scrumptiously good.
New potatoes (or other small round potatoes)
Rosemary (or desired herbs)
Grated Cheese/Parmesan Cheese (Opt)
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes. rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available). ......I also added parmesan on some and shredded cheese on others. Both were yummy. The shredded cheese got kind of crunchy, but I actually liked it. You could also add it 5 minutes before it is done if you just want it to melt.
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Saturday, January 10, 2009
This is a recipe I stole from Delectable Edibles. It's basic German Pancakes, but the optional addition of the apples, brown sugar, and cinnamon was extra, super yummy and quite pretty. Definitely a keeper! Plus, the kids love to watch this bake up in the oven... the more eggs you use, the puffier it gets.
1/4 c butter
4-6 large eggs
1 c flour
1 c milk
1/4 t salt
Lemon juice, maple syrup, powdered sugar, applesauce, etc. for toppings
Preheat oven to 400. Melt butter in 9x13 pan in oven; swirl around so it covers the pan; Beat eggs slightly; beat in flour, milk, and salt just until mixed... do not overbeat. Pour into pan. Bake 20-30 minutes, until puffy and deep golden brown. Serve at once sprinkled with lemon juice and powdered sugar, apple sauce, maple syrup or whatever you like on your pancakes.
VARIATION: Make as instructed above, except sprinkle 2 T brown sugar and 1/4 t cinnamon evenly over melted butter in baking dish. Arrange 1 thinly sliced/chopped peeled baking apple over sugar and pour batter over apple. Bake 30-35 minutes; immediately after baking loosen edges and turn upside on serving plate or serve as is.
Monday, January 5, 2009
This is a yummy change for spaghetti....the "crust" and cottage cheese really make it. This is a doubled-ish recipe as I found it easier to just use a pound of hamburger, a jar of sauce, and more noodles, and then I just freeze one of the "pies" for later. Enjoy!
8 oz dried spaghetti
2 Tbs butter
2 beaten eggs
1/2 cup grated Parmesan cheese
1 lb ground beef
2 cloves garlic, minced (or garlic seasoning in the sauce)
1 cup chopped onion (1 onion)
1 cup chopped green sweet pepper (optional....I've never had one on hand when making)
1 jar spaghetti sauce
Seasonings of choice for sauce (garlic, italian seasoning, salt, pepper, sugar.....)
2 cups low fat cottage cheese
1 cup shredded mozzarella cheese
Cook spaghetti and drain (I like to break mine into pieces first). Return to pan and stir in butter till melted. Stir in egg and parmesan cheese.
Meanwhile, cook ground beef, onion, sweet pepper, and garlic, seasoning the meat with salt and pepper. Drain fat. Stir in spaghetti sauce and seasonings to taste. Heat through.
Spray two 9-inch pie plates with non-stick coating. Press spaghetti mixture onto bottom and up sides of pie plates, forming a crust. Spread cottage cheese on bottom and up sides of crusts. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.
Bake in a 350 oven for 20-25 minutes or till bubbly.