Happy Easter!! It's so beautiful outside, I'm so excited for the warm weather and feeling so blessed that little man is so healthy this year (we were in the after hours clinic with him this time last year, with yet another ear infection)!!
Here are the recipes for this week:
Tomato Minestrone Soup with Garlic Bread Croutons
2Tbsp EVOO
1/4lb Pancetta or thick-cut prosciutto, finely chopped (optional- think I may leave this out due to fat)
1lb zucchini, cut in strips lengthwise (discard seedy center), then cut into smll pieces
2 ribs celery finely chopped
1small carrot, finely chopped
1 onion, finely chopped
1 bay leaf
3 cloves garlic, minced or finely chopped
salt/ pepper
1 32oz (4 cups) chicken stock
1 15oz can cannellini beans rinsed
1/4lb whole wheat penne (or other short cut) pasta
handful basil (torn into pieces)
2Tbsp butter
4 thick slices Italian Bread
1/2 cup grated parmigiano-reggiano cheese
finely chopped parsley (for garnish)
In soup pot, heat EVOO over med-high heat. Add pancetta or prosciutto, and cook until brown. (If not using omit this step). Add zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season w/ salt and pepper. Cook until veggies are tender, 7-8 minutes.
Preheat broiler. Stir chic stock, beans and tomatoes into soup, bring to a boil add pasta and cook until al dente. Stir in basil and lower heat to low.
Meanwhile, in small saucepan melt butter over low heat. Add remaining 1 clove garlic and swirl (Rachael Ray's words not mine) for a minute or so; remove from heat.
Broil bread on both sides until lightly toasted. Brush the bread with the garlic butter and sprinkle with cheese and parsley. Serve soup in a shallow bowl, each topped with a crouton.
rachaelraymag.com- with the cool snap coming this week I thought I'd sneak a soup in!!
Grilled Cheese and Ham Waffles
2 cups buckwheat pancake or waffle mix
2Tbsp melted butter
2 large eggs
1 1/2 to 2 cups regular milk or 2%, divided
1Tbsp dried Herbs de Provence or 3 Tbsp fresh herbs finely chopped
1/3 lb Gruye're cheese, shredded (about 3/4-1cup)
1/4lb mild deli ham, sliced and chopped
salt and white pepper
1 scant Tbsp dijon mustard
warm honey, for drizzling or 4 over easy eggs
Combine waffle mix with melted butter, eggs and 1 1/2cups milk and herbs. Once well combined, stir in cheese and ham, and season lightly with salt and pepper. Add mustard and a little more milk until just pourable. Cook in waffle iron until crisp, then top with warm honey or an over easy egg.
(4 servings)
rachaelrayshow.com
Updated Shepard's Pie
1 1/4lb red potatoes (about 4) cut into chunks
3 lg cloves garlic
1lb extra-lean ground beef (or turkey)
2 Tbsp flour
4 cups frozen mixed veggies (carrots, corn, green beans, peas), thawed
3/4 cup fat-free reduced-sodium beef broth
2Tbsp ketchup
3/4 cup Reduced Fat or Light Sour Cream
1/2 cup Sharp cheddar cheese
Cook potatoes and garlic in boiling water in large saucepan 20 minutes or until potatoes are tender. Meanwhile brown meat in large nonstick skillet. Stir in flour; cook 1 minute. Add mixed veggies, broth and ketchup; cook 5 minutes, stir frequently
Preheat oven to 375. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
Spoon meat mixture into 8" square dish; cover with potatoes.
Bake 18 minutes. Top with remaining cheese; bake 2 minutes or until melted.
*This recipe notes that by using extra lean meat, 2% milk cheese and the light sour cream you'll be saving 90 calories. Once the farmers market opens I'd love to do this one with fresh ingredients instead!!
kraftrecipes.com
Double-Stuffed Chicken Breasts
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup coarsley chopped flat-leaf parsley
salt
2 large eggs
2/3 cup breadcrumbs
4 8-10oz chicken breast
3 cups store-bought marinara sauce (will look into making this myself to better control the fat and cals)
Preheat oven to 350. Line a baking sheet with parchament paper. In pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.
In a shallow bowl, beat eggs. Place the breadcrumbs in another shallow bowl.
** This recipe calls for skin on chicken breast, but I will be slicing the chicken breast to open on 3 sides (to open like a book or like a pita pocket) to stuff
Stuff the pasta-cheese mixture in the chicken breast. Dip the stuffed chicken breast in the eggs, roll in breadcrumbs, then place on the prepared pan. Bake until juices run clear or a themometer reads 165 degrees, about 50 minutes.
Meanwhile in saucepan, heat marinara sauce. Serve each breast on a bed of sauce, topped with 1 Tbsp parsley.
Rachaelraymag.com
Almond Joy Layer Cake
** I watched my buddy Rachael Ray do this on her show last week. Funny thing I had already pulled this recipe to try!! Anyway, I'll give the directions for cake as well as a neopolitan style stacked "cupcake".**
2/3 cups unsweetened cocoa powder
1 stick butter cut into 8 pieces
3oz semisweet chocolate, chopped (about 1/2 cup)
2 1/4 cups granulated sugar
4 tsp pure vanilla extract
1/2tsp salt plus big pinch
3 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 bag (14oz) sweetened shredded coconut (4 packed cups)
2 cups sliced almonds
3 cups heavy cream
1/3 cup confectioners' sugar
Preheat oven to 325, butter 8"x2" round cake pans (or for cupcakes use large sheet pans to make a 1" thick sheet of cake) Line with parchament paper and butter parchament.
In med saucepan, bring 2/3 cup water to boil. Whisk in cocoa powder until smooth. Whisk in butter and chocolate over low heat until melted, about 2 minutes. Remove from heat and whisk in 1 1/2 cups granulated sugar, 2tsp vanilla and 1/2tsp salt. Whisk in 1 egg at a time, beating well after each addition.
In large bowl, stir together the flour, baking powder and baking soda. Pour in chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in lower third of the oven for 35 minutes. (for cupcakes about 15-20 minutes is enough) until firm in the center. Let cool in pans on racks for 10 minutes then invert onto racks to cool completely. (for cupcakes leave in pan DO NOT take it out!!)
While cakes cool, spread almonds on a rimmed baking sheet and toast for 12 minutes, let cool. (for cupcakes, unless you have a bunch of pans, you'll need to do this before you start baking your cake)
In saucepan, combine 3/4 cup cream, remaining 3/4 cup granulated sugar and pinch of salt and simmer., stirring over med heat until sugar is dissolved, about 3 minutes. Remove from heat and stir in the remaining 2tsp vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
Split cake layers to make 4 layers. (for cupcakes, take a biscuit cutter and cut the thin layers of cake into a bunch of circles.) Place 1 layer cut side up on a cake stand and spread with 1 cup of coconut-almond mixture. Top with 2nd layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. (for cupcakes- I would think a thin layer of filling could be eyeballed pretty easy, and it's easier to control portions!!) Cover and refrigerate for 4 hours to firm up. (for cupcakes, a large square storage container with lid will be fine)
Whip remaining 2 1/4 cups cream with confectioners sugar until stiff. Spread over the cake. Sprinkle the top with remaining almonds. (for cupcakes, just use a little of the cream/sugar mixture on top of the cupcake for garnish giving it a neopolitan look!!)
rachaelraymag.com
Swirlberry Ice Cream
3/4 cup frozen strawberries, thawed and halved (about 3 oz)
2/3 cup frozen raspberries, thawed (about 3 oz)
1/2 cup sugar
salt
2cups heavy cream
1 cup milk
In small saucepan, combine strawberries, raspberries, 1/4 cup sugar and pinch of salt. Bring to a simmer over med heat, stirring, and cook until jamlike, about 10 minutes. Let cool, cover and refrigerate until cold, about 1 hour.
In med bowl, whisk together cream, milk, remaining 1/4 cup sugar and another pinch of salt until sugar is dissolved; cover and refrigerate for 1 hour.
Using an ice cream machine, process cream mixture according to manufacturer's instructions. Fold in the chilled berry mixture to make a swirl pattern and then transfer to an airtight container. Freeze until firm, about 4 hours.
I'm not sure where I found this one, it may have come from Taste of Home magazine
Have a good week!!!
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