Monday, January 28, 2013

dinner for one

Dear Mom,

Well, this is one of the few times that my nagging has paid off!  I'm a quite accomplished nagger, just ask my husband.  I have learned though, in the short time that we've been married, that nagging is really not an effective tactic for getting things accomplished, especially around the house.  I've tried to dial back the nagging and I find I'm a happier person.  Nothing is worse than asking someone to do something, repeatedly, only to have your requests ignored.  I think the male brain is actually hardwired to shut off his ears after listening to the female voice ask him to do something five times.  I can only assume that the number of times may decrease over the life of the marriage. 

I've also found that its easier not to nag someone when they are not around, and unfortunately John hasn't been around to nag lately.  He has started traveling for work again, we had a nice little holiday break where he was home, but duty calls and he's on the road again.  Usually when he's away I keep my dinners pretty simple and I try for healthy.  Although, I do hate to let anything in the fridge go bad.  Especially bacon.  So the other night I decided to use up the bacon and make a quick spaghetti carbonara for myself.  This recipe is super simple and relatively quick.  I made this for "one," but I'm a pretty big eater.  This would probably be great for two, if you did salad and bread with it.  If you just want to cut straight to the chase, then double the recipe and chow down!



spaghetti carbonara

whole wheat thin spaghetti (see my note about quantity below)
1/2 cup frozen peas
4 strips bacon (preferably thick-cut, applewood smoked, but any will do)
1-2 tbsp. extra virgin olive oil
1/2 small onion, chopped fine
2-3 cloves garlic, minced
3/4 cup white wine (I like pinot grigio)
two eggs, beaten well
1/3 cup grated parmesan cheese

Prepare the spaghetti according to package directions, while spaghetti is boiling make the sauce.

In a large skillet, crisp the bacon.  Remove from pan and pat with paper towels and chop into bite-sized pieces.  Dump out most of the bacon fat, reserving about a tablespoon in the pan.  Return pan to medium high heat, add the EVOO, onion, and garlic.  Saute until browned.  Add the white wine, scraping up all the browned bits, and bring to a simmer.

Microwave the frozen peas, with a little water, until partially cooked (a minute or two on high should do it).

When the pasta is done, using tongs, place pasta directly into skillet with onion/garlic mixture.  Toss to combine.  Return pan to medium to medium low heat.  Slowly pour the beaten eggs, in a thin stream, into the pasta mixture tossing with tongs the entire time.  (You may not need all of the eggs, just enough to get a creamy, saucey consistency.) 

Finish by tossing in the peas, bacon and parmesan cheese.

cosmo's notes: I have absolutely no idea how to measure dry pasta.  When I made this as a single serving for myself I eyeballed maybe about a stack of pasta about an inch in diameter.  Hopefully, you've made pasta enough that you know how much you need for one to two servings.

Wednesday, January 23, 2013

nagging and bragging

Dear Kristin,

Okay, okay, okay! Since when did you become the mom & start nagging me to do my homework? You are right, though - we really should be a little more diligent when it comes to our posts.

Even though Christmas has come and gone, we have only begun to experience true winter weather here. There is not much snow, but the wind-chills are hovering around 0, and we are all hunkering down in our nests. Speaking of Christmas...

This recipe comes from my mother. Now, we all know that your grandmother was not a great cook. She was, however, a pretty good baker. Every Christmas we gorged ourselves on at least 10 different kinds of cookies. There were the obligatory cut-outs - which were the only ones my sister and I were allowed to help with - but there were also cookies of a much higher order. She also made taffy treats, which looked like miniature candy apples, pfeffernusse, and candy cane cookies which were simply a chilled and dyed almond dough shaped into a twist and sprinkled with peppermint candies. Mom always was trying new cookie recipes at Christmas, and luckily for us, most of them were worth repeating year after year. This was especially true of these Cream Cheese Fold-overs.

For years I've tried to make these cookies like my mom did. I just could not get them right. My fold-overs ended up looking like little Barbie burritos. They would not stay closed, and the jam filling would all leak out, leaving me with little to show for my efforts except for a big sloppy mess on my counters and cookie sheets covered with burned on goop. You, however, would not let me give up on these. You discovered the secret of these cookies when I couldn't. After you and I made these at Thanksgiving, I felt utterly empowered, and went straight home and tried to bake them again. Finally! Success! I'm so glad you kept nudging me to keep trying these - so, yes - thank goodness you are somewhat of a nag! (luv 'ya!)



cream cheese fold-overs


1 c. butter, softened
8 oz. cream cheese, softened
2 c. flour
1/4 tsp. salt
white of 1 egg
assorted jams such as raspberry, mint or blueberry


Cream butter and cream cheese together until well blended. Blend flour and salt into cream cheese-butter mixture. Shape dough into disk, wrap in plastic wrap and chill several hours.

Generously sprinkle work surface with confectioner's sugar. Roll out dough on prepared surface to a 1/8" thickness. Cut dough into trapezoid shapes, about 4" long, with wide end about 3" wide and narrow end about 1" wide. Put about 1/4 tsp. jam in center of cookie. Brush narrow end of cookie with egg white. Fold narrow end of cookie up and over the jam filling, and secure underneath the wide end. (This sounds much more complicated than it is - the next time I make these I promise to take a video & post it here.)

Place on parchment lined baking sheet. Bake at 375 F. for 10 minutes, until puffed and slightly tan.

Comfy's note: these are best when they are fresh out of the oven, but be warned - once you have one, the rest seem to magically disappear into thin air!






Sunday, January 13, 2013

risottolutions

Dear Mom,

I am officially making the resolution of getting back on track with this blog!  You and I originally planned that we would each post every other week, resulting in one post per week on our blog.  We have both become totally lazy with this, but I think I just won the lazy prize.  The last post you made was on the 9th of December, and it is now the 13th of January.  (Lola's birthday by-the-way, Happy Birthday Lola!)  Simply ridiculous...  I sincerely apologize and will not waste any time with excuses.

To kick off my New Year's resolution to write every other week, I am going to post another recipe for risotto.  Why you ask?  Because I cannot stress enough how wonderful it is knowing how to throw together a risotto at any time.  We all know that we get down in the dumps, especially in January.  Its cold, snowy and gray outside and we've got a long way to go until spring.  But have no fear, risotto is here!  If you've ever had a good risotto, you know that it has the creamy, sumptuous, warm, deliciousness, that you just want to dive into and take a nap.  Perfect for a cold, gloomy January day, with the small exception that the cooking method for risotto tends to intimidate a lot of people.  Well I challenge you all to look that box of arborio rice dead in the eye and say "No, I WILL make risotto!"  Make it your New Year's resolution to learn how to make it, I promise it will be one of the easiest and most rewarding resolutions to make!

The cooking method is easy, it just requires a little more of your undivided attention than some other recipes you may make.  On the clock, it will really only take about 45 minutes or so from start to finish (sometimes even less).  You will just need to stand-by stirring and shaking the pot frequently enough that you are sort of chained to the stove.  But just like puppies, children and husbands who require your undivided attention, love and devotion, it will be worth it.



broccoli and cheddar risotto

1 bunch broccoli, chopped into bite-sized pieces
2 tbsp. extra virgin olive oil
salt and pepper
1 box low sodium chicken or veggie broth (4 cups)
2 large shallots, minced
3 cloves garlic, minced
1 tbsp extra virgin olive oil
1 cup arborio rice
1/2 cup white wine (I use pinot grigio)
1/2 cup grated parmesan cheese
2 tbsp unsalted butter
1 tsp salt
pepper
1 cup shredded sharp (or extra sharp) cheddar

Preheat the oven to 400.

On a baking sheet toss the chopped broccoli with the 2 tbsp evoo and salt and pepper.  Spread broccoli out in an even layer and roast in preheated oven for 8-10 minutes.  Turn broccoli and return to oven for anther 8-10 minutes.  The broccoli should be slightly browned and a little crispy.

Meanwhile, in a medium sauce pan bring the chicken/veggie broth up to a simmer. 

Meanwhile, add the 1 tbsp evoo and minced onion & garlic to a separate medium saucepan and place over medium-high heat.  Saute the onions and garlic until translucent and fragrant, if they start to brown turn the heat down.  Add the 1 cup rice and stir.  Toast the rice for 5-7 minutes. Add the 1/2 cup white wine.  Stir frequently until wine is mostly absorbed by the rice.  Add about a 1/2 cup to a full cup of the simmering broth to the rice, stir frequently until most of the addition of broth is absorbed.  Once absorbed, add another 1/2-1 cup simmering broth, stir (or shake), keep repeating this process until all the broth is gone.  (You don't really need to stir constantly, go back to it every few minutes for a stir/shake.  What your basically doing is agitating the rice so that it releases its starches into the broth which will create that creaminess that makes risotto so yummy.)

Once all of the broth is absorbed, remove the rice from the heat, it should be slightly soupy in its consistency.  Add the parmesan, butter, 1 tsp salt and pepper to taste.  Beat these ingredients into the risotto some what vigorously until the butter is melted.  Add the 1 cup cheddar and stir until melted and combined.  Fold in the chopped, roasted broccoli.