Gnocchi..made from potato, not scratch...

Yes, finally I decided to reenter the arena of fresh pasta (after last year's not rolled thin enough fettucini). I thought that gnocchi, with the potential to be one of my favorite foods at Italian restaurants, although they often disappoint, deserved a shot.

As I had a basic recipe calling for waxy potatoes as well as a supply of said waxy potatoes (determined via a salt water float test proscribed by Jeffrey Steingarden in totally mashed) I decided to give it a go. After estimating 2 pounds of potatoes (really do need to get that kitchen scale) I boiled, riced and then mixed with flour, and egg and some nutmeg.

They weren’t the prettiest I’ve ever seen (if anyone has any gnocchi forming insight please share it with me) possibly because they were too sticky inside. But they were light and fluffy and very nice…

One thing I really did learn though…a store bought sauce, no matter how good, really just won’t stand up to home made gnocchi! (Anyone have a good sauce recipe I would love to hear about it also).

Pot Luck went well

I think the pot luck I had Friday night went well. I made the Spanakopita and one of my guests ate about 5 slices. I put too much onion in it. I think I was having fun chopping the onion and I went a little crazy. I also made heath bar cookies which also went over well. I need a better apartment with more tables to put food on.
I'm trying to think of a theme for my next party. I'm thinking a Hawaiian theme since it will be the middle of winter and we will all need a tropical boost. Any suggestions for recipes with pineapple?

Chili-Lime Chicken Kabobs

I've only made these on an outdoor grill, but I suppose they would take good made in a grill pan too. I od'd on these this summer.


3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers
DIRECTIONS:
In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Spanakopita (Greek Spinach Pie)

This is time consuming, but so worth it. I use fresh spinach, adding a little at a time to the pan as it wilts down.

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Feta cheese turkey burgers

1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced (I don't like olives so I don't use them)
2 teaspoons dried oregano
2 tbsp minced onion (+ or - depending on how much you like onion)
1-2 cloves of garlic minced
ground black pepper to taste

DIRECTIONS:
Preheat the grill for medium high heat.
In a large bowl, combine turkey, feta cheese, olives, oregano, onion, garlic and pepper. Mix together, and form into patties.
Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

Chocolate Peanut Butter Squares

These are the ones I made for Anatomy class.


1 cup butter
4 cups confectioners' sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 cup semisweet chocolate chips
DIRECTIONS:
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

Hamentashen

Hamentashen is a traditional Jewish cookie that is traditionally made for the holiday Purim. This recipe is a very untraditional way of making them, and I usually make them for Christmas. Oy vey. The traditional way is quite time consuming, and I think the use of cake mix makes them taste better.


INGREDIENTS:
1 (18.25 ounce) package moist yellow cake mix
1 cup all-purpose flour
2 eggs
2 tablespoons water
1 cup fruit preserves, any flavor
DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

7 Layer Tortilla Pie

INGREDIENTS:
2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
1/2 cup sour cream
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Brown Sugar Meatloaf

Ok Jamie, here is what you've been missing since we got back from MSU. My roommates mother came to visit and polished off all the leftovers of this, so I guess she thought it was good.


Brown Sugar Meatloaf

1/2 cup brown sugar
1/2 cup ketchup
1 1/2 lbs lean beef
3/4 cup milk
2 eggs
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely chopped saltine cracker crumbs

1. Preheat oven to 350, lightly grease a loaf pan
2. Thoroughly mix all ingredients in a mixing bowl and place in loaf pan.
3. Bake in preheated over for about 1 hour, until juices run clear.

To reduce the fat content I use a loaf pan that has an insert with holes that allows the grease to drip down into the bottom of the pan. I got mine at k-mart from the Martha Stewart collection, and they have them at W-S.

BLATs

Ok, so the name dosn't sound altogether inspiring, still this recommendation is a slight variation on the classic BLT that Chris and I very much enjoy. It is the Bacon, Lettice, Avacaudo, and Tomatoe sandwich. Something that I am sure will eventually catch on nation wide...
Really the only actuall diffrence is that you add slices of Avacado to your sandwich, but I will describe how we make them in more detail in case you are interested...

First cook the Bacon. We like to make sure it is nice and crispy. Meinwhile, prepair relatively thick slices of ripe tomatoes and ripe avacado. Tear of nice amounts of crispy lettice. Toast your bread to your liking, Chris likes his very crispy, and I like mine just a little crisp. Apply mayonese to both slices of bread. Next put lettice on one slice and bacon on the other (to protect the bread from the more soggy ingrediants). Layer your avacaudo and tomatoe on the bacon and lettice respectively. Here I like to season my avacado and tomatoe to taste (I salt them). Then simply combine the parts to form your sandwich and enjoy!

Let me know if you try them and how you like them!
Happy Eating!