Month: October 2009

Chickpea Pasta With Almonds and Parmesan

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From Real Simple, January 2008

  • Tablespoon olive oil
  • 3 cloves garlic, chopped
  • 7 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Kosher salt to taste
  • 1 pound angel hair pasta or thin spaghetti
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup unsalted roasted almonds, chopped
  • 1/2 cup grated or shredded Parmesan

Heat the oil in a large saucepan or Dutch oven over medium-high heat

Stir in the garlic and cook for 1 minute. Add the broth, red pepper (if using) and salt and bring to a boil.

Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente.  Check package for approximate cooking time.  Stir in the chickpeas and parsley.

Divide among individual bowls and top with the almonds and Parmesan.

Serves 4.

Tuna Quiche

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The original version of this was in the very first Rehfwitz Cookbook.  It’s changed a bit over twenty years, but we still make it a couple of times a month.  The kids call it “Tuna Pie”

  • 1 9-inch pastry shell, baked for ten minutes and slightly cooled (We use the frozen “deep dish” kind)
  • 2 cans (6 1/2 ounces each) water-packed tuna, drained and flaked
  • 1 cup shredded cheese
  • 1/3 cup finely shredded zucchini
  • 2 eggs, beaten
  • 1 cup mayonnaise, Miracle Whip, or a combination.  We have also used half mayo and half bleu cheese or Ranch dressing
  • 1/2 cup milk

Heat oven to 375 degrees.

In a large bowl, combine tuna, cheese, and zucchini

In a separate bowl, combine remaining ingredients and then add the mixture to the tuna mixture and stir just to combine.

Pour into pie shell.

Bake for 50 minutes or until a knife inserted in the center comes out clean.

Can be served hot, warm or cold.

Man I love these Apricot Bars!

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Submitted by Leslie Eldh Jaquez, who says:  “Great balance of sweet and salty and crunchy sides!”

  • 1/2 pound (2 sticks) butter
  • 1 cup sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 cup chopped walnuts or pecans
  • 1 cup apricot jam

Cream butter until soft. Gradually add sugar and blend. Add egg yolks and vanilla. Blend. Gradually add flour. Blend. Divide dough into two sections, about 1/3 and 2/3. Take the 2/3 section and with your hands press into the bottom of a 9 X 13 pan that has been buttered. Spread the jam onto the dough, leaving about 1/4 space around the edges. If you like more jam, that’s cool!

Take remaining 1/3 section and tear off small chunks and slightly flatten with your fingers and very haphazardly lay them on top of the jam. It will not cover completely just ‘here and there’.

Next, sprinkle nuts on top and gently press them in .

Bake at 350 degrees for about 35 minutes or until very lightly browned, they seem to brown up a little more once out of the oven.

my friend michelle’s stuffed mushrooms

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Submitted by Carol Greig

  • 8 oz. of cream cheese (I softened it in the microwave just a tad.)
  • 1/4 cup shredded parmesan cheese
  • 3-4 slices bacon crumbled
  • Cumbled blue cheese – to taste – I just used a little bit
  • Garlic salt, just a shake or so
  • Mushrooms  – I used 2 packages of 12 with a bit of filling left over

Wash mushrooms and pop off stems.  Combine the rest of the ingredients and fill mushrooms; I really pile it on.  Put under broiler until cheese is melted, about 7 minutes.  I found it easy to put them in muffin pans so they don’t roll around.

Apple Pudding Cake

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Submitted by Rob Anning, from Pillsbury Classic Cookbooks – Down-Home Cooking and Baking – November, 1993 –

  • 1 cup  firmly packed brown sugar
  • 1/4 cup  butter or margarine; softened
  • 1 large egg
  • 1 cup all purpose or unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 cup  chopped apples

Cinnamon Butter Sauce

  • 1/3 cup  butter
  • 2/3 cup  sugar
  • 1/3 cup  half-and half
  • 1/2 teaspoon cinnamon

Heat oven to 350 degrees. Grease 8-inch square pan.

In large bowl, beat brown sugar and margarine until light and fluffy; beat in egg. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, 1 teaspoon cinnamon, nutmeg and salt; mix well. Stir in  apples.  Spread batter in greased pan. Bake at 350 degrees for 25 to 35minutes or until toothpick inserted in center comes out clean.

Meanwhile, combine all sauce ingredients in small saucepan. Heat over medium heat until butter melts and sauce is hot, stirring frequently. Serve warm sauce over warm cake. 9 servings.

High Altitude: Above 3500 feet: Increase flour to 1-1/4 cups. Bake at 350 degrees for 30 to 40 minutes.

330 calories, 14 g fat, 45 mg cholesterol and 330 mg

Easy Cardamom Coffee Cake

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Submitted by Rob Anning

  • 2 cups all-purpose flour
  • 2 1/2 teaspoon ground cardamom
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter, room temperature, cut into 12 chunks
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • Confectioners’ sugar, for dusting

Directions

  1. Set the oven rack in the middle position and heat the oven to 350 degrees F. Grease a 10-inch Bundt pan and set aside.
  2. Combine the flour, cardamom, baking soda and salt in a large bowl.
  3. In a separate bowl (or the bowl of a mixer) cream the butter and sugar until the mixture is pale and fluffy. Add the eggs, one at a time, beating after each addition. Add vanilla and combine, scraping bowl down as necessary.
  4. Add about 1/3 of the flour mixture, followed by about half the sour cream, mixing until just incorporated.
  5. Add half of the remaining flour mixture and the rest of the sour cream. Mix until just incorporated.
  6. Mix in the remaining flour and mix until batter is thoroughly incorporated.
  7. With a spatula, scrape the batter into the Bundt pan and smooth the top. Bake until the cake is golden brown and is just beginning to come away from the sides of the pan, about 40 minutes. A toothpick inserted into the center of the cake should come away clean.
  8. Place the cake (still in the pan) on a wire rack and let cool for 10 minutes. Turn the cake out of the pan onto rack and let cool completely.
  9. Dust with confectioners’ sugar, if desired.

Cindy’s Coleslaw

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Submitted by Rob Anning

  • 1 bag coleslaw
  • 1 package Oriental flavor Ramen Noodles (crunch up noodles)
  • 6 Tablespoon vinegar
  • 4 Tablespoon sugar
  • Slivered almonds
  • Sunflower seeds
  • ¾ cup oil (I use ½ cup)

Mix oil, flavor packet from noodles, vinegar, and sugar. Mix in other ingredients. Let sit over night (so noodles will soften).

I make it in a Tupperware bowl and tumble it whenever I go by the fridge to be sure the noodles saturate well.

Cranberry Sauce

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Submitted by Rob Anning

  • 2 1/2 cups cranberry juice cocktail
  • 2 cups tart dried cherries
  • 1 cup sugar
  • 1 package (12 oz.) fresh cranberries
  • 1/4 teaspoon ground cloves

Bring cranberry juice to a simmer in heavy, large saucepan. Remove from heat. Add dried cherries and let stand 10 minutes. Mix in sugar, cranberries and cloves. Cook over medium-high heat until cranberries pop – about 10 minutes, stirring occasionally. Chill until cold. Sauce will thicken as it cools.

Makes About 4 Cups

Chocolate Chip Banana Bread

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Submitted by Rob Anning.  I don’t know if he planned to coin the term, “cobeat”, but I like it!

  • ¾ cup sugar
  • ½ cup softened butter
  • 2 mashed ripe bananas
  • ½ cup sour cream
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup miniature chocolate chips
  • ½ cup nuts

Heat oven to 350’. Grease and flour bottom only of loaf pan. In large bowl, cobeat sugar and butter until light and fluffy. Add bananas, sour cream, and eggs; blend well. Stir in flour, baking soda, and salt; blend well. Fold in chips and nuts. Pour into pan.

Bake at 350’ for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.

Store in refrigerator wrapped tightly.

Note: I sprinkle the top very lightly with cinnamon sugar before baking.