Natali posted her “Sugar Dream” Cookies recipe here for me on Friday. And today, I’m over there. I’m talking about my favorite kitchen gadget, my Cast Iron pans, and there’s a giveaway to win a cookbook (sponsored by The Full Moxie, so I’m totally entering)!!!
I hope you had a wonderful weekend! We did… Hunger Games on Friday night, with 12 Hour Chili to eat beforehand. A lazy Saturday. A rainy Sunday with Browned Butter Mashed Potatoes with Bacon and Rosemary.
Last modified on 2012-12-01 02:24:01 GMT. 0 comments. Top.
12 Hour Chili
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Recipe Type: Chili, Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 16 mins
Cook time: 12 hours
Total time: 12 hours 16 mins
Serves: 6-8
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
1 lb. ground beef
1/4 C sundried tomatoes, finely chopped or pureed
3 cloves garlic, minced
1 C cauliflower, finely chopped
1/2 C leeks, chopped
4-6 C water
3 T chili powder
1 T smoked chili and garlic sea salt
2 T smoked paprika
2 T sweet paprika
2 t cumin
1 t ginger
1/2 t nutmeg
1 t pepper
regular salt (opt.) to taste
1/4 C + 2 T balsamic vinegar, divided
1 T honey
2 T molasses
1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
Soak beans overnight. Rinse well.
Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
Add 2 T balsamic vinegar right before serving.
Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
1 lb. ground beef
1/4 C sundried tomatoes, finely chopped or pureed
3 cloves garlic, minced
1 C cauliflower, finely chopped
1/2 C leeks, chopped
4-6 C water
3 T chili powder
1 T smoked chili and garlic sea salt
2 T smoked paprika
2 T sweet paprika
2 t cumin
1 t ginger
1/2 t nutmeg
1 t pepper
regular salt (opt.) to taste
1/4 C + 2 T balsamic vinegar, divided
1 T honey
2 T molasses
1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
Soak beans overnight. Rinse well.
Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
Add 2 T balsamic vinegar right before serving.
Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.
Natali is a friend of mine, a fellow blogger, and former co-worker of Tim’s from when we used to live in Central CA. She also loves to cook and eat. I’m going to be a guest over on her blog on Monday, and I thought it would be fun to have Nat over here to share with you.
Here’s Natali.
Growing up in Central California, there is one cookie shop that holds my sugar-lovin’ heart and that is Hungry Bear cookies. Hungry Bear makes a sugar cookie (the “Sugar Dream”) that is truly like no other. Buttery, rich, yet delicate — it truly melts in your mouth and preserves a bit of the granular property of the sugar, but is not at all gritty. I have been trying to duplicate this recipe for years, and finally came up with a real winning version of the recipe this past weekend. Now, keep in mind, this cookie is RICH. You may need a glass of milk, and it is not waistline friendly. But, really, it’s soooo worth it!
Cream together the butter, cream cheese, milk, vanilla and sugar until well blended. (About 3 minutes on medium speed)
Add the egg yolk and oil, mixing on low speed.
Once the previous ingredients are incorporated, add the baking soda salt and flour. It is best to mix the baking soda and salt into the flour with a whisk prior to adding to the mixing bowl.
Refrigerate the dough for 2-4 hours.
Pre-heat the oven to 400 degrees F.
Roll the dough into balls and press to flatten slightly on a cookie sheet lined with either parchment paper or a silicone baking sheet. You want the cookies to be a pretty good size, abound 2 inches or a little larger. Space cookies at least an inch apart.
Bake for approximately nine minutes. The cookies should be only slightly golden on the edges. Overcooking this recipe significantly alters the texture of the cookie, so be sure to set a timer and check by eight minutes.
Allow the cookies to cool for 2-3 minutes before moving to a cooling rack to avoid breakage.
Cream together the butter, cream cheese, milk, vanilla and sugar until well blended. (About 3 minutes on medium speed)
Add the egg yolk and oil, mixing on low speed.
Once the previous ingredients are incorporated, add the baking soda salt and flour. It is best to mix the baking soda and salt into the flour with a whisk prior to adding to the mixing bowl.
Refrigerate the dough for 2-4 hours.
Roll the dough into balls and press to flatten slightly on a cookie sheet lined with either parchment paper or a silicone baking sheet. You want the cookies to be a pretty good size, abound 2 inches or a little larger. Space cookies at least an inch apart.
Bake for approximately nine minutes. The cookies should be only slightly golden on the edges. Overcooking this recipe significantly alters the texture of the cookie, so be sure to set a timer and check by eight minutes.
Allow the cookies to cool for 2-3 minutes before moving to a cooling rack to avoid breakage.
I have been wanting to make this meal for the show for a while now. I’ve just been waiting for the right week. This week was it. I mentioned on Monday that I have a new sponsor, TX Bar Organics. I wanted to use the amazing ground beef that I got from them and this recipe seemed the perfect excuse. The meal, Spaghetteroni and Cheese (which I just realized should probably be spelled “Spaghettaroni”, but, this is how I’ve spelled it, so we’ll just have to live with it) came from a desire to eat both Spaghetti and Mac and Cheese at the same time. I couldn’t decide which dish to make, so I combined them. Good idea, me! This version (I’ve made this meal before and posted about it a while ago) has a few variations, including some extra veggies thrown in. Cauliflower, leeks, carrot, and kale, all from this week’s Abundant Harvest Organicsbox. On the side we had a salad of spinach, and apple, with a homemade orange dressing (of course from our AHO box too). We try to make good use of this amazing produce. We realize it’s a blessing and are so thankful!!
A couple notes about this episode: 1. Apparently I was distracted by the dog a few times. 2. I scared myself the first time I watched the footage. I’d forgotten about the roar. The dog was not phased by it. 3. Husband came home and asked what weird vegetables were in it. I told him. He ate it and loved it.
Here’s the updated recipe. It has a few changes from the original.
I hope you make this. It’s really yummy!
Last modified on 2012-07-19 20:11:30 GMT. 0 comments. Top.
Spaghetteroni and Cheese (version the second)
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Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 2-4
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
Spaghetti Sauce:
1/2 to 1 lb. ground beef
1 – 15 oz. can tomato sauce
1 leek, washed and chopped
4 medium cloves garlic, chopped
I C cauliflower, finely chopped
1 carrot, grated
1/2 C kale, chopped
1 sprig fresh rosemary, chopped
3 sprigs fresh oregano (or about 1 t dried), chopped
6 leaves fresh basil, chopped
1 t dried basil
1 t dried parsley
1/2 t dried thyme
salt
pepper
1 T olive oil
Bechamel Sauce (cheese sauce) 2 T olive oil
2 T flour
1 t spicy brown mustard
1-2 C pasta water
1 C milk (I used 2%)
1 C cheese (parmesan and cheddar)
salt
pepper
1 t smoked paprika
Instructions
Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes
2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)
Last modified on 2019-07-24 22:47:29 GMT. 0 comments. Top.
We were out of town for a little while, and I haven’t been to the grocery store yet. Our freezer is sadly depleted, as is our fridge and pantry (um, cupboard in our tiny apartment kitchen). However, dinnertime still has us starving, so last night it was time to be creative. I had some ground beef in the freezer (you could also use ground chicken or turkey), a tiny can of tomato sauce, and some pasta. Spaghetti sounded good, and easy, and so did mac and cheese. So I did both, in one dish. It. Was. Amazing. (In my opinion.) And, since Husband posted about it on Facebook and said that I would be sharing, I figured I ought to do so.
(Sorry, no pictures of the dish. We were starving.)
Spaghetteroni and Cheese
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Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2-3
Spaghetti marries Mac and Cheese. True Love in a dish.
Ingredients
1/2 lb. rotini pasta
1/2 lb. (more or less) ground meat (I used beef)
1 – 8 oz. can tomato sauce
1 t dried oregano
1 T dried basil (or use fresh, and do more like 1/4 C)
1 t dried parsley
3 T olive oil
2 T flour
1 t spicy brown mustard
1 C pasta water
1/2 C milk (I used 2%)
1 red onion, chopped
4 medium cloves garlic, chopped
1 C parmesan cheese
salt
pepper
1 t smoked paprika
Instructions
Cook pasta. Meanwhile, cook meat. Drain. Set aside.
Add to pan: 1 T olive oil and onion, cook 3 minutes or until onion is translucent. Add garlic, cook 2 minutes (low heat). Add tomato sauce, oregano, parsley, basil, salt and pepper.
Drain pasta, reserving 1 C water (helps the sauce stick to the pasta).
Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
Mix beef sauce with pasta.
Serve pasta topped with cheese sauce and more grated parmesan (and fresh basil if you’d like).
Great with garlic bread (or in a pinch/empty fridge day like yesterday: I thawed some pizza dough and baked it, then rubbed fresh garlic on it, drizzled with olive oil, sprinkled with parmesan cheese, broiled 3-5 min).
Notes
Our rating: *** (Husband) **** (Me) Difficulty: 2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)
