4/17/14 ChefElla's Broccolini and White Bean Ragout with Ravioli

I do not always eat the same foods that my parents eat, but this week I wanted to make a special meal just for them.  It is important for your parents to eat the foods they like too.  Parents can get bored eating your favorite foods day after day, so tonight do something special for your parents and make them their own special meal.  (Ragout or Ragu both pronounced the same way is just a fancy word for stew.) This dinner is served with ravioli, so for my sister and me, I just served the ravioli with pasta sauce and parmesan.  I hope your parents enjoy this meal as much as mine did, and you should try it too, just to see if you might like it.

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a large saute pan, a pot to prepare
    your ravioli, a heat proof spatula or wooden spoon, a strainer, a knife and a cutting board.

ChefElla's Broccolini & White Bean Ragout with Ravioli

Ingredients: (This recipe will make 4 servings.)

1/2 Lb.     Broccolini or Broccoli Rabe, chop into 1/4 inch pieces including the tops.
                -While the two vegetables may look similar they are different.  Broccolini has a long stem
                with what looks like broccoli florettes on top.  Broccoli Rabe has the same long green
                stem but has many leaves and a broccoli like florette on top.  While they do taste a little
                different either will be good in this recipe.

1/2 Cup    Red Onion, Small Dice (about 1/2 of a medium red onion)  

3 ea.         Roma Tomatoes, Medium Dice
1 can        Great Northern Beans or Canellini Beans.
                -Open the can and drain out the excess liquid, but do not wash them.
1 tsp        Garlic, Fresh, Chopped Fine, (1-2 cloves)
2 Tbl.       Olive Oil
1 Tbl.       Boullion Base, Chicken Flavor
                 -I choose base over powder because I do not like to use products with MSG, and dried
                 boullion usually has MSG in it.
1/4 Cup    Water
1/2 tsp      Kosher Salt (if needed)
16-18 oz   Pre-Made Ravioli    
Optional:   Parmesan Cheese

3. Pre-heat your saute pan on the stove on high heat.  Add your olive oil and heat.
4. Add garlic and stir.  As soon as the garlic begins to brown add your broccolini and onion
    to the pan and mix well.  Saute the vegetables for 3-5 minutes stiring frequently so that the vegetables
    cook but do not burn.
5. Add white beans and tomatoes to the pan and mix well.
6. In a cup mix 1/4 cup water and boullion base.  Add boullion mixture to your vegetables,
    and mix well.
7. Bring your vegetables to a boil and turn to low heat.  Taste ragout.  If it tastes good you are done.
    If it needs a little more flavor add the kosher salt and mix well.
8. Prepare ravioli according to the direction on the package and drain when they are done.
9. Plate your ravioli and top with your broccolini and white bean ragout.
10. Serve with parmesan.

I hope your parents enjoy this dish as much as mine did.  And if you try the ragout and like it, maybe it can become one of your new favorites too.

Enjoy,

- ChefElla

4/10/14 ChefElla's Balsamic Glazed Ham with Roasted Vegetables

CHEFELLA'S BALSAMIC GLAZED HAM WITH ROASTED VEGETABLES

It is Easter time and many of you will be making something you will only make once a year.  HAM.  You may eat it on a sandwich, cook it in your eggs, you may even put some on your salad, but you never cook one for yourself.  Well never fear ChefElla is here to help.  This year instead of making the same old dried out ham and mashed potatoes, try my balsamic glazed ham with roasted vegetables.  You can still serve your ham with all of your holiday favorites, but this year try one of my favorite recipes for your ham.

For this recipe you will need to use the oven and a knife.  If you are not allowed to use the oven or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a small mixing bowl, a large mixing bowl, a whisk, a roasting pan, a disposable oven bag , a knife and a cutting board.

ChefElla's Balsamic Glazed Ham with Roasted Vegetables

Ingredients: (This recipe will make 8-10 servings.)

5 Lb.        Smoked Ham, Fully Cooked (Bone-In, Bone-Out or Spiral Cut)

1/4 Cup    Balsamic Vinegar  

1/2 Cup    Honey
1/2 Cup    Brown Sugar
1 Tbl.        Yellow Mustard
1 Tbl.        Kosher Salt
1/2 lb.       Baby Carrots, Cut in 1/2 inch rounds
1/2 lb.       Fingerling Potatoes, Cut into 1/2 inch pieces
1/2 lb.       Brussel Sprouts, Cut in Half
                 -Cut off the root end.  If the sprouts are large cut in half, if small leave them whole.
1/2 lb.       Parsnips
                 -Peel and cut in half lengthwise.  Cut parsnips into 1/2 inch 1/2 moon pieces.
1/2 lb.       Pearl Onions          

3. Pre-heat oven to 325F.
4. In a small bowl mix balsamic vinegar, mustard, brown sugar, salt and honey.
5. Unwrap your ham and remove any netting, plastic and extra fat if necessary.
6. Put ham in your large bowl and rub the whole ham with some of the liquid mix.
7. Put cooking bag in your roasting pan, and put ham in the bag.
8. Prepare vegetables.  Put vegetables in the large mixing bowl and pour remaining liquid mixture over
    the vegetables and mix well.
9. Add vegetables and liquid to the bag.  Close bag and put in the oven.
10. *Bone-In Ham bake for 2 to 2 1/2 hours or until vegetables are soft.
      *Bone-Out Ham bake for 1 1/2 to 2 hours or until vegetables are soft.
11.  Remove ham from oven open the bag and let ham sit for 20 minutes before cutting.

Happy spring and enjoy your dinner with your family and friends.

Enjoy

- ChefElla

Rainbow Float

This is definitely more of an idea than a recipe, but it's such a smashing idea that I had to share!  My brother's soon to be wife is the one who told me about rainbow floats when we were down visiting my family a couple of weeks ago.  We may or may not have stopped at the grocery store that night to get the ingredients, and after we got home to Alaska, I may or may not have taken myself right over to the store again!  That really says something coming from a person who is not especially fond of sherbet (until a couple of weeks ago, I hadn't had sherbet for maybe 10 years) or root beer floats, and who has a dessert/sweet treat once a week.  There's just something about the sherbet-soda combination that is just perfect, though.  Three flavors of ice cream if you go with rainbow sherbet, the bubbly tartness of the 7 Up, the creaminess and foam of the two together.  Yum!

I even took a picture of my rainbow float to share, but it looked so bad that I figured we'd be better off without.  A decent photographer would make it look beautiful, though, and it certainly tastes beautiful!

Rainbow Float

rainbow sherbet (or whichever flavor you want)
cold 7 Up

Scoop sherbet into tall glasses, then top with 7 Up.  It will foam up a lot, so don't add too much soda at once!  Serve with a straw and a long spoon.

secret recipe club: snickerdoodle bars & slow cooker chicken fajitas

for this month's secret recipe club pick at anna's bcmom's kitchen, i followed the same format as last month: a delicious dessert and an easy dinner. and while both were delicious, i have to give it to the snickerdoodle bars. the fajitas were easy - chop, dump, and cook for 8 hours - but i forgot how much i love the still crunchy texture of vegetables in fajitas. anyone that's slow cooked vegetables knows they don't stay crisp. so while the flavor was good and the ease of making them spot on, the texture of the vegetables weren't the best for me.

and then there were the bars. when i was making them, i honestly didn't think they would be anything special and was pleasantly surprised when i had my first bite. they have the perfect balance of sugar cookie and cinnamon sugar goodness, in bar form. so good, i had to hide them from my toddler. otherwise, i heard "mama! bar!" a couple times a day when he saw them sitting on the counter.

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!

 

check out my previous secret recipe club posts: meyer lemon iced raspberry yogurt cake & slow cooker chicken cacciatore, almond strawberry jam thumbprints, almond butter cookies, enfrijoladas, chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

snickerdoodle bars

adapted from bcmom's kitchen

15 minutes active, 2 hours total; makes 9x13" pan

for the bars

3/4 cup unsalted butter, room temperature

1 cup sugar

1/2 cup brown sugar

3 eggs

1 teaspoon vanilla extract

2 1/3 cups flour

1 1/4 teaspoon baking powder

1/2 teaspoon salt

for the cinnamon filling

1 tablespoons ugar

1 teaspoon ground cinnamon

for the glaze

1 cup powdered sugar

1-2 tablespoons milk

1. line the bottom of a 9x13" pan with parchment paper or aluminum foil and set aside. preheat your oven to 350F.
2. cream the butter, sugar, and brown sugar until light and fluffy, about 3 minutes. add the eggs and vanilla and mix until combined.
3. slowly add the flour, baking powder, and salt and mix until combined.
4. spoon about half of the batter into the pan and spread evenly. the batter will be really thick. 
5. sprinkle the cinnamon filling evenly over the batter.
6. drop the rest of the batter on top to evenly cover the filling. don't worry if there are some places where the filling isn't totally covered by batter.
7. bake about 25 minutes, or until golden brown and a toothpick comes out clean.
8. let cool completely, about 1 hour.
9. to make the glaze, mix the sugar with 1 tablespoon milk. if the glaze is too thick, add more milk, a teaspoon at a time until desired consistency. evenly pour the glaze over the bars.
10. let the glaze harden before cutting into squares. store in an airtight container.

slow cooker chicken fajitas
adapted from bcmom's kitchen
8hours, serves 4-6

1 large onion, sliced
3 bell peppers, sliced
1 pound boneless skinless chicken breast
1/2 cup water
2 tablespoons cumin
3/4 teaspoon garlic powder
1 tablespoon chili powder
juice of one lime

1. combine the onion and peppers in the bottom of a slow cooker and add the water.
2. lay the chicken over the vegetables, season with salt, pepper, cumin, garlic powder, and chili powder. 
3. add the lime juice. cover and cook on low for 8 hours.
4. shred the chicken and serve in tortillas with your favorite fixings.

An InLinkz Link-up

Secret Recipe Club: Broccoli Cheese Soup

It's time for another Secret Recipe Club reveal!  This month, my blog assignment was Jessie Weaver's blog.  Her blog has recipes on it of course, but also posts about all kinds of other things.  I spent a solid two hours reading her posts the other day and really enjoyed it!  Jessie is a great writer and seems very thoughtful and kind.  Her kiddos are super cute, too.

Anyway, on to the recipe.  Hope Jessie doesn't mind that the recipe I went with is one she posted 7 years ago!  I can't help it, I love broccoli cheese soup, and the recipe she shared sounded really good.  I did alter it some.  Butter and full fat cheddar instead of cooking spray and light cheese, added an extra cup of chicken broth in place of one of the cups of milk because I didn't want to waste part of the carton of broth, and after tasting it I added both salt and a bit of mustard to punch up the cheese flavor.  I also decided to sprinkle the cheddar on the individual bowls of soup as a garnish so it could just barely melt into the soup- yum!

In any case, my husband and I thoroughly enjoyed the soup.  It's thick, creamy, has great flavor, and is basically the perfect comfort food.  I can pretty much guarantee I will make it again!  Next time I would try doing 8 oz Velveeta because it was surprisingly difficult to detect, and I say that as someone who cannot stand even the tiniest bit of Velveeta in any other recipe.

Broccoli Cheese Soup

2 Tbsp butter

1 C diced onion

2 cloves garlic, minced

4 C chicken broth

1 lb frozen broccoli florets (or can use fresh, chopped broccoli)

1 tsp bottled yellow mustard (not dried)

1/4 tsp black pepper

salt to taste (start with 1/2 tsp)

1 1/2 C milk

1/3 C whole wheat flour

6 oz Velveeta by weight, diced

shredded cheddar cheese for garnish

Melt butter in a large pot over medium-high heat and add onion.  Saute until the onion begins to soften, then add garlic, and saute until golden.  Add chicken broth and broccoli.  Bring to a boil, then reduce to a simmer for 5 minutes.

In a medium bowl, whisk together milk and whole wheat flour until smooth.  Bring pot of soup to a boil and pour in milk mixture in a thin stream while stirring the soup continuously.  Let simmer about 5 minutes so the flour has time to cook and thicken the soup.  Add Velveeta and stir until melted.

Use an immersion blender to puree the soup to your preferences, I made sure to leave some bigger pieces of broccoli.  Divide soup among bowls and sprinkle each bowl with a tablespoon or two of grated cheddar.

Yield: 6 servings 

An InLinkz Link-up

Recipe Ideas: BLACK FOREST CHEESE BALL & DIP MIX

• Serve as one large cheese ball for guests to dip with biscuits and fruits or as the spread for sweet cinnamon flatbreads
• Prepare with double cream and freeze in an ice cube tray with lolly sticks in each for a fun dessert at a dinner party or children’s birthday party.
• Use as icing for Ultimate Chocolate Brownies or jumbo cup cakes.
• Stir into natural yogurt or with mascarpone for a fruit dip.
• Go retro and make a Black Forest Cheesecake!
• Prepare a Black Forest Bombe by making Black Forest semi freddo & freezing into a ball with brownie in the centre. Once frozen pour melted chocolate over & freeze again.

Recipe Ideas: ST CLEMENTS CARDAMOM CURD

• Use the curd to make lemon meringue pie or pavlova drizzled with passion fruit
• Great with scones or scotch pancakes
• Use to flavour buttercream for Victoria sandwich cakes
• Use as the base for ice cream (add double cream or yogurt and freeze)
• For a great dessert to end an Indian meal – stir through rice pudding made with coconut milk
• Serve simply on toast or hot crumpets – no butter needed!
• Stir into ice cream for a cooling end to an Indian meal or with natural yogurt for Kulfi
• Melt in a pan for Crepe suzette or blueberry pancakes
• Use to fill cream eclairs or pastry shells

Recipe Ideas: BOMBAY ONION CHEESE BALL & DIP MIX

• Bake with our Beer Bread Mix with cheese for Bombay Cheese & Onion Bread.
• Mix with breadcrumbs and use to top chicken or fish for a baked Bombay sensation.
• Mix with a 50:50 blend of mayonnaise and sour cream for a smooth and creamy dip for Indian appetisers.
• Stir into natural yogurt for a marinade.
• A must for Coronation Chicken and Bombay Potatoes
• Use to make the ultimate chip shop curry sauce but way better!
• Roll the cheese ball in Bombay Mix for a crunchy coating (serve immediately)

Recipe Ideas: ARTICHOKE PESTO

• Stir through pasta for a quick and tasty supper or serve cold as a great pasta salad
• Add mayonnaise, sour cream and parmesan and serve warm as a dip for seasoned bagel chips
• Finish a pan fried chicken breast with white wine, cream and a spoonful of pesto
• Makes a stunning focaccia when combined with our Original Beer Bread Mix
• Dollop onto a margarita pizza with prosciutto and a swirl of Balsamic reduction when it comes out of the oven!
• Green Goddess Dressing: A twist on a ranch dressing, buttermilk & mayonnaise with Artichoke Pesto to taste
• Top puff pastry with the pesto and scatter with asparagus tips or wild mushrooms.
• Use as the filling for cannelloni or a version of Spanakopita – Greek filo pie with spinach and feta cheese
• Use the pesto to stuff mushrooms top with blue cheese & breadcrumbs and place under a hot grill

Ina Fridays: Bibb Salad with Basil Green Goddess Dressing

It's Ina Friday time again!  This is my third month participating, and the recipe I chose this month was a big hit at our house.  The recipe category this time was Appetizers/Drinks.  There are lots of tasty looking Ina Garten appetizer recipes, but this one for Bibb Salad with Basil Green Goddess Dressing immediately caught my eye.

For some reason the idea of green goddess dressing has always intrigued me.  I've only had it once before, on a large lunch salad at a restaurant.  Unfortunately, the combination of herbs they used was extremely off putting and strange tasting, to the point that I couldn't force myself to eat it!  Lucky for us, though, this recipe was pretty amazing and unlike any other dressing I've had.  The basil is incredible and the flavors all just work together perfectly, especially after spending a couple of hours in the refrigerator.  It reminds me a bit of a good caesar dressing, but the basil really sets it apart.  It was great on salad of course (I used bagged butter lettuce), but I think it would also be good in pasta salad, potato salad, or with fish, shrimp, or chicken.  I also had some as a snack with baby carrots and cucumber and it's great that way, too.

Quick Note:  This recipe makes a lot, about 3 cups!  I halved it (though wrote the full amount of ingredients below) and it turned out great.

Basil Green Goddess Dressing

1 C chopped fresh basil leaves, lightly packed

1 C chopped green onions, green and white parts

1 C mayo

4 Tbsp lemon juice

2 tsp kosher salt

1 tsp ground black pepper

2 tsp chopped garlic

2 tsp anchovy paste

1 C sour cream

Place everything but sour cream in a blender, the bowl of a food processor, or in a bowl compatible with an immersion blender.  Blend until smooth.  Scrape down sides, then add sour cream, and blend until completely incorporated.  Taste the dressing and add more salt if necessary.  The dressing will look a bit thin, but should thicken nicely in the refrigerator.

Refrigerate dressing for a couple of hours before serving so the flavors can develop.  A few other blogs that have shared this recipe say the dressing stays good in the refrigerator for 3 weeks, but I'm skeptical and think 1 week sounds more likely!

To make the salad, just arrange washed, dried, and torn bibb or butter lettuce on plates, then top with tomato wedges and dressing.

Yield: About 3 cups