Recipe #29 - The other broccoli that kids like better

• 1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
• 3 tablespoons olive oil
• 1 cup grated Asiago cheese

Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.

Easy and fast, so this was a keeper.

Recipe #28 - Ginger Broccoli

• 6 medium stalks Chinese broccoli (about 12 ounces)
• 1/4 cup veggie broth
• 1 1/2 teaspoons Shao Hsing rice wine or dry sherry
• 1 Tbsp ginger juice
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon sugar
• 1 tablespoon vegetable oil
• 3 slices ginger

Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar. 2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.

As I recall, everyone liked this.
 

Recipe #27 - Banana Bread

• 3 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 large eggs at room temperature for 30 minutes
• 2 1/3 cups sugar
• 1 cup vegetable oil
• 3 cups coarsely mashed very ripe bananas (6 large)
• 1/4 cup crème fraîche
• 2 teaspoons vanilla
• 1 1/3 cups walnuts (4 ounces), toasted and chopped

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Recipe #26 - Cherry Bread Pudding

• 24 1/2-inch-thick slices challah or other egg bread (about 24 ounces)

• 2 cups whipping cream
• 2 cups whole milk
• 1 1/4 cups sugar
• 8 large eggs
• 1/4 cup dark rum
• 2 tablespoons vanilla extract

• 1 1/2 cups dried tart cherries

• Purchased caramel sauce, heated. Preheat oven to 400°F. Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet. Toast bread rounds in oven until golden brown, about 5 minutes. Reduce oven temperature to 350°F.
• Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in large bowl to blend. Gradually whisk hot cream mixture into eggs. Whisk in rum and vanilla.
  Butter eight 1 1/4-cup soufflé dishes; arrange on rimmed baking sheet. Place 1 bread round in bottom of each dish. Top each with 1 heaping tablespoon dried cherries. Top cherries in each dish with another bread round. Top each with another heaping tablespoon dried cherries. Top cherries in each dish with third bread slice. Divide custard among dishes, using about 3/4 cup for each. Let stand 30 minutes, pressing down on bread occasionally. (Can be made 4 hours ahead. Cover and refrigerate.)
  Bake bread puddings until tops are puffed and brown, about 35 minutes. Remove from oven; cool 10 minutes. Serve warm with caramel sauce.
  
  This is sooooo goooooood!
  

Recipe #25 - Scallops with Asparagus

• 1 lb medium asparagus
• 3 tablespoons olive oil
• 2 lb large sea scallops
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 1/2 cup dry white wine
• 2 teaspoons white-wine vinegar
• 2 Tbsp. butter cut into thin slices

Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
Reduce heat to low and whisk in butter, 1 slice at a time, until incorporated.
Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
Serve scallops topped with asparagus and sauce.


Mmmm, yummy. I'll give it a probably.

Recipe #24 - Pumpkin Pancakes

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
   
   
   These are fabulous. Hurry up Passover so I can make more... with dried cranberries in them.

Recipe #23 - Morton's Mac and Cheese

12 ounces dried cavatappi or other small hollow, ridged pasta

1 1/2 teaspoons melted butter
4 tablespoons finely diced yellow onion
1 1/4 cups heavy cream
Kosher salt
6 ounces sharp cheddar cheese, shredded (about 2 cups)
4 ounces cream cheese, cut into small cubes
3 ounces parmesan cheese, grated (about 2/3 cup

)
1 ounce Swiss cheese, grated (about 6 tablespoons)
1/2 tablespoon chile paste, such as sambal oelek
5 ounces sharp cheddar cheese, coarsely shredded (about 1 2/3 cups)
8 tablespoons Panko bread crumbs (about 1/2 cup)

1. Preheat the oven to 400°F.
2. Cook the pasta according to the package directions until al dente. Drain but leave
a little water on the pasta to keep it moist. Reserve another 1/2 cup of pasta water
to thin the sauce. Return to the cooking pot and cover to keep warm.
3. In a medium saucepan, melt the butter over medium heat and sauté the onions for
about 1 minute or until tender. Add the cream and bring to a simmer. Stir in the
cheddar, cream, parmesan and Swiss cheeses and cook, stirring, until the cheeses
melt and are fully incorporated into the cream. Let the sauce reach a simmer and
stir in the chile paste. You will have about 2 1/2 cups of sauce.
4. Remove from the heat and using an immersion blender or hand-held electric
mixer, beat for about 45 seconds until the cheeses and onions are completely
blended. The sauce will be thick; thin it with the reserved 1/2 cup of pasta water
and mix well. Season to taste with salt.
5. Ladle the sauce over the pasta and mix well with a rubber spatula. Transfer to a
deep, 2-quart baking dish and spread the pasta and cheese evenly. Sprinkle the
coarsely shredded cheese over the casserole and sprinkle with bread crumbs. Bake
for 20 to 25 minutes or until hot and bubbling around the edges. Serve
immediately.

Thanks Morton's for the recipe. Very worthwhile. 

Recipe #22 - MYO Cressie Rolls

Ingredients:
1 cup milk
1 cup butter -- softened
2/3 cup sugar
1 teaspoon salt
2 packages dry yeast
1 cup warm water
2 large egg -- lightly beaten
7 cups flour

Directions:

Heat milk until bubbles appear around edges of saucepan. Combine butter, sugar and salt. Add hot milk; stir well. Cool to lukewarm (95-100).

In small bowl, dissolve yeast in warm water. Let stand until foamy, 5 - 10 min. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 c. flour at low speed until smooth. Continue beating until thick.

Mix in enough remaining flour until dough pulls away from sides of bowl. On a floured surface, knead dough very gently until smooth and elastic, 2 - 3 min.

Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth. Let rise in a warm place until doubled, about 1 hr. Punch down dough. On a floured surface, divide dough in half or quarters. Cover with a damp cloth; let rest for 10 min.

Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12" circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half. Should have 24 cressies

Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 min. Preheat oven to 400. Brush crescents with glaze of 1 egg, beaten lightly. Bake until golden, 15 min. Cool on rack.

These will DEFINITELY happen again - after Passover!

Recipe #21 - Chili Rice

Oops, I have been remiss in my postings. I suck. Let's see if I can get semi-caught up.

Ingredients

• 3 tablespoons canola oil
• 1 red onion, minced
• 1 jalapeno, seeded, minced
• 1 red bell pepper, minced
• 2 tablespoons garlic, minced
• 1 cup Roma tomatoes, diced
• 3/4 pound crumbles
• 2 cups long-grain rice
• 8 ounces kidney beans
• 2 cups veggie stock
• 1 1/2 cups water
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper

Directions

In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and crumbles. Cook until browned.

Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.

Fluff with fork.

This was yummy and worthwhile. And, the all in one pot? Bonus!

Recipe #20 - Fairly Healthy Chocolate Muffins

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup baking cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup fat-free vanilla yogurt
• 2/3 cup fat-free milk
• 1/2 teaspoon vanilla extract

Directions

• In a bowl, combine the first six ingredients. Stir in yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dish with confectioners' sugar if desired. Yield: 1 dozen.

These are definitely on the list to do again - I made them for faculty appreciation so most were sacrificed to the Lower School.