Peanut Butter Pretzel Cookies

Inspiration:
Rachael Ray


Ingredients:

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1 1/4 cups sugar
• 1 cup smooth peanut butter
• 2 eggs, at room temperature
• 1/3 cup unsalted roasted peanuts, chopped
• 6 cups miniature pretzels, chopped

Instructions:

1. Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a bowl, whisk together the flour and baking soda.

2. Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts.

3. Place the pretzels in a bowl. Using a 1 1/2-inch-diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool.

Notes: So good. I love that salty-sweet combination!

Liz's Rating: 9.5/10
Tim's Rating: 9/10

Fusilli Alla Crazy Bastard

Inspiration:
Food & Wine
I was looking for a recipe to use up some Swiss chard, and who could resist a recipe with the name "Fusilli Alla Crazy Bastard"?


Ingredients:

• 1/2 cup walnut halves
• 1 pint cherry tomatoes
• 2 tablespoons plus 1 teaspoon olive oil
• Salt and freshly ground black pepper
• 1 pound fusilli pasta
• 3 garlic cloves, sliced
• 1/2 pound beet greens, rinsed and coarsely chopped
• Pinch of crushed red pepper
• 1/2 pound soft goat cheese, thickly sliced
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions:

1. Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
2. Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
3. In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
4. Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

Notes: Make this recipe if you really, really, really love goat cheese. Otherwise adapt it. The goat cheese flavor was a bit overwhelming. I did like the combination of walnuts, pasta, goat cheese, and chard, and the roasted tomatoes were delicious.

Liz's Rating: 8/10
Tim's Rating: 7/10

Product Rave: Trader Joe's Chocolate Croissants

YOU MUST BUY THESE.
That's all.

Enjoy!

Winter Pizza

Inspiration:
Arugulove


Ingredients:

• Butternut squash – peeled and diced into 3/4 inch chunks, about 2 1/2 cups
  
• 4 ounces of an earthy, nutty cheese like Fontal or Taleggio, grated (if it is soft, it helps to stick it in the freezer for 10 minutes before grating)
  
• 1 cup of walnuts, roughly chopped
  
• 15 or so sage leaves, more if you’d like
  
• 3-4 shallots
  
• Pizza dough
  
• Olive oil, salt and pepper

Instructions:

1. Preheat the oven to 425.

2. In a large skillet over medium high heat, add tablespoon of olive oil. Add the shallots and saute for about 8 minutes or so, until they become golden brown and caramelized. Remove and set aside.

3. In the same skillet, heat another tablespoon of oil. Add the butternut squash, and saute that for 5 minutes or so. This is really just to make sure it gets fully cooked when it goes into the oven. You don’t need to make it soft, just brown it for a few minutes to start the cooking process.

   Roll out the pizza dough and brush the carmelized shallots over the base, making sure they are evenly distributed. It won’t be totally covered, just more of a flavoring. (If you want it totally covered, I would double the shallots.)

4. Sprinkle the cheese on top, followed by the squash and walnuts.

5. Bake in the oven for 8 minutes. While it is baking, toss the sage leaves in a drop of olive oil and a sprinkle of salt and pepper. You just want to coat them so they don’t burn in the oven and get a little fried. Take the pizza out and sprinkle the sage over the pizza. Put the pizza back in the oven for another 8 minutes or so, until the cheese starts to brown. Then serve.

Notes: The recipe title says it all- this is an excellent pizza using winter ingredients! For more seasonal recipes, visit Arugulove.

Liz's Rating: 9/10

Penguin Appetizers

Inspiration:
I saw these on Megan's blog over two years ago and finally had the chance to make them for a neighbor's New Year's Eve party.

These were much easier to make than I expected, and they tasted pretty good! I'll keep these in mind for future winter parties.


Ingredients:

• 18 jumbo ripe Black olives

• 18 small ripe Black olives

• 1 (8 ounce) package cream cheese

• 1 carrot (about 6 inches long and 1 inch wide)

• 18 long fresh chives

• 18 frill toothpicks
  

Instructions:

1. Cut a slit lengthwise from top to bottom in each jumbo olive

2. Fill each cavity of the jumbo olives with about a teaspoon of cream cheese
   (using a pastry bag makes this much easier)

3. This makes the the white stripe in penguins chest. Cut carrot into 1/4 inch slices,then out of each slice cut a small pie shaped piece. This makes the feet, save the piece you cut out, this will be the beak

4. In the x slit in the center of each small olive (where the pit was removed) press the small piece of carrot into the hole with the pointed end out.

5. Using a frill toothpick,stack head ( small olive ), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot line up.

6. Tie chive around neck for the scarf.

Slow-Cooker Squash Stew

Inspiration:
Food Network Magazine


Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups dried chickpeas, rinsed
• 1 pound butternut squash, peeled and cut into large pieces
• 1 bunch Swiss chard, leaves and stems separated and roughly chopped
• 1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
• Kosher salt and freshly ground pepper
• Crusty bread and/or lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

2. Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

3. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g


Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.


Liz's Rating: 9/10
Tim's Rating: 8.5/10

Butternut Squash Risotto with Shrimp

Inspiration:
Bon Appetit


Ingredients:

3 ounces pancetta (Italian bacon), chopped

1 pound large uncooked deveined peeled shrimp

1 tablespoon olive oil

1 large onion, chopped (about 1 3/4 cups)

1 garlic clove, chopped

1 cup short-grain rice (such as arborio or carnaroli)

4 cups vegetable broth, heated in microwave

1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)

1 tablespoon chopped fresh sage

1/4 cup whipping cream

Instructions:

1. Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
2. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
   
3. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
   
4. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
   
5. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.


Liz's Rating: 8/10