Ellen's Eclair Ring

Inspiration:
My sister Ellen made this for us over the holidays using the recipe of a family friend.


Ingredients:

Dough

• 1 cup water
• 1/2 cup butter
• 1 cup flour
  
• 4 eggs

Filling

• 2 3-oz packages instant French vanilla pudding
• 1 9-oz Cool Whip
• 1 t vanilla
• 2.5 cups milk

Topping

• 2 squares semi-sweet chocolate (melted)
• 2 T butter
• 2 T milk
• 1 c powdered sugar
• 1 t vanilla

Instructions:

1. Make dough-- heat butter and water to rolling boil. Stir in flour at once over low heat. Beat until ball is formed, and take off heat. Beat in eggs one at a time with mixer. Spoon onto a cool pizza pan to form circular shape with a hole in the middle. Bake at 400 degrees for 45-50 minutes. Cool away from drafts.
2. When cool, split horizontally and fill with filling. Place top layer on filling and spread with topping.

Notes: This is an impressive dessert for parties, and it isn't too hard to make. (Easy for me to say... I didn't make it this time!)

I'd love to figure out a way to make a vanilla custard filling that doesn't use pudding mix or Cool Whip. I'll be working on it, but if you figure it out, let me know!

Ellen and I were also discussing adding fresh raspberries to the filling, which would be a nice addition.


Tim's Rating: 9.75/10
Liz's Rating: 9.5/10

Ellen's Artichoke Puffs

Inspiration:
My sister Ellen made these over the holidays using our aunt's recipe.


Ingredients:

• 1 lb. package of puff pastry sheets
• 2 cans artichoke hearts, drained
• 1 cup mayonnaise
• 1/2 cup chopped green onions
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Swiss cheese

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
   
2. Chop artichoke hearts, add remaining ingredients and mix well.
   
3. Cut each sheet of puff pastry into 15-20 squares. Press puff pastry squares into mini muffin tins that have been sprayed with cooking spray. Fill 3/4 full with artichoke filling.
4. Bake for 20 minutes, or until golden brown

Notes:
These can be prepared ahead of time and frozen! Freeze in the mini muffin tins, then pop puffs out into a large plastic bag. You can place the frozen puffs into mini muffin pans and bake from frozen, adding 5 minutes to baking time.


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

Spiced Pumpkin, Lentil, and Goat Cheese Salad

Inspiration:
Bon Appétit

Ingredients:

• 3/4 cup French green lentils
• 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon hot smoked Spanish paprika
• 1/2 teaspoon sea salt
• 4 cups baby arugula
• 1 cup soft goat cheese, crumbled
• 1/4 cup thinly sliced mint leaves
• 1 tablespoon red wine vinegar

Instructions:

1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

3. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

4. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Notes:
Peeling pumpkin is not fun. I would use butternut squash next time. This was a nice weekend lunch.

Liz's Rating: 8.5/10

Cod Provençal

Inspiration:
Martha Stewart Living


Ingredients:

• 4 cod fillets (6 ounces each), skinned
• 1 lemon, halved
• 1/4 teaspoon coarse salt
• freshly ground pepper
• 2 T extra-virgin olive oil
• 2 small onions, chopped (2 cups)
• 2 garlic cloves, thinly sliced
• 1 small zucchini, thinly sliced
• 4 medium-ripe tomatoes, thinly sliced
• 2 t fresh thyme, plus 3 sprigs

Instructions:

1. Preheat oven to 400F. Place cod filets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
2. Heat 1 T oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1.5 t oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
3. Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

Nutritional Information (per 1/4th recipe):
317 calories, 2g saturated fat, 8g unsaturated fat, 80mg cholesterol, 8g carbohydrate, 465mg sodium, 46g protein, 2g fiber


Notes:

• Caramelizing the onions properly is very important. You want a deep golden brown, not burned. The delicious flavor is the base of the entire dish.
  
• I think I will put all of the zucchini under the fish next time I make this. The zucchini cooked in the amazing broth was tastier than the zucchini that cooked on top of the fish.
• I think this will be a recipe in our regular rotation-- fast, healthy, delicious.
• Taking photos when it gets dark so early is difficult-- this tasted better than it looks here!
  

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

Sausage and Lentils with Spinach

Inspiration:
Bon Appétit


Ingredients:

• 3 tablespoons olive oil
• 1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices
• 1 large onion, chopped
• 2 6-ounce packages sliced crimini (baby bella) mushrooms
• 3 garlic cloves, pressed
• 2 teaspoons dried thyme
• 1 pound dried brown lentils, rinsed
• 2 bay leaves
• 6 cups (or more) low-salt chicken or vegetable broth
• 10 oz fresh baby spinach leaves

Instructions:

1. Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate.
   
2. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil.
   
3. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Recipe Notes: A complete, one-pot meal. Total time: 50 minutes

Nutritional Information--One serving (1/8th of the recipe) contains the following:
Calories (kcal) 466.8
%Calories from Fat 42.0
Fat (g) 21.8
Saturated Fat (g) 6.4
Cholesterol (mg) 41.2
Carbohydrates (g) 43.0
Dietary Fiber (g) 15.2
Total Sugars (g) 6.1
Net Carbs (g) 27.8
Protein (g) 26.9


My Notes:

• Local Twin Citians must try the Hardwood Smoked Country-Style Sausage from Prairie Pride Farm (available at the Saint Paul Farmers Market). I am obsessed with it and look for any excuse to use it! I don't see it for sale on their website, but they always have it at the market.

• Vegetarians/Vegans can try to substitute veggie sausage.

• Chicken sausage could be substituted for those who do not eat pork. Trader Joe's makes a great smoked chicken apple sausage that would be delicious in this.

Tim's Rating: 8.5/10
Liz's Rating: 8/10 (9/10 with bites that included sausage!)

Art Smith's Goat Cheese Drop Biscuits

Inspiration:
My friend Carli recently treated me to dinner at Art Smith's Chicago restaurant Table 52. We were able to secure seats at the 5-seat bar which overlooks the wood-fired oven. One of the many highlights of our meal were the goat cheese biscuits served to all guests in lieu of the traditional bread basket. We observed the line cook make a number of cast iron pans full of biscuits as we raved about how delicious they were. Upon returning home from Chicago, I immediately searched for a recipe, and thankfully, it wasn't hard to find. You must make these.
Recipe


Ingredients:

• 2 cups King Arthur self-rising flour
• 1 tsp salt
• 4 tbsp cold butter (2 oz)
  
• 4 tbsp goat cheese (2 oz)
  
• 1 cup buttermilk
• 1/4 cup grated Parmesan cheese
• butter to grease pan and top biscuits

Instructions:

1. Preheat your oven to 425 degrees F. Place one 10 inch cast iron pan into the oven while it is preheating. Place flour and salt into a medium sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
2. Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

Tim's Rating: 9.5/10 "They don't even taste goat-y." (He thinks he doesn't like goat cheese.)
Liz's Rating: 10/10

Taco Cornbread Bake

Inspiration:
Adventures in my Freezer
adapted due to ingredients I had available


Ingredients:

• 1 lb. ground beef
  
• 1 pkg. taco seasoning
  
• 1/2 c. water
  
• 1 can black beans, drained
  
• 1 cup pureed salsa
  
• 1 batch corn bread batter (see below)
• 2 fresh jalapenos, sliced thinly
  
• 1 c. shredded Cheddar cheese

Cornbread Batter:

• 1 cup corn meal
  
• 1 cup flour
  
• 3 tablespoons sugar
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 1 cup milk
  
• 1 egg
  
• 1/4 cup vegetable oil

Instructions:

1. Preheat oven to 400 degrees.
2. Brown meat; drain. Stir in next 4 ingredients. Pour into 8x12 baking dish.
   
3. Prepare corn bread batter:
   Mix dry ingredients, add milk egg and oil, mix just enough to moisten dry ingredients.
4. Spread over meat. Top with jalapeños if desired. Bake uncovered for 20 minutes. Top corn bread with cheese. Bake 5-7 minutes.

Notes: This is a great meal for a weeknight. It's easy, filling, and good.


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