food :: Lulu & Juju

Perfect Spring Pasta

Jun

OMG! This was amazing! Full of flavor and just delicious….Every day Real Simple sends me the daily recipe and I usually end up making about 30% of the recipes (that’s pretty good) Yesterday I saw this one and loved the idea of a “fresh” tasting pasta. The mint is just lovely and of course the shallots! I ended up using 18 ounces of pasta instead of 12 (I also added more of everything else too) and it was gone! All 18 oz for only 3 people! Brian was thrilled with this one and so was Juju (minus the green stuff.) I really love the idea of a simple and easy pasta!

Fettuccine With Peas, Shallot, and Herbs

* 12 ounces fettuccine (3/4 box)
* 1 10-ounce package frozen peas
* 2 tablespoons olive oil
* 6 shallots, sliced
* 2 cloves of garlic, crushed
* kosher salt and black pepper
* 1/2 cup grated pecorino or Parmesan (2 ounces)
* 1/2 cup fresh flat-leaf parsley, chopped
* 1/4 cup fresh mint, chopped

Directions

1. Cook the pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve 1 1/2 cups of the cooking water, drain, and return the pasta and peas to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat.
3. Add the shallots, garlic ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes.
4. Toss the pasta and peas with the shallots, ¼ cup of the cheese, and just 1/2 cup of pasta water for now (read tips).
5. Fold in the parsley and mint. Sprinkle with the remaining ¼ cup of cheese and serve.

Tips

Although the recipe originally called for a 1/2 cup of pasta water, I used about 1 1/2 cups but I would only add a 1/2 cup at a time and really allow the pasta to absorb it. You may not need it all (since I used more pasta) but it really helps so that your pasta doesn’t dry up and I would rather have it and not use it then vice versa.

Toss in ½ cup toasted walnut halves when combining the pasta and peas for crunch, flavor, and extra protein.

Categories : food, Spring Fettucine

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Baked Spaguetti

Apr

We’ve really had a nice weekend…Dinner with friends, birthday dinner for my brother, pancake breakfast with grandparents and a lazy Sunday in bed (kind of.)

The sun disappeared a bit but nonetheless we’ve taken advantage of this lovely Spring-ish climate. Friday night we ate dinner outside with Brian’s friend Andrew and I made baked spaguetti and mozzarella, grilled sausage and a simple salad. The boys sat out till 10pm eating and talking while Juju and I hit the sack early after 20 minutes of Nemo. I got this recipe from a blog my gal pal Cassie sent me this week. It reminded me of something my Grandma would make so I had to start cooking! Everyone liked and we are still having the leftovers today. Brian suggested I add more garlic next time, but a chopped yellow onion would up the flavor as well. Baked Spaghetti and Mozzarella

2 cans whole peeled tomatoes

2 tablespoons olive oil

4-5 garlic cloves smashed and peeled (The recipe called for 2 but we LOVE garlic and 4-5 was perfect)

3/4 pound spagetti

2 cups diced mozzarella (I tossed this with the pasta but also topped with thin slices of mozza)

Italian seasoning (thyme, oregano, rosemary did the trick as well)

salt

1. Preheat oven to 400*

2. Set a large pot of salted water to boil.

3. In a food processor, pulse tomatoes until chopped.

4. In a large skillet, heat oil over medium-high and add garlic and cook until fragrant.

5. Add tomatoes and bring to a boil.

6. Add Italian seasoning and salt to taste.

7. Cook until sauces starts to thicken

8. Meanwhile, cook pasta for 5 minutes. Drain pasta and return to pot.

9. Add tomato sauce and half of the mozzarella and toss to combine.

10. Transfer mixture to a 3-quart baking dish and top with remaining cheese.

11. Bake until cheese is golden. About 20-25 minutes.

This is my go-to salad every week… Butter lettuce, 3tbs of Champagne vinegar, 1/2 tsp Dijon mustard, 1 crushed garlic clove, salt, pepper, 1/2 cup of good olive oil… Mix all ingredients but olive oil and lettuce, then slowly whisk the oil last. Drizzle with a spoon on top of lettuce.

Categories : Baked Spaguetti with Mozzarella, food

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Go Green! Stay Clean…

Mar

We’ve made so many changes at home to live a healthier lifestyle….

Here are some of the ways we’ve improved the health of our home and our bodies…

I love to clean, it’s almost like therapy but I never thought about all those toxic fumes in the air from the Windex, Pledge, bleach etc until recently so we’ve switched to almost all GREEN cleaning products and it feels great! Martha Stewart has a decent line which I’ve been using but there are a ton more available at your local Target or grocery store. Sometimes they don’t have much fragrance so I add a few drops of lavender oil in the bottle to give it a pretty smell!

Eating a lot more veggies, fish and healthy grains as well! For lunch today I roasted some veggies with olive oil, sea salt and pepper. Brian seared some Ahi Tuna as well…

But the best part was this AMAZING Lebanese Couscous…

Take 1 cup of couscous and boil in 3 cups of salted water for 20-25 minutes, drain well and place in a bowl, squeeze one whole lemon, drizzle some olive oil, add sea salt, pepper, 1 tsp rosemary, 1 tsp thyme and 1 crushed garlic clove. Mix well and serve… DELICIOUS!!!!

Simple but so full of flavor!

In addition, each evening a few spoonfuls of extra virgin olive oil followed by one squeezed lemon in 6 oz of water is recommended to improve the circulation of the liver.

Ok so here is the downside, I can’t give up Diet Coke yet so I guess I still have a way to go. Oh well, one thing at a time

Categories : ..., food

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Lentil Soup

Mar

I find it so strange that we were having such warm weather in January and that on the first day of Spring, it’s pouring rain! I went with lentil soup tonight because of the chill and much to my surprise Juju ate it! I’ve been pretty pleased with his healthy diet lately and credit it to not making a big deal at dinner time. Tonight he saw the soup and said, “Juju no like” and my response was, “that’s fine, you don’t have to eat.” Well, guess what? He ate. Hmmmm, I can’t figure that one out but it’s working! This lentil soup is HEALTHY, HEALTHY, HEALTHY. I feel so good knowing that my family had a super nutritious dinner tonight!

Lentil Soup Serves 6

1 tablespoon olive oil

4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons

1 28-ounce can whole tomatoes, drained

4 cups of low sodium vegetable broth

2 sweet potatoes, peeled and cut into 1/2-inch pieces

1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips

1/2 cup brown lentils

1 cup of small, dry pasta

1 can of tomato paste (usually 5-6 oz)

1 tablespoon fresh thyme

Kosher salt and black pepper

1/4 cup grated Parmesan (1 ounce; optional)

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

2. Add broth & 2 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, pasta, tomato paste, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes. You may need to add more water.

3. Spoon into bowls and top with the Parmesan, if using.

Categories : food

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Juju ate tomatoes!

Mar

Well, our fridge finally arrived after 2 long weeks and for our first dinner back home we kept it super simple and very healthy. Brian and I really need to eat healthier and I’m determined to make dinner more nutritious. Butter, cheese and pasta should be a special treat not a daily indulgence. What do you think of this? This salad took me 5 minutes to compose…Delicious! We grilled some chicken with it as well…

Best part? Juju ate tomatoes and a few beans! Yahoooooo!!!!

White Bean & Tomato Salad ~ Serves 2-3

I can (14 oz) cannellini beans, rinsed and drained

4 plum tomatoes, sliced and halved

1/2 cup chopped basil leaves

2 cups baby arugula

2 tbs olive oil

1 tbs Champagne vinegar

sea salt

cracked pepper

Combine beans, tomatoes, basil, arugula in a medium bowl with salt and pepper. In a small bowl, whisk olive oil and vinegar and drizzle on top. Enjoy!

Categories : food, White Bean & Tomato Salad

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Lovely

Mar

“He has also taught me pride, discipline, respect, attitude, and efficiency. He expresses love through teaching things he admires. When you cook, you need all of those qualities plus a respect for yourself and your ingredients. That’s important to my mom as well.” Alix Daguin describing her grandpere. Daughter of Ariane Daguin’s (CEO of D’Artagnan.) Photo below.

While Juju was taking his afternoon nap, I curled up on my favorite blue love seat in the office and surfed the web. I was interested in learning about the dynamics between mothers and their children. By pure chance I ended up on the Traditional Home Magazine website and read about Ariane and Alix. Ironically and very much to my liking, these two have a ritual of cooking Sunday dinner together when Alix is home from college.

As I read about the pair and their philosophies on life and cooking I found myself thinking, “If I have a daughter, this sort of relationship would be nice.”

They nibble on chicken liver pate as they cook.

A spring dinner may be Duck Breast with Fava Beans.

or perhaps a Croque Monsieur au Jambon de Bayonne…I am making this the minute my fridge arrives!

Croque Monsieur Au Jambon De Bayonne
1 loaf baguette-style French bread
4 tablespoons butter or truffle butter, softened
8 ounces jambon de Bayonne or prosciutto, thinly sliced
1 cup fresh arugula or spinach
4 ounces Comt or Gruyere cheese, sliced

Preheat oven to 425 degrees F. Cut baguette in 4 equal sections. Slice each section in half horizontally. Spread butter on cut sides of bread. Top bottoms of bread with jambon de Bayonne, arugula, and half the cheese. Top with top halves of bread. Top bread with remaining cheese. Place sandwiches on baking sheet; bake 5 minutes or until cheese is melted and lightly browned. Makes 4 servings.

and then they may finish with this superb Cherry Clafouti….

Gascon Cherry Clafouti
2-1/2 cups milk
1/2 cup all-purpose flour
1/3 cup corn flour or yellow cornmeal
4 eggs, slightly beaten
2?3 cup sugar
1/3 cup butter, melted
2 teaspoons orange extract
1-1/2 cups pitted fresh dark sweet cherries or frozen dark sweet cherries, thawed and drained
1/3 cup orange marmalade

In medium saucepan combine milk, flour, and corn flour. Whisk over medium heat until thickened and bubbly. Remove from heat; cool 30 minutes.

In very large bowl stir together eggs, sugar, butter, and orange extract. Slowly whisk cooled milk mixture into egg mixture until combined. Sprinkle 1/3 of cherries evenly into greased 10-inch quiche dish. Pour batter over cherries. Top with remaining cherries.

Bake in 350 degrees F oven 45 to 50 minutes, or until center seems set when gently shaken. Remove from oven. Increase oven temperature to 400 degrees F.

Meanwhile, in small saucepan heat marmalade just until melted. Lightly brush top of clafouti with warmed marmalade. Return to clafouti to oven; bake about 8 minutes until edges are nicely browned. Cool on wire rack at least 20 minutes. Serve warm. Makes 8 servings.

Some Kitchen Technical Difficulties

Mar

Monday morning after a weekend of total over indulgence for me and Juju….(Brian was out of town so Juju and I hit the town) Movies, shopping and macaroni and cheese! I woke up to make Juju breakfast and found my kitchen floor covered in smelly water…Uh Oh! I sensed this wasn’t going to be fun…Our fridge died and everything in both fridge and freezer had defrosted and was at room temperature. Truffle butter, pesto, special pasta sauces, fresh pasta, frozen leeks and all my other special food items spoiled! Basically we need a new fridge so we are currently eating every single meal out until the new one arrives. The lack of kitchen use got me thinking about my happy (dream) kitchen and this is what it would look like (any one of these would do really)!

Categories : ..., food

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Good Reads!

Mar

Recently when my friend Doudou came over she saw the numerous cookbooks I have so she went on to ask “Which one should I get?” Hmmmm…..That’s a good question. When I started learning how to cook, I could not buy enough cookbooks. I love to read and have really learned a ton from the tips that the authors give you. So anyway, here is my answer to Doudou:

My Top 5 cookbooks:


Pollo Alla Cacciatora is delicious! Also try Naan Pizza! One of the first cookbooks I bought. I love Nigella!

Donna Hay has great cookbooks and so pretty to look at but beware she tends to have very simple instructions so sometimes you need to research if you’re not familiar with the process.

At first I wasn’t sure about this fairly new Martha book but I quickly changed my mind! Great menu suggestions…

Funny enough Doudou got me this for my birthday last year and it’s fantastic!

And the best for last… This has quickly become my FAVORITE cookbook ever… To think I was anti- Ina! Almost everything is delicious! A must have!

Categories : ..., food

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Back to real Winter weather…Sort of

Feb

Well we knew the sunny skies wouldn’t last and we are finally getting some colder weather, not as cold as some but cold enough!

I found this recipe in my March 2011 Real Simple magazine and felt it would be perfect for a weeknight when there’s not much time for cooking. This is very good! Full of flavor and very healthy especially if you use turkey or chicken sausage. I added 3 cloves of garlic and 1 chopped carrot since I had it on hand.

Lovely California skies…Photo taken this past Sunday early evening.

Slow-Cooker White Bean Soup With Andouille and Collards

Serves 6
Ingredients:
1 pound dried white beans (such as cannellini or great Northern)
1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low-sodium chicken broth
1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
1 tablespoon red wine vinegar
kosher salt and black pepper
olive oil and bread sticks, for serving

Directions:
1. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and teaspoon each salt and pepper. Drizzle with the olive oil and serve with the bread sticks.

* Add 3 cloves of garlic and 1 chopped carrot with beans in the beginning if you choose.

Categories : ..., food

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Sausage, Chard and Lemon Lasagna

Feb

Lemons are so beautiful… Everyone loves having a big bowl of them in the kitchen or breakfast nook. They just seem to brighten up the room! We are still having some gorgeous weather here in So Cal and it’s really putting me in the Spring mood. Lemons just represent Spring and Summer so a dish involving them is very appropriate right about now, forget that it’s February!

In my new Martha Stewart Living, March 2011 magazine I found a recipe for a sausage, chard and lemon lasagna and decided to make it in honor of our faux Spring weather!

Italy, Summer 2009

Italy, Summer 2010

Sausage, Chard and Lemon Lasagna

Serves 4

3 tbs unsalted butter

1/4 cup all purpose flour

3 cups whole milk (I used low fat)

1 cup finely grated Parmesan cheese

Coarse salt & pepper

5 cups coarsely chopped Swiss chard, about 1 bunch (I could not find Swiss so I went with Red Chard)

1 lb sweet Italian sausage, casings removed (I used turkey sausage)

1 lemon, very thinly sliced (I used a Meyer lemon)

6 no boil lasagna noodles ( I found fresh ones at Bristol Farms)

1. Melt butter in saucepan over high heat. Stir in flour, cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for one minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 tsp salt, 1/4 tsp pepper. Stir in chard.

2. Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up into pieces, until no longer pink, about 4 minutes.

3. Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat: simmer for 7 minutes. Transfer to a paper-towel lined plate with a slotted spoon.

4. Spread 1/4 cup of sauce in an 8 inch square baking dish. Top with 2 noodles, half the sausage, and 1 cup of sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.

5. Remove from oven. Heat broiler. Uncover lasagna, top with remaining cheese. Broil until bubbling, 2 to 3 minutes (took me 5 minutes).

Categories : Chard and Lemon Lasagna, food, Sausage

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Happy Sunday!

Feb

This Sunday has started out so well, early morning workout with my buddy M and a beautiful breakfast of fresh strawberries, pears, bananas and Trader Joe’s Croissants! The sun is shining outside, it’s supposed to be around 77 degrees here! I am anxiously awaiting Spring now, I can start to get excited around March right? Too early to start the Spring cleaning….

Do you see those little fingers reaching for the croissants?

Categories : ..., food

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Sunny days in Winter

Jan

The sun has been shining for numerous days in southern California and it is simple incredible. It feels warm but not hot, breezy but not windy…Just lovely. The book club friends are coming over for dinner tomorrow night and of course I will have wine for them but what if they want something refreshing and light with dinner? I was reading Donna Hay magazine and came across the most beautiful looking ice tea for Spring. I know it’s definitely not Spring time yet but it sure feels like it. Why not indulge and just pretend it is?

Citrus and Mint Ice Tea

Place 3 Twining Lady Earl Grey tea bags in a 2 litre jug, pour over 3 cups of boiling water and set aside for 5 minutes to infuse. Remove the tea bags and allow the water to cool. Add 3 cups of chilled lemonade, ice cubes, 1 cup mint leaves and thin slices of lemon and orange. Stir to combine. Serve cold.

Categories : Citrus and Mint Ice Tea, food

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Monday, Monday!

Jan

How many of you start the week eating healthy foods and end the week with cheese covered casseroles, dense and moist chocolate cake and salty french fries? That would be most of us! Here’s this recipe that can start your week off well especially if you use whole grain pasta. Sadly, Juju said, “Ew!” and would not touch it. What is a mom to do with a kid who is on the “beige” diet? Cheese, bread, strawberry yogurt (pinkish beige), milk and the occasional chicken nugget. That sums up his foods! I googled it this morning and the experts swear it’s simply a phase. I guess time will tell. Hmmm, what can I make tomorow night that is beige?

Healthy Pasta
Inspired by Giada De Laurentiis but enhanced by yours truly

1 tablespoon olive oil

2 onions, thinly sliced

4 cups of baby spinach

4 garlic cloves, minced

1 (14 1/2-ounce) can diced tomatoes with juices

1/4 cup dry white wine

1/4 teaspoon dried crushed red pepper flakes

Salt and pepper

8 ounces pasta of your choice

1/4 cup pitted kalamata olives, coarsely chopped

2 tablespoons freshly grated parmesan

2 tablespoons toasted pine nuts

Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the spinach and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the spinach mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the spinach mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Categories : food, Healthy Pasta

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OPA!

Jan

Around this time of year, I find myself daydreaming about the Mediterranean. I am lucky because my whole family is passionate about the beautiful towns and villages surrounding the salty waters. We visit frequently but 2 or 3 weeks never seems to be enough. There’s a feeling there that no other place in the world can give you. Have you been? Do you know what I’m talking about? Perhaps you just feel alive. People know how to savor life and enjoy little moments. Food is a pleasant experience at every meal, even if it’s toast and jam. Anyway, today we grilled some salmon and made this delicious salad brought to you by INA! I am really starting to like her, my friends are right. She is pretty darn good!

Santorini, Greece~ June 2009

I love this picture of Bri…

Mom and I.

Greek Panzanella
Ina Garten

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup Kalamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Categories : food, Greek Panzanella

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Grilled Tuna with Mediterranean Salad

Jan

A beautiful day today…We had close to 80 degree weather here in Southern California. Our friend Sean (a.k.a Zing) came over for a perfect “Faux” Spring dinner. I made homemade hummus, a Mediterranean salad and some seared tuna steaks. Everyone including the Juj-man loved dinner. The salad is so full of flavor and Ina Garten’s hummus is the real deal!

Grilled Tuna with Mediterranean Salad

8 ounces small white potatoes

Coarse salt
4 ounces haricots verts, stems trimmed
12 ounces cherry tomatoes, quartered
3 anchovy fillets, finely chopped
12 Kalamata olives, pitted and thinly sliced
1/4 cup thinly sliced fresh basil
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Freshly ground pepper
4 small yellowfin tuna steaks (about 2 1/2 pounds total)

Turn oven to 425 degrees.

Quarter potatoes and add to a large rimmed baking sheet with haricots verts. Drizzle 2 tbs of the olive oil, then salt and pepper. Roast in oven for 25-30 minutes or until the potatoes and haricots verts are cooked.
Place potatoes and haricots verts to a bowl after they have cooled a bit. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside.
Preheat grill to high. Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain.

Hummus

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Categories : food, Grilled Tuna with Mediterranean Salad

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Jammin!

Nov

I love my grandpa….I love him so much I named my son after him.
My grandpa’s name is not Juju
I wanted to make him a small treat this afternoon and I know he loves my mom’s Sables cookies with apricot jam so I made him some Jam Thumbprints. Maybe not as good as sables but very delicious and took half the time! All you need is butter, sugar, flour, egg and jam! Simple and easy for a Saturday afternoon! These are perfect with a cup of coffee or tea and the dough is buttery and melts in your mouth!

Jam Thumbprints
Ingredients:
24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)

Directions:
Preheat oven to 350. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

My Grandpa and I…

Categories : food, Jam Thumbprints

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Kid tested, Mother approved!

Nov

This blog needs a name change…It should be Lulu Cooks, Juju DOESN’T eat….What do you think? Catchy? I feel like a fraud when I post a new recipe that I made because Juju doesn’t eat it. I made a delicious and very creamy Tuscan White Bean Soup last night and Juju cried when he saw it and asked for a “sa dilllaaaaa” (short for quesadilla.)

So I made him the ‘dilla and felt guilty but got over it fast.
Tonight I was going to make kid friendly food! The kind that no kid can resist…and he ate 2 bowls! I felt so accomplished. This is absolutely delicious. Cheese, pasta, tomatoes and basil….Can’t go wrong! I used long fusilli to change it up and it was lovely.

Fusilli alla Caprese

Ingredients:
1 pound fusilli pasta
3 tablespoons olive oil
3 cloves garlic, minced
1 28 oz can of chopped tomatoes, I like San Marzano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Pinch of dried oregano

Pinch of dried thyme
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the chopped tomatoes, salt, and pepper. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes then add thyme and oregano. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Categories : food, Fusilli alla Caprese

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Let’s start with the Christmas Cookies!!

Nov

What a day! Spend most of it in the kitchen making Mario Batali’s Cannelloni’s and these pretty darn good Peanut Butter Sandwich cookies. Cannelloni’s took a lot of time…I mean a lot of time. They turned out very good but these cookies are what got the boys excited! I actually think Juju ate more of ‘em than Brian! I got the recipe from Martha Stewart’s Holiday Cookies issue that just recently came out. Be careful with the creme filling, you may like it a little too much.

Peanut Butter Sandwich Cookies

Makes 2 1/2 dozen

Cookies:

2 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (1 stick) of unsalted butter, room temperature

1 cup packed light brown sugar

1 cup smooth peanut butter, natural at room temperature

1 large egg

Peanut butter creme filling, recipe below

1. Whisk to combine flour, baking soda, salt in a bowl. In a separate bowl, beat sugar, butter and peanut butter with an electric mixer on medium high until fluffy. Beat in egg and then reduce to low to slowly add flour, beating until combined.

2. Shape dough into two 8 inch long rectangular logs, pressing edges with a ruler to shape. Wrap each in parchment paper and chill for one hour.

3. Preheat oven to 350 degrees. With a sharp knife, slice dough 1/4 inch thick, place slices on parchment paper-lined baking sheets, spacing 1-inch apart. Bake, rotating sheets halfway through until cookies are puffed in center and golden brown around edges, 12-15 minutes. Let cookies cool on a wire rack.

4. Spread 1 tbs filling on underside of half the cookies; sandwich with remaining cookies. Cookies can be stored in air tight container at room temperature for up to 2 days.

Filling:

6 tablespoons unsalted butter, softened

3/4 cup confectioners’ sugar

3/4 cup smooth peanut butter

3 tablespoons heavy cream

Beat all ingredients with an electric mixer on medium, until smooth, 2-3 minutes. Scraping down side of the bowl. Use immediately or refrigerate in air tight container for up to 3 days. Bring to room temperature before using.

p.s I dusted with confectioners’ sugar for fun but the recipe didn’t say so

Categories : food, Peanut Butter Sandwich Cookies

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How easy is that?

Oct

I ordered Ina Garten’s new cookbook a few weeks ago and it finally arrived in the mail! The recipes seem pretty decent but the tips she suggests are priceless…Ina likes to use pop up sponges (went and bought them), putting your baking sheets and trays in a wicker basket (done), using white dish towels (done too!) and lots of other useful kitchen smarts!

Inside I found a recipe for Balsamic Roasted Beef and I can tell you that Ina delivered! Y U M…We like our meat to walk on the plate for us (that means close to raw) so this was fabulous!

Balsamic Roasted Beef

Ingredients
2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

Directions
1. Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil.
2. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
3. Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.

* For the veggies, I used mushrooms, green beans, potatoes, carrots and tossed in olive oil with dried rosemary, dried thyme, salt and pepper. Baked on lower level of oven at 500 degrees while the meat was cooking for approx. 25-30 minutes or until tender and crispy!

Categories : Balsamic Roasted Beef, food

Comments (1)

Bad mom or good mom?

Oct

Would you consider me a bad mom if I told you I made Juju a special (and separate) dinner? Should I have made him eat what we were eating instead of fixing something just for him? I swore I would NEVER do it but alas I did.

I felt guilty the whole time too. Like the Dinner Fairy was going to come out and smack my hands with her wooden spoon! I realize that kids should eat what you fix for the whole family but my boy is becoming very particular with his food choices and while I like to allow him to eat as much or as little as he wants, sometimes he goes to bed with only yogurt in his belly because he refused everything else. Tonight Brian and I had a deliciously hearty dinner of poached chicken in lentils, pancetta, carrots and leeks and I knew Juju would never touch it so I made him Trader Joe’s gnocchi with bolognese sauce and he ate it up! Good mom or bad mom?

Poached Chicken with Pancetta and Lentils~ Serves 3

Recipe adapted from Nigella Lawson’s Poached Chicken with Lardons

2 tbs olive oil

3 cloves of crushed garlic

5 oz of cubed pancetta

1 carrot, peeled and halved lengthways and roughly chopped

2 leeks, cleaned, trimmed and halved lengthways and roughly chopped

3 tbs of fresh chopped parsley

1/2 tsp dried mint

grated zest of 1 lemon

3/4 cup of puy lentils

1 tsp of strong mustard (English is ideal but Dijon will do)
3 large chicken thighs, skinless

3 cups of water

salt and pepper

1. Fry pancetta, carrot, leeks, 2 tbs of parsley, mint, lemon with garlic and oil in a dutch oven (Le Creuset type of pan) until pancetta starts to get a nice brown color. Stir frequently.

2. Stir the lentils in and cook for one minute, add mustard and stir that well.

3. Sit the chicken thighs on top and and add water, bring to a boil and then simmer very gently with the lid on for 45 minutes or until lentils are tender and chicken cooked through. Try not to open the lid too much

Season with salt and pepper.

4. Serve with a squeeze of lemon and garnish with leftover parsley!