Chocolate Crackles

Chocolate Crackles
from Martha Stewart Holiday Cookies

8 oz bittersweet chocolate, finely chopped
1 1/4 C AP flour
1/2 C unsweetened Dutch-process cocoa powder
2 tsp baking powder
1/4 tsp course salt
1/2 C (1 stick)unsalted butter, softened
1 1/2 C packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/3 C whole milk
1 C granulated sugar
1 C confectioners' sugar

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside

Mix butter and brown sugar on medium speed until pale and fluffy, 2-3 minutes. Mix in eggs and vanilla, and then melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap in plastic; refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees. Divide each piece into 16 (1 inch) balls. (I have to spray my hands with cooking spray to prevent sticking). Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on parchment lined cookie sheets.

Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

Lemon Squares

Lemon Squares
from Martha Stewart Holiday Cookies

For the Crust:
3/4 C (1 1/2 sticks)unsalted butter, frozen
1 3/4 C AP flour
3/4 C confectioners' sugar
3/4 tsp course salt

For the filling:
4 large eggs, lightly beaten
1 1/3 C sugar
3 Tbsp AP flour
1/4 tsp course salt
3/4 C fresh lemon juice (3 to 4 lemons)
1/4 C whole milk

Confectioners' sugar for dusting

Preheat oven to 350 degrees. Spray a 9x13 inch glass baking dish and line with waxed paper.

Make crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, sugar and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.

Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16-18 minutes.

Meanwhile, make filling: Whisk together eggs, sugar, flour, and salt in a medium bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.

Reduce oven temperature to 325 degrees, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out, let cool completely on a wire rack before cutting into 2 inch squares. Dust with confectioners' sugar.

Lemon squares can be refrigerated in single layers in airtight containers up to 2 days.

Simple Meat Lasagna

Simple Meat Lasagna
adapted from The America's Test Kitchen Family Cookbook

15 oz ricotta cheese
2.5 oz Parmesan cheese, grated (1 1/4 C)
1/2 C minced fresh basil
1 large egg, lightly beaten
1/2 tsp salt
1/2 tsp pepper
6 C tomato sauce (see below)
12 no boil lasagna noodles
1 pound mozzarella, shredded (4 C)

Sauce:
2 28 oz cans tomato sauce
2 Tbsp tomato paste
6 cloves garlic, minced; divided
1 med yellow onion; divided
1 lb ground beef
1/2 Tbsp red pepper flakes (optional)
1/2 - 1 Tbsp Italian Seasonings

Adjust oven rack to middle position and preheat oven to 375 degrees.
In skillet brown beef with 1/2 onion and 1/2 garlic.

In large sauce pan saute remaining onion and garlic. Add tomato sauce, paste, red pepper flakes, and Italian Seasoning. Let simmer. Stir in drained beef mixture and keep warm.

In medium bowl combine egg, ricotta, 1 C Parmesan, basil, salt and pepper.

Layer lasagna in a 9x13-inch baking dish:
1/4 tomato sauce
3 noodles
3 Tbsp Ricotta mixture on each noodle and spread.
Sprinkle with 1 C mozzarella.
Spoon 1 1/2 C sauce evenly on the cheese.
Repeat this layering 2 more times.

For the final layer, place 3 remaining noodles on top. Spread remaining sauce over noodles, sprinkle with remaining mozzarella and Parmesan.

Spray a large piece of foil with cooking spray and cover lasagna. Bake for 15 minutes.

Remove foil and continue to bake until cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.

Creamy Shells with Peas and Prosciutto

Creamy Shells with Peas and Prosciutto
from The America's Test Kitchen Family Cookbook

1 C whole milk ricotta cheese (I used part skim)
1 oz Parmesan cheese, grated (1/2 C)
2 T unsalted butter, cut into 8 pieces
salt and pepper
4 oz thinly sliced prosciutto, cut into 1/4" strips
1 T extra-virgin olive oil
1 onion, minced
1 pound small pasta shells
2 C frozen peas
1 T fresh lemon juice

1. Bring 4 quarts water to a boil in a large pot for the shells.

2. Meanwhile, combine the ricotta, Parmesan, butter, 1/4 tsp salt, and 1/2 tsp pepper in a serving bowl large enough to hold the pasta.

3. Cook the prosciutto and oil in a 12-inch nonstick skillet over medium-high heat until the prosciutto is well browned and crisp, about 5 minutes. Transfer the prosciutto to a paper-towel lined plate, leaving the oil in the skillet.

4. Add the onion to the oil in the skillet and cook over medium heat until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir the onion mixture into the ricotta mixture.

5. When the water is boiling, stir in 1 T salt and the shells. Cook, stirring often, until the shells are almost tender but still a little firm to the bite. Add the peas during the final 30 seconds of cooking.

6. Reserve 3/4 C of the pasta cooking water and then drain the shells and peas. Whisk in the lemon juice and 1/2 C of reserved pasta cooking water into the ricotta mixture until smooth. Add shells and peas and toss to coat. Season with salt and pepper to taste.

7. Add the remaining 1/4 C pasta cooking water as needed to loosen the sauce before serving. Sprinkle with crisp prosciutto.

Sauteed Mushrooms

Sauteed Mushrooms
adapted from Joy of Cooking (p. 385)

Heat a large skillet over high heat.

Melt 2 Tbsp butter (can sub olive oil or vegetable oil or any combo of the 3).

Add 1/2 pound mushrooms (sliced)

Cook, tossing constantly until the mushrooms begin to color, about 5-7 minutes

Add 1/4 chopped fresh parsley and 1-2 cloves of minced garlic.

Cook 1 minute more. Season with salt and pepper.

Beef Stroganoff

Beef Stoganoff
adapted from the Joy of Cooking (p 666)

3/4 pounds top loin (cut into 2 x 1/4 inch strips)
Salt and pepper
-Season meat with S&P

1 1/2 Tbsp Butter
1 Tbsp AP flour
1 C beef stock
-Melt butter in small sauce pan over med heat. Add flour and whisk until smooth. Add beef stock and whisk constantly 3-4 minutes to prevent lumps. Simmer until smooth and thickened. Set aside and keep warm.

2 Tbsp butter
1 onion, thinly sliced
-Melt butter in large skillet over med-hi heat. Add beef and onion. Cook quickly shaking the pan and stirring 1-2 minutes. (Beef should be browned but still slightly pink in center). Remove meat to warmed platter and discard onions. Add any remaining juice to the sauce mixture from before.

3 Tbsp sour cream
1/2 tsp dijon mustard
salt and pepper
-return the sauce from before to med heat. without boiling add sour cream, dijon and salt and pepper to taste. Stir in meat to coat. Serve over buttered egg noodles.

Homemade Pizza

Homemade Pizza

Dough:
1 package active dry yeast
3/4 C Hot water (about 110 degrees)
1 Tbsp sugar
1/2 tsp salt
2 Tbsp oil
2 C flour

Dissolve yeast in water and let sit 10 minutes. Add oil, sugar, salt and mix. Add flour 1 cup at a time and beat well between. Let rise 1 hour.

Sauce:
12 oz can tomato sauce
2 tsp garlic salt
pepper
1 tsp oregano
1/2 tsp parsley
onion

Mix all ingredients well.

Spread sauce on flattened pizza dough and add toppings (not cheese). Bake 7-10 minutes at 425 degrees. Add cheese (approx. 2 C) and bake another 5-7 minutes.

Home Alone Beans

Home Alone Beans
from The Grilling Encyclopedia, by A. Cort Sinnes

When you're home alone, the object of preparing dinner should be to make something so good that you won't start whining about being alone. A tasty bowl of beans is usually the last thing the single diner thinks about preparing, simply because most recipes for beans produce enough for a battalion or two. This recipe, such that it is, makes just enough for those occasions when you find yourself home alone. Eat them too often, and you may be home alone a lot. Excellent with any leftover grilled meat, or as a fast side dish. Note: If canned Ro-Tel Diced Tomatoes and Green Chilies are not available where you live, think about moving or write to Ro-Tel directly and tell them to get on the stick.

1 - 16 ounce can of your favorite beans (I use black)
1 - 10 ounce can of Ro-Tel Diced Tomatoes and Green Chilies
1 tablespoon chili powder
1 to 2 teaspoons ground cumin

Pour the beans into a sieve or colander. Rinse under cold water. Put rinsed beans, Ro-Tel Diced Tomatoes and Green Chilies, chili powder and cumin into a saucepan. Bring beans to a boil. Reduce to a simmer and allow the beans to cook for 30 minutes or so. Stir every once in a while.

Notes: Serve over rice, couscous, or wrap in tortillas. Makes 2-3 main dish servings. Top with shredded cheese if desired.