Posts Tagged ‘recipe’

Penne with Roasted Onions, Gorgonzola, and Walnuts Recipe

| Cooking

Who isn't always on the lookout for a delicious vegetarian meal that's great to serve to dinner guests. The combination of sweet, caramelized onions, flavorful cheese, and toasted walnuts is irresistible and makes this penne with roasted onions, gorgonzola and walnuts recipe a winner in my book.Penne with Roasted Onions, Gorgonzola, and Walnuts Recipe

Who isn’t always on the lookout for a delicious vegetarian meal that’s great to serve to dinner guests. The combination of sweet, caramelized onions, flavorful cheese, and toasted walnuts is irresistible and makes this penne with roasted onions, gorgonzola and walnuts recipe a winner in my book.

A few years ago I had the pleasure of working with a remarkable co-worker named Diane. Her office was next to mine so I was lucky enough to get to know her really well. She’s an extraordinary woman, you know…one of those. The kind of woman that can milk a cow then churns fresh butter for her divine homemade rustic bread with the concord grape jelly that she’d made yesterday. Seriously, there’s nothing she can’t do.

We became good friends and eventually starting exchanging gifts at Christmas time. Even though I make a lot of my own homemade gifts, I was intimidated by her incredible “Martha-like” talents so instead, I decided to give her a recipe book. As with everything else, Diane is an amazing cook. Thankfully she appreciated the book and even tried a number of recipes from it. The recipe I’m sharing today is from that book (which I’m sorry I don’t know the name of as I just have a photocopy of the recipe). Diane said this recipe was simple and delicious, my two favorite things in a recipe so I decided to give it a go. Good thing I did, it’s become one of my husband’s favorite meals.

I’ve made this on a number of occasions and my dinner guests always ask for the recipe. It’s very simple, only a handful of ingredients and great if you have vegetarian guests (or even none vegetarians) for dinner.

Penne with Roasted Onions, Gorgonzola and Walnuts Recipe

Serves 4

INGREDIENTS

  • 3 Large red onions, quartered
  • 8-12 garlic cloves
  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste
  • 12 oz penne, rotini or other tubular pasta
  • 6 oz Gorgonzola cheese, broken into small chunks
  • 3 tbsp coarsely chopped parsley
  • 1/2 cup toasted walnut pieces
  • 4 tbsp extra virgin olive oil

DIRECTIONS

1. Preheat the oven to 375° F. Cut each onion half into crescent-shaped slices about 1/8″ thick. Toss in a roasting pan with garlic cloves, olive oil, vinegar, salt, and pepper. Roast for 30-35 minutes, shaking the pan every so often. The onions should be tender and slightly charred.

2. Cook the pasta, drain and return it to the pot. Add the roasted onions, garlic, cheese, parsley, walnuts, extra virgin olive oil and salt and pepper. Stir and serve immediately.

Download the penne with roasted onions, gorgonzola and walnuts recipe here.

hope you enjoyed this recipe. Check out some of my other recipes including Double chocolate pecan cookiesThe ultimate rice krispie squareBest salad everNo bake energy ballsthe best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean humus.

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Roasted Butternut Squash Soup

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Healthy and delicious Butternut Squash Soup

Healthy & Delicious Roasted Butternut Squash Soup

Healthy & Delicious Roasted Butternut Squash Soup – After all the camping and socializing we’ve been doing lately I’m trying to eat healthier meals during the week. Soup is always one of my favorite lunch choices – especially since I freeze individual meal size packages for a quick and convenient lunch. I have a few “go-to” soup recipes but this has recently become one of my most frequent picks. This recipe is really flavorful and the rich, creamy texture helps to make you feel really full and satisfied.

Healthy & Delicious Roasted Butternut Squash Soup

INGREDIENTS

1 large squash
4 cups chicken or vegetable broth
1 can coconut milk
1 tsp oil
1/2 onion chopped
3 garlic cloves
1 tsp fresh ginger chopped finely
1/2 tsp curry powder (or paste)
juice of 1/2 a lime (or more if you like your soup more tangy)
1/4 tsp red pepper flakes (or more if you like it spicier)
cilantro or parsley for garnish

DIRECTIONS

  1. Prepare and bake squash in over for 1 hour. Once the squash is cool, scoop all the squash meat out of the shell.
  2. Saute onions, garlic, ginger & curry powder in oil until soft and well combined.
  3. Put all ingredients from the first two steps into a bowl and using a wand blender, mix until smooth. Place mixture in a large pot on the stove over medium heat.
  4. Add chicken broth, lime juice and red pepper flakes. Heat until it reaches a boil and then turn down to simmer on low for 10 minutes stirring regularly.
  5. Garnish with fresh cilantro or parsley and serve while hot.

Download your Roasted Butternut Squash Soup recipe here.

I hope you enjoyed this recipe. Check out some of my other recipes including: Double chocolate pecan cookiesThe ultimate rice krispie squareBest salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean humus.

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Natural Calendula Soap Recipe

| Crafts & DIY, Health & Beauty

Soap-06-smallNatural Calendula Soap Recipe – This year for Christmas I gave all the ladies in my life handmade bath and beauty products. I really enjoyed making them and it felt good giving items that I knew were all natural and free of harsh chemicals. One product I really enjoyed making was soap but, even though I made the soap from scratch, it came as a kit which was all perfectly measured out and ready to be made – it sort of felt like I was cheating. Luckily I have some pretty amazing, talented and resourceful people in my life including my friend Deborah who has been making her own soap since the late 90’s. She was kind enough to invite me over to her house last week to show me how she made her favorite recipe from scratch. She got this recipe from a basic soap making course she took many years ago. Deborah says that she’s tried many recipes but she always comes back to this one. It’s a simple recipe with only a few ingredients – great for people with skin allergies or sensitivities. In this particular recipe we’ve added dried Calendula. Calendula has a long history of use as a wound-healing and skin-soothing botanical. This beautiful yellow and orange flower is particularly good for cuts, scrapes, bruises, sunburns, irritated skin and acne. Even though Calendula is loaded with powerful skin-healing and anti-inflammatory properties, it’s gentle on most people’s skin.

Soap-01-smallNatural Soap – Excellent Basic Moisturizing Soap Recipe

This recipe needs to be mixed at 135-140 degrees Fahrenheit. Makes approximately 3 lbs.

Ingredients: *note – measurements are done by weight and not volume for better accuracy.

  • 12 oz. (350 grams) Coconut Oil
  • 8 oz. (300 grams) Palm Oil (please, if possible, try to use a certified sustainable palm oil)
  • 8 oz. (300 grams) Liquid Vegetable Shortening or Pure Canola Oil
  • 139 grams Lye
  • 4.9 oz. (356 grams) Cold Water (distilled or filtered if possible)
  • 0.8 oz. (25 mL) Essential Oils or Fragrance Oil (EO’s are expensive so I don’t use nearly that much although you need at least 50 drops of EO if you want to smell the scent of the EO in the soap). Also I’d suggest leaving out EO’s or fragrance if the people using it have sensitivities.
  • 1-2 tbsp. Dried Calendula Flowers (optional)

What you’ll need:

  • Pyrex measuring cup
  • Container to measure lye into
  • Rubber gloves
  • Safety goggles
  • Large mixing spoon
  • Stainless steel pot
  • Kitchen scale
  • Candy thermometer (2 if possible)
  • Blender stick
  • Soap mold (1 quart [1 litre] milk cartons work great if you don’t want to buy a proper mold – that’s what I use)
  • Tea towels
  • Chef’s knife

Directions:

  1. Weigh cold water and place in a Pyrex measuring cup.
  2. Weigh oils and/or fat into stainless steel pot. Place on stove-top and turn on heat to lowest setting and keep an eye on the temperature with your thermometer.
  3. Put on rubber gloves and safety goggles and carefully measure lye into a container. Pour into water while stirring with spoon – mix carefully and avoid splashing (important – always pour the lye into the water and not the water into the lye – this can cause a mini explosion). Avoid inhaling fumes – stir until lye is completely dissolved. Place thermometer in lye – making sure that it is suspended in the liquid and not resting on the bottom of the container
  4. If you used cold water to mix your lye, it should now be somewhere around 150 degrees Fahrenheit and will be starting to cool. The object is to bring the lye and the oils simultaneously to a temperature in the range of between 110 – 120 degrees Fahrenheit. As long as they are both at the same temperature you should have no trouble getting your mixture to “trace”. Tracing refers to the soap mixture’s ability to hold a design on its surface.
  5. Start to mix the oils at a low-speed with the blender stick. Pour the lye into the mixture in a steady stream being careful not to splash. When the lye has been emptied into the pot continue stirring. Test for tracing by turning the blender stick off and lifting out of the mixture and drizzling across the surface of soap. When the lines hold their form momentarily, you are ready to add scent and calendula flowers if you want to. *If adding scent, coloring or inclusions you must work quickly as your soap will begin to set up quickly at this stage and you need to get it into a mold!
  6. Pour mixture into mold then wrap mold in tea towels to keep the soap as warm as possible. Put container in a safe place out of drafts and let it sit for at least 12 hours before checking (This is the hardest part about soap making – no peeking!)
  7. After 24 hours check your soap. It’s ready to remove from the mold when it has cooled and is completely opaque. If after 24 hours it’s solid but still quite soft, place in the freezer until frozen solid. When solid, tear away sides of the carton to reveal your gorgeous creation. Cut into bars using a large chef’s knife and allow to cure for 3 weeks before use (although it can be used before then – it just won’t last as long).

Download the Natural Calendula Soap Recipe HERE.

If you’re looking for a comprehensive guide to making all kinds of soap, take a peek at this great book: The Everything Soapmaking Book: Learn How to Make Soap at Home with Recipes, Techniques, and Step-by-Step Instructions

Soap-collage

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Double Chocolate Pecan Toffee Cookies

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Double Chocolate Pecan Toffee Cookies - rich, decadent, soft, brownie like, nutty, chocolaty gooey goodness all in one tasty little cookie.

Double Chocolate Pecan Toffee Cookie

Double Chocolate Pecan Toffee Cookie – Last weekend we returned from our family vacation. My daughter was eager to see her best friend MacKenzie, so right away we set up a play date our first day back. MacKenzie’s mom, Kelly, was so sweet and brought over a big tin of cookies to welcome us home. I didn’t get a chance to eat any of the cookies until after Kelly had left but once I had… well, lets just say I had much more than my allotted share. While one part of me was cursing Kelly for bringing these rich, decadent  and sinful cookies into my house, the other part of me was thinking… must learn to make these!  Let me see if I can describe them to you – soft, brownie like, nutty, chocolaty gooey goodness all in one tasty little package. I then proceeded to text Kelly and beg her for the recipe, all the while keeping my fingers crossed that it wasn’t a special secret family recipe. Score! Kelly was kind enough to share her recipe and I made quick work of putting my first batch together. Wow, is all I can say!

DOUBLE CHOCOLATE PECAN TOFFEE COOKIES

INGREDIENTS

1 3/4 cup flour
1/4 tsp baking soda
1 cup butter, softened
1 tsp vanilla extract
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1 egg
1/2 cup unsweetened cocoa
2 tbsp milk
3/4 cup chopped pecans pieces (walnuts would likely work as well)
1/2 cup toffee chips (or Skor chips)
1 cup semi-sweet chocolate chips

DIRECTIONS

Use an electric mixer to cream butter, vanilla and sugars and mix until fluffy. Beat in egg. At low-speed, beat in cocoa and milk. With a wooden spoon mix in the flour and baking soda until blended well. Stir in nuts, toffee and chocolate chips.

Drop by teaspoonfuls onto foil or parchment paper lined baking sheets. Bake at 350 degrees for 12 to 13 minutes. Remove from oven and cool slightly before removing from baking sheets.

Print and/or download the Double Chocolate Pecan Toffee Cookie HERE

Double Chocolate Pecan Toffee Cookie

Double Chocolate Pecan Toffee Cookie

I hope you enjoyed this recipe.  Check out some of my other recipes including: The ultimate rice krispie squareBest salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean humus.

You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.

Thanks for reading!

~ Jamey

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