Angel Lush Trifle

Posted on April 10, 2019 by sparecake

No easier way to party prep than to make a trifle the day before! This one is extra simple, and quite delicious! I didn’t wind up taking many pictures, but once you’ve made it, you’ll be able to see it yourself!

Ingredients:

  • 2 1 ounce packages vanilla instant pudding
  • 2 20 ounce cans crushed pineapple
  • 8 ounce tub cool whip, thawed
  • 1 angel food cake, cut into chunks (my mom managed to find a gluten-free one, I think at Whole Foods)
  • strawberries, for serving

In a large bowl, combine the dry pudding mix and the canned pineapple, adding both the fruit and the juice. Stir together, then add the cool whip and stir until well mixed.

Place about 1/3 of the cake chunks in a large trifle dish, then top with 1/3 the pineapple mixture.

Repeat 2 more times, using up the remaining cake and pineapple mixture. Cover with plastic and refrigerate at least 12 hours, giving the cake time to absorb some of the pineapple juice.

When ready to serve, either place the strawberries on top, or serve on the side if, say, someone you’re feeding hates berries. Enjoy!

Angel Lush Trifle

Adapted from Kraft.

  • 2 1 ounce packages vanilla instant pudding
  • 2 20 ounce cans crushed pineapple
  • 8 ounce tub cool whip, thawed
  • 1 angel food cake, cut into chunks
  • strawberries, for serving

In a large bowl, combine the dry pudding mix and the canned pineapple, adding both the fruit and the juice. Stir together, then add the cool whip and stir until well mixed.

Place about 1/3 of the cake chunks in a large trifle dish, then top with 1/3 the pineapple mixture. Repeat 2 more times, using up the remaining cake and pineapple mixture. Cover with plastic and refrigerate at least 12 hours, giving the cake time to absorb some of the pineapple juice.

When ready to serve, serve with berries on top or on the side.

Posted in Dessert | Tagged , , | 1 Comment

Maple Candy

Posted on April 3, 2019 by sparecake

Did an event at work this past weekend at which visitors were able to sample maple sap, some partially cooked down sap, finished maple syrup, and then also maple candy (plus listen to me yammer about the history of maple syrup/sugar and how to tap trees themselves next year). I made a batch of maple candy for this program and it came out delicious, although next year I’ll have to get some maple leave shaped molds to get the looks nice enough to match the taste!

Samples of the various sap stages, not actually jello shots.

Dealing with syrup, both getting your sap condensed enough and then turning that syrup into a solid, is apparently all about knowing at what temperature what boils where you are. For most of us at sea level, that will be 212 degrees Fahrenheit, but it changes if you’re at altitude, and can even change if you’ve got crazy weather conditions going on. So, the first thing to do when you’re making maple candy is to put some water in a large pot, clip on your candy thermometer, and keep an eye on it to see at what temperature water boils near you, just to make sure, then dump out the water. Take the number you observed and add 23 (so, for many of us, 235 degrees) and keep that in mind.

“Ingredients”:

  • You can do this with any amount of maple syrup (not ‘pancake’ syrup made of corn syrup), but 4 cups is a good amount – gives you 2 pounds of candy, which is enough to be worth the effort, but not so much that it will firm up before you can get it in molds, if desired.
  • 2-3 drops melted butter or vegetable oil, if needed

Lightly grease silicone candy molds or line a baking sheet with parchment paper.

Pour the syrup into a large pot – while cooking it will foam up substantially, so be sure your pot can hold at least twice the volume of the liquid. Clip on a candy thermometer, then put over high heat. Heat without stirring until the syrup reaches 23 degrees above the boiling point of water. If the foam threatens to expand outside the pot, add 2-3 drops melted butter or oil and it should subside.

When you reach the goal temperature, remove from the heat. Let cool, still not stirring, until the temperature drops to 190 degrees. Using a wooden spoon, then begin to stir at a medium speed, stirring for several minutes until the syrup becomes thicker and mostly opaque due to the sugar crystallizing.

Then, working quickly, pour the syrup into the prepared molds/dish.

Really sweet photography work here…

Let cool 1 hour, then gently remove from the molds/dish onto a wire rack to cool and dry completely.

Store in an air tight container.

As expected, it tastes like syrup, but is crunchy without being hard. We had leftovers, and I’ve been enjoying them when I need a distraction at work!

Posted in Dessert | Tagged , , | Leave a comment

Bulgogi Cheesesteak

Posted on March 27, 2019 by sparecake

Is this something you’d find in an authentic Korean restaurant? Well…no, don’t imagine it is. Is it friggin’ delicious? Yes, 100% it is! I’ve made other bulgogi recipes before, and this one’s a bit simpler than some, but makes a really deliciously marinated meat that happens to pair wonderfully with the melty American cheese. Even just the meat is worth making, but if you’ve already gone that far, might go all the way to cheesesteak at least once!

Ingredients:

  • 4 cloves garlic
  • 1 inch chunk of ginger, peeled
  • 1 teaspoon chile flakes (now that I have gochugaru, I’d use that, but if you don’t have a Korean option, just use regular crushed red pepper flakes)
  • 1 tablespoon brown sugar
  • 3 tablespoons gochujang (Korean chili paste, this one is also available at my supermarket, if not you can get it on Amazon, and it’s worth having/putting in EVERYTHING)
  • 4 tablespoons rice wine vinegar
  • 6 tablespoons soy sauce
  • 6 tablespoons sesame oil
  • 2 pounds shaved beef (I wasn’t sure, but this was something just for sale no problems at my regular supermarket)
  • 1 green pepper (skipped this, I hate ’em)
  • 1 medium onion
  • 2 carrots (I just had a pile of baby carrots, good enough)
  • 1 additional tablespoon sesame oil
  • 2 12 inch French loaves
  • at least 12 slices American cheese

Press the garlic through a garlic press and finely mince the ginger into a large bowl or large ziplock. (The original recipe called for grating them with a microplane, but my garlic was already minced and it didn’t seem worth the hassle?) Add the pepper flakes, brown sugar, gochujang, rice wine vinegar, soy sauce, and sesame oil to the bowl/bag and mix well.

Add the shaved beef and mix until the meat is well covered. Cover and refrigerate 1 hour.

Meanwhile, thinly slice the pepper, onion, and carrot. A mandolin would work nicely here. Add the extra tablespoon of sesame oil to a large pan over medium heat and add the thinly sliced vegetables. Cook slowly, stirring occasionally, starting about 10 minutes before the meat is done marinating.

Place another large pan over medium-high heat. Once warmed, add the marinated beef and cook until cooked through. Tongs work well to stir here, ensuring all the meat is cooked evenly.

Slice your bread open and line with a layer of cheese slices.

When both the meat and veggies are cooked, add both meat and vegetables to the bread, then let sit 2 minutes so that the heat of the meat has a chance to partly melt the cheese, and some of the oil can soak into the bread.

I really liked the melty cheese with the salt from the soy sauce! 6 inches is probably enough for most people for a meal, so this will get you 4 servings, or two greasy, smiley stomach aches!

Bulgogi Cheesesteak

Slightly adapted from Tablespoon.

  • 4 cloves garlic
  • 1 inch chunk of ginger, peeled
  • 1 teaspoon chile flakes
  • 1 tablespoon brown sugar
  • 3 tablespoons gochujang
  • 4 tablespoons rice wine vinegar
  • 6 tablespoons soy sauce
  • 6 tablespoons sesame oil
  • 2 pounds shaved beef
  • 1 green pepper
  • 1 medium onion
  • 2 carrots
  • 1 additional tablespoon sesame oil
  • 2 12 inch French loaves
  • at least 12 slices American cheese

Press the garlic through a garlic press and finely mince the ginger into a large bowl or large ziplock. Add the pepper flakes, brown sugar, gochujang, rice wine vinegar, soy sauce, and sesame oil to the bowl/bag and mix well. Add the shaved beef and mix until the meat is well covered. Cover and refrigerate 1 hour.

Meanwhile, thinly slice the pepper, onion, and carrot. A mandolin would work nicely here. Add the extra tablespoon of sesame oil to a large pan over medium heat and add the thinly sliced vegetables. Cook slowly, stirring occasionally, starting about 10 minutes before the meat is done marinating.

Place another large pan over medium-high heat. Once warmed, add the marinated beef and cook until cooked through.

Slice your bread open and line with a layer of cheese slices. When both the meat and veggies are cooked, add both meat and vegetables to the bread, then let sit 2 minutes so that the heat of the meat has a chance to partly melt the cheese, and some of the oil can soak into the bread.

Posted in Dinner | Tagged , , | Leave a comment

Peanut Butter Banana Chocolate Cookies

Posted on March 20, 2019 by sparecake

Another cookie, because I decided I needed peanut butter chips in things. These are soft and relatively thick, and there’s enough banana in the batter that all the different flavors are noticeable, which is the ideal. I actually baked them twice, as I thought for some reason it might be worth chilling the dough before baking, and…nah, skip it, no benefit! Get those cookies eaten sooner!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 11 tablespoons unsalted butter, room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large very ripe banana
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup old fashioned oats
  • 1 cup peanut butter chips
  • 1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with parchment/silpats and set aside. In a small bowl, whisk together the flour, salt, and baking soda, and set aside.

In a large bowl, cream together the butter and sugars until light and fluffy.

Add the banana, followed by the egg and vanilla.

Add the flour mixture, beating until just combined.

Fold in the oats and chips by hand.

Scoop into roughly 1 1/2 tablespoon sized balls on the lined sheets (I used this medium sized cookie scoop).

Bake 12 minutes, rotating once halfway through.

Cool several minutes on the pans, then transfer to a wire rack to cool completely.

Peanut Butter Banana Chocolate Cookies

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 11 tablespoons unsalted butter, room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large very ripe banana
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup old fashioned oats
  • 1 cup peanut butter chips
  • 1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with parchment/silpats and set aside. In a small bowl, whisk together the flour, salt, and baking soda, and set aside.

In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the banana, then add the egg and vanilla. Add the flour mixture, beating until just combined, then fold in the oats and chips by hand. Scoop into roughly 1 1/2 tablespoon sized balls on the lined sheets. Bake 12 minutes, rotating once halfway through. Cool several minutes on the pans, then transfer to a wire rack to cool completely.

Posted in Dessert | Tagged , , , , , | Leave a comment

Orange Cookies

Posted on March 13, 2019 by sparecake

Another old recipe, this one’s from a 1937 Ohio cookbook available online. They went over very well at the board meeting I brought them to, people took thirds at a program that night, and they made a good lunch the day I made them at work! The original recipe said to roll them out and use cookie cutters, but I found the dough too soft for that, even after a day in the fridge, but as cookies shaped by hand they are perfect – thick, puffy, with a bit of crunch to the bottom. The orange flavor is light, but noticeable and enjoyable!

Out of 2 batches of dough I got 56 cookies!

Ingredients:

  • 1 cup shortening (I used Crisco)
  • 1 1/4 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour, sifted before measuring
  • 2 teaspoons baking powder
  • 1 pinch salt
  • zest of one orange
  • 2 tablespoons orange juice

In a large bowl, cream together the shortening, sugar, and eggs until smooth.

Sifted plain flour to the side…

In a medium bowl, sift together the sifted flour, baking powder, and salt.

Beat the flour mixture into the egg mixture.

Add the zest and juice.

The flour may not all incorporate until you’ve added the juice. Cover and refrigerate at least 1 hour, or overnight.

When ready to bake, preheat your oven to 425. Line two baking sheets with parchment. Grab approximately walnut sized portions of dough, shape into balls, and then gently press between your hands to flatten and place on the lined sheets.

It just wasn’t a good cookie cutter dough!

The cookies only spread slightly, so you don’t need to leave a ton of space between them on the pans. Bake 12-14 minutes until golden brown at the edges, rotating halfway through.

Transfer baked cookies to wire racks to cool.

Orange Cookies

  • 1 cup shortening
  • 1 1/4 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour, sifted before measuring
  • 2 teaspoons baking powder
  • 1 pinch salt
  • zest of one orange
  • 2 tablespoons orange juice

In a large bowl, cream together the shortening, sugar, and eggs until smooth. In a medium bowl, sift together the sifted flour, baking powder, and salt. Beat the flour mixture into the egg mixture, then add the zest and juice. The flour may not all incorporate until you’ve added the juice. Cover and refrigerate at least 1 hour, or overnight.

When ready to bake, preheat your oven to 425. Line two baking sheets with parchment. Grab approximately walnut sized portions of dough, shape into balls, and then gently press between your hands to flatten and place on the lined sheets. Bake 12-14 minutes until golden brown at the edges, rotating halfway through. Transfer baked cookies to wire racks to cool.

Posted in Dessert | Tagged , , | 1 Comment

Crock Pot Chicken Lo Mein

Posted on March 6, 2019 by sparecake

A ton of food with not a ton of effort! I really liked the sauce for this. Unfortunately I took most of this week’s pictures from TOO CLOSE, but you get the idea, and you can see it yourself after a quick jaunt to the supermarket!

Ingredients:

  • 1 can vegetable broth
  • 1/4 cup soy sauce
  • 6 tablespoons (1/4 cup + 2 tablespoons) hoisin sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons fresh ginger root minced
  • 3 large chicken breasts
  • 1/4 cup cornstarch plus enough cold water to make a slurry
  • 10 cups mixed vegetables of choice, fresh, frozen, or canned (a frozen stir-fry mix is good, canned baby corn and/or water chestnuts are nice, I happened to be somewhere with enoki mushrooms recently so threw those in, snow peas would also be a good addition if it’s not in your frozen mix)
  • 8 ounces dry lo mein noodles

Combine the broth, soy sauce, hoisin sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger in your crock pot and stir.

Add the chicken breasts, cover, and cook on low 8-9 hours, until you get home from work.

Stir together the cornstarch and water, then open the crock pot, remove the chicken, and stir the cornstarch slurry into the sauce. Add the vegetables and return the cover, turning the heat to high.

Cook 30-45 minutes, depending on if you added frozen vegetables, until the veggies are hot and sauce has thickened some. Meanwhile, shred the chicken and cook the noodles according to package directions.

Drain, and add the shredded chicken and cooked noodles to the heated vegetable mixture. Stir together, and serve.

Crock Pot Lo Mein

  • 1 can vegetable broth
  • 1/4 cup soy sauce
  • 6 tablespoons (1/4 cup + 2 tablespoons) hoisin sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons fresh ginger root minced
  • 3 large chicken breasts
  • 1/4 cup cornstarch plus enough cold water to make a slurry
  • 10 cups mixed vegetables of choice, fresh, frozen, or canned
  • 8 ounces dry lo mein noodles

Combine the broth, soy sauce, hoisin sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger in your crock pot and stir. Add the chicken breasts, cover, and cook on low 8-9 hours, until you get home from work.

Stir together the cornstarch and water, then open the crock pot, remove the chicken, and stir the cornstarch slurry into the sauce. Add the vegetables and return the cover, turning the heat to high. Cook 30-45 minutes, depending on if you added frozen vegetables, until the veggies are hot and sauce has thickened some. Meanwhile, shred the chicken and cook the noodles according to package directions. Drain, and add the shredded chicken and cooked noodles to the heated vegetable mixture. Stir together, and serve.

Posted in Dinner | Tagged , | 2 Comments

Skillet Cookie

Posted on February 27, 2019 by sparecake

A big, warm, gooey cookie with lots of chocolate. If you have a bunch of friends over for a movie night, this is great to eat still warm from the pan, with ice cream and chocolate sauce. If you don’t have company to help work your way through it, the leftovers do cool and harden into big cookie slices that can be picked up and…also served with ice cream and chocolate sauce.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chunks or jumbo chips
  • ice cream and chocolate sauce, for serving

Preheat oven to 325 degrees. Grease a 10″ cast-iron skillet and set aside. In a medium bowl, stir together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, combine the sugars and butter and beat until smooth and fluffy.

Add the egg, milk, and vanilla, beating until smooth again.

Add the flour mixture gradually, beating until just combined.

Fold in the chocolate chips and chunks.

Transfer into the greased pan and smooth the top to spread evenly.

Bake for 40-45 minutes, until golden around the edges, and a toothpick inserted in the center comes out with only a few crumbs attached.

Cool in the pan 15 minutes, then cut into slices and serve with ice cream and chocolate sauce.

Next time I’ll probably cut into 10ths, these were BIG slices.

Once cooled, the slices hold together!

Chocolate Chip Skillet Cookie

Lightly adapted from The Gold Lining Girl.

  • 2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chunks or jumbo chips
  • ice cream and chocolate sauce, for serving

Preheat oven to 325 degrees. Grease a 10″ cast-iron skillet and set aside. In a medium bowl, stir together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, combine the sugars and butter and beat until smooth and fluffy. Add the egg, milk, and vanilla, beating until smooth again. Add the flour mixture gradually, beating until just combined, then fold in the chocolate chips and chunks. Transfer into the greased pan and smooth the top to spread evenly. Bake for 40-45 minutes, until golden around the edges, and a toothpick inserted in the center comes out with only a few crumbs attached.

Cool in the pan 15 minutes, then cut into slices and serve with ice cream and chocolate sauce.

Posted in Dessert | Tagged , , | 2 Comments

Pickled Butternut Squash

Posted on February 20, 2019 by sparecake

Pickled butternut squash probably sounds like a weird one, but (as long as you don’t hate fennel seed) it’s great, and works wonderfully in pasta salad!

Ingredients:

  • 3 pounds butternut squash, peeled, seeded, and cut into 3/4″ cubes
  • 2 tablespoons kosher salt
  • 8 sprigs fresh oregano
  • 2 1/2 cups white wine vinegar
  • 1 cup honey
  • 2 teaspoons fennel seeds
  • 1 teaspoon crushed red pepper
  • 8 black peppercorns
  • 3 cloves garlic, roughly chopped
  • 1 bay leaf

Our squash was actually cut smaller, which is fine, but don’t go bigger than 3/4 of an inch – if the cubes are too big, they may not cook sufficiently while processing in the hot water bath.

In a large bowl, stir the squash with the salt until evenly coated and let sit at room temperature 3-4 hours. I didn’t manage to take a before picture, but it reduces in size a noticeable amount.

Transfer to a colander and rinse well with cold water. Drain, and place the squash into 4 clean pint jars, adding 2 springs of oregano to each jar, and leaving a 1/2″ headspace at the top.

In a large stainless-steel, enamel, or nonstick pot, combine all the remaining ingredients and bring to a boil over medium-high heat. Cook, stirring, until the honey dissolves, then reduce the heat to low. Cover, and simmer for 10 minutes. Remove the pot from the heat, fish out the bay leaf, and discard.

Ladle the hot vinegar mixture into the jars, using a canning funnel if you have one, and maintaining the 1/2″ headspace. Distribute the remaining spices among the jars, wipe the rims, and place on lids.

Process the jars for 10 minutes in a hot water bath canner, starting the timer when the water returns to a boil after adding the jars. Remove the jars from the canner and let cool overnight. Mark/label, and let stand at room temperature for at least 3 weeks before opening.

To make a great pasta salad, combine baby spinach, cooked bow tie pasta, halved cherry tomatoes, thinly sliced red onion, a bit of minced garlic, some grated parmesan cheese, and the squash. Stir together with the pickling liquid, adding more liquid to taste. The combo doesn’t need any oil or mayo to work, plus it’s mostly vegetables, so it’s a fairly healthy pasta salad, and one even some picky coworkers liked! I will definitely be making it again!

Pickled Butternut Squash

From Better Homes & Gardens.

  • 3 pounds butternut squash, peeled, seeded, and cut into 3/4″ cubes
  • 2 tablespoons kosher salt
  • 8 sprigs fresh oregano
  • 2 1/2 cups white wine vinegar
  • 1 cup honey
  • 2 teaspoons fennel seeds
  • 1 teaspoon crushed red pepper
  • 8 black peppercorns
  • 3 cloves garlic, roughly chopped
  • 1 bay leaf

Our squash was actually cut smaller, which is fine, but don’t go bigger than 3/4 of an inch – if the cubes are too big, they may not cook sufficiently while processing in the hot water bath.

In a large bowl, stir the squash with the salt until evenly coated and let sit at room temperature 3-4 hours. I didn’t manage to take a before picture, but it reduces in size a noticeable amount. Transfer to a colander and rinse well with cold water. Drain, and place the squash into 4 clean pint jars, adding 2 springs of oregano to each jar, and leaving a 1/2″ headspace at the top.

In a large stainless-steel, enamel, or nonstick pot, combine all the remaining ingredients and bring to a boil over medium-high heat. Cook, stirring, until the honey dissolves, then reduce the heat to low. Cover, and simmer for 10 minutes. Remove the pot from the heat, fish out the bay leaf, and discard.

Ladle the hot vinegar mixture into the jars, using a canning funnel if you have one, and maintaining the 1/2″ headspace. Distribute the remaining spices among the jars, wipe the rims, and place on lids.

Process the jars for 10 minutes in a hot water bath canner, starting the timer when the water returns to a boil after adding the jars. Remove the jars from the canner and let cool overnight. Mark/label, and let stand at room temperature for at least 3 weeks before opening.

Posted in Dinner, Lunch, sides | Tagged , , | Leave a comment

Goldfish Drops

Posted on February 13, 2019 by sparecake

A real quick sweet crunchy snack that was a perfect thank you gift for a coworker who is really into Goldfish crackers!

Ingredients:

  • 1 11 ounce bag butterscotch chips
  • 1 tablespoon shortening
  • 2 cups cheddar Goldfish crackers
  • 1 cup pretzels

Combine the butterscotch chips and shortening in a large saucepan over low heat. Stir occasionally, and with increasing frequency as they start to melt, until the mixture is smooth.

While you wait, line a sheet pan with parchment or a silpat. Turn off the heat and add the Goldfish and pretzels, stirring until completely coated.

Scoop the mixture onto the lined pan in heaping tablespoons – I actually used a medium (1.5 tablespoon) cookie dough scoop, heaping spoonfuls of that, and got 15 drops.

You can do smaller if you want to share with more people, but I don’t think I’d go bigger just because it gets less convenient to eat at that point. As you’re scooping onto the pan, you may feel like there’s no chance of the drops holding together, but once they firm up they have good structural integrity!

holding together!

Move the sheet pan to the fridge for 5-10 minutes to firm up, and then enjoy!

I’ve got extra fish and pretzels, may need another bag of butterscotch next supermarket trip!

Goldfish Drops

From Simply Stacie.

  • 1 11 ounce bag butterscotch chips
  • 1 tablespoon shortening
  • 2 cups cheddar Goldfish crackers
  • 1 cup pretzels

Combine the butterscotch chips and shortening in a large saucepan over low heat. Stir occasionally, and with increasing frequency as they start to melt, until the mixture is smooth. While you wait, line a sheet pan with parchment or a silpat. Turn off the heat and add the Goldfish and pretzels, stirring until completely coated.

Scoop the mixture onto the lined pan in heaping tablespoons. Move the sheet pan to the fridge for 5-10 minutes to firm up, and then enjoy!

Posted in Uncategorized | Leave a comment

Fennel and Carrot Soup

Posted on February 6, 2019 by sparecake

This is a super hearty soup to help you survive the dumb winter weather. I’d never cooked with fennel before, and was worried by the anise-y smell while chopping it, but it didn’t end up making the finished soup taste like black licorish at all, so we’re good! This makes a kind of huge amount of soup, so if you have a small family you could easily get by with just halving the recipe. As is, I borrowed a larger pot from work just to be on the safe side.

tons of leftovers after two hearty servings

Ingredients:

  • 2 pounds carrots, roughly chopped
  • 2 large fennel bulbs, roughly chopped
  • olive oil
  • sprinkling of salt
  • 2 quarts chicken stock
  • 1 pound ground turkey
  • 1 small onion, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 bunch kale, stems removed and leaved ripped into small pieces
  • 1 14 ounce can red kidney beans, drained and rinsed
  • 1 box any small shaped pasta

I’m very over buying a package of fresh herbs, using 1/4 of it, and having the rest slowly die in my fridge, so dried it is!

Preheat your oven to 450 degrees. Combine the carrots, fennel, a bit of olive oil, and some salt, stirring until the veggies are evenly coated, then spread over 2 sheet pans. You don’t need to worry about chopping these veggies too finely, as they’re going to get blended up later.

Roast for 15 minutes, stir, and roast another 10 minutes.

Towards the end of the roasting time, bring the broth to a simmer in a large pot on the stove. Transfer the roasted vegetables to the broth and simmer 15 minutes. At the end of the 15 minutes, use an immersion blender to blend until smooth.

Meanwhile, combine the ground turkey, onion, and celery with a bit of olive oil in a even large pot, if available. Heat over medium high heat, stirring occasionally to break up the meat, and cook for 20 minutes.

Add the garlic and cook an additional 2 minutes, then add the pot of blended vegetables and broth.

Add the paprika, rosemary, oregano, cumin, torn kale, and beans, and stir together, bringing back to a simmer.

Cook the pasta slightly underdone, either in a new pot or in the one you just poured the veggie/broth mixture out of, then reserve 2 cups of the pasta water before straining. Add the pasta and the water to the soup mixture and stir to combine. Return to a simmer, then serve.

This soup is quite thick – I definitely wouldn’t leave out the pasta water or you’ll need a fork and knife for the leftovers! It would go well with a nice crusty bread, and maybe some grated parmesan on top!

While I ate, the pasta/beans absorbed most of the visible liquid in the leftovers, but if you heat it back up it’s still soup!

Fennel and Carrot Soup

Slightly adapted from The Food in My Beard.

  • 2 pounds carrots, roughly chopped
  • 2 large fennel bulbs, roughly chopped
  • olive oil
  • sprinkling of salt
  • 2 quarts chicken stock
  • 1 pound ground turkey
  • 1 small onion, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 bunch kale, stems removed and leaved ripped into small pieces
  • 1 14 ounce can red kidney beans, drained and rinsed
  • 1 box any small shaped pasta

Preheat your oven to 450 degrees. Combine the carrots, fennel, a bit of olive oil, and some salt, stirring until the veggies are evenly coated, then spread over 2 sheet pans. Roast for 15 minutes, stir, and roast another 10 minutes.

Towards the end of the roasting time, bring the broth to a simmer in a large pot on the stove. Transfer the roasted vegetables to the broth and simmer 15 minutes. At the end of the 15 minutes, use an immersion blender to blend until smooth.

Meanwhile, combine the ground turkey, onion, and celery with a bit of olive oil in a even large pot, if available. Heat over medium high heat, stirring occasionally to break up the meat, and cook for 20 minutes. Add the garlic and cook an additional 2 minutes, then add the pot of blended vegetables and broth. Add the paprika, rosemary, oregano, cumin, torn kale, and beans, and stir together, bringing back to a simmer.

Cook the pasta slightly underdone, either in a new pot or in the one you just poured the veggie/broth mixture out of, then reserve 2 cups of the pasta water before straining. Add the pasta and the water to the soup mixture and stir to combine. Return to a simmer, then serve.

Posted in Dinner | Tagged , , | Leave a comment