Sunday, December 31, 2006

Egg Nog Cookies

2 1/4 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1 1/4 brown sugar
3/4 cup of softened butter
1/2 cup eggnog
1 tsp vanilla
2 egg yokes

Preheat oven to 300 degrees.

Combine dry ingredients, and set aside.

Cream sugar and butter until fluffy, add egg yokes, vanilla and eggnog. Beat at medium speed until smooth. The batter looks kind of lumpy here, almost curdled. Add the flour mixture until just combined.

Drop onto greased cookie sheet and bake for 23-25 minutes, this seems long, but my oven actually is between 25-27 minutes of baking.

Saturday, December 30, 2006

Stuffed Bell Peppers

4 medium bell peppers(red, orange, yellow)
1/2 cup rice ( I used brown basmati)
1 tbsp olive oil
1 medium shallot chopped fine
12 oz ground beef (could use turkey)
3 cloves garlic
1 14.5 oz can diced tomatoes, drained
1 1/4 cups shredded cheese (asked for Monterey Jack, I used cheddar)
1/4 cup ketchup

Boil cored peppers for 3 minutes to soften and remove any bitter taste. Place peppers cut side up to drain and cool after boiling. Cook rice at this time.

Cook shallots in medium heat with oil, after they have turned soft and have started to brown, add ground beef and cook until all the pink is gone. Add garlic and stir, cooking for about 30 seconds or until fragrant. Transfer to bowl. Add cooked rice and drained tomatoes, 1 cup of the cheese, and finally the ketchup.

Stuff the peppers evenly, and cover with with remaining cheese. Bake at 350 until the cheese is brown and bubbly, 25-30 minutes. Serve immediately.
Freezer Pesto

4 cups fresh basil
2 cups baby spinach
1/2 cup toasted pine nuts
2 tbsp garlic
3/4 cup olive oil
1/4 parmesan cheese

Whir all these up in the food processor. I froze mine and added a few tablespoons of oil on the top of the pesto once it is in it's jar to keep from turning brown. (I know that this is horrible english, but who really cares?)
Amy's Orzo Salad

1/2 cup balsamic vinegar
1/2 olive oil
1 lb orzo
1 cup chopped kalamat olives
1/2 cup of toasted pine nuts
2 cups julienned spinach

Cook 1 lb of orzo until al dente, remove from water and let cool for a few minutes. Toast pine nuts while you are waiting. Whisk oil and vinegar together and add to orzo. Add pine nuts. I used whole olives and chopped myself. Add Olives, salt and pepper. Wait until completely cool and add spinach. Mix and refrigerate.