Thursday, September 24

A Warm Frozen Treat

A blog is the last thing I thought I would do. It’s not original and I am not the first person to think of it. There are thousands of food blogs. It is about trying to be even more original than the next person and writing it better.

It is the same thing with food. When I look at a recipe the first thing that comes to my mind is how I would change it. One Cook’s Nook recipes are about taking one thing and making it something original.

Last month’s
Bon Appetite had frozen oatmeal cookies. This means you can roll them in a log, cut, and cook as needed (perfect for one). I thought it was a great idea, but I didn’t want oatmeal cookies. I am stuffing sugar cookies.

Stuffed Frozen Sugar Cookies

2/3 Cup Butter, Melted and Cooled

2/4 Cup Sugar

1 1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Egg

1 Tablespoon Creamer (I used french vanilla)

1 Teaspoon Vanilla Extract

2 Cups of Flour

1 Tablespoon of Filling (Examples: Blueberry Jam, Strawberry Jam, Cream Cheese, Mascarpone, Nutella, 1 oz Dark Chocolate Square, Peanut Butter, Almond Butter… I can do this all day but I won’t!)

Mix butter, sugar, baking powder, and salt in a bowl. Make sure the ingredients are mixed really well. Add the egg and the creamer. Slowly add the flour 1/3 cup at a time and just mix until the flour is incorporated. You don’t want to over-mix the cookies. Place batter in the fridge for about 2 hours until it’s easier to mold. Then roll into a log about 2 to 3 inches in diameter. Now you can freeze the cookie dough for about a month.

When you’re ready to bake a cookie, pre-heat the oven to 350
°. Cut off two rounds about 1/4 inch in thickness. You can warm the rounds up in your hands, which will make them easier to mold together. Place your preferred filling in the middle of the cookie dough. Make sure there are no cracks and the filling is about 1/2 inch from the edge. Then place the other cookie round on top and seal them together, making sure there are no cracks. Bake in the oven for about 17-20 minutes, or until the bottom edge begins to brown.

Friday, September 18

Cannelloni Part 2

I am still home sick with extra cannelloni beans from yesterday. So this is my second cannelloni bean recipe.

Chicken Sausage with Broccoli and Cannelloni Beans

1 Sweet Chicken Italian Sausage, sliced in 1/2 rounds

1/2 Cup Broccoli Florets

1/2 Can of Cannelloni Beans, (also called White Kidney Beans)

3-4 Tablespoons Pasta Sauce

2-3 Tablespoons Chicken Stock

2 Tablespoon Shredded Mozzarella

In a medium saucepan over medium heat brown the sausage on both sides. Turn burner down to low and add beans and broccoli. Toss together with pasta sauce and chicken stock. Cover the pan and cook for about 7-10 minutes, stirring occasionally, until the broccoli softens a bit. Remove from heat and add the mozzarella. Stir together until cheese begins to melt.

One Cold Away

For the last week and a half I have had a cold. It had a horrible cough that kept me up most of the night. It came to a head this morning when I lost my voice completely.

I went to the doctor early this morning to find out I have an ear and throat infection. The doctor told me that my throat was actually very horrible looking. So I received some antibiotics and was sent on my way.

After taking my first dose I decided I was feeling well enough to cook. I wanted a one-pot meal that didn’t take any effort to cook but would give me the important vitamins I needed!

Spinach and Cannelloni Beans

1 Cup Fresh Spinach or 1/2 Cup Frozen Spinach

1 Piece of Bacon, Minced

1 Tablespoon Onion, Minced

1 Tablespoon Butter

1 Roasted Red Pepper, Sliced

1/4 Cup Chicken Stock

1/2 Can Cannelloni Beans (also called Kidney Beans)

Salt and Pepper

In a large saucepan over medium-low heat melt the butter. Add the bacon and onions to butter and sauté for approximately 5 minutes or until the onions are soft. Add red pepper and just toss in pan. If you’re using fresh spinach add the chicken stock first and then fresh spinach. Cover and cook until spinach is just starting to wilt, about 3 to 5 minutes. If using frozen spinach, add both chicken stock and spinach. Cook only until the stock begins to simmer, about 2 minutes. Rinse cannelloni beans and add, toss in pan with salt and pepper. Cook until the stock has reduced by half, about 5 to 10 minutes.